This document provides a summary of Neeraj Mandloi's 3-week hands-on training report on food processing and engineering conducted from May 14th to June 3rd, 2022. The training covered various topics related to food processing engineering through online lectures and discussions. In week 1, lectures on entrepreneurship development and extrusion cooking processes were provided. Week 2 covered additional topics like agri-business, innovation and startups, and honey processing. The training aims to provide students practical knowledge and skills related to food processing and entrepreneurship to help develop agri-based startups.

1. COLLEGE OF AGRICULTURAL
ENGINEERING
JNKVV JABALPUR (M P)
HANDS ON TRAINING REPORT
ON FOOD PROCESSING AND
ENGINEERING
Duration:- 14th May 2022 to 3rd June 2022
Submitted To:- Dr .A.K Gupta
Training and placement cell Head
College Of Agricultural
Engineering JNKVV Jabalpur
(M.P)
Submitted by:- Neeraj Mandloi
B.tech Final year
Enrollment:- 180603049
College of Agricultural
Engineering JNKVV Jabalpur

2. ACKNOWLEDGEMENT
First I would like to thank Dr.AK.Gupta head of training and
placement cell for giving me the opportunity to do an internship within
the institute .I also would like all the people that worked along with
with their patience and openness they created an enjoyable working
environment. It is indeed with great sense of pleasure and immense
sense of gratitude that I acknowledge the help of these individuals.
I would like to thank training resource persons Prof Sheela Pandey,
Dr V.K Tiwari, Dr. Priti Jain and Prof. C.M Abroal for their constructive
criticism throughout my internship.
I am extremely great full to the Dr A.K Shrivastava, Dean of College of
Agricultural engineering JNKVV Jabalpur (M.P) who helped me in
successful completion of this internship.

3. INTRONUCTI
The 21 days Hands on Training on Food Processing Engineering is an
integral part of “10 Weeks Experiential Learning On Campus, Student
READY( Rural Entrepreneurship Awareness Development Yojana)”. It was
launched by Hon’ble Prime Minister of India on 25th
July 2015.
The word ‘experiential’ essentially means that learning and development are
achieved through personally determined experiences and involvement
rather than on received teaching or training , typically in group , by
observation, study of theory or hypothesis and bring as innovation or some
other transfer of skills or knowledge . The hands on training being
fundamental part of experiential learning is being employed for reinforcing
skills in project development and execution, decision making, individual and
team coordination approach to problem solving, accounting, marketing and
resolving conflicts etc. The programme has end to end approach. Carefully
calibrated activities move participants to explore and discover their own
potential. It plays a critical role in enhancing team performance. This 21
days hands on training covers the various aspects of Food Process
Engineering and Management , Post Harvest Technology of Fruits and
Vegetables, Agri Business Management , Innovation and
Startups, Mango processing, Agro Based Industries, Seed Processing and
Value Addition in Seed

4. WEEK 1
The training was conducted for 3 weeks via online platform Google Meet. The
week 1 module held between 14th
May to 21st
May where following lectures
has been covered:
• Introduction
• Entrepreneurship Development
• Extrusion Cooking of Pasta Products
Entrepreneurship Development-Entrepreneurship development is the process
of enhancing the entrepreneurial knowledge and skills via structured training
programmes. It deals with the study of entrepreneurial behaviour, dynamics of
business, and its development and expansion. The objectives of
entrepreneurship development programme are to increase the knowledge and
skill of existing entrepreneurs and encouraging others to become one.
Ultimately, it helps in increasing the number of such individuals in an economy.
Continuum of entrepreneurship Development

5. ENTREPRENEURSHIP DEVELOPMENT PROCESS: Every entrepreneurship development
process comprises several steps. Here are the vital steps of building an effective development
programme to help individuals –
1. Learn about the Business Idea :-It is the starting processes of entrepreneurship. Once, an
individual has generated the idea for a business, he/she will subsequently need to evaluate and
identify its business opportunities. Hence, he/she has to learn more about the business and its
consumers. However, it is not an easy task. To find relevant information, an entrepreneur has to
talk to his/her employees, the marketing team, product designing team, etc. Apart from these,
consumer surveys often unearth various new pieces of information. They can help individuals to
learn more about their business ideas.
2. Thorough Evaluation :-Before moving forward, entrepreneurs need to evaluate a business idea
or opportunity thoroughly. An entrepreneur can do it by himself/herself by considering the
following points –
1.Whether an opportunity or idea
is worth investing or not.
2.What are the requirements for this product?
3.Is it feasible or not based on its cost?
4.What are the competitive advantages?
5.Associated risks
6.Whether it coincides with the company’s
goal or not

6. 3.Business Plan:- After identifying the opportunity and gathering
information about it, an entrepreneur needs to create a comprehensive
business plan to make most of this opportunity. It is one of the vital stages of
entrepreneurship development process. Such a plan acts as the base of a
venture as well as the benchmark
4. Finding Resources:- Once the entire business plan is ready, the next step
of entrepreneurship development and management is to locate sources of
finance and human resources. Here entrepreneurs find investors for his/her
venture. Moreover, recruits individuals as per their skill and abilities to carry
out different business activities.
5. Framing out the Management Structure :- It is a crucial concept of
entrepreneurship development. After raising funds and hiring the required
employees, this is the next process on the list. An entrepreneur must frame
out the hierarchy in the organisation. Thus, it becomes easier to resolve any
problem through this chain of command.
6. Plan the Future:- Once a business is up and running smoothly, an
entrepreneur has to consider its future. In this final point of entrepreneur
development programme notes, businesspersons decide the next step of the
business. Based on actual data generated by the company and pitting it against
the projected one gives a clear idea of how the business is performing.
Extrusion cooking- Extrusion is used in food processing, forcing soft mixed

7. ingredients through an opening in a perforated plate or die designed to
produce the required shape. The extruded food is then cut to a specific size by
blades. The machine which forces the mix through the die is an extruder, and
the mix is known as the extrudate. The extruder is typically a large, rotating
screw tightly fitting within a stationary barrel, at the end of which is the die.
Process of Extrusion: In the extrusion process, raw materials are first ground to
the correct particle size, usually the consistency of coarse flour. The dry mix is
passed through a preconditioner, in which other ingredients are added
depending on the target product; these may be liquid sugar, fats, dyes, meats
or water. Steam is injected to start the cooking process, and the
preconditioned mix (extrudate) is then passed through an extruder. The
extruder is a large, rotating screw tightly fitting within a stationary barrel, at
the end of which is the die.[1] The extruder's rotating screw forces the
extrudate towards and through the die. The extrudate is in the extruder for the
residence time.

8. Many extruded products puff and change texture as they are extruded because
of the reduction of forces and release of moisture and heat. The extent to
which it does so is known as the expansion ratio. The extrudate is cut to the
desired length by blades at the output of the extruder, which rotate about the
die openings at a specific speed. The product is then cooled and dried,
becoming
rigid while maintaining porosity.[citation needed]
Cooking takes place within the extruder, where the product produces its own
friction and heat due to the pressure generated (10–20 bar). The process can
induce both protein denaturation and starch gelatinization under some
conditions.
Many food extrusion processes involve a high temperature for a short time.[1]
Important factors of the extrusion process are the composition of the
extrudate, screw length and rotating speed, barrel temperature and moisture,
die shape, and rotating speed of the blades. These are controlled based on the
desired product to ensure uniformity of the output.
Moisture is the most important of these factors, and affects the mix viscosity,
acting to plasticize the extrudate. Increasing moisture will decrease viscosity,
torque, and product temperature, and increase bulk density. This will also
reduce the pressure at the die. Most extrusion processes for food processing
are carried out at low to intermediate moisture (moisture level below 40%).
High-moisture extrusion is known as wet extrusion, but it was not used much
before the introduction of twin screw extruders (TSE), which have a more
efficient conveying capability. The most important rheological factor in the wet
extrusion of high-starch extrudate is temperature.
The amount of salt in the extrudate may determine the colour and texture of
some extruded products. The expansion ratio and airiness of the product
depend on the salt concentration in the extrudate, possibly as a result of a
chemical reaction between the salt and the starches in the extrudate. Colour
changes as a result of salt concentration may be caused by "the ability of salt
to change the water activity of the extrudate and thus change the rate of
browning reactions".

9. WEEK 2
This week’s training was conducted between 22nd May and 27th May 2022.
This module includes
following topics:
• Entrepreneurship and Agri Business
• JNKVV RABI-PRERNA AND SAAKAR
• Innovation and Startups
• Honey processing and Value Addition
Agri Business- Agribusiness refers to the enterprises, the industry, the system,
and the field of study of the interrelated and interdependent value chains in
agriculture and bio-economy. Agribusiness is the sum total of all operations
involved in the manufacture and distribution of farm supplies; production
operations on the farm; and the storage, processing, and distribution of farm
commodities and items made from them. Agribusiness involves all the steps
required to send an agricultural good to market, namely production,
processing, and distribution. This industry is an important component of the
economy in countries with arable land since agricultural products can be
exported.
Agribusiness treats the different aspects of raising agricultural products as an
integrated system. Farmers raise animals and harvest fruits and vegetables
with the help of sophisticated harvesting techniques, including the use of GPS
to direct operations. Manufacturers develop increasingly efficient machines
that can drive themselves. Processing plants determine the best way to clean
and package livestock for shipping. While each subset of the industry is unlikely
to interact directly with the consumer, each is focused on operating efficiently
in order to keep prices reasonable.
Market forces have a significant impact on the agribusiness sector, as do
natural forces, such as changes in the earth's climate.

10. • Changes in consumer taste alter what products are grown and raised.
For example, a shift in consumer tastes away from red meat may cause
demand—and therefore prices—for beef to fall, while increased demand for
produce may shift the mix of fruits and vegetables that farmers raise.
Businesses unable to rapidly change in accordance with domestic demand may
look to export their products abroad. If that fails, they may not be able to
compete and remain in business.
• Climate change has placed intensifying pressure on many companies in
the agribusiness industry to remain relevant, and profitable, while adapting to
the threats posed by largescale shifts in weather patterns.
Agribusiness Challenges
Countries with farming industries face consistent pressures from global
competition. Products such as wheat, corn, and soybeans tend to be similar in
different locations, making them commodities. Remaining competitive requires
agribusinesses to operate more efficiently, which can require investments in
new technologies, new ways of fertilizing and watering crops, and new ways of
connecting to the global market.
Global prices of agricultural products may change rapidly, making production
planning a complicated activity. Farmers may also face a reduction in usable
land as suburban and urban areas expand into their regions.
JNKVV RABI-JAWAHAR-R-ABI is launching its program for interested ideation
stage entrepreneurs/Startups with innovative idea or any un-commercialized
SAUs/ICAR//CSIR/Farmers innovative Technology on Agri-Biotech, Agriculture,
Horticulture,
Natural Resource Management, Sustainable Agriculture/Organic farming,
Animal Husbandry, Dairying, Fishery, Agri-Input tools and technologies, Micro
Irrigation, Farm Mechanization and
Agri Engineering, Precision Farming, Conservation Agriculture, ,Harvesting and
Post-Harvest
Processing, Food Processing; Supply Chain Management, Farm Retailing, Agri
Extension Education, Internet of Things (IoT) , ICT and Artificial Intelligence in
Agriculture, Waste to Wealth, Secondary

11. Agriculture, Agri Clinics & Farm Health services, drone technology for
agriculture and any other agri-entrepreneurial services which can help the
farmers to increase their income and reduce the cost of production/cultivation
and optimization of energy use in
agriculture..
The aim of the program is to develop and accelerate Agri-startups under the
three-stage process of incubation under JAWAHAR-R-ABI Incubator.
IDEA STAGE
The JAWAHAR-R-ABI shall execute an agripreneurship orientation program as
idea stage program. This program aims at providing an opportunity to
interested ideation stage entrepreneurs/Startups to work on their innovative
ideas by imparting two months training cum hands on internship with similar
Startups. Guided by experienced and innovative startups, they will be able to
understand business concepts/nuances, strategy and practical insights of
specific industries or markets, challenges and strategies to resolve them a
stipend of Rs 10,000/- per month will be granted to these interns for two
months during the hands on training period. The key aspects and benefits of
this phase will have a significant focus on:
• On campus mentoring by industry experts
• Classroom sessions on intellectual property Management (IP), contracts,
technical sessions
• Design Thinking workshops
• Product Design & Market Assessment
• Business Plan Preparation

12. Selection Process of Interns for Agripreneurship Orientation
• The JAWAHAR-R-ABI will announce the program at the state/local level
with prescribed application format.
• All applicants for this program will apply as per the prescribed format
through website (Online and Offline).
• The selection of agripreneurs that have an innovative idea based on
technology, service, business platforms etc. and interest in pursuing their
entrepreneurial aspirations full time, shall
be done by the R-ABI incubation committee (RIC)of JAWAHAR-R-ABI Under this
component, the JAWAHAR-R-ABI will select a batch of 30 Agripreneurs that
have a workable innovative idea.
ASSESSMENT STAGE (PRERNA)
Under this stage, only selected Agripreneurs
among batch of 30 from Orientation Program
will be allowed to take benefit of Pre-Seed Stage
Grant-in-Aid of Rs.5 lakhs. Pre-Seed Stage Grant
in Aid has been designed to make risk free attempt
to the Agriprenur to convert his idea based on technology, service, business
platforms etc. into prototype/ product, services/ platforms etc. and launching
of a business based on that. This grant is very crucial for an entrepreneur
where he has to launch his product in to market. Many Agriprenurs ideas are
killed at this stage, while this grant will help agripreneurs to initiate their
journey into the entrepreneurial world with incubation support of JAWAHAR-
R-ABI of experts and technical persons. This stage needs greater amount of
dedication and involvement from the agripreneur

13. Selection Process of Startups for Idea/ Pre-Seed Stage
Funding
• After successful completion of the initial two months of the
agripreneurship orientation programme, the interested interns will make a
presentation before JAWAHAR-R-ABI incubation committee (RIC). The
Committee will evaluate interns on the basis of progress made on their
innovative idea in the two months of agripreneurship orientation programme
and recommend the interns for their final evaluation to RKVY- RAFTAAR
Selection &
Monitoring Committee (RC).The RC will evaluate and recommend the interns
for Idea
Stage/pre-seed funding.
On the recommendation of RC, the first instalment of the grant-in-aid will be
released by the Nodal Division to incubate through the JAWAHAR-R-ABI.
• The JAWAHAR-R-ABI would execute a legal agreement with the incubate
who is selected for the seed support and this agreement should be signed
before the release of the first instalment of seed fund to the Incubates. The
terms of agreement with the incubate startup should be framed by the
JAWAHAR-R-ABI linking the progress milestones, monitoring norms etc.
Benefits derived by the incubate under this stage are as follows:
• Incubation space to selected incubates for product development
• Mentoring support for Product development
• Market liasioning support and IP protection
• Business plan validation
• Startup India Registration

14. EXPANSION STAGE (SAAKAR)
This seed-stage funding will be available
to incubate who are incubated at the
JAWAHAR-R-ABI. Under this, financial
assistance of a maximum of Rs. 25 lakhs
will be granted to potential startups that
have a minimum viable product (MVP) based
on innovative solutions/processes/products/ services/ business models in
agriculture and allied sector. The amount of Rs. 25 lakh is the upper limit of the
seed fund assistance. The applicant incubates would be provided funds as per
their genuine requirements and as per appraisal/evaluation of their business
plans by the RC and the decision of the RC in this regard will be final. The RC
will not be bound to give any reason in case an application is rejected. This
support will assist the incubates to launch their products/ services/ business
platforms etc. into the market and help them to scale up their operations as
well as to attain business viability at a faster pace. This support will also
facilitate them to attract investments from angel/venture capitalists or taking
loans from commercial banks /financial institutions for further scaling-up of
their business operations.

15. Eligibility Criteria
• All incubates of JAWAHAR-R-ABI will be eligible for this funding on the
basis of consistent performance evaluated by the committee.
• The recipient should be a registered legal entity in India with a minimum
of two months of residency at the JAWAHAR-R-ABI.
• The recipient has to be an Indian start-up as per DIPP notification. This
support is not meant for Indian subsidiaries of MNCs/foreign companies.
• A startup supported once will not be eligible for applying for the
subsequent round of seed support to any R-ABIs.
Selection Process of Incubate for Seed Stage Funding
• During the selection process, JAWAHAR-R-ABI will take into
consideration any other grantin-aid funding received by the incubating for the
same activity/product from other GOI ministries. A self-declaration form the
incubated about such funding will be mandatory.
After two months of residency of incubatees, JAWAHAR-R-ABI Committee will
evaluate the progress of the incubatee and based on their performance
recommend them for seed-stage funding to RC.
Benefits derived by the incubate under this stage are as follows:
 INR 25 Lakhs ‘Grant in Aid ‘ funding
 through the program
 2-3 focused mentor group for every startup
 Dedicated scientists, research professionals
 Lab & infrastructure support
 Market linkages through Internal and external
 initiatives
 Showcase opportunities across partner events
 & activities
 Term sheet document & detailed business
 plan development
 Investor interaction sessions & demo day

16. WEEK 3
This module was conducted from 28th May to 3rd June 2022. The module
covers following topics:
• Mango Processing
• Start up opportunity in Food Processing and agro based industries
• Seed Procesing
Mango Processing- The Bihar Agriculture University conducted 3 days
workshop on Mango processing.
Mangoes are processed at two stages of maturity. Green fruit is used to make
chutney, pickles, curries and dehydrated products. The green fruit should be
freshly picked from the tree. Fruit that is bruised, damaged, or that has
prematurely fallen to the ground should not be used. Ripe mangoes are
processed as canned and frozen slices, purée, juices, nectar and various dried
products. Mangoes are processed into many other products for home use and
by cottage industry.
The mango processing presents many problems as far as industrialization and
market expansion is concerned. The trees are alternate bearing and the fruit
has a short storage life; these factors make it difficult to process the crop in a
continuous and regular way. The large number of varieties with their various
attributes and deficiencies affects the quality and uniformity of processed
products.
The lack of simple, reliable methods for determining the stage of maturity of
varieties for processing also affects the quality of the finished products. Many
of the processed products

17. Seed Processing
Seed processing is a vital part of the total technology involved in making
available high quality seed.
• It assures the end users, seeds of high quality with minimum
adulteration. • In Agriculture, the term seed processing includes cleaning,
drying, seed treatment, packaging and storage.
• Seed processing may be understood to ‘comprise all the operations after
harvest that aim at maximizing seed viability, vigour and health.
• Sound seeds may be distinguished from inert matter, sterile and empty
seeds by size and shape, specific gravity, colour and surface texture.
• Processing has well been mechanized and based on the physical
characters of seed, separate machines are available for grading and upgrading,
and these machines can be used either singly or in combination
Principles and objectives in seed processing
. • The quality of seed is improved during processing in two ways
1. Separation of other tree seeds or inert matter and
2. Upgrading or the elimination of poor quality seeds.
• The ultimate goal of seed processing is to obtain the maximum
percentage of pure seed with maximum germination potential.
• The threshed produce is heterogeneous in nature.
• Processing brings homogeneity in the produce.
• This homogeneity helps in obtaining uniformity in the field. Principles
and objectives:
• Processing of seeds is carried out in approved (By Director of Seed
Certification) seed processing plants.
• Seed processing is to narrow down the level of heterogeneity of the
seed lot by using suitable processing methods.