Tropical vegetables conserved by fermentation
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CTA. 1996. Tropical vegetables conserved by fermentation. Spore 66. CTA, Wageningen, The Netherlands.
Permanent link to this item: http://hdl.handle.net/10568/47502
Fermentation is a biological method of preparing and preserving food which makes use of the bacteria and yeasts that are naturally present on fresh produce. It is one way of using up a seasonal glut in production and of conserving vegetable waste...
Fermentation is a biological method of preparing and preserving food which makes use of the bacteria and yeasts that are naturally present on fresh produce. It is one way of using up a seasonal glut in production and of conserving vegetable waste for animal feed. The process is simple. The vegetables to be fermented are sorted, washed, and either left whole or chopped up. They must not be treated with any kind of disinfectant. They are then immersed in brine or dry-salted under shade in the open air. The container can be quite rudimentary, so long as it can be hermetically sealed. Fermentation is spontaneous at ambient temperature, due to the lactic bacteria that are naturally present on fruit and vegetables, and provided that the concentration of sodium chloride is correct. This form of processing can be used for a variety of tropical fruits and vegetables. Lactic fermentation provides a new method of treating okra (Hibiscus esculentus) which results in a product similar to gherkins. Fermented pawpaw (Carica papaya) is similar to sauerkraut. It can be kept in brine for several months, and not only is it delicious but it also retains its vitamins and other nutrients. Mangoes that have been fermented can be used in chutneys, juices, syrups or jellies. The widespread use of this process in Trinidad has resulted in a 50% reduction in the amount of fruit wasted when there is a seasonal glut. Guadeloupe Agricole Caraïbes Communication BP 2202, 97196 Jarry Cedex Bale-Mahaut, GUADELOUPE