F.No. CPS 4-l/2015-NFSMIGovernment of India

Ministry of AgricultureDepartment of Agriculture & Cooperation

Krishi Bhawan, New Delhi.Dated: 28th April, 2015

Subject: Minutes of the meeting to review of project sanctioned to Centre of Excellence(CoEs) for Coarse Cereals held on 13.04.2015 at 04.30 PM under thechairmanship of Agriculture Commissioner, DAC at Mahalanobiss Hall, KrishiBhavan, New Delhi-reg.

********

The undersigned is directed to enclose herewith a copy. of the minutes of themeeting to review of project sanctioned to Centre of Excellence (CoEs) for CoarseCereals held on 13.04.2015 at 04.30 PM under the chairmanship of AgricultureCommissioner in Mahalanobiss Hall, Krishi Bhavan, New Delhi for information and

necessary action. "fP! td' 4/11:'.P. MalIk)

Additional Commi ioner (Crops)

Distribution :-1. Vice-Chancellor, CCS HAU, (CoE, Pearl millet) Hissar.

2. Vice-Chancellor, UAS, GKVK, (CoE Small Millets) Bengaluru-560065.

3. Vice-Chancellor, MPUAT, Udaipur

4. Vice-Chancellor, SHIAT &S, Allahabad

5. Assistant Director General (FFC), ICAR, Krishi Bhavan, New Delhi

6. Director Research, CCS HAU, (CoE, Pearl millet) Hissar.

7. Director Research, UAS, GKVK, (CoE Small Millets) Bengaluru-560065.

8. Director, Directorate of Sorghum Research (CoE, Sorghum), Rajendra Nagar,

Hyderabad - 500030.

9. Director, Directorate of Maize Research, IARI, Pusa, New Delhi.

10. Director of Agriculture, Govt. of Rajasthan and Uttar Pradesh.

11. Dr. A.K. Mehta, Consultant NFSM, DAC, Shastri Bhavan, New Delhi.

Copy to:1. PPS to Agriculture Commissioner, DAC, Krishi Bhavan, New Delhi.

2. PPS to Joint Secretary (Crops), DAC, Krishi Bhavan, New Delhi.

3. PS to Director (Crops)/ADC(Crops, DAC, Krishi Bhavan, New Delhi.

********

Minutes of Review Meeting of Projects sanctioned toCentres of Excellence (CoEs) for Coarse Cereals

A review meeting of projects sanctioned to Centre of Excellence(CoEs) for Coarse Cereals under NFSM was held under theChairmanship of Agriculture Commissioner on 13, April, 2015 at 4:30pm Krishi Bhawan, New Delhi. The list of participants is appended.

Joint Secretary (Crops) welcomed the Chairman and all theparticipants and gave a brief introduction regarding the establishing ofCenters of Excellence (CoEs) under INSIMP and Nutri- Farms. Heinformed the house that the main purpose of this meeting is to knowabout the extent of popularization and commercialization of the recipesof Nutri-rich crops Le. millets developed by these Centres and invited therepresentatives of CoEs to give their presentations.

• Scientist, Maharana Pratap University of Agriculture andTechnology, Udaipur has made presentation on various activities.undertaken during 2014-15.She informed that the University hasestablished the Centre of Excellence on processing and value additionof maize with an outlay of Rs.75 lakh recived from State Departmentof Agriculture. Number of products have been developed using QPM

- in combination with wheat flour .These products have good nutritivevalue and excellent consumer acceptability. The ~ommon recipes ofmaize in Udaipur region identified were like maize papdi, laddu,papad, popcorn, ghat rab, rabodi etc. and these recipes werestandardised. The recipes included Baked products(Nan khatai,Bread, Cookies, Cake) ,Extruded products (Pasta, Noodles, Poppedproducts etc) and for Traditional products like Raab, Papdi, Ladoo,Halwa, Burfi, Kheer, Sattu, Cheela, Jajaria, Rabodi etc.TheUniversity organised 82 training programmes on processing andvalue addition of maize ranging from 1 to 10 days for farmers,scientists of KVKs,entrepreneurs,ICDS workers and SHG's leaders.Zoopy Noodles enterprise showed his Interest in setting up of a Maizebased bakery products manufacturing plant in Udaipur itself. TheCoE has spent Rs 39.05 lakh out of allocated budget of Rs 75 lakhduring 2014-15.

• Director Research, Sam Higginbottom institute of AgricultureTechnology and Science, Naini, Allahabad Uttar Pradesh hasinformed that Centre of Excellence for Maize" was established formfunds released by State Government. The Institute has developed andstandardized recipes of makke paratha,makke matheri,makkeladdoo,makke chakali,makke chilla and makke panjiri The Institutehas also organized 11 trainings for the group leaders and exposedthem to recipes preparation on these makke products. The Institutehas spent Rs 68.55 lakh out of allocated budget of Rs 75 lakh during2014-15.

• Principal Scientist, Indian Institute of Millets Research, Hyderabadhas informed that CoE has developed and standardized recipes onsorghum Lassi, Sorghum Muesli, Sorghum Pongal, Sorghum richmultigrain Atta, Sorghum Suji (Upma) Sorghum Idli Rawa, SorghumVermicelli, Sorghum Pasta, Sorghum Atta, Sorghum Flakes', andSorghum Biscuits. The CoE has conducted trainings benefitingstakeholders from Andhra Pradesh, Karnataka, Tamil Nadu andMaharashtra. In addition, the centre has taken capacity buildingprograms on locations like Parbhani, Adilabaad, Mahabubnagar,Solapur and Nanded. IIMR has also entered into MOU with fourentrepreneurs and has entered in commercialization of sorghumproducts through Eatrite. The sorghum products with organizationslike Britania Industry, Hope Blessing Pvt. Limited, ITC (Foods)Limited, Heritage Fresh Limited, Bhagyanagar Foods and also enteredMoU with MIS Adroit Foods for licensing of three sorghum basedproducts. In addition IIMR has also applied for two patents and onedesign registered for Sorghum Pancake and Sorghum Flaks. Theinstitute has utilized 75% of the budget allocated during 2014-15.

• Director, Research, University of Agricultural Sciences, Bangaloreinformed that CoE on small millets has developed many value addedproducts using small millets like kukures, pasta, dosa mix. Inaddition UAS introduced kurkure with and without masala and

- pasta, with and without masala, ragi malt, ragi flour, foxtail milletmuruuku, barnyard millet doughnut, proso millet biscuits, kodomillet rusk, millet breads (maize, whole wheat, jowar, bajra, kodomillet, litter millet). The CoE has utilized Rs 13.73 lakh against anallocation of Rs 15.00 lakh during the year 2014-15.

• Professor,Haryana Agricultural University informed that differentValue Added Products developed from pearlmillet like differentvariants of biscuits, cakes, breads, traditional products like Laddu,Sev, Matar extruded products like Noodles and Pasta. In addition,glueten free pearl millet biscuits for celiac patients were developed.Biscuits of different types were also prepared with value addedproducts in combination with other grains like maize, soybean, riceetc. The centre organized different types of training for the benefits ofscientists, farmers, farm women and Self help groups (SHG)regarding value added food products of pearl millet and for creatingnutritional awareness. In addition, a number of awarenesscampaigns were organized in the shape of Millets Melas to educatethe masses on the nutritional importance of pearl millet. Universitysigned two MOUs with Kamboj Fruits Private Limited and DKSEnterprise for popularization and commercialization of variousrecipes of pearl millet.

• Scientists from CoEs raised the issue of conversion of post ofTechnical Assistant (TA) to Senior Research Fellow (SRF). At present,

for each CoE one post of TA and one post SRF have been sanctioned.There is a problem of recruitment of TA on contractual basis as thispost is a regular post in the university.

• Joint Secretary (Crops) told that inspite of all the efforts, the areaunder coarse cereals with exception of maize is still declining.Similarly although the Centres of Excellence (CoEs) for differentmillets have developed and standardized number of recipes whichseems to be very good but still these have not become very popularalthough efforts were made to popularize these recipes through socialwelfare departments, state Government agencies including ICDS(Aaganwadi centres). So, there is a need to have aggressive marketingstrategies and publicity. For this matter, efforts should be made to tieup the large food chains in the country. Efforts should also be madeto develop recipes for the products ready to e'at for serving at schools(Mid Day Meal) and ICDS (Aaganwadi Centres) .

• Chairman in his concluding remarks lauded the efforts of the all thecenters of the excellence in popularizing the recipes of differentproducts prepared from the coarse cereals. He further desired thatCoEs should involve the local entrepreneurs for organolyptic test oftheir recipes as they are the best judge because of their vastexperience in the field. The Chairman also stressed for using moreand more of the material available in the local market rather thanmaking recipes from a specific variety.

After detailed discussion the following actionable points have emerged:

1. Centre of Excellence should submit the Utilization Certificate forfunds revalidated un INSIMP and funds released under NFSMseparately along with the physical and financial reports to expeditethe release of funds for the year 2015-16.

2. A meeting of all CoEs may be organized at Indian Institute of MilletResearch, Hyderabad in which commercial entrepreneurs may alsobe invited for exposing of the value added products being preparedby CoEs.

3. Training for the standardization and popularization of recipes ofcoarse cereals may be organized at KVK's.

4. The validation and authenticity of the recipes may be done frominstitute like CFTR!.

5. The efforts should be made to use the varieties of coarse cerealseasily available for making recipes instead of going for recenthybrids / varieties.

6. VAS, Bangalore will share the benefit of milling machines formillets to state Government and request to take this interventionunder local initiatives of NFSM-coarse cereals.

7. Each CoE would involve home scientist for popularization ofvarious recipes of coarse cereals developed.

8. The post of Technical Assistant may be converted to SeniorResearch Fellow for each Centre of Excellence.

-

Annexure-I

List of ParticipantsA.DAC

1. Dr. J. S. Sandhu, DDG (CS), ICAR & Agriculture Commissioner, DAC, Krishi

Bhawan, New Delhi

2. Shri Sanjay Lohiya, Joint Secretary (Crops), DAC, Krishi Bhawan, New Delhi

3. Dr. D.P Malik, Additional Commissioner (Crops), DAC, Krishi Bhavan, New

Delhi

4. Dr. A.K Mehta, Consultant NFSM, DAC, Shastri Bhawan, New Delhi.

5. Dr. S.K. Yadav, STA, NFSM, DAC, Krishi Bhawan, New Delhi

B. ICARISAUs

6. Dr. S.Siwach, Director of Research, CCSHAU, Hisar, Haryana.

7. Dr. M.A.Shankar, Director of Research, GKYK, UAS Banglore.

8. Dr. Sailesh Marhu, Director of Research, Department of Foods and Nutrition

Ethelind School of Home Science Sam Higginbottam Institute of Agriculture,

Technology and Sciences, Allahabad

9. - Dr. T.G. Nageshwar Rao, Project Coordinator (PC) Small Millets, GKYK,

Bangalore

10. Dr. Asha Kawatra, Prof. & PI, CoE Pearl Millet, Deptt. of Food and Nutrition,

CCSHAU, Hisar, Haryana.

11. Dr. B. Dayakar Rao, Principal Scientist, Indian Institute of Millets Research

(IIMR), Directorate of Sorghum Reserch (DSR), Rajendra nagar, Hyderabad.

12. Dr. S. Subramanya, PI, CoE on Small Millets, UAS, GKYKBangalore-560 065

13. Dr. Nikita Wadhawan, Asstt. Prof. & Co-PI CoE, CDFST, MPUAT, Udaipur.

14. Miss. Preeti Bajpat, SRF, MPUAT, Udaipur

15. Ms. Suhani Arora, SRF, CoE, Pearl Millet, CCSU, Hisar

**********

-