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First paragraph: A very wide range of techniques is applied to the processing of fruit and vegetables. Some commonly are used for many types of horticultural produce; a few techniques are unique to one or two types only. It must also be remembered that by various processes (sometimes integrated, sometimes not) one type of fruit or vegetable may yield many different products. Thus mangoes can be canned, dried, frozen, or made into puree, sauce, chutney, pickles, concentrate, jam, edible leather, beverages, nectar, and panna. Papaya provides jam, pickles, chutney, nectar, toffee, pectin, and also papain, an important protein-hydrolyzing enzyme used in the pharmaceutical, textile, paper-making, food, and animal-feed industries. Coconut can be processed to produce oil, milk, cream, desiccated coconut, pie fillers, soft cheese, meal, jam, soap, vinegar, nata de coco, toddy, and additives for lubricants and printing inks; the husk and shell can yield fiber and activated charcoal. Because of the large number of products, there is insufficient space here for a comprehensive treatment. This section therefore describes briefly the more common processes and those processes that pertain to some of the more significant products.