1 / 60

PROCESSING OF HORTICULTURE PRODUCE

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

makoto
Download Presentation

PROCESSING OF HORTICULTURE PRODUCE

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. PROCESSING OF HORTICULTURE PRODUCE D.K. Tandon Central Institute for Subtropical Horticulture, Lucknow

  2. 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

  3. Indian Production of Processed Fruits & Vegetables

  4. Indian Processing Industry Profile

  5. Levels of Processing Units

  6. 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

  7. 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

  8. 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

  9. Minimal Processing

  10. Processing Techniques

  11. Processing Techniques B. Chemical Brine Sugar Acid Preservative (Pot. metabisulphite, Sod. benzoate, Sorbic acid, Methyl paraben, etc.) C. Fermentation (e.g. Lactic acid fermentation)

  12. 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

  13. Drying and Dehydration FRUITS RAW MANGO RIPE MANGO GRAPE DATE FIG APRICOT VEGETABLES CARROT CAULIFLOWER GREEN PEAS LEAFY VEGETABLES CHILLIES BITTERGOURD OKRA

  14. Freezing • FRUITS • MANGO SLICES • MANGO PULP • GUAVA PIECES • ORANGE SEGMENTS • VEGETABLES • PEAS • CAULIFLOWER • CARROT • BEANS

  15. Pickles MANGO  LIME  AONLA  KARONDA  JACK FRUIT  TOMATO  ONION  GINGER  CAULIFLOWER  CHILLI  MIXED

  16. Candied and Glazed Products • AONLA • BAEL • PAPAYA • KARONDA • CARAMBOLA • BER • APPLE • ASH GOURD • CARROT • GINGER AONLA PAPAYA

  17. 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

  18. 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

  19. 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

  20. 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

  21. Aonla candy Aonla Candy

  22. Recipe

  23. Aonla Murabba

  24. Aonla Segments-in-Syrup

  25. Recipe

  26. Aonla Laddoo

  27. Recipe

  28. Aonla Burfi

  29. Recipe

  30. Aonla Supari

  31. Recipe

  32. Aonla Juice

  33. Recipe

  34. Aonla Powder

  35. Recipe

  36. Oil-less Mango Pickle

  37. Recipe

  38. 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

  39. Mango Pickle in oil

  40. Recipe

  41. Raw Mango Squash

  42. Recipe

  43. Mango Pulp

  44. Recipe

  45. Mango Squash

  46. Recipe

  47. Mango Leather

  48. Recipe

  49. Osmotically Dehydrated Mango Slices

  50. Recipe

More Related