Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas

BARBOSA CANOVAS, G; FERNANDEZ MOLINA, J; ALZAMORA, STELLA MARIS; TAPIA, M S; LOPEZ MALO, A; WELTI CHANES, J

FAO-UN

Año: 2003 p. 99

92-5-104861-4

Fruits and vegetables are nutritious, valuable foods full of flavour. However, in the low-income countries, poor care and handling of these crops frequently results in loss of quality, especially when not consumed immediately. In these countries, people are not sufficiently informed on how to make technical choices for better preservation of fruits and vegetables. This manual on handling and preservation of fruits and vegetables by combined methods has been prepared in response to needs, both real and perceived, that surplus crop can be used. The manual is the result of contributions from a selection of different authors, mainly from countries in Latin America. It contains basic concepts and operations of processing, which are essential for a better understanding and comprehensive approach to the application of the combined methods technology. Some practical examples are described step by step, including calculations and procedures required to set up this technology elsewhere. Likewise, it includes examples of modern processing techniques required to meet the high standards of quality and hygiene for food production.