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*
banana Production
Most
production for local sale is of green cooking bananas and
plantains, as ripe dessert bananas are easily damaged while
being transported to market. Even when transported only within
their country of origin, ripe bananas suffer a high rate of
damage and loss.
Bananas are among the most widely consumed foods in the world.
Most banana farmers receive a low unit price for their produce
as supermarkets buy enormous quantities and receive a discount
for that business. Competition amongst supermarkets has led to
reduced margins in recent years which in turn has led to lower
prices for growers. a
banana plant infected with the virus will not set fruit,
although mild strains exist in many areas which do allow for
some fruit production. These mild strains are often mistaken for
malnourishment,
Storage and transportation
In
the current world marketing system, bananas are grown in the
tropics. The fruit therefore has to be transported over long
distances and storage is necessary. To gain maximum life,
bunches are harvested before the fruit is fully mature. The
fruit is carefully handled, transported quickly to the seaboard,
cooled, and shipped under sophisticated refrigeration. The basis
of this procedure is to prevent the bananas producing ethylene
which is the natural ripening agent of the fruit. This
sophisticated technology allows storage and transport for 3–4
weeks at 13 degrees Celsius. On arrival at the destination, the
bananas are held at about 17 degrees Celsius and treated with a
low concentration of ethylene. After a few days, the fruit has
begun to ripen and it is distributed for retail sale. It is
important to note that unripe bananas can not be held in the
home refrigerator as they suffer from the cold. After ripening
some bananas can be held for a few days at home. They can be
stored indefinitely frozen, then eaten like an ice or cooked as
a banana mush.
* potato Production
Select the potato variety best suited to your conditions and
market. Buyers contracting potato production for chipping will
designate the variety to be grown.
* Harvesting, Handling, and Marketing
* Simultaneously potato was successfully introduced in the
hilly parts of the erstwhile state of Punjab. In Uttar Pradesh,
it was introduced by Major Young in the early part of 19th
century.
Considerations include price, demand, market conditions, and
expected yields. Early potatoes are sometimes dug before optimum
maturity to take advantage of certain limited market demands and
high prices. Processors may require that a test for reducing
sugars be made to determine if tubers are in the acceptable
range for chipping into light colored chips. Potato harvesting
is almost fully mechanized.
The
potatoes in India are cultivated under highly diversified
agro-climatic conditions ranging from sealevel to snowline and
upto three crops are raised per year. In the hills the potato
crop is grown mostly under rainfed situations and it is planted
in March-April and harvested in September-October. In the
northern plains, potato is grown mainly in two seasons i.e.
autumn and spring. Autumn crop is planted early in
September-October and harvested in April-May. In the Southern
hills three crops of potato are grown.
* lemon Production
India tops the production list with ~16% of the world's overall
lemon and lime output followed by Mexico(~14.5%),
Argentina(~10%), Brazil(~8%) and Spain(~7%).
The
fruit is oval with a broad, low, apical nipple and 8 to 10
segments. The outer rind, or peel, yellow when ripe and rather
thick in some varieties, is prominently glandular-dotted. The
white, spongy inner part of the peel, called the mesocarp, or
albedo, is nearly tasteless and is the chief source of
commercial grades of pectin. The seeds are small, ovoid, and
pointed; occasionally, fruits are seedless. The pulp is
decidedly acid. The predominant acid present is citric acid,
which may amount to 5 percent or more by weight of the lemon’s
juice. Lemon juice is rich in vitamin C and contains smaller
amounts of the B vitamins, particularly B1, B2, and niacin.
Potential medicinal use
It
has been reported that lemon aroma decreases pain perception and
alters anxiety in animals however other research suggests that
this is not the case in humans.
Other applications include the use of its essential oil as an
anti-bacterial agent, such as commercial products.
Lemon in the process of ripening
lemon Production
India tops the production list with ~16% of the world's overall
lemon and lime output followed by Mexico(~14.5%),
Argentina(~10%), Brazil(~8%) and Spain(~7%).
The
fruit is oval with a broad, low, apical nipple and 8 to 10
segments. The outer rind, or peel, yellow when ripe and rather
thick in some varieties, is prominently glandular-dotted. The
white, spongy inner part of the peel, called the mesocarp, or
albedo, is nearly tasteless and is the chief source of
commercial grades of pectin. The seeds are small, ovoid, and
pointed; occasionally, fruits are seedless. The pulp is
decidedly acid. The predominant acid present is citric acid,
which may amount to 5 percent or more by weight of the lemon’s
juice. Lemon juice is rich in vitamin C and contains smaller
amounts of the B vitamins, particularly B1, B2, and niacin.
Potential medicinal use
It
has been reported that lemon aroma decreases pain perception and
alters anxiety in animals however other research suggests that
this is not the case in humans.
Other applications include the use of its essential oil as an
anti-bacterial agent, such as commercial products.
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