What is food processing and their need in food industries, what are post-harvest losses and why to minimize them, post-harvest technology, types of food processing, the effect of food processing on food nutrients and traditional versus modern methods used in processing
What is food processing and their need in food industries, what are post-harvest losses and why to minimize them, post-harvest technology, types of food processing, the effect of food processing on food nutrients and traditional versus modern methods used in processing
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Present Status of food processing in India: special emphasis on vegetables an...VIVEK CHAUHAN
Various economic figures relating to the food processing setup in India, Initiatives by the government, relevance to the state of Uttarakhand and its impact on the Indian economy.
We take pride in introducing over selves as the leading manufacturer & supplier of fruits/vegetables sorting-grading plants and other allied equipments. AGROSAW specializes in the design and the manufacture of sorting, washing, waxing, drying and grading systems for fresh fruit and vegetables. We have complete range of machineries for any type of fruits and vegetables.
However we want to ensure that we guarantee the quality of the equipment and you will definitely get good brand image. We believe that if this cooperation become successful than we will have more opportunities for mutual cooperation.
We are the most trusted supplier for the prestigious companies engaged in Agribusiness and value addition of the product. The AGROSAWTM name today is synonym to quality equipments and latest technology.
The different categories of manufacturing include:
1. Sorting- Washing- Waxing- Drying- Grading of Round Fruits & Vegetables like Oranges, Kinnows, Sweetlime, Tomato, Lemon, Amla etc.
2. Sorting & Grading of Potato, Onion and Garlic.
3. Sorting- Washing- Waxing- Drying- Weight Grading of Mango and other similar fruits like Capsicum etc.
4. Length grading of Carrots, Cucumbers, Radish etc.
5. Manual Sorting-Grading line for oblong shaped vegetables like Ginger, Ladies finger etc.
6. Semi Automatic Net Clipping Machine.
7. Shrink Wrapping Machine.
8. Vacuum Packaging Machine.
9. Onion Topper
10. Baggers.
This presentation highlights the overview and subsidiaries of the agro and food processing sector in India & Gujarat. It details the major initiatives taken up by the government in terms of policies as well as infrastructure to promote industries and investments in the sector.
This presentation will help you in understanding following things:
-Why Millet became un-famous?
-Difference between Naked and Husked millet
-Types of millet
-Millet processing processes for Husked and Naked Millets
-Machines involved in setting up the processing unit (all the machines are solar suitable)
-Idea on how to setup a small millet processing unit
-Consultancy support and contacts
Management of Post-Harvest Losses in Fruits and VegetablesSaurav Tuteja
Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Present Status of food processing in India: special emphasis on vegetables an...VIVEK CHAUHAN
Various economic figures relating to the food processing setup in India, Initiatives by the government, relevance to the state of Uttarakhand and its impact on the Indian economy.
We take pride in introducing over selves as the leading manufacturer & supplier of fruits/vegetables sorting-grading plants and other allied equipments. AGROSAW specializes in the design and the manufacture of sorting, washing, waxing, drying and grading systems for fresh fruit and vegetables. We have complete range of machineries for any type of fruits and vegetables.
However we want to ensure that we guarantee the quality of the equipment and you will definitely get good brand image. We believe that if this cooperation become successful than we will have more opportunities for mutual cooperation.
We are the most trusted supplier for the prestigious companies engaged in Agribusiness and value addition of the product. The AGROSAWTM name today is synonym to quality equipments and latest technology.
The different categories of manufacturing include:
1. Sorting- Washing- Waxing- Drying- Grading of Round Fruits & Vegetables like Oranges, Kinnows, Sweetlime, Tomato, Lemon, Amla etc.
2. Sorting & Grading of Potato, Onion and Garlic.
3. Sorting- Washing- Waxing- Drying- Weight Grading of Mango and other similar fruits like Capsicum etc.
4. Length grading of Carrots, Cucumbers, Radish etc.
5. Manual Sorting-Grading line for oblong shaped vegetables like Ginger, Ladies finger etc.
6. Semi Automatic Net Clipping Machine.
7. Shrink Wrapping Machine.
8. Vacuum Packaging Machine.
9. Onion Topper
10. Baggers.
This presentation highlights the overview and subsidiaries of the agro and food processing sector in India & Gujarat. It details the major initiatives taken up by the government in terms of policies as well as infrastructure to promote industries and investments in the sector.
This presentation will help you in understanding following things:
-Why Millet became un-famous?
-Difference between Naked and Husked millet
-Types of millet
-Millet processing processes for Husked and Naked Millets
-Machines involved in setting up the processing unit (all the machines are solar suitable)
-Idea on how to setup a small millet processing unit
-Consultancy support and contacts
Management of Post-Harvest Losses in Fruits and VegetablesSaurav Tuteja
Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
A N Sinha Institute of Social Science (ANSISS), and the International Food Policy Research Institute (IFPRI) organized a one day consulation on
‘A Food Secure Bihar: Challenges and Way Forward’ on August 06, 2014 at ANSISS, Patna, Bihar.
You are aware that National Food Security Act (NFSA) has been enacted with a view to ensure food security in India and Bihar is one of the state where ensuring food security is a major challenge. A better understanding of NFSA in the context of Bihar will be helpful for effective implementation of the NFSA. The main objective of the policy consultative workshop is to deliberate on the options and strategies for making NFSA efficient and effective in Bihar.
This webinar from the CGIAR Research Program on Policies, Institutions, and Markets (PIM) was held by Eduardo Nakasone (International Food Policy Research Institute (IFPRI)/Michigan State University) on May 8, 2018. The presentation also includes results of the application of the new method in the value chains of maize and beans (in Guatemala and Honduras), teff (in Ethiopia), wheat (in China), and potatoes (in Ecuador and Peru). We also discussed ongoing work to assess interventions to reduce loss. Full recording and more information available at http://bit.ly/FoodLossWebinar
ICRISAT Global Planning Meeting 2019: Food Systems Futures & the SDGs: Can we...ICRISAT
What are the prospects for achieving SDG2: Ending Hunger: possible for caloric adequacy but uncertain for access to food diversity, especially micro-nutrient rich food. Ending all forms of malnutrition: declines in the incidence of child stunting & wasting, but sharp rise in obesity rates. Double small farm productivity: unlikely for the least developed countries & lagging regions in emerging economies.
Similar to Opportunities & Challenges in Food Processing and Value Addition (20)
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Food and beverage service Restaurant Services notes V1.pptx
Opportunities & Challenges in Food Processing and Value Addition
1. Opportunities & Challenges in Food
Processing and Value Addition
Dr. S. K. Goyal
Assistant Professor (Stage-III)
Department of Agricultural Engineering
Institute of Agricultural Sciences,
BHU, Varanasi (U.P.)
email: skgoyal@bhu.ac.in
Theme 5 : Food processing, value addition and post harvest technology
2. India has at best achieved only 10% value addition (2% Processing)
when even developing countries have 70 to 80 % value addition.
A higher level of food processing and value addition in the economy can
create a much larger pull for quality agri-commodities, thereby reducing
farm wastages and raising farm incomes.
But we are using Low levels of agro-processing and value addition.
Alarming situation when the world is reeling under severe food crisis
India loses Rs.55,600 crores worth agril. produce every year (equivalent
to approx. 50% India’s Defense budget).
10% of the food grain & 15% of the pulse crop
30% per cent of all fruits & Vegetables
According to FAO (2003a), the reduction of PH losses can increase food
availability to the growing world population, decrease the area needed
for production, and conserve natural resources.
Facts about FPVA
3. Challenges of FPVA
Saturday, January 2, 2021 3
• Identify causes and sources of losses for key crops.
• Characterization of indigenous crops in terms of their unique PH physiology
(e.g. respiration rate, susceptibility to water loss, chilling sensitivity, ethylene
sensitivity).
• Ascertaining the differences between handling recommendations made for
well-known varieties and the needs of local varieties of crops and determining
cost effectiveness of scale-appropriate postharvest technologies for each crop.
• Key issues include building capacity at the local level in postharvest science,
university teaching and extension and continued adaptive research efforts to
match emerging postharvest technologies to local needs.
• Development of appropriate PHT relies upon many disciplines that are
relevant to the overall success of production, i.e. plant biology, engineering,
agricultural economics, food processing, nutrition, food safety, and
environmental conservation.
• The expanding pool of new information derived from PH research and
outreach efforts in these areas can lead in many directions which are likely to
have an impact on relieving poverty in developing countries.
5. Loss (%) at National Level in different operations/ channels
S.
No.
Crop Total loss
In farm operations
(%)
Total loss in
Storage (%)
Overall
Loss (%)
1 Cashew 0.9 0.2 1.1
2 Sugarcane 7.8 0.9 8.7
3 Turmeric 6.7 0.7 7.3
4 Egg 4.9 1.7 6.6
5 Marine fish 1.8 1.0 2.8
6 Meat 1.4 0.9 2.3
7 Milk 0.7 0.1 0.8
6. Opportunities
Saturday, January 2, 2021 6
• Expand processing level in the for all commodities sectors on
priority.
• Raise processing level from primary/ secondary to secondary/
tertiary for all commodities.
• Modernize the food processing sectors using the efficient
equipment and processes for cost competitiveness and better
quality products.
• Ensure adequate training of workers, supervisors and managers
in food processing industries for efficient operations and
product quality.
• Provide skills and knowledge to farmers for ensuring quality of
produce through adoption of GAP & GFP, and
• Promote seamless value chain including PHM and value addition
in production catchments to obviate the quantitative and
qualitative losses.
7. Value-Addition
Add value towheat
By processing it intoa
product (flour)
Adding Value – Process of changing or
transforming a product from its original state
to a more valuable state
Desired by
customers –
(bread bakers)
8. Formvalue
Location value
Timevalue
Information value
Key Strategies for Adding
Value
11. The Agribusiness System
Input Sector Production
Sector
Processing-
Manufactoring
Sector
Agribusiness System
Note: the success of each part depends upon the proper
functioning of the other two
12. Categories of Agro Industry by levels of Transformation
1/2/2021 12
I II III IV
Manual/Mechanical Mechanical Mechanical /chemical Chemical
Types of processing Activity
Cleaning
Grading
Ginning
Milling
Cutting
Mixing
Cooking
Pasteurization
Canning, Dehydration
Freezing
Weaving
Extraction
Assembly
Chemical Alteration
Texturization
Illustrative Products
Fresh fruits
Fresh vegetables
Eggs
Cereal grains
Meat
Spices
Animal feeds
Jute
Cotton
Lumber
Rubber
Dairy Products
Fruits & vegetables
Meat
Sauces
Textile & garments oils
Furniture
Sugar
Beverage s
Instant food , Textured,
vegetable products
Tires
13. FUTURE FOR FOOD PRODUCTION AND PROCESSING TRENDS
Saturday, January 2, 2021 13
14. Conclusions
• Physical and quality losses are mainly due to poor temperature management,
use of poor quality packages, rough handling, and a general lack of education
regarding the needs for maintaining quality and safety of perishables at the
producer, wholesaler, and retailer levels.
• Before the produce reached the market, there are multiple factors that can
cause them harm or damage.
• Farmers are losing about 30% and 40% of the value of their fruits and vegetables
before they reach to the final consumer.
• If we realize with honesty we will have to accept that Post harvest processing
and value addition is about 1.5% in India as against 30% post harvest processing
in some countries.
• These losses are observed at harvesting, during packing, transportation, in
wholesale and retail markets and during delays at different stages of handling.
• Strategies aimed at preventing these losses include the use of proper post-
harvest handling practices in order to maintain the quality and safety of fresh
produce.
• Harvested produce must be protected, processed or preserved to ensure food
for all.
