F.No. CPS 4-l/2015-NFSMI
Government of India
Ministry of Agriculture
Department of Agriculture & Cooperation
Krishi Bhawan, New Delhi.
Dated:
28 th April, 2015
Subject: Minutes of the meeting to review of project sanctioned to Centre of Excellence
(CoEs) for Coarse Cereals held on 13.04.2015 at 04.30 PM under the
chairmanship of Agriculture Commissioner, DAC at Mahalanobiss Hall, Krishi
Bhavan, New Delhi-reg.
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The undersigned is directed to enclose herewith a copy. of the minutes of the
meeting to review of project sanctioned to Centre of Excellence (CoEs) for Coarse
Cereals held on 13.04.2015 at 04.30 PM under the chairmanship of Agriculture
Commissioner in Mahalanobiss Hall, Krishi Bhavan, New Delhi for information and
"fP!
necessary action.
td'
.P. MalIk)
Additional Commi ioner (Crops)
Distribution :1. Vice-Chancellor, CCS HAU, (CoE, Pearl millet) Hissar.
2. Vice-Chancellor, UAS, GKVK, (CoE Small Millets) Bengaluru-560065.
3. Vice-Chancellor, MPUAT, Udaipur
4. Vice-Chancellor, SHIAT &S, Allahabad
5. Assistant Director General (FFC), ICAR, Krishi Bhavan, New Delhi
6. Director Research, CCS HAU, (CoE, Pearl millet) Hissar.
7. Director Research, UAS, GKVK, (CoE Small Millets) Bengaluru-560065.
8. Director, Directorate of Sorghum Research (CoE, Sorghum), Rajendra Nagar,
Hyderabad - 500030.
9. Director, Directorate of Maize Research, IARI, Pusa, New Delhi.
10. Director of Agriculture, Govt. of Rajasthan and Uttar Pradesh.
11. Dr. A.K. Mehta, Consultant NFSM, DAC, Shastri Bhavan, New Delhi.
Copy to:
1. PPS to Agriculture Commissioner, DAC, Krishi Bhavan, New Delhi.
2. PPS to Joint Secretary (Crops), DAC, Krishi Bhavan, New Delhi.
3. PS to Director (Crops)/ADC(Crops, DAC, Krishi Bhavan, New Delhi.
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4/11:'
Minutes of Review Meeting of Projects sanctioned to
Centres of Excellence (CoEs) for Coarse Cereals
A review meeting of projects sanctioned to Centre of Excellence
(CoEs)
for
Coarse Cereals
under NFSM was held under the
Chairmanship of Agriculture Commissioner on 13, April, 2015 at 4:30
pm Krishi Bhawan, New Delhi. The list of participants is appended.
Joint Secretary (Crops) welcomed the Chairman and all the
participants and gave a brief introduction regarding the establishing of
Centers of Excellence (CoEs) under INSIMP and Nutri- Farms. He
informed the house that the main purpose of this meeting is to know
about the extent of popularization and commercialization of the recipes
of Nutri-rich crops Le. millets developed by these Centres and invited the
representatives of CoEs to give their presentations.
• Scientist, Maharana Pratap University of Agriculture and
Technology, Udaipur has made presentation on various activities.
undertaken during 2014-15.She informed that the University has
established the Centre of Excellence on processing and value addition
of maize with an outlay of Rs.75 lakh recived from State Department
of Agriculture. Number of products have been developed using QPM
- in combination with wheat flour .These products have good nutritive
value and excellent consumer acceptability. The ~ommon recipes of
maize in Udaipur region identified were like maize papdi, laddu,
papad, popcorn, ghat rab, rabodi etc. and these recipes were
standardised. The recipes included Baked products(Nan khatai,
Bread, Cookies, Cake) ,Extruded products (Pasta, Noodles, Popped
products etc) and for Traditional products like Raab, Papdi, Ladoo,
Halwa, Burfi, Kheer, Sattu, Cheela, Jajaria, Rabodi etc.The
University organised 82 training programmes on processing and
value addition of maize ranging from 1 to 10 days for farmers,
scientists of KVKs,entrepreneurs,ICDS workers and SHG's leaders.
Zoopy Noodles enterprise showed his Interest in setting up of a Maize
based bakery products manufacturing plant in Udaipur itself. The
CoE has spent Rs 39.05 lakh out of allocated budget of Rs 75 lakh
during 2014-15 .
• Director Research, Sam Higginbottom institute of Agriculture
Technology and Science, Naini, Allahabad Uttar Pradesh has
informed that Centre of Excellence for Maize" was established form
funds released by State Government. The Institute has developed and
standardized recipes of makke paratha,makke matheri,makke
laddoo,makke chakali,makke chilla and makke panjiri The Institute
has also organized 11 trainings for the group leaders and exposed
them to recipes preparation on these makke products. The Institute
has spent Rs 68.55 lakh out of allocated budget of Rs 75 lakh during
2014-15.
• Principal Scientist, Indian Institute of Millets Research, Hyderabad
has informed that CoE has developed and standardized recipes on
sorghum Lassi, Sorghum Muesli, Sorghum Pongal, Sorghum rich
multigrain Atta, Sorghum Suji (Upma) Sorghum Idli Rawa, Sorghum
Vermicelli, Sorghum Pasta, Sorghum Atta, Sorghum Flakes', and
Sorghum Biscuits. The CoE has conducted trainings benefiting
stakeholders from Andhra Pradesh, Karnataka, Tamil Nadu and
Maharashtra. In addition, the centre has taken capacity building
programs on locations like Parbhani, Adilabaad, Mahabubnagar,
Solapur and Nanded. IIMR has also entered into MOU with four
entrepreneurs and has entered in commercialization of sorghum
products through Eatrite. The sorghum products with organizations
like Britania Industry, Hope Blessing Pvt. Limited, ITC (Foods)
Limited, Heritage Fresh Limited, Bhagyanagar Foods and also entered
MoU with MIS Adroit Foods for licensing of three sorghum based
products. In addition IIMR has also applied for two patents and one
design registered for Sorghum Pancake and Sorghum Flaks. The
institute has utilized 75% of the budget allocated during 2014-15.
• Director, Research, University of Agricultural Sciences, Bangalore
informed that CoE on small millets has developed many value added
products using small millets like kukures, pasta, dosa mix. In
addition UAS introduced kurkure with and without masala and
- pasta, with and without masala, ragi malt, ragi flour, foxtail millet
muruuku, barnyard millet doughnut, proso millet biscuits, kodo
millet rusk, millet breads (maize, whole wheat, jowar, bajra, kodo
millet, litter millet). The CoE has utilized Rs 13.73 lakh against an
allocation of Rs 15.00 lakh during the year 2014-15.
• Professor,Haryana Agricultural University informed that different
Value Added Products developed from pearlmillet like different
variants of biscuits, cakes, breads, traditional products like Laddu,
Sev, Matar extruded products like Noodles and Pasta. In addition,
glueten free pearl millet biscuits for celiac patients were developed.
Biscuits of different types were also prepared with value added
products in combination with other grains like maize, soybean, rice
etc. The centre organized different types of training for the benefits of
scientists, farmers, farm women and Self help groups (SHG)
regarding value added food products of pearl millet and for creating
nutritional awareness. In addition, a number of awareness
campaigns were organized in the shape of Millets Melas to educate
the masses on the nutritional importance of pearl millet. University
signed two MOUs with Kamboj Fruits Private Limited and DKS
Enterprise for popularization and commercialization of
various
recipes of pearl millet.
• Scientists from CoEs raised the issue of conversion of post of
Technical Assistant (TA) to Senior Research Fellow (SRF). At present,
for each CoE one post of TA and one post SRF have been sanctioned.
There is a problem of recruitment of TA on contractual basis as this
post is a regular post in the university.
• Joint Secretary (Crops) told that inspite of all the efforts, the area
under coarse cereals with exception of maize is still declining.
Similarly although the Centres of Excellence (CoEs) for different
millets have developed and standardized number of recipes which
seems to be very good but still these have not become very popular
although efforts were made to popularize these recipes through social
welfare departments, state Government agencies including ICDS
(Aaganwadi centres). So, there is a need to have aggressive marketing
strategies and publicity. For this matter, efforts should be made to tie
up the large food chains in the country. Efforts should also be made
to develop recipes for the products ready to e'at for serving at schools
(Mid Day Meal) and ICDS (Aaganwadi Centres) .
• Chairman in his concluding remarks lauded the efforts of the all the
centers of the excellence in popularizing the recipes of different
products prepared from the coarse cereals. He further desired that
CoEs should involve the local entrepreneurs for organolyptic test of
their recipes as they are the best judge because of their vast
experience in the field. The Chairman also stressed for using more
and more of the material available in the local market rather than
making recipes from a specific variety.
After detailed discussion the following actionable points have emerged:
1. Centre of Excellence should submit the Utilization Certificate for
funds revalidated un INSIMP and funds released under NFSM
separately along with the physical and financial reports to expedite
the release of funds for the year 2015-16.
2. A meeting of all CoEs may be organized at Indian Institute of Millet
Research, Hyderabad in which commercial entrepreneurs may also
be invited for exposing of the value added products being prepared
by CoEs.
3. Training for the standardization and popularization of recipes of
coarse cereals may be organized at KVK's.
4. The validation and authenticity of the recipes may be done from
institute like CFTR!.
5. The efforts should be made to use the varieties of coarse cereals
easily available for making recipes instead of going for recent
hybrids / varieties.
6. VAS, Bangalore will share the benefit of milling machines for
millets to state Government and request to take this intervention
under local initiatives of NFSM-coarse cereals.
7. Each CoE would involve home scientist for popularization of
various recipes of coarse cereals developed.
8. The post of Technical Assistant may be converted to Senior
Research Fellow for each Centre of Excellence.
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Annexure-I
List of Participants
A.DAC
Dr. J. S. Sandhu, DDG (CS), ICAR & Agriculture Commissioner, DAC, Krishi
1.
Bhawan, New Delhi
2.
Shri Sanjay Lohiya, Joint Secretary (Crops), DAC, Krishi Bhawan, New Delhi
3.
Dr. D.P Malik, Additional Commissioner (Crops), DAC, Krishi Bhavan, New
Delhi
Dr. A.K Mehta, Consultant NFSM, DAC, Shastri Bhawan, New Delhi.
Dr. S.K. Yadav, STA, NFSM, DAC, Krishi Bhawan, New Delhi
4.
5.
B. ICARISAUs
6.
7.
8.
9. 10.
11.
12.
13.
14.
15.
Dr. S.Siwach, Director of Research, CCSHAU, Hisar, Haryana.
Dr. M.A.Shankar, Director of Research, GKYK, UAS Banglore.
Dr. Sailesh Marhu, Director of Research, Department of Foods and Nutrition
Ethelind School of Home Science Sam Higginbottam Institute of Agriculture,
Technology and Sciences, Allahabad
Dr. T.G. Nageshwar Rao, Project Coordinator (PC) Small Millets, GKYK,
Bangalore
Dr. Asha Kawatra, Prof. & PI, CoE Pearl Millet, Deptt. of Food and Nutrition,
CCSHAU, Hisar, Haryana.
Dr. B. Dayakar Rao, Principal Scientist, Indian Institute of Millets Research
(IIMR), Directorate of Sorghum Reserch (DSR), Rajendra nagar, Hyderabad.
Dr. S. Subramanya, PI, CoE on Small Millets, UAS, GKYKBangalore-560 065
Dr. Nikita Wadhawan, Asstt. Prof. & Co-PI CoE, CDFST, MPUAT, Udaipur.
Miss. Preeti Bajpat, SRF, MPUAT, Udaipur
Ms. Suhani Arora, SRF, CoE, Pearl Millet, CCSU, Hisar
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