6 Books found
6 Books found
This manual describes the establishment of a business using fruits and vegetables, including different products and processes, potential markets, the equipment and facilities required, and quality assurance for each type of product. The business of managing a fruit or vegetable business is also covered, including health and safety issues, and managing staff, finances and business strategy. Guidance to different types of processing is included, ...
This 8-page fold-out leaflet, practical for use in the field and easy to read, covers the subject of preserving green leafy vegetables and fruits. It gives some background to the subject, outlines processes and provides tips, tables and explanatory line drawings.
Series: FAO Agricultural Services BulletinsThe fruit and vegetable production sector of Latin America and the Caribbean, Asia and Eastern Europe is facing a new situation where, on the one hand, supermarket chains account for an increasing percentage of the domestic food retail market and, on the other hand, producers must compete in an increasingly demanding global market for non traditional and off-season fruits and vegetables. Produc
Series: FAO Diversification bookletsMost food needs some form of preparation and processing to make them more attractive to eat. Foods such as grains, fish and vegetable are unpalatable in their raw state. Others such as cassava are dangerous if eaten without processing. Many different processes have been developed and, wherever there are communities of people, the treatments, methods and recipes used will be a reflection of their requi
Series: Non-series TitlesBiodrainage relies on vegetation, rather than mechanical means, to remove excess water. It is economically attractive because it require only an initial investment for planting the vegetation, and when established, the system could produce economic returns by means of fodder, wood or fibre harvested. This publication is a compilation of existing information, both formally published and unpublished literature.
Series: FAO Agricultural Services BulletinsThis manual is intended to serve as a guide to farmers and processors of fruits and vegetables in rural areas. It contains basic but valuable information on post-harvest handling and marketing operations and storage of fresh and processed products. It provides practical examples of preserving fruits and vegetables addressing a combination of factors, highlighting technology which, when combined