The initial chapters of this book provide a comprehensive introduction to the crop, including its origin and distribution, as well as the various varieties cultivated throughout the country and their distinguishing characteristics. Subsequently, the book delves into the international and domestic trade of bananas, as well as the diverse methods of consumption prevalent in different parts of the world. The subsequent chapters of the book focus exclusively on the nutritive and therapeutic values of bananas, followed by an extensive examination of the post-harvest aspects of the fruit in seven chapters, incorporating the latest scientific advancements. The last three sections of the book deal with the processing and value addition of bananas and plantains, including the utilization of waste/by-products. This book provides a comprehensive guide to the post-harvest aspects of bananas and plantains, providing readers with all the relevant information in this field.

1. History, Prospects and Trends in Bakery and Confectionery Industry Bakery Industry, 2. Types of Bakery and Confectionery Products, 3. Bakery Ingredients, 4. Formulations and Processing  of Biscuits, 5.Formulations and Processing of Cakes and Types of Cakes, 6 Formulations and Processing of Breads, 7. Bakery Equipment 8. Quality Assessment and Standard Specifications of Bakery Products 9.    Confectionery and Chocolate Ingredients, 10.Commercial Processing of Chocolate, 11. Types of Confectionery: Hard Boiled Sweets, Aerated Confectionery, Granulated, Sugar Panning Tablets, Cream Pastes and Lozenges, 12. Crystallized Confectionery and Chewing Gums, 13. Equipments Used in Confectionery Manufacturing, 14. Packaging and Storage of Bakery and Confectionery Products, 15.    Quality Assessment and Standard Specifications of Confectionery Products