Agro Food Processing Project Profiles and Books

Details: Description:The book covers dairy, confectionery, fruit juice, chocolate, frozen desserts, honey, chewing gum, tomato products, jams and jellies, chutney, dehydration of fruit and vegetables, packing of food & alllied products, aseptic packaging of food and beverages, packaging of dairy & milk products, breads, buns, pies, pasta products, cakes, biscuits and other allied bakery products. project profiles on different food products are also incorporated in this book. Suppliers of Plant and Equipments etc.

Agro-food processing industries have been chosen as one of the Technology Mission Areas for more reasons than one. This structural change in output has not been accompanied by corresponding change in the occupational structure of the country’s labour force. Nearly 74 per cent of the country’s population live in rural areas. A little over 60 per cent of the total labour force is still engaged in the agricultural sector.
The rural economy has so far been unable to absorb the increasing rural labour force in production activities and this has
been a big constraint for reducing the incidence of rural poverty. Agro-food processing industries have the potential to generate directly significant employment in production activities and also indirect employment through its forward and backward linkages.
The term “agro-food processing” covers a wide range of activities utilizing farm, animal and forestry based products as
raw materials. There are certain traditional agro-based industries such as rice and flourmills, sugar, khandsari and gur manufacture, edible oils and the processing of plantation crops like tea, coffee and cashew nuts.
There are also some relatively modern food processing industries such as dairy products, confectionery, marine products,
horticultural and vegetable products as well as meat and poultry products. In addition, there is also a limited extent of processing of agro-wastes and by-products of main agro-based industries.

• Delivery Time: 4-5 days

Project Report On Fast Food Restaurant chain with centrallised kitchen

The book covers Food Preservation and Processing, Food Additives, Spoilage of Foods, Food Poisoning, Sanitation and Cleaning Requirements for Food Processing Plants, Introduction to Quality Control, Evaluation and Assurance, Methods of Product Development and Marketing Techniques, Food Grades, Standards, Laws and Regulations, Food Preservation Principles and Methods, Preservation by Salting, Preservation by Sugar, Preservation by Using Chemicals, Preservation by Drying, Preservation by Fermentation, Preservation by Antibiotics and Irradiation, Preservation by Cold, Preservation by Concentration, Preservation by Use of Heat, Commercial Canning, Fruit and Vegetable Preservation, Beverages, Fruit Concentrates, Fruit Beverages, Pickles, Cold Storage, Food Standards and Labeling, Fruits and Fruits Products, Vegetables and Vegetable Products, Cereals and Baked Products, Sugars and Sweeteners, Milk and Milk Products, Meat and Meat Products, Sea Foods, Poultry, Eggs and Egg Products, Candied Foods, Fermented Non-alcoholic and Beverages, By-product Utilization, Packaging and Packing Materials, Post Harvest Food Conservation, Equipments Commonly used in Preservation of Fruits & Vegetables, Fruits and Vegetables, Cold Storage, Ready to Serve Curried Vegetables, Tomato Products, Suppliers of Plant and Machineries.


Availability: In Stock
ISBN Number: 9788186732915

• Item Code: isbn-9788186732915