Value Addition in Horticulture & Food Preservation PDF
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Uploaded by DesirousGiant
Mahatma Phule Krishi Vidyapeeth
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Summary
This document discusses value addition in horticulture, covering the need for it, importance in horticulture, and principles of food preservation, along with different methods like thermal processing, cold processing, drying, radiation, atmosphere composition, fermentation, addition of chemicals, smoke, and curing. It details the various chemicals used in each method and provides brief explanations for each principle.
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**Lecture-08** **Value Addition** Value Addition in Horticulture is the process in which a high price is realized for the same volume of a primary product, by means of processing, packing, upgrading the quality or other such methods. For example: Making Jam of Pomegranate and Strawberry. **Need f...
**Lecture-08** **Value Addition** Value Addition in Horticulture is the process in which a high price is realized for the same volume of a primary product, by means of processing, packing, upgrading the quality or other such methods. For example: Making Jam of Pomegranate and Strawberry. **Need for value addition in Horticulture:-** - To improve the profitability of farmers. - To empower the farmers and other weaker sections of society especially women through gainful employment opportunities and revitalize rural communities. - To provide better quality, safe and branded foods to the consumers. - To emphasize primary and secondary processing. - To reduce post harvest losses. - Reduction of import and meeting export demands. - Way of increased foreign exchange. - Encourage growth of subsidiary industries. - Reduce the economic risk of marketing. - Increase opportunities for smaller farms and companies through the development of markets. - Diversify the economic base of rural communities. - Overall, increase farmers' financial stability. **Importance of Value Addition in Horticulture:-** - Horticulture deals a large group of crops having great medicinal, nutritional, health promoting values. - India as second largest producer of fruits and vegetables, only 10 per cent of that horticultural produce is processed, but other developed and developing countries where 40-80 per cent produce is value added. - Horticultural crops provide varied type of components, which can be effectively and gainfully utilized for value addition like pigment, amino acids, oleoresins, antioxidants, flavors, aroma etc. - Post harvest losses in horticultural produce are 5 to 30 per cent which amounts to more than 8000 crore rupees per annum. If we subject our produce to value addition the losses can be checked. - Horticultural crops are right material for value addition because they are more profitable, has high degree of process ability and richness in health promoting compounds and higher potential for export. **PRINCIPLES OF FOOD PRESERVATION** 1. **Removal of micro-organisms or inactivating them:** 2. **Inactivating enzymes:** 3. **Removal of insects, worms and rats:** **Control of microorganisms** **Control of enzymes** **Control of Other factors** **PRESERVATION METHODS** **1. Thermal processing** Various methods are - **2. Removal of heat (cold processing)** Various methods are - **3. Control of water content (drying)** Various methods are - **4. Radiation** Various methods are - **5. Atmosphere composition** Various methods are - **6. Fermentation** **7**. **Addition of chemicals** Various chemicals used are - - sodium propionate (mould inhibitor) - sodium benzoate (antibacterial) - sugar and salt (high concentrations) **8. Smoke** **9. Curing (Salt and Sugar)**
