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AIP conducts ready to serve blended drink product trials at Banaras Hindu University

April 25th, 2018 by

 

February 28, 2014

Traditionally, the research activities conducted at Indian State Agriculture Universities are not convergent with market trends & opportunities and the benefits fail to reach the industry and small entrepreneurs. Even a product with sound technical and scientific support remains only on paper and never hits the market. In this regard, Agricultural Innovation Partnership (AIP) streamlines the research activities of agriculture universities based on market trends and empowers local entrepreneurs by transferring this technology for commercial use. In order to bring that market approach and product development expertise; AIP combined Product Development & Food Science expertise of Dr. Dhyaneshvar Chawan (Srim Enterprises, US), pool of skilled human resources along with well equipped lab facilities of BHU and marketing expertise of Sathguru Management Consultants.

In view of increasing health consciousness among Indian consumers and popularity of fruit based drinks, AIP envisaged to develop a unique blended Ready to Serve (RTS) drink with health benefits of regional fruits & Vegetables (Amla, Ginger, etc). Ginger is widely used throughout the world for treating loss of appetite, nausea, arthritis, morning sickness, colds, sore throats and many more. Though everybody is aware of the medicinal importance of ginger, its strong pungent taste deters people from consuming it. In this regard, AIP’s endeavors will combine nutrition from ginger and refreshing taste of fruit juices to make it palatable for everyone. Exquisite combinations like ginger with fresh lemon or orange juice blast would be a big hit in the Indian market, especially during the summer season.

To provide such healthy alternatives to sugar based carbonated cold drinks, AIP started conducting trials for blended juice with Orange, Amla, Lemon and ginger at well equipped food science laboratories of Banaras Hindu University. To conduct these trials, Dr. Dhyaneshvar Chawan and Mr. Sumit Darphale (Sathguru Management Consultants) visited BHU in the month of February this year and successfully completed initial trials for ginger-amla-orange blended juice.

With proper guidance and assistance from Dr. R P Singh (Director, Institute of Agriculture Sciences) and Dr. Alok Jha (HOD, Animal husbandry and Dairy), AIP hopes to produce excellent blended drinks in the market by end of May, 2014. Post graduate students of food science and nutrition department under the supervision of Dr. Dhyaneshvar Chawan will continue conducting product trials for further improvements. Once this product is finalized, Dr. Alok Jha and Sathguru team will identify local entrepreneurs and transfer this technology to them for commercial production. It would provide good market for local horticulture produce, reduce post harvest losses and also generate employment opportunities for local people.

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AIP trains JM Foods on chicken and fish product manufacturing

June 4th, 2014 by

04 June, 2014 | Nagaon

A day long training workshop on product development and manufacturing of fish, chicken pickle and hygienic dry fish was held at the facilities of JM Foods, Nagaon on 4 June, 2014. The hands-on training was organized to transfer the unique technology developed by Assam Agricultural University to JM Foods. The training focused on aspects like recipe, production process, hygiene, quality control, ingredient specification, regulatory aspects, food safety measures, labeling, pricing and product distribution strategy. A pilot batch of both chicken and fish pickle were prepared under the guidance of product developers from AAU.

Key delegates present for this training session were Dr. R N Goswami, Dean, College of Veterinary Sciences, Dr. M Hajarika, Associate Professor, College of Veterinary Science, Dr. Pranjyoti Sharma, Associate professor, Dr. Jiten Sharma, Asstt Prof, Mr. S Ahmed, Asstt Prof. College of Fisheries, Ms. Jharna Medhi, Entrepreneur and her factory staff members.

The ever growing demand for value added healthy and tasty food products has made it possible for numerous small entrepreneurs in growing their business and also provided employment opportunities for the local community. “I must thank AIP for its support to create a positive environment that motivates AAU faculty to develop innovative products and it has helped to change people’s perceptions about Agricultural Universities”, said Dr. M. Hajarika, Associate Professor, College of Veterinary Science.

The training program was held in succession to the technology transfer event organized earlier at Assam Agricultural University, Khanpara Campus on 22 March, 2014. A MoU was signed between JM Foods, a local entrepreneur and Assam Agricultural University. AIP-AAU’s successful initiative of development of fish & meat pickle has gained good market share in Assam since its technology transfer to local entrepreneurs earlier in 2013. By looking at the popularity of the product, “J M Foods” decided to adopt this technology of manufacturing pickles from AAU, Jorhat.

I am satisfied with the hands-on training programme on fish/meat pickle and hygienic dry fish knowhow imparted under AIP programme and confident that the products will soon hit the market of Northeast India” said Mrs. Medhi.

The training program was helpful in sensitizing JM Foods on various practices to be followed while manufacturing the products.

AIP- AAU’S pickle a hit among entrepreneurs

March 22nd, 2014 by

22 March, 2014 | Guwahati

A technology transfer event was organized at Assam Agricultural University, Khanpara Campus on 22 March, 2014. A MoU was signed between JM Foods, a local entrepreneur and Assam Agricultural University. AIP-AAU’s successful initiative of development of fish & meat pickle has gained good market share in Assam since its technology transfer to local entrepreneurs earlier in 2013. As precedent of this successful commercialization and looking at the popularity of the product, a pickle manufacturer from Guwahati, “J M Foods” decided to adopt this technology of manufacturing pickles from AAU, Jorhat. Ms. Jarna Medhi, a small entrepreneur from Nagaon involved in manufacturing of vegetarian pickles, Jam Squash etc will now avail the benefits of this technology.

Key delegates present in the event were Dr. R N Goswami, Dean, College of Veterinary Sciences, Dr. Apurva Chakrabarthy, Directorate of Research, Dr. A K Barua, Associate Dean, College of fisheries, Dr. M Hajarika, Associate Professor, College of Veterinary Science, Dr. Purna Barua, Faculty and IPR cell representative, Dr. Jiten Sharma, Scientist, College of Fisheries, Ms. Jarna Medhi, Entrepreneur and Mr. Sumit Darphale, Representative, Sathguru-AIP.

The ever growing demand for value added healthy and tasty food products has made it possible for numerous small entrepreneurs in growing their business and also provided employment opportunities for the local community. “I must thank AIP for its support to create a positive environment that motivates AAU faculty to develop innovative products and it has helped to change people’s perceptions about Agricultural Universities”, said Dr. M. Hajarika, Associate Professor, College of Veterinary Science.

AIP addresses technology translation opportunities to strengthen the competitive advantage of Indian farmers by introducing innovations all throughout the supply chain. AIP stresses the premise that farmer prosperity results from innovative technologies combined with optimum policy and regulatory compliance that increase productivity through improved access to technology. “AIP has helped us in strengthening our IPR cell’s capabilities for collaborating with private sector and it has a long way to go ahead”, Dr. Apurva Chakrabarthy, Directorate of Research, College of Veterinary Science, AAU.

AIP develops innovative food products for emerging food processors and entrepreneurs

February 26th, 2014 by

 

February 26, 2014

AIP product development team which comprises of faculty from partner universities, product development expert from US and commercial expert, has developed minimally processed food products with unique health benefits and superior taste for Indian as well as export market and are available for adoption and commercialization by food processors.

Dried Fruit Candies

Made from original fruits, these soft and chewy candies and bars have authentic taste of fruits and can be enjoyed any time of the year. They are rich in essential vitamins and antioxidants and provide healthy snacking options for kids as well as adults. They are shelf stable and hence can be easily stored and distributed in domestic and export market.

Non-Veg pickle
Pickling is a convenient and affordable way of preserving perishable products. Applying the same to poultry and fish, AIP product development team has developed unique chicken and fish pickle capturing the local taste of Northeastern region. These pickles use traditional herbs & spices as preservative in place of chemical preservative so that consumers can enjoy natural authentic Assamese taste anytime, anywhere.
Ready to drink beverages
These drinks combine goodness of refreshing taste and therapeutic benefit of products such as ginger, amla, orange and lemon. The product is amenable to low cost packaging such as pouches and plastic bottles. Its shelf stability, convenient packaging and revitalizing properties make them the right drink during sweltering Indian summers.

 
 
In addition to providing technical assistance to manufacture these products, AIP also supports entrepreneurs in commercialization process through assistance in market launch of the product and developing strategies for market expansion.

If you are interested in taking up any of these products for commercialization, please contact:
Ahmed Saifee
Senior Consultant
Sathguru Management Consultants
Email id: ahmeds@sathguru.com
Phone: +91 40 6627 6200 | Fax: +91 40 4004 0554

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US and Indian Faculty Collaborate to Organize an International Workshop on Teaching Excellence to Promote Innovative Teaching Methodologies in Indian Academia

July 16th, 2012 by
July 16–18, 2012 | New Delhi, India

The University of Illinois, Urbana-Champaign, organized a three-day “International Workshop on Innovative Teaching for Improved Learning,” July 16-18, 2012, at ITC Sheraton Hotel in Saket, New Delhi, to address ways in which Indian institutions of higher learning can achieve excellence in teaching and learning methodologies. Attendees included vice-chancellors, senior faculty members and top officials from various AIP partner universities.

The first day of the workshop consisted of an open dialogue among participants, who shared their opinions on the nature of teaching and learning excellence — effective ways to assess teaching excellence and learning outcomes; effective documentation of teaching efforts including innovative curricular enhancements, use of peer observations, and student and administrator feedback; and mechanisms to support, maintain, and evaluate teaching excellence. The remaining two days of the workshop included formal sessions where faculty from the University of Illinois’ College of Agriculture, Consumer and Environmental Sciences and Center for Teaching Excellence offered participants exposure to effective pedagogic practices. Participants at the workshop attended sessions on “Responsive, Effective Teachers: Understanding How Students Learn”; “Creating an Environment to Promote Significant Learning Experiences and Enduring Understanding”; “Engaging Participatory Students through Teams and Active Learning”; and “Engaging Participatory Students though Experiential, Authentic Tasks.” The workshop also focused on methodologies to promote professional development, innovative curricular enhancements, effective peer observation techniques, and effective feedback systems.

Interactive sessions and training models involving practice teaching allowed participants to experience innovative, effective learning environments. These exercises helped them choose appropriate best-practice models to implement in their classroom sessions, work on interactive modules and assignments for students, and receive peer feedback.

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