Seattle Gourmet Foods: Buckeye Bean and Herbs Bean Soup

Resources on Fruit and Vegetable Products

Specialty fruit and vegetable products are gourmet, ethnic and natural products of fresh, canned and other processed fruits and vegetables.

Examples of Specialty: Jasper Wyman & Son, Lerous Creek, Goya, Dei Fratelli, Willows Cranberries, Quoddy Mist

 

Consumer Trends for Fruit and Vegetable Products
Strategic Information Services Unit, Economics & Competitiveness, Alberta Agriculture, Food and Rural Development
This article looks at the steep model to analyze factors that affect the marketplace. It explores consumer trends in Canada, using the statistics on food consumption, how Canadians are spending their food dollars, demographics and growth in produce sales.

Fermented Fruits and Vegetables...A Global Perspective
This book presents an overview of the fermented fruit and vegetable products of Africa, Asia and Latin America. At the same time it is a practical handbook, allowing those who are interested to reproduce the products.

Fruits, Vegetables & Juices
U.S. FDA Product-Specific Information, last updated on 05/28/2009
This website contains information about fruits, vegetables, and juices, FDA produce safety activities, and guidance, compliance and regulatory information.

Food Safety for Fruits and Vegetables
The Ohio State University Extension, Agriculture and Natural Resources
This fact sheet focuses on the preventive measures within GAPs for the following: microbial quality of water, presence of animals and wildlife, personal hygiene, packing in the field and packinghouse, sanitation, manure management, and pesticide residues.

Fruit Processing Toolkit
This toolkit gives detailed technical information on the processing of fruit and vegetables into a range of products.

Fruit and Vegetable Products
This publication presents both theoretical and practical information on the processing of fruit and vegetable products, including nutritional significance, processing, packaging, and suitability for small-scale production.

Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables
U.S. FDA Center for Food Safety and Applied Nutrition (CFSAN), published in October 1998
This guidance document addresses microbial food safety hazards and good agricultural and management practices common to the growing, harvesting, washing, sorting, packing, and transporting of most fruits and vegetables sold to consumers in an unprocessed or minimally processed (raw) form.

Quality Assurance for Processed Fruit & Vegetable Products
UC Davis Postharvest Technology Research and Information Center
This article addresses establishment of quality standards, sampling techniques and evaluation of aselect number of specific attributes for ensuring processed fruit and vegetable product quality.

The U.S. Trade Situation for Fruit and Vegetable Products
Congressional Research Services
This report presents recent trends in U.S. fruit and vegetable trade, and highlights some of the factors contributing to these trends.

         

 Surveys: Processors
 and Food Regulators

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 Specialty Food Education
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