Description
This book offers a comprehensive guide to the preservation of fruits and vegetables, focusing on methods that can be applied on a small scale by individuals or small groups. It highlights practical techniques for handling, transportation, and storage to prolong the shelf life of produce. Emphasizing the importance of production, post-harvest management, and processing, the book explores industry standards like HACCP, Phyto-sanitary Standards, and Total Quality Management (TQM) for ensuring quality from farm to market. Written from years of experience, this text is an invaluable resource for students and educators in agriculture and horticulture.
