Farmer Machhindra Zhodge from Pabal grows high-quality jamun (black plum), but he faces problems during harvest as the jamun fruits often fall and get damaged. This creates difficulties in selling the fruits, and sometimes he doesn’t get a good price. Given these challenges, he brings the jamun to you, and you process them into various products.
You make a range of products from jamun, including jamun jam, jamun squash, jamun juice, and seed powder. This not only provides financial support to the farmers but also offers high-quality products to consumers.
While doing this, I received help from Mrs. Reshma Hawaldar and DBRT students Siddharth H ole, Kunal, Satish, and Malhar. This provided an opportunity for DBRT students to learn jamun processing. In absence of me, they all handled Jamun Production .
For prepared products packing, I ordered packaging material . 400 piece of 250 ml cube jar , and 100 piece of 500 ml cube jar , 204 piece of 250 ml round bottom jar, 1000 piece of 70mm foil paper from Priyanka Trading Co., 1019, Budhwar peth, opp. shukrawar peth police chowkey, pune – 411002.
Printed out the labels of Jamun jam , Jamun juice, Jamun jam from Bharat copiers , shop no. 24, DSK Chintamani, 506, Shukrawar peth, Pune.
Jamun
Jamun is loaded with all the important nutrients. Though the fruit is packed with fructose and glucose, its a low calorie fruit. It’s an excellent source of iron, potassium, Vitamin C, Protein, Carbohydrates, and Magnesium.
Jamun is also a rich source of antioxidants, calcium, phosphorus, and flavonoids. It also contains other nutrients such as sodium, thiamine, riboflavin, carotene, fiber, niacin and fat.
Products of jamun:
- Jamun juice ( RTS):
- 10% fruit pulp, 10% TSS, 0.3% acid.
- Jamun Squash:
- 25% fruit pulp, 40-50% TSS, 1.0 % acid.
- Jamun jam:
- Jam is a product made by boiling the pulp of fruits with sufficient sugar.
- 68-70% TSS and 0.5 – 0.6 % acid.
- By- product.
- Jamun seed powder:
- By-product.
- Dry seed powder
Jamun Production
- Jamun Juice (RTS):
- Ingredients:
- Jamun fruits.
- Water
- Citric acid
- Sodium benzoate
- Instruments:
- Pulper
- Weighing balance
- Packaging bottles and label
- gas.
- Flow chart:
- Ingredients:
Ripen jamun fruits
↓
Sorting and cleaning
↓
Washing with warm water having 70-80 degree celsius temp.
↓
Separate seeds from fruit
↓
Using pulper machine , separate juice and pulp
↓
Strain the pulp to separate juice
↓
Boil the juice
↓
Add preservative Sodium benzoate
( 3 gram/ 1 liter squash)
↓
Hot filling
↓
Label it
↓
Store in cool and dry place
2. Jamun Juice Squash:
- Ingredients:
- Jamun fruits.
- Water
- Sugar
- Citric acid
- Sodium benzoate
- Instruments:
- Pulper
- Weighing balance
- Packaging bottles and label
- gas.
- Flow chart:
Jamun juice (1 liter)
↓
Prepare sugar syrup
1 ltr water+ 1.8 kg Sugar + 15 gm citric acid
( boil until sugar melt)
↓
Sugar syrup + jamun juice
↓
Add preservative Sodium benzoate
( 3 gram/ 1 liter)
↓
Fill the bottles with juice having 70 degree Celsius temperature.
↓
Label it
↓
Store in cool and dry place
3. Jamun Jam:
- Ingredients:
- Jamun pulp
- Sugar
- Citric acid
- Sodium benzoate
- Instruments:
- Pulper
- Refractometer
- Weighing balance
- Packaging Jar and label
- gas.
- Flow chart:
Jamun Pulp
↓
cook with addition of sugar
(1kg pulp/ 1kg Sugar)
↓
Addition of citric acid
↓
Judging end point
Temperature- 105 o C
Total Soluble Solid- 68 o C
Sheet test
↓
Hot Filling and waxing in jar ( 70 o C)
↓
Store in cool and dry condition
4. Jamun Seed Powder:
- Ingredients:
- Jamun seed
- Instruments:
- Dryer
- Mixer grinder
- Sieve
- Weighing balance
- Packaging pouch
- Sealing Machine
- Flow chart:
Jamun seeds
↓
Drying in dryer
↓
Grinding of dried seeds
↓
Filling and sealing in pouch
↓
Place in cool and dry condition
Production
| Sr no. | Date | Jamun weight | Juice | Jamun Jam | Jamun Squash |
| 1 | 04/06/2024 | 15 kg | |||
| 2 | 05/06/2024 | 29 kg | 4 bottle | 61 bottle | |
| 3 | 08/06/2024 | 16.214 kg | |||
| 4 | 09/06/2024 | 24 kg | 12 bottle | 11 bottle | 21 bottle |
| 5 | 11/06/2024 | 17kg | 5 bottle | ||
| 6 | 13/06/2024 | 11 kg | 5 bottle | ||
| 7 | 20/06/2024 | 16 kg | |||
| 8 | 24/06/2024 | 12.5 kg | 11 bottle | 50 bottle | |
| 9 | 27/06/2024 | 11 kg | 2.5 bottle | 13 bottle | |
| 10 | 01/07/2024 | 18.4 kg | 10 bottle | 25 bottle | |
| 11 | 02/07/2024 | 15.4 kg | |||
| 12 | 03/07/2024 | 15 kg | 15 bottle | ||
| 13 |
Last year, we processed jamun, but some of the products developed mold. Since we do all the processing manually with the help of DBRT students, we cannot maintain the desired level of hygiene. Therefore, this time we have slightly increased the amount of preservative.
I have kept one bottle each of Jam, Squash, and Juice products in the food lab. Check if they stayed good after six months.
