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 Another of CTA’s series of pamphlets on processing.
from: Anancy (click image for full document online)
These pamphlets are broad but short (normally 6 to 8 pages) and give a background about the topic, identifies the things to ask, describes processes, gives trouble shooting information and gives contacts from where further information [...] Its only coincidence that this comes after I start posting about drying! What caught my eye was the high value add obtained for this product which is after all widely available in tropical africa in a somewhat less attractive format.
from: Food Processing (click image for full story online)
The product is [...] Following on the previous entry that identified the valuable compounds normally left in juice wastes, this article on Food Navigator.com reports on work done by researchers from Cameroon and Belgium. While citrus is probably the most used source of pectin, this research indicates the potential of tailoring pectin properties through control of the [...] |
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