Explain by giving two examples, how biotechnology has helped the Indian farmers in processing their perishable crops. (Answer in 150 words)

- Explain by giving two examples, how biotechnology has helped the Indian farmers in processing their perishable crops. (Answer in 150 words)
Introduction
Biotechnology uses microorganisms, enzymes and biological processes to convert highly perishable agricultural produce into stable, value-added products, reducing post-harvest losses and improving farmers’ incomes.
Body
1. Enzyme-assisted processing of fruits:
Microbial enzymes such as pectinases and cellulases are used in processing mango, guava, citrus and tomatoes. They increase juice/pulp extraction, improve clarification and enhance product quality. Thus, surplus fruits and vegetables can be converted into juices, purees and concentrates rather than being wasted during market gluts.
2. Microbial fermentation:
Beneficial microorganisms convert perishable produce into longer-lasting products. For example, fruits can be processed into vinegar and fermented beverages, while vegetables can be converted into fermented pickles. Fermentation extends shelf life, improves flavour and creates value-added markets.
ICAR has similarly promoted technologies for converting highly perishable tomatoes into shelf-stable beverages and bananas into processed products.
Conclusion
Thus, biotechnology transforms perishability from a marketing constraint into an opportunity for value addition, reduced wastage and higher farm realization.