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Development of Low calorie Amaranthus Biscuits(2016-17)Phase II
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Food Processing
Biscuits are the most popular bakery items because of their high nutritive value, ready-to-eat nature, and easy availability in different shapes and sizes at an affordable cost.Here idea was to formulate a functional biscuit containing valuable nutrients from traditional millets in addition to re
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Development of Cosmetic Products(2015-17)Phase II
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Agriculture And Animal Husbandry
Trial are being carried out on preparation & standardization of Creams & scrubs from locally available natural raw material such as wild apricot oil, Beeswax & Aloe vera gel. 2 creams , Natural Hand moisturizer & Crack cream have been formulated,standardized & analysed for sc
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Low Calorie products(2014-2015)Phase II
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Food Processing
Low calorie Jam & Apple spread formulated & standardized. Now being commercially manufactured & marketed by FARMER’s unit.
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Carbonated Juice Drinks(2008-10)Phase I
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Food Processing
Carbonated lemon juice drinks from apple, Orange/kinnow, lemon, Plum & Sea buckthorn formulated & standardized. Lemi-Fizz (carbonated lemon drik) now being commercially manufactured & marketed by FARMER’s processing unit at Nagwain. This intervention has led to the utilizatio
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LEATHER SECTOR
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Leather And Animal Product
1 VEGETABLE TANNING : The core of this model /methodology is Vegetable Tanning of hides (chiefly from fallen cattle) by groups of artisanal tanners equipped with improved/adapted technologies, skills and organization, networking with village-level flayers. Ideally-typical, projects with a nodal
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Organic pestcides(2013-14)Phase II
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Agriculture And Animal Husbandry
Trials were made on preparation & utilization of organic pesticides from Derak leaves, cow urine & Lassi on various vegetable crops. Most effective was found against Aphids & caterpillars of cabbage butterfly in cole crops.
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Apricot papad and instant chutney powder(2010-11)Phase I
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Food Processing
Two products, Apricot papad & instant chutney powder using wild apricots have been formulated & developed. These were studied for various qualitative & quantative quality parameters during storage to assess their shelf life. Both of these products were found acceptable after storage o
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