Toolkit
Cette section permet d’accéder aux documents qui traitent d’activités post-récolte associées aux produits agricoles. Deux moteurs de recherche, l’un avancé et l’autre simple, permettent de trouver facilement les informations que vous désirez.
Les publications sont fournies autant que possible en dossiers pdf téléchargeables. Actuellement, le Toolkit est disponible en anglais seulement.
Latest Toolkit
Roots and Tubers Processing Toolkit
Potato crisps are a snack food that are made from deep fried potato slices. They may be flavoured with salt or synthetic flavourings and packaged in polypropylene bags.
The main preservative action is heat during frying and the low moisture content of the product.
Other root vegetables and starchy fruits such as [...]
Instructional Manual
2007
FAO - AGS
(English)
Roots and Tubers Processing Toolkit
The most important root crops in terms of production tonnage in developing countries are cassava, potato and sweet potato.
Root crops are a cheap, readily available energy source for many people. They contain very little protein or fat, but some (sweet potato and yam) are a good source of vitamins [...]
Instructional Manual
2007
FAO - AGS
(English)
Spices Processing Toolkit
The processing of the black pepper is considered quite simple and is mainly performed in order to protect this seasoning from contamination, besides increasing its conservation period and adding value to the products. Because it is consumed in human feeding, some hygienic cares should be taken during its harvest, processing [...]
Instructional Manual
2007
FAO - AGS
(English)
Spices Processing Toolkit
The composition of the secondary rhizome (fingers) it different from the composition of the primary rhizome, mainly due to the curcumin content that is the pigment giving the characteristic yellow-orange color to curcuma. The fingers of the curcuma present a higher curcumin content, a reason why they might have more [...]
Instructional Manual
2007
FAO - AGS
(English)
Spices Processing Toolkit
The curcuma processing is aimed to the production of either curcuma powder and the secondary dehydrated rhizomes. The post-harvesting treatments and the different processings are targeted to the increase of the rhizome conservation, besides aggregating value to the products.
Instructional Manual
2007
FAO - AGS
(English)