As per the latest report of Agricultural Statistics at a Glance, 2023 published by Ministry of Agriculture and Farmers Welfare, India is the second largest producer of Fruits and Vegetables in the world. The Ministry of Food Processing Industries (MoFPI) had commissioned a study through NABARD Consultancy Services Pvt. Ltd. (NABCONS), namely, “Study to determine Post harvest losses of Agri Produce in India” in 2022 with reference year 2020-22. The scope of the study was to assess post-harvest losses with respect to 54 crops/commodities selected across the country. The different stages considered for assessment of losses were harvesting, collection, grading/sorting, winnowing/cleaning, drying, packaging, transportation, storage at farm level and at Godown, wholesalers, retailers, processing unit and transport at market level. The details of estimated loss of fruits and vegetables selected in the study including potato are placed at Annexure-I.

The academic programmes such as Food Technology, Nutrition Technology, Dietetics, and Hotel Management are being offered in various universities, colleges, and institutions across the country under different nomenclatures. These courses, though varying in focus, often include components related to food processing, preservation, hygiene, nutrition, and safety. However, the depth and scope of food processing content differ significantly across disciplines, with comprehensive coverage typically found only in specialized food technology programs. In academic programs where Food Technology is part of the curriculum, food processing is already included as a core component. Students enrolled in these programs receive foundational and advanced knowledge on food processing as an integral part of their education.

National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K) and National Institute of Food Technology Entrepreneurship and Management, Thanjavur (NIFTEM-T) are the two autonomous institutes under MoFPI, which offers courses on B.Tech, M.Tech&Ph.D in Food Processing and allied fields. Further, CSIR−Central Food Technological Research Institute (CFTRI), Mysuru also provides courses like M.Sc. Food Technology and PhD in the areas of Food Science and Technology. Apart from these institutions, there are other central, state and private institutions/Universities offering courses on Food Technology.

This information was given by the Minister of State for Food Processing Industries Shri Ravneet Singh in a written reply in Lok Sabha today.

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STK

 

ANNEXURE-I

 

 

Category	Crops	Loss Percent
		Total loss in farm operations	Total loss in market level
Fruits	Apple	7.87	1.64
	Banana	5.17	2.40
	Citrus	5.53	2.18
	Grapes	5.09	2.05
	Guava	11.59	3.46
	Mango	6.03	2.5
	Papaya	3.77	2.82
	Sapota	6.22	3.32
	Pineapple	4.22	1.8
	Pomegranate	4.09	2.73
	Muskmelon	4.12	2.71
Vegetables	Cabbage	5.83	2.32
	Cauliflower	5.76	2.13
	Green pea	4.67	1.76
	Mushroom	6.21	0.99
	Onion	5.31	1.96
	Potato	5.1	0.86
	Tomato	8.37	3.25
	Tapioca	3.39	1.48
	Bottle Gourd	4.69	2.32
	Brinjal	4.75	2.66
	Beans	3.68	3.43
	Radish	3.96	2.5
	Capsicum	2.60	2.55
	Okra	3.76	2.25

 

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(Release ID: 2153496)