IGNOU BPVC-106 Assignment 2026-27
Processing of Agricultural Produce
Last updated by IGNOU: 14 Sept 2026. Guide written from the official PDF on 19 Oct 2026, 03:44 pm.
| Course code | BPVC-106 |
|---|---|
| Course title | Processing of Agricultural Produce |
| Programme | Bachelor of Science (Food Safety and Quality Management) (BSCFFSQM)BSCFFSQM |
| School | School of Agriculture |
| Session | July 2026 and January 2027 |
| Maximum marks | 100 |
| Weightage | 30% |
| Last date (June exam) | 30 Mar 2027 |
| Last date (December exam) | 30 Sept 2027 |
| Medium | English |
About the BPVC-106 assignment
The BPVC-106 assignment covers preservation of vegetables, fermented foods and health, paddy milling and parboiling, soy products, and coffee processing. Its practical activities explore food consumption patterns, local products, milling, fermentation, coconut products and spice-producing regions.
The assignment has two compulsory parts worth 50 marks each. Part A contains five questions of 10 marks each, with answers of about 500 words. For Part B, perform all eight activities but submit evidence for any five, assessed as 5×10=50 marks. Refer to Block 6: Activities Manual for activity details.
What the assignment asks
| Question | Marks | Topic |
|---|---|---|
| Part A — Q1 | 10 | Identify why household vegetables deteriorate and justify a processing or preservation method in terms of preservation principles, shelf life and food quality. |
| Part A — Q2 | 10 | Evaluate the nutritional and health benefits of fermented foods, including how beneficial microorganisms contribute to these effects. |
| Part A — Q3 | 10 | Explain paddy milling and parboiling, assessing how parboiling affects milling performance, nutrition and rice characteristics. |
| Part A — Q4 | 10 | Compare soy milk and tofu, explain their preparation, and assess the nutritional value and food applications of full-fat soy flour. |
| Part A — Q5 | 10 | Explain wet coffee processing using a flow chart and describe the requirements of an ideal coffee mill. |
| Part B — Activity 1 | — | Investigate consumption patterns for fermented fruit and vegetable products. |
| Part B — Activity 2 | — | Investigate consumption patterns for millets and coarse grains. |
| Part B — Activity 3 | — | Visit a nearby KVIC, Kendriya Bhandar or TRIFED store and list the cereal, millet and pulse products available. |
Assignment details and PDFs come from IGNOU's official website; the guide is a summary of the official PDF. Always check the latest instructions and last dates on ignou.ac.in or with your Regional Centre before submitting.