TAILIEUCHUNG - Preservation of fruit and vegetables - Part 1

Agrodok 3 Preservation of fruit and vegetables This publication is sponsored by: KERKINACTIE. KERKINACTIE attaches high priority to rural development in its work, and supports organisations active in this field. | Agrodok 3 Preservation of fruit and vegetables Ife Fitz James Bas Kuipers This publication is sponsored by KERKINACTIE. KERKINACTIE attaches high priority to rural development in its work and supports organisations active in this field. Agriculture and food production are activities of vital importance in rural areas. Kerkinactie supports this kind of work directly and also indirectly providing support for the collection compilation and spread of information and knowledge. Agromisa Foundation Wageningen 2003. All rights reserved. No part of this book may be reproduced in any form by print photocopy microfilm or any other means without written permission from the publisher. First edition 1984 Second revised edition 1990 Third revised edition 1997 Fourth completely revised edition 2003 Authors Ife Fitz James Bas Kuipers Editor Bas Kuipers Illustrator Mamadi Jabbi Translation Catharina de Kat-Reynen ISBN 90 77073 302 NUGI 835 Foreword This Agrodok is meant to be a practical manual giving a review of the simple techniques used to preserve fruits and vegetables. In addition to information provided in the previous edition of this Agrodok this fourth edition covers more theoretical information on food decay in general its causes and dangerous effects as well as preventive measures that can be taken. In our opinion this knowledge is necessary if you want to start a small-scale preserving business to which a whole chapter is devoted in this edition. The general introduction deals with the principles of spoilage prevention. The various methods of preserving are then explained and the main points of spoilage specific to the method are covered. The next chapters deal with jam and juice making and attention is paid to drying vegetables and fruit as well as salting of vegetables. Freezing is not discussed since this technique needs facilities usually not available in many developing countries. We have tried to describe every method as practically as possible including .

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