CENTRE OF EXCELLENCE ON MAIZE PROCESSING AND VALUE ADDITION

Department of Dairy and Food TechnologyCollege of Dairy & Food Science Technology

Maharana Pratap University of Agriculture & Technology Udaipur - 313 001

PILOT SCHEME ON NUTRIFARMS

Colleges - 06

Ag. Research Stations - 03

Ag. Research Sub- Stations - 03

Dry Farming Research Station- 01

Krishi Vigyan Kendras - 11

INSTITUTIONAL SET-UP

FEATURES

MPUAT- Service Area

ISSUES

Tribal Dominated – 66% ST Population of the state

Small & Marginal land holding -66 % Irrigated area- 42.5 % of net sown

area Maize - a major staple food crop of

kharif Fruits & Vegetables area - 0.1% of

TCA 27.2% of total livestock population

Low Productivity of Farm & Livestock

Malnutrition in Children and Women

Lack of Access to New Knowledge

Poor Credit & Market Less Employment Opportunities

3 out of 10 Agro-climatic regions

Year of Establishment - 1982 Departments - 05 Students Intake B. Tech. (Dairy) - 30 B. Tech. (Food) - 25 B. Tech. (Biotech) - 30

Cent percent placement

College of Dairy and Food Science Technology

STRENGTH

Condensing & Drying Lab (93 sq.m. )

Fat Rich Dairy Products Lab (93 sq.m.)

Fruits & Vegetables Lab (93 sq.m. )

Frozen Foods Products Lab (93 sq.m.)

Indigenous Products Lab (70 sq.m. )

Meat Products Lab (70 sq.m. )

Experiential Learning Lab (280 sq.m.)

Underutilized Fruit Lab (140 sq.m)

Unit Operation Lab (93 Sqmt)

Instrumentation Lab (93 Sqmt)

Workshop (93 Sqmt)

Infrastructure Facilities Available

GOAL

Maize Processing and value addition technique

- A step forward towards creation of employment and eradication of malnutrition in tribal dominated areas of Rajasthan

PILOT SCHEME ON NUTRIFARMS

CENTRE OF EXCELLENCE ON PROCESSING AND VALUE ADDITION OF MAIZE

Budget outlay : 75.0 lakh Date of sanction : 06 March, 2014

Objective-1 To develop & standardize technologies for maize food products and up-scaling

Shelf stable flour

Flaking

Extruded products – Pasta, Vadi, Vermicelli, etc.

Baked products- Bread, Cookies, Cake etc.

Traditional products – Raab, Papdi, Ladoo, Popped products, Halwa, Burfi, Kheer, Sattu, Cheela, Jajaria, Rabodi etc.

Objective-wise Plan of Activities

Objective-2 Analyze nutritional composition and evaluate safety of selected maize food products.

Nutritional profile and organoleptic evaluation of products

Objective-3: To assess consumer acceptability, price and market strategies for maize processing.

Objective-4 :To develop entrepreneurship and appropriate strategies to promote and popularize maize for commercialization through -Primary food processingSecondary food processing Handling and operation Recipe makingPackaging and nutritional labeling Marketing and creation of awareness

Objective-5 : To provide technical backstopping to entrepreneurs.

Objective-wise Plan of Activities

Development and standardization of - 3 months

value added recipes of QPM (R&D)

Development of technical manual - 1 month

Conduction of Hands –on –training for

Tribal/rural youth - 6 months

Hand-holding of the trainees - 1 month

Report writing - 1 month

TECHNICAL PROGRAMME

A. Establishment of Laboratory

B. Development and standardization Shelf stable flourExtruded products like pasta, noodlesBakery products like biscuits Traditional products like instant raab mixPopped products

C. Nutritional and microbiological analysis

D. Labeling and packaging

E. Marketing

F. Development of technical manual

G. Entrepreneurship training and hand holding

PROPOSED ACTIVITIES

Tray drier Pasta machine (5 Kg/hr. capacity) Kneader Baking Oven (Small) Sealing machine (Packaging) Shrink Wrapper Batch roaster Micro wave oven & OTG

Essential Equipments Available

Major Equipments and Facilities Required Process for procurement initiated

1. Hammer Mill2. Extruder (Hot)3. Baking Oven4. Packaging Machine5. Weighing balance6. Flour mill7. Vacuum packaging8. Aging Vat (100 L)

9. Plastic crates 10. Popcorn machine11. Batch roster12. Kneader (dough)13. Baking furnace14. Tray drier15. Shrink wrapper16. Grain storage bin

Progress

A. Facilities Developed Smart Class Room

Progress

A. Facilities Developed

Laboratory

Progress

A. Facilities Developed

Equipments for Processing of Maize

Progress

B. Products initiated

Pastine (butter milk based Maize product)

Progress

B. Products initiated

Pop corn (Enriched)

Progress

B. Products initiated

Nutritive Laddu

Standardization and commercialization of 8-10 nutri-rich maize products

Consumer acceptable 8-10 nutri-rich value added maize products.

Establishment of approximately 20 maize based nutri-rich product enterprises in south Rajasthan

Popularization of products in tribal villages through NGO’s-KVK’s and ICDS to combat malnutrition

Inclusion of 2-3 nutri-rich maize products in mid-day meal scheme for schools

Impact/Outcome

Branding and Patenting of nutri-rich maize products.

Consultancy.

Sale of nutri-rich products at CDFST PRATAP Fresh outlet .

More proposals to government for sustaining the activities.

Processing and packaging of sweet corn and baby corn.

Sustainability