Samy G S

The book focuses on value addition of agricultural produce to create nutrient-rich, sustainable, and marketable food products while reducing post-harvest losses and food waste. Three value-added products were developed: orange biscotti (using orange peel candy to utilize fruit waste), capsicum jam and jam cookies (preserving fresh produce and reducing sugar content), and pumpkin bread (enhancing vitamin content and nutritional quality). These products showed strong market potential, appealing to health-conscious consumers and supporting farmers by increasing profitability. The study highlights the need for further research to optimize production processes, explore new applications, and expand market reach.