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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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Banana Chips

Banana chips are a snack food similar to potato chips. This Brief explores what a banana chips project might look like as an income-generating activity.

Sue Azam-Ali, Dr, Published on 2008

Cashew Fruit

Cashew bear fruit that can be made into snackfood.

Barrie Axtell, Published on 1991

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

Cassava Processing

This fact sheet describes uses of cassava - a staple crop of particular importance in South America and Africa - how to process it, harvest it and store it.

Neil Noble, Published on 2006

Chiuri - the Butter Tree of Nepal

The main product of the Chiuri tree is ghee (a type of butter), extracted from the seeds of the fruit hanging on the tree, and named Chiuri ghee or Phulwara butter. Locals pick, harvest and consume...

Published on 2008

Cold Storage of Fruit and Vegetables

This fact sheet gives an outline of the storage requirements of different crops, and looks at the construction and operation of cold stores.

Peter Fellows, Published on 2008

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

Cuirs de Fruits

Les cuirs de fruits sont obtenus par séchage d'une couche très fine de purée de fruit jusqu'à obtention d'un produit ayant une texture similaire à du cuir souple. Les cuirs de fruits sont consommés...

Practical Action, Published on 2012

Drying Apricots

Dried apricots are a popular product worldwide. They are relatively easy to dry and are a good source of vitamin A and iron.

Sue Azam-Ali, Dr, Published on 2008

Food Chain 29 - Tomato Packaging

New packaging options for transporting tomatoes in India

Girja Sharan;Kishor Rawale, Published on 2001

Fruit Leathers

Fruit leathers are made by drying a very thin layer of fruit puree to produce a product with a texture similar to soft leather. Eaten as a snack, they are very tasty.

Published on 1990

Fruit Waste Utilisation

Possible products from fruit-processing waste include candied fruit peel, oils, pectin, reformed fruit pieces, enzymes, wine and vinegar.

Published on 2003

Ginger Processing

Ginger is valued for the dried ginger spice and preserved, crystallised ginger.

Sue Azam-Ali, Dr, Published on 2007

Gundruk (Pickled Leafy Vegetable)

Gundruk is obtained from the fermentation of leafy vegetables in Nepal. It is either served as an appetiser, or as a side dish with the main meal.

Neil Noble, Published on 2009

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

Le Fruit de Cajou

Noix de cajou à porter leurs fruits qui peut être faite en grignotine.

Barrie Axtell, 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

Semi-Processing Tomatoes

Tomatoes are part-processed to a stable, pasteurised tomato juice. This juice is then sold to processors who manufacture other tomato products.

Sue Azam-Ali, Dr, Published on 2008

Tomato Processing

Traditionally, the most important methods used are concentration (to a paste or purée) and drying either fruit pieces or to a powder.

Sue Azam-Ali, Dr, Published on 2008

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

 

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