small gadgets and hand tools in post harvest processing and value addition , agribusiness, entrepreneurship development

1. NEW VISTAS IN FOOD PROCESSING –
CUTOUT - FOR VIBRANT
AGRIBUSENESS AND
ENTREPRENEURSHIP DEVELOPMENT
Prof (Dr) Jai Singh (ARS)
M. Tech. Ph. D.
Former Director, ICAR – CIPHET
Mob:8958463808, Email –
jsingh.sre@gmail.com

2. •FOOD
The basic requirement of life to survive.
made up of various energy rich
substances like carbohydrates, proteins,
fats, vitamins and minerals, which are
known as nutrients.
•2

3. FUNCTIONS OF FOOD
Provide energy metabolic activities.
Growth and development of body.
Replacement of worn out tissues.
Repair of damaged cells and healing
of wounds.
protection against diseases.

4. SOURCES OF FOOD
Cereals , Pulses Oil seed crops Fruits
and vegetables
CEREALS : WHEAT, RICE , MAIZE,
BAJRA , Jowar
PULSES : Pigeon pea (arhar) Urad ,
Lentil (masoor), Pea
Black gram
. OIL SEEDS ; Soyabean Groundnut ,
Sunflower Niger , Sesame Castor ,
Mustard, Linseed

5. ROOT CROPS : Turnip , Carrot ,
Sweet Potato.
SUGAR CROPS: Sugarcane,
Beet
PLANTATION CROPS : Tea,
Coffee,
Nuts : Groundnut , Coconut

6. Indian Scenario
700 million dependent on
agriculture
‰ Average annual rate of change
of
population = 1.7%
food production = 1.6%

7. Agri – production scenario -
India
World's largest producer of
many fresh FRUITS,
VEGETABLES, MILK, major
SPICES, fibrous crops JUTE,
staples MILLETS and CASTOR
seed --------------contd

8. . Agri–production scenario – contd
Second largest
producer of WHEAT
and RICE, the world's
major food staples.
-----------contd

9. Food grains
Wheat
Rice
Jowar
Ragi and Bajra (millets)
Sorghum
257 million tonnes of food
grain (rice, wheat, coarse
grains and pulses

10. •Spices
•Cardamom
•Nutmeg and mace
•Garlic
•Turmeric
•Ginger
•Dry chillies and peppers
•Coriander
•Anise

11. •Seeds and pulses
•Safflower seeds
•Castor oil seeds
•Pulses
•Sesame seeds
•Cotton seed and lint
•Lentil
•Fennel

12. •Vegetables
•Chickpeas
Okra
•Cauliflowers
•Green peas
•Pumpkins
•Potatoes
•Gourds
•Tomatoes
•Cabbages
•Onions
•Dry beans

13. •Fruits
•Coconuts
•Banana
•Mangoes
•Guavas
•Squashes
•Tropical fresh fruit
75 million tonnes of fruits and
149 million tonnes of vegetables.

14. •Nuts
•Cashew nuts
•Groundnut
•Coconuts

15. •Beverages
•Tea
•Coffee

16. Estimated food processing
industry size at US$ 70
billion

17. Harvest and post-harvest
losses - India
Major agricultural produce
loss is estimated at Rs
92,651 crore ($13 billion)
Almost three times Rs 35,984
crore ($5 billion) in 2016-17 of
Agril. Budget
Ministry of Food Processing Industries on 9

18. About 16 percent of
fruits of vegetables,
valued at Rs 40,811
crore ($6 billion),
7 percent of meat,
valued at Rs 3,942 crore
($590 million)

19. Commodity/Cr
op
Overall
Total Loss
(%)
Monitory
value of the
loss
(in Rs. crore)
Milk 0.92 4409
Meat 2.71 1235
Marine Fish 10.52 4315
Inland Fish 5.23 3766
Egg 7.19 1320
Poultry Meat 6.74 3942
Cereals 4.65-5.99 20698
Pulses 6.36-8.41 3877
Oilseeds 3.08-9.96 8278
Fruits &
Vegetables
4.58-15.88 40811

20. Estimated LOSSES - 10 to
25 % in durables, semi-
perishables and products
like milk, meat, fish and
eggs.
Estimated losses in fruits
and vegetables from 30 to
40 per cent.

21. ICAR—(CIPHET) report 2015—
showed cumulative % of post-
harvest losses of in the range of
4.65–5.99 % -- pulses between
6.36–8.41 % and oil seeds 3.08–
9.96 %t.

22. If India cuts post-
harvest losses-- over 5
cr people could be fed
for a year – at Rs 50
per day

23. PRIORITIES
MINIMISING LOSSES
MINIMISING WASTE
ENANSHING PROCESSING – 10 %
INNOVATIONS IN PROCESSED
FOOD PRODUCTS
COARSE GRAINS AND MILLETS
UN-TAPPED RESOURCES

24. level of perishables processing
from 6% to 20%.
value addition from 20% to 35%.
global food trade from 1.5% to
3%.
 intensifies employment
generating

25. Achievements in Food Processing
Sector
developing processes.
new products.
 specialized packagings.
handling, transportation,.
storage and distribution.
appliances, tools and plants .

26. IN THE AREAS OF:
food grains milling;
fruits and vegetable processing;
dairy products; poultry and eggs,
 meat and meat products;
 fish processing;
----CONTD

27. …………CONTD
 bread, oilseeds, meals (edible);
breakfast foods; biscuits;
confectionery
 (including cocoa processing and
chocolate);
 malt extract; protein isolate;
high protein food;
………CONTD

28. ,,,,,,,,,,,,,,,CONTD
weaning food and extrudes,
 ready to eat
 and ready to cook food
products;
aerated waters / soft drinks
and many more.

29. Food processing
Transformation of raw agricultural
produce (animal, marine / aqua and
forestry) products into ready to eat,
ready to cook, ready to preserve, ready
to conserve, ready to package, nutrition
– enriched, pleasing aromatic ,
attractively shaped and sized, easy to
transport, easy to market, easy to store
value added food items for consumption
by human beings

30. Agribusiness
Is the science and practice of
economic profit earning activities
with backward and forward
linkages, related to production,
processing, marketing, trade, and
distribution of raw and processed
food, feed and fibre, including
supply of inputs and services
for these activities.

31. Entrepreneurship
Is the techno - admino - mgmt
capacity and willingness to
innovate, design, develop,
launch, organize, manage and
successfully operationalize a
food processing venture
with risk and profit.

32. An entrepreneur
is an innovative person in effective
control of commercial undertaking
maximizing profits adapting newer
strategies or venturing into new
products or services.

35. Puffed rice
• Puffed rice is crispy breakfast cereal.
• Puffed rice is referred to as mur-mure in
some parts of India. In many parts of
Rayalaseema, North Karnataka uggani
along with Mirapakai Bajji (Chilli Bajjis)
are popular.
• It is an ingredient of bhel puri, a popular
Indian chaat item. It is also used in temples
and gurdwaras as prasad.
Puffed, Flaked and Extruded Products from Rice Flour
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36. Flaked rice
Puffed, Flaked and Extruded Products
from Rice Flour
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38. Traditional milling equipment bajra-
traditional dehulling equipment
• .

39. Pounding grains using
mortar and pestle

40. Millet
processing

41. Small millet processing

42. Small millet processing

43. NEED plant
READY - TO –
COOK
BAJRA KHICHRI

44. Fractions of Bajra Samples

45. MILLET BAZRA

46. Bajra flour and gritt

47. BAJRA SNACKS

48. BJRA DALIA AND OIL

49. VALUE ADDED PRODUCTS FROM
PEARL MILLET – BAJRA
BREAD
CHOKOLATE DOUGHNUTS
WALNUT CAKE
EGG LESS CAKE
CHOKOLATE CAKE
MACRONICS
MUFFINES
COOKIESBISCUITS
NOODLES
PASTA

51. GRAIN DESTONER

52. PAR BOILED RICE COLOR SORTER

53. BRAN OIL PRESSURE EXTRACTOR

54. SOLVENT OIL EXTRACTOR

55. PASTA MAKER ROLLER TYPE

56. KACHI GHANI OIL EXPULSION