Technical booklet: food bio-conservation - ESCWA

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Technical booklet: food bio-conservation (Arabic)

ESCWA Publication: E/ESCWA/CL1.CCS/2021/BOOKLET.5


Country: Hashemite Kingdom of Jordan, Lebanese Republic, State of Palestine

Publication Type: Information material

Cluster: Climate Change and Natural Resource Sustainability

Focus Area: Natural resource sustainability, Climate change

Initiatives: Enhancing resilience and sustainability of agriculture

Keywords: Agriculture, Food, Natural products, Food preservation

Technical booklet: food bio-conservation

February 2022

ESCWA has developed this technical booklet on food bio-conservation through the United Nations’ Development Account project on “Enhancing resilience and sustainability of agriculture in the Arab region”, which aims at strengthening the national capacities to address the resilience and sustainability of the agricultural sector in the region, targeting three Arab countries, namely Jordan, Lebanon and the State of Palestine.

Food bio-preservation is considered a green agricultural technology that aims at extending the shelf-life of food products and eliminating foodborne pathogens by using natural preservatives, thus contributing to reducing food loss and enhancing food security.

In addition to this technical booklet, ESCWA has prepared training materials on food bio-conservation, which were delivered during national training workshops carried out in the three target countries of the project. ESCWA has also developed four similar technical booklets on other green agricultural technologies: green fertilizers, rainwater harvesting, solar dryers, and small-scale food processing.

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Natural resource sustainability , Climate change
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