Scope of Fruit and Vegetable Preservation in India ‚Essay
Answers
Answered by
7
hey mate here is your essay...
Scope of Fruit and Vegetable Preservation in India:
Fruits and vegetables are an important supplement to the human diet as they provide the essential minerals, vitamins and fibre (roughage) required for maintaining health.
India with a great diversity in climatic conditions and soil types is ideal for growing a large variety of fruits and vegetables, both indigenous and introduced.
Position of India – 2nd in vegetables (1st China) and 3rd in fruits.
However for various reasons, this abundance of production is not fully utilized and wastage due to spoilage is about 20-30%.
Most fruits and vegetables are seasonal and perishable in nature. In a good season there may be a glut but because of insufficient transport facilities, lack of good roads and poor availability of packaging materials, the surplus cannot be taken quickly enough to markets in urban areas.
Moreover the surplus often cannot be stored for sale in off-season because of inadequate local cold storage facilities. Thus, the cultivator do not get a good price for their produce.
Although, the R and D efforts on the development of post-harvest handling has helped in reducing the spoilage, considerable losses continue to occur.
Two approaches are possible for solving this problem.
(i) One is the creation/expansion of cold storage facilities in the fruit and vegetable producing regions, as also in the major urban consumption centres, to ensure supply of fruit and vegetable throughout year.
(ii) Another approach is to process the fruits and vegetable into various products which could be preserved for a long time and add value to the product.
With increasing in purchasing power of middle class, there is increasing demand for factory made jams, gullies, pickles.
In spite of all these, the fruit and vegetable preservation industry of present is able to utilise less than 2% of the total production for conversion into products like canned fruits, juices and their beverage squashes etc. as against 40% in developed countries. Thus there is considerable scope for expansion of the industry, which in turn would give a fillip to development of horticulture, specially in hilly areas and through export of value-added products, earn more foreign exchange.
India is one of the cheapest producer of horticultural produce. If the Government addresses some of the gaps in processing industry, Indian economy will get a boost up.
(i) Most of the varieties grown in India are not suitable for processing.
(ii) Seeds of processble varieties can be imported and multiplied using tissue culture technique.
(iii) Lowering sales tax on agriculture produce may help the industry to grow.
(iv) In New Exim Policy of Union Government, setting of Agriculture Export Zones (AEZ) to identify each state’s competitive advantage and to promote the cultivation and processing of fruit and vegetable accordingly.
Principles and Methods of Preservation:
Food preservation can be defined as the science which deals with the methods of prevention of decay or spoilage of food, thus allowing it to be stored in a fit condition for future use.
It is better if the following directions are kept in mind to control the spoilage.
1. Raw materials should be thoroughly examined and handled hyginically to avoid microbial spoilage.
2. Equipments must be cleaned every time before use.
3. Processing should take place as soon as possible after sealing of cans or bottles.
4. Use of contaminated coater should be avoided.
5. The finished products after canning or bottling should be stored in well-ventilated rooms in a cool and dry place.
Freshly prepared products are highly attractive in appearance and possess good taste and aroma, but deteriorate rapidly if kept for sometime. This is an account of several reasons.
(i) Fermentation caused by moulds, yeasts and bacteria.
(ii) Chemicals present in pulp/juice, may react with one another.
(iii) Air coming in contact with the product, may deteriorate.
(v) Traces of metal from the equipment may get into the product and spoil its taste and aroma.
In the preservation of foods by various methods, the following principles are involved:
1. Prevention or delay of microbial decomposition
(a) By keeping out micro-organisms (asepsis).
(b) By removal of micro-organisms e.g. by filtration.
(c) By hindering the growth and activity of micro-organisms.
(d) By killing the micro-organisms e.g. by heat or radiation.
2. Prevention or delay of self decomposition of food.
hope it helps you mark it brainliest if you like :-)
Scope of Fruit and Vegetable Preservation in India:
Fruits and vegetables are an important supplement to the human diet as they provide the essential minerals, vitamins and fibre (roughage) required for maintaining health.
India with a great diversity in climatic conditions and soil types is ideal for growing a large variety of fruits and vegetables, both indigenous and introduced.
Position of India – 2nd in vegetables (1st China) and 3rd in fruits.
However for various reasons, this abundance of production is not fully utilized and wastage due to spoilage is about 20-30%.
Most fruits and vegetables are seasonal and perishable in nature. In a good season there may be a glut but because of insufficient transport facilities, lack of good roads and poor availability of packaging materials, the surplus cannot be taken quickly enough to markets in urban areas.
Moreover the surplus often cannot be stored for sale in off-season because of inadequate local cold storage facilities. Thus, the cultivator do not get a good price for their produce.
Although, the R and D efforts on the development of post-harvest handling has helped in reducing the spoilage, considerable losses continue to occur.
Two approaches are possible for solving this problem.
(i) One is the creation/expansion of cold storage facilities in the fruit and vegetable producing regions, as also in the major urban consumption centres, to ensure supply of fruit and vegetable throughout year.
(ii) Another approach is to process the fruits and vegetable into various products which could be preserved for a long time and add value to the product.
With increasing in purchasing power of middle class, there is increasing demand for factory made jams, gullies, pickles.
In spite of all these, the fruit and vegetable preservation industry of present is able to utilise less than 2% of the total production for conversion into products like canned fruits, juices and their beverage squashes etc. as against 40% in developed countries. Thus there is considerable scope for expansion of the industry, which in turn would give a fillip to development of horticulture, specially in hilly areas and through export of value-added products, earn more foreign exchange.
India is one of the cheapest producer of horticultural produce. If the Government addresses some of the gaps in processing industry, Indian economy will get a boost up.
(i) Most of the varieties grown in India are not suitable for processing.
(ii) Seeds of processble varieties can be imported and multiplied using tissue culture technique.
(iii) Lowering sales tax on agriculture produce may help the industry to grow.
(iv) In New Exim Policy of Union Government, setting of Agriculture Export Zones (AEZ) to identify each state’s competitive advantage and to promote the cultivation and processing of fruit and vegetable accordingly.
Principles and Methods of Preservation:
Food preservation can be defined as the science which deals with the methods of prevention of decay or spoilage of food, thus allowing it to be stored in a fit condition for future use.
It is better if the following directions are kept in mind to control the spoilage.
1. Raw materials should be thoroughly examined and handled hyginically to avoid microbial spoilage.
2. Equipments must be cleaned every time before use.
3. Processing should take place as soon as possible after sealing of cans or bottles.
4. Use of contaminated coater should be avoided.
5. The finished products after canning or bottling should be stored in well-ventilated rooms in a cool and dry place.
Freshly prepared products are highly attractive in appearance and possess good taste and aroma, but deteriorate rapidly if kept for sometime. This is an account of several reasons.
(i) Fermentation caused by moulds, yeasts and bacteria.
(ii) Chemicals present in pulp/juice, may react with one another.
(iii) Air coming in contact with the product, may deteriorate.
(v) Traces of metal from the equipment may get into the product and spoil its taste and aroma.
In the preservation of foods by various methods, the following principles are involved:
1. Prevention or delay of microbial decomposition
(a) By keeping out micro-organisms (asepsis).
(b) By removal of micro-organisms e.g. by filtration.
(c) By hindering the growth and activity of micro-organisms.
(d) By killing the micro-organisms e.g. by heat or radiation.
2. Prevention or delay of self decomposition of food.
hope it helps you mark it brainliest if you like :-)
Answered by
4
Scope of “Fruit and Vegetable” Preservation in India:
The most important supplement of human diet is fruits and vegetables which are rich in protein, vitamins and minerals. It is ideal to preserve fruits and vegetables for various reasons. As India has diverse climatic conditions, fruits and vegetables serves better to balance it. So, it is necessary to preserve fruits and vegetables and to prevent food decay.
It has to be stored in an appropriate condition for future use. We need to keep them in such a way to avoid drying as drying would take away the moisture of the food. It should be kept in a clean place to do away with micro organisms. Excessive freezing may also spoil the fruits and vegetables. I should be kept in a room temperature under refrigeration. As it has all multi nutrients in it, no food could serve as a substitute for fruits and vegetables and they should be preserved with much care.
Similar questions