The document discusses opportunities for value addition of agricultural products in Northeast India. It describes several value-added products that can be created such as fruit jams, juices, dried foods, beverages, pickles and more. Specific fruits and vegetables that show promise are mentioned, including banana, pineapple, oranges, and local varieties. Methods of value addition covered include packaging, osmo-air drying, waxing, and minimal processing. The document argues that pursuing these value-added products can meet market demand and benefit farmers in the region.

1. Dr. Ananta Saikia
Department of Horticulture
Assam Agricultural University

2. What is value addition?
Adding value to a raw product by taking it
into, at least, the next stage of production.

3. What creates added value?
Quality: Does the meet/exceed
customer’s expectation?
Functionality: Does it provide needed
function?
Form: Useful form?
Place: Is it in the right place?
Time: Is it in right time?
Ease of possession: Is it easy for
customers to obtain?

4. Creating a value-added product
Procurement of inputs
Converting inputs into products
Marketing and sales
Supply chain logistics, and
Customer service activities

5. Scope for value addition in NE India
Packhouses
Providing services for Cleaning,
Washing, Grading, packaging,
storage, transportation, marketing
Situated in production sites
Scope for vegetables, banana,
pineapple, oranges, local fruits

6. Fruit Jams and Jellies
Prepared by boiling the fruit pulp with sufficient
quantity of sugar to a moderately thick consistency
Jams, jellies and marmalades share approximately
17% of the total processed fruit and vegetable
products
Fruits and vegetables like pineapple,
papaya, banana, local fruits, roselle etc. can
be used

7. Pulp/puree from banana, pineapple, jackfruit,
tomato, papaya, passion fruit
Juice concentrates from oranges, Assam lemons,
pineapple, local fruits like jamun, peach, plum, pear
etc.
Juice powders
Semi-processed products

8. Dehydrated vegetables and spices
Controlled dehydration of vegetables
consists of grading/sorting, washing,
peeling/ trimming, size reduction,
blanching, chemical treatment, dehydration
and packing unit
Cabbage, cauliflower, mushroom, carrot,
roselle calyces, potato, tapioca, sweet
potato, chillies, onion, ginger, garlic,
turmeric etc. are good for drying

9. Beverages
RTS and other beverages have an emerging
market
Oranges and other citrus fruits, banana, pineapple, jackfruit,
indigenous fruits like Garcinia, peach, plum, pear, jamun, bael,
carambola, passion fruit etc. are promising sources.
Vegetables can also be used. Good sources are watermelon,
roselle, carrot, leafy vegetables etc.

10. Prepackaging
involves cleaning, trimming, cutting of
the fresh produce and packing the same
in unit packages in polyethylene bags or
other packagings
Tomato, bean, carrot, brinjal, green
chilli, root crops, leafy vegetables, and
fruits like orange, lemon, banana etc. are
good – shelf life up to 2 times, remain
fresh and attractive

11. Novel approach towards dehydration
Osmo-air dehydrated product is near to the
fresh fruit in terms of colour, flavour and
texture
Products like slices of pineapple, jackfruit etc.
processed
Osmotic agent like sugars used
Finally air dried to about 15% moisture
Osmo-air dried fruits

12. Waxing of Fruit & Vegetables
The wax emulsion is diluted with cold water and
used for dipping fruits and vegetables
Enhances the shelf life, protects fruit from fungal
attack, and reduces desiccation and weight loss
Simple and economical
Various fruits like oranges, vegetables and spices
like ginger can be waxed

13. Pickles and Chutneys
Various dry and oil-based pickles can be prepared from fruits
and vegetables of the region.
Bamboo shoot, lemons, jalphai, roselle, ginger, garlic, tomato,
carrot, local fruits etc. can be pickled.

14. Potato/Sweet Potato/Tapioca Flour
Potato and tapioca are grown in large areas
The process involves peeling, cutting, pre-
treatment with salt and permitted
preservatives, soaking, granulating, drying,
grinding and packing

15. Banana Chips
Chips from plantain cultivars of banana has
emerging market.
The process is simple and can be easily adopted
at rural areas
The technology available from AAU

16. Mushroom
can be preserved and processed into value
added products by dehydration, canning,
dehydration, brine preservation, conversion
into pickles, soup and ketchup

17. Fruit Toffees and Bars
Made from pulp of many local fruits along with
certain ingredients
Any variety of pulpy fruits like papaya, banana,
pineapple and other indigenous fruits, singly or
in combination, can be used to manufacture fruit
bar
Fruit bars are becoming increasingly popular due
to good shelf life, taste, flavour and texture

18. Tutti frutti
Colourful confection containing various chopped and
usually candied fruits, or an artificially created
flavouring simulating the combined flavour of many
different fruits.
It is often used for making a tutti frutti ice cream flavor.
Papaya is largely used to make tutty-fruity, maraschino
cherry etc.
Other local fruits can also be used
Consumption of these products is rapidly increasing

19. Tomato products
Puree, paste, ketchup, sauce and ready- to-
eat products can be prepared
Good domestic and export market

20. Meets the consumers’ demand for more
fresh, natural, and convenient foods
Pineapple slices, cubes etc.
Jackfruit pieces
Cucumber slices
Carrot discs
Garlic cloves
Orange segments
Minimally processed products

21. Bhut jolokia processing
Dehydrated products
Pickle
Paste, puree

22. Cashew processing
Already exist few production belts in Tripura and Meghalaya
along with a small area in Goalpara district
Scope exists for establishing a cashew processing plant

23. Natural colorants
Natural vinegars
Single cell proteins
Oils and oleoresins
Products using sophisticated technology

24. Thanks for your
attention