Processing and value addition are the most important factors to uplift the economic condition of farmers. Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 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.
College of Dairy Science and Technology has developed good quality functional low fat dahi by adding 
‘generally recognized as safe’ (GRAS) grade additive i.e. beta glucan. Dahi, is one among the most popular nourishing fermented dairy product of Indian sub-continent and offers an attractive vehicle for fortification. Enrichment of dahi with β-glucan is a novel option along with its proven health benefits. In developed functional low fat dahi, beta glucan helps in the growth of beneficial bacteria and is a good substitute of fat in dahi. Developed dahi has good water holding capacity, improved firmness/ texture with sharp cut, good mouthfeel & flavor and gives feeling of fat rich product. Additionally, developed functional low fat dahi has more than 90% less fat as compared to traditional dahi, means it can be a good nourishing food for health conscious people. This develop technology would directly help the farmers because beta glucan is obtained from Barley and Oat so it opens the door for value addition of their agricultural commodities with milk and milk products. It is also expected that developed dahi would also provide the additional health benefits of added beta glucan (cited from different literatures) in the form 
of its laxative effect, capacity to combat gastrointestinal disorders, lowering of blood glucose and cholesterol level. This research was carried out by Dadi Bhaskar during his master degree under the guidance of Dr. Sunil Kumar, Assistant Professor (Dairy Technology) and college team. The microbiological aspects of the research was taken care by Dr. Harsh Panwar, Assistant Professor (Dairy Microbiology) of this college.many value added products like sweetened milk, ice-cream of different flavours, Ghee, Peda, milk cake, lassi of many varieties, whey drinks, paneer, paneer masala, Dhodha Barfi and many more others. 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 introduced by this college will help farmers and consumers to detect adulteration in milk at farm and household level.
The Department of Livestock Products Technology, GADVASU has developed
and introduced two novel products viz. Egg Paneer and Chicken Meat Chips in the mela. Department is involved in processing, preservation of meat and egg products sold various health oriented meat products such as fiber enriched meat biscuits, meat waddi, Chicken meat nuggets, Chicken sausages, Chicken meat pickle, chicken meat balls/kofta and burger patties.
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.
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.
