Report on Sabji mandi,

Hisar
Harshitha, T
2013FST44M

Submitted to:

Dr. Saleem Siddiqui

Prof. and Head
Center of Food Science and Technology
CCS Haryana Agriculture University, Hisar

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On 28th November 2014, vegetable market Hisar was visited. The vegetables are received in tempo,

vans, rickshaws, carts, etc. according to the quantity of produce. These are packed in carton with

cushioning materials (news paper, straw, husk, etc,), gunny bag, plastic sack, crate, polythene bags.
The packed vegetables in vehicle are unloaded manually into the shops. The vegetables will be
weighed for payment to supplier and arranged on shelves for sale. They will be kept as it was in

cartons (watermelons, pineapples, apple, etc.), crates (oranges, guava), punnets (grapes, berries), and

on sacks or on ground (vegetables).The wholesalers sell the perishables such as green leafy vegetables
on the same day of reception where as semi-perishables like potato, onion are stored and sold within
few days. The retailers buy the vegetables and sell it on pulling carts/shops. Marketing place is

unhygienic, filled with garbage, unwanted things like rotten vegetables, papers, damaged tray, sacks
and cattle feeding on vegetables. Vegetable and fruits are also sold in HOPCOM. In HOPCOM better

hygienic condition than market is maintained. These are also sold in shopping malls at their best
possible quality.

The vegetables will be received early in the morning around 6:00 am by suppliers/farmers.

Packed produce are transported from farm in trucks, tempo vans, rickshaws to market. Green leafy
vegetables are packed in polythene bags (~10-15 Kg), or wrapped in moistened cotton/jute cloths
(~15-29 Kg) by farmers as shown in the figure. These are unloaded from vehicle manually and kept

on the shelves of shop for sale. In general, wrapping is untied and kept for sale on the ground itself. If
packed in polythene bags, they will be kept has it is. Retailers will be keeping it on cart with other

vegetables otherwise they are kept in baskets in retail shops. The ground is swept and sprinkled with

water before keeping vegetables. Vegetables are kept uncovered for sale. Shopkeepers will be
sprinkling water on vegetables to decrease the shrinking of leaves/to maintain texture of leaves/to

retain its freshness. Green leafy vegetables are sold on the same day they received from farmers, at
most on the next day.

Reception of green leafy vegetables to market

Green leafy vegetables in polythene bags carried on cart

Green leafy vegetables carried in tempo with other vegetables

Packing of green leafy vegetables (GLV)

Wrapping in cotton cloth (excess)

Wrapping in jute cloth (Exact)

Not wrapped completely

Packed more than pack can contain

Unloading from pack for selling in wholesale market

GLV in polythene bags

Greens wrapped in jute (wet cloth)

Displaying for selling on sacks

Selling GLV in wholesale market

Display of GLV for sale

Arranging GLV

GLV on shelf of shop

Marketing of GLV

Vegetables kept for sale

Condition of ground on which vegetables are kept

GLV on soil itself

GLV kept without wrapping, its losing moisture

GLV for retail marketing

GLV on pulling cart (mobile market)

Constraints of vegetable market, Hisar

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There is no proper platform for keeping produce

Poor hygienic condition of market
Cattles feed on produce
Ignorance of public throwing garbage beside produce, splitting
Produce is kept uncovered which increases moisture loss and metabolic rate
Keeping all fruits and vegetables together
Stack height of sacks is more
Produce is packed excessively, crates were broken
Improper storage facility
Most of the produce sold ungraded
Suggested improvements
1. Construction of store house to keep produce for sale
2. Prevent access of cattle inside market place and pests in the store
3. Create awareness about post harvest management and its influence on quality of produce to
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shopkeepers
Awareness about importance of produce loss
Grading and culling produce before selling to get better price
Packing produce according to the size container
Stack height should not lead damage of produce in bottom container/sack
Proper storage conditions of vegetables
Garbage should be disposed properly inside dustbin
Leftover produce/rotten produce should be thrown out the place
Produce should be kept either on store shelves or in hygienic place
Produce should be in shade to minimize the moisture loss due to air convection
Only quantity of produce that can be sold out should be taken out from pack
There should be road for to and fro movement of both vehicles and personnel