Processing and value addition are the most important factors to uplift the economic conditions of farmers. Vet varsity always propagate this issue on every platform. To give a practical message to farmers, different departments and colleges of varsity have been developed a large number of value added products. College of Dairy science and technology has developed more than three dozens of products. Department of Livestock Products Technology has developed about 40 products and college of fisheries more than ten value added products. In this mela new value added products were also on board. The theme slogan of mela was also on value addition “Pashu uttpaadan dI gunvatta vdhao, paushtik khao te vadhere munafa paao.”. (Develop value added products, These are more nutritious and profitable).
Department of Livestock Products Technology is involved in processing, preservation of meat and egg products. Chicken meat biscuits which has storage life of more than 6 months and has protein content 25-27%, essential amino acids and fatty acids whereas vegetarian biscuits has protein content 4-6% only and lacks essential nutrients. Second one is Protein rich chicken meat soup which provides a profitable alternative to utilize bone mass. Another product was Chicken Meat waddi. It has protein content of 50% (dry matter) and has estimated storage life of 6-8 months. It can be easily incorporated in various culinary dishes. Fiber rich Functional Chicken Meat momos also developed to cater the need of health conscious consumers while maintaining the taste.
College of Fisheries developed products like fish fillets, steaks & cutlets prepared from carp fishes & other spineless fish species were displayed along with sale of ready to eat. Besides ornamental fishes, integrated fish cum duck farming model and many varieties of food fishes were also displayed live for demonstration to the farmers.
College of Dairy Science and Technology showcased value added dairy products in mela i. e low fat vitamin D fortified yoghurt, fruit yoghurt, fruit lassi and also introduced milk adulteration detection kit. Low fat vitamin D fortified yoghurt is a low calorie product containing probiotic bacteria and vitamin D which helps in improving the gastrointestinal health and absorption of calcium in the body. It comprises the goodness of yoghurt with added health benefits. Fruit yoghurt has been developed using yoghurt culture with addition of flavor and fruit pulp. Both products are rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12 and have health benefits beyond those of milk. All the products are highly nutritive and have been introduced to cater the needs of the consumers who are looking for tastier products along with enhanced nutritional and health benefits. Milk detection kit will help farmers and consumers to detect adulteration in milk at farm and household level.
It is pertinent to mention that technology of these products is transferable to entrepreneurs. Any entrepreneurs may contact university for transfer of these technologies under some terms. University has already transferred about ten technologies to entrepreneurs.
