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Processing and Value Addition of Horticultural Crops
Processing and Value Addition of Horticultural Crops
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$125.71 USD
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Author : P C Sharma
Pages : 534
Year of Publication : 2025
Language : English
Binding : Hardback
This book is a comprehensive guide designed to equip students, researchers, and agri-entrepreneurs with essential knowledge and skills in post-harvest management and value addition. It explores the importance and scope of preserving fruits and vegetables in the context of reducing post-harvest losses, enhancing food security, and supporting agro-based industries. The content is organized to cover the full spectrum of preservation technologies — from traditional to modern — including heat processing, chemical preservation, freezing, drying, and the use of salt, vinegar, and sugar. Special focus is given to practical methods like canning, juice and beverage production, and the processing of tomato, mushroom, and plantation crops. It also addresses current trends in food quality, spoilage control, and regulatory frameworks, including food laws and India’s Agricultural Export Policy (AEP). With clear explanations of unit operations, quality control measures, and entrepreneurship guidelines for setting up food processing units, this book bridges the gap between academic knowledge and field-level applications. It serves as a valuable resource for students of agriculture, food science, horticulture, and professionals involved in food processing and agribusiness.
Pages : 534
Year of Publication : 2025
Language : English
Binding : Hardback
This book is a comprehensive guide designed to equip students, researchers, and agri-entrepreneurs with essential knowledge and skills in post-harvest management and value addition. It explores the importance and scope of preserving fruits and vegetables in the context of reducing post-harvest losses, enhancing food security, and supporting agro-based industries. The content is organized to cover the full spectrum of preservation technologies — from traditional to modern — including heat processing, chemical preservation, freezing, drying, and the use of salt, vinegar, and sugar. Special focus is given to practical methods like canning, juice and beverage production, and the processing of tomato, mushroom, and plantation crops. It also addresses current trends in food quality, spoilage control, and regulatory frameworks, including food laws and India’s Agricultural Export Policy (AEP). With clear explanations of unit operations, quality control measures, and entrepreneurship guidelines for setting up food processing units, this book bridges the gap between academic knowledge and field-level applications. It serves as a valuable resource for students of agriculture, food science, horticulture, and professionals involved in food processing and agribusiness.
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