A Value Chain for Kokum, Karonda, Jamun and Jackfruit

FINAL REPORT

National Agricultural Innovation Project

(ICAR)

A Value Chain for Kokum, Karonda,

Jamun and Jackfruit

Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth,

Dapoli – 415 712. Dist. – Ratnagiri (M.S.)

2014

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Component-

II

2014

FINAL REPORT

National Agricultural Innovation Project

(ICAR)

A Value Chain for Kokum, Karonda, Jamun and

Jackfruit


Dapoli – 415 712. Dist. – Ratnagiri (M.S.)

2014

Printed on : 31.03.2014

Component : II

Citation :

Copyright : Indian Council of Agricultural Research (ICAR)

Disclaimer : Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli

Published by : Dr. Nayansingh J. Thakor

Consortium Principal Investigator and Professor and Head,

Department of Agricultural Process Engineering,

College of Agricultural Engineering and Technology,

Dapoli 415 712, (Maharashtra State).

Tele fax: 02358-282721

E-mail: [email protected]

Web site: www.naipbskkv.com

Edited by : National Coordinator, National Agricultural Innovation Project,

Indian Council for Agricultural Research, New Delhi.

Compiled by : Dr. Nayansingh J. Thakor

Consortium Principal Investigator and Professor and Head,



Dr. B.S.K.K.V. Dapoli 415 712 (Maharashtra State)

Dr. Parag M. Haldankar

Co-Principal Investigator and Professor and Head,

Department of Horticulture, College of Agriculture,

Dr. B.S.K.K.V. Dapoli 415 712 (Maharashtra State).

Dr. Shrikant B. Swami

Co-Principal Investigator and Associate Professor,



Dr. B.S.K.K.V. Dapoli 415 712 (Maharashtra State)

Hindi translation :

Other Credits :

Cover page

photographs

:

______________________________________________________________________________________________________

Printed at

CONTENTS

No. of pages

Foreword

Preface

1

Executive Summary/ Key words 5

Part-I: General Information of Sub-project 9

Part-II: Technical Details 11

Introduction 11

Overall Sub-project Objectives 11

Sub-project Technical Profile 12

Baseline Analysis 16

Research Achievements 17

Innovations 71

Process/Product/Technology Developed 75

Patents (Filed/Granted) 75

Linkages and Collaborations 76

Status on Environmental and Social Safeguard Aspects 77

Constraints, if any and Remedial Measures Taken 78

Publications 78

Media Products Developed/Disseminated 80

Meetings/Seminars/Trainings/Kisan Mela, etc. organized 80

Participation in Conference/ Meetings/Trainings/ Radio

talks, etc.

84

Foreign Trainings/Visits 87

Performance Indicators 87

Employment Generation 88

Assets Generated 88

Awards and Recognitions 90

Steps Undertaken for Post NAIP Sustainability 91

Possible Future Line of Work 91

Personnel 92

Governance, Management, Implementation and

Coordination

94

Part-III: Budget and its Utilization 96

Part-IV: Declaration 100

FORWARD

Maharashtra is richly endowed with outstanding agricultural research & educational

institutions both in the public & private sectors. It has diverse agro climatic & soil patterns.

Given a proper synergy between technology and public policy, rapid progress can be made in

improving the productivity, profitability, stability and sustainability of major farming systems of

the state as evident from Maharashtra's horticulture revolution.

Konkan is the part of Western Ghat of Maharashtra having high terrain as well as coastal

region with tropical climate. The zone is suitable for rice, horticultural crops and fish sector. For

the agricultural development of Konkan region, Maharashtra Govt. established an independent

Agriculture University on 18th

May, 1972 named “Dr. Balasaheb Sawant Konkan Krishi

Vidyapeeth” with its head quarters at Dapoli, in the Ratnagiri district.

The Konkan belt although dominated by cashew, mango and coconut, the minor fruits

viz. Kokum, Karonda, Jamun and Jackfruit are underutilized fruit crops. The value chain

pertaining to these crops have been addressed through a „Consortia Approach‟ involving the

public and private partners namely, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli,

Consortium Leader and M/s. Hardikar‟s Food Technologies Pvt. Ltd., Pune; and M/s Sagar

Engineering Works, Kudal, are the Consortia Partners.

National Agricultural Innovation Project (NAIP) on A Value Chain for Kokum, Karonda,

Jamun and Jackfruit was implemented at Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth,

Dapoli during 2009 to 2014. This project was planned for a timeframe of four years with a

budget outlay of Rs. 250.09 Lakhs.

In this project, five traditional processing methods are standardized i.e. Kokum syrup,

Kokum Agal, Kokum Amsul, Jamun Seed Powder and Phanaspoli (Jackfruit Leather) and 8

value added products are developed i.e. Kokum Sarbat Mix and Kokum Solkadhi Mix, Kokum

Rind powder, Kokum Butter, Karonda Wine, Jamun Wine, Dehydrated Ripe Jackfruit Bulbs and

Jackfruit Bulb Powder and also developed 12 technologies for storage and packaging of above

developed products. Machineries namely Kokum Liquid Concentrate Unit, Power Operated

Jackfruit Cutter and Hand Operated Jackfruit Cutter are also developed.

The project has already created awareness among the farmers and home scale processors.

It is expected that the project will give the positive impact on income generation and ensuring

nutritional security of the consumers. It will offer avenues for rural employment in general and

women in specific as it involves small and medium scale processing enterprises.

K. E. Lawande

Consortium Leader and Hon. Vice Chancellor

PREFACE

The overall objective of the NAIP is to facilitate an accelerated and sustainable

transformation of the Indian Agriculture for poverty alleviation and income generation through

collaborative development and application of agricultural innovations by the public organization in

partnership with farmers, the private sectors and other stakeholders. The specific objective of NAIP

under Component -2 is to promote research on „Production to Consumption System‟ (PCS) in

priority areas/themes to enhance productivity, nutrition, profitability, income and employment.

Kokum (Garcinia indica Choisy), Karonda (Carissa conjesta), Jamun (Syzygium cumini) and

Jackfruit (Artocarpus heterophyllus) are some of the native under exploited fruit crops of the

Western Ghats of India which are on verge of elimination because of deforestation and under

utilization. These under exploited crops possess tremendous medicinal and nutritive values. The

harvesting of all these fruit crops coincides in Western Ghat with the monsoon and more than 70

percent of harvesting trapped in heavy rains and hence lost. These crops are processed by traditional

methods and that too at household and small-scale levels with the lots of variation from batch to

batch. Primary processing protocols will have uniform quality. It will also fetch the better prices to

the product and thereby will enhance the utilization and sustenance. The present project was planned

for a time frame of four years with a budget outlay of Rs. 250.09 Lakhs was proposed with the aim to

addressing the missing links at the appropriate levels of the value chain of the Kokum, Karonda,

Jamun and Jackfruit of Western Ghat. The value chain pertaining to these crops had been addressed

through a „Consortia Approach‟. Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli,

Consortia Leader and M/s. Hardikar‟s Food Technology Pvt. Ltd., Pune (Rs. 18.82 Lakh); and M/s

Sagar Engineering Works, Kudal (31.49 Lakh) are the Consortia Partners.

The efforts are made to develop the Standard Operating Procedure (SOP) for existing

traditional processing methods, value addition through intervention of advanced processing and

packaging techniques. The efforts are made to develop Processing Machineries and Units specially

for Jackfruit and Kokum.

Traditional processing methods are standardized for Kokum Syrup, Kokum Agal, Kokum

Amsul, Jamun Seed Powder and Phanaspoli (Jackfruit Leather). New value added products are

developed i.e. Kokum Sarbat Mix, Kokum Solkadhi Mix, Kokum Rind powder, Kokum Butter,

Karonda Wine, Jamun Wine, Dehydrated Ripe Jackfruit Bulbs and Jackfruit Bulb Powder. and also

Efforts are made to develop 12 technologies for storage and packaging of above developed products.

Machineries namely Kokum Liquid Concentrate Unit, Power Operated Jackfruit Cutter and Hand

Operated Jackfruit Cutter are also developed in this project.

The awareness has been created among the Small-Scale processors, Agriculture Officers and

SHGs through Transfer of Technology. It is expected that the project will offer avenues for

employment in general.

N. J. Thakor

Consortium Principal Investigator

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fuekZ.k gksxk vkSj miHkksDrkvksa ds fy, iks"k.k lqj{kk lqfuf’pr gksxhA bl

;kstuk ds QyLo:i lkekU;r% xzkeh.k jkstxkj o fof’k"Vr% efgykvksa dk y?kq o

e/;e iSaekus ds izfdz;k m|ksxksa es lgHkkx c<sxkA lkekftd vkSj vkfFkZd

ykHkksa ds lq/kkj ds fy, bu ekewyh Qyksa dh Qlyksa ds eqY;of/kZr

mRiknks dk mi;ksx vfr vko’;d gSA bl ifj;kstuk dk jklk;fud [krjksa ls lacaf/kr

eqn~nksa ds vuqlkj i;kZoj.k ij dksb izHkko ugh iMrkA bu ifj;kstuk us vif’k"B

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fopkj fd;k x;k gSaA bl ifj;kstuk us lkoZtfud vkSj futh Hkkfxnkjh ds ek/;e ls

fodflr izkSn~;ksfxdh {ks= ds ekuo lalk/ku dks izf’kf{kr fd;k gSaA

mn~;kstdkasus bu eqY;o/khZr mRiknksads mRiknu vkSj foi.ku ds chp

'k~a[kyk fodlhr dh gSaA

ifj;kstuk ds dk;kZUo;u ds nkSjku NqVs eqnksadks fo’ofo|ky; vius LFkj

is vkxkeh le; eaas muds lek/kku dks lacksf/kr djaasxsA

Executive Summary

Kokum (Garcinia indica Choisy), Karonda (Carissa conjesta), Jamun (Syzygium cumini)

and Jackfruit (Artocarpus heterophyllus) are some of the native under exploited fruit crops,

which are on verge of elimination because of deforestation, and under utilization. These under

exploited crops possess tremendous medicinal and nutritive potential and have potential for

preparation of value added products like juice, syrup, sarbat, powder, wine etc. All the above-

mentioned fruit crops (Kokum, Karonda, Jamun and Jackfruit) are harvested on the verge of

rainy season (May-June) and almost 40 to 70% of the crop is caught in rainy months (June-Aug)

and hence lost. The post harvest chains are not established yet for these crops. Though optimum

package of practices are not followed for these crops, the yield levels are fairly lucrative and are

found to be best source of livelihood for farming community of the region. However, since the

post harvest technology of these crops is poor the farmers do not get proper realization for the

fruits and hence many times they do not bother even to harvest. Further, since the farmers do not

get sufficient returns from these crops they are removing plants of these precious and

nutritionally rich crops and replacing by mango, cashew or coconut. It was therefore necessary to

strengthen the post harvest handling and value chain of these crops which will not only help to

overcome huge losses after harvesting but also will help to provide sufficient raw material to

fruit processing and pharmaceutical industries. As a result it will became assured and sustainable

source of income to farmers, sustainable employment to rural youths, strengthening of SHG‟s of

women and availability of healthy and nutritious fruit products for consumers.

Kokum and Jackfruit are particularly processed through traditional methods and are need

to be standardized on priority in order to improve the keeping quality, food hygiene, consistency

of the quality from batch to batch and from processor to processor. This in turn is necessary for

acceptance of the product by the masses. Furthermore, there is immense potential in these

candidate fruit crops for development of value added products and by-products using modern

food processing techniques.

In order to know the present status of Kokum, Karonda, Jamun and Jackfruit products, a

baseline survey was carried out by selecting 46 respondents spread over 25 villages of Ratnagiri

District of Maharashtra State. For the purpose of collecting desired information from

respondents, a set of questionnaire was prepared and tested. Information of small-scale

processors and farmers was collected through personal interview of each and every respondent.

In Ratnagiri district, the total population is 16, 96,777, in that 7, 94,498 are male and

9, 02,279 are female. In Ratnagiri district paddy is an important cereal crop. In case of fruit

crops, Kokum and Jackfruit are mostly cultivated. Apart from these, vegetables are also

cultivated to a significant extent. The land holding indicated that more than 50 percent

respondent had 15-acre land. Very few i.e. 6.52 respondent had 3 acre land. The average yield of

Kokum is 135 kg/tree followed by Jackfruit (450-550 kg/tree), Karonda (3-4 kg/tree) and Jamun

(125-150 kg/tree).

The farmers and small-scale processor prepared different products from Kokum,

Karonda, Jamun and Jackfruit viz. Amsul, Agal, Sarbat, syrup, jam, pickles etc. The purpose of

fruit processor business is earning money, utilization of fruits and sale/marketing. From the

survey, it was observed that maximum respondents (35.57 per cent) prepared Kokum products,

followed by Jackfruit (22.45 percent), Karonda (9.56 per cent) and Jamun (3.25 per cent). Under

such circumstances, the National Agricultural Innovation Project funded scheme on “A Value

Chain on Kokum, Karonda, Jamun and Jackfruit” has taken a lead to facilitating linkages

between the various stake holders from growers (farmers) to end users (consumers).

National Agricultural Innovation Project (NAIP) on A Value Chain for Kokum, Karonda,

Jamun and Jackfruit was implemented at Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth,

Dapoli during 2009 to 2014. This project was planned for a timeframe of four years with a

budget outlay of Rs. 250.09 Lakhs with the aim of addressing all the missing links at the various

levels of the value chain of the Kokum, Karonda, Jamun and Jackfruit of Western Ghat. The

value chain pertaining to these crops had been addressed through a „Consortia Approach‟

involving the public and private namely, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth,

Dapoli, Consortium Leader and M/s. Hardikar‟s Food Technologies Pvt. Ltd., Pune; and M/s

Sagar Engineering Works, Kudal, are the Consortia Partners.

The efforts were taken to develop the value added tools and techniques, which can fit

suitably as component in the Value chain of candidate fruit crops. Efforts were aimed at

standardizing the traditional methods of processing of Kokum Syrup, Kokum Agal, Kokum

Amsul, Jamun Seed Powder and Phanaspoli (Jackfruit Leather). Efforts were also aimed to

develop the value added products such as Wine, ready to serve mix, and by-products such as

Kokum Seed Oil (Butter). Storage and packaging for all the developed products and by-products

were focused to be studied so also the food and nutrition values of all the products and by-

products. Technologies were transferred to SHGs and entrepreneurs through demonstrations and

trainings.

The project consists of 31 experiments. There were 13 experiments on kokum fruit, 2

experiments on Karonda fruit, 4 experiments on Jamun fruit and 7 experiments on jackfruit and 5

experiments on transfer of technology. Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth,

Dapoli, is the Consortium Leader of this project having responsibility to monitoring this project

and handled 22 experiments individually for that 199.78 Lakh was sanctioned. Our consortia

Partner M/s. Hardikar‟s Food Technologies Pvt. Ltd., Pune who is expert in food processing

sector, having responsibility to develop the products on kokum and jackfruit and handle seven

experiments collaboration with the lead center for that 18.82 Lakh was sanctioned. Our another

partner who is expert in Development and Fabrication of Food Processing Machineries, having

responsibility to handle 2 experiments for that 31.49 Lakh was sanctioned.

In this project, 5 traditional processing methods are standardized i.e. Kokum Syrup,

Kokum Agal, Kokum Amsul, Jamun Seed Powder and Jackfruit leather (Phanaspoli) and 8 value

added products are developed i.e. Kokum Sarbat and Solkadhi Mix, Kokum Rind Powder,

Kokum Butter, Karonda Wine, Jamun Wine, Dehydrated Ripe Jackfruit Bulbs and Ripe Jackfruit

Bulb Powder and one technology on storage of fresh Kokum fruit and also developed 12

technologies for storage and packaging of above developed products i.e. Kokum Syrup, Kokum

Agal, Kokum Amsul, Jamun Seed Powder and Jackfruit leather (Phanaspoli), Kokum Sarbat

Mix, Kokum Solkadhi Mix, Kokum Rind Powder, Kokum Butter, Karonda Wine, Jamun Wine,

Dehydrated Ripe Jackfruit Bulb and Ripe Jackfruit Bulb Powder. Machineries such as Kokum

Liquid Concentrate Unit, Power Operated Jackfruit Cutter and Hand Operated Jackfruit Cutter

are also developed.

This project has published six research papers in peer reviewed journals and 11 number

of popular articles, book chapters/Abstracts. Apart from this, 9 numbers of media products, 3

numbers of bulletins and brochures and 7 CDs has been developed and disseminated during

training programs. Around 40 trainings were organized for SHGs, Small-Scale Food Processors,

Small-Scale Entrepreneurs and Agricultural Officers. One success story already has been

observed and reported during implementation of project.

Around 50 equipments were procured under the sub project because of which the state of

art laboratory in the Food Process Engineering area was established. The fund provided in civil

work helped us in developed up of the laboratory facility and extension of laboratory facilities

through the partitioning for better keeping of these equipments.

Project scientists namely, Dr. V. B. Mehta, Consortium Leader and Hon Vice-Chancellor

has received Fellow of Indian Society of Coastal award in 2009. Dr. K. E. Lawande, Consortium

Leader, and Hon Vice-Chancellor has received the prestigious Dr. Kirtisingh Gold Medal of

ICAR in 2011. Dr. N. J. Thakor, CPI, Professor, and Head, Deptt of APE has awarded with

prestigious ISAE Fellow in 2010 and esteemed member of QRT committee and member of CAC

committee, CIPHET, Ludhiana during the tenure of implementation of project. Dr. P. M.

Haldankar, Co-PI and Head, Deptt. of Horticulture has been awarded for best Project Centre for

PPV and FRA and felicitated by gold medal for best paper presentation. Dr. C. D. Pawar,

Associated Scientist, and Associated Professor has received Abasaheb Kubal Award for best

research in the field of his specialization.

The socio-economic impact of this project on the rural household in the project area

indicated that the implementation of the project has uplifted the socio-economic life of those

rural household engaged in production, processing and marketing of value added products of

Kokum, Karonda, Jamun and Jackfruit. The products developed from Kokum, Jamun and

Jackfruit having good nutritional, medicinal values and good industrial demands. The

entrepreneurs those have been involved in Kokum, Jamun and Jackfruit processing have

generated better earnings through the entrepreneurship of variety of products like Kokum Syrup,

Kokum Agal, Kokum Amsul, Kokum Sarbat Mix, Kokum Solkadhi Mix, Kokum Rind Powder,

Kokum Oil (Butter), Jamun Seed Powder, Jackfruit leather (Phanaspoli), Dehydrated Ripe

Jackfruit Bulbs and Ripe Jackfruit Bulb Powder etc. The entrepreneurship due to implementation

of the project could be generated gross margin ranging from 10 to 40 % of product cost. The

consumer could be benefited to large scale and off-season availability of value added products

from Kokum, Jamun and Jackfruit. Apart from this, they shall avail medicinal benefits of these

products.

This project was totally safe as environment and social aspects are concern. The project

has given the positive impact on income generation (of farmers and food processors) and also

ensured nutritional security of the consumers. It has offered new avenues for rural employment

in general and women in specific as it involves small and medium scale processing enterprises.

Utilization value added products and byproducts of minor fruit crops is absolutely necessary in

up scaling social and economic benefits. The project has no adverse impact on the environment

as per the issues related to the chemical hazards, waste, pollutants from the industries are

concern. The project has taken a due care about these issues and the value added products

prepared from these industries are safe from chemical and biological hazards.

The project has taken due care for its self sustenance. The technologies developed

through public and private partnership has trained human resources of the region. The

entrepreneurs developed the linkage between production and marketing of these value added

products.

Many of the issues those are left over during implementation of project, the University on

its own will take these issues and address their solutions in upcoming time.

Part-I: General Information of Sub-project

1. Title of the sub-project: A Value Chain for Kokum, Karonda, Jamun and

Jackfruit

2. Sub-project code: 20043

3. Component: II

4. Date of sanction of sub-project: 24.02.2009

5. Date of completion: 31.03.2014

6. Extension if granted, From 01.07.2012 to 31.03.2013 and

From 01.04.2013 to 31.03.2014

7. Total sanctioned amount for the sub-

project:

250.09 Lakhs

8. Total expenditure of the sub-project: 212.38 Lakh

9. Consortium leader: (2009 to 2011)

Dr. V. B. Mehta,

Hon. Vice-Chancellor,

Dr. B. S. Konkan Krishi Vidyapeeth,

Dapoli - 415 712.

(2011 to 2014)

Dr. K. E. Lawande,


Dr. B. S. Konkan Krishi Vidyapeeth,

Dapoli - 415 712.

Ph-(02358) 282064, 282411,12,13 Extn.109

Fax- 02358-282074

Email - [email protected]

10. List of consortium partners:

Name of CPI/ CCPI with

designation

Name of organization and

address, phone and fax, email

Duration

(From-To)

Budget

(Lakhs)

CPI

Dr. Nayansingh J. Thakor

Consortium Principal

Investigator

Professor and Head,

Dept. of APE, CAET,

Dr. B. S. K. K. V.,

Dapoli - 415712.

Dist- Ratnagiri.(M.S.)

Telefax: (02358) 282721

Email:[email protected]

24.02.2009

to

31.03.2014

Rs. 199.78

Co-PI Dr. Parag. M. Haldankar

Co-Principal Investigator

Professor and Head

Department of Horticulture,

College of Agriculture,

Dr. B. S. K. K. V.

Dapoli -415 712 (M.S.)

24.02.2009

to

31.03.2014

Co-PI Dr. Shrikant .B. Swami

Co-Principal Investigator

Associate Professor

Dept. of APE, CAET,

Dr. B. S. K. K. V., Dapoli -

415712. Dist- Ratnagiri.(M.S.)

24.02.2009

to

31.03.2014

CCPI1 Mr. Sanjay Orpe,

Joint Managing Director.

M/s Hardikar Food Technology

P. Ltd.,

13, Himalaya Apt, Lane No. 3,

Dahanukar colony, Kothrud,

Pune- 411 038 (MS). Phone: (020)

25442435

Email: [email protected]

24.02.2009

to

31.03.2012

Rs. 18.99

CCPI2 Mr. Prakash Sawant

Proprietor

M/s Sagar Engineering Works,

Plot No. 5, MIDC, Opp.

Telephone Exchange, Kudal.

Dist. Sindhudurga. (M.S.).

Phone: 02362-223584;

Cell- 91-9422632838


24.02.2009

to

31.03.2014

Rs. 31.49

CPI-Consortia Principal Investigator; Co-PI-Co-Principal Investigator; CCPI-Consortia Co-Principal Investigator

11. Statement of budget released and utilization partner-wise (in Lakhs):

CPI/ CCPI Name, designation and

address)

Total budget

sanctioned

Fund released

(up to closing

date)

Fund utilized

(up to closing

date)

CPI Dr. N. J. Thakor

Professor and Head,

Dept. of APE,CAET,

Dr. BSKKV, Dapoli – 415712.

Dist – Ratnagiri (MS)

Rs.199.78

Rs. 194.59

Rs. 176.55

CCPI1 Mr. Sanjay Orpe

Joint Managing Director. M/s Hardikar

Food Technology Pvt. Ltd.,

13, Himalaya Apt, Lane No. 3,

Dahanukar colony, Kothrud, Pune- 411

038 (MS). Phone: (020) 25442435


Rs.18.82

Rs. 18.99

Rs. 18.99

CCPI 2 Mr. Prakash Sawant

Proprietor, M/s Sagar Engineering

Works, Plot No. 5, MIDC, Opp.

Telephone Exchange,

Kudal. Dist. Sindhudurga (M.S.).

Phone: 02362-223584;

Cell- 91-9422632838


Rs. 31.49

Rs. 17.01

Rs. 17.01

Total Rs. 250.09 Rs. 230.59 Rs. 212.55

CPI-Consortia Principal Investigator; CCPI-Consortia Co-Principal Investigator

Part-II: Technical Details

1. Introduction

Kokum (Garcinia indica Choisy), Karonda (Carissa conjesta), Jamun (Syzygium cumini)

and Jackfruit (Artocarpus heterophyllus) are some of the native under exploited fruit crops which

are on verge of elimination because of deforestation and under utilization. These under exploited

crops possess tremendous medicinal and nutritive potential. All these fruit crops are harvested at

the time of commencement of rainy season normally from May and almost 40 to 70 per cent

fruits are trapped in heavy rains of Western Ghat and hence lost. These crops are normally

processed by traditional methods and that too at household and small scale levels. Primary

processing protocols will enhance the utilization and suitable processing and packaging

technological interventions would improve the stability and shelf life on one hand and fetch

better prices to product on the other.

The present project which is planned for a timeframe of three and half years with a

budget outlay of Rs. 250.09 lakhs is proposed with the aim of possibly addressing all the missing

links at the various levels of the value chain of the Kokum, Karonda, Jamun and Jackfruit of

Western Ghat. The value chain pertaining to these crops had been addressed through a

„Consortia Approach‟ involving the public and private partnership namely, Dr. Balasaheb

Sawant Konkan Krishi Vidyapeeth, Dapoli, Consortium Leader and M/s. Hardikar‟s Food

Technologies Pvt. Ltd., Pune; and M/s Sagar Engineering Works, Kudal, are the Consortia

Partners

The efforts are ultimately aimed to develop some of the value added tools and techniques,

which can be fitted suitably as important component in the Value chain of candidate fruit crops.

Efforts are aimed at standardizing the traditional methods of processing syrup, agal and amsul

from kokum fruit, seed powder from Jamun and leather from Jackfruit. Efforts are also aimed to

develop the value added products such as wine, ready to serve mixes and by-products such as

kokum seed oil (butter). Storage and packaging for all the developed products and by-products

were focused to be studied so also the food and nutrition values of all the products and by-

products. Technology developed and has been transferred to SHGs Small Scale Food Processors

and entrepreneurs through demonstrations and trainings.

2. Overall Sub-project Objectives

The subproject is having following objectives

1. Standardization of Procedures for traditional processing methods:

To standardize the procedure for existing traditional processing methods for Syrup

and Agal from kokum; powder from Jamun seed; and ripe jackfruit leather.

2. Value Addition

Develop the different processed products from candidate fruit crops and their by-

product.

3. Storage and Packaging

Studies on storage and packaging of products from candidate fruit crops and their by-

product.

4. Transfer of Technology

Training of standardized procedures and technologies to the SHGs small scale food

processors and Entrepreneurs.

Training of developed value added technologies to the Entrepreneurs.

3. Sub-project Technical Profile

No. Objective wise

work plan

Monitoring

indictors

Expected Output Expected Outcome

Objective - 1 Standardization of procedures for traditional processing methods

1 Kokum Syrup TSS;

Acidity;

pH; sugars and colour

Crystal clear bright

Kokum syrup with

Uniform colour.

Product uniformity

from batch to batch

Standard Operating

Procedure (SOP) for

Kokum syrup will be

Available.

Hygienic process.

2 Kokum Agal (salted

liquid)

TSS; Acidity; pH.

and colour

Kokum Agal with

uniform colour

Standard Operating

Procedure for Kokum

Agal will be Available.

Hygienic process.

3 Kokum Amsul

(salted rind)

TSS;

Acidity; and

pH.

Good quality

Kokum Amsul.

Standard Operating

Procedure for Kokum

Amsul will be available.

Hygienic process.

4 Jamun seed powder Acidity,

pH,

Total Sugar, colour

and Partcle size

Good quality fine

Jamun seed

powder.

Standard Operating

Procedure for Jamun seed

powder making will be

available.

Hygienic process.

5 Jackfruit Phanas Poli

(Leather)

TSS (°B),

Acidity (%), pH and

colour

Good quality Phans

poli.

Standard Operating

Procedure for Jackfruit

Phansapoli making will

be available.

Hygienic process.

Objective – 2 Value Addition (Process and Device Developed)

6. Kokum Liquid

Concentrate Unit

Design and

Fabrication of device,

Testing of device,

Analysis of product

(Brix, Colour)

Kokum Liquid

Concentrate Unit

Device

Kokum liquid

concentrate product

New Innovative Device

and Technology for

Kokum Liquid

Concentrate

New avenue for income

generation

7. Kokum Sarbat

Mixes

TSS (°B),

Acidity (%), pH,

Total Sugar (%)

Good quality Kokum

sarbat mixes

New innovative product

Kokum Sarbat Mixes will

be available.


generation

No. Objective wise

work plan

Monitoring

indictors


8. Kokum Solkadhi

Mix.

TSS (°B),

Acidity (%),

pH,

Total Sugar (%)

Good quality

Kokum solkadhi

mixes


Kokum Solkadhi Mixes

will be available.


generation.

9. Kokum Rind

Powder

TSS (°B),

Acidity (%),

pH

Good quality

Kokum rind powder


Kokum Rind Powder will

be available.


generation.

10 Kokum Seed Oil

(Butter)

Oil Yield,

Oil in cake,

Specific gravity of oil

Good quality

Kokum Seed Butter

with uniform colour


Kokum Seed Butter will

be available.


generation.

11 Karonda Wine TSS (°B),

Acidity (%),

pH,

Total Sugar (%),

Tannis, Proteins

Good quality

Karonda wine,

Uniform dark

colour,

Uniformity in

colour from batch

to batch

New innovative product.

Karonda wine will be

available.


generation.

12 Jamun Wine TSS (°B),

Acidity (%),

pH, Total Sugar (%),

Tannis and Proteins

Good quality

Jamun wine,

Uniform dark

colour,

Uniformity in

colour from batch

to batch


Jamun wine will be

available.


generation.

13 Jackfruit cutter

1. Power Operated

2. Hand Operated

Design and

Fabrication of device,

Testing of device,

1. Power operated

Capacity, Fruit

cutting speed.

2.Hand operated

Capacity, cutting

speed.

Power operated

Jackfruit cutter.

Hand operated

Jackfruit cutter

New innovative devices.

Reduction in drudgery of

Jackfruit cutting. Power

operated Jackfruit cutter

and hand operated

Jackfruit cutter will be

available.


generation

14 Dehydrated Jackfruit

Bulbs

Acidity (%), pH,

Total Sugar (%),

Good quality

dehydrated

Jackfruit Bulbs

Uniformity in

quality from batch

to batch

New innovative Product.

Process technology of

Dehydrated ripe jackfruit

bulbs will be available.


generation.

No. Objective wise

work plan

Monitoring

indictors


15 Jackfruit Bulb

Powder

Acidity (%),

pH,

Total Sugar (%),

colour

Good quality

dehydrated

Jackfruit Bulb

Powder

Uniformity in

quality from batch

to batch

New innovative Product.

Process technology of

Dehydrated ripe jackfruit

bulb Powder will be

available.


generation.

Objective -3 Storage and Packaging

16 Storage of Fresh

Kokum fruits

Storage method

Quality Parameters-

TSS (°B), Acidity

(%), pH, Total Sugar

(%)

Good storage

condition and

duration for fresh

Kokum fruit

Storage method will be

known.

Optimum Storage

condition and duration

for fresh Kokum fruit will

be available.

17 Packaging of

Kokum Seed (oil)

Butter

Packaging material;

Storage duration;

Free fatty acid, Acid

value, Safonification

value, Iodine Value

Good Packaging

Storage duration for

kokum butter

Best packaging material

for kokum butter will be

known.

Storage duration will be

available.

18 Storage and

packaging studies of

Kokum Syrup

Packaging material

Storage duration

TSS (°B), Acidity

(%), pH

Good packaging,

storage condition

and duration for

kokum syrup


for packaging of kokum

syrup will be known.


kokum syrup will be

available.

19 Storage and

packaging of Kokum

Agal (salted liquid)

Packaging material

Storage duration

TSS (°B), Acidity

(%), pH,

Anthocyanins,

Microbial count,

colour

Good Packaging

storage condition

and duration for

Kokum Agal (salted

liquid).


for packaging of Kokum

Agal will be known.


Kokum Agal will be

available

20 Storage and

packaging studied of

Kokum Amsul

(Dehydrated salted

rind)

Packaging material

Storage duration

TSS (°B), Acidity

(%), pH

Good Packaging

and storage

condition and

duration for Kokum

Amsul.



amsul will be known.


kokum Amsul will be

available.

21 Storage and


Kokum Sarbat Mix

Packaging material

Storage duration

TSS (°B), pH,

Acidity (%), Total

Sugar (%)

Good Packaging

and storage

condition and

duration for Kokum

Sarbat Mixes



Sarbat mix will be

known.


Kokum Sarbat mix will

be available

No. Objective wise

work plan

Monitoring

indictors


22 Storage and


Kokum Solkadhi

Mix.

Packaging material

Storage duration

TSS (°B), Acidity

(%), pH and Total

Sugar (%)

Good Packaging

and storage

condition and

duration for for

Kokum Solkadhi

Mixes



Sarbat mix will be

known.


Kokum Sarbat mix will

be available

23 Storage and

packaging of

Karonda Wine.

Packaging material

Storage duration

TSS (°B), Acidity

(%), pH, Total

Sugar (%) Tannis,

Proteins

Good packaging

and storage

condition and

duration for

Karonda Wine


for packaging of Karonda

Wine will be known.



available.

24 Storage and

Packaging study of

Jamun Seed Powder.

Packaging material

Storage duration

TSS (°B), Acidity

(%), pH, Total Sugar

(%).

Good Packaging

and storage

condition and

duration for Jamun

Seed Powder


for packaging of Jamun

seed powder will be

known.


Jamun seed powder will

be available

25 Storage and


Jamun wine.

Packaging material

Storage duration

TSS (°B), Acidity

(%), pH and Total

Sugar (%), Proteins

Good Packaging

and storage

condition and

duration for Jamun

Wine


for packaging of Karonda

Wine will be known.



available.

26 Storage and


Jackfruit Phanaspoli

(leather).

Packaging material

Storage duration

TSS (°B), Acidity

(%), pH

Good Packaging

and storage

condition and

duration for

Phanaspoli


for packaging of

Phanaspoli will be

known.


phansapoli will be

available

27 Storage and


dehydrated Jackfruit

bulbs.

Packaging material

Storage duration

TSS (°B),

Acidity (%), pH

Good Packaging

and storage

condition and

duration for

dehydrated

Jackfruit bulbs.


for packaging of

dehydrated jackfruit

bulbs will be known.


dehydrated jackfruit

bulbs will be available

28 Storage and


Jackfruit bulb

powder.

Packaging material

Storage duration

Acidity (%),

pH, Total Sugar (%)

Good Packaging

and storage

condition and

duration for

dehydrated

Jackfruit bulb

powder.


for packaging of

dehydrated jackfruit bulb

powder will be known.


dehydrated jackfruit bulb

powder will be available.

4. Baseline Analysis

A value-chain on Kokum, Karonda, Jamun and Jackfruit crops is expected to impact

positively not only on income generation (of farmers and food processors) but also ensuring

nutritional security of the consumers. It offers avenues for rural employment in general and

women in specific as it involves small and medium scale processing enterprises. The developed

technologies can be extended to other similar minor fruit crops. Utilization through value

addition to by products of minor fruit crops is absolutely necessary in up scaling social and

economic benefits. Table 4.1 shows possible impacts of the value chain for kokum, Karonda,

Jamun and jackfruit.

Table 4.1 Possible impact of the a value chain for Kokum, Karonda, Jamun and Jackfruit

S No. Variables Base line values Impact

1.

Minor fruit

crops

Yield

(tonne)

Value

(Rs.) lakhs

Post

harvest

losses

(%)

Value (Rs.)

lakhs

Value

Added

Products

tonnes

Value (Rs.)

lakhs

Kokum 4500 225 70 157 27 16

Karonda 1400 42 90 38 2 1.20

Jamun 2000 100 70 70 3 2.10

Jackfruit 12000 240 70 168 18 14.40

2 Processing

methods Traditional processing methods

Standardised processing

methods

3 Value

Addition Lack of value addition technologies

Value added Products

New developed products

4 Storage and

Packaging

Lack of research on storage and packaging of

processed products

Optimum storage

conditions

Suitable packaging

material

5 Technology

transfer

Lack of awareness among the SHGs, small

scale food processors, etc.

Transfer of technology

(Trainings and

workshops)

It was observed from the base line survey that the fruit crops like Kokum, Karonda,

Jamun and Jackfruit are cultivated as minor fruit crops. However, various small-scale food

processors, self-help groups are processing these fruits in small scale and these products are very

popular in the local market. About 60 per cent of these minor fruits are processed for earning

money, while 23 per cent are utilized domestically and about 17 per cent are marketed. Most of

the respondents used knives/ cutters, pulper and pasteurizer for processing. The packaging

material used for the processed products are plastic drums, PET bottles, Jerry cans, Glass Bottles,

and Polythene bags, etc. the self help groups of the region leads in the processing of these fruits

which are having 25 to 100 numbers of women working with them. The various training

workshops related to the food processing are arranged for these small-scale processors and self

help groups by the Dr. BSKKV. Dapoli, State Agricultural Department, etc. from the Survey it

was observed that about 60 per cent of respondents are having the knowledge of FPO, 22 per

cent and 18 per cent are having the knowledge of HACCP and Food Safety Standards,

respectively. Most of the respondents are facing the problems like lack of good transportation

facilities, pre-mansoon rains, minimum manpower, lack of proper processing knowledge and

fruit losses due to wild animals. Whereas unavailability of proper machineries for processing,

lack of man power, lack of raw material and local market, place problems for shops, problems of

FPO licence, load shading in the region, are the main problems faced by the farmers and small

scale processors. Hence, this project was a timely intervention to link various levels of

stakeholders to augment in the supply chain systems.

5. Research Achievements with Summary

Detailed technical progress partner wise highlighting the achievements in terms of targets

fixed for each activity.

Expt.

No.

Consortium

Leader/Consort

ium Partner

Output Targets fixed Achievements

Objective – 1 Standardization of procedures for traditional processing methods

5.1 DBSKKV,

Dapoli

Kokum

Syrup

Standardized the

procedure for

kokum syrup

making.

TSS-70.90 °B, Acidity-0.34 %

Rind to sugar proportion should be

1:2.

Uniform quality of Kokum Syrup.

5.2 DBSKKV,

Dapoli

Kokum

Agal

Standardized the

procedure for

kokum Agal.

TSS-25 °B, Acidity-0.34 %,

pH-3.6

16% of salt solution is the best salt

concentration for dipping of kokum

rind

Uniform Quality of Kokum Agal

5.3. DBSKKV,

Dapoli

Kokum

Amsul

Standardized the

procedure for

making of kokum

Amsul.

TSS-16.06 °B, Acidity-1.98 %, pH-

1.01

The kokum fruit cut into 4 halves.

12% of salt solution is the best salt

concentration for making Kokum

Amsul

5.4 HFTPL, Pune

and DBSKKV,

Dapoli

Jamun seed

powder

Standardized the

procedure for

making of Jamun

Seed Powder.

Acidity-0.66 %, pH-5.52 and Total

Sugar- 15.30 %

Uniform Bright colour of Jamun

Seed Powder

Uniform quality of Jamun Seed

Powder, Particle size- 0.196 mm

5.5 DBSKKV,

Dapoli

Phanas poli

(Jackfruit

leather)

Standardized the

procedure for

Phanas poli

Acidity-0.64 %, TSS-88.00 °B

Standardized procedure

Uniform quality product obtained.

Objective – 2 Value Addition (Process and Device Developed)

5.6. SEW, Kudal and

DBSKKV,

Kokum

Liquid

Design and

fabrication of Kokum Innovative new Kokum Liquid

Concentrate Unit is developed.

Expt.

No.

Consortium

Leader/Consort

ium Partner


Dapoli Concentrate

Unit

Liquid Concentrate

Unit.

Performance testing

of Kokum Liquid

Concentrate Unit.

TSS-31.32 °B,

Anthocyanin-1129 mg/100g and

pH-1.29 of Kokum Liquid

concentrate

It has capacity to handle 200 kg of

dried kokum fruit rind per day.

Kokum juice concentrate is prepared

hygienically in food grade stainless

steel vessels.

5.7.

a)

HFTPL, Pune

and DBSKKV,

Dapoli

Kokum

Sarbat Mix

Preparation of

Kokum Sarbat Mix.


Uniform quality from batch to batch

Acidity-1.66 %, pH-2.43, TSS-33.19

°B, Total Sugar-31.48 % particle

size-0.260 mm

The kokum sarbat mix prepared with

85% sugar, 6.5 % kokum powder,

6.5% salt and 2% Jire powder is

found to be best.

5.7 b) HFTPL, Pune

and DBSKKV,

Dapoli

Kokum

Solkadhi

Mix

Preparation of

Kokum Solkadhi

Mix.



Acidity-2.94, pH-2.65, TSS-24.50°B,

Total Sugar-20.65 % and particle

size-0.260 mm

The kokum solkadhi mix prepared by

8% kokum powder, 19 % Sugar, 23

% Coconut Milk Powder, 39.2 %

Milk Powder, 6 % Salt and 4.8 %

spices is found to be best ready to

prepare mixture

5.8 HFTPL, Pune

and DBSKKV,

Dapoli

Kokum rind

powder

Development of

kokum rind powder. New innovative product


Acidity-1.94, pH-1.65, TSS-21.10

°B, particle size-1.91 mm

Kokum powder available in off

season throught the year.

5.9 DBSKKV,

Dapoli

Kokum

Butter

Preparation of

Kokum Butter

Crystal clear oil

Uniform bright colour of butter

Higher oil recovery (34%) and

minimum oil (21%) in deoiled cake

Acid value- 6.55

Iodine value-29.85

Safonification value- 187.40

5.10 DBSKKV,

Dapoli

Karonda

wine

Development of

Karonda wine New innovative product

Uniform colour

TSS-300B, pH- 3.5, Acidity-0.81 %,

Tannis-0.112%, Proteins -0.12%


Expt.

No.

Consortium

Leader/Consort

ium Partner


5.11 DBSKKV,

Dapoli

Jamun wine Development of

Jamun wine New innovative product

Uniform colour

TSS-300B, pH- 3.5, Acidity-1.01 %,

Tannis-0.13%, Proteins -0.19%


5.12 SEW, Kudal and

DBSKKV,

Dapoli

Jackfruit

cutter

Design and

fabrication of

Jackfruit cutter

1. Power Operated

2. Hand Operated

1. Power Operated Jackfruit Cutter

It cuts the jackfruit within 2 min.

Cuts 60-65 fruits/h

Reduction in losses of bulbs

Easy and safe handling

2. Hand Operated Jackfruit Cutter

Cuts 10 fruits/h

Reduction in losses of bulbs

Easy and safe handling

5.13 HFTPL, Pune

and DBSKKV,

Dapoli

Dehydrated

ripe

jackfruit

bulbs

Development of

dehydrated ripe

jackfruit bulbs


TSS-20.770B, pH- 4.80, Acidity-0.94

%, Total Sugar -26.07%,


5.14 HFTPL, Pune

and DBSKKV,

Dapoli

Jackfruit

bulb powder

Develop ripe

jackfruit bulbs

powder


TSS-32.100B, pH- 0.83, Acidity-5.06

%, Total Sugar -40.39% and Particle

size-0.198 mm


Objective -3 Storage and Packaging

5.15 DBSKKV,

Dapoli

Storage and

Packaging

for kokum

butter

Packaging material,

Storage duration and

Quality parameter

Free Fatty acid

Acid Value

Saponification

value, Iodine Value

Packaging Material- Rigid plastic

container

Storage conditions- Refrigerated

storage conditions (about 7°C)

Storage Durability -6 months.

Free Fatty acid-3.42

Acid Value-6.81

Saponification value-189.00

Iodine Value-29.95

5.16 DBSKKV,

Dapoli

Storage of

Fresh

kokum fruit

Packaging method,

Storage duration,

Quality parameter

pH, Acidity, Total

Sugar

Fresh Kokum fruit stored in cold

storage at 130C and 85% RH.

Storage duration- 13 day

Shelf life of kokum fruit extended for

16 days.

pH- 2.50, Acidity-3.45 % Total

Sugar-5.28 %

5.17 DBSKKV,

Dapoli

Packaging

for Kokum

Syrup

Packaging material,

Storage duration,

Quality parameter

pH, Acidity, TSS

Packaging- Transparent bottles

packaging of kokum syrup.

Storage Duration- 12 months

Quality maintained

pH-2.20, Acidity-0.25,

TSS-68.26 0B

Expt.

No.

Consortium

Leader/Consort

ium Partner


5.18 DBSKKV,

Dapoli

Packaging

for Kokum

Agal

Packaging material,

Storage duration,

Quality parameter

pH, Acidity, TSS,

Bacterial count

Packaging - Glass bottles for storage

of Kokum Agal

Storage Duration- 12 months.

TSS-24.6 0B, pH-1.16, Acidity-3.42

%

Low Microbial count-Bacterial

(0.33) and Fungi (1.00)

5.19 DBSKKV,

Dapoli

Packaging

for Kokum

Amsul

Packaging material,

Storage duration,

Quality parameter

pH, Acidity, TSS,

Redness value

Packaging- Polythene bag for storage

of Kokum Amsul.

Storage Duration-12 months

Acidity-1.39 %, pH-1.43, TSS-12.11 0B, Redness value-1.76

5.20

a)

DBSKKV,

Dapoli and

HFTPL, Pune

Packaging

for Kokum

Sarbat Mix

Packaging material,

Storage duration,

Quality parameter

pH, Acidity, TSS,

Total Sugar

Packaging-Met-pet polypack for

packaging of kokum Sarbat Mix.


Acidity-1.94 %, pH-2.23, TSS-23.98 0B, Total Sugar-22.48%

5.20

b)

DBSKKV,

Dapoli and

HFTPL, Pune

Packaging

Kokum

Solkadhi

mix

Packaging material,

Storage duration,

Quality parameter

pH, Acidity, TSS,

Total Sugar

Packaging-Met-pet polypack for

packaging of kokum Sarbat Mix.



5.21 DBSKKV,

Dapoli

Packaging

for karonda

wine.

Packaging material,

Storage duration,

Quality parameter

pH, Acidity, TSS,

Total Sugar

Packaging-Glass bottle for

packaging of karonda wine

Storage duration- 12 months.


5.22 DBSKKV,

Dapoli and

HFTPL, Pune

Packaging

for Jamun

Seed

Powder

Packaging material,

Storage duration,

Quality parameter

pH, Acidity, TSS,

Total Sugar

Packaging- Met pet polypack for the

packaging of Jamun seed powder.


Acidity-0.74 %, pH-3.9, Total Sugar-

14.11%

5.23 DBSKKV,

Dapoli

Packaging

for Jamun

wine.

Packaging material,

Storage duration,

Quality parameter

pH, Acidity, TSS,

Total Sugar

Packaging-Glass bottle for

packaging of Jamun wine

Storage duration- 12 months.

Acidity-1.01 %, pH-3.46,

TSS-17.00 0B,

Total Sugar-5.68%

5.24 DBSKKV,

Dapoli

Packaging

for

Phanaspoli

(Jackfruit

leather)

Packaging material,

Storage duration,

Quality parameter

pH, Acidity, TSS

Packaging- Polythene bag for the

packaging of phanaspoli.


Acidity-0.65 %, pH-3.46, TSS-

86.80 0B

5.25 DBSKKV,

Dapoli

Packaging

of

dehydrated

Packaging material,

Storage duration,

Quality parameter

Packaging-Met pet polypack for the

packaging of dehydrated ripe

jackfruit bulbs

Expt.

No.

Consortium

Leader/Consort

ium Partner


ripe

jackfruit

bulbs.

pH, Acidity, TSS,

Total Sugar Storage Duration- 09 months.

Acidity-0.53 %, pH-4.67, TSS-11.20 0B, Total Sugar-22.03 %

5.26 DBSKKV,

Dapoli

Packaging

of ripe

jackfruit

bulb powder

Packaging material,

Storage duration,

Quality parameter

pH, Acidity, TSS,

Total Sugar

Packaging-Met pet polypack for the

packaging of dehydrated ripe

jackfruit bulb powder


Acidity-5.01 %, pH-0.96, TSS-29.60 0B, Total Sugar-33.01 %

DBSKKV- Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli

HFTPL- M/s. Hardikar Food Technology Pvt. Ltd., Pune, SEW- M/s. Sagar Engineering Works, Kudal

Objective -4 Transfer of Technology

5.27 Training of Standardized Procedures and Technologies to the SHGs, Small-scale Food

Processors and Entrepreneurs

Sr.

No

Consortium

Leader/Consorti

um Partner


1 DBSKKV, Dapoli Transfer of

Technology

Fruit processing on

Kokum, Karonda,

Jamun and Jackfruit

Training delivered at Ladghar, Tal-

Dapoli, Ratnagiri on 08.03.2011.

35 people trained by Dr. N. J. Thakor


Technology

Kokum Syrup

Making Training delivered at Pacheri Sada,

Tal-Guhagar, Ratnagiri on

25.09.2011.

45 people trained by Er. A. A.

Sawant


Technology

Kokum Agal

Making Training delivered at Shivane, Tal-

Sangameshwar, Ratnagiri on

22-23.09.2011.

78 people trained by Dr. C. D. Pawar


Technology

Kokum oil

extraction Training delivered at Chiplun, Tal-

Chiplun, Ratnagiri on 17.09.2011.

92 people trained by Dr. S. P.

Sonawane


Technology

Processing of ripe

Jackfruit leather Training delivered at Shivane, Tal-


22-23.09.2011.



Technology

Processing of Jamun

and Jackfruit

product



50 people trained by Dr. N. J.

Thakor


Technology

Kokum Processing Training delivered at Dr. BSKKV,

Tal- Dapoli Ratnagiri on 29.05.2012.

25 people trained by Er. A. A. Sawant

Sr.

No

Consortium

Leader/Consorti

um Partner



Technology

Processing on

Kokum, Karonda ,

Jamun and Jackfruit

Training delivered at Shirur Tali,


06.11.2012.


Sawant


Technology

Processing of

Kokum Syrup Training delivered at Dhumalwadi,

Tal-Rajapur, Ratnagiri on

07.11.2012.


Sawant


Technology

Processing on

Kokum, Karonda,

Jamun and Jackfruit

Training delivered at Karak, Tal-

Rajapur, Ratnagiri on 07.11.2012.


Sawant


Technology

A processing on

Kokum, Karonda ,

Jamun , Jackfruit

Training delivered at Swaminathan

Hall, Dr. BSKKV, Tal-Dapoli,

Ratnagiri on 20.12.2012.

73 people trained by Dr. S. B. Swami


Technology

Processing on

Kokum, Karonda,

Jamun and Jackfruit





Technology

Processing of

Kokum, Karonda,

Jamun and Jackfruit

Training delivered at Kelashi, Tal-



Sawant


Technology

Processing of Jamun

and Jackfruit

product




Sawant


Technology

Processing of

Kokum, Karonda,

Jamun and Jackfruit




Sawant


Technology

Processing of

Kokum for Powder Training delivered at Velneshwar,


29.08.2013.



Technology

Processing of

Kokum for Powder Training delivered at Sukhar, Tal-

Khed, Ratnagiri on 05.09.2013.


Sawant

5.28 Training of developed Value Added Technologies to the Entrepreneurs

Sr.

No

Consortium

Leader/Consortiu

m Partner

Output Target Fixed Achievements


Technology Kokum Sarbat Mix

and Solkadhi Mix,

making, storage and

Packaging

Training delivered at Pacheri Sada,


15.09.2011.



Technology Karonda wine Training delivered at Shivane, Tal-


22-23.09.2011.


3. DBSKKV, Dapoli Transfer of


and Solkadhi Mix

making




5.29 Training on Storage of processed products and by-products of Kokum and Jackfruit to SHGs

Sr.

No

Consortium

Leader/Consorti

um Partner



Technology Kokum Syrup

Storage Training delivered at Chiplun, Tal-



Sawant


Technology Kokum Agal

Storage Training delivered at Shivane, Tal-


22-23.09.2011.




and Solkadhi Mix,

storage

Training delivered at Chiplun, Tal-




Technology Kokum oil storage Training delivered at Chiplun, Tal-



Sonawane


Technology Ripe Jackfruit

leather – storage Training delivered at Shivane, Tal-


22-23.09.2011.



Technology Dehydrated Jackfruit

Bulb – storage Training delivered at Chiplun, Tal-




Technology Jackfruit Bulb

powder - storage Training delivered at Chiplun, Tal-



5.30 Training on Packaging of processed products and by-products of Kokum, Jamun and

Jackfruit to Small-Scale Food processors and Entrepreneurs

Sr.

No

Consortium

Leader/Consortiu

m Partner



Technology Kokum Syrup

packaging Training delivered at Pacheri Sada,


15.09.2011.


Sawant


Technology Kokum Agal

packaging Training delivered at Shivane, Tal-


22-23.09.2011.




and Solkadhi Mix,

Packaging



15.09.2011.



Technology Kokum oil

Packaging Training delivered at Chiplun, Tal-



Sonawane


Technology Ripe Jackfruit

leather packaging Training delivered at Shivane, Tal-


22-23.09.2011.

19 people trained by Dr. C D Pawar


Technology Dehydrated Jackfruit

Bulb packaging Training delivered at Pacheri Sada,


15.09.2011.



Technology Jackfruit Bulb

powder Packaging Training delivered at Pacheri Sada,


15.09.2011.


5.31 Training on New Processing Techniques and products to different Government Officers

dealing with SHGs and Entrepreneurs

Sr.

No

Consortium

Leader/Consortiu

m Partner




and Solkadhi Mix,

making, storage and

Packaging



15.09.2011.



Technology Jackfruit – Bulb

powder making,

storage and

Packaging



15.09.2011.


Sr.

No

Consortium

Leader/Consortiu

m Partner



Technology Kokum oil

extraction, storage

and Packaging



15.09.2011.


Sonawane

5.1 Standardization of traditional processing methods of Kokum Syrup

Fresh sound firm ripe Kokum fruits were selected. Fruits were washed with clean tap

water. The stalks, leaves or any other impurities were removed from the fruits. The fruits were

sorted out and immature, green fruits, over ripe and damaged fruits were separated and removed.

The Kokum fruits were cut into two halves. The seeds and pulp were removed from the rind. The

rind halves and sugar were kept in alternate layers in the good quality plastic drum for osmotic

extraction. The rind to sugar solution proportion was 1:2 (rind to sugar). The rind and sugar

solution was kept for 4 weeks. The Kokum Syrup was collected after 4 weeks. The extracted rind

was removed from drum. The Kokum Syrup is shown in Fig. 5.1. Kokum syrup was

standardized by selecting the five treatments and on the basis of chemical, sensory and colour

analysis the best treatment was selected. The details of chemical analysis given in Table 5.1.

Table 5.1 Chemical Analysis of Kokum Syrup prepared by different treatments

S.

No.

Treatments Acidity (%) TSS (O

Brix) pH

1 T1- Cutting with two halves 1.79 68.90 1.86

2 T2- Cutting with four halves 1.53 64.52 1.92

3 T3- Shredding 1.28 63.45 1.94

4 T4- Basket press squeezing – cold 1.40 62.84 1.96

5 T5 - Basket press squeezing-hot 1.02 66.30 1.97

The treatment T1 shows highest Acidity (1.79 %) and TSS (68.90) as compared to other

treatments. It means kokum fruit cut in two halves gives more juice extraction during osmosis. It

has maximum TSS and also it gives required acidic taste to syrup because of high acidity value.

Table 5.2 shows the sensory evaluation of kokum syrup prepared by different treatments

Table 5.2 Sensory Evaluation of Kokum Syrup prepared by different treatments

S.

No. Treatments Colour Taste Flavour

Overall

Acceptability

1 T1- Cutting with two halves 8.14 7.54 7.82 7.62

2 T2- Cutting with four halves 7.94 7.05 7.16 7.36

3 T3- Shredding 7.97 7.21 7.06 7.29

4 T4- Basket press squeezing – cold 8.04 7.14 7.31 7.40

5 T5 - Basket press squeezing-hot 7.91 7.10 7.20 7.08

It was observed that kokum syrup with treatment T1 recorded highest score for Colour

(8.14), Taste (7.54), flavour (7.82) and overall acceptability (7.62) for sensory quality.

Colour analysis:

The colour of kokum syrup was measured by Hunter‟s Lab colour analyzer in terms of

L*, a* and b*. The L* value gives a measure of the lightness to Darkness, a* means Redness to

Greenness. The details of Colour Analysis of kokum syrup of different treatment are given in

Table 5.3.

Table 5.3 Colour Analysis of Kokum Syrup prepared by different treatments

S.

No. Treatments

L* a*

1 T1- Cutting with two halves 6.58±0.05 6.65±0.08

2 T2- Cutting with four halves 7.85±0.04 6.58±0.04

3 T3- Shredding 8.95±0.01 6.25±0.20

4 T4- Basket press squeezing – cold 8.56±0.01 5.81±0.54

5 T5 - Basket press squeezing-hot 9.30±0.05 5.21±0.02 L*- Lightness coefficient (0 (black) to 100 (white)), a* -purple-red (+ a* value), blue-green (- a* value), and b*-

Yellow (+ b* value) or blue (- b* value) colour

The lightness (L*) of the Kokum syrup was minimum at T1 treatment (6.58±0.05) (More

dark) and the redness (a*) was also maximum (6.65 ± 0.08) at treatment T1.

The treatment of Cutting of Kokum Fruit with two halves (T1) shows highest Acidity

(1.79 %) and TSS (68.90) as compared to other treatments. It means kokum fruit cut in two

halves gives more juice extraction during osmosis. It has maximum TSS and also it gives

required acidic taste to syrup because of high acidity value.

It was observed from the sensory evaluation that kokum syrup made of treatment of

Cutting of Kokum Fruit with two halves (T1) recorded highest score for Colour (8.14), Taste

(7.54), flavour (7.82) and overall acceptability (7.62) for sensory quality. The lightness (L*) of

the Kokum syrup was minimum (6.58±0.05) (More dark) and the redness (a*) was also

maximum (6.65 ± 0.08) for treatment of Cutting of Kokum Fruit with two halves (T1).

Conclusion:

Kokum syrup prepared with cutting the kokum fruits in two halves with addition of

sugar in 1:2 proportions was most suitable for the preparation of kokum syrup.

5.2 Standardization of Kokum Agal (Salted Kokum Extract) making from ripe Kokum

fruits


water. The stalks, leaves or any other impurities if any were removed from the fruits. The fruits

were sorted out and immature, green fruits, over ripe and damaged fruits were separated and

removed. The Kokum fruits were cut with the help of Kokum Cutter. The seeds and pulp were

removed from the rind. The salt of different treatment (14, 16, 18, 20 %) was added to cut fruits.

The mixture was kept into good quality plastic drum for extraction for a period of one week. The

mixture was stirred twice in a day. The Kokum Agal (salted kokum extract) was collected and

the residue was separated. The chemical and sensory evaluation was carried out. The Kokum

Agal is shown in Fig. 5.2.

Kokum agal was standardized by selecting the four treatments i.e salt addition of 14% to

20% (Table 5.4) and on the basis of chemical, sensory and colour analysis the best treatment was

selected. The detail of chemical analysis for the Kokum Agal for different treatments is given in

Table 5.4.

Table 5.4 Chemical Composition of Agal (Salted Kokum Extract)

Sr.

No.

Treatments T.S.S. (0B) Titratable acidity

(%)

pH

1 14 % salt 24.2 1.31 3.65

2 16 % salt 25.8 1.39 3.68

3 18 % salt 26.6 1.29 3.81

4 20 % salt 28.2 1.25 3.55

Table 5.5 Sensory evaluation of Solkadhi prepared from Agal

Sr.

No.

Treatments Sensory Scores

Colour Flavour Average

1 14 % salt 6.83 6.94 6.88

2 16 % salt 6.94 7.50 7.22

3 18 % salt 7.50 7.11 7.30

4 20 % salt 7.05 7.05 7.05

The sensory evaluation of flavour of the solkadhi prepared from Agal was considered as

an important parameter for sensory analysis accordingly, the flavour (7.50) of the treatment 16

% salt was secure maximum score for sensory.

Conclusion:

The treatment 16 % salt concentration was most suitable for preparation of Kokum Agal.

5.3 Standardization of Kokum Amsul (Dehydrated Salted Rind) making




removed. The Kokum fruits were cut with the help of Kokum Cutter. The seeds and pulp were

removed from the rind and rind was separated. The seed and pulp were mixed with 12 % salt

kept it for 2 h. The separated rind was dipped in the salt solution leached out from mixture of

seed, pulp and salt for 2 h. The rind was then placed in tray dryer at 60 °C for drying for 7 h. The

dried rind was then dipped in the 12 percent salt solution (Seed and Pulp + 12 % salt of wt. of

seed and pulp) on next day. The rind was again placed in tray dryer at 60° C for the drying. The

process of dipping and drying was repeated for four times to get the Amsul at 42- 44% moisture

content. The best treatment was selected on the basis of chemical, sensory and colour analysis.

The Kokum Amsul is shown in Fig. 5.3.

Kokum amsul was standardized by selecting four treatments i.e size 2 halves. 4 halves,

salt concentration 10, 12 and 14 %, soaking time (0.5, 2 and 4 h) and soaking temperature (25,

35 0C) and on the basis of chemical, sensory and colour analysis the best treatment was selected.

Acidity of kokum amsul was considered as an important parameter. The treatment of

kokum rind cut into 4 halves, soaking duration for 2 hrs in 12% salt concentration at soaking

temperature 250C and dried at 60

0C in tray dryer shows more acidic (1.98).

Kokum Amsul prepared with this treatment analysed for its colour by using Hunter lab

Colorimeter, shows the maximum redness (a*) i.e. 5.58±0.97 and was minimum lightness (L*)

9.66±0.65 for colour analysis of Kokum Amsul.

The sensory evaluation of the treatment of kokum rind cut into 4 halves, soaking duration

for 2 hrs in 12% salt concentration at soaking temperature 250C and dried at 60

0C in tray dryer

recorded highest score for colour 8.0, Taste 8.0, Texture 8.0, flavour 7.0 and Overall

Acceptability 8.0.

Conclusions:

1. Kokum rind cut into 4 halves exposed to 25 °C, alternate 3 soakings at 25 °C for 2 hrs in

12% salt concentration at soaking temperature 250C and dried at 60

0C in tray dryer shows

more acidity i.e. 1.98 and recorded highest sensory score for colour 8.0, Taste 8.0,

Texture 8.0, flavour 7.0 and Overall Acceptability 8.0.

2. Colour analysis Kokum rind cut into 4 halves, soaking at 25 °C for 2 hrs in 12% salt

concentration and dried at 600C in tray dryer have received maximum redness (a*)

5.58±0.97 and minimum lightness (L*) 9.66±0.65.

Fig. 5.1 Kokum Syrup Fig. 5.2 Kokum Agal

(Salted Kokum Extract)

Fig. 5.3 Kokum Amsul (Dehydrated salted rind)

5.4 Standardization of the procedure for making of Jamun Seed Powder

Fresh sound firm ripe Jamun fruits were selected. Fruits were washed with clean tap



removed. The seeds were separated from the pulp and juice using pulper. The seeds were dried

these Jamun seeds in tray dryer at 60, 70 and 80oC. The dried seeds were grounded in the

pulverizer to reduce its size to make fine powder. The Jamun Seed Powder is shown in Fig. 5.4.

The best treatment was selected based on chemical, sensory and colour analysis.

Chemical Analysis:

Table 5.6 shows the chemical analysis of Jamun seed powder.

Table 5.6 Chemical Analysis of Jamun Seed Powder

Sr.

No.

Temperature (0C) Acidity (%) pH Reducing

Sugar (%)

Total

Sugar (%)

1 60 0.66 5.52 8.05 15.30

2 70 0.70 4.41 8.16 15.46

3 80 0.82 3.28 8.18 15.50

The acidity of Jamun seed powder decreases as the drying temperature increases from 60,

70, 80 oC and pH of Jamun seed powder increases as acidity of jamun seed powder decreases.

Sensory evaluation:

Table 5.7 shows the sensory analysis of Jamun seed powder.

Table 5.7 Sensory evaluation of Jamun seed powder

Sr.

No. Treatments Colour

Particle size feel during

swallowing with water

1 60oC 7.5 6.8

2 70oC 6.7 6.1

3 80oC 6.2 5.9

The colour and particle size of jamun seeds dried at 60 oC got maximum sensory score.

Colour Analysis:

Table 5.8 shows the colour analysis of Jamun seed powder.

Table 5.8 Colour analysis of Jamun Seed Powder

Sr.

No. Treatments L* a* b*

1 60 0C 58.17 + 1.25 4.67 + 0.15 16.88 + 0.01

2 70 0C 57.28 + 0.96 5.14 + 0.14 16.77 + 0.20

3 80 0C 57.01 + 0.79 5.17 + 0.14 16.74 + 0.05

The acidity of Jamun seed powder decreases as the drying temperature increases from 60,

70, 80 oC and pH of Jamun seed powder increases as acidity of jamun seed powder decreases.

The acidity of jamun seed powder was 0.66%, pH-5.52 and Total Sugar 15.30 % and the particle

size was 6.8 µm

The lightness (L*) of the jamun seed powder was maximum at 60 0C (58.17 + 1.25). The

redness (a*) of the jamun seed powder was minimum (4.67 + 0.15) at 60 0C and yellowness of

the jamun seed powder was maximum at temperature 60 0C. It can be seen that the colour of the

jamun seed powder in respect of Lightness, Redness and Yellowness is better at 60 0C as

compared to other two temperatures (70 and 80 oC).

Conclusion:

A Jamun seed dried at 60 oC temperatures was more acceptable from chemical, colour

and sensory analysis than other treatments.

5.5 Standardization of the procedure for ripe Phanaspoli (Jackfruit leather)

Fresh sound firm ripe Jackfruits of Barka (Soft flesh) were selected for the preparation of

Phanaspoli. Fruits were washed with clean tap water. The stalks, leaves or any other impurities if

any were removed from the fruits. The fruits were cut by Power Operated Jackfruit Cutter (Time

required for cutting 2 fruits in a minute). The bulbs were scooped out manually from the slices

and other Mesocarp was removed. The seeds were removed from the bulbs. The pulp was

prepared from the Jackfruit bulbs. The water was added in the pulp in 1:0.5 proportions and

mixed it properly. The TSS at 30, 40, 50 and 60oB and acidity 0.4 % was adjusted. The KMS

(1g/kg) was added in the pulp. The pulp was spread on aluminium trays and kept the trays in tray

dryer for drying. Tha phanspoli is shown in Fig. 5.5. The best treatment was selected on the basis

of chemical, sensory and colour analysis.

Table 5.9 shows chemical analysis of original and diluted Jackfruit pulp

Table 5.9 Chemical analysis of original and diluted Jackfruit pulp

Sr.

No.

Chemical parameters Original pulp Diluted pulp (1:0:5)

1 TSS (0B) 25.0 17.5

2 Acidity ( %) 0.24 0.16

3 pH 5.28 5.26

Table 5.10 shows chemical composition of adjusted of jackfruit pulp for leather preparation

Table 5.10 Chemical composition of adjusted Jackfruit pulp for leather preparation

Sr.

No.

Treatments TSS (0B) Acidity (%)

1 T1 (300B) 30.0 0.38

2 T2 (400B) 40.0 0.38

3 T3 (500B) 50.0 0.38

Sr.

No.

Treatments TSS (0B) Acidity (%)

4 T4 (600B) 60.0 0.38

5 T5 (control) 17.5 0.52

T.S.S of the pulp was adjusted as per treatment details and titratable acidity was adjusted

to 0.38 per cent. Table 5.11 shows of physical parameters of Jackfruit Leather.

Table 5.11 Study of physical parameters of Phanas poli (Jackfruit Leather)

Sr.

No

Treatments Initial weight of

pulp (g)

Final wt. of pulp

(leather) (g)

Per cent recovery

of Leather

Duration of

drying (hrs)

1 T1 (300B) 400 146 36.5 21

2 T2 (400B 400 188 47 39

3 T3 (500B) 400 228 57 45

4 T4 (600B) 400 274 68.5 63

5 T5 (control) 400 284 21.0 21

Table 5.12 shows chemical composition of Jackfruit leather

Table 5.12 Chemical composition of Phanas Poli (Jackfruit leather)

Sr

No

Treatments TSS (0Brix) Titratable acidity (%)

1 T1 (300B) 82.20 0.68

2 T2 (400B) 88.0 0.64

3 T3 (500B) 90.60 0.58

4 T4 (600B) 90.40 0.51

5 T5 (control) 81.40 1.41

Table 5.13 shows sensory evaluation of Phanaspoli

Table 5.13 Sensory evaluation of Phanas Poli

Sr.

No

Treatments Colour Flavour Texture Average

1 T1 (300B) 6.75 6.50 6.17 6.47

2 T2 (400B) 7.08 7.08 7.83 7.33

3 T3 (500B) 6.50 6.50 6.83 6.61

4 T4 (600B) 6.25 6.00 6.58 6.28

5 T5 (control) 6.33 6.17 5.50 6.00

Conclusion:

Phanaspoli prepared with 400B TSS was best having titratable acidity 0.64 and overall

sensory attribute (colour, flavor and texture) 7.33.

Fig 5.4 Jamun Seed Powder

Fig. 5.5 Phanaspoli (Jackfruit Leather)

5.6 Development of Kokum Liquid Concentrate Unit

Kokum Liquid Concentrate Unit has 8 tanks. These tanks are fitted in a frame 760 X

7590 mm. Each tank is made up from SS 316, 2 mm thick food grade material. The diameter and

height of first tank is 553 mm and 815 mm respectively. Rest of seven tanks has diameter of 553

mm and height 600 mm. The stainless steel sieve (Size- 5 mm round shape) is provided at

bottom in each tank for the filtration of liquid during extraction. The sieve is removable during

cleaning operation.

The Kokum Liquid Concentrate (KLC) was prepared by adding 25 kg dried Kokum rind

of moisture content 8 % db in 50 liters of water in 1st, 2

nd and 3

rd tanks. In each tank, the Kokum

rind to water ratio of 1:2 with 2 % KMS was added as a preservative. The mixture was allowed

for extraction at normal temperature and pressure for 6 hours. After 6 hours, the liquid extracted

out of 1st, 2

nd and 3

rd tanks having TSS of the extract was 12.32, 12.49 and 12.81 °B respectively.

The quantity of extract received in 1st, 2

nd and 3

rd tank was 35, 35.5 and 35.5 liters respectively.

The extract from 1st, 2

nd and 3

rd tanks were transferred to the 4

th, 5

th and 6

th tanks respectively

which contains the dried kokum rind (25 kg). The mixture was allowed for extraction in 4th

, 5th

and 6th

tanks with dried kokum rind for 6 hour. The TSS values of extract from 4th

, 5th

and 6th

tanks were 21.91, 22.15 and 22.24 °B respectively. The quantity of extract received in 4th

, 5th

and

6th

tank was 20.3, 20.4 and 20.6 liters respectively. The extract from 4th

, 5th

and 6th

tanks was

added in the dried Kokum rind (25 kg) of 7th

tank for concentration. The TSS of extract after 6

hours of extraction from 7th

tank was 30.11 °B. The quantity of extract received from 7th

tank

was 43.7 liters. The extract from 7th

tank was transferred to the dried kokum rind (25 kg) placed

in 8th

tank. After 6 hours of extraction with extract and dried kokum rind in the 8th

tank, the TSS

of the liquid was 40.90 °B. The quantity of extract received from 8th

tank was 28.7 liters. The

time taken for total extraction from 1st tank to 8

th tank to get total extract was 24 hours. The

changes in TSS and volume of extract are as shown in Fig. 5.7 and Fig. 5.8.

The second stage of extraction was carried out by adding 37.5 liters tap water in the ratio

of 1:1.5 (Dried Kokum rind: water) in 1st, 2

nd and 3

rd tanks. The mixture was allowed for

extraction for 6 hours. After 6 hours the liquid extracted out from 1st, 2

nd and 3

rd tanks having

TSS 7.62, 7.70 and 7.65 °B respectively. The quantity of extract received in 1st, 2

nd and 3

rd tank

was 33.4, 33.5 and 33.5 liters respectively. The extract from 1st, 2

nd and 3

rd tank were transferred

to the 4th

, 5th

and 6th

tanks having kokum rind added during first extraction (25 kg). The mixture

was allowed for extraction in 4th

, 5th

and 6th

tank for 6 hour. The extract from 4th

, 5th

and 6th

tanks

having TSS of the extract 15.54, 15.23 and 15.98 °B respectively. The quantity of extract

received in 4th

, 5th

and 6th

tank was 25.25, 25.6 and 25.5 liters respectively. The extract was

added in the Kokum rind added during first extraction in 7th

tank for concentration. The TSS of

extract after 6 hours of extraction was 24.10 °B. The quantity of extract received from 7th

tank


tank was transferred 8th

tank with dried kokum rind added

during first extraction. After 6 hours of extraction in the 8th

tank, the TSS of the liquid was 35.58

°B. The total extract received from 8th

tank was 47.1 liter. The total time required to get second

extract was 30 hours of the start of the process from 1st tank to 8

th tank. The changes in TSS and

volume of extract are as shown in Fig. 5.9 and Fig. 5.10.

The third stage of extraction was carried out by adding 25 liters tap water in 1st, 2

nd and

3rd

tanks in the ratio of 1:1 (dried kokum rind initially taken : water). The mixture was allowed

for extraction for 6 hours. After 6 hours the liquid extracted out of 1st, 2

nd and 3

rd having TSS

6.19, 6.20 and 6.10 °B. The quantity of extract received in 1st, 2

nd and 3

rd tank was 23.75, 23.7

and 23.5 liters respectively. The extracts were transferred to the 4th

, 5th

and 6th

tanks having rind

added during first extraction (25 kg). The mixture was allowed for extraction in 4th

, 5th

and 6th

tank for 6 hour. The TSS values of extracts from 4th

, 5th

and 6th

tanks was 9.73, 9.66 and 10.54

°B respectively. The quantity of extract received after 6 hours of extraction in 4th

, 5th

and 6th

tank

was 20.3, 20.5 and 20.5 liters respectively. The extracts were added in the Kokum rind added

during first extraction in 7th

tank for concentration. The TSS of extract after 6 hours of extraction

was 21.34 °B. The quantity of extract after 6 hours of extraction from 7th

tank was 59.2 liters.

The extract was transferred to the kokum rind added during 1st extract in 8

th tank. After 6 hours

of extraction in the 8th

tank, the TSS of the liquid was 29.98 °B. The total quantity of extract

received after 30 hours of the start of the process from 1st tank to 8

th tank was 56.1 liters. The


During the whole extraction process (first, second and third), the dried kokum rind were

extracted in water in 1:2; 1:1.5 and 1:1 ratio respectively. The process flow chart of Kokum

Liquid Concentrate is as shown in Fig. 5.6. The Kokum Liquid Concentrate Unit is as shown in

Fig. 5.14.

Fig.5.6 Extraction process of Kokum Liquid Concentrate at 1:2 (Kokum:water) Ist stage of extraction;

1:1.5 (Kokum:water) IInd

Stage of extraction and 1:1 for the third stage of extraction

1st

Extract

12.32 12.49 12.81

21.92 22.15 22.24

30.11

40.9

0

5

10

15

20

25

30

35

40

45

Tank-1 Tank-2 Tank-3 Tank-4 Tank-5 Tank-6 Tank-7 Tank-8

TS

S,

0B

Fig. 5.7 TSS 0B of the 1st extract of kokum rind in water in

different tanks

8-Tank

6-Tank

5-Tank

4-Tank

2-Tank

3-Tank

1-Tank

7-Tank

2nd

Extract

35 35.5 35.5

20.3 20.4 20.6

43.7

28

0

5

10

15

20

25

30

35

40

45

50


Vo

lum

e o

f ex

tra

ct (

Lit

ers)

Fig. 5.8 Volume (Liters) of the 1st extracts of kokum rind in

water in different tanks

7.62 7.7 7.65

15.54 15.23 15.99

24.1

34.58

0

5

10

15

20

25

30

35

40


TS

S 0

B

Fig. 5.9 TSS 0B of the 2nd extracts of kokum rind in water in

differetn tanks

33.4 33.5 33.5

25.25 25.6 25.5

61.1

47.1

0

10

20

30

40

50

60

70


Vo

lum

e o

f ex

tra

ct (

Lit

ers)

Fig. 5.10 Volumes (Litres) of the 2nd extracts of kokum rind in

water in different tanks

3rd

Extract

6.19 6.2 6.1

9.73 9.66 10.54

21.34

29.98

0

5

10

15

20

25

30

35


TS

S,

0B

Fig. 5.11 TSS 0B of the 3rd extracts of kokum rind in water in

different tanks

23.75 23.7 23.520.3 20.5 20.5

59.256.1

0

10

20

30

40

50

60

70


Vo

lum

e o

f ex

tra

ct (

Lit

res)

Fig. 5.12 Volume (liters) of the 3rd extracts of kokum rind

in water in different tanks

0

20

40

60

80

100

120

140

40.90 B (I) 34.58 B (II) 29.98 B (III) Total Extract

Yie

ld o

f th

e ex

tra

ct, L

itre

s

Fig. 5.13 Distribution of extract at various stages 1st, 2nd

and 3rd extraction

Conclusions:

1) The Kokum liquid extract prepared by soaking of the rind in water at 1:2; 1:1.5 and 1:1

ratio for 1st, 2

nd and 3

rd extraction stages gives the TSS 40.90, 34.58 and 29.98

oB

respectively.

2) The total TSS of the liquid extracted by soaking of the rind in water at 1:2; 1:1.5 and 1:1

ratio was >30oB.

3) The 1st extract of Kokum Liquid Concentrate could be achieved after 30 h and next

extracts can be received after each 6 h.

5.7 a) Kokum Sarbat Mix




removed. The Kokum fruits were cut in to two halves with the help of Kokum Cutter. The seeds

and pulp were removed from the rind and rind was separated. The rind was then dried at 60oC for

18 h in the tray dryer. The dried rind was grounded in the pulverizer at 0.26 mm particle size.

The kokum rind powder 13.5%, ground sugar 85%, salt 0.60% and jeera powder 0.20% was

mixed to get the kokum sarbat mixes. The Kokum Sarbat Mix is as shown in Fig.5.15 (a,b). The

best treatment was selected on the basis of chemical, sensory and colour analysis.

Kokum sarbat mix was prepared by selecting the various treatments of addition of sugars

at 3 levels (83, 85, and 87%) and Sweetner and on the basis of chemical, sensory and colour

analysis the best treatment was selected. The chemical analysis for Kokum sarbat mix is given in

Table 5.14

Table 5.14 Chemical Analysis of Kokum sarbat mix

Sr.

No. Treatments

Acidity

(%) pH TSS (

0B)

Reducing

Sugar (%)

Non Reducing

Sugar (%)

Total Sugar

(%)

1 T1-83 % 1.92 2.37 30.47 6.22 15.52 21.44

2 T2-85 % 1.66 2.43 33.19 6.74 24.74 31.48

3 T3-87 % 1.94 2.38 31.56 5.90 21.21 27.11

4 Sweetener 1.75 2.42 31.73 6.45 23.28 29.73

The total sugar (31.48) in treatment T2 and TSS (33.19) was more than other treatment

and having acceptable acidity (1.66).

Sensory Analysis:

Table 5.15 shows the sensory evaluation of Kokum Sarbat Mixture.

Table 5.15 Sensory Evaluation of Kokum sarbat mix

Sr.

No. Treatments Colour Taste Texture Flavour

Overall

Acceptability

1 T1-83 % 7.91 7.61 7.10 7.20 7.08

2 T2-85 % 8.14 8.46 7.54 7.82 7.36

Sr.


Overall

Acceptability

3 T3-87 % 7.97 7.42 7.21 7.06 7.29

4 Sweetener 8.04 7.69 7.14 7.31 7.40

Kokum Sarbat Mix prepared with 85 per cent sugar (T2) recorded highest score for colour

(8.14), Taste (8.46) for sensory quality.

Colour analysis:

Table 5.16 shows the colour analysis of Kokum sarbat mix.

Table 5.16 Colour Analysis of Kokum sarbat mix

Sr.


1 T1-83 % 50.24 ± 0.06 9.65 ± 0.05 4.28 ± 0.06

2 T2-85 % 46.98 ± 0.08 10.11 ± 0.25 3.19 ± 0.04

3 T-387 % 36.10 ± 0.25 9.29 ± 0.09 4.93 ± 0.05

4 Sweetener 27.39 ± 0.05 5.75 ± 0.29 7.44 ± 0.08

The Lightness of sarabat mix decreases as sugar concentration increases. Lightness (L*)

was minimum (27.39 ± 0.05) at sweetner level and redness (a*) of sarbat mix was found more

(10.11 ± 0.25) at treatment 85% which is more important than other colour parameter. The

treatment of sugar added i.e. 85% was more acceptable colour with respect of Lightness, redness

and yellowness than other treatments.

b) Kokum Solkadhi mix:




removed. The Kokum fruits were cut in to two halves with the help of Kokum Cutter. The seeds

and pulp were removed from the rind and rind was separated. The rind was then dried at 60oC for

18 h in the tray dryer. The dried rind was grounded in the pulverizer at 0.26 mm particle size.

The kokum rind powder 8 %, ground sugar 19%, Coconut milk powder 22.5%, milk powder

38.5% salt 6.0% and spices 4% were mixed to get the Kokum Solkadhi Mixes. Kokum solkadhi

mix was prepared by selecting the various treatments i.e. levels of kokum powder (6%, 8% and

10%). The Kokum Solkadhi Mix is as shown in Fig.5.15 (c,d). The best treatment was selected

on the basis of chemical, sensory and colour analysis.

Table 5.17 shows the chemical analysis of Kokum Solkadhi mix at various treatments

Table 5.17 Chemical Analysis of Kokum Solkadhi mix

Sr.

No. Treatments

Acidity

(%) pH TSS (%)

Reducing

Sugar (%)

Non

Reducing

Sugar (%)

Total Sugar

(%)

1 T1 (6%) 7.81 3.89 25.69 6.72 16.76 21.69

2 T2 (8%) 6.19 3.98 23.76 6.20 15.49 23.49

3 T3 (10%) 6.74 3.78 23.94 5.92 13.62 19.55

The Acidity (6.19) of Solkadhi at treatment (8%) was minimum than other treatment. In

treatment T2 Total sugar (23.49) was more than any other treatment.

Table 5.18 Sensory Evaluation of Kokum Solkadhi mix (Storage Month 0)

Sr.


Overall

Acceptability

1 T1 (6%) 7.90 7.61 7.10 7.20 7.08

2 T2 (8%) 8.14 8.46 7.05 7.16 7.62

3 T3 (10%) 7.97 7.82 7.21 7.06 7.29

Colour analysis:

Table 5.19 Colour Analysis of Kokum solkadhi mix (Storage Month 0th

)

Sr.


1 T1 (6%) 48.32 ± 0.05 6.83 ± 0.07 10.84 ± 0.08

2 T2 (8%) 47.69 ± 0.07 7.02 ± 0.06 11.17 ± 0.09

3 T3 (10%) 46.66 ± 0.06 6.85 ± 0.04 11.46 ± 0.05

The Lightness of Solkadhi mix decreases as kokum powder concentration increases.

Lightness (L*) was minimum (48.32 ± 0.05) at 6 per cent and redness (a*) of solkadhi mix was

found more (7.02 ± 0.06) at treatment 8 per cent which is more important parameter than other

colour parameter. The yellowness (b*) was found more (11.46 ± 0.05) than other treatments. It

was concluded that the treatment of kokum powder added at 8% was more acceptable colour

with respect of Lightness, redness and yellowness than other treatments.

Conclusions:

1. Kokum Sarbat mix prepared with 85 per cent sugar recorded highest score for colour

(8.14), Taste (8.46) for sensory quality.

2. Kokum Solkadhi mix prepared with 8 per cent kokum powder recorded highest score

for colour (8.14), Taste (8.46) and for Oveall acceptability (7.62) for sensory quality.

Fig: 5.14 Kokum Liquid Concentrate unit

Fig. 5.15(a) Met pet polypack for Kokum

Sarbat Mix

Fig. 5.15(b) Kokum Sarbat mix

Fig. 5.15(c) Met pet polypack for Kokum

Solkadhi Mix

Fig. 5.15(d) Kokum solkadhi mix

5.8 Dehydration of Kokum Powder from Kokum Rind




removed. The Kokum fruits were cut into two halves with the help of Kokum Cutter. The seeds

and pulp were removed from the rind and rind was separated. The rind was then dried at 600C,

700C and 80

0C in the tray dryer. The dried rind was grounded in the pulverizer to make fine

powder of size less than 300 microns. The dried Kokum Rind Powder was packed in Pet bottles

and stored packed tray of Kokum Rind Powder in dark place at room temperature. The Kokum

Rind Powder is as shown in Fig. 5.16. The best treatment was selected on the basis of chemical,

sensory and colour analysis.

Chemical Analysis:

Table 5.20 Chemical Analysis of Kokum rind powder dried at different temperature for 0 month

Sr.

No. Treatments Acidity (%) pH TSS (°B)

1 T1P1 1.92 1.68 19.0

2 T1P2 1.96 1.70 19.2

3 T1 P3 1.75 1.65 19.0

4 T2 P1 1.79 1.68 21.0

5 T2 P2 1.83 1.65 22.0

6 T2 P3 1.92 1.64 22.0

7 T3 P1 2.13 1.63 21.5

8 T3 P2 2.09 1.62 22.5

9 T3 P3 2.05 1.60 23.0

Table 5.21 Chemical Analysis of Kokum rind powder dried at different temperature for 12

month.

Sr.

No. Treatments Acidity (%) pH TSS (°B)

1 T1P1 1.58 1.70 19.8

2 T1P2 1.71 1.72 22.1

3 T1 P3 1.75 1.73 16.4

4 T2 P1 1.75 1.71 21.1

5 T2 P2 1.83 1.69 22.3

6 T2 P3 1.90 1.66 23.5

7 T3 P1 1.96 1.67 21.8

8 T3 P2 1.88 1.67 23.5

9 T3 P3 1.58 1.64 23.4

The chemical analysis of kokum rind powder for every month was taken. The analysis for

0 and 12 month is shown in Table 5.20 and 5.21. The treatment of drying kokum rind at 70 0C

(T2) and packaging of dried kokum rind powder in Met pet polypack (P3) observes minimum

deviation in acidity and pH of the kokum rind powder.

Colour Analysis:

Table 5.22 Colour Analysis of Kokum Rind Powder (Storage Month 0th

)

Sr.


1 60 0C 22.84 + 0.29 12.93 + 0.29 5.49 +0.18

2 70 0C 22.66+ 0.25 14.35 + 0.21 6.13 + 0.20

3 80 0C 23.52 + 0.31 13.57 + 0.23 6.54 + 0.22

The redness was considered as most important factor for kokum rind powder than other

colour parameter. The redness was maximum (14.35 + 0.21) at 70 0C.

Conclusion:

Kokum rind dried at 70 0C and grounded at 1.91 mm particle size stored in met pet poly

pack up to 12 months having lightness value 22.66, redness 14.35 and yellowness 6.13 is found

to best for making kokum rind powder.

5.9 Extraction of oil (Butter) from Kokum seed

Kokum seeds procured from kokum fruit processing units and were dried using

mechanical dryer at 60 °C (In the processing unit or industries, the kokum fruits were cut into

pieces using kokum cutter and then separating its seeds from rind and pulp). The dried kokum

seeds were cleaned using air screen cleaner and dirt, dust, ash, stones, other crop seeds and other

impurities were separated using air screen cleaner. Then these cleaned and dried kokum seeds

were shelled by using kokum seed dehuller to obtained kokum kernels. The husk were separated

from kernels. For better oil extraction, the moisture content of kernels was brought to about 10%.

Then the steaming were provided to the kernels prior to oil extraction for 20 min duration

(temperature of steamed kernel were 70 °C). The crude oil obtained were boiled in the large SS

vessel to separate impurities. The scum collected at top of oil and heavy but fine particles of cake

settled at bottom of vessel is separated from oil. The clean oil is kept for solidification for

overnight (12 hrs). Next day, these oil/butter were churned in the spiral mixer to uniform mixing

of butter. Then cubes or blocks of convenient size were made from this butter. The procedural

details for kokum butter extraction were as shown in flow chart given below. The Kokum oil

(butter) prepared was then packed in rigid plastic container. Kokum Butter is as shown in Fig.

5.17.

Extraction of oil (butter) from kokum seed was carried out at moisture content 9.89,

13.64 and17.66% (db), Fig 5.18. As moisture content increases percent, oil extracted goes on

decreasing at all the steaming duration (10, 15 and 20 min). Fig. 5.19 shows the effect of

moisture content of kokum seed and steaming time on oil retained in cake at steaming time of 20

min and moisture content of 9.89 % (dry basis) of kokum seed in screw press retains minimum

oil (21%) in De oiled cake (DOC). It was observed (Fig. 5.20) that specific gravity increases as

moisture content of seed increases and it decreases with increase in steaming duration (10, 15, 20

min). It is found that specific gravity of oil from kokum seed of 10 % moisture content was 0.89

which increases to 0.91 when moisture content of seed is 18%.

Fig. 5.17 Flow chart for Kokum Butter extraction

Cutting of fruits

Kokum fruits

Separation of seeds from rind and pulp

Sun drying of seeds

Shelling of kokum seeds by kokum seed dehuller

Steaming of kernels (MC -10% & 20 min)

Extraction of oil in screw press

Crude oil

Boiling oil/ butter mixture in iron pan/pot

Winnowing to separate kernels and shell

Scum raises on butter/oil surface

Oil becomes solid (butter) on cooling

Separation of scum from oil

Next day, churning of butter in mixture

Storage / marketing of cubes of Butter

Storage of seeds for processing

De oiled cake (DOC)

Formation of cubes/ blocks of butter

Fig. 5.16 Kokum Rind Powder

Fig. 5.17 (a) Kokum Butter packed in

Plasatic tray

Fig. 5.17 (b)Kokum Butter cubes

20

22

24

26

28

30

32

34

36

9.89 13.64 17.66

Oil

yie

ld, %

Moisture Content % (db)

10 min

15 min

20 min

0.89

0.895

0.9

0.905

0.91

9.89 13.64 17.66

Sp

ecif

ic g

ravit

y

Moisture Content % (db)

10 min15 min20 min

20

22

24

26

28

30

9.89 13.64 17.66

Oil

in

Cak

e ,

%

Moisture Content, % (db)

10 min

15 min

20 min

Fig 5.18 Effect of Moisture content of kokum seed and steaming time on its oil yield

Fig 5.19 Effect of moisture content of kokum seed and steaming time on oil retained in cake

Fig 5.20 Effect of Moisture content of kokum seed and steaming time on Specific gravity

of oil extracted

Conclusion:

Kokum seed steamed at 20 min and moisture content 9.89 db screws pressed which

resulted into higher yields of oil recovery (34%) and retains minimum oil (21 %) in the cake.

5.10 Development of wine from ripe Karonda fruits

Fresh sound firm ripe Karonda fruits were selected. Fruits were washed with clean tap

water. The stalk or leaves if any was removed. The fruits were sorted out and immature, green

fruits, over ripe and damaged fruits were separated and removed. The seeds and extracted the

juice was separated. The juice was strained in a cloth filter. The must was prepared by adjusting

TSS and pH of the Juice. The must was inoculated with yeast. The juice was then shifted in the

fermentation tank for fermentation. The fermented stock was filtered. The wine was packed in

coloured glass bottle and stored it at refrigerated condition. Karonda Wine is as shown in Fig.

5.21. The best treatment was selected based on chemical, sensory and colour analysis.

Wine was prepared from the ripe karonda fruit at varied pH levels of must i.e. 3, 3.5 and

4.0; The TSS levels of the must was taken as 20, 25, 30, 35 and 40oB. Table 5.23 shows the

chemical composition of Karonda Juice.

Table 5.23 Chemical composition of Karonda juice

Sr.

No.

Chemical parameters Value

1 T.S.S. (0B) 16.0

2 Reducing sugars (%) 6.10

3 Total sugars (%) 8.42

4 Titratable acidity (%) 0.67

5 pH 3.10

6 Ascorbic acid (mg/100ml) 10.32

7 Tannins (%) 0.15

8 Proteins (%) 0.43

Table 5.24 shows the TSS and pH levels of chemical composition of Karonda must.

Table 5.24 Effect of TSS and pH levels on chemical composition of Karonda must

Sr.

No.

Treatments TSS

(0B)

Total

sugars (%)

Reducing

sugars (%)

Titratable

acidity (%)

pH As. acid

mg/100g

Tannins

(%)

Proteins

(%)

1 T1P1 20 11.23 6.10 0.91 3.0 4.50 0.134 0.29

2 T1P2 20 12.00 6.21 0.58 3.5 7.78 0.120 0.33

3 T1P3 20 10.82 6.08 0.51 4.0 6.82 0.123 0.35

4 T2P1 25 11.92 5.83 0.85 3.0 6.92 0.142 0.30

5 T2P2 25 12.83 6.40 0.63 3.5 7.15 0.123 0.27

6 T2P3 25 13.60 6.71 0.48 4.0 6.72 0.137 0.25

7 T3P1 30 15.10 6.10 0.87 3.0 5.11 0.146 0.28

8 T3P2 30 16.82 6.88 0.65 3.5 6.79 0.142 0.18

9 T3P3 30 16.23 6.43 0.52 4.0 5.32 0.140 0.22

10 T4P1 35 18.52 7.37 0.95 3.0 6.21 0.130 0.41

11 T4P2 35 16.86 6.91 0.60 3.5 5.17 0.128 0.35

12 T4P3 35 20.13 7.93 0.43 4.0 7.24 0.148 0.33

Sr.

No.

Treatments TSS

(0B)

Total

sugars (%)

Reducing

sugars (%)

Titratable

acidity (%)

pH As. acid

mg/100g

Tannins

(%)

Proteins

(%)

13 T5P1 40 21.21 7.30 0.83 3.0 4.23 0.119 0.26

14 T5P2 40 19.63 7.28 0.56 3.5 5.92 0.133 0.20

15 T5P3 40 23.80 8.51 0.39 4.0 6.71 0.127 0.25

Table 5.25 shows Effect of TSS and pH levels on chemical composition of Karonda wine

Table 5.25 Effect of TSS and pH levels on chemical composition of Karonda wine

Sr.

No.

Treat

ments

TSS

(0B)

pH Total

sugars

(%)

Reducing

sugars

(%)

Titratable

acidity

(%)

Ascorbic

acid

mg/100g

Tannins

(%)

Proteins

(%)

Alcohol

(%)

1 T1P1 7.2 3.34 1.37 0.68 0.97 3.93 0.061 0.20 9.61

2 T1P2 6.5 3.69 0.92 0.51 0.69 5.21 0.082 0.18 9.70

3 T1P3 8.0 3.82 1.43 0.65 0.59 3.15 0.073 0.12 9.41

4 T2P1 9.8 3.36 2.93 0.78 0.93 2.31 0.103 0.18 11.88

5 T2P2 9.9 3.65 2.45 0.71 0.75 4.23 0.068 0.14 12.00

6 T2P3 10.1 3.86 3.33 1.23 0.53 3.10 0.075 0.19 11.46

7 T3P1 14.0 3.28 5.13 2.42 1.02 3.26 0.089 0.15 12.43

8 T3P2 12.7 3.60 3.10 1.83 0.81 4.33 0.112 0.12 13.12

9 T3P3 13.2 3.79 3.30 1.99 0.63 2.74 0.079 0.11 12.79

10 T4P1 19.3 3.20 15.21 8.90 1.17 2.24 0.041 0.33 12.56

11 T4P2 18.8 3.66 13.28 7.23 0.72 2.06 0.053 0.21 12.83

12 T4P3 20.2 3.70 15.08 8.05 0.67 5.10 0.071 0.28 11.58

13 T5P1 26.8 3.36 19.23 14.23 0.96 1.99 0.068 0.10 10.91

14 T5P2 26.5 3.62 18.08 13.45 0.80 3.46 0.072 0.13 10.72

15 T5P3 27.8 3.78 18.83 12.71 0.60 3.92 0.071 0.16 9.93

Table 5.26 Sensory evaluation of Karonda wine

Sr.

No.

Treat Colour and

appearance

Body Aroma Taste Astringency Overall

acceptability

Overall quality

(Avg)

7

month

Initial

1 T1P1 10 11 11 10 10 09 10 11

2 T1P2 11 12 11 11 11 10 11 12

3 T1P3 11 11 11 9 10 09 10 11

4 T2P1 14 14 13 12 13 12 13 12

5 T2P2 15 15 14 14 15 14 15 14

6 T2P3 14 12 11 10 11 11 12 12

7 T3P1 15 14 13 15 14 14 14 13

8 T3P2 15 15 15 16 16 16 16 15

9 T3P3 13 14 13 11 14 12 13 12

10 T4P1 11 12 11 11 12 10 11 11

Sr.

No.

Treat Colour and

appearance


acceptability

Overall quality

(Avg)

7

month

Initial

11 T4P2 13 14 13 13 13 12 13 12

12 T4P3 11 11 10 10 10 09 10 11

13 T5P1 11 11 11 10 11 09 11 09

14 T5P2 12 12 11 10 11 10 11 10

15 T5P3 12 10 09 08 09 08 09 09

16 Ref. 17 16 15 16 16 16 16 15

Conclusion:

The treatment 30 0B TSS and 3.5 pH recorded highest score (16.0) for sensory quality of

Karonda wine.

5.11 Development of Wine from ripe Jamun fruits

Fresh sound firm ripe Jamun fruits were selected. Fruits were washed with clean water.

The stalk or leaves if any was removed. The immature and green fruits were sorted out. The

damaged fruits were also removed. The seeds and extracted the juice was separated. The juice

was strained in a cloth filter. The must was prepared by adjusting TSS and pH of the Juice. The

must was inoculated with yeast. The juice was then shifted in the fermentation tank for

fermentation. The fermented stock was filtered. The wine was packed in coloured glass bottle

and stored it at refrigerated condition. The Jamun Wine is as shown in Fig. 5.22. The best

treatment was selected based on chemical, sensory and colour analysis.

Wine was prepared from the ripe Jamun fruit at varied pH levels of must (3.0, 3.5 and

4.0). The TSS levels of the must was taken as 20, 25, 30, 35 and 40oB. Table 5.27 shows the

chemical composition of Jamun Juice.

Table 5.27 Effect of TSS and pH levels on chemical composition of Jamun must

Sr.

No.

Treatments pH TSS

(0B)

Total

sugars

(%)

Reducing

sugars

(%)

Titratable

acidity

(g/100ml)

Ascorbic

acid

mg/100g

Tannins

(%)

Proteins

(%)

1 T1P1 3.0 20 10.21 9.17 1.90 30.10 0.13 0.38

2 T1P2 3.5 20 1012 9.23 1.15 26.77 0.14 0.33

3 T1P3 4.0 20 9.95 8.99 0.70 29.11 0.11 0.30

4 T2P1 3.0 25 14.51 10.2 1.88 29.26 0.14 0.43

5 T2P2 3.5 25 13.88 9.27 1.12 28.66 0.12 0.32

6 T2P3 4.0 25 13.95 9.32 0.68 23.48 0.13 0.38

7 T3P1 3.0 30 16.98 12.09 1.83 25.31 0.13 0.42

8 T3P2 3.5 30 17.18 12.39 1.10 30.10 0.15 0.38

9 T3P3 4.0 30 17.45 13.05 0.64 26.32 0.14 0.46

10 T4P1 3.0 35 20.32 14.23 1.80 27.16 0.15 0.33

11 T4P2 3.5 35 21.10 15.11 1.06 22.83 0.16 0.44

Sr.

No.

Treatments pH TSS

(0B)

Total

sugars

(%)

Reducing

sugars

(%)

Titratable

acidity

(g/100ml)

Ascorbic

acid

mg/100g

Tannins

(%)

Proteins

(%)

12 T4P3 4.0 35 20.56 15.00 0.63 26.05 0.15 0.37

13 T5P1 3.0 40 23.07 15.98 1.79 23.60 0.16 0.40

14 T5P2 3.5 40 23.18 17.20 1.00 25.10 0.16 0.31

15 T5P3 4.0 40 23.88 16.80 0.59 24.22 0.17 0.28

Table 5.28 Effect of TSS and pH levels on chemical composition of Jamun wine

Sr.

No.

Treat

ments

TSS

(0B)

Total

sugars

(%)

Reducing

sugars

(%)

Titratable

acidity

(g/100ml)

pH As. acid

mg/100g

Tannins

(%)

Proteins

(%)

Alcohol

(%)

1 T1P1 7.3 0.58 0.41 1.31 3.18 18.35 0.12 0.26 8.30

2 T1P2 6.2 0.43 0.37 0.97 3.59 14.15 0.12 0.21 9.10

3 T1P3 7.8 0.61 0.45 0.51 4.10 16.92 0.10 0.18 7.92

4 T2P1 11.1 0.99 0.86 1.54 3.08 16.65 0.12 0.32 9.70

5 T2P2 10.2 0.80 0.61 0.91 3.63 15.79 0.10 0.20 11.99

6 T2P3 11.3 1.30 1.11 0.60 4.02 15.63 0.10 0.22 9.60

7 T3P1 16.2 4.02 3.91 1.47 3.10 13.71 0.12 0.24 10.05

8 T3P2 13.8 3.12 3.00 1.01 3.53 19.30 0.13 0.19 12.51

9 T3P3 15.6 3.60 3.52 0.51 4.13 14.19 0.13 0.23 10.45

10 T4P1 24.3 9.30 8.97 1.49 3.17 14.07 0.12 0.12 7.09

11 T4P2 23.0 9.10 8.83 0.99 3.59 12.98 0.12 0.29 8.20

12 T4P3 22.9 8.90 8.74 0.57 4.08 11.91 0.10 0.21 8.05

13 T5P1 29.3 13.16 12.88 1.67 3.01 13.29 0.15 0.21 7.12

14 T5P2 29.1 12.10 12.00 0.95 3.52 12.46 0.14 0.26 7.88

15 T5P3 29.4 13.55 13.43 0.56 4.08 14.23 0.15 0.20 7.28

Table 5.29 shows Sensory evaluation of Jamun wine after seven months storage

Table 5.29 Sensory evaluation of Jamun wine after seven months storage

Sr.

No.

Treatm

ents

Colour

and

appearance


acceptability

Overall quality

(Av.score)

7

months

Initial

1 T1P1 12 11 12 09 10 09 11 12

2 T1P2 15 13 13 12 12 12 13 13

3 T1P3 12 10 11 08 9 09 10 11

4 T2P1 14 13 13 11 12 12 13 13

5 T2P2 15 16 15 14 13 14 15 14

6 T2P3 15 14 14 12 13 13 14 13

7 T3P1 15 14 14 13 13 14 14 14

8 T3P2 17 16 16 15 15 17 16 15

9 T3P3 13 12 12 11 11 12 12 13

Sr.

No.

Treatm

ents

Colour

and

appearance


acceptability

Overall quality

(Av.score)

7

months

Initial

10 T4P1 12 12 12 10 11 10 11 12

11 T4P2 15 15 14 13 14 13 14 13

12 T4P3 13 12 12 11 12 10 12 12

13 T5P1 12 11 11 11 12 10 11 11

14 T5P2 13 11 12 12 14 11 12 12

15 T5P3 11 09 09 09 11 08 10 10

16 Ref. 17 17 17 16 15 18 17 17

Conclusion:

Treatment T3P2 (30 0B TSS and 3.5 pH) is the best treatment for the preparation of Jamun

wine.

5.12 Development of Jackfruit Cutter

Cutting of the Jackfruit is very difficult task there is risk of injury. To handle bulk

quantities of Jackfruits, the cutting mechanism needs to be mechanized. The unequal size bulbs

obtained by cutting the jackfruit with the help of big knife and there is chances of losses of bulbs.

By using Jackfruit cutter we can cut large number of Jackfruit in short period of time.

There were two types of Jackfruit cutter developed in this project. The first is the Power

Operated Jackfruit Cutter and second is the Hand Operated Jackfruit Cutter. In case of Hand

Operated Jackfruit Cutter the cutter knife (510 mm X 255 mm) which was fixed to handle of

length 670 mm for holding the jackfruit the curved jackfruit holding lever of length 556 mm

fixed on base frame of size 911 x 410 x 295 mm. In power operated jackfruit cutter consist of

cutter diameter 18 inch, 2 teeth/inch, pulley dia 5 inch, RPM of motor 1440, and motor capacity

– 2 hp. The developed unit is shown in Figure 5.23 and 5.24.

Table 5.30 Performance testing of the Power Operated Jackfruit cutter

Fruit No Weight

kg

Time of

cutting

Speed Wt of bulbs, kg Seeds, kg % Bulbs % seeds

sec Kg/s Whole Broken Whole Broken whole broken whole broken

1 5.976 50 0.120 0.68 0.45 0.26 0.04 60 40 87 13

2 6.376 57 0.112 0.59 0.88 0.61 0.12 40 60 83 17

3 9.267 70 0.132 0.96 1.17 0.95 0.12 45 55 89 11

4 7.823 64 0.122 0.54 1.26 0.78 0.12 30 70 87 13

5 5.213 48 0.109 0.79 0.41 0.53 0.07 66 34 89 11

6 4.231 40 0.106 0.58 0.39 0.43 0.06 60 40 88 12

7 5.123 50 0.102 0.71 0.47 0.51 0.08 60 40 87 13

8 4.121 40 0.103 0.43 0.52 0.42 0.06 45 55 88 12

9 8.765 63 0.139 1.13 0.89 0.90 0.11 56 44 89 11

10 3.21 40 0.080 0.40 0.34 0.32 0.05 54 46 87 13

Average 0.113 51.60 48.40 87.40 12.60

SD 0.017 11.22 11.22 1.78 1.78

5.31 Performance testing of the Hand Operated Jackfruit Cutter

Fruit

No.

Weight

kg

Time

of

cutting

Wt of bulbs, kg Seeds, kg % Bulbs % seeds

sec Whole Broken Whole Broken whole broken whole broken

1 5.23 320 0.82 0.39 0.61 0.05 63 37 88 12

2 4.321 300 0.59 0.41 0.95 0.12 47 53 87 13

3 5.676 330 0.70 0.88 0.26 0.11 45 55 86 14

4 8.765 360 1.15 0.47 0.43 0.17 56 44 85 15

5 3.21 270 0.40 0.52 0.53 0.07 54 46 88 12

6 4.121 290 0.58 0.59 0.42 0.17 56 44 84 16

7 9.67 370 1.00 0.89 0.57 0.13 60 40 86 14

8 5.23 315 0.81 0.78 0.47 0.14 66 34 87 13

9 7.823 340 0.60 0.75 0.88 0.19 68 32 85 15

10 6.376 325 0.63 0.64 0.46 0.20 64 34 89 11

Average 322 57.9 41.9 86.5 13.5

SD 29 7.335 7.552 1.5 1.5

Capacity of cutting of Jackfruits

Power Operated Jackfruit Cutter 60-65 fruits/h

Hand Operated Jackfruit Cutter 10 fruits/h

Table No. 5.32 Cutting of jackfruit in Power Operated Jackfruit Cutter

Sr.

No

Length of jackfruit (cm) Time required for cutting (Seconds)

1 20 - 30 18 - 19

2 31- 40 17 – 18

3 41 - 50 16 - 15

Cost of Jackfruit cutter

Power Operated Jackfruit Cutter Rs. 50,000/-

Hand Operated Jackfruit Cutter Rs. 20,000/-

Conclusions:

1. The Power Operated Jackfruit cutter can be used for the cutting 60-65 Jackfruits/h.

2. The hand operated Jackfruit cutter can be used for cutting 10 Jackfruit/h.

Fig.5.21 Karonda Wine Fig.5.22 Jamun Wine

Fig. 5.23 Power Operated Jackfruit Cutter Fig. 5.24 Hand Operated Jackfruit Cutter

5.13 Dehydration of ripe jackfruit bulbs

Fresh sound firm ripe Jackfruits of Kappa (Firm flesh) were selected for the preparation

of dehydrated jackfruit bulbs. Fruits were washed with clean tap water. The stalks, leaves or any

other impurities if any were removed from the fruits. The fruits were sorted out and immature,

green fruits, over ripe and damaged fruits were separated and removed. The fruits were cut by

Power Operated Jackfruit Cutter (Time required for cutting 2 fruits in a minute). The bulbs were

scooped out manually from the slices and remove other mesocarp. The seeds were removed from

the bulbs. The bulbs were dipped in sugar solution of 40 o

B and 60oB for 3 h. These bulbs were

then dried in tray dryer at 60oC for 27h to a final moisture content of about 5.9% (db). The dried

bulbs were packed in Met pet poly packs of thickness 0.14 mm. The Jackfruit Bulbs is shown in

Fig. 5.25. The best treatment was selected on the basis of chemical, sensory and colour analysis.

The solid gain 11.16 % and 14.41 % and weight loss 19.86 and 38.83 % respectively. In 3

h of osmotic dehydration for 400B and 60

0B the moisture content was reduced from 75.29 -

55.25 and 73.82 – 33.66 % respectively.

Osmotic Drying Characteristics of Ripe Jackfruit bulbs:

Fig. 5.26 and Fig. 5.27 show the solid gain and weigh loss of osmotically dried ripe

jackfruit bulbs. The osmotically dehydrated jackfruit bulbs at 40 0B and 60

0B require 270, 240

min and fresh jackfruit bulbs dehydrated at 60 0C require 330 min to dry the jackfruit bulbs from

82.13 – 24.42, 82.13 – 27. 32 and 82.13 – 20.75 wb % (Fig. 5.20)

Colour Analysis:

Table 5.35 shows the colour analysis of dried ripe jackfruit bulbs at various treatments.

The lightness (L*) of the jackfruit bulb at treatment T2 (40 0B) was maximum (23.84 + 4.75),

redness (a*) of the dried jackfruit bulb is maximum (8.7 + 2.76) at T1 (60 0C Tray Drying) and

yellowness of the dried jackfruit bulb was maximum at T2 (40 0B). It can be seen that the colour

of the dried jackfruit bulbs in respect of Lightness, Redness and Yellowness is better at T2

(400B).

Chemical Analysis:

The Titrable Acidity of dried jackfruit bulb at treatment T2 (40 0B) was minimum than

other treatments. pH of jackfruit bulb was maximum at T2 (40 0B ) also Total Sugar was more at

treatment T2.

Sensory Analysis:

The Treatment T2 secure maximum sensory score for Colour (8.3), Texture (8.1), Flavour

(8.3) and Overall Acceptability (8.2).

Conclusions:

Ripe jackfruit bulbs osmo-tray dried (40 0B for 3 h and tray drying at 60

0C at 27h) is

recommended.

Fig 5.25 Dehydrated Jackfruit Bulb

Fig. 5.26 Drying Time Vs Solid Gain Fig. 5.27 Drying Time Vs Weight Loss

Fig. 5.28 Moisture content vs Drying Time

5.14 Development of ripe jackfruit bulb powder

Fresh sound firm ripe Jackfruits of Kappa (Firm flesh) were selected for the preparation

of dehydrated jackfruit bulbs. Fruits were washed with clean tap water. The stalks, leaves or any

other impurities if any were removed from the fruits. The fruits were sorted out and immature,

green fruits, over ripe and damaged fruits were separated and removed. The fruits were cut by

Power Operated Jackfruit Cutter (Time required for cutting 2 fruits in a minute). The bulbs were

scooped out manually from the slices and the Mesocarp was removed. The seeds were removed

from the bulbs. The bulbs were dipped in sugar solution of 600B, 70

0B and 80

0B for 3 h. These

bulbs were then dried in tray dryer at 60oC for 27h to a final moisture content of about 5.9%

(db). The dried bulbs were ground in the pulverizer to make fine powder. Fig.5.29 (a,b) shows

Jackfruit bulb powder. The best treatment was selected on the basis of chemical, sensory and

colour analysis.

Drying Characteristics

The maximum drying rate was found at Jackfruit powder with addition of 60% sugar

(Fig. 5.30). There was lower drying rate observed at Jackfruit bulb with addition of 80% sugar.

The drying time for addition of 60%, 70% and 80% sugar required 540, 540 and 480 min for the

drying respectively.

Table 5.33 Chemical Analysis of ripe Jackfruit bulb powder

Sr.

No.

Addition of

Sugar, %

Acidity,

%

pH Reducing

Sugar, %

Non reducing

Sugar, %

Total

Sugar, %

FFA/Acid

Value

1 60 0.66 5.06 5.86 22.55 28.41 1.41

2 70 0.51 5.10 6.09 23.44 29.53 1.40

3 80 0.36 5.12 8.74 24.74 33.48 1.43

The Titrable Acidity of ripe Jackfruit bulb powder decreases as the percentage of addition

sugar increases from 60, 70, 80 % and pH of ripe Jackfruit bulb powder increases as Acidity of

jackfruit bulb powder decreases. Acid Value of a fresh Jackfruit varies from 1.40 to 1.43.

Table 5.34 Sensory evaluation of ripe Jackfruit bulb powder

Sr.

No. Treatment Colour Texture Flavour Acceptability

1 Added sugar 60 % 6.7 6.3 6.4 6.6

2 Added sugar 70 % 7.1 6.8 6.6 7.0

3 Added sugar 80 % 6.8 6.5 6.3 6.5

Conclusion:

Ripe jackfruit bulb with added sugar 70 0B and dried at 60

0C grounded to particle size

1.98 mm having acidity 0.51, pH 5.10, reducing sugar 6.09 is recommended for jackfruit bulb

powder making.

100

150

200

250

300

0 100 200 300 400 500 600

Mo

istu

re C

on

ten

t (d

b)

%

Drying Time (min)

60% 70% 80%

Fig 5.29 a) Jackfruit bulb powder packed in

Met Pet Polypack

Fig 5.29 b) Jackfruit bulb powder

Fig 5.30 Moisture Content vs Drying Time

5.15 Packaging of Kokum seed (oil) Butter

Effect of different packaging materials (polythene pouch, plastic container and

aluminium foil pouch) and storage conditions (20, 25 and 35oC) temperatures on quality

(Moisture content, free fatty acids, iodine value etc).

Figure 5.24 shows a typical curve, effect of storage period and packaging material on

moisture content of kokum butter at 20 0C. The trend shows that as the storage period increases

from 0 to 6 months the moisture content of the butter increases gradually. Similar trends were

observed at 25 0C and 30

0C (trends not shown).

Free Fatty Acids (FFA)

Figure 5.31 shows a typical curve, effect of storage period, packaging material on free

fatty acids of kokum butter at temperature 35 0C. Similar trends were observed at 25 and 20

0C

(trends not shown). It was observed that sample packaged in polyethylene bags showed

comparatively higher increases in FFA as compared to those of the plastic container and

Aluminium foil. The higher increases in FFA observed in the samples packaged in the

polyethylene bags and stored under open air conditions (35 0C) which affected the quality of the

stored product. Storage caused relatively higher increases in free fatty acid levels of the kokum

butter kept under room temperature(25 0C) and open air conditions (35

0C) as compared to those

of the samples kept under refrigerated conditions (20 0C).

Iodine Value

Figure 5.32 shows the typical curve, effect of storage duration, packaging material on

iodine value of kokum butter stored at 35 oC. Rate of increase in the iodine value were slightly

higher in the samples kept under 25oC and 35

oC than those kept under temperature at 20

oC. Low

temperature storage therefore reduces the rate of increase in the iodine value. This means that the

rate of increase in the iodine value of kokum butter is influenced by the temperature and time of

storage. These increases in the iodine value of kokum butter is attributed to the ability of the

glycerides in the unsaturated fatty acids in kokum butter to unite with a small amount of halogen

thereby increasing its degree of unsaturation with consequential increase in iodine value. The

type of packaging material used also influenced the iodine value of the samples during storage.

However, the variations observed with the different packaging materials were not wide enough

to affect the quality of the product.

1.20

1.25

1.30

1.35

1.40

1.45

1.50

0 3 6

Mo

istu

re C

on

ten

t, %

Storage time in month

Polythene pouch Plastic Container

Fig 5.31 Effect of storage period (month), packaging material on moisture content of

kokum butter during storage at 20 0C

Fig 5.32 Effect of storage period (month), packaging material on free fatty acids of kokum

butter during storage at 35 0C

Fig 5.33 Effect of storage period (month), packaging material on iodine value kokum

butter during storage at 35 0C

0.00

1.00

2.00

3.00

4.00

5.00

6.00

0 3 6

Fre

e F

att

y A

cid

, %


Polythene pouch

Plastic container

Alumijnnum foil

58.00

59.00

60.00

61.00

62.00

63.00

0 3 6

Iod

ine V

alu

e


Polythene pouchPlastic Container Aluminum pouch

Conclusion:

Kokum butter can be packed in plastic container and kept under ambient (25°C) or

refrigerated conditions (20°C) gives better storability up to six month period. The quality of

kokum butter was analysed by chemical analysis. For the best sample Free Fatty acid was 3.41

%, Acid Value - 6.81 %, Iodine Value - 29.95 and Saponification value-189.00.

5.16 Storage of fresh kokum fruits

Fresh kokum fruits can be stored upto 13 days in cold storage at 130C and 85%RH as

compared to 7 days in atmospheric temperature i.e. 26.230 – 33.38

0C and 67 to 91.75 % RH.

The TSS increased during storage irrespective of treatments. In control fruits the TSS

recorded at end of shelf-life was 10.630 Brix whereas in cold storage it was 12.53

0 Brix at the

end of shelf-life on 13th

day.

Fig. 5.34 Storage of kokum fruit in cold storage

5.17 Storage and Packaging for kokum syrup

The kokum syrup prepared was packed in PET bottles (Transparent). The Kokum Syrup

was stored upto 12 months. The chemical and sensory analysis was carried out to analyse the

quality of Kokum Syrup. The chemical analysis of Kokum Syrup stored upto 12 moths is shown

in table 5.35.

Table 5.35 Chemical analysis of kokum syrup

Sr.

No.

Parameters Zero Months Twelve months

1 Acidity (%) 1.79 1.66

2 TSS (º B) 68.90 65.81

3 pH 1.86 2.06

The lightness and redness values are more important parameter for the kokum syrup. The

maximum redness (6.45) was found in transparent pet bottle after 12 month colour analysis.

Conclusion:

Transparent pet bottle is more suitable for the storage of kokum syrup.

5.18 Storage and Packaging for Kokum Agal (kokum Salted Liquid)

The kokum agal prepared in experiment no 2 packed in different packaging materials (P1

– Glass bottle; P2 – Plastic can; P3 – Pet bottle). The best packaging was selected on the basis of

chemical, sensory and colour analysis of kokum agal for 12 months.

Table 5.36 shows chemical composition of agal during storage

Table 5.36 Chemical composition of agal during storage

Storage duration 0 month 12 month

Sr.

No.

Packaging material T.S.S

(0B)

Acidity

(%)

pH T.S.S.

(0B)

Acidity

(%)

pH

1 Glass bottle ( P1 ) 24.85 3.27 1.47 24. 70 3.34 0.074

2 Plastic can ( P2 ) 24.85 3.27 1.47 24.65 3.42 0.074

3 Pet bottle ( P3 ) 24.85 3.27 1.47 24. 60 3.42 0.074

There is minimum fluctuation of Acidity and TSS of kokum agal packed in treatment P1

from 0 to 12 month. Table 5.37 shows microbial study of kokum agal during storage.

Table 5.37 Microbial study of kokum agal during storage

Sr.

No.

Packaging

material

Yeast count at 105 Bacterial count at 10

5 Fungi count at 10

5

0 month

( S1 )

12 month

( S2 )

0 month

(S1 )

12 month

( S2 )

0 month

( S1 )

12 month

( S2 )

1 Glass bottle ( P1 ) 0.33 0.66 Nil 0.33 Nil 1.00

2 Plastic can ( P2 ) Nil 0.33 Nil 0.66 0.33 1.00

3 Pet bottle ( P3 ) Nil 1.00 Nil 0.33 0.33 1.67

Table 5.38 shows organoleptic evaluation of kokum agal

Table 5.38 Organoleptic evaluation of kokum agal

Sr.

No.

Treatment

details

Colour Flavour Average

0 month

(S1)

12 month

(S2)

0 month

(S1)

12 month

(S2)

0 month

( S1 )

12 month

( S2 )

1 Glass bottle (P1)

8.25

8.0

7.50

7.50

7.88

7.75

2 Plastic can (P2) 8.25 7.50 7.88

3 Pet bottle ( P3 ) 8.0 7.75 7.88

Conclusion:

The glass bottle is more suitable for the packaging of kokum agal for 12 month duration.

5.19 Storage and packaging studied of Kokum Amsul (Dehydrated salted rind)

Kokum amsul was packed in different packaging. Table 5.39 shows chemical analysis of

kokum amsul

Table 5.39 Chemical analysis of Kokum Amsul

Sr.

No Packaging material

0 month 12 month

Acidity

% pH

TSS

(%) Acidity % pH TSS (%)

1 Polythene bag (P1) 1.98 1.01 16.06 1.81 1.28 14.32

2 Plastic Tray (P2) 1.98 1.01 16.06 1.77 1.10 13.11

3 Aluminum Tray (P3) 1.98 1.01 16.06 1.42 1.01 09.04

4 Thermocol Tray (P4) 1.98 1.01 16.06 1.52 1.13 12.16

There is minimum fluctuation in Acidity, pH and TSS of kokum amsul during 0 to 12

months of storage in polythene bag.

Table 5.40 shows sensory evaluation of Kokum Amsul (Dehydrated salted rind) dried at 60ºC.

Table 5.40 Sensory Evaluation of Kokum Amsul dried at 60ºC (Storage month 0)

Sr.


Colour Taste Texture Flavour Acceptability

1 Polythene bag (P1) 8.00 8.00 7.00 8.00 8.00

2 Plastic Tray (P2) 6.31 7.32 6.45 5.90 6.48

3 Aluminium Tray (P3) 5.45 5.79 6.46 5.54 6.94

4 Thermocol Tray (P4) 6.21 6.59 6.64 6.97 5.64

Table 5.41 shows sensory evaluation of Kokum Amsul (Dehydrated salted rind) dried at 60ºC

(Storage month 12 month)

Table 5.41 Sensory Evaluation of Kokum Amsul dried at 60ºC (Storage month 12 month)

Sr.


Colour Taste Texture Flavour Acceptability

1 Polythene bag (P1) 8.42 8.02 7.21 7.98 8.06

2 Plastic Tray (P2) 6.94 7.03 6.34 5.32 6.32

3 Aluminium Tray (P3) 4.64 3.03 4.03 4.48 4.97

4 Thermocol Tray (P4) 7.36 6.03 6.48 5.64 6.48

There is maximum sensory score for kokum amsul stored in polythene bag.

Colour Analysis:

Table 5.42 shows colour analysis of Kokum Amsul dried at 60ºC (Storage 0 months):

Table 5.42 Colour Analysis of Kokum Amsul dried at 60ºC (Storage 0 months)

Sr.


L* a* b*

1 Polythene bag (P1) 9.66±0.65 5.58±0.97 3.26±0.04

2 Plastic Tray (P2) 9.66±0.65 5.58±0.97 3.26±0.04

3 Aluminium Tray (P3) 9.66±0.65 5.58±0.97 3.26±0.04

4 Thermocol Tray (P4) 9.66±0.65 5.58±0.97 3.26±0.04

Table 5.43 shows colour analysis of Kokum Amsul dried at 60ºC (Storage month 3rd

)

Table 5.43 Colour Analysis of Kokum Amsul dried at 60ºC (Storage month 3rd

)

Sr.


L* a* b*

1 Polythene bag (P1) 10.23±0.31 2.46±0.21 2.45±0.25

2 Plastic Tray (P2) 11.04±0.54 1.8±0.21 1.65±0.02

3 Aluminium Tray (P3) 12.21±0.97 2.04±0.12 2.34±0.15

4 Thermocol Tray (P4) 11.27±0.31 2.2±0.03 2.02±0.21

Conclusion:

The Polythene bag is suitable for the storage of kokum amsul for 12 months.

5.20 Storage and Packaging for kokum Sarbat and Kokum Solkadhi mix

Kokum Sarbat Mix and Kokum Solkadhi Mix were packed in different packaging

materials like PET Jar, Polythelene pouch and Met Pet Poly pack. Best packaging was selected

on the basis of chemical, sensory and colour analysis.

Chemical Analysis

A. Kokum Sarbat Mix

The Chemical analysis of kokum Sarbat mix carried out at different sugar levels. Table

5.44 shows chemical Analysis of Kokum Sarbat Mix

Table 5.44 Chemical Analysis of Kokum Sarbat Mix

Sr.

No Parameters

0 Month 12 Month

T2 T2P1 T2P2 T2P3 T4P1 T4P2 T4P3

1 Acidity 1.66 1.66 1.84 1.40 1.66 1.79 1.58

2 TSS (ºB) 23.76 33.21 28.26 27.99 26.81 27.23 27.34

3 pH 3.98 2.41 2.41 2.36 2.47 2.20 2.19

4 Reducing Sugar (%) 6.20 0.00 0.00 0.00 3.99 3.76 3.89

5 Total Sugars (%) 23.49 22.76 25.00 27.51 3.99 3.76 3.89

Sensory Analysis:

Table 5.45 Sensory evaluation of Kokum Sarbat Mix at different sugar levels

Sr.

No Parameters

0 Month 12 Month

T2 T2P1 T2P2 T2P3 T4P1 T4P2 T4P3

1 Colour 8.14 6.30 6.30 5.90 5.70 5.70 5.90

2 Texture 8.46 5.60 5.00 5.20 4.40 5.30 5.10

3 Flavour 7.54 6.70 6.20 6.10 5.80 6.20 6.00

4 Taste 7.36 7.20 7.16 7.25 7.23 7.24 7.24

5 Overall Acceptability 7.82 6.30 5.80 6.30 5.80 5.90 5.70

Colour Analysis:

Table 5.46 Colour Analysis of Kokum Sarbat mix

Sr.

No

Parameters 0 Month 12 Month

T2 P1 P2 P3

1 L 47.69 ± 0.07 54.51±0.09 54.91±0.08 54.41±0.04

2 a* 7.02 ± 0.06 5.73±0.33 5.97±0.45 7.46±0.78

3 b* 11.17 ± 0.09 5.24±0.04 5.49±0.02 5.27±0.05

B. Kokum Solkadhi Mix

Table 5.47 Chemical Analysis of Kokum solkadhi mix

Sr.

No

Parameters 0 Month 12 Month

T2 T2P1 T2P2 T2P3

1 Acidity 6.19 7.60 7.64 7.47

2 TSS (ºB) 23.76 18.12 15.55 20.82

3 pH 3.98 4.07 3.77 3.90

4 Reducing Sugar (%) 6.20 7.61 8.41 6.15

5 Total Sugars (%) 23.49 18.20 18.00 20.18

The values for acidity, pH, TSS and Total sugar was less fluctuated for treatment T2P3.

Sensory Analysis:

Table 5.48 Sensory Analysis of Kokum Solkadhi mix

Sr.

No Parameters

0 Month 12 Month

T2 T2P1 T2P2 T2P3

1 Colour 7.0 6.6 6.1 6.8

2 Texture 7.5 5.4 5.3 5.7

3 Flavour 8.1 6.0 5.7 6.0

4 Overall Acceptability 8.0 6.0 5.6 5.9

Treatment T2P3 was more acceptable in sensory analysis for solkadhi mixes.

Colour Analysis:

Table 5.49 shows colour analysis of kokum solkadhi mix

Table 5.49 Colour Analysis of Kokum solkadhi mix

Sr.

No Parameters

0 Month 12 Month

T2 T2P1 T2P2 T2P3

1 L* 47.69 ± 0.07 51.11±0.06 50.89±0.08 50.26±0.09

2 a* 7.02 ± 0.06 6.08±0.04 6.08±0.05 6.36±0.03

3 b* 11.17 ± 0.09 11.46±0.02 11.39±0.05 12.00±0.06

There was minimum fluctuation in redness, which is more important parameter in

solkadhi powder in treatment T2P3.

Conclusion:

1. The kokum sarbat mixes can be packed in Met pet poly packs up to 12 months which gives

titratable acidity, 1.99, pH 2.10, TSS 25.78, reducing sugars 5.45 and Total sugars 23.97%

respectively when it is stored at normal temperature.

2. The kokum solkadhi mixes can be packed in Met pet poly packs up to 12 months which

gives titratable acidity, 3.60, pH 2.02, TSS 26.64, reducing sugars 2.02 and Total sugars

14.85% respectively when it is stored at normal temperature.

5.21 Storage and Packaging of Karonda wine

The karonda wine was stored in diffrent packaging materials i.e. Coloured glass bottles,

Laminated Aluminium foil and Pet bottle. Table 5.50 shows changes in chemical composition of

Karonda wine during storage

Table 5.50 Changes in chemical composition of Karonda wine during storage

Sr.

No.

Chemical parameters 0 month

storage

12 month Storage

( P1 ) ( P2 ) ( P3 )

1 T.S.S. (0B) 15.6 15.6 15.2 15.6

2 Reducing sugars (%) 4.09 3.91 4.08 3.94

3 Total sugars (%) 4.19 3.96 4.16 3.98

4 Titratable acidity (%) 0.83 0.82 0.84 0.82

5 pH 3.43 3.08 3.04 3.10

6 Ascorbic acid (mg/100ml) 22.85 22.60 22.79 21.80

7 Tannins (%) 0.121 0.105 0.106 0.107

8 Proteins (%) 0.112 0.068 0.068 0.081

9 Alcohol (%) 13.08 13.00 10.82 12.20

Table 5.51 shows sensory evaluation of Karonda wine during storage

Table 5.51 Sensory evaluation of Karonda wine during storage Sr.

No.

Storage

duration

Packaging

material

Colour and

appearance


acceptability

Overall

quality

(Av.score)

1 0 month ( P1 )

( P2 )

( P3 )

15

14

13

14

15

14

14.16

2 12

month

( P1 ) 15 14 15 16 16 15 15.16

( P2 ) 15 14 14 16 16 14 14.83

( P3 ) 15 14 14 15 15 14 14.50

3 Ref 17 16 15 15 16 16 15.83

Conclusion :

The coloured glass bottle was most suitable for the packaging of karonda wine and can be

stored for 12 months.

5.22 Storage and Packaging study of Jamun Seed Powder

The jamun seed powder was packed in diffrent packaging material PET Jar

(Transperent), Polythelene pouch and Met Pet Poly pack.

Chemical Analysis:

Table 5.52 Chemical Analysis of Jamun seed powder (Storage Month 0)

Sr.

No.

Treatments Acidity

(%)

pH Reducing Sugar

(%)

Total Sugar

(%)

1 PET jar (Transparent) (P1) 0.66 5.52 8.18 15.50

2 Polythene Pouch and (P2) 0.70 4.41 8.16 15.46

3 Met Pet Polypack (P3) 0.82 3.28 8.05 15.30

Table 5.53 Chemical Analysis of Jamun seed powder (Storage Month 12th

)

Sr.

No.

Treatments Acidity

(%)

pH Reducing Sugar

(%)

Total Sugar

(%)




There was minimum fluctuation in Acidity and Total sugar at jamun seed powder packed in

met pet polypack.

Table 5.54 Sensory Analysis of Jamun seed powder (Storage Month 0 and 12 month)

Sr.

No

Treatment Colour Particle size

0 Month 12 Month 0 Month 12 Month


Sr.

No

Treatment Colour Particle size

0 Month 12 Month 0 Month 12 Month



There was highest sensory score for the packaging in Met pet poly pack

Colour Analysis:

Table 5.55 shows colour analysis of jamun seed powder (0 month)

Table 5.55 Colour Analysis of Jamun Seed Powder (0 month)

Sr.

No

Treatment L* a* b*

1 PET jar (Transparent) (P1) 58.10 + 1.25 4.67 + 0.15 16.66 + 0.01

2 Polythene Pouch and (P2) 57.28 + 0.96 5.14 + 0.14 16.77 + 0.20

3 Met Pet Polypack (P3) 57.01 + 0.79 5.17 + 0.14 16.78+ 0.05

Table 5.56 shows colour analysis of jamun seed powder (12th

month)

Table 5.56 Colour Analysis of Jamun Seed Powder (12th

month)

Sr.

No

Treatment L* a* b*

1 PET jar (Transparent) (P1) 57.78±0.12 4.88±0.02 16.64±0.15

2 Polythene Pouch and (P2) 57.84±0.35 4.85±0.03 16.53±0.21

3 Met Pet Polypack (P3) 57.05±0.34 4.73±0.05 16.75±0.21

The redness was minimum and yellowness was maximum in stored in Met Pet polypack.

Conclusion:

The Jamun seed powder dried at 600C packed in met pet polypack is recomanded for

storage upto 12 months.

5.23 Storage and Packaging of Jamun Wine

The Jamun wine was stored in diffrent packaging materials i.e. Coloured glass bottles,

Laminated Aluminium foil and Pet bottle. Table 5.57 shows changes in chemical composition of

Karonda wine during storage

.

Table 5.57 Chemical composition of Jamun juice and must

Sr.

No.

Chemical parameter Juice Must

1 T.S.S. (0B) 15.8 30.0

2 Reducing sugars (%) 7.53 7.72

3 Total sugars (%) 7.83 17.07

Sr.

No.

Chemical parameter Juice Must

4 Titratable acidity (%) 1.31 1.23

5 pH 3.45 3.57

6 Ascorbic acid (mg/100ml) 29.20 25.3

7 Tannins (%) 0.20 0.17

8 Proteins (%) 0.510 0.393

Table 5.58 shows changes in TSS.and pH during fermentation of jamun must

Table 5.58 Changes in TSS and pH during fermentation of Jamun must

Sr.

No.

Treatment Initial Middle End

TSS (0B) pH TSS (

0B) pH TSS (

0B) pH

1 Jamun must 30.0 3.57 19.0 3.68 17.6 3.60

Table 5.59 Changes in chemical composition of Jamun wine during storage

Sr.

No.

Chemical parameters 0 month storage

12 months storage

( P1 ) ( P2 ) ( P3 )

1 T.S.S. (0B) 17.6 17.6 17.4 17.6

2 Reducing sugars (%) 5.80 5.32 5.39 5.32

3 Total sugars (%) 5.93 5.45 5.54 5.50

4 Titratable acidity (%) 1.08 1.02 1.03 1.02

5 pH 3.60 3.75 3.71 3.75

6 Ascorbic acid (mg/100ml) 24.32 15.36 21.12 15.36

7 Tannins (%) 0.162 0.130 0.131 0.139

8 Proteins (%) 0.282 0.210 0.209 0.212

9 Alcohol (%) 12.06 12.16 11.17 11.98

Table 5.60 shows sensory evaluation of jamun wine during storage

Table 5.60 Sensory evaluation of Jamun wine during storage

Sr.

No.

Storage

duration

Packaging

material

Colour and

appearance


acceptability

Overall

quality

(Avg)

1 0 month ( P1 )

( P2 )

( P3 )

17

14 14 14 15 14 14.66

2 3 month ( P1 ) 17 14 16 16 17 16 16.00

( P2 ) 16 13 15 15 16 16 15.17

( P3 ) 17 14 15 16 17 16 15.83

3 Ref 17 16 16 16 16 16 16.16

Conclusion:

The jamun wine prepared at 300B TSS and 3.5 pH of juice packed in glass bottle is

recomanded for storage up to 12 months.

5.24 Storage and Packaging studies of ‘phanaspoli’ (Jackfruit leather)

The Phanaspoli was packed in different packaging material and store at cool and dry

place for further studies. Table 5.61 shows chemical composition of jackfruit leather during

storage.

Table 5.61 Chemical composition of Jackfruit leather during storage

Sr.

No.

Packaging material Storage duration

0 month 12 months

TSS

(0B)

Titratable

acidity (%)

TSS

(0B)

Titratable

acidity (%)

1 P1 – Polythene bag 90.0 0.69 89.0 0.61

2 P2 – Aluminum foil 90.0 0.69 90.0 0.60

3 P3 – Laminated Aluminum foil 90.0 0.69 90.0 0.65

Table 5.62 shows sensory evaluation of jackfruit leather during storage

Table 5.62 Sensory evaluation of jackfruit leather during storage

Sr.

No.

Packaging

material

Storage duration

0 month 9 months

Colour Flavour Texture Avg Colour Flavour Tex. Ave.

1 P1-Polythene bag 8.0 7.8 7.77 7.85 7.25 7.30 9.00 7.85

2 P2 -Aluminum foil 8.5 8.0 7.5 8.0 7.45 7.00 8.00 7.48

3 P3 – laminated

aluminum foil

8.5 7.9 7.88 8.09 8.15 8.00 7.00 7.71

Conclusion:

Considering the crispiness (texture) polythene bag is most suitable for the packaging of

jackfruit leather up to 9 months storage. Laminated aluminum foil recorded good score for

colour and flavor but failed in crispy texture.

5.25 Storage and Packaging studies of dehydrated Jackfruit bulbs

Jackfruit bulbs dipped in 40 0B and dried at 60

0C temperature were used for storage and

packaging study.

Table 5.63 shows chemical analysis of dehydrated ripe jack fruit bulbs

Table 5.63 Chemical Analysis of Dehydrated Ripe Jackfruit Bulbs

Sr.

No.

Parameter 0 Month 12 Month

T2 T2P1 T2P2 T2P3

1 Acidity 1.15 1.17 1.22 1.09

3 pH 4.68 4.66 5.01 4.79

4 Reducing Sugar (%) 6.35 5.65 6.48 5.40

5 Total Sugars (%) 15.70 14.95 15.53 15.68

6 FFA/ acid Value 1.40 1.66 1.75 1.52

Sensory Evaluation of Ripe Jackfruit Bulb:

Table 5.64 shows Sensory Analysis of Dehydrated Ripe Jack fruit Bulbs

Table 5.64 Sensory Analysis of Dehydrated Ripe Jackfruit Bulbs

Sr.

No


T2 T2P1 T2P2 T2P3

1 Colour 6.0 6.0 6.4 6.1

3 Texture 6.7 5.8 5.7 6.4

4 Flavour 6.5 5.8 5.8 5.8


Colour Analysis of Ripe Jackfruit Bulb:

Table 5.65 shows L, a, b values of ripe jackfruit bulbs stored for 12 month

Table 5.65 L, a, b Values of Ripe Jackfruit bulbs stored for 12 month

Sr.

No


T2 T2P1 T2P2 T2P3

1 L 33.81 +0.12 21.29 +0.07 15.99 +0.07 18.39 +0.09

3 a* 27.67 +0.08 5.78 +0.08 3.95 +0.17 4.34 +0.16

4 b* 16.08 +0.05 5.56 +0.20 2.39 +0.18 3.08 +0.20

Conclusion:

The jackfruit bulbs deied at 40 0B and 60

0C packed in met pet poly pack is

recommended for storage upto 12 months.

5.26 Storage and Packaging studies of Jackfruit bulb powder

The jackfruit bulbs dried at 70 0B and 60

0C and grounded upto 1.98 mm particle size is

used for storage and packaging study in different packaging materials (pet jar transparent,

polythlene pouch and met pet poly pack).

Table 5.66 Chemical Analysis of Dehydrated Ripe Jackfruit Bulb powder

Sr.

No


T2 T2P1 T2P2 T2P3

1 Acidity 1.15 0.66 0.60 0.70

3 pH 4.68 4.89 4.95 4.92

4 Reducing Sugar (%) 6.35 5.13 5.86 6.10

5 Total Sugars (%) 25.70 15.10 18.41 21.67

Sensory Evaluation of Ripe Jackfruit Bulb Powder:

Table 5.67 Sensory Analysis of Dehydrated Ripe Jack fruit Bulb powder

Sr.

No


T2 T2P1 T2P2 T2P3

1 Colour 8.2 6.2 6.3 8.0

3 Texture 7.3 6.5 5.8 7.9

4 Flavour 7.5 6.2 6.0 7.8


There was minimum fluctuation of chemical and sensory qualities of jackfruit bulb

powder in T2P3 treatment.

Colour Analysis of Ripe Jackfruit Bulb Powder:

Table shows 5.68 L, a, b values of ripe jackfruit bulb powder

Table: 5.68 L, a, b Values of Ripe Jackfruit bulb powder

Sr.

No


T2 T2P1 T2P2 T2P3

1 L* 63.66 +0.10 66.36 +0.10 65.93 +0.11 67.68 +0.12

2 a* 5.40 +0.06 5.20 +0.12 6.54 +0.06 5.05 +0.07

3 b* 18.29 +0.13 18.27 +0.06 19.04 +0.12 20.07 +0.09

The yellowness which is important parameter for the jackfruit bulb powder was found

maximum in T2P3 treatment.

Conclusion:

The Met Pet poly pack is best for the packaging and storage of jackfruit bulb powder upto

12 months.

6. Innovations:

6.1 Kokum Liquid Concentrating Unit


7590 mm. Each tank is made up from SS 316, 2 mm thick food grade material. The stainless

steel sieve (Size- 5 mm round shape) is provided at bottom in each tank for the filtration of liquid

during extraction. The sieve is removable during cleaning operation.

The Kokum Liquid Concentrate (KLC) was prepared by adding 25 kg dried kokum rind


nd and 3

rd tanks. In each tank, the kokum



out of 1st, 2

nd and 3



nd and 3



nd and 3


th, 5

th and 6



, 5th

and 6th


, 5th

and 6th


, 5th

and

6th


, 5th

and 6th

tanks was





tank



in 8th


tank, the TSS




th tank to get total extract was 24 hours. The




nd and 3



nd and 3

rd tanks having


nd and 3

rd tank


nd and 3


to the 4th

, 5th

and 6th



, 5th

and 6th


, 5th

and 6th

tanks


received in 4th

, 5th

and 6th





tank












nd and

3rd



nd and 3

rd having TSS


nd and 3

rd tank was 23.750,

23.700 and 23.500 liters respectively. The extracts were transferred to the 4th

, 5th

and 6th

tanks

having rind added during first extraction (25 kg). The mixture was allowed for extraction in 4th

,

5th

and 6th


, 5th

and 6th

tanks was 9.73, 9.66

and 10.54 °B respectively. The quantity of extract received after 6 hours of extraction in 4th

, 5th

and 6th

tank was 20.300, 20.500 and 20.500 liters respectively. The extracts were added in the

Kokum rind added during first extraction in 7th


hours of extraction was 21.34 °B. The quantity of extract after 6 hours of extraction from 7th

tank

was 59.200 liters. The extract was transferred to the kokum rind added during 1st extract in 8

th

tank. After 6 hours of extraction in the 8th

tank, the TSS of the liquid was 29.98 °B. The total

quantity of extract received after 30 hours of the start of the process from 1st tank to 8

th tank was

56.100 liters. The changes in TSS and volume of extract are as shown in Fig. 5.11 and Fig. 5.12.


extracted in water in 1:2; 1:1.5 and 1:1 ratio respectively. The Kokum Liquid Concentrate Unit is

as shown in Fig. 5.14.

6.2 Kokum Sarbat Mix and Kokum Solkadhi Mix

The fresh and sound kokum fruits are selected. Fruits are graded and sorted as per size

and colour. Matured red colour kokum fruits are selected. Fruits are washed with clean water

and are cut into two halves. Seed and pulp from the fruit is removed. Rind is then dried in Tray

dryer at 60 0C to final safe storage moisture content. It is then grinded into powder to size of

less than 300 microns. Kokum rind powder is used for making of mixes. Powder of sugar, salt

and cumin seed is added in appropriate proportion to rind powder and kokum sarbat mix is

prepared. In case of kokum solkadhi mix, powder of sugar, milk powder, coconut milk powder,

salt and spices are added in suitable proportion. Mixture is dried in Tray drying @ 600C to

bring the moisture content at the level of safe storage. The mixes is shown in Fig.5.15 (a,b,c,d).

6.3 Dehydrated Kokum rind powder

Fresh and sound kokum fruits were selected for making of the kokum rind powder.

Fruits were graded and sorted as per size like large, medium and small. Matured red colour

kokum fruits were selected and reject the un-matured and damaged kokum fruits. Fruits were

washed with clean water and cut into halves. Seed and pulp from the fruit was removed. Rind is

then dried in Tray dryer at 70oC temperatures and reduces the particle size upto 1.91 mm is

found best for making kokum rind powder. Package was developed for the kokum powder and

its storage. Dehydration technique increased the shelf life of the product. The developed rind

powder can be used in variety of food preparations i.e. in curries, agal, sarbat, solkadhi and

pharmaceutical applications. The Technology developed has a great potential for its

commercial use. Intervention of processing technique of dehydration and size reduction has

helped to develop a good product and value addition. The kokum rind powder is shown in Fig.

5.16.

6.4 Extraction of oil (butter) from kokum seed

The impurities from kokum seed were separated (cleaning and then sorted into different

grades according to size by using air screen cleaner. The seed was dehulled by using dehuller or

decorticator specially designed for kokum seed. Then, the kernels were pressed in an oil mill,

like other oil seeds, and the oil was extracted. The pulp with some water was kept in a large

vessel and allowed to settle for the night. During the night the oil rises to the surface and forms a

white layer, which was removed in the morning. The mixture was then churned in spiral mixer,

and the oil, which, like butter, rises to the surface in a solid form, was removed by hand. This

process gives the best product and process is performed most favorably in the cold season.

Kokum Butter is shown Fig. 5.17.

6.5 Development of Karonda Wine

The fresh and sound Karonda fruits were selected. Fruits were cut into two pieces by big

stainless steel knife. The seeds were removed manually and cleaned pulp was used for the

preparation of wine. The treatment of 300B TSS and 3.5 pH was used for the making of wine.

The developed wine is hygienic and it is free from dist, dirt and any type of contamination.

Karonda wine is shown Fig. 5.21

6.6 Development of Jamun Wine

The fresh and sound Jamun fruits were selected. Fruits were washed with clean water

then seed from the Jamun fruit was removed manually and separated cleaned pulp was used for

the preparation of wine. The treatment of 300B TSS and 3.5 pH was used for the making of wine.


Jamun wine is shown Fig. 5.22.

6.7 Jackfruit Cutter:

Cutting of the jackfruit is very difficult task there is risk of injury and damage occur during

the cutting. The unequal size bulbs obtained by cutting the jackfruit with the help of big knife

(Koyati) and there are chances of losses of bulbs. To reduce these losses during cutting of the

Jackfruit and for safety cutting the Jackfruit cutter is developed. By using Jackfruit cutter, we can

cut large number of Jackfruit in short period of time. There are two types of Jackfruit cutter are

developed in this project. The first is the Power Operated Jackfruit Cutter and second is the Hand

Operated Jackfruit Cutter. In case of Hand Operated Jackfruit Cutter, the cutter knife (510 mm X

255 mm) which was fixed to handle of length 670 mm. for holding the jackfruit the curved

jackfruit holding lever of length 556 mm fixed on base frame of size 911 X 410 X 295 mm. In

Power Operated Jackfruit Cutter consist of cutter diameter 18 inch, 2 teeth/inch, pulley dia 5

inch, RPM of motor 1440, and motor capacity – 2 hp. The jackfruit cutter is shown in (Fig.5.23

and Fig. 5.24).

6.8 Dehydrated Jackfruit Bulb

The fresh and sound kapa Jackfruits were selected for the experiment. Then it was

cleaned with water. Fruits were cut vertically in small pieces by big stainless steel knife. The

bulbs were removed from the fruits manually then seeds are removed from bulbs manually.

The bulbs were dipped into 400Brix in sugar solution for certain duration and then it was dried

in Tray dryer at 600C till reached to constant moisture level. The product prepared is hygienic.

It is free from dist, dirt and any type of contamination. The Dehydrated Jackfruit Bulb is shown

Fig. 5.28.

6.9 Dehydrated Jackfruit Bulb Powder

The fresh and sound Jackfruits are selected. Fruits are cut vertically in small pieces by

big stainless steel knife. The bulbs and seeds are removed the manually. The bulbs are dipped

into 700Brix in sugar solution for certain duration and then it is dried in Tray dryer at 60

0C till

reached to moisture level of 13% db. The dried Jackfruit bulbs are grinded in pulverizer at

uniform particle size. The product prepared is hygienic. It is free from dist, dirt and any type of

contamination. The Jackfruit powder is used in sweet preparation and also used as flavor in

cake. The Dehydrated Jackfruit Bulb powder is shown Fig. 5.29.

6.10 Development of Jamun Seed Powder

The fresh and sound Jamun fruits were selected. The pulp and seeds were removed the

manually. The clean Jamun seeds were then dried in Tray dryer at 600C till reached to constant

moisture level. The dried Jamun seeds were then pass to the pulveriser for the making of powder.

The powder was then passing to sieve for getting the fine powder. The powder prepared is

hygienic. It is free from dist, dirt and any type of contamination. Jamun seed powder is shown in

Fig. 5.4.

7. Process/ Product/Technology Developed

Sr.

No.

(Process/Product/Technology

Developed

Adoption/ Validation/

Commercialization, etc.

Responsible Partner

A. Standardization of procedures for traditional processing methods

01 Standardized Kokum Syrup Validated Dr. BSKKV, Dapoli

02 Standardized Kokum Agal Validated Dr. BSKKV, Dapoli

03 Standardized Kokum Amsul Validated Dr. BSKKV, Dapoli

04 Standardized Jamun seed Powder Validated HFTPL, Pune

05 Standardized phanspoli (Jackfruit

leather)

Validated Dr. BSKKV, Dapoli

B. Value Addition

06 Kokum rind powder Validated HFTPL, Pune and

Dr. BSKKV, Dapoli

07 Kokum sarbat Mix Validated HFTPL, Pune and

Dr. BSKKV, Dapoli

08 Kokum solkadhi Mix Validated HFTPL, Pune and

Dr. BSKKV, Dapoli

09 Kokum butter Validated Dr. BSKKV, Dapoli

10 Karonda Wine Validated Dr. BSKKV, Dapoli

11 Jamun wine Validated Dr. BSKKV, Dapoli

12 Dehydrated jackfruit Bulbs Validated HFTPL, Pune and

Dr. BSKKV, Dapoli

13 Dehydrated Jackfruit Bulb Powder Validated HFTPL, Pune and

Dr. BSKKV, Dapoli

C. Device Development

14 Kokum Liquid Concentrate Unit Validated SEW, Kudal and

Dr. BSKKV, Dapoli

15 Hand Operated Jackfruit Cutter Validated SEW, Kudal and

Dr. BSKKV, Dapoli

16 Power Operated Jackfruit Cutter Validated SEW, Kudal and

Dr. BSKKV, Dapoli

17 Storage and Packaging Technology

of kokum syrup making, kokum

Agal, kokum Amsul, kokum Sarbat

and Solkadhi mix, kokum rind

powder, kokum butter, fresh kokum

fruit, karonda wine and Jamun wine,

phanas poli(Jackfruit leather)

Validated Dr. BSKKV, Dapoli

8 Patents (Filed/Granted)

We are in the process of filing two patents.

9 Linkages and Collaborations

S.

No.

Linkages developed

(Name and Address of Organization)

Date/Period

(From-To)

Responsible Partner

1 Dr. B. K. Kumbhar,

Dean, G. B. Pant University of Agriculture and

Technology, Pantnagar, Uttarakhand

06.07.2011 Dr. BSKKV, Dapoli

2 Er. Namdev Bote,

Monsento Seed Processing, Hyderabad.


3 Mr. Bimal Shah,

Fine Organics Limited, Mumbai.


4 Dr. P. K. Singh,

CAET, AAU,

Godhra- 389001 (Gujrat).


5 Prof. S. G. Rajput,

Senior Scientist, Nirmal Seeds Pvt. Ltd.,

Pachora.


6 UDCT,

Nathalal Parekh Marg, Matunga

East,Mumbai,Maharashtra 400019


7 University of Agricultural Sciences,

Krishinagar, Dharwad, Karnataka 580005


8 Mr. Balasaheb Wagh,

President, K. K. Wagh Education Society,

Nashik.


9 Dr. G. P. Sharma,

Associate Professor, College of Agricultural

Engineering and Technology,

MPUAT, Udaipur 313003 (Rajasthan)


10 Dr. T. V. Reddy

Senior Project Executive, “ A Value Chain on

enhanced productivity and profitability of

Pomogranate”, Benglore 560 002 ( Karnataka)


11 Dr. R. A. Kaushik

Professor, “A Value Chain on Underutilized

Fruits of Rajasthan” MPUAT, Udaipur 313001

(Rajasthan).


12 Dr. P. S. Patel,

“A Value Chain on castor and its industrial

products”. Dantiwada 385 506 (Gujrat)


13 Dr. Suresh Walia

Principle Scientist, NAIP-Food Grade

Neutraceuticals, IARI, New Delhi


S.

No.

Linkages developed

(Name and Address of Organization)

Date/Period

(From-To)

Responsible Partner

14 Dr. Rama Naik

Head and Professor, NAIP, Dharwad


15 Dr. R. T. Patil

Sr. Scientist, CIAE, Bhopal


16 Mr. B. K. Kakde

Vice President, NAIP-BAIF, Pune


17 Dr. Ajit Shirodkar

President Kokum Foundation, Western Ghat,

GOA


18 Mr. Narayan Rai

Dinesh Kokum Products, Balikana Estate,

Badgannur, Puttur, Karanataka, 574334


19 Mr. Ashish Amrute

M/s. Ashish Fruit Products,

At- Gave. Post - Jalgaon.

Tal. - Dapoli. Dist - Ratnagiri


20 Mr. Suresh A. Nerurkar

M/s. Ganesh Cashew Factory

Address: A/p-Majade,Viran,

Tal- Malvan, Dist- Sindhudurg


21 Mr. Nitin Dhamle

GPM Systech Engineering Pvt. Ltd.

303, III Floor, Plot No. 12, Govind Pushs,

CHS (Pokhran Road No 1) Samta Nagar,

Thane (West) – 400606


22 Mr. Prashant Naikwadi

Fruitcon Nutrifoods Private Limited, Plot

No. B135, Opp. Garware Wall Ropes Ltd.

Wai – 412803 Maharashtra, India


23 Krishi Vigyan Kendra, Yashwantrao

Chavan Maharashtra Open University,

Nasik - 422 222


10 Status on Environmental and Social Safeguard Framework

Awareness was created in stakeholders regarding the standardized procedures and

innovative technologies and also regarding the risk related factors.

Farmers, SHG‟s and Agricultural Officers were trained about innovative techniques for

value added products.

Awareness regarding the packaging interventions and their proper disposal was also

created among the processors and end users.

11 Constraints, if any and Remedial Measures Taken

12 Publications

A. Research papers in peer reviewed journals

Sr.

No Title of publication and Name of Authors Name of Journal

Responsible

Partner

1 Jamun (Syzygium cumini (L.)): A Review of its

Food and Medicinal Uses.

S. B. Swami, Nayan Singh J. Thakor, Meghatai

M. Patil, Parag M. Haldankar

Food and Nutrition

Sciences, 2012, 3: 1100-

1117

Dr. BSKKV,

Dapoli

2 Jackfruit and its many functional Components as

Related to Human Health: A Review

S.B. Swami, N. J. Thakor, P.M Haldankar and S.

B. Kalse

Comprehensive Reviews in

Food and Food Safety,

2012, Volume 11, Issue 6.

Dr. BSKKV,

Dapoli

3 Effect of temperature on viscosity of kokum,

karonda, mango pulp and cashew apple

syrup.S.B.Swami, N. J. Thakor, and S. S. Wagh.

Agric Eng Int: CIGR

Journal,2013

15(4): 281－287.

Dr. BSKKV,

Dapoli

4 Need of Standardization and Advances in Value

Addition of Kokum Processing N.J.Thakor,

P.M.Haldankar, S.B.Swami

Beverage and Food World,

39(12), 27-29.

Dr. BSKKV,

Dapoli

5 Processing and value addition in Jamun. S. B.

Swami, N. J Thakor, P.M. Haldankar and M. M.

Patil

International Journal of

Processing and Post harvest

Technology, 2012, 3(1): pp.

147-149.

Dr. BSKKV,

Dapoli

6 Processing and Value Addition of Jackfruit,

Swami S. B., Thakor N. J., Haldankar P. M. and

Kalse S.B.

International Journal of

Processing and Post

Harvest Technology, Hind

Agricultural Research and

Training Institute,

Muzaffarnagar (INDIA).

2012, 3(1): pp. 142-146.

Dr. BSKKV,

Dapoli

B. Books/ Book chapters/ Abstracts/ Popular articles, Brochures, etc.

S.

No.

Title of the papers and authors Name of journal, Vol., etc. Responsible

Partner

1 “Preparation of kokum- pineapple

Blended Jam”.

A.A.Sawant., V.P.Kad, N.J.Thakor

Beverage and Food World

2009, Vol. 36(12): 28-30

Dr. BSKKV,

Dapoli

2 “Influence of drying temperature on

preparation of kokum rind powder”.

A.A.Sawant., N.J.Thakor,

S.P.Sonowane

Beverages and Food World

2009, Vol. 16(12): 46-47

Dr. BSKKV,

Dapoli

3 “Status of Post Harvest handling

and processing of kokum (Garcinia

indica Choicy) Fruit”.

Sonowane S.P., N.J. Thakor and

G.P. Sharma

Proceedings of 44th Annual

Convention and Symposium of Indian

Society of Agricultural Engineers to

be held at the IARI, Pusa, New

Delhi, January, 28-30, 2010

Dr. BSKKV,

Dapoli

S.

No.


Partner

4 “Status of Kokum Processing in

Maharashtra”.

Sonawane S.P., G.P.Sharma and

N.J.Thakor

Agriculture Today, The National

Agriculture Magazine, March 2010,

PP: 48-50

Dr. BSKKV,

Dapoli

5 “A review of Kokum (Garcinia

indica Choicy): Post Harvest

Handling and processing of its

Fruits and Oilseeds of Unfulfilled

Promise”.

Sonawane S.P., N.J.Thakor,

G.P.Sharma and A.A.Sawant

Proceedings of 23rd

National

Convention of Agril Engg., Institute

of Engineers (India) MPKV, Rahuri,

February, 6-7, 2010

Dr. BSKKV,

Dapoli

6 “Processing and value addition of

kokum (Garcinia indica Choicy)

Fruit”.

N.J. Thakor, Sonawane S.P, G.P.

Sharma and A.A.Sawant

Proceeding of 45th Annual


Society of Agricultural Engineers

and International Symposium on

water for Agriculture, College of

Agriculture, Nagpur ,Dr.PDKV

Akola, January 17-19, 2011, PP-265

Dr. BSKKV,

Dapoli

7 “Processing of kokum for rind

powder”

N.J. Thakor, A.A.Sawant and S.P

Sonawane

Proceeding of 45th Annual


Society of Agricultural Engineers

and International Symposium on

water for Agriculture, College of

Agriculture, Nagpur Dr.PDKV

Akola, January 17-19, 2011, -266

Dr. BSKKV,

Dapoli

8 “Moisture-Dependant Physical

Properties of Kokum Seed (Garcinia

indica choicy)”

S. P. Sonavane, G. P. Sharma, N. J,

Thakor, R. C. Varma, V. D. Mudgal

Proceeding of 46th Annual Convention

and Symposium of Indian Society of

Agricultural Engineers and

International Symposium on Grain

Storage, Govind Ballabh Pant

University of Agriculture and

technology, Pantnagar, February 27-

29, 2012, PP-69

Dr. BSKKV,

Dapoli

9 “Effect of Soy-Jambul seed powder

on Biscuit making”.

Megha Patil, S.K. Jain, S.B.Kalse








29, 2012, PP-128

Dr. BSKKV,

Dapoli

10 “Effect of Storage life on calorific

Values of Different fruit powders”.

S. S. Desai, S.B. Swami and N. J.

Thakor








29, 2012, PP-131

Dr. BSKKV,

Dapoli

S.

No.


Partner

11 “Kokum Processing-A New

Approach of Value Chain.”

N.J.Thakor, S.B.Swami ,

P.M.Haldankar , S.C.Patil

International workshop on “Strategies

in Value addition and Safety aspects

pertaining to Dairy and Food Industry”

at Department of Dairy Science,

Madras Veterinary College, Chennai -

600 007 on dated 15-16 March 2012.

Dr. BSKKV,

Dapoli

13 Media Products Developed/Disseminated

S.

No.

CD, Bulletins, Brochures, etc. (Year

wise)

No. of

Copies

Distribution Responsible Partner

01 A Brochure-1 on “A Value Chain For

Kokum, Karonda, Jamun and Jackfruit”.

2000 2000 Dr. BSKKV, Dapoli

02 A Brochure on “Kokum Processing” 100 100 Dr. BSKKV, Dapoli

03 A Directory of NAIP-KKJJ, 50 50 Dr. BSKKV, Dapoli

04 A video on Dehydration of Jackfruit bulbs 12 12 Dr. BSKKV, Dapoli

05 A video on Cutting of Jackfruit with the

help of Jackfruit cutter


06 A video on Packaging of samples by using

Vacuum Packaging machine


07 A video on Measuring TSS of samples

using Digital Refractometer








14 Meetings/Seminars/Trainings/Kisan Mela, etc. organized

Sr.

No.

Details of Meetings/Seminars/

Trainings, etc.

Duration

(From-To)

No. of

Personnel

Trained

Budget

(INR)

Organizer

(Name and Address)

01 Attend the NAIP annual

Workshop held at Hyderabad

on workshop NAIP KKJJ

launch workshop.

26.05.2009 - 22,884/- Dr. N.J. Thakor PI,

NAIP KKJJ and Dr. S.

D. Sawant Chairman

CAC

02 Attended the Financial

Management Training

organized by NAIP at Central

Fisheries Research Institute

Varsova Mumbai.

23.09.2009 - 2847/- Dr. S. B. Swami, Shri.

S.P. Divekar and Shri.

P.M Govalkar, NAIP-

KKJJ, DBSKKV,

Dapoli.

03 Visited to M/s. Hardikar‟s Food

Technologies Pvt Ltd., Pune for

taking the progress of the

research work.

10.11.2009 - 6,679/- Dr. N.J Thakor, CPI

and Shri. A.A. Sawant

Associated, NAIP-

KKJJ, DBSKKV,

Dapoli.

Sr.

No.


Trainings, etc.

Duration

(From-To)

No. of

Personnel

Trained

Budget

(INR)

Organizer

(Name and Address)

04 1st CAC meeting was held at

Dr.BSKKV, Dapoli.

7.12.2009 - 19,104/- DBSKKV, Dapoli.

05 NAIP- KKJJ Annual Workshop

launch at Dr. B. S. Konkan

Krishi Vidyapeeth, Dapoli.

6.12.2009 - 29,981/- DBSKKV, Dapoli.

06 2nd

CAC meeting was held at

Dr. BSKKV, Dapoli.

16.10.2010 - 22,000/- DBSKKV, Dapoli.

07 3rd

CAC meeting was held at

Dr. BSKKV, Dapoli

02.02.2011 - 14,500/- DBSKKV, Dapoli.

08 4th CAC meeting was held at

Dr.BSKKV, Dapoli. 21.05.2011

- 13,500/- DBSKKV, Dapoli.

09 Training for “Processing and

value added product from

Kokum, Karonda, Jamun and

Jackfruit” at Ladghar,

Tal. Dapoli, Dist. Ratnagiri

08-03-2011 38 - Dr. N. J. Thakor,

CPI, NAIP-KKJJ,

10 Training on “fruit processing”

organized at Shivane,

Tal - Sangmeshwar,

Dist – Ratnagiri.

22-05-2011

to

23-05-2011

29 4,200/- Dr. C. D. Pawar

Associated Scientist,

NAIP-KKJJ,

DBSKKV, Dapoli

11 Training on “Value addition by

processing of fruits” organized

at Pacheri Sada, Tal- Guhagar,

Dist- Ratnagiri.

15-09-2011 74 - Dr. S. B. Swami, Co-PI

Er. A. A. Sawant,

Associated Scientist

NAIP-KKJJ,

DBSKKV, Dapoli

12 Training on “Processing of


Jackfruit” organized at Chiplun,

Dist- Ratnagiri.

17-09-2011 59 2,200/- Dr. S. B. Swami, Co-PI

Dr. S. P. Sonavane,


Er. A. A. Sawant,


NAIP-KKJJ,

DBSKKV, Dapoli.

13 Training on Value chain for


Jackfruit organized at

DBSKKV, Dapoli,

Dist - Ratnagiri.

24-11-2011 50 - Dr. S. B. Swami, Co-PI,

Er. A. A. Sawant,


NAIP-KKJJ,

DBSKKV, Dapoli.


Dr.BSKKV, Dapoli.

09.12.2011 - 9,500/- DBSKKV, Dapoli.

15 Training on “Processing and

value addition of Kokum,

Jamun and Jackfruit” at

Ladghar, Tal. Dapoli, Dist.

Ratnagiri.

16.03.2012 32 - Dr. N. J. Thakor, CPI,

Er. A. A. Sawant,


NAIP-KKJJ,

DBSKKV, Dapoli.

16 Training on “Processing and

Value addition of Kokum,

Karonda, Jamun and Jackfruit.”

29.05.2012 12 - Dr. C. D. Pawar,


Er. A. A. Sawant,

Sr.

No.


Trainings, etc.

Duration

(From-To)

No. of

Personnel

Trained

Budget

(INR)

Organizer

(Name and Address)


Er. S. B. Kalse, SRF

Er. M. M. Patil , SRF

17 Processing of Kokum, Karonda,

Jamun and Jackfruit at

Dr.BSKKV, Dapoli,

Dist-Ratnagiri

06.11.2012 62

- Er. A. A. Sawant,


NAIP-KKJJ, Dapoli



Shrungar Tali, Guhagar,

Dist-Ratnagiri

06.11.2012 51

- Er. A. A. Sawant,


NAIP-KKJJ, Dapoli


Jamun and Jackfruit at Karak,

Rajapur, Dist-Ratnagiri

07.11.2012 60

- Er. A. A. Sawant,


NAIP-KKJJ, Dapoli



DBSKKV, Dapoli,

Dist-Ratnagiri

20.12.2012 89

- Dr. S. B. Swami, Co-PI,

NAIP-KKJJ, Dapoli.

21 Kokum Sarbat Mix & Solkadhi

Mix and Agal Making at

Ladghar, Dapoli, Dist-Ratnagiri

29.01.2013 48


NAIP-KKJJ, Dapoli.


Dr.BSKKV, Dapoli.

18.03.2013 - - DBSKKV, Dapoli.


Jamun and Jackfruit at Anthrad,

Dapoli, Dist-Ratnagiri

16.04.2013 18

- Er. A. A. Sawant,


NAIP-KKJJ, Dapoli

24 Processing of Jamun and

Jackfruit product at Kelashi,


08.05.2013 18

- Er. A. A. Sawant,


NAIP-KKJJ, Dapoli


Jamun and Jackfruit at Kelshi,


15.05.2013 21

- Er. A. A. Sawant,


NAIP-KKJJ, Dapoli

26 Processing of Kokum for

Powder at Velaneshwar,

Tal- Guhagar, Dist- Ratnagiri

28.08.2013 35


NAIP-KKJJ, Dapoli.

27 Processing of Kokum for

Powder at Sukhdar,

Tal- Khed, Dist-Ratnagiri

05.09.2013 46

- Er. A. A. Sawant,


NAIP-KKJJ, Dapoli


Dr.BSKKV, Dapoli. 27.12.2013 -

28,000/- DBSKKV, Dapoli.

Fig. 14.1 Training Conducted at various places

15 Participation in Conference/ Meetings/Trainings/ Radio talks, etc.

Sr.

No.

Details of

Meetings/Seminars/

Trainings/Radio talk,

etc.(Name andAddress)

Duration

(From-To)

Budget

(INR)

Participant

(Name and Address)

01 Attend annual workshop of

NAIP held at TNAU

Coimbatore.

16 04.2010

to

17.04.2010

5,600/- Dr. S.B. Swami CO-PI

NAIP KKJJ , Dr.

BSKKV, Dapoli

02 Visited to NAIP New Delhi

for the Financial work at

NAIP office.

25.04.2010 6,500/- Dr. N. J. Thakor PI,

NAIP-KKJJ,

03 Visited to University of

Agricultural Sciences

Dharwad for explore the

Chemical Analysis of the

samples.

22.05.2010

to

23.05.2010.

3,400/- Dr. S.B. Swami CO-PI,

04 Visited to Pune and

discuused the progress of

NAIP with Dr. S.D.sawant,

Chairman CAC NAIP.

10.08.2010 7,400/- Dr. N.J.Thakor PI NAIP,

Dr. P.M.Haldankar Co-

PI, Dr. S. B.Swami Co-

PI and Shri. A. A.

Sawant Associated

Scientists

05 Visited to M/s. Sagar

Engineering Works Kudal

for review of progress of

Research work to carried at

Sagar Engineering, Kudal.

21.09.2010 850/- Dr. S.B. Swami CO-PI ,

Shri. S. P. Sonawane

and Shri. K. G. Dhande


NAIP-KKJJ, Dr.

BSKKV, Dapoli

06 45th

Annual Convention and

Symposium of Indian

Society of Agricultural

Engineers and International

Symposium on water for

Agriculture, College of

Agriculture, Nagpur Dr.

PDKV, Akola.

17.01.2011

to

19.01.2011

19,195/- Dr. N.J. Thakor PI,

NAIP-KKJJ, and

Dr. S.P. Sonowane

Associated Scientists

NAIP-KKJJ, Dr.

BSKKV, Dapoli

07 Visited to CIAE, Bhopal for

attending the one Day

workshop on Financial

Management and

procurement related Issues.

18.02.2011 12,600/- Dr. S.B Swami Co-PI,

NAIP-KKJJ, Shri. P.M.

Govalkar

D.D.O, CAET, Shri.

S.M. Ambekar P.A.O.

Dr. BSKKV, Dapoli and

Shri. A.S. Salgaonkar

Sr. Cleark,CAET, Dr.

BSKKV, Dapoli,

Sr.

No.

Details of

Meetings/Seminars/



Duration

(From-To)

Budget

(INR)

Participant

(Name and Address)

08 Visited to UAS, Dharwad

for presentation in Annual

Workshop for Component 2

of NAIP.

15-03-2011

to

16-03-2011

500/- Dr. S.B Swami Co-PI,

NAIP-KKJJ

Dr.BSKKV, Dapoli

09 Visited to M/s. Hardikar‟s

Food Technologies Pvt Ltd.,

Pune for discussing the new

treatment of experiments

and taking the progress of

research work.

05.05.2011 360/- Er. A.A. Sawant,

Associated Scientist and

Er.S. P. Divekar,


NAIP-KKJJ, DBSKKV,

Dapoli.

10 3rd

National Seminar on

“Post harvest technologies

and value added product

marketing” at Goa

University, Goa.

06.05.2011

to

07.05.2011

841/- Dr. P. M. Haldankar,

Co-PI,

Dr. S.B. Swami , Co-PI,

Dr. C. D. Pawar,

Associated Scientist and

Er. Sanjay Orpe, CCPI,

NAIP-KKJJ, DBSKKV,

Dapoli.



for review of progress of

Research work to carried at

Sagar Engineering Kudal.

22.05.2011

to

23.05.2011

870/- Dr. S. D. Sawant, CAC

Chairman,

Dr. N. J. Thakor, CPI,

Dr. S.B. Swami Co-PI ,

Er. A. A. Sawant,


NAIP-KKJJ, DBSKKV.,

Dapoli

12 Visited to Hardikar‟s Food

Technology Pvt. Ltd., Pune,

to collect the samples of

Kokum Rind Powder and

Jamun Seed Powder and

taking the intial observation

of dryings.

26. 05. 2011

to

27. 05. 2011

650/- Er. S.C. Patil,

SRF,NAIP-KKJJ,

DBSKKV, Dapoli.

13 3rd

National R and D

Workshop in Food

processing sector organised

by FICCI and Ministry of

Food Processing Industries,

New Delhi at Hotel ITC

Maratha, Mumbai.

16.11.2011

to

17.11.2011

7,700/- Dr. N. J. Thakor, CPI,

Dr. S.B. Swami Co-PI ,

Er. S. B. Kalse, SRF,

NAIP-KKJJ, DBSKKV,

Dapoli.



for review of Financial

12.01.2012

to

14.01.2012

8,450/- Dr. S.B. Swami Co-PI,

P. M. Govalkar, DDO,

Atul Salgaonkar Sr.

Sr.

No.

Details of

Meetings/Seminars/



Duration

(From-To)

Budget

(INR)

Participant

(Name and Address)

progress and Audit of SEW,

Kudal

Clark.

NAIP-KKJJ, DBSKKV.,

Dapoli

15 Visited to NAIP Office at

New Delhi to discuss the

issues of NAIP Project.

16.01.2012

to

20.01.2012

1,100/- Dr. S.B. Swami , CO-PI,

NAIP-KKJJ, DBSKKV.,

Dapoli

16 46th

Annual Convention of

Indian Society of


International Symposium on

Grain Storage, G.B. Pant

University of Agriculture

and Technology Pantnagar,

Uttarakhand, India.

27.02.2012

to

29.02.2012


Er. A. A. Sawant,


NAIP-KKJJ, DBSKKV,

Dapoli

17 International workshop on

“Strategies in Value addition

and Safety aspects

pertaining to Dairy and Food

Industry” at Department of

Dairy Science, Madras

Veterinary College, Chennai

- 600 007.

15.03.2012

to

16.03.2012

19,000/- Dr. S. B. Swami, CO-PI,

NAIP-KKJJ, DBSKKV.,

Dapoli

18 A Seminar on “ Business

Opportunity in Food

Processing ” at Jagtic

Maratha Chamber of

Commerce and industries,

Pune.

18.03.2012 8,050/- Dr. N. J. Thakor, CPI,

Dr. S. B. Swami, Co-PI,

Er. A. A. Sawant,

Associated scientist, Er.

S. B. Kalse, SRF, Er. S.

C. Patil, SRF, Er. M. M.

Patil, SRF, NAIP-KKJJ,

DBSKKV., Dapoli

19 Annual Workshop of

Component 2 at NDRI,

karnal.

26.03.2012

to

27.03.2012


Er. A. A. Sawant,

Associated scientist,

NAIP-KKJJ, DBSKKV.,

Dapoli

20 Central Institute for

Research on Cotton

Technology, Adenwala

Road, Matunga, Mumbai-

400 019

05.06.2012

to

06.06.2012


Dr. S. B. Swami, Co-PI

and Er. S. B. Kalse SRF,

NAIP-KKJJ, DBSKKV.,

Dapoli

21 5th

National R and D

Workshop in Food

processing sector organized

23.09.2013

to

24.09.2013

6,500 Dr. N. J. Thakor, CPI,

Dr. S. B. Swami, Co-PI

and Er. S. B. Kalse SRF,

Sr.

No.

Details of

Meetings/Seminars/



Duration

(From-To)

Budget

(INR)

Participant

(Name and Address)

by FICCI and Ministry of

Food Processing Industries,

New Delhi at Hotel Lalit,

Mumbai

NAIP-KKJJ, DBSKKV.,

Dapoli

16 Foreign Trainings/Visits:

Nil

17 Performance Indicators

Sr.

No. Indicator Total No.

1. No. of production technologies released and/or adopted Not Applicable

2. No. of processing technologies released and/or adopted 13

3. Number of technologies/products commercialized based on NAIP

research 2

4. No. of new rural industries/entreprises established/ upgraded 5

5. No. of product groups for which quality grades developed and agreed Not Applicable

6. Total no. of private sector organizations (including NGOs)

participating in consortium

4 private sector

organizations

was

participated in

consortium

7. No. of farmers involved in consortia activities 680

8. Total number of farmers‟ group developed for marketing and processing 14

9. Number of patent/intellectual property protection applications filed

based on NAIP research

Under process

of filing

10. Number of patents/intellectual property protections granted/published

based on NAIP research Nil

11. Number of scientists trained overseas in the frontier areas of science ---

12. Number of scientists trained overseas in consortium-based subject areas ----

13. No. of scientists participated in conference/seminar etc. abroad ----

14. Success stories 01

15. Incremental employment generated (person days/year/HH) Baseline Final

---- -----

16. Increase in income of participating households (` per annum) Baseline Final

----- -----

17. Number of novel tools/protocols/methodologies developed 26

18. Publications

Articles in NAAS rated journals 6

Articles in other journals 3

Sr.

No. Indicator Total No.

Book(s) 0

Book chapter(s) 0

Thesis 4

Popular article(s) (English) 0

Newspaper article(s) 0

Seminar/Symposium/Conference/Workshop Proceedings 13

Technical bulletin(s) 0

Manual(s) 0

CDs/Videos 07

Popular article(s) in other language 01

Folder/Leaflet/Handout 03

Report(s) 0

18 Employment Generation (man-days/year)

Nil

19 Assets Generated

(i) Equipment

Sr.

No.

Name of the Equipment Year of

Purchase

Quantity

(Nos.)

Total cost

(Rs)

Responsible

Partner

1 Tray dryer 2009-10 01 71,600 Dr. BSKKV, Dapoli

2 Digital Bomb Calorimeter 2009-10 01 12,02,250 Dr. BSKKV, Dapoli

3 Digital Refractometer 2009-10 01 4,65,000 Dr. BSKKV, Dapoli

4 Vacuum Dryer 2009-10 01 6,78,000 Dr. BSKKV, Dapoli

5 Precision Balance 2009-10 01 47,475 Dr. BSKKV, Dapoli

6 Pulveriser 2009-10 01 56,250 Dr. BSKKV, Dapoli

7 Sealing machine 2009-10 02 83,000 Dr. BSKKV, Dapoli

8 Form– fill- seal packaging

Machine

2009-10 01 2,65,547 Dr. BSKKV, Dapoli

9 Washer (Spray and brush

type)

2009-10 01 3,81,875 Dr. BSKKV, Dapoli

10 Vacuum Packaging Machine 2009-10 01 1,25,477 Dr. BSKKV, Dapoli

11 CA Storage 2009-10 01 16,52,993 Dr. BSKKV, Dapoli

12 Head Space Analyzer 2009-10 01 5,90,225 Dr. BSKKV, Dapoli

13 Chiller 2009-10 01 1,99,121 Dr. BSKKV, Dapoli

14 Drum Dryer 2009-10 01 1,49,625 Dr. BSKKV, Dapoli

15 Data Logger 2009-10 01 1,09,125 Dr. BSKKV, Dapoli

Sr.

No.

Name of the Equipment Year of

Purchase

Quantity

(Nos.)

Total cost

(Rs)

Responsible

Partner

16 Washing Tanks 2009-10 01 54,000 Dr. BSKKV, Dapoli

17 Bottle washing unit 2009-10 01 49,629 Dr. BSKKV, Dapoli

18 Microwave Drying System 2009-10 01 8,43,750 Dr. BSKKV, Dapoli

19 Image Processing System 2009-10 01 7,04,200 Dr. BSKKV, Dapoli

20 Computers, Printers and UPS

Laptop, Digital Camera

2009-10 01 2,09,789 Dr. BSKKV, Dapoli

21 Generator set 2009-10 01 4,19,600 Dr. BSKKV, Dapoli

22 Cooking Gas and accessories 2009-10 01 39,186 Dr. BSKKV, Dapoli

23 Fermenter 2009-10 01 2,73,938 Dr. BSKKV, Dapoli

24 Boiler 2009-10 02 3,51,214 Dr. BSKKV, Dapoli

25 Filter Unit 2009-10 01 2,61,675 Dr. BSKKV, Dapoli

26 Platform weighing Scale 2009-10 01 58,500 Dr. BSKKV, Dapoli

27 Labeling and printing m/c 2009-10 01 37,293 Dr. BSKKV, Dapoli

28 Centrifugal separator 2009-10 01 32,963 Dr. BSKKV, Dapoli

29 Air Oven 2009-10 01 40,500 Dr. BSKKV, Dapoli

30 Water distillation 2010-11 01 44,000/- Dr. BSKKV, Dapoli

31 pH meter 2010-11 01 15000/- Dr. BSKKV, Dapoli

32 Digital Water Bath 2010-11 01 16,650/- Dr. BSKKV, Dapoli

33 Electronic weighing balance 2011-12 02 17,628/- Dr. BSKKV, Dapoli

34 Spectrophotometer 2011-12 01 49,781/- Dr. BSKKV, Dapoli

35 Fruit firmness tester 2012-13 01 16,850/- Dr. BSKKV, Dapoli

(ii) Works

Sr.

No

Particulars of the

Work

Name and

Address of

Agency

Awarded the

Work

Year of

Work

Done

Quant

ity

(Nos.)

Total Cost

(Rs)

Responsible

Partner

01 Island Working Table

with Reagent Rack M/s. Aishwarya

Enterprises, E-

3/301, Rutak

Park, Near

Brindaban Bus

Depot, Thane

(W),

Maharashtra.

2009-10 06 5,67,810/- Dr. BSKKV,

Dapoli

02 Lab Analysis Table

Size ( L*W*H): 1130

x 685 x 750 mm

2009-10 04 46,572/- Dr. BSKKV,

Dapoli


Size (L*W*H): 1525

x 750 x 750 mm

2009-10 01 17,557/- Dr. BSKKV,

Dapoli

04 Lab Analysis Table 2009-10 02 35,114/- Dr. BSKKV,

Sr.

No

Particulars of the

Work

Name and

Address of

Agency

Awarded the

Work

Year of

Work

Done

Quant

ity

(Nos.)

Total Cost

(Rs)

Responsible

Partner

Size (L*W*H) : 1500

x 750 x 750 mm

Dapoli


Size(L*W*H): 2035

x 750 x 750 mm

2009-10 02 52,970/- Dr. BSKKV,

Dapoli

06 Glassware‟s and

Chemical storage

cupboard

2009-10 06 1,02,066/- Dr. BSKKV,

Dapoli

07 Al Glass Partition

powder coated Al

Sheet with 4 mm

plane glass and 4 mm

hardener.

M/s. Oswal

Hardware,

At./post. Dapoli

– Bajar Peth,

Tal. Dapoli,

Dist. Ratnagiri.

2010-11 1570

sq.ft.

2,82,600/- Dr. BSKKV,

Dapoli

08 Air Conditioners M/s Sadguru

Electricals,

At.Post.Gimhav

ane, Tal.Dapoli

2010-11 07 2,91,114/- Dr. BSKKV,

Dapoli

(iii) Livestock

Livestock are not coming under the perview of the project. It must be considered Nil.

(iv) Revenue Generated

The project is on A Value chain for Kokum, Karonda, Jamun and Jackfruit. There is no

revenue generated in the project.

20 Awards and Recognitions

S. No. Name, Designation,

Address of the Person

Award/ Recognition

(with Date)

Institution/ Society

Facilitating (Name

and Address)

Responsible

Partner

01 Dr. V. B. Mehta

Consortia Leader and


Dr. BSKKV, Dapoli

Fellow of Indian Society

of Coastal

(2009)

Agricultural Research,

Cnning Town, West

Bengal

Dr. BSKKV,

Dapoli

02 Dr. K.E. Lawande

Consortia Leader and


Dr. BSKKV, Dapoli

Dr. Kirtisingh Gold

medal for outstanding

contribution in vegetable

crops - 2011

Horticulture society of

India

Dr. BSKKV,

Dapoli

03 Dr. N. J. Thakor

Principal Investigator

and,

ISAE Fellow

(Jan. 17-19, 2010)

Indian Society of

Agriculture

Engineering

Dr. BSKKV,

Dapoli

Professor and Head,

Agril. Process

Engineering, Dr.

BSKKV, Dapoli.

Member, Consortium

Advisory Committee,

NAIP on cryogenic

grinding of spices,

CIPHET, Ludhiana.

Dr. BSKKV,

Dapoli

Member, QRT

Committee,

CIPHET, P.O., PAU,

Ludhiana – 141 004.

Dr. BSKKV,

Dapoli

04 Dr. P. M. Haldankar

Co-Principle

Investigator and ,

Professor and Head,

Department of

Horticulture, Dr.

BSKKV, Dapoli

Best Project Centre

Award for PPV and FRA

Dapoli (ASPI)-2011. Dr. BSKKV,

Dapoli

Gold medal for the paper

“ High density planting of

mango”

Akola-2012 Dr. BSKKV,

Dapoli

05 Dr. C. D. Pawar

Associate Prof.

Horticulture

DBSKKV, Dapoli

Abasaheb Kubal Award

for Best Research in

Horticulture

18 May 2011,

DsBSKKV, Dapoli

Dr. BSKKV,

Dapoli

21 Steps Undertaken for Post NAIP Sustainability

1. Project has provided great opportunity and facilities to develop scientific skills and

understanding among scientists.

2. Facilitated to work in consortia.

3. It has made possible to achieve the results in smallest possible time through public

private partnership.

4. Rules, Regulations and financial guidelines of the project expedited the procurements and

made possible the completion of the project within the given time frame.

5. Duration of the current project was very short considering the perishable nature and short

seasonal availability of the candidate crops.

22 Possible Future Line of Work:

1) Storage study of Agal Prepared from newly developed Kokum Liquid Concentrate

Unit

The Kokum Liquid Concentrate Unit is developed. There is necessity of storage study of

Agal prepared from developed Kokum Liquid Concentrate Unit. We are planning to work on

the said topic in future.

2) Determination of Hydroxy Citric acid

The kokum fruit contains hydroxyl citric acid which has medicnal value as well as it is

beneficial for preventing various major dieses e.g. Asthma, diabetes etc. so it is necessary to

determine Hydroxy Cytric acid from kokum. We are planning to work on the said topic in

future.

3) Extraction of kokum colour

Kokum fruit having natural red colour and it will be useful in various recipies and ice

cream making so colour extraction of kokum is necessary. We are planning to work on the

said topic in future.

23 Personnel

Sr.

No.

Research Management (CL) From – To

(DD/MM/YYYY

1 Dr. Vijay Mehata


Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli

24.02.2009 to 03.07.2011

2 Dr. T. N. More



04.07.2011 to 31.10.2011

3 Dr. K. E. Lawande



02.11.2011 to 31.03.2014

Scientific

1 Dr. N. J. Thakor, CPI

Professor and Head, Agril. Process Engineering, DBSKKV,

Dapoli

24.02.2009 to 31.03.2014

2 Mr. Sanjay Orpe, CCPI

Joint Managing Director, CCPI,

M/s Hardikar Food Technology Pvt. Ltd., Pune - 411 052

24.02.2009 to 31.03.2012

3 Mr. Prakash Sawant, CCPI

Proprietor,

M/s Sagar Engineering Works, Plot No. 5, MIDC, Opp.

Telephone Exchange, Kudal - Dist. Sindhudurga. (M.S.)

24.02.2009 to 31.03.2014

4 Dr. P.M. Haldankar, CoPI

Professor and Head, Horticulture, DBSKKV, Dapoli 24.02.2009 to 31.03.2014

5 Dr. S.B. Swami. CoPI

Associate Professor Agril. Process Engineering, DBSKKV,

Dapoli

24.02.2009 to 31.03.2014

Technical

1 Er. K. G. Dhande

Associated Scientist and Associate Professor, Deptt. of

FMP, DBSKKV, Dapoli

24.02.2009 to 31.03.2014

2 Dr. S.P. Sonawne

Associated Scientist and Associate Professor, Agril. Process

Engineering, DBSKKV, Dapoli

24.02.2009 to 31.03.2014

3 Dr. C. D. Pawar

Associated Scientist and Asstt. Prof. Deptt. of Horticulture,

DBSKKV, Dapoli

24.02.2009 to 31.03.2014

4 Er. A. A. Sawant

Associated Scientist and Asstt. Professor, Agril. Process


24.02.2009 to 30.03.2013

5 Er.S.P.Divekar

Associated Scientist and Asstt. Professor, Agril. Process


24.02.2009 to 30.06.2012

Sr.

No.


(DD/MM/YYYY

6 Er. S. P. Kurhekar,

Associated Scientist and Asstt. Professor, Farm Structure,

DBSKKV, Dapoli

-

7 Dr. S. R. Torane, DDR, DOR Office,

Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli -

8 Dr. S. B. Dodake, DDR, DOR Office,


9 Mr. S. P. Dusane, P.S. Hon. Vice-Chancellor,


10 Shri. S. K. Ambekar, PAO

Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli 24.02.2009 to 30.06.2012

11 Mr. Kokni, PAO


-

12 Mrs. Pitre, PAO


1.07.2012 to 31.03.2014

13 Shri. P. M. Govalkar, DDO,

Assit. Registrar, CAET,


24.02.2009 to 30.06.2012

14 Mrs. M. B. Salvi, DDO,

Assit. Registrar, CAET


1.07.2012 to 31.03.2014

15 Mr. K. P. Chaugule, Assist. Supertendent

CAET, Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli

-

16 Mr. M. B. Nikam, Assist. Supertendent


-

17 Mr. A. M. Salgaonkar, Senior Clark,


-

18 Mr. A. D. Sawake, Senior Clark,


01.01.2014 to 31.03.2014

19 Mr. S. R. Palkar, Junior Clark,


24.02.2009 to 31.03.2014

20 Mrs. H. S. Ghole, Junior Clark,


-

21 Er.Vinod Atkari Lab Assistant, Deptt. of APE, CAET,

Dapoli

15.04.2010 to 30.06.2012

Contractual

Senior Research Fellows

1 Ms. A.B. Awasarmal 07.09.2009 to 17.12.2009

2 Ms. Y.B.Bankar 09.10.2009 to 08.04.2010

3 Mr. Mithilish Prakash Sansas 01.02.2010 to 31.03.2010

4 Ms. Devyani Vijay Jadhav 22.11.2010 to 31.12.2010

5 Mr. Aditya Rajendra Kadam 21.01.2011 to 20.07.2011

6 Mr. Sujit Chandrakant Patil 11.02.2011 to 10.08.2011;

Sr.

No.


(DD/MM/YYYY

23.08.11 to 22.02.2.12;

28.02.2012 to 31.03.2012

7 Mr. Sandeep Baban Kalse 19.04.2011 to 18.10.2011;

24.10.2011 to 23.04.2012;

27.04.2012 to 30.06.2012

8 Ms. Megha Madhukar Patil 19.04.2011 to 18.10.2011;

24.10.2011 to 23.04.2012;

27.04.2012 to 30.06.2012

9 Ms. Nalini R. Thakor 28.09.2011 to 31.12.2011

10 Mr. Yogesh P. Tapre 12.10.2012 to 30.3.13

11 Ms. Supriya D Kambale 12.10.2012 to 30.3.13

12 Ms. Anuja D. Divate 13.08.2013 to 15.01.2014

13 Mr. Santosh N. Gagare 14.08.2013 to 31.03.2014

Office Assistance

1 Mrs. Vidya Mhaskar 22.11.2010 to 21.05.2011

2 Mrs. Kalpana Devalekar 21.07.2011 to 20.01.2012;

24.01.2012 to 11.06.2012

3 Mrs. V. L. Kangane 12.10.2012 to 30.3.13

4 Mr. Swarup S. Bhatkar 13.08.2013 to 31.03.2014

24 Governance, Management, Implementation and Coordination

A. Composition of the various committees (CIC, CAC, CMU, etc.)

Sr.

No.

Committee Name Chairman

(From-To)

Members

(From-To)

1. CIC

Dr.K.E.Lawande

(25.02.2012 to 31.03.2014)

Dr.K.E.Lawande

Hon. Vice – Chancellor,

Dr.B.S.K.K.V. Dapoli.

(25.02.2012 to 31.03.2014)

Dr. N. J. Thakor

(25.02.2012 to 31.03.2014)

Mr. S.A. Orpe

(25.02.2012 to 30.06.2012)

Mr. P.G. Sawant

(25.02.2012 to 31.03.2014)

Dr. B. B. Jadhav

(25.02.2012 to 30.06.2012)

Mr. S. A. Shete

(25.02.2012 to 30.06.2012)

Dr. P. M. Haldankar

(25.02.2012 to 31.03.2014)

2. CAC

Dr. S. D. Sawant

(24.02.2009 to 31.03.2014)

Dr. Vijay Mehata

Consortium Leader and Hon.Vice-

Chancellor, Dr.B.S.K.K.V.Dapoli

(24.02.2009 to 03.07.2011)

Sr.

No.

Committee Name Chairman

(From-To)

Members

(From-To)

Dr. K. E. Lawande

(02.11.2011 to 30.06.2011)

Dr. R. K. Goyal

(24.02.2009 to 30.06.2012)

Dr. Mrs. Pushpa Bharti

(24.02.2009 to 31.03.2014)

Mrs. Gomati Amrute

(24.02.2009 to 31.03.2014)

Mr. Suresh A. Nerurkar

(24.02.2009 to 31.03.2014)

Dr.N.J.Thakor

(24.02.2009 to 31.03.2014)

3. CMU

Dr.K.E.Lawande

(25.02.2012 to 31.3.2014)

Dr.K.E.Lawande

Hon. Vice – Chancellor,

Dr.B.S.K.K.V. Dapoli.

(25.02.2012 to 31.03.2014)

Dr. B. B. Jadhav

(25.02.2012 to 30.06.2012)

Dr. N. J. Thakor

(25.02.2012 to 31.03.2014)

Mr. S. A. Orpe

(25.02.2012 to 30.06.2012)

Mr. P. G. Sawant

(25.02.2012 to 31.03.2014)

Dr. H. K. Patil

(25.02.2012 to 30.06.2012)

Dr. S. B. Swami

(25.02.2012 to 31.03.2014)

A. List of Meetings organized (CIC, CAC, CMU, etc.)

S.

No.

Details of the meeting Date Place and Address

1. CIC Nil Nil

2. CAC








3. CMU Nil Nil

Part-III: Budget and its Utilization

STATEMENT OF EXPENDITURE (Final)

(Period from 24.02.2009 to 31.12.2013)

Sanction Letter No : F.No.1(5)/2007-NAIP Dt: 24.02.2009

Total Sub-project Cost ` : Rs. 256.0154 Lakh

Sanctioned/Revised Sub-project

cost (if applicable) ` : Rs. 258.9788 Lakh

(Revised F.No.1(5)/2007-NAIP Dt: 08-07-2010)

Date of Commencement of Sub-

project : 24.07.2009

Duration: From : 24.02.2009 to 31.03.2014

Funds Received in each year DBSKKV HFTPL

Pune

SEW

Kudal

Total

I Year ( 2009-10) : 15547940 636300 213150 16397390

II Year ( 2010-11) : 2302962 629250 425250 3357462

III Year ( 2011-12) : 1310754 634320 425250 2370324

IV Year ( 2012-13)

297467 0 191209 488676

V Year ( 2013-14)

0 0 446000 446000

Bank Interest received on fund (if

any) : 852077 0 0 852077

Recied Wrong Trans.of other NAIP

632046 0 0 632046

CAET Dapoli given for Bank

Account Opening

5000 0 0 5000

Security Deposit of AC system.

7032 0 0 7032

Refund Tata Docomo card

500

500

TDS Refund

2006

2006

FD Refunded

266225

266225

Total amount received : 21224009 1899870 1700859 24824738

Total expenditure : 19757061 1899870 1943578 23600509

Net Balance as on 31.12.13

1466948 0 0 1466948

Expenditure Head-wise

(Dr. B. S. Sawant Konkan Krishi Vidyapeeth, Dapoli)

Sanctioned Heads

Funds Released Expenditure Incurred Grand Total

Expenditurew.e.f

2009 to 31.12.13

Balance

as on

31.12.13 1

st Year

2nd Year 3rd year 4

th Year 5th year Grand Total 1

st Year 2

nd Year 3

rd Year 4

th Year 5

th Year

(2009-10) (2010-11) (2011-12) (2012-13) (2013-14) (2009-10) (2010-11) (2011-12) (2012-13) (2013-14)

(1) TA 64000 91449 91515 15625 262589 55449 86515 94949 22164 28336 287413 -24824

(2) Workshops 35000 69617 4891 8750 118258 34617 14891 1500 0 0 51008 67250

(3) Contractual Services/RA/SRF 356400 572493 232520 71050 1232463 136893 74120 683083 364619 203951 1462666 -230203

(4)Operational Cost 720000 1197389 973340 175000 3065729 717389 1413340 754739 1141006 295487 4321961 -1256232

Sub-Total of A (1-4) 1175400 1930948 1302266 270425 4679039 944348 1588866 1534271 1527789 527774 6123048 -1444009

B. HRD Component 0 0 0 0

(5) Training 175000 175000 -50000 0 300000 0 0 0 0 0 0 300000

(6) Consultancy 0 0 0 0 0 0 0 0 0 0 0 0

Sub-Total of B (5-6) 175000 175000 -50000 0 300000 0 0 0 0 0 0 300000

C. Non-Recurring 0 0 0 0

(7) Equipment 12330000 0 0 0 12330000 9453800 0 0 0 0 9453800 2876200

(8) Furniture 200000 0 0 0 200000 193341 5991 0 0 0 199332 668

(9) Works (new renovation) 1500000 0 0 0 1500000 924850 573714 0 0 0 1498564 1436

(10) Others (Books,J.and

Softwares) 50000 50000 0 0 100000 39228 50245 0 0 0 89473 10527

Sub-Total of C (7-10) 14080000 50000 0 0 14130000 10611219 629950 0 0 0 11241169 2888831

D. Institutional Charges* 117540 147014 58488 27042 350084 48354 87148 71626 13190 63353 283671 66413

Grand Total (A+B+C+D) 15547940 2302962 1310754 297467 19459123 11603921 2305964 1605897 1548011 591127 17654920 1804203

Amt recived by Wrogn Trs. NAIP 632046 0 632046 632046 632046 0

Total Interst Credited 217581 202621 170587 170031 91257 852077 0 852077

Security deposit of AC sys. 7032 0 7032 0 7032

CAET Bank Open 5000 0 5000 0 5000

Refund Tata Doco card 500 500 0 500

TDS refund 2006 2006 0 2006

FD refund 266225 266225 0 266225

NAIP Delhi Refunded 0 1470095 1470095 -1470095

Total 15770521 2512615 2113387 470004 357482 21224009 11603921 2305964 2237943 3018106 591127 19757061 1466948

21224009 19757061 1466948

* Institutional charges will be 10% of the recurring contingencies for the Lead Consortium and 5% for Consortia Partners.

Name and Signature of CPI :

Dr. Nayansingh J. Thakor

Professor and Head,Dept. of APE,CAET,

Dr. BSKKV, Dapoli – Dist - Ratnagiri.415712.

Name and Signature of Competent Financial authority:

Mrs. M. B. Salvi

Drawing and Disbursing Officer,

CAET, Dr.B.S.K.K.V.Dapoli

Signature, name and designation of Consortia Leader

Dr. K. E. Lawande,


Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli - 415 712 (MS)

Date:__________

Expenditure Head-wise: (Hardikar’s Food Technologies Pvt. Ltd. Pune)

Sanctioned Head Funds

Allocated (*)

Fund Released Expenditure Incurred

Total

Expenditure

Balance as

on date

Requirement

of additional

funds

Remark 1st Year

(2009-10)

2nd Year

(2010-11)

* 3rd Year

(2011-12)

Total

fund

recieved 1st Year 2nd Year 3rd Year

A. Recurring

Contingencies

(1) TA 16,000 0 0 5000 0 0 0 5,000 5,000 0

(2) Workshops 0 0 0 0 0 0 0 0 0

(3)Contractual

services/RA/SRF 0 0 0

0 0 0 0 0 0

(4) Operational Expenses 18,00,000 6,06,000 5,99,000 5,99,070 18,04,070 6,06,000 5,99,000 5,99,070 18,04,070 0

Sub-Total A (1-4) 18,16,000 6,06,000 5,99,000 6,04,070 18,04,070 6,06,000 5,99,000 6,04,070 18,04,070 0

B. HRD Component

(5) Training 0 0 0 0 0 0 0 0

(6) Consultancy 0 0 0 0 0 0 0 0

Subtotal of B

(5-6) 0 0 0

0 0 0 0 0

C. Non-Recurring

(7) Equipment 0 0 0 0 0 0 0 0

(8) Furniture 0 0 0 0 0 00 0 0

(9) Works

(new renovation) 0 0 0

0 0 0 0 0

(10) Others (Animals,

Books, etc) 0 0 0

0 0 0 0 0

Sub-Title of C(7-10) 0 0 - 0 0 0 0 0

D. Institutional Charges

* 90,800 30,300 30,250 30250

90800 30,300 30,250 30,250 90,800 0

Grand Total

(A + B + C + D) 19,06,800 6,36,300 6,29,250 6,34,320 18,99,870 6,36,300 6,29,250 6,34,320 18,99,870 0

Expenditure Head-wise (M/s. Sagar Engineering Works, Kudal)

Sanctioned Head

Funds

Allocate

d (*)

Fund Released Expenditure Incurred

Total

Expenditure

Balance

as on

date

Requirement

of additional

funds

Remar

k 1st Year

(2009-10)

2nd

Year

(2010-11)

3rd Year

(2011-12)

4th

Year

(2012-13)

5th

Year

2013-

14

Total

1st Year

2009-10

2nd Year

2010-11

3rd Year

2011-12

4th Year

(2012-13)

5th Year

2013-14

A. Recurring

Contingencies

(1) TA 1,42,000 3000 5000 5,000 0 0 13,000 6193 5000 5,000 0 0 16,193

0

(2) Workshops 0 0 0 0 0 0 0 0 0 0 0 0 0

(3)Contractual

services/RA/SRF 3,63,000 0 0 0

0 0 0 0 0 0

0 0 0 0

(4) Operational

Expenses 19,24,000 2,00,000 4,00,000 4,00,000 1,91,209 4,46,000 1637209 3,38047 4,00,000 3,40,000 3,62,118 4,46,000 1886165 0

Sub-Total A (1-4) 24,30,000 2,03,000 4,05,000 0

B. HRD

Component

0

(5) Training 0 0 0 0 0 0 0 0 0 0 0 0 0 0

(6) Consultancy 53,000 0 0 0 0 0 0 0 0 0 0 0 0 0

Subtotal of B

(5-6) 53,000 0 0 0

0 0 0 0 0 0

0 0 0 0

C. Non-

Recurring

0

(7) Equipment 5,20,000 0 0 0 0 0 0 0 0 0 0 0 0 0

(8) Furniture 0 0 0 0 0 0 0 0 0 0 0 0 0 0

(9) Works

(new renovation) 0 0 0 0

0 0 0 0 0 0

0 0 0 0

(10) Others

(Animals, Books,

etc)

6000 0 0 0

0 0 0

0 0 0

0 0 0 0

Sub-Title of C(7-

10) 5,26,000 0 0 0

0 0 0 0 0 0

0 0 0 0

D. Institutional

Charges * 1,42,000 10,150 20,250 20,250

0 0 50650 0 20,250 20,250

0 0 40,500 0

Grand Total

(A + B + C + D) 31,49,000 2,13,150 4,25,250 4,25,250

191209 446000 1700859 3,44,960 4,25,250 365250

3,62,118 4,46,000 1943578 0 0

PART-IV: DECLARATION

This is to certify that the final report of the Sub-project has been submitted in full

consultation with the consortium partners in accordance with the approved objectives and

technical programme and the relevant records, note books; materials are available for the same.

Place:_________

Date:_________ Signature of Consortium Principal Investigator

Signature and Date

Consortium Co-Principal Investigator

Signature and Date


Signature and Date


Signature and Date


Comments and Signature of Consortium Leader

Date:

Proforma -1

Production Technologies/ Innovations

(Page limit: 3 pages/ technology)

Not Applicable

Proforma-2

1: Kokum Syrup (I –K-1)

Validation of Developed/ Released/ Adopted Processing Technologies/ Innovations

(Page limit: 3 pages/technology)

1. Title of the sub-project : A Value Chain for Kokum, Karonda, Jamun and

Jackfruit

2. Name of CPI : Dr. Nayansingh J. Thakor

Professor and Head,

Dept. of APE, CAET,


Dapoli - 415712. Dist- Ratnagiri. (M. S.).

Name of the CCPI : Mr. Sanjay Orpe,


M/s Hardikar Food Technology Pvt. Ltd.,

Pune - 411 052 (M.S.)

Name of the CCPI : Mr. Prakash Sawant,

Proprietor, M/s Sagar Engineering Works,

Plot No. 5, MIDC, Opp. Telephone Exchange,

Kudal. Dist. Sindhudurga. (M.S.).

Name of the Co- PI-I : Dr. P. M. Haldankar,

Professor and Head, Department of Horticulture,

Dr. B.S.K.K.V., Dapoli-415712. Dist- Ratnagiri (M.S.)

Name of the Co- PI-II : Dr. S. B. Swami,

Associate Professor, Dept. of APE, CAET,


3. Title of the technology:

Standardization of traditional processing methods of Kokum Syrup making

4. Information on existing farming systems, practices, productivity levels and income

in the target area:

In the existing practice of making syrup from kokum uses the fruits available. It is not

graded or sorted and are used directly for making of syrup. Kokum fruits are selected randomly

and washed with clean water. The fruits are crushed and seed and pulp from the fruit is removed

manually. Sugar is added in the hollow space of the rind and the mixture of kokum rind and

sugar is kept in available plastic drum or container and is covered with cloth. Juice from the

container is collected and filled in plastic cans of 1 litre size. The colour and quality of syrup

varies from location to location. Attention for hygiene is neglected in the current process of

syrup making. Since quality colour of the syrup varies even in the same location it is important to

standardize the process using modern processing tools and techniques.

5. Key Intervention(s) introduced:

Grading and sorting of fruits.

Selection of red colour well matured kokum fruits.

Cutting of fruits using stainless steel knife into two halves.

Cleaning of rind after then removal of seed and pulp.

Standardized proportion of rind to sugar (1:2).

Use of good quality plastic (Food safe) drum.

Hygienic condition is maintained in handling and storage.

6. Results:

Status of dissemination/commercialization; and, extent of adoption and success, if

applicable; with supporting data (with tables and photographs as annexure):

Process of kokum syrup making is standardized. Rind to sugar proportion shall be

1:2.

Sorting of fruits helps in providing uniform colour and good quality syrup.

Process is becoming gradually popular and small scale food processors are willing

to adopt it.

The chemical analysis of kokum syrup revealed good quality.

Technology will be disseminated after providing training to SHGs and small scale

food processors of the region.

7. Brief description of technology for release:


and colour. Matured red colour kokum fruits are selected. Fruits are washed with clean water and

are cut into two halves using stainless steel knife. Seed and pulp from the fruit is removed

manually and internal portion of the rind is also cleaned. Rind and sugar are put into layer by

layer alternately into the plastic food safe drum. The proportion of rind to sugar is standardized

as 1:2. Headspace of about 3-5 cm is kept at the top and drum is closed using its lid. Mixture is

kept for the duration of 3 to 4 weeks and the juice form the kokum rind oozes out on account of

the process of reverse osmosis. The juice collected is called as kokum syrup. The rind can be

used in making of the candies.

8. Expected Outcome/Impact of the technology:

(8.1) Expected increase in area, production and net income:

Uniform quality of kokum syrup is expected due to adoption of standardized process.

Improved quality of syrup in terms of colour and taste (acidity) will help to increase the sell

and thereby increase in number of adoption of food processors. This in turn will increase the

quantum of more processing and utilization of kokum fruits from the present level of merely 30

% to at least 50% of the total kokum fruit production.

(8.2) Others: Nil

9. Whether findings have been published? If so, give the citation and enclose copy of

the Publication:

The storage study of kokum syrup is under progress. Findings of the experiment will be

published after the results of the storage and packaging studies are obtained.

10. Any other information: Nil

Proforma-2

2: Kokum Agal (I –K-2)




Jackfruit


Professor and Head,

Dept. of APE, CAET,






Pune - 411 052 (M.S.)

Name of the CCPI Mr. Prakash Sawant,











Standardization of traditional processing methods of Kokum Agal making


in the target area:

In the existing practice of making agal from kokum uses the fruits available in the local

market. It is not graded or sorted and are used directly for making of agal. Kokum fruits are

selected randomly and washed with clean water. The fruits are crushed and seed and pulp from

the fruit is removed manually. Salt is added in the hollow space of the rind and the mixture of

kokum rind and salt is kept in available plastic drum or container and is covered with cloth. Juice

form the container is collected and filled in glass bottles of 750 ml to 1000 ml size. The colour

and quality of agal varies from location to location as proportion of slat used ranges from 10 to

20 per cent and it depends on the quality of fruits used and also on the person making it.

Attention for hygiene is absent. Colour of the agal obtained is dark brown to blackish in colour

and also varies even in the same location. It is important to standardize the process using modern

processing tools and techniques.




Cutting of fruits using stainless steel knife in to two halves.


Standardized proportion of rind to salt (16% of salt solution)

Use of good quality plastic (Food safe) drum.


6. Results:



Process of kokum agal making is standardized. Salt concentration of 16% salt

solution is best for making of good colour and quality agal.

Sorting of fruits helps in providing uniform dark brown colour to kokum agal.


to adopt it.

The chemical analysis of kokum syrup revealed good quality.





and colour. Matured red colour kokum fruits are selected. Fruits are washed with clean water and

are cut into two halves using stainless steel knife. Seed and pulp from the fruit is removed

manually and internal portion of the rind is also cleaned. Salt concentration of 16% added to rind

and mixture is stored in the food safe plastic drum. Headspace of about 3-5 cm is kept at the top

and drum is closed using its lid. Mixture is kept for the duration of 3 to 4 weeks and the salted

juice from the kokum rind oozes out on account of the process of reverse osmosis. The juice

collected is called as kokum agal and it is salty and acidic in taste.



Uniform quality of kokum agal is expected due to adoption of standardized process.

Improved and uniform colour kokum agal will help to increase the sell and thereby increase in

number of adoption of food processors. This in turn will increase the quantum of more

processing and utilization of kokum fruits from the present level. Kokum agal is used in

making of solkadhi which is very popular in the coastal region of Konkan and Goa.

(8.2) Others: Nil


the Publication:

The storage study of kokum agal is under progress. Findings of the experiment will be

published after the results of the storage and packaging studies are obtained.


Proforma -2

3: Kokum Liquid Concentrate Unit

Validation of Developed/Released/Adopted Processing Technologies/ Innovations


1. Title of the sub-project : A Value Chain for Kokum, Karonda, Jamun and Jackfruit

2. Name of CPI : Dr Nayansingh J. Thakor

Professor and Head

Dept. of APE, CAET,


Dapoli-415712, Dist- Ratnagiri (M.S.).

Name of CCPI : Mr. Sanjay Orpe,

Joint Managing Director,

M/s Hardikar‟s Food Technologies Pvt. Ltd.,

Pune- 411 052

Name of CCPI : Mr. Prakash Sawant

Proprietor, M/s Sagar Engineering Work‟s,

Plot No. 5, MIDC, Opp. telephone Exchange

Kudal – 416 550 Dist- Sindhudurga. (M.S).

Name of the Co-PI-I : Dr. P. M. Haldankar

Professor and Head, Dept. of Horticulture,

College of Horticulture, Dr. B. S. K. K. V,

Dapoli – 415712, Dist- Ratnagiri (M.S.).

Name of the Co-PI-II : Dr. S. B. Swami


Dr. B.S.K.K.V, Dapoli - 415712, Dist- Ratnagiri (M.S.).


Development of Kokum Liquid Concentrate Unit


in the target area:

This is a new product. The product is free from salt and sugar. At present no such

technology is existing. The traditional products which are available are Kokum agal

(Salted kokum Juice), and kokum syrup.


Use of dehydrated Kokum rind

Large scale production, having large capacity

Hygienic conditions are maintained during handling and processing.

Food grade metals (SS) is used for the kokum liquid concentrating unit

Uniform and good quality product is desired.

6. Results



The Kokum Liquid Concentrate Unit is developed and fabrication work of unit is

completed.

The performance testing of the unit is under progress.

Kokum Liquid Concentrate Unit is suitable to produce quality liquid concentrate at

large capacity (130ltr/day).

The best quality kokum liquid concentrate (Acidity-1.26 %, TSS-300B, pH-2.10

and Anthocyanin-1171 mg/100g) is observed.



7590 mm. Each tank is made up from SS 316, 2 mm thick food grade material. The stainless

steel sieve (Size- 5 mm round shape) is provided at bottom in each tank for the filtration of liquid

during extraction. The sieve is removable during cleaning operation.

The Kokum Liquid Concentrate (KLC) was prepared by adding 25 kg dried kokum rind


nd and 3

rd tanks. In each tank, the kokum



out of 1st, 2

nd and 3



nd and 3



nd and 3


th, 5

th and 6



, 5th

and 6th


, 5th

and 6th


, 5th

and

6th


, 5th

and 6th

tanks was





tank



in 8th


tank, the TSS




th tank to get first total extract was 24 hours. The




nd and 3



nd and 3

rd tanks having


nd and 3

rd tank


nd and 3


to the 4th

, 5th

and 6th



, 5th

and 6th


, 5th

and 6th

tanks


received in 4th

, 5th

and 6th





tank












nd and

3rd



nd and 3

rd having TSS


nd and 3

rd tank was 23.75, 23.7

and 23.5 liters respectively. The extracts were transferred to the 4th

, 5th

and 6th

tanks having rind

added during first extraction (25 kg). The mixture was allowed for extraction in 4th

, 5th

and 6th


, 5th

and 6th

tanks was 9.73, 9.66 and 10.54

°B respectively. The quantity of extract received after 6 hours of extraction in 4th

, 5th

and 6th

tank

was 20.3, 20.5 and 20.5 liters respectively. The extracts were added in the Kokum rind added

during first extraction in 7th

tank for concentration. The TSS of extract after 6 hours of extraction

was 21.34 °B. The quantity of extract after 6 hours of extraction from 7th

tank was 59.2 liters.

The extract was transferred to the kokum rind added during 1st extract in 8

th tank. After 6 hours

of extraction in the 8th

tank, the TSS of the liquid was 29.98 °B. The total quantity of extract

received after 30 hours of the start of the process from 1st tank to 8

th tank was 56.1 liters. The



extracted in water in 1:2; 1:1.5 and 1:1 ratio respectively. The Kokum Liquid Concentrate Unit is

as shown in Fig. 5.14.


(8.1) Expected increase in area, production and net income

The Kokum Liquid Concentrate Unit is newly developed device for preparing

the kokum liquid concentrate. It has good commercial potential. As kokum liquid

concentrate is prepared from dehydrated Kokum rinds hence can process annually. Also

improved and uniform colour kokum juice concentrate will help to increase the market

value. This in turn will increase the quantum of more processing and utilization of

kokum fruits from present level.

(8.2) Others: Nil


the publication.

We are planning to file a patent on Kokum Liquid Concentrate Unit and will be

published after filing the patent.


Proforma-2

4: Kokum Amsul (I –K-4)




Jackfruit


Professor and Head,

Dept. of APE, CAET,






Pune - 411 052 (M.S.)












Standardization of traditional processing methods of kokum Amsul (Dehydrated salted

rind) making


in the target area:

In the existing practice of making Amsul from kokum fruit available in the local market.

It is not graded or sorted and are used directly for making of Amsul. Kokum fruits are selected

randomly and washed with clean water. The fruits are cut into two halves and seed and pulp from

the fruit is removed manually. The seed and pulp is then mixed with approximately 10% salt

solution. The salt solution leached out from this mixture is used for the dipping of the separated

rind. The rind then placed for sun drying during the daytime. The next day the dried sample is

again dipped in the salt solution, which was leached on the second day from the salt seed

mixture. Then the rind is again placed for the drying. The process of dipping and drying is

repeated for 4 to 5 times to get the Amsul.

The colour and quality of Amsul varies from location to location. Attention for hygiene is

absent. Colour of the Amsul obtained is dark brown to blackish in colour and also varies even in

the same location. It is important to standardize the process using modern processing tools and

techniques.




Cutting of fruits using stainless steel knife in to four halves.


Standardized proportion of rind to salt (12% of salt solution)

Use of good quality plastic (Food safe) drum for making Amsul.


Amsul can be used in variety of food Preparation.

6. Results:



Process of kokum Amsul making is standardized. The kokum fruit cut into 4

halves and Salt concentration of 12% dipped for 2 hrs and soaking temperature of

250C is observed best for making of good colour and quality Amsul.

Sorting of fruits helps in providing uniform dark brown colour to kokum Amsul.


to adopt it.

The chemical analysis of kokum Amsul revealed good quality.




The fresh and sound kokum fruits were selected. Fruits are graded and sorted as per size

and colour. Matured red colour kokum fruits were selected. Fruits were washed with clean water

and cut into four halves using stainless steel knife. Seed and pulp from the fruit was removed

manually and internal portion of the rind was also cleaned. The seed and pulp is then mixed with

12% salt concentration. The salt solution leached out from this mixture was used for the dipping

of the separated rind. The rind then placed in Tray dryer at 600C upto complete removal of

moisture content from the rind. The next day the dried sample was again dipped in the 12% salt

solution, which was leached on the second day from the salt seed mixture. Then the rind is again

placed in tray dryer at 60° C for the drying. The process of dipping and drying was repeated for

four times to get the good quality Amsul.



Uniform quality of kokum Amsul is expected due to adoption of standardized process.

Improved and uniform colour kokum Amsul will help to increase the sell and thereby increase

in number of adoption of food processors. This in turn will increase the quantum of more

processing and utilization of kokum fruits from the present level.

(8.2) Others: Nil


the Publication:

The storage study of kokum Amsul is under progress. We are in the process of

publishing the results.


Proforma- 2

5: Kokum Sarbat Mix and Kokum Solkadhi Mix (IIB –K-5)




Jackfruit


Professor and Head,

Dept. of APE, CAET,






Pune - 411 052 (M.S.)












Making of Kokum Sarbat Mix and Kokum Solkadhi Mix (RTD)


in the target area:

At present there is no practice of making kokum sarbat mix and solkadhi mix. This is

newly developed products and not available in the market. Normally kokum sarbat is prepared

using kokum syrup and water. Also solkadhi is prepared using kokum Agal and the coconut

milk.


Use of dehydrated kokum rind powder.

Application of kokum rind powder as one of the major ingredient in making of

RTD mix with other ingredients.

Product is made available in sachets and hence can be used anywhere and at

anytime.

6. Results:



Process of making of sarbat mix and solkadhi powder is developed.

Developed mix can be packed in nice package and can be stored for more than 6

months duration.

Kokum rind powder has direct application in kokum making of kokum sarbat mix

and kokum solkadhi mix i.e. Ready to Drink (RTD) products.

Product is becoming popular gradually.

The Technology developed can be used commercially after its final testing.




Kokum rind powder as explained in Proforma 3 above was used for making of mixes.

Process for making sarbat mix was standardized. Powder of sugar, salt and cumin seed was

added in appropriate proportion to rind powder and mix of kokum sarbat was prepared. In case

of kokum solkadhi mix, powder of sugar, milk powder, coconut milk powder, salt and spices

were added in suitable proportion. Mixture was dried in Tray drying @ 600C to bring the

moisture content at the level of safe storage.



Kokum sarbat mix and kokum solkadhi mix both are newly developed products.

Considering the demand for kokum sarbat and solkadhi in the Konkan and Goa region and

very Ready to Drink nature of the developed product it has great potential for

commercialization. Small scale food processors and SHGs will certainly adopt it on its training

to them.

(8.2) Others: Nil


the Publication:

We are in the process of filing the patent.


Proforma-2

6: Kokum rind powder (IIB –K-6)




Jackfruit


Professor and Head,

Dept. of APE, CAET,






Pune - 411 052 (M.S.)












Dehydrated kokum powder from kokum rind


in the target area:

At present there is no practice of making powder form kokum rind. Also kokum fruits are

not dehydrated. Fruits are very perishable in nature and needs to be processed within 2 to 3 days

from its harvest.


Dehydration technique increases the shelf life of the product.

It makes addition of value to the produce on account of its availability in lean

period.


Cutting of fruits and removal of pulp and seed from rind.

Drying of rind using mechanical (Tray) dryer as kokum fruits are available in

rainy season only (May-June).

Powder can be used in variety of food preparations.

6. Results:

Status of dissemination/commercialization and extent of adoption and success, if


Process of dehydration of kokum rind and there after its powder making is

developed.

Kokum rind powder has direct application in kokum making of kokum sarbat mix

and kokum solkadhi mix i.e. Ready to Drink (RTD) products.

Product is becoming popular gradually.

The Technology developed can be used commercially after its final testing.




The fresh and sound kokum fruits were selected. Fruits were graded and sorted as per size

and colour. Matured red colour kokum fruits were selected. Fruits were washed with clean water

and are cut into two halves. Seed and pulp from the fruit was removed. Rind is then dried in Tray

dryer at 60 0C to final safe storage moisture content. It was then grinded into powder to size of

less than 300 microns. Package was also developed for the powder and its storage studies are in

progress.



Kokum rind powder is newly developed product and it has good commercial potential

considering the perishable nature of the fruit and the harvesting period of the fruit. Much of the

fruit as intervenes with the monsoon and goes waste with heavy rainfall of Konkan region.

Intervention of processing technique of dehydration and grinding has made the product

successful. Small scale food processors and SHGs will certainly adopt it on its training to them.

(8.2) Others: Nil


the Publication:

We are in the process of publishing results.


Proforma- 2

7: Extraction of Butter from kokum (IIB –K-7)




Jackfruit


Professor and Head,

Dept. of APE, CAET,






Pune - 411 052 (M.S.)












Extraction oil (Butter) from kokum seed.


in the target area:

Kokum Butter has been obtained from the seeds of the “Kokum” (Garcinia Indica

choicy). The seeds of the fruit yield valuable edible fat known in commerce as kokum butter.

Kokum butter is rich in stearic and oleic acids. It contains about 75% of mono-oleodisaturated

glycerides and possesses a fairly low melting point and considerable brittleness.

The seed contains about 32–35% fat and it is extracted by traditional methods of boiling.

In this method, the seed is cracked and the shell is removed. The white kernel is then pounded in

a large specially-made stone mortar and pestle. The pulp is put into an iron pan with some water

and boiled. After some time it is poured into another vessel and allowed to cool. The oil which

rises to the surface on cooling becomes gradually solid, and is strongly moulded by hand into

egg-shaped balls. Also, extraction on a cottage industry basis is mostly done by crushing the

kernels, boiling the pulp in water and skimming off the fat from the top; or by churning the

crushed pulp with water.


Cleaning and grading of kokum seed

Dehulling of kokum seed

Extraction of butter/oil

Processing of butter/oil

Packaging and storage of kokum butter

6. Results:



The yield of oil extraction (percent) from kokum seed goes on decreasing as moisture

content of kokum seed increases. It was observed that yield of oil from kokum seed of

10 % moisture content was 30 % which reduces to 23 % when moisture content of seed

is 18%.

The steaming of kokum seed prior to oil extraction helps in increasing the oil yield. It

was observed that yield of oil from kokum seed steamed for 10 min was 30.40 % which

increased to 34.00 % with steaming of kokum seed for 20 min.

Specific gravity of oil extracted from kokum seed goes on increasing as moisture

content of kokum seed increases. It was obnserved that specific gravity of oil from

kokum seed of 10 % moisture content was 0.89 which increases to 0.91 when moisture

content of seed is 18%.

Steaming of 20 min and moisture content of 10 % (dry basis) of kokum seed in screw

press gives higher oil recovery (34%) and retains minimum oil in de oiled cake (DOC).


Kokum seeds procured from kokum fruit processing units and were dried using

mechanical dryer at 60 °C (In the processing unit or industries, the kokum fruits were cut into

pieces using kokum cutter and then separating its seeds from rind and pulp). The dried kokum

seeds were cleaned using air screen cleaner and dirt, dust, ash, stones, other crop seeds and other

impurities were separated using air screen cleaner. Then these cleaned and dried kokum seeds

were shelled by using kokum seed dehuller to obtained kokum kernels. The husk were separated

from kernels. For better oil extraction, the moisture content of kernels was brought to about 10%.

Then the steaming were provided to the kernels prior to oil extraction for 20 min duration

(temperature of steamed kernel were 70°C). The crude oil obtained was boiled in the large SS

vessel to separate impurities. The scum collected at top of oil and heavy but fine particles of cake

settled at bottom of vessel was separated from oil. The clean oil was kept for solidification for

overnight (12 hrs). Next day, these oil/butter were churned in the spiral mixer to uniform mixing

of butter. Then cubes or blocks of convenient size were made from this butter.



At present, in most of the kokum producing area seed is wasted or sold at lower price.

Processor of the region are demanding the technology developed under this project such as

improved cleaning and dehulling of kokum seed, extraction and packaging of kokum butter. If

improved technology of butter extraction and packaging is given to producer/ processor of the

region then they will get very good remuneration. There will be value addition in these

underutilized fruit crop and ultimately are under these crop will be increased.

(8.2) Others:

Market potential Kokum is exported mainly in the forms of fruit, oil (kokum butter) and

syrup. Indian kokum is popular in several countries like UK, Canada, Australia, Hong Kong

and the Middle East. Zanzibar is the main importer of kokum from India. It is also reported that

Italy and some other foreign countries are importing kokum fat from India for use in

confectionery preparations.


the Publication:

Published

Popular articles – one

Review paper - one


Proforma- 2

8: Storage of kokum fruits (IIA –K-9)




Jackfruit


Professor and Head,

Dept. of APE, CAET,






Pune - 411 052 (M.S.)












Storage of fresh kokum fruits


in the target area:

At present there is no practice of storing kokum fruit. The farmers store the fresh kokum

fruit normally at room temperature and the shelf life is less than 3 to 5 days. There is no standard

practice to store the fresh kokum fruits. Basically kokum fruits are harvested in the months of

May to June. This period coincides with the rainy season in the Konkan and Western Ghats.

Hence most of the harvest goes waste with the heavy rainfall of the region (more than 3000 mm).

Harvesting season which is very humid and warm makes the fruit unsafe for storage.


Use of processing techniques.

Use of chemical techniques.

Adoption of Low temperatures for storage

6. Results:


applicable; with supporting data:

Requirements of suitable temperature and relative humidities were found for the

storage of fresh fruits.

Use of Methyl Chloro Phenol (MCP) and 130C temperature with 85% RH extends

the shelf life of fresh kokum to two weeks which is four times more than the

normal when stored in cold storage.


The fresh and sound kokum fruits are selected then it is graded and sorted as per size and

colour. Fruits are washed with cleaned water to remove dirt, dust and any other contamination.

They are then stored in cold storage. It is observed that storage environment of 130C and 85 %

RH. If maintained around the fresh kokum fruits then quality of fruits is satisfactory and shelf

life can be extended from 4 to more than16 days.



With the help of this Technology developed for storage of fresh kokum fruits increases

the shelf life of fruit by 4 times and hence fruit will available for longer duration to processing

industries and therefore there will be increase in processing, and also increase in income of

processors and farmers.

(8.2) Others


the Publication:

The efforts are initiated for its publication.


Proforma- 2

9: Karonda Wine (IIB –KR-14)




Jackfruit


Professor and Head,

Dept. of APE, CAET,






Pune - 411 052 (M.S.)












Development of wine from ripe Karonda fruits.


in the target area:

At present wine is not prepared from Karonda fruits. Huge losses are observed in this

fruit before harvest. In order to reduce losses, value addition in this fruit required. Hence, efforts

are being made to do value addition by developing methodology for preparation of Karonda

wine.


Use of new innovative processing technology.

Selection of sound well matured Karonda fruits.

Cutting of fruits and removal of pulp and seed from Karonda fruit.

6. Results:



Developed Karonda wine is hygienic.

The chemical analysis of Karonda wine revealed good results.

The wine prepared from 300B TSS and 3.5 pH showed good results of sensory.


The fresh and sound Karonda fruits were selected. Fruits were cut into two pieces by big

stainless steel knife. The seeds were removed manually and cleaned pulp was used for the

preparation of wine. The treatment of 300B TSS and 3.5 pH was used for the making of wine.




The process developed for making of Karonda wine has a great potential for its

commercialization. It is new product. The losses in Karonda fruit can be reduced due to value

addition made in Karonda. The value addition will certainly help in the process of income

generation for farmers and processors. Adoptability of the newly developed process will

increase after the SHGs and small food processors are trained for it.

(8.2) Others: Nil.


the Publication:

We are in the process of publishing the results.


Proforma- 2

10: Jamun Seed Powder (I –JM-16)




Jackfruit


Professor and Head,

Dept. of APE, CAET,






Pune - 411 052 (M.S.)












Standardization of Traditional Processing Method of Jamun seed powder.


in the target area:

In the existing practice of making Jamun seed powder, the available Jamun fruits are

taken then the fruits are washed with clean water. The pulp and seed of the Jamun fruit is

removed manually. The Jamun seed is then placed for the sun drying. After sun drying is

completed the powder is prepared by using the pulveriser or mixer.



Selection of well matured Jamun fruits.

Removal of pulp and cleaning of Jamun seed.

Use of mechanical drying (Tray Drying) method for the drying of Jamun seed.


6. Results:



Jamun seed powder is hygienic and has a good quality.

The Jamun seed powder is used for making biscuits for the diabetic patients

and also used for pharmaceutical purposes.


The fresh and sound Jamun fruits were selected. The pulp and seeds were removed the

manually. The clean Jamun seeds were then dried in Tray dryer at 600C till reached to constant

moisture level. The dried Jamun seeds were then pass to the pulveriser for the making of powder.

The powder was then passing to sieve for getting the fine powder. The powder prepared is

hygienic. It is free from dist, dirt and any type of contamination.



The process is developed for making of Jamun seed powder has a great potential for its

commercialization. The Jamun seed powder can be used in making of biscuits, cookies etc. for

the diabetic patients. The Jamun seed powder has also importance in the pharmaceutical

industries. This is great value addition and hence will certainly help in the process of income

generation for farmers and processors.

(8.2) Others: Nil.


the Publication:

Storage and packaging studies are in progress.


Proforma- 2

11: Jamun Wine (IIB –JM-17)




Jackfruit


Professor and Head,

Dept. of APE, CAET,






Pune - 411 052 (M.S.)












Development of wine from ripe Jamun fruits.


in the target area:

At present wine is not prepared from Jamun fruits. Huge losses are observed in this fruit

before harvest. In order to reduce losses, value addition in this fruit required. Hence, efforts are

being made to do value addition by developing methodology for preparation of Jamun wine.


Use of new innovative processing technology.

Selection of sound well matured Jamun fruits.

Use of clean Jamun pulp for the making of Jamun wine.

6. Results:



Developed Jamun wine is hygienic.

The chemical analysis of Jamun wine revealed good results.


The fresh and sound Jamun fruits were selected. Fruits were washed with clean water

then seed from the Jamun fruit was removed manually and separated cleaned pulp was used for

the preparation of wine. The treatment of 300B TSS and 3.5 pH was used for the making of

wine. The developed wine is hygienic and it is free from dist, dirt and any type of contamination.



The process developed for making of Jamun wine has a great potential for its

commercialization. It is new product. The losses observed in Jamun fruit can be reduced due to

value addition made in Jamun. The value addition will certainly help in the process of income

generation for farmers and processors. Adoptability of the newly developed process will

increase after the SHGs and small food processors are trained for it.

(8.2) Others: Nil.


the Publication:

Nil


Proforma- 2

12: Jackfruit Phanaspoli (leather) (IIB –JF-20)




Jackfruit


Professor and Head,

Dept. of APE, CAET,






Pune - 411 052 (M.S.)












Standardization of Traditional processing method of ripe Jackfruit leather (Phanas poli).


in the target area:

Jackfruit Leather (Phanaspoli) is prepared from the Barkha Jackfruit which is available

in the local market. Then jackfruit was cut into two half and bulb was removed manually. The

seed was removed from the bulb and sugar was added in to the bulb. Then bulb was blended.

Dissolve preservative in water and add to the product. Concentrate mixture in a steam jacketed

pan. Spread concentrate on stainless steel trays lined with grease proof paper. Sun drying was

used for drying the mixture. The hygienic condition was not maintained in the traditional

method. Also taste of the Jackfruit leather is varied from one location to another.



Selection of sound well matured Jackfruits.

Cutting of fruits carried out using stainless steel knife.

Removal of seed from the Jackfruit bulb and cleaning of the bulb.

Addition of different sugar level (TSS level).


Use of mechanical drying system.

6. Results:



Jackfruit leather prepared is hygienic and revealed good chemical results.

Jackfruit leather can be used as ingredients in the manufacture of cookies, cakes

and ice cream.


The fresh and sound Jackfruits were selected. Fruits were cut vertically in small pieces by

big stainless steel knife. The bulbs were removed the manually. Then seed present in the bulb

was removed manually. The bulbs were dipped into 400Brix in sugar solution for certain

duration. Then bulb was blended. Dissolve preservative in water and add to the product.

Concentrate mixture in a steam jacketed pan. Spread concentrate on stainless steel trays lined

with grease proof paper. Keep the concentrate in tray dryer at required time interval till

appropriate moisture level is not reached. The product prepared is hygienic. It is free from dist,

dirt and any type of contamination.



The process developed for making of Jackfruit leather has a great potential for its

commercialization. Jackfruit leather can be used as ingredients in the variety of sweet food

preparations, cake preparation and can also be used as flavor additions. It can also be used for

ice-cream, chocolates etc. This is great value addition and hence will certainly help in the

process of income generation for farmers and processors. Adoptability of the newly developed

process will increase after the SHGs and small food processors are trained for it.

(8.2) Others: Nil.


the Publication:

Nil


Proforma- 2

13: Jackfruit Cutter

Validation of Developed/Released/Adopted Processing Technologies/ Innovations



Jackfruit


Professor and Head,

Dept. of APE, CAET,






Pune - 411 052 (M.S.)












Development of Jackfruit Cutter

4. Information on existing farming systems, practices, productivity levels and income in

the target area:

In present, area under Jackfruit at konkan region of Maharashtra is 100 ha. There are

100-500 seeds in a single fruit. Jackfruit is heavy and bulky and actual recovery of bulbs or

edible portion varies from 20% to 25%. The cutting of Jackfruit is a tedious task. Presently, the

fruits are manually cut by a knife. The operation is generally done manually. After cutting the

fruit in several pieces, the bulbs are removed manually. As the fruit contains highly sticky latex,

small quantity of vegetable oil is applied on hands and then seeds are removed from bulbs.

In traditional method of cutting the Jackfruit is done by manually and bulbs and seeds are

removed by the hand. In this method, there is risk of damage of bulbs during the cutting. Large

amount of force is required to cut the Jackfruit. For bigger size fruit, the time required to cut a

single fruit is more and difficult to cut the fruits. The bulbs obtained in traditional methods are

not of equal size there is losses of bulbs. Because of the larger size, the weight of the jackfruit is

more and it causes the problems during cutting of the fruit.

To reduce these losses during cutting of the Jackfruit and for safety cutting, it is

important to develop the Jackfruit Cutter.


Cutting the large quantity of jackfruits in less time.

Minimize the cutting losses.

Safely cutting of jackfruit.

Cutting of jackfruits in Equal size.

Easy to cut the jackfruit.

Minimum risk of damage during cutting.

Less skill to the operator during cutting.

Safety to the operator.

6. Results



The Jackfruit Cutter (Power Operated Jackfruit Cutter and Hand Operated Jackfruit

Cutter) are developed and fabrication work of these devices is completed.

The risk of damage to the jackfruit during cutting is minimized.

The power operated Jackfruit cutter can be used for the cutting 60-65 Jackfruits/h.

The hand operated Jackfruit cutter can be used for cutting 10 Jackfruit/h.

Power operated Jackfruit cutter requires 0.46 kW power for cutting a jackfruit of 6

kg capacity and cuts the Jackfruit in 50 s.


Power operated Jackfruit cutter and hand operated Jackfruit cutter is newly developed

device for cutting the fresh jackfruits and to reduce the losses during cutting of the Jackfruit.

There are two types of Jackfruit cutters are developed. The first is the Power Operated Jackfruit

Cutter and second is the hand operated Jackfruit cutter. By using Jackfruit cutter, we can cut

large number of Jackfruit in short period of time. Power operated Jackfruit cutter can be used for

the cutting 60-65 Jackfruits/h. The hand operated Jackfruit cutter can be used for cutting 10

Jackfruit/h. Power operated Jackfruit cutter requires 0.46 kW power for cutting a jackfruit of 6

kg capacity and cuts the Jackfruit in 50 s.


(8.1) Expected increase in area, production and net income

The Jackfruit Cutters are developed for cutting of the jackfruits. It has good commercial

potential. As the large quantity of jackfruits are cut in short period of time, the cost of cutting,

losses and damage to the bulbs is minimized. Easy and safely cutting is achieved with jackfruit

cutter. The jackfruit cutter can cut jackfruit into equal size. The developed cutter will help to

increase the processing of jackfruit as ease in cutting and can increase in number of adoption of

food processors. This in turn will increase the quantum of more processing and utilization of

jackfruits from present level.

(8.2) Others: Nil

9. Whether findings have been published? If so, give the citation and enclose copy of the

publication.



Proforma- 2

14: Jackfruit bulb (IIB –JF-22)




Jackfruit


Professor and Head,

Dept. of APE, CAET,






Pune - 411 052 (M.S.)












Dehydration studies of ripe Jackfruit bulbs.


in the target area:

Dehydrated ripe Jackfruit bulb is a new innovative processed product from Jackfruit.

Presently, there is no any processing technique is available for the making of ripe jackfruit bulb.

Traditionally people make the jackfruit chips by using the unripe jackfruit. Also there is huge

losses were observed of ripe Jackfruit. The ripe Jackfruit bulbs need to be processed in

commercial scale to preserve it from deterioration and also to increase its value addition.


Selection of cleaned, sound ripe Jackfruits.

Cutting of Jackfruits using big stainless steel knife.

Use of cleaned ripe jackfruit bulb.

Use of new processing techniques for the making of ripe jackfruit bulb without

seed.

Dehydration and osmotic techniques are adopted for preservation of jackfruit

bulbs

Study the effect of osmotic treatment on packaging and quality aspect of jackfruit

bulb.

6. Results:



Dehydrated bulb prepared is hygienic and has a good acidity and pH value.

The drying characteristics were studied for the Jackfruit bulbs.

The jackfruit bulb prepared using 400B solution revealed good chemical and

colour results.

The dehydrated bulbs are used for the preparation of Jackfruit bulb powder and

Powder can be used in different food preparations such as Ice-cream making,

sweets, candies, flavours etc.


The fresh and sound kapa Jackfruits were selected for the experiment. Then it was

cleaned with water. Fruits were cut vertically in small pieces by big stainless steel knife. The

bulbs were removed from the fruits manually then seeds are removed from bulbs manually. The

bulbs were dipped into 400Brix in sugar solution for certain duration and then it was dried in

Tray dryer at 600C till reached to constant moisture level. The product prepared is hygienic. It is

free from dist, dirt and any type of contamination.



The process developed for making of Jackfruit bulb has a great potential for its

commercialization. It is new product and can be available in the lean period. Jackfruit bulb is

used for the preparation of Jackfruit powder and thus powder can be used in the sweet food

preparations, cake preparation and can also be used as flavor additions. It can also be used for

ice-cream, chocolates, Shrikhand etc. This is great value addition and hence will certainly help

in the process of income generation for farmers and processors. Adoptability of the newly

developed process will increase after the SHGs and small food processors are trained for it.

(8.2) Others: Nil.


the Publication:



Proforma- 2

15: Jackfruit bulb powder (IIB –JF-23)




Jackfruit


Professor and Head,

Dept. of APE, CAET,






Pune - 411 052 (M.S.)












Development of ripe Jackfruit bulb powder.


in the target area:

Dehydrated ripe Jackfruit bulb powder is a new innovative processed product from

Jackfruit. Presently, there is no any processing technique is available for the making of ripe

jackfruit bulb powder. Also there is huge losses were observed of ripe Jackfruit. The ripe

Jackfruit needs to be processed in commercial scale to preserve it from deterioration and also to

increase its value addition.


Selection of cleaned, sound ripe Jackfruits.

Cutting of Jackfruits using big stainless steel knife.

Ripe jackfruit bulb prepared was used for the making of Powder.

Use of new processing techniques for the making of ripe jackfruit bulb powder.

Osmotic techniques are adopted for preservation of jackfruit bulb powder.

Study the effect of osmotic treatment on packaging and quality aspect of jackfruit

bulb powder.

6. Results:



Dehydrated Jackfruit bulb powder prepared is hygienic and has a good acidity and

pH value.

The jackfruit bulb prepared using 700B solution revealed good chemical and

colour results.

The Jackfruit bulb powder can be used in different food preparations such as Ice-

cream making, sweets, candies, flavours etc.

The prepared Jackfruit powder is less than 100 micron size.


The fresh and sound Jackfruits are selected. Fruits are cut vertically in small pieces by big

stainless steel knife. The bulbs and seeds are removed the manually. The bulbs are dipped into

700Brix in sugar solution for certain duration and then it is dried in Tray dryer at 60

0C till

reached to moisture level of 13% db. The dried Jackfruit bulbs are grinded in pulverizer at

uniform particle size. The product prepared is hygienic. It is free from dist, dirt and any type of

contamination. The Jackfruit powder is used in sweet preparation and also used as flavor in cake.



The process developed for making of Jackfruit bulb powder has a great potential for its

commercialization. It is new product and can be available in the lean period. Jackfruit bulb

powder can be used in the sweet food preparations, cake preparation and can also be used as

flavor additions. It can also be used for ice-cream, chocolates, Shrikhand etc. This is great

value addition and hence will certainly help in the process of income generation for farmers

and processors. Adoptability of the newly developed process will increase after the SHGs and

small food processors are trained for it.

(8.2) Others: Nil.


the Publication:

Publications of the results are in process.


Proforma -3

Information on Rural Industries

Not Applicable

Proforma -4

Guidelines for Citation of Publications from NAIP sub-projects

1. Book: Nil

2. Book Chapter: Nil

3. Thesis:

Wagh S.S. 2010. Effect of temperature on viscosity of food products (Kokum, Cashew Apple,

Mango pulp and Karonda Syrup). Unpublished B. Tech. Thesis Submitted to CAET,

Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra.

Guide: - Dr. S. B. Swami

Rupnawar H. D. 2011. Preservation studies of Jackfruit bulbs by different processing techniques.

Unpublished M. Tech. Thesis Submitted to CAET, Dr. Balasaheb Sawant Konkan Krishi

Vidyapeeth, Dapoli, Maharashtra.

Guide: - Dr. N. J. Thakor

Desai S. S. 2011. „Calorific Studies of different fruit powders (Kokum sarbat powder, Kokum

Solkadhi powder, Kokum rind powder, Jamun seed powder, Jackfruit bulb powder).‟

Unpublished B. Tech. Thesis Submitted to Dr. Balasaheb Sawant Konkan Krishi

Vidyapeeth, Dapoli, Maharashtra. Guide: - Dr. S. B. Swami

Sonawane S. P. 2012. Development and Performance Evaluation of Kokum Seed dehuller.

Unpublished Ph. D. Thesis Submitted to CTAE, MPUAT, Udaipur, Rajsthan


Navale S. A. 2012. „Studies on the properties of Kokum oil (Butter)‟. Unpublished B. Tech. Thesis

Submitted to CAET, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli,

Maharashtra.


Hande A. R. 2013. Preservation of Kokum rind by different drying techniques. Unpublished M.

Tech. Thesis Submitted to CAET, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth,

Dapoli, Maharashtra.


Solanki J. N. 2013. Study of Kokum Rind Powder extract. Unpublished B. Tech. Thesis

Submitted to CAET, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli,

Maharashtra.


Kadam S. S. 2013. Development of Dehydrated ripe Jackfruit bulbs based cup cake. Unpublished

B. Tech. Thesis Submitted to CAET, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth,

Dapoli, Maharashtra.


4. Popular Article: Nil

5. Newspaper Article: Nil

6. Seminar/ Symposium/Conference/Workshop Proceedings:

Sonawane S.P., N.J.Thakor and G.P.Sharma. 2010. Status of post harvesting handling and

processing of kokum (Garcinia indica choicy) fruit. Proceeding of 44th

Annual

Convention and Symposium of Indian Society of Agricultural Engineers to be held at

IARI, Pusa, New Delhi, January 28-30.

Thakor N.J., G.P. Sharma and A.A.Sawant. 2010. A review of kokum (Garcinia indica Choicy):

Post harvest handling and processing of its fruit and oilseeds of unfulfilled promise.

Proceeding of 23rd

National Convention of Agril. Engg., Institute of Engineers (India)

MPKV, Rahuri, February,6-7.

Thakor, N.J., Sonawane S.P, G.P. Sharma and A.A.Sawant. 2011. Processing and value addition of

kokum (Garcinia indica Choicy) Fruit. Proceeding of 45th

Annual Convention and

Symposium of Indian Society of Agricultural Engineers and International Symposium on

water for Agriculture, College of Agriculture, Nagpur Dr.PDKV Akola, January 17-19,

2011, PP-265.

Thakor, N.J., A. A.Sawant and S.P Sonawane. 2011. Processing of kokum for rind powder.

Proceeding of 45th

Annual Convention and Symposium of Indian Society of Agricultural

Engineers and International Symposium on water for Agriculture, College of Agriculture,

Nagpur Dr.PDKV Akola, January 17-19, 2011, PP-266.

Sonawane S.P., G.P.Sharma and N.J.Thakor. 2011. Physical properties of kokum (Garcinia indica

Choicy) seeds. Proceeding of 45th

Annual Convention and Symposium of Indian Society of

Agricultural Engineers and International Symposium on water for Agriculture, College of

Agriculture, Nagpur Dr.PDKV Akola, January 17-19, 2011, PP-266.

Haldankar P.M. 2011. Present Scenario of Kokum cultivation in Maharashtra. (in) 3rd

National

seminar on Kokum Post Harvest Technologies and value added products marketing

held at Goa University, Goa from 6 to 7th

May 2011.

Thakor, N.J., Swami S.B. and Haldankar, P.M. 2011. Need of standardization and recent

advances in Kokum processing. (in) Proceedings of 3rd

National seminar on Kokum

Post Harvest Technologies and value added products marketing held at Goa University,

Goa from 6 to 7th

May 2011.

7. Research Journal:

Sawant A.A., V. P. Kad and N. J. Thakor. 2009. Preparation of kokum pineapple blended jam.

Beverage and food world, Vol.36 (12):28-30.

Sawant A.A., N. J. Thakor and S.P.Sonawane. 2009. Influence of drying temperature on preparation

of kokum rind powder. Beverage and food world, Vol.16 (12):46-47.

Sonawane S.P., G.P.Sharma and N.J.Thakor. 2010. Status of Kokum Processing in Maharashtra.

Agriculture Today, The National Agriculture Magazine, March 2010, PP: 48-50.

8. Technical Bulletin: Nil

9. Manual: Nil

10. Seminar/ Symposium/Conference/Workshop Presentation

Haldankar P.M. 2011. Present Scenario of Kokum cultivation in Maharashtra. (in) 3rd

National

seminar on Kokum Post Harvest Technologies and value added products marketing

held at Goa University, Goa from 6 to 7th

May 2011.

Swami S.B. 2011. Need of standardization and recent advances in Kokum processing. (in) 3rd

National seminar on Kokum Post Harvest Technologies and value added products

marketing held at Goa University, Goa from 6 to 7th

May 2011.

Pawar C.D. 2011. Traditional Processing of Kokum. (in) 3rd

National seminar on Kokum Post

Harvest Technologies and value added products marketing held at Goa University, Goa

from 6 to 7th

May 2011.

Orpe Sanjay. 2011. Post Harvest Technologies and value added product marketing. (in) 3rd

National seminar on Kokum Post Harvest Technologies and value added products

marketing held at Goa University, Goa from 6 to 7th

May 2011.

11. CDs/Videos:

Three videos are taken in the NAIP laboratory

1. Dehydration of Jackfruit bulbs

2. Packaging of samples by using Vacuum Packaging machine

3. Measuring TSS of samples using Digital Refractometer

4. Cutting of jackfruit by Power Operated Jackfruit Cutter

5. Cutting of jackfruit by Hand Operated Jackfruit Cutter

6. Convective tray drying of jackfruit bulbs

7. Microwave drying of jackfruit bulbs

12. Popular article in other Language

Sonawane S.P. 2009. Kokum biyapasun tel kadhane (Marathi). Agrowon, November 2009.

13. Folder/Leaflet/Handout:

Three leaflets on „A Value chain for Kokum, Karonda, Jamun and Jackfruit‟

14. Report: Nil

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Note:

Name of CPIs and CCPIs to be given in italics

Journal name to be given in full and in italics

A Value Chain for Kokum, Karonda, Jamun and Jackfruit

Documents

Transcript of A Value Chain for Kokum, Karonda, Jamun and Jackfruit