Handbook
Kawal is a strong smelling Sudanese, protein-rich food prepared by fermenting the leaves of a wild African legume, cassia obtusifolia and is usually cooked in stews and soups. It is used as a meat replacer or a meat extender. Its protein is of high quality, rich in sulphur amino acids which are usually obtained from either fish or meat.
The leaves of the leguminous plant are pounded...
Gundruk is particularly popular in Nepal. The annual production of gundruk in Nepal is estimated at 2,000 tons and most of the production is carried out at the household level. Gundruk is obtained from the fermentation of leafy vegetables in Nepal. It is served as a side dish with the main meal and is also used as an appetiser. Gundruk is an important source of minerals particularly during the...
Knowledge is increasingly important for thedevelopment of the individual and society in an ever more globalised world. One of the primary goals of UNESCO is therefore to build up modern knowledge societies in which all people can participate in information and knowledge. At the same time the protection of intellectual property is a major concern, with the aim of ensuring creativity as a core...
Collectively known as 'preserves', these products are finding an increased market in many countries, particularly in more affluent urban areas. However, it is important to note that before starting production of preserves, the size and requirements of the market must be carefully established. A surplus of fruit is not sufficient reason for starting project.
The preservation principles...
Drying is used to remove water from foods for two reasons: to prevent (or inhibit) microorganisms and hence preserve the food and to reduce the weight and bulk of food for cheaper transport and storage.
When carried out correctly, the nutritional quality, colour, flavour and texture of rehydrated foods are slightly less than fresh food but, for most people, this has only minor...
A wide range of drinks can be made using extracted fruit juice or fruit pulp as the base material. Many are drunk as a pure juice without the addition of any other ingredients, but some are diluted with sugar syrup.
This technical brief outlines the basics of fruit juice processing. It does not give specific details or recipes for individual fruits.
Fruit leathers are made by drying a very thin layer of fruit puree to produce a product with a texture similar to soft leather. Fruit leathers are eaten as a snack and are often targeted at health food markets, using marketing images such as “pure”, “sun dried” and “rich in vitamins”. Such claims are not unreasonable given that low temperature drying is a...
Processing of fruits produces two types of waste - a solid waste of peel/skin, seeds, stones etc -a liquid waste of juice and washwaters. In some fruits the discarded portion can be very high (eg mango 30-50%, banana 20%, pineapple 40-50% and orange 30-50%). Therefore, there is often a serious waste disposal problem, which can lead to problems with flies and rats around the processing room, if...
Ginger is an upright tropical plant (Zingiber officinale Rosc.) that grows to about 1 metre tall. It originated in India and is now produced in tropical climates throughout the world; China, Taiwan, Nigeria, Jamaica, Mauritius and Australia are the major producers. The largest markets for ground ginger are the United Kingdom, Yemen, the USA, Middle East, Singapore and Malaysia. The edible...
Grape wine is perhaps the most common fruit juice alcohol. Because of the commercialisation of the product for industry, the process is well known and documented. The production of grape wine is quite straight forward and can be carried out at the smallscale, without the need for very expensive or specialised equipment. It does, however, require a basic understanding of the processes involved...
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