Chapter 6 Food Processing and Storage Interventions
Students shall involve themselves to study and collect the information i.e. methods of
food processing and preservation, Importance of processing of fruits and vegetables, spices,
condiments and flowers, Packaging of horticultural commodities, Common methods of
storage, Post harvest management and equipment for spices and flowers, Quality control in
Fruit and vegetable processing industry, Storage structure and methods of grain storage,
Traditional and modern storage structures, Indigenous Technological Knowledge used for
food storage.
Table.6.1: Food processing methods that are used by farmer to preserve foods at Kallipur, Varanasi,
(U.P.).
S. No. Method Material used
(Cereals/Pulses/Vegetable/Fruits)
1. Refrigeration and freezing N/A
2. Canning Arhar, Pulses, Pickles
3. Irradiation N/A
4. Dehydration Paddy, Wheat, Mustard, Arhar
5. Freeze-drying N/A
6. Pickling Mango, Amla, Tamarind
7. Pasteurizing N/A
8. Fermentation Wheat
Depicted that table.6.1 this table provides a quick reference for farmers or anyone interested in food
preservation, detailing which methods are best suited for different types of produce. For example,
refrigeration and freezing are used for vegetables like cauliflower and cabbage, while canning is used
for a mix of grains, vegetables, and fruits like maize, peas, and pineapple. Dehydration is applied to
grains, pulses, and fruits like paddy, lentils, and grapes. Freeze-drying is used for a combination of
grains, beans, vegetables, and fruits such as barley, black beans, tomatoes, and blueberries. Pickling is
suitable for maize, chickpea, chilies, and mango, while pasteurizing is used for oat, soybeans, peppers,
and lemons. Lastly, fermentation is applied to wheat, black gram, cabbage, and berries.
Table.6.2: Procedures for fruit and vegetable preservation at Kallipur, Varanasi, (U.P.).
Procedures Practical applications
(Fruits/Vegetables etc.)
Fresh storage Apple, Banana, Tomato,
Leafy Vegetarian
Cold storage Onion, Carrot, Potato
Freezing Pea, Leafy vegetables
Drying/dehydration Tomato
Concentration Orange Juice
Chemical preservation Pickle, Juice
Preservation with sugar Amla Murabba, Amla candy, Sweet
Pasteurization Milk & Fruit Juice
Sterilization For making pickle, Murabba, Candy
Depicted that table.6.2 the table outlines various procedures for preserving fruits and vegetables along
with their practical applications. It details methods like fresh storage, cold storage, freezing,
drying/dehydration, concentration, chemical preservation, preservation with sugar, pasteurization, and
sterilization.
Packaging material Used for horticultural crops:
Students have to collect the information regarding the packaging material used for
vegetables, fruits and other material at village level.
Natural material i.e. wood, bamboo, straw and synthetic bags, sacks, card boards, plastic
container, crates, etc.
Table.6.3: Packaging material used at Kallipur, Varanasi, (U.P.).
S. No. Name of article Packaging material used
1. Tomato Plastic crates, Bamboo basket
2. Brinjal Plastic crates, Plastic sacks
3. Potato Jute bags, Plastic sacks
4. Onion Jute bags, Plastic sacks
Depicted that table.6.3 this table provides a concise overview of the packaging methods employed for
these specific agricultural products.
Storage Interventions
1. Grain contamination is influenced by
a. Type of storage structure: Metalic bins, Godown/ hermetic storage bag
b. Temperature: High
c. pH: Low pH are less prone to microbial activity
d. Moisture: High moisture content
2. Storage losses in grains (%)
a. Type of structure used: Silos, Traditional bins.
b. Length and purpose of storage: Short. & for minimal loss
c. Grain treatment: Fumigation, drying to optimal moisture content
d. Pre storage practices: Cleaning, sorting & drying.
Table.6.4: The insects that are seen during storage at Kallip[ur, Varanasi, (U.P.).
S. No. Name of Crop Insect pests observed during storage
1. Paddy Rice weevil, Rice moth
2. Wheat Wheat weevil, Grain beetle
3. Maize Maize weevil, Grain moth
4. Groundnut N/A
5. Pulses Pulse beetle, Bruchid beetle
6. Coriander Grain moth
7. Other Crop N/A
Depicted that table.6.4 this information is useful for farmers and storage managers to
implement appropriate pest control measures and maintain the quality of stored grains. It highlights the
specific vulnerabilities of different crops to insect infestations during storage, enabling targeted
strategies to minimize losses.
[Link] of the structure used for grain storage:
Outdoor structures
(1) Name: Traditional grain silo and bin
(2) Quantity stored: 500 kg
(3) Materials used for construction of the storage structure: Metal sheet, bricks
(4) Any innovative practice that the farmer has evolved/ demesnes: Atright vsealing to
reduce pest infestation.
(5) Problem observed by farm in storage shape of the structure: Condensation leading to
moisture buildup.
(6) Traditional or modern method: Traditional
(7) Fumigation practices: Fumigation with phosphine tablets
(8) Time schedule: Annual maintenance before harvest season
(9) Inter opening: Proper ventilation system to regulate airflow.
Table.6.5: Control Measures adopted by Farmers for Storage pest & Rodent at Kallipur, Varanasi, (U.P.).
S. No. Name of Insect Control Use of neem base sprays Measures
1. Beetles Use of Neem base sprays
2. Weevils Fumigation with phosphine tablets
3. Moth Use of Pheromone traps
4. Other Regular cleaning and drying of grain.
Depicted that table.6.5 the table outlines control measures adopted by farmers for storage pests and
rodents.
1. Type of control measure used for Rodents by farmers
(Kindly the method used by the farmers of the locality)
(a) Fumigant aluminum phosphide ✓
(b) Rodent rat cases ✓
(c) Poison baits □
(d) Rat Borrow fumigation ✓
2. Storage Structure used by the farmers of the locality
(a) Kothi/ Banda
(b) PAU Bin (capacity 1-5 to15 quintal) ✓
(c) Pusa Bin (made from mud and bricks polythene) □
(d) Cylindrical rubberized cloth structure □
(e) CAP storage (cover and plinth) □
(f) Silo ✓
(g) Large scale storage □
(h) Other (Specify) □
3. Student have to write Atleast two indigenous practices used for safe grain storage
adopted at village
2080) Kulchars
ii)Kothas (air tight)
Fig.6.1 Drying of Incense Sticks at KVK Varanasi, (U.P.).
Fig.6.2 Makung of daliya at KVK Varanasi, (U.P.).
6.3 Fig :- Vegetable Processing And Value Addition Kallipur, Varanasi (U..P)
Fig.6.4 Food processing of daliya & atta at KVK Varanasi, (U.P.).
Signature of Student Signature of Teacher