Explain by giving two examples, how biotechnology has helped the Indian farmers in processing their perishable crops.
Perishable crops like fruits, vegetables and dairy suffer 20–30% post-harvest losses in India. Biotechnology extends shelf life, enhances value addition and stabilises farmer income.
Example 1: Tomato Processing through Enzyme Technology
Microbial enzymes (pectinases, cellulases) developed through biotech are used to extract tomato pulp, juice and paste with higher yield and clarity. Controlled fermentation and use of biopreservatives (nisin, lactic acid bacteria) extend shelf life without synthetic preservatives. This has enabled cooperatives and FPOs in Maharashtra and Andhra Pradesh to convert surplus tomatoes — which often perish during gluts — into stable, marketable products, protecting farmer income.
Example 2: Dairy Processing via Starter Cultures
Biotechnology-derived lactic acid bacterial cultures and rennet enzymes are used by Amul and other cooperatives to convert perishable milk into curd, cheese, paneer and probiotic drinks. Cold-active enzymes improve storage. This has transformed dairy from a highly perishable commodity into a value-added industry, sustaining lakhs of small dairy farmers.
Biotech thus links farm output to organised processing markets.
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