FRUIT AND VEGETABLE WASTE UTILISATION

India is the second major producer of Fruits and Vegetables followed by Brazil and China respectively. It contributes 10% of the world fruit production and 14% of the world vegetable production. Fruits and vegetables are more prone to spoilage than cereals due to their nature and composition, and this spoilage occurs at the time of harvesting, handling transportation, storage, marketing and processing resulting in waste. Efficient management of these wastes can help in preserving vital nutrients of our foods and feeds, and bringing down the cost of production of processed foods, besides minimizing pollution hazards.

 According to India Agricultural Research Data Book 2004, the losses in

fruits and vegetables are to the tune of 30 per cent. Taking estimated production of fruits and vegetables in India at 150 million tones, the total waste generated comes to 50 million tones per annum. Recycling of fruit and vegetable waste is one of the most important means of utilizing it in a number of innovative ways yielding new products and meeting the requirements of essential products required in human, animal and plant nutrition as well as in pharmaceutical industry.

 Microbial technology is available for recycling and processing of fruit and vegetable waste and following products can be made out of the different processes. Fermented Edible products Single Cell Proteins Animal Feed Ethanol Biogas Production

FERMENTED EDIBLE PRODUCTS

Beverages such as cider, beer, wine and brandy, and vinegar can be obtained from the fermentation of fruit wastes. Apple pomace has been utilized for the production of cider, cattle feed as well as pectin production. The Pomace is heated for one and half hrs for 30-40 min and pressed to get a clarified solution by settling or centrifugation. The possibility of making brandy from dried culled and surplus apples, grapes, oranges and other fruits have also been explored.

Southern Peas
Southern Peas grow well in most Georgia soils but are primarily grown in central and south Georgia. Southern peas were brought to American soils with the first slaves from Africa.

Cabbage
Cabbage is available almost year-round with biggest harvests in spring and fall. Cabbage, one of the first vegetables grown by American colonists, is planted in both north and south Georgia near towns like Dillard and Moultrie.

Squash
Squash are those varieties with soft, edible skins and seeds and include green zucchini, yellow summer squashes and greenish-white Patty Pan squash. The names summer and winter squash are misleading because they have no relationship to harvest time. North American explorers took this native American vegetable to Europe, where it was completely unknown. Most of zucchini's flavor comes from the seeds; the smaller the seeds, the better the flavor.

Sweet Corn
Sweet Corn is a part of summer's delicious harvest for centuries, is popular on the cob or used in a variety of recipes. Georgia corn is picked from June through midSeptember. Corn is a member of the grass family, which includes wheat, oats, barley, sorghum and rice.

Tomatoes
Tomatoes are one of the state's top cash crops. Available throughout much of the year, tomatoes are grown in southwest Georgia. Native to the Andes Mountains, tomatoes were introduced into Central America by prehistoric Indian migrations.

Greens
Collards, kale, mustard and turnips are available almost year-round with the highest volume harvested from late December through March. On New Year's day, greens are served with black-eyed peas and hog jowls, a Southern tradition for good luck.

Eggplant
Eggplant thrives in Georgia's long growing season and is harvested from June through October. A cousin of the potato, tomato and tobacco, eggplant grows wild in India.

Pumpkins
Pumpkins are grown mostly in the northern region of the state. Georgia is among the top 10 pumpkin growing states. A candle in a glass is a safe and longer-lasting way to illuminate a pumpkin.

Value of Vegetables in Georgia

Interesting Facts
Bell peppers are usually sold green, but they can also be red, purple or yellow. Tomatoes are very high in the carotenoid Lycopene; eating foods with carotenoids can lower your risk of cancer. Actually a fruit, it took a ruling by the Supreme Court in 1893 to make the tomato a vegetable. The French used to refer to the tomato as the apple of love.

Assessment
1. Where do vegetables rank among other Georgia Commodities? 2. What vegetable brings the most revenue to the state of Georgia? 3. Georgia ranks in the top ___ in pumpkin production. 4. What vegetable is served for good luck? 5. Sweet Corn is part of what family? 6. What vegetable is one of the oldest known to man? 7. What colors can bell peppers be?

Answers
1. 2. 3. 4. 5. 6. 7. 2nd Tomatoes 10 Greens Grass Lima Red, green, yellow