Key Takeaways
- Agricultural experts emphasize the importance of value addition and food processing for enhancing farmers’ incomes in Sindh.
- New research proposes converting tomatoes and other crops into value-added products to reduce food waste and improve marketability.
- The seminar highlighted future opportunities for youth entrepreneurship in the food industry through modern processing techniques.
Value Addition in Agriculture: A Key to Economic Growth
Agricultural experts highlighted that enhancing the value addition and food processing of crops such as tomatoes, mangoes, dates, chillies, and onions can significantly boost farmers’ incomes and strengthen the agricultural economy in Sindh. These insights were shared during a seminar organized by the Institute of Food Sciences and Technology at Sindh Agriculture University (SAU) in Tandojam. The seminar also presented findings from a research project named “Development of Tomato By-Products as Functional Foods,” funded by the Sindh Higher Education Commission.
Dr. Inayatullah Rajper, Dean of the Faculty of Crop Production, addressed the pressing need for modern food processing technologies. He emphasized that converting locally produced fruits and vegetables into value-added products would allow farmers to secure better returns while promoting agricultural exports. The existing gap in adequate processing and storage facilities leads to substantial annual waste of fruits and vegetables in Pakistan. Implementing modern processing, cold storage, and value chain systems can greatly reduce these losses.
Dr. Shahzor Gul Khaskheli, the principal investigator of the research project, examined the traits of tomato powder, juice, and ketchup, focusing on their physicochemical properties, antioxidant activity, sensory acceptability, and storage stability over 60 days in refrigeration. Based on the findings, he recommended promoting fresh tomato juice for its nutritional benefits and suggested that dehydrated tomato powder offers longer shelf life and higher mineral content. He also urged the food industry to incorporate tomato and other agricultural by-products as functional food ingredients to minimize waste and lessen reliance on synthetic antioxidants.
Dr. Aijaz Hussain Soomro, Director of the Institute, discussed advancements in food technology and highlighted the potential for job creation within the private sector. The seminar also underscored emerging entrepreneurial opportunities for youth interested in the food industry, encouraging them to engage with modern processing techniques to foster innovation.
Attendees included faculty members, researchers, and students, all of whom gained valuable insights into how modern technology can transform the agricultural landscape and its economic potential.
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