This document discusses value addition of food products. It defines value addition as changing the physical form of a product or producing it in a way that enhances its value. There are two main types of value addition: creating value through innovation, and capturing value. The document then lists some key strategies for adding value, such as through form, location, time, ownership/location, and information. It provides examples of how value can be added to products by processing, packaging, marketing, and other methods. Finally, it discusses why value addition is important and provides some examples of value added food products.

1. VALUE ADDITION OF FOOD
PRODUCTS.
SUBMITTED BY: PRAGTI NEGI
CHANDIGARH UNIVERSITY

2. MEANING
A change in the physical state
or form of the product (such as
milling wheat into flour or
making strawberries into
jam). The production of
a product in a manner that
enhances its value, as
demonstrated through a
business plan (such as
organically
produced products).

3. CONTI..
• Adding value to products can be accomplished in a no.of different
ways, but generally falls into 2 main types:
• CREATING VALUES: innovation, industrial innovation
• CAPTURING VALUES
• The more value you provide, the more return you can extract
from the marketplace.

4. KEY STRATEGIES FOR ADDING VALUE
• FORM VALUE
• LOCATION VALUE
• TIME VALUE
• OWNERSHIP/LOCATION VALUE
• INFORMATION VALUE

5. HOW TO ADD VALUE BY FORM?
BY CONVERTING RAW MATERIAL INTO FINISHED OR SEMI
FINISHED FORM.
• It increases the usability of the product.
• Later ,processing and packaging is done.
• MAINTAINING PRODUCT QUALITY.
• Cleaning,grading ,sorting and cooling is done.

6. BY LOCATION
• PROVIDE PRODUCTS AT A DESIRED PLACE.
• PROVIDE ASSORTMENT.
• E.g: door to door delivery
• Mail order
• Convenience stores
• Internet sites

7. BY TIME AND OWNERSHIP/LOCATION
• Providing product at a desired time .
• BY OWNERSHIP :cost and risk holders ,credit agreements

8. BY INFORMATION
• Done through marketing
functions:advertising,promotions,packaging and labelling.
• Done to inform and educate.

9. HOW TO ADD VALUE TO ANY PRODUCT?
• WAXING: the wax emulsion is
diluted with cold water and used for
dipping fruits and vegetables.
• It enhances the shelf life , protects
fruits from fungal attack and
reduces weight loss during storage.
• The emulsion is harmless and
imparts a gloss to fruits and veges.
• Process is simple and economical.

10. BY PUTTING STICKERS TO A PRODUCT
These numerical stickers
give consumers useful
insight and can tell them
if the fruit has been
genetically modified. The
sticker explains whether
the fruit was grown
organically or using
traditional methods

11. FACTORS AFFECTING PURCHASING BEHAVIOUR
OF PROCESSED FOOD.
• Among sensory attributes,consumers consider color,flavour,and
texture in ghee.in cheese and milk powder ,flavour was
considered important.
• Purchase of baked products is to save time .
• Instant food requires little or no preparation and save
considerable time on cleaning the preparation area.

12. WHY VALUE ADDITION IS IMPORTANT?
• For better income
• For improved processing utilization.
• To keep in phase with consumers needs.
• To provide variety of products.
• Eco-friendly aspects. Value-added items are very eco-friendlyfor
the most part because they usually utilize the resources you
already have, and keep new land use and new raw material use
to a minimum, or both.

13. EXAMPLES

15. VALUE ADDED PRODUCTS OF FRUITS AND
VEGETABLES
FRUIT TOFFEE : highly nutritious product as compared to sugar
boiled confectionary.
Made up from pulp of mango and other fruits.
Provide self employment in the area where the fruits are
available.

16. DEHYDRATED VEGETABLES
• Dehydration is one of the method to preserve vegetables and
make them available throughout the year in hygienic conditions
at reasonable cost.
• Makes transportation easy.
Used in many preparations at any season of the year.

17. THANKYOU.