Value added products are raw agricultural products that have been modified or enhanced to have a higher market value and/or a longer shelf life. Some common vegetable value-added products include dehydrated potato, peas, carrot, cauliflower, and tomato-based processed products like salsa, pickles, and chutney. Value addition is important as it helps reduce post-harvest losses, benefits farmers and consumers, increases food availability and export trade, and creates more employment opportunities. Common methods of adding value to vegetables include processing, packaging, dehydrating, freezing, and waxing.

1. Value added products from vegetable.
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2. definition of value added products from
vegetable's :
Value added products are raw agricultural products that
have been modified or enhanced to have a higher market
value and/or a longer shelf life. Some examples include
vegetable’s made into pies or jams, meats made into jerky,
and tomatoes and peppers made into salsa.
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3. Name of value added products
from vegetable's :
Among the different vegetable value-added products, dehydrated
potato, peas, carrot, cauliflower, tomato-based processed products,
pickles and chutney from different vegetables are the most
important. Apart from these lycopenes from tomato and
watermelon, tomato seed oil, frozen vegetables, organic
vegetables, minimal processed vegetables, consumer-packed
vegetables, etc., are also important.
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4. flow chart
of
vegetables:
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5. List of some profitable value added vegetables :
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 GREEN PEAS PROCESSING & PRESERVATION
 The pea (Pisum sativum) is one of the oldest vegetable
crops to be cultivated.
 BITTER GOURD (KARELA) POWDER
 Karela is a vegetable which is grown in every part of
India.
 VACUUM FRIED VEGETABLE CHIPS (SWEET POTATO, BEANS
AND BEETROOT)
 India is one of the largest producers of potato. Besides
being used as a daily food item in various vegetable
preparations, potato today increasingly finds use in the
form of chips or wafers as snacks food.

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Why value is added to product
• For better income
• For improved processing utilization
• To keep in-phase with consumers needs
• To provide variety of products

7. How value added created :
• Procurement of inputs
• Converting inputs into products
• Marketing and sales
• Supply chain logistics, and
• Customer service activities
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8. value added products of tomatoes :
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Tomato PasteFresh Tomato
Dried tomato flakes tomato sauce

9. value added products of Potato :
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french friesfresh potato
potato fast food potato chips

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why value addition needed :
• Reduction in post harvest losses thereby increasing
the availability of food,
• Benefits to farmers and consumers
• More availability of food
• Better nutrition High employment opportunities
• Increase of export trade and foreign exchange
• Better environment Improvement in quality of life

11. Post harvesting steps of vegetables
• Cleaning & sorting
• Washing & air drying,
• Grading
• Pre cooling
• Packaging
• Ripening
• Storage
• Transportation
• Market distribution
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12. waxing step of vegetables :
 Wax emulsion is done by diluted cold water and used for
dipping vegetables.
 Vegetables like ginger can be waxed
 By doing waxing enhances the shell life product , fungal
attack also reduce desiccation and weight loss
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13. Dehydrated vegetables and spices
 Controlled dehydration of vegetables consists of
grading/sorting, washing, peeling trimming, size reduction,
blanching, chemical treatment, dehydration and packing unit
 Cabbage, cauliflower, mushroom, carrot , roselle calyces,
potato, tapioca, sweet potato, chillies, onion, ginger, garlic,
turmeric etc. are good for drying
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14. Pre-packaging step of vegetables
 Involves cleaning, trimming, cutting of the fresh produce
and packing the same in unit packages in polyethylene bags
or other packaging's.
 Tomato, bean, carrot, brinjal , green chilli, root crops, leafy
vegetables are good - shelf life up to 2 times, remain fresh
and attractive
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15. Different rules of different product
 Vegetable products: For safe, simple products
 Fresh or fresh cut vegetables, herbs, dried products or fermented
products that are fermented to pH less than pH 4.6
 Best practices need to be outlined
 The paper trail of ingredients
 Labeling-5 points
 Approval by the inspector
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Tomato line seed extractor :
FUNCTION:
To extract quality seeds from ripe tomato or lime with minimum seed loss, higher capacity, convenience
and, at lower cost.
SPECIFICATIONS : -
 Size of machine : 1580 X 1000 X 900 mm
 Capacity of machine : 45-60 kg/hour
 Seed recovery : 98 %
 Juice recovery : 80 %
 Electric power : 1.5 hp., 3 phase electric motor
 Man power : 2 workers

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Chilly Seed Extractor :
FUNCTION:
To extract seeds from dry chilies with minimum seed lose and higher rate of
seed production at reduced cost with least health hazard
SPECIFICATIONS : -
 Overall Dimensions : 1450 x 920 x 600 mm
 Capacity of Machine :60 - 70 kg hour (dry)
 Seed Recovery : 98 %
 Electric Power : 2 h.p., 3 phase motor
 Man power :2 workers
 Cost of Machine :30.000 - (Approx.)

18. Frozen products pictures :
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19. Flow chart of tomato puree , paste,
sauce :
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20. Importance of value added products
from vegetable's :
 Value addition activities are mainly concerned with the
changes of utility. In exporting vegetables, place and
possessions utility occurs. In the study areas, the farmers
produced high quality vegetables by international standard
that is actual colour, size, and freshness. These activities
added value to the producer.
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21. Conclusion :
 As you can see, the vegetables has less calories and more
carbohydrates so they are better, because if you eat fruits an
vegetables you don't put on weight very much and obtain
sufficient energy. The meat and fish give to you more
proteins and lipids but they have lot of calories, so you put
on weigh earlier.
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22. Thank You…
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