Post Harvest Technologies to Increase Farmers Income

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Jessie Potter
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1 Post Harvest Technologies to Increase Farmers Income Dr. R.T. Patil Former Director, CIPHET, Ludhiana Chairman, Benevole Welfare Society for Post Harvest Technology, Bhopal

2 Contributions and Condition of Small Holder Farmers Globally the smallholders manage approximately 500 million small farms, support 2.5 billion people and provide over 80 percent of the food consumed in many parts of the developing world Despite their importance in food production, smallholder farmers are among the poorest and most food-insecure people in the world.

3 Climate Change Effect on Post Harvest Losses Untimely rain after harvest Harvesting at Improper Maturity Spoilage of perishables due to absence of cold chain Glut in the market and problem of immediate disposal

4 Production & Post Harvest Scenario Agriculture contributes about 14.5% of GDP, employees 52% workforce and sustains approx over 60% of the population India ranks second in world in production of fruits and vegetables Post harvest losses are 3-18% amounting to Rs crores Low level of processing of fruits and vegetables at only 3.5%. Food processing is employment intensive, creates 1.8 jobs directly and 6.4 indirectly for every Rs. 10 lakh investment

5 What is Post Harvest Technology Post Harvest Management Proper Handling and Storage Value Added Processing Developing Novel and Ready to Cook/Ready to Eat foods

6 Entrepreneurship in Food Processing

7 Entrepreneurship in Food Processing

8 Selected Novel Post Harvest Technologies

Method of Determining Maturity of Mango in Tree Eating quality and postharvest shelf life of ripe mango depends on its maturity at harvest Change

A maturity index was defined based on TSS and colour values.

9 Method of Determining Maturity of Mango in Tree Eating quality and postharvest shelf life of ripe mango depends on its maturity at harvest Change of peel color and total soluble solids (TSS) are indicative parameters to measure maturity of mango. A maturity index was defined based on TSS and colour values. The model was developed to predict maturity using colourimeter Colour and maturity index chart were also developed to determine maturity This technique can be employed to sort the mangoes at export port, big mandies and in processing plant. Capacity About 100 mangoes per hour

10 The fruits are graded on size basis at appropriate places. Smallest grade fruit is collected first and largest grade is collected in last Fruit Saving Gadgets After plucking from tree, fruit is thrown in the trough of fruit saver and collected in a box/container.

11 Banana-Comb (Hand) Cutter It is an useful to de-stem the comb from the banana bunch. It replaces the use of sickle, which was much labor and time consuming. It is safe for human and banana hands and can be used for faster work. 100 to 120 banana bunches can be de-handed per hour. Saves 10 to 15 banana-fingers per bunch (i. e. 2 to 8 % reduction in cutting losses of banana fruits)

12 CIPHET Tomato Grader The tomatoes roll down the pipes due to gravity and fall immediately wherever they find the space of their diameter. Grades 3: mm, mm, mm and > 70 mm The collector is inclined at 10 so that the tomatoes slide directly in crates. The important feature of grader is its ability to adjust the gap between the pipes and inclination of grading table and hopper. It can also be used for other round fruits and vegetables. Capacity: of 325 kg/hr Overall grading efficiency: 66%. Cost: Rs

13 Washing of Fruits and Vegetables to Extend Shelf life

Evaporatively Cooled Room for Storage of Fruits and Vegetables An evaporatively cooled (EC) room (3x3x3m. size) was developed for on-farm storage of fruits and vegetables.

Compared on the basis of 10% physiological loss in weight (PLW) the shelf life inside the room was 34 days for early kinnow, 23 days for late kinnow, 11 days for

14 Evaporatively Cooled Room for Storage of Fruits and Vegetables An evaporatively cooled (EC) room (3x3x3m. size) was developed for on-farm storage of fruits and vegetables. The summer temperature inside the EC room was 5-8C lower than that inside the ordinary room and winter temperature was 5-8 C higher than that inside the ordinary room. Compared on the basis of 10% physiological loss in weight (PLW) the shelf life inside the room was 34 days for early kinnow, 23 days for late kinnow, 11 days for cauliflower and 4 days for spinach as compared to 21, 11, 5 and 2 days respectively in an ordinary room at the same time. The cost of the chamber is USD 1500 and capacity is 2 tonnes.

Fruit Ripening Chamber A small quantity of alkali is added to ethrel to release the ethylene gas and the fruits are exposed to this gas in air-tight portable plastic tents.

15 Fruit Ripening Chamber A small quantity of alkali is added to ethrel to release the ethylene gas and the fruits are exposed to this gas in air-tight portable plastic tents. Fruits are placed in ventilated plastic crates inside air-tight plastic tents. A small battery operated fan can be placed inside the tent for uniform circulation of gas. Robusta banana can be ripened in hours. Mango fruits can be ripened in 5 days

16 Chips and Powder from Banana

17 Banana Jam

18 Process Technology for Guava Bar Guava is perishable in nature and cannot be stored for more than two days during peak season. Guava can be processed into a number of products like fruits bar and beverage Fruits, which are rich in nutrients can be blended to improve its acceptability and flavor Guava bar acceptable even after 6 month of storage Composition: Moisture: 15%, Vitamin C: 120 mg/100g, Acidity: 1.08%, Reducing sugar: 14%, Non-reducing sugar: 46%, Weight of each bar: 5-10 g, KSM: 0.2%

19 Process Technology for Ber Preserves Excellent natural color Very good texture Rich in Vit. C Rich in minerals Least enzymatic browning Can keep well up to 6 months

Crushed Tomato Technology Intermediate processing technology to produce tomato puree in production catchment and its cold storage for further use by Ketchup or Soup or Juice Manufacturers is best

20 Crushed Tomato Technology Intermediate processing technology to produce tomato puree in production catchment and its cold storage for further use by Ketchup or Soup or Juice Manufacturers is best option to avoid price crash/distress sale and provide local employment Crushed tomato is an intermediate product developed by ICAR-IIHR where inclusion of seed and skin adds to the consistency and colour of the product and can be used as a substitute to the fresh tomato for various curry preparation

21 Garlic Processing Machines Garlic Bulb Breaker Garlic Peeler Garlic Flaking Machine Capacity-800 kg/h Cost-USD 4000 Capacity-400 kg/h Cost- USD 4000 Capacity kg/h Cost-USD 1500

22 Method to Prepare Dried Garlic Slices The cloves are separated, peeled and sliced across the length. Slices of 3mm thickness are dipped in 0.5% sodium metabisulphite solution for 15 min at ambient temperature and dried to 6% moisture content (db) in a fluidized bed dryer at 60 0 C air temperature. Slices thus obtained should be immediately packed in airtight containers. Plant & machinery :Stainless Steel knives, Fluidised bed dryer, Work tables, Dipping tanks etc., Manpower :10-15 kg raw garlic / person for 8 h, Investment: USD 3000 approx., Capacity:10-15 kg dried garlic slices / day.

CIPHET Process of Mechanical Dewatering and Drying Process-The onions were

juicer. Partial mechanical dewatering resulted in as high as 60.

value products i.e. onion juice and onion powder.

Onion juice was concentrated to 75% solids for increasing its shelf life.

23 CIPHET Process of Mechanical Dewatering and Drying Process-The onions were washed, peeled and mechanically dewatered prior to drying with centrifugal juicer. Partial mechanical dewatering resulted in as high as % less consumption in energy than conventional method besides getting high value products i.e. onion juice and onion powder. The optimum combinations are 60% dewatering and C temperatures. Onion juice was concentrated to 75% solids for increasing its shelf life. Storage studies of onion powder showed that there has been no significant loss in quality even after 2 months storage at room temperature.

Solar Tunnel Dryer It consists of a tunnel type semi-cylindrica drying chamber Trolleys and trays are provided to hold one tonne and two tonnes of

24 Solar Tunnel Dryer It consists of a tunnel type semi-cylindrica drying chamber Trolleys and trays are provided to hold one tonne and two tonnes of raw material. The reduction in drying time compared to (60 %) compared to open sun drying as a result of higher inside temperature of about C.

Green Chili Processing into Powder and Puree Chilies powder has higher nutrition and controlled

About 130 g of green Chilies powder and 300 ml puree could be prepared from one kilogram of

The cost of the plant for the processing 200kg of green chilies per day is estimated at USD

25 Green Chili Processing into Powder and Puree Chilies powder has higher nutrition and controlled pungency. The green chilies have more Vitamin C & A and antioxidant properties. About 130 g of green Chilies powder and 300 ml puree could be prepared from one kilogram of fresh green Chilies. The cost of the plant for the processing 200kg of green chilies per day is estimated at USD 15000/-. The break even point comes be 49.15% and pay back period 1.91 years 1kg of green chilies costing 20 cents, the value added product of USD 1.50 could be marketed. Chili Puree Green Chili Powder

Agro Processing Centres for Rural Development Rural youths in a

grade, package and process food grains to get the benefit of

Similarly a village level power plant using biomass briquettes

26 Agro Processing Centres for Rural Development Rural youths in a team be encouraged to set up agro processing centres to clean, grade, package and process food grains to get the benefit of off season higher prices. Similarly a village level power plant using biomass briquettes can also be encouraged by a team of rural youth. Mini Dal Mill Mini Rice Mill Mini Biomass Power Plant

Double Chamber Modern Oil Expeller Provision for cooling the

the barrel below 70 C Pungent compounds present in the oil are not

8% residual oil in mustard cake in one-go crushing, as compared to

27 Double Chamber Modern Oil Expeller Provision for cooling the barrel by passing water through water jackets for temperature of the barrel below 70 C Pungent compounds present in the oil are not escaped during expelling. 10 tpd capacity provides 5.8% residual oil in mustard cake in one-go crushing, as compared to 7.5% in conventional expeller Mustard cake is bright green without any discolouration. Durability worm & cage bar assemblies (10 week against 3 weeks conventional expellers) The plant requires less space for installation.

28 Soy/ Groundnut Milk Extraction Unit Capacity: 20 lit/batch, Cost: INR 5 Lakh

29 Transfer of Technologies Assembling the technology as a package Providing technology based Entrepreneurship Development Programs Providing incubation facility for test marketing the produce Hand holding to get government incentives and other logistics needed Help in modern marketing strategies

30 Examples of Successful Entrepreneurs

31 Evaporative Cooled Room Surinder Singh Vill Jalalabad, Moga Punjab Profession: Vegetable Farmer Cold Room used for on-farm short term storage of fruits and vegetables Cost of structure: Rs USD

32 Dried Green Chilli, Ginger and Garlic Powder Sh Saket Ranjan M/s Skysnacks, Punea, Bihar Trained by CIPHET Products: Green chilli powder, Ginger Powder, Garlic Powder, Sattu and Pappad etc. Employment: >10 mostly ladies

Chowdhary Made Agriculture Profitable with Value Addition in Rajasthan Kailash Chaudhary, Age 60 years Products: Aamla juice, amla powder, aloe vera juice, candies, squashes,

33 Chowdhary Made Agriculture Profitable with Value Addition in Rajasthan Kailash Chaudhary, Age 60 years Products: Aamla juice, amla powder, aloe vera juice, candies, squashes, pickles, sweets Exports to many countries Employment: Direct 30;Indirect 40 Established: 2004 Training and Technologies by CIPHET Turnover: > USD Web:

34 Soybean Processing for Milk and Tofu Sh B S Garcha Dist. Sangrur Punjab. Established: 2000 Products: Soymilk, Tofu, Whey beverage, Soy namkeen etc. Monthly Income: > USD 1000 Employment generated: 10 Capital Investment: USD Sales outlets stalls in University and colleges

35 Recommendations Consume seasonal one fruit a day that will reduce losses by 5% Increase consumption of fruit jam, also in milk shake that will further reduce loss by 5% and promote small scale business and employment There is a need to use fruits as presentation material so that its consumption be increased Provide vegetables grown by SHGs and Producer companies through Farmers markets and PDS like in Onam in Kerala Provide crushed tomato, jam, sauce, pickles and salsa type of products produced by SHGs through PDS shops.

36 ID- Mobile. No

Research on Post Harvest Technology of Importance Crop of Saurashtra

Research on Post Harvest Technology of Importance Crop of Saurashtra Department of Processing and Food Engineering College of Agricultural Engineering and Technology Junagadh Agricultural University Junagadh-362001