Processing for value addition of seasonal fruit and vegetables

This research analyzes the customary techniques for preserving seasonal fruits and vegetables, emphasizing the following five recipes from the Himalayan region: Tomato Ketchup, Mixed Pickle, Apple Jam, Turmeric Halwa and Bottle Gourd Ladoo. These products are made in rural Jammu and Kashmir and provide a means for the region’s households to economically sustain themselves by savoring and nutritionally enriching surplus produce. Incorporating traditional wisdom and using local ingredients like jaggery, turmeric, and bottle gourd, these recipes not only promote health-conscious consumption but also offer additional nutritional value. The study captures the processing steps of the products to prepare alongside their detailed nutritional profile per 100g. Their calorie content, macronutrients, fiber and more are compared and visually represented through a heatmap and comparative table to streamline selection for various dietary preferences. The research highlighted the importance of these value-added products with regard to food security, stimulating entrepreneurship and improving rural livelihoods.

⓿ Documented five traditional value-added products using seasonal fruits and vegetables from Jammu & Kashmir.

⓿ Emphasizes traditional processing methods to enhance shelf life and reduce post-harvest losses.

⓿ Provides nutritional analysis highlighting health benefits of each recipe.

⓿ Promotes sustainable rural livelihoods through value addition of local produce.