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FINAL REPORT
National Agricultural Innovation Project
(Indian Council of Agricultural Research)
Title of Sub-project:
"VALUE CHAIN ON NOVELTY PORK PRODUCTS UNDER ORGANIZED PIG FARMING SYSTEM"
Vice-Chancellor,
Assam Agricultural University, Jorhat - 785013
Name & Address of Organization (CL)
2014
Printed on :
Component : Component 2 (Production to Consumption System of Research)
Citation : Dr. Rajendra Nath Borpuzari. 2014. Final Report of NAIP sub-
project on “Value Chain on Novelty Pork Products under Organized
Pig Farming System" Department of Livestock Products
Technology, College of Veterinary Science, Assam Agricultural
University, Khanapara, Guwahati - 781 022
Copyright : Indian Council of Agricultural Research (ICAR)
Disclaimer : The information presented herein is contribution of the consortia
Published by : Dr. K.M. Bujarbaruah
Vice-Chancellor
Assam Agricultural University
Jorhat – 785013
Phone No:0376-2340013
Fax No.: 0376-2340001
E-mail :[email protected]
Website: www.aau.ac.in
Edited by : Dr. Apurba Chakraborty
Director of Research (Vety.)
Assam Agricultural University
Khanapara, Guwahati – 781 022
Compiled by : Dr. Atul Borgohain
Dr. R. A. Hazarika
Dr. A. K. Sharma
Dr. G. Mahato
Dr. J. R. Bora
Hindi translation : Ms. Sangita Yadab
Other Credits : Ms. Sangita Yadab
Cover page
photographs
: 1. Pig Sties at Lead Center, College of Veterinary Science, Assam
Agricultural University, Khanapara, Guwahati - 781 022
2. Value added meat products in production to consumption mood
________________________________________________________________________
Printed at
Foreword
I have the pleasure in forwarding the final report of the project “Value Chain on
Novelty Pork Products under Organized Pig Farming System” funded and supported under the
National Agricultural Innovation Project (Component – 2) of Indian Council of Agricultural
Research, New Delhi. The project had the broader objective of developing novel pork products
which will be little different than the available products so that preference of the consumers to
have access to newer products could be attended to and in order to develop such a product the
use of bamboo shoots found in abundance in the North Eastern part of the country was designed
for infusing value added flavor and taste to the pork. It is good to note that the intended output
from the project in the form of different value added pork products attracted the consumers
which is a reflection on taking up additional effort to commercialize the technology for mass
production of such products particularly in North Eastern Region where pork is an important
item in the food chain. The support from NAIP to develop such products also facilitated the
University to create facilities like pig farm, slaughter house etc besides strengthening its
equipment base. Another noteworthy aspect in the project was the contribution from the
collaborating partners namely the National Research Centre on Pig, ICAR and CIPHET, ICAR,
Ludhiana. While the former contributed in showcasing the worth of Artificial Insemination
technology in pig, the later assisted the project in designing and developing some of the
important equipments.
The review mechanism incorporated in the project helped in improving
implementers output from the project. The role played by Sri Bhaskar Baruah, retired Secretary,
Agriculture, Govt. of India as the Chairman, CIC and the National Co-ordinator including the
Director, NAIP besides the Director of Research (Veterinary) of the University were
praiseworthy. All the Co-PIs, Senior Research Fellows and others engaged in the project did a
very good job to bring the project to a target achieving conclusion.
I am sure we will continue to receive similar kind of support from ICAR to work
on the areas indicated in this report.
(K M Bujarbaruah)
Vice Chancellor and Consortia Leader
Assam Agricultural University
Jorhat - 13
i
CONTENTS
Page No.
Foreword i
ii-iv
Executive Summary/ Key words v-vii
Part-I: General Information of Sub-project 1-2
Part-II: Technical Details
1. Introduction 3-4
2. Overall Sub-project Objectives 4
3. Sub-project Technical Profile 5-6
4. Baseline Analysis 6-7
5. Research Achievements 7-14
6. Innovations 14
7. Process/Product/Technology/Value Chain/Rural Industry
Developed
14-15
8. Patents (Filed/Granted) 15
9. Linkages and Collaborations 15
10. Status on Environmental and Social Safeguard Aspects 16-17
11. Constraints, if any and Remedial Measures Taken 18
12. Publications 18-20
13. Media Products Developed/Disseminated 20-21
14. Meetings/Seminars/Trainings/Kisan Mela, etc. organized 21-22
15. Participation in Conference/ Meetings/Trainings/ Radio talks, etc. 22-25
16. Trainings/Visits undertaken (National/ International) 25
17. Performance Indicators 26-27
18. Employment Generation 27
19. Assets Generated 27-34
20. Awards and Recognitions 34
21. Steps Undertaken for Post NAIP Sustainability 35
22. Possible Future Line of Work 35
23. Personnel 35-36
24. Governance, Management, Implementation and Coordination 36-37
Part-III: Budget and its Utilization 38-44
Part-IV: Declaration 45
Pro-forma:
1. Details of Technologies Developed/ Validated/ Adopted
2. Details of Technologies/ Innovations Commercialized
3. Details of Rural Entrepreneurships/ Rural Industries Developed
Annexure:
1. Guidelines for Citation of Publications
2. General Guidelines for Developing Final Report
Executive Summary
The sub-project “A Value Chain on Novelty Pork Products under Organized Pig
Farning System” (Sub-project Code: 200 25 101) was sanctioned on September 12, 2008 with
closing date on March 31, 2014 for a total budget of Rs. 1025.7008 lakhs. The consortia leader –
Assam Agricultural University, Khanapara, Guwahati and consortia partners National Research
Centre on Pig, Indian Council of Agricultural Research, Rani, Guwahati, Assam and Central
Institute of Post Harvest Engineering & Technology, Indian Council of Agricultural Research,
P.O. PAD, Ludhiana-141 004, Punjab together accomplished the sub-project programme. The
major objectives of the sub-project were:
1) To promote innovative value chain concept in novelty pork products development
under organized pig production system and optimization of the technological processes of value
added pork products to suit to the local taste;
2) To develop low cost pig ration by incorporating locally available feed ingredients
for better economic return;
3) Refinement of the design and protocol of selected meat processing equipment for
import substitution and
4) Development of entrepreneurs in scientific rearing of pig production and
marketing of wholesome pork and pork products.
The objective–wise achievements are:
1) An effort to augment for adoption of the concept of 'farm to fork' in pig rearing
and processing of pork with minimizing the cost of pig production by feeding nutritionally
balanced pig ration formulated with locally available feed ingredients has been made. Under this
effort, civil construction of one breeding sows’ sty (1016.40 sq.mt.), 2 units of growers’ sties
(728.64 sq. mt.) and one Feed Mill Unit (127.79 sq. mt) as well as slaughterhouse with the pig
slaughterline were established for regular supply of fattener pigs for slaughtering for production
of pork and pork products to provide nutritional security and food safety to the meat consumers
with a local taste from scientifically managed pigs. Base pig stock of female Hampshire
crossbred piglets (100 Nos.) was introduced in the farm and reared scintifically through regular
practices of vaccination against Classical Swine Fever and Foot and Mouth disease and
deworming of animals. Artificial insemination technique was adopted for fertility enhancement
and minimization of breeding cost and a total of 1521 piglets were born out of 220 numbers of
farrowing through artificial insemination. Slaughter House unit was operationalized during the
financial year 2011-12 and constructed of Aerobic Waste Disposal Pond where 3000 fingerlings
of six varieties and 200 Nos. of local variety of catfish (magur) released. Under the technology
for pork and pork products, altogether 14 (Fourteen) value added pork products were
standardized namely Cooked Pork Sausage, Cooked and Smoked Pork Sausage, Cooked Pork
Breakfast Sausage, Cooked and Smoked Pork Breakfast Sausage, Cooked Pork Salami, Cooked
and Smoked Pork Salami, Cooked Pork Ham, Cooked and Smoked Pork Ham, Smoked Pork
Bacon, Pork Rib, Pork Tenderloin Butterfly, Pork Head Cheese, Pork Pickle with bamboo shoot
and Pork pickle with bhot jalakia.
2) Nutritional analysis of various locally available feed was done for formulation of
low cost compound pig ration and printed a booklet on nutritional profile of locally available
feed ingredients of Assam for better understanding by the local farmers. On farm trial on feeding
of water hyacinth (25% replacement with wheat bran) on productive and reproductive
performances of crossbred (Hampshire x Assam local) female pigs was successfully carried out.
v
3) The consortia partner, Central Institute of Post Harvest Engineering &
Technology, Indian Council of Agricultural Research, P.O. PAD, Ludhiana developed four
numbers of meat processing equipment for import substitution and fabricated the design and
maintaining of protocol of Electric stunner, Sausage filler, Meat Cutter / Bowl chopper and
Refrigerated Transport Vehicle. Electric stunner was developed for humane slaughter of the live
animal with a current range from 300-600V and required time to stunt effectively within 1-9
seconds The sausage fillers are normally equipped with hydraulic components to achieve the
filling of meat which is costlier and also requires elaborate maintenance. In order to mitigate
these constraints, a sausage filler with pneumatic components was envisaged to replace the
hydraulic components so as to make it economical. The sausage filler cylinder has the volumetric
capacity of 6 litres and filling stuffing capacity of the machine is about 40 kg / hr. The Meat
Cutter / Bowl chopper was developed with the consideration of cost effectiveness for Indian
conditions The capacity of the bowl is 5 litres where chopping is required only 4 to 6 minutes.
When the meat cutter and bowl chopper performance was compared with chiken meat quality,
there was no significant difference in values of physico chemical parameters like Product yield,
total fluid release (TFR), water release (WR) and fat release (FR) for meat emulsion prepared by
both equipment. However, gel strength and texture parameters (firmness, gumminess, chewiness
and cohesiveness) were better in emulsion prepared by bowl chopper. Though the sensory scores
were slightly higher for emulsion prepared by bowl chopper, statistically it was not significant.
A refrigerated transport vehicle was developed with a volumetric capacity of. 350 litres to lower
down the temperature of meat and meat products for safety storage and the distribution of
centrally packaged retail whole some and processed meat and found the microbial load of control
sample and sample kept in refrigerated transport vehicle was 7300×105 and 60×105 cfu/g ,
respectively.
4) Altogether 120 Nos. of farmers in six different farmers groups has been given
hands-on training on scientific management of pig farm for profit generation, humane slaughter
of pig and wholesome production of pork and Processing and value addition of pork and pork
products and utilization of slaughterhouse byproducts.Futher, three meat traders had been
indentified and 5 joint liability groups in collaboration with State Institution for Rural
Development, Government of Assam, Guwahati had been formed.
Under the project, no pork products have been patented. However, three NASS rated
research papers has been published and six numbers of abstract has been published in different
National Conference and seminar. Moreover, other publication like two numbers books, three
numbers of popular article, two numbers of technical bulletins, three numbers of video CD and
two numbers of leaflets were published / developed. Two numbers of Master Degree and two
numbers of Ph. D. students were facilitated for their degree programme and prepared thesis and
aquairing their degree. Dr. Rajendra Nath Borpuzari, Principal Scientist and CPI of the project
attended international training on “Meat Processing and Abattoir Practices” University of
Kentucky, United States of America from 10th Feb. to 11th March, 2012. The other Co PI’s and
also CPI of the project participated in seventeen different national level conferences and
workshops.
The equipment procured to accomplish the sub-project program includes Bowl
Chopper, BOD Incubator, Fibre Analyzer with accessories, Feed Mill with Balance (complete
with accessories and fitting and fixing ), High Pressure Waterjet Cleaning System, Cold
Storage, Multimedia Projector, different pig Slaughterline Equipment (Imported and Indian
origin Equipments), Sausage Filler and Walk-in-cooler/ Cold room by the lead center, AAU,
vi
Khanapara, Guwahati and the cooperating center procured Bowl Chopper and Sausage Filler
by the CIPHET, Ludhiana. In works, Construction of Pig Sty (Breeding House), Construction
of Pig Sty (Growers’ Pen), Construction of Pig Sty (Feed Store cum Office Room),
Construction of RCC staging, Pump House, etc Construction of Slaughterhouse, Supply of 3
Phase Distribution Transformer with accessories, Installation of Deep Tube Well, Earthwork
for Aerobic Waste Disposal Ponds and Diversion of Stream was carried out by the lead center,
AAU, Khanapara, Guwahati and Boar shed cum Semen Laboratory and Cooling Chamber by
the NRC on Pig, Rani. From the sub-project generated revenue of Rs. 1, 17, 92,699.70 through
selling of pork and processed pork products with a utilization of total fund of Rs.9, 63,
06,287.00. The project has great impact on pork and value added processed pork products to the
consumers.
Key words: Pig value chain, clean pork meat production, pork value added processed products.
vii
vii
Part-I: General Information of Sub-project
1. 1. Title of the sub-project : "Value Chain on Novelty Pork Products
under Organized Pig Farming System"
2. Sub-project code : 200 25 101
3. Component: : Component- 2
4. Date of sanction of sub-project: : 12th
September, 2008
5. Date of completion : 31.03.2014
6. Extension if granted, : From To
July, 2013 March, 2014
7. Duration of the sub project : 5 Years 6 Month 9 Days
8. Total sanctioned amount for the sub-
project : Rs. 1025.7008 lakhs
9. Total expenditure of the sub-project : Rs.963.06287 lakhs
10. Consortium leader:
(Name of CL, Designation, Organization
Address, Phone & Fax, E -mail, Website)
: Dr. K.M. Bujarbaruah
Vice-Chancellor
Assam Agricultural University
Jorhat – 785013
Phone No:0376-2340013
Fax No.: 0376-2340001
E-mail :[email protected]
Website: www.aau.ac.in
2. List of consortium partners:
Name of CPI/ CCPI with
designation
Name of organization and
address, phone & fax, email
Duration
(From-To)
Budget
(Lakhs)
CPI
Dr. Rajendra Nath
Borpuzari,
Principal Scientist
Department of Livestock
Products Technology, College of
Veterinary Science, Assam
Agricultural University,
Khanapara, Guwahati - 781 022
Phone No : 03612335210
Fax No : 03612335210
E.mail: [email protected]
12th
September,
2008 to 31st
March, 2014 920.8925
CCPI 1 Dr. M. K. Tamuli
Principal Scientist
National Research Centre on Pig,
Indian Council of Agricultural
Research, Rani, Guwahati-781
131, Assam
Phone No : 94350-45192(M)
Fax No : 0361-2335259
E.mail: [email protected]
12th
September,
2008 to 31st
March, 2014 82.0304
CCPI 2 Dr. K. Narsaiah
Senior Scientist
Central Institute of Post Harvest
Engineering & Technology,
12th
September, 22.77793
2
Indian Council of Agricultural
Research, P.O. PAD, Ludhiana-
141 004, Punjab
Ludhiana -141 004
Phone No : 09417143925 (M)
Fax No : 0161-2308670
E.mail : [email protected]
2008 to 30st
June, 2012
CPI-Consortia Principal Investigator; CCPI-Consortia Co-Principal Investigator
3. Statement of budget released and utilization partner-wise (` in Lakhs):
CPI/ CCPI
(Name, designation & address)
Total
budget
sanctioned
Fund released
(up to closing
date)
Fund utilized
(up to closing
date)
CPI
Dr. R. N. Borpuzari, CPI, Assam
Agricultural University, Jorhat –
785 013 (Khanapara campus,
Guwahati-22)
920.8925 919.81127 880.01730
CCPI1
Dr. M. K. Tamuli, Principal
Scientist and CCPI, NRC on Pig,
ICAR, Rani, Guwahati -131
82.0304 80.05134 61.25208
CCPI2 Dr. K. Narsaiah, CIPHET,
Ludhiana – 141 004 22.77793 24.71066 21.79349
Total (Rs. in lakhs) 1025.7008 1024.57327 963.06287
CPI-Consortia Principal Investigator; CCPI-Consortia Co-Principal Investigator
3
Part-II: Technical Details
1. Introduction
Agriculture and allied sector plays a very critical role in Indian economy and
livelihood to majority of the Indian Rural Population. Though agriculture sector has been
fulfilling the ever increasing demand for food, nutrition, environmental security and
employment, it needs some rejuvenation with the new innovations and technologies so that it
withstands the challenges to meet of the 21st century. The food habit of the majority of the
population are changing with the availability of animal protein and nutritional security of the
nation. Spatial-cultural location also determines the human food habits more particularly for
the people of the NER as they are largely non-vegetarian. Consequent to the growth of human
population and better purchasing power resulting from the economic stability and growth, the
demand for meat and meat products is rapidly growing. Pork and pork products are relished
by a vast majority of the people of this region regardless of their caste and social affiliations.
Pig rearing and marketing of pork and pork products is still in nascent state largely in the
hands of traditional pig keepers. Looking at the prospect of piggery development and the
backwardness of pig husbandry in the region, the sub-project entitled “Value Chain on
Novelty Pork Products under Organized Pig Farming System” under Component-2 of the
National Agricultural Innovation Project was conceptualized to develop a viable modern pig
farm supported by slaughtering and processing facilities in the concept of „Production to
Consumption‟ mode.
About 95% of the indigenous people of the north eastern region of India are
meat eaters. The preferential choice of the indigenous people towards meat, who are mostly
of Mongolian origin, is perhaps due to the fact that the Mongolians are genetically deficient
in blood iron and consumption of meat facilitates absorption of iron both from organic and
inorganic sources by at least three times. The loss due to the blood iron deficiency in the
people of the NER to the National GDP has been estimated at over Rs.1, 50000 crores
annually (Ministry of Food Processing Industries, 2005). However, there is a severe shortfall
in meat production in the region. For instance, Assam produces only 0.03MT of meat against
the annual requirement of 0.29MT, leaving a deficit of 0.26MT. This signifies that there is an
imperative need to grow more food animals in the region and pig may be considered as the
animal of choice due to its high prolificacy, early attainment of slaughter/market weight,
efficient feed conversion rate, relatively less susceptibility to diseases and preference of the
local population to pork and pork products. In fact pig is considered as a revered animal and
consumption of pork is the highest in the NER. However, the production and processing
scenario of meat in the region is awfully underdeveloped. Shortcomings in the infrastructure,
unhygienic transport and absence of an organized marketing network and unprofessional
further processing of this highly perishable food item are specific areas which need to be
urgently addressed as a public health priority. There is an urgent need for a serious endeavour
to improve the situation. Of late, probably due to the effect of globalization of the market,
large quantities of imported meat products have invaded the local markets; however, the
common people do not have access to such meat delicacies due to high cost and also many of
them do not relish the exotic taste of these products.
4
Fermented bamboo shoots have preservative, antioxidant and flavour
enhancing properties and people of the entire South East Asian countries relish fermented
bamboo shoots in a variety of forms and food preparations including meat. In the proposed
project, it is envisaged to develop certain novelty pork products by incorporating fermented
bamboo shoot. It is also envisaged to develop design and protocol of the state-of-the-art meat
processing equipment for import substitution through reverse engineering. In order to develop
entrepreneurs to take up scientific piggery farming and pork processing as a means of
livelihood security and social well-being, some of the selected traditional pig farmers and
processors would be trained on various aspects of modern pig husbandry, the art of
wholesome pork production and value addition through processing to pork products for
enhanced economic return. As the cost of ration accounts to more than 65% of the total cost
of pig production, it is proposed to develop low cost pig ration by incorporating locally
available feed ingredients for better economic performance. To address to the requirements of
production of wholesome pork and pork products by adhering to the prescribed food safety
norms, the proposal has been developed in a production to consumption mode by
incorporating the value chain concept in pig husbandry, wholesome pork production and
development of novelty pork products suiting to the local taste, and scientific utilization of
slaughterhouse by-products.
2. Overall Sub-project Objectives:
Sl.
No.
Objectives Responsible Partner
1. To promote innovative value chain concept in
novelty pork products development under organized
pig production system and optimization of the
technological processes of value added pork
products to suit to the local taste
Assam Agricultural
University, Khanapara,
Guwahati - 781 022
National Research Centre on
Pig, ICAR, Rani,
Guwahati- 781 131
2. To develop low cost pig ration by incorporating
locally available feed ingredients for better
economic return.
Assam Agricultural
University, Khanapara,
Guwahati - 781 022
National Research Centre on
Pig, ICAR, Rani, Guwahati-
781 131
3. Refinement of the design and protocol of selected
meet processing equipment for import substitution
Central Institute of Post
Harvest Engineering and
Technology, (CIPHET)
Ludhiana -141 004
4. Development of entrepreneurs in scientific rearing
of pigs, production and marketing of wholesome
pork and pork products
Assam Agricultural
University, Khanapara,
Guwahati - 781 022
5
Sub-project Technical Profile
Objective 1: To promote innovative value chain concept in novelty pork products
development under organized pig production system and optimization of
the technological processes of value added pork products to suit to the
local taste.
Approach:
Adoption of the concept of 'farm to fork' in pig rearing and processing of pork.
Minimizing cost of pig production by feeding nutritionally balanced pig ration
formulated with locally available feed ingredients. Production of wholesome pork and
novelty pork products to provide nutritional security and food safety to the meat
consumers. Optimization of process parameters in production of popular meat products
with a local taste for better acceptability.
Activities and Methodologies:
Establishment of an organized pig farm for regular supply of quality pig to the
abattoir.
Adoption of scientific care and management practices in pig rearing.
Adoption of artificial insemination technique for fertility enhancement and
minimization of breeding cost.
Adoption of preventive health care measures in pigs.
Establishment of an abattoir and meat processing plant.
Up scaling of technologies of production of novelty pork products tor
commercialization.
Production of value added pork products with local taste tor better acceptability.
Regular monitoring of microbiological, physico-chemical and eating quality traits of
pork and pork products for safety and quality assurance.
Study on the textural, physico-chemical, sensory, safety and keeping quality
characteristics of slaughterhouse by-products incorporated pet foods.
Objective 2: To develop low cost pig ration by incorporating locally available feed
ingredients for better economic return.
Approach:
To develop a data bank on the nutritional profile of the locally available feed ingredients
for pig ration formulation. Production of different types of pig ration with locally
available ingredients by adopting the proven formulations and on farm trials.
Activities and Methodologies:
Documentation on the nutritional profile of locally available feed ingredients.
Study on the productive performance of pigs fed with pig ration incorporated with
locally available feed ingredients
Study on the effect of such feed formulation on reproductive performance of pigs.
Study on the effect of such feed formulations on carcass characteristics and pork
quality.
6
Objective 3: Refinement of the design and protocol of few meat processing equipment
for import substitution.
Approach:
Study on the requirements of different meat processing equipment for small scale as well
as established meat processors. Development of the conceptual design of the equipment
suiting to the local preferences and regulatory requirements. Detailing of the technical
specification of the equipment.
Activities and Methodologies:
Selection of at least 4 commonly used meat processing/ transpol1 equipment.
Refinement of the design and prototype of the equipment.
Selection of raw materials and fabrication of the selected meat processing
equipment.
Performance evaluation of the equipment
Transfer of technology to entrepreneurs.
Objective 4: Development of entrepreneurs in scientific rearing of pigs, production and
marketing of wholesome pork and pork products.
Activities and Methodologies:
Selection of traditional pig farmers, meat traders and SHGs.
Organization of 2 training programmes of 10 days duration on scientific
management of pig farms for profit generation.
Organization of 2 training programmes of 10 days duration on humane slaughter of
pigs and wholesome production of pork.
Organization of 2 training programmes of 10 days duration on processing and value
addition to pork and pork products and utilization of slaughter house byproduct.
Impact assessment.
3. Baseline Analysis
(Baseline data on the pre-project situation supported by tables, charts, photographs)
Information was collected
from 106 Nos. farmers of 4 (Four) traditional
pig rearing villages viz. Nijbankhar,
Gandhmow, Dakhala and Rangamati of
Kamrup district and 3 (Three) meat traders
markets had surveyed and identified (Boko,
Bankhar and Beltola of Kamrup district).
Major features of baseline survey are given
below.
Map of Assam
Majority of the farmers (87.5%) had below 0.053 ha of land used in livestock
rearing purposes whereas, 68.97% farmers were marginal farmers having up to 1.004 ha of
7
land used for crop land for cultivation of paddy etc. Only 2.59% farmers have large land
holdings used primarily for agricultural purposes. Out of all, 18 respondents have forest land
ranging from 0.1338 ha to 0.5354 ha used for growing timber and bamboo.
The people of the surveyed villages were traditional pig farmers. Although the
farmers had shown keen interest on modern pig farming, except one village (Rangamati), the
respondents of the other three villages had low awareness and knowledge level in scientific
pig husbandry indicating the need for intervention at various levels. The pig slaughtering
and marketing procedures followed by the farmers were largely unhygienic and unscientific
and needed to be intervention. The farmers were largely unaware about the various
technological interventions on value addition and processing of pork and scientific
utilization of slaughterhouse by-products. The farmers although had the desire, lacked
entrepreneurial skills to take up piggery farming, processing and value addition to pork and
pork products as viable commercial enterprise and hence need intervention.
NC, NAIP (Comp - 2) with CPI visited at surveyed village
4. Research Achievements with Summary
A. Infrastructure:
Civil construction of 1016.40 sq.mt of breeding sows‟ sty and 2 units of growers‟ sties
of 728.64 sq. mt. and civil construction of 127.79 sq. mt of the Feed Mill Unit were
completed. Since its formal inauguration on 21.8.2009, the feed mill was in regular
use for compounding of pig ration.
Pig Sties
Office & Feed Mill
8
Base pig stock of female Hampshire crossbred piglets (100 Nos.) was introduced in
the farm.
A scientifically managed pig farm for regular supply of quality pig to the abattoir was
established.
Scientific management practices were followed in rearing of the base pig stock.
The base stock was vaccinated against classical swine fever and foot and mouth
disease. Deworming was also practiced regularly.
Civil construction work for the slaughterhouse was started during the financial year 2009-
10.
Pig slaughterline was installed.
Slaughterhouse
Slaughterhouse cum Pig Sties
Aerobic Waste Disposal Pond
Slaughter House unit was operationalized during the financial year 2011-12.
Construction of Aerobic Waste Disposal Pond and diversion of natural stream at the
farm premises were completed and 3000 fingerlings of six varieties and 200 Nos. of
local variety of catfish (magur) released on 17th May, 2011.
B. Research
Lead Center: Assam Agricultural University Khanapara Campus, Guwahati
Nutritional analysis of various locally available feed was done for formulation of low
cost compound pig ration. A booklet on nutritional profile of locally available feed
ingredients of Assam was printed and distributed.
9
On farm trial on feeding of water hyacinth (25% replacement with wheat bran) on
productive and reproductive performances of crossbred (Hampshire x Assam local)
female pigs was successfully carried out.
Dried Water Hyacinth
Adoption of artificial insemination technique for fertility enhancement and
minimization of breeding cost perfected.
Technology for production of cooked and smoked pork sausage with the addition of
fermented bamboo shoot was developed.
Cooked and Smoked Pork Sausage
Cooperating Center: Central Institute of Post Harvest Engineering & Technology, Indian
Council of Agricultural Research, P.O. PAD, Ludhiana-141 004,
Punjab
Designing and fabrication of low cost refrigerated transport vehicle was successfully
carried out by one of the cooperating centre i.e. CIPHET, Ludhiana. The vehicle was
tested successfully by keeping fresh pork meat in pre-cooled environment condition
Refrigerated Transport Vehicle
10
One sausage filler with superior filling capacity and with pneumatic foot paddle
controlled system was successfully developed by CIPHET, Ludhiana
Sausage Filler Sausage filler with modified funnel
Developed electrical stunner of two configurations V-Shaped and Two Separate
Electro types.
V-Shaped
Two Separate Electro types
Designed and developed a meat cutter for meat chopping and making meat emulsion.
Meat Cutter
11
SEM studies revealed a dense and compact protein matrix characteristic of heat
induced protein gels. Micrographs of gels prepared by both equipment showed
structures that are compatible with fat globules, muscle fiber, meat protein matrix and
heat induced gel/protein matrix.
Dense protein matrix characteristics of
protein induced gel (Meat cutter)
Protein matrix characteristics of protein
induced gel (Bowl chopper)
Cooperating Center: National Research Centre on Pig, ICAR, Rani, Guwahati- 781 131
Hollow bamboo stems used for collecting boar
Hollow bamboo stems used for collecting boar semen; an
innovation can be adopted in remote places
Earthen jar with filled clean water to preserve boar semen at 110C to 18
0C during
autumn and winter.
Earthen jar with filled clean water to preserve boar semen at
110C to 18
0C during autumn and winter
12
Hollow bamboo stems stuffed with minced pork with medicinal herbs churned in fire for
preservation and consumption
Hollow bamboo stems stuffed with minced pork with medicinal herbs
churned in fire for preservation and consumption
C. Extension
Lead Center: Assam Agricultural University Khanapara Campus, Guwahati
Total of 120 Nos. of farmers in six different group have been given hands-on training
on:
i. Two hands-on scientific management of pig farm for profit generation.
ii. Humane slaughter of pig and wholesome production of pork.
iii. Processing and value addition of pork and pork products and utilization of
slaughterhouse byproducts.
3 (Three) meat traders have been indentified, and 5 (Five) joint liability groups in
collaboration with S.I.R.D. Guwahati have been formed.
Technologies for production of 14 (Fourteen) pork products have been standardized
Cooked Pork Sausage
Cooked and Smoked Pork Sausage
Cooked Pork Breakfast Sausage
Cooked and Smoked Pork Breakfast Sausage
13
Cooked Pork Salami
Cooked and Smoked Pork Salami
Cooked Pork Ham
Cooked and Smoked Pork Ham
Smoked Pork Bacon
Pork Rib
Pork Pickle with bamboo shoot
Pork pickle with bhoot jalakia
Pork Tenderloin Butterfly
Smoked Pork
14
Cooperating Center: National Research Centre on Pig, ICAR, Rani, Guwahati- 781 131
Capacity building: Altogether three successful farmers‟ training programmes were
conducted. The first and the second one were on “Scientific pig management” and
conducted in Nahira (27 Km) village and in Batabari (neighbouring) village
respectively. During the second training programme, the participants were all tribal
women and as an alternative source of protein support to pigs, seeds of Toor Dal i.e.
pigeon pea (Cajunas cajan) which is a good source of protein were distributed for
growing in their small plot of land. The attendance was 145% and 65% respectively
in both the programmes.
The third one was in house programme for three days on Artificial Insemination in
Pig with fourteen participants. There were two participants from Meghalaya and two
participants from Nagaland. The attendance was 100%.
A view of Farmers‟ Training cum Workshop in Village on
Scientific Pig Production
6. Innovations
Please refer to Proforma 1(1) to 1(14)
7. Process/ Product/Technology/ Value Chain/ Rural Industry Developed
Sl.
No.
(Process/Product/Technology/ Value
Chain/ Rural Industry Developed
Adoption/ Validation/
Commercialization, etc.
Responsible
Partner
1. Low cost pig ration by incorporating water
hyacinth for better economic return. Adopted
Assam Agricultural
University, Jorhat
(Khanapara
Campus,
Guwahati-22
2. Refinement of technologies for production of
cooked and smoked pork sausage with
fermented bamboo shoot
Adopted
3. Breakfast Sausage Validated
4. Cooked & Smoked Pork Salami Validated
5. Cooked & Smoked Ham Validated
6. Smoked Bacon Validated
7. Pork Rib Validated
8. Pork Tenderloin Butterfly Validated
15
9. Pork Pickle Validated
10.
The Artificial insemination technique has
been standardized under the Cooperating
centre: NRCP, Rani
Adopted
NRC on Pig,
ICAR, Rani and
adjoining farmers
11. Designing and fabrication of low cost
refrigerated transport vehicle Validated
Central Institute of
Post Harvest
Engineering and
Technology,
(CIPHET)
Ludhiana -141 004
12.
Development of a sausage filler with
superior filling capacity with pneumatic foot
paddle controlled system
Validated
13.
Designed and developed a meat cutter/bowl
chopper for meat chopping and making meat
emulsion.
Validated
14.
Development of Electric Stunner of Two
Configuration V type and Two Separate
Electrodes
Validated
8. Patents (Filed/Granted): 1
Sl.
No.
Title of Patent Inventor(s) (Name &
Address)
Filed/Published/
Granted
(No./Date)
Responsible
Partner
1. Air powered sausage filler K. Narsaiah and Suresh
K. Devatkal
CIPHET,
Ludhiana
9. Linkages and Collaborations:
Sl.
No.
Linkages developed
(Name & Address of
Organization)
Date/Period
From-To
Responsible
Partner
Remarks
1. NGOs namely Arohan Foods
Pvt. Ltd., Guwahati – 3 for
marketing of pork and value
added pork products.
-
Assam
Agricultural
University, Jorhat
(Khanapara
Campus,
Guwahati-22)
No agreement
was done. 2. NGOs namely SeSTA, Guwahati
– 22 for marketing of pork and
value added pork products.
-
3. T & D Electronic Systems,
Ludhiana
December 15,
2011- June 30,
2012
CIPHET,
Ludhiana
4. Kalsi, Ludhiana October 15, 2010-
July 15, 2012
5. RK Industries (Samrat)
Ludhiana
October 15, 2010-
July 15, 2012
6. Northern Hydraulics, Ludhiana March 15, 2009-
June 15, 2012
16
10. Status on Environmental and Social Safeguard Aspects
Activities Issues Anticipated level of
Impacts
Mitigation measures
(Negative Impact)
Positive Negative
On farm training
on different
aspects of pig
husbandry
Motivation of farmers to
adopt scientific piggery
farming
2 1 Weak financial status of
traditional pig farmers
Adoption of humane
slaughter of pigs
3 2 All processors may not
be able to afford the cost
of an electric stunner
Encouragement to form
Shelf Help Groups (SHGs)
on piggery farming and pork
production and processing
2 Subsidy support is an
issue
Improvement of rural
economy and quality of life
of pig farmers
3
---
Value addition of
pork and pork
products
To develop nutrient dense
meat products
3 Equipments necessary
To create awareness about
various positive effects of
value added products
3 1 Poor economic and
educational status of
majority of traditional
pig farmers
To supply quality pork and
pork products to the
consumers
3 Adherence to FSSAI
protocols
Documentation on
the nutritional
profile of locally
available feed
ingredients
To formulate economic pig
ration for higher economic
return
3 Quality ingredients.
Transfer of technologies for
production of compound pig
ration by utilizing locally
available feed ingredients
3 1 Relatively weak
Extension coverage in
animal sciences.
Establishment of
an abattoir and
meat processing
plant
Supply of wholesome pork to
consumers
3 A policy decision at
Government level
involving the
Municipality, judiciary,
AH & Vety. Deptt. and
private partners.
Demonstration on the art of
humane slaughter and clean
dressing procedures
3 2 Popularization of
affordable mini
slaughter houses with
subsidy
17
Protection of consumers
from meat borne zoonotic
diseases
3 Screening for diseases at
the entry point to the
state
Safety and keeping
quality
characteristics of
slaughterhouse by-
products
incorporated meat
loaf
Utilization of slaughterhouse
by products for better
economic return
4 Lack of by-product
dependent industries.
Study on the
productive and
reproductive
performance of
pigs fed with pig
ration incorporated
with locally
available feed
ingredients.
Better growth performance,
higher litter size and better
economy to the farm
4 Feed pellet making
facilities for production
of pellets with locally
available feed pellet.
Refinement of
design and
development of
selected meat
processing
equipment
Refinement of
design and
development of
electric stunner
Painless slaughter of pigs 4 Electricity and electric
stunner provision.
Refinement of
design and
development of
sausage stuffer
Clean comminuted pork
products preparation
3 Adherence to FSSAI
protocols
Refinement of
design and
development of
bowl chopper
Clean minced meat
production
3 Mincer availability
Refinement of
design and
development meat
transport vehicle
Prevention of post slaughter
contamination of pork during
transportation
4 Support under small
scale industries.
18
11. Constraints, if any and Remedial Measures Taken:
Constraints : Little delay in Construction of slaughterhouse at lead center
due to revalidation of rates.
Remedial Measures Taken : Offered the contract to other firm on spot contract
procedure.
12. Publications:
A. Research papers in peer reviewed journals. Details as per the guidelines for citation
of publications (Annexure I)
Sl.
No.
Authors, Title of the paper, Name of Journal,
Year, Vol. & Page No.
NAAS
Ratings
Responsible
Partner
1. Borpuzari, R. N., Bora, J. R., Das, 1., Hazarika, H.,
Hazarika, D. and Rahman, M. 2013. Performance of
crossbred (Hampshire x Assam local) pigs maintained
on water hyacinth substituted feed. Indian Vet.
J.,90(3):85-86
4.33
Assam
Agricultural
University,
Jorhat
(Khanapara
Campus,
Guwahati-22
2. Borpuzari, R.N., Pegu, B., Hazarika, D., Rahman, M.
and Thakuria, M. 2013 Effect of breed and season on
conception rate and litter size in an organized pig farm
of Assam. Indian Vet. 1., 90 (9): 28-30.
4.33
3. Borpuzari, R.N., Das, J. Borah, L. and Gogoi, P.2013
Carcass traits of crossbred pigs maintained on water
hyacinth incorporated feed. Indian Vet. J., 90 (9): 26-
28.
4.33
4. Chutia, T., Biswas, R.K., Tamuli, M.K., Deka, B.C.,
sinha, S., Goswami, J., Banik, S. & Kayastha,
R.V.(2014) Effect of holding of semen and washing
of seminal plasma on quality and fertility oh
Hampshire boar semen preserved at liquid state.
Anim. Reprod. Sci., 145 : 141 -149.
National
Research
Centre on
Pig, ICAR,
Rani,
Guwahati
5. Devatkal SK, ManjunathaM, Narsaiah Kand and Patil
RT. Evaluation of quality characteristics of chicken
meat emulsion/nuggets prepared by using different
equipment.Journal of Food Science and
Technology.(Accepted for publication). DOI:
10.1007/s13197-011-0518-6
6.9 Central
Institute of
Post Harvest
Engineering
and
Technology,
Ludhiana -
141 004
6. SureshK.Devatkal. Manjunatha. M. Narsaiah, K and
R.T.Patil.2011.Evaluation of physicochemical,
textural, microstructural and sensory characteristics of
chicken meat emulsion/nuggets prepared using
different equipment. Journal of Food Science and
Technology. DOI 10.1007/S13197-011-0518-6
19
7. K.Narsaiah, SureshKDevatkal and JagbirRehal 2009
Post Harvest Engineering and Technological
Interventions for Indian Meat Industry. Indian Food
Industry 28(4):43-46
B. Books/ Book chapters/ Abstracts/ Popular articles, Brochures, etc.
Sl.
No.
Authors, Title of the papers
Name of Book/ Seminar/ Proceedings/Journal, Publisher,
Year, Page No.
Responsible
Partner
1. Borpuzari, R N., Pegu, B., Hazarika, D., Rahman, M. and
Thakuria, M. Effect of FMD outbreak on reproductive
performance in an organized pig farm. Abstract published in
National Symposium on Addressing Animal Reproductive
Stresses Through Biotechnological tools and XXVIII Annual
Convention of The Indian Society for Study of Animal
Reproduction. November 21-23, 2012 held at College of
Veterinary Science, Assam Agricultural University, Khanapara,
Guwahati-22, pp-11 O.
Assam
Agricultural
University, Jorhat
(Khanapara
Campus,
Guwahati-22)
2. Borpuzari, R N., Das, J., Borah, L. and Khaund, M. Effect of
feeding Water Hyacinth incorporated feed on reproductive
performance of crossbred (Hampshire x Assam local) pigs.
Abstract published in National Symposium on Addressing Animal
Reproductive Stresses Through Biotechnological tools and
XXVIII Annual Convention of The Indian Society for Study of
Animal Reproduction. November 21-23, 2012 held at College of
Veterinary Science, Assam Agricultural University, Khanapara,
Guwahati-22, pp-11 0-111
3. Borpuzari, R N., Hazarika, RA., Khaund, M., Das, J. and Borah,
L. Microbiological quality of pork of Guwahati city. Accepted for
poster presentation under the theme "F ood Safety and Quality
Control" in International Symposium on "One Health: Way
Forward to Challenges in Food Safety and Zoonoses in 21st
Century" held on 13-14, 2012 at Guru AngadDev Veterinary and
Animal Science University (GADVASU), Ludhiana.
4. Borpuzari, RN., Das, J., Khaund, M., Borah, L., Rahman, M.,
Hazarika, D. and Gogoi, Protiva. Effect of Fermented Bamboo
Shoot on Physico-chemical, Sensory and Shelf-life of Pork
Tenderloin Butterfly. Souvenir, 5th Annual Conference &
National Symposium of Indian Meat Science Association
(IMSACON- V) on "Emerging Technological Changes to Meet
the Demands of Domestic and Export Meat Sector" 7th to 9th
February, 2013, National Research Centre on Meat (ICAR),
Hyderabad, India. pp-348.
20
5. Borpuzari, RN., Das, J., Khaund, M., Borah, L., Rahman, M.,
Hazarika, D.and Gogoi, Protiva. Shelf Life of Pork Pickle Added
with Fermented Bamboo Shoot. Souvenir, 5th Annual
Conference & National Symposium of Indian Meat Science
Association (IMSACON- V) on "Emerging Technological
Changes to Meet the Demands of Domestic and Export Meat
Sector" ih to 9th
February, 2013, National Research Centre on
Meat (ICAR), Hyderabad, India. pp-348.
13. Media Products Developed/Disseminated
Sl.
No.
CD, Bulletins, Brochures, etc. (Year
wise)
No. of
Copies
Distribution Responsible
Partner
1. Hand out on “Value Chain on Novelty
Pork Products under Organized Pig
Farming System” (2008-09)
100
Assam
Agricultural
University, Jorhat
(Khanapara
Campus,
Guwahati-22)
2. Technical Boucher on “Value Chain on
Novelty Pork Products under Organized
Pig Farming System” (2008-09)
150
3. One booklet on “Nutritional Profile of
Locally Available Feed Ingredients of
Assam” released in the Annual
Workshop. (2010-11)
50
4. Booklet on “Husbandry Practices of
Weaned Piglets” (2011-12) 50
5. One leaflet on “Classical Swine Fever”
has been released. (2010-11) 100
6. Leaflet on “Classical Swine Fever”
(2010-11) 50
7. Manuscript of the booklet on “Hand
Book on Quality Control of Pork and
Pork Products” (2013).
50
8. Leaflet on “Cooked and Smoked pork
Sausage Production” (2013). 100
9. Leaflet on Pork pickle with bamboo
shoot and bhoot jalakia production.
(2013).
100
10. Leaflet on Smoked pork preparation
(2013). 100
11. Leaflet on “Pork pickle with bamboo
shoot and bhootjalakia” (2013). 100
12. Leaflet on “Smoked Pork” (2013). 100
13. Leaflet on “Cooked and smoked pork
sausage” (2013) 100
21
14. Leaflet on Preparation of Spicy rib
(2013) 100
15. Leaflet on Production of Pork
Tenderloin butterfly (2013) 100
16. Leaflet on Production of Pork Nuggets
(2013) 100
17. Leaflet on Preparation of Pork Kharika
(2013) 100
18. One video on production of cooked pork
sausage with fermented bamboo shoot
(2011).
100
19. One video on scientific management of
pig farm.(2012)
100
20. One video on Pork Ham (2012) 100
21. One video on Cooked and smoked pork
sausage production. .(2012)
100
22. One video on Pork pickle with bamboo
shoot and bhootjalakia production.
.(2013)
100
23. One video on Smoked pork.(2013). 100
24. Artificial Insemination of Pig (Gaharir
Kritrim Prajanan) written by Dr. M. K.
Tamuli, Dr. Mohan, N.H. & Dr. R.
Thomas,.
100
National Research
Centre on Pig,
ICAR, Rani,
Guwahati
25. Protocols for Feeding Pig ( Gahorir
Khaddyar Niyamabali) written by Dr.
M. K. Tamuli, Dr. Mohan, N.H. & Dr.
R. Thomas and coordinated by Dr. K.
Barman.
100
14. Meetings/Seminars/Trainings/Kisan Mela, etc. organized
Sl.
No.
Details of
Meetings/Seminars/Tr
ainings, etc.
Duration
(From-To)
No. of
Personne
l Trained
Budget
(Rs.)
Organizer
(Name & Address)
1. Training on “Scientific
Management of Pig
Farm for Profit
Generation”
2009-10
(From 15th
to
24th
December,20
09)
20
(Twenty)
Nos.
50,000.00 NAIP (Component-
2), AAU, Jorhat
(Khanapara
Campus)
2. Training on “Scientific
Management of Pig
Farm for Profit
Generation”
2009-10
(From 15th
to
24th
March,2010)
20
(Twenty)
Nos.
50,000.00 NAIP (Component-
2), AAU, Jorhat
(Khanapara
Campus)
22
3. Training on “Humane
Slaughter of Pig and
Wholesome Production
of Pork”
(2011-12)
17th
to 26th
January,
2012
20 (
Twenty)
Nos.
50,000.00 NAIP (Component-
2), AAU, Jorhat
(Khanapara
Campus)
4. Training on
“Processing and Value
addition of pork and
pork products and
utilization of slaughter
house by products”
(2011-12)
1st to 10
th
February,
2012
20 (
Twenty)
Nos.
50,000.00 NAIP (Component-
2), AAU, Jorhat
(Khanapara
Campus)
5. Training on “Humane
Slaughter of Pig and
Wholesome Production
of Pork
(2011-12)
(From 21st to
30th
March,2012)
20
(Twenty)
Nos.
50,000.00 NAIP (Component-
2), AAU, Jorhat
(Khanapara
Campus)
6. Training on
“Processing and Value
addition of pork and
pork products and
utilization of slaughter
house by products”
(2011-12)
(From 22nd
to 31st
March,2012)
20
(Twenty)
Nos.
50,000.00 NAIP (Component-
2), AAU, Jorhat
(Khanapara
Campus)
15. Participation in Conference/ Meetings/Trainings/ Radio talks, etc.
Sl.
No.
Details of Meetings/Seminars/
Trainings/Radio talk,
etc.(Name &Address)
Duration
(From-To)
Budget**
(Rs.)
Participant
(Name & Address)
Lead Centre AAU, Khanapara
1. Attended “MDP on Public-
Private Partnership for
Innovation in Agriculture” at
National Academy of
Agricultural Research
Management, Hyderabad.
01.07.2009
to
07.07.2009
Dr.R.N.Borpuzari,
Principal Scientist & CPI,
NAIP (Component-2),
Dr.A.Borguhain, Co-PI,
NAIP (Component-2),
Dr.R.A. Hazarika, Co-PI,
NAIP (Component-2) &
Dr. J. R. Bora, Co-PI,
NAIP (Component-2)
2. Attended training programme
on “To Familiarize with
Procurement related matter and
Financial Management” under
NAIP at CIFRI, Barrackpure
(West Bengal)
12.10.2009
to
13.10.2009
Dr. R. N. Borpuzari,
Principal Scientist & CPI,
NAIP (Component-2)
23
3. Attended a training programme
on “Technical and
Administrative Support for
Consortia-based Research in
Agriculture” at NAARM,
Hyderabad
26.10.2009
to
31.10.2009
Md. M.Hussain, Junior
Accountant, NAIP
(Component-2)
4. Attended Workshop on
“Leadership for Transition to
NAIS” at NAARM, Hyderabad
17.11.2009
to
21.11.2009
Dr.R.A.Hazarika, Co-PI,
NAIP (Component-2)
5. Attended a training programme
on “Leadership for Innovation
in Agriculture”, at IIM,
Lucknow, Noida Campus, New
Delhi
18.01.2010
to
22.01.2010
Dr. J. R. Bora, Co-PI,
NAIP (Component-2)
6. Attended a training programme
on “Management Development
Programme on Leadership
Development” at IIM, Lucknow
22.02.2010
to
26.02.2010
Dr.A.Borguhain, Co-PI,
NAIP (Component-2)
7. Attended a training programme
on “Technical and
Administration Management for
Consortia Based Research in
Agriculture” at NAARM,
Rajendranagar, Hyderabad
16.03.2010
to
22.03.2010
Mr.PurnaKantaGogoi,
Accounts Officer,
Directorate of Physical
Plant, AAU, Khanapara,
Guwaahati-22
8. Attended A training Programme
on “Green Belt Course on Six
Sigma Methodology” at
Dibrugarh university
17.03.2010
to
19.03.2010
Dr.M.Khaund, SRF, NAIP
(Component-2)
&Dr.S.Baruah, SRF, NAIP
(Component-2)
9. Attended the Ännual
Workshop” of NAIP
(Component-2) at Tamil Nadu
Agricultural University,
Coimbatore
15.04.2010
to
16.04.2010
Dr. R. N. Borpuzari,
Principal Scientist&CPI,
NAIP (Component-2)
10. Attended the “National
Workshop/Meet on
Technological Innovation in
Agriculture ” at NASC
Complex, New Delhi
21.05.2010
to
22.05.2010
Dr. R. N. Borpuzari,
Principal Scientist&CPI,
NAIP (Component-2)
11. Attended the “MDP Workshop
on Policy and PME Support to
Consortia-based Research in
Agriculture” at NAARM,
Rajendranagar, Hyderabad.
01.07.2010
to
06.07.2010
Dr.G.Mahato, Co-PI,
NAIP (Component-2)
24
12. Attended a training programme
on “Leadership for Innovation
in Agriculture”, at NAARM,
Rajendranagar, Hyderabad
19.07.2010
to
23.07.2010
Dr.A.K.Sharma, Co-PI,
NAIP (Component-2)
13. Attended a training programme
on “Supply Chain Management
on Agribusiness”at IIM,
Lucknow
14.03.2010
to
18.03.2011
Dr. J. R. Bora, Co-PI,
NAIP (Component-2)
14. Attended the workshop for
“Consortia Partners on
Procurement Related Matter
and Financial Management
System under World Bank
Funded Project of NAIP” at
ICAR Research Complex for
Eastern Region, ICAR Parisar,
Patna, Bihar.
17.08.2010
to
18.08.2010
Dr.R.N.Borpuzari,
Principal Scientist &CPI,
NAIP (Component-2)
15. Attended the “Annual
Workshop” of NAIP
(Component-2) at the
University of Agricultural
Sciences, Dharwad, Karnataka
15.03.2011
to
16.03.2011
Dr. R. N. Borpuzari,
Principal Scientist&CPI,
NAIP (Component-2)
16. Attended a training programme
on “Data Mining and GIS for
Decision Support in
Agriculture”at IIM, Lucknow
01.08.2011
to
12.08.2011
Dr.A.Borgohain, Co-PI,
NAIP (Component-2)
CIPHET, Ludhiana
17. Participated in “Management
Development Programme on
Public-Private-Partnerships for
Innovation in Agriculture” at
NAARM, Rajendranagar,
Hyderabad
October
15-21,
2008
Dr. K. Narsaiah, Senior
Scientist& CCPI, CIPHET,
Ludhiana
18. Participated in “Policy and
Prioritization, Monitoring and
Evaluation (PME) Support to
consortia based Research in
Agriculture” at NAARM,
Rajendranagar, Hyderabad
October 5-
9, 2008
Dr. K. Narsaiah, Senior
Scientist & CCPI,
CIPHET, Ludhiana
19. “Gramin Stor Por Surokshit
Mangsh Uttpadon Me
Abhijantriki Hostokhep
November
13-14,
2009
Dr. K. Narsaiah, Senior
Scientist& CCPI, CIPHET,
Ludhiana
25
Rastriyo Sangha Gusti” at
CIPHET, Ludhiana
20. National Seminar on
Engineering Agriculture for
Evergreen Revolution
“Engineering and
Technological Interventions for
Indian Meat Industry” at
Tiurpati, organized by ISAE,
AP Chapter.
September
24-25,
2010
Dr. K. Narsaiah, Senior
Scientist& CCPI, CIPHET,
Ludhiana
21. Poster Presentation “Pork
Carcass Storage and Transport
using Insulated Boxes along
with Packed Gel Bottles”
45th
Annual Convention and
International Symposium
of Indian Society of
Agricultural Engineers at
Nagpur
January 17-
19 , 2011
Dr. K. Narsaiah, Dr. S. K.
Devatkal Senior Scientist
& CCPI, Senior Scientist
Pallabi Das Baruah, SRF,
CIPHET, Ludhiana
22. National Seminar on Post-
harvest Packaging, cold-Chain
logistics and Instrumentation
Techniques “Evaluation of
refrigerated transport vehicle
for meat chilling”
Oral presentation held at
CIPHET, Ludhiana
December
19-20,
2011
Dr. K. Narsaiah, Dr. S. K.
Devatkal Senior Scientist
& CCPI, Senior Scientist
Dinesh Manikrao Rathod,
SRF, CIPHET, Ludhiana
23. Poster Presentation “Chilling of
Pork Carcass in an Insulated
box with Frozen Gel Bottles
and in Refrigerated Transport
Vehicle.”
46th
ISAE convention held at
GB Pant University of
Agriculture and Technology,
Pantnagar.
February
27-29,
2012
Dr. K. Narsaiah, Dr. S. K.
Devatkal Senior Scientist
& CCPI, Senior Scientist
Dinesh Manikrao Rathod,
SRF, CIPHET, Ludhiana
**The budget was borne by the organizer
16. Foreign Trainings/ Undertaken (National/ International)
Sl.
No.
Name, Designation and
Address of the Person
Place of
Training
Area of Training Time and
Duration
Total Cost
(Rs.in Lakh)
1. Dr. R. N. Borpuzari,
Principal Scientist & CPI,
NAIP (Component-2)
University
of
Kentucky,
USA
Meat Processing
and Abattoir
Practices
10th
Feb. to
11th
March,
2012 2.85
26
17. Performance Indicators (from inception to completion)
Sl.
No. Indicator Total No.
1. No. of production technologies released and/or adopted 27
2. No. of processing technologies released and/or adopted 14
3. Number of technologies/products commercialized based on NAIP
research -
4. No. of new rural industries/enterprises established/ upgraded -
5. No. of product groups for which quality grades developed and agreed -
6. Total no. of private sector organizations (including NGOs)
participating in consortium 6
7. No. of farmers involved in consortia activities 120
8. Total number of farmers‟ group developed for marketing and
processing
2
5 JLGs
9. Number of patent/intellectual property protection applications filed
based on NAIP research -
10. Number of patents/intellectual property protections granted/published
based on NAIP research 1
11. Number of scientists trained overseas in the frontier areas of science 1
12. Number of scientists trained overseas in consortium-based subject
areas 1
13. No. of scientists participated in conference/seminar etc. abroad -
14. No. of training organized/ farmers trained
Traini
ng
No.
Farmers
No.
8 160
15. Success stories 3
16. Incremental employment generated (person days/year/HH)
Baselin
e Final
- -
17. Increase in income of participating households (` per annum)
Baselin
e Final
- -
18. Number of novel tools/protocols/methodologies developed 14
19. Publications
Articles in NAAS rated journals 5
Articles in other journals -
Book(s) 2
Book chapter(s) -
Thesis 2
Popular article(s) (English) 3
Newspaper article(s) -
27
Seminar/Symposium/Conference/Workshop Proceedings -
Technical bulletin(s) 2
Manual(s) -
CDs/Videos 3
Popular article(s) in other language -
Folder/Leaflet/Handout 2
Report(s) -
18. Employment Generation (man-days/year):
RA, SRF = 14,400 per annum
Attendants = 35,056 per annum
Sl.
No.
Type of Employment Generation Employment
Generation up
to End of Sub-
project
Responsible
Partner
1. RA/ SRF (8 x 6 x 300 days x 5 years 72,000 man
days
Assam Agricultural
University, Jorhat
(Khanapara
Campus, Guwahati-
22)
2. Pig attendants and others 8 x 14 x 313 x 5 years 1,75,280
19. Assets Generated:
(i) Equipment/ Vehicles/ Research Facilities:
Sl.
No.
Name of the Equipment with
Manufacturers Name, Model
and Sr. No.
Year of
Purchase
Quantity
(Nos.)
Total cost (Rs.) Responsi
ble
Partner
1. Bowl Chopper, Make: M/s
DADAUX (FRANCE) Model:
TITANE – 40L Bowl Chopper
2009 1 No. 10,45,914.00
Assam
Agricultur
al
University
, Jorhat
(Khanapar
a Campus,
Guwahati-
22
2. BOD Incubator,
Make: Medica (India)
Model-7140
2009 1 No. 1,31,093.00
3. Fibre Analyzer with
accessories, Make : Pelican
Equipment, Chennai – 17;
Model : FES 6 FIBRE PLUS
2009 1 No. 3,77,556.00
4. Feed Mill with Balance
(complete with accessories and
fitting and fixing ), Feed Mill =
make : M/s kiran Engineering
works, Delhi, model: KHM-
800; Balance = make : M/s
Sartorius India, model : NN
2009 1 No. 4,95,000.00
28
5. High Pressure Waterjet
Cleaning System, Make : M/s
Sri Durga Industries, Chennai –
600 031 Model: Powerjet-PJ-
201
2009 1 No. 1,44,758.00
6. Cold Storage, Make: Motherson
Zanotti, Model: Precooler MZ
8.7 MT, Freezer Room MZ 3.4
LT
2010 1 No. 11,79,365.00
7. Multimedia Projector, Make:
SHARP, Model: PG-F320W
2010 1 No. 99,313.00
8. Pig Slaughterline Equipment (Imported Equipment)
Electric stunner; make : M-sera
(Spain)
2011 2 Nos. *64,18,471.00
Manual Singer; make : M-sera
(Spain)
1 No.
Dehairing and water heat
scalding tank; make : JWE
(Germany), model : JWE 25-
1800 stainless steel
1 No.
Brisket saw; make : Jarvis
(USA) model : SEC 230-4
1 No.
Circular carcass splitter; make :
Jarvis (USA), model- SEC400
1 No.
Decapitation machine/ Head
cutting saw; make : Jarvis
(USA), model : 3HD
1 No.
Bung dropper; make : Jarvis
(USA), model : HBD1
1 No.
Knife sterilizer; make: Sirman
SPA (Italy), model: Steril. UV
24W
4 Nos.
Wet-band sharpening machine;
make : Mado (Germany),
model : MNS 630W Sl
No.111535-36
2 Nos.
Smoke truck, Type-1600,
Make:Kerres Analyzen
Systems, Gmbh, Germany
1 No.
Liquid Smoke equipment,
Model:1600 RET-C, Make:
Kerres Analyzen Systems,
Gmbh, Germany
1 No.
29
9. Pig Slaughterline, Make: a) Indian Origin
Butcher knife set 2011 4 Nos. 36,87,750.00
Food grade S.S working table 4 Nos.
Food grade S.S. wheel
barrow
4 Nos.
S.S. meat truck 4 Nos.
Floor mounted hygiene units
with hand wash basin
3 Nos.
Platform weighing machine 4 Nos.
Pressure washer (Plain water) 3 Nos.
Pressure washer (Hot Water) 1 No.
Samsung Air – conditioner
1.5 ton
1 No.
Samsung Air – conditioner
2.0 ton
8 Nos.
62.5 KVA Water Cooled
Diesel Power Generator
1 No.
10. Pig Slaughterline, Make: b) Indian Origin
Pig restraining units
(Stunning Pen)
2011 1 No. 1,08,19,075.00
Bleeding shackles S.S. 10 Nos.
Overhead track scale –
loadcell type
1 No.
Shackling table S.S. 3 Nos.
M.S. bleeding rail with
breeding truck
1 No.
Overhead M.S. rail 50 mtr
M.S. roller trolleys/ teflon
pulleys, SS hooks & chains
30 Nos.
Change over switches 20 Nos.
Aluminium work platform 8 Nos.
Aluminium differential
Platform
4 Nos.
M S beam 4 Nos.
M. S. motorized conveyor 1 No.
Motorized conveyor for offal
with S.S. plates
1 No.
M. S. rail guard 1 No.
S.S. chute for infected
carcasses
25 mtr
S.S. gambrel/ S.S. -hook 25 Nos.
State-of-the-art ETP
(Autoclave, Drier & Grinding
Machine)
1 No.
30
11. Bowl Chopper, Scharfen,
Bowl Chopper Model TC11
2009 1 No. 2,45,000.00
CIPHET,
Ludhiana
12. Sausage Filler, Sirman,
Hydraulic Sausage Filler
Model ISV15IDRV
2009 1 No. 3,09,000.00
13. Electric Stunner
2009 1 No. 2,39,000 .00
14. Walk-in-cooler/ Cold room,
Blue Star.
2009 1 No. 4,44,881.00 National
Research
Centre on
Pig,
Indian
Council of
Agricultur
al
Research,
Rani,
Guwahati-
781 131,
Assam
15. Diesel Generator Set
(15KVA) with AMF-
Controlled Panel, Bliss, 15-
K-2KFWNJ05, Sl.
No.2KF3A0015AR03A-002
2013 1 No. 3,70,215.00
16. Trinocular Microscope
(MOTIC-BA 310), Sl. No.
1120005982
2013 1 No. 2,96,625.00
17. Air Conditioner (Voltage
Split AC-1 Ton), RAC/Split,
125 PX, Sl.
No.4501665/2013
2013 2 66,400.00
18. Air Conditioner (Voltage
Split AC-1.5 Ton),
RAC/Split, 185 PX, Sl.
No.4501682
2013 1 40,780.00
19. Hitech Stabilizer- 3KVA 2013 2 8,380.00
20. Hitesh Stabilizer – 4 KVA 2013 1 4,540.00
21. Crabtree Starter 2013 3 1,513.00
22. Vestfrost Freezer (-200C)
with 2 KVA Servo Stabilizer
(BFS-345S, Sl
No.20132663583)
2013 1 99,086.00
23. High-Speed Centrifuge
machine (Thermofisher
Scientific, Sorvall Legand XT
Sl. No.:41591443)
2013 1 4,46,131.00
24. Cryocan (Thermofisher
Scientific Bio-Cane, Model
808, Sl. No.566467636)
2013 1 1,54,335.00
25. Cryocan (Thermofisher
Scientific Bio-Cane, Model
807, Sl. No.565647-597 &
562917-590
2013 2 2,74,166.00
31
26. Computer (HP Compaq) Sl.
No.00259-30844-22877-
AAOEM
2013 1 52,400.00
*Note: Excluding logistic expenses towards customs clearance and FORD of the imported instrument purchased by
the Lead Centre.
(ii) Works
Sl.
No.
Particulars of the Work,
Name and Address of
Agency Awarded the
Work
Year of
Work
Done
Quantity
(Nos.)
Total Cost
(Rs.)
Responsible
Partner
1. Construction of Pig Sty
(Breeding House)
2009-13
1 unit
2,21,60,000.00
Assam
Agricultural
University,
Jorhat
(Khanapara
Campus,
Guwahati-22)
Construction of Pig Sty
(Growers‟ Pen) 2 units
Construction of Pig Sty
(Feed Store cum Office
Room)
1 unit
Construction of RCC
staging, Pump House, etc. 1 each
Construction of
Slaughterhouse
1 unit
Name and Address of
Agency : M/s Ganesh
Tamuli Engineering Private
Ltd., 1st Floor, House No.
41,Senapati Path,
Silpukhuri East, Guwahati -
781 003
Supply of 3 Phase
Distribution Transformer
with accessories.
2009-10 1 (One) Name and Address of
Agency : Prag Electrical
Pvt Ltd., Shed No. 47,
Industrial State
Bamunimaidan, Guwahati –
781 021
Installation of Deep Tube
Well
Name and Address of
Agency : M/s Ganesh
Tamuli Engineering Private
Ltd., 1st Floor, House No.
41,Senapati Path,
Silpukhuri East, Guwahati -
781 003
2009-10 1 (One)
32
2. Earthwork for Aerobic
Waste Disposal Ponds and
Diversion of Stream.
2011-12 1 (One) 9,76,000.00
Name and Address of
Agency : M/s Puberun, G.
S. Road, Guwahati – 781
007
3. Boar shed cum Semen
Laboratory
2011-12 1 (One) 18,17,390.00 National
Research
Centre on Pig,
Indian Council
of Agricultural
Research,
Rani,
Guwahati-781
131, Assam
Cooling Chamber 2011-12 1 (One) 4,45,000.00
(iii) Livestock
Sl.
No.
Details of Livestock (Breed,
etc.)
Year of
Procurement/
Production
Nos. Total Cost
(Rs.)
Responsible
Partner
1. Crossbred, Hampshire
Piglets 2009 65 2,57,950.00 Assam
Agricultural
University,
Jorhat
(Khanapara
Campus,
Guwahati-22
2. Hampshire Breed Piglets 2009 10 21,500.00
3. Crossbred Hampshire Piglets 2009 80 1,82,000.00
4. Hampshire Breed Piglets 2010 5 20,000.00
5. Crossbred, Hampshire
Piglets 2010 30 68,250.00
33
(iv) Revenue Generated
Sl.
No. Source of Revenue Quantity
Total amount
(Rs.)
A. Financial year 2010-11
1. Pork Products Pork Sausage 860.0 Kg 2,15,000.00
2. Culled Pig 12 Nos.
(1572.3Kg) 1,02,200.00
3. Gunny Bag 825 Nos. 4,125.00
4. Others Bid Document Fees 3 Nos. 3,000.00
Total of A =Rs. 3,24,325.00
B. Financial year 2011-12
1. Fresh Pork 11,407.10 Kg 13,86,512.00
2. Pork Products
Pork Sausage 878.133 Kg 2,33,440.00
Pork Bacon 69.550 Kg 20,865.00
Ham 30.625 Kg 12,250.00
Pork Salami 96.850 Kg 29,055.00
Nuggets 1.548 Kg 387.00
Smoked Pork 47.90 Kg 8,872.00
Smoked Spicy Pork 18.25 Kg 3,690.00
Pork Rib 1.750 Kg 315.00
Pork Pickle 0.200 Kg 80.00
3. Culled Pig 51 Nos.
(7675.60 Kg) 4,98,914.00
4. Piglet 129 Nos. 2,75,050.00
5. Gunny Bag 1639 Nos. 9,701.00
6. Others Cost of Cheque Book - (-) 63.00
Interest form Savings A/c - 6,966.00
Total of B =Rs. 24,86,034.00
C. Financial year 2012-13
1. Fresh Pork 20031.481 Kg 28,26,142.00
2. Pork Products
Pork Sausage 3922.3 Kg 11,78,690.00
Pork Bacon 358.9 Kg 1,38,115.00
Ham 3.75 Kg 1,500.00
Pork Salami 1141.7 Kg 3,43,010.00
Nuggets 6.75 Kg 2,525.00
Smoked Pork 1,381.75 Kg 3,03,315.00
Pork Pickle 10.75 Kg 7,660.00
Smoked Pork Sausage 372.5 Kg 1,36,200.00
Breakfast Sausage 1.25 Kg 500.00
Cooked Pork Sausage 1.75 Kg 525.00
Smoked Bacon 1.750 Kg 700.00
34
Smoked Salami 28.9 Kg 11,560.00
Pork Scramble 0.75 Kg 225.00
Spicy Rib 50.0 Kg 12,500.00
Kharika 12.5 Kg 5,000.00
3. Piglet 125 Nos. 3,90,800.00
4. Gunny Bag 672 Nos. 4,485.00
5. Indian Major Carp (Fish) 214.4 Kg 30,080.00
6. Others Bid Document Fees 6 Nos. 6,000.00
Interest from Savings A/c - 45,125.00
Total of C =Rs. 54,44,657.00
D. Financial year 2013-14
1. Fresh Pork 11216.035 18,10,005.70
2. Pork Products Sausage 92.09 33,736.00
Bacon 90.06 36,299.00
Salami 25.0 10,000.00
Nuggets 8.787 3,395.00
Smoked Pork 838.0 2,02,920.00
Spicy Pork 25.9 6,475.00
Pork Pickle 45.0 18,000.00
Smoked Pork Sausage 130.883 52,353.00
Breakfast Sausage 7.25 2,900.00
Cooked Pork Sausage 7.496 2,249.00
Smoked Salami 29.5 11,800.00
3. Piglet 302 Nos. 8,46,300.00
4. Gunny Bag 287 Nos. 1,996.00
5. Indian Major Carp (Fish) 90.5 kg 12,500.00
6. Others Bid Document Fees 4 Nos. 4,000.00
Purchase of Servo Voltage
Stabilizer 3 Nos. (-) 1,49,820.00
Application fee for FSSAI
License 1 No. (-)10,000.00
Interest from Savings A/c - 1,83,986.00
Total of D =Rs. 27,85,828.00
E. Financial Year 2012-13 and 2013-14
1. Earned from Fixed Deposit (A/c No. 10253819754, SBI, Dispur) 4,58,589.00
Grand Total (A+B+C+D+E) =Rs. 1,17,92,699.70
20. Awards and Recognitions: NIL
Sl.
No.
Name, Designation,
Address of the
Person
Award/
Recognition (with
Date)
Institution/ Society
Facilitating (Name &
Address)
Responsible
Partner
35
21. Steps Undertaken for Post NAIP Sustainability:
The farm unit under NAIP (Comp 2) sub project has been handed over to
Mega Seed Project (MSP), Assam Agricultural University, Khanapara Campus for
sustainability of the farm after completion of the project.
22. Possible Future Line of Work:
The future line of work will include Good Management Programme (GMP)
including bio-security aspect, production of pork products following FSSAI norms,
introduction of three breed crossing programme for better fattener pig production, work
on pig born zoonotic diseases like measly pork, work on developing miniature broiler
pigs with nutraceutical properties, identification and popularization of suitable pig by-
product based industries, pigs as organ donors to human and other primates etc.
23. Personnel:
From – To (DD/MM/YYYY)
Research Management (CL)
1. Dr. B. C. Bhowmik, Vice Chancellor (i/c) 12th
September 2008 to 26th
July, 2009
2. Dr. K. M. Bujarbaruah, Vice Chancellor 27th
July, 2009 to 31st March, 2014
Scientific (CPI, CCPI, others)
3. Dr. R. N. Borpuzari, CPI, Assam Agricultural
University, Jorhat – 785 013
12th
September, 2008 to 31st March, 2014
4. Dr. M. K. Tamuli, Principal Scientist and
CCPI, NRC on Pig, ICAR, Rani, Guwahati -
781 0131
12th
September, 2008 to 31st March, 2014
5. Dr. K. Narsaiah, Senior Scientist CIPFET,
Ludhiana – 141 004
01.07.2008 to 30.06.2012
6. Dr. S. K. Devatkal, Senior Scientist, CIPFET,
Ludhiana – 141 004
01.07.2008 to 30.06.2012
Technical (CPI, CCPI, others)
7. Dr. A. Borgohain (Co-PI) 12.09. 2008 to 31.03.2014
8. Dr. R. A.Hazarika (Co-PI) 12.09. 2008 to 31.03.2014
9. Dr. A.K. Sharma (Co-PI) 12.12. 2008 to 31.03.2014
10. Dr. G. Mahato (Co-PI) 12.09. 2008 to 31.03.2014
11. Dr. J. R. Bora (Co-PI) 12.09. 2008 to 31.03.2014
Contractual (RA/SRF)
12. Dr. (Mrs). Julie Das, SRF, AAU, Khanapara 15.11.2008 to 28.02.2014
13. Dr. (Mrs). Munmi Khaund, SRF, AAU,
Khanapara
31.03.2009 to 31.03.2014
14. Dr. (Mrs). L. Borah, SRF, AAU, Khanapara 09.07.2011 to 31.03.2014
15. Dr. M. Rahman, SRF, AAU, Khanapara 01.12.2009 to 31.03.2014
16. Dr. D. J. Hazarika, SRF, AAU, Khanapara 01.12.2009 to 31.03.2014
17. Dr. M. Rahman Saikia, SRF, AAU,
Khanapara
19.01.2013 to 31.03.2014
18. Er. Dinesh M. Rathod, SRF, CIPHET,
Ludhiana
14/02/2011 to 30/06/2012
36
19. Pallabi Das Barua, SRF, CIPHET, Ludhiana 07/04/2010 to 30/01/2011
20. Sarabjit Kaur, SRA, CIPHET, Ludhiana 16/02/2010 to 04/03/2010
21. Anjan Borah, SRF, CIPHET, Ludhiana 15-01-2009 to 04-02-2010
22. Jagbir Rehal, SRF, CIPHET, Ludhiana 06-11-2008 to 30-11-2008
Contractual (Office Staff)
23. Ms. Sangita Yadab, Office Asst., AAU,
Khanapara
02.03.2010 to 31.03.2014
24. Governance, Management, Implementation and Coordination
A. Composition of the various committees (CIC, CAC, CMU, etc.)
Sl.
No.
Committee Name Chairman
(From-To)
Members
(From-To)
1. CIC Dr. B.C. Bhowmik, Vice
Chancellor (i/c), Assam
Agricultural University,
Jorhat -13 from 12th
September, 2008 to 26th
July,
2009.
CPI & all Co-PIs
From 12, September, 2008 to
March 2014. Dr. K. M. Bujarbaruah, Vice
Chancellor, Assam
Agricultural University,
Jorhat -13 from 27th
July
2009 to 31st March 2014.
2. CAC Mr. Bhaskar Baruah, Retd.
Secretary, DAC, Govt. of
India (From 12th
September,
2008 to 31st March, 2014.
Dr. B. C. Bhowmik, Vice
Chancellor (i/c) (September, 2008
to July, 2009)
Dr. K. M. Bujarbaruah, Vice
Chancellor, Assam Agricultural
University, Jorhat -13 from 27th
July 2009 to 31st March 2014.
Registrar
Comptroller
CPI
CCPI
Progressive farmers 3 Nos.
3. CMU Dr. A. Chakraborty, Director
of Research (Vety.), Assam
Agricultural University,
Khanapara, Guwahati 781
022 from 12th
September,
2008 to 31st March, 2014.
CPI & all Co-PIs & Professor &
Head, Dept. of Ext. Edu., CVSc,
AAU, Khanapara, Guwahati 22
37
B. List of Meetings organized (CIC, CAC, CMU, etc.)
Sl.
No. Details of the meeting Date
Place & Address (Where meeting
was organized)
1. CIC 08.12.2088 AAU, Jorhat - 13
19.12.2008 AAU, Khanapara, Ghy- 22
09.03.2009 AAU, Jorhat - 13
22.09.2009 AAU, Khanapara, Ghy- 22
03.03.2010 AAU, Khanapara, Ghy- 22
22.06.2010 AAU, Jorhat – 13
24.12.2010 AAU, Jorhat - 13
25.08.2011 AAU, Khanapara, Ghy- 22
29.06.2012 AAU, Jorhat - 13
12.02.2013 AAU, Jorhat - 13
29.06.2013 AAU, Jorhat - 13
2. CAC 09.04.2009 AAU, Khanapara, Ghy- 22
30.06.2009 AAU, Khanapara, Ghy- 22
16.01.2010 AAU, Khanapara, Ghy- 22
18.09.2010 AAU, Khanapara, Ghy- 22
20.01.2011 AAU, Jorhat-13
29.02.2012 AAU, Jorhat -13
01.12.2012 AAU, Jorhat - 13
3. CMU 08.04.2009 AAU, Khanapara, Ghy-22
13.11.2013 AAU, Khanapara, Ghy-22
38
Part-III: Budget and its Utilization
STATEMENT OF EXPENDITURE (Final)
(Period from 12th
September, 2008 to 31stMarch, 2014)
(Date of start) 12th
September, 2008 (Date of completion) 31stMarch, 2014
Sanction Letter No. F. No. (1)5/2007-NAIP/Dtd.22.08.2008
Total Sub-project Cost ` Rs.241.0146 Lakh
Sanctioned/Revised Sub-project cost (if applicable) `Rs.1025.7008 Lakh
Date of Commencement of Sub-project 12.09.2008
Duration: From 12.09.2008 to 31.03.2014
Funds Received in each year (In Lakhs):
Financial Year Lead Centre Cooperating Centre
Assam Agricultural
University, Jorhat
(Khanapara,
Guwahati Campus)
National Research
Centre on Pig,
ICAR, Rani,
Guwahati
CIPHET, Ludhiana
I Year (2008-09) 374.64 21.03000 11.7500
II Year (2009-10) 13.365 21.39360 3.76955
III Year (2010-11) 258.90771 6.84810 3.85425
IV Year (2011-12) 84.13018 3.92540 5.33686
V Year (2012-13) 51.98142 3.99000
VI Year (2013-14) 136.78696 40.06000 -
Bank Interest
received on fund (if
any)
Nil N/A N/A
Total amount
received
919.81127 97.24710 24.71066
Total expenditure 880.01730 61.25208 21.79349
39
Expenditure Head-wise: Lead Centre AAU, Khanapara
Sanctioned Heads
Funds
Alloca
ted (*)
Funds Released Expenditure Incurred
Total
Expe
nditu
re
Am
oun
t
Ref
un
d
dur
ing
Bala
nce
as on
date
Req
uire
men
t of
addi
tion
al
fun
ds
Rema
rks 1
st
Yea
r
2nd
Yea
r
3rd
Year
4th
Year
5th
Year
6th
Year
1st
Year
2nd
Year
3rd
Year
4th
Year
5th
Year
6th
Year
A. Recurring Contingencies
(1) TA
6.7911 1.0
0
(-
)0.3
5
1.361
76
0.997
62
51.98
142
2.00 0.14
887
0.882
96
0.997
62
0.955
95
0.918
58
0.419
85
4.323
83
5.5
117
3
34.28
224
(2) Workshop 4.8546 0.5 0.4 0.925
01
0.685
16
1.171
96
0.50 0.525
01
0.685
16
0.144
39
0.635
09
0.00 2.489
65
(3) Contractual Staff 86.069
7
2.9
0
5.7
95
28.81
3
20.73
6
20.14 1.98
015
10.92
2
16.26
515
18.31
066
17.80
258
16.91
881
82.19
935
(4) Operational Cost 265.84
23
4.7
7
5.7
95
73.50
465
52.25
901
76.00 3.87
098
20.78
545
63.20
901
52.68
084
47.43
913
75.52
410
263.5
0951
Sub- Total of A (1-
4)
363.55
76
9.1
7
11.
64
104.6
0442
74.67
779
99.31
196
6.5 33.11
542
81.15
694
72.09
184
66.79
538
92.86
276
352.5
2234
B. HRD Component
(5) Training 5.00 0.0
0 0 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
(a) International
Training
0.00 0.0
0
0 2.259
45
0.00 5.00 0.00 0.00 0.00 2.853
36
0.00 0.00 2.853
36
(b) National
Training
0.00 1.0
0
(-)
1.0
0
0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
(c) Training
organized for
farmers
1.00 0.0
0
0.5 1.00 2.00 0.00 0.00 1.00 0.00 2.00 0.00 0.00 3.00
40
(6) Consultancy 0.00 0.0
0
0 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Sub- Total of B (5-
6)
6.00 1.0
0
-0.5 3.259
45 2.00 5.00 0.00 1.00 0.00 4.853
36
0.00 0.00 5.853
36
C. Non - Recurring 0.00
(7) Equipment 281.85
26
140
.95
0 131.8
26 0 22.50 26.8
7
14.66
427
107.5
4011
110.2
7822
0.00 0.00 259.3
5260
(8) Furniture 1.00 1.0
0
0 0 0 0.00 1.00 0.00 0.00 0.00 0.00 0.00 1.00
(9) Work / New /
Renovation
231.40
0
221
.6
0 9.76 0 0.00 221.
6
0.00 9.76 0.00 0.00 0.00 231.3
6000
(10) Others / Books 0.4998 0 0.5 0 0 0.00 0.00 0.252
8
0.246
99
0.00 0.00 0.00 0.499
79
Sub- Total of C (7-
10)
514.75
24 363
.55
0.5 141.5
86 0 22.50 249.
47
14.91
707
117.5
471
110.2
7822
0.00 0.00 492.2
1239
D. Institutional
Charges
36.582
5
0.9
2
1.7
25
9.457
84 7.452
39
9.975 0.92 3.135
84
8.019
79
7.209
18
0.174
4
9.970
00
29.42
921
Grand Total
(A+B+C+D)
920.89
25
374
.64
13.
365
258.9
0771
84.13
018 51.98
142
136.7
8696
256.
89
52.16
833
206.7
2383
194.4
326
66.96
978
102.8
3276
880.0
1730
5.5
117
3
34.28
224
41
Expenditure Head-wise: Cooperating Centre: NRC on Pig, ICAR, Rani, Guwahati
42
43
Expenditure Head-wise: Cooperating Centre: CIPHET, Ludhiana**(in lakhs)
44
45
PART-IV: DECLARATION
This is to certify that the final report of the Sub-project has been submitted in full
consultation with the consortium partners in accordance with the approved objectives and technical
programme and the relevant records, note books; materials are available for the same.
Place:_________
Date:_________ Signature of Consortium Principal Investigator
Signature & Date
Consortium Co-Principal Investigator
Signature & Date
Consortium Co-Principal Investigator
Comments & Signature of Consortium Leader
Date:
45
Pro-forma 1(1)
Details of Technologies Developed/ Validated/ Adopted
1) Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig Farming
System"
2) Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3) Title of the technology: Low cost pig ration by incorporating water hyacinth for better
economic return.
4) Information on existing farming systems, practices, productivity levels and income in the target
area:
5) Key Intervention(s) introduced:
6) Results:
Inclusion of dried water hyacinth meal reduced the cost of feed and it may be concluded that 25
per cent replacement of wheat bran with water hyacinth in the pig ration may be practiced for
better economic return without any deleterious effect on pig performance
7) Brief description of technology for release:
Fresh water hyacinth was collected from the local water bodies. After collection, water
hyacinths were chopped and sun dried to reduce the moisture content to 10-12%. Dried water
hyacinth were ground and mixed with the concentrate ration by replacing the energy source
feed ingredient wheat bran at 25 per cent level to formulate an economic pig ration.
8) Expected Outcome/ Impact of the technology:
Replacement of wheat bran at 25 % level with dried water hyacinth may be practiced at farmer's
level without any deleterious effect on performance of crossbred (Hampshire x Assam local)
pigs with the advantage of reduced feed cost.
9) Whether findings have been published? If so, give the citation and enclose copy of the
publication.
Borpuzari, R. N., Bora, J. R., Das, J., Hazarika, H., Hazarika, D. and Rahman, M. Performance
of crossbred (Hampshire x Assam local) pigs maintained on water hyacinth substituted feed.
Indian Vet. J.
10) Any other information: NIL
Note: Use separate pro-forma for each technology, Attach photograph(s) relevant to the technology
46
Pro-forma 1(2)
Details of Technologies Developed/ Validated/ Adopted
1) Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig Farming
System"
2) Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3) Title of the technology: The Artificial insemination technique has been standardized under the
Cooperating centre: NRCP, Rani
4) Information on existing farming systems, practices, productivity levels and income in the target
area: --
5) Key Intervention(s) introduced: --
6) Results:
The A.I. technique has been standardized and a total of 620 gilts/ sows have artificially
inseminated till date.
The farm has a farm born pig stock of piglet 1,414 with an average litter size at birth
of6.62.
7) Brief description of technology for release:
The artificial insemination technique has been standardized by the Cooperating centre, NRC on
Pig, ICAR, Rani, Guwahati and has been considered an achievement to cover the local pigs
with germ plasm of exotic pig breed. A total of Hampshire 3, Duroc 3 and Ghungroo 3 boars
are trained for semen collection over dummy.
8) Expected Outcome/ Impact of the technology:
Dissemination of superior pig germ plasm to farmers.
Prevention of sexually transmitted diseases.
About 25-30 gilts/sows can be covered by one ejaculation.
Economically viable as it reduces the high cost of maintaining a breeding boar.
Preserved semen can be transported to a long distance.
9) Whether findings have been published? If so, give the citation and enclose copy of the
publication.
10) Any other information: NIL
Note: Use separate pro-forma for each technology, Attach photograph(s) relevant to the technology
Pro-forma 1(3)
47
Details of Technologies Developed/ Validated/ Adopted
1. Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig
Farming System"
2. Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3. Title of the technology: Designing and fabrication of low cost refrigerated transport vehicle.
4. Information on existing farming systems, practices, productivity levels and income in the
target area:
5. Key Intervention(s) introduced:
6. Results:
7. Brief description of technology for release:
The refrigerated push cart was developed for the transportation of meat carcass from
slaughter house to local market. The unit has capacity to transport 300 kg of meat and to
lower down the temperature meat from 40°C to 5°C.
8. Expected Outcome/ Impact of the technology:
9. Whether findings have been published? If so, give the citation and enclose copy of the
publication.
10. Any other information: NIL
Note: Use separate pro-forma for each technology, Attach photograph(s) relevant to the technology
48
Pro-forma 1(4)
Details of Technologies Developed/ Validated/ Adopted
1. Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig
Farming System"
2. Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3. Title of the technology: Development of a sausage filler with superior filling capacity with
pneumatic foot paddle controlled system.
4. Information on existing farming systems, practices, productivity levels and income in the
target area: --
5. Key Intervention(s) introduced: --
6. Results:
7. Brief description of technology for release:
The sausage filler consists the casing cylinder, pneumatic cylinder, solenoid valve, air
silencer, foot switch, FRL unit, air compressor and a funnel. The whole construction
mounted on square steel frame, a pneumatic cylinder is fitted inside the frame, and the side
wall of frame is covered with the steel plates. The FRL unit is attached with one side of
steel plate and connected with the air compressor to supply compressed air to hydraulic
cylinder for lifting and downing the piston mounted on cylinder. The horizontal cylinder has
capacity of 5 kg. meat can be stored in it. The machine was tested with 5 kg of minced
chicken to make the sausages. Out of which the meat come out from the funnel was 4.5 kg.
and the remained meat inside the funnel and cylinder with all wastes count was measured
0.500 gm. Horizontal cylinder height is 38.5 cm and having diameter of 6 inches.
8. Expected Outcome/ Impact of the technology:
9. Whether findings have been published? If so, give the citation and enclose copy of the
publication.
10. Any other information: NIL
49
Pro-forma 1(5)
Details of Technologies Developed/ Validated/ Adopted
1. Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig
Farming System"
2. Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3. Title of the technology: Designed and developed a meat cutter/bowl chopper for meat
chopping and making meat emulsion.
4. Information on existing farming systems, practices, productivity levels and income in the
target area: --
5. Key Intervention(s) introduced: --
6. Results:
7. Brief description of technology for release:
Bowl cutters consist of a horizontally revolving bowl and a set of curved knives rotating
vertically on a horizontal axle at required speeds. Bowl cutters are equipped with a strong
cover. This lid protects against accidents and its design plays a crucial role in the efficiency
of the chopping process by routing the mixture flow. Number, shape, arrangement, and
speed of knives are the main factors determining the performance of the cutter. Bowl cutters
are used to chop and mix fresh or frozen lean meat, fat (and/or edible offal, if required)
together with water (often used in form ofice), functional ingredients (salt, curing agents,
additives) and extenders (fillers and/or binders).
8. Expected Outcome/ Impact of the technology:
The meat cutter/bowl chopper is the commonly used meat chopping equipment designed to
produce small or very small ("finely comminuted") lean meat and fat particles.
9. Whether findings have been published? If so, give the citation and enclose copy of the
publication.
10. Any other information: NIL
50
Pro-forma 1(6)
Details of Technologies Developed/ Validated/ Adopted
1. Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig
Farming System"
2. Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3. Title of the technology: Development of Electric Stunner of Two Configuration
V type and
Two Separate Electrodes
4. Information on existing farming systems, practices, productivity levels and income in
the target area: --
5. Key Intervention(s) introduced: --
6. Results:
7. Brief description of technology for release:
Electric stunning is an effective method to induce instantaneous insensibility. To meet
humane animal treatment regulations, an electric stunner is developed to stun the
pig/sheep. The stunner was designed for head only stunning. The stunner was able pass
sufficient amperage (current) through the animal's brain to induce an epileptic seizure.
The unit has current range from 300-600V. A timer is provided for to stun animal for
particular time. The time range from 1-9 seconds, when electrodes with spurs are in
contact with animal an electrical current is passed for particular time duration as set by
the user i.e. between 1-9 seconds. This unit has a transformer attached to convert the
input current to high voltage current in the range of 300-600V. Two electrodes with
spurs were fixed in insulated rod and assembled with hollow PVC tube to get proper
insulation and rigidity. It was tested on pig and found effective to stun the animal for 20
seconds.
8. Expected Outcome/ Impact of the technology:
9. Whether findings have been published? If so, give the citation and enclose copy of the
publication.
10. Any other information: NIL
51
Pro-forma 1(7)
Details of Technologies Developed/ Validated/ Adopted
1. Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig
Farming System"
2. Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari,
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3. Title of the technology: Refinement of technologies for production of cooked and smoked
pork sausage with fermented bamboo shoot.
4. Information on existing farming systems, practices, productivity levels and income in the
target area: --
5. Key Intervention(s) introduced: --
6. Results:
7. Brief description of technology for release:
Sausage mix prepared with 90% lean and 10% fat added with salt, salt- petre and spices is
stuffed into synthetic casing with the help of a sausage stuffer. Addition of fermented bamboo
shoot (@ 0.5kg/100kg) to the recipe of cooked and smoked pork sausage improves the
organoleptic properties of the product. The product is then cooked to an internal temperature of
90-95° C for an hour in case of cooked sausage. Immediately after cooking sausage are
emerged in chilled water to an internal temperature of 4°C. For smoked sausage cooking is
done for 5-10 minutes and then cooked cylindrical sausages are smoked for 2 hours at an
internal temperature of 90° C and humidity 50 per cent. Thereafter the product is stored at
refrigeration temperature.
8. Expected Outcome/ Impact of the technology:
Provides Nutritional security to the meat consumers. Moreover it is a low cost pork product
with local taste to the consumers. Addition of fermented bamboo shoot to the recipe has
improved the flavour quality of the product and thereby enhanced better consumer acceptability
of the region.
9. Whether findings have been published? If so, give the citation and enclose copy of the
publication.
10. Any other information: NIL
52
Pro-forma 1(8)
Details of Technologies Developed/ Validated/ Adopted
1. Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig
Farming System"
2. Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari,
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3. Title of the technology: Breakfast Sausage
4. Information on existing farming systems, practices, productivity levels and income in the
target area: --
5. Key Intervention(s) introduced: --
6. Results:
7. Brief description of technology for release:
Sausage mix prepared with frozen 90% lean and 10% fat added with salt, salt- petre and
spices is stuffed into cellulose casing with the help of a sausage stuffer. The product is then
cooked to an internal temperature of 90-95° C for an hour in case of cooked sausage.
Immediately after cooking sausage are emerged in chilled water to an internal temperature
of 4°C. For smoked breakfast sausage cooking is done for 5-10 minutes and then cooked
cylindrical sausages are smoked for 2 hours at a temperature of an internal temperature of
90° C and humidity 50 per cent. Thereafter the product is stored at refrigeration
temperature.
8. Expected Outcome/ Impact of the technology:
Provides Nutritional security to the meat consumers and enhanced better consumer
acceptability of the region.
9. Whether findings have been published? If so, give the citation and enclose copy of the
publication.
10. Any other information: NIL
53
Pro-forma 1(9)
Details of Technologies Developed/ Validated/ Adopted
1. Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig
Farming System"
2. Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3. Title of the technology: Cooked &Smoked Pork Salami
4. Information on existing farming systems, practices, productivity levels and income in the
target area: --
5. Key Intervention(s) introduced: --
6. Results:
7. Brief description of technology for release:
Pork lean and fat are separated from bone and any visible fascia and cartilages are removed.
Frozen lean of pork is minced in a meat mixer grinder. The meat mixture for salami is
prepared with 90% lean and 10% fat added with spices and condiments is stuffed into
fibrous casing with the help of a meat stuffer. The product is then cooked to an internal
temperature of 90-95° C for an hour in case of cooked salami. Immediately after cooking
product is emerged in chilled water to an internal temperature of 4°C. For smoked salami
cooking is done for 5-10 minutes and then cooked cylindrical salami is smoked for 2 hours
at an internal temperature of 90° C and humidity 50 per cent. Thereafter the product is
stored at refrigeration temperature.
8. Expected Outcome/ Impact of the technology:
Salami is a nutrient rich communited pork product. Provides Nutritional security to the meat
consumers and enhanced better consumer acceptability of the region.
9. Whether findings have been published? If so, give the citation and enclose copy of the
publication.
10. Any other information: NIL
54
Pro-forma 1(10)
Details of Technologies Developed/ Validated/ Adopted
1. Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig
Farming System"
2. Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3. Title of the technology: Cooked & Smoked Ham
4. Information on existing farming systems, practices, productivity levels and income in the
target area: --
5. Key Intervention(s) introduced: --
6. Results:
7. Brief description of technology for release:
The aitch bone of the pork cut 'ham' is removed. It is then wet cured with curing solution
with the help of a multi-needle brine injector. Tumbling is done for one hour in a vacuum
tumbler. It is then emerged in curing solution for 10 days at 4°C to aid in curing and
fermentation. Thereafter, cold smoking of ham is done at 25°C for 1 hour. It is then stored
at 12°C for 4 days. Ham is then carved and slices are served after pan drying till the
desirable reddish brown colour is obtained.
8. Expected Outcome/ Impact of the technology:
The ham is a cured pork product processed by curing and smoking after which the
characteristics taste and flavour of the product is developed. It is a delicious pork product
and is widely relished by people all over the world.
9. Whether findings have been published? If so, give the citation and enclose copy of the
publication.
10. Any other information: NIL
55
Pro-forma 1(11)
Details of Technologies Developed/ Validated/ Adopted
1. Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig
Farming System"
2. Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari,
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3. Title of the technology: Smoked Bacon
4. Information on existing farming systems, practices, productivity levels and income in the
target area: --
5. Key Intervention(s) introduced: --
6. Results:
7. Brief description of technology for release:
Pork bellies are cured and tumbled for about 1 hr. The bellies are than allowed to undergo
fermentation for 10 days at 4oC. Then the bellies were smoked at 80
oC till it gets properly
cooked and sliced before packaging. Under normal packaging, the bacons can be stored up
to 7 days and under vacuum packing, it can be stored for about 9-10 days.
8. Expected Outcome/ Impact of the technology:
It is a delicious processed pork product and is relished by the consumers all over the world.
9. Whether findings have been published? If so, give the citation and enclose copy of the
publication.- NIL
10. Any other information: NIL
56
Pro-forma 1(12)
Details of Technologies Developed/ Validated/ Adopted
1. Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig
Farming System"
2. Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3. Title of the technology: Pork Rib
4. Information on existing farming systems, practices, productivity levels and income in the
target area: --
5. Key Intervention(s) introduced: --
6. Results:
7. Brief description of technology for release:
Hygienically ribs are separated from freshly slaughtered pig carcass leaving a thin layer of
lean attached to it. Rub the whole rib with a specially prepared spice mixture and then keep
it in 4° C for 3 days for curing. The cured ribs are then allowed for smoking at 75° C
internal temperature in an automated Smoke Cabinet maintaining 50% humidity level for 2
hours. The smoked ribs are then ready to eat after barbeque.
8. Expected Outcome/ Impact of the technology:
Pork rib is a delicious crispy western food item prepared by fresh pork ribs and relished by
the consumers all over the world.
9. Whether findings have been published? If so, give the citation and enclose copy of the
publication.- NIL
10. Any other information: NIL
57
Pro-forma 1(13)
Details of Technologies Developed/ Validated/ Adopted
1. Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig
Farming System"
2. Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3. Title of the technology: Pork Tenderloin Butterfly
4. Information on existing farming systems, practices, productivity levels and income in the
target area: --
5. Key Intervention(s) introduced: --
6. Results:
7. Brief description of technology for release:
Tenderloin butterfly is a high protein and low fat containing nutritious pork product. Psoas
major muscle is used for its superior tenderness quality. The whole muscle is marinated
with salt, crushed pepper, fermented bamboo shoot, coriander leaves and other curing
ingredients and chill stored for 48 hours. Then it is oven cooked at 110° C for 45 minutes. A
thin layer of honey is applied over the muscle before pan frying. The product is once again
oven cooked for 15 minutes at 110° C. After cooling, it is cut into pieces of approximately
Yz inch. Each such piece is sliced half way through up to the edge to give the characteristic
shape resembling that of a butterfly and vacuum packaged for prolong storage.
8. Expected Outcome/ Impact of the technology:
9. Whether findings have been published? If so, give the citation and enclose copy of the
publication.- NIL
10. Any other information: NIL
58
Pro-forma 1(14)
Details of Technologies Developed/ Validated/ Adopted
1. Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig
Farming System"
2. Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari,
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3. Title of the technology: Pork Pickle
4. Information on existing farming systems, practices, productivity levels and income in the
target area: --
5. Key Intervention(s) introduced: --
6. Results:
7. Brief description of technology for release:
Cut lean meat into pieces.
Pressure cook for 10 minute.
Soak overnight in Vinegar (3:1) solution.
Put pieces of elaichi for flavour.
Separate the meat pieces trom vinegar.
Heat the cooking medium in a deep ftying pan.
Add little amount of yellow mustard seed and fry till spurting.
Add the meat and try till brown in low flame.
Add the spices ingredients in the oil in a pan.
Add lemon juice and olive green into the mixture.
Add tried meat and stir for sometime in low flame.
Ready for packaging.
8. Expected Outcome/ Impact of the technology:
9. Whether findings have been published? If so, give the citation and enclose copy of the
publication.- NIL
10. Any other information: NIL
59
Pro-forma 2
Details of Technologies/ Innovations Commercialized
1) Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig
Farming System”
2) Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari,
Principal Scientist and CPI
Assam Agricultural University
Khanapara, Guwahati - 781 022
3) Title of the technology:
4) Commercialization status with date of licensing/ MOU:
5) Brief description of intervention/ innovation:
6) Name and address of the firm(s) which has commercialized it:
7) Area (state(s)/ district(s)) covered:
8) Volume/ quantity of Annual production and approximate sale value:
9) Benchmark (existing similar product) and Consumer acceptance, particularly in case of food
products:
10) Status of patenting, if patentable, trademark or any other IPR title, if applicable:
11) Status of publication and publicity:
60
Pro-forma 3
Details on Rural Entrepreneurships/ Rural Industries Developed
1) Title of the sub-project:
2) Name of CPI:
3) Name of rural industry with address:
4) Contact: Phone and E-mail of rural industry:
5) Investment (Rs): NAIP Funds
Industry/ Entrepreneur
6) Product(s) produced and marked:
7) Annual Production (kg or litre):
8) Raw Material(s) and Quantity used/ year (kg or litre):
9) Cost of raw material (per kg or litre):
10) Price of Product: In Whole Sale
In Retail
11) Type of Beneficiaries:
12) Number of Beneficiaries:
13) How the Industry is beneficial to primary producers:
14) Estimate Employment Generation/ Year (person days):
15) CPI to explain whether the industry is approved by FPO/BIS or any other statutory body and
how the food safety and quality assurance of end product are being ensured?