Procesamiento de Alimentos, Alimentos Deshidratados, Congelados, Jugos y Bebidas

Rice Fortification in Developing Countries: A Critical Review of the Technical and Economic Feasibility

The USAID Micronutrient and Child Blindness Project collaborated with the Institute of Food Technologists (IFT) to conduct an assessment of rice fortification in China, Costa Rica, the Philippines, and the United States. These countries illustrate various contexts for rice fortification including...
Sajid Alavi
Betty Bugusu
Gail Cramer
Omar Dary
Tung-Ching Lee
Luann Martin
Jennifer McEntire
Eric Wailes
Institute of Food Technologists

Vacuum Frying for Fruit Crispy Processing

Vacuum frying is a suitable processing method for the production of high quality fruit crispy. With this technology, fruits which are abundant and sometimes wasted at harvest season, can be processed and still have high selling price. The vacuum frying technology produces fruit crispy with...
Jakarta Assessment Institute for Agricultural Technology
Food and Fertilizer Technology Center (FFTC)

Simple Plum Jam Processing Technology

In Vietnam, ethnic minorities in the northern mountainous areas grow plum using the variety Prunus trifolium. The methodology of plum jam processing at the household level was developed to help farmers produce good quality plum jam that could be used for the whole year or can be sold in the market...
National Agriculture Extension Center, Vietnam
Food and Fertilizer Technology Center (FFTC)

Processing of Nata De Piña

Pineapple is a well-known fruit and can be found abundant in traditional markets, especially during harvest season. Consumers are fond of this fruit not only because of its delicious taste, but also because of its high vitamin and calorie content which is good for the health. Pineapple is often...
West Kalimantan Assessment Institute for Agricultural Technology
Food & Fertilizer Technology Center

Processing of Banana Flour

Banana fruit is a horticultural commodity that can be processed and preserved to expand its marketing value. Various processed banana products have already been developed, such as, sun-dried banana and banana crispy. A new product with a potential commercial value is the banana flour made from...
South Kalimantan Assessment Institute for Agricultural Technology
Food and Fertilizer Technology Center (FFTC)

Processing Cassava into Flour for Human Food

Cassava (Manihot esculenta Crantz.) is one of the most important cash crops in Thailand. It is planted in about 1.2 million hectares, producing 17.7 million mt each year. About 50- 60% of this production serves as a raw material for cassava chips and pellets. These are exported to be mixed into...
Jinnajar Hansethsuk
Food & Fertilizer Technology Center

Leavened Bread and Donut Made of Rice Flour

Rice can be processed into various forms of pre-mixture to make breads and cookies. The tastes and functions of rice products can be enhanced by adding natural coloring materials. To promote rice consumption, various breads and donuts were made using a mixture of wheat and rice flour. By measuring...
National Institute of Agricultural Science and Technology, Korea
Food & Fertilizer Technology Center

Small-Scale Food Processing Enterprises in Malaysia

Small-scale food enterprises have played a very important role in the Malaysian economy, particularly in terms of employment generation, better income distribution and as a training ground for entrepreneurs before they invest in larger enterprises. Small-scale food enterprises also have important...
Ghani Senik
Food Technology Research Station MARDI, Malaysia,

Development of Cottage Food Processing Enterprises in Rural Taiwan

The "Development of Cottage Food Processing Enterprises in Taiwan's Rural Villages" is a project which has been sponsored by the government for the past two decades. It has three objectives: To solve the problem of a seasonal surplus of vegetables and fruits, and balance supply...
Shin-Bong Lin
Food & Fertilizer Technology Center

Fruit-Flavored Soybean Milk

Soybean milk is usually produced in its natural flavor. Consequently, its appeal to consumers is limited. A technique to add flavor, especially fruit flavors, has been devised to provide greater varieties of soybean milk, and more nutritional value for consumers. The goal is to attract additional...
Department of Agriculture, Thailand
Food and Fertilizer Technology Center (FFTC)