Toolkit
Esta sección proporciona el acceso a documentos que cubren múltiples actividades de poscosecha de los productos agrícolas. Incluye tanto un Motor de Búsqueda Simple y un Motor de Búsqueda Avanzada de modo de facilitar la información requerida.
Siempre que ha sido posible las publicaciones se presentan como archivos pdf descargables. Actualmente el Toolkit está disponible sólo en Inglés.
Latest Toolkit
Spices Processing Toolkit
The powdered black pepper is obtained from a grinding process of the pepper grains. The same cares recommended for reduction in the moisture level and impurity contents should be also considered for the production of the powdered black pepper. Whereas for the production of the whole pepper it is necessary [...]
Instructional Manual
2007
FAO - AGS
(English)
Spices Processing Toolkit
The powdered curcuma is an indispensable constituent of the India seasoning curry, also used in mustard paste and in foods such as meat and bread-making products, egg-based desserts, cheddar cheese, ice creams, mixtures for cakes and dehydrated soups, and others. It is also used under association with paprika in many [...]
Instructional Manual
2007
FAO - AGS
(English)
Spices Processing Toolkit
When setting up a food processing industry it is essential that the condition of the building - the materials of construction and its position - are all suitable for food production.The plant should not be located near swamps, ditches or refuse dumps where insects and rodents are likely to be [...]
Instructional Manual
2007
FAO - AGS
(English)
Spices Processing Toolkit
The intact black pepper is the black pepper in whole grains that suffered no physical damages, such as squashing. It can be used in salads, marinades, roasts and pickles.
For the perfect conservation of the mass of the black pepper grains, the moisture content must be reduced at levels that: [...]
Instructional Manual
2007
FAO - AGS
(English)
Spices Processing Toolkit
The spices are a complex variety of aromatic products that enhance the unknown aspects of the ingredients. The term “spice” appeared in Europe and it designates several products from vegetable origin (flower, fruit, seed, peel, stem, root) with accentuated aroma and/or flavor. Besides being used in cookery for seasoning and [...]
Instructional Manual
2007
FAO - AGS
(English)