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Kvk jabal aks ndri conference

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  • 1.      Prospects of Value Addition in Milk at Producer’s Level Ashish Kumar Singh National Dairy Research Institute Karnal-132001
  • 2.
    • India has distinction of largest milk producer with as estimated figure of 112 MT
    • Contribution of livestock sector in national and agriculture GDP is about 5.59% & 31.7% respectively.
    • Steady growth rate is livestock sector 4-5 % despite minimal investment in the sector
    • Indian dairying is predominantly small holders as small & marginal farmer own about 60% of milch animals and produce 70% of milk
    Introduction
  • 3. Milk Marketing & Utilization Scenario
    • Almost 55% of milk is produced is consumed by the produces house hold
    • Of the remaining 2/3 rd is sold in traditional market mainly by milk vendors.
    • Only about 16-17% milk is handle by organized sector.
    • Dairy co-operative only procure 7.2% of the total milk produce in country.
    • More that 80% of the milk is marketed in unorganized sector
    • Low level of value addition in milk is mainly due to lack of options available for their effective utilization.
  • 4. Shortcomings in Traditional Milk Marketing
    • Lack of hygiene and safety measures
    • Absence of cold chain often leads to malpractices
    • Problems in weights & measures
    • Middlemen played exploitative role
    • Less return to dairy farmers
    • Lesser emphasis on value addition at producer’s level
  • 5. Traditional Milk Processing
    • Boiling Milk at Household Level
    • Dahi & lassi Making
    • Churning dahi into Butter & chhach
    • Surplus Butter converted to Ghee
    • Small Scale Khoa & Chhana Making
    • Paneer making at home
    • Conserve Milk Solids to Meet
    • demands
  • 6. Traditional Dairy Products (TDP) : Soul of Indian Dairy Sector
    • Traditional dairy processing sector maximizes household milk use
    • TDP sector process 54 MT milk that valued at Rs. 50,000 crore and it is three times bigger than liquid milk business
    • Level of value addition is almost 100-200% with annual growth rate of 15-20%
    • However, introduction of modernization and technological developments in the sector is the need of the hour
  • 7. Categories of Traditional Indian Dairy Products MILK Burfi Peda, Kunda Gulabjamun Milk Cake Rasogolla Sandesh Chhana Podo Dahi Misti Dahi Chakka Shrikhand Kulfi Kheer Payasam Khoa Rabri Basundi Makkhan Ghee Chhana Paneer Heat Desiccation Fermentation Fat Concentration Freezing Addition of Cereals & Desiccation Heat and Acid Coagulation Khoa -based Confections Chhana -based Confections
  • 8. Imports Points for Value Addition at Producer's Level
    • Scenario of milk production, milk utilization and practices of hygiene & safety in identified villages/cluster
    • Identification of promising traditional products and appropriate technological packages
    • Training methods for ensuring production of quality dairy products
    • Sourcing of funds & information regarding subsidies available in different schemes
    • Establishment of linkages among stakeholders to promote processing
  • 9. Suitability of Buffalo Milk for Manufacture TDP
    • High total solids : Higher yield
    • High fat : Better organolpetic
    • quality in terms of taste
    • High protein : Better texture of Processed Products
    • High lactose : Natural sweetness & Browning
    • Large fat globule size : More free fat in Khoa &
    • better consistency & flaky
    • texture in Rabri & Basundi
  • 10. Prospective Traditional Dairy Products
    • Khoa: a heat desiccated product market is valued at Rs. 6500 crore
    • Poor quality of khoa in absence of standardized protocol
    • Paneer: Heat-acid coagulated dairy products, quite high in demand among urban consumers
    • Manufacturing process is simple and small scale processing equipment like kettle & paneer press are available
    • Limiting factor is short shelf-life
  • 11. Whey Utilization for Better Profitability
    • Major by-product, nutritionally rich fraction & pose environmental threat
    • Value addition will maximize the profit
    • Technologies for ready-to-serve whey based fruit beverages, dairy drinks, soups, could be adopted for enhancing the income
    • Simple manufacturing technologies that can be adopted at small scale
    • Emphasis should be on appropriate processing and packaging
  • 12. Dahi & other Fermented Milks
    • Round the year consumption and growing trend for packaged dahi
    • Nutritious and considered good for health
    • Need investment in culture propagation and incubation
    • Short set cultures could be used to minimize space and time of processing
    • Among the cheeses fresh variety of cheeses including mozzarella cheese could be an attractive option
  • 13. Ice Cream & Frozen Desserts
    • One of the most popular Western dairy product with estimated production of 350 million L/anum valued around Rs. 21,000 millions
    • Majority of players are in Organized sector but market exists for small scale processors as well
    • Batch type freezing machine could be utilized for production of Ice cream & frozen dessert
    • Require continuous cold chain
    • Kulfi is one of the most promising TDP both among rural & urban consumers
  • 14. Small Scale Processing Equipments
    • Cream separators & butter churner
    • Scrapper assisted desiccation for Khoa manufacture
    • Double jacketted gas or electrical heated kettles for heating of milk during paneer manufacture
    • Paneer press or hoops
    • Insulated containers for dahi or fermeted milk manufacture
    • Deep freezers with glycol for long term temperature maintenance
  • 15. Skid Moulded Milk Processing Module Plate Heat Exchanger Khoa Making Machine Butter Churner Cream Separator
  • 16. Interaction with SHG members
  • 17. Anmol Mahila Dudh Samiti ROS#138/11-07-2010 Animal health camp
  • 18. Quality Assurance Training Product Manufacturing at Small Scale Interactive & Problem Solving Session
  • 19. Rural Enterprise on Composite Foods Unit is involved in Manufacturing & Marketing of dairy products including whey based drinks, Bajra lassi and Biscuits, run by 14 resource poor women
  • 20. Success Story
  • 21. Conclusion
    • Milk processing at producers level minimize the milk losses and maximize the profits to dairy farmers
    • However, well defined extension strategies are needed to encourage and train farmers/entrepreneurs
    • Suitable equipments have to designed for processing at small scale
    • Establishment of marketing linkages to sell these products
  • 22. Conclusion
    • Existence of rural livelihood is facing various problems related to economic breakdown, liberalization and impact of climate change.
    • However, with age old tradition of livestock farming and rapidly growing market for livestock products including milk & milk products, are opening new vista for enhancing rural incomes
  • 23. THANKS