Wednesday, February 16, 2011

Engineering & Management graduates get CIPHET’s green chilli/powder technology

Ludhiana, February 16:(Gurzent Singh))

Looking at high potential of technology of green chilli powder/puree developed at Central Institute of Post Harvest Engineering and Technology, three youngsters from management and engineering background got the license of these technologies for commercial scale production.

The technology has been transferred to Aniruda H More, Engineering graduate from Rauhri of Maharastra, Ajit Kumar Singh, Management Graduate from Bhilai Nagar of Chattisgarh and Shri Chand from Mandloi of Madya Pardesh.

Handing over copies of MoU's to the youngsters, CIPHET Director Dr R.T Patil said that young graduates could create employment for others than looking for jobs by adopting food processing technologies. "There is no other sector which has as high a value addition available as in food processing. Need is to maintain quality and hygiene," he emphasized. People are showing tremendous response to technology of green chilli powder/puree and product has even hit shelves of the local market, he further added.Senior Scientist Dr Dilip Jain, Dr Ramesh Kumar, Dr Mirdula Devi, have jointly standardized the technology.

The institute is especially keen to transfer technology to small and medium scale entrepreneurs for generating self employment. So far it has got overwhelming response from small and medium scale entrepreneurs for getting technology of green chilli powder, which could provide an alternative to customers for red chilli powder, consumed as an important spice from ancient times. The technology has immense potential for consumers as well as to the farming community. Maturation stage of chilli into green colour is one month less as compare to chilli turning into red colour. As the production of powder/puree from green chilli is now possible with technological intervention of the CIPHET, farmers would not require keeping their fields occupied one month more in wait of chillies turning into red. Similarly, green chillies powder/puree would provide more fresh and natural taste than red chillies.

Head Transfer of Technology Division Dr Deepak Raj Rai said CIPHET has develop number of technologies in food processing and institute also conduct training programmes. \"Farmers/entrepreneurs should taken maximum benefit to increase their income level.\" ITMU Incharge Dr D.M Kadam was also present on the occasion.
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