HYDERABAD: Agricultural experts have stressed the urgent need for value addition, food processing, and export promotion across Sindh’s produce sector, focusing particularly on key commodities like tomatoes, mangoes, dates, chillies, and onions in order to significantly boost farmers’ incomes, fortify the regional economy, minimise post-harvest waste and open fresh avenues for young entrepreneurs.

They were speaking at a seminar organised by the Institute of Food Sciences and Technology at the Sindh Agriculture University (SAU), Tandojam, on Wednesday. The findings of a research project titled “Development of Tomato By-Products as Functional Foods”, funded by the Sindh Higher Education Commission under the Sindh Research Support Programme, were also presented during the event.

The dean of the Faculty of Crop Production, Dr Inayatullah Rajper, said that converting locally grown fruit and vegetables into value-added products through modern processing technologies had become a pressing need. He noted that agricultural commodities such as tomatoes, mangoes, dates and milk could be transformed into juices, powders, purees and dried goods for domestic and international markets, enabling farmers to secure better returns while boosting exports.

He noted that a substantial quantity of fruit and vegetables in Pakistan went to waste annually due to inadequate processing and storage facilities, adding that modern processing, cold storage and value chain systems could significantly reduce these losses.

Presenting the research findings, the principal investigator, Dr Shahzor Gul Khaskheli, said the study had comparatively evaluated tomato powder, juice and ketchup for their physicochemical properties, antioxidant activity, sensory acceptability and storage stability over a 60-day refrigerated period.

He recommended the promotion of fresh tomato juice for maximum nutritional and antioxidant benefits, while suggesting dehydrated tomato powder for a longer shelf life and higher mineral content. He urged the food industry to utilise tomato and other agricultural by-products as functional food ingredients to minimise food waste and reduce reliance on synthetic antioxidants.

The director of the Institute of Food Sciences and Technology, Dr Aijaz Hussain Soomro, highlighted research advancements in food technology, employment opportunities in the private sector and emerging prospects for youth entrepreneurship within the industry.

Published in Dawn, May 21st, 2026