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Packaging Requirements for Fresh Fruits and Vegetables

By: Mike Boyette, D. C. Sanders, G. A. Rutledge Postharvest Technology Series

This publication describes types of packaging for fresh fruits and vegetables, including each packaging's functions, uses and limitations.

North Carolina Production Guide for Smaller Orchard Plantings

By: Nicholas Basinger, Janet Owle, Abbey Piner, Michael Parker

North Carolina’s climate and soils are well suited to grow many types tree fruits. This publication will focus on the three main tree fruits produced for market in North Carolina: peaches, apples, and pecans. In addition to these main crops, information on pears, persimmons, plums, nectarines, Asian pears, and figs is presented as they grow well in North Carolina’s temperate climate. These tree fruits require similar management regimes described in this publication.

Postharvest Cooling and Handling of Green Beans and Field Peas

By: Mike Boyette, Jonathan Schultheis, Ed Estes, W. C. Hurst, P. E. Sumner Postharvest Cooling and Handling of North Carolina Fresh Produce

This publication has been prepared to acquaint growers, shippers and processors with energy-efficient handling and cooling methods useful in preserving the quality of fresh green beans and field peas.

Postharvest Cooling and Handling of Blueberries

By: Mike Boyette, Ed Estes, C. M. Mainland, Bill Cline Postharvest Cooling and Handling of North Carolina Fresh Produce

This publication has been prepared to acquaint growers, shippers and processors with energy-efficient handling and cooling methods useful in preserving the quality of fresh blueberries.

Hydrocooling

By: Mike Boyette, Ed Estes, A. R. Rubin Postharvest Technology Series

This publication is intended to help growers, packers, and shippers of fresh produce make informed decisions concerning the application of hydrocooling. It discusses various types of hydrocoolers, calculation of hydrocooling rates, postharvest disease control, wastewater discharge considerations, and the energy efficiency of hydrocooling compared to other types of cooling.

Design of Room Cooling Facilities: Structural & Energy Requirements

By: Mike Boyette, L. G. Wilson, Ed Estes Postharvest Technology Series

Proper temperature control is essential to protecting the quality of fresh produce. By constructing and maintaining their own cooling facilities, farmers, packers, and roadside vendors can substantially reduce the overall cost of owning one of these useful structures. This publication describes how to plan a postharvest cooling facility of modest size and how to determine the structural and energy requirements.

Proper Postharvest Cooling and Handling Methods

By: Mike Boyette, L. G. Wilson, Ed Estes Postharvest Technology Series

This publication provides information on cooling basics, common produce cooling methods and other steps for maintaining quality.

Forced-Air Cooling

By: Mike Boyette, L. G. Wilson, Ed Estes Postharvest Technology Series

This publication covers the characteristics and benefits of forced-air cooling to cool fresh produce to its lowest safe storage temperature as quickly as possible.

Designing a Hazard Analysis and Critical Control Point (HACCP) Plan for Shell Eggs

By: Patricia Curtis, Ken Anderson, Marissa Herchler

With the addition of new regulatory requirements and continually emerging pathogens, developing and designing a HACCP plan has become more and more complex. This publication compiles published research data to provide a step-by-step approach to designing and developing HACCP plans.

Crushed and Liquid Ice Cooling

By: Mike Boyette, Ed Estes Postharvest Technology Series

This publication is intended to help growers, packers, and shippers of fresh produce make informed decisions concerning the application of crushed and liquid ice cooling. Included are discussions of icemaking equipment and ways to purchase ice, types of produce that may be suitably iced, various produce-icing methods, how to calculate the amount of ice required to cool a given amount of produce, and the economic considerations of cooling with ice.

Postharvest Cooling and Handling of Sweet Corn

By: Mike Boyette, L. G. Wilson, Ed Estes Postharvest Cooling and Handling of North Carolina Fresh Produce

This factsheet acquaints growers, shippers and processors with energy-efficient cooling and handling methods useful in preserving the quality of fresh sweet corn.

Postharvest Cooling and Handling of Onions

By: Mike Boyette, D. C. Sanders, Ed Estes Postharvest Cooling and Handling of North Carolina Fresh Produce

This publication has been prepared to acquaint growers, shippers and processors with energy-efficient handling and cooling methods useful in preserving the quality of fresh onions.

Identifying and Responding to Factors That Can Affect Egg Quality and Appearance

By: Ken Anderson, Darrin Karcher, Deanna Jones

This publication is a useful resource that shell egg producers can use to identify egg defects and possible factors contributing to egg quality issues. It also provides corrective measures for each defect so that producers can incorporate these solutions into their production systems.

Food Safety Modernization Act Current Good Manufacturing Practices for Food for Animals and COVID-19

By: Marissa Herchler, Adam Fahrenholz

How existing facility Standard Operating Procedures (SOPs) on personal hygiene and sanitation can be adapted to mitigate the spread of COVID-19

Ideas for "No-Cook" Food Bags

Disaster Preparedness

In preparation for an emergency, keep the following food items that do not need refrigeration on hand or in an evacuation kit.

The Value of Honey Bees as Pollinators in North Carolina

By: David Tarpy

The impact of honey bees on not only North Carolina, but the entire world is immense.

Suggested Good Agricultural and Collection Practices for North Carolina Medicinal Herbs

By: Jeanine Davis

This publication provides introductory information about growing and wild-harvesting medicinal herbs in North Carolina. The practices suggested here apply to all raw herbal plant material used to make herbal products, dietary supplements, cosmetics, foods, and drugs.

Eat Smart Move More North Carolina: Growing Communities Through Gardens

By: Keith Baldwin, Diane Beth, Lucy Bradley, Nilam Dave, Susan Jakes, Melissa Nelson

Gardens bring communities together. Not only are community gardens a good way to get more fresh fruits and vegetables in our diets, they also allow us to be active outdoors and build a strong community.

Conservation Tillage on Organic Farms

By: Keith Baldwin, Nancy Creamer CEFS

This online publication describes how cover crops affect the soil, how to establish cover crops, and how to manage their residue. It includes a review of the winter and summer cover crops recommended for North Carolina. The authors also discuss the economics of planting cover crops and some concerns to consider when planting cover crops.

Chlorination and Postharvest Disease Control

By: Mike Boyette, Dave Ritchie, S. J. Carballo, Sylvia Blankenship, D. C. Sanders Postharvest Technology Series

At present, chlorination is one of the few chemical options available to help manage postharvest diseases. When used in connection with other proper postharvest handling practices, chlorination is effective and relatively inexpensive. It poses little threat to health or the environment. This publication has been prepared to acquaint growers, packers, and shippers with the proper use of chlorination.

Food Safety Recall Plan Checklist

This document offers a set of steps for food producers to take when issuing a food safety recall.

Direct to Food Bank and Food Pantry Donations

By: Dara Bloom, Emily Gamble Local Foods

This publication, part of the Farm to Food Bank Resource Guide, discusses food donations given directly to food banks and food pantries in North Carolina.

Postharvest Cooling and Handling of Strawberries

By: Mike Boyette, L. G. Wilson, Ed Estes Postharvest Cooling and Handling of North Carolina Fresh Produce

This factsheet acquaints growers, shippers and processors with energy-efficient cooling and handling methods useful in preserving the quality of fresh strawberries.

Brief Instructions for Freezing Fruit

This publication covers best freezing practices for a variety of fruits.

Cool and Ship: A Low-Cost, Portable Forced-Air Cooling Unit

By: Mike Boyette Postharvest Technology Series

This publication gives instruction for building and using an inexpensive postharvest cooling system. The cool and ship system provides rapid cooling for modest amounts of small fruit and is versatile, portable, reusable, and inexpensive. The system uses an air-conditioning system and common building materials, and may be easily assembled by the user.

Pickle and Pickle Product Problems

By: Judy Henderson, Rose Massey, Lillie Tunstall, Carrie Thompson For Safety's Sake

This guide lists the problems that can arise in making sweet gherkin pickles and describes how to prevent them by taking precautions during each step in the process, from preparing the cucumbers to making the brine and packing the pickles.

Insurance Coverage Options for Fresh Produce Growers

By: Roderick Rejesus, Annette Dunlap Food Safety

This publication provides information to help produce growers understand the variety of insurance coverage or policies available to best cover their farms.

Tomatoes for Processing in Eastern North Carolina

By: Chris Gunter Horticulture Information Leaflets

The per-capita consumption of processed tomatoes has increased steadily in recent years. This has been due to changes in eating habits and development of new and better products. Over 8 million tons of processed tomatoes are produced in the United States annually. Average yields for the United States are 25 tons per acre while the range is 9 to 40 tons per acre. North Carolina growers can produce high yields of processing tomatoes. Satisfactory color, pH, sugar and acid content needed to produce a fine quality canned product can be attained if tomatoes are grown according to recommended practices.

Meal Preparation and Food Safety After a Power Failure

By: Benjamin Chapman Disaster Preparedness

After a power failure, you might not have heat, refrigeration, or water. This publication explains how to safely prepare food when you have no power.

Farm to Food Bank Resource Guide for North Carolina Cooperative Extension

By: Dara Bloom, Emily Gamble Local Foods

This publication provides information and success stories related to food banks, food pantries, food donation programs, and other resources for addressing food insecurity.

A Guide to Price-Risk Management in Grain Marketing for North Carolina, South Carolina, and Georgia

By: Nick Piggott

This guide summarizes marketing options for grain and soybean growers and explains how to use basis, the difference between cash and futures prices, to evaluate marketing options.

Soil Fertility Management for Irish Potato Production in Eastern North Carolina

By: Carl Crozier, Nancy Creamer, Marc Cubeta SoilFacts

This publication describes fertilizer management strategies for optimum potato yields and to prevent problems (such as reduced stands, diseases, or poor tuber quality) that can be caused by improper fertilization.

Understanding Climate, Planning, and Response Terms Within the Forestry Context

By: John Hastings, Mark Megalos, Heather Aldridge

New and existing professionals working in the realm of climate education, research, and outreach need to be clear in their terminology and usage. This glossary compiles the most commonly used terms and definitions for academics, researchers, and educators to communicate effectively in this emerging arena. To enhance understanding, key terms include a separate interpretative explanation of the concept “Why this matters.”

Foods That Require No Cooking

Disaster Preparedness

This publication covers a variety of foods that can be prepared even if there is no gas or electricity for cooking.

HACCP in Your School

By: Angie Fraser, Benjamin Chapman, Audrey Kreske, Michael Waldvogel, Patricia Alder

This manual covers Hazard Analysis Critical Control Points (HACCP), a food safety plan for schools to reduce the likelihood of foodborne illness by handling food safely from the time it is received until the time it is served.

Safe Food After a Flood

By: Benjamin Chapman Disaster Recovery

This factsheet offers information on how to deal with food that may have come into contact with floodwaters.

Acidified Foods: Formulating Dressings, Sauces and Marinades

By: John Rushing, Patricia Curtis

This publication discusses the necessity of acid in many foods and how to meet government standards for these food products.

Best Practices for Utilizing Local Food in Nutrition Education and Cooking Classes

By: Dara Bloom, Margie Mansure, Zandra Alford Local Foods

This publication provides practical tips on how to promote health eating by incorporating fresh, local foods into nutrition education and cooking classes. Topics include getting started, knowing what's in season, and where to buy local foods.

Forage Economics

By: Geoff Benson, Jim Green

This 8-page publication will help producers make decisions about growing or buying forage, and about harvesting, storage, and feeding options. Forages are an essential part of a ruminant animal's diet and are an important factor in a profitable farm business.

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