CENTRE OF EXCELLENCE ON MAIZE PROCESSING AND VALUE ADDITION

1. PILOT SCHEME ON NUTRIFARMS CENTRE OF EXCELLENCE ON MAIZE PROCESSING AND VALUE ADDITION Department of Dairy and Food Technology College of Dairy & Food Science Technology Maharana Pratap University of Agriculture & Technology Udaipur - 313 001

2. MPUAT- Service Area 3 out of 10 Agro-climatic regions INSTITUTIONAL SET-UP Colleges - 06 Ag. Research Stations - 03 Ag. Research Sub- Stations - 03 Dry Farming Research Station- 01 Krishi Vigyan Kendras - 11 FEATURES 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. College of Dairy and Food Science Technology Year of Establishment - 1982 Departments - 05 Students Intake B. Tech. (Dairy) - 30 B. Tech. (Food) - 25 B. Tech. (Biotech) - 30 Cent percent placement STRENGTH

4. Infrastructure Facilities Available • 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)

5. 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 GOAL Maize Processing and value addition technique - A step forward towards creation of employment and eradication of malnutrition in tribal dominated areas of Rajasthan

6. Objective-wise Plan of Activities • 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-2 Analyze nutritional composition and evaluate safety of selected maize food products. • Nutritional profile and organoleptic evaluation of products

7. Objective-wise Plan of Activities • 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 processing • Secondary food processing • Handling and operation • Recipe making • Packaging and nutritional labeling • Marketing and creation of awareness • Objective-5 : To provide technical backstopping to entrepreneurs.

8. TECHNICAL PROGRAMME 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

9. PROPOSED ACTIVITIES A. Establishment of Laboratory B. Development and standardization Shelf stable flour Extruded products like pasta, noodles Bakery products like biscuits Traditional products like instant raab mix Popped products C. Nutritional and microbiological analysis D. Labeling and packaging E. Marketing F. Development of technical manual G. Entrepreneurship training and hand holding

10. Essential Equipments Available • Tray drier • Pasta machine (5 Kg/hr. capacity) • Kneader • Baking Oven (Small) • Sealing machine (Packaging) • Shrink Wrapper • Batch roaster • Micro wave oven & OTG • Major Equipments and Facilities Required • Process for procurement initiated • 1.Hammer Mill • 2. Extruder (Hot) • 3. Baking Oven • 4. Packaging Machine • 5. Weighing balance • 6. Flour mill • 7. Vacuum packaging • 8. Aging Vat (100 L) 9. Plastic crates 10. Popcorn machine 11. Batch roster 12. Kneader (dough) 13. Baking furnace 14. Tray drier 15. Shrink wrapper 16. Grain storage bin

11. Progress • Facilities Developed • Smart Class Room

12. Progress • Facilities Developed • Laboratory

13. Progress • Facilities Developed • Equipments for Processing of Maize

14. Progress B. Products initiated Pastine (butter milk based Maize product)

15. Progress B. Products initiated Pop corn (Enriched)

16. Progress B. Products initiated Nutritive Laddu

17. Impact/Outcome • 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

18. Sustainability • 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.

19. THANK YOU