condiments
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 vinegar to produce pickled onions. Suitable onions for pickling include brown (28 to 45 mm) and silverskin, pearl or cocktail (10 to 28[...]
Turn your crops into condiments and seasonings – Part 5: Tomato Chutney
By Theresa Siebert 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 selling processed condiments at higher prices. In the previous edition of this series we covered peach[...]
Turn your crops into condiments and seasonings – Part 1: Introduction
by Theresa Siebert 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 expanding their businesses. One of the many opportunities to grow markets, turnover and profits is by adding value to[...]