This is probably the best technical information I have seen aimed at the training of small scale vegetable and fruit processors. The first book covers the principles of post-harvest handling, storage and processing of fruits and vegetables while the second provides recipes and guidance to put these principles into practice.
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The books We're developed for trainers working with household processors in Afghanistan, but the information is so comprehensive that it will be useful for a range of users including the new small scale food processing enterprise.
The first book of 85 pages covers the following in detail, using a clear and simple style supported by many photographs and drawings.
INTRODUCTION
WHY DO WE NEED TO PROCESS FRUIT AND VEGETABLES?
POST-HARVEST HANDLING AND STORAGE
PROCESSING: INTRODUCTION TO GENERAL PRINCIPLES
- Principles of food preservation
- Overview of fruit and vegetable processing techniques
- Summary of small-scale fruit and vegetable processing techniques
- Processing pre-treatments for fruit and vegetables
- Description of processing methods for fruit and vegetables
POST PROCESSING PACKAGING AND STORAGE
HYGIENE AND SAFETY
The second book of around 90 pages covers the detail of producing a whole range of products as listed below from the table of contents:
DRYING
- Processing outline for dried fruit and vegetable
- Dried tomato
- Dried tomato
- Dried apricots
- Dried onions
- Dried apples
JAM-MAKING
- Processing outline for Jam and Jelly
- Fruit jam or jelly – process details and quality
- Apricot jam
- Carrot and lemon jam
- Cherry jam
- Mulberry jam
- Apple jam
- Apple jelly
SAUCES AND CHUTNEYS
- Processing outline for sauce and chutney
- Sauce and chutney – process details and quality assurance
- Italian style tomato sauce
- Italian style tomato sauce
- Tomato paste
- Tomato sauce or ketchup
- Tomato puree or simple concentrate
- Tomato concentrate (non-cook method)
- Coriander chutney (chatni gashnizeh)
- Vegetable chutney
- Tomato chutney (Chatni Badenjani Romi)
- Chili chutney (Chatni Morchi Sorkh/Sabz )
PICKLES
- Processing outline for lactic acid fermented pickles (atchar)
- Fermented pickles – process details and quality assurance
- Pickled cucumbers
- Mixed pickles
- Pumpkin pickle
VINEGAR
- Process outline for fruit and vinegar
- Fruit vinegar – quality assurance and processing notes
- Tomato vinegar
- Mulberry vinegar
