Fruits, Vegetables and Roots
This topic area covers a wide range of produce that have the common themes of value addition and quality assurance in making the most of farmers crops.
General Resources
Aonla: Value-Added Products
Aonla or amla, popularly known as the Indian gooseberry, is a small sub-tropical fruit which grows widely on the...
Banana Chips
Banana chips are a snack food similar to potato chips. This Brief explores what a banana chips project might look...
Cassava Processing
This Technical Brief describes uses of cassava, and how to process, harvest and store the plant.
Cassava Processing - Trasnformation du Manioc
This Technical Brief describes uses of cassava, and how to process, harvest and store the plant.
Chiuri - The Butter Nut Tree of Nepal
The main product of the tree is "ghee" or butter, extracted from the seeds and named "Chiuri ghee" or "Phulwara butter".
Cold Storage of Fruit and Vegetables
This Technical Brief gives an outline of the storage requirements of different crops, and looks at the construction...
Drying Apricots
Dried apricots are a popular product worldwide. They are relatively easy to dry and are a good source of vitamin A,...
Drying Apricots - Le Sechage de Abricots
Dried apricots are a popular product worldwide. They are relatively easy to dry and are a good source of vitamin A,...
Fruit Leathers
Fruit Leathers are made by drying a very thin layer of fruit puree to produce a product with a texture similar to...
Fruit Waste Utilisation
Possible products from fruit-processing waste include candied fruit peel, oils, pectin, reformed fruit pieces,...
Ginger Processing
Ginger is valued for the dried ginger spice and preserved, crystallised ginger.
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...
Masyaura Making (multimedia) - Nepali
Information about Masyaura Making in Nepali. This multimedia knowledge object was produced by Practical Action Nepal...
Papain Production
Enzymes are proteins that can increase the rate of biological changes, such as the ripening of fruit. Papain enzyme...
Potato Storage and Processing
Potatoes are the fourth-largest food crop after rice, wheat, and maize. This brief describes how to make best use of...
Semi-Processing Tomatoes
Tomatoes are part-processed to a stable, pasteurised tomato juice. This juice is then sold to processors who...
Tomato Processing
Traditionally, the most important methods used are concentration (to a paste or puree and drying either fruit pieces...
