| Sanction Date: | 25.06.2020 | |||
| Project Category | SG | |||
| Year | 2020-2021 | |||
| Project Duration | 3 Years + 06 Months and 15 Days Project Extension + 2 Months Project Extension + 4 Months Project Extension | |||
| BTA : | LOEG | |||
| Project Site/ State/ Districts/ Villages Covered: |
Sikkim Especially North Sikkim |
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| Organization/ Implementation Agency: | Department of Processing and Food Engineering College of Agricultural Engineering and Post Harvest Technology (Central Agricultural University-Imphal) Ranipool, Gangtok, Sikkim-737135 | |||
| Project Partners: | S.No. | Name | ||
| 1. | Department of Processing & Food Engineering College of Agricultural Engineering & Post Harvest Technology (Central Agricultural University-Imphal) Ranipool, Gangtok, Sikkim-737135 | |||
| 2. | NGO's, SHG's, State government agencies, KVK | |||
| Lead Proponent: | Dr. Rakesh Kumar Raigar |
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| Project Brief Description: | The demand of hygienic traditional fermented product is increasing due to changed in life style and awareness regarding healthy food products. In India, the research has been covered on the microbiological aspect such beneficial microbiological inoculum for better health. In other words, the mostly research is focused on the awareness and health beneficial effect of Yak milk product for north region peoples and other state of India. The production of Yak milk cheese is still confined to home production without standardization and mechanization in Nepal, India, and Bhutan. The small-scale processing, standardization and prototype production of Yak milk products is limited and scare in current scenario. Therefore, in this current project the processing technology and prototype unit will be developing to enhance socio economic status of the Sikkim peoples/farmers through the small-scale hygienic production of the products by employing innovative technologies. It will also help in doubling the farmers income. Diversification is very essential to generate sustainable income, and it is only possible when proper practical training and technology is transferred to the beneficiaries. | |||
| Beneficiaries/ Stakeholders: | The main beneficiaries of this project are the farmers (especially women farmers) of weaker section of high altitude cold region of Sikkim (especially North and West District of Sikkim). A population of 93449 belonging to SC/ST in two districts of Sikkim (North & West), of which 84104 (90%) are living in rural areas. This population of 84104 is the main target group/expected beneficiaries of the project. |
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| Activity Chart (For 3 years) | Click Here | |||
| Total Grants (in Rs.) | Rs. 40,99,280/- (Rupees: Forty lakh ninety nine thousand two hundred eighty only) | |||
| Project Objectives | Quantifiable Deliverables | Monitoring Indicators |
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• To characterize the physicochemical, functional and nutritional attribute of Yak milk cottage cheese. • Standardization and optimization of process technology for processing and packaging of Yak milk cottage cheese with indigenous technology for high yield and better quality. • To characterize the yak milk cottage cheese for quality attribute and shelf life assessment • Establishment of the prototype skid mounted production unit for the demonstration of Yak milk cottage cheese production technology. • Possibility of using biogas plant in cold climate region, utilizing Yak dung. • Popularization of eco-friendly, energy efficient smokeless chulha for heating of milk etc. • Skill development of entrepreneurs regarding production of cottage cheese. |
• Database on physical and Nutritional profile of the Yak milk and all milk products of the state • Optimized processing technology for production of yak milk products for Sikkim • A small scale processing unit for production of Yak milk Churpi • Entrepreneurs of trained farmers in 2 villages of 2 districts (>45 farmers of ST community) including women and youths in the use of small scale processing unit for production of cottage cheese • Demonstrations for capacity and awareness building of more than 11000 farmers indirectly. |
• Physical and Nutritional profile of the Yak milk and milk products • Optimum processing parameters for production of yak milk products (No.) • The optimum nutritional and shelf life of product • Small scale processing unit for production of Yak milk Churpi (No.) • Entrepreneurs of trained farmers including women and youths(No.) |
| S.No. | No. of Sanctioned Post | Salary (Sanctioned) |
| 1. | 01 JPF | @ Rs.20,000/-+ HRA |
| 2. | 01 Technical/ Field Assistant | @ Rs.11,000/- |
| S.No. | Name of Equipment (Sanctioned) | Use of Equipment/ Details | Cost (in INR) |
| 1. | Jacketed heating vessel (Working vol. 50 L with gas heating burner/ boiler- 1 nos Rs.2.50 lakh, Milk cream separator- 1 nos Rs.0.70 lakh, Centrifugal sanitary pump/ hand pump-1 nos Rs.0.50 lakh, Hydraulic/ manual/ Pressing and cheese block cutting machine-1 nos Rs.0.80 Lakh, Drier-1 nos Rs.2.50 Lakh, Weighing Balance- 1 nos Rs.0.50, Storage steel tanks-3 nos Rs.0.90 Lakh, Environmental stability chamber/ vacuum packaging machine- 1 nos Rs. 1.50 Lakh, and Miscellaneous Experimental Set-up & Accessories, Control panel, SS pipes, flexible pipe joints, Valves, pressure and temperature gauge/display/indicator, Milk Strainer, Skid structure Storage Trays, SS working table, fitting valves- Rs.1 Lakh, Computer/laptop set- 1 nos along with UPS, Laser colour/ black printer and scanner- 1 Lakh. | 11,90,000/- |
