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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(3): 2529-2535
DOI: https://doi.org/10.20546/ijcmas.2019.803.300


Food Products Produced, Quality Parameters Adopted Faced by Farm Entrepreneur Women
M. Shivashankar1*, M.L. Revanna2 and G.S. Krishnareddy3
Department of Food science and Nutrition College of Agriculture, UAS, GKVK Bangalore 560065, India
*Corresponding author
Abstract:

Agriculture and Food processing sector is the backbone of India’s economy in terms of income, employment generation and ensuring food and nutritional security. A women entrepreneur is one who innovates, initiates or adopts a business activity. Women Entrepreneur is a person who accepts challenging role to meet her personal needs and become economically independent. The study was conducted in Hassan district of Karnataka state. The district Comprises of 8 taluk`s viz., Hassan, Arakalagudu, Alur, Sakaleshpura, Channarayapatna, Holenarasipura, Belur and Arasikere. The farm women entrepreneurs from all these taluks were randomly selected for the study. Majority of the respondents (63 per cent) of farm women produces finger millet products like malt, hurihittu and papad. Majority of the women entrepreneurs procure raw materials from own source. Majority of the farm women entrepreneurs (63.33 per cent) considered physical parameters like size, shape, particle, and other appearance. Nearly one fifth of the women entrepreneurs (21.67 per cent) know about the shelf life of final products. For final product evaluation, more than one third of women entrepreneurs (31.67 per cent) use organoleptic evaluation (sensory evaluation) like taste, flavour, texture, crispiness and appearance. Awareness and technical knowledge on health and nutritional aspects of the farm women entrepreneurs helps in developing successful entrepreneurship.


Keywords: Food Products, Entrepreneur Women
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How to cite this article:

Shivashankar, M., M.L. Revanna and Krishnareddy, G.S. 2019. Food Products Produced, Quality Parameters Adopted Faced by Farm Entrepreneur WomenInt.J.Curr.Microbiol.App.Sci. 8(3): 2529-2535. doi: https://doi.org/10.20546/ijcmas.2019.803.300