Fermented fruits and vegetables contribute significantly to the diets of rural pupulations in a number of developing countries. This bulletin reviews the pretreatment, fermentation, packaging and storage of fruits and vegetables in Africa, Asia and Latin America. Methodologies for the production of a variety of pickled fruits and vegetables, wines, vinegar, cocoa and coffee are described along with the biochemical and microbial changes associated with the fermentation processes. Much of the information presented is indigenous and has not been previously documented. It is hoped that the dissemination of this publication will promote wider interest in the development and improvement of small-scale fruit and vegetable fermentation.
- Publisher: Food and Agriculture Organization of the United Nations
- Dewey Decimal: 664.821
- ECHO Library: 664.821 FAO