In the world of agri-processing, Blanching Units play a crucial role in preserving the quality of vegetables before they are frozen or dried. Blanching helps in deactivating enzymes, which in turn maintains the color, texture, and nutritional value of vegetables. It is a vital pre-processing step for industries involved in food preservation, frozen foods, and vegetable exports.

To promote such value-added agri infrastructure, NABARD (National Bank for Agriculture and Rural Development) offers capital subsidy and financial assistance for setting up Blanching Units under its Agri Infrastructure Fund (AIF) and other schemes.