Sanction Date: |
30-09-2019 |
Project Category |
SG |
Year |
2019-2020 |
Project Duration |
3 Years + 1 Year 22 Days Project Extension |
BTA : |
SDCB |
Project Site/ State/ Districts/ Villages Covered: |
Kashmir and Ladakh region of Western Himalayas. The main Kashmir valley is about 100 km (62 mi) wide and 15,520.3 km2 (5,992.4 sq mi) in area. The state of Jammu and Kashmir lies between 32.17" and 36.58" North altitude and East to West, the State lies between 73.26" and 80.30" longitude. Ladkah region is situated 320 N latitude and 800 E longitude.
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Organization/ Implementation Agency: |
Department of Food Science and Technology
University of Kashmir, Hazratbal
Srinagar, J&K-190006 |
Project Partners: |
S.No. |
Name |
1. |
National Agri-Food Biotechnology Institute (NABI)
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2. |
Regional Research Station Leh, SKUAST Kashmir
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Lead Proponent: |
Prof. F.A. Masoodi
Department of Food Science and Technology
University of Kashmir, Hazratbal
Srinagar, J&K-190006
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Project Brief Description: |
The State of Jammu and Kashmir falls in the north-western, complex of the Himalayas ranges with marked relief variation, snow-capped summits, antecedent drainage, complex geological structure and rich temperate flora and fauna. Summer is pleasant with harsh cold winter. Ladakh region of J&K state is a cold desert. There are harsh climatic conditions with severe winters and negligible annual rainfall. Because of non-conducive conditions, only few plant species are able to grow. Commercially the people of Kashmir and Ladakh grow vegetables like cole crops, root crops, bulb crops, tuber and other high value horticulture crops like apricot, apple, cherry, walnut, tomatoes etc., apart from wheat, barley, rice, buck wheat and other cereal crops for their livelihood. However, due to the perishable nature of majority of commodities, it requires processing and value addition. However fewer efforts have been made so far in this direction which results in huge losses to the fruits and vegetables. These losses, if prevented could contribute towards food security and will be a boost to the local economy and generate employment.
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Beneficiaries/ Stakeholders: |
Inhabitants of Kashmir and Ladakh Himalayas who are associated with production of fruits and vegetables will be the immediate beneficiaries of the proposal.
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Activity Chart (For 3 years) |
Click Here |
Project Objectives |
Quantifiable Deliverables |
Monitoring Indicators |
• Value addition of fruits and vegetables grown in rural and tribal areas of Western Himalayas by use of natural lactic acid fermentation. |
• Development of value added products (6 No.) along with their storage strategies |
• Database on Physio chemical and microbial diversity |
• Value chain recognition by studying ecological diversity of lactic acid bacteria of Himalayan fermented vegetables |
• Facilitating better returns to producers (100 HH largely including ST community) through value addition of their produce |
• Database on Physio chemical and microbial diversity |
• Processing of fruits and vegetables grown in rural and tribal areas of Western Himalayas into value added products by use of eco-friendly low cost techniques. |
• Empowerment of the inhabitants of Kashmir Himalayas through enhancement of their skills in processing and preservation of produce (>50 ST families). |
• Number of Training/Awareness Programme Organized (Nos.) |
• Training and educating people about various low cost processing techniques for enhancing employment generation |
• Develop the knowledge products: 01 Policy, 01 manual document and 2-3 publications in well reputed journal |
• Number of beneficiaries village/ local people (Nos.) |
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• No. of Reports/Research articles/Policy documents prepared and published (Nos.) |