Mango Based Project Reports

Service Details:

India  is  the  home  of  mangoes.   A  large  number  of varieties  are  found  in  almost  all  parts  of  the   country.  Uttar  Pradesh, Tamil  Nadu,  Karnataka,  Bihar and West  Bengal  lead  in  mango growing. Among  the  numerous varieties, ‘Safaida’ and  ‘Duschri’  of U.P.  ‘Alphonso’ of Ratnagiri, ‘Badami’ of Mysore, ‘Benishan’  of East Coast, and ‘Raspuri’ ‘Neelam’ and ‘Mulgoa’ of Tamil nadu and Karnataka  are  the most important varieties  for  canning.   The ‘Bangalora’  or  ‘Totapari’ mango which is an assured  and  heavy annual  beater,  and also yields an excellent pulp or  juice,  is sometimes canned to give a fairly good canned product.  Juicy and fibrous  varieties are not quite suitable for canning.  They  are mostly  used  for  making  juice,  squash,  nectar,  chutney  and pickles.

Service Details:

India is the home of mangoes. A large  number of varieties are found in almost  all  parts of the country.According to statistics  collected by the Fruit Development Adviser,  Government of India. Uttar Pradesh, Tamil  Nadu, Karnataka, Bihar and West Bengal  lead in mango growing. Among the  numerous varieties, ‘Safaida’ and ‘Duschri’ of U.P. ‘Alphonso’ of Ratnagiri, ‘Badami’ of Mysore, ‘Benishan’ of East Coast, and ‘Raspuri’ ‘Neelam’ and ‘Mulgoa’ of Tamil nadu and Karnataka are the most important varieties  for  canning. The ‘Bangalora’ or  ‘Totapari’ mango which is an assured and  heavy annual beater, and also yields an excellent pulp or juice, is sometimes canned to give a fairly good canned product. Juicy and fibrous varieties are not quite suitable for canning. They are mostly used for making  juice,  squash, nectar, chutney and pickles.

Service Details:

Garlic  paste  are very versatile products  which  are  used extensively in Food Industries. Garlic  is one of the important species coming  into  Allium group, whose botanical name is A.Sativum. A hardy perennial, c60 cm in height, native to Central  Asia and  cultivated all over India. Bulbs made up of  cloves;  leaves long,  flat,  acute,  sheahing  the lower  half  of  stem;  scape slender,  smooth, shining, spathes long, beaked, enclosing  heads bearing solid bulbils; flowers small, white, prolonged into leafy points. Garlic is native to the mountainous regions of  central Asia from where it spread in prehistoric times to the Mediterranean  region. Clay models of garlic have been  excavated in  Egypt.  It  reached China at an early age  and  was  probably carried   to  the  western  hemisphere  by  the Spanish,   the Portuguese,  and the French. It has been suggested that the  wild ancestor of garlic was a flowering form producing seeds on aerial bulbils. Under different soil and climatic conditions, and due to different  methods  of cultivation in the    ancient  centres  of  civilization    deferent  varieties  arose.   The   non-flowering varieties are thought to have arisen as a result of  interference with the natural life cycle caused by storage.

Service Details:

India  is  the  home  of  mangoes.   A  large  number  of varieties  are  found  in  almost  all  parts  of  the   country.  Uttar  Pradesh, Tamil  Nadu,  Karnataka,  Bihar and West  Bengal  lead  in  mango growing. Among  the  numerous varieties, ‘Safaida’ and  ‘Duschri’  of U.P.  ‘Alphonso’ of Ratnagiri, ‘Badami’ of Mysore, ‘Benishan’  of East Coast, and ‘Raspuri’ ‘Neelam’ and ‘Mulgoa’ of Tamil nadu and Karnataka  are  the most important varieties  for  canning.   The ‘Bangalora’  or  ‘Totapari’ mango which is an assured  and  heavy annual  beater,  and also yields an excellent pulp or  juice,  is sometimes canned to give a fairly good canned product.  Juicy and fibrous  varieties are not quite suitable for canning.  They  are mostly  used  for  making  juice,  squash,  nectar,  chutney  and pickles.

Service Details:

Fruit drinks/juices can be classified as the liquid or liquid and pulpy material in relatively homogeneous forms derived from fruit.   Generally juices are entirely free of seed and tough fibers and of smooth consistency.  Juices are classified in three groups:- a) High Acid Juices, b) Medium Juices, c) Low acid or non-acid juices. High acid juices include the fruit drinks/juices in the PH range of 3.90 or lower i.e. Guava, Pine Apple etc. Medium acid juices include the fruit drinks/juices in the PH range 3.90-4.90 ie. Apples, Bananas, Mango etc. Similarly the fruit drinks/juices which are in the PH range of 4.80 or more are low or non-acid juices i.e. Beets, carrots etc. Fruit juices/drinks are recommended by physicians and taken to quence thirst and convey nourishment to the blood.  Moreover a glass of fruit juice is an excellent way start the morning meal with people of all ages.  In home as well as public eating places these fruit drinks in which Mango, Apple, Pine apple, Appricots etc. and other fruits are packed, can be blended and served.