PRESENTED BY

JITENDRA PAL

VALUE ADDED PRODUCT

What is VALUE ADDED ? Value-added describes what happens when

you take a basic product and increase the value of that product (and usually also the price) by adding extras in the manufacturing process, or by tacking on extra products and/or services.

An activity is considered value-added when some customer is willing to pay more for the additional output.

WHY Value – Added ?

• For better income

• For improved processing utilization

• To keep in-phase with consumers needs

• To provide variety of products

VALUE ADDED PRODUCT

The Food Processing SectorFood processing adds value to the agricultural produce starting at the post harvest level. It includes even primary processing like grading, sorting, cutting, seeding, shelling packaging etc.

• The sector comprises of the following major areas: • Fruit & Vegetable• The major products processed out of fruits and vegetables include beverages,

juices, concentrates, pulps, slices, frozen and dehydrated products, wine potato wafers or chips etc.

• Apple• Apple without skin, cooked, canned apples, dehydrated apples, frozen apples,

canned apple juice, apple juice, apple sauce.• Banana• Banana Powder, Banana Flour, Banana Puree, Banana Chips, Banana Jam and

Banana Jelly, Banana vinegar, Sweet coat banana.• Grape• Jam, Juice, Syrup, Squash, Wine and Raisins.• Guava• Pectin, Jam, Jelly, Pickle, Powder, Puree, Peru khand, Beverages, Ethanol

Production, Wine and Animal Feed preparation.• Pineapple• Papaya• Mango

• Fruits and Vegetables Consumer Products• Fruit Toffees • Fruit Jams and Jellies • Fruit Bars • Murabba Making• Tutty Fruity • Fisheries • Under this category, frozen and canned

products mainly in fresh form is presented

• Milk and Dairy• Whole milk powder, Skimmed milk powder,

Condensed milk, Ice cream, Butter and Ghee are some of the processed products under dairy.

• Skimmed milkSkimmed milk is prepared by removing the fat, vitamin A and other fat-soluble vitamins from whole milk. The fat is removed by using a cream separator. After the removal of fat the milk is suitable for many therapeutic conditions like, diabetic, obesity, high cholesterol, heart diseases, hypertension etc. Skimmed milk has only 2.5gms of protein, 29kcal of energy, 120mgs of calcium, 90mgs of phosphorous and most importantly fat be only 0.1gms per 100ml.

• Toned milk• Toning can be defined as the addition of the constituted skim milk to

whole buffalo milk so to reduce the fat to 3%. The nutritive value of toned milk is almost similar to that of the fresh cow's milk. Toned milk is useful source of protein for certain conditions such as malnourishment, pregnancy etc.

• Doubled toned milk• Double toned milk is prepared by mixing cow's milk or buffalo milk with

fresh skim milk or skim milk reconstituted from skim milk powder so that the fat content is not less than 1.5%. Except for lower fat and vitamin A contents the nutritive value of double toned milk is similar to that of toned milk.

• Standardized milk• Standardised milk is prepared from buffalo milk or a mixture of buffalo

and cow's milk by mixing with skim milk so that the fat content of the mixture is reduced to 4.5%. Its nutritive value is almost similar to that of cow's milk.

• Sweetened condensed milk• Sweetened condensed milk contains about 40% sucrose but the

concentration of milk solids is nearly the same as in evaporated milk. Because of its high sucrose content it is not suitable for feeding infants. It is used for the preparation of pudding, coffee, and tea. It has to be reconstituted with water before consumption if required.

• Malted milk or powder• Malted milk powder is prepared from whole milk and malt extract. It

contains 15% proteins and 7% fat. It can be used as food for invalids and convalescents and as supplement to the diets of children as well as for adults. But it is not suitable for feeding infants.

• Milk products can be unfermented and fermented products which includes all types of milk, cottage cheese (paneer) whey, curd, skimmed milk powder, cream, malai, khoya, yoghurt, butter milk, butter and cheese.

• Skimmed milk powder• Dried and packed milk could be preserved for longer time it can be dried

and packed. To prepare skimmed milk powder a thin layer of milk is run over heated cylinder, which is called as roller or drum process. The dried powder is removed by scraping.

• The other method to prepare the skimmed milk powder is spray process in which minute droplets of milk are sprayed into a heated chamber and powder falls to the bottom. To reconstitute this powder into milk one part of the powder is added to eight parts of water.

• This milk is deficient in fat and fat-soluble vitamins but the proteins, water-soluble vitamins, and minerals are preserved.

• Other Milk Products• Cream

The fat, which floats to the surface of milk when allowed to stand for several hours are cream. Commercially it is separated by centrifugation.

• Nature of milk cream • Description• Fat %• Energy kcal per 100gms• Half cream• 12• 133• Single cream• 18• 185• Sterilised cream• 23• 227• Whipping cream• 35• 329• Double cream• 48• 439• Clotted cream• 55• 500• Malai (clotted cream)• Allowing the boiled milk to cool for some time a thick layer of fat and

coagulated proteins collect at the surface. Most of the fat could be removed by repeating the process. Buffalo milk is considered to be ideal as it is richer in fat, produces better malai.

• Khoya• Khoya is a milk product in which the water content is reduced to between

20 and 25 percent. It is prepared by vigorously boiling and stirring milk continuously. Khoya forms a uniform mass containing fats heat coagulated proteins and lactose. It can be stored for about 3-5 days and with the addition of sugar can be kept longer. It can be eaten as such or used for preparing sweets. Khoya provides 20% protein, 25% fat, and 413kcal of energy per 100 gms.

• • Paneer (cottage cheese)• Paneer is prepared by adding citrus or lemon juice to boiling milk.

Commercially theprevious residual paneer liquid is used which precipitates casein, lactalbumin, and fat. It is then strained through a cloth and paneer is collected. It is not a fermented product of milk so it cannot be ripened like cheese as boiling destroys all the organisms. Paneer supplies 15% protein, 22%fat, 5% carbohydrate, and 280kcal of energy per100gm.

• CurdCurd is a sour milk preparation regularly made and highly consumed in Indian homes. Dahi or curd is eaten as such with salt or sugar or added to other preparations. The butterfat is removed from dahi by churning and used to make ghee. The calorific value of curd is same as cow’s milk. 40 percent of lactose is converted to lactic acid. It has 3.1 gms of protein, 4gms of fat, 149mgs of calcium, and 93mgs of phosphorous.

VARIETY

• Basic Fish

• Value-added

• Prepared Foods

Value added milk product

Some of the value added product