Dehydration Technologies As A Sustainable Value-Addition Strategy: Empirical Insights From Food-Tech Companies And Farmers In Maharashtra, India
DOI:
https://doi.org/10.29284/1gpm2g46Keywords:
Dehydration Techniques, Product Quality, Shelf Life, Income Generation, Food-Tech Companies, Maharashtra.Abstract
Dehydration technologies play a critical role in enhancing value addition, reducing post-harvest losses, and improving income sustainability within the agri-food supply chain. Post-harvest losses, inconsistent product quality, and unstable farmer income remain persistent challenges within India’s agri-food sector This study empirically evaluates the effectiveness of different dehydration techniques adopted by food-tech companies and their impact on product quality, shelf life, and income generation among farmers and enterprises in Maharashtra, India. Primary data were collected from 50 food-tech companies, 500 farmers, and 20 consumers using structured questionnaires. Statistical tools such as descriptive analysis, correlation, and inferential techniques were employed to examine relationships between dehydration techniques and key outcome variables. The findings reveal that advanced dehydration techniques significantly improve product quality and shelf life, leading to enhanced market acceptance and income generation. The study provides actionable insights for food-tech firms, policymakers, and agri-entrepreneurs aiming to promote sustainable food processing and rural income growth.
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This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
