The book provides an extensive analysis of the value addition and processing of agro-food crops. It examines the production, processing, value addition, packaging, and storage of each agro-food crop in detail. The main food crops of significant importance in the food processing sector, such as cereals, millets, pulses, minor forest products, fruits and vegetables, and milk and milk-based products, are given special attention.

The books primary objective is to encourage the setting up of small food processing industries in local areas using locally-based agro-food crops. It also discusses indigenous food preparations based on fermented cereals and pulses, milk, and other crop-based products. The text further highlights various food laws and regulations enforced by the government to maintain food quality and standards. Additionally, it provides a detailed discussion of agro-food-based food processing industries operating on a small or cottage scale level in local regions using available resources.

This book is an excellent resource for students, researchers, and entrepreneurs in food processing who have little or no prior knowledge of food science and technology. It is also a valuable reference for professionals in the food processing industry, as well as for those working in fields that intersect with, regulate, or serve the food processing industry.

� propos de l?auteur

R. Sasi Kumar, Assistant Professor, Department of Food Science and Nutrition, Central Agricultural University Tura, Meghalaya, India.

P. S. Sivakumar, Scientist (SS), Regional Tuber Crops Research Institute Bhubaneswar, Odisha, India.

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