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The Certificate Course in Fruits and Vegetables Preservation is a short-term program that teaches practical and theoretical information about preserving fruits and vegetables properly. This course, which typically lasts 3 - 6 months, is perfect for people interested in food processing, entrepreneurship, or improving their skills for employment in the agricultural industry. To assure quality and safety, the curriculum covers topics such as canning, drying, pickling, freezing, and preservative use, as well as hygiene and packaging practices. Students receive hands-on instruction and demonstrations that teach them how to extend the shelf life of produce while maintaining its nutritious content. Open to students, homemakers, and professionals, this training is a springboard to career options in food processing units, small-scale companies, or self-employment initiatives.
