Experts call for value addition, food processing to boost farmers’ income

HYDERABAD, (APP - UrduPoint / Pakistan Point News - 20th May, 2026) Agricultural experts have stressed that value addition, food processing and export promotion of tomatoes, mangoes, dates, chillies, onions and other fruits and vegetables in Sindh can significantly enhance farmers’ incomes, strengthen the agricultural economy, reduce food waste and create new opportunities for youth entrepreneurship.

These views were expressed during a seminar and awareness session organized by the Institute of Food Sciences and Technology at Sindh Agriculture University (SAU) Tandojam on Wednesday, where findings of a research project titled “Development of Tomato By-Products as Functional Foods” were presented. The project was funded by the Sindh Higher education Commission under the Sindh Research Support Program.

Speaking on the occasion, Dean Faculty of Crop Production Dr. Inayatullah Rajper said that converting locally produced fruits and vegetables into value-added products through modern food processing technologies had become a pressing need. He said tomatoes, mangoes, dates, milk and other agricultural commodities could be transformed into juices, powders, purees, dried products and other by-products for local and international markets, enabling farmers to secure better returns while boosting agricultural exports.

<?php /*?> <?php */?>

He noted that a substantial quantity of fruits and vegetables in Pakistan went to waste annually due to inadequate processing and storage facilities, adding that modern food processing, cold storage and value chain systems could substantially reduce such losses.

Presenting the research findings, principal investigator Dr Shahzor Gul Khaskheli said the study comparatively evaluated tomato powder, juice and ketchup for their physicochemical properties, antioxidant activity, sensory acceptability and storage stability over a 60-day refrigerated period.

Dr Khaskheli recommended the promotion of fresh tomato juice for maximum nutritional and antioxidant benefits, while dehydrated tomato powder was suggested for longer shelf life and higher mineral content. He also urged the food industry to utilise tomato and other agricultural by-products as functional food ingredients to minimize food waste and reduce reliance on synthetic antioxidants.

Director of the Institute of Food Sciences and Technology Dr. Aijaz Hussain Soomro highlighted research advancements in food technology, employment opportunities in the private sector and emerging prospects for youth entrepreneurship in the food industry. Faculty members, researchers and students attended the seminar.