About This Course
The Fruit Processing & Value Addition programme trains learners to transform raw agricultural produce into safe, packaged, market-ready food products.
Learners gain practical experience processing fruit into juices, jams and preserved goods, while also learning the packaging, branding and business skills needed to sell what they make.
This programme is ideal for learners from farming communities or anyone interested in agribusiness, giving them the tools to add value to local produce and generate income rather than selling raw harvests at lower prices.
Learning Objectives
Fruit Processing Techniques — sorting, cleaning, preparing and processing a range of fruits using safe, hygienic methods.
Juice & Jam Production — recipes, processing steps and quality control for producing juices, jams and similar fruit products.
Food Preservation — preservation methods that extend shelf life while maintaining safety and quality.
Packaging & Branding — selecting appropriate packaging, labelling requirements and building an attractive, marketable product brand.
Agribusiness Entrepreneurship — costing, pricing, market research and the basics of running a small food-processing business.
Material Includes
- Videos
- Booklets
- eBooks
- Factory Visits
Requirements
- Graduates are prepared to pursue: Agro-processing • Food Production • Entrepreneurship. This includes working with agro-processing companies and food production businesses, or launching their own fruit processing enterprise producing juices, jams and preserved fruit products for local or wider markets.
Target Audience
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Your Instructors
