CATCHIN, JESSA J.

PALABAY, REGINA GRACE V.

SUPNET, JOAN M.

SAMSON, NOILSON M.

VENTURA, QUIZZA VENTURA

CROP PROCESSING

Crop processing is a crucial step in converting raw harvested agricultural products into valuable
marketable products. Processing has many facets, whether its fine tuning processing methods for
traditional crops, finding new processing approaches for traditional crops or developing new processes
for new crops.

Crop processing operations includes many methods that are used to add value to the raw food
materials which can be consumed by human beings or animals. Raw food materials are transformed
onto edible products processing and value addition. The operations involved in food processing are
mainly classified into groups, primary processing and secondary processing. This provides employment
to rural people.

In economics, overproduction, oversupply, excess of supply or glut refers to excess of supply

over demand of products being offered to the market. This leads to lower prices and/or unsold goods
along with the possibility of unemployment.

Overproduction is the accumulation of unsalable inventories in the hands of business.

Overproduction is a relative measure, referring to the excess of production over consumption. The
tendency for an overproduction of commodities to lead to economic collapse is specific to the capitalist
economy.The overproduction of commodities forces business to reduce production in order to clear
inventories. Any reduction in production implies a reduction in employment.

PRESENT STATUS OF CROP PROCESSING

To meet the current demand of food materials, the industrial food processing sector has
emerged. The food processing sector in the country is mainly handled by the unorganized sectors. About
, 42% of the output comes from the small scale players. The small-scale food processing sector is a major
source of employment and adds value to crops by processing. It is a major source of food in the human
diet.

TYPES OF DRYING
Basically, drying can be done by two processes , natural drying and mechanical dehydration or artificial
drying based on source of energy. Natural drying takes place under the influence of sunlight and wind
and is of three types sun, solar and shade drying. In natural drying there is no control over temperature,
air flow and humidity whereas in artificial drying, these conditions are well controlled. Mechanical
dehydration or artificial dehydration can be further classified into atmospheric and sub-atmospheric
types based on the conditions employed in drying process.

1. SUN DRYING
Drying the food product under natural sunny conditions is called as sun drying. No energy is
reuired for the drying process. To practice sun drying of foods, hot days are desirable with
minimum temperatures of 35 degrees Celsius with low humidity. Poor quality produce can not
be used for natural drying to achieve good uality dried product. The lower limit of moisture
content by this method is approximately 15%. Problems of contamination and intermittent
drying are generally encountered with sun drying.
2. SOLAR DRYING `
Solar drying uses designed structures to collect and enhance solar radiation. Solar driers
generate high air temperature and low humidity which results in faster drying. This drier is faster
than sun drying, and also reuires less drying are. But it cannot be used on cloudy days.
3. SHADE DRYING
This kind of method is used for foods which lose their colour when exposed to direct sunlight for
drying. Generally herbs, green and red chillies, okra and beans etc. are dried under shaded area
with good air circulation.
4. A HOME SCALE DEHYDRATOR OR DRIER
5. OVEN DRYING
6. KILN DRYER
7. TOWER DRYER
8. TUNNEL BELT DRYER
9. BELT-TROUGH DRYER
10. FLUIDIZED BED DRYING
11. FOAM MAT DRYING
12. SPRAY DRYING
13. DRUM OR ROLLER DRYING
14. MICROWAVE DRYING
15. VACUUM PUFFING AND DEHYDRATION
16. FREEZE DRYING
17. ACCELERATED FREEZE DRYING
18.