Time to dry vegetables and fruits: what this product is good for
The new is the well-forgotten old. Today, this can be said about the method of drying vegetables and fruit, which is gaining popularity among lovers of a healthy diet and not only. People have long unraveled the secret of dried foods - they can be stored for a long time and they contain a maximum of useful elements.
In addition, drying is one of the oldest methods of preserving fruit and vegetables, as well as a useful and environmentally friendly method of preparing various preparations. That is why many housewives strive to keep the gifts of summer in a dried form, however, at home, making such semi-finished products is a rather laborious task. In large volumes, this product, which is in demand today, is produced at special enterprises at the private and state levels.
"Technology of fruit storage by drying" was the topic of the scientific and practical conference held on Saturday at the Turkmen Agricultural University named after S.A. Niyazov. Turkmen entrepreneur Balkan Annamyradov shared his experience in this agricultural segment - his workshop for drying various agricultural products is located in the Akhal region of the Akbugdai district.
A businessman makes preparations of carrots, onions, pumpkins, beets, apples and other crops. About 50 tons of semi-finished products per year is produced at the workshop, supplied to the local market and exported to foreign countries.
Dried vegetables are most often used in condiments, instant soups, dry pet food, and also taken as dry rations on long hikes and expeditions along with protein products.
Such food helps with beriberi, depression, anemia, heart disease, and is an excellent source of natural vitamins in the winter season.
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