The following processes fall within the scope of the Guideline Preparation/Processing Fruit, Vegetables, Potatoes:

  • Shredding
  • Peeling
  • Grating
  • Slicing
  • Pureeing
  • Straining
  • Freezing
  • Heeting (boiling, cooking, blanching, pasteurisation, sterilisation, frying, grilling, roasting, stewing)
  • Canning production
  • Sprout production

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