Rural processing and preserving techniques for fruits and vegetables

Food and Agriculture Organization of the United Nations

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Contents

Preface

Foreword

Introduction
Hygiene measures
Fruits, vegetables and tubers for processing
Quality and degree of maturity
Preliminary operations
Blanching and sulphiting
Sterilization
Packing
How to use the processed product
Description of the process

Mango
Citrus fruits
Tomato
Onions
Okras
Cabbages
Yams
Potatoes
Carrots
Green beans

Appendices

List of equipment and materials
Feasibility study

Cost of equipment, materials, and raw materials
Processing cost of tomato pulp