Explain by giving two examples, how biotechnology has helped Indian farmers in processing their perishable crops. (150 words)

Biotechnology extends shelf life and converts perishables into higher-value products, reducing post-harvest loss and improving farmer realisation.

1. In tomato, tissue-culture and enzyme/pectin-management research supports uniform varieties and processing into puree, paste and value-added products; controlled fermentation and bio-preservation can reduce spoilage. 2. In fruits such as banana and mango, tissue-culture planting material improves uniformity, while pectinases, amylases and selected microbial cultures aid pulp, juice, wine and dehydration processes. Edible coatings and beneficial microbial formulations slow ripening and inhibit pathogens.

Processing creates off-season income, local employment and market diversification. Yet biosafety, lab-to-farm extension, cold-chain investment, IP access and farmer training are necessary. Biotechnology should complement—not replace—good harvesting, grading, storage and hygienic processing.

Linking biotech with FPO-owned processing units can convert perishability into rural value addition.

science and technology; emerging technology; strategic application; India