Fruit ProcessingAgroStar Agronomy Centre of Excellence
Make Processed Food from Ber
The Ber fruit is a horticultural crop that promises optimum output even in severe drought. But after harvesting due to a lack of technology and inadequate facilities, the fruits suffer excessively. Farmers may suffer to some extent as maximum amount of fruits are produced at the same time. In this scenario, the potential loss of farmers can be prevented by producing value-added products in the market, preparing and controlling the selling of the output.
Good candies can be produced from fully developed beer fruits. For this purpose, select good, healthy fruits, wash them thoroughly with water and pierce the fruit with the help of a needle and with the help of cork, remove the seeds and keep the berries boiling in water for 3 to 4 minutes. Then spread the ber over the mesh and give 2 grams of sulphur smoke for 2 hours. On the first day after steaming, 50% of the sugar syrup should be kept in intensity for 3 hours. Add citric acid at a rate of 1 gram per litre of syrup. Through adding sugar on the next day, the syrup's intensity should be decreased to 60% and kept for 24 hours. On the third day, maintain sugar syrup 70% by immersing the fruit in the syrup for the next 3 to 4 days, make sure the ber is completely submerged. Then remove the ber from the syrup and drain and let it dry in the sun or under the fan for 2 to 3 days. After drying, weigh the polythene bag in a dry place after drying.
Source: AgroStar Agronomy Centre of Excellence
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