Processing and Storage of Amchur

By Laxmipriya Swain

The book "Processing and Storage of Amchur" includes various chapters as introduction, review, material and methods, experimental results, discussion and summary which provide all information in capsule form pertaining processing and storage of Amchur. Amchur is a dehydrated product made from unripe mangoes. Traditionally Amchur is an "Indian spice" made from unripe green mangoes; are cut into slices, sun-dried and pounded into powder. Amchur is prepared on large scale in tribal area of satpuda hills in Nandurbar district of Maharashtra. Amchur provides an excellent outlet for the economic utilization of fallen, marketable surplus unripe green fruits under climate resilience. Moreover there is no risk of stealing of fruits by stress passers, pedestrians and thieves. Within a very short period income is generated from amchur alongwith generation of employment in rural tribal community in the villages. The book will be not only useful to undergraduate and post graduate students of the different agricultural and horticultural universities but also for the professionals, who are actively engaged in the business of amchur as well unripe raw mango processing industry entrepreneurs.

• Format: Paperback
• Language: English
• ISBN: 6205500779
• ISBN13: 9786205500774
• Release Date: September 2022
• Publisher: LAP Lambert Academic Publishing
• Length: 88 Pages
• Weight: 0.31 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"