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Humid cold: an asset for improving vegetable quality and widening the range of vegetables grown in Brittany.

Le froid humide : un atout pour l'amélioration de la qualité et l'élargissement de la gamme légumière en Bretagne.

Author(s) : PEDEN J. L.

Summary

In 1988 and 1989, the dynamic SICA of St Pol de Léon invested 65 million francs in fitting up its warehouses with new equipment. After having been studied and having come into wide use for cauliflower cooling, the use of humid cold was extended to numerous examples of traditional Breton produce (artichokes and chicories), thus enlarging the "Prince de Bretagne" product line with the development of jet broccolis, artichokes and shii-také.

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Pages: p 117-127

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Details

  • Original title: Le froid humide : un atout pour l'amélioration de la qualité et l'élargissement de la gamme légumière en Bretagne.
  • Record ID : 1996-0293
  • Languages: French
  • Source: Refrigeration and the Quality of Fresh Vegetables.
  • Publication date: 1994/09/07
  • Document available for consultation in the library of the IIR headquarters only.

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