The AICRP on PHET (the erstwhile AICRP on PHT), Khanapara Centre was established in the year 2004 under the Department of Livestock Products Technology, College of Veterinary Science, Khanapara, Guwahati- 781 022. Initially the sub-centre was attached with the AICRP on PHT, Jorhat Centre; however, on the recommendations of the QRT- 11th Plan, it was upgraded to a full-fledged centre in the year 2013. And since then this centre has been working independently.
Mandate
Ø To develop location and crop/commodity specific post-harvest technologies for minimization of quantitative and qualitative losses to produce of agriculture and allied sectors.
Ø To adapt and develop improved post-harvest processes and equipment for value addition to food grains and other produce at rural threshold for higher income and generation of rural employment.
Ø To develop processes and equipment for economic utilization on bio-wastes and by-products.
Ø To conduct operational research and multi-location trials on developed technologies to identify technical, financial, managerial and social constraints for better market acceptability to technologies.
Ø To establish need based Agro-Processing Centres (APCs) to assure better economic returns to the farmers from their marketable surpluses in the production catchments.
Ø To assess, refine and transfer proven technologies.
Objectives:
Ø To study the prevailing post- harvest practices and identifies unit operations, equipment and their components that need improvement or substitution, adequacy and inadequacy of the prevailing practices.
Ø To develop and adopt farm level cleaners, graders and dryers for cereals, pulses, oilseeds, plantation crops, tubers and other field crops.
Ø To developed simple processes, low cost equipment and pilot plants for farm/ village level processing of food grains, oilseeds and other crops for rural consumption, as well as for selling value added products to semi-urban and urban areas for better economic returns.
Ø To developed simple processes and equipment at farm/ village level for better economic utilization of agricultural wastes and by-products as food/feed/fuel etc. for increasing profitability of the commodity and income of the farmers.
Ø To undertake studies on techno-economic feasibility and economical viability of on farm/ village processing industries.
Ø To field evaluate laboratory proven technologies and carry out operational research trails on the developed technologies for villages to identify technical, managerial and social constraints and take remedial measures before releasing for popularization.
Ø To create post-harvest technology consciousness and transfer of proven technologies in selected villages and monitoring its effect on economic and social development.
Ø To generate income and employment in rural areas through adoption of proven technologies and equipment through establishing agro-processing centres.
1. Developed more than 5 nos. of post harvest machineries and more than 10 different products/ process protocols has been developed by the centre since its inception.
2. Three nos. of technologies has been transferred to different entrepreneurs.
3. The scientists of the centre has received “Letter of appreciation” by the Honourable Vice- chancellor as recognition of their work.
4. The centre has also published more than 25 research articles, presented papers in international and national seminars, 10 nos. of leaflets, compendiums etc.
5. The centre has completed about 15 no. of subprojects and has 3 ongoing subprojects.
Technologies developed:
A. Machinery/ Equipment
Sl. No.
Name of the technology
Application/Use
1.
Solar dryer for meat and fish (with solar powered battery backup)
:
For drying of fresh meat and fish and preparation of dried meat and fish products.
2.
Development of a Foot Pedal Operated Meat Mincer
The pedal operated meat mincer is a better alternative to the traditional hand mincer. It is more efficient, less time consuming and can mince three times amount of meat per hour in comparison to hand mincers.
3.
Development of a poultry processing cum by-products collection unit for butchers
Door step delivery of hygienic poultry meat in eco-friendly mobile unit, effective collection of slaughterhouse byproducts for better utilization.
4.
Mobile Pork Cutting, Display Cum Selling Table to extend the shelf-life and quality of fresh Pork in open regular market
Cutting, display and sale of fresh pork in hygienic condition in a mobile eco-friendly unit
5.
Low-cost Electrically Operated Revolving Barbeque for Meat and Fish Products
Used for preparation of barbequed meat product
B. Process protocols developed
Pork ham with improved sensory properties and safety indices
Value added product with health benefits and improved flavor.
Emulsion based pork products with porcine plasma as fat replacer
Low fat high protein meat product with improved shelf life. Effective utilization of by-product.
Dietary fibre enriched pork nuggets and sausage
Value added meat product with functional properties as dietary fibre helps in improving the digestibility and has health benefits. Further, replacement of meat with dietary fibre reduces the cost of the final product.
Solar dried meat balls
Dried shelf stable meat product with shelf life of around 6 months at ambient temperature.
Egg Albumin Paneer
Value addition of egg
6.
High value cheaper pet (Dog) food from slaughterhouse byproducts.
High protein diet for pet animals. Generation of wealth from waste.
7.
Isolation of Bioactive Peptides from Feather Keratin Protein
Can be used as a source of antioxidant in meat and meat products
8.
Functional pork spread using Probiotic Culture
Novel value added cooked probiotic non-veg spread
9.
Chitosan-gelatin coating with nano-encapsulated thyme essential oil for improvement of shelf life of meat
Nano-encapsulated coating for improvement of shelf life of meat