This course provides an overview of the processes involved in the production of fruits and vegetables. Topics covered include harvesting, cleaning, sorting, packaging, storage, and transportation of fresh produce. The course also covers the principles of food safety and sanitation, as well as the use of preservatives and
Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including flowers, fruits, stems, leaves, roots, and seeds. An alternative definition is applied somewhat arbitrarily, often by culinary and cultural tradition; it may include savoury fruits such as tomatoes and squash, flowers such as broccoli, and seeds such as pulses, but exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains.