Upload
oshnic
View
358
Download
0
Embed Size (px)
Citation preview
Research Project under NAIP Area 2: Production to Consumption
Theme Area: Composite grain/fruit/dairy based Products
A Value Chain on Composite Dairy Foods with Enhanced Health
Attributes
Introduction
• India is among the top most producer of food crops but still 30-40% is lost during post harvest operations
• Only 25% of agricultural by-products is utilized for value addition
• Highest rate of malnutrition among children and women particularly micronutrient deficiency
• Untapped proven nutritional and therapeutic potential of nutrients present in whey & other milk by-products
• Certain plant species have not yet been promoted for
mass production despite their inherent benefits to
farmers, environment and excellent nutrient make up
• Urgent need to address these issues for sustainability of agriculture as well as ensuring food & nutritional security
To harness the nutritional and therapeutic potential of milk by-products and underutilized plant species (pearl millet and barley) for development of functional foods
To develop technological package for composite dairy foods (complementary foods, fortified convenience foods and probiotic milk-cereal foods) with enhanced health attributes
To validate the consumer acceptability and targeted health benefits of composite dairy foods
To assess the techno-economic feasibility of the newly developed technologies through linkages with industry, marketing personnel and Self-help group
Objectives
CONSORTIUM PARTNERS AND CCPI’S
Sr. No.
Name of CCPI’S Designation & Affiliation
1 Dr. S. Balasubramanian
Senior Scientist, Food Grains & oilseeds Processing Division, CIPHET, Ludhiana
2 Mrs Aruna Dayal ARPANA Research & Charities Trust, Madhuban, Karnal
3 Dr. Nepal Singh Managing Director, New Millennium Health Foods Pvt. Ltd. Noida (UP)
Associate Partners:
•Dr. G. R. Patil Society for Innovation for Entrepreneurship Development in Dairying (SINED), NDRI, Karnal
•M/s Marvel Foods Pvt. Ltd. Mumbai
•Dr. Amreek Singh Cheema Foundation Trust, Chandigarh,
•Shagun Seeds Pvt. Ltd., Lucknow
Present Value Chain
Dairy By-products
Skim milk
Skim milk powder, Dairy Products
Whey
Pearl Millet and Barley
Local tradersHouse hold
consumption, Feed
Disposal
Malting units
Breweries Market
Food & Dairy Industry
x
Value-chain
Missing Links
Lack of effective commercialization and marketing strategies
Lack of sensory characteristics & No
apparent nutritional & therapeutic benefits
Poor shelf life
Absence of technologies for functional composite
dairy food
Underutilization of minor agriculture crops and non availability of equipments
Limited utilization of milk by-products
Interventions
Processing techniques for utilization of skim milk and
whey
Suitable varieties and primary processing equipments
Technological package for composite dairy foods with
specific health and therapeutic benefits
Proper packaging, processing for long shelf- life
of dairy foods
Nutritional profiling and validation of therapeutic
attributes
Technology transfer, entrepreneurship
development & innovative marketing
Functions
Processing of milk by-products for effective utilization for product development
Formulation of Health & therapeutic composite dairy foods
Selection of suitable varieties and processing equipments for formulation in
composite dairy foods
Technological development including processing, packaging, storage and
distribution for composite dairy foods with novel health
Quality characterization and modification, if any for enhancing consumer acceptance
Enhancing the shelf life by using appropriate packaging techniques, bio-
preservatives & processing interventions
Consortium partner
NDRI
NDRI,CIPHET, ARPANA
NDRI, CIPHET
NDRI
NDRI, ARPANA
NDRI, ARPANA
NDRI,ARPANA, SINED, New Millennium
Foods CIPHET
Quantification of nutrients and bioactive components and Assessment of therapeutic
potential
Process for effective technology transfer, capacity building of entrepreneurs & SHG’s,
understanding of consumer behaviour, assessment of economic viability & formation of marketing channels.
Enhancement of nutritional &health promoting attributes
of foods
Consumer Acceptability Survey
Underutilized Crops
Milk By-products
Primary Processing
Popularization & Test Marketing
Nutrition Labeling Efficacy Testing
Functional Composite Dairy Foods
Commercial Production & Marketing
NDRI
NDRI
CIPHET
NDRI, CIPHET
Arpana
Marvel foods, SINED
Associate Partners
Vulnerable groups
Associate Partners Farmers
Philanthropic organizations
NDRI, New Millennium Foods
Dairy Industry
SHG’s Consumer
Intervention Points & Proposed PCS Value Chain
Arpana trust
Researchable Issues
• Process development for effective & sustainable utilization of milk by-products
• Evaluation of suitable varieties for cultivation & appropriate value addition technologies
• Formulation and optimization of processing parameters for composite dairy foods with novel health benefits
• Probiotic intervention for technology development for fermented milk-cereal products for specified groups
• Nutritional profiling & validation of targeted health effects of composite dairy foods
• Food safety management system for developed products• Innovative marketing and popularization strategies for
promotion and adoption of new health foods among masses
• Appropriate technology transfer and entrepreneurship development interventions for successful commercialization of products
OBJECTIVE ACTIVITY OUTCOME
Objective 1:To harness the nutritional and therapeutic potential of milk by-products and underutilized plant species (pearl millet and barley) for development of functional foods
Activity 1: Processing of milk by-products (whey and skim milk) for development of composite dairy foods
Processing technologies for whey & skim milk utilization for novel food manufacture
Activity 2: Evaluation of pearl millet and Barley cultivars for intensive & profitable farming in selected locations in Haryana
Suitable varieties for cultivation on large scale in selected locations
Activity 3: Screening of available varieties of pearl millet and barley for their suitability for value addition
2-3 cultivars of each crop for product manufacture
Activity 4: Identification and standardization of primary processing technologies for pearl millet and Barley
Processing line for effective utilization of candidate crops
Activity 5: Determination of suitability of candidate crops for value addition through development of composite dairy foods
Standardized primary and secondary processing techniques for effective usages in food formulations
OBJECTIVE ACTIVITY OUTCOME
Objective 2:To develop technological package for composite dairy foods (complementary foods, fortified convenience foods and probiotic milk-cereal foods) with enhanced health attributes
Activity 1: Development of low cost complementary foods using milk by-products & malted grains as per specified standards of PFA
Low cost complementary foods for community nutrition
Activity 2: Development and evaluation of fortified convenience mixes (Breakfast cereals, porridge) using cereal grains and milk by-products
Convenience foods with better nutrient make up
Activity 3: Development and evaluation of Whey-cereal probiotic foods
Probiotic milk-cereal functional foods
Activity 4: Food safety assurance system development Food safety
indicators
Objective 3:To validate the consumer acceptability and targeted health benefits composite dairy foods
Activity 1: Assessment of therapeutic potential of developed products through in-vitro and in-vivo investigation
Validated health claims
Activity 2: To assess the efficacy of value added foods in the promotion of health in human volunteers
Health & therapeutic foods with proven attributes
Activity 3: Nutritional profiling and certification of Functional composite dairy products
Labeling and consumer education
Activity 4: Consumer acceptance studies for newly developed functional composite dairy foods
Increased knowledge about consumer’s perception
OBJECTIVE ACTIVITY OUTCOME
Objective 4:To assess the techno-economic feasibility of the newly developed technologies through linkages with industry, marketing personnel and Self-help group
Activity 1: Benchmark Survey Information about consumer behaviour, marketing situation
Activity 2: Techno-economic feasibility analysis for newly developed functional composite dairy foods
Economically viable business plan for developed technologies
Activity 3: Marketing information and marketing strategy
Innovative marketing strategies for promotion of health foods
Activity 4: Transfer of Technologies to potential buyers (including industry, entrepreneurs and Self-help groups)
Product diversification and entrepreneurship development among beneficiaries
Activity 5: Assessment of socio-economic and environment impact of the newly developed technologies for commercial exploitation by stakeholders and bringing synergies among them
Indicators for acceptability of technologies among stakeholders and policy formulations
S. No
Full name Designation Area of work
1 Dr A. A. Patel Head Dairy Technology
2 Dr R. R. B. Singh Senior scientist Dairy foods
3 Dr Suman Kapila Senior scientist Animal Biochemistry
4 Dr Latha Sabikhi Senior scientist Probiotic & functional foods
5 Dr Sumit Arora Senior scientist Dairy Chemistry
6 Dr Vivek Sharma Senior scientist Dairy Chemistry
7 Dr S. K. Tomer Senior scientist Dairy Microbiology
8 Dr Gopal Sankhala Senior scientist Dairy Extension
9 Dr Ravinder Malhotra Senior scientist Dairy Economics and Statistics
10 Dr. S. K. Kanawjia Principal Scientist Dairy & fermented Foods
11 Dr. A. K. Chauhan Principal Scientist Dairy Economics
12 Dr. Rajiv Kapila Senior Scientist Animal Biochemistry
13 Dr. Dilip Gosain Training organizer Village Extension
Co-PI’s At Lead Centre (NDRI)
BUDGETATY REQUIREMENT
Type ofexpenditure
Budget headProposed budget
(Rs. In lakhs)
% of Total
Recurring
TA (National Travel) 7.70 2.72
Workshops/Meetings etc 2.50 0.88
Contractual Services 34.21 12.08
Training / Conference attendance
14.50 5.12
Consultancy (national & international)
0.00 0.00
Operational Expenses 81.43 28.76
Sub-Total 140.34 49.58
Non-Recurring
Indigenous & Imported Equipment
122.85 43.39
Works (new & renovation) 2.50 0.88
Furniture (lab and office) 2.00 0.71
Others (Books, Journals, soft ware)
4.75 1.67
Institutional charges (10%) 10.636 3.75
Sub-Total 142.736 50.42
Total 283.076 100
National Training ApprovedSl. No.
Details of Training Required CPI / CO-PI and others fro
Area of Training Host Organizations
Year &Duration
1 Functional Foods CFTRI III year for 5 days
NDRI, CIPHET
2 Impact assessment NAARM, NCAP, Delhi
III year for 7 days
NDRI, Arpana
3 Nutrition Labeling & Safety of products
NIN, Hyderbad, Corporate consultant
III year for 7days
NDRI, CIPHET
4 Market Intelligence Econometrics
NCAP, Delhi, III year for days
NDRI
5 HACCP & Food Safety Management
IIQM, Noida II Year for five
NDRI, CIPHET
International Training Approved
Sl.No
Details of Training Required Cost (Rs. in Lakh)
Area of Training Host Country Year & Duration
1. Application of probiotics in cereal based dairy foods
Australia 2009, 2 months 4.00
2. Complementary /weaning foods
USA 2009, 2months 4.00
3. Extrusion processing
USA 2009, 2months
4.00
Total 12.00
Milestones of the Sub-ProjectsS.No
.Year Milestones
1 2009-10 •Varieties for cultivation & processing•Equipments for processing•Convenience fortified composite dairy foods
2 2010-11 •Low cost complementary foods•Probiotic milk-cereal foods •Technological packages for safe & quality composite dairy foods
3 2011-12 •Validated health benefits and consumer acceptability of the developed products•Economically viable processes for commercialization•Transfer of technologies•Innovative marketing interventions for promotion of composite dairy foods
Work Completed
• Base Line Survey:
– Four villages located in the vicinity of Karnal have been selected.
– Survey work is in progress for collecting the data related to social, economical, agricultural, diet, health and nutritional awareness of people
• Evaluation of Processing interventions on nutrient status of pearl millet
• Preliminary screening of ingredients for the formulation of complementary foods