Education Based Commercial Cultivation & Agro Chemical Inputs in Hotriculture of U.P.(India)
DOI:
https://doi.org/10.3390/htnmd355Abstract
The study is based on the chaining process of farmig and food processing industries in Uttar Pradesh. As farming and food processing are two sides of a coin. The fundamental principle of preserving foods by heat is known as processing. The industry which had its beginning in the scarcity conditions of war when supply of large quantities of vegetables, fruits, meat etc. had to be arranged for the armed forces is now considered to be of perennial importance. It also assures a stable market to farmers and horticulturists and enables them to expand their production without fear in fall of demand as preserved foods are available all the year round. A sustainable quantity of large production of foods and vegetables in India is wasted as they are not preserved due to lack of scientific knowledge, if preservation industry and farming keep the pace with development work there will be no scarcity and wastage of food. For increase in level of processing, reduction of wastage and to increase exports, the ministry of food processing industries G.I introduced several schemes of financial assistance and for training the trainers recognized institutes such as CFTRI, Mysore is established. The state of U.P. has diversified agro climatic conditions for commercial cultivation of various subsectors of horticulture i.e. fruits, vegetables, flowers, spices, mushrooms, sericulture. The value of horticulture produce works out to about Rs. 14,000 crore in the state and post harvest losses works out to Rs. 3,000 crore. Since the farmers are short in financial and technical abilities, the quantity of food does not meet the requirement standards. They find it hard to link their farming with food processing and are unable to reap rewards of value addition. But now a day there is a growing awareness among farmers due to the initiative taken by Government of India and state of U.P. new processing units are working to decline the losses and reduce the wastage of crop.