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PROCESSING OF HORTICULTURE PRODUCE. D.K. Tandon Central Institute for Subtropical Horticulture, Lucknow. Need for Value Addition. Control/check postharvest losses Regulate prices of produce at glut Make commodity available round the year Render the produce edible Improve nutritional value

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processing of horticulture produce

PROCESSING OF HORTICULTURE PRODUCE

D.K. Tandon

Central Institute for Subtropical Horticulture, Lucknow

need for value addition
Need for Value Addition
  • Control/check postharvest losses
  • Regulate prices of produce at glut
  • Make commodity available round the year
  • Render the produce edible
  • Improve nutritional value
  • Provide increased employment
  • Establish agro based industries
  • Generate income
  • Promote export and earn foreign exchange
requirement for licence for establishing processing unit
Requirement for Licence for Establishing Processing Unit
  • Proforma-A (from Sr. Inspecting Officer, F & V Preservation)
  • List of machinery with capacity and numbers
  • Map of factory (with details of production and storage room)
  • Factory ownership certificate
  • NOC from competent authority if factory is not situated in industrial area
  • Water testing report
primary processing
Primary Processing

PRIMARY PROCESSING MEANS ELIMINATION OF INEDIBLE PARTS OF FRUITS AND VEGETABLES LIKE REMOVAL OF LEAVES, TRIMMING, SORTING, GRADING, PACKAGING, ETC., WITHOUT INFLICTING ANY INJURY TO THE EDIBLE PART.

EXAMPLES:

CAULIFLOWER, BANANA

minimal processing
Minimal Processing

MINIMAL PROCESSING MEANS CLEANING, PEELING, CUTTING, SLICING, PACKAGED AND/OR LIGHT PROCESSING OF FRUITS AND VEGETABLES. QUALITY AND HYGEINE MUST BE MAINTAINED DURING PROCESSING, PACKAGING AND STORAGE.

EXAMPLES:

CUT PIECES OF FRUITS / VEGETABLES

processing techniques1
Processing Techniques

B. Chemical

Brine

Sugar

Acid

Preservative

(Pot. metabisulphite, Sod. benzoate, Sorbic acid, Methyl paraben, etc.)

C. Fermentation

(e.g. Lactic acid fermentation)

slide12

Thermal Processing

  • Blanching
  • Staming
  • Pasteurisation
  • UHST
  • CANNING - MANGO,
  • PINEAPPLE, GUAVA,
  • PEARS, PEACHES,
  • PEAS, CAULIFLOWER,
  • OKRA, BEANS,
  • CARROT
  • BOTTLING - FRUIT
  • BASED BEVERAGES
  • ASEPTIC PACKAGING
  • PULPS AND
  • CONCENTRATES
slide13

Drying and Dehydration

FRUITS

RAW MANGO

RIPE MANGO

GRAPE

DATE

FIG

APRICOT

VEGETABLES

CARROT

CAULIFLOWER

GREEN PEAS

LEAFY VEGETABLES

CHILLIES

BITTERGOURD

OKRA

slide14

Freezing

  • FRUITS
  • MANGO SLICES
  • MANGO PULP
  • GUAVA PIECES
  • ORANGE SEGMENTS
  • VEGETABLES
  • PEAS
  • CAULIFLOWER
  • CARROT
  • BEANS
slide15

Pickles

MANGO

 LIME

 AONLA

 KARONDA

 JACK FRUIT

 TOMATO

 ONION

 GINGER

 CAULIFLOWER

 CHILLI

 MIXED

slide16

Candied and Glazed Products

  • AONLA
  • BAEL
  • PAPAYA
  • KARONDA
  • CARAMBOLA
  • BER
  • APPLE
  • ASH GOURD
  • CARROT
  • GINGER

AONLA

PAPAYA

slide17

Beverages

FRUITS

 JUICES- MANGO, CITRUS, GUAVA, PINE APPLE

 READY TO SERVE- BAEL, MANGO, GUAVA

 NECTAR- MANGO, GUAVA, PAPAYA

 SQUASH- CITRUS, LITCHI, MANGO, BAEL

 CRUSH- LIME, LEMONS, ORANGE, MANGO

 SYRUP-LIME, POMEGRANATE, PLUM

 CORDIAL- LIME, LEMONS

 CARBONATED- LIME, PINE APPLE, GRAPE, GUAVA

VEGETABLES

TOMATO JUICE

 CARROT JUICE

 GINGER SOFT DRINKS

food regulating bodies
Food Regulating Bodies
  • AGMARK
  • FPO (Fruit Product Order)
  • PFA (Prevention of Food Adulteration Act)
  • BIS (Bureau of Indian Standards)
  • ISO (International Standards Organisation)
  • CODEX
  • EUREPGAP
  • HACCP
  • Sanitary and Phytosanitary
  • GLP
  • GMP
integrated food bill
Integrated Food Bill
  • Standardisation of food products as per global norms
  • Adoption of demand driven approach by aligning food processing with consumers’ needs
  • Increasing affordability of food products by reducing costs through rationalisation of tax regime
  • Increasing supply chain efficiency
slide20

Technologies Standardized at CISH

  • Raw mango squash
  • Oil-less mango/aonla pickle
  • Ripe mango/guava/aonla slices/segments-in-syrup
  • Mango/guava/papaya squash
  • RTS beverages
  • Blended/spiced/alcoholic beverages
  • Osmotically dehydrated slices
  • Aonla candy/supari/churan/laddoo/burfi
  • Freeze/spray dried aonla powder
  • Dehydrated products
slide21

Aonla candy

Aonla Candy

varieties of oil less pickles
Varieties of oil-less pickles
  • Mango shreds oil-less pickle
  • Mango shreds sweet oil-less pickle
  • Pickle in vinegar
  • Pickle with heeng
  • Sweet Pickle with heeng
  • Pickle with zeera
  • Dried mango slices pickle
  • Chutney
slide57

By-Product Utilization

CITRUS PEELOIL, PECTIN, CANDY

MANGO KERNEL FAT, STARCH

MANGO PEELVINEGAR, PECTIN

PAPAYA LATEX PAPAIN

PINEAPPLEFIBER

BLUE GRAPENATURAL COLOUR

BANANA PEELCHEESE

APPLE PEEL,POMACEPECTIN, CIDER

BEET ROOTNATURAL COLOUR

TOMATO WASTELYCOPENE

problems of indian processing industry
Problems of Indian Processing Industry
  • Non-availability of suitable processing varieties
  • Lack of basic infrastructure facilities
  • Lower capacity utilisation of processing units
  • Non-consistent quality of the product

Contd….

problems of indian processing industry1
Problems of Indian Processing Industry
  • Limited approach of entrepreneurs to latest equipments & technologies
  • Multitudes of laws & Indian tax structure
  • Low domestic demand
  • Acceptance of newer products reluctantly