م. ايمن قاسم الرفاعي

Minimally Processed Vegetables

The minimally processed ready-to-eat

vegetable industry was initially developed to

supply restaurants, hotels and other institutions

and, more recently, was expanded to include

food retailers for home consumption.

Minimally processed ready-to-eat vegetables: defined as ‘raw vegetables that have been peeled, sliced, chopped or shredded prior to being packaged for sale. With the possible exception of the addition of dressing or croutons by the end-user, the product does not require further preparation before consumption’.

The health benefits associated

with fresh produce combined

with the on-going consumer trend

toward eating out and consuming

ready-to-eat foods have contributed to a substantial increase in the

opularity of minimally processed ready-to-eat vegetables. Whereas most

salads and other vegetables are still prepared at home, the inclusion of

minimally processed ready-to-eat vegetables has moved the preparation of

these products from the consumer.

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