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Fruit and vegetable Manual (Level 1)

An educational handbook that covers the following topics:

• Introduction to fresh fruit, dry fruits (nuts), vegetables and edible fungi
• The plant
• The sourcing of agricultural products
• Main fruits and vegetables of commercial interest and photographs of each of them
• Nutritional value
• Deterioration and defects
• Conservation of fruits and vegetables for consumption when fresh
• Official regulation
• Sale and merchandising
• Cooking