The article reports on the making and packaging of vegetable purees without refrigeration while sealed. It mentions purees as replacer, extender and ingredient to cookies,soups, baby foods, nutraceuticals, and beverages. It focuses on pressurized liquid extraction to measure anthocyanins levels, on sweetpotato varieties . It cites microwave processing method to retain phytochemical, and an analytical technique, to break down anthocyanin extracts.