FAQ

It can be used. It is desirable to blend Bangalore Blue with ‘Gulabi’ in the proportion of 50:50 in order to enhance taste and flavour of the end product.

It is possible. But before making the product the extracted pulp has to be liquefied using suitable enzymes so that the pulp becomes thin and usable for juice.

Spray with acephate 75 SP 1 g/l or imidacloprid 200 SL 0.4 ml/l followed by pongamia oil 5 ml/l or Clerodendron extract 5% on foliage and give soil treatment (drenching) with chlorpyriphos 20 EC 5 ml/l.

6 plants should to be sampled to get better estimate in jasmine.

Jams are prepared using the fruit pulp, while jelly is prepared using fruit extract only and hence jelly will be somewhat transparent or translucent type.

National Seed Corporation (NSC) and State Seed Corporation (SSC) are the two public sector seed corporations, which take up seed production of released and notified varieties of public sector Research Institutes on contract basis. Before taking up seed production, a farmer has to approach these seed corporations to have an agreement on contract seed production. More information can be obtained from their local offices of these seed corporations regarding the procedures involved in contract seed production. addition, there are many private seed companies operating in our country and most of them take up seed production on contract with the farmers or farmer can also approach these seed companies and enter into an agreement before taking up any seed production.

48 plants should to be sampled to get better estimate in pine apple.

6 vines should to be sampled to get better estimate in vines.

Yes. Products like tamarind juice concentrate and tamarind sauce can be prepared.

3.24 sq.m. plot size is required to get better estimate in Amaranthus

Osmotic dehydration is the simple and improved method of dehydration which can be adopteld even in rural areas without much investment on machinery.

Fruits like mango, pineapple, sapota can be dehydrated using osmotic dehydration.

During peak season, the price for fresh fruit will be very low leading to losses to growers. In such situation, processing of these perishables into suitable products will help in realizing better prices for their produce.

The products that can be prepared from major fruits are:

•  Mango: Pulp, canned juice, canned slices, osmotically dried slices, beverages, fruit bars, jams.
•  Grapes: Wine, Raisin, RTS beverage, concentrated beverages, canned berries.
•  Banana: Chips, beverages, clarified juices, mixed fruit jam.
•  Pineapple: Canned slices, RTS beverage, concentrated beverages, canned juice, fruit bars etc.
•  Papaya: Tutti-frutti, fruit bar, mixed fruit juices, mixed fruit jam.
•  Passion fruit: Concentrated juices, blended juices.
•  Butter fruit: Bread spread
•  Custard apple: Beverages, mixed fruit jam.
•  Guava: Clarified fruit juices, jelly, jam.
•  Apple: Juice, jam, fruit bar.

Normally at ambient conditions of storage the processed products will have a minimum shelf life of 6 months. Canned products will have one year shelf life at ambient conditions of storage itself. The shelf life of others can be doubled by storing at refrigerated conditions.