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Updated on 20 Aug, 2015

Awareness Programme on Value Added Products from Fruits and Vegetables (APVPFV)

Minimum Duration: 1.5 Months
Maximum Duration: 1.5 Months
Course Fee: Rs. 1,000
Minimum Age: No bar
Maximum Age: No bar


  • Any 8th standard passout who can read and write Hindi or English or regional language who is a Progressive farmer or good producer of the fruits and vegetables. Farmers may be selected from one block so that they have close geographical proximity.
  • A farmer or office bearer of the Association of Fruits and Vegetables / Horticulture Association (if any) in the district (developed by MoA under Horticulture Mission).
  • Entrepreneurs involved in the procurement/processing of Fruits and Vegetables.
  • Farmers/Farm Women/Representatives of the Farmer’s Interest Group/Farm Women Self Help Group sponsored by Agricultural Technology Management Agency (ATMA) of the district.
  • Representative of NGOs, Government Undertaking, Mandies, Cold Storage who are directly dealing with preservation, processing and Marketing of Fruits and Vegetables.
  • Field level functionaries of the State Departments of Agriculture and Allied Departments.

This programme has been developed in collaboration with the Ministry of Agriculture, Government of India.  
Objectives of the programme:
  • Imparting knowledge and skills for minimizing the post-harvest losses, primary processing of fruits and vegetables at the production areas/clusters and production of value added products.
  • Developing entrepreneurship and skill development for self-employment in food processing and associated activities.  
The study materials have been developed in the form of nine modules. The modules are:
i)                 Introduction
ii)               Post-harvest management of fruits and vegetables
iii)             Processing and value added products
iv)             Product specification
v)               Packaging of fresh fruits and vegetables and processed products
vi)             Quality and quality control
vii)           Marketing of fresh and processed products
viii)         Setting-up of an enterprise and
ix)             Institutional support to the entrepreneurs.