On completion of this subject the student should be able to:
1. Differentiate between various food crops, roots, tubers, fruits and vegetables and agricultural commodities;
2. Understand the importance of food and commodity crops in human nutrition;
3. Identify the anti-nutritional factors and ways in which they can be reduced in roots and tubers through processing;
4. Understand the various techniques available to upgrade traditional handling of fruits, vegetables, roots and tubers and commodity crops in PNG;
5. Understand the overview of value adding to these primary products.
Significance of food crops (roots, tubers, fruits and vegetables) in world nutrition; Traditional products from roots, tubers, fruits and vegetables and their uses in PNG; Processing and preservation of various food crops fruits and vegetables, root crops; yam, taro (cocoyam), cassava, potatoes, starchy crops, banana, and plantain, sago and commodity crops, tea, coffee, spices, cocoa, coconuts, oil palm; Processing in flours, chips, juices, jams, marmalade and other value added products.
Sinha, N. K., Hui, Y. H., Evranuz, E. O., Siddig, M., Ahmed, J., Handbook of vegetables and vegetable processing, Wiley-Blackwell, Ames, USA, 2011.
Sudheer, K. P., Indira, V., Postharvest technology of horticultural crops, New India Publishing Agency, New Delhi, India, 2007.
Lebot, V., Tropical root and tuber crops: cassava, sweet potato, yams and aroids, CABI Publishing, Wallingford, UK, 2009.
Continuous assessment 40%
Written examination 60% (1×3 hrs.)
Phone: +675 473 4999 Fax: +675 475 7776
