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close this bookTraining Programme for Women Entrepreneurs in the Food-processing Industry - Volume II (UNIDO, 1985, 286 p.)
close this folderChapter 3 Fruit and Vegetable Products
View the document(introduction...)
View the document3.1 Fruit Pulp
View the document3.2 Fruit Juice
View the document3.3 Squash
View the document3.4 Cordial
View the document3.5 Syrup
View the document3.6 Nectar
View the document3.7 Wine
View the document3.8 Spirit
View the document3.9 Vinegar
View the document3.10 Fruit in Syrup
View the document3.11 Preserves (jams, jellies)
View the document3.12 Preserves (marmalade)
View the document3.13 Vegetable Products
View the document3.14 Dry Salted Vegetables
View the document3.15 Brined Vegetables
View the document3.16 Pickles
View the document3.17 Sauces

3.1 Fruit Pulp

For use in drinks (including juice nectars, squashes, cordials, syrups, wine, spirits, vinegar) and preserves.




Mature fruit, harvested carefully. Except for hard fruits (e.g. coconuts) they should not be piled into vehicles. Use containers (Fig. 1) with loaded weight of 10 kg approx. Smaller and they will be thrown, larger and they will be dragged or dropped - both causing damage to food and container.


Sort by size, colour, shape, maturity, skin defects (Table 2).


Wash in clean water. Use filters or chlorinate if necessary (one teaspoon of bleach per gallon of water), (Fig. 2).


By hand or by small scale equipment (Fig. 3). Wear gloves if manual peeling as acids (and in pineapple an enzyme) can damage skin. Use stainless steel knives and easily cleaned plastic or wooden cutting surfaces.


Use a fruit press, fruit mill or pulper/sieve (Figs. 4-6). All metal in contact with fruit should be stainless steel. Some fruits are heated to increase juice yield and prevent browning. Citrus juices are extracted by a reamer or press (Fig. 7). Juice is strained manually through sieves and clear syrups/cordials produced using a fine cloth bag.