ITI Trade: Fruit and Vegetable Processor

The Fruit and Vegetable Processor trade is powered by NCVT (National Council for Vocational Training). It is a highly job-oriented course designed to meet the growing demand for skilled professionals in the food processing industry, both in India and abroad. This trade provides excellent opportunities for government jobs, private sector roles, and self-employment in the field of food preservation and processing.

The program is specially designed to fulfill the industrial requirements of the Indian food industry as well as international markets, ensuring trainees are job-ready upon completion.

Scope & Career Opportunities

After successful completion of the Fruit and Vegetable Processor course, candidates can explore various career options, such as:

  • Food Processing Technician
  • Fruit Juice Processing Operator
  • Jam and Jelly Maker
  • Pickle Maker
  • Vinegar and Wine Production Assistant
  • Quality Control Assistant
  • Entrepreneur (Own food processing unit)

Graduates can find employment in: ✅ Food Processing Industries
✅ Cold Storage Units
✅ Fruit Juice & Beverage Manufacturing Companies
✅ Canning Factories
✅ Agro-based Industries
✅ Self-employment through Small-Scale Food Processing Businesses

Progression Pathway

  • Eligible to join the Apprenticeship Programmes in different food processing industries leading to the National Apprenticeship Certificate (NAC).
  • Can pursue higher education or diploma programs in Food Processing Technology or Agro-Processing.
  • After completing Crafts Instructor Training Scheme (CITS) in the relevant trade, candidates can work as Instructors in ITIs or Vocational Training Institutes.
  • Can start their own food processing or preservation business.

Course Duration

  • One Year (2 Semesters)
    The course covers Professional Skills, Professional Knowledge, Employability Skills, Project Work, and On-the-Job Training (OJT) to develop comprehensive expertise in Fruit and Vegetable Processing.

Trade Summary

Professional Skill Components

During the one-year training, candidates develop hands-on skills in fruit and vegetable processing, preservation techniques, and packaging, ensuring product quality and safety standards.

Key Skills and Learning Outcomes

Semester I

  1. Introduction to Spoilage & Storage
    • Identify spoilage in fruits and vegetables and understand its causes.
    • Prepare, pack, and store perishables under refrigerated conditions following safety precautions.
  2. Selection & Basic Processing
    • Identify and select fresh fruits and vegetables using a quality checklist.
    • Prepare fruit juices using juice extracting machines and preserve them with proper addition of preservatives.
    • Determine acidity and TSS (Total Soluble Solids) content.
  3. Preparation of Fruit Beverages
    • Identify spices and food additives by visual inspection.
    • Prepare and package beverages like Squashes, RTS (Ready-to-Serve drinks), Nectar, Cordial, Crush, and Syrup using pulper, juice extractor, autoclave, and corking machine.
    • Check acidity and TSS content.
  4. Tomato Processing
    • Prepare and preserve tomato products such as paste, puree, and sauce using proper machines and techniques.
  5. Drying & Dehydration
    • Dry and store fruits and vegetables using methods like solar drying, cabinet drying, etc.
    • Determine moisture content for quality control.

Semester II

  1. Jam, Jelly, and Marmalade Production
    • Prepare and preserve jam, jelly, and marmalades using pulper, autoclave, and sealer.
    • Perform pectin tests, check acidity, and TSS content.
  2. Wine and Vinegar Preparation
    • Understand the process of wine production.
    • Prepare synthetic vinegar, check quality, and understand various methods of vinegar production.
  3. Canning Process
    • Learn the canning process for fruits and vegetables.
    • Identify defects in canned foods by physical observation and understand their causes.
    • Comprehend food safety standards and quality control measures.
  4. Preserved and Processed Products
    • Prepare products like Murabba, candies, crystallized fruits, and fruit bars.
    • Use solar driers, cabinet driers, weighing balance, and refractometer for quality assurance.
    • Determine TSS content in products.
  5. Pickle Making
    • Prepare various types of fruit and vegetable pickles using oil, salt, vinegar, and spices.
    • Determine acidity levels for quality control.
  6. Frozen Foods Quality
    • Inspect and evaluate the physical quality of frozen fruits and vegetables in market samples.

Generic Learning Outcomes

  • Comply with safety procedures, hygiene, and environmental regulations.
  • Understand basic science and mathematics in the context of food processing.
  • Interpret technical documents, such as recipes, charts, and quality control records.
  • Demonstrate teamwork, communication skills, and professional behavior.
  • Conserve energy and follow sustainable practices in the workplace.
  • Manage finances, explore entrepreneurial opportunities, and understand labour laws applicable to the industry.

Key Highlights

✅ Comprehensive training in fruit and vegetable processing and preservation
✅ Hands-on practice with modern food processing machinery
✅ Focus on quality control and food safety standards (FSSAI)
✅ Skills in packaging, labeling, and marketing processed food products
✅ Opportunities for self-employment and starting a small-scale processing unit
✅ Pathways for advanced certifications, apprenticeships, and government jobs

Trades Summery

TRAINING SYSTEM

The Directorate General of Training (DGT), under the Ministry of Skill Development & Entrepreneurship, offers a wide range of vocational training programs that cater to the needs of various sectors of the economy and labor market. These vocational programs are delivered under the aegis of DGT, ensuring high-quality skill development across India.

Two of the most prominent schemes under DGT are: ✅ Craftsman Training Scheme (CTS)
✅ Apprenticeship Training Scheme (ATS)

Both schemes play a crucial role in strengthening the vocational training ecosystem in the country.

Fruits and Vegetables Processing Trade (Under CTS)

The Fruits and Vegetables Processing trade, under the Craftsman Training Scheme (CTS), is one of the most popular vocational courses offered through a nationwide network of Industrial Training Institutes (ITIs). The course is designed to meet the industry's demand for skilled professionals in the food processing sector.

Course Duration

  • 1 Year (Two Semesters)

Course Structure

The program is divided into two primary areas:
✅ Domain Area

  • Trade Theory & Practical
  • Imparts professional skills and specialized knowledge related to fruit and vegetable processing.

✅ Core Area

  • Employability Skills
  • Focuses on developing communication, teamwork, entrepreneurial abilities, and life skills required in the modern workplace.

After successful completion of the program, candidates are awarded the National Trade Certificate (NTC) by DGT, which is recognized nationally and internationally.

Skills Developed

Upon completing this training, candidates are expected to demonstrate the ability to:

  • Read and interpret documents, work parameters, and instructions.
  • Plan and organize work processes, identify materials and tools efficiently.
  • Perform tasks with strict adherence to safety protocols, accident prevention measures, and environmental protection.
  • Apply professional knowledge, practical skills, and employability skills while performing job roles.
  • Document parameters related to the tasks undertaken, ensuring quality and compliance.

Trade Summary

Job Role

Graduates of the Fruits and Vegetables Processing trade are trained to take on various roles in the food processing and preservation industry. Some of the typical job titles include:

  • Fruit and Vegetable Preserver
  • Peeler Hand – Peels fruits and vegetables manually using hand tools.
  • Grader – Examines and classifies produce based on size, quality, color, and condition.
  • Washer – Operates machines that wash raw fruits or vegetables before processing.
  • Feeder Charger – Feeds fruits or vegetables into machines for washing, shredding, cooking, or pulping.

Learning Outcomes

By the end of this training, candidates will be able to:

  1. Identify spoilage in fruits and vegetables and understand the causes, following safety precautions.
  2. Select and identify fresh fruits and vegetables using standard quality checklists.
  3. Identify spices and food additives through visual inspection.
  4. Prepare and pack perishable items for cold storage with safe handling practices.
  5. Extract fruit juices using machines, preserve them by adding preservatives, and determine acidity and TSS (Total Soluble Solids) content.
  6. Prepare and package fruit beverages (Squashes, RTS, Nectar, Cordial, Crush, Syrup) using machines like pulper, juice extractor, autoclave, and corking machine; measure acidity and TSS content.
  7. Prepare and preserve tomato products (puree, paste, sauce) with correct techniques and ensure quality parameters are met.
  8. Dry and store fruits and vegetables using methods such as cabinet drying, solar drying, ensuring moisture control and quality.
  9. Prepare and store jam, jelly, and marmalade, performing pectin tests, acidity checks, and TSS content verification.
  10. Inspect tetra packs regarding construction materials, dimensions, and types.
  11. Prepare and preserve murabba, candies, crystallized fruits, and fruit bars using appropriate tools and measure TSS levels.
  12. Prepare synthetic vinegar, assess its quality, and explain other vinegar production methods and their types.
  13. Understand and explain the wine preparation process, canning techniques, identify defects in canned foods, and describe food safety standards.
  14. Prepare pickles from fruits and vegetables using oil, salt, vinegar, and spices, and determine acidity content.
  15. Check physical quality parameters of frozen fruits and vegetables in market samples.

Certification

After successfully passing the All India Trade Test (AITT), candidates are awarded the National Trade Certificate (NTC) by DGT, which enhances their employability both in India and abroad.

Employment Opportunities

Graduates can find employment in: ✅ Fruit and Vegetable Processing Industries
✅ Cold Storage and Canning Units
✅ Beverage Manufacturing Companies
✅ Food Quality Control Departments
✅ Self-employment opportunities as Entrepreneurs in the food processing sector.

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