Practically any fruit and vegetable can be processed, but some important factors (which determine whether it is to be processed or not) are the followings:
a) the demand for a particular fruit or vegetable in the processed form;
b) the quality of the raw material, I . e. whether it can stand processing;
c) regular supplies of the raw material.
For example, a particular variety of fruit which may be excellent to eat fresh is not necessarily good for processing. Processing requires frequent handling, high temperature and pressure. Many of the ordinary table varieties of tomatoes, for instance, are not suitable for making paste or other processed products.
Processing tomato for making paste
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A particular mango or pineapple may be very tasty at the table, but when it goes to the processing center it may fail to stand up to the processing requirements due to variations in its quality, size, maturity, variety and so on.
Even when a variety is suitable, it is not reliable for processing unless regular and large supplies are made available. An important processing center or a factory cannot be planned to depend only on seasonal gluts; although it can take care of the gluts, it will not run economically unless regular supplies are guaranteed.
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| Big farmland of tomato planting |
To operate a fruits and vegetables processing center efficiently it is of utmost importance, to pre-organize growth, collection and transport of suitable raw material, either on the nucleus farm basis or using out growers.
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