Turn your crops into condiments and seasonings Turn your crops into condiments and seasonings Dive into the world of condiments and seasoning. In this collection, you can learn how to add value to your products and turn crops into condiments. 27 May 2022 · 32 items Facebook Twitter Email Like Comment Natasha Pansegrouw Turn your crops into condiments and seasonings – Part 1: Introduction Southern African farmers are well known for the regular economic challenges they have to face. These realities force them to search for new options of surviving and expan... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Turn your crops into condiments and seasonings – Part 2: Introduction and honey production Cottage cheese is categorised as a cultured dairy product. It is the product obtained from coagulated milk, cream, partly or wholly skimmed milk, reconstituted (prepared... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Turn your crops into condiments and seasonings – Part 3: Mango Achar Green mangoes with premature soft seeds are suitable for achar or oil pickles. Achar is very popular with a large part of the Southern African population. It is eaten wit... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Turn your crops into condiments and seasonings – Part 4 Peach chutney Chutney is a sweet, tangy condiment that is served with curries, hot and cold meats and savouries. Peach chutney may be prepared from both green and ripe peaches, alon... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Turn your crops into condiments and seasonings – Part 5: Tomato Chutney You can earn more for your produce than the current market prices. If you add value to your produce by processing and packaging it, you can increase your profit by sellin... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Turn your crops into condiments and seasonings – Part 6.1 From harvesting to storage of ginger oil. We can use the very tasty and healthy spice, ginger, which is popular for its uses in food and home remedies, to extract ginger oil, which can also be applied to alleviat... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Turn your crops into condiments and seasonings -Part 6.2: Peeling methods of ginger Peeling involves removing the skin, peel or other outer protective layers from fresh produce using manual or mechanical devices. Before further processing the ginger rhiz... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Turn your crops into condiments and seasonings – Part 6.3: Drying of ginger Drying is the removal of surface and/ or internal moisture from a product to lower the overall moisture content. There are various methods to dry ginger, each with a d... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Turn your crops into condiments and seasonings – Part 6.4: Grinding, distillation, and centrifugation ginger Grinding Grinding involves exposing dried products to friction and pressure to produce a fine powder. Before extraction of the oil can take place, the dried rhizomes are... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Turn your crops into condiments and seasonings Part 7: Avo Add value to your avos by making guacamole The principle of any farming business is to grow or cultivate natural products in order to supply a demand set by the market. ... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Turn your crops into condiments and seasonings Part 8: Honey’s sweet rewards When farmers use their raw products produced on the farm to make refined products that can be sold to the retail or wholesale markets, they add value to their products an... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Turn your crops into condiments and seasonings Part 9: Create delicious dishes by adding olive oil Virgin olive oil is the oil extracted by mechanically pressing the fruit without using any heat, and may have a slight off-flavour, “olive-fruity” and may contain aci... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 10 – Make it, don’t buy it: Piccalilli Pickles generally fall into two categories, namely clear pickles, and thick, saucy pickles such as piccalilli. Pickled vegetables are preserved by the addition of acid, s... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments – Part 11: Fermented cucumber pickles Fermented pickles or brined pickles undergo a curing process for several weeks during which fermentative bacteria produce acids necessary for the preservation of the prod... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 12: Fresh-pack cucumber pickles Fresh-pack or quick process pickles (that is whole cucumber dills, crosscut cucumber slices, bread-and-butter pickles) are made by the addition of an acid such as vineg... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 13: Pickled onions Small onions are peeled and stored in brine (salt solution) to facilitate natural fermentation of the product. The fermented onions are then packed and preserved in vineg... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 14 Pickled bell peppers Peppers can easily be pickled in a brine or vinegar solution, alone or with other vegetables and seasoning. The variety of coloured peppers available make attractive pick... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 15: Pickled Chillies – small scale Chilli peppers can easily be pickled in a brine or vinegar solution, alone or with other vegetables and seasoning. The bright red-coloured chillies make attractive pickle... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 16: Bell pepper salsa Bell peppers can be preserved in the form of a sauce known as Salsa. Salsa is a spicy sauce that is served with meat and Mexican food. It is best served fresh, but can be... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments – Part 17: Sauerkraut Sauerkraut is made from shredded cabbage leaves preserved through an acidifying fermentation process. Sauerkraut is produced from both hard white or red cabbage varieties... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 18: Sesame-seed oil Sesame is an erect, annual plant (Sesamum indicum L. Pedaliaceae), which is cultivated for its seeds, which are used for food flavouring and for the extraction of a prize... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 19: Tomato sauce (Ketchup) Ketchup is made from strained, pulped tomatoes and additions such as spices, salt, sugar, vinegar, onions, and garlic, and it contains no less than 12% tomato solids. ... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 20: Apple cider vinegar Vinegar is the sour liquid obtained by naturally fermenting the juice of any fruits, cereals, or sugar substances. Apple vinegar is produced by alcoholic fermentation ... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 21: Grape vinegar Vinegar is the sour liquid obtained by naturally fermenting the juice of any fruit, cereal or sugar substances. Fermented grape juice, that is wine, is used as the starti... Crops Zambia 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 22: Barbecue sauce, cheese sauce and cottage cheese Barbecue sauce During barbecue-style cooking, barbeque sauce is used as a flavouring sauce, marinade, or basting for pork, beef and chicken. Barbeque sauce is a ubiquito... Crops Zambia 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 23: Soya sauce Soya sauce is the dark brown liquid extracted from a fermented soya-wheat mixture. It has a salty taste and sharp flavour. It is used as an all-purpose seasoning. Soya sa... Crops Zambia 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 24: Sweet potato sugar syrup Sweet potato sugar syrups are made from sweet potato starch, which is converted into a range of different types of sugars by means of special enzymes. The manufactured sy... Crops Zambia 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 25: Maize sweeteners & syrups Maize sweeteners and syrups are manufactured from the starchy endosperm of maize using a conversion process known as hydrolysis. This hydrolysis process can be chemical (... Crops Zambia 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 26: PEAR RELISH A relish is a sweet-n-sour condiment containing preserved fruit/vegetable pieces and spices. It is served with curries, hot and cold meats, and savouries. Pear relish is ... Crops All Countries 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments – Part 27: Pickled beetroot Pickled beetroot is skinned, sliced and cooked beetroot packed and preserved in vinegar, a little salt, with or without sweetener and spices. The product is sealed in gla... Crops Zambia 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 28: Pickled asparagus Asparagus is preserved by the addition of salt and acid in a suitable container that may or may not be pasteurised. Asparagus is usually pickled as whole spears, alon... Crops Zambia 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment Processing of condiments Part 30: Pickled red cabbage Pickled red cabbage is shredded red cabbage canned or bottled in brine. Red cabbage (Brassica oleracea capitata) is most frequently used and should be packed as soon as p... Crops Zambia 27 May 2022 · < 1 min read Facebook Twitter Email Like Comment 1381 views Facebook Twitter Email 75
