IVF - individual vegetable freezing
Most vegetables require blanching to neutralize bacteria and enzymes. The process works by placing vegetables in boiling water or steam for a specified time length, and then subsequently plunging them into ice water, which stops the cooking process. Blanching preserves food color.
After veggies cool, pack them into freezer containers or zip-close bags. A vacuum sealer yields vegetables that maintain freshness for several years frozen. You can also flash-freeze blanched vegetables by placing them on a baking sheet in the freezer. After vegetables freeze, toss them into freezer bags. Flash-freezing offers the benefit of flexible serving sizes – just scoop out what you need.
Vegetables that respond well to blanching include beans of all kinds, corn, broccoli, cauliflower and beets. You can find more information on blanching times by consulting your local cooperative extension service.
Tissue culture is a process that involves exposing plant tissue to a specific regimen of nutrients, hormones, and light under sterile, in vitro conditions to produce many new plants, each a clone of the original mother plant, over a very short period of time. AgriForest's tissue culture plants are characterised by disease free growth, a more fibrous, healthier root system, a bushier branching habit, and a higher survival rate.