Processing of Horticultural Crops (1+2)

Introduction

Food Pipe Line refers to a post harvest system which deals with ensuring the delivery of a crop from the time and place of harvest to the time and place of consumption, with minimum loss, maximum efficiency and returns to all concerned including grower, processors and consumer. The term ‘system’ represents a dynamic, complex aggregate of locally interconnected functions or operations within a particular sphere of activity. While, the term pipeline refers to the functional succession of various operations but tends to ignore their complex interactions.

Stages of post harvest system
The food commodities broadly undergo different stages/operations of post harvest systems right from harvest till consumption.
1. Harvesting
2. Threshing (food grains, pulses and oilseeds)
3. Drying (food grains, pulses and oilseeds)
4. Transportation and distribution
5. Storage
6. Processing

a) Primary processing (washing/cleaning, sorting, grading, dehulling, pounding, grinding, packaging, soaking, winnowing, drying, sieving, whitening and milling)
b) Secondary Processing (mixing, cooking, drying, frying, moulding, cutting, extrusion product preparation)

7. Product evaluation (quality control, product standardization, standard recipes)
8. Packaging (weighing, labeling, packing/sealing)
9. Marketing (publicity, selling, distribution)
10. Use (recipes elaboration, method of consumption, traditional dishes and new dishes)
11. Consumer preferences (Product-evaluation, consumer education)

Food Pipe line
While undergoing various unit operations of post harvest systems, the quality of produce is affected by action of various biotic and abiotic factors (Fig 2.1).

Fig. 2.1: Food pipe line of agricultural and horticultural crops

Post harvest losses in horticulture crops

• The level of post harvest loss in food grains and perishables are estimated as 10-15% and 25-33% respectively.
• Losses in the value chain: weight loss, bruises, peeling and blanching losses, over ripening, spoilage due to micro-organisms, enzymes, insects and rodents.
• Losses during processing: peeling, trimming, coring, pitting, washing, blanching and heat processing.
• Pilferage during transportation, storage and marketing.
• Losses in food grains: broken grains, excessive trimming, spillage, bruising and leakage.
• Losses due to spoilage caused by moulds, bacteria, rodents, birds, sprouting.
• Polishing and quality losses during marketing.