Vol. 12, Issue 3 (2023)

Author(s):
K Thirumalaiselvi, Dr. EA Mohamed Ali, Dr. S Leonal Rabins and S Sethupathi

Abstract:
Bananas are perishable agricultural products with a limited shelf life after harvest. The shelf life can be extended through several common practices. The availability of bananas year-round increases the opportunity for small or large-scale processing units, which benefits farmers. Bananas can be stored at room temperature for 2-3 days without deterioration. Improving processing technology and standardizing products can help better utilize bananas, especially in off seasons. Processed products made from bananas can be stored for longer periods, increasing farmer income and reducing marketing risks. This study focuses on changing traditional methods of selling raw bananas by encouraging farmers to participate in food processing techniques, such as making dried and value-added products like banana powder, figs, squash, nutrimix, and pickles. This study highlights the difference in profit between selling Bananas with and without processing, providing a profitable opportunity for rural and urban farm women.