India - Apply for Vegetable Processing Facilities Permit

ProcedureEdit

Apply In-Person:

To apply for vegetable processing facilities permit, the applicant must approach the Commissioner/Officer-In-Charge for Food Processing Unit.
The applicant must apply in the prescribed format in Annexure I Link.
Fill in all the required information in the form (can be downloaded from the link given above)/ or write on a blank paper, addressing it to the Commissioner, Food Processing Department and submit it along with the appropriate fees to the same department.
Find the required fees in the "Fees" section of this page.
After the processing of the application, the authorities will verify the application and validate the submitted documents.
Make sure to have all the necessary documents provided under the “Required Documents” section of this page.
As per the Food Safety and Standards Act 2009, once the application is verified, the authorities will inspect the products for quality checks and ensure that the vegetables are grown in a hygienic environment.
On complete satisfaction with the standards being followed, the authorities will register the materials to be processed. The time required for processing the application can be found 1-3 days.
The vegetables, once processed, will be registered and certified by FSSAI before it reaches the marketplace. For more details, follow the "Information which might help" section of this page.

Note:

The applicant must be either a registered owner of a vegetable farm(s)/orchard(s) or a home-grown agriculturist.
The vegetables, considered for processing, must be certified under FSSAI after undergoing quality control checks.

Please select the state name for respective State Procedure.

Required DocumentsEdit

FSSAI License
Government Identity Proof (Ration Card, PAN Card, Passport, Senior Citizen Card, Aadhaar Card, Driving License, Voter ID Card)
Declaration Form
A scanned photograph of the raw materials to be processed.
Details of the product (type/quantity/quality).
Photo I.D and address proof issued by Government authority of Proprietor/Seller/Dealer(s)/Authorised Signatory
Proof of possession of premises. (Sale deed/ Rent agreement/ Electricity bill)
Additional documents (If any).
Form (Annexure I) Link.

Office Locations & ContactsEdit

Commissioner of Food Safety, Department of Food Safety,
GNCT of Delhi
8th Floor
Mayur Bhawan
Near Shankar Market
Connaught Place,
New Delhi-110001
Phone: 011-23413488
Fax: 011-27153846
Email: [email protected]
Toll Free: 1800 11 3921
Contact Link

Ministry of Food Processing Industries
Panchsheel Bhawan,
August Kranti Marg
Khelgaon,
New Delhi-110049
EPBAX No: 011-26406500
Fax: 011-26493228
Email: [email protected]
Contact Link

EligibilityEdit

Must be a registered vegetable dealer/trader/farmer/agriculturist under the Government of India.
Must have registered the product with the Food Safety and Standards Authority of India (FSSAI).

FeesEdit

Find about the required fees in the provided Link
Payment can be made through the following modes: UPI/Net banking/Debit Card/Credit Card (for online) or pay in cash to the Regional service provider.

ValidityEdit

Explain the time until which the certificate/document is valid.
e.g. Birth Certificate Valid Forever

Documents to UseEdit

Form (Annexure I) Link.

Sample DocumentsEdit

Please attach sample completed documents that would help other people.

Processing TimeEdit

The number of days required for vegetable processing can be 1-3 days.

InstructionsEdit

Please provide other instructions related to the certificate/documents.
e.g. The state office holds birth records since january 1908.

Required InformationEdit

Name
Contact Number
FSSAI License Number
Address
Authorised Signatory

Need for the DocumentEdit

These permits are granted to owners who are vegetable farm owners and dealers.
A permit is needed for a vegetable dealer to make avail of the processing facilities easily.
Processing can transform vegetables from perishable produce into stable foods with long shelf lives and support the widespread transportation and distribution of several variations of vegetables.
The purpose of processing is to prevent microbial spoilage and natural physiological deterioration of the plant cells.

Information which might helpEdit

The Food Processing sector in India has a quintessential role in tying Indian farmers to consumers in the domestic and international markets.
100% FDI is authorized under the automatic route in food processing industries in India.
100% FDI is authorized through the government licensed route for trading, including e-commerce, food products manufactured or produced in India.
The Government of India through the Ministry of Food Processing Industries (MoFPI) is putting up with all required steps to increase investments in the food processing industry.
The government has sanctioned 41 Mega Food Parks (MFPs) to be set up in the country under the Mega Food Park Scheme. Currently, 22 Mega Food Parks have become functional.
International trade in vegetables is mainly confined to processed forms.
Most leafy vegetables that do not need harvesting by the motorized device are cooled instantly after harvesting in order to reduce field heat, debris, & dirt, and finally bundled and packed for shipping and retail.
Vegetables are wrapped as whole plants since cutting may injure the cells and liberate ethylene, which shortens shelf life.
Low-temperature storage is essential in the treatment of quality leafy vegetables.
Storing below refrigerated temperature may lead to chilling injury of certain vegetables and rapid loss of quality.
Roots and legumes are harvested by machines, sorting and grading are performed in the field or at collection stations. Bulk handling of these vegetables is common.
For vegetables to be stored for longer periods, it may be necessary for them to be provided with the treatments to avoid microbial spoilage, insects, and small-animal invasion.
International trade in vegetables is mostly confined to processed forms.
There are differences in the structure, size, shape, and rigidity of the individual cells of the vegetables. The processing requirements are also very different. Vegetable cells, like plant cells, have rigid cell walls and are fused by various polysaccharides such as cellulose, hemicellulose, and pectin. Once vegetables are harvested from the fields, the cells, now deprived of nutrient supplies normally obtained from soils and the air, go into senescence, or ageing. The most noticeable structural change in senescent vegetables are softening, or loss of texture. Softening is caused by natural enzymatic reactions that degrade the plant cell walls.
After these enzymes break open the cells, chemical oxidation reactions take place and the vegetables develop off-flavours and loss of nutritional value. Broken cells are also much more easily subject to microbial attacks, which quickly lead to spoilage.
Even though the vegetables may be packaged, the plant cells continue to respire or break down carbohydrates for energy needs. Respiration leads to loss of quality so that eventually the products are unsuitable for human consumption.
The four quality factors of vegetables are colour, texture, flavour, and nutritive values. Fresh vegetables are purchased based on colour and texture, but repeated purchases are made based on flavour and nutritional content. The major nutrients contributed by vegetables to the human diet are dietary fibre (both soluble and insoluble), minerals (calcium, phosphorus, iron, sodium, potassium), and vitamins (vitamin C, vitamin A, thiamine, niacin, folic acid).
Every food business operator involved in the manufacturing, processing, storage distribution and sale of food products must compulsorily obtain FSSAI Registration/License.

External LinksEdit

Place some external links which might help.

OthersEdit

More information which might help people.