This document provides details about an experiential learning project on food processing and post-harvest management of fruits and vegetables undertaken by students of Orissa University of Agriculture and Technology. It lists the objectives, organizational structure, names of group members and faculty guiding the project. It then provides production cost calculations and procedures for making peanut chikki, banana chips, tomato sauce and ginger drink. It summarizes achievement against targets for quantity and sales of products produced, showing a total profit of Rs. 4,790.

1. EXPERIENTIAL LEARNING
on
Food Processing (Post Harvest
Management of Fruits & Vegetables)
MODULE -1
DEPARTMENT OF HORTICULTURE
COLLEGE OF AGRICULTURE
ORISSA UNIVERSITY OF AGRICULTURE
AND TECHNOLOGY
CHIPILIMA-768025

2. GROUP MEMBERS
Sl No. Name Adm. No
1. Vikas Yadav (04C/14)
2. Ananya Dharashree Rout (05C/14)
3. Smaranika Behera (08C/14)
4. Priyadarsini Bhuyan (22C/14)
5. Dibyasa Swain (23C/14)
6. Manaswinee Sahoo (24C/14)
7. Sarada Prasad Pradhan (27C/14)
8. Sibasankar Nayak (31C/14)
9. Kalyan Kumar Nayak (32C/14)
10. Manoranjan Rout (36C/14)
11. Pritiparna Sahoo (46C/14)

3. Name of the
University
Orissa University of
Agriculture and
Technology,
Bhubaneswar, Odisha
Title of the
Experiential
Learning Unit
Food Processing (Post
Harvest Management of
Fruits & Vegetables)
Name of the
College
College of Agriculture,
OUAT, Chiplima-
768025, Odisha
Position Name Contact details
Chief Executive Officer Dr. R. K. Pattnaik Associate Dean, College of
Agriculture, Chiplima
(M)09437070570
cachiplima@hotmail.com
Managing Director Mr. B.K. Sethy Assistant Professor
(Horticulture)
College of Agriculture,
Chiplima
09437233271,
bijayasethy2010@gmail.com
Manager Dr.Swatilekha Mohanta Assistant Professor
(Nematology)
College of Agriculture,
Chiplima.
PROJECT PROPOSAL UNDER EXPERIENTIAL LEARNING
ORGANIZATIONAL SET-UP OF THE UNIT

4. Why POST HARVEST MANAGEMENT??
 Fruits and vegetables, though perishable are hailed as
protective foods.
 If they can be supplied in fresh or preserved form throughout
the year for human consumption, the national picture will
improve greatly.
 Direct marketing of produce and value-added products are two
of the best strategies farmers can employ to improve net
profitability. Value-added products can open new markets, adds
variety to the daily diets, extend the marketing season by
extending the shelf-life of produce, creates employment
opportunity and reduce losses.

5. OBJECTIVES
 Refinement of students’ with respect to inherent knowledge on
preparation and maintenance of quality of different value added
products in commercial scale through experience.
 Capacity building for designing and development of
economically feasible business model(s) on the aforesaid
subject.
 Learning the art and science of production and managerial skill
involved in the process.
 Developing confidence on entrepreneurship development for
self-employment.
 Minimize the post-harvest losses.

6. PROJECT PROPOSAL
Name of product
No of unit
produce
Product price in
rupees
Total sale in
rupees
Peanut chikki 200 bars 10 2000
Tomato sauce 80 kg 140 11200
Banana chips 200 packets 20 4000
RTS 200 bottles 10 1000

7. Production Cost of Proposed
Products:

8. PEANUT CHIKKI PRODUCTIONCOST(200 Bars)
Sl no Material Quantity
Cost per
unit (in Rs.)
Cost (in Rs.)
1 Ground nut 6kg 70 420
2 Jaggery 5.5kg 40 220
3 Ghee 0.5kg 100 50
4 Fuel 3kg 60 180
5 Man day 4 120 480
6 Packaging 100
7 Miscellaneous 100
Total 1550/-

9. INGREDIENTS
(For 1 kg peanuts):-
 Jaggery(750
grams)
 Peanuts(1 kg)
 Water
 Cardamom
 Vanaspati Ghee
(For greasing)
PROCEDURE:-
• Jaggery with water was added to a
thick bottomed pan.
• Jaggery was dissolved properly on
medium heat.
• The jaggery liquid was cooked till the
optimum consistency.
• Few drops of gur syrup were poured in
water to check the consistency.
• Clean roasted peanuts added to the
hot syrup and mixed well.
• Then the mixture was poured on a
greased tray and spread evenly.
• It was cut into desired sizes and
allowed to cool and then packed.

10. ROASTING OF PEANUTS CLEANING OF PEANUTS

11. CUTTING OF CHIKKI BARS COOLING OF CHIKKI BARS

12. BANANA chips production cost for 200 packets (60gms
each)
Sl no. Material Quantity
Cost per unit
(in Rs.)
Cost (in Rs.)
1 Banana 60 kg 12 720
2 Chilli powder 200gm 30 60
3 Oil 6lit 90 540
4 Salt 1kg 10 10
5 Packaging 100
6 Fuel 7 kg 60 420
7 Man day 4 120 480
8 Miscellaneous 150
Total 2480/-

13. INGREDIENTS:-
 Bananas
 Turmeric powder
 Chilli powder
 Table salt
 Black salt
 Refined Oil
 The bananas were peeled
 The peeled ones were immersed in a
bowl of turmeric water.
 After 3-5 minutes of soaking , they
were dried.
 Oil was heated in a kadai .
 The bananas were sliced into the hot
oil.
 Just after that , a mixture of turmeric
and salt water was added and allowed
to splutter.
 The slices were cooked till crispy.
 The chips were placed on paper towel
to remove the excess oil.
PROCEDURE:-

14. PEELING OF BANANAS SLICING AND FRYING

15. SEASONING & DRYING PACKING and SEALING

16. PRODUCTIONCOST OF TOMATO SAUCE
(for 80 Bottles of 1kg each)
SL NO Material Amount
Cost per unit
(in Rs.)
Total cost
(in Rs.)
1 Tomato 250 Kg 8/Kg 2000
2 Sugar 22 Kg 40/Kg 880
3 Salt 3 Kg 10/Kg 30
4 Onion and garlic 2 kg 100
5 Spices and condiments 1.5 Kg 500
6
Sodium-benzoate,
acetic-acid
750g, 150ml 115/- & 100/- 215
7 Bottles and closers 80 Nos 5/- 400
8 Labels 80 Nos 2/- 160
9 Fuel 2 Nos 680/- 1340
10 Man day 4 150 600
11 Miscellaneous expenses 1000
Total 7225/-

17. INGREDIENTS:-
 Tomato-115kg
 Sugar-22kg
 Salt-3kg
 Onion and Garlic- 2kg
 Spices and Condiments- 1.5kg
 Sodium Benzoate- 750g
 Acetic acid- 150g
PROCEDURE:-
 First fully ripened tomatoes are
selected, washed and cut into
small pieces.
 Then the tomatoes are blanched.
 Then the tomato pulps were
extracted from it by using muslin
cloth.
 Then the extracted pulps were
cooked with the remaining
ingredients.
 Then the sauce was packed and
sealed in bottles.

18. BLANCHING OF TOMATOES

19. EXTRACTION OF PULP

20. COOKING OF TOMATO PULP
BOTTLING AND SEALING OF
BOTTLES

21. PACKAGED TOMATO SAUCE FOR SALE

22. RTS (Gingerika) production cost for 200 bottles (200ml
each bottle)
Sl. no. Materials Quantity Cost per unit
(in Rs.)
Cost (in Rs.)
1 Ginger 2kg 60 120
2 Sugar 5.3 kg 40 210
3 Lime juice 100 ml --- 60
4 Bottling - -- 500
5 Sticker - -- 50
6 Man day 2 120 240
7 Fuel 0.5kg 80 per kg 40
8 Miscellaneous -- 100
Total 1320/-

23. INGREDIENTS:-
 Ginger
 Sugar
 Water
 Lime juice
 Jalgeera (flavoring agent)
PROCEDURE:-
 First the gingers were washed
properly.
 Then they were peeled and cut into
small pieces.
 Then they were ground with little
water in a blender.
 Then the paste was filtered using a
fine cloth.
 Then the juice thus extracted was
taken in a measuring cylinder.
 Then 8.2litres of water was boiled in
a container and 1.3kg of sugar was
added to it.
 Then the container was kept aside
and the juice was mixed and TSS was
checked.

24. MIXING OF GINGER JUICE
MIXING OF SUGAR IN BOILING
WATER

25. BOTTLING OF RTSMIXING OF RTS

26. CARROT, ORANGE AND GINGER RTS FOR SALE

27. SELLING OF RTS AND BANANA CHIPS ON ANNUAL SPORTS MEET

28. Achievement against the proposals till (02.03.2018)
Sl.no Product
name
Target Achieved Price per
unit(Rs.)
Production
Cost
Sale
(Rs.)
Profit
(Rs.)
1 Peanut
chikki
200 bar 200 bar (100%) 10 1550 2000 450
2 Tomato
sauce
80 kg 56 kg (70%) 140 5000 7840 2840
3 Banana
chips
200
packets
150packets (75%) 20 1850 3000 1150
4 RTS
Gingerika
200 bottles 100 bottles (50%) 10 650 1000 350
Total 9,050 13,840 4,790