Explain by giving two examples, how biotechnology has helped the Indian farmers in processing their perishable crops. (Answer in 150 words)
10 marks · answer in 150 words · directive: Explain
The core of a good answer
Biotechnology helps farmers handle perishables by slowing spoilage and turning surplus or over-ripe produce into stable products; two Indian examples are the edible bio-polymer coating developed at the DBT's National Agri-Food Biotechnology Institute, Mohali, which extends the shelf life of apples, peaches and bananas, and ICAR-NRCB's banana beverage technologies, which convert surplus bananas into juice.
An outline written by upsc.help, not an official UPSC answer; every fact checked by a separate review. How we work
What the question asks
The question asks for exactly two examples and an explanation of how biotechnology helped farmers in processing perishable crops. The answer should explain the biological mechanism in each example and the benefit to farmers (less loss, more value, better price), and may briefly note other biotechnological tools.
Answer outline
Introduction
Fruits and vegetables lose a large share of output after harvest (NABCONS 2022: 6.02% to 15.05% for fruits), so tools that delay ripening or convert produce into stable products protect farm incomes.
Example 1: Edible bio-polymer coating (NABI, Mohali)
- The National Agri-Food Biotechnology Institute, a Department of Biotechnology institute, developed non-toxic edible coatings from wheat straw hemicellulose and stearic acid modified oat bran polysaccharide, applied to fruit as an emulsion (reported February 2020).
- Under ambient storage, apple shelf life reached about 30 days, peach 6 to 8 days and banana up to 9 days without significant blackening.
- It uses farm by-products and was described by the scientists as a simple, cost-effective alternative to animal-based shellac coatings; an Indian patent was filed and a non-disclosure agreement signed with a firm for commercial use.
- Benefit: longer shelf life at ambient temperature can let growers hold produce longer and reach distant markets.
Example 2: Banana processing by ICAR-NRCB
- ICAR-National Research Centre for Banana lists a ready-to-serve banana beverage made by enzyme liquefaction of pulp into clarified juice.
- On 6 May 2022 NRCB licensed its basil seed suspended clarified banana juice technology, made from over-ripe bananas, to Thottiyam Banana Producer Company Ltd, a member of the Tamil Nadu Banana Growers Federation.
- Benefit: over-ripe bananas that would be lost (ripe fruit keeps only 3 to 4 days) become a product with a market, and the farmer company captures processing value.
Other biotechnological routes
- Enzymes for juice extraction and clarification, fermentation into vinegar, wine or pickles, and microbial biocontrol agents that reduce rot in storage.
Conclusion
Such low-cost, farm-level biotechnologies cut post-harvest loss and add value; scaling them needs licensing to FPOs, food safety approvals and links with food processing schemes.
Examples and data to cite
- NABI Mohali edible coating from wheat straw and oat bran polysaccharides, reported February 2020
- ICAR-NRCB clarified banana juice technology licensed to Thottiyam Banana Producer Company Ltd on 6 May 2022
- NABCONS post-harvest loss study, 2022
Facts to remember
- NABI Mohali is an institute under the Department of Biotechnology.
- Coated apples kept about 30 days under ambient storage, peaches 6 to 8 days and bananas up to 9 days.
- Ripe bananas have a shelf life of only 3 to 4 days (ICAR-NRCB).
Where it sits in the syllabus
- GS3: Food processing
Food processing and related industries in India: scope and significance, location, upstream and downstream requirements, supply chain management.
- GS3: IT, space, biotech, IPR
Awareness in the fields of IT, Space, Computers, robotics, nano-technology, bio-technology and issues relating to intellectual property rights.