Vegetable Dehydration Training Programme
Vegetable Dehydration Training Programme we provide, India is the second largest producer of fruits and vegetables in the world after China. It accounts for about 15 per cent of the world’s production of vegetables. The area and production of horticultural produce is given in As per the latest estimates, by Central Institute of Post Harvest Engineering and Technology (CIPHET), Ludhiana, the wastage of fresh horticultural produce is upto 18 per cent due to poor post harvest management practices. Hardly 2 per cent of perishable horticultural produce is processed to value added products. Hence, there is huge scope for processing of fruits and vegetables. This wastage can be easily prevented by adopting various methods of preservations. At the same time, there is market glut during harvesting season and farmers are forced to sell their produce at throw away prices. Therefore, food processing industries can help farmers to get sure income for their produce and also avoid market glut. There are various methods of preservation of food including thermal processing, fermentation, pickling, dehydration, freezing etc. The technology for preservation also varies with type of products and targeted market. Some of fast growing segments of food processing industries are given as under:
- Mango and other fruit pulps
- Pickles, chutney, sauces etc.
- Tomato products like paste, puree and ketchup
- Fruit jam, marmalade, crush, squashes, juices etc.
- Canned fruits and vegetables etc.
- Frozen products like frozen peas, cauliflower etc.
- Ready to cook (RTC), Ready to Eat (RTE) and Ready to Serve (RTS) products
Who Should Attend
Progressive farmers, Small marginal farmers, Vegetable Dehydration Products buyers, Sales all those who wish to know about Vegetable Dehydration Product & its opportunities
- Detail understanding about Vegetable Dehydration Process and solve ur all questions
- Understanding how to earn from this Business
- Direct interaction with industry experts/Successful entrepreneurs
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