Name of the scheme

Food Processing Entrepreneurship Development Training Scheme (State Sector) General/ To be made aware for self-employment and technically expert under S.C.P. scheme

Objective of the scheme:

Objective of this scheme is to give training of all aspects of food processing industry to unemployed youths for entrepreneurship development in food processing sector and to encourage them to establish their own food processing units so they get a source of income of their own besides generating employment in this sector. The objective of this training is to provide self-employment, to reduce post - harvest losses and to provide fair price to farmers/growers of their produce.

Implementation of the scheme:

Entrepreneurship development training programs will be organized at the centers given below - The physical targets are set for government community fruit preservation and training centers for the year 2017-18 in districts according to the provisioned amount in budget and in proportion to the number of employees available at centers :-

Serial No Name of Center / Institution Number of entrepreneurship development programs
1. Government community fruit preservation and training centers in districts. 31
2. As Above 17AC
Total 48

Sanctioned fund for each program - Rs 90 Thousand only.

Itemized expenses for training:-

Serial No Item Amount (in thousand Rs)
1. Honorarium / Rs 500 per invited expert 20
2. Training literature, writing material, bag 10
3. Travelling allowance 05
4. Vehicles on hire 30
5. Expenditure on purchase of raw material for practical training 20
6. Other incidentals 05
Total 90


A total of 80 theoretical lectures will be delivered in entrepreneurship development training program, out of which 40 lectures would be delivered by guest lecturers on honorium basis. As guest lecturer, universities/technical institutions/industry/loaning banks/entrepreneurship development institutions/management institution/industry department and successful entrepreneurs of food processing industry and experts associated with Food Safety and Drug Administration department/quality control laboratories will be invited for lectures and they would be paid a honorarium of Rs 500/- per lecture.

Training literature. Writing material

Trainees would be given program related literature, pen, register (120 pages) and a bag bearing - 'Horticulture and Food Processing Department, U.P.' Entrepreneurship Development Training Program year 2016-17 and the name of organizing center. The expenditure will be made under this head.

Travelling allowance

Under this head, expenditure will be made for travel bills of guest lecturers. This amount would not be spent where government vehicle are used to carry guest lecturers from their home to the training center and dropping them back.

Hiring of vehicles

Under this head, payment will be made for expenses incurring on hired vehicle to carry guest lecturers from their home to training center and dropping them back. Payment for expenses on educational tours of trainees to food processing units and technical institutions will also be made under this head.

Expenditure on purchase of raw material for practical training

Payment will be made for expenditure made on purchase of necessary raw material for practical training related to colors - chemicals, preservatives, packaging material etc.

Other incidental expenditures

Payment will be made for expenditure made on other incidental heads related to program. An objective type test will be organized before completion of every training program in which every participant will have to write their answers. Participants who get first, second and third positions will be given prizes by the invited chief guest.

Assigned funds must not be spent on any such head for which financial handbook and prior approval and sanction of government/competent official is necessary. That means, government sanction must be taken before making expenditure in any head for which prior approval of government is necessary.

Under any circumstances, expenditure of more than the prescribed amount for the program should not be made and all expenditures should be made as per conditions/restrictions given in concerned government orders/relevant rules/directions. Moderation should be followed for all expenses. For any irregularity in expenditure, the concerned head of office, drawing and disbursing officer will be personally responsible.


For 50 trainees, projects have to be prepared and application will be made under the schemes of the horticulture department, Khadi and Village Industries Board and other departments and subsequently the applicant’s small/large processing units have to be established. The details have to be made available in a register provided at the center. Details of such activity have to be mentioned in the closure report.

Proposed curriculum for entrepreneurship development training program

Processing Principals (Theoretical):

Definition of food processing, utility of food processing/fruit preservation/history - development - periodical progression of fruit preservation; causes - fungi, yeast, bacteria, circumstances of growth of bacteria and enzymes - of decay of fruits/vegetables; bacteria toxicity / contamination, process of organic decay and spoilage; prevention, principals of fruit preservation, preservation by sugar - by chemical preservatives, dehydration - drying - freeze drying, by acetic acid, by fermentation and others (radiation etc.), canning of fruits (bottle / can), jam, jelly, fruit marmalade - candy, sherbet, squash, juice, RTS beverage, canning of vegetables (bottle/can).

Processing (miscellaneous) Principals:

Partial processing; pickles - Indian, European; vinegar - natural, synthetic; IQF, knowledge of Papad, Badi and other traditional methods of preservation; quality control methods, method of developing new products; determining quantitative and qualitative acidity; to gain simple knowledge of Food Safety Act 2006, assessing and calculating the necessities of Fruit preservation workshop or laboratory, pollution control and disposal of garbage of fruit preservation work shop / lab.

Project preparation - management and marketing - principals:

Identification of project, suitability assessment, formulation (DPR), ongoing appraisal, monitoring, financial management.

Regional tours and surveys:

It would be expected to allot a specific area to each group and guide them for making project profile through survey of regional processing production units, marketing survey, market forecasting. A tour of related type food processing unit and practical / hand - on training have to be imparted there.

Training program

The curriculum of theoretical and practical method of training program is given below. A DPR of the trainees will have to be made whose date-wise actual details will be prepared by the concerned in-charge/controlling officer for each course. Its details have to be recorded date-wise so that the inspection officer may verify it.

Practical work (subject - wise)

Processing (Principals)

  • Using microscopes and general identification of fungi and yeast.
  • Identification of lab equipment’s - physical scale, glass ware and their cleaning.
  • Making jam by sulphyted pulp.
  • Making fruit jelly.
  • Making fruit toffee.
  • Making Aonla/Carrot/Bel/Petha marmalade.
  • Making Petha / Papaya candy.
  • Squash making.
  • Fruit crush or cordial making.
  • Tomato ketchup making.
  • Fruit sauce making.
  • Tomato/ carrot juice making.
  • Papaya / mango / tomato chutney making.
  • Fruit syrup making.
  • Ready to serve (RTS) beverage making.
  • Fruit nectar making.
  • Canning or fruits and bottling.
  • Canning of vegetable and bottling.
  • Fruits dehydration.
  • Vegetables dehydration.
  • Canning of gravy vegetable or bottling.
  • Testing of cut out.
  • Training of fruit bar.

Processing (method) practical

  • Processing of tomato.
  • Processing of Aonla.
  • Partial processing of vegetables (through brine)
  • Partial processing of fruit slices through brine and sulphiration.
  • Preservation of pulp (Bel / Mango / Guava) by sulphiration.
  • Lime pickle.
  • Chili pickle.
  • Sweet pickle.
  • Mixed pickle.
  • Aonla pickle.
  • European pickle.
  • Vinegar (natural).
  • Vinegar (artificial).
  • Development and use of new product.
  • Aaonla candy making.
  • Amchoor and Pudina sauce making.
  • Chili sauce making.
  • Green coriander sauce making.
  • Mango papad making (by preserved mango pulp).
  • Preservation of mushroom soup through pasteurization.
  • Mushroom pickle.
  • Project making management and practical marketing work.

DPR making of processing

Note: The above mentioned practical work will be done on the material provided time to time.


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