INTRODUCTION

The history of food processing goes back to the origin of human life. In the pre-historic period,
the ability to preserve food was a major factor for survival. 1 Food gathering and meat
processing was simple during hunting. By the starting of agriculture, food processing become
complex. Tools and techniques were used to cut the crop husks and shells. Meat eating was
invented by the tribes during the Paleolithic age 2. About 20,000 years ago, after the invention of
agriculture, the use of grinding tray as a crop processing tool spread widely3.
Mortar and pestles were invented by fixe and they existed long before fishing, hunting and
gathering period4. Invention of fire laid the foundation for food preservation. During prehistoric
period food processing include various type of a cooking such as over fire, smoking, steaming,
fermenting sun-drying and preserving with salt were practiced. Chinese had showed how to
preserve fish on large scale by using salt5.Food preserved using this way were a common part of
warrior and sailor diet. This crude processing technique remained until the industrial revolution.
Man‟s cooking was limited to searing and roasting with fire, for he had no containers or pot to
hold his food. Ancestors used flat rocks, leaves and seashells to cook the food. The first pottery
vessels known to us were made by the Japanese in the thirteenth millennium. The uses of thermal
energy from the sun to evaporate water from the product and establish a stable and safe dry
product were used by ancient people. Heated air used for drying the food was discovered in
France around 1790s6
Food science was actually developed from accidental discoveries and trial and error methods.
Napoleon Bonaparte offered a prize to scientists to develop preserved food for the armies of
France, resulted in the first canning method by Nicholas Appert in 1795 7. Shortly after Appert‟s
work, a number of scientists went through several processing techniques which resulted in many
new modern techniques. Frederick Accum made the first effort to ensure safe and honest food
through analytical chemistry8. History reports that Egyptians, Greeks and Romans were able to
preserve a variety of foods in vinegar, brine, honey or pitch.
The history of chilled or refrigerated foods dates back to a very old time. A patent for the use of
commercial refrigeration process for fish was registered in 1842 9. The Parisian confectioner
discovered how to prevent decay by boiling foods in sealed glass bottles 10. British quickly
adopted this technique and began stocking canned fish and meat followed by fruits and
vegetables. At first it did not get much encouragement because of high cost and lack of efficient
can openers11.
In 1860 Louis Pasteur, a chemist working with beer and wine developed the process of
pasteurization. Between 1895to1938, there was a significant change in food science and
nutrition. Earlier in 3000 BC Egyptian outdoor bakeries provided bread for the slaves laboring
on the great temples and pyramids. Grain was collected as tax and stored on the pharaoh‟s mills.
Preparation of bread was considered as the first large scale baking operation in history. 12By 600
BC in Athens, the first well organized commercial ventures appeared. The people of Athens
started the production of olive oil, wine, salted fish, bread roll and ham sausage. 13M.Gabins
Apicius a Roman who lived about the time of Christ, gave the world its first known cook book.
Even today European chef uses his recipes for preparation and processing. The need of travelers
and city dwellers prompted the Roman to establish food processing on commercial scale. The
first real impetus toward large scale processing came from Roman empire. 14The trade men of
Rome formed guilds to organize production and transportation of foods to major cities. The
Roman government regulated the guilds and held light control over food production and
distribution. Government introduced grading for bread.15

PRIMITIVE METHOD OF FOOD PROCESSING

The extension of food supply into season when plant food are not grown or animals cannot be
maintained, represent the most important contribution of food processing. Food processing help
in the development of human society and the emergence of civilization i.e., it freed the human
from continuous search for food.16Hunter gathers in the Paleolithic period ate roots, berries and
shrubs, and trapped fish. In the Mesolithic and Neolithic periods, human made a gradual
transition from food gathering to food production. Agricultural inventions opened the windows
of large scale food production, enabling farmers to grow surplus of food to trade as
commodity.17Humans are faced with the problem of food preservation for centuries. Ancient
Egyptians and Romans were aware of the preservative effects of salting, drying and smoking. At
that time food was buried along the seashore, where the salt of seawater cures or preserves the
food. Native Americans placed strips of flesh over a camp fire where the meat was preserved by
drying and smoking. Dried salt cod was a common food for colonial Americans. Perishable
foods were stored in caves or springs in order to maintain low temperature. 18The common
traditional methods of food preservation are preservation of food by drying, by preservatives and
by freezing.

Traditional methods of food preservation

a) By drying

This method perhaps was one of the first known. In primitive time food was exposed to direct
rays of the sun for the purpose of drying it. Meat, fruits, nuts etc. dried and stored up. 19Early sea
expeditions survived on dried fruits, grains and meat. The first dehydrator used to dry fruits and
vegetables by artificial means was introduced in France during 1795. They used to dry thinly
sliced fruits and vegetables.20
b) By Preservatives

The most commonly used preservatives are salt, sugar and certain spices. Vegetables and fruits
soaked in brine could be preserved for use during winter season. Salting became one main
method of preserving food. In ancient Persia, the preserving power of the natural sugar on fruits
was known, but not understood. Marmalade made by cooking fruits until most of the liquid had
boiled away was a favorite spread for bread.21
c) By freezing

Natural freezing have been known to men for a long time. Dead fish found in the frozen ice were
preserved. Men take the advantage of nature‟s ice box and caves for preserving the food. A
patent for the use of commercial refrigeration processing for fish was registered in 1842. 22The
use of refrigeration to reduce temperature of food below the point of ice crystallization was
developed by Clarence Birdseye in 1920.23
History of canning industry in the country and state
Appert was regarded as the father of an art which has proved a boon to all mankind. In 1807
Peter Durank obtained patent in England for preserving meat, fruit vegetables in tin can. The
canning industries mainly depend on „can‟ as it took its name. The canning industry was
established in U.S.A by Ezra Dugget in 181924.
The first cannery in India was started in the first year of 20 th century by sircar in Muzarpur, the
Bengal preserving company. In 1910 Sreekissen Dutt and company started their cannery section
in Calcutta. During the First World War, two firms that came up in Calcutta Bengal canning and
condiment work and the Pioneer Condiment Co Ltd used modern canning machinery but closed
down later25. In the 1930 a few Indians who had studied in the united State started making sweet
squashes and Sharbats which will lead to setting up of few manufacturing units especially in
Punjab.26 There is sudden demand occurred for the production of food during the Second World
War. In 1945 105.6 lakh tonnes of fruits and 45.9 lakh tonnes of vegetables were produced in
India. 55% of mango, 38% of banana, 34% of onion, 8% of radish, 5% of cauliflower and tomato
and other type of fruits and vegetable include in this. Unfortunately only small amount of food is
preserved. The war not only raised the demand of preserved food in tins and bottles, but also
dehydrate food its potatoes and onions. During that, time 134 factories produced food items
supplied to defense force.27 Food and cooking is the first recipe book in India.28
During Vedic times itself, people in Kerala used salt, jaggery, tamarind, honey etc used for
preserving the food. In the medical treaties of Susrutha and Charaka the use of these spices and
condiments were widely preferred.There is a unique ways of preserving fruits and vegetables in
Kerala. Vegetable are preserved in the form of pickles. While fruits are preserved by making
„thira‟ i.e., on a freshly made mats these fruits used to be pressed into making a kind of paste
and then it is put in the sun for drying. Successive layers were added upon the previous ones thus
making a series of layers. This is dried well and preserved in big bharanies in air light
condition.29 Pickle making is little tricking because the quantity ingredients in pickle making
cannot be accurately stated. Taste of pickle mainly depend upon experience pickling is simply
nothing more than preserving fruits, vegetables, meat or fish in salt alone with or without oil or
spices. There is a wide amazing range of pickles available in Kerala because of variety of raw
material availability. There is also fruit pickles which are primarily vinegar based. Vinegar is
made from toddy. It is said that the pickles have curative and medicinal effect too. Traditionally
in Kerala, weighing or measuring pickles ingredients was not followed. They relied solely upon
what they learned by trial and error method.30
Food Processing Industry in India
Food processing is defined as that branch of manufacturing that starts with raw animal,
vegetable, or marine materials and transform them into intermediate, food stuff or edible
products through an application of labour, machinery, energy and scientific knowledge.31
Food processing in India was started as a family profession. Despite the lack of training, they
prepared quality foods like pickles, papads, fried, roasted and puffed cereals for local
consumptions. Organized food industry was started for the British officers and settlers. During
the Second World War, the number of this unit was multiplied to satisfy the needs of the troops.
The products produced at that times were bread, biscuits, jams, squashes, syrups, and fruit. It is
not possible to acquire adequate growth in agro-horticulture sector without establishing well
organized facilities was identified only during eighties. 32 Processed foods provide good
opportunity for export and to generate employment in rural area for restricting population
migration to cities. Government encourages growth of agro-horticulturalsector. As a result a
separate Ministry of food processing had come in to being in 1998.33
The Ministry of food processing industries is the main central agency responsible for developing
such a vibrant food processing sector, the Ministry covers the products of
a) Fruits and vegetables
b) Meat and meat products
c) Dairy products
d) Poultry
e) Marine products
f) Bakery and confectionery
g) Ready to eat food
h) Drinks and beverages
i) Food grain milling
Fruits and vegetable processing units in Kerala
Fruits and vegetables are also grown in the fertile soil of Kerala. Various fruits that are grown in
the soil of Kerala are mango, jack fruit, pineapple, papaya, and plantain. Area under cultivation
for fruits by the 14 districts in Kerala is shown in table 1
 Table 1
District wise area of fruits cultivation 2018-2019 (Area in hectares)
Other
Sl.No. Districts Jack Mango Banana Plantain Pineapple Papaya fresh
fruits
1. Trivandrum 5994 4389 1794 5343 199 1457 540

2. Kollam 7520 5821 1694 4235 180 1437 437

3. Pathanamthitta 2512 1580 1966 1576 197 642 955

4. Alappuzha 2388 3553 455 1910 80 1041 621

5. Kottayam 3946 2606 2521 2642 1134 1129 556

6. Idukki 13866 5298 2901 3492 858 924 488

7. Ernakulam 4373 44444 5669 4083 5563 1201 176

8. Thrissur 5331 7672 2240 4898 58 1271 1364

9. Palakkad 6972 9318 16458 8843 78 741 1260

10. Malappuram 8405 7848 6866 2845 155 1802 944

11. Kozhikode 10456 8574 1533 2940 197 1839 552

12. Wayanad 7928 4378 12359 1181 25 373 340

13. Kannur 8267 7647 2104 2809 125 1905 984

14. Kasargod 2375 2131 509 1950 83 702 604

15. Total 90333 75559 59069 48747 8932 16464 10396

Source: Department of economics and statistics

 Table 1exhibit that jack fruit is cultivated in large areas when compared to other fruits. Pineapple
are cultivated in smaller area i.e., 8932 hectares. Idukki district cultivated Jack fruit more and
Wayanad district have low cultivated area for pine apple. In Alappuzha and Ernakulam districts,
mango cultivation occupies larger area of 3553 and 44444 hectares respectively. But in
Kozhikode district, jack fruit occupies an area of cultivation 10456 hectares.
Kerala‟s soil is best suited for the growth of vegetables. Some vegetables that grow in Kerala are
drumstick, cucumber, bitter gourd, snake gourd, green chilies, brinjal and amaranthus. Area
wise cultivation of vegetables in the 14 districts of Kerala is shown in the following table 2
Table 2
District wise area of vegetables cultivation 2018-19(Area in hectares)
Sl.
Districts Vegetables
No

Bitter Snake Ladies Green Little Ash Other

Drumstick Amaranthus Brinjal Pumpkin Cucumber
gourd gourd finger chilies gourd gourd vegetables

1 Trivandrum 1880 155 61 79 46 54 102 23 2 12 88 156

2 Kollam 1782 137 86 32 47 67 181 102 39 46 13 203

3 Pathanamthitta 495 87 78 66 45 60 44 86 43 42 29 296

4 Alappuzha 513 188 144 141 08 90 88 112 28 36 68 344

5 Kottayam 599 47 215 125 48 77 28 249 38 40 32 464

6 Idukki 581 58 215 18 21 46 54 49 26 49 7 3868

7 Ernakulam 610 110 530 116 52 44 14 80 64 60 110 1055

8 Thrissur 1748 111 232 742 74 56 162 114 59 69 94 645

9 Palakkad 1872 147 148 217 604 211 345 66 230 263 108 2775

10 Malappuram 2098 121 561 63 68 43 100 41 135 248 220 934

11 Kozhikode 1512 122 101 19 22 9 42 14 42 50 85 158

12 Wayanad 382 54 53 7 8 18 65 14 74 157 22 387

13 Kannur 1794 160 368 7 8 18 65 53 66 59 222 280

14 Kasargod 586 61 84 23 55 36 58 70 20 23 121 155

15 Total 16452 1559 2695 959 1182 832 1322 1073 866 1154 1291. 11720

Source: Department of economics and statistics

Table 2 shows the data relating to the district wise cultivation of vegetables in Kerala. Among
the vegetables, drumstick occupies an area of cultivation larger than other vegetables. Brinjal
cultivated in an area of 832 hectares which is very low when compared to other vegetables. In
Alappuzha and Kozhikode districts, an area of 513 and 1512 hectares are under drumstick
cultivation. In Ernakulam district other vegetables are cultivated in an area of 1055 hectares.
 Fruits and vegetables cultivated in Kerala are used either in fresh forms or in processed forms.
Processing of fresh fruits and vegetables are done in processing units. Fruit and vegetable
processing units are spread over the 14 districts of Kerala. The table 3 gives an insight into it.
Table 3
District wise distribution of fruits and vegetable units in Kerala

Districts Number of units Percentage

Source: Food safety and standard
Thiruvananthapuram 33 8.20 authority of India

Kollam 12 2.98 Table 3, shows the

district wise
Alappuzha 19 4.72 distribution of fruits
and vegetable units in
Pathanamthitta 16 3.98 Kerala. A total of
402 processing units
Kottayam 39 9.70 are working in
Kerala. A large
Idukki 26 6.46 number of processing
units are located in
Ernakulam 62 15.42 Ernakulam district
i.e., 62. Only 2
Thrissur 50 12.43 processing units are
situated in Wayanad
Palakkad 23 5.72 district. Kozhikode

Malappuram 23 5.72

Kozhikode 57 14.17

Wayanad 2 .497

Kannur 24 5.97

Kasargod 16 3.98

Total 402 100

district comes to the second position with 57 units and with 50 units in Thrissur district in third
position
Fruit and vegetable processing industries are classified into large scale, small scale, cottage
sector and home scale depending upon the capacity of production. Kerala comprises of all the
four categories. Data relating to the distribution of various categories of fruit and vegetable
processing units in Kerala is shown in table 4
Table 4
Distribution of fruits and vegetables units in Kerala based on size

Districts Cottage House Small scale Small scale Large

Sector Sector Sector A Sector B Scale

Thiruvananthapuram 13 13 2 5 …….

Kollam 2 8 1 ……… 1

Alappuzha 6 5 1 5 2

Pathanamthitta 5 6 3 2 ……….

Kottayam 17 9 8 4 1

Idukki 7 8 3 7 1

Ernakulam 19 15 9 11 8

Thrissur 14 25 4 …….. 2

Palakkad 5 12 4 ………. 2

Malappuram 7 14 1 …….. 1

Kozhikode 20 28 3 3 3

Wayanad 2 ……… ….. …… ……….

Kannur 5 15 2 2 ……..

Kasargod 4 10 …. 1 1

Total 126 168 42 43 23

Source: Food safety and standard authority of India
According to the table 4, large scale units are more in Ernakulam district with 8 units. There are
no large scale units in the Thiruvananthapuram, Pathanamthitta, and Wayanad and Kannur
districts. Wayanad district have units only in cottage sector. Kollam, Thrissur and Palakkad
districts have no units in small scale sector B. All districts have units in cottage sector.
Fruit and vegetable processing units in Kerala mainly produce pickles, juice, dehydrated fruits
and vegetables, chutney, jam, fruit pulp and squashes. Data relating to the various fruit and
vegetable products that are produced in the state are shown in the table 5.
Table 5
Production of various fruit and vegetable products in Kerala
% increase or
Quantity Quantity
Name of the Products decrease over
(2007) (2008)
previous year

Canned fruits 122873 176456 43.60

Canned vegetables 26297 52633 100.14

Jam 1180232 1163421 -1.422

Fruit juice 199739 136505 -32.65

Fruit pulp 433495 737988 70.24

Squashes 860062 693095 -19.41

Fruit syrup 92198 65025 -29.47

Fruit juice concentrates 437129 22264 -94.90

Pickles 3571634 3514084 -1.6

Candied group 78931 98003 24.16

Dehydrated fruits 92255 53146 -42.39

Dehydrated vegetables 180338 355438 97.04

Vinegar 524531 418927 20.13

Freeze dried product 7794 10843 39.11

Unspecified 745113 1354860 81.83

Source: Food safety and standard authority of India
As per the table 5, there is an increase in various products produced in the 2008
compared to previous year. Canned fruits, canned vegetables, fruit pulp, candied
group, dehydrated vegetables, vinegar, freeze dried products, and unspecified are
the products that show increase. Canned vegetables show an increase of 100.14 per
cent. Fruit juice concentrates show drastic decrease of 94.90 per cent.
Fruit and vegetable processing industry produce products not only for domestic use
but also for export. Various fruit and vegetable products that are exported from
Kerala are shown in the following table 6.
Table 6
Export of fruit and vegetable products from Kerala in 2019
Quantity Value
Name of the products
(M.T.) (Lakhs)

Canned fruits 588 24487

Canned vegetables 3891 374870

Jam 52020 3219003

Fruit juice concentrates 47120 3684748

Pickle 1039908 1.01E+08

Candied 6749 777868

Dehydrated fruit products 2235 167120

Dehydrated vegetable Products 210379 56222468

Frozen vegetables 6853 544114

Vinegar 1020 19812

Non.fruit syrup 35013 3462750

Fruit dried 8810 6897704

Unspecified 324059 36639260

Source: Food safety and standard authority of India

As per the table 6, Kerala exports fruit and vegetable products. Kerala export
1039908 M.T. of pickles followed by dehydrated vegetable products. 588 M.T. of
canned fruit is exported from Kerala. Kerala export 324059 M.T. of unspecified
products.