Eco-friendly & Recreational Family Agricultural Resources Management ER FARM By: Frene C. Dela Cruz Agricultural Technologist

Outline I. Overview of Food Processing & Preservation II. Methods of Processing & Preservation III. Vegetable Processing IV. Sample Recipes of Processed Vegetable

Food Processing & Preservation Definition is the process of treating and handling food to stop or slow down spoilage thus allowing longer storage, it is also a way of converting perishable produce into a stable form so that it can be stored and brought to the market all year round.

Why is it necessary to process and preserve? Extends the availability of agricultural produce Provides better storability and transportability Retains the products nutritive value & palatability

Transforms the produce into a new or more usable forms which offer more convenience to consumers Increases profitability of the products specially when raw agricultural produce may not fetch the right market price

Methods of Processing & Preservation Drying One of the most ancient food preservation techniques which reduces water or moisture content of the food to prevent or delay growth of microorganism.

Dried mushrooms

Dried vegetables

Dried tomatoes

Salting or curing Salt is used to preserve the food wherein the moisture is drawn from the food through a process called osmosis.

Asparagus in brine

Sugaring Sugar is used to preserve the foods usually used in preserving fruits.

Canning & Bottling Involves cooking food, sealing it in sterile cans, jars or bottles and boiling the containers to kill any remaining microorganisms.

Canned and bottled products

Bottled cabbage

Refrigeration and Freezing Preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes which cause food to rot, in this process temperature is controlled to preserve the foods.

Frozen mixed vegetables

Fermentation A process which preserves food through conversion of carbohydrates to alcohols and carbon dioxide using bacteria, yeast or combination of both. It usually implies that the action of the microorganism is desirable.

Pickling One of the fermentation process which is relatively low cost method of preservation.

Pickled cucumber & atsarang labanos

kimchi

pickled radish, ampalaya, chili & papaya

Vegetable Preservation & Processing Drying Pickling Canning /Bottling Salting/Brining Freezing

Processed Vegetable Recipes Tomato sauce, catsup, jam, tomato juice Cabbage kimchi, sauerkraut Squash macaroons, kutsinta,halaya, maja Sayote atchara

Thank you!!!! frene 11