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Fruits, Vegetables and Roots

This area covers the processing of a wide range of fruit, vegetable and root produce. These foods are the cornerstone of good health and contain many different vitamins and minerals. By ensuring value addition and quality assurance in processing, the most is made of the farmers crops.

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නෙළුම් අල කරිය

This video is on the preparation of Lotus Root curry.

Practical Answers Sri Lanka, Published on 2011

කොස් විජලනය

This video is on Jack Fruit dehydration.

Practice Answers Sri lanka, Published on 2011

දෙල් විජලනය

This video is on Breadfruit (Del) dehydration.

Practical Answers Sri Lanka, Published on 2011

කරවිල විජලනය

This video is on the dehydration of bitter gourd.

Practical Answers Sri Lanka, Published on 2011

කොහිල බැදුම

This video is on processing fried "Kohila"

Practical Answers Sri Lanka, Published on 2013

ගොටු කොළ අවම සැකසීම

This video is abou the minimum processing of "Gotukola" (Centella asiatica)

Practical Answers Sri Lanka, Published on 2013

කෙසෙල් මුව අවම සැකසීම

This video is on the minimum processing of "Kesel Muwa" (Babana Flowers)

Practical Answers Sri Lanka, Published on 2013

කොහිල අවම සැකසීම

This video is on the minimum Processing of "Kohila"

Practical Answers Sri Lanka, Published on 2013

ගොටුකොළ අවම සැකසීම

This video is in the minimum processing of "Polos".

Practical Answers Sri Lanka, Published on 2013

මුරුංගා කරිය

This video is on the processing of Moringa Curry

Practical Answrs Sri Lanka, Published on 2013

කොස් කරිය

This video is on the processing of Jack fruit as a curry.

Practical Answers Sri Lanka, Published on 2015

ගොටුකොළ අවම සැකසීම

This video is on the minimum processing of "gotukola" (Centella asiatica)

Practical Answers Sri Lanka, Published on 2015

දෙල් කරිය

This video is on the processing of breadfruit Curry.

Practical Answers Sri Lanka, Published on 2014

Cassava Doughnuts

This brief explains how to make Cassava Doughnuts which are thick, cylindrical, fried products which are approximately 8 cm in diameter and 3 cm thick

Published on 2011

Papain production

Enzymes are proteins that can increase the rate of biological changes, such as the ripening of fruit. Papain enzyme is obtained from the green papaya (pawpaw).

Practical Action, Published on 2011

Contrôle de Qualité en Matière de Transformation D'Aliments

Élément essentiel de toute société de transformation alimentaire, QC protège les clients et l'entreprise tout en s'assurant du respect des lois en matière d'alimentation.

Barrie Axtell;Tony Swetman, Published on 2014

Transformation de la Tomate

Traditionnellement, les techniques les plus importantes utilisées sont la concentration (sous forme de pâte ou de purée) et le séchage, que ce soit de poudres ou de morceaux de fruits.

Sue Azam-Ali, Dr, Published on 2014

Kawal

Kawal is made by fermenting the leaves of a wild African legume. It is used as a meat replacer or a meat extender.

Shadia Abdelmonem;Neil Noble, Published on 2008

Food Chain 29 - Tomato Packaging

New packaging options for transporting tomatoes in India

Girja Sharan;Kishor Rawale, Published on 2001

تجفيف الليمون

فيديو يشرح كيفيه تجفيف الليمون

Practical Action, Published by Practical Action on 2013

 

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