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Vegetable & Fruit Preserves Study

This document outlines a study on methods of preserving fruits and vegetables. The objectives are to examine the history of food preservation, compare the shelf life and products of different preservation methods, and assess the commercial acceptability of preserves. The methodology includes surveying homemade preserves and the public as primary sources, as well as referencing a book and internet as secondary sources. The synopsis states that preserves provide distinct flavors to meals and this study aims to explore more types and methods of preparing preserves.

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Ritessh Devarmani
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49 views1 page

Vegetable & Fruit Preserves Study

This document outlines a study on methods of preserving fruits and vegetables. The objectives are to examine the history of food preservation, compare the shelf life and products of different preservation methods, and assess the commercial acceptability of preserves. The methodology includes surveying homemade preserves and the public as primary sources, as well as referencing a book and internet as secondary sources. The synopsis states that preserves provide distinct flavors to meals and this study aims to explore more types and methods of preparing preserves.

Uploaded by

Ritessh Devarmani
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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PRESERVES MADE OUT OF VEGETABLES & FRUITS

AIM:

 TO LOOK AT THE DIFFERENT METHODS OF PRESERVING SAVOURY INGREDIENTS AND THE


MARKET ACCEPTABILITY.

OBJECTIVE :

 TO STUDY THE HISTORY AND EARLIEST METHOD OF PRESERVING FOOD.


 TO CHECK THE SHELF LIFE AND THE DIFFERENT PRODUCT.
 TO CHECK THE COMMERICAL ACCEPTABILITY OF PRESERVES.
 TO STUDY THE KEY INGREDIENTS AND DIFFERENT METHODS IN PROCESS OF PRESERVING
VEGETABLES AND FRUITS

METHODOLOGY :

 PRIMARY SOURCE :
 HOMEMADE PRESERVE
 COMMON PUBLIC SURVEY
 SECONDARY SOURCE :
 BOOK ( THE PRESERVE BY ANNE.V.NELSON)
 INTERNET

SYNOPSIS:

 PRESERVES ARE THE INTEGRAL PART OF A MEAL. THE MIGHT BE SERVED AS AN


ACCOMPANIMENT BUT THEY PROVIDE A DISTINCT FLAVOUR TO THE MEAL AND THEY VARY
IN TASTE TOO.THIS STUDY HENCE IS DONE TO STUDY MORE TYPES AND METHODS USED
FOR PREPARATION OF THE PRESERVES.

SIGNATURE OF GUIDE SIGNATURE OF CO-ORDINATOR SIGNATURE OF STUDENT

(SIR PANKAJ) (SIR DANGE) (VINAY TOLAR)

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