Fruit & Vegetables
Aonla: Value-Added Products
Aonla or amla, popularly known as the Indian gooseberry, is a small sub-tropical fruit which grows widely on the hillsides of sub-mountainous Northern India.
Punjab Agricultural University, 2006, 3 pages
Aonla or amla, popularly known as the Indian gooseberry, is a small sub-tropical fruit which grows widely on the hillsides of sub-mountainous Northern India.
Punjab Agricultural University, 2006, 3 pages
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.
Dr. S. Azam-Ali for Practical Action, 2008, 6 pages
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.
Dr. S. Azam-Ali for Practical Action, 2008, 6 pages
Cassava Processing
This Technical Brief describes uses of cassava, and how to process, harvest and store the plant.
Neil Noble for Practical Action, 2006, 13 pages
This Technical Brief describes uses of cassava, and how to process, harvest and store the plant.
Neil Noble for Practical Action, 2006, 13 pages
Cold Storage of Fruit and Vegetables
This Technical Brief gives an outline of the storage requirements of different crops, and looks at the construction and operation of cold stores.
Peter Fellows for Practical Action, 2008, 8 pages
Drying Apricots
Dried apricots are a popular product worldwide. They are relatively easy to dry and are a good source of vitamin A, iron and sugar.
Updated by Dr Sue Azam-Ali for Practical Action, 2008, 8 pages
Dried apricots are a popular product worldwide. They are relatively easy to dry and are a good source of vitamin A, iron and sugar.
Updated by Dr Sue Azam-Ali for Practical Action, 2008, 8 pages
Fruit & Vegetables
Small scale fruit and vegetable processing in Sudan. This document is in Arabic. Practical Action Sudan, 32 pages.
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, their sale is often targeted at healthfood markets.
Practical Action, 1990, 4 pages
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, their sale is often targeted at healthfood markets.
Practical Action, 1990, 4 pages
Fruit Waste Utilisation
Possible products from fruit-processing waste include candied fruit peel, oils, pectin, reformed fruit pieces, enzymes, wine nad vinegar.
Practical Action, 2003, 3 pages
Possible products from fruit-processing waste include candied fruit peel, oils, pectin, reformed fruit pieces, enzymes, wine nad vinegar.
Practical Action, 2003, 3 pages
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 .
Practical Action, Last updated March 2009, 2 pages
Kawal
Kawal is made by fermenting the leaves of a wild African legume. It is used as a meat replacer or a meat extender.
Practical Action, updated by Shadia Abdelmonem & Neil Noble, 2008, 3 pages
Kawal is made by fermenting the leaves of a wild African legume. It is used as a meat replacer or a meat extender.
Practical Action, updated by Shadia Abdelmonem & Neil Noble, 2008, 3 pages
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).
Tony Swetman for Practical Action, 2008, 4 pages
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.
Practical Action, updated by Sue Azam Ali, 2008, 3 pages
Tomatoes are part-processed to a stable, pasteurised tomato juice. This juice is then sold to processors who manufacture other tomato products.
Practical Action, updated by Sue Azam Ali, 2008, 3 pages
Tomato Processing
Traditionally, the most important methods used are concentration (to a paste or purée and drying either fruit pieces or to a powder.
Practical Action, updated by Sue Azam Ali, 2008, 10 pages
Traditionally, the most important methods used are concentration (to a paste or purée and drying either fruit pieces or to a powder.
Practical Action, updated by Sue Azam Ali, 2008, 10 pages
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