2. AGRO-INDUSTRIAL
ATTACHMENT PROGRAM (AIAP)
Agricultural industrial attachment program is a program for imparting
quality,practical and production. The most important achievement of this AIA
program is to build entrepreneurship development skills. We also learned about
different methods of commercial agriculture and marketing channels.
Agricultural education is an important tool in ensuring increased agricultural
productivity sustainability and environment and ecological security profitability job
security and equity. It helps the students in developing practical skills and to become
acquainted with various technologies.
Providing agricultural graduates oriented education to face the challenges by
acquiring knowledge and skills through hands-on experience learning by doing is
the basis aim and theme of the program . students are exposed to the industrial
environment and get a basic understanding of various industrial activities . It is
aimed for preparing agricultural graduates for a better career in agriculture.
3. IMPORTANCE OF AGRO-INDUSTRIAL ATTACHMENT PROGRAM
(AIAP).
●Preparing agricultural graduates for a better career in agriculture .
●Preparing agricultural graduates oriented education to face the challenge by
acquiring knowledge and
skills through hands-on experience.
●Developed entrepreneurial skills.
OBJECTIVES OF AGRO-INDUSTRIAL ATTACHMENT PROGRAM
(AIAP)
●To expose the students to an industrial environment which cannot be simulated in
the university.
● To familiarize the students with various materials, machines processes products
and their applications along with relevant aspects of shop management .
●To make the students understand the scope functions and job responsibility in
various departments of an organization .
●Exposure to various aspects of entrepreneurship during the programme period .
●To make the students understand the psychology of the workers , and approach
problems along with the practices followed at the factory.
4. INTRODUCTION TO THE INDUSTRY
Government food processing and training
Centre is a government organization established
in 1970, situated near Jawahar park, Aligarh. The in
charge of this training center is Mr. Balbir Singh
and supervisor is Mr. Shyam Sundar with two
attendants- Mr. Javar Singh and Mr. Karan Lal
5. Government Institute of Food Processing Technology, Lucknow was established to
fulfill the following objectives-
•Providing support for the establishment of food processing industries in the state and
increasing the capacity of established industries.
•To conduct research on post harvest and processing problems for rapid development of
food processing industries.
•Discharging its responsibility for public and private sectors by providing supervisory
and management level trained human resources to food processing industries.
•To provide training to housewives, fruit and vegetable producers and others to use
local products and change their food habits.
•To pay attention to the quality and nutritional value of processed foods for the
protection and use of the interests of the consumers.
The main objectives of food processing are as follows:
1.Enhance the quality
2.To ensure the availability of food products throughout the year.
3.Storage of food and transportation
4.The nutritive quality of the food is to be preserved by protecting the food from
spoiling agents that can cause spoilage.
5.Safety of the food is to be ensured for future consumption.
6.Employment for a large number of the population can be provided.
OBJECTIVES OF FOOD
TECHNOLOGY AND PROCESSING
6. Synthetic syrup by rose
essence
•Mix the sugar and water in a heavy bottomed steel vessel. Keep it on the stove. When
the sugar dissolves, add citric acid.
•Let it boil once or twice.
•Remove from gas and cool completely (it should take 5 to 6 hours to cool).
•Strain the syrup.
•Add the color and essence.
•Mix well.
•Pour the syrup in dry sterilized bottles and refrigerate it.
•To serve:
•Pour 3 -4 tbsp of the syrup in a tall glass and add sufficient water/ milk with some
crushed ice.
•Serve chilled
MANUFACTURING TECHNIQUES
OF
FOOD PROCESSING AND
PRESERVATION
7. LEMON SQUASH
• Select lemon fruits preferably Kagzi lime, fully ripe, pleasing yellow in color and free from
diseases.
• Wash the fruits thoroughly and cut into halves with sharp stainless steel knife and remove the
skin.
• Extract the juice with lime squeezer and strain the juice through a coarse muslin cloth to
discard the seeds , etc.
• Mix the ingredients thoroughly by slight warming to obtain proper and rapid mixing.
• After mixing the ingredients the product can be strained through a coarse muslin cloth for
removal of dirt etc.
• Add KMS 5 gm per liter of the finished product.
• Pour the squash into previously sterilized bottles leaving head space of 1.5 cm and seal them.
• Pasteurize the product at 65 0C for half an hour.
• Allow them to cool, label, and store in cool dry place.
8. GUAVA JELLY
Wash and cut guava into thin slices and cook with water until very soft.
• Put this mixture in a coarse cloth and allow the juice to drip through into a bowl underneath and
leave it for 12 hours.
• Do not squeeze the bag.
• Use the mixture in the bag for guava cheese.
• Measure the juice and add 3 cups of sugar to each pint of juice.
• Heat the sugar, guava juice and stir until it is dissolved.
• Strain the juice, add lemon juice and cook on a hot fire until setting point is reached.
• Cool and pour into airtight jars.
9. MIXED FRUIT JAM
Prepare fruits puree
•In a blender or mixer add all the chopped fruits and blend until smooth to form a puree.
Cook fruits puree with sugar
•In a pan, add the puree along with sugar and cook on medium flame by stirring continuously till it comes
to a boil.
Lower the flame & let the puree thicken
•Keep the flame low and let it simmer until the puree thickens. Stir at regular intervals.
• Add lemon juice when the puree thickens
•Once the puree starts to thicken it will become like a semi-solid jam. Then add the lemon juice and mix
well.
• Let the jam thicken on low heat
•Cook until the jam becomes thick. Keep stirring at regular intervals. It will take about 30-40 minutes on
low heat.
• Store & serve Mixed Fruit Jam!
10. TOMATO PUREE
• Wash the tomatoes. Rinse under running water to remove any dirt or debris. You can peel the tomatoes
if you want, but it's not necessary.
• Chop the tomatoes into large chunks. It doesn't matter if they're chopped evenly, as they'll be blended
into a liquid. Chopping the tomatoes into smaller pieces will allow them to cook more quickly.
• Place the chopped tomatoes in your pot or saucepan. Bring to a boil. You don't need to add any water, as
the tomatoes will release their own liquid in which to cook as they get hotter. Once you get a rapid boil
going, reduce to a simmer. Stir frequently for about 10 minutes — the tomatoes will break down and
you'll be left with a chunky sauce.
• Remove the tomatoes from the heat and let them cool for about 10 minutes. Run the sauce quickly
through a blender or food processor.
• Strain the sauce to remove any seeds and leftover skin. The final product should be thin and smooth. If
you think it looks a little too thin, put it back on the stove and let it reduce a bit. You can play around
with heat and a blender until you're happy with the consistency.
11. GOOSEBERRY PRESERVE
• Prick amla with a fork. Dissolve 1 tsp lime in water and soak amla overnight.
• Remove and wash well. Repeat once more.
• Drain and wash thoroughly.
• Squeeze and rinse to eliminate lime remains.
• Boil water then add amla.
• Cook till tender and transparent.
• Drain and keep aside.
• Make syrup with sugar, lemon juice and 6 cups of water.
• Maintain one thread consistency, skimming off any scum that keeps forming.
• Add amla, bring to a boil and simmer for 4-5 minutes.
• Let it cool, then store in a clean airtight jar.
• You can add elaichi or any other flavoring of your choice
12. WATER CHESTNUT PICKLE
• To begin making the Water Chestnut Pickle recipe, peel the pointed sides, wash and
cut into two.
• Boil it with a glass of water for 10 to 12 minutes in a saucepan, cool and keep in
strainer.
• Lay it in an open space for 1 hour now. Take a large bowl and mix all the ingredients
including the boiled water chestnuts properly.
• Keep the jar in sun light for 2 days and it's ready to serve.
13. Tomato Chutney
• Take oil in pan, put mustard seeds, curry leaves, crushed garlic cloves and
chopped ginger. Sauté them together.
• Add tomatoes and mix along to make a thick paste.
• Add red chili powder, black pepper, salt, sugar, vinegar and all the other
ingredients.
• Sauté thoroughly and it is ready to serve
14. SYNTHETIC VINEGAR
• Add sugar and cook until it turns brown and then black then add boil
• After 1-2 boils filter this mixture cools down filter this mixture using a
muslin cloth
• When the mixture cools down, add acetic acid and fil it in the bottles.
15. CONCLUSION
I have tried to present the overview of the
training and its operations and the processes
that are carried out during my stay. Although 2
Weeks(i.e. 15 days) is a small time to completely understand
the processes and philosophy of a food processing but
at least one gets a good overview about it, and I
have tried to write all that grasped Information
during this short time, in this presentation. I have
analyzed their working and also learnt
management skills during my stay at Rajkiya Fal Sanraksan Kendra
THANK YOU
