IGNOU BPVC 106 SOLVED ASSIGNMENT

Included:

BPVC 106 (January 2026 - July 2026) - ENGLISH

SEMESTER-IV

COURSE CODE: BPVC-106

DISCIPLINE-SPECIFIC CORE COURSE

COURSE TITLE: PROCESSING OF AGRICULTURAL PRODUCE

Attempt both parts of the assignment.

Maximum Marks: 100

PART- A: ASSIGNMENTS

Attempt all questions. All questions carry equal marks. Write your answers in about

500 words.

Marks: 5x10=50

1. Explain the quality characteristics and parameters of raw materials used in food processing, describing their physical, chemical, microbiological and sensory attributes.

2. Discuss the principles and processes of fermentation in fruits and vegetables, highlighting the role of microorganisms, biochemical changes, quality and safety aspects and the impact of fermentation on nutritional value, shelf-life, and consumer acceptability, with suitable traditional and industrial examples.

3. Explain the need for processing of wheat and paddy and the principles of 10 milling. Describe the key operations such as grinding, sieving, debranning, and parboiling and their effects on grain structure, nutritional quality, and milling efficiency, with suitable examples.

4. Evaluate the processing of pulses by explaining the principles of wet and dry milling, key unit operations from cleaning to polishing, by-product utilisation, and the manufacture of value-added products such as besan, puffed pulses, papad etc.

5. Analyse the post-harvest handling, primary and secondary processing of spices and condiments, explaining their effects on quality attributes, and value addition. Illustrate how scientific processing and innovative products enhance shelf-life, market value and suitability for domestic and international trade, with relevant examples.

PART - B: ACTIVITIES

Perform all activities. Submit the evidence (activities notebook, charts, etc.) of any FIVE

Activities. For details, kindly refer to Block 6 Activities Manual.

Marks: 5x10=50

Activity 1:

Study the consumption pattern of fermented fruits and vegetable products.

Activity 2:

Study the millet /coarse grain consumption pattern.

Activity 3:

Visit to a nearby KVIC/Kendriya Bhandar/TRIFED store and prepare a list of available products from cereals/millets/pulses.

Activity 4:

Visit to a nearby flour mill and write a report on the milling process of wheat/paddy followed there in details.

Activity 5:

Identify locally prepared fermented fruits and vegetable products and study the science of preparation.

Activity 6:

Prepare one fruit/vegetable based fermented product at home.

Activity 7:

Prepare a 10-minute video on different coconut products available in the nearby market/locality.

Activity 8:

Prepare a physical map of India and mark the places which are known for spice production.

Q: How will I receive the PDF?
A: Immediately after payment, the download link will appear and be sent to your email.

Q: Is this hand-written or typed?
A: This is a professional typed computer PDF. You can use it as a reference for your handwritten submission.