VEGETABLES
Vegetables consist of a large group of plants that produce edible parts like roots, stems, leaves, flowers, or fruits. They are an excellent source of vitamins (particularly A and C) and minerals (like calcium, potassium, magnesium and iron). Although, they are highly perishable when fresh, they could be preserved by a number of processing methods like dehydration, canning, freezing, fermenting, and pickling.

Freezing preserves much of the nutritional value of vegetables. Hence it is the most popular method of vegetable preservation. Freezing plants are usually located in the vegetable production areas so that the harvested vegetables can be quickly brought to the plant for processing while fresh and at the peak of their quality.

At the processing plants, fresh vegetables are usually sorted into sizes, washed continuously by water sprays and then they are peeled prior to the preparation for various styles (i.e. whole, cut, sliced, minced, etc.). In the modern plants today, nearly all the processing is done by automated machines and little handing is done by plant workers. This is to ensure high-speed process, exceptional sanitary condition, excellent quality and wholesomeness of the products.