Value Addition of Horticultural Crops A Handbook For Rural FoodpreneursBy: Y.Prabhabati Devi, Heikham Naresh Singh and Subhra Saikat Roy
ISBN: 9789391734534 About The BookHorticultural crops, either fresh or in processed forms, are essential for people of all ages - infant to elderly, as they ensure a heathy living by providing vital vitamins, minerals, dietary fibre and bioactive compounds, etc. ICAR Research Complex for NEH Region, Manipur Centre, Imphal has been working on processing and value addition of horticulture products for a long time. A significant number of the standardized processed products have already been transferred to a large number of rural food processors and have gained popularity among the consumers. This has given the much-needed confidence to the authors in compiling the preparation method of all developed value-added products in form of a book in order to reach a larger audience of stakeholders. The publication has 10 chapters vividly describing small-scale preservation methods and processing technique of 115 value-added products covering 45 horticultural crops. The book is expected to be an useful practical guide for rural foodpreneurs and other stakeholders related to processing of horticulture commodities. About AuthorHorticultural Crops, Either fresh or in processed forms, are essential for people of all ages - Infant to elderly, as they ensure a heathy living by providing vital vitamins, minerals, dietary fibre and bioactive compounds, etc. ICAR research Complex for NEH Region, Manipur Centre, Imphal has been working on procesing and value addition of horticulture porducts for a long time. A significant number of the standardized processed products have already been transferred to a large unmber of rural food processors and have gained popularity among the consumers. This has given the much-needed confidence to the authors in compilling the preparation method of all developed value-added products in form of a book in order to reach a larger andience of stakeholders. The publication has 10 chapters vividly describing small-scale preservation methods and processing technique of 115 value-added products covering 45 horticultural corps. the book is expected to be on useful practical guide for rural foodpreneurs and other stakesolders related to processing of horticulture commodities. |
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