1. Description of the plant
2. Cassava production
3. Cassava harvesting
4. Storing cassava
5. Some food products based on cassava leaves
6. Cassava processing
7. Socio-economic indicators
8. Additional information
This booklet is intended to be a practical manual that describes methods and materials that can be used by small-scale producers in developing countries to package agricultural products. It covers foods that are grown and/or processed on farms and then transported to wholesale markets or processors, or in some cases to retailers for sales to customers.
Secado Solar, Valor Agregado para Pequeños Productores de Oregano en el Alto Valle de Río Negro, Argentina
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Efecto de la Osmodeshidratación Sobre el Contenido de Antocianinas y Capacidad de Rehidratación de Arándanos (Vaccinium corymbosum L.) Liofilizados
Impact of Ripening Stage and Drying on Selected Quality Attributes of Apple Mango Cubes and Leathers
Effect of Different Roasting Levels and Particle Sizes on Ochratoxin A Concentration in Coffee Beans
Contamination of roasted coffee with ochratoxin A (OTA) is directly related to the processing quality throughout the coffee production chain, from the farming to the roasting processes. The aim of this study was to evaluate the effects of roasting and particle size on the residual concentration of ochratoxin A in roasted and ground coffee. Coffee beans were artificially contaminated with Aspergillus ochraceus. The beans were roasted to three levels (light, medium and dark) and ground into three types (fine, medium and coarse) after an incubation period.