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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Sr. No. Vegetables Processed Product
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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Sr. No. Vegetables Processed Product
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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