1. title of the sub-project - icar · backwardness of pig husbandry in the region, the sub-project...

Part-I: General Information of Sub-project

1. 1. Title of the sub-project : "Value Chain on Novelty Pork Products

under Organized Pig Farming System"

2. Sub-project code : 200 25 101

3. Component: : Component- 2

4. Date of sanction of sub-project: : 12th

September, 2008

5. Date of completion : 31.03.2014

6. Extension if granted, : From To

July, 2013 March, 2014

7. Duration of the sub project : 5 Years 6 Month 9 Days

8. Total sanctioned amount for the sub-

project : Rs. 1025.7008 lakhs

9. Total expenditure of the sub-project : Rs.963.06287 lakhs

10. Consortium leader:

(Name of CL, Designation, Organization

Address, Phone & Fax, E -mail, Website)

: Dr. K.M. Bujarbaruah

Vice-Chancellor

Assam Agricultural University

Jorhat – 785013

Phone No:0376-2340013

Fax No.: 0376-2340001

E-mail :[email protected]

Website: www.aau.ac.in

2. List of consortium partners:

Name of CPI/ CCPI with

designation

Name of organization and

address, phone & fax, email

Duration

(From-To)

Budget

(Lakhs)

CPI

Dr. Rajendra Nath

Borpuzari,

Principal Scientist

Department of Livestock

Products Technology, College of

Veterinary Science, Assam

Agricultural University,

Khanapara, Guwahati - 781 022

Phone No : 03612335210

Fax No : 03612335210

E.mail: [email protected]

12th

September,

2008 to 31st

March, 2014 920.8925

CCPI 1 Dr. M. K. Tamuli

Principal Scientist

National Research Centre on Pig,

Indian Council of Agricultural

Research, Rani, Guwahati-781

131, Assam

Phone No : 94350-45192(M)

Fax No : 0361-2335259

E.mail: [email protected]

[email protected]

12th

September,

2008 to 31st

March, 2014 82.0304

CCPI 2 Dr. K. Narsaiah

Senior Scientist

Central Institute of Post Harvest

Engineering & Technology,

12th

September, 22.77793

mailto:[email protected]

2

Indian Council of Agricultural

Research, P.O. PAD, Ludhiana-

141 004, Punjab

Ludhiana -141 004

Phone No : 09417143925 (M)

Fax No : 0161-2308670

E.mail : [email protected]

2008 to 30st

June, 2012

CPI-Consortia Principal Investigator; CCPI-Consortia Co-Principal Investigator

3. Statement of budget released and utilization partner-wise (` in Lakhs):

CPI/ CCPI

(Name, designation & address)

Total

budget

sanctioned

Fund released

(up to closing

date)

Fund utilized

(up to closing

date)

CPI

Dr. R. N. Borpuzari, CPI, Assam

Agricultural University, Jorhat –

785 013 (Khanapara campus,

Guwahati-22)

920.8925 919.81127 880.01730

CCPI1

Dr. M. K. Tamuli, Principal

Scientist and CCPI, NRC on Pig,

ICAR, Rani, Guwahati -131

82.0304 80.05134 61.25208

CCPI2 Dr. K. Narsaiah, CIPHET,

Ludhiana – 141 004 22.77793 24.71066 21.79349

Total (Rs. in lakhs) 1025.7008 1024.57327 963.06287

CPI-Consortia Principal Investigator; CCPI-Consortia Co-Principal Investigator

3

Part-II: Technical Details

1. Introduction

Agriculture and allied sector plays a very critical role in Indian economy and

livelihood to majority of the Indian Rural Population. Though agriculture sector has been

fulfilling the ever increasing demand for food, nutrition, environmental security and

employment, it needs some rejuvenation with the new innovations and technologies so that it

withstands the challenges to meet of the 21st century. The food habit of the majority of the

population are changing with the availability of animal protein and nutritional security of the

nation. Spatial-cultural location also determines the human food habits more particularly for

the people of the NER as they are largely non-vegetarian. Consequent to the growth of human

population and better purchasing power resulting from the economic stability and growth, the

demand for meat and meat products is rapidly growing. Pork and pork products are relished

by a vast majority of the people of this region regardless of their caste and social affiliations.

Pig rearing and marketing of pork and pork products is still in nascent state largely in the

hands of traditional pig keepers. Looking at the prospect of piggery development and the

backwardness of pig husbandry in the region, the sub-project entitled “Value Chain on

Novelty Pork Products under Organized Pig Farming System” under Component-2 of the

National Agricultural Innovation Project was conceptualized to develop a viable modern pig

farm supported by slaughtering and processing facilities in the concept of „Production to

Consumption‟ mode.

About 95% of the indigenous people of the north eastern region of India are

meat eaters. The preferential choice of the indigenous people towards meat, who are mostly

of Mongolian origin, is perhaps due to the fact that the Mongolians are genetically deficient

in blood iron and consumption of meat facilitates absorption of iron both from organic and

inorganic sources by at least three times. The loss due to the blood iron deficiency in the

people of the NER to the National GDP has been estimated at over Rs.1, 50000 crores

annually (Ministry of Food Processing Industries, 2005). However, there is a severe shortfall

in meat production in the region. For instance, Assam produces only 0.03MT of meat against

the annual requirement of 0.29MT, leaving a deficit of 0.26MT. This signifies that there is an

imperative need to grow more food animals in the region and pig may be considered as the

animal of choice due to its high prolificacy, early attainment of slaughter/market weight,

efficient feed conversion rate, relatively less susceptibility to diseases and preference of the

local population to pork and pork products. In fact pig is considered as a revered animal and

consumption of pork is the highest in the NER. However, the production and processing

scenario of meat in the region is awfully underdeveloped. Shortcomings in the infrastructure,

unhygienic transport and absence of an organized marketing network and unprofessional

further processing of this highly perishable food item are specific areas which need to be

urgently addressed as a public health priority. There is an urgent need for a serious endeavour

to improve the situation. Of late, probably due to the effect of globalization of the market,

large quantities of imported meat products have invaded the local markets; however, the

common people do not have access to such meat delicacies due to high cost and also many of

them do not relish the exotic taste of these products.

4

Fermented bamboo shoots have preservative, antioxidant and flavour

enhancing properties and people of the entire South East Asian countries relish fermented

bamboo shoots in a variety of forms and food preparations including meat. In the proposed

project, it is envisaged to develop certain novelty pork products by incorporating fermented

bamboo shoot. It is also envisaged to develop design and protocol of the state-of-the-art meat

processing equipment for import substitution through reverse engineering. In order to develop

entrepreneurs to take up scientific piggery farming and pork processing as a means of

livelihood security and social well-being, some of the selected traditional pig farmers and

processors would be trained on various aspects of modern pig husbandry, the art of

wholesome pork production and value addition through processing to pork products for

enhanced economic return. As the cost of ration accounts to more than 65% of the total cost

of pig production, it is proposed to develop low cost pig ration by incorporating locally

available feed ingredients for better economic performance. To address to the requirements of

production of wholesome pork and pork products by adhering to the prescribed food safety

norms, the proposal has been developed in a production to consumption mode by

incorporating the value chain concept in pig husbandry, wholesome pork production and

development of novelty pork products suiting to the local taste, and scientific utilization of

slaughterhouse by-products.

2. Overall Sub-project Objectives:

Sl.

No.

Objectives Responsible Partner

1. To promote innovative value chain concept in

novelty pork products development under organized

pig production system and optimization of the

technological processes of value added pork

products to suit to the local taste

Assam Agricultural

University, Khanapara,

Guwahati - 781 022

National Research Centre on

Pig, ICAR, Rani,

Guwahati- 781 131

2. To develop low cost pig ration by incorporating

locally available feed ingredients for better

economic return.

Assam Agricultural


Guwahati - 781 022

National Research Centre on

Pig, ICAR, Rani, Guwahati-

781 131

3. Refinement of the design and protocol of selected

meet processing equipment for import substitution

Central Institute of Post

Harvest Engineering and

Technology, (CIPHET)

Ludhiana -141 004

4. Development of entrepreneurs in scientific rearing

of pigs, production and marketing of wholesome

pork and pork products

Assam Agricultural


Guwahati - 781 022

5

Sub-project Technical Profile

Objective 1: To promote innovative value chain concept in novelty pork products

development under organized pig production system and optimization of

the technological processes of value added pork products to suit to the

local taste.

Approach:

Adoption of the concept of 'farm to fork' in pig rearing and processing of pork.

Minimizing cost of pig production by feeding nutritionally balanced pig ration

formulated with locally available feed ingredients. Production of wholesome pork and

novelty pork products to provide nutritional security and food safety to the meat

consumers. Optimization of process parameters in production of popular meat products

with a local taste for better acceptability.

Activities and Methodologies:

Establishment of an organized pig farm for regular supply of quality pig to the

abattoir.

Adoption of scientific care and management practices in pig rearing.

Adoption of artificial insemination technique for fertility enhancement and

minimization of breeding cost.

Adoption of preventive health care measures in pigs.

Establishment of an abattoir and meat processing plant.

Up scaling of technologies of production of novelty pork products tor

commercialization.

Production of value added pork products with local taste tor better acceptability.

Regular monitoring of microbiological, physico-chemical and eating quality traits of

pork and pork products for safety and quality assurance.

Study on the textural, physico-chemical, sensory, safety and keeping quality

characteristics of slaughterhouse by-products incorporated pet foods.

Objective 2: To develop low cost pig ration by incorporating locally available feed

ingredients for better economic return.

Approach:

To develop a data bank on the nutritional profile of the locally available feed ingredients

for pig ration formulation. Production of different types of pig ration with locally

available ingredients by adopting the proven formulations and on farm trials.


Documentation on the nutritional profile of locally available feed ingredients.

Study on the productive performance of pigs fed with pig ration incorporated with

locally available feed ingredients

Study on the effect of such feed formulation on reproductive performance of pigs.

Study on the effect of such feed formulations on carcass characteristics and pork

quality.

6

Objective 3: Refinement of the design and protocol of few meat processing equipment

for import substitution.

Approach:

Study on the requirements of different meat processing equipment for small scale as well

as established meat processors. Development of the conceptual design of the equipment

suiting to the local preferences and regulatory requirements. Detailing of the technical

specification of the equipment.


Selection of at least 4 commonly used meat processing/ transpol1 equipment.

Refinement of the design and prototype of the equipment.

Selection of raw materials and fabrication of the selected meat processing

equipment.

Performance evaluation of the equipment

Transfer of technology to entrepreneurs.

Objective 4: Development of entrepreneurs in scientific rearing of pigs, production and

marketing of wholesome pork and pork products.


Selection of traditional pig farmers, meat traders and SHGs.

Organization of 2 training programmes of 10 days duration on scientific

management of pig farms for profit generation.

Organization of 2 training programmes of 10 days duration on humane slaughter of

pigs and wholesome production of pork.

Organization of 2 training programmes of 10 days duration on processing and value

addition to pork and pork products and utilization of slaughter house byproduct.

Impact assessment.

3. Baseline Analysis

(Baseline data on the pre-project situation supported by tables, charts, photographs)

Information was collected

from 106 Nos. farmers of 4 (Four) traditional

pig rearing villages viz. Nijbankhar,

Gandhmow, Dakhala and Rangamati of

Kamrup district and 3 (Three) meat traders

markets had surveyed and identified (Boko,

Bankhar and Beltola of Kamrup district).

Major features of baseline survey are given

below.

Map of Assam

Majority of the farmers (87.5%) had below 0.053 ha of land used in livestock

rearing purposes whereas, 68.97% farmers were marginal farmers having up to 1.004 ha of

7

land used for crop land for cultivation of paddy etc. Only 2.59% farmers have large land

holdings used primarily for agricultural purposes. Out of all, 18 respondents have forest land

ranging from 0.1338 ha to 0.5354 ha used for growing timber and bamboo.

The people of the surveyed villages were traditional pig farmers. Although the

farmers had shown keen interest on modern pig farming, except one village (Rangamati), the

respondents of the other three villages had low awareness and knowledge level in scientific

pig husbandry indicating the need for intervention at various levels. The pig slaughtering

and marketing procedures followed by the farmers were largely unhygienic and unscientific

and needed to be intervention. The farmers were largely unaware about the various

technological interventions on value addition and processing of pork and scientific

utilization of slaughterhouse by-products. The farmers although had the desire, lacked

entrepreneurial skills to take up piggery farming, processing and value addition to pork and

pork products as viable commercial enterprise and hence need intervention.

NC, NAIP (Comp - 2) with CPI visited at surveyed village

4. Research Achievements with Summary

A. Infrastructure:

Civil construction of 1016.40 sq.mt of breeding sows‟ sty and 2 units of growers‟ sties

of 728.64 sq. mt. and civil construction of 127.79 sq. mt of the Feed Mill Unit were

completed. Since its formal inauguration on 21.8.2009, the feed mill was in regular

use for compounding of pig ration.

Pig Sties

Office & Feed Mill

8

Base pig stock of female Hampshire crossbred piglets (100 Nos.) was introduced in

the farm.

A scientifically managed pig farm for regular supply of quality pig to the abattoir was

established.

Scientific management practices were followed in rearing of the base pig stock.

The base stock was vaccinated against classical swine fever and foot and mouth

disease. Deworming was also practiced regularly.

Civil construction work for the slaughterhouse was started during the financial year 2009-

10.

Pig slaughterline was installed.

Slaughterhouse

Slaughterhouse cum Pig Sties

Aerobic Waste Disposal Pond

Slaughter House unit was operationalized during the financial year 2011-12.

Construction of Aerobic Waste Disposal Pond and diversion of natural stream at the

farm premises were completed and 3000 fingerlings of six varieties and 200 Nos. of

local variety of catfish (magur) released on 17th May, 2011.

B. Research

Lead Center: Assam Agricultural University Khanapara Campus, Guwahati

Nutritional analysis of various locally available feed was done for formulation of low

cost compound pig ration. A booklet on nutritional profile of locally available feed

ingredients of Assam was printed and distributed.

9

On farm trial on feeding of water hyacinth (25% replacement with wheat bran) on

productive and reproductive performances of crossbred (Hampshire x Assam local)

female pigs was successfully carried out.

Dried Water Hyacinth

Adoption of artificial insemination technique for fertility enhancement and

minimization of breeding cost perfected.

Technology for production of cooked and smoked pork sausage with the addition of

fermented bamboo shoot was developed.

Cooked and Smoked Pork Sausage

Cooperating Center: Central Institute of Post Harvest Engineering & Technology, Indian

Council of Agricultural Research, P.O. PAD, Ludhiana-141 004,

Punjab

Designing and fabrication of low cost refrigerated transport vehicle was successfully

carried out by one of the cooperating centre i.e. CIPHET, Ludhiana. The vehicle was

tested successfully by keeping fresh pork meat in pre-cooled environment condition

Refrigerated Transport Vehicle

10

One sausage filler with superior filling capacity and with pneumatic foot paddle

controlled system was successfully developed by CIPHET, Ludhiana

Sausage Filler Sausage filler with modified funnel

Developed electrical stunner of two configurations V-Shaped and Two Separate

Electro types.

V-Shaped

Two Separate Electro types

Designed and developed a meat cutter for meat chopping and making meat emulsion.

Meat Cutter

11

SEM studies revealed a dense and compact protein matrix characteristic of heat

induced protein gels. Micrographs of gels prepared by both equipment showed

structures that are compatible with fat globules, muscle fiber, meat protein matrix and

heat induced gel/protein matrix.

Dense protein matrix characteristics of

protein induced gel (Meat cutter)

Protein matrix characteristics of protein

induced gel (Bowl chopper)

Cooperating Center: National Research Centre on Pig, ICAR, Rani, Guwahati- 781 131

Hollow bamboo stems used for collecting boar

Hollow bamboo stems used for collecting boar semen; an

innovation can be adopted in remote places

Earthen jar with filled clean water to preserve boar semen at 110C to 18

0C during

autumn and winter.

Earthen jar with filled clean water to preserve boar semen at

110C to 18

0C during autumn and winter

12

Hollow bamboo stems stuffed with minced pork with medicinal herbs churned in fire for

preservation and consumption

Hollow bamboo stems stuffed with minced pork with medicinal herbs

churned in fire for preservation and consumption

C. Extension

Lead Center: Assam Agricultural University Khanapara Campus, Guwahati

Total of 120 Nos. of farmers in six different group have been given hands-on training

on:

i. Two hands-on scientific management of pig farm for profit generation.

ii. Humane slaughter of pig and wholesome production of pork.

iii. Processing and value addition of pork and pork products and utilization of

slaughterhouse byproducts.

3 (Three) meat traders have been indentified, and 5 (Five) joint liability groups in

collaboration with S.I.R.D. Guwahati have been formed.

Technologies for production of 14 (Fourteen) pork products have been standardized

Cooked Pork Sausage

Cooked and Smoked Pork Sausage

Cooked Pork Breakfast Sausage

Cooked and Smoked Pork Breakfast Sausage

13

Cooked Pork Salami

Cooked and Smoked Pork Salami

Cooked Pork Ham

Cooked and Smoked Pork Ham

Smoked Pork Bacon

Pork Rib

Pork Pickle with bamboo shoot

Pork pickle with bhoot jalakia

Pork Tenderloin Butterfly

Smoked Pork

14

Cooperating Center: National Research Centre on Pig, ICAR, Rani, Guwahati- 781 131

Capacity building: Altogether three successful farmers‟ training programmes were

conducted. The first and the second one were on “Scientific pig management” and

conducted in Nahira (27 Km) village and in Batabari (neighbouring) village

respectively. During the second training programme, the participants were all tribal

women and as an alternative source of protein support to pigs, seeds of Toor Dal i.e.

pigeon pea (Cajunas cajan) which is a good source of protein were distributed for

growing in their small plot of land. The attendance was 145% and 65% respectively

in both the programmes.

The third one was in house programme for three days on Artificial Insemination in

Pig with fourteen participants. There were two participants from Meghalaya and two

participants from Nagaland. The attendance was 100%.

A view of Farmers‟ Training cum Workshop in Village on

Scientific Pig Production

6. Innovations

Please refer to Proforma 1(1) to 1(14)

7. Process/ Product/Technology/ Value Chain/ Rural Industry Developed

Sl.

No.

(Process/Product/Technology/ Value

Chain/ Rural Industry Developed

Adoption/ Validation/

Commercialization, etc.

Responsible

Partner

1. Low cost pig ration by incorporating water

hyacinth for better economic return. Adopted

Assam Agricultural

University, Jorhat

(Khanapara

Campus,

Guwahati-22

2. Refinement of technologies for production of

cooked and smoked pork sausage with

fermented bamboo shoot

Adopted

3. Breakfast Sausage Validated

4. Cooked & Smoked Pork Salami Validated

5. Cooked & Smoked Ham Validated

6. Smoked Bacon Validated

7. Pork Rib Validated

8. Pork Tenderloin Butterfly Validated

15

9. Pork Pickle Validated

10.

The Artificial insemination technique has

been standardized under the Cooperating

centre: NRCP, Rani

Adopted

NRC on Pig,

ICAR, Rani and

adjoining farmers

11. Designing and fabrication of low cost

refrigerated transport vehicle Validated

Central Institute of

Post Harvest

Engineering and

Technology,

(CIPHET)

Ludhiana -141 004

12.

Development of a sausage filler with

superior filling capacity with pneumatic foot

paddle controlled system

Validated

13.

Designed and developed a meat cutter/bowl

chopper for meat chopping and making meat

emulsion.

Validated

14.

Development of Electric Stunner of Two

Configuration V type and Two Separate

Electrodes

Validated

8. Patents (Filed/Granted): 1

Sl.

No.

Title of Patent Inventor(s) (Name &

Address)

Filed/Published/

Granted

(No./Date)

Responsible

Partner

1. Air powered sausage filler K. Narsaiah and Suresh

K. Devatkal

CIPHET,

Ludhiana

9. Linkages and Collaborations:

Sl.

No.

Linkages developed

(Name & Address of

Organization)

Date/Period

From-To

Responsible

Partner

Remarks

1. NGOs namely Arohan Foods

Pvt. Ltd., Guwahati – 3 for

marketing of pork and value

added pork products.

-

Assam

Agricultural

University, Jorhat

(Khanapara

Campus,

Guwahati-22)

No agreement

was done. 2. NGOs namely SeSTA, Guwahati

– 22 for marketing of pork and

value added pork products.

-

3. T & D Electronic Systems,

Ludhiana

December 15,

2011- June 30,

2012

CIPHET,

Ludhiana

4. Kalsi, Ludhiana October 15, 2010-

July 15, 2012

5. RK Industries (Samrat)

Ludhiana

October 15, 2010-

July 15, 2012

6. Northern Hydraulics, Ludhiana March 15, 2009-

June 15, 2012

16

10. Status on Environmental and Social Safeguard Aspects

Activities Issues Anticipated level of

Impacts

Mitigation measures

(Negative Impact)

Positive Negative

On farm training

on different

aspects of pig

husbandry

Motivation of farmers to

adopt scientific piggery

farming

2 1 Weak financial status of

traditional pig farmers

Adoption of humane

slaughter of pigs

3 2 All processors may not

be able to afford the cost

of an electric stunner

Encouragement to form

Shelf Help Groups (SHGs)

on piggery farming and pork

production and processing

2 Subsidy support is an

issue

Improvement of rural

economy and quality of life

of pig farmers

3

---

Value addition of

pork and pork

products

To develop nutrient dense

meat products

3 Equipments necessary

To create awareness about

various positive effects of

value added products

3 1 Poor economic and

educational status of

majority of traditional

pig farmers

To supply quality pork and

pork products to the

consumers

3 Adherence to FSSAI

protocols

Documentation on

the nutritional

profile of locally

available feed

ingredients

To formulate economic pig

ration for higher economic

return

3 Quality ingredients.

Transfer of technologies for

production of compound pig

ration by utilizing locally

available feed ingredients

3 1 Relatively weak

Extension coverage in

animal sciences.

Establishment of

an abattoir and

meat processing

plant

Supply of wholesome pork to

consumers

3 A policy decision at

Government level

involving the

Municipality, judiciary,

AH & Vety. Deptt. and

private partners.

Demonstration on the art of

humane slaughter and clean

dressing procedures

3 2 Popularization of

affordable mini

slaughter houses with

subsidy

17

Protection of consumers

from meat borne zoonotic

diseases

3 Screening for diseases at

the entry point to the

state

Safety and keeping

quality

characteristics of

slaughterhouse by-

products

incorporated meat

loaf

Utilization of slaughterhouse

by products for better

economic return

4 Lack of by-product

dependent industries.

Study on the

productive and

reproductive

performance of

pigs fed with pig

ration incorporated

with locally

available feed

ingredients.

Better growth performance,

higher litter size and better

economy to the farm

4 Feed pellet making

facilities for production

of pellets with locally

available feed pellet.

Refinement of

design and

development of

selected meat

processing

equipment

Refinement of

design and

development of

electric stunner

Painless slaughter of pigs 4 Electricity and electric

stunner provision.

Refinement of

design and

development of

sausage stuffer

Clean comminuted pork

products preparation

3 Adherence to FSSAI

protocols

Refinement of

design and

development of

bowl chopper

Clean minced meat

production

3 Mincer availability

Refinement of

design and

development meat

transport vehicle

Prevention of post slaughter

contamination of pork during

transportation

4 Support under small

scale industries.

18

11. Constraints, if any and Remedial Measures Taken:

Constraints : Little delay in Construction of slaughterhouse at lead center

due to revalidation of rates.

Remedial Measures Taken : Offered the contract to other firm on spot contract

procedure.

12. Publications:

A. Research papers in peer reviewed journals. Details as per the guidelines for citation

of publications (Annexure I)

Sl.

No.

Authors, Title of the paper, Name of Journal,

Year, Vol. & Page No.

NAAS

Ratings

Responsible

Partner

1. Borpuzari, R. N., Bora, J. R., Das, 1., Hazarika, H.,

Hazarika, D. and Rahman, M. 2013. Performance of

crossbred (Hampshire x Assam local) pigs maintained

on water hyacinth substituted feed. Indian Vet.

J.,90(3):85-86

4.33

Assam

Agricultural

University,

Jorhat

(Khanapara

Campus,

Guwahati-22

2. Borpuzari, R.N., Pegu, B., Hazarika, D., Rahman, M.

and Thakuria, M. 2013 Effect of breed and season on

conception rate and litter size in an organized pig farm

of Assam. Indian Vet. 1., 90 (9): 28-30.

4.33

3. Borpuzari, R.N., Das, J. Borah, L. and Gogoi, P.2013

Carcass traits of crossbred pigs maintained on water

hyacinth incorporated feed. Indian Vet. J., 90 (9): 26-

28.

4.33

4. Chutia, T., Biswas, R.K., Tamuli, M.K., Deka, B.C.,

sinha, S., Goswami, J., Banik, S. & Kayastha,

R.V.(2014) Effect of holding of semen and washing

of seminal plasma on quality and fertility oh

Hampshire boar semen preserved at liquid state.

Anim. Reprod. Sci., 145 : 141 -149.

National

Research

Centre on

Pig, ICAR,

Rani,

Guwahati

5. Devatkal SK, ManjunathaM, Narsaiah Kand and Patil

RT. Evaluation of quality characteristics of chicken

meat emulsion/nuggets prepared by using different

equipment.Journal of Food Science and

Technology.(Accepted for publication). DOI:

10.1007/s13197-011-0518-6

6.9 Central

Institute of

Post Harvest

Engineering

and

Technology,

Ludhiana -

141 004

6. SureshK.Devatkal. Manjunatha. M. Narsaiah, K and

R.T.Patil.2011.Evaluation of physicochemical,

textural, microstructural and sensory characteristics of

chicken meat emulsion/nuggets prepared using

different equipment. Journal of Food Science and

Technology. DOI 10.1007/S13197-011-0518-6

19

7. K.Narsaiah, SureshKDevatkal and JagbirRehal 2009

Post Harvest Engineering and Technological

Interventions for Indian Meat Industry. Indian Food

Industry 28(4):43-46

B. Books/ Book chapters/ Abstracts/ Popular articles, Brochures, etc.

Sl.

No.

Authors, Title of the papers

Name of Book/ Seminar/ Proceedings/Journal, Publisher,

Year, Page No.

Responsible

Partner

1. Borpuzari, R N., Pegu, B., Hazarika, D., Rahman, M. and

Thakuria, M. Effect of FMD outbreak on reproductive

performance in an organized pig farm. Abstract published in

National Symposium on Addressing Animal Reproductive

Stresses Through Biotechnological tools and XXVIII Annual

Convention of The Indian Society for Study of Animal

Reproduction. November 21-23, 2012 held at College of

Veterinary Science, Assam Agricultural University, Khanapara,

Guwahati-22, pp-11 O.

Assam

Agricultural

University, Jorhat

(Khanapara

Campus,

Guwahati-22)

2. Borpuzari, R N., Das, J., Borah, L. and Khaund, M. Effect of

feeding Water Hyacinth incorporated feed on reproductive

performance of crossbred (Hampshire x Assam local) pigs.

Abstract published in National Symposium on Addressing Animal

Reproductive Stresses Through Biotechnological tools and

XXVIII Annual Convention of The Indian Society for Study of

Animal Reproduction. November 21-23, 2012 held at College of

Veterinary Science, Assam Agricultural University, Khanapara,

Guwahati-22, pp-11 0-111

3. Borpuzari, R N., Hazarika, RA., Khaund, M., Das, J. and Borah,

L. Microbiological quality of pork of Guwahati city. Accepted for

poster presentation under the theme "F ood Safety and Quality

Control" in International Symposium on "One Health: Way

Forward to Challenges in Food Safety and Zoonoses in 21st

Century" held on 13-14, 2012 at Guru AngadDev Veterinary and

Animal Science University (GADVASU), Ludhiana.

4. Borpuzari, RN., Das, J., Khaund, M., Borah, L., Rahman, M.,

Hazarika, D. and Gogoi, Protiva. Effect of Fermented Bamboo

Shoot on Physico-chemical, Sensory and Shelf-life of Pork

Tenderloin Butterfly. Souvenir, 5th Annual Conference &

National Symposium of Indian Meat Science Association

(IMSACON- V) on "Emerging Technological Changes to Meet

the Demands of Domestic and Export Meat Sector" 7th to 9th

February, 2013, National Research Centre on Meat (ICAR),

Hyderabad, India. pp-348.

20

5. Borpuzari, RN., Das, J., Khaund, M., Borah, L., Rahman, M.,

Hazarika, D.and Gogoi, Protiva. Shelf Life of Pork Pickle Added

with Fermented Bamboo Shoot. Souvenir, 5th Annual

Conference & National Symposium of Indian Meat Science

Association (IMSACON- V) on "Emerging Technological

Changes to Meet the Demands of Domestic and Export Meat

Sector" ih to 9th

February, 2013, National Research Centre on

Meat (ICAR), Hyderabad, India. pp-348.

13. Media Products Developed/Disseminated

Sl.

No.

CD, Bulletins, Brochures, etc. (Year

wise)

No. of

Copies

Distribution Responsible

Partner

1. Hand out on “Value Chain on Novelty

Pork Products under Organized Pig

Farming System” (2008-09)

100

Assam

Agricultural

University, Jorhat

(Khanapara

Campus,

Guwahati-22)

2. Technical Boucher on “Value Chain on

Novelty Pork Products under Organized

Pig Farming System” (2008-09)

150

3. One booklet on “Nutritional Profile of

Locally Available Feed Ingredients of

Assam” released in the Annual

Workshop. (2010-11)

50

4. Booklet on “Husbandry Practices of

Weaned Piglets” (2011-12) 50

5. One leaflet on “Classical Swine Fever”

has been released. (2010-11) 100

6. Leaflet on “Classical Swine Fever”

(2010-11) 50

7. Manuscript of the booklet on “Hand

Book on Quality Control of Pork and

Pork Products” (2013).

50

8. Leaflet on “Cooked and Smoked pork

Sausage Production” (2013). 100

9. Leaflet on Pork pickle with bamboo

shoot and bhoot jalakia production.

(2013).

100

10. Leaflet on Smoked pork preparation

(2013). 100

11. Leaflet on “Pork pickle with bamboo

shoot and bhootjalakia” (2013). 100

12. Leaflet on “Smoked Pork” (2013). 100

13. Leaflet on “Cooked and smoked pork

sausage” (2013) 100

21

14. Leaflet on Preparation of Spicy rib

(2013) 100

15. Leaflet on Production of Pork

Tenderloin butterfly (2013) 100

16. Leaflet on Production of Pork Nuggets

(2013) 100

17. Leaflet on Preparation of Pork Kharika

(2013) 100

18. One video on production of cooked pork

sausage with fermented bamboo shoot

(2011).

100

19. One video on scientific management of

pig farm.(2012)

100

20. One video on Pork Ham (2012) 100

21. One video on Cooked and smoked pork

sausage production. .(2012)

100

22. One video on Pork pickle with bamboo

shoot and bhootjalakia production.

.(2013)

100

23. One video on Smoked pork.(2013). 100

24. Artificial Insemination of Pig (Gaharir

Kritrim Prajanan) written by Dr. M. K.

Tamuli, Dr. Mohan, N.H. & Dr. R.

Thomas,.

100

National Research

Centre on Pig,

ICAR, Rani,

Guwahati

25. Protocols for Feeding Pig ( Gahorir

Khaddyar Niyamabali) written by Dr.

M. K. Tamuli, Dr. Mohan, N.H. & Dr.

R. Thomas and coordinated by Dr. K.

Barman.

100

14. Meetings/Seminars/Trainings/Kisan Mela, etc. organized

Sl.

No.

Details of

Meetings/Seminars/Tr

ainings, etc.

Duration

(From-To)

No. of

Personne

l Trained

Budget

(Rs.)

Organizer

(Name & Address)

1. Training on “Scientific

Management of Pig

Farm for Profit

Generation”

2009-10

(From 15th

to

24th

December,20

09)

20

(Twenty)

Nos.

50,000.00 NAIP (Component-

2), AAU, Jorhat

(Khanapara

Campus)

2. Training on “Scientific

Management of Pig

Farm for Profit

Generation”

2009-10

(From 15th

to

24th

March,2010)

20

(Twenty)

Nos.


2), AAU, Jorhat

(Khanapara

Campus)

22

3. Training on “Humane

Slaughter of Pig and

Wholesome Production

of Pork”

(2011-12)

17th

to 26th

January,

2012

20 (

Twenty)

Nos.


2), AAU, Jorhat

(Khanapara

Campus)

4. Training on

“Processing and Value

addition of pork and

pork products and

utilization of slaughter

house by products”

(2011-12)

1st to 10

th

February,

2012

20 (

Twenty)

Nos.


2), AAU, Jorhat

(Khanapara

Campus)

5. Training on “Humane

Slaughter of Pig and

Wholesome Production

of Pork

(2011-12)

(From 21st to

30th

March,2012)

20

(Twenty)

Nos.


2), AAU, Jorhat

(Khanapara

Campus)

6. Training on

“Processing and Value

addition of pork and

pork products and

utilization of slaughter

house by products”

(2011-12)

(From 22nd

to 31st

March,2012)

20

(Twenty)

Nos.


2), AAU, Jorhat

(Khanapara

Campus)

15. Participation in Conference/ Meetings/Trainings/ Radio talks, etc.

Sl.

No.

Details of Meetings/Seminars/

Trainings/Radio talk,

etc.(Name &Address)

Duration

(From-To)

Budget**

(Rs.)

Participant

(Name & Address)

Lead Centre AAU, Khanapara

1. Attended “MDP on Public-

Private Partnership for

Innovation in Agriculture” at

National Academy of

Agricultural Research

Management, Hyderabad.

01.07.2009

to

07.07.2009

Dr.R.N.Borpuzari,

Principal Scientist & CPI,

NAIP (Component-2),

Dr.A.Borguhain, Co-PI,

NAIP (Component-2),

Dr.R.A. Hazarika, Co-PI,

NAIP (Component-2) &

Dr. J. R. Bora, Co-PI,

NAIP (Component-2)

2. Attended training programme

on “To Familiarize with

Procurement related matter and

Financial Management” under

NAIP at CIFRI, Barrackpure

(West Bengal)

12.10.2009

to

13.10.2009

Dr. R. N. Borpuzari,


NAIP (Component-2)

23

3. Attended a training programme

on “Technical and

Administrative Support for

Consortia-based Research in

Agriculture” at NAARM,

Hyderabad

26.10.2009

to

31.10.2009

Md. M.Hussain, Junior

Accountant, NAIP

(Component-2)

4. Attended Workshop on

“Leadership for Transition to

NAIS” at NAARM, Hyderabad

17.11.2009

to

21.11.2009

Dr.R.A.Hazarika, Co-PI,

NAIP (Component-2)


on “Leadership for Innovation

in Agriculture”, at IIM,

Lucknow, Noida Campus, New

Delhi

18.01.2010

to

22.01.2010


NAIP (Component-2)


on “Management Development

Programme on Leadership

Development” at IIM, Lucknow

22.02.2010

to

26.02.2010

Dr.A.Borguhain, Co-PI,

NAIP (Component-2)


on “Technical and

Administration Management for

Consortia Based Research in


Rajendranagar, Hyderabad

16.03.2010

to

22.03.2010

Mr.PurnaKantaGogoi,

Accounts Officer,

Directorate of Physical

Plant, AAU, Khanapara,

Guwaahati-22

8. Attended A training Programme

on “Green Belt Course on Six

Sigma Methodology” at

Dibrugarh university

17.03.2010

to

19.03.2010

Dr.M.Khaund, SRF, NAIP

(Component-2)

&Dr.S.Baruah, SRF, NAIP

(Component-2)

9. Attended the Ännual

Workshop” of NAIP

(Component-2) at Tamil Nadu


Coimbatore

15.04.2010

to

16.04.2010


Principal Scientist&CPI,

NAIP (Component-2)

10. Attended the “National

Workshop/Meet on

Technological Innovation in

Agriculture ” at NASC

Complex, New Delhi

21.05.2010

to

22.05.2010



NAIP (Component-2)

11. Attended the “MDP Workshop

on Policy and PME Support to

Consortia-based Research in


Rajendranagar, Hyderabad.

01.07.2010

to

06.07.2010

Dr.G.Mahato, Co-PI,

NAIP (Component-2)

24


on “Leadership for Innovation

in Agriculture”, at NAARM,


19.07.2010

to

23.07.2010

Dr.A.K.Sharma, Co-PI,

NAIP (Component-2)


on “Supply Chain Management

on Agribusiness”at IIM,

Lucknow

14.03.2010

to

18.03.2011


NAIP (Component-2)

14. Attended the workshop for

“Consortia Partners on

Procurement Related Matter

and Financial Management

System under World Bank

Funded Project of NAIP” at

ICAR Research Complex for

Eastern Region, ICAR Parisar,

Patna, Bihar.

17.08.2010

to

18.08.2010

Dr.R.N.Borpuzari,

Principal Scientist &CPI,

NAIP (Component-2)

15. Attended the “Annual

Workshop” of NAIP

(Component-2) at the

University of Agricultural

Sciences, Dharwad, Karnataka

15.03.2011

to

16.03.2011



NAIP (Component-2)


on “Data Mining and GIS for

Decision Support in

Agriculture”at IIM, Lucknow

01.08.2011

to

12.08.2011

Dr.A.Borgohain, Co-PI,

NAIP (Component-2)

CIPHET, Ludhiana

17. Participated in “Management

Development Programme on

Public-Private-Partnerships for

Innovation in Agriculture” at

NAARM, Rajendranagar,

Hyderabad

October

15-21,

2008

Dr. K. Narsaiah, Senior

Scientist& CCPI, CIPHET,

Ludhiana

18. Participated in “Policy and

Prioritization, Monitoring and

Evaluation (PME) Support to

consortia based Research in



October 5-

9, 2008


Scientist & CCPI,

CIPHET, Ludhiana

19. “Gramin Stor Por Surokshit

Mangsh Uttpadon Me

Abhijantriki Hostokhep

November

13-14,

2009



Ludhiana

25

Rastriyo Sangha Gusti” at

CIPHET, Ludhiana

20. National Seminar on

Engineering Agriculture for

Evergreen Revolution

“Engineering and

Technological Interventions for

Indian Meat Industry” at

Tiurpati, organized by ISAE,

AP Chapter.

September

24-25,

2010



Ludhiana

21. Poster Presentation “Pork

Carcass Storage and Transport

using Insulated Boxes along

with Packed Gel Bottles”

45th

Annual Convention and

International Symposium

of Indian Society of

Agricultural Engineers at

Nagpur

January 17-

19 , 2011

Dr. K. Narsaiah, Dr. S. K.

Devatkal Senior Scientist

& CCPI, Senior Scientist

Pallabi Das Baruah, SRF,

CIPHET, Ludhiana

22. National Seminar on Post-

harvest Packaging, cold-Chain

logistics and Instrumentation

Techniques “Evaluation of

refrigerated transport vehicle

for meat chilling”

Oral presentation held at

CIPHET, Ludhiana

December

19-20,

2011




Dinesh Manikrao Rathod,

SRF, CIPHET, Ludhiana

23. Poster Presentation “Chilling of

Pork Carcass in an Insulated

box with Frozen Gel Bottles

and in Refrigerated Transport

Vehicle.”

46th

ISAE convention held at

GB Pant University of

Agriculture and Technology,

Pantnagar.

February

27-29,

2012




Dinesh Manikrao Rathod,

SRF, CIPHET, Ludhiana

**The budget was borne by the organizer

16. Foreign Trainings/ Undertaken (National/ International)

Sl.

No.

Name, Designation and

Address of the Person

Place of

Training

Area of Training Time and

Duration

Total Cost

(Rs.in Lakh)

1. Dr. R. N. Borpuzari,


NAIP (Component-2)

University

of

Kentucky,

USA

Meat Processing

and Abattoir

Practices

10th

Feb. to

11th

March,

2012 2.85

26

17. Performance Indicators (from inception to completion)

Sl.

No. Indicator Total No.

1. No. of production technologies released and/or adopted 27

2. No. of processing technologies released and/or adopted 14

3. Number of technologies/products commercialized based on NAIP

research -

4. No. of new rural industries/enterprises established/ upgraded -

5. No. of product groups for which quality grades developed and agreed -

6. Total no. of private sector organizations (including NGOs)

participating in consortium 6

7. No. of farmers involved in consortia activities 120

8. Total number of farmers‟ group developed for marketing and

processing

2

5 JLGs

9. Number of patent/intellectual property protection applications filed

based on NAIP research -

10. Number of patents/intellectual property protections granted/published

based on NAIP research 1

11. Number of scientists trained overseas in the frontier areas of science 1

12. Number of scientists trained overseas in consortium-based subject

areas 1

13. No. of scientists participated in conference/seminar etc. abroad -

14. No. of training organized/ farmers trained

Traini

ng

No.

Farmers

No.

8 160

15. Success stories 3

16. Incremental employment generated (person days/year/HH)

Baselin

e Final

- -

17. Increase in income of participating households (` per annum)

Baselin

e Final

- -

18. Number of novel tools/protocols/methodologies developed 14

19. Publications

Articles in NAAS rated journals 5

Articles in other journals -

Book(s) 2

Book chapter(s) -

Thesis 2

Popular article(s) (English) 3

Newspaper article(s) -

27

Seminar/Symposium/Conference/Workshop Proceedings -

Technical bulletin(s) 2

Manual(s) -

CDs/Videos 3

Popular article(s) in other language -

Folder/Leaflet/Handout 2

Report(s) -

18. Employment Generation (man-days/year):

RA, SRF = 14,400 per annum

Attendants = 35,056 per annum

Sl.

No.

Type of Employment Generation Employment

Generation up

to End of Sub-

project

Responsible

Partner

1. RA/ SRF (8 x 6 x 300 days x 5 years 72,000 man

days

Assam Agricultural

University, Jorhat

(Khanapara

Campus, Guwahati-

22)

2. Pig attendants and others 8 x 14 x 313 x 5 years 1,75,280

19. Assets Generated:

(i) Equipment/ Vehicles/ Research Facilities:

Sl.

No.

Name of the Equipment with

Manufacturers Name, Model

and Sr. No.

Year of

Purchase

Quantity

(Nos.)

Total cost (Rs.) Responsi

ble

Partner

1. Bowl Chopper, Make: M/s

DADAUX (FRANCE) Model:

TITANE – 40L Bowl Chopper

2009 1 No. 10,45,914.00

Assam

Agricultur

al

University

, Jorhat

(Khanapar

a Campus,

Guwahati-

22

2. BOD Incubator,

Make: Medica (India)

Model-7140

2009 1 No. 1,31,093.00

3. Fibre Analyzer with

accessories, Make : Pelican

Equipment, Chennai – 17;

Model : FES 6 FIBRE PLUS

2009 1 No. 3,77,556.00

4. Feed Mill with Balance

(complete with accessories and

fitting and fixing ), Feed Mill =

make : M/s kiran Engineering

works, Delhi, model: KHM-

800; Balance = make : M/s

Sartorius India, model : NN

2009 1 No. 4,95,000.00

28

5. High Pressure Waterjet

Cleaning System, Make : M/s

Sri Durga Industries, Chennai –

600 031 Model: Powerjet-PJ-

201

2009 1 No. 1,44,758.00

6. Cold Storage, Make: Motherson

Zanotti, Model: Precooler MZ

8.7 MT, Freezer Room MZ 3.4

LT

2010 1 No. 11,79,365.00

7. Multimedia Projector, Make:

SHARP, Model: PG-F320W

2010 1 No. 99,313.00

8. Pig Slaughterline Equipment (Imported Equipment)

Electric stunner; make : M-sera

(Spain)

2011 2 Nos. *64,18,471.00

Manual Singer; make : M-sera

(Spain)

1 No.

Dehairing and water heat

scalding tank; make : JWE

(Germany), model : JWE 25-

1800 stainless steel

1 No.

Brisket saw; make : Jarvis

(USA) model : SEC 230-4

1 No.

Circular carcass splitter; make :

Jarvis (USA), model- SEC400

1 No.

Decapitation machine/ Head

cutting saw; make : Jarvis

(USA), model : 3HD

1 No.

Bung dropper; make : Jarvis

(USA), model : HBD1

1 No.

Knife sterilizer; make: Sirman

SPA (Italy), model: Steril. UV

24W

4 Nos.

Wet-band sharpening machine;

make : Mado (Germany),

model : MNS 630W Sl

No.111535-36

2 Nos.

Smoke truck, Type-1600,

Make:Kerres Analyzen

Systems, Gmbh, Germany

1 No.

Liquid Smoke equipment,

Model:1600 RET-C, Make:

Kerres Analyzen Systems,

Gmbh, Germany

1 No.

29

9. Pig Slaughterline, Make: a) Indian Origin

Butcher knife set 2011 4 Nos. 36,87,750.00

Food grade S.S working table 4 Nos.

Food grade S.S. wheel

barrow

4 Nos.

S.S. meat truck 4 Nos.

Floor mounted hygiene units

with hand wash basin

3 Nos.

Platform weighing machine 4 Nos.

Pressure washer (Plain water) 3 Nos.

Pressure washer (Hot Water) 1 No.

Samsung Air – conditioner

1.5 ton

1 No.

Samsung Air – conditioner

2.0 ton

8 Nos.

62.5 KVA Water Cooled

Diesel Power Generator

1 No.

10. Pig Slaughterline, Make: b) Indian Origin

Pig restraining units

(Stunning Pen)

2011 1 No. 1,08,19,075.00

Bleeding shackles S.S. 10 Nos.

Overhead track scale –

loadcell type

1 No.

Shackling table S.S. 3 Nos.

M.S. bleeding rail with

breeding truck

1 No.

Overhead M.S. rail 50 mtr

M.S. roller trolleys/ teflon

pulleys, SS hooks & chains

30 Nos.

Change over switches 20 Nos.

Aluminium work platform 8 Nos.

Aluminium differential

Platform

4 Nos.

M S beam 4 Nos.

M. S. motorized conveyor 1 No.

Motorized conveyor for offal

with S.S. plates

1 No.

M. S. rail guard 1 No.

S.S. chute for infected

carcasses

25 mtr

S.S. gambrel/ S.S. -hook 25 Nos.

State-of-the-art ETP

(Autoclave, Drier & Grinding

Machine)

1 No.

30

11. Bowl Chopper, Scharfen,

Bowl Chopper Model TC11

2009 1 No. 2,45,000.00

CIPHET,

Ludhiana

12. Sausage Filler, Sirman,

Hydraulic Sausage Filler

Model ISV15IDRV

2009 1 No. 3,09,000.00

13. Electric Stunner

2009 1 No. 2,39,000 .00

14. Walk-in-cooler/ Cold room,

Blue Star.

2009 1 No. 4,44,881.00 National

Research

Centre on

Pig,

Indian

Council of

Agricultur

al

Research,

Rani,

Guwahati-

781 131,

Assam

15. Diesel Generator Set

(15KVA) with AMF-

Controlled Panel, Bliss, 15-

K-2KFWNJ05, Sl.

No.2KF3A0015AR03A-002

2013 1 No. 3,70,215.00

16. Trinocular Microscope

(MOTIC-BA 310), Sl. No.

1120005982

2013 1 No. 2,96,625.00

17. Air Conditioner (Voltage

Split AC-1 Ton), RAC/Split,

125 PX, Sl.

No.4501665/2013

2013 2 66,400.00

18. Air Conditioner (Voltage

Split AC-1.5 Ton),

RAC/Split, 185 PX, Sl.

No.4501682

2013 1 40,780.00

19. Hitech Stabilizer- 3KVA 2013 2 8,380.00

20. Hitesh Stabilizer – 4 KVA 2013 1 4,540.00

21. Crabtree Starter 2013 3 1,513.00

22. Vestfrost Freezer (-200C)

with 2 KVA Servo Stabilizer

(BFS-345S, Sl

No.20132663583)

2013 1 99,086.00

23. High-Speed Centrifuge

machine (Thermofisher

Scientific, Sorvall Legand XT

Sl. No.:41591443)

2013 1 4,46,131.00

24. Cryocan (Thermofisher

Scientific Bio-Cane, Model

808, Sl. No.566467636)

2013 1 1,54,335.00

25. Cryocan (Thermofisher

Scientific Bio-Cane, Model

807, Sl. No.565647-597 &

562917-590

2013 2 2,74,166.00

31

26. Computer (HP Compaq) Sl.

No.00259-30844-22877-

AAOEM

2013 1 52,400.00

*Note: Excluding logistic expenses towards customs clearance and FORD of the imported instrument purchased by

the Lead Centre.

(ii) Works

Sl.

No.

Particulars of the Work,

Name and Address of

Agency Awarded the

Work

Year of

Work

Done

Quantity

(Nos.)

Total Cost

(Rs.)

Responsible

Partner

1. Construction of Pig Sty

(Breeding House)

2009-13

1 unit

2,21,60,000.00

Assam

Agricultural

University,

Jorhat

(Khanapara

Campus,

Guwahati-22)

Construction of Pig Sty

(Growers‟ Pen) 2 units

Construction of Pig Sty

(Feed Store cum Office

Room)

1 unit

Construction of RCC

staging, Pump House, etc. 1 each

Construction of

Slaughterhouse

1 unit

Name and Address of

Agency : M/s Ganesh

Tamuli Engineering Private

Ltd., 1st Floor, House No.

41,Senapati Path,

Silpukhuri East, Guwahati -

781 003

Supply of 3 Phase

Distribution Transformer

with accessories.

2009-10 1 (One) Name and Address of

Agency : Prag Electrical

Pvt Ltd., Shed No. 47,

Industrial State

Bamunimaidan, Guwahati –

781 021

Installation of Deep Tube

Well

Name and Address of

Agency : M/s Ganesh

Tamuli Engineering Private

Ltd., 1st Floor, House No.

41,Senapati Path,

Silpukhuri East, Guwahati -

781 003

2009-10 1 (One)

32

2. Earthwork for Aerobic

Waste Disposal Ponds and

Diversion of Stream.

2011-12 1 (One) 9,76,000.00

Name and Address of

Agency : M/s Puberun, G.

S. Road, Guwahati – 781

007

3. Boar shed cum Semen

Laboratory

2011-12 1 (One) 18,17,390.00 National

Research

Centre on Pig,

Indian Council

of Agricultural

Research,

Rani,

Guwahati-781

131, Assam

Cooling Chamber 2011-12 1 (One) 4,45,000.00

(iii) Livestock

Sl.

No.

Details of Livestock (Breed,

etc.)

Year of

Procurement/

Production

Nos. Total Cost

(Rs.)

Responsible

Partner

1. Crossbred, Hampshire

Piglets 2009 65 2,57,950.00 Assam

Agricultural

University,

Jorhat

(Khanapara

Campus,

Guwahati-22

2. Hampshire Breed Piglets 2009 10 21,500.00

3. Crossbred Hampshire Piglets 2009 80 1,82,000.00

4. Hampshire Breed Piglets 2010 5 20,000.00

5. Crossbred, Hampshire

Piglets 2010 30 68,250.00

33

(iv) Revenue Generated

Sl.

No. Source of Revenue Quantity

Total amount

(Rs.)

A. Financial year 2010-11

1. Pork Products Pork Sausage 860.0 Kg 2,15,000.00

2. Culled Pig 12 Nos.

(1572.3Kg) 1,02,200.00

3. Gunny Bag 825 Nos. 4,125.00

4. Others Bid Document Fees 3 Nos. 3,000.00

Total of A =Rs. 3,24,325.00

B. Financial year 2011-12

1. Fresh Pork 11,407.10 Kg 13,86,512.00

2. Pork Products

Pork Sausage 878.133 Kg 2,33,440.00

Pork Bacon 69.550 Kg 20,865.00

Ham 30.625 Kg 12,250.00

Pork Salami 96.850 Kg 29,055.00

Nuggets 1.548 Kg 387.00

Smoked Pork 47.90 Kg 8,872.00

Smoked Spicy Pork 18.25 Kg 3,690.00

Pork Rib 1.750 Kg 315.00

Pork Pickle 0.200 Kg 80.00

3. Culled Pig 51 Nos.

(7675.60 Kg) 4,98,914.00

4. Piglet 129 Nos. 2,75,050.00

5. Gunny Bag 1639 Nos. 9,701.00

6. Others Cost of Cheque Book - (-) 63.00

Interest form Savings A/c - 6,966.00

Total of B =Rs. 24,86,034.00

C. Financial year 2012-13

1. Fresh Pork 20031.481 Kg 28,26,142.00

2. Pork Products

Pork Sausage 3922.3 Kg 11,78,690.00

Pork Bacon 358.9 Kg 1,38,115.00

Ham 3.75 Kg 1,500.00

Pork Salami 1141.7 Kg 3,43,010.00

Nuggets 6.75 Kg 2,525.00

Smoked Pork 1,381.75 Kg 3,03,315.00

Pork Pickle 10.75 Kg 7,660.00

Smoked Pork Sausage 372.5 Kg 1,36,200.00

Breakfast Sausage 1.25 Kg 500.00

Cooked Pork Sausage 1.75 Kg 525.00

Smoked Bacon 1.750 Kg 700.00

34

Smoked Salami 28.9 Kg 11,560.00

Pork Scramble 0.75 Kg 225.00

Spicy Rib 50.0 Kg 12,500.00

Kharika 12.5 Kg 5,000.00

3. Piglet 125 Nos. 3,90,800.00

4. Gunny Bag 672 Nos. 4,485.00

5. Indian Major Carp (Fish) 214.4 Kg 30,080.00


Interest from Savings A/c - 45,125.00

Total of C =Rs. 54,44,657.00

D. Financial year 2013-14

1. Fresh Pork 11216.035 18,10,005.70

2. Pork Products Sausage 92.09 33,736.00

Bacon 90.06 36,299.00

Salami 25.0 10,000.00

Nuggets 8.787 3,395.00

Smoked Pork 838.0 2,02,920.00

Spicy Pork 25.9 6,475.00

Pork Pickle 45.0 18,000.00

Smoked Pork Sausage 130.883 52,353.00

Breakfast Sausage 7.25 2,900.00

Cooked Pork Sausage 7.496 2,249.00

Smoked Salami 29.5 11,800.00

3. Piglet 302 Nos. 8,46,300.00

4. Gunny Bag 287 Nos. 1,996.00

5. Indian Major Carp (Fish) 90.5 kg 12,500.00


Purchase of Servo Voltage

Stabilizer 3 Nos. (-) 1,49,820.00

Application fee for FSSAI

License 1 No. (-)10,000.00

Interest from Savings A/c - 1,83,986.00

Total of D =Rs. 27,85,828.00

E. Financial Year 2012-13 and 2013-14

1. Earned from Fixed Deposit (A/c No. 10253819754, SBI, Dispur) 4,58,589.00

Grand Total (A+B+C+D+E) =Rs. 1,17,92,699.70

20. Awards and Recognitions: NIL

Sl.

No.

Name, Designation,

Address of the

Person

Award/

Recognition (with

Date)

Institution/ Society

Facilitating (Name &

Address)

Responsible

Partner

35

21. Steps Undertaken for Post NAIP Sustainability:

The farm unit under NAIP (Comp 2) sub project has been handed over to

Mega Seed Project (MSP), Assam Agricultural University, Khanapara Campus for

sustainability of the farm after completion of the project.

22. Possible Future Line of Work:

The future line of work will include Good Management Programme (GMP)

including bio-security aspect, production of pork products following FSSAI norms,

introduction of three breed crossing programme for better fattener pig production, work

on pig born zoonotic diseases like measly pork, work on developing miniature broiler

pigs with nutraceutical properties, identification and popularization of suitable pig by-

product based industries, pigs as organ donors to human and other primates etc.

23. Personnel:

From – To (DD/MM/YYYY)

Research Management (CL)

1. Dr. B. C. Bhowmik, Vice Chancellor (i/c) 12th

September 2008 to 26th

July, 2009

2. Dr. K. M. Bujarbaruah, Vice Chancellor 27th

July, 2009 to 31st March, 2014

Scientific (CPI, CCPI, others)

3. Dr. R. N. Borpuzari, CPI, Assam Agricultural

University, Jorhat – 785 013

12th

September, 2008 to 31st March, 2014

4. Dr. M. K. Tamuli, Principal Scientist and

CCPI, NRC on Pig, ICAR, Rani, Guwahati -

781 0131

12th

September, 2008 to 31st March, 2014

5. Dr. K. Narsaiah, Senior Scientist CIPFET,

Ludhiana – 141 004

01.07.2008 to 30.06.2012

6. Dr. S. K. Devatkal, Senior Scientist, CIPFET,

Ludhiana – 141 004

01.07.2008 to 30.06.2012

Technical (CPI, CCPI, others)

7. Dr. A. Borgohain (Co-PI) 12.09. 2008 to 31.03.2014

8. Dr. R. A.Hazarika (Co-PI) 12.09. 2008 to 31.03.2014

9. Dr. A.K. Sharma (Co-PI) 12.12. 2008 to 31.03.2014

10. Dr. G. Mahato (Co-PI) 12.09. 2008 to 31.03.2014

11. Dr. J. R. Bora (Co-PI) 12.09. 2008 to 31.03.2014

Contractual (RA/SRF)

12. Dr. (Mrs). Julie Das, SRF, AAU, Khanapara 15.11.2008 to 28.02.2014

13. Dr. (Mrs). Munmi Khaund, SRF, AAU,

Khanapara

31.03.2009 to 31.03.2014

14. Dr. (Mrs). L. Borah, SRF, AAU, Khanapara 09.07.2011 to 31.03.2014

15. Dr. M. Rahman, SRF, AAU, Khanapara 01.12.2009 to 31.03.2014

16. Dr. D. J. Hazarika, SRF, AAU, Khanapara 01.12.2009 to 31.03.2014

17. Dr. M. Rahman Saikia, SRF, AAU,

Khanapara

19.01.2013 to 31.03.2014

18. Er. Dinesh M. Rathod, SRF, CIPHET,

Ludhiana

14/02/2011 to 30/06/2012

36

19. Pallabi Das Barua, SRF, CIPHET, Ludhiana 07/04/2010 to 30/01/2011

20. Sarabjit Kaur, SRA, CIPHET, Ludhiana 16/02/2010 to 04/03/2010

21. Anjan Borah, SRF, CIPHET, Ludhiana 15-01-2009 to 04-02-2010

22. Jagbir Rehal, SRF, CIPHET, Ludhiana 06-11-2008 to 30-11-2008

Contractual (Office Staff)

23. Ms. Sangita Yadab, Office Asst., AAU,

Khanapara

02.03.2010 to 31.03.2014

24. Governance, Management, Implementation and Coordination

A. Composition of the various committees (CIC, CAC, CMU, etc.)

Sl.

No.

Committee Name Chairman

(From-To)

Members

(From-To)

1. CIC Dr. B.C. Bhowmik, Vice

Chancellor (i/c), Assam


Jorhat -13 from 12th

September, 2008 to 26th

July,

2009.

CPI & all Co-PIs

From 12, September, 2008 to

March 2014. Dr. K. M. Bujarbaruah, Vice

Chancellor, Assam


Jorhat -13 from 27th

July

2009 to 31st March 2014.

2. CAC Mr. Bhaskar Baruah, Retd.

Secretary, DAC, Govt. of

India (From 12th

September,

2008 to 31st March, 2014.

Dr. B. C. Bhowmik, Vice

Chancellor (i/c) (September, 2008

to July, 2009)

Dr. K. M. Bujarbaruah, Vice

Chancellor, Assam Agricultural

University, Jorhat -13 from 27th

July 2009 to 31st March 2014.

Registrar

Comptroller

CPI

CCPI

Progressive farmers 3 Nos.

3. CMU Dr. A. Chakraborty, Director

of Research (Vety.), Assam


Khanapara, Guwahati 781

022 from 12th

September,

2008 to 31st March, 2014.

CPI & all Co-PIs & Professor &

Head, Dept. of Ext. Edu., CVSc,

AAU, Khanapara, Guwahati 22

37

B. List of Meetings organized (CIC, CAC, CMU, etc.)

Sl.

No. Details of the meeting Date

Place & Address (Where meeting

was organized)

1. CIC 08.12.2088 AAU, Jorhat - 13

19.12.2008 AAU, Khanapara, Ghy- 22

09.03.2009 AAU, Jorhat - 13



22.06.2010 AAU, Jorhat – 13

24.12.2010 AAU, Jorhat - 13


29.06.2012 AAU, Jorhat - 13

12.02.2013 AAU, Jorhat - 13

29.06.2013 AAU, Jorhat - 13

2. CAC 09.04.2009 AAU, Khanapara, Ghy- 22




20.01.2011 AAU, Jorhat-13

29.02.2012 AAU, Jorhat -13

01.12.2012 AAU, Jorhat - 13

3. CMU 08.04.2009 AAU, Khanapara, Ghy-22

13.11.2013 AAU, Khanapara, Ghy-22

38

Part-III: Budget and its Utilization

STATEMENT OF EXPENDITURE (Final)

(Period from 12th

September, 2008 to 31stMarch, 2014)

(Date of start) 12th

September, 2008 (Date of completion) 31stMarch, 2014

Sanction Letter No. F. No. (1)5/2007-NAIP/Dtd.22.08.2008

Total Sub-project Cost ` Rs.241.0146 Lakh

Sanctioned/Revised Sub-project cost (if applicable) `Rs.1025.7008 Lakh

Date of Commencement of Sub-project 12.09.2008

Duration: From 12.09.2008 to 31.03.2014

Funds Received in each year (In Lakhs):

Financial Year Lead Centre Cooperating Centre

Assam Agricultural

University, Jorhat

(Khanapara,

Guwahati Campus)

National Research

Centre on Pig,

ICAR, Rani,

Guwahati

CIPHET, Ludhiana

I Year (2008-09) 374.64 21.03000 11.7500

II Year (2009-10) 13.365 21.39360 3.76955

III Year (2010-11) 258.90771 6.84810 3.85425

IV Year (2011-12) 84.13018 3.92540 5.33686

V Year (2012-13) 51.98142 3.99000

VI Year (2013-14) 136.78696 40.06000 -

Bank Interest

received on fund (if

any)

Nil N/A N/A

Total amount

received

919.81127 97.24710 24.71066

Total expenditure 880.01730 61.25208 21.79349

39

Expenditure Head-wise: Lead Centre AAU, Khanapara

Sanctioned Heads

Funds

Alloca

ted (*)

Funds Released Expenditure Incurred

Total

Expe

nditu

re

Am

oun

t

Ref

un

d

dur

ing

Bala

nce

as on

date

Req

uire

men

t of

addi

tion

al

fun

ds

Rema

rks 1

st

Yea

r

2nd

Yea

r

3rd

Year

4th

Year

5th

Year

6th

Year

1st

Year

2nd

Year

3rd

Year

4th

Year

5th

Year

6th

Year

A. Recurring Contingencies

(1) TA

6.7911 1.0

0

(-

)0.3

5

1.361

76

0.997

62

51.98

142

2.00 0.14

887

0.882

96

0.997

62

0.955

95

0.918

58

0.419

85

4.323

83

5.5

117

3

34.28

224

(2) Workshop 4.8546 0.5 0.4 0.925

01

0.685

16

1.171

96

0.50 0.525

01

0.685

16

0.144

39

0.635

09

0.00 2.489

65

(3) Contractual Staff 86.069

7

2.9

0

5.7

95

28.81

3

20.73

6

20.14 1.98

015

10.92

2

16.26

515

18.31

066

17.80

258

16.91

881

82.19

935

(4) Operational Cost 265.84

23

4.7

7

5.7

95

73.50

465

52.25

901

76.00 3.87

098

20.78

545

63.20

901

52.68

084

47.43

913

75.52

410

263.5

0951

Sub- Total of A (1-

4)

363.55

76

9.1

7

11.

64

104.6

0442

74.67

779

99.31

196

6.5 33.11

542

81.15

694

72.09

184

66.79

538

92.86

276

352.5

2234

B. HRD Component

(5) Training 5.00 0.0

0 0 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

(a) International

Training

0.00 0.0

0

0 2.259

45

0.00 5.00 0.00 0.00 0.00 2.853

36

0.00 0.00 2.853

36

(b) National

Training

0.00 1.0

0

(-)

1.0

0

0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

(c) Training

organized for

farmers

1.00 0.0

0

0.5 1.00 2.00 0.00 0.00 1.00 0.00 2.00 0.00 0.00 3.00

40

(6) Consultancy 0.00 0.0

0

0 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

Sub- Total of B (5-

6)

6.00 1.0

0

-0.5 3.259

45 2.00 5.00 0.00 1.00 0.00 4.853

36

0.00 0.00 5.853

36

C. Non - Recurring 0.00

(7) Equipment 281.85

26

140

.95

0 131.8

26 0 22.50 26.8

7

14.66

427

107.5

4011

110.2

7822

0.00 0.00 259.3

5260

(8) Furniture 1.00 1.0

0

0 0 0 0.00 1.00 0.00 0.00 0.00 0.00 0.00 1.00

(9) Work / New /

Renovation

231.40

0

221

.6

0 9.76 0 0.00 221.

6

0.00 9.76 0.00 0.00 0.00 231.3

6000

(10) Others / Books 0.4998 0 0.5 0 0 0.00 0.00 0.252

8

0.246

99

0.00 0.00 0.00 0.499

79

Sub- Total of C (7-

10)

514.75

24 363

.55

0.5 141.5

86 0 22.50 249.

47

14.91

707

117.5

471

110.2

7822

0.00 0.00 492.2

1239

D. Institutional

Charges

36.582

5

0.9

2

1.7

25

9.457

84 7.452

39

9.975 0.92 3.135

84

8.019

79

7.209

18

0.174

4

9.970

00

29.42

921

Grand Total

(A+B+C+D)

920.89

25

374

.64

13.

365

258.9

0771

84.13

018 51.98

142

136.7

8696

256.

89

52.16

833

206.7

2383

194.4

326

66.96

978

102.8

3276

880.0

1730

5.5

117

3

34.28

224

41

Expenditure Head-wise: Cooperating Centre: NRC on Pig, ICAR, Rani, Guwahati

43

Expenditure Head-wise: Cooperating Centre: CIPHET, Ludhiana**(in lakhs)

45

PART-IV: DECLARATION

This is to certify that the final report of the Sub-project has been submitted in full

consultation with the consortium partners in accordance with the approved objectives and technical

programme and the relevant records, note books; materials are available for the same.

Place:_________

Date:_________ Signature of Consortium Principal Investigator

Signature & Date

Consortium Co-Principal Investigator

Signature & Date

Consortium Co-Principal Investigator

Comments & Signature of Consortium Leader

Date:

45

Pro-forma 1(1)

Details of Technologies Developed/ Validated/ Adopted

1) Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig Farming

System"

2) Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari

Principal Scientist and CPI



3) Title of the technology: Low cost pig ration by incorporating water hyacinth for better

economic return.

4) Information on existing farming systems, practices, productivity levels and income in the target

area:

5) Key Intervention(s) introduced:

6) Results:

Inclusion of dried water hyacinth meal reduced the cost of feed and it may be concluded that 25

per cent replacement of wheat bran with water hyacinth in the pig ration may be practiced for

better economic return without any deleterious effect on pig performance

7) Brief description of technology for release:

Fresh water hyacinth was collected from the local water bodies. After collection, water

hyacinths were chopped and sun dried to reduce the moisture content to 10-12%. Dried water

hyacinth were ground and mixed with the concentrate ration by replacing the energy source

feed ingredient wheat bran at 25 per cent level to formulate an economic pig ration.

8) Expected Outcome/ Impact of the technology:

Replacement of wheat bran at 25 % level with dried water hyacinth may be practiced at farmer's

level without any deleterious effect on performance of crossbred (Hampshire x Assam local)

pigs with the advantage of reduced feed cost.

9) Whether findings have been published? If so, give the citation and enclose copy of the

publication.

Borpuzari, R. N., Bora, J. R., Das, J., Hazarika, H., Hazarika, D. and Rahman, M. Performance

of crossbred (Hampshire x Assam local) pigs maintained on water hyacinth substituted feed.

Indian Vet. J.

10) Any other information: NIL

Note: Use separate pro-forma for each technology, Attach photograph(s) relevant to the technology

46

Pro-forma 1(2)


1) Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig Farming

System"

2) Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari




3) Title of the technology: The Artificial insemination technique has been standardized under the

Cooperating centre: NRCP, Rani

4) Information on existing farming systems, practices, productivity levels and income in the target

area: --

5) Key Intervention(s) introduced: --

6) Results:

The A.I. technique has been standardized and a total of 620 gilts/ sows have artificially

inseminated till date.

The farm has a farm born pig stock of piglet 1,414 with an average litter size at birth

of6.62.

7) Brief description of technology for release:

The artificial insemination technique has been standardized by the Cooperating centre, NRC on

Pig, ICAR, Rani, Guwahati and has been considered an achievement to cover the local pigs

with germ plasm of exotic pig breed. A total of Hampshire 3, Duroc 3 and Ghungroo 3 boars

are trained for semen collection over dummy.

8) Expected Outcome/ Impact of the technology:

Dissemination of superior pig germ plasm to farmers.

Prevention of sexually transmitted diseases.

About 25-30 gilts/sows can be covered by one ejaculation.

Economically viable as it reduces the high cost of maintaining a breeding boar.

Preserved semen can be transported to a long distance.

9) Whether findings have been published? If so, give the citation and enclose copy of the

publication.

10) Any other information: NIL


Pro-forma 1(3)

47


1. Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig

Farming System"

2. Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari




3. Title of the technology: Designing and fabrication of low cost refrigerated transport vehicle.

4. Information on existing farming systems, practices, productivity levels and income in the

target area:

5. Key Intervention(s) introduced:

6. Results:

7. Brief description of technology for release:

The refrigerated push cart was developed for the transportation of meat carcass from

slaughter house to local market. The unit has capacity to transport 300 kg of meat and to

lower down the temperature meat from 40°C to 5°C.

8. Expected Outcome/ Impact of the technology:

9. Whether findings have been published? If so, give the citation and enclose copy of the

publication.

10. Any other information: NIL


48

Pro-forma 1(4)



Farming System"





3. Title of the technology: Development of a sausage filler with superior filling capacity with

pneumatic foot paddle controlled system.


target area: --

5. Key Intervention(s) introduced: --

6. Results:


The sausage filler consists the casing cylinder, pneumatic cylinder, solenoid valve, air

silencer, foot switch, FRL unit, air compressor and a funnel. The whole construction

mounted on square steel frame, a pneumatic cylinder is fitted inside the frame, and the side

wall of frame is covered with the steel plates. The FRL unit is attached with one side of

steel plate and connected with the air compressor to supply compressed air to hydraulic

cylinder for lifting and downing the piston mounted on cylinder. The horizontal cylinder has

capacity of 5 kg. meat can be stored in it. The machine was tested with 5 kg of minced

chicken to make the sausages. Out of which the meat come out from the funnel was 4.5 kg.

and the remained meat inside the funnel and cylinder with all wastes count was measured

0.500 gm. Horizontal cylinder height is 38.5 cm and having diameter of 6 inches.



publication.


49

Pro-forma 1(5)



Farming System"





3. Title of the technology: Designed and developed a meat cutter/bowl chopper for meat

chopping and making meat emulsion.


target area: --


6. Results:


Bowl cutters consist of a horizontally revolving bowl and a set of curved knives rotating

vertically on a horizontal axle at required speeds. Bowl cutters are equipped with a strong

cover. This lid protects against accidents and its design plays a crucial role in the efficiency

of the chopping process by routing the mixture flow. Number, shape, arrangement, and

speed of knives are the main factors determining the performance of the cutter. Bowl cutters

are used to chop and mix fresh or frozen lean meat, fat (and/or edible offal, if required)

together with water (often used in form ofice), functional ingredients (salt, curing agents,

additives) and extenders (fillers and/or binders).


The meat cutter/bowl chopper is the commonly used meat chopping equipment designed to

produce small or very small ("finely comminuted") lean meat and fat particles.


publication.


50

Pro-forma 1(6)



Farming System"





3. Title of the technology: Development of Electric Stunner of Two Configuration

V type and

Two Separate Electrodes

4. Information on existing farming systems, practices, productivity levels and income in

the target area: --


6. Results:


Electric stunning is an effective method to induce instantaneous insensibility. To meet

humane animal treatment regulations, an electric stunner is developed to stun the

pig/sheep. The stunner was designed for head only stunning. The stunner was able pass

sufficient amperage (current) through the animal's brain to induce an epileptic seizure.

The unit has current range from 300-600V. A timer is provided for to stun animal for

particular time. The time range from 1-9 seconds, when electrodes with spurs are in

contact with animal an electrical current is passed for particular time duration as set by

the user i.e. between 1-9 seconds. This unit has a transformer attached to convert the

input current to high voltage current in the range of 300-600V. Two electrodes with

spurs were fixed in insulated rod and assembled with hollow PVC tube to get proper

insulation and rigidity. It was tested on pig and found effective to stun the animal for 20

seconds.



publication.


51

Pro-forma 1(7)



Farming System"

2. Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari,




3. Title of the technology: Refinement of technologies for production of cooked and smoked

pork sausage with fermented bamboo shoot.


target area: --


6. Results:


Sausage mix prepared with 90% lean and 10% fat added with salt, salt- petre and spices is

stuffed into synthetic casing with the help of a sausage stuffer. Addition of fermented bamboo

shoot (@ 0.5kg/100kg) to the recipe of cooked and smoked pork sausage improves the

organoleptic properties of the product. The product is then cooked to an internal temperature of

90-95° C for an hour in case of cooked sausage. Immediately after cooking sausage are

emerged in chilled water to an internal temperature of 4°C. For smoked sausage cooking is

done for 5-10 minutes and then cooked cylindrical sausages are smoked for 2 hours at an

internal temperature of 90° C and humidity 50 per cent. Thereafter the product is stored at

refrigeration temperature.


Provides Nutritional security to the meat consumers. Moreover it is a low cost pork product

with local taste to the consumers. Addition of fermented bamboo shoot to the recipe has

improved the flavour quality of the product and thereby enhanced better consumer acceptability

of the region.


publication.


52

Pro-forma 1(8)



Farming System"





3. Title of the technology: Breakfast Sausage


target area: --


6. Results:


Sausage mix prepared with frozen 90% lean and 10% fat added with salt, salt- petre and

spices is stuffed into cellulose casing with the help of a sausage stuffer. The product is then

cooked to an internal temperature of 90-95° C for an hour in case of cooked sausage.

Immediately after cooking sausage are emerged in chilled water to an internal temperature

of 4°C. For smoked breakfast sausage cooking is done for 5-10 minutes and then cooked

cylindrical sausages are smoked for 2 hours at a temperature of an internal temperature of

90° C and humidity 50 per cent. Thereafter the product is stored at refrigeration

temperature.


Provides Nutritional security to the meat consumers and enhanced better consumer

acceptability of the region.


publication.


53

Pro-forma 1(9)



Farming System"





3. Title of the technology: Cooked &Smoked Pork Salami


target area: --


6. Results:


Pork lean and fat are separated from bone and any visible fascia and cartilages are removed.

Frozen lean of pork is minced in a meat mixer grinder. The meat mixture for salami is

prepared with 90% lean and 10% fat added with spices and condiments is stuffed into

fibrous casing with the help of a meat stuffer. The product is then cooked to an internal

temperature of 90-95° C for an hour in case of cooked salami. Immediately after cooking

product is emerged in chilled water to an internal temperature of 4°C. For smoked salami

cooking is done for 5-10 minutes and then cooked cylindrical salami is smoked for 2 hours

at an internal temperature of 90° C and humidity 50 per cent. Thereafter the product is

stored at refrigeration temperature.


Salami is a nutrient rich communited pork product. Provides Nutritional security to the meat

consumers and enhanced better consumer acceptability of the region.


publication.


54

Pro-forma 1(10)



Farming System"





3. Title of the technology: Cooked & Smoked Ham


target area: --


6. Results:


The aitch bone of the pork cut 'ham' is removed. It is then wet cured with curing solution

with the help of a multi-needle brine injector. Tumbling is done for one hour in a vacuum

tumbler. It is then emerged in curing solution for 10 days at 4°C to aid in curing and

fermentation. Thereafter, cold smoking of ham is done at 25°C for 1 hour. It is then stored

at 12°C for 4 days. Ham is then carved and slices are served after pan drying till the

desirable reddish brown colour is obtained.


The ham is a cured pork product processed by curing and smoking after which the

characteristics taste and flavour of the product is developed. It is a delicious pork product

and is widely relished by people all over the world.


publication.


55

Pro-forma 1(11)



Farming System"





3. Title of the technology: Smoked Bacon


target area: --


6. Results:


Pork bellies are cured and tumbled for about 1 hr. The bellies are than allowed to undergo

fermentation for 10 days at 4oC. Then the bellies were smoked at 80

oC till it gets properly

cooked and sliced before packaging. Under normal packaging, the bacons can be stored up

to 7 days and under vacuum packing, it can be stored for about 9-10 days.


It is a delicious processed pork product and is relished by the consumers all over the world.


publication.- NIL


56

Pro-forma 1(12)



Farming System"





3. Title of the technology: Pork Rib


target area: --


6. Results:


Hygienically ribs are separated from freshly slaughtered pig carcass leaving a thin layer of

lean attached to it. Rub the whole rib with a specially prepared spice mixture and then keep

it in 4° C for 3 days for curing. The cured ribs are then allowed for smoking at 75° C

internal temperature in an automated Smoke Cabinet maintaining 50% humidity level for 2

hours. The smoked ribs are then ready to eat after barbeque.


Pork rib is a delicious crispy western food item prepared by fresh pork ribs and relished by

the consumers all over the world.


publication.- NIL


57

Pro-forma 1(13)



Farming System"





3. Title of the technology: Pork Tenderloin Butterfly


target area: --


6. Results:


Tenderloin butterfly is a high protein and low fat containing nutritious pork product. Psoas

major muscle is used for its superior tenderness quality. The whole muscle is marinated

with salt, crushed pepper, fermented bamboo shoot, coriander leaves and other curing

ingredients and chill stored for 48 hours. Then it is oven cooked at 110° C for 45 minutes. A

thin layer of honey is applied over the muscle before pan frying. The product is once again

oven cooked for 15 minutes at 110° C. After cooling, it is cut into pieces of approximately

Yz inch. Each such piece is sliced half way through up to the edge to give the characteristic

shape resembling that of a butterfly and vacuum packaged for prolong storage.



publication.- NIL


58

Pro-forma 1(14)



Farming System"





3. Title of the technology: Pork Pickle


target area: --


6. Results:


Cut lean meat into pieces.

Pressure cook for 10 minute.

Soak overnight in Vinegar (3:1) solution.

Put pieces of elaichi for flavour.

Separate the meat pieces trom vinegar.

Heat the cooking medium in a deep ftying pan.

Add little amount of yellow mustard seed and fry till spurting.

Add the meat and try till brown in low flame.

Add the spices ingredients in the oil in a pan.

Add lemon juice and olive green into the mixture.

Add tried meat and stir for sometime in low flame.

Ready for packaging.



publication.- NIL


59

Pro-forma 2

Details of Technologies/ Innovations Commercialized

1) Title of the sub-project: "Value Chain on Novelty Pork Products under Organized Pig

Farming System”

2) Name of CPI/ CCPI: Dr. Rajendra Nath Borpuzari,




3) Title of the technology:

4) Commercialization status with date of licensing/ MOU:

5) Brief description of intervention/ innovation:

6) Name and address of the firm(s) which has commercialized it:

7) Area (state(s)/ district(s)) covered:

8) Volume/ quantity of Annual production and approximate sale value:

9) Benchmark (existing similar product) and Consumer acceptance, particularly in case of food

products:

10) Status of patenting, if patentable, trademark or any other IPR title, if applicable:

11) Status of publication and publicity:

60

Pro-forma 3

Details on Rural Entrepreneurships/ Rural Industries Developed

1) Title of the sub-project:

2) Name of CPI:

3) Name of rural industry with address:

4) Contact: Phone and E-mail of rural industry:

5) Investment (Rs): NAIP Funds

Industry/ Entrepreneur

6) Product(s) produced and marked:

7) Annual Production (kg or litre):

8) Raw Material(s) and Quantity used/ year (kg or litre):

9) Cost of raw material (per kg or litre):

10) Price of Product: In Whole Sale

In Retail

11) Type of Beneficiaries:

12) Number of Beneficiaries:

13) How the Industry is beneficial to primary producers:

14) Estimate Employment Generation/ Year (person days):

15) CPI to explain whether the industry is approved by FPO/BIS or any other statutory body and

how the food safety and quality assurance of end product are being ensured?

FINAL REPORT

National Agricultural Innovation Project

(Indian Council of Agricultural Research)

Title of Sub-project:

"VALUE CHAIN ON NOVELTY PORK PRODUCTS UNDER ORGANIZED PIG FARMING SYSTEM"

Vice-Chancellor,

Assam Agricultural University, Jorhat - 785013

Name & Address of Organization (CL)

2014

Printed on :

Component : Component 2 (Production to Consumption System of Research)

Citation : Dr. Rajendra Nath Borpuzari. 2014. Final Report of NAIP sub-

project on “Value Chain on Novelty Pork Products under Organized

Pig Farming System" Department of Livestock Products

Technology, College of Veterinary Science, Assam Agricultural

University, Khanapara, Guwahati - 781 022

Copyright : Indian Council of Agricultural Research (ICAR)

Disclaimer : The information presented herein is contribution of the consortia

Published by : Dr. K.M. Bujarbaruah

Vice-Chancellor


Jorhat – 785013

Phone No:0376-2340013

Fax No.: 0376-2340001

E-mail :[email protected]

Website: www.aau.ac.in

Edited by : Dr. Apurba Chakraborty

Director of Research (Vety.)


Khanapara, Guwahati – 781 022

Compiled by : Dr. Atul Borgohain

Dr. R. A. Hazarika

Dr. A. K. Sharma

Dr. G. Mahato

Dr. J. R. Bora

Hindi translation : Ms. Sangita Yadab

Other Credits : Ms. Sangita Yadab

Cover page

photographs

: 1. Pig Sties at Lead Center, College of Veterinary Science, Assam

Agricultural University, Khanapara, Guwahati - 781 022

2. Value added meat products in production to consumption mood

________________________________________________________________________

Printed at

http://www.aau.ac.in/

Foreword

I have the pleasure in forwarding the final report of the project “Value Chain on

Novelty Pork Products under Organized Pig Farming System” funded and supported under the

National Agricultural Innovation Project (Component – 2) of Indian Council of Agricultural

Research, New Delhi. The project had the broader objective of developing novel pork products

which will be little different than the available products so that preference of the consumers to

have access to newer products could be attended to and in order to develop such a product the

use of bamboo shoots found in abundance in the North Eastern part of the country was designed

for infusing value added flavor and taste to the pork. It is good to note that the intended output

from the project in the form of different value added pork products attracted the consumers

which is a reflection on taking up additional effort to commercialize the technology for mass

production of such products particularly in North Eastern Region where pork is an important

item in the food chain. The support from NAIP to develop such products also facilitated the

University to create facilities like pig farm, slaughter house etc besides strengthening its

equipment base. Another noteworthy aspect in the project was the contribution from the

collaborating partners namely the National Research Centre on Pig, ICAR and CIPHET, ICAR,

Ludhiana. While the former contributed in showcasing the worth of Artificial Insemination

technology in pig, the later assisted the project in designing and developing some of the

important equipments.

The review mechanism incorporated in the project helped in improving

implementers output from the project. The role played by Sri Bhaskar Baruah, retired Secretary,

Agriculture, Govt. of India as the Chairman, CIC and the National Co-ordinator including the

Director, NAIP besides the Director of Research (Veterinary) of the University were

praiseworthy. All the Co-PIs, Senior Research Fellows and others engaged in the project did a

very good job to bring the project to a target achieving conclusion.

I am sure we will continue to receive similar kind of support from ICAR to work

on the areas indicated in this report.

(K M Bujarbaruah)

Vice Chancellor and Consortia Leader


Jorhat - 13

i

CONTENTS

Page No.

Foreword i

ii-iv

Executive Summary/ Key words v-vii

Part-I: General Information of Sub-project 1-2

Part-II: Technical Details

1. Introduction 3-4

2. Overall Sub-project Objectives 4

3. Sub-project Technical Profile 5-6

4. Baseline Analysis 6-7

5. Research Achievements 7-14

6. Innovations 14

7. Process/Product/Technology/Value Chain/Rural Industry

Developed

14-15

8. Patents (Filed/Granted) 15

9. Linkages and Collaborations 15

10. Status on Environmental and Social Safeguard Aspects 16-17

11. Constraints, if any and Remedial Measures Taken 18

12. Publications 18-20

13. Media Products Developed/Disseminated 20-21

14. Meetings/Seminars/Trainings/Kisan Mela, etc. organized 21-22

15. Participation in Conference/ Meetings/Trainings/ Radio talks, etc. 22-25

16. Trainings/Visits undertaken (National/ International) 25

17. Performance Indicators 26-27

18. Employment Generation 27

19. Assets Generated 27-34

20. Awards and Recognitions 34

21. Steps Undertaken for Post NAIP Sustainability 35

22. Possible Future Line of Work 35

23. Personnel 35-36

24. Governance, Management, Implementation and Coordination 36-37

Part-III: Budget and its Utilization 38-44

Part-IV: Declaration 45

Pro-forma:

1. Details of Technologies Developed/ Validated/ Adopted

2. Details of Technologies/ Innovations Commercialized

3. Details of Rural Entrepreneurships/ Rural Industries Developed

Annexure:

1. Guidelines for Citation of Publications

2. General Guidelines for Developing Final Report

Executive Summary

The sub-project “A Value Chain on Novelty Pork Products under Organized Pig

Farning System” (Sub-project Code: 200 25 101) was sanctioned on September 12, 2008 with

closing date on March 31, 2014 for a total budget of Rs. 1025.7008 lakhs. The consortia leader –

Assam Agricultural University, Khanapara, Guwahati and consortia partners National Research

Centre on Pig, Indian Council of Agricultural Research, Rani, Guwahati, Assam and Central

Institute of Post Harvest Engineering & Technology, Indian Council of Agricultural Research,

P.O. PAD, Ludhiana-141 004, Punjab together accomplished the sub-project programme. The

major objectives of the sub-project were:

1) To promote innovative value chain concept in novelty pork products development

under organized pig production system and optimization of the technological processes of value

added pork products to suit to the local taste;

2) To develop low cost pig ration by incorporating locally available feed ingredients

for better economic return;

3) Refinement of the design and protocol of selected meat processing equipment for

import substitution and

4) Development of entrepreneurs in scientific rearing of pig production and

marketing of wholesome pork and pork products.

The objective–wise achievements are:

1) An effort to augment for adoption of the concept of 'farm to fork' in pig rearing

and processing of pork with minimizing the cost of pig production by feeding nutritionally

balanced pig ration formulated with locally available feed ingredients has been made. Under this

effort, civil construction of one breeding sows’ sty (1016.40 sq.mt.), 2 units of growers’ sties

(728.64 sq. mt.) and one Feed Mill Unit (127.79 sq. mt) as well as slaughterhouse with the pig

slaughterline were established for regular supply of fattener pigs for slaughtering for production

of pork and pork products to provide nutritional security and food safety to the meat consumers

with a local taste from scientifically managed pigs. Base pig stock of female Hampshire

crossbred piglets (100 Nos.) was introduced in the farm and reared scintifically through regular

practices of vaccination against Classical Swine Fever and Foot and Mouth disease and

deworming of animals. Artificial insemination technique was adopted for fertility enhancement

and minimization of breeding cost and a total of 1521 piglets were born out of 220 numbers of

farrowing through artificial insemination. Slaughter House unit was operationalized during the

financial year 2011-12 and constructed of Aerobic Waste Disposal Pond where 3000 fingerlings

of six varieties and 200 Nos. of local variety of catfish (magur) released. Under the technology

for pork and pork products, altogether 14 (Fourteen) value added pork products were

standardized namely Cooked Pork Sausage, Cooked and Smoked Pork Sausage, Cooked Pork

Breakfast Sausage, Cooked and Smoked Pork Breakfast Sausage, Cooked Pork Salami, Cooked

and Smoked Pork Salami, Cooked Pork Ham, Cooked and Smoked Pork Ham, Smoked Pork

Bacon, Pork Rib, Pork Tenderloin Butterfly, Pork Head Cheese, Pork Pickle with bamboo shoot

and Pork pickle with bhot jalakia.

2) Nutritional analysis of various locally available feed was done for formulation of

low cost compound pig ration and printed a booklet on nutritional profile of locally available

feed ingredients of Assam for better understanding by the local farmers. On farm trial on feeding

of water hyacinth (25% replacement with wheat bran) on productive and reproductive

performances of crossbred (Hampshire x Assam local) female pigs was successfully carried out.

v

3) The consortia partner, Central Institute of Post Harvest Engineering &

Technology, Indian Council of Agricultural Research, P.O. PAD, Ludhiana developed four

numbers of meat processing equipment for import substitution and fabricated the design and

maintaining of protocol of Electric stunner, Sausage filler, Meat Cutter / Bowl chopper and

Refrigerated Transport Vehicle. Electric stunner was developed for humane slaughter of the live

animal with a current range from 300-600V and required time to stunt effectively within 1-9

seconds The sausage fillers are normally equipped with hydraulic components to achieve the

filling of meat which is costlier and also requires elaborate maintenance. In order to mitigate

these constraints, a sausage filler with pneumatic components was envisaged to replace the

hydraulic components so as to make it economical. The sausage filler cylinder has the volumetric

capacity of 6 litres and filling stuffing capacity of the machine is about 40 kg / hr. The Meat

Cutter / Bowl chopper was developed with the consideration of cost effectiveness for Indian

conditions The capacity of the bowl is 5 litres where chopping is required only 4 to 6 minutes.

When the meat cutter and bowl chopper performance was compared with chiken meat quality,

there was no significant difference in values of physico chemical parameters like Product yield,

total fluid release (TFR), water release (WR) and fat release (FR) for meat emulsion prepared by

both equipment. However, gel strength and texture parameters (firmness, gumminess, chewiness

and cohesiveness) were better in emulsion prepared by bowl chopper. Though the sensory scores

were slightly higher for emulsion prepared by bowl chopper, statistically it was not significant.

A refrigerated transport vehicle was developed with a volumetric capacity of. 350 litres to lower

down the temperature of meat and meat products for safety storage and the distribution of

centrally packaged retail whole some and processed meat and found the microbial load of control

sample and sample kept in refrigerated transport vehicle was 7300×105 and 60×105 cfu/g ,

respectively.

4) Altogether 120 Nos. of farmers in six different farmers groups has been given

hands-on training on scientific management of pig farm for profit generation, humane slaughter

of pig and wholesome production of pork and Processing and value addition of pork and pork

products and utilization of slaughterhouse byproducts.Futher, three meat traders had been

indentified and 5 joint liability groups in collaboration with State Institution for Rural

Development, Government of Assam, Guwahati had been formed.

Under the project, no pork products have been patented. However, three NASS rated

research papers has been published and six numbers of abstract has been published in different

National Conference and seminar. Moreover, other publication like two numbers books, three

numbers of popular article, two numbers of technical bulletins, three numbers of video CD and

two numbers of leaflets were published / developed. Two numbers of Master Degree and two

numbers of Ph. D. students were facilitated for their degree programme and prepared thesis and

aquairing their degree. Dr. Rajendra Nath Borpuzari, Principal Scientist and CPI of the project

attended international training on “Meat Processing and Abattoir Practices” University of

Kentucky, United States of America from 10th Feb. to 11th March, 2012. The other Co PI’s and

also CPI of the project participated in seventeen different national level conferences and

workshops.

The equipment procured to accomplish the sub-project program includes Bowl

Chopper, BOD Incubator, Fibre Analyzer with accessories, Feed Mill with Balance (complete

with accessories and fitting and fixing ), High Pressure Waterjet Cleaning System, Cold

Storage, Multimedia Projector, different pig Slaughterline Equipment (Imported and Indian

origin Equipments), Sausage Filler and Walk-in-cooler/ Cold room by the lead center, AAU,

vi

Khanapara, Guwahati and the cooperating center procured Bowl Chopper and Sausage Filler

by the CIPHET, Ludhiana. In works, Construction of Pig Sty (Breeding House), Construction

of Pig Sty (Growers’ Pen), Construction of Pig Sty (Feed Store cum Office Room),

Construction of RCC staging, Pump House, etc Construction of Slaughterhouse, Supply of 3

Phase Distribution Transformer with accessories, Installation of Deep Tube Well, Earthwork

for Aerobic Waste Disposal Ponds and Diversion of Stream was carried out by the lead center,

AAU, Khanapara, Guwahati and Boar shed cum Semen Laboratory and Cooling Chamber by

the NRC on Pig, Rani. From the sub-project generated revenue of Rs. 1, 17, 92,699.70 through

selling of pork and processed pork products with a utilization of total fund of Rs.9, 63,

06,287.00. The project has great impact on pork and value added processed pork products to the

consumers.

Key words: Pig value chain, clean pork meat production, pork value added processed products.

vii

vii

1. title of the sub-project - icar · backwardness of pig husbandry in the region, the sub-project...

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