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No Thumbnail AvailableBook (stand-alone)Technical manual on small-scale processing of fruits and vegetables 1997
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Book (stand-alone)PRIVATE STANDARDS IN THE UNITED STATES AND EUROPEAN UNION MARKETS FOR FRUIT AND VEGETABLES
Implications for developing countries
2007Also available in:
No results found.Over the past 20 years the number of standards and certification programmes for agricultural production has grown rapidly. Producers who want to export are confronted not only by a plethora of import regulations, but also within import countries by different niche markets for which specific requirements have to be fulfilled. While the adoption of voluntary standards may grant export opportunities to farmers, they can also be considered barriers to entry for those who cannot apply them either because they are too onerous or because of the lack of knowledge about their requirements. In fact, some producers and exporters increasingly regard private standards as non‑tariff barriers to trade. New and more stringent standards are being developed year after year, and there is an urgent need to determine today, and in the future, the extent to which these govern world trade. This report gives an overview of standards and certification programmes relevant for fruit and v egetable producers and exporters in developing countries with a focus on the markets of the United States and the European Union. In addition, it gives an overview of current analytical work on standards and trade, reviews major assistance programmes related to standards and provides recommendations for further research. -
No Thumbnail AvailableBook (stand-alone)Fruit and vegetable processing 1995
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No results found.This bulletin offers practical information to persons interested in the processing of fruits and vegetables. It replaces AGS Bulletin No. 13 "Fruit Juice Processing", which was published in 1972. The new bulletin provides a much wider information base. The publication starts with describing the general properties of fruits and vegetables, their chemical composition and nutritional values. Following a presentation of the factors that affect the deterioration of fruits and vegetables, various me thods, traditional as well as modern for preservation of foods are presented. Auxiliary materials used in the preparation of fruit and vegetable products as well as adequate packaging materials are discussed. Two major chapters are dedicated to the specific preservation technologies used for fruits and vegetables. These chapters contain the description of the processes to be used, machinery, processing time, temperatures, etc. They will provide technical personnel with useful and helpful infor mation.
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