Principles and practices of small- and medium-scale fruit juice processing
The purpose of this publication is to present technical and business information designed to address issues facing small and medium-size juice processors along with insights into the theory and practice of juice and juice beverage processing and utilization. Both major and minor fruits will be covered with emphasis upon limited-resource producers for local markets. Unique, high-quality juice products can secure a niche position. With attention to quality, value, safety, health, and an innovative approach to these parameters, a manufacturer can move beyond the niche category and become a major player. This is a more difficult but feasible task. There are some general principles that should be understood by anyone contemplating entering the juice processing business. Many aspects of production, postharvest handling, food safety, quality, unit operations, processing, and packaging procedures, as well as regulatory control, are common to practically all juice products. Then there are a number of product-specific details, dependent upon the morphology, composition, and character of the individual fruit. This publication will provide adequate details so interested parties can either improve existing operations or develop new processing establishments. Potential capabilities include adding value to local agricultural products, providing employment, augmenting the quality, safety, economy, and diversity of the local food supply.
| Main Authors: | , , , |
|---|---|
| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Rome (Italy) FAO
2001
|
| Subjects: | processed products, fruit juices, food technology, small enterprises, |
| Online Access: | http://www.fao.org/3/y2515e/Y2515E.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|