Fruit & Vegetable Processing

Fruit & Vegetable Processing

India is the second largest producer of fruits and vegetables in the world after China. It accounts for about 15 per cent of the world’s production of vegetables.

As per the latest estimates, by Central Institute of Post-Harvest Engineering and Technology (CIPHET), Ludhiana, the wastage of fresh horticultural produce is upto 18 per cent due to poor post-harvest management practices. In the case of Ladakh Apricots, the wastage due to absence of proper post-harvest infrastructure, the wastage could even touch 50%.  Hardly 2 per cent of perishable horticultural produce is processed to value added products. Hence, there is huge scope for processing of fruits and vegetables. This wastage can be easily prevented by adopting various methods of preservations. At the same time, there is market glut during harvesting season and farmers are forced to sell their produce at throw away prices. Therefore, food processing industries can help farmers to get sure income for their produce and also avoid market glut.
There are various methods of preservation of food including thermal processing, fermentation, pickling, dehydration, freezing etc. The technology for preservation also varies with type of products and targeted market. Some of fast growing segments of food processing industries are given as under:

  • Pickles, chutney, sauces etc.
  • Tomato products like paste, puree and ketchup
  • Fruit jam, marmalade, crush, squashes, juices etc.
  • Ready to cook (RTC), Ready to Eat (RTE) and Ready to Serve (RTS) products

Our Plan includes:

  • Ready to eat vegetables and fruits
  • Ready to cook vegetables.
  • Semi Dried fruits and vegetables
  • Freeze Dried fruits and vegetables
  • Freeze Dried vegetables / fruit / Sea buckthorn powders etc.



History of technology: Food production
Food production has been subject to technological innovation such as accelerated freeze-drying and irradiation as methods of preservation, as well as the increasing mechanization of farming throughout the world.Drying under vacuum is especially beneficial to fruits and vegetables. Freeze-drying benefits heat-sensitive products by dehydrating in the frozen state without intermediate thaw. Freeze-drying of meat yields a product of excellent stability.
Freeze-drying, employs high vacuum conditions, permitting establishment of specific temperature and pressure conditions. The raw food is frozen, and the low pressure conditions cause the ice in the food to sublimate directly into vapour (i.e., it does not transit through the liquid state).
The vacuum freeze-drying technology involves drying by sublimation. Fruits/ vegetables/ herbs/spices/flowers/pet products/sea foods/meats/herbals extracts/dairy products/instant foods which are to be freeze-dried are first frozen externally in a blast or a deep freezer up to - 20 to -25 degCelcius and this frozen material is loaded in drying chamber. And with radiation heating in chamber under vacuum, the water vapors are drawn from the frozen material and these vapors are collected in ice condensers. So unlike other conventional drying methods, heating/thermal shocks are not given to the material to be dried. That is the reason, the color, texture, taste, flavor and mainly the active ingredients (proteins, vitamins etc.) of the material remains as it is. Freeze-dried material is considered as next to fresh material.

Ice cream production
Ice cream can also be freeze-dried by the removal of 99 percent of the water. Freeze-drying eliminates the need for refrigeration and provides a high-energy food for hikers and campers and a “filling” centre for candy and other confections.

Freeze dried ice cream

Vegetable processing
Many machines are available to perform tunnel drying, vacuum drying, drum drying, spray drying, and freeze-drying. Although freeze-drying produces a food of outstanding quality, the cost is high, and it has not been used widely in vegetable products.




  • Original flavour, shape, colour and texture.
  • Original nutritive value
  • Light weight
  • Quick and Complete reconstitution
  • Long shelf life at ambient temperature
  • Easy handling and cheaper transportation
  • No additive or preservative

Project Glimpse Our Plans

The MOU signed with LAHDC is for about 1000 hectares of wasteland to be developed by our Ladakh Farmers & Producers Cooperative Ltd.. The pilot project for the initial 2 years was started in 2016, which was a big success. About 50 hectares have been brought under crop cultivation first time in thousands of years, at this location. The crops grown in 2017 were: Canola type Mustard –Breeder & certified seed ( PM 30), Hybrid Maize, Hybrid Wheat, Sunflower, a few fodder crops, Rajma, Peas, Lobia ( Kidney beans ) several types of local & outside vegetables and