Turn your crops into condiments and seasonings – Part 1: Introduction

Southern African farmers are well known for the regular economic challenges they have to face. These realities force them to search for new options of surviving and expan...

27 May 2022 · < 1 min read

Turn your crops into condiments and seasonings – Part 2: Introduction and honey production

Cottage cheese is categorised as a cultured dairy product. It is the product obtained from coagulated milk, cream, partly or wholly skimmed milk, reconstituted (prepared...

27 May 2022 · < 1 min read

Turn your crops into condiments and seasonings – Part 3: Mango Achar

Green mangoes with premature soft seeds are suitable for achar or oil pickles. Achar is very popular with a large part of the Southern African population. It is eaten wit...

27 May 2022 · < 1 min read

Turn your crops into condiments and seasonings – Part 4 Peach chutney

Chutney is a sweet, tangy condiment that is served with curries, hot and cold meats and savouries. Peach chutney may be prepared from both green and ripe peaches, alon...

27 May 2022 · < 1 min read

Turn your crops into condiments and seasonings – Part 5: Tomato Chutney

You can earn more for your produce than the current market prices. If you add value to your produce by processing and packaging it, you can increase your profit by sellin...

27 May 2022 · < 1 min read

Turn your crops into condiments and seasonings – Part 6.1 From harvesting to storage of ginger oil.

We can use the very tasty and healthy spice, ginger, which is popular for its uses in food and home remedies, to extract ginger oil, which can also be applied to alleviat...

27 May 2022 · < 1 min read

Turn your crops into condiments and seasonings -Part 6.2: Peeling methods of ginger

Peeling involves removing the skin, peel or other outer protective layers from fresh produce using manual or mechanical devices. Before further processing the ginger rhiz...

27 May 2022 · < 1 min read

Turn your crops into condiments and seasonings – Part 6.3: Drying of ginger

Drying is the removal of surface and/ or internal moisture from a product to lower the overall moisture content. There are various methods to dry ginger, each with a d...

27 May 2022 · < 1 min read

Turn your crops into condiments and seasonings – Part 6.4: Grinding, distillation, and centrifugation ginger

Grinding Grinding involves exposing dried products to friction and pressure to produce a fine powder. Before extraction of the oil can take place, the dried rhizomes are...

27 May 2022 · < 1 min read

Turn your crops into condiments and seasonings Part 7: Avo

Add value to your avos by making guacamole The principle of any farming business is to grow or cultivate natural products in order to supply a demand set by the market. ...

27 May 2022 · < 1 min read

Turn your crops into condiments and seasonings Part 8: Honey’s sweet rewards

When farmers use their raw products produced on the farm to make refined products that can be sold to the retail or wholesale markets, they add value to their products an...

27 May 2022 · < 1 min read

Turn your crops into condiments and seasonings Part 9: Create delicious dishes by adding olive oil

Virgin olive oil is the oil extracted by mechanically pressing the fruit without using any heat, and may have a slight off-flavour, “olive-fruity” and may contain aci...

27 May 2022 · < 1 min read

Processing of condiments Part 10 – Make it, don’t buy it: Piccalilli

Pickles generally fall into two categories, namely clear pickles, and thick, saucy pickles such as piccalilli. Pickled vegetables are preserved by the addition of acid, s...

27 May 2022 · < 1 min read

Processing of condiments – Part 11: Fermented cucumber pickles

Fermented pickles or brined pickles undergo a curing process for several weeks during which fermentative bacteria produce acids necessary for the preservation of the prod...

27 May 2022 · < 1 min read

Processing of condiments Part 12: Fresh-pack cucumber pickles

Fresh-pack or quick process pickles (that is whole cucumber dills, cross­cut cucumber slices, bread-and-butter pickles) are made by the addition of an acid such as vineg...

27 May 2022 · < 1 min read

Processing of condiments Part 13: Pickled onions

Small onions are peeled and stored in brine (salt solution) to facilitate natural fermentation of the product. The fermented onions are then packed and preserved in vineg...

27 May 2022 · < 1 min read

Processing of condiments Part 14 Pickled bell peppers

Peppers can easily be pickled in a brine or vinegar solution, alone or with other vegetables and seasoning. The variety of coloured peppers available make attractive pick...

27 May 2022 · < 1 min read

Processing of condiments Part 15: Pickled Chillies – small scale

Chilli peppers can easily be pickled in a brine or vinegar solution, alone or with other vegetables and seasoning. The bright red-coloured chillies make attractive pickle...

27 May 2022 · < 1 min read

Processing of condiments Part 16: Bell pepper salsa

Bell peppers can be preserved in the form of a sauce known as Salsa. Salsa is a spicy sauce that is served with meat and Mexican food. It is best served fresh, but can be...

27 May 2022 · < 1 min read

Processing of condiments – Part 17: Sauerkraut

Sauerkraut is made from shredded cabbage leaves preserved through an acidifying fermentation process. Sauerkraut is produced from both hard white or red cabbage varieties...

27 May 2022 · < 1 min read

Processing of condiments Part 18: Sesame-seed oil

Sesame is an erect, annual plant (Sesamum indicum L. Pedaliaceae), which is cultivated for its seeds, which are used for food flavouring and for the extraction of a prize...

27 May 2022 · < 1 min read

Processing of condiments Part 19: Tomato sauce (Ketchup)

Ketchup is made from strained, pulped tomatoes and additions such as spices, salt, sugar, vinegar, onions, and garlic, and it contains no less than 12% tomato solids. ...

27 May 2022 · < 1 min read

Processing of condiments Part 20: Apple cider vinegar

Vinegar is the sour liquid obtained by naturally fermenting the juice of any fruits, cereals, or sugar substances. Apple vinegar is produced by alcoholic fermentation ...

27 May 2022 · < 1 min read