processing of veg crops

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SEMINAR

ON Processing of Vegetable Crops

Presented ByChaudhari Ganesh Vasudeo

Seminar InchargeDr. P. K. Nagre

Course No. : VSC-591( Master Seminar )

UNIVERSITY DEPARTMENT OF HORTICULTUREPGI, Dr. PDKV, AKOLA


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Contents of seminar

Definitions & Background Information1

2 Need & Importance of Processing

Vegetables and their Processed Product

4

5

Demand drivers for processed Vegetable

6

3

Research Support in India and specifically in MH.

Present status of India in Processing sector

7 Scope and Problems in processing sector

8 Conclusion


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Definitions and BackgroundInformation


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Vegetables -

Processing -Processing refers to deliberate activity, which changes

a commodity into a more useable form with value addition.

It refers to those herbaceous plants of which someportion( Roots, stem, leaves, flowers, fruits, etc ) is eaten either

cooked or raw as a main part of meal, side dish or appetizer.

( Glossary of Horti. )


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Background

Present Indias Position

Green Revolution

Food Self sufficiency

Next ?

Acute Food deficiency


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GROUP EXAMPLES CAUSES OF POSTHARVEST LOSSES

Root and Stemvegetables

CarrotsBeetsOnionsGarlic

PotatoSweet Potato

Mechanical injuries

Improper curing

Sprouting and rooting

Water loss

Chilling injury

Decay

Leafy vegetables PalakSpinachCabbage

Water loss

Loss of green colour (yellowing)

Mechanical injuries

Relatively high respiration ratesDecay

Immature-fruitvegetables

CucumbersSquashEggplantPeppers

Okra

Over-maturity at harvest

Water loss

Bruising and other mechanical injuries

Chilling injury

Decay

Mature-fruitvegetable

TomatoesMelons

Bruising

Over-ripeness and excessive softening at harvest

Water loss

Chilling injury

Compositional changes

Decay


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Chain of Efforts

VarietyNourishmentPestDiseasecultural operations

Post

Harvest

Losses

Human

Food

HarvestYield

Crop Plant

(Vegetable)

Hard Work/

Input

Result/

OutputFinal Utility


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Post harvest losses of

vegetables 25 - 40 %Increasing population

& Food security

Processing of vegetablesave post

harvest losses.

Increase per capita availability

without bringing additional land

under vegetable cultivation.


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Need and Importance OfVegetable Processing

?


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To avoid quality deterioration

To protect food safety longer

Seasonal nature of vegetable--Pricefluctuation

For sustainableGolden Revolution

Need of

Vegetable Processing


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Preserve nutrients for longer use

Hygiene maintain

Ready-To-Eat nature

Increase palatability

Easy to handle and carry with

Importance

of

Processed food


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Vegetablesand

Processed products


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Sr.

No.

Vegetables Processed Product

1 Tomato Sauce, Chutney, Pickle, Puree, Paste,

Canned tomato, Juice, Soup, Jam

2 Potato Chips, Cake, Finger fries, Canned Potato,

Starch,

3 Cauliflower Pickle, Dried and Canned Cauliflower

4 Carrot Jam, Pickle, Candy, Canned Carrot,

Dehydrated carrot, Kanji

5 Cabbage Sauerkraut, Dried Cabbage

6 Peas Canned peas, Dried peas, Pickle

7 Brinjal Pickle

8 Green Chilli Pickle, Sauce Shrivastava, and S. Kumar 2006


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Sr. No. Vegetables Processed Product

9 Red Chilli Powder, Pickle, Sauce

10 Beet root Pickle, Canned beetroot, Powder

11 Radish Pickle

12 Turnip Pickle, Canned and Dried turnip

13 Pointed gourd (Parwal) Canned and Dried Parwal

14 Ash gourd Petha, Candy

15 Bitter gourd Pickle, Dried bitter gourd

16 Onion Pickle, Dried Onion

Shrivastava, and S. Kumar 2006

S N V bl P d P d


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17 Garlic Pickle, Powder

18 Beans Canned and Dried beans

19 Spinach Canned spinach, Powder

20 Ginger Pickle, Preserve, Candy, Dried ginger, RTS,

Syrup

21 Cucumber (Gherkin) Pickle

22 Water melon Juice, Squash

23 Musk melon Juice, Squash

24 Moringa (Drum stick) Powder, Moringa OilShrivastava, and S. Kumar 2006

S N V bl P d P d


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25 Amaranthus Powder

26 Fenugreek Dehydrated leaves

27 Coriander Dehydrated leaves

28 Curry Leaves Dehydrated leaves

29 Sweet Potato Starch, Flour

30 Tapioca Starch, Pearls

Shrivastava, and S. Kumar 2006


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Tomato Jam Tomato Paste Tomato Pickle Tomato Sauce

Tomato Puree Tomato Chutney Tomato soup

Tomato Juice


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Potato ChipsPotato finger fries Potato Cake

Potato cannedPotato Starch


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Small ChoppedSliced Larged Chopped Standard Chopped

Minced Larged Powder Standard Powder Kibbled

Special large chopped6 mm Diced

Ground Fried


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CabbageCauliflower Turnip Carrot

Fenugreek Coriander Curry leaves Bitter gourd


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Spinach Amaranthus Beer root

GarlicRed chilli Curry leaves


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Brinjal Green Chilli Red Chilli GingerOnion

Gherkin Cauliflower Bitter gourdBeet root

Turnip


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Cabbage- Sauerkraut Ash gourd -Petha

Sweet Potato - Flour Tapioca- Pearls

Black Carrot - Kanji


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Demand drivers

forProcessed vegetables


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IncreasingUrbanization and

Lifestyle

Nuclear Families andWorking Women

Capacity to spend forhygienic and healthy

food

Processed VegetablesDemand drivers

Rise in income level ofindividuals

Defense forces,science missions

Disastrous condition


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Present status of India

In Processing Sector


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Processing - Global Scenario

Country % Processed*

Malaysia 83

South Africa 80

Philippines 78

Thailand 72

Brazil 70

USA 65

China 52

India 2 - 3

* percentage processed out of total production of fruits & vegetables

(Anon1.2009 ) - www.indianindustryprofiles.com


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ONIONPOTATOTOMATO PEA

Pusa Uphar

Pusa Guarav

Punjab Chuhara

Pusa Hybrid 2

BonnevillePusa White Flat

Pusa White Round

Kufri Chipsona 1

Kufri Chipsona 2

Kufri Chipsona 3

Kufri Surya

Some vegetable crops and their varieties for processing

(Pal and Sharma ,2010)

Arkel

ColourPericarp

Dry matterSugar

TSSDehydration

TendernessColour


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(Anon2

.2009 -2010) - http://tradejunction.apeda.com

1 lakh 30 thousand US Dollars


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http://tradejunction.apeda.com

930 lakh US Dollars


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http://tradejunction.apeda.com

1700 lakh US Dollars


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Research Support

InIndia and Maharashtra


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CIPHET,

Ludhiana

CIPHET, SC

Abohar

IARI,

New Delhi

CFTRI,

MysoreDFRL,

Mysore

IIHR,

Bengaluru

CPRI,

Shimla

IIVR,

Varanasi

NRC O & G,

Pune


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Dr. PDKV

MPKV

Dr. BSKKVMAU


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Scope and Problems

ofProcessing sector


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Potential to cultivate a vast range of Vegetable crops Some vegetable varieties available for processingpurpose

Diverse agro-climatic zones across the country2. Potential use of resources

Structured systematic supply chain1. To Minimize vegetable loss

Processing ofvegetables


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Huge population comparably chip labour available

3. Employment generation

4. Foreign Exchange earning

Export of processed products foreign exchange Indian food processing industry is primarily export oriented

India has huge scientific and research talent pool


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Doubts , Misgivings about quality & nutritional aspects ofprocessed items compare to fresh.

1. Sluggish demand and High consumer price

Cost of various inputs say raw material, Conversion cost ,Packing material, transportation etc and also taxes furtheraggravated more price.


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Even large scale units are subjected to considerabledifficulties in processing requisite finance from bank.

Lack of National and state policies for economic help.

2. Constrains of Finance

Absence of tie up agreement with growers disruptedsupply of raw material

3. Lack of Tie up approach


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4. Lack of product processed for regional taste

Taste and climate of India is different from one placeto other, so difficult to meet all taste likings

Consumer not informed regarding different products-throughextension.

5. Inadequate publicity and promotion

No concern efforts by industry to popularize the products.


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6. Inadequate variety for processing purpose

So lack of availability of processing varieties is amajor constrains.

Only some varieties out of available having processingqualities.


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Conclusion


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India is now at influent stage in processing sector.

Processing of vegetable leads to increase per capita availability withoutbringing additional land under vegetable cultivation.

Need of hours is to develop varieties solely for processing purpose withhigher yield potential.

Considering different taste and climate of country, research work todevelop more acceptable product is needed.

Conclusion


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Infrastructure development , Machinery procurement events shouldsupported by Governmental policies with simple protocol.

All together technically Sound and economically viableprocessing wewant.

Conclusion


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processing of veg crops

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