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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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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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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(7): 319-324
DOI: https://doi.org/10.20546/ijcmas.2019.807.039


Farm Based Processing of Ginger Products and Perception of Small Vendors for Commercialization
Dashrath Bhati1* and Rita Singh Raghuvanshi2
1Department of Food and Nutrition, GB Pant University of Agriculture and Technology Pantnagar, Uttarakhand, India
2College of Home Science, GB Pant University of Agriculture and Technology Pantnagar, Uttarakhand, India
*Corresponding author
Abstract:

Small vendors play very important role in urban India by providing the products related to routine life. Through this way these small vendors helps in generating income to them as well as the producers of these products. Hence for product commercialization, perception about the product of these small vendors plays also important. Keeping this thing in view a survey was conducted among small vendors to know the perception in commercialization of these products. The study was carried out among small vendors at Udham Singh Nagar, Uttarakhand. Selection of respondent was done on the basis of the willingness of vendors to be part of the study and feasibility of the researcher. Total 38 small vendors were surveyed and it was observed that organoleptically both the products were acceptable. As per the results of organoleptical assessment it was found that 76.38 per cent of respondents were liked ginger sherbet where as ginger candy was liked by 81.69 per cent of respondents. It was also observed that 81. 58 per cent 84.21 per cent were agree to keep the ginger sherbet and ginger candy with other products for sell, however 84 per cent of vendors were did not like to prepare and sell both the products due to various reason. Study also revile that small vendors were not open to accept new product for preparing and sell.


Keywords: Ginger (Zingiber officinale Rose.), Organoleptical
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How to cite this article:

Dashrath Bhati and Rita Singh Raghuvanshi. 2019. Farm Based Processing of Ginger Products and Perception of Small Vendors for Commercialization.Int.J.Curr.Microbiol.App.Sci. 8(7): 319-324. doi: https://doi.org/10.20546/ijcmas.2019.807.039