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Pratiques
Preservation of fruits: shelf-stable pineapple puree
The following provides specific steps on how to use the technique of obtaining shelf-stable pineapple puree. The steps include methods of processing, pouring, ingredients to add to the pulp, blending techniques, as well as the storing, packaging and labelling process.
Uganda
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Mesures de biosécurité dans l'apiculture concernant les principales maladies des abeilles
Les mesures de biosécurité dans l'apiculture (MBA) sont toutes les activités opérationnelles mises en œuvre par les apiculteurs afin de réduire le risque d'introduction et de propagation d'agents pathogènes spécifiques des abeilles. Les mesures de biosécurité peuvent varier d'une région à l'autre en raison de facteurs locaux tels que les...
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Beekeeping: how to make a beekeeping suit
Protective gear is an important piece of the beekeeping equipment because it protects the body from bee stings and can make harvesting honey much simplier. It can avoid having to use fire to chase the bees away while harvesting honey. Protective gear can be a bee veil or a bee...
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Coconut oil extraction: intermediate moisture content method
Coconut oil (also known as coconut butter) is extracted from coconuts and consists of over 80 percent saturated fat. It is typically used in cosmetics as well as in baking and cooking. Traditional aqueous coconut processing involves grating coconut into small pieces, adding water, squeezing the mixture by hand, leaving...
Philippines
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Preservation of fruits: shelf-stable high moisture pineapple - dry infusion
The following provides specific steps for shelf-stable high moisture content pineapple production. The steps include methods of blanching, steaming, cooling methods, draining, ingredient to add to the fruit, blending techniques, extraction, as well as packaging, storing and labelling processes.
Uganda
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Beekeeping: how to make a simple veil to protect the head
Protective gear is an important piece of the beekeeping equipment because it protects the body from bee stings and can make harvesting honey much simpler. It can avoid having to use fire to chase the bees away while harvesting honey. Protective gear can be a bee veil or a bee...
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Preservation of fruits: shelf-stable pineapple of high moisture
The following provides specific steps for shelf-stable high moisture pineapple production. The steps include methods of tray usage, heat management, fruit placement, vapour bath usage, and cooling techniques.
Uganda
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Technique culturale de la patate douce
La patate douce est une plante à tubercule, cultivée pour l’alimentation de l’homme et des animaux. Elle couvre bien le sol avec son feuillage abondant et ses longues tiges; elle aide donc à protéger le sol contre l’érosion. Les feuilles de la patate douce sont de très bons légumes. Les...
Democratic Republic of the Congo
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Preservation of pineapple
Pineapple fruit is hand harvested. The fruit is firmly attached to the plant and requires considerable physical force to remove it at harvest. Each plant bears a single fruit. Fruit must be harvested ripe, at half-yellow or quarter-yellow shell colour stage. The full ripe fruits are unsuitable for transporting large...
Uganda
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Maize harvesting and post-harvesting handling
The National Agricultural Research Organisation (NARO) aims to enhance the contribution of agricultural research to sustainable agricultural productivity, economic growth, food security and poverty eradication by generating and disseminating appropriate technologies, knowledge and information. The following technology describes the different management steps for the pre and post maize harvesting processes....
Uganda
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Method to extract coconut oil: ram press
Coconut oil (also known as coconut butter) is extracted from coconuts and consists of over 80 percent saturated fat. It is typically used in cosmetics as well as in baking and cooking. The ram press was developed in Tanzania during the 1980s to extract oil from sunflower seed. The technology...
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Preservation of fruits: intermediate moisture whole strawberries
Fruits and vegetables are nutritious, valuable foods full of flavour. Therefore, fruits and vegetables represent an important and in many cases an under-appreciated resource that could benefit from better utilisation and exploitation in rural communities. However, in low-income countries, poor care and handling of these crops frequently result in loss...
Uganda
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Management of fish in the pond
In aquaculture management, we talk about managing the pond to be able to hold both the water and the fish in good condition. It also consists of managing the fish to be able to survive and grow well to reach harvestable size quickly. Pond management involves maintenance of the pond...
Uganda
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Soil nutrient management
Soil fertility is defined as the ability of the soil to produce and sustain high yields indefinitely. In farming, soil fertility may be lost through many ways. Some of the ways are as a result of the farmer’s activities while others may be out of his control. Therefore, the National...
Uganda
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Waste heat from coconut shell carbonization
Coconut oil (also known as coconut butter) is extracted from coconuts and consists of over 80 percent saturated fat. It is typically used in cosmetics as well as in baking and cooking. Charcoal produced from coconut shell is traditionally made using the pit or drum methods produce large volumes of...
Indonesia
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Fiche d'information
Wakelyns Agroforestry: Resilience through diversity
Wakelyns Agroforestry, surrounded by a sea of large-scale conventional arable production, is an oasis of trees, alive with bird song and insects. Integrating trees for timber, energy and fruit production into an organic crop rotation, Wakelyns was established by the late plant pathologist, Prof. Martin Wolfe, to put into action...
2020 - Organic Research Centre
Pratiques
Alternativas nutricionales para el ganado durante la época seca
Para mejorar las fincas, el Proyecto Especial para la Seguridad Alimentaria (PESA) propone al ganadero atender la nutrición del animal mediante la introducción de tecnologías como pastos de piso (pastoreo directo) y de corte, aprovechándolos cuando disponen de su mejor valor nutritivo o conservándolos para la época de escasez y,...
Honduras
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Abono bocachi para mejorar la resistencia de cultivos ante heladas
Los Andes tropicales desempeñan un papel fundamental para la seguridad alimentaria de comunidades en la región. A pesar de que en el pasado la agricultura andina ha permitido mantener una gran diversidad de cultivos, los efectos del cambio climático, sumados a presiones socio económicas de las últimas décadas han degradado...
Bolivia (Plurinational State of)
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Extraction of coconut oil: hot oil immersion drying (HOID)
The Hot Oil Immersion Drying (HOID) or “fry-dry” process is a method of coconut oil extraction that involves drying the cut coconut meat by immersing it in hot coconut oil and then expelling the oil from the cooked pieces. It is indigenous to parts of Indonesia (West Sumatra, North Sumatra...
Indonesia
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
Pratiques
Preservation of fruits: shelf-stable strawberry puree
Fruits and vegetables are nutritious, valuable foods full of flavour. Therefore, fruits and vegetables represent an important and in many cases an under-appreciated resource that could benefit from better utilisation and exploitation in the rural communities. However, in low-income countries, poor care and handling of these crops frequently result in...
Uganda
2020 - The Food and Agriculture Organization of the United Nations FAO TECA
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