At the World Vegetable Center – South and Central Asia, a unique internship opportunity arose in September 2023 through collaboration with the ICRISAT-Agribusiness Innovation Platform (AIP). The focus was enhancing value addition and postharvest management in the agrifood sector.

Veena, Charan, and Sairaj, three dedicated agriculture students, sharing a genuine passion for innovation, seized this chance to apply their skills and knowledge to real world challenges. Under the guidance of Dr Sujayasree O.J., Postharvest Specialist, they embarked on a practical learning journey to develop vegetable-based functional foods to address nutritional challenges and promote healthier eating habits. Their participation in the internship program stemmed from a desire to make a meaningful contribution to the agrifood industry. With enthusiasm and determination, they embraced their roles, demonstrating creativity and dedication along the way.

The internship provided an invaluable platform to apply their theoretical knowledge to practical scenarios. Working alongside seasoned researchers, they gained hands-on experience in postharvest traits for processing, food processing techniques, and quality analysis. The guidance of Sujayasree O.J. and other experts equipped them with critical skills in food formulation, data analysis, and scientific writing. Moreover, the collaborative environment fostered their interpersonal and practical skills, essential for their future careers. By working on diverse projects, they also learned to set standards for formulations, conduct physical and biochemical analyses, and develop products that cater to consumer preferences while addressing nutritional challenges.

The interns’ journey was marked by collaborative efforts and expert mentorship, allowing them to bridge the gap from field to fork effectively. Their contributions to developing vegetable-based functional foods underscore the potential for innovation and showcased a model that could be scaled to help address global food security challenges.

Veena, Charan, and Sairaj (left to right), receiving their certificates from Aravazhi Selvaraj, India Country Director and Sujayasree O.J., Postharvest Specialist World Vegetable Center – South and Central Asia

Veena, Charan, and Sairaj’s success story highlights the importance of fostering young talent and encouraging innovative solutions in the agrifood sector. They have advanced their careers and made significant contributions to the future of sustainable and nutritious food production. Their work exemplifies how collaborative efforts and expert guidance can bridge the gap from field to fork, addressing nutritional challenges and promoting healthier eating habits globally.

Here, we see the results of their work and here of their experiences…

Ready to Cook Vegetable Pulao

 Charan focused on the standardization of mixture formulation for vegetable millet-based ‘ready to cook’ pulao, he addresses the growing need for convenient yet nutritious food options. Optimizing the dehydration process for vegetables like beetroot, green peas, beans, and carrots shows Charan’s attention to detail and commitment to enhancing the quality of his product. By ensuring the vegetables’ enhanced rehydration capacity during cooking, he improved taste and texture, and preserved their nutritional value. The sensory evaluation and formulation adjustments approach ensured that the Ready to Cook Vegetable Pulao is nutritious and delicious, making it an attractive option for busy individuals seeking a quick and healthy meal solution. “This journey has positively impacted my personal and professional growth,” Charan reflected, emphasizing his remarkable exposure to postharvest technologies and product development strategies.

Carrot-sorghum milk-based functional beverage

 Veena formulated a beverage by incorporating vegetable extracts into millet-based milk significantly contributes to functional foods. She refined the extraction process for carrot to enhance nutrient retention, underscoring a meticulous approach toward creating a product with optimal health benefits. By combining the nutritional properties of carrot with the versatility of millet milk, Veena developed a beverage that provides essential nutrients and caters to a diverse demographic spanning different age groups. The resulting beverage is rich in essential nutrients, and aligns perfectly with the contemporary emphasis on healthier dietary choices, and is a testament to the fusion of innovation and nutrition, offering consumers a compelling option for incorporating more vegetables into their diets. Veena explained, “This beverage promotes healthier dietary choices, aligning with our goal of creating nutritious and appealing food products.”

Moringa and beetroot-infused cookies

 Sairaj developed cookies incorporating the nutritional aspects of moringa and beetroot powders combined with millet flour. He enhanced the dehydration process, ensuring that the nutrients remained intact during baking, harnessing the health benefits of moringa, renowned for its rich nutrient content, and beetroot, prized for its nutritional density and vibrant color. Additionally, millet flour added a wholesome aspect, contributing to the overall dietary richness. The striking color derived from the beetroot powder make them especially appealing to children, providing a snack option that satisfied their taste buds and enticed them with vibrant colors. “Gaining practical experience with a variety of equipment for assessing postharvest quality and processing machinery was invaluable,” Sairaj noted, appreciating the opportunity to explore technology transfer and agribusiness prospects.