It’s time to think differently in Agro Product processing

Agro processing involves techno-economic activities applied to all the produce originating from agricultural farm, livestock, aqua cultural sources and forests for their conservation, handling and value-addition to make them usable as food, feed, fiber, fuel or industrial raw materials.
In the academy the following courses will be taught in agro processing:

1.processing of Meat Products
2. Processing of Fruits and Vegetables
3. Processing of Cereal Products
4. Processing of Dairy Products
5. Processing of Oilseeds (peanut butter and oil)
6. Processing of Legumes and Pulses
7. Handling and Processing of Honey
8.Packaging of Food Grains
9. Food Safety Management

Deterioration and losses of products, during transport and storage, depend upon a series of physical, chemical, biological and human factors.

Proper packaging is an important element in reducing losses, especially in the tropics, climate considerably increases the risks of grain deterioration.

The main functions of packaging are:

• • To permit easy handling, whether manual or mechanical;
  • To reduce product losses by theft;
  • To protect the product from external attack (by humidity, insects, sunlight, etc

1. Processing of meat products 

These includes the following products Fresh meat products(BBQ sausages from different part of the world),Raw-fermented sausages,Raw-cooked meat products,Precooked-cooked products(Corned beef,liver sausage,Blood sausage),Cured meat cuts,Indigenous meat products.

2. Processing of Fruits and Vegetables

Processing of fruits and vegetables is very important to produce products for direct consumption and as food ingredients. During processing, the main objectives are to preserve the color, flavor, texture, and nutrition while prolonging the shelf life of perishable fruits and vegetables., quis nostrud.