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ENTREPRENEURSHIP AND SKILL DEVELOPMENT IN HORTICULTURAL PROCESSING

K.P. Sudheer
  • Country of Origin:

  • Imprint:

    NIPA

  • eISBN:

    9789389992151

  • Binding:

    EBook

  • Number Of Pages:

    454

  • Language:

    English

Individual Price: 3,995.00 INR 3,595.50 INR + Tax

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A publication of the sort “Entrepreneurship and Skill Development in Horticultural Processing” covering various facets of entrepreneurial opportunities in processing sector. The editors have made an exhaustive effort to provide information on various entrepreneurial opportunities in food processing sector. This book clarifies most of the technical questions which arises on entrepreneurship ventures in food processing sector. Also, the book will be useful to prospective entrepreneurs, food engineers, agricultural engineers, food processors, food technologists, researchers and also to those who are working in the relevant fields

0 Start Pages

Preface India has become the second largest producer of fruits and vegetables in the world. Considering the availability of wide raw material base that the country offers, along with the consumers of over one billion people, the processing industry holds tremendous opportunities for large investment. It is imperative to process and preserve the available fruits and vegetables in seasons of plenty not only to avoid wastage but also to confirm that it is available during off seasons and at reasonable price. New business ventures for fruit and vegetable processing sector must be established to reduce the wastage and ensure the availability during off-season. The fruit and vegetable processing industry in the country is in a nascent and primitive stage. Number of establishments in the organized sector is far too few compared with several developed and developing nations. The technologies adopted for processing, preservation and value addition in medium, small and micro industries are primitive and outdated. A prerequisite for adapting to newer technologies is lack of awareness about recent developments in the areas of post-harvest technology and food engineering. This book investigates the present status and future trends of some existing, new and emerging food preservation technologies and their potential application in processing ventures. The book mainly comprises of novel food processing techniques and the equipment requirement for installation of such system in place. The book also provides the scope and opportunities of entrepreneurship in the major horticultural crops like banana, mango, pine-apple, cashew, cocoa, coconut, spices, tuber crops, and some under-utilized fruits and vegetables. The book also enlightens the readers about the marketing strategies, business plan preparation, safety and quality issues etc., which are essential for starting a food enterprise. It covers almost all important aspects of entrepreneurship development in food processing sector. Its special feature is the treatment given to the horticultural processing and entrepreneurship in an integrated manner. The authorship of various chapters comes from professors, scientists and research scholars who have compiled the scattered information from different sources at one place. The readership of the book would vest in the academicians, researchers, students, industrialists and those engaged in the profession. We are sure that this book will lead to more scientific and technological approach to entrepreneurship in food processing sector. This approach can considerably reduce the post-harvest losses, add value to these commodities and increase the profit of farmers.

 
1 An Introduction to Entrepreneurial Opportunities in Horticultural Processing Sector
Binoo P Bonny, Sudheer K P

Introduction Indian agriculture is in a phase of transition from subsistence to high-tech agribusiness. This has ushered in an era where entrepreneurship is viewed as a strategic intervention in rural development. As a result, promotion of rural enterprises has gained great significance as an instrument for improved farm earnings, employment and women empowerment. It implies development of agriculture through farm diversification, value addition and development of agro-processing industries that provides autonomy, independence and reduced need for social support to the farmers. Improved farm-industry linkages along with great export potential will be added advantages. In this development scenario, agriculture, specifically high value horticultural crops like fruits, vegetables, spices, flowers, plantation crops, medicinal and aromatic plants among others that ensure maximum returns to the growers with multiple scopes for value addition hold great promise. In fact, horticultural crops become a necessary condition for improving the living standards of farmers and ensuring nutritional security of the nation. The concept of nutritional security goes beyond food security to include adequate availability of micronutrients such as vitamins and minerals in addition to calorie and protein needs of the people supplied through food grains. Therefore, the spectacular increase in food grain production and a reasonable overall agricultural performance has failed to eradicate malnutrition as can be inferred from Table 1. It indicates that the Global Hunger Index (GHI), a more comprehensive tool used to measure and track hunger, ranks India (97 out of 118 developing countries) in the category of serious hunger behind Bangladesh (90/118). More disturbing are the rates of growing malnutrition among Indian households. As such, nutritional security becomes a more relevant indicator of food security as we move up the development ladder

1 - 16 (16 Pages)
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2 Developing Entrepreneurship Skills in the Farming Sector: Perspectives and Strategies
Jiju PAlex

Introduction Entrepreneurship is regarded as one of the most important factors that contribute to economic development of a country. The current epoch of development is marked by structural changes in developing economies to create new opportunities of entrepreneurship. This is largely made possible by liberal policy interventions that foster enhancement of enterprises of all hues. Unlike previously, in every country, an entrepreneur is looked upon as an invaluable contributor to economic growth and development. This is more important in developing economies, as ‘entrepreneurship development’ has multiplier effects as it invariably fulfils other important pre requisites of development, viz. innovation, technological development, new institutions and human resource development. To put it in other words, without enterprise and entrepreneurs, there would be little innovation, little productivity growth, and few new jobs. This is more relevant in the agricultural sector since the emphasis has now shifted from mere enhancement of productivity to value chain management, through a process of extensive entrepreneurship development. More so, this has been identified as a strategy for sustaining the livelihood options of small farmers who have found it difficult to thrive the perils of price fluctuations, increasing cost of production and several other uncertainties that have plagued the farm sector.

17 - 28 (12 Pages)
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3 Business Incubation – Understanding the Process
Preethi Manniledam, Radha Ramanan T

Introduction The establishment and nurturing of Small and Medium Enterprises (SME’s) is a vital input in creating dynamic market economies in the economic and social development of transition countries. Globalization has created a new world order in which entrepreneurship and systematic innovation play important roles by offering competitive advantage for much needed sustainability of SME’s. To keep up the momentum, the development process of innovative ideas into products require alignment with the changing business paradigms, market dynamics and prevailing economic scenario. The concept of business incubation dates back to 1950s and was more of providing a real estate facility to the small scale units to tide over the early years’ resource deficiencies. These are called the first generation incubators, which were first established in United States. Later on, the idea of business incubation diffused over different countries, and by the mid of 80s the incubators started providing services like business supports, accelerating the learning curve, including knowledge based services. These are termed as second generation incubators. The third generation of incubators provides the additional facility of networking also to the incubated companies. The importance of networking led to the establishment of virtual incubators or networked incubators, where physical infrastructure has less sanctity. Business accelerators appeared in the mid 2000s, and by now the concept of business incubation is spread all over the world. There exist almost 9000 business incubators in the world.

29 - 42 (14 Pages)
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4 Value Added Products from Fruits and Vegetables Prospects for Entrepreneurs
Sudheer K P, Indira V

Introduction Fruits and vegetables are very important in a balanced diet. India has become the second largest producer of fruits and vegetables. Though, the production of fruits and vegetables make us believe in our strength for self-sufficiency, a significant qualitative and quantitative loss occurs in the produce from harvest till consumption. For self sufficiency and also for processing, export and to meet additional requirements, a lot of emphasis need to be given to reduce post harvest losses besides increasing production and productivity of fruits and vegetables. Though, processing plays an important role in conservation and effective utilisation of these perishable commodities, only less than three per cent of total production of fruits and vegetables are processed in India. The new industrial policy has placed this sector in the list of high priority areas. Fruit and vegetable processing industry in the country is in a nascent and primitive stage. Number of establishments in the organized sector is less compared with several developed and developing nations. The technologies adopted for processing, preservation and value addition in medium, small and tiny industries are primitive and outdated. Processing of fruits and vegetables into various products using proper cost effective technology is a viable tool for improving economic status of farmers as well as our country. Fruit and vegetable preservation methods are broadly classified as (i) Physical methods: This includes removal of heat, addition of heat, removal of water and irradiation, (ii) Chemical methods: like salting or brining, addition of sugar and heating and by addition of chemical preservatives, (iii) Fermentation and (iv) Judicious combination of one or more of the above methods for synergistic effect.

43 - 70 (28 Pages)
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5 Total Value Addition of Banana Potential Opportunities for Entrepreneurs
Ravindra Naik, Sudheer K P

Introduction Banana plants are monocotyledonous, perennial and important crop in the tropical and sub tropical world regions. Traded plantain (Musa paradisiaca AAB) and other cooking bananas (Musa ABB) are almost entirely derived from AA-BB hybridization of M. acuminata (AA) and M. balbisiana (BB). Plantain and cooking bananas are very similar to unripe dessert bananas (M. cavendish AAA) in exterior appearance, although often larger. Main difference in the former is the starchy flesh rather than sweet and they are used unripe and require cooking. Dessert bananas are consumed usually as ripe fruits; whereas ripe and unripe plantain fruits are usually consumed boiled or fried. Large numbers of cultivars totalling about 70 are grown in different parts of the country. Some of the popular cultivars are Dwarf Cavendish, Robusta, Poovan, Nyali Poovan (Elakki Bale or Ney Poovan) Rasthali, Virupakshi, Monthan, Karpooravallli, Nendran or Rajeli. (www.pnbkrishi.com) Commercial cultivation of Nendran has picked up rapidly in Tamil Nadu in the recent past. Nendran bunch has 5-6 hands weighing about 12-15 kg. Fruits have a distinct neck with thick green skin turning buff yellow on ripening. Fruits remain as starchy even on ripening. Keeping banana as a whole fruit for long time is not feasible due to its poor shelf life. The processed products from banana are also very limited at present and there is a good market potential for banana products such as banana figs, banana powder, banana jam, banana jelly and beverage (Federation of Indian Chambers of Commerce and Industry).

71 - 92 (22 Pages)
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6 Prospects in Value Addition of Mango
Sagarika N, Anjineyulu Kothakota

Introduction Mango (Mangifera indica Linn.) is one of the most nutritious tropical fruits, native to Southern Asia and especially Eastern India. Mango belongs to Anacardiaceae family and it was disseminated all over the world in the beginning of sixteenth century, and there are currently around thousand known varieties of mango. It is the dominant tropical fruit variety produced worldwide, followed by pineapple, papaya and avocado, all of which are considered as major tropical fruits. Global production of mango in 2015-16 was estimated to be about 44 million tons, accounting for nearly 50% of world tropical fruit production. Mango is the most important fruit of India and is known as “King of fruits”. Mango is cultivated in 2,312 thousand ha and the production is around 15.03 million tons, contributing 40.48% of the total world production. Main mango producing states in India are Uttar Pradesh, Andhra Pradesh, Karnataka, Bihar, Gujarat and Tamil Nadu. Total export of mangoes from India is 59.22 thousand tons, valuing Rs. 162.92 crores during 2015-16. India exports mango to over 40 countries worldwide. Major importing countries during 2015-16 were UAE, Bangladesh, UK, Saudi Arabia, Kuwait and Bahrain. Important mango varieties are Dashehari, Langra, Mallika, Amrapali, Bombay Green, Banganapalli, Totapuri, Neelam etc.

93 - 110 (18 Pages)
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7 Scope of Entrepreneurship Developments in Pineapple Processing
Kalpana Rayaguru, Sanjaya K Dash

Introduction Pineapple (Ananas comosus L.) is cultivated commercially in the tropics and parts of the subtropics of the world. It is greatly appreciated by consumers due to its pleasant sweet taste and flavour in addition to its nutritional and health promoting properties. Varieties differ greatly in both taste and shape. Each variety also has local types. Kew/Giant Kew variety is a leading commercial variety. Fruits are big sized (1.5-2.0 kg), oblong and tapering slightly towards the crown. Fruits with broad and shallow eyes become yellow when fully ripe. Flesh is light yellow, almost fibreless and very juicy. Queen fruits are rich yellow in colour, weighing 0.9-1.3 kg each. Flesh is deep golden yellow, less juicy than Kew, crisp textured, sweet with pleasant aroma and flavour. Baby-pineapples are mostly less than 500 g (Singh, 2016). Pineapple fruits are consumed fresh. However, because of the unique structure of the fruit and the presence of very active protease, fruit does not find extensive use as a table fruit and hence is mostly processed into a number of products. Many types of value added products are obtained from pineapples which have got good domestic and international market. Proper processing and value addition will not only help to provide wide varieties of products to the market, but also help to reduce the losses of pineapple and will provide additional income to farmers.

111 - 138 (28 Pages)
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8 Entrepreneurship Ventures in Cashew Processing
Sobhana A, Mini C

Introduction Cashew (Anacardium occidentale) is valued as one of the most important commercial horticultural crops in India, belonging to the family Anacardiaceae and widely grown in tropical areas. The name Anacardium refers to the shape of the fruit, which looks like an inverted heart (ana means “upwards” and - cardium means “heart”). It is native to Brazil, introduced to India by Portuguese for afforestation and soil conservation and now grown widely in the traditional and non-traditional regions of our country. Cashew is well adapted to warm humid climatic conditions. It is restricted to altitudes below 700 m, where temperature does not fall below 20°C for prolonged periods. India is the second largest producer, processor as well as consumer of cashew. Yet, nearly 50% of the requirement of cashew processing industries is met through import. As against the processing requirement of approximately 20 lakh MT per annum, the domestic production of raw cashew nut is only about 9 lakh MT per annum. Major cashew producing states in India are Maharashtra, Andhra Pradesh, Orissa, Kerala, Karnataka, Tamil Nadu, Goa, West Bengal and interior tracts of Chasttisgarh, A & N islands, Gujarat, Jharkand and North Eastern regions. Though, there is limited scope for expansion of cashew producing area there is scope to increase income through cashew based commercial enterprises.

139 - 160 (22 Pages)
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9 Underutilised Fruits and Vegetables-Scope for Value Addition
Mini C, Geethalekshmi P R, Manjunath Shetty

Introduction Modern agricultural systems that promote cultivation of a very limited number of crop species have relegated indigenous crops to the status of neglected and underutilised crop species. This has caused a decline in crop diversity in agricultural systems across the world and current research efforts have identified these underutilised crops as having potential to reduce food and nutrition insecurity. This is because of their adaptability to low input agricultural systems and better nutritional composition. Underutilised crops are otherwise known as undervalued or neglected or development opportunity crops (DOCs) (Kahane et al., 2013). They are already cultivated, but underutilised regionally or globally giving relatively low global production and market value. These underutilised crop species have also been described as “minor”, “orphan”, “promising” and “little-used”. Many of these traditional crops grown for food, fiber, fodder, oil and as sources of traditional medicine play a major role in the subsistence of local communities. With good adaptation to often marginal lands, they constitute an important part of the local diet of communities providing valuable nutritional components, which are often lacking in staple crops. Global Facilitation Unit (GFU) for Underutilised species define underutilised crops as, those plant species with under-exploited potential for contributing to food security, health (nutritional/ medicinal), income generation and environmental services.

161 - 188 (28 Pages)
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10 Scope of Entrepreneurial Developments in Cocoa Processing
Suma B, Minimol J S

Introduction Cocoa, Theobroma cacao L. popularly known as ‘Food of Gods’, the original source of chocolate, is indigenous to tropical humid forests on the lower eastern equatorial slopes of the Andes in South America. Cocoa spread to all over the tropical regions of the world from 18th century onwards and is now grown in 58 countries covering 6.9 million ha worldwide, producing 4 million tons of cocoa. Cocoa is an important agricultural commodity and the key raw material in chocolate manufacture. Unlike large, industrialized crops, 80 to 90% of cocoa comes from small, family-run farms, with approximately five to six million cocoa farmers worldwide. Total production has increased by 13% from 4.3 million metric tons in 2008 to 4.8 million metric tons in 2012. This represents an average year-over-year production increase of 3.1%. This rate of increase may slow in the coming years, as cocoa trees are sensitive to changing weather patterns. Periods of drought and of excessive rain or wind can negatively impact the yield, and will continue to fluctuate as climate change intensifies. Most of the world’s cocoa is produced in West Africa (70%) followed by Asia and Oceania (15.6%) and Latin America (14.1%). World leaders in cocoa bean production are Ivory Coast, Ghana, Indonesia, Nigeria, Cameroon, Brazil, Ecuador, The Dominican Republic, and Malaysia, supplying 90% of the world production.

189 - 214 (26 Pages)
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11 Spice Processing and Value Addition Opportunities for Start-up Entrepreneurs
Jayashree E

Introduction Spices are high value export oriented crops extensively used for flavouring food and beverages, medicines, cosmetics, perfumery etc. Spices constitute a significant and indispensable segment of culinary art and essentially add flavour, colour and taste to food preparations. Farm level processing operations are important for value addition and product diversification of spices. It is essential that various operations like washing, threshing, blanching, drying, cleaning, grading, storing and packaging ensure proper conservation of the basic qualities like aroma, flavour, pungency, colour etc. Each of these operations enhances the quality of the produce and the value of the spice. India is the largest producer, consumer and exporter of spices in the world. India produces more than 65 spices in different varieties out of the 109 spices listed by International Standards Organisation (ISO). India produces around 5.8 million tons of spices annually (2012-13), of this about 10% of the total produce is exported to over 150 countries. The USA, Europe, Australia, Japan, the Middle East and Oceanic countries are the major importers of Indian spices. Estimated world trade in spices is 1.05 million tons valued at 2750 million US $, out of which India has a significant share of 48% in quantity and 43% in value.

215 - 236 (22 Pages)
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12 Entrepreneurship Oriented Processing and Value Addition Technologies of Coconut
Manikantan M R, Shameena Beegum, Pandiselvam R, Hebbar K B

Introduction Coconut palm (Cocos nucifera L.), a perennial horticultural crop, is a symbol of national and international integration involving more than 93 producing countries and more than 140 consuming countries. It is eulogised as ‘Kalpavriksha’- the ‘tree of heaven’ as each and every part of the palm is useful to mankind in one way or other. There are countless uses of this coconut palm. It is bestowed with multiple benefits like health, wealth and shelter to mankind. It is also denoted as “heavenly tree”, “tree of abundance” and “nature’s supermarket”. India is the largest producer of coconut followed by Indonesia and Philippines. In India, Tamil Nadu ranks first in production followed by Karnataka, Kerala and Andhra Pradesh. These states account for more than 90 per cent of the area and production of coconut in India. However, it is also cultivated with varying success in other states like Assam, Goa, Gujarat, Maharashtra, Nagaland, Orissa, Tripura, West Bengal, Andaman and Nicobar Islands, Lakshadweep and Puducherry.

237 - 268 (32 Pages)
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13 Scope of Entrepreneurship Development in Non-edible Value Added Products of Coconut
Manikantan M R, Pandiselvam R, Shameena Beegum, Mathew A C

Introduction Coconut is a versatile crop with several uses to mankind. Apart from the main product, the by-products obtained from the coconut crop have many alternative uses, thus, adding to the total value of the crop (Popenoe, 1969). A tremendous scope exists for use of coconut in a variety of non-food products. The development of cottage industries to produce such products is recommended to increase income of coconut growers. For historical reasons, cultivation of coconut and value addition of non-food products from coconut have taken deep roots in the state of Kerala. The rapid expansion of coconut cultivation in non-traditional areas increased the production of coconut and the industry has also developed gradually in the states of Tamil Nadu, Karnataka, Andhra Pradesh and Orissa. Among the non-food products of coconut, charcoal, activated carbon, and shell powder and coir or coconut fibre assume commercial importance. Other parts of the palm especially coconut wood and leaves are recently gaining attention.

269 - 294 (26 Pages)
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14 Entrepreneurial Opportunities in Tuber Crops Processing
Sajeev M S, Padmaja G, Sheriff J T, Jyothi A N

Introduction In an era of liberalization of world trade where there is a continuous inflow and outflow of goods into and from a country, the need for developing competitiveness to sustain in global markets is extremely important. Technological progress and scientific advancements go hand in hand for the economic growth of a country and the Global Competitiveness index (GCI) which was revised in 2006 includes several factors such as institutions, infrastructure, health, primary and higher education, business sophistication, innovation, training etc. of nations to categorize them on the basis of competitiveness (Baig, 2006). Successful entrepreneurship development is a primary driver for the sustainable economic progress of any nation. The term ‘entrepreneurship’ has been defined by Cole (1968) as ‘“Entrepreneurship is the purposeful activities of an individual or a group of associated individuals undertaken to initiate, maintain or organize a profit oriented business unit for the production or distribution of economic goods and services”. An entrepreneur is an enthusiastic individual committed to bring change in the society through the successful implementation of innovative ideas. However, bringing together a package of resources by an entrepreneur for effective transformation into a profitable venture may require inputs from several institutions such as research and development sectors, financing organizations, and training and education providers. The role of R & D institutions in providing innovative technologies having commercial value and the requisite capacity building for prospective entrepreneurs is of prime significance. In this context, ICAR-Central Tuber Crops Research Institute under the aegis of the Indian Council of Agricultural Research, New Delhi is a premier research organization dedicated to the research and development of tropical tuber crops and has developed a plethora of technologies for the processing and value addition of tuber crops.

295 - 322 (28 Pages)
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15 Hand Holding Entrepreneurs in Honey Processing and Value Addition
Mani Chellappan

Introduction India is one of the major producers and exporters of honey. Diversity of bee flora and varied agro-climatic conditions in the country offers enormous potential for the development and growth of apiculture. Honey is a supersaturated sugary material produced mainly by honey bees from the sweet substances of plants (floral or extra-floral nectaries) or insect. Honey bee forager (field bee/worker honey bee) collects the nectar and converts the same into honey by a process of regurgitation and evaporation and stores in the honey comb. The sweetness of the honey is largely by monosaccharide viz., fructose and glucose. Honey is either monofloral or polyfloral as it is collected by the bees. The physical properties of the harvested honey depend upon the source from it is derived, water content, temperature, proportion of the simple sugars present and the method of processing. At low temperature (below 17°C), honey gets crystallized. Honey is also hygroscopic, capable of absorbing water from the atmosphere. India produces approx. 65,000 mt of honey per year (Kejariwal, 2015).

323 - 344 (22 Pages)
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16 Value Addition in Mushroom Processing- A Potential Sector for Budding Entrepreneurs
Lakshmy P S, Arun Prasath V, Suman K T

Introduction Mushrooms are fleshy spore-bearing fruiting bodies of fungi, produced above ground on soil or on their food sources. Total number of useful fungi having edible and medicinal values is over 2,300 species. Like green plants, they do not contain chlorophyll and as a result cannot manufacture their own food. In this respect, they are like animals because; they feed themselves by digesting other organic matter. They are a large heterogeneous group having various shapes, size, appearance and edibility. The use of mushrooms as food is very old. People harvested mushrooms from the wild for thousands of years for food and medicine. The Egyptians regarded mushrooms as food for pharaohs. The Greeks and Romans described them as food for God and served only on festive occasions. The first professional growers of mushrooms were the Chinese. China is the major producer and consumer of both edible and medicinal mushrooms. As early as 1313, a document was published which described the cultivation method for Shiitake on wood logs. Even older is the cultivation of the wood ear mushroom (Auricularia spp) of which sources indicates that it was cultivated from the year 600 A.D. onwards. The white button mushroom, Agaricus bisporus, was domesticated in France.

345 - 366 (22 Pages)
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17 Importance of Quality and Safety of Processed Products
Sudheer K P, Indira V

Introduction Food safety and quality is the most important issue in the global food supply chain. Quality and safety of fresh as well as processed foods have an important role in the export of these commodities. Increasingly stringent food safety and agricultural health standards in industrialized countries pose major challenges for developing countries to establish in the international markets for high-value food products, such as fruits, vegetables, fish, meat, nuts and spices. Yet, in many cases, such standards have played a positive role, providing the catalyst and incentives for the modernization of export supply and regulatory systems and the adoption of safer and more sustainable production and processing practices. This has created an increased need for updated research and development to demonstrate and provide adequate evidences for their ability to identify and control food safety hazards, and deal specifically with food quality and safety. Food quality is an increasingly important factor in the production and marketing of biological products. Consumers are becoming more discerning as their affluence increases, and hence the food industry/suppliers of products must meet these demands if they are to maintain or increase market share. The term ‘quality’ is one of the most defined terms used in food industry today. Quality may be defined as ‘the totality of features and characteristics of a product that bear on its ability to satisfy a given need’. The first part, ‘the totality of features and characteristics of a product…..’ concerns objective factors related to the product. The second part, ‘…… to satisfy a given need’, concerns subjective factors related to user or consumer of goods.

367 - 394 (28 Pages)
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18 Marketing Strategies and Supply Chain of Horticultural Products
Ranjit Kumar E G

Introduction Traditionally, Indian economy was characterised as an agrarian economy for the reasons that majority of the population were dependant on agriculture and allied activities and more than fifty per cent of the Gross Domestic Product (GDP) was derived from agricultural sector. However, paradoxically, despite a drastic decline in the share of agricultural sector to GDP wherein it declined from 56.5 per cent in 1950-51 to 15.11 per cent in 2016-17 (Statisticstimes.com) Indian economy is still characterised as an agrarian economy. But, it would not be inappropriate to state that Indian agricultural sector is at crossroads, or it would be rather safe to comment that for any further advancement of the agricultural sector, value addition is imperative. During the post independence period, the sector had witnessed commendable progress attributing to a shift from an undesirable situation of ‘ship to mouth’ to ‘farm to mouth’. It is obvious that as a result of various programmes, projects and schemes tailored for development of agricultural sector, India had attained self sufficiency in food crops and other agricultural/horticultural products. However, the darker side is that the Indian peasants are still deprived of a remunerative price for their products as well as a respected status in the society which in turn is arresting further advancement and progress of the sector. Thus, it could be concluded that future of agricultural sector in India vests on the adoption of appropriate marketing strategies, supply chain management and value addition initiatives for the prosperity of our farming community in specific and agricultural sector in general. It is in this backdrop, the NITI Aayog has proposed various reforms in India’s agriculture sector, including liberal contract farming, direct purchase from farmers by private players, direct sale by farmers to consumers, and single trader license, among other measures, in order to double rural income in the next five years. Ministry of Agriculture, Government of India, has been conducting various consultations and seeking suggestions from numerous stakeholders in agriculture sector, in order to devise a strategy to double the income of farmers by 2022.

395 - 414 (20 Pages)
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19 Model Business Plan for Dried Jackfruit Flakes Production
Sangeetha K Prathap, Sudheer K P

Introduction Jackfruit (Artocarpus heterophyllus) is the largest edible fruit in the world. It is a seasonal fruit found in almost all the humid tropical regions of the world. It is very popular all over India and is believed to be of Indian origin. Flesh of jackfruit is starchy and fibrous and is a source of dietary fiber. Varieties are distinguished according to characteristics of the fruit’s flesh. In Kerala, two varieties of jackfruit predominate: varikka and koozha. Varikka has a slightly hard inner flesh when ripe, while the inner flesh of ripe koozha fruit is very soft and almost dissolving. Strong aroma of the fruit accounts popularity of its processed products. Each year, approximately 30-50% of the total harvested fruit is spoiled because of lack of post-harvest processing in India Jackfruit has more protein, calcium, thiamine, riboflavin and carotene than banana. Edible bulbs of ripe jackfruit are consumed for their fine taste and pleasant aroma. The fibre content helps to protect the colon mucous membrane by decreasing exposure time as well as binding to cancer-causing chemicals in the colon. Fresh fruit has small amounts of carotenoid and flavonoid pigments such as ß carotene, xanthin, lutein and cryptoxanthin-ß. Together, these compounds play vital roles in antioxidant and vision functions.

415 - 432 (18 Pages)
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