The book "Commodity Science and Technology of Fruit and Vegetable Processing", created by the team of authors, is a unique and comprehensive study that immerses the reader in the world of agronomy, food technology and commodity science. This publication will become an indispensable assistant for both students of agricultural universities and practitioners in the field of agriculture, processing and trade in food products. The book focuses on fruits and vegetables - those products that occupy an important place in the human diet and play a key role in the economy of many countries. The authors consider in detail not only the biological and chemical characteristics of these products, but also the technologies for their processing, storage and transportation. The reader will be able to learn about modern methods used in the industry, as well as about new trends, such as organic farming and sustainable production. This makes the book relevant for anyone interested in modern approaches to agronomy and ecology. The book will be especially interesting for students, graduate students and teachers, as well as practitioners working in the field of agriculture, processing and trade. It can be useful for agronomists, technologists, quality managers and anyone who seeks to deepen their knowledge about the products we consume on a daily basis. In addition, the book will be useful to those who are simply interested in the topic of healthy eating and want to better understand how products get to our table. The topics raised in the book cover a wide range of issues, from agronomic foundations and features of fruit and vegetable varieties to processing and packaging technologies. The authors pay attention not only to traditional methods, but also to innovations that can change the approach to production and consumption. The reader will be able to learn about the importance of complying with product quality and safety standards, as well as the role of marketing in promoting products in the market. These aspects make the book an important resource for understanding the modern food market. The style of the authors is distinguished by scientific rigor, supported by practical examples and current research. They use an accessible language that allows even an untrained reader to easily assimilate information. The book is full of illustrations, tables and graphs, which makes the material more clear and understandable. This is especially important for students who need to quickly learn complex concepts and apply them in practice. The team of authors includes experts from various fields, which gives the book versatility and depth. Each of them makes its own unique contribution, which makes the publication not only informative, but also fascinating. Other well-known works of the authors include “Fundamentals of agronomy” and “Technologies for processing agricultural products”, which also deserve attention. If you are looking for a book that will help you understand the intricacies of commodity science and technology for processing fruits and vegetables, “Commodity science and technology for processing fruits and vegetables” will become your reliable companion. This publication will not only enrich your knowledge, but also inspire new ideas and projects in the field of agronomy and food technology. Don’t miss the opportunity to immerse yourself in a fascinating world where science meets practice and tradition meets innovation.