WBBSE Madhyamik Food Processing (Vocational) case studies
WBBSE Madhyamik Food Processing (Vocational) · Put your knowledge to work in context.
The WBBSE Madhyamik Food Processing (Vocational) is a school-level vocational subject taken alongside the regular Madhyamik Class X programme in West Bengal. It suits students who want a practical, skill-based subject that leads either to further vocational study or straight into small-scale food work: bakery units, pickle and jam making, packaging, quality checking, or family food businesses. The WBBSE Madhyamik Food Processing (Vocational) case studies are 5 cases and about 4,217 words.
1Mango Bar Batch Spoils Before the Fair: Drying, Water Activity and Sulphite Dose
An SHG in Malda buys 120 kg of ripe Fazli mangoes at ₹22/kg at the peak of the season. Pulp recovery after washing, peeling and deseeding is 60%.
849 words, about 4 min2Turmeric Powder Complaints After Four Months: Packaging Barrier and Label Verification
A cooperative in Nadia grinds 800 kg of dried turmeric fingers into powder, fills it into 100 g clear low-density polyethylene pouches on a hot-wire sealer, and stores the cartons in a room where the window faces west. After four months, retailers report three complaints: the powder has caked into hard lumps, the bright yellow colour has faded to a dull brown, and some pouches smell musty rather than of turmeric.
784 words, about 4 min3Chakki Extraction Rate Decision: 78% Atta versus 70% Atta plus Maida
A family chakki in a semi-urban block mills 600 kg of wheat a day for 26 days a month. Wheat costs ₹26/kg, power works out to ₹2/kg of wheat milled, daily labour is ₹1,000 and the shed rent is ₹12,000 a month.
786 words, about 4 min4Marriage Feast Kheer: Two Plausible Causes of a Food Poisoning Complaint
A caterer in Hooghly prepares 60 litres of kheer for a marriage feast. Milk is boiled at 6 a.m., rice is added and simmered, and the hot kheer is poured at 8 a.m.
890 words, about 4 min5Guava Jam That Will Not Set: Balancing Brix, Pectin and Acidity
A small fruit unit in Nadia makes guava jam in an open steam-jacketed pan. For one batch, 50 kg of guava pulp at 10 °Brix is cooked with 45 kg of sugar, 200 g of pectin powder and 150 g of citric acid for 25 minutes.
908 words, about 5 min