1. The document discusses post-harvest management and value addition strategies with a focus on ASEAN countries. It summarizes production and post-harvest scenarios in India and key crops in ASEAN countries like rice, fruits and vegetables. 2. Reasons for post-harvest losses during handling and processing of agricultural produce are outlined. Higher value addition through improved post-harvest management can help reduce losses. 3. Common unit operations in post-harvest management of food grains, fruits and vegetables are described including harvesting, drying, storage and transportation methods.

1. Dr. R. T. Patil
Director,
Central Institute of Post Harvest
Engineering and Technology, Ludhiana
Post Harvest Management and Value Addition
with Special Reference to ASEAN countries

2. Production & Post Harvest Scenario
•Agriculture contributes about 17.5% of GDP,
employees 57% workforce and sustains approx
over 70% of the population
•India produces about 230 million tons of food
grains and 53.1 and 91.6 million tons of fruits
and vegetables and ranks second in world
•Low level of processing of fruits and vegetables
at only 2% .
•Food processing is employment intensive,
creates 1.8 jobs directly and 6.4 indirectly for
every US$ 25000 investment

3. Reasons for Losses
1. Handling of raw produce through many stages of
middlemen.
2. Processing is mostly controlled by urban rather than rural
entrepreneurs which leads to losses in valuable by
products.
3. Non availability of adequate and efficient equipment and
machinery to be used in catchment areas.
4. Low level of entrepreneurial urge in rural areas due to
constraints of finance, assured market and proper training
on technology
5. On the whole, there exists a fragmented and inefficient
value chain
Higher the Value Addition Better the PH
Management and Lower Will Be Losses

4. Unit Operations in Post Harvest
Management
Food Grains
•Harvesting at Maturity
•Proper threshing
•Post thresh cleaning
•Proper drying
•Safe storage
Fruits and Vegetables
•Preharvest treatment
•Harvesting at Maturity
•Safe harvesting
•Pre cooling & washing
•Surface drying
•Cool/cold storage
•Safe transport
•Safe handling

5. Important Crops of ASEAN countries
Member Nations
Brunei Darussalam,
Cambodia,
Indonesia,
Lao PDR,
Malaysia,
Myanmar,
The Philippines,
Singapore,
Thailand,
Vietnam
Major crops
Paddy, Maize, Soybean, and
Sugarcane
Major fruits and
vegetables
Cassava, Banana, Pineapple,
Mango, Guava, Manggosteen.

6. Post Harvest Management & Value Addition of
Mango
•India occupies 54% of the world's production
•Fruits are plucked from the tree when they are still hard and green.
•Correct maturity of mango fruit,
•Pressure tests are used as an indication of fruit maturity.
•Picking of fruits with stem slightly above the abscission point is
recommended.
•Mechanical harvesting extends the shelf life
•Sorting the fruits in several grades is common in Gujarat and
Maharashtra, particularly for 'Alphonso', in Chittoor district of Andhra
Pradesh for 'Bangalora', and for 'Dashehari' in Uttar Pradesh.
•Sieves having circular holes of 8, 7.5 and 7 cm diameter are used to
distinguish fruits by simple marks on the package.
•The most popular containers used for packing mangoes are baskets of
various makes, whereas crates, boxes, etc. are used occasionally
Value added products
The mango pulp, mango juice, mango leather/bar, mango pickle, raw mango pulp RTS, mango
slices in sugar syrup, raw mango toffees, mango shreds, mouth freshner, raw mango juice and
powder etc are produced.

7. Post Harvest Management & Value Addition of
Mango
Maturity Harvesting
Cooling & Washing
Raw Mango Processing Machines

8. Post Harvest Management & Value Addition of
Guava
•Shelf life under ambient conditions
is 2 to 3 days on an average.
•Fruits are graded on the basis of
their weight, size and colour.
•The shelf life can be extended upto
20 days by keeping them at low
temperature of 50 C and 75-85%
relative humidity.
•It can be stored for about 10 days at
room temperature (180-230 C) in
polybags providing a ventilation of
0.25%.
•The shelf-life of fruits extention by
waxing, shrink packaging and
fungicide treatments.
•Packed in boxes or in baskets of
different sizes
Value added products from guava like guava
pulp/paste, guava leather, guava bar, guava
based RTS have been standardized. Similary
osmo dehydrated guava rings and cubes have
also been developed at CIPHET Ludhiana.

9. Post Harvest Management & Value Addition of
Pineapple
•Fruits are graded based on size,
shape, maturity, and free from diseases
and blemishes.
•The cut surface is treated with a
suitable fungicide to control fungal
decay.
•For local markets, Packed in bamboo
baskets lined with paddy-straw. The
first layer of fruits is arranged in such a
way that they stand on their stumps.
•For distant markets, fruit are wrapped
individually with paddy straw and then
packed.
•For export purpose the pineapples are
packed into fibreboard or wood
containers.
•When fruits are transported for long
distances or to be stored for several
days, refrigerated transport is required
to slow down ripening process.
Value added products-pineapple pulp,
pineapple juice, pineapple jam, sliced
pineapples in sugar syrup and osmo
dehydrated pineapple candy can be produced
from selected fully ripped pineapples.

10. Post Harvest Management & Value Addition of
Bananas
•The bananas are transported as
bunch padded with banana leaves.
•A fungicidal treatment is applied to
cut ends to prevent stem end rot.
•For exports, bananas are removed
from the stem and hands and
clusters of the bananas are packed
in corrugated boxes with perforated
polyethylene liners.
•The curved side of the hands is
kept facing upwards making sure
that the crown of the upper hands do
not damage the banana underneath.
•Hands are graded based on the
number and size of fingers in each
hand.
•In the cold storage, bananas are
stored at 13-14°C with 90-95%
relative humidity.
Value added products
Banana Flower Pickle, Banana Chips, Banana
Fruit Pickle, Banana Fig, Banana Ready to Serve
Juice, Unripe Banana Powder

11. Post Harvest Management & Value Addition of
Cassava
In India cassava is mainly grown
in Kerela, Tamilnadu, Karnataka,
Andhra Pradesh
The CTCRI developed post
harvest management and value
addition technologies
•Tool for harvesting
•Method to prolong shelf life of fresh
cassava
•Production of Cassava rava
•Production of Cassava Porridge
•Starch based biodegradable plastic
•Mobile Starch extraction unit
Harvesting tool
Chipping machine
Chips dryer
Mobile starch extraction unit

12. CIPHET Low Cost Grader
• The spherical fruits roll down the
pipes due to gravity and fall
immediately wherever they find the
space of their diameter.
• Grades 3: 25-40 mm, 40-55 mm, 55-
70 mm and > 70 mm
• The collector is inclined at 10° so
that the tomatoes slide directly in
crates.
• The important feature of grader is its
ability to adjust the gap between the
pipes and inclination of grading table
and hopper.
• It can also be used for other round
fruits and vegetables.
Capacity: of 325 kg/hr
Overall grading efficiency: 66%.
Cost: Rs.15000.00

13. Minimal Processing of Vegetables

14. Mobile Agro Processing Unit
Mechanical device for detection of insects in stored grains
Post Harvest Management of Food Grains

15. PHM of Paddy
•Hand pounding, pedal operated system
and Engleberg huller
•Modern rice mills using rubber rolls for
paddy dehusking.
•4000 colour sorters are in use for
removal of discoloured grain
•Improved process of parboiling
•Continuous flow LSU type driers have
been most commonly used units followed
by tray driers (batch type).
•Thermic fluids are used as medium of
heat transfer for heating the air used for
drying
• The recovery of brown rice the hullers
62-64, shellers 65-67, and modern mills
68-70 per cent
•The bio processing/physical refining of
rice bran oil
Modern Rice Mill
Vvalue-added products of rice
include puffed and flaked rice. Quick
cooking rice has been developed at
DFRL, Mysore and CFTRI, Mysore.

16. PHM of Maize
•Harvesting-cob-sheath turns brownish,
grains become hard and contain 20 per
cent moisture.
•Dried in sun for 4 to 5 days and shelled
at 12 to 15 per cent moisture.
•Shelling is done by hand or power
Sheller driven by electric current or
tractors are available in the state.
•Drying of grain for 2 to 3 days, cleaned
and stored at 8 to 10 per cent moisture.
•Storing in airtight containers reduces
damage due to insects and rodents.
•The power driven maize sheller of 2000
to 2500 kg/h capacity and hand
operated maize shellers having 100 kg/h
capacity are available
•Maize soji and flour are used in many
households and eateries and CFTRI has
developed a compact mini maize mill.
•Wet milling is followed for starch and
protein separation
•Value added products of maize include
maize grits for animal feed, maize flakes,
breakfast food, instant upma, instant kesri
bhat, biscuits, ready-to-eat maize puff and
instant corn soup mix.
Dehusker-thresher
CIPHET Manual sheller Motorised sheller

17. PHM of Soybean
•Soybean contains 40% protein, 20% oil
and other nutrients
•Use of 5-25% of soybean along with
cereals gives maximum nutritional
advantages.
•In India, soy products like oil, textures
soy protein (TSP), soymilk, soypaneer
(Tofu), soy- yogurt, soy flour, soy fortified
bakery products, and health and snack
foods are produced based on technology
developed at SPU CIAE Bhopal.
•full fat soyflour passing through 30-mesh
sieve are protein 40%, carbohydrates 22%,
oil 20%, fiber 5% and minerals 3%.
Soy fortified biscuits are highly
acceptable contain 12% protein and 24%
fat.
•Soy milk and paneer is produced at a
micro enterprise level using soypaneer
plant developed at SPU Centre, CIAE,
Bhopal.
•Soy Nuts is a simple ready to eat product
from Soybean. It is either roasted or fried.
Soymilk plant, Capacity-300 l/day

18. PHM of Sugar cane
About 80% of the cane is milled,
about half for white sugar & 42% for
Jaggery and Khandsari.
Khandsari Sugar
Khandsari is very popular in India and is
produced in small local mills which supply
local villages and markets. It is light brown
in color and has not undergone refining.
Jaggery / Gur
•Made by boiling sugar cane juice and then
pressing it into round blocks.
•An improved triple pan furnace for boiling
and concentration of sugarcane juice,
•Mechanical sugarcane juice filtration
system for removal of very small particles
(up to 500 micron size) and insoluble
impurities,
•Standardisation of use of natural
clarificants
•an electronic alarm system to determine
the striking point temperature for jaggery
solidification
Value added products
Liquid jaggery, Granular jaggery,
Jaggery chocolate are some of the novel
technologies.

20. Two Stage Evaporative Cooler
• The cooler is portable and 1.5m x
1.0m x 2.0m in length, breadth and
height
• The developed two stage evaporative
cooler could be able to drop the
temperature up to the wet bulb
depression and to 90 % relative
humidity.
• The effectiveness of the two stage
evaporative cooler ranged from 1.1 to
1.2 over the single evaporation.
• The hourly cooling capacity of TSEC
ranged from 2125 to 4500 W

21. Mobile Cool Chamber
Developed for short duration
storage and transportation of fish
for retail marketing. The insulated
box was designed such that it
could hold 8 plastic crates of size
540x360x295 mm in two layer of
four each for keeping fish. The
total capacity of storage was 150
kg of fish with 80% filling of each
plastic crates and 1:1 ratio of ice
and fish. It costs around Rs.
18,000-20,000/- and can be used
for fruits and vegetables also.
Seven units were distributed to various fisheries institute (CIBA
Chennai, CIFT Cochin, NBFGR Lucknow, CIFA Bhubneshwar, CIFRI
Kolkatta, CIFRI Guwahati and CIFE Mumbai) for field trial

22. Evaporatively Cooled Room for Storage of
Fruits and Vegetables
Compared on the basis of 10%
physiological loss in weight (PLW) the
shelf life inside the room was 34 days
for early kinnow, 23 days for late
kinnow, 11 days for cauliflower and 4
days for spinach as compared to 21,
11, 5 and 2 days respectively in an
ordinary room at the same time.
The cost of the chamber is Rs. 50000 and capacity is 2 tonnes. This
technology has been transferred to 3 farmers for on farm use.
•An evaporatively cooled (EC) room (3x3x3m. size) was developed
for on-farm storage of fruits and vegetables.
•The summer temperature inside the EC room was 5-8C lower than
that inside the ordinary room and winter temperature was 5-8 C
higher than that inside the ordinary room.

23. CIPHET Evaporative Cooled Storage Structure
• Storage of fruits and vegetables
• Evaporatively Cooled Structure (ECS)
maintains a moderate low temperature
and sufficiently high relative humidity for
short term storage of fresh fruits and
vegetables.
• Advantages
 Low level consumption of
electricity
 Less initial investment
 Negligible maintenance cost
• Features
– Special design of roof, orientation
– Uses wetted pad as cooling medium
– 20oC below the outside temperature
– An ECS of about 5 -7 tonne storage
capacity may cost about Rs. 1.5 –
1.8 lakh.

24. Entrepreneurship Development Programmes
at CIPHET suitable for ASEAN countries
• Preservation of fruits and vegetables through
dehydration for making value added products
• Modified Atmosphere Packaging (MAP) of Fresh and
Minimally Processed Vegetables
• Operation and Maintenance of Mobile Ice Boxes / Cool
Chambers for Fruits and Vegetables
• Construction and maintenance of Evaporative Cooled
Structure for Storage of fruits & Vegetables
• Processing of Guava for Manufacturing of Value
Added Products
• Grading and Shrink Packaging of Fruits and
Vegetables for Urban Market

25. Collaborative Programmes
 Conduct seminars/brain storming session jointly in ASEAN
countries
 Study of post- harvest physiology, senescence, ripening,
respiration etc. of different crop varieties and commodities as
influenced by time, temperature, humidity, mechanical
injuries/interaction, etc.
 Harnessing biotechnology and genetic engineering that enhance
shelf life, quality, and Nutritive value
 Modernization of cleaning, grading, sorting, milling, processing
and packaging equipment
 Training on post harvest management and value addition of
durables, semi perishables and perishable at CIPHET Ludhiana
to the officers from ASEAN countries
 Collaborative programme to establish a Network of Food Quality
and Safety to effectively address the issues of global trade
 Establish a Regional Network of Post Harvest Mechanization
similar to RNAM to accelerate development of post harvest
infrastructure