ITI Agro Processing Syllabus: Topics and Detailed Syllabus

• Conducting survey of the different agro products from the market.
• Functional and structural designs of grain storage structure such as cover, grain bins, warehouses and silos.
• BIS specification for storage structures and design.

• Structure of important cereals (Wheat, rice, corn, barley, sorghum, oats).
• Structure of important Pluses. (Green gram, horse gram, pigeon pea, lentil, black gram).

• Working with agro processing machinery
• Hammer mill, Groundnut decorticator hand operated, Mini dal mill, Mini rice mill, Mini oil expeller, Grain cleaner, Mini grain mill, Wheat flour mill, Micro pulveriser and Destoner, Packaging machine (Heat sealing machine), Weighing Balance, Extruder.
• Handling and practicing on the equipment.
• Fault identification and removal of faults.
• Capacity evaluation of different agro processing machines.

• Cleaning, grading and other pre-processing activities.
• Production of whole wheat flour.
• Production of Suji, Maida, Dalia.
• Packaging and labelling of the products.
• Determination of starch content from wheat flour. (15 hrs)

• Pre-treatment in dal milling like cleaning, grading, soaking, and drying.
• Milling pulses for production of dal, e.g. pigeon pea, green gram, Bengal gram.
• Packaging and uses of wastes from dal mill.

• Production of packed whole pulses like Bengal gram, black gram, green gram, groundnut.
• Study of packaging equipment and machinery used for packing of agro processed products.

• Production of cereal based products like macaroni, noodles, spaghetti and vermicelli.
• Estimation of moisture content in cereal flour.
• Determination of different quality parameters in cereals and pulses products.

• Necessity of housekeeping. Maintaining general safety.
• First aid practice & treatment.
• Safety precautions taken & use of safety equipment including fire fighting equipment.
• Familiarization of organization & their Agro Industries products unit.
• Handling of tools, equipment, & machineries in the section & proper utilization & upkeep.
• Indenting & procurement of tools and materials from the store as per requirement.

• Conducting survey of the different agro products from the market.

• Procurement and Preprocessing of spices, cleaning, grading, destoning working with machinery for spice grinding.
• Production of spice powders from, coriander, black pepper, red chilly, turmeric Packaging of whole spice for marketing.

• Working of oil expellers Oil expelling from different oil seeds e.g. mustard, groundnut, and rapeseed, sunflower.
• Filtration and packaging of oil.
• Different quality parameters
• Peroxide value, saponification value, Iodine value, acid value, TBA, RM value, P- value, Kries value.
• Detect the adulteration in oils.

• Processing of paddy for rice in the lab.
• Practical demonstration on rice milling process in Rice mill.
• Packaging of rice: Weighing,bagging, Sealing machines.

• Preparation of soya milk, soya paneer (tofu), soyaatta, soya-snacks, soyasrikhand, namkins.

• Working with groundnut decorticators for production of decorticated groundnuts.

• Pack the given food products and seal.
• Development of a good quality package and testing of the quality with market survey and demand.

• Application of HACCP and GMP in the agro processing industry.
• Utilization of agro industry wastes.

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1.

Professional Skill (Trade Theory)

1200

2.

Professional Knowledge (Trade Practical)

240

3.

Employability Skills

160

Total

1600