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Traditional processing of fruit and vegetables: canned goods, lacto-fermentation, jams, syrups, oils, etc.
Traditional processing of fruit and vegetables: canned goods, lacto-fermentation, jams, syrups, oils, etc.
Artisanal and individual processing of quality local agricultural raw materials is an essential link in the relocation of food production and the promotion of local produce.
Locavorism appeals to a growing customer base. Consuming seasonal fruit and vegetables to contribute to sustainable development is a growing consumer trend. More and more people want to support the economy and employment in their local area. The feeling of helping local producers and the desire to know the origin of products are factors that trigger the act of buying local produce.
Small-scale conservation facilities play an important role in the ecological transition at local level. With Lokal Eko, you can talk to an expert in artisanal canning.
Fruit and vegetable processing is an economic activity in its own right.
In our temperate climates, preserving fruit and vegetables avoids losses during production peaks and means that local produce can be offered to local residents. Agro-ecologically grown fruit and vegetables that are mass-produced at a particular time of year can be preserved and eaten all year round.
There are several more or less energy-intensive processes to achieve this: pasteurisation, sterilisation, lacto-fermentation, drying, preservation in oil or salt, etc.
Tailor-made support and advice for small-scale fruit and vegetable processing
Our expert craftsmen source local and organic raw materials, and use processes that respect the ingredients and consume little energy: lacto-fermentation, for example, or processes that have a low environmental impact. They sell locally. They use processes that they have tested themselves, or that have been handed down or rediscovered.
They have themselves faced many questions when setting up their business, and often organise training courses. They are therefore in a good position to help entrepreneurs who want to set up a small-scale canning factory, lacto-fermentation business or process fruit and vegetables into jams, purées, syrups, sorbets, dried fruit, etc.
Whether you're looking to start your own business or switch to fruit and vegetable processing, Lokal Eko's professional experts are here to advise you.
See also cereal processing with an expert artisan baker, plant processing with aromatic and medicinal plant consultants, and milk processing with a cheese maturing consultant.
Sample questions on artisanal fruit and vegetable processing
- The investment needed to start processing fruit and vegetables,
- the choice and size of the laboratory and its layout,
- sourcing local fruit and vegetables from local market gardeners or unsold produce from shops,
- choosing equipment suppliers, changing tools such as the autoclave, getting to know the equipment,
- compliance with current regulations on pasteurisation and sterilisation, and all matters relating to health,
- the crimper, the dryers, etc,
- diversifying its marketing channels, marketing techniques, communication and building customer loyalty
- managing cash flow, calculating margins and setting selling prices,
- organising schedules,
- setting up a deposit system for glass jars,
- setting up partnerships with local shops or other local artisans,
- creating new original recipes that are nutritious and full of flavour to stand out from the crowd…
Technical questions such as:
- What is the ideal temperature curve?
- How do I adjust the sugar content of jams?
- How do I carry out a stability test?
- How do I jar and label my products?
- How do I store them?
- What should I do in the event of a manufacturing accident, when the quality of the product is not up to scratch?
Artisanal fruit and vegetable processing experts
The network's expert craftsmen will answer your questions quickly and reliably. No more wasting hours on the Internet looking for information from reliable sources.
You present your problem (the purchase of equipment, the creation of a new recipe, a regulatory issue, the plans for a laboratory, a growth strategy, etc.) and the expert professional best placed to help you gets in touch with you.
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