Fresh Dried and Preserved Vegetable Vegetables can also be preserved by drying. Because they contain less aggressive substances than fruits, vegetables are dried to such an extent that they are fragile. At this stage, only 10% of moisture remains, and the microorganism cannot develop. History of preserved vegetable World’s oldest method for food preservation is dehydration. Food was dried most of the time before freezers and refrigerators. Now that electricity is more used by people, electrical devices for dehydration is commonly used. Pre-treating Vegetables Blanching is one of the main achievements in the preparation of vegetables for drying. By definition, blanching is a way to heat vegetables to a temperature high enough to kill enzymes that enter the tissues. Bleaching stops the enzymatic activity, which can lead to a loss of shading and taste in the conditions of drying and capacity. It also reduces the drying and rehydration time by unwinding the fabric separators, so humidity can slip away, and then re-enter it faster. Vegetables can be whitened with water or with steam. Often whitening with water causes a more noticeable loss of additives, but this takes less time than evaporation of the steam. Determining Dryness of Vegetables Vegetables should be dried to such an extent that they are fragile or "fresh." Some vegetables will really rupture if they are hit with a sled. At this stage, they should contain about 10% moisture. Because they are very dry, they do not need to clap like fruit. Market Trend An important factor that stimulates dried and canned fresh vegetables is the incomparable nature of their products, when compared with other objects of drying. The last element has a phenomenal timeframe of realistic usability (up to 25 years) without additional additions. The extended time frame of realistic usability makes it a useful element in the middle of a chain of stores. In areas created, for example, in North America and Europe, the use of dry fastenings on healthy bite subjects is developing at a rapid pace, which is another important factor for the market. Stopping dry foods can also be stored for a long time at home or while travelling and requires little time for cooking, which has increased its importance among consumers. The variable that limits the market is the availability of other drying systems, for example, spray drying and drying in a liquid layer, which is moderately lighter than solidifying drying. Fresh, dried and canned vegetables are almost more expensive than different dryers, which is a significant disadvantage for small and medium-sized businesses. Suppliers/Buyers Turkey is the largest supplier of creative peoples (5%, mainly dried and canned fresh vegetables), followed by Brazil (4%, mainly orange), China (3%, essentially canned vegetables), India (1%), for the most part, cashews and canned vegetables) and Chile (1%, nuts, prunes, raisins and hardened raspberries). PFV rates in China have recently changed in the past. The price of squeezed apples declined in light of the fact that China has changed its main tariff targets to the United States and the Russian Federation. This step of the market can enable different suppliers to create countries that are ready to resist the rivalry of Poland, which is the largest supplier of pressed apples in Europe. Most of the imports from China include: • Edible nuts (29%) • Products from soil juices (24%) • Canned fruit and vegetables (21%) • Dried fruits and vegetables (15%) • Fruits and hardened vegetables (10%) • Jams and mashed potatoes (1%) Price, Inventory, Delivery, Customization Choose whether to run the traders, intermediaries or carriers, packers, manufacturers. The latter class could pay slightly higher prices and allowed to develop relations over long distances. In any case, a combination of the two types of channels is not provided, since traders are likely to stop cooperating with you if they find that they are going to their suppliers. Without the slightest attention and boring creation tasks use the storage purpose. Fresh stock of dried and dried vegetables is located with its users at the station or in the store. The purpose of use implies a smaller number of controllers and lower operating costs. There is a small requirement for the warehouse or the main area and the service, security or services for such a building. Employees of dry and stored impulses can quickly obtain inventory through the use of storage. Fresh dried and canned vegetables can be transported in 15-30 days. However, its validity period lasts 4 months.