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BookletAccelerated vocational training in agriculture curriculum of module on leafy green vegetable production: lettuce 2021
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This curricula was prepared under the project OSRO / 601 / LEB / NET. In line with the strategic objectives of the Food and Agriculture Organization, in particular, Strategic Objective No. 3: “Rural Poverty Reduction” and Strategic Objective No. 5: “Increase the resilience of livelihoods to threats and crises”, prepared by FAO - in cooperation with AVSI and WARD and based on the following main references: 1- A draft of the training material developed by the International Labor Organization, the Ministry of Agriculture, the Charitable Association for Research and Studies - (WARD), the National Development Agency in North Lebanon and AVSI in 2015, within the framework of the project “Empowering job resilience and protecting decent work conditions in affected rural communities From the Syrian Refugee Crisis in North Lebanon, "funded by the International Labor Organization and the Government of Italy. 2- Study “Potato and Leafy Vegetables: Value Chain Analysis”. (Akkar Lebanon) First Edition. Beirut: International Labor Organization, 2015 This curriculum aims to train young people and introduce them to areas related to lettuce production through its application in technical and vocational training and education for the age group of 14-25 years. At the end of this training, the trainee will be able to identify resources related to the general characteristics of leafy greens and the characteristics and types of lettuce in particular, to identify resources related to lettuce cultivation and preparation operations. -
Book (stand-alone)Handling and preservation of fruits and vegetables by combined methods for rural areas
Technical Manual
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No results found.This manual is intended to surve as a guide to farmers and processors of fruits and vegetables in rural areas. It contains basic but valuable information on post-harvest handling and marketing operations and storage of fresh and processed products. It provides practical examples of preserving fruits and vegetables addressing a combination of factors, highlighting technology which, when combined, has a positive and synergistic effect in preventing biochemical and physiochemical reactions and micr obial growth - the main causes of quality losses in fruits and vegetables. The suggested methodologies combine technologies such as mild heat treatment, water activity reduction (aw), lowering of the pH and use of anti-microbial substances to realize the potential of minimally processed, high-moisture fruit products. These relatively new technologies have been successfully applied to several important tropical and non-tropical fruits in different countries of Latin America and are considered app ropriate and recommended for use in other fruit-producing countries around the world. -
Book (series)Microbiological Hazards in Fresh Leafy Vegetables and Herbs: Meeting Report. Microbiological Risk Assessment Series (MRA) 14 2008
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No results found.This FAO/WHO Expert meeting was convened on 5-9 May 2008 in Bangkok, Thailand, to address the request for scientific advice received from the 39th Session of the Codex Committee on Food Hygiene (CCFH) on the microbiological hazards associated with leafy vegetables and herbs. In responding to the questions posed by the CCFH, the meeting addressed the pathways for contamination, survival and persistence of microbiological hazards associated with leafy vegetables and herbs, and the potent ial management options from primary production through to the consumer. Consideration was given to all aspects of the farm to fork continuum, i.e. including pre-harvest and post-harvest.
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