The book 'Processing, Preservation and Product Development Techniques for Fruits and Vegetables' by Sewa Lal Bhardwaj serves as a comprehensive guide for anyone involved in the horticulture industry, from small-scale handlers to larger enterprises. It addresses the pressing issue of post-harvest losses in fruits and vegetables which often arise during the harvest season, leaving producers with perishable goods that can quickly spoil and generate significant waste. This insightful publication stresses the importance of processing and preservation techniques as crucial strategies for extending the shelf life of fresh produce and providing consumers with consistent access to fruits and vegetables, even in off-seasons. With covering chapters on the importance of human nutrition provided by these perishable goods, the current status of production and waste management practices, and detailed methodologies for processing, preservation techniques including physical, chemical, and fermentation methods are extensively discussed. Furthermore, the text elaborates on the development of value-added products, packaging techniques, and future research areas required for product development. This book is not just for enhancing knowledge; it is a tactical manual aimed at fostering sustainable practices in the agricultural sector, ultimately contributing to food security and reducing food waste.

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