Transcript CENTRE OF EXCELLENCE on Sorghum Report- NFSM on Coarse Cereals- Hyderabad(AP)

Annual Report 2014-15
Centre of Excellence on SorghumNFSM on Coarse Cereals
Dr B Dayakar Rao, PI & Team
ICAR- Indian institute of Millets Research
Rajendranagar, Hyderabad 500 030
www.millets.res.in
DSR is now
ICAR- Indian Institute of Millets Research
To include all the millets under
ICAR-IIMR (formerly DSR)
Centre of Excellence on sorghum @ IIMR
INNER VIEW
Annual Report 2014-2015
Centre of Excellence on Sorghum under NFSM
Project title: NFSM Centre of Excellence on Sorghum
Institute: Indian Institute of Millets Research (formerly DSR),
Rajendranagar, Hyderabad- 30
Principal Investigator: B Dayakar Rao
Duration: April 2014 to March 2017 (three years)
Total budget Outlay: Rs 48.96 Lakhs
OBJECTIVES
1. Strengthen Post-Harvest entrepreneurship development
training programmes
2. Facilitate Linkages between producers, entrepreneurs
with consumer markets and build tie-ups with major
private players for commercialization
3. Creation of Awareness on Nutritional superiority of
sorghum based value added products
4. Develop novel value added products.
Entrepreneurship Development
Title: Post harvest technologies of sorghum and millets
Duration: 2 Days × 3 trainings
Each batch consisted of 50 trainees
Trainees profession: entrepreneurs, prospective farmers,
NGOs, KVKs and government servants etc.
States and date of trainings:
1. Karnataka: 10-11 December, 2014
2. Maharashtra:
27-28 January, 2015
3. Andhra Pradesh &
4. Telangana :
17 -18 February, 2015
Awareness & Promotion
• Grand show of organizing Jowar Rath: 3000 kms Krishi
Parivartan Yatra (14th to 26th May 2014) from Hyderabad to
New Delhi, covering prominent ICAR institutes enroute.
Farmers and other stakeholders found the Jowar Rath very
interesting which has created a huge impact at all the places
visited.
• Organized Eatrite stall on Farmers’ Day at DRR, Hyderabad on
15th December 2014.
• Put up Eatrite stall at Agrivision 4-7 December, 2014 at Nagpur.
• Put up Eatrite stall at Millet Festival -2015 during 27th Feb to
1st March 2015 at People's Plaza, Necklace road, in Hyderabad
which was jointly organized by Ministry of Agriculture and
PJTSAU.
Krishi Parivartan Yatra
1577×2 KMs
5 Road Shows:
14 Days
1.
2.
3.
4.
5.
Nagpur (NBSS & LUP)
Bhopal (CIAE)
Mathura (CIRG)
Jhansi (IGFRI)
Delhi (NASC)
TIE-UPS for commercialization
1. Entered MoU with Big Bazaar
marketing Eatrite products through its Future Retail stores in
Mumbai on trail basis.
Once successful, another MoU on technology licensing is
planned to manufacture and commercialized on their own
brand.
2. Entered MoU with M/s Adroit Foods for licensing of 3 sorghum
based products.
5.5 tons of Eatrite products supplied to
Future Retail Limited (Big Bazaar)
Novel recipes and other products
1.
Standardize sorghum biscuits with different formulations,
conduct nutritional and sensory evaluation
observing cultivars suitability differences.
Among 15 cultivars, CSH-13R stands first in nutritional, sensory
attributes & proximate value for sorghum biscuits
1.
Developed sorghum pops using Puff gun machine: with different moisture
levels at constant pressure; recipes developed; Standardization trials are in
progress.
2.
Developed dropping biscuits from sorghum cultivars M35-1, DSV-4, CSH
13R: standardization of these dropping biscuits are in progress.
3.
Standardized sorghum, coarse, medium and fine semolina and flour for
various recipe preparations through BSS (Jayanth sieve).
The particle size of coarse semolina took place in two meshes that are 14 and
16, 22 and 30 for medium and 60 to 85 for flour.
Other Achievements
4. Extruded Ready to Eat Snacks: Formulations based on sorghum rawa, sorghum
flakes and sorghum flour in different proportions were tried out for
development of ready to eat extruded snacks.
5. Developed chocolate biscuits with sorghum cultivars in cookie making machine
and standardization trails are in progress.
6. TBHQ established for higher shelf life at the Centre of Excellence on Sorghum
7. Determine amylose and amylopectin ratio of sorghum flours: The ratio of
amylose to amylopectin was found 22:78 in M 35-1 sorghum flour, and 25:75 in
wheat flour
8. Seven Trials conducted for chocolate cream sorghum biscuits. The last trial with
combination: Palm Oil 50ml, Chocolate powder 30g, Corn flour 50g, Milk powder
50g, Sugar powder 50g, Chocolate flavor 30ml, showed good result with better
acceptability.
Expanded and extruded products
Sorghum extruded
product
Puffs from sorghum
Sorghum besan puffs
Sorghum crispies
Sorghum snacks (sweet)
Sorghum salted puffs
Millet laddu
Sorghum cutlets
Other Achievements
Applied 2 Patents and one design registered for Sorghum Pancake and
Sorghum Flakes.
• Process for preparing from sorghum grains
• Device for preparing unleavened pancakehum pancakes
Disseminated knowledge on sorghum processing cum promotional and
marketing to:
• 10000 students/scholars
• 100 women
• 225 trainees (Prospective farmers, NGOs, entrepreneurs and govt
servant)
• Several government servants
• 27 NGOs
• 34 dignitaries from national and international organizations
• 22 scientists
Awareness &
sensitization
Stream of visitors COE
Member, GB, ICAR
DG, ICRISAT
Upscaling of semolina machinery & processing
Puff gun machinery & processing
Up scaling of Roller
flaker
Foot Operated Jowar Roti Machine
Hand Operated Table top Jowar
Roti Machine
Millet festival 2015 @ Hyderabad
Value chain on sorghum foods
Eatrite Sorghum products
Statement of Expenditure from 01.04.2014 - 31.03.2015
Opening
balance
1.04.14 *
(Rs)
Funds released in the
financial year 2014-15
(Rs)
Total (Rs)
Exp from
01.04.2014 31.03.2015
(Rs)
Closing
Balance (Rs)
as on
31.03.2015
428685
1204000
1632685
1216292
416393
Percent utilization= 75.00
Work plan for the year 2015-16
1. Conduct a 2 days training programme on ‘Sorghum post harvest
technologies’ for comprising 50 entrepreneur beneficiaries/ Technical
Assistants under NFSM, CoE on Sorghum.
I.
II.
III.
IV.
V.
Tamil Nadu
AndhraPradesh
Karnataka
Maharshtra
Telangana
2. To liason and build up commercial linkages (enter 2 MoU's with
prospective entrepreneurs & horizontal expansion)
3. To develop and standardize 4 recipes
– To determine amylose to amylopectin ratio of sorghum cultivars (CSH 13 R and DSV 4) in
comparison with wheat.
– Extruded product development trials with different sorghum recipe combinations.
– Estimation of water activity, moisture of fat content of 62 sorghum cultivars
4. Creation of Awareness on Nutritional superiority of sorghum based value
added products
Additionally, 2 meetings/conferences …..
New initiatives proposed
2. Organize meeting with entrepreneurs to spread
awareness of value added products (a proposal will be
submitted to DAC for sponsoring the event)
•
•
•
•
•
•
•
Private stakeholders
CoE’s
Entrepreneurs
R&D
Infrastructure created
Recipes developed
Steps taken for commercialization of recipes
New initiatives proposed
2. Coordinate compiling of common recipe book for
all millets (with the help of CoE’s & others)
• Hindi
• English
• Local languages
Thank You