16. a) Buildings
i. Covered area for temporary storage of raw materials and
washing; surface = 10 sq. m.
ii. Room for wet processing (cutting, dipping, boiling, water
blanching, pasteurization, etc.) = 25 sq. m.
Fruit and vegetable processing centre - module "level 5" family
level
17. iii. Room for dry processing = 25 sq. m.
iv. Room for storage of processed products =
10 sq. m.
Area
(i) is simply covered
(ii) could be similar to a simple house kitchen
(iii) and could be similar to house rooms.
18. b) Outside drying yard
This area is needed in order to install: simple sun
drying trays; tent sun dryer; cabinet sun dryer.
At best, this area have to be cemented to avoid excessive
dust generation.
A minimum surface of 50 sq. m. is necessary.
19. c) Equipment and material
Working tables (2)
Improved stoves (3)
Stainless steel pots 51(2)
Stainless steel pots 101(2)
Stainless steel pots 151(1)
Stainless steel knives, 12-15 cm blade (10)
Stainless steel spoons, various shapes and sizes (5)
Stainless steel household sieves (3)
Wooden spoons (5)
Glass jars, various sizes and screw-on caps (200)
Aluminum pots: 251(1); 401(2);
20. Hand-operated pulp extractor
Bottle brushes (10)
Plastic lemon-squeezer
Stainless steel skimmer
Aluminum ladle
Sun dryer (tent type)
Sun dryer (cabinet type)
Standard wood sun drying trays (20)
Bottles
Crown tops
Jars
Screw-tops for jars
Wood (or other available fuel) heating plates
Hand-operated capping device (capper)
Work bench (3)
Stainless steel vegetable cutter (5)
21. d) Simple technological recommendations
i. Ingredients
- Sugar and potassium metabisulphite (K2S2O5) are
used as preservatives;
- Lemon or lime juice is added to the products to rectify
the acidity (this improves storage stability and taste).
ii. Hygiene measures
- The workers should carefully wash their hands before
any product processing operations;
- The utensils and equipment will have to be properly
cleaned before and after use, in order to remove dust
and any possible organic particle;
22. - The packaging materials, i. e. bottles and jars, have to
be washed with a hand-operated appliance, hot clean
water and sand.
- After washing, rinsing with clean water will be carried
out;
- Damaged parts of the fresh raw materials, as well as
waste, will have to be discharged and disposed
outside of the working area;
- Before storage, the finished products will be washed
and dried (this apply for jars and bottles) and properly
labeled;
- The preparation and drying areas must NOT be
located in the vicinity of a stock-farm.