Fruit And Vegetable Biotechnology

Description

In the world, fruit and vegetable production and consumption has increased over the past few years. Rise consumer demand has led to greater awareness of food safety issues and increased need for convenience and quality. Historically speaking, processing of fruits and vegetables in the simplest form like pickling, sun drying and making preserves has been practiced from ancient times. Since then it has been progressing fairly well and has been meeting the entire local demand and has successfully entered the exports market. Today, fruits and vegetables are processed into a variety of products such as juices and concentrates, pulp, canned and dehydrated products, jams and jellies, pickles and chutneys. The extent of processing of fruits and vegetables varies from place to place. Assuring the safety and quality of the produce needs the selection of high quality horticultural produce for processing, and the implementation of good practice during processing operations in order to maintain produce quality and assure safety of the final product. This book addresses the critical
issues that must be taken care of; if the processed fruit and vegetable products are to meet consumer and market demand for convenience, quality and safety. This book is valuable to small processors, trainers, extension workers and non-governmental organizations who provide training and support to individuals engaged in fruit and vegetable biotechnology for sale. It also provides a useful source of information for consumers of processed horticultural products.