This book delves into the processes of agro-food crop production, processing, value addition, packaging, and storage. It provides comprehensive information on the main food crops such as cereals, millets, pulses, minor forest products, fruits, vegetables, and milk and milk-based products, which are of significant importance in the food processing sector. The text encourages the setting up of small food processing industries in local areas using local agro-food crops. It presents indigenous food preparations based on fermented cereals and pulses, milk, and other crops-based products. Furthermore, the book highlights various food laws and regulations implemented by the government to ensure food quality and standards. The text also discusses small-scale or cottage-level food processing industries in local regions with available resources. This publication is an excellent resource for students, researchers, and entrepreneurs in food processing, as well as professionals in related fields, who have little or no prior knowledge of food science and technology.
