Traditionally Used Techniques for Low Cost Processing of Fruits and Vegetables

Fruits and vegetables are the most important supplement to the human diet as they provide the essential minerals, vitamins, and fibers required for a balanced diet and regular consumption provides nutrition and health benefits to the people who eat more fruits and vegetables as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases. India is the second-largest producer of fruits and vegetables in the world next to China. Presently less than 2% of fruits and vegetables are processed into different value-added products, even as our county ranks second in the world in terms of production. This is comparatively low when compared to other countries like Brazil (30%), Israel (50%), USA (70%) and Malaysia (82%). There is increasing demand for processed fruits and vegetables in the domestic market as well as global markets. The government is also promoting the farmers/rural youth to establish their processing unit by providing financial support to promote and establish the small scale units eg. Startup India, Skill India, Aatamnirbhar Bharat, PMFME, etc. In India, processing is an ancient traditional method used for processing of fruits and vegetables in the form of pickles, chutneys, sauces, jams, jellies, beverages and juices, dry powders, vinegar, etc. It is in practice at various levels i.e., domestic level (43%), cottage scale (18%), small scale (17%), large scale (9%), and relabeling scale (14%). The growth of food processing will bring immense benefits to the economy, creating employment and raising the standard of living of people across the country, especially in rural areas.