Post Harvest Technologies to Increase Farmers · PDF file · 2017-01-09Post Harvest Technologies to Increase Farmers Income Dr. R.T. Patil Former Director, ... that will further...

Post Harvest Technologies to

Increase Farmers Income

Dr. R.T. Patil

Former Director, CIPHET, Ludhiana

Chairman, Benevole Welfare Society for Post

Harvest Technology, Bhopal

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.

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

Production & Post Harvest Scenario

• Agriculture contributes about 14.5% of GDP,employees 52% workforce and sustainsapprox over 60% of the population

• India ranks second in world in production offruits and vegetables

• Post harvest losses are 3-18% amounting toRs. 90000 crores

• Low level of processing of fruits andvegetables at only 3.5% .

• Food processing is employment intensive,creates 1.8 jobs directly and 6.4 indirectly forevery Rs. 10 lakh investment

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

Entrepreneurship in Food Processing

Entrepreneurship in Food

Processing

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 of peel color and total soluble solids (TSS) are indicative parameters to measure maturity of mango.

• A maturity index was defined based onTSS and colour values.

• The model was developed to predictmaturity using colourimeter

• Colour and maturity index chart werealso developed to determine maturity

• This technique can be employed tosort the mangoes at export port, bigmandies and in processing plant.

Capacity

About 100 mangoes per hour

Fruit Saving Gadgets

After plucking

from tree, fruit is

thrown in the

trough of fruit

saver and

collected in a

box/container.

The fruits are graded on size basis at

appropriate places. Smallest grade fruit is

collected first and largest grade is collected in

last

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)

CIPHET Tomato Grader• The tomatoes roll down the pipes

due to gravity and fall immediatelywherever they find the space of theirdiameter.

• Grades 3: 25-40 mm, 40-55 mm, 55-70 mm and > 70 mm

• The collector is inclined at 10° sothat the tomatoes slide directly incrates.

• The important feature of grader is itsability to adjust the gap between thepipes and inclination of grading tableand hopper.

• It can also be used for other roundfruits and vegetables.

Capacity: of 325 kg/hr

Overall grading efficiency: 66%.

Cost: Rs.25000.00

Washing of Fruits and Vegetables to

Extend Shelf life

Evaporatively Cooled Room for 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 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.

•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.

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 18-24 hours.

•Mango fruits can be ripened in

5 days

Chips and Powder from Banana

Banana Jam

Process Technology for Guava Bar

• Guava is perishable in natureand cannot be stored formore than two days duringpeak season.

• Guava can be processed intoa number of products likefruits bar and beverage

• Fruits, which are rich innutrients can be blended toimprove its acceptability andflavor

• Guava bar acceptable evenafter 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%

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 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

Garlic Processing MachinesGarlic Flaking MachineGarlic PeelerGarlic Bulb Breaker

Capacity-800 kg/h

Cost-USD 4000

Capacity-400 kg/h

Cost- USD 4000

Capacity-40-50 kg/h

Cost-USD 1500

Method to Prepare Dried Garlic Slices

• The cloves areseparated, peeled andsliced across the length.

• Slices of 3mm thicknessare dipped in 0.5%sodium metabisulphitesolution for 15 min atambient temperatureand dried to 6% moisturecontent (db) in afluidized bed dryerat 600C air temperature.

• Slices thus obtainedshould be immediatelypacked in airtightcontainers.

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 washed,

peeled and mechanically dewateredprior to drying with centrifugal juicer.

• Partial mechanical dewateringresulted in as high as 60.98 % lessconsumption in energy thanconventional method besides gettinghigh value products i.e. onion juiceand onion powder.

• The optimum combinations are 60%dewatering and 60-70 Ctemperatures.

• Onion juice was concentrated to75% solids for increasing its shelflife.

• Storage studies of onion powdershowed that there has been nosignificant loss in quality even after 2months storage at roomtemperature.

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 22 - 25°C.

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 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 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.

Capacity: 20 lit/batch, Cost: INR 5 Lakh

Soy/ Groundnut Milk Extraction Unit

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

Examples of Successful

Entrepreneurs

Evaporative Cooled Room

Surinder SinghVill Jalalabad, Moga PunjabProfession: Vegetable Farmer

Cold Room used for on-farm short term storage of fruits and vegetables

Cost of structure: Rs 12000 USD

Dried Green Chilli, Ginger and Garlic Powder

Sh Saket Ranjan M/s Skysnacks, Punea, BiharTrained by CIPHETProducts: 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 yearsProducts: Aamla juice, amla powder, aloe vera juice, candies, squashes, pickles, sweetsExports to many countriesEmployment: Direct 30;Indirect 40Established: 2004Training and Technologies by CIPHETTurnover: > 250000 USD Web: www.ksbiofoods.com

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 10000

Sales outlets stalls in University

and colleges

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.

Email ID- [email protected]

Mobile. No. +91-8964030701