Thursday, March 1, 2012
Monday, April 18, 2011
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Wednesday, April 6, 2011
Monday, April 4, 2011
Thursday, November 25, 2010
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Wednesday, September 15, 2010
Method / Characteristics of the Products
1. Jam - Mature and well ripened or slightly underripe; small fruits are preferred as well as those rich in pectin and acid such as santol, guava and papaya.
2. Freezing - Uniformly ripe fruits; mature; free from blemishes; frozen as they are harvested.
3. Slating - Green mangoes, santol, cucumber, onions, cauliflower, beans and other young, fresh and tender vegetables.
4. Drying - Young, frsh and tender vegetables.
5. Jelly - Ripe fruits with very distinct flavor such as guava and santol; rich in pectin and acid.
6. Pickling - Fruits and vegetables that are frim, fresh and free from blemishes; large, dark colored cucumbers.
7. Canning - Fresh, firm and crisp vegetables.
8. Candy/ Glaze - Fruits that are firm, mature and fully ripe.
Wednesday, September 8, 2010
These techniques are practiced in large business establishments. Sealed bids specifications.
The most commonly used method of food buying is open market buying where price quotations are requested verbally from one or more vendors/ dealers and food is ordered in terms favorable to buyers.
Negotiated buying is the purchase of food items wherein production of which is seasonal, limited or restricted. It is a semi-formal way of buying where rules and regulations are less restricted than competitive bid buying.
In contract buying, food is purchased through an agreed upon contract. Purchase of food is routinary and prices remain about the same over a period of time.