Industry Reference Guides for the Processing of
Fresh-Cut Fruits & Vegetables

Best practices on processing protocols now available for download on AVA website.

As consumer demand for convenience food increases, cut fresh fruits and vegetables have become more popular among those who prefer ready-to-eat and ready-to-cook options. These fresh-cuts are usually partially and minimally processed (i.e. trimmed and cut) prior to being packaged for sale or consumption.

Being minimally processed, fresh-cuts are more susceptible to spoilage and would require proper handling and storage to ensure safety and freshness. AVA has been researching on the best practices that fresh-cut producers can adopt to deliver high quality products. These best practices have been shared with the industry via regular seminars and hands-on workshops conducted by AVA and invited experts.

In addition, AVA published two reference guides to help keep the industry abreast of technological advancements and best practices in fresh-cut processing. These guides can be downloaded for free from the AVA's website:

Mr Leonard Oh from Kitchenomics Pte Ltd has found these guides beneficial and implemented some of the best practices in his HACCP-certified food factory, which produces ready-to-eat and ready-to-cook products for the foodservice sector.