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Vegetables

vegetable-procesing


Zimbabwe’s vegetable industry is very lucrative and vibrant but littered with a lot of wasted vegetables due to decomposition at the farm on the field and in storage, in transit to the sales points and in the homes after buying them. The lack of a conscious knowledge of fruit and vegetable preservation through processing and value addition at the farm level is the cause of all this.

The vegetables grown in Zimbabwe also have great potential in the export markets, especially if organically grown and processed form-processing meaning the conversion of form from field-harvested state to other forms suitable for consumption and/or transport. Vegetable processing is done in many households in our country and begins with the basic process of hanging onions out to dry in the garage, chopping up and drying (with or without cooking) of leafy green vegetables. Commercial approaches to vegetable processing has the goals of delivering to the markets vegetables in desirable form, with higher quality and food safety standards, in the most profitable way.

The various manuals on our featured vegetables contain a section on value addition in each of them-which will cover in more detail how to make money from adding value to any vegetable one decides to grow.

The iQFarmer Vegetable Processing Manual will introduce you to simplified practical and profitable vegetable value addition through the use of appropriate and sustainable systems, tools and strategies, from which we hope you will be able to select the most cost-effective solutions and profitable combinations to help you in setting up a profitable agricultural enterprise.


Download Vegetable Processing Manual

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Download Vegetable Processing Program

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