Student ready report

Student’s Ready Program 2019-20 7th
Semester
REPORT ON
STUDENTS’ READY PROGRAM-1
2019-20
In partial fulfilment of the degree program of Bachelor of Technology in
Food Technology
Submitted By
Students of 4th
Year B. Tech (FT)
COFT, Lamphelpat
Submitted To
Dr. Joykumar Singh
Asst. Prof. Department of Agricultural Engineering
College of Agriculture,
Central Agricultural University, Imphal
COLLEGE OF FOOD TECHNOLOGY
CENRAL AGRICULTURAL UNIVERSITY
IMPHAL 795004

Semester
INDEX
SL. NO. CONTENT PAGE NO.
1. Introduction
2. Work Details
3. Preparation of Guava Bar
4. Preparation of Sweet Ginger Candy
5. Preparation of Sweet Amla Candy
6. Preparation of Salty Amla Candy
7. Preparation of Sweet Amla balls
8. Preparation Star fruit Pickle
9. Preparation of Wild Mango Pickle
10. Preparation of King Chilly (Umorok) Pickle
11. Preparation of Pineapple R.T.S
12. Preparation of Lime R.T.S
13. Analysis of Cost of Production and Sale
14. Conclusion

Semester
ACKNOWLEDGEMENT
It is my heartiest delight to express my sincere thanks to Dr. Y. Jekendra Singh,
Dean, College of Food Technology, CAU, Imphal, for providing necessary facilities and
encouragement during the course of Student READY Program.
I would like to extend my sincere thanks to Dr. Ng. Joykumar Singh, Asst. Prof.
Department of Agricultural Engineering, for suggestions and support during our course
of Experiential Learning Programme.
I also extend my sincere thanks to Mr. Noren Singh, working staff of Dept. of
Agricultural Engineering for his help and guidance throughout our READY program. I
am equally thankful to Mr. Sourav Das, technician, AICRP (PHET), CAU, Imphal for his
guidance during our READY program.
Dated: 23/12/2019 Name of Student
Place: Imphal Student of 4th
Year FT

Semester
1. INTRODUCTION
The Student READY (Rural Entrepreneurship Awareness Development Yojana)
programme aims to provide rural entrepreneurship awareness, practical experience in real-life
situation in rural agriculture and creating awareness to undergraduate students about practical
agriculture and allied sciences.
Student Ready Programme is a very effective work experience programme. In simplest
sense, it means learning from experience. It is a perfect platform for converting our theoretical
knowledge to practical knowledge. In this, applying technical knowledge into work is very much
important. This complete process allows one to develop new skills, new attitudes and even
entirely new ways of thinking.
This programme will be very helpful for our future prospects. It helps us to improve our
knowledge through various field activities and it will be surely being benefited to attain
prosperity in our new future.

Semester
2. WORK DETAILS
A detailed summary of the work and activities performed by the students of the Student READY
course “Processing and Value Addition of King Chilly, Ginger, Aonla, Wild mango, Lime and
Pineapple” is furnished in the following pages. A weekly report stating the details about activities
performed during each week is mentioned below.
Week No. Activities Date
Week 1 Introduction of instruments, processing of Ginger
Candy, and Guava Bar
(25/09/19 – 28/09/19
Week 2 Processing of Aonla Candy 30/10/19 – 04/10/19
Week 3 Processing of King Chilly Pickle and Wild mango
pickle
06/10/19 – 11/10/19
Week 4 Processing of Ginger Candy, Aonla Candy 13/10/19 – 18/10/19
Week 5 Processing of Star Fruit Pickle, Aonla Ball,
Pineapple R.T.S.
20/10/19 – 25/10/19
Week 6 Processing of King chilly Pickle and Pineapple
R.T.S
29/10/19
Week 7 Processing of Guava Bar and Ginger Aonla Candy 03/11/19 – 10/10/19

Semester
3. PREPARATION OF GUAVA BAR
Selection of fresh Guava
↓
Washing of Guava with water
↓
Peeling the cover with knife
↓
Boiling
↓
Removal of water and cool it for 5min
↓
Smash the boiled guava
↓
Removal of seeds and collecting the pulp
↓
Preparation of sugar syrup
↓
Boiled the smash guava with the sugar syrup (60°B)
↓
Placed the boiled smash guava in tray dryer
↓
Drying at 50°C and keep it overnight
↓
Guava bar
Fig. Flowchart of Preparation of Guava Bar

Semester
4. PREPARATION OF SWEET GINGER CANDY
Raw fresh ginger
Washing, peeling and cutting into small pieces (1.5-2 cm cube)
Boil in pressure cooker (2 whistle) or 30 min at low heat
Dry 5 to 6 h at 55°C
Add Sugar syrup (30°Brix) with 3-5 gm citric acid and heat
Put dried ginger pieces into the sugar syrup and cooked in slow heat for 30 min
Remove the ginger pieces from the syrup when the syrup become sticky (75°Brix)
Dry on dryer at 55°C for 2 days
Pack the ginger candy on air tight container
Keep in cold and dry condition for storage
Fig. Flowchart of Preparation of Sweet GingerCandy

Semester
5. PREPARATION OF SWEET AMLA CANDY
Raw fresh aonla
Washing properly
Boil in pressure cooker for 1 whistle or 30 minutes at low heat.
Cool it down and remove seeds (press softly and remove the seeds)
Put the boiled amla in 60◦Brix sugar syrup and soak overnight
Remove from the syrup and dry it at 50◦C for one day
Remove the Amla pieces from the dryer
Packing the Amla candy on air tight condition
Sale
Fig. Flowchart of Preparation of Sweet Amla Candy

Semester
12. PREPARATION OF SALTY AMLA CANDY
Raw fresh aonla
Washing properly
Put the boiled aonla in 5% and 10% brine solution and soak it overnight
Remove from the brine and dry it at 50◦C for one day
Remove the Amla pieces from the dryer
Packing the Amla candy on air tight condition
Sale
Fig. Flowchart of Preparation of Salty Amla Candy

Semester
7. PREPARATION OF AMLA CANDY BALL
Raw fresh aonla
Washing properly
Crush the flesh to form lump
Add sugar to make up to 65-70◦Brix
Knead it well
Dry it for 5 hours in oven at 50◦C
Mould it manually into small-small balls
Dry the balls at 60◦C for 1 day
Remove the Amla Balls from the dryer
Packing the Amla Balls on air tight condition
Sale
Fig. Flowchart of Preparation of Star Fruit Pickle

Semester
8. PREPARATION OF STAR FRUIT PICKLES
Raw fresh Star fruits
Washing of the fruits
Slicing of the star fruit
Add salt, mixed it properly and kept it overnight to remove the moisture
content in the fruits
Drain off the water
Spices are roasted and grinded
Then mix the required spices along with the oil.
Mixed it properly with the Star fruit
Put them into sterilized glass jar and closed it properly
Keep the jar at sunlight for 3-4 days for developing pickles flavour
Starfruit pickle is ready to serve
Fig. Flowchart of Preparation of Star Fruit Pickle

Semester
9. PREPARATION OF WILD MANGO PICKLES
Fresh, unripe wild mangoes are selected
↓
Washing properly
↓
Split into two halves by using knife
↓
Splitted halves wild mangoes are treated with 6% salt and keep it overnight
↓
Drain out the liquid
↓
Measured spices (methi, coriander, turmeric, chilli) are roasted and grinded.
↓
Heat the desired quantity of oil in the frying pan
↓
Put ground spices into the hot oil followed by putting the splitted wild mangoes
↓
Put all the other ingredients like salt, chilli, turmeric and fry at low flame until it is mix uniformly
↓
Cool it down for around 15minutes and put it in a sterilized jar
↓
Covered with hot or fresh oil for longer preservation
↓
Wild mango pickle
Fig. Flowchart of Preparation of Wild Mango Pickle

Semester
10. PREPARATION OF KING CHILI (UMOROK) PICKLE
Raw fresh king chili
Cleaning and washing
Removing of stalks
Slicing into pieces
Spices are roasted and grinded
Mixing all the ingredients in the frying oil for minutes
Cooling down the mix
Put them into Sterilized glass jar and closed it properly
Keep the jar at sunlight for 3-4 days for developing pickles flavour
King chili pickle is ready to serve
Fig. Flowchart of Preparation of Wild Mango Pickle

Semester
11. PREPARATION OF PINEAPPLE R.T.S
Selection of Fresh and ripe Limes/lemon
↓
Slicing into 2 parts
↓
Squeezing
↓
Water, Sugar, and Salt Filtering of juice
↓
Syrup Mixing of Syrup with Juice with
↓
Addition of Colour (if Required)
↓
Add 0.2 gm KMS and mix well for long time preservation
↓
Filling in clean glass
↓
Sealing & labelling
↓
Storage & Retail
Fig. Flowchart of Preparation of Pineapple R.T.S

Semester
12. PREPARATION OF LIME R.T.S
Selection of Fresh and ripe Limes/lemon
↓
Slicing into 2 parts
↓
Squeezing
↓
Water, Sugar, and Salt Filtering of juice
↓
Syrup Mixing of Syrup with Juice with
↓
Addition of colour (if Required)
↓
Add 0.2 gm KMS and mix well for long time preservation
↓
Filling in clean glass
↓
Sealing & labelling
↓
Storage & Retail
Fig. Flowchart of Preparation of Lime R.T.S

Semester
13. ANALYSIS OF COST OF PRODUCTION AND SALE
Product-1: Guava Bar
Sl. No. Item Price per Kg
(in Rs.)
Quantity (in
Kg)
Cost (in Rs.)
1. Guava 40 18.77 751
2. Sugar 70 1.4 100
Miscellaneous Cost: 160/-
Total Cost of Production: 1011/-
Sale:
Sl. No. Item Price per
Piece (in Rs.)
Quantity (in
Nos)
Total Sale (in
Rs.)
1. Guava Bar 10 39 390
Profit/Loss = 390-1011 = -621
Loss= 621/-
Product-2: Ginger Candy
(in Rs.)
Quantity (in
Kg)
Cost (in Rs.)
1. Ginger 100.00 9.38 938
2. Sugar 70.00 5.15 360
Sale:
Piece (in Rs.)
Quantity (in
Nos)
Total Sale (in
Rs.)
1. Ginger Candy 10.00 337 3370
Profit/Loss = 3370-1778 = 1592
Profit = 1592/-

Semester
Product-3: Sweet Amla Candy
(in Rs.)
Quantity (in
Kg)
Cost (in Rs.)
1. Amla 50 7.15 357
2. Sugar 70 2.4 168
Sale:
Piece (in Rs.)
Quantity (in
Nos)
Total Sale (in
Rs.)
1. Sweet Amla
Candy
10 102 1020
Profit/Loss = 1020-695 = 325/-
Profit- 325/-
Product-4: Salty Amla Candy
(in Rs.)
Quantity (in
Kg)
Cost (in Rs.)
1. Amla 50 4.12 205
2. Salt 10 1.00 10
Sale:
Piece (in Rs.)
Quantity (in
Nos)
Total Sale (in
Rs.)
1. Salty Amla
Candy
10 16 160
Profit/Loss = 160-375 = -215/-
Loss- 215/-

Semester
Product-5: Sweet Amla Candy Ball
(in Rs.)
Quantity (in
Kg)
Cost (in Rs.)
1. Amla 50 2.90 144
2. Sugar 70 1.00 70
Sale:
Piece (in Rs.)
Quantity (in
Nos)
Total Sale (in
Rs.)
1. Sweet Amla
Candy Ball
10 22 220
Profit/Loss = 220-374 = -154/-
Loss: 325/-
Product 6: Star Fruit Pickle
(in Rs.)
Quantity (in
Kg)
Cost (in Rs.)
1. Star Fruit 40 3.00 120
2. Oil 100 0.50 50
Ingredients & Spices: 110/-
Sale:
Piece (in Rs.)
Quantity (in
Nos)
Total Sale (in
Rs.)
1. Star Fruit
Pickle
10 34 340
Profit/Loss = 340-380 = -40/-
Loss= 40/-

Semester
Product-7: Wild Mango Pickle
(in Rs.)
Quantity (in
Kg)
Cost (in Rs.)
1. Wild Mango 50 3.78 189
2. Oil 100 .50 50
Ingredients & Spices: 110/-
Sale:
Piece (in Rs.)
Quantity (in
Nos)
Total Sale (in
Rs.)
1. Wild Mango
Pickle
10 45 450
Profit/Loss = 450-449= 1/-
Profit= 1/-
Product-8: King Chilly Pickle
(in Rs.)
Quantity (in
Kg)
Cost (in Rs.)
1. Chilly 300 3.13 940
2. Oil 100 1.25 125
Ingredients & Spices: 170
Sale:
Piece (in Rs.)
Quantity (in
Nos)
Total Sale (in
Rs.)
1. King Chilly
Pickle
30 80 2400
Profit/Loss = 2400-1335= 1065/-
Profit= 1065/-

Semester
Product-9: Pineapple RTS
(in Rs.)
Quantity (in
Kg)
Cost (in Rs.)
1. Pineapple 20 4.53 91
2. Sugar 70 2.215 154
Ingredients & Spices: 50
Sale:
Piece (in Rs.)
Quantity (in
Nos)
Total Sale (in
Rs.)
1. Pineapple
R.T.S
10 74 740
Profit/Loss = 740-395= 305/-
Profit= 305/-
Product-10: Lime R.T.S
(in Rs.)
Quantity (in
Kg)
Cost (in Rs.)
1. Lime 100 4.32 432
2. Sugar 70 1.77 120
Sale:
Piece (in Rs.)
Quantity (in
Nos)
Total Sale (in
Rs.)
1. Lime RTS 10 69 690
Profit/Loss = 690-692 = -2
Loss= 2/-

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