BIRSA AGRICULTURAL UNIVERSITY

ONLINE CLASS

Protected Cultivation and Secondary

Agriculture
LECTURE 3: Secondary Agriculture

BY
DR. PRAMOD RAI
DEPARTMENT OF AGRICULTURAL
ENGINEERING

SEMESTER VI (2017-18)
 Secondary Agriculture
Value addition to primary agriculture production
systems
Input centric: Nursery for horticultural crops,
Vermicompost, Bio-fertilisers production, Bio-
pesticides etc.
Harvest/Post harvest centric:
Fresh Produce management
Process Food management
Alternative enterprises: Mushroom Production, Bee
keeping, lac cultivation etc.

Enterprises that use crop residues and wastes of primary

agriculture: Banana fibre extraction & products, Fibre
Boards, urea enriched fodder block etc., from rice straw.
 Protected Cultivation and Secondary Agriculture (Theory classes)

S.N. Contents (Secondary Agriculture)

1. Important Engineering properties such as physical,
thermal of cereals, pulses and oilseed, Aero &
hydrodynamic properties of cereals, pulses and
oilseed, Their application in PHT equipment
design and operation.
2. Drying and dehydration; moisture measurement,
EMC, Drying theory, various drying method,
commercial grain dryer (deep bed dryer), Flat bed
dryer, tray dryer, fluidized bed dryer, recirculatory
dryer and solar dryer
3. Material handling equipment; conveyer and
elevators, their principle, working and selection.
Post-harvest Management and Value Addition of Fruits and Vegetables [B.Sc. (Hons)
Agriculture, VI semester, regular:1+1]
Importance of post-harvest processing of fruits and vegetables,
extent and possible causes of post harvest losses: Introduction
Pre-harvest factors affecting postharvest quality, maturity, ripening
and changes occurring during ripening; Respiration and factors
affecting respiration rate;Harvesting and field handling; Storage
(ZECC, cold storage, CA, MA, and hypobaric): Fresh produce
supply chain management
Value addition concept, Principles and methods of preservation;
Intermediate moisture food- Jam, jelly, marmalade, preserve, candy
– Concepts and Standards; Fermented and non-fermented
beverages, Tomato products- Concepts and Standards; Drying/
Dehydration of fruits and vegetables – Concept and methods,
osmotic drying. Canning -– Concepts and Standards: Principles of
value addition/preservation/food processing technologies and
processed food development
Packaging of products: Packaging of processed food product
 Principles of Food Science and Nutrition
[B.Sc. (Hons) Agriculture, VI semester, regular:2+0]
Concepts of Food Science (definitions, measurements, density, phase
change, pH, osmosis, surface tension, colloidal systems etc.): Food
Science
Food composition and chemistry (water, carbohydrates, proteins,
fats, vitamins, minerals, flavours, colours, miscellaneous bioactives,
important reactions): Food chemistry
Food microbiology (bacteria, yeast, moulds, spoilage of fresh &
processed foods), Production of fermented foods: Food
microbiology
Principles and methods of food processing and preservation (use of
heat, low temperature, chemicals, radiation, drying etc.): Principles
of value addition/preservation/food processing technologies
Food and nutrition, Malnutrition (over and under nutrition),
nutritional disorders; Energy metabolism (carbohydrate, fat,
proteins),Balanced/modified diets, Menu planning: Food nutrition
 Degree programme in
Value addition/preservation/food processing technologies
UG Programme (Three years/four years): Food science,
food technology, food engineering, food packaging, dairy
engineering & technology etc.

PG programme (Two years):Post harvest management,

food science, food technology, food engineering, food
packaging, dairy engineering & technology etc.

Ph. D. Programme: Course work and research in above

areas
Value addition/preservation/food processing technologies

Fresh & Cut Produce supply chain management

Processed Food management

 Specialization required
Science & technology background (Food
chemistry & microbiology, food technologies,
nutrition, agriculture etc.): Selection of raw
materials, fresh/cut produce management,
product development technologies, packaging,
food safety & product stability
Engineering background (Agricultural
engineering, dairy engineering, mechanical
engineering, chemical engineering Electrical &
electronics Engineering etc.): Design of
equipment & machinery for fresh/cut and
processed food
 Food Deterioration
Foods undergo deterioration of varying degrees in terms of their
sensory characteristics, nutritional value, safety, and aesthetic appeal.
Most foods, from the time they are harvested, slaughtered, or
manufactured, undergo progressive deterioration, depending upon the
food.
Deterioration: A series of continuous degradative changes occurring in
a food item which may affect the product's wholesomeness (it is a
term that refers to freedom from pathogenic or otherwise harmful
microorganisms), result in a reduction of its quality (it is a term that
refers to the degree of excellence or grade of a Product), and/or alter
its serviceability (it is a term that refers to the usefulness of a food
item).
Spoilage: It is often used as a synonym for deterioration. However, it
needs to make distinction between these two terms. It is arbitrary end
point of the deterioration process which denotes that a food item is
unwholesome and, therefore, is no longer suitable for human
consumption.
 Value addition/preservation/food processing

Is needed to
Ensure safety (kill & control microorganisms)
Increase shelf life (destruction of enzymes,
toxins etc.)
Increase digestibility
Add value (texture, flavor, color)
Make new products
Meet the needs of specific section of population
(allergic to food proteins)
 Consumer Demand

Food quality
Food safety standard
Health benefit
Raw material used (genetic or not)
Environment issues (i.e. packaging
material used, plant discharge etc.)
 Challenges in food processing
Raw materials (quality, quantity and
consistency)
Technology for food product
Machinery for food product
Food safety issues (local vs export)
Market reach
Branding
Consumer (Rural, urban, international)
Government policy
HRM
Knowledge and innovation
 Classification of food products
Fresh/cut fruits and vegetables
Liquid product
Dehydrated product
Powder product
Semi-solid
RTE
RTC
Freeze product
Retorted product
Healthy food
Food for particular segments
 Raw materials for processing
Fruit and vegetables
Cereals, pulses, oilseeds & minor crops
Milk
NTFP
Medicinal and aromatic
Spices and condiments
Poultry, meat, fish etc.
Others
 Way to secure raw materials

Contract farming
Farmer Producer Organization (FPO)
Developing cluster approach
Co-operative farming
Many more
Fundamental issues in securing raw materials for processing

Genetic materials
Agronomical management
Environment management
What is purpose of raw materials
(fresh vs process)
Local market vs export
 Successful cluster/company

Pratapgarh, Aonla
Mahabaleshwar, Stawberry
PepsiCo
MacDonald
Global green: Gherkins
ITC: E-choupal
Amul
Many more
 Common trend in food industry

Contract farming for raw material (to maintain

the raw material quality as per requirement).
Best technology in unit operation
Third party manufacturing (as partner or as
franchisee).
Quality and safety issues are taken care by
main company (i.e. Dabur, pepsico etc.).
Marketing and branding are done by main
company.
 Development of novel food product for national and
international market

Quality and safety requirement varies with end

consumer (local level, state level, national level
and specific country).
Can not market the same product for each
consumer.
Major challenges are related to food safety issues.
Consumer demands are different for same
product (for some it is feeding, for some what are
health benefit etc.)
Important issues in novel food product development

Maintaining raw material quality

Non thermal technique for water removal or
sterilization.
Natural additive (e.g. color, preservative etc.).
Food safety issues.
Health benefit.
 Missing link
Preharvest vs Post Harvest: Farm to fork/farm
to shelf/farm to plate/farm to health
approach is not followed.
Preharvest affects:
Quality & Higher shelf life
Fresh vs processing
Local vs export
Higher phytochemicals
Early/off-season production
Fresh & Cut produce management
 Fresh produce management
Precooling: To remove field heat after harvest
to slow down the rate of deterioration of highly
perishable products.
Sanitization: It is process by which the number
of microorganisms present on the surface is
effectively reduced without affecting produce
quality or safety for the consumer
Grading/sorting/tracibility
Storage/ripening
Transportation
Retail packaging
 Pack House With Cold Storage

FARM PRECOOLING WASHING & DRYING

SORTING AND GRADING

COLD STORAGE PACKING

 Cold Chain

Farm Pack house

Cold storage

Retail outlets Refrigerated van

 Sanitization of produce
The selection of sanitizing agent and optimization
of its application conditions
Commonly used sanitizer are sodium
hypochlorite (but concerns due formation of
carcinogenic chlorinated compounds e.g.
chloramines and trihalomethanes)
Chlorine dioxide, hydrogen peroxide, ozone
(Kenstar), electrolyzed water, natural sanitizing
agent, whey permeates etc.
 Storage Management
Temperature management (cold storage)

Temperature & RH management (Advanced

cold storage)

Temperature, RH & gas composition

management [Controlled Atmospheric Storage
(CAS)]
 Ripening
Mango is a climatic fruit often harvested in mature but unripe
condition and subsequently ripened naturally.
Natural ripening is a slow process, leads to uneven ripening,
non uniform color, higher mass loss, desiccation, etc.
Artificial ripening is done to overcome these problems and
achieve faster and uniform ripening characteristics .
The ripening process is artificially accelerated by using
different chemicals such as ethylene gas, ethephon, ethylene
glycol, ethereal and calcium carbide.
The calcium carbide (CaC2) is the most commonly used though
banned under Food Safety and Standards (Prohibition and
Restrictions on Sales) Regulations, 2011.
The calcium carbide contains traces of arsenic and phosphorus
hydride and causes several acute and chronic health effects.
 Table 1: Ideal condition for ripening of mango

S.N. Operating condition Mango

1. Fruit temperature 20-220C
2. Relative humidity 90-95%
3. Ethylene exposure 100-150 ppm
4. Duration of exposure to 12-24 hrs
ethylene
5. Carbon dioxide Less than 1%
Ripening Chamber

Ripening solution
 Mango after 24 hour treatment in
Fresh Mango ripening chamber

Mango after 24 hour without treatment in

ripening chamber
Treated Mango after
two days

Without treated Mango

after two days
 Conclusion
A ripening chamber of 120 cm x 80 cm x 90 cm to store eight
plastic crates (size 53 cm x 35.5 cm x 28 cm) with total
capacity of around 160 kg mango was constructed.
The fixed cost of fabricating air tight ripening chamber for
ripening study was Rs. 950.
The ripening mixture used for release of ethylene gas were 1.2
litre water, 2.38 ml KRIPON and 0.5 gm sodium hydroxide &
operating cost of ripening of mango was 1.96 paise/kg.
The technology can be used by farmers and small traders at
farm level.
The developed chamber has potential for ripening of mango,
banana, papaya, etc. at farm level at low operating cost with
consistent quality.
Youtube video: फलों को पकायें सिर्फ 2 पैसे प्रति किलो | Low Cost Ripening
Chamber|(https://youtu.be/9cc9vqlk-p0 )
 Packaging
Individual shrink Packaging (ISP)
Modified atmosphere packaging (MAP): It is
used to extend shelf life of fresh/cut produce.
Gas composition depends on respiratory
characteristics of the produce
Types of MAP: Passive & Active
 Individual Shrink Packaging (ISP)

It function primarily by maintenance of a

water saturated atmosphere that extends shelf
life by reduction of shrinkage and weight
loss.

The modification of respiratory gases within

ISP produce is generally not sufficient to
cause significant atmosphere modification.
 Advantages
It extends the shelf life by preventing the
moisture loss, maintaining firmness and
reducing respiration.
It prevents secondary infection, which is
important for long term storage.
It can be stored at even at room temperature.
It enhances the effectiveness of fungicide by
slowing down its dissipation rate.
It delays changes related to senescence of fruit.
The cost of packaging is between Rs. 0.20 to
0.50/ kg depending upon produce.
 Modified atmosphere packaging (MAP)
The basic concept is the replacement of the air
surrounding the food in the package with a mixture of
gases different in proportion from that of air.
It can be done by vacuum, gas flushing or controlled
permeability of the pack thus controlling the
biochemical, enzymatic and microbial actions so as to
avoid or decrease the main degradations that might
occur.
It allows the preservation of the fresh state of the food
product without the temperature or chemical treatments
used by competitive preservation techniques, such as
canning, freezing, dehydration and other processes.
 Active packaging
It allows packages to interact with food
and the environment and play a
dynamic role in food preservation.

They come in various forms: sachets in

headspace, labels, or direct incorporation
into package material and/or closures.
 Types of active packaging system

Ethylene absorbers and adsorbers

Moisture control agents
Oxygen scavengers
Carbon dioxide absorbers and emitters
Moisture control agents
Antimicrobials
Temperature control: self-heating and cooling
Many more
 Ethylene absorbers and adsorbers
Ethylene is a natural plant hormone produced by ripening
produce. It accelerates produce respiration, resulting in
maturity and senescence.
Removing ethylene from a package environment helps
extend the shelf life of fresh produce.
The most common agent of ethylene removal is potassium
permanganate, which oxidizes ethylene to acetate and
ethanol.
Ethylene may also be removed by physical adsorption on
active surfaces such as activated carbon or zeolite.
Potassium permanganate is mostly supplied in sachets while
other adsorbent or absorbent chemicals may be distributed as
sachets or incorporated in the packaging materials.
 Cut produce management
Raw material of good quality (correct
cultivar/variety, correct cultivation,
harvesting and storage conditions)
Strict hygiene and good manufacturing
practices, HACCP
Gentle cutting/slicing/shredding
Sanitizing
Anti browning/firming agent
Right packaging
 Antibrowning and firming treatment
The peeling and or cutting induce undesirable
changes in color and appearance during storage
and marketing of fresh cut produce.
Traditionally, sulphites have been used
(undersible effect, partially restricted by FDA).
Citric acid (CA) combined with ascorbic acid
(AA), alone, or in combination with potassium
sorbate.
In commercial practice, standard cocktails
containing both antimicrobial and browning
agents – known as the dip solution - have been
developed.
 Processed food

Fruit & vegetable product: 100% juice,

juice based drink, mixed juice & juice
concentrate

NTFP
 Current market and future trend
Juice based product has dominant market
share.

100% juice is growing at CAGR of 25%.

Consumer prefers fresh juice given by

road side vendor.

Mixed juice will grow faster once the

people will know its benefits.
 Thermal processing fresh juice
Loss of original flavor, taste, appearance, color

Nutritional quality

The technology used are UHT and aseptic

packaging with tetra pack.

Due to above reasons, consumers still prefer

fresh juice served by road side vendor.
 Non thermal Juice processing

Render foods free of pathogenic &

spoilage organisms

Retain color, flavor

Improve shelf life

Improve texture
 Non-thermal Processing
Membrane technology
High Hydrostatic Pressure (HHP)
Pulsed Electric Field (PEF)
Ultrasound
Pulsed Light (PL)
Irradiation
Electron Beam
Oscillating Magnetic Field (OMF)
Ozone
Gas, plasma
 Membrane Technology

Juice clarification

Juice concentration
 Juice Clarification

It can be done using MF and UF technology.

It removes the suspended particles, microbes etc.
It juice without any preservative and heat
treatment.
Juice can be stored at room temperature for six
month if it is packaged using aseptic technology.
 Juice concentration

It removes the water from juice using non

thermal technology.
It can be concentrated using RO, DO, MD,
OD.
It has all the benefit of non-thermal
technologies.
Juice processing using HPP
 Processing of NTFP

Jackfuit
Tamrind
Mahua
 Why jackfuit

Because more than 70% of jackfruit in India are

being wasted.
But in Sri Lanka the wastage is only 40%
because they extensively used as a substitute for
vegetables.
Report suggest that more than Rs. 400 crore
worth of jackfruit is wasted every year in
Meghalaya alone.
Kindly visit: www.jackfruit365.com
 Benefits of the Jackfruit

Ripe fruit can be used in place of apple and the

green fruit in place of potato, eggplant, soya
chunks and the like.
High potassium contents help lower elevated
blood pressure.
Flavonoids protect against cancer.
Anti-oxidants fight various ailments including
anaemia.
 Tamarind
It is a tropical tree, native to tropical Africa,
including Sudan and parts of the Madagascar
dry deciduous forests.

It was introduced into India long ago that it

has often been reported as indigenous and it
reached the Persians and the Arabs from
India.
 Tamrind composition

The constituents of tamarind pulp are

sugar (about 12.5 per cent), tartaric, citric,
and malic acids, and potassium bitartrate,
pectin, gum, etc.
The seeds contained potassium bitartrate
(4.66 to 6.01 per cent), tartaric acid (5.29
to 8.68 per cent) and citric acid (0.64 to
3.95 per cent).
 Tamrind products
Tamrind juice concentrate (TJC)
Tamrind pulp powder (TPP)
Tamrind kernel powder (TPP)
Tartaric acid
Pectin
Tartrates
Alcohol
 Pulp preservation

A tamarind dehuller has also been designed and

developed at the PHET (ICAR), UAS,
Bangalore. The machine has a hulling capacity
of 500 kg/h, with hulling efficiency of 80% for
large fruits and 58% for small fruits.

Continuous storage for long periods under poor

conditions (extremes of temperature and
humidity), the color changes from brown or
yellowish brown to black.
Steaming the tamarind fruit for 5 minutes,
followed by drying (hot air oven at 80 0C for two
hours) and storing in plastic bags at room
temperature is a suitable method and it can be
stored for four months without any deterioration
in quality.
Tamarind pulp can be stored for up to 330 days
under refrigeration at 4 ± 20C when vacuum
packed in 800 gauge poly bags without any color
change in the pulp right from the initial stage of
storage.
 Mahua

Mahua, Madhuca indica, is an Indian tropical

tree found in the north Indian plains and
forests.

It is found in states of Jharkhand, Andhra

Pradesh, Bihar, Gujarat, Karnataka, M.P.
Orissa, Rajasthan, U.P. and West Bengal.
 Proximate composition of mahua flower
S. N. Composition Per cent
1. Moisture 12.50
2. Total sugars 67.50
3. Protein 6.67
4. Fat 0.09
5. Ash 2.60
6. Crude fibers 1.90
7. Calcium 0.14
8. Phosphorus 0.13
9. Ascorbic acid 17mg per100 g
10. Niacin 4.8 mg per100 g
11. Riboflavin 0.87 mg per100 g
12. Thiamine 0.028 mg per100 g
 Drying of mahua flowers
Drying of mahua flower is conducted in
open sun, solar and mechanical dryer.
In solar dryer mahua flowers reached to a
safe moisture level in about seven hours of
drying while it took nearly 33 hours (about
5 days) in open sun drying.
Drying of mahua samples takes 6 hours in
mechanical dryer; however, it is more
energy consuming and costly proposition.
 Product development from fresh Mahua flowers
Juice can be extracted from the fresh mahua
flowers using different methods.
Extracted juice is clarified and processed to
concentrate. Concentrate can be used as a sugar
substitute, in biscuits, cookies and cakes at
different concentration.
Flowers can be processed to prepare puree/pulp
and stored for further utilization in jam and sauce.
 Important point regarding mahua

Collection of mahua flower on clean floor,

preferably covered with tarpaulin sheet.

Packaging of dried mahua resins in poly-jute bags,

to prevent moisture migration & insect attack.

Taking precaution during monsoon to protect the

stored mahua from high humidity and moisture
because this may lead to microbial infection.
If you have any question/suggestion
Comment window of this youtube video
Mail me: pramod_kgp@yahoo.co.uk
We can meet online: Google Meet
Contact me: 8986644713
Reading materials will be uploaded on
Academic management system, BAU