NABARD Subsidy Support for Blanching Units in Agri-Processing
In the world of agri-processing, Blanching Units play a crucial role in preserving the quality of vegetables before they are frozen or dried. Blanching helps in deactivating enzymes, which in turn maintains the color, texture, and nutritional value of vegetables. It is a vital pre-processing step for industries involved in food preservation, frozen foods, and vegetable exports.
To promote such value-added agri infrastructure, NABARD (National Bank for Agriculture and Rural Development) offers capital subsidy and financial assistance for setting up Blanching Units under its Agri Infrastructure Fund (AIF) and other schemes.
Key Features of Blanching Units:
Removes dirt and microorganisms
Deactivates enzymes to prevent spoilage
Preserves natural color and texture
Increases shelf life before freezing or drying
States with Growing Demand:
The demand for such pre-processing units is increasing in Kerala, Karnataka, Odisha, and West Bengal, where vegetable farming and food processing sectors are rapidly growing.
Who Can Apply:
MSMEs
Farmer Producer Organizations (FPOs)
Agri-entrepreneurs
Co-operatives & SHGs
By investing in a Blanching Unit, not only do you ensure better product quality, but you also become eligible for subsidy benefits that reduce your investment burden.
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