VEGETABLE PROCESSING

VEGETABLES
PROCESSING
Submitted to
Dr. R.B. Kshirsagar
Professor & Head of Food Engineering
Department
Submitted to
Dr. B.S. Agarkar
Associate professor & Head of Plant operation
Management Department
College of Food Technology V.N.M.K.V., Parbhani (Maharashtra)
Siddheshwarshinde.cftvnmkv@gmail.com

• Introduction
• History
• Production status
• Processing status
• Vegetables Losses
• Solutions to reduce losses
• Classification of vegetables
• Chemistry of vegetables
• SWOT analysis
• Processing types
• Primary
• Minimal
• Secondary/value addition
• Canning procedure
• Drying & dehydration
• Principles of drying
• Drying : Technical terms
• Types of dryers
• Sun drying
• Solar drying
• Cabinet/Tray drying
• tunnel drying
• Fluidized bed drying
• Vacuum drying
• Automation in Industry
• Case Studies
• Nexton
• Namdhari fresh foods
• Government Initiatives
• AAHAR
• PM-EDP (UDYAMI)
• MoFPI- MSME
• Conclusion
• References

• Vegetable farming dates back to Ten thousand years ago, with families growing
vegetables for their own consumption.
• Originally, vegetables were collected from the wild by hunter-gatherers
• During the period 10,000 BC to 7,000 BC
• The broadest definition is the word's use adjectivally to mean "matter of plant origin“
• History of the tomato reaches 2500 years to the past, when people of ancient Aztec
empire.

NHB- 2020-21 (राष्ट्रीय बागवानी बोर्ड- भारत सरकार)
TOTAL HORTICULTURE 2019-20 2020-21
AREA 26.48 27.23
PRODUCTION 320.47 329.86
 Total horticultural production was 329.84
million ton (highest ever) which is an increase
of about 9.39 million ton (2.93%) over 2019-2020.
 The production of VEGETABLES is estimated to
be 196.27 MT in 2020-21 compared to 188.28 mt
in 2019-20 increase in 4.24% contributed mainly
by potato, onion, brinjal and cabbage.
 Onion production is estimated to be 26.92 MT as
against 26.09 MT in 2019-20.
 Potato production is reported to be 53.69 MT
against production of 48.56 Mt in 209-20 i.e.
increase in 5.13 Mt (10.55% higher)
 The Production in Tomato is reported to be 21.00
MT, higher than last year production of 20.55 MT
(2.2% higher) attributed to areas of TN, MH, MP.
PRODUCTION STATUS

NHB- 2020-21 (राष्ट्रीय बागवानी बोर्ड- भारत सरकार)

Processing status
Commercial processing of fruits and vegetables is
extremely low in India, at around 2.2% of the total
production as compared to countries like Philippines at
78%, United states at 65% and the China t 23%.
The fruit and Vegetable processing industry in India is
likely to expand at a compound annual growth rate
(CAGR) of ~7.62% between FY 2021 and FY 2023 to reach
a value of INR 256.4 Bn in FY 2023.

 The demand increasing due to the growing penetration of organized retail in the country.
 Increasing number of working population are also increasing the demand for processed food.
 Busy lifestyles increases dependence on food items that require less time to prepare.
 As India is the second-largest producer of fruits and vegetables globally,
 It have massive opportunities for exports.
 India also has a Geographical advantage being close to the key export destinations such as Africa,
The middle east, Oceania and the Southeast Asia.
Key Growth Drivers
Export Opportunities

VEGETABLE LOSSES
• India ranks only 94th out of 107 countries on the 2020 Global Hunger Index.
• Estimated economic value of post-harvest losses in India was INR 926.51 billion (USD 15.19
billion) in 2020
• This was 0.9 % of the India’s GDP and 2
1
2
than the budget of the Ministry of Agriculture &
Farmers Welfare
• The COVID-19 pandemic is impairing nutrition insecurity in India (Singh 2020)
• The recent Lancet Commissions’ report (EAT 2020) identifies large reductions in food loss
and waste as a crucial dimension of sustainable food systems in order To achieve
healthy diets for 10 billion people by 2050.

VEGETABLE LOSSES
 Vegetable loss is the decrease in the quantity or quality of
vegetables resulting from decisions and actions by food
suppliers in the segments of the supply chain, also known as post-
harvest losses.
 Vegetable waste is the decrease in the quantity or quality of
vegetables resulting from decisions and actions by retailers, food
services, and consumers.

Poor harvesting
techniques,
Labor shortage,
Defects during
sorting, Mono
cropping
Improper
storage,
Lack of pest
management
old ripening
practices,
Lack of
processing units,
Improper
packaging
Poor
transportation,
Improper roads,
Delivery
channels
Lack of info., Lack
of access to market,
Overproduction,
Fragmented supply
chain,
Intermediaries,
Lack of cold chain.
Extreme heat,
Heavy rainfall,
Low capital,
Small farm
holding
Mechanized
farm operations,
Capacity
building of
farmers
Multi-
commodity cold
storage ,
Near-farm
storage solutions,
Integrated pest
management
Village cottage
industries,
Specialized low
cost packaging
Rail and reefer
transport
Direct linkage farm
gate to consumer,,
Decentralized
procurement,
Developing cold
chains—pack
houses and reefer
transport
Farmer
Producer
Organisatio
ns (FPOs)

Vegetable Classification

Structure and Composition
• Lettuce, cucumbers and leafy vegetables contain
about 95% water, therefore only 5% of their mass is
dry matter.
• Hard vegetables like carrot and pumpkin have around
12-15% dry matter.
CARBOHYDRATES
• 90% of their dry matter
• As starch, sugars and dietary fibre.
• Starch is mainly found in root vegetables, such as potatoes and sweet potatoes
• Sugars are found primarily in Cytoplasm.

LIPID
• Lipids are in vegetables in low
amounts 0.1-2%
• Among the saturated fatty acids,
palmitic, myristic, and stearic
acids can be found in peas,
beans, and spinach.
• The monounsaturated fatty acids,
Oleic acid – peas
• Palmitoleic acid spinach (23%)
PROTEINS
• Mostly the protein content o
ranges from 0.5 -1.5 %
• Green legumes 5–6 % (peas
and beans)
• Dried legumes 20–34 % in
lentils
• Phaseolin - Beans,
• Legumelin - Peas & Lentils
• Glycine - Soybeans

CALCIUM
Found in cabbage,
cauliflower, broccoli,
parsley, onions, peas, and
beans
With an absorption rate
>50 %
Soybeans and beans have
large amounts of Ca.
Oxalic acid in spinach
and Tomatoes limits the
bioavailability of minerals
by forming insoluble
calcium oxalate salts.
PHOSPHORUS
Vegetables provide < 30 %
of P needed by the body.
Major role in carbohydrate
metabolism and energy
transfer
In dried legumes in the
form of Phytic acid
Which forms insoluble
complexes with a
predatory effect on Ca,
Fe, Zn, and Mg.
POTASSIUM
Because of the high
content of water and K,
vegetables in general
have a Diuretic effect.
Beans-1,500 mg/100 g
Spinach-700 mg/100 g
Potatoes-500 mg/100 g

Sr No. VITAMIN SOURCES
1 Vit. C • Active than synthetic vitamin C
• Higher quantities in the shell than in the core (outer layer is removed vitamin C is lost)
• Leafy greens and some vegetables (tomatoes), tubers (asparagus and potato)
2 Vit. B1 • Dried beans- 0.6 mg%
• Leafy vegetables- 0.5–1.5 mg%
• Potatoes 0.56 mg%
3 Vit. B2 • Broccoli, spinach, and parsley -0.2–0.3 mg%
• Lentils at 0.2–0.3 mg%
4 Vit. B3 • 2–3 mg% lentils
5 Vit. B5 • Broccoli, Potatoes, and Tomatoes
6 Vit. B6 • Bioavailability of vitamin B6 in vegetables is lower than that in animal sources
7 Vit. B7 • Cabbage, spinach, beans, peas, carrots, and tomatoes
8 Vit. B9 • Oxidized and destroyed at a rate of 50–90 % during boiling.
9 Vit. D • Vitamin D is found in vegetables, with the highest content in spinach and cabbage
10 Tocopherols • Soybean oil contains 80–95 % α-tocopherol
11 Vit. K • Parsley, spinach, broccoli, lettuce, turnips, and cabbage (40–50 % of total intake)

INDIA TODAY REPORTS

SWOT Analysis – Vegetable Processing Industries
O T
External
Positive Negative
• Abundant availability of raw material
• Priority for Agro-processing by the central
Government
• Vast domestic market
Strengths
• Seasonality of raw material
• Higher requirement of working capital.
• Inefficient supply chain & large intermediaries
• Lack of Entrepreneurship willingness
Weakness
• Setting of Agri-export zone (AEZ)
• Rising income levels
• Opening of global markets & Food Parks
• Consumption patterns
Opportunities
• Cultural preferences of fresh food
• High inventory carrying cost
• High taxation
• High packaging cost
Threats
S W
Internal

TYPES OF Processing
• Food processing is the Transformation of agricultural products into food, or of one form of food
into other forms
• Food processing slows or stops food spoilage by various methods, including drying, freezing, pickling,
and irradiation.
 Primary
 Minimal processing
 Secondary/ value addition
Farm to Fork

Minimal Processing of Fruits and Vegetables
• To fulfilled new consumer’s demands of healthy, palatable and easy to
prepare plant foods
• Defined as “any fruit or vegetable, which has been physically altered from its
original form, but has remained in its fresh condition
• USDA and FDA: fresh-cut (pre-cut) products have been freshly cut, washed,
packaged and maintained with refrigeration
• Ready to eat or cook, without freezing, thermal processing, or treatments with
additives or preservatives
• Major challenge facing the industry however are the rapid quality
deterioration and reduced shelf life of fresh cut products than whole vegetables
• Shelf life least 4-7 days
Big Basket MPV
Rs 32 per/pack
250gm
Big Basket MPV
Rs 72 per/pack
250gm

VEGATBLE CANNING
INTRODUCTION
The origin of canning dates back to the eighteenth century when Nicholas Appert- “Father of
canning,”
Later, Louis Pasteur showed the relationship between temperature and microbial inactivation.
In the United States, the popularity of canned vegetables is second only to fresh vegetables
Vegetabls are Sesonal, Regional & Perishable due to high
moisture >80
Consumption of Canned Vegetables
According to 6Wresearch, India Canned Food Market is anticipated to witness
growth during the forecast period 2020-26F.
The spread of the COVID-19 virus is likely to contribute towards the slow
growth of the Canned Food industry

After Covid-19 Pandemic
• Rising health and hygiene concerns,
• Canned food is anticipated to register substantial sales volume during and in the later
part of 2020 Back of shelf-piling of Canned food in the country.
Factors that further expected to trigger India's canned food market growth in
the coming years
 Rising number of working women,
 Higher costs of hiring domestic help,
 Need for convenient cooking

Canning
WASHING SIZE GRADING CUTTING
BLANCHING
(99-100 ℃)
Peeling/
Preparation
(10-15 %
NaOH/KOH @ 60-
90 ℃
FILLING
AR/SR cans
EXHAUSTING
(vacuumizing)
Centre temp 79 ℃
RETORT
PROCESS
Hermetic sealing
(100 ℃)
COOLING
4 ℃
STORAGE
(Cool & dry
place)

Vegetable Preparation Brine
strength (%)
Exhaust Processing
(A2½ can) at 121oC (0.7
kg/cm2 steam pressure)
Type of can
Beans Use tender, stringless beans, slice 2.5cm
length, blanch and fill in can.
2.25 -do- 40 Plain/ sulphur
resistant
Cabbage/
Cauliflower
Shred cabbage, blanch in 1% citric acid
boiling solution for 5-6 min, cool in 2%
brine prevents discoloration fill in cans
2.0 -do- 40
Cauliflower : 20
Plain
Carrot Wash, scrape and blanch for 5-10 minutes
in boiling water
2 -do- 25 Plain
Mushroom Use tight buttons, blanch for 4-5 minutes,
immerse in 2% salt solution, fill in cans.
2.0+ 0.3 %
citric acid+
1% sugar
-do- 25 Plain
Peas Shell, grade, boil for 3-5 min 2+2.5% sugar -do- 45 Sulphur resist
ant
Potato Peel, keep in 2% brine, blanch in boiling
water for 2-3 min, keep in 2.5% CaCl2 for
1 hour, wash and fill in cans.
2 -do- 45 Plain
Okra Tender whole, blanch in boiling water for
1-2 minutes, cool in brine solution of 1-
2% for 10 minutes, fill in can.
Specific requirement for canning of vegetables

Drying and Dehydration
• Removal of small amount of moisture by Evaporation to a predetermined level.
• Drying involves Heat and mass transfer operations.
• Complete removal of moisture content to Bone dry condition.
Need
for
drying
• To produce Stable produce
• In the preparation of Powder and granules
• Reducing the bulk weight
• Easy handling & Transportation
• Preservation and storage

Principles of Drying operations
• Drying is an Energy intensive process
• Accounting 10-25 % of total energy utilization in the world (Mujumdar and Passos-2000)
• Drying is complex process of continuous heat and mass transfer
• Driving force is chemical potential of water present in food material
 Free water behave as pure
water
 Bound water chemically
bound to food material

MOISTURE REPRESENATION
IMPORTANT TERMS IN DRYING
Moisture content expressed on either a WET (MC wb) or DRY (MC db)
basis & expressed as fraction or in percentage
Mathematically expressed as
𝑴𝑪𝒘𝒃 =
mass of water
mass of wet food
𝑴𝑪𝒅𝒃 =
mass of water
mass of bone dry food

EMC- Equilibrium Moisture Content
• Important to know the minimum moisture content to which food can be dried under given set of
conditions
• The Moisture content of a wet food material in equilibrium with air of definite
humidity and temperature is defined as the equilibrium moisture content (EMC)
HEAT &
MASS
TRANSFER
In heat transfer, heat energy is transferred under the driving force provided by a temperature
difference, and the Rate of heat transfer is proportional to the potential temperature difference

Rate of Heat transfer:
Where
 q is the rate of heat transfer (W),
 h is the surface heat-transfer coefficient (W/m2. 0C),
 A is the area (m2) through which heat flow is taking place,
 Ta is the air temperature (◦C),
 T is the temperature (◦C) of the material surface which is drying.

Preheating period : (A-B)
drying rate is almost zero
Constant rate period : (B-C)
Drying rate is constant in time
Mass of water starts to evaporate
Falling rate period: (C-D)
Drying rate decreased over time
It take more time for internal moisture to more to surface
DRYING CURVE

Designing DRYERS

Dryers are classified according to drying process into:
1. Adiabatic drying – Solids are dried by direct contact with hot air.
2. Non-adiabatic drying – External medium is used to transfer heat.
CLASSIFICATION OF DRYERS
Types of Drying
SUN
DRYING
 Ancient method
 Vegetables are spread on the ground in thin layers and expose to direct
sun light for drying.
 It is a time consuming and inexpensive process.
 The major disadvantages are the environmental contamination, insect
infestation, and microbial deterioration
 low quality food
 Cheapest among all methods

 It is inclined Rectangular box of 1.8 x 0.9 x 0.3 cubic meters.
 The internal dimensions made up of wood and lined internally with Thermocol and tin sheets.
 Top is covered with a glass sheet and inner sides are painted black.
 The air inlets and outlets (dampeners) are provided at the lower and upper ends to help in regulation of air
flow and temperature.
Solardrier

SOLAR DRYING
SUN DRYING
Advantages :
• Least expensive
• Simple operation
Disadvantages :
• UV radiation can damage the food
• Negative climate condition
• Risk of contamination
Advantages :
• Product protected from UV radiations
• Less damage from temperature extreme
Disadvantages :
• More complex & expensive than sun drying
• Expensive solar radiation equipments
• High Maintenance

• Dryer use trays/holders to expose the product to heated air in an enclosed space.
• Air movement over the product surface is at relatively high velocities
• To ensure that heat and mass transfer will proceed in an efficient manner
• Cabinet dryers are Batch systems
• Major disadvantage is non-uniform drying of a product at different locations
• To produce a uniformly dried produce is achieved by rotating the trays.
Tray or Cabinet Dryers
Type Batch Type
Design Electric Tray Type
Capacity 40 kgs
Number of
Trays
10
Automation
Grade
Automatic
Price 55,000/-
Infinity Engineering
Ambur, Vellore, Tamil Nadu
Cell : 8790567098

• Modified form of tray dryer
• Feed subjected at the one end and the Product is obtained at the other end of the tunnel.
• The air and product can move either in Concurrent or Counter current manner.
TUNNEL
DRYER
Parallel/Concurrent systems,
• In this arrangement wet product as well as
hot air moves in the same direction.
In counter current systems
• Flow of air and product to dry in opposite
direction
Duex Industrial Systems
Bhandup West, Mumbai,
Maharashtra
Call : 08048761971
Capacity 100 to 2000 kG per hr
Automation Automatic
Price 3.50 Lakh

Fluidized-Bed
Drying
• The products are suspended in the heated air for drying throughout the
processing.
• Heat is transferred to food material by convection.
• An air flow helping to convey the food through the dryer.
Price 3.10 Lakhs
Phase 3 Phase
Speed Rpm 2800 rpm
Product Container Volume 440 L
Batch Capacity 120 kg
Heating Capacity 60 kw
Steam Consumption 100 kgs/hr
Drying Temperature 50-80 deg C
Blower Motor 15 HP
Industrial Fabricators
GIDC, Vapi, Valsad, Gujarat
Call : 08046047802

Vacuum
drying
• Removal of moisture is done at the Reduced pressure below the water vapor pressure
• By creating a vacuum for heating the heat sensitive and hygroscopic produce
• This is processed at a very low temperature
• Drying thermal and/or oxygen sensitive materials (such as vegetables)
• Removing moisture at low temperatures and minimizing the possibility of
oxidation reaction
Max Temp. 40-250 ℃
Price 4 lakhs
Motor Power 30 HP
Automation Grade Automatic
Rotating speed 27 r/min
Capacity 50-5000 liters
Suresh Engineering Works
Near Railway Station, Palghar,
Thane, Maharashtra
Call : 08048712606

De-hydrated OKRA PMFME scheme under आत्मननभडर भारत अनभयान
• Important crop in Tropical & sub tropical region ( India, Nigeria, Ghana, Egypt)
• Family : Malvaceae
• Okra is source of : dietary fibers. Mg, Mn, K, vit. K, vit. C, folate, etc.
Why Processing
 Highly perishable due to moisture content and respiration rate
 Preserved as pickle, freezing, drying, canning
 Dehydrated okra as good snacks and soup coats
Capital
Investment
• Land & primary requirement 2 Lakhs
• Drum washer 3 Lakhs
• Slicing 3 Lakhs
• Blanchers 5 Lakhs
• Tray dryer 2 lakhs
• Filling/ Sealing 5 Lakhs
Total 20 Lakhs

FSSAI STANDARDS FOR DRIED
VEGETABLES
Sr. No. Name of vegetable Moisture
Not more than
Sulphur
dioxide
Not more than
(ppm)
Total ash
Not more than
(%)
Peroxide test
1 Green leafy vegetable 7 2000 - Negative
2 Potato 7 2000 - Negative
3 Cabbage 8 2000 - Negative
4 Okra 8 2000 - Negative
5 Onion 5 1000 5 Negative
6 Tomato 5 2000 5 Negative

AUTOMATION
Automat
ion
Profitabili
ty
Product
Quality
Productiv
ity
• Barcodes on food packing is a great way to monitor, track, and ensure that
every single product that goes on the supply line is of extremely high quality.

Before PLCs After PLCs
PLCs
• A digital electronic apparatus with a programmable memory for storing instructions to
implement specific functions such as logic, sequencing, timing, counting, and
arithmetic, to control machines and processes.”
• The program is written on a computer and is downloaded to the PLC via cable.
• These loaded programs are stored in non – volatile memory of the PLC.

Some important Equipment's
Weighing scales
Dolphin Mild Steel Fruits And
Vegetable Weighing Machine,
Capacity: 30 Kg
Price : 4400
Supplier : Eagle Digital Scales
Tamil Nadu
Techno-weigh India Steel &
Mild Steel Industrial
Weighbridge,
Capacity : 10-200 Ton
Price- 2.50 lakhs

Dipping Tank- Washing operations
• For root crops such as potatoes, carrots, etc.,
• Controlled contact time with water (with or without additives).
• The product is collected in 8 compartments within the rotating
drum which can accept approx. 25 kg of product per
compartment.
• The drum is mounted within a stainless steel water holding tank
of approx. 1400 liters.
• After loading raw material each compartment contra rotates
submerging everything below the water surface.
• Capacity: 1,000 – 5,000 kg/hr

Capacity Supplier 300 lit
Price- 49000
Supplier: Universe auto Navagam, Rajkot, Gujarat
Dehydrated Vegetables Moisture & Humidity Detector
US$ : 90
Model NO.: SKZ111C-4
Portable: Yes
Frequency : 10 MHZ
Displays : LCD Display
Business Type: Manufacturer/Factory,Trading
Country : Japan
Moisture Testing Machine
Universe Water Hydrographics Tank

Continuous Type Vegetable Washer
Capacity : 5 Ton
Price : 1.5 LAKH
Supplier : Ved-engineering Sector 60, Noida,Uttar Pradesh
Call : 08042969330
Continuous washer with elevator
Capacity : 2000Kg/Hr
Size : 3500 x 900 x 2500 mm
Power Consumption : 3 KW x 1 no.
Price : 4.50 lkhs
Supplier : ANCAR India Pvt Ltd. Navi
Mumbai – 400614
Cell : +91 931 993 3362

Capacity: 2 Tph
Price : 1 lakh
Supplier : Mnt Industries Industrial Estate, Indore, Madhya Pradesh
Call ; 08045316758
Automatic Vegetable Grading And Sorting Machine
Capacity 3 Tph
Voltage : 380 V
Power : 1.5 KW
Price : 2.50 lkhs
Supplier: PR industries, jalna

Optical Color Sorter For Fruit And Vegetable Sorting
Pixels grade high resolution : 2048
Sharpness : 0.01mm sq.
Identify : subtle color differences and defects
successfully.
Supplier : Angelon industries Hefei Angelon
Electronics Co., LTD.
Call: 0086 15345518827
Frozen beans (optical) sorting

NEXTON Foods Pvt. Ltd. Junnar, Pune 411014.
Fresh Baby Corn
• Grown in Global GAP certified farms under supervision
• Round the year consistent supply.
• Hand-pocked baby corn at right maturity stage
• packed immediately after harvest to ensure its freshness
and tenderness.
» Availability : Round the Year.
» Pack Size : As per customer requirement.
Globally respected organization that provides innovative, wholesome and reliable food solutions in tendem
with sustainability
Fresh Products
Pickled & Brined Baby Corn
• Pickled and Brine baby corn is available as
per customer specification.
• Product are available in A10, A2 & 1/2 and
A Tall Can and Glass Jar.
Processed Products

Jalapeno Chilli
• Pickled Jalapeno is available in combination with different
herbs and condiments.
• Products are available in A10, A2 & 1/2 and A Tall Can,
Glass Jar and Retorted Pouches
Fresh Chillies
• Chillies including Indian chillies, Birds
eye, Habanero and Jalapeno
• Global GAP certified farms and grown
under efficient pesticide residue
•
» Availability : Round the Year.
» Pack Size : As per customer
requirement.
Fresh Products Processed Products
Owner: Dr. Agrahari sir
Director : Mr. Dhananjay Kulkarni (COO-Production & Quality )
CFT Alumini
Products: Fresh products, Processed Products, Frozen Products

As one of India’s first GLOBAL GAP Certified Companies, we implement our
aspirational standards in both spirit, and practice.
EXOTICS
ETHNICS

Government initiatives

AAHAR - Unlocking Potential of Food & Hospitality Sector
“The International Food & Hospitality Fair” is one of Asia’s best known brands in Food &
Hospitality shows & is in its 33rd year. It is organised by India Trade Promotion Organisation
India) in New Delhi, India. Associates APEDA, FIFI, ICMA. etc
AAHAR has become the ultimate destination for global vendors and sourcing professionals
March.”

Financial
Assistance
Upgrade Living
Standards
Entrepreneur
Ecosystem

Total= 281

conclusion
After all this discussion we can conclude that there are so many opportunities
and needs for the vegetable revolution in India. In the upcoming years many of
us have to think about creating enterprises in the areas of vegetable processing
sector which will help not only ourselves but also contribute in the GDP of our
nation

REFRENECE
• Handbook of Vegetables and Vegetable Processing Nirmal K. Sinha, Ph.D.
• Principles of Vegetable Canning 243 Dharmendra K. Mishra and Nirmal K. Sinha
• Drying of Vegetables: Principles and Dryer Design 279 Jasim Ahmed
• Minimal Processing and Novel Technologies Applied to Vegetables 317 Jasim Ahmed and Tanweer Alam
• Postharvest Handling Systems and Storage of Vegetables 185 P. S. Raju, O. P. Chauhan, and A. S. Baw
• Biology and Classification of Vegetables 3 Theodore J. K. Radovich
• APEDA India
• Ministry of Food Processing industries india
• National Horticultural board government of India

VEGETABLE PROCESSING

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