آئی ٹی آئی ٹریڈ: ایگرو پروسیسنگ

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.