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General Overview Of Agro-Processing

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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

1.processing of Meat Products
IARC warns on processed meat carcinogens | Neos Kosmos

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
      Fruit and Vegetable Processing Machinery Manufacturers | Neologic Engineers
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.
3. Processing of Cereal Products
Cereal - Wikipedia

Cereal processing, treatment of cereals and other plants to prepare their starch for human food, animal feed, or industrial use. Cereals, or grains, are members of the grass family cultivated primarily for their starchy seeds (technically, dry fruits). Wheat, rice, corn (maize), rye, oats, barley, sorghum, and some of the millets are common cereals
4. Processing of Dairy Products
The production process of dairy products - YouTube
The dairy processing industry transforms raw milk from the farm into finished consumer products for the retail industry, including fluid milks and creams, yogurt and fermented milk products, butter, ice cream and cheese, and a range of food ingredients available for further processing, mostly in the form of concentrated or dried milk ingredients.
5. Processing of Oilseeds (peanut butter and oil)
Common Oilseeds, Sunflower Seeds Oil, Sesame Oil, Soybean Oil
Oil is contained within a range of oilseeds, fruits, nuts and seed kernels. However, not all oilbearing seeds and nuts contain edible oil. Some contain poisons or unpleasant flavours and are only used for paints. Castor oil needs very carfeul processing to make it safe and is not really suitable for small-scale processing. There is a universal demand for vegetable oils for household cooking, as an ingredient for other food products such as baked goods and snack foods and as a raw material for the manufacture of soap, detergents and body oils. Oil from crops such as maize is extracted using solvents that dissolve the oil. This method of extraction is not suitable for small-scale processors due to the high costs of equipment and the need for solvents which might not be readily available. Oil is contained in plant cells and is released when the cells are ruptured. The method of extracting the oil depends on the composition of the raw material. Some seeds are processed dry while palm fruits are processed wet. The process of oil extraction produces a by-product known as oilcake. This is very nutritious and can be used for animal feed or as an ingredient in other food products. During oil processing, the raw material (oil seeds or nuts) is heated to destroy any enzymes and micro-organisms that may cause rancidity. The oil may also be heated after extraction to remove as much water as possible which helps to increase the quality of the oil and the potential shelf life. Oils should be stored in a cool place away from direct sunlight and heat to prevent chemical changes that can lead to rancidity.
6. Processing of Legumes and Pulses
Legumes and pulses • fitnaturally
Pulses are the common name of legumes given to the seeds of the dried vegetables such as beans, chickpeas, lentils, pods, peas and cowpea. Legumes are the mature seeds of plants belonging to the family Leguminosae which is the largest family of 700 families and 18000 species in flowering plants. Legumes can have a herbaceous structure as well as a woody structure. Seeds have hard-shelled, usually kidneyshaped or rounded structure. Dry beans, lentils, chickpeas, beans, peas, cowpea are the most common types of pulses. Pulses are a cheap and high quality source of vegetable protein when assessed for nutritional value.Different uses of pulses are available. Traditional consumption for pulses is as whole grain in meals, salads and soups. It is also used as snack (roasted chickpea) and canned (beans, chickpeas, green lentils …) food. Apart from this, it is possible to use pulses in various kinds of product (bread, ready-made soup, baby foods, candies, breakfast cereals, snacks, meat products, diet products, gluten-free products …) in the form of culture flour (chickpea flour, pea flour, lentil flour …) as raw materials or additives, as well as in the form of fractions in the health sector as reinforcing agents (leguminous proteins, fibers, oil …).The Processing of pulses takes the following steps: Cleaning process,Calibration process,Sorting process and Packaging process
7. Handling and Processing of Honey
How Honey is Made: 9 Impressive Steps Honeybees Make Honey

Honey in its natural form requires proper handling during processing and packaging in order to maintain its’ quality and safety. Honey’s high sugar content, flavor and antimicrobial properties make it useful to people as well. Today, it’s used in home and commercial cooking, and medical research suggests that it may be effective at treating antibiotic-resistant organisms, particularly in open wounds. Neither of these is a new phenomenon — people have been harvesting and using honey for more than 6,000 years. Historically, people have used it to sweeten food and make fermented beverages like mead. In addition, covering a wound with honey or honey-soaked bandages was a common practice before the development of antibiotics.For these reasons, people have found ways to make it easier and more convenient to harvest honey from bees. 
8.Packaging of Food Grains
Pure Organic Foods - Grains | Organic recipes, Organic packaging, Pure  products
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.).

There are various types of packaging for agricultural commodities, appropriate to the product’s characteristics and to the marketing system.Woven bags made of plant or plastic fibres are the usual type used for grain.Rather reasonably-priced bags which still fulfil the functions described above can normally be made from such fibres.The choice of the type of bag should take into account not only its inherent toughness and resistance to humidity, sunlight and pests but also the type of handling anticipated.
9. Food Safety Management system
ISO 22000 Food Safety Management Training in Dubai & Abu Dhabi, UAE
A food safety management system (FSMS) is not only a legal requirement, but a helpful tool to ensure safe practices are followed within your business.

A FSMS is a systematic approach to controlling food safety hazards within a food business in order to ensure that food is safe to eat. All businesses are required to put in place, implement and maintain a FSMS based on the principles of Hazard Analysis Critical Control Point (HACCP).