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Automatic cabbage slicer8/8/2023 ![]() ![]() The variations in the sizes in which these products are obtained have made it expedient for certain reduction techniques to be to be utilized. The processing requirements and fresh market life are also different for varying classes. Differences in the structure, size, shape, and rigidity of the individual cells are dependent on the class of vegetable (Odior and others, 2 2009). The classification of vegetables can be done based on different criteria some of which are by edible parts into root (e.g., potatoes and carrots), stem (asparagus and celery), leaf(lettuce and spinach), immature flower bud (broccoli and Brussels sprouts ), and fruit (tomatoes and cucumbers ( Neidhardt, 2008). ![]() The perishable nature of the fresh produce has confined the international trade in these products in the processed form. Vegetables can be perishable when fresh but able to be preserved using a number of processing method such as blanching, dehydrating, canning, freezing, fermenting and pickling, and irradiating (Gave, 2008). The increase in its consumption can be accounted for by the increased health consciousness of the consumers. Consumption of vegetables has increased significantly. Vegetables which are excellent sources of certain vitamins and minerals and often the main source of dietary fiber consist of a large group of plants consumed as food globally (Gave, 2008). Thus, to guarantee access to food, reduce rural-urban migration and encourage sustainable development, the processing of agricultural products like vegetables into more valuable products must be promoted and encouraged Majority of Nigerians live in the rural areas and are predominantly engaged in agriculture. Nigeria has rich and favorable climatic zones making her suitable for the cultivation and production of a wide variety of vegetables.
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