Question

Match List I with List II
List I (Product)
A. Kanji
B. Cider
C. Wine
D. Marmalade
List II (Source)
I. Grapes
II. Carrot
III. Apple
IV. Citrus
Choose the correct answer from the options given below:

• A. A - II, B - III, C - I, D - IV
• B. A - II, B - IV, C - I, D - V
• C. A - II, B - III, C - IV, D - V
• D. A - III, B - II, C - I, D - IV

Hint:

Kanji = Black Carrot.
Cider = Apple.
Marmalade = Citrus peel.
Perry = Pear juice (similar to cider).

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Horticultural produce is processed into various value-added products. These products are often traditionally or commercially associated with specific raw materials (source fruits/vegetables).

Step 2: Detailed Explanation:
A. Kanji: This is a traditional fermented beverage of North India. It is made specifically from black carrots. The carrots are fermented with salt, mustard seeds, and water to produce a sour, probiotic-rich drink. (Match with II).
B. Cider: This is a fermented alcoholic beverage made from the fermented juice of apples. It is highly popular in temperate regions like Himachal Pradesh in India and globally in Europe and the USA. (Match with III).
C. Wine: By definition and most common usage, wine is the alcoholic beverage produced through the fermentation of grapes. While other fruits can produce "fruit wine," the term "wine" alone refers to grapes. (Match with I).
D. Marmalade: This is a fruit preserve made from the juice and peel of citrus fruits (usually bitter orange/Seville orange). The inclusion of the shredded peel is what distinguishes a marmalade from a jam or jelly. (Match with IV).
Knowledge of these products is a key part of post-harvest management and food science within the horticulture curriculum.

Step 3: Final Answer:
The matching sequence is A-II, B-III, C-I, and D-IV.