By SILAMBARASAN P | Program Manager
Fruits and vegetables are seasonal as well as perishable in nature. Dehydration of seasonal fruits and vegetables are a good bet for long-term storage even up to 5 years or beyond if hermetically sealed and can be made available to the consumers during the off-season. There is immense scope of the market for certain popular and high-value dehydrated seasonal fruits and vegetables.
In the village of Tiruattur, our women farmers used to cultivate Brinjal vegetables by using organic farming practices. And in the brinjal cultivation, mostly 25 percent of vegetables might become affected by pests, which will not take to marketing. Hence, they found an innovative idea of drying vegetables would create a value from the wasted brinjal.
They have cut the brinjal into small pieces and tried it from sunlight for the one week, which become a dehydrated vegetable and they sold it to their own villagers and nearby villages, which might be used for making tamarind sambar.
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