ITI's Fruit and Vegetable Processor in India, Fruit and Vegetable Processor trade/course details

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Fruit and Vegetable Processor

Arunachal Pradesh 1 Haryana 1 Himachal Pradesh 3 Maharashtra 2 Orissa 3

Fruit and Vegetable Processor

Fruit and Vegetable Processor is a fruit/food preserving vocational trade. The duration of trade is one year with two semesters of six months each. Students are introduced to different topics of food processing during teaching hours such as how to receive, check and store raw materials; operate conveyor and processing equipment; take samples and check products for dispatch; check boxes or bins of fruit and vegetables as they are delivered and organise weighing and storage; prepare and sort fruit and vegetables for processing and feed them into machines; handle live or slaughtered poultry and prepare for cooking or further processing; operate machinery for chemical treating, size grading, crushing, extracting juice, mixing, freezing and drying foods; operate machinery to blend flour, meal and feed; sterilise equipment and keep processing areas clean. The trade is career orienting in nature which opens many work options for them in agriculture and food process industry.

Fruit and Vegetable Processor Trade Eligibility

Students should be passed in 10^th class examination with Science and Mathematics from a recognised school board in the country.

Fruit and Vegetable Processor Trade Syllabus

Syllabus of Fruit and Vegetable Processor trade as prescribed by various ITIs.

Sem. I
Sr. No.	Subjects of Study
	Trade Practical	Trade Theory
1	Spoilage of fruits and vegetables Industrial visit in fruits and vegetables processing industry.	Introduction - Definition and scope of preservation. History and development of food preservation industry with special reference to India. Different types of spoilages in fresh fruits and vegetables. General principles and methods of food preservation
2	Identifications of Fruits and vegetables.	Definition of Fruits and vegetables, Difference in between fruits and vegetable, Fruits and vegetables as available in different parts of the country, their preservation, season of maturity. Constituents of food, importance of fruits & Vegetables in the diet.
3	Identification of spices and food additives used in fruits and vegetable processing.	Selection of raw materials including fruits and vegetables for Preparation of various products. Spices and other constituents, their properties, condiments and other additives and ingredients, and their flavouring and preservative properties.
4	Study of common food processing equipments such as pulper, sealers, juice extracting machines, autoclaves, corking machines etc.	Study of various equipments: usage, care/maintenance and precautions.
5	Refrigeration and other methods for storing perishables.	Storage of fresh fruits and vegetable. Methods and containers used in fresh fruits and vegetable preservation
6	Preparation of Fruit Juice. Preservation of fruits juices with addition of preservative.	Technology of extraction of juices from different types of fruits. Definition of Preservatives-types of preservatives commonly used in food industry limits of usage of preservatives
7	Preparation of common fruit beverages. Determination of Acids in fruits and vegetable products	Fruit beverages: Squashes, syrups, nectars, RTS, crushes, cordial etc.
8	Preparation of tomato juices, puree, sauces, ketchups, soup, paste, chutney etc.	Tomato products: Technology of manufacture of tomato products.
9	Various methods of drying: sun drying, cabinet drying and solar drying.	Sun drying & dehydration and its merits and demerits. Principles involved preservation by drying method. Treatment prior to drying. Mechanical Dehydration-Types of Dryers.
10	Preparation of Jam, jelly and marmalades.	Jams, Jellies and marmalades: selection, preparation, production and preservation. Difference in between jam and jelly.
11	Practical demonstration of sealing pouching machine. Examination of the tetra pack.	Study of various types of containers like Glass, Tin-merits and demerits of each-scope for new types of containers/ packaging materials, such as plastic pouches, tetra pack, PET bottle and cartons. Understanding the label its importance, and labelling requirements.
12	Industrial Training: Fruits and vegetables processing industry.
Sem. II
	Trade Practical	Trade Theory
1	Admission	---
2	Preparation of wine	Fermented beverages-wines
3	Preparation of synthetic vinegars	Different type of vinegar, methods of Vinegar Production.
4	Preparation of preserves, candies, crystallized and glazed and fruit bars	Definition of preserves, candied fruits, glazed fruits, crystallized fruits methods of preparation of these
5	Demonstration of Canning process in fruits and vegetables canning industry. Visit to canning industry.	Canning and bottling- Canning of fruits and vegetables- principles, procedure and steps involved- care in handling of common available fruits and vegetables in the region
6	Identification of defective cans, Precautions while consuming the canned foods.	Scheme and layout of canning industry. Study about the various defects in canned products, lacquers
7	Freezing demonstration on market sample of frozen fruits and vegetables.	Study of Frozen Fruits and Vegetables, Blanching and Freezing.
8	Preparations of different types of pickles from fruits and vegetables.	Pickles, chutneys and sauces, Different types of pickles, Methods of preparation curing techniques, defects and remedies.
9	Examination of processed products. Cleaning and maintenance of the equipments. Detection of benzoic acid, sulphur dioxide and KMS in fruits and vegetable products.	Study of Food safety Standards: HACCP, ISO 22000, GMP, and FSSAI. Importance of personal Hygiene, Cleaning & Sanitary standards in Fruits and Vegetable preservation. Good Handling Processes (GHP), Traceability aspects of processed product.
10	Industrial training in canning industry

Fruit and Vegetable Processor Trade ITIs

Industrial Training Institute (I.T.I.), West Kameng
Regional Vocational Training Institute for Women (RVTI), Hisar
Industrial Training Institute (ITI), Kulu
Industrial Technical Institute (ITI), Nabarangpur

Fruit and Vegetable Processor Trade Required Skills

Students should possess good communication skills; enjoy practical work; high standard of personal cleanliness; aptitude for technical activities and attention to detail.
They should have good hand-eye coordination; able to cope with the physical demands of the job; no skin allergies or chest complaints.
They should be well know of the things like roasting, baking, drying machinery operators, tenders control temperature, humidity, pressure of machines, watching, touching and smelling the product to ensure their machines.

How is Fruit and Vegetable Processor Trade Beneficial?

Students good at study or willing for further higher studies can for it as this enhances their values like rank (in case having job) and educational qualification.
They can get good jobs in retail stores and manufacturing plants as they have so big space/capacity for employment.
They can also find employment at places like food research laboratories, catering companies, food wholesalers, hospitals, restaurants etc.

Fruit and Vegetable Processor Trade Job Types

Quality Analyst - Fruits and Vegetable Processing Industry
Assist Supervisor - Fruits and Vegetable Processing Industry
Assist Cold Storage Supervisor - Frozen Fruits and Vegetables Industry
Assist Packaging Supervisor - Fruits and Vegetable Processing industry
Skilled Worker - Food MNC
Entrepreneur - Fruits and Vegetables Processing

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ITI's which provides courses for Fruit and Vegetable Processor

Fruit and Vegetable Processor

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