INCUBATION CENTRES

Department of Food Processing and Technology, College of Community Science, UAS, Dharwad

 Project Entitled: “Establishment of Common Incubation Facility under PMFME scheme”

Sanctioned Year: 2021

Approved Cost: 236.80 lakhs

Funding Agency: Govt. of India, Ministry of Food Processing Industries, New Delhi

Principal Investigator: Dr. Hemalatha S., Professor and Head, Department of Food Processing and Technology, College of Community Science, UAS, Dharwad

Preamble:

In the present day context primary agriculture alone is not remunerative. Secondary agriculture with value addition to the crops and quality assurance of the commodities is necessary to enter into market chain and value chain to enhance the economic status and nutritional security of the farmers. Food industry is the fastest growing industry in the present era. It needs highly trained professionals in Food Science and Technology to ensure supply of quality and safe food for the community. In spite of growth of many food processing industries, education and training there is a deficit for creating human resources. Imparting knowledge through meaningful hands on experience provides the stake holders an excellent opportunity to develop analytical and entrepreneurial skills, and, builds confidence to design and execute project work. With the increasing dependence on processed foods for everyday consumption coupled with awareness about nutrition and health, it is imperative to provide healthy and nutritious foods. There is a need to develop trained human resource to cater Food Processing Industries, R&D Centers and Food Quality Assurance Laboratories. Thus the creation of infrastructure facilities to train the farmers, youth and others on production of fruit based products would help them to learn production processes including, packaging, food safety and marketing strategies.

The farmers of North Karnataka region are unable to get proper returns to their produce as they are forced to sell them immediately after the harvest. This may be due to inadequate processing and storage facilities available near the production catchment or due to the lack of awareness of the farmers to the appropriate processing technologies. This problem can be addressed by imparting the technical know-how of the processing technologies to the farmers and by providing incubation facility and also conducting the training programmes on processing of their produce and the preparation of value added products there from. The scientists of the UAS, Dharwad can extend their technical support to enable the farmers to establish their processing units.

Considering these aspects, it is proposed to provide incubation centre facility and training at UAS, Dharwad with the following objectives.

Objectives:

1. To establish Incubation Centre for fruit and vegetable processing
2. To utilize the Incubation Centre on commercial basis
3. To provide training to beneficiaries (micro entrepreneurs/ SHGs/FPOs/Cooperatives and groups) through Incubation Centres
4. Krishi Vigyan Kendra, Indi, Vijayapur

 Project Entitled: “Establishment of Common Incubation Centre under PMFME scheme”

Sanctioned Year: 2022

Approved Cost: 341.70 lakhs

Funding Agency: Govt. of India, Ministry of Food Processing Industries, New Delhi

Principal Investigator: Dr. Kashibai S. Khyadagi, Professor and Head, Department of Food Science and Nutrition, College of Agriculture, Hitnalli Farm, Vijayapur.

 Lime / lemon processing lines

Beverage and pulp based line:

Increasing health awareness and consciousness among consumers, is driving the demand for healthy drinks that provide nutrition, antioxidants and phytochemicals. As the lemon fruit based beverages have potential to fulfill the consumer needs, the line is proposed to manufacture juice, squash, crush, ready-to-drink beverage, etc.

Lemon is cultivated on over 11,752 hectares in the State, with annual production of 2.74 lakh tonnes of this, 58% of the production area is in Vijayapura district, with 50% in Indi taluk alone. Lemon has medicinal properties and is used to prepare value added products such as pickle, jam, juice, candy, and also in beauty products.

The demand of foods that include lime as an ingredient (including squash, juice, jams, bakery, and confectionery) in India is growing due to health benefits will drive the market during the forecast period.

Lime is used as an ingredient in the production of pectin, citric acid, lime oil, lime juice and many other products. This growing market creates a steady demand for these products throughout the year.

The lime being grown especially at Indi and Sindagi taluka of Vijayapura district is having unique features like high juice content, fragrance thin rind and has small seeds.

Dehydrated products line :

Dehydrated Lime / Lemon peel and rind and whole fruit:

Lime rind is rich in fiber, nutraceuticals, antioxidants and phytochemicals with multiple health benefits which relieves numerous diseases. Industrial applications of acid lime include cosmetics, pharmaceuticals and food processing industries.

The rind / peel / whole fruit can be can used for preparation of sweet and salted dry candies and also dehydrated fruit , flakes, slices, powders.

Global dehydrated food market is forecasted to register a CAGR of 5.2 % during the forecast period (2020 – 2025). The market is mainly driven by the rise in the demand for convenience food items and non-seasonal products as they are featured with increased shelf-life. The line will also be used for dehydration of whole fruit, peel, albedo, rind onion, chilli, garlic and osmo dehydration of locally available fruits.