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Syllabus for the subject fruits AND VEGETABLES PROCESSING Undercoat INSTRUCTOR TRAINING SCHEME (CITY)Designed in 2014 Government of India Ministry of Labor & Employment Directorate General of Employment
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01
Step 1: Start by washing the fruits and vegetables thoroughly to remove any dirt or debris.
02
Step 2: Peel the fruits and vegetables if necessary. Some fruits and vegetables, such as bananas or cucumbers, may not require peeling.
03
Step 3: Cut the fruits and vegetables into desired sizes and shapes. This will depend on the specific recipe or use of the processed fruits and vegetables.
04
Step 4: Blanch the fruits and vegetables in boiling water for a short period of time. This helps to preserve their color, texture, and nutrients.
05
Step 5: After blanching, immediately transfer the fruits and vegetables into an ice bath to cool down and stop the cooking process.
06
Step 6: Drain the excess water from the fruits and vegetables and pat them dry using a clean towel or paper towel.
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Step 7: Store the processed fruits and vegetables in airtight containers or freezer bags in the refrigerator or freezer, depending on your intended use.

Who needs fruits and vegetables processing?

01
Individuals who want to extend the shelf life of their fruits and vegetables.
02
Restaurants and food establishments that use fruits and vegetables as ingredients in their dishes.
03
Food processing companies that produce canned or frozen fruits and vegetables.
04
Individuals who want to prepare and store fruits and vegetables in advance for quick and convenient use in their meals.
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Fruits and vegetables processing refers to the various methods used to transform fresh produce into value-added products such as jams, juices, canned goods, and frozen items.
Any individual or company involved in the processing of fruits and vegetables for commercial purposes is required to file fruits and vegetables processing.
To fill out fruits and vegetables processing, individuals or companies must provide detailed information about the processing methods used, the volume of produce processed, and any additives or preservatives used.
The purpose of fruits and vegetables processing is to extend the shelf life of fresh produce, increase convenience for consumers, and create value-added products for sale.
Information that must be reported on fruits and vegetables processing includes the types of produce processed, the processing methods used, any additives or preservatives added, and the volume of produce processed.
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