PUMPKIN PROCESSING FOR INCOME GENERATION IN RURAL AREAS

1. KADUU (PUMPKIN - Cucurbita pepo )
PROCESSING TECHNNOLOGY - VIBRANT
ECONOMY FOR RURAL BASED TINY
INDUSTRIES AND SMALL AND MARGINAL
FARMERS
Prof (Dr) Jai Singh (ARS)
M. Tech Ph D , IIT KGP
Former Director, ICAR – CIPHET, Ludhiana
Mob: 8958463808 E – Mail : jsingh.sre@gmail.com

2. PUMPKIN
WARM SEASON 120 DAYS CROP
CAN BE GROWN BY SEED OR SEEDLINGS TRANSPLANT
5 PLANTS / 2 SQ METER
GROWS BETTER ON SANDY SOILS
INVEST RS 500 /- EARN RS 1, 20, 000/-

3. AIM
INCOME AND EMPLOYMENT
GENERATION IN
RESOURCE CRUNCH AREAS
THROUGH PRODUCTION
AND PROCESSING
OF KADDU (PUMPKIN)

4. PUMPKIN (Cucurbita pepo / Cucurbita maxima )
PRODUCTION ABOUT 1509 THOUSAND TONNES ANUALLY
(NHB 2015 – 16 )
KNOWN AS
POOSANIKAI – TAMIL
KUMBALAKAI - KANNADA
MATHANGA - MALAYALAM
KOLLAANO - GUJRATI
GUMADI KAYA – TELGU
IS POPULAR VEGETABLE OF CUCURBITACE FAMILY,
GROWN IN KHARIF AND SUMMER THROUGHOUT INDIA,
YIELD - 20 - 40 TONNES / Ha

5. PUMPKIN PLANTING
 HAND PLANTING IN FURROW
 MECHANICAL SEED PLANTER

6. PUMPKIN
SEEDLING PLANTING

7. PUMPKIN
PRODUCTION

8. Pumpkin Harvesting
When the stem of the plant begins to shrivel.
When attains deep solid woody color and hard.
As per market demand.
Use sharp knife and cut with 5 cm stem
.

9. PUMPKIN SEED PROCESSING
Scup out seeds from inner cavity
 Wipe and remove excess pulp
Spread on paper or cloth and dry out overnight.
Dry at 40 to 60 ˚C to moisture content of 8–10 percent.
Snack food
Roast at 75 oC for 15 – 20 minutes

10. SCOUP OUT SEEDS, WASH,
GENTLE ROLLING, BOILING
FOR 5 MINUTES, DRY,
HOLD IN HAND THUMB AND
FINGER, BEND UNTIL
SHELL CRACKS.

11. Popular Food Uses
All parts are edible, including the
fleshy shell, the seeds, the leaves, and
even the flowers.
In US and Canada, pumpkin is a
popular Halloween and Thanks
giving staple.
Soup, roasted snacks, sweet
dishes; halawa yaqtin. Butter. kadu ka
halwa. sambar in Udupi cuisine. Seeds
are roasted for snacks.
Numerous recipes are popular.

12. Industrial Uses:
Pumpkin powder , Puree, Pectin,
Seed oil , cakes, biscuits, jams,
soup , roasted seed namkeen,
chips, flakes, cubes, noodles,
snacks, chocolate, candy,
appetizers, breads, wedges and
dietary supplements for animals
and fishes, etc .

13. Folk medicine :
Pumpkin possesses the medical
function
 Lowering blood glucose,
 Lowering cholesterol,
De-worming, intestinal worms
 Preventing cardiovascular diseases.
Seed oil contains bio-activator, androgen,
 Cure and prevent urinary system
 Diseases and prostate hyperplasia.

14. PUMPKIN FOLK HEALTH GUARD
Rich source of Vitamin A and Potassium
Antioxidant Properties
Boosts Eye Vision
Aid in Sleep
Lowers Blood Pressure
The fiber, potassium, and vitamin C content
in pumpkin all support heart health.

15. BULK STORAGE OF PUMPKIN
HARVEST FULLY RIPENED ORANGE COLOUR DISEASE /
DAMAGE FREE FRUIT WITH SHARP KNIFE LEAVING 5 CM
STEM.
DO NOT HANDLE PUMPKIN WITH STEM
CURING
WASH FRUIT, RINSE , WIPE OUT AND DRY THE SURFACE
PLACE ON WOODEN SLATED RAISED FLOOR IN SINGLE
LAYER WITHOUT TOUCHING EACH OTHER. CAN USE
CLEAN DRY STRAW AS PADDING MATERIAL.
OUTER SKIN HARDENS AND SURFACE COLOUR
DEVELOPS
STORAGE
WIPE FRUIT WITH DAMP CLOTH IN DISINFECTANT PLACE
IN WARM DRY DARK AREA.
WAX THE FRUIT
IT WILL STORE WELL FOR 6 MONTHS.

16. PUMPKIN CURING / DRYING IN POLY OR GLASS HOUSE
SUN CURING ON
WOODEN PALLETS

17. STORAGE ON WOODEN RACKS

18. PUMPKIN LEAVES AND FLOWERS
Saag and Kachri / Pakoda of the leaves and
flowers

19. PUMPKIN PUREE DRYING FOR POWDERING

20. Pumpkin Powder Processing
Technology by Roasting
Cut the pumpkin into quarters
Scrape out the seeds and stringy mess.
BAKE AT 350
DEG TEMP

21. Dehydration of Puree
Spread puree evenly on dehydrator
tray for about 12 hours. Process can be
accomplished in the oven also at 170
Deg C temperature
for about 6 hours.

22. ON DRYING PUREE WILL BE CRISPY CHIPS.
PULVERZE THE PRODUCT AND PACK
FOR POWDER GRIND TO
FINE PARTICLES

23. Pumpkin Seed Oil:
Cold-pressed from the roasted, hulled
seeds of pumpkins (also called
pepitas), pumpkin seed oil contains
polyunsaturated essential fatty acids,
such as linoleic, oleic and stearic acids

24. PUMPKIN SAUCE
Sauce is a popular
complementary foods ,
flavoring ingredients
used in various foods. It
is an antioxidant. can
reduce the tomatoes
dependent,
Suace is prepared taking
60 parts of pumkin flesh
/ puree and 40 parts
tomato.

25. Pumpkin Powder
Harvest ideal harvesting condition .
Wash and dry. Steam the pumpkin
slices and cook When totally dehydrated
grind the dried pumpkin into a powder
using a food processor.

26. Pectin
extraction from
pumpkin with the aid of
microbial enzymes
An optimised
procedure is reported
for extraction of pectin
from pumpkin pulp,
using an enzyme
preparation
from Aspergillus
awamori.

27. PUMPKIN
ICE
CREAM

28. PUMPKIN DEHYDRATED CUBES, BREAD,
CORN BREAD SEED CAKE

29. Bhatukli , Jalebi, Fries, kudumulu, Papad and Puri

30. Pumpkin halwa, Sweet,Laddu, Barfi, Soup, Baked Crisp

31. THANK YOU
VERY MUCH