Fruit and vegetable processing - Contents

1 Fruit and vegetable processing - ContentsFruit and vegetable processing by Mircea Enachescu DauthyConsultant FAO AGRICULTURAL SERVICES BULLETIN Food and Agriculture Organization of the United NationsRome, 1995 Table of Contents The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. M-17 ISBN 92-5-103657-8 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy.

2 (c) FAO 1995 Contents Foreword (1 of 5) [4/24/2004 5:43:12 PM] Fruit and vegetable processing - ContentsChapter I Introduction General Importance of Fruit and vegetables in world What Fruit and vegetables can be processed? processing processing Choice of processing technologies for developing Fruit and vegetables - global marketing view Chapter 2 General properties of Fruit and vegetables; chemical composition and nutritional aspects; structural features General Chemical Activities of living Stability of Structural features Chapter 3 Deterioration factors and their control Enzymic Chemical Physical Biological changes Chapter 4 Methods of reducing deterioration Technical methods of reducing food Procedures for Fruit and vegetable Combined preservation procedures Chapter 5 General procedures for Fruit and vegetable preservation Fresh Preservation by reduction of water content : drying/dehydration and (2 of 5) [4/24/2004 5:43:12 PM] Fruit and vegetable processing - Chemical Preservation of vegetables by Preservation with Heat preservation/heat Food irradiation Chapter 6 Auxiliary raw materials Food Pectic Intensive sweeteners Chapter 7 Packaging materials Protection of food by packaging Films and foils.

3 Glass Paper "Tin can"/tinplate Chapter 8 Fruit specific preservation technologies Fruit Harvesting and Fresh Fruit Fruit drying and dehydration Technology of semi-processed Fruit Fruit sugar preserves technology; jams, jellies, marmalade, Fruit Fruit juice Banana and plantain processing Mango and guava processing Recent trends in Fruit and vegetable processing (3 of 5) [4/24/2004 5:43:12 PM] Fruit and vegetable processing - ContentsChapter 9 vegetable specific processing technologies Vegetables Harvesting and Fresh vegetable vegetable vegetable juices and concentrated Pickles and sauerkraut vegetable canning Chapter 10 Quality control/quality assurance and international trade; good manufacturing practices (gmp); hygiene requirements; hazard analysis and critical control points (HACCP) Quality control/quality assurance and international Good manufacturing practices (gmp); hygiene Hazard analysis and critical control points (HACCP) Chapter 11 Fruit and vegetable processing units - general approach; preliminary study; how to invest, install and operate a processing centre.

4 Modular units: from farm/family to community/business level Preliminary How to prepare, start and operate a Fruit and vegetable processing Fruit and vegetable processing centre - module "level 5" family Fruit and vegetable processing unit - module "level 4" farm and/or community Fruit and vegetable processing unit - module "level 3" community and / or entrepreneurial Fruit and vegetable processing unit - module "level 2" business Fruit and vegetable processing centre - module "level 1" business and/or national Overall raw material consumption data / yield for Fruit and vegetable processed products - approximate Fruit and vegetable processing centre - quality control sheet daily recording sheet finished products defects (4 of 5) [4/24/2004 5:43:12 PM] Fruit and vegetable processing - ContentsBibliography Appendix I - Fruit and vegetable processing flow-sheets Appendix II - Standards for grades of dried apricots Appendix III - Recipe guidelines; dried Fruit and vegetables Appendix IV - Complete units and various equipment and material for Fruit and vegetable processing (5 of 5) [4/24/2004 5:43:12 PM] Fruit and vegetable processing - ForewordForewordContents - NextThis bulletin offers practical information to persons interested in the processing of fruits and vegetables.

5 It replaces AGS Bulletin No. 13 " Fruit Juice processing ", which was published in 1972. The new bulletin provides a much wider information publication starts with describing the general properties of fruits and vegetables, their chemical composition and nutritional values. Following a presentation of the factors that affect the deterioration of fruits and vegetables, various methods, traditional as well as modern for preservation of foods are presented. Auxiliary materials used in the preparation of Fruit and vegetable products as well as adequate packaging materials are major chapters are dedicated to the specific preservation technologies used for fruits and vegetables. These chapters contain the description of the processes to be used, machinery, processing time, temperatures, etc. They will provide technical personnel with useful and helpful will be delighted to receive your comments and provide you with any additional information that you may require.

6 Address your enquiry to:The ChiefFood and Agricultural Industries ServiceAgricultural Services DivisionFAO of the delle Terme di Caracalla00100 Rome, ItalyContents - [4/24/2004 5:44:26 PM] Fruit and vegetable processing - Ch01 IntroductionChapter I IntroductionContents - Previous - General introductionIn developing countries agriculture is the mainstay of the economy. As such, it should be no surprise that agricultural industries and related activities can account for a considerable proportion of their output. Of the various types of activities that can be termed as agriculturally based, Fruit and vegetable processing are among the most established and planned Fruit and vegetable processing projects aim at solving a very clearly identified development problem. This is that due to insufficient demand, weak infrastructure, poor transportation and perishable nature of the crops, the grower sustains substantial losses.

7 During the post-harvest glut, the loss is considerable and often some of the produce has to be fed to animals or allowed to established Fruit and vegetable canning factories or small/medium scale processing centres suffer huge loss due to erratic supplies. The grower may like to sell his produce in the open market directly to the consumer, or the produce may not be of high enough quality to process even though it might be good enough for the table. This means that processing capacities will be seriously main objective of Fruit and vegetable processing is to supply wholesome, safe, nutritious and acceptable food to consumers throughout the and vegetable processing projects also aim to replace imported products like squash, yams, tomato sauces, pickles, etc., besides earning foreign exchange by exporting finished or semi-processed Fruit and vegetable processing activities have been set up, or have to be established in developing countries for one or other of the following reasons:l diversification of the economy, in order to reduce present dependence on one export commodity;l government industrialisation policy;l reduction of imports and meeting export demands;l stimulate agricultural production by obtaining marketable products;l generate both rural and urban employment;l reduce Fruit and vegetable losses;l improve farmers' nutrition by allowing them to consume their own processed Fruit and vegetables during the off-season;l generate new sources of income for farmers/artisans.

8 L develop new value-added (1 of 2) [4/24/2004 5:45:07 PM] Fruit and vegetable processing - Ch01 IntroductionContents - Previous - (2 of 2) [4/24/2004 5:45:07 PM] Fruit and vegetable processing - Ch01 Introduction (cont.) Importance of Fruit and vegetables in world agricultureContents - Previous - NextFruit and vegetables represent an important part of world agriculture production; some figures are seen in Table Fruit and vegetable World Production, 1991 Crop ( Fruit )Production, 1000 TTotal allAppies3940414847 Apricots22241147 Avocados20361757 Bananas4766046753 Citrus fruits NES16221231 Cantaloupes and other melons121828733 Dates31923146 Grapes5718814257 Grapefruit and pomelo46552073 Lemons and limes67864457 Mangoes1612716075 Oranges5530840325 Peaches and nectarines86822684 Pears93594431 Papayas42654205 Plantains2684726847 Plums56511806 Pineapples100769183 Raisins1041470 Tangerines, mandarines, clementines89514379 Watermelons2894319038 (1 of 2) [4/24/2004 5:45:44 PM] Fruit and vegetable processing - Ch01 Introduction (cont.)

9 Currants536009 Raspberries369087 Strawberries2469117342009 Beans, green 32131702 Cabbages 3664915569 Cauliflower 52582269 Carrots 135114545 Chilies + peppers, green 91456440 Cucumbers and gherkins 136197931 Eggplants 57974608 Garlic 31022446 Onions, dry 2797717128 Peas, green 48561038 Pumpkins, squash, gourds 79336245( = Developing countries) Source: FAO Yearbook, 1991, FAO Production Yearbook, 1992 Contents - Previous - (2 of 2) [4/24/2004 5:45:44 PM] Fruit and vegetable processing - Ch01 Introduction (cont.) What Fruit and vegetables can be processed? Contents - Previous - NextPractically any Fruit and vegetable can be processed, but some important factors which determine whether it is worthwhile are:a. the demand for a particular Fruit or vegetable in the processed form;b. the quality of the raw material, whether it can withstand processing ;c. regular supplies of the raw example, a particular variety of Fruit which may be excellent to eat fresh is not necessarily good for processing .

10 processing requires frequent handling, high temperature and of the ordinary table varieties of tomatoes, for instance, are not suitable for making paste or other processed products. A particular mango or pineapple may be very tasty eaten fresh, but when it goes to the processing centre it may fail to stand up to the processing requirements due to variations in its quality, size, maturity, variety and so when a variety can be processed, it is not suitable unless large and regular supplies are made available. An important processing centre or a factory cannot be planned just to rely on seasonal gluts; although it can take care of the gluts it will not run economically unless regular supplies are operate a Fruit and vegetable processing centre efficiently it is of utmost importance to pre-organise growth, collection and transport of suitable raw material, either on the nucleus farm basis or using processing planningThe secret of a well planned Fruit and vegetable processing centre is that it must be designed to operate for as many months of the year as possible.