ELP PROJECT REPORT

on
“ABMO 809- Food Processing”
Submitted in partial fulfillment of the requirement for the
Award of the degree of
BACHELOR OF AGRICULTURE SCIENCE
BY
RAJEEV RANJAN
Roll No. R19SC1AG0208

FACULTY OF AGRICULTURE

RABINDRANATH TAGORE UNIVERSITY

Bhopal- Chiklod Road, Mendua, Post:Bhojpur,

Near Bangrasiya Chouraha,

Raisen, M.P.,464993

June, 2023
 PROJECT REPORT

of

Experiential Learning Programme (ELP)

for

Bachelor of Science (Hons.) Agriculture, 8th Semester

on

“Value Addition of Vegetables”

Submitted To Submitted By
Dr. Balveer Singh RAJEEV RANJAN
Assistant Professor Enroll No. AU190974
Department of Horticulture Roll No. R19SC1AG0208
Faculty of Agriculture Science
RABINDRANATH TAGORE UNIVERSITY
Raisen (M.P.) 464993
JUNE, 2023
 CERTIFICATE

TO WHOM IT MAY CONCERN

This is to certify that, the PROJECT REPORT entitled “Food Processing” in

Experiential LEARNING PROGRAMME [ELP] for Bachelor of Agriculture Science

(Hons.), 8th Semester from Faculty of Agriculture Science, Rabindranath Tagore University,

Raisen, Madhya Pradesh, is as per ICAR guidelines. The bonafide work carried out by RAJEEV

RANJAN, Roll No: R19SC1AG0208 is being certified that no part of this project work has

been submitted for any other programme. The assistance and help received during the course of

project work has been fully acknowledged.

Dr. Ashok Kumar Verma Dr. Anil Kumar Khurchaniya

Associate Dean Dean

Dr. Balveer Singh Dr. Shubham Kulshreshtha

Internal Expert External Expert

 ACKNOWEDGEMENT

It is with a sense of pleasure I RAJEEV RANJAN bearing roll no- R19SC1AG0208 of 4th year
B. Sc (Hons) agriculture. I am presenting this Project report on Food Processing feel honoured to
offer my gratitude to all those people who helped me completing my project report.

I am extremely thankful to Dr. Anil Kumar Khurchania (Dean) Faculty Of Agriculture

Rabindranath Tagore University and Dr. Ashok Kumar Verma (Associate Dean) of the
agriculture department for their cooperation and encouragement.

Expressing my deep gratitude to our teacher Dr. Balveer Singh for his guidance for providing
theoretical and practical knowledge which helped and support.

Last, I am thankful to all my friends and specially my group mates who are attached with me
throughout the project and helping me in completing it successfully.

RAJEEV RANJAN
 Index

Sl. No. Particle Page no.

01. Introduction

02. Review of Literature

03. Materials and Methods

04. Result

05. Conclusion

06. Future scope

07. Reference
 INTRODUCTION

Food Processing -

India has emerged as leading producer of certain food products such as buffalo
meat, black tea, milk, and fruit and vegetables. The country is in possession of
premium food products such as Basmati rice, Darjeeling tea and Alfonso mangoes to
offer to the world.

Mango, Banana, Citrus, Guava and Apple account for 75.0%-80.0% of fruit
production. The installed capacity of fruit and vegetable processing industry is about
2.1 million tonnes in 2006. The processing of fruit and vegetables is about 2.2% of
total production in India. The fruit and vegetable processing industry has registered an
average annual growth rate of 30.0% in 2008-09. India’s share in the world
production is about 10.0% in fruits and about 13.28% in vegetables. Some recent
products introduced include vegetable carries in retortable pouches, canned mushroom
and mushroom products, dried fruit and vegetables and fruit juice concentrates.

Contract farming in wheat is practiced in Madhya Pradesh by HLL and by Pepsi

Foods Ltd. in Punjab for tomatoes, potatoes, food grains, spices and oilseeds are
examples of contract farming in India that has promoted cultivation of processable
variety of farm produce.

Green Chilli Powder –

Chilli (Capsicum spp. L., family Solanaceae) is a diploid species with mostly 2n = 2x = 24 chromosomes
but wild ones with 2n = 2x = 26 are also noted [1]. It is usually called hot peppers, red peppers, pod
peppers, cayenne peppers, paprika, pimento and capsicum in different countries. Pungent fruits of all the
species of Capsicum are jointly called chilli [2]. India, Mexico, Japan, Ethiopia, Uganda, Introduction
Nigeria, Thailand, Turkey, Indonesia, China, Pakistan and Bangladesh are its major growers. But India is
the largest producer and consumers of chilli in the orb [3]. It is one of the five major spices in Bangladesh
 ranking 2nd in the area but 4th in the production. Here, its area and production in 2015 - 2016 were
251872 acres and 130260 tons, respectively [4]. And most of its varieties grown here are pungent varying
from very high to mild one. Its pungency is due to the alkaloid Capsaicin, which has high medicinal
values. Capsaicin is an amide derivative of vanilly lamine and 8 methylnon-trans-6-enoic acid [5]. Besides
adding pungency and red colour i.e. capsanthin to dishes, it is rich in vitamins A, B, C and E, and minerals
Ca, P, Fe etc. Consumption of chilli is increasing day by day. And those are used in fresh, processed,
whole dried, frozen, canned and as value added products like powder, oleoresin, paste and chilli oil which
are in vogue in the present global market. In food and beverage industries, it is used in the form of
oleoresin which permits better distribution of color and flavor. Chilli is exported in different forms: fresh
green fruits, whole ripe fruits, dried fruits, chilli powder and chilli oleoresin to South Asian countries, the
USA and Canada [6]. Its powder is widely used for food flavoring and coloring meat food, snack food and
sauces. Chilli powder has many useful properties making it vital in ayurvedic medicine to fight against
many diseases, destroys harmful toxins and stimulates gastric juices helping in digesting food. It also
helps in clearing nasal congestion, relieves throat infection and acts as a pain killer in muscle. Chilli is
generally found in three forms: fresh green, raw red and red grind. Usually, red chilli is dried in the open
sun without any pre-treatment in Bangladesh [7]. It was noted [8] that chilli is usually dried as whole fruits
without slicing as the whole fruit is more attractive to consume than the sliced one. But the green chilli
fruit has short shelf-life (about 7days) under ambient storage conditions. So, during the peak to the end of
the harvesting season (February - April), microbes cause its severe damage due to lack of proper
processing and preservation techniques. Thus, in the off season, its price becomes high manifolds. Quality
drop in spices and spice products pose a major threat during storage as those are hygroscopic and highly
sensitive to moisture causing caking, discoloration, hydrolytic rancidity, mold growth and insect attack.
Carcinogenic metabolites, flatoxins etc. are major issues in stored spices. Harvesting is done as the fruits
are well ripe with a moisture content of 65 - 75%, which must be brought down to 8 - 10% to prepare the
dried spices and their powder. Many researchers studied the processing and preservation of red chilli and
noted the nutritional compositions in terms of the proximate analyses, ascorbic acid and mineral contents
[9-12]. Even, processing treatments influence its chemical constituents affecting the storage life too.
 Ginger Powder –

Ginger (Zingiber officinale) is a herbaceous perennial flowering plant belongs to the

Zingiberaceae family. Traditionally it is known as oldest spice and used as folk medicine. This
plant is used around the whole world in food as a spice in dried and fresh conditions for
enhancing the flavor, make spicy and pungency taste to the meal (Jayashree and Visvanathan,
2011). It is a good source of minerals and vitamins (i.e. β-carotene, ascorbic acid). This plant
used as food masala (i.e. pickles, cookies, marmalade) in confectionery, seasoning and flavoring
material in diet, bakery products and alcoholic and non-alcoholic beverage (Plotto, 2002). Fresh
ginger is a perishable spice causes of improper postharvest management and changes in micro
constituent for chemical reaction during storage time. Postharvest management of ginger is not
well developed (Pruthi, 1993). But, it is important to explore alternative techniques for
processing fresh ginger industrially. Drying is the alternative techniques for producing ginger
powder and allows them to use in off-season. Dried powder is a substitute product of fresh
ginger and stored for long time holding its freshness. It takes small space and lighter in weight
rather than raw ginger. For longer shelf life, the dried powder can be an effective solution for
processors to make it as a commercial product. It can also be considered as processed product for
ready to use in restaurants and homes (Ahmed and Shivhare, 2001). Moreover, dried ginger
powder is less prone to microbial contamination (Prasad et al., 2006). There are different drying
methods.

Carrot Preserve (Murabba) -

Murabbas are basically preserves made with a variety of fruits as well as vegetables too. One of
the most popular ones in India is the amle ka murabba, which is made with Indian gooseberry or
amla. However, in this post, I have shared a rather not so popular, yet delicious Gajar Ka
Murabba recipe that is simply a carrot preserve. This is a winter delicacy since using red carrots
to make this dish will give you the best results. The recipe is vegan, gluten free and is quite easy
to make. You just have to follow it religiously, in order to get the perfect texture and consistency.
 Carrot Preserve and other preserve made with different fruits, veggies, sugar and different
flavorings are a common way of preserving the goodness and quality of these ingredients, for a
long period of time. In this way, you can enjoy some seasonal fruits too, all year round.

For making Carrot Preserve, essentially red carrots are cooked in a sugar syrup flavored with a
few spices. The end result is juicy, syrupy, tender and soft carrots which taste really fantastic.
This Carrot Murabba preparation is an heirloom recipe and one we have been making for ages.

Not just in India, murabbas are common in many other cuisines around the world – Middle East,
Central Asia, South Asia and South Caucasus too.

Mango Pickle –
Green mango pickle is a hot, spicy pickle with a sour taste that is eaten as a condiment. It is made from
unripe green mangoes that are fermented with lactic acid bacteria. Preservation is through a
combination of salt, increased acidity (lactic acid) and to a small extent the added spices.

Tomato Sauce –

Among the tomato products, in India tomato sauce and ketchup are very popular and are being
manufactured on an increasingly large scale. It is one of the simplest ways of conserving the
tomato solids. As per FSSA standards, Tomato ketchup and sauce means the product prepared
by blending tomato juice/puree/paste of appropriate concentration with nutritive sweeteners, salt,
vinegar, spices and condiments and any other ingredient suitable to the product and heating to
the required consistency. Tomato paste may be used after dilution with water suitable for the
purpose of maintaining the essential composition of the product. The finished product should
contain not less than 25.0 percent total soluble solids (salt free basis) and acidity not less than 1.0
percent as acetic acid. The product should also meet the given microbiological criteria.
 Review& Literature

Food Processing –

Food preservation involves different food processing steps to maintain food quality at a
desired level so that maximum benefits and nutrition values can be achieved. Food
preservation methods include growing, harvesting, processing, packaging, and distribution of
foods. The key objectives of food preservation are to overcome inappropriate planning in
agriculture, to produce value-added products, and to provide variation in diet. Food spoilage
could be caused by a wide range of chemical and biochemical reactions. To impede chemical
and microbial deterioration of foods, conventional and primitive techniques of preserving foods
like drying, chilling, freezing, and pasteurization have been fostered. In recent years, the
techniques to combat these spoilages are becoming sophisticated and have gradually altered to
a highly interdisciplinary science. Highly advanced technologies like irradiation, high-pressure
technology, and hurdle technology are used to preserve food items. This review article presents
and discusses the mechanisms, application conditions, and advantages and disadvantages of
different food preservation techniques. This article also presents different food categories and
elucidates different physical, chemical, and microbial factors responsible for food spoilage.
Furthermore, the market economy of preserved and processed foods has been analyzed in this
article

Amit,s.k, Uddin,md.m,Rahman,r, islam,s.m.r and khan,m.s (2017) food & food Secure 2(22): 1-
23

Green Chilli Powder -

A study was conducted at the Laboratory, Department of Food Engineering and

Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur during
April to June, 2018 with the green chilli fruits of the variety Bogra Local for developing a
technique to preserve green chilli as powder and paste, to assess the quality of those powder and
paste during storage, and also to find suitable techniques for maintaining their storage quality
 In both the circumstances, the procedure of Ranganna [17] was used. For that, 5g of the sample
was taken in the moisture dish and weighed with an electric balance. Then the moisture dish with
the sample was placed in an electric oven and dried at the 1050C for 24 hours. After drying, the
moisture dish with the sample was removed from the oven and cooled down in a desiccator.
After cooling, the weight of the moisture dish with the sample was recorded. From that weight,
the moisture content of the sample was calculated using the following formula.

Babu, Md. S.A, Momahad, A.A, Basnia, A.K And Iqbal, T.M.T. (2020) Prepration & Storage &
Paste. Acta Scientific Agriculture, 4(2): 01 – 09

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely
used as a spice and a folk medicine. Ginger is loaded with antioxidants, compounds that
prevent stress and damage to your body's DNA. They may help your body fight off chronic
diseases like high blood pressure, heart disease, and diseases of the lungs, plus promote
healthy aging .Doctors recommend consuming a maximum of 3–4 grams of ginger extract per
day. If you're pregnant, don't consume more than 1 gram of ginger extract per day. Ginger is
not recommended for children under the age of [Link] first written record of ginger comes from
the Analects of Confucius, written in China during the Warring Statesperiod (475–221 BC).
Though it is grown in many areas across the globe, ginger is "among the earliest recorded spices
to be cultivated and exported from southwest India".

Yadav,v,Yadav,p, sahu,s,Yadav,m and Gupta,s.n,(2021),International journal of creative research

thoughts (IJCRT) 9(1):2200-2206

Ginger Powder –

Ginger (Zingiber officinale) powder was prepared using different low temperature drying

techniques and their nutritional, phytochemicals, functional and sensory quality were

investigated. Moisture content was significantly (p<0.05) higher (7.16±0.04%) in shade dried

powder and lowest in oven dried powder. Protein, fat and fiber contents varied with drying
techniques ranging from 6.08±0.05 to 6.68±0.07%, 1.08±0.16 to 1.39±0.25% and 3.86±0.13

to 5.11±0.06% respectively. Highest alkaloid content was found in mechanical dried powder

(4.44±0.04%), while highest flavonoid content was found in oven dried ginger powder

(4.67±0.07%) and maximum saponin content was recorded in shade dried powder

(2.67±0.10%). Highest ascorbic acid content (3.53±0.08 mg/100g) was found in shade dried

powder and lowest was recorded in oven dried ginger powder (3.53±0.08 mg/100g). Sun

drying technique exhibited better nutritional and sensory quality. The sensory score

demonstrated acceptance of all dried ginger powder was in the range of liked very much to

liked moderately by the panelist. Low temperature drying techniques have positive

significance on retaining phytochemicals and sensory quality of processed ginger.

Sarker,A.K, Rashid,M, Roy,D.C, Musarrat,M and Bithi,U.H(2021). Ginger powder from low
temperature drying technique. Bangladesh Journal of Scientific and Industrial Research,
2(31):01-10. Sarker [Link].(2021)

Carrot Preserve –

The study was conducted to develop sweetener-based carrot preserve with sugar and sweetener
(stevia) in various proportions such as (99.5:0.5), (99:1) and (98.5:1.5) were used for T1, T2 and
T3 respectively and evaluated with reference sugar-based carrot preserve alone (100:0) T0. T2
was found to be the most preferred variant with respect to the sensory quality such as colour,
flavour, taste and overall acceptability. Overall, it can be concluded that sweetener up to 1% in
preparation of carrot preserve exhibits good sensory attributes.

Gaikwad,G.P, Sawate,A.R, Kshirsagar,R.B, Veer,S.J and Mane,R.P(2019). Studies on development

and organoleptic evaluation of sweetner based carrot preserve. The Pharma Journal,2(30):01-04.
Gaikwad [Link](2021)
 Mango Pickle –

An investigation was undertaken “studies on preparation on preparation of mango pickle and its

organoleptic evolution” at the Post-Harvest Technology Laboratory, Department of Fruit

Science, PGI, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2021 with the
objectives to study the effect of mango genotypes and recipe on physico-chemical and sensory
properties of mango pickle during storage and to find out the suitable genotype and recipe for
quality mango pickle preparation. Four recipes of mango pickle i.e., Recipe-1, Recipe-2 (Recipe-
1 + niger seed 150 g), Recipe-3 (Recipe-1 + garlic 200 g), and Recipe-4 (Recipe-1 + niger seed
150 g + garlic 200 g) and three genotypes (Galu, Shravanya and Telya) were standardized for
preparation of mango pickle. The pickle samples were analyzed for different parameter viz.,
appearance, aroma, texture, taste, and overall acceptability of mango pickle with advancement of
storage period of 150 days. From the overall assessment of results obtained, mango pickle
prepared by Genotype-3 (Telya) and by using Recipe-4 (Recipe-1 + niger seed 150 g + garlic
200 g) was found superior for preparation of mango pickle because in Recipe-4 all 16 spice
ingredients are present rather than Recipe-1, Recipe-2 and Recipe-3.

Meena,R, Yadav,N,Sagore,B,Meena,S and Chawla,H(2023). Studies on preparation of mango pickle and

its organoleptic evaluation. The Pharma Journal,1(5):01-04. Meena [Link](2023)

Tomato Sauce –
Bael fruit and Tomato have good medicinal and nutritional properties such as antidiabetic, antiulcer,
antiseptic, antibacterial, anti-inflammatory, antioxidant and anticancer also, they are effective in
treating stomach ailments, gastrointestinal problems, skin diseases, non-constipation, radiation injury,
wound healing, burns, dysentery, and diarrhea and in the treatment of skin diseases, etc. Present study
was designed to develop the nutritious and healthy food product. Bael enriched tomato sauce with
various formulations and all were evaluated by sensory analysis. Materials required for it were Bael,
Tomato, Garlic, Ginger, Cardamom, Sugar, salt. Three different samples A, B, and C with different
proportions of ingredients such as tomato pulp 90,80,[Link],Bael pulp 10,20,30ml, respectively for each
sample, while the quantities of Ginger 2 gm ,Garlic 2 gm ,Cardamom 2 gm ,Sugar 17 gm, and salt 2 gm
were kept constant for all three samples for 100 gm sauce. Sensory analysis was performed for each
sample by using hedonic scale. Depending on the sensory evaluation we conclude that ‘C’ sample was
the most acceptable sample for chemical analysis and commercial production. Further by the chemical
analysis results we also conclude that Bael juice can be incorporated in the formulation of tomato sauce
which in turn also helps in increasing its overall nutritive value.

Pingale Sangeeta Avinash , Dighe Nilesh Madhav

Avinash,P.S,Madhav,D.N(2015). Development of Tomato Sauce Fortified with Bael and its

Sensory and Chemical Evaluation. International Journal of Science and Research (IJSR).4(10):01-
[Link] [Link](2015)

MATERIALS AND METHODS

GREEN CHILLI POWDER –

This experiment, research or study was conducted in Food Processing Laboratory, Dept. of
Horticulture, Faculty of Agriculture, Rabindranath Tagore University, Bhopal, under the
guidance of Dr. Balveer Singh (Assistant Professor – Horticulture / Food Processing), as a part
of Experiential Learning Programme(ELP).

Materials Required:-

 Green Chilli
 Tray
 Knife
 Dehydrator
 Grinder / Mixer
 Siever or Sieve Shaker
 Packaging Material
Procedure:-

Flow Chart of green chilli Powder

Raw chilli

Cleaning Sorting Washing and remove Stem of chilli

Blanching

Sun Drying / Tray Dying

Dried Chilli ground to powder by grinding Machine

Storage powder for future study / research / use

 Ginger Powder –

This experiment, research or study was conducted in Food Processing Laboratory, Dept. of
Horticulture, Faculty of Agriculture, Rabindranath Tagore University, Bhopal, under the
guidance of Dr. Balveer Singh (Assistant Professor – Horticulture / Food Processing), as a part
of Experiential Learning Programme(ELP).

Materials Required:-

 Ginger
 Peeler
 Knife
 Tray
 Dehydrator
 Grinder / Mixer
 Siever or Sieve Shaker
 Packaging Material
 Procedure:-

Collected ginger rhizomes were washed with running tap water. For improving the shelf life, gingers were
cut into 2-5 mm slices and dehydrated using the following four different drying techniques.

i. Sun drying (SD) – sliced ginger were dehydrated in hot sunlight.

ii. ii. Oven drying (OD) – sliced ginger were dehydrated at (50 ±5)◦C for 6-8 hours.
iii. iii. Mechanical drying (MD)- sliced ginger were dehydrated in hot air mechanical dryer.
iv. iv. Shade drying (SHD) – sliced ginger was dehydrated in shade maintaining room temperature.
Dehydrated ginger slices were ground using a grinder for making fine powder as shown in
Figure. Prepared ginger powder was stored at 4◦ C in low dense airtight polyethylene

Flow Chart of ginger powder

Roots Leave Separation & Washing

Grading

Peeling and Chopping

Blanching

Dehydration process

Ginger powder

Storage
 Carrot Preserve (Murabba) –

This experiment, research or study was conducted in Food Processing Laboratory, Dept. of
Horticulture, Faculty of Agriculture, Rabindranath Tagore University, Bhopal, under the
guidance of Dr. Balveer Singh (Assistant Professor – Horticulture / Food Processing), as a part
of Experiential Learning Programme(ELP).

Materials Required:-

 Carrot
 Peeler
 Knife
 Tray
 Fork
 Sugar
 Citric Acid
 Salt
 Potassium Metabisulphite
 Packaging Material

Procedure:-

A mature fruit/ vegetable or its pieces impregnated with heavy sugar syrup till it becomes tends
and transport is known as preserve or murabba.

Roots with red cores and not woody are good for drying. Varieties such as "Chantenay Red
Core" and "Imperator" are best for drying.

After removing the stalks and tips, wash the carrot, scrape, then cut into slices of about 56 mm
thick using stainless steel knives. All green parts, if any, have to be removed.

For blanching, the slices are dipped for 3 minutes in boiling water containing 50 g salt per litre of
water, followed by cooling in running water. In some processes, depending on the finished
product specifications / customer standards, sulphiting is also carried out. This step is by dipping
in a solution containing 3 g potassium metabisulphite per litre of water, during 3 min.

The product is then evenly spread on the trays of a dryer. The carrots are dried when the
prepared MW material / dry products ratio is about 12: l (moisture content about 6%).

Cooling, packing, labelling and storage of dried products are performed according to same
recommendations as for the other products.
 Mango Pickle –

This experiment, research or study was conducted in Food Processing Laboratory, Dept. of Horticulture,
Faculty of Agriculture, Rabindranath Tagore University, Bhopal, under the guidance of Dr. Balveer Singh
(Assistant Professor – Horticulture / Food Processing), as a part of Experiential Learning
Programme(ELP).

Materials Required:-

 Raw Matured Mango

 Knife
 Tray
 Salt
 Red Chilli Powder
 Asafoetida
 Fenugreek
 Black Pepper
 Cardamon
 Cumin
 Clove
 Oil
 Turmeric
 Packaging Material (Container)

Procedure:-

 Clean the selected Mangoes.

 Peel and cut into slices.
 Mix salt then add the spices mentioned.
 Fill in containers and cover it in oil.
 Pickle is ready.
 Tomato Sauce –

This experiment, research or study was conducted in Food Processing Laboratory, Dept. of Horticulture,
Faculty of Agriculture, Rabindranath Tagore University, Bhopal, under the guidance of Dr. Balveer Singh
(Assistant Professor – Horticulture / Food Processing), as a part of Experiential Learning
Programme(ELP).

Materials Required:-

 Tomato
 Knife
 Tray
 Bowl
 Sugar
 Chilli
 Cumin
 Cinnamon
 Ginger Paste
 Salt
 Sodium Benzoate
 Onion
 Black Pepper
 Cardamon
 Clove
 Acetic Acid
 Garlic
 Packaging Material (Container)

Procedure:-

 Prepare Tomato juice or Pulp (Strainrd).

 Concentrate in open pan or vaccum pan. During concentration add ingredients accordingly.
 Sauce is prepared.
 Fill in container hot 82°C-88°C temp.
 Then cool it.
 Store it for future use / research / selling in markets.
FLOW CHART FOR TOMATO SAUCE

RESULT
 Green Chilli Powder –

Sl. No. Particular Quantity Used Rate in Rs Cost in Rs

01. Chilli 1Kg 40/Kg 40

02. Labour Charge 1(1/2 hr.) 250/Day 7.5

03. Packaging 1 0.25 0.25

04. Electric Charge 1 Unit 8/Unit 8

Total Cost of Produce = 55.75

Return = 75

Profit = 75 – 55.75

= 19.25

B:C Ratio = 75/55=1.36

B:C Ratio = 1:1.36

(10kg Chilli Powder)

Sl. No. Particular Quantity Used Rate in Rs Cost in Rs

01. Chilli 66Kg 40/Kg 2680

02. Labour Charge 2 250/Day 500

03. Packaging 100 0.25 25

 04. Electric Charge 30 Unit 8/Unit 240

Total Cost of Produce = 3445

Return = 5000

Profit = 5000 – 3445

= 1555

B:C Ratio = 5000/3445=1.45

B:C Ratio = 1:1.45

Ginger Powder –

[Link]. Particles Quantity used Rate Rs. Cost Rs.

1. Ginger 72 kg 78.61/kg 5660

2. Labour 2 250/day 500

3. Electric Charge 30 unit 8/unit 240

Total Cost of produce = 6525

Return = 10080*0.8 = 8064

Profit = 8064-6525= 1539

 Benefit Ratio = 8064/6525 = 1.23

BC Ratio = 1: 1.23

Carrot Preserve –

(For 1 Kg)

[Link]. Particulars Quantity Used Rate Rs. Cost

01 Carrot 1Kg 35 35

02 Sugar 1Kg 40 40

03 Citric Acid 1.5g 1000 1.5

04 Container(1Kg) 1Pcs. 20 20

05 Labour Charge /day 250 31.25

06 Electricity Charge 1 unit 8 8

Cost of production (for 1 kg preserve) :- ₹90

Gross return :- ₹180

Profit :- ₹90

(For 15 Kg)

Cost of production (for 15 Kg preserve) :- ₹1540

Gross return :- ₹2700

 Profit :- ₹1160

Benefit Ratio :- 2700 / 1540 = 1.75

B.C. Ratio :- 1:1.23

Mango Pickle –

( For 1 Kg )

[Link]. Particulars Quantity Used Rate Rs Cost

01 Mango 1Kg 40/kg 40

02 Salt 150g 27/Kg 3

03 Red Chilli Powder 10g 300/Kg 3

04 Asafoetida 2g 3000/Kg 3

05 Fenugreek 25g 200/Kg 5

06 Black Pepper 10g 1500/Kg 15

07 Cardamon 15g 3333/Kg 50

08 Cumin 15g 666/Kg 10

09 Clove 6 buds 0.8/pc 5

10 Oil 350ml 148/l 52

11 Turmeric 15g 333/Kg 5

12 Container 1 pc 10/pc 10
 13 Labour Charge 250/day 15

Total cost of production ( for 1Kg ) :- ₹221 / Kg

Gross return :- ₹280 / Kg

Profit :- ₹59 / Kg

( For 15 Kg )

Total cost of production ( for 15 Kg ) :- ₹2400

Gross return :- ₹2800

Profit :- ₹400

Tomato Sauce –

( For 15 Kg )

[Link]. Particulars Quantity Used Cost ( in ₹ )

01 Tomato 25Kg 375

02 Sugar 750g 30

03 Chilli 25g 10

04 Cumin 25g 20

05 Cinnamon 5g 15

06 Ginger Paste 100g 10

 07 Salt 150g 4

08 Sodium Benzoate 5g 5

09 Onion 250g 5

10 Black Pepper 25g 40

11 Cardamon 15g 60

12 Clove 5g 10

13 Acetic Acid 25ml 10

14 Garlic 100g 10

15 Container 20 Pcs 200

16 Electricity Charge 14 unit 112

17 Labour Charge -- 62

CONCLUSION

Green Chilli Powder –

 Green Chilli Powder was made successfully.

 Packed in appropriate condition.
 Forwarded in market for selling under supervision of our professors.
 Customer response was good and looking forward to produce more.

Ginger Powder –
  Ginger Powder was made successfully.
 Packed in appropriate condition.
 Forwarded in market for selling under supervision of our professors.
 Customer response was good and looking forward to produce more.
Carrot Preserve –
 Carrot Preserve was made successfully having good taste.
 Packed in container in appropriate condition.
 Forwarded in market for selling under supervision of our professors.
 Customer response was good and looking forward to produce more.

Mango Pickle –

 Mango Pickle was made successfully having good sour taste.

 Packed in container in appropriate condition.
 Forwarded in market for selling under supervision of our professors.
 Customer response was good and looking forward to produce more.
Tomato Sauce –
 Tomato sauce was made successfully having good sweet salty taste.
 Packed in container in appropriate condition.
 Forwarded in market for selling under supervision of our professors.
 Customer response was good and looking forward to produce more.

Future Scope

Food Processing –

To get a better insight into the food processing industry and how its works you need to know
what is food processing? Food processing industries (FPI) in India contribute a significant
percentage to the GDP of India thus it becomes important to understand the scope and
significance of food processing industries.

Green Chilli Powder –

Green chillies have no calories content and also boosts metabolism, which further aids weight
loss process. It is good to introduce green chilli powder in cooking.

It has many health benefits and even our selling was good and customer preferred

green chilli powder and also demanded more and we are looking forward for more production in
future.

Ginger Powder –

According to the Regional Research Reports, the global ginger powder market size is estimated
to grow from a million USD in 2022 to reach multi-million USD by 2033 at a CAGR of 4.8%
from 2023 to 2033. It does not affect taste to use ginger powder over ginger. Dried ginger
powder have great shelf life over raw ginger. So it has good future scope in market.

Carrot Preserve –

Raw carrot does not have much shelf life and after value addition it changes taste and even
increase shelf life. Carrot Preserve can be eaten as snacks, desserts. Carrot is a good source of
dietary carotenoids and support cholesterol balance and heart health. So it has a good market
covering and having a never ending future scope.

Mango Pickle –

On the basis of present findings it is concluded that the mango pickle prepared with different
recipes combination of G3 (Telya) × Recipe-4 (Recipe-1 + niger seed 150g + garlic 200g) i.e.,
treatment T12 was found best after 150 days of storage in organoleptic scores for appearance,
aroma, taste,texture and overall acceptability.

Tomato Sauce –

The Tomato Sauce Market report provides a basic overview of the market including definitions,
classifications, applications and industry chain structure. The Tomato Sauce Market analysis is
provided for the international market including development history, competitive landscape
analysis, and major regions’ development [Link] sauce is referred to as a wide variety of
sauces that are primarily made from tomatoes and are usually served as a part of a dish, rather
than a condiment. Tomatoes have a rich flavor with a high-water content and a soft flesh that
break down easily. Tomatoes have the right composition to thicken into a sauce when it is being
cooked. Such features make them an ideal choice for the preparation of sauces. Tomato sauce
has a never ending market.

Reference

Food Processing -

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Amit,S.K, Uddin,Md.M,Rahman,R, Islam,S.M.R and Khan,M.S (2017) food & food Secure
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