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

Vegetables Processing Toolkit
The vegetable dehydration technique is reasonably simple and consists of exposing the food to the sun or to place it in appropriate dryers for removing a high water amount contained in the product. The dehydration preserves the vegetable because it reduces its moisture content, therefore avoiding or limiting the microorganism [...]
Instructional Manual 2007 FAO - AGS (English) Download document
Vegetables Processing Toolkit
Freezing is one of the most used processes for conservation of foods. This process is based on the heat removal of the food to be conserved, by keeping the temperature sufficiently low at the point to considerably hindering or reducing the destructive action of the microorganisms, oxygen and enzymes on [...]
Instructional Manual 2007 FAO - AGS (English) Download document
Vegetables Processing Toolkit
Prior to establishing a new processing enterprise, it is essential to carry out a thorough preliminary study to determine the potential of the business. The following is a checklist of the basic factors that should be studied:
1. Availability of raw material - seasonal variations.
2. Quality of raw material in the varieties [...]
Instructional Manual 2007 FAO - AGS (English) Download document
Vegetables Processing Toolkit
When setting up a vegetable 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) Download document
Vegetables Processing Toolkit
The vegetables may be marketed in different ways. The "in-natura" form is the simplest one for commercialization, but it requires fast consumption. The post-harvesting treatments and the different processings are targeted to the increase of the vegetable conservation period, besides aggregating value to the products.
Instructional Manual 2007 FAO - AGS (English) Download document
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