iti 6 April 2025

ITI Trade: Agro Processing

Course Overview

The Agro Processing trade is a specialized and job-oriented vocational course designed under the Craftsmen Training Scheme (CTS) and powered by the National Council for Vocational Training (NCVT). This course aims to equip trainees with the essential skills and technical knowledge required for processing, packaging, and preserving agricultural produce.

Agro Processing covers a wide range of operations involved in the transformation of raw agricultural products into marketable goods. It prepares candidates for employment in various sectors such as food processing industries, packaging units, and quality control laboratories, as well as for self-employment and entrepreneurial ventures in the agro-based industries.

Course Details

  • Course Name: Agro Processing
  • Training Scheme: Craftsmen Training Scheme (CTS)
  • Certification Authority: NCVT (National Council for Vocational Training)
  • Course Duration: 1 Year (Typically divided into 2 Semesters)
  • Eligibility: 10th Pass (Minimum Qualification)
  • Age Limit: As per institute norms (generally 14 - 40 years)

Course Structure

The Agro Processing course is divided into two main areas:

1. Domain Area (Trade Theory & Practical)

This section focuses on imparting in-depth theoretical knowledge and hands-on practical skills related to the agro processing industry.

Key Topics Include:

  • Introduction to Agro Processing and Its Importance
  • Raw Material Procurement and Quality Control
  • Pre-processing Techniques (Cleaning, Sorting, Grading)
  • Processing Operations (Grinding, Extraction, Concentration)
  • Packaging and Preservation Methods
  • Operation and Maintenance of Agro Processing Machinery
  • Food Safety, Hygiene, and Quality Standards (HACCP, GMP)
  • Waste Management and Environmental Considerations

2. Core Area (Employability & Life Skills)

This section is designed to build the essential soft skills and workplace competencies required for a successful career in the agro processing industry.

Key Topics Include:

  • Effective Communication and Teamwork
  • Time Management and Organizational Skills
  • Basic Accounting and Cost Control
  • Entrepreneurship and Business Management
  • Customer Service and Professional Ethics
  • Use of Modern Tools and Equipment in Daily Operations

Learning Outcomes

Upon successful completion of the Agro Processing course, trainees will be able to:

  • Understand the complete process of agro processing from raw material handling to final packaging.
  • Operate and maintain agro processing machinery efficiently.
  • Implement quality control measures and adhere to food safety standards.
  • Perform pre-processing, processing, and packaging of agricultural produce.
  • Handle waste management and environmental challenges in the agro-processing sector.
  • Apply essential soft skills to function effectively in a professional setting.
  • Explore entrepreneurial opportunities in the agro-based industries.

Career Opportunities

After completing the ITI Agro Processing course, candidates can pursue a variety of roles in both government and private sectors as well as in self-employment. Key career paths include:

  • Operator in Food Processing Industries
  • Quality Control Technician
  • Packaging and Processing Specialist
  • Maintenance Technician for Agro Processing Machinery
  • Supervisor in Manufacturing Units
  • Entrepreneur – Starting Your Own Agro Processing Unit

Scope for Self-Employment

Graduates of the Agro Processing trade can explore several self-employment opportunities, such as:

  • Setting up a small-scale food processing and packaging unit
  • Starting a business for processing and preserving fruits, vegetables, or dairy products
  • Providing consultancy services in quality control and agro processing techniques
  • Engaging in contract-based processing projects for local farmers and cooperatives

Further Education and Career Advancement

Successful completion of the Agro Processing trade opens up further educational opportunities and career advancements:

  • Pursuing higher studies such as a Diploma or Degree in Food Technology or Agriculture Engineering
  • Enrolling in specialized training programs in food safety, quality management, or agro-processing technologies
  • Participating in management training to assume supervisory or managerial roles in the agro-processing industry

Advantages of the Agro Processing Trade

  • Short course duration with high return on investment (ROI).
  • Affordable fees compared to degree programs.
  • Direct employment opportunities in reputed industries.
  • Skill-based training ensures job security and steady income.
  • Opportunities for skill upgrade and international job prospects.

Industries Hiring Agro Processing Professionals

  • Food Processing Industries
  • Packaging and Preserving Units
  • Agricultural Produce Processing Plants
  • Cold Storage and Distribution Companies
  • Retail and Wholesale Food Distribution
  • Export-Oriented Agro Industries

Conclusion

The ITI Agro Processing trade is a career-oriented and industry-aligned vocational program that offers bright employment prospects and self-employment opportunities. It is meticulously designed to meet the evolving industrial needs of both domestic and international markets. Whether your goal is to secure a government job, work in a reputable private company, or start your own business, this trade equips you with the skills and knowledge required for a successful career in the agro processing sector.

With hands-on practical training, globally recognized certification, and excellent career growth opportunities, the Agro Processing trade is an ideal choice for students looking to build a rewarding future in food and agriculture industries.

Trade Type

Trade Theory

Below is a detailed syllabus for the Trade Theory component of the ITI Trade "Agro Processing." This section focuses on the theoretical knowledge required to understand the agro-processing industry, including processing techniques, food preservation, quality control, and safety standards. It is designed to be clear, comprehensive, and easy to follow.

Trade Theory Syllabus for ITI Trade "Agro Processing"

  • Introduction to Agro-Processing
    • Definition and importance of agro-processing in agriculture.
    • How agro-processing adds value to raw materials and reduces post-harvest losses.
    • Overview of the agro-processing industry and its economic role.
  • Types of Agricultural Products
    • Classification: pulses, cereals, spices, oilseeds, rice, soya, etc.
    • Key characteristics and properties of these products.
    • Specific processing needs for each product type.
  • Processing Techniques
    • Pre-processing: Cleaning, sorting, grading, and washing.
    • Primary Processing: Milling, grinding, extraction, and refining.
    • Secondary Processing: Blending, mixing, and creating value-added products.
    • Specialized methods for items like spice powders, flours, oils, and canned goods.
  • Food Preservation and Storage
    • Preservation methods: drying, dehydration, canning, refrigeration, and freezing.
    • Role of preservatives and additives in food safety.
    • Storage techniques for raw materials and finished products.
    • Preventing spoilage and contamination during storage.
  • Quality Control and Safety Standards
    • Importance of maintaining quality in agro-processing.
    • Key quality factors: moisture content, purity, texture, color, and taste.
    • Hygiene and sanitation in processing units.
    • Food safety rules (e.g., FSSAI standards).
    • Introduction to Hazard Analysis and Critical Control Points (HACCP).
  • Machinery and Equipment
    • Types of agro-processing machines and their uses.
    • How key equipment works (e.g., mills, grinders, extractors, dryers).
    • Basic maintenance and troubleshooting tips.
    • Safety guidelines for operating machinery.
  • Packaging and Labeling
    • Why packaging matters for product quality and shelf life.
    • Types of packaging materials and their uses.
    • Labeling rules: including nutritional facts, ingredients, and legal requirements.
  • Entrepreneurship and Business Management
    • Steps to start a small agro-processing business.
    • Basics of cost estimation, pricing, and profit calculation.
    • Marketing tips for agro-processed products.
    • Government programs supporting agro-processing entrepreneurs.
  • Environmental and Sustainability Considerations
    • Managing waste in agro-processing units.
    • Energy-saving techniques in processing.
    • Sustainable practices to reduce environmental impact.

This syllabus covers the essential theoretical knowledge needed for the ITI Trade "Agro Processing." It prepares students to understand the industry, handle equipment safely, ensure product quality, and explore business opportunities in agro-processing.

Trade Practical

Below is the detailed syllabus for the Trade Practical component of the ITI Trade "Agro Processing." This hands-on section is designed to equip students with the technical skills required to process agricultural products, operate machinery, ensure quality control, and maintain safety standards in the agro-processing industry.

Trade Practical Syllabus for ITI Trade "Agro Processing"

Pre-Processing Techniques

  • Cleaning: Use manual and mechanical methods (e.g., sieves, blowers) to clean raw agricultural products.
  • Sorting and Grading: Sort and grade products based on size, color, and quality using graders and sorting tables.
  • Washing and Drying: Wash and dry products to prepare them for further processing.

Processing Methods

  • Milling and Grinding: Operate mills and grinders to process cereals, pulses, and spices into flours and powders.
  • Oil Extraction: Use oil expellers and filters to extract and refine oils from oilseeds.
  • Drying and Dehydration: Practice moisture removal techniques with dryers and dehydrators for fruits, vegetables, and spices.
  • Canning and Preservation: Gain hands-on experience with canning equipment and preservation methods (e.g., heat treatment, preservatives).
  • Specialized Processing: Learn techniques for specific products like rice parboiling, soya processing, and spice blending.

Packaging and Labeling

  • Material Selection: Choose appropriate packaging materials (e.g., bags, containers, vacuum packs) for processed products.
  • Packaging Operations: Operate packaging machines to seal and pack products while maintaining hygiene.
  • Labeling: Apply labels with required details (e.g., product name, ingredients, expiry date) as per industry standards.

Quality Control Tests

  • Moisture Testing: Conduct moisture content tests using moisture meters.
  • Purity Checks: Perform purity assessments and visual inspections for contaminants.
  • Sensory Evaluation: Assess sensory qualities (e.g., taste, texture, color) of processed products.
  • Documentation: Record and interpret test results to ensure compliance with quality standards.

Machinery Operation and Maintenance

  • Equipment Handling: Operate key agro-processing equipment (e.g., mills, grinders, extractors, dryers) under supervision.
  • Maintenance Tasks: Perform routine cleaning, lubrication, and adjustments on machinery.
  • Troubleshooting: Identify and resolve common operational issues in processing equipment.
  • Safety Protocols: Follow safety guidelines while handling machinery and tools.

Product-Specific Practical Sessions

  • Pulses: Practice dehusking, splitting, and polishing.
  • Cereals: Perform milling and fortification.
  • Spices: Grind, blend, and package spices.
  • Oilseeds: Crush, extract, and refine oils.
  • Rice and Soya: Process through parboiling, puffing, and texturizing.

Safety and Hygiene Practices

  • Protective Gear: Demonstrate proper use of personal protective equipment (PPE) in the processing unit.
  • Sanitation: Practice hygiene protocols to prevent contamination.
  • Safety Measures: Implement precautions for handling heavy machinery and sharp tools.
  • Emergency Training: Participate in emergency drills and first-aid exercises.

Simulated Projects

  • End-to-End Processing: Work on small-scale projects to process a specific agricultural product from start to finish.
  • Team Workflow: Collaborate in teams to simulate a processing unit, covering pre-processing, processing, quality checks, and packaging.

This syllabus provides comprehensive practical training, ensuring students develop the skills needed to excel in the agro-processing industry. Through hands-on experience, they will be prepared for roles such as Quality Analyst, Supervisor, or Skilled Worker in agro-processing units.

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