Estimated reading time: 3 minutes
- In order to survive and thrive, producers need to find new ways to add value to their produce. One way to do this is by processing their crops into frozen foods.
- The Agricultural Research Council (ARC) Natural Resources and Engineering Agricultural Engineering Campus, has recently published a new publication titled Methods for the processing of frozen foods by Theresa Siebert. This publication provides producers with basic information on the different methods of frozen food processing.
- The publication is intended to be a starting point for producers who are interested in processing their produce into frozen foods.
- The information in this publication should not be used as a substitute for professional advice.
South African farmers are facing several challenges, including the current economic climate and the ongoing drought in some regions of the country. In order to survive and thrive, producers need to find new ways to add value to their produce. One way to do this is by processing their crops into frozen foods.
Read more about South Africa’s budding saffron market here.
Frozen foods are a popular and growing market, and there is a strong demand for high-quality, locally produced frozen foods. Processing food can also help producers to extend the shelf life of their produce, which can help to reduce waste.
To this end, the Agricultural Research Council (ARC) Natural Resources and Engineering Agricultural Engineering Campus, has recently published a new publication titled Methods for the processing of frozen foods by Theresa Siebert. This publication provides producers with basic information on the different methods of frozen food processing. It covers topics such as:
The different types of frozen foods
- The equipment and facilities needed for frozen food processing.
- The different steps involved in frozen food processing.
- The quality and safety standards for frozen foods.
The publication is intended to be a starting point for producers who are interested in processing their produce into frozen foods. It provides producers with the information they need to make an informed decision about whether or not to process their produce. This publication focusses on the various freezing methods including plate freezing, fluidized bed freezing, immersion freezing, cryogenic freezing and blast freezing of products ranging from berry crops to deciduous fruit to marine resources.
Read more about processing snackfoods.
Disclaimer
This publication is intended to provide general information on the methods of frozen food processing. It is not a comprehensive guide, and it does not cover all aspects of frozen food processing. The information in this publication should not be used as a substitute for professional advice. If you are considering processing your produce into frozen foods, you should consult with a qualified food technologist or engineer.
For more information, email Theresa Siebert at siebertt@arc.agric.za. To order, send an email to stoltze@arc.agric.za.
