Principles and Practices of Agricultural Processing

The book describes various principles and practices involved in processing and utilization of agricultural and livestock’s produces for food, feed and other uses. It gives details of sequences starting from harvesting at an optimum stage of physiological maturity till its processing and utilization, including that of crop residues, wastes and processing by- products from field crops and horticultural & livestock produces. Various unit operations have been described in details. Processing and utilization of grains (cereals, pulses and oilseeds), horticultural crops (fruits, vegetables, flowers), livestock produces (milk, meat, chicken, egg and fishes); spices & condiments; aromatic & medicinal plants; miscellaneous crops (fibre, resins & gums, tea, coffee, cocoa, opium) have been covered. A chapter on sustainable agriculture for food and nutritional security of the ever growing Indian & Global population under the dwindling land & water resources and another one on food metabolism and diet design, for the benefits of the readers have been included. A glossary of various terms & terminology used in agricultural and livestock produce processing has been given. In all, there are 13 chapters and five appendices giving some relevant and useful information on processing and utilization of harvested biomass of plant & animal origin. Some useful tips on as to how to become a fit and relaxed person for a better living, health, happiness and longevity have been added in the appendix. A subject index has also been given at the end of the book. It is written and presented in a way so that it can serve as a text and/or a reference book, too. Hope that the readers would find it extremely usefull and the knowledge & skill embodied in the book would help them to do better in all spheres of life as healthy foods make healthy body & mind and leads towards a better livelihood and happy-living.