Manufacturing and ProductionFruit and Vegetable Processing and Preservation
Fresh produce arrives seasonally, deteriorates continuously and varies from one consignment to the next, so a processing line has to cope with raw material that will not hold still. This course works from that variability. Delegates work through raw material selection, maturity indices and the intake grading that protects the line. Washing, sorting and the removal of field contamination follow. Peeling, cutting and blanching are covered, including the enzyme inactivation that blanching exists to achieve. Preservation routes are then compared on what each does to the product: canning, freezing, drying, concentration and acidification. Juice and pulp processing are addressed, including clarification and pasteurisation. Preservatives, acidity control and water activity follow. Packaging choice and its effect on shelf life are covered. The course closes on seasonal capacity planning, on waste and by product use, and on quality defects and their causes.
Course objectives
- Grade incoming produce against maturity and quality indices
- Wash and sort to remove field contamination
- Blanch to achieve enzyme inactivation without quality loss
- Compare canning, freezing, drying, concentration and acidification
- Process juice and pulp including clarification and pasteurisation
- Control preservatives, acidity and water activity
- Plan seasonal capacity, use by products and diagnose quality defects
Who should attend
- Fruit and vegetable processing supervisors
- Quality assurance staff in produce processing
- Production managers at canning, juicing and drying plants
- Agro processing entrepreneurs
- Technical staff supporting horticultural value chains
Course outline
- 01Raw material that will not hold still
- 02Maturity indices and intake grading
- 03Washing, sorting and field contamination
- 04Peeling, cutting and blanching
- 05Canning, freezing and drying compared
- 06Juice, pulp, clarification and pasteurisation
- 07Preservatives, acidity and water activity
- 08Packaging, seasonal capacity, waste and defects
Scheduled sessions
| Dates | Venue | Format | Price | Register |
|---|---|---|---|---|
| 21 to 25 September 2026 | Harare, Zimbabwe | Classroom | USD 1,325 per delegate | Register Now |
| 26 to 30 October 2026 | Accra, Ghana | Classroom | USD 1,325 per delegate | Register Now |
| 1 to 5 February 2027 | Pretoria, South Africa | Classroom | R19,950 per delegate | Register Now |
| 22 to 26 March 2027 | Online | Online | R8,500 per delegate | Register Now |