Melaku Tafese Awulachew
Department of Food Science and Nutrition Research Process, Ethiopian Institute of Agricultural Resea, Kulumsa Agricultural Research Center, P.O.box:489, Assela, Ethiopia
Publications
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Review Article
A Current Perspective to Jam Production
Author(s): Melaku Tafese Awulachew*
The widespread and growing intake of fruit juice/jam products and their rich phytochemical profile suggest their important potential to affect the health of the populations. The aim of this paper is to review the technology and some of key technical factors that affecting jam production. The fresh fruits and vegetables have limited shelf life and it is necessary to process fresh fruits into different value-added products to increase its availability over an extended period and to stabilize the price during the glut season. The processed products have good potential for internal as well as external trade. The raw materials selected for jam manufacture should be fully ripe and free from defects such as mould and bruises. A perfect kind of jam honours and celebrates the goodness of fruits & value adds and minimizes the post-harvest losses. Jam is the product prepared from sound, ripe.. Read More»