third thematic workshop dehydration of fruits and vegetables
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Third Thematic Workshop
“Dehydration of fruits and vegetables”
• Preservation by drying/dehydration• The technique of drying is probably the oldest
method of food preservation practiced by mankind. The removal of moisture prevents the growth and reproduction of micro-organisms causing decay and minimizes many of the moisture mediated deterioration reactions.
• It brings about substantial reduction in weight and volume minimizing packing, storage and transportation costs and enable storability of the product under ambient temperatures, features especially important for developing countries.
• Fruit and vegetable natural drying - sun and solar drying
• Sun and solar drying of fruits and vegetables is a cheap method of preservation because it uses the natural resource/ source of heat: sunlight. This method can be used on a commercial scale as well at the village level provided that the climate is hot, relatively dry and free of rainfall during and immediately after the normal harvesting period. The fresh crop should be of good quality and as ripe (mature) as it would need to be if it was going to be used fresh. Poor quality produce cannot be used for natural drying.
Drying Process 1 -Washing
2 -Trimming3- Slicing4- Blanching5- preservation6- Drying:6.1- Sun drying6.2- Shade drying7- Handling, sorting, packing and storage of dried
and dehydrated fruit and vegetables.
• dryer/ drying method Factors on which the selection of a particular depends include:
• form of raw material and its properties;
• desired physical form and characteristics of dried product;
• necessary operating conditions;
• operation costs.
• Drying techniques• Sun drying of fruit crops is still practiced for certain fruit
such as figs, apricots, grapes and dates
There are three basic types of drying process:
1- sun drying and solar drying;
2- atmospheric drying including batch (tower and cabinet
dryers) and continuous (tunnel, belt, belt-trough, spray,
drum and microwave);
3- sub-atmospheric dehydration (vacuum shelf/belt/drum and freeze dryers).
The scope has been expanded to include use of low temperature, low energy process like osmotic dehydration.
Dried and dehydrated fruit and vegetables in Palestine
Status and production potential of some fruit and vegetables in
Palestine
• Grapes: • Grape varieties in Palestine are all essentially
related to the European types. • Grape yard areas have not increased significantly
over time. Hebron ranks first with 58.8% of the total area, followed by Ramallah and Bethlehem with 26.7%, the Gaza Strip with 7.8%, and finally the northern West Bank (Jenin, Nablus, Tulkarem) with 6.7% (Table 1).
• The average production of grapes in Palestine for the last four years is about 52.2 thousand tons, of which Hebron contributed 57.7% to the total.
Table (1): Grape Cultivation Area (dunums) in the O.P.T.
District 1988-89 1989-90 1990-91 1991-92 Average
Hebron 51,303 51,467 51,523 51,700 51,498
Ramallah &Bethlehem
24,200 24,200 22,528 22,600 23,382
Jenin 3,720 3,730 3,730 3,730 3,728
Nablus 1,087 1,117 1,117 1,120 1,110
Tulkarem 956 946 946 946 949
Gaza 6,870 6,870 6,870 6,870 6,870
Total 88,136 88,330 86,714 86,966 87,537
Varieties Cultivated in Palestine Grape
There are over 13 seeded varieties of grapes grown under rainfed conditions in Palestine. These grapes are consumed as table fruit or after processing, in such forms as dibis (molasses), jams, malben (fruit roll), raisins, juice, vinegar, and wine.
Cultivated grapes are classified as follows
• White Grapes• Dabouki Zaini Marrawi• Hamadani Beiruti (Romani) Jandali• Red Grapes • Halawani• Black Grapes • Shami Beituni (Baloti Motartash
Stone Fruit Sector in Palestine
• Stone fruits comprise nearly 132,246 dunums in the West Bank: 76,281 dunums in the north and 37,539 dunums in the south. In the Gaza Strip, almonds are the major stone fruits cultivated (Table 1).
• Stone fruits are grown throughout an extensive manner. Fluctuation between locations, varieties, rainfall, farmer skills.
• Surplus stone fruit production is common in Palestine and is generally exported to Jordan or Israel. Peach cultivation, however, does not satisfy local demand, which is supplemented by imports (Table 2).
Stone Fruit Production and Consumption in Palestine1991-92
Type Production(ton)
Consumption (ton)
Surplus(ton)
Almonds 4,503 1,200 3303
Apricots 2,651 2,280 371
Fig Cultivation Area and Production
• The area of fig cultivation is distributed among the different districts of the West Bank. There is no data recorded about its plantation in the Gaza Strip. The largest area is found in Ramallah, with 52% of the total area, followed by Nablus with 22% (Table 3). There is no significant change in fig areas over time, as the total remains within the average of 23 thousand dunums.
Fig Cultivation Area (1000 dunums) in the O.P.T.
Year Tulkarem Jenin NablusRamallah &Bethleh
em
Hebron Total
1987 2.7 0.3 5.3 12.8 1.8 22.9
1988 2.8 0.3 5.1 12.8 1.9 22.9
1989 2.7 0.3 5.1 13.6 1.8 23.5
1990 2.8 0.3 5.1 12.9 2.0 23.1
Varieties of Figs in Palestine
• More than 50 varieties are found in the Palestine, but only 19 of them are well known. These varieties are classified according to their fruit colors and origin as follows:
• Local Varieties • Green or Yellow varieties • Khdari, Biadi, Shnari-Abied, Mowazi,
Ajloni, Na'emi, Kbari, Klibi and Sfari. • Green colored or Violet varieties • Khortmani, Slati, Enaqi, Hmadi and Ghzali. • Blackish to Black colored varieties • Kharobi, Swadi, Odicy and Zraqi.• Introduced Varieties • Nasrati, Sultani and Kadota.
Status of Vegetables Production in Palestine
• The total production of vegetables in the West Bank in 1990 reached to 69.3 thousand tons, with tomato the most produced with 44.6% , followed by dry onion with 22.6% of total production.
Total vegetables production in the West
Bank in 1990 VegetableProduction
(1000) tons%
Tomato 30.9 44.6
Dry onion 15.7 22.6
Okra 4.6 6.6
Garlic 1.2 1.7
Broad beans 0.5 0.7
Others 2.0 2.9
Problems facing dried fruit and vegetables production
The major problems are the expense of 1 -tillage practices
2 -methods of pest and disease control3 -the competition by imported dried fruit and
vegetables4 -the small size of land holdings
5 -the lack of viable alternatives for farmers to traditional methods of drying, packaging and
marketing, which reduce fruit quality and selling
prices
Prospects for improving dried fruit and vegetables production in Palestine
• Agricultural extension services would improve farmers' knowledge about the best cultivation, picking, drying, packaging, and transportation methods. Improvements in these areas would improve not only fresh fruit and vegetables production and marketing, but also the drying industry. Investigating local varieties more suited to drying would help in stopping the flow of dried fruit and vegetables imports from abroad and make the local market more competitive.
• For these tasks, more financial support is needed in the form of loans for crop development.
Drying and dehydration techniques of fruit and vegetables in Palestine
Drying and dehydration techniques of fruit and vegetables in Palestine have not been well established. The processes, which are used by the farmers and in the houses, are very old traditional simple and not practical methods. In order to improve these industries
a substantial effort should be spend
Basic changes in cultivated area in Palestine 1993-2001 in Dunums
0
200000
400000
600000
800000
1000000
1200000
1993 1994 1995 1996 1997 1998 1999 2000
Area of fruit treesArea of vegetablesArea of field crops
Operational economics establishments in Palestine involved in preservation of fruit and vegetables in 2001
00.5
11.5
22.5
33.5
44.5
5
Northwestbank
Middlewestbank
Southwestbank
Gazastrip
in preservation of fruitand vegetables
Map of West Bank and Gaza Strip
This map shows the two parts of the Palestinian National Authority West Bank and Gaza Strip. The rest of Palestine is occupied by the Israeli army .
Production of field crops used fir drying industries in Palestine by type 2000/2001
010002000300040005000600070008000
City
prod
uctio
n pe
r to
n
LentilChick-peasDry onionSesameBroad beanAniseBlack cuminThymeDry garlicCuminFenugreekSafflowerMeramiehSun flowerMent
Production of field vegetables used for drying industries in Palestine by type 2000/2001
05000
100001500020000250003000035000400004500050000
City
prod
uctio
n pe
r to
n
TomatoOkraMaizePeasKidney beasBoard beasHot pepperChick peasOnionPaprika
Production of field fruit trees used for drying industries in Palestine by type 2000/2001
0
500
1000
1500
2000
2500
City
prod
uctio
n pe
r to
n
GrapeAlmon(hard)PlumFigAlmond(soft)ApricotDateSumac
Agricultural cooperative societies in Palestine in 2001
0
2
4
6
8
10
12
14
16
North westbank
Middle westbank
South westbank
Gaza strip
City
Num
ber
of c
oop
era
tive
so
ietie
s
Agricultural production
Livestock
Bees preeding
Agricultural services
Olive pressing
Marketing, lending, supply ofinputsothers
Agricultural engineering in West Bank and Gaza Strip in 2001
0
20
40
60
80
100
120
140
160
180
North westbank
Middle westbank
South westbank
Gaza strip
City
Num
ber
of e
ngin
ee
rs
general specialization
horticulture
agricultural economics
agricultural extention
animal production
plant production
nutrition anf foodmanufacteringland reclamation
soil and irrigation
plant protection
agricultural mechanization
other specialzations
The Palestinian Standards related to Dry Food industries
P. S. No.Title
249Kamar eddin
258Dates
369 p1Pepper-black pepper
369 p2Pepper-white pepper
385Unshelled pistachio nuts
426Walnut and walnut kernels
525Thyme-mixed powder
427White bean
481Pine
484Bean
485Spices
503Cardamon
524Thyme
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