Fruits and vegetable processing

In developing countries agriculture is the mainstay of the economy. As such, it should be no surprise that agricultural industries and related activities can account for a considerable proportion of their output. Of the various types of activities that can be termed as agriculturally based, fruit and vegetable processing are among the most important.

Food processing sector is one of the largest sectors in India in terms of production, growth, consumption, and export. India's food processing sector covers fruit and vegetables; spices; meat and poultry; milk and milk products, alcoholic beverages, fisheries, plantation, grain processing and other consumer product groups like confectionery, chocolates and cocoa products, soya-based products, mineral water, high protein foods etc. Since liberalization in Aug'91 proposals for projects of have been proposed in various segments of the food and agro-processing industry. Besides this, Govt. has also approved proposals for joint ventures; foreign collaboration, industrial licenses and 100% export oriented units envisaging an investment. Out of this, foreign investment is over Rs.10,000 crores. 

India is Second largest producer of fruits and vegetable in the world with low levals of current yields. Less than 2% is processed with appropriate raw material availability as constraint. Farmer the base of economy gets much lower returns due to too many intermediataries between farmer and consumer. Need to establish farmer processor linkages.

Fruit and vegetable processing in India:

The Green Revolution and subsequent efforts through the application of science and technology for increasing food production in India have brought self-reliance in food. The impetus given by the Government, State Agricultural Universities, State Departments of Agriculture and other organizations through the evolution and introduction of numerous hybrid varieties of cereals, legumes, fruits and vegetables and Improved management practices have resulted in increased food production. However, the nation still faces the problem of the use of improper methods for the storage of food stuffs, leading to great wastage of the food produced. Such loses in the food front aggravate the existing syndromes of under nutrition and malnutrition.

Fruits and vegetables, which are among the perishable commodities, important ingredients in the human dietaries. Due to their high nutritive value they make significant nutritional contribution to human well-being. They are the cheaper and better source, the protective foods. If they can be supplied in fresh or preserved form throughout the year for human consumption, the national picture will improve greatly.

·         Fresh consumption 96% processed

·         Processing cottage scale -70% medium and large scale -30%

Technologies for fresh fruits and vegetables:

·         Pre and post harvest technology protocols for export of fruit by sea (Mango-Alphonso)

·         Mango ripening-accelerated process

·         Antifungal paste for banana

·         Wax emulsion and use

Processed fruits products:

·         Post-harvest protocol(mango, banana, pomegranate)

·         Fruits pulps/juices and concentrates (chemically preserved, bottled, canned, aseptically, bulk packed , frozen)

·         RTS fruits beverages: mango, pineapple, guava, litche, carrot, sugarcane, ginger tea, honey based, nutri beverage/mix fruits and vegetables, Juice based.

·         Clarified fruits juices

·         Squashes, syrups, cordials, nectars, crushes

·         Fruits cereal flakes

·         Fruits juice powders

·         Dehydrates – raw mango, grapes, amla, ber, jack fruits, whole lime, citrus peels, onion, potato, green chillies, drum stick, bitter gourd, cauliflower, cabbage, carrot, beans.

·         James, jellies, marmalades

·         Candies and preserves

·         Pickles

·         Papain

·         Dipping oil formulation for grapes dehydration

·         Wax emulsion/ antifungal paste

·         Date syrup concentrante

Processed vegetables products:

·         Dehydrated vegetables (slices, flakes, cubes, powder)

·         Canned/ bottled vegetables  (in brine, curries)

·         Gravy pastes for Indian cuisines

·         Soup powders

·         Carrot juice beverages

·         Minimally processed vegetables packed under map

·         Ready to eat food (meals) in retort pouches

·         Mushroom cultivation and processing

·         Tomato products (paste, ketchup)

·         Potato products(chips, powder, fried wafers 

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