Drying of Fruit
Introduction
Audio-visual methodology is aimed at supporting and empowering people involved in the field of agriculture to define, promote, and take full ownership of their development, as learning is a life-long process.
Fruit drying is a method used for a long time to extend the life of the fruit. Bacteria, yeast, and mould cannot grow and spoil the food, and because drying removes moisture, dried fruit becomes smaller and lighter in weight. Drying also slows down the enzyme action that causes foods to ripen, but the process does not inactivate these beneficial compounds.
Who Should Enrol
All people involved in the field of agriculture.
Course Design
These modules are designed to do precisely what they are meant to do – and that is to support skills development.
Online Video Series Supporting Agri Skills Development and Best Farming Practices.
Course Content
This course covers the following topics:
- Selection
- Drying Process
- Packaging
- Marketing
On completion of this video series, candidates will be able to have a better understanding of some of the important aspects of drying of fruit, including the following:
- Selection
- Drying Process
- Packaging
- Marketing