| Sanction Date: | 12.01.2024 | |||
| Project Category | SG | |||
| Year | 2023-2024 | |||
| Project Duration | 3 Years | |||
| BTA : | Infrastructure Development | |||
| Project Site/ State/ Districts/ Villages Covered: |
J&K and Ladakh |
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| Organization/ Implementation Agency: | Jammu Power Distribution Corporation Limited (JPDCL), Jammu, J&K | |||
| Project Partners: | S.No. | Name | ||
| 1. | ||||
| Lead Proponent: | Dr. Yatheshth Anand |
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| Project Brief Description: |
The project entitled, "Design and Development of Renewable Energy Powered Bakery Unit for Skill Development and Employment Generation in Himalayan Region" is a novel attempt to develop a renewable energy-powered bakery unit. This development will serve the following purposes listed below: • Renewable Energy Emphasis: The Solar Bakery's primary technical objective revolves around the exclusive utilization of solar power to energize its operational components, encompassing high-energy-demand equipment such as ovens, mixers, and lighting. This unswerving commitment to harnessing clean energy sources is poised to yield a notable reduction in the bakery's carbon footprint and environmental impact. • Proximity-Based Ingredient Sourcing: The Solar Bakery is firmly dedicated to sourcing its ingredients from local suppliers, thereby optimizing resource utilization and promoting a closed-loop, eco-efficient supply chain. This approach is underpinned by the principles of food sustainability, ensuring the availability of freshly harvested and nutritionally superior raw materials. • Holistic Community Integration: The architectural blueprint of the Solar Bakery revolves around a meticulously designed community-centric model. This model extends beyond energy sourcing and encompasses intricate technical solutions for fostering engagement and support within the local community. Key facets include employment generation through bakery operations, the implementation of educational programs rooted in sustainable baking practices, and the establishment of collaborative ventures with indigenous organizations. • Gastronomical Excellence and Nutritional Prowess: At the core of the Solar Bakery's technical prowess lies the pursuit of culinary perfection intertwined with nutritional superiority. A multifaceted approach employs advanced ingredient selection techniques and innovative baking methodologies. This approach ensures the creation of a diverse array of baked products, including bread, pastries, and specialty items, each meticulously crafted with premium ingredients. Such precision reflects the bakery's unwavering commitment to delivering not only exceptional taste but also optimal nutritional value to its patrons. |
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| Beneficiaries/ Stakeholders: | Local Communities, Employees and Trainees, Entrepreneurs, Environmental conservation bodies, Government Agencies, Local Authorities, Energy Suppliers and Technology Providers, Customers and Local Markets, Research Institutions, Financial Institutions. |
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| Activity Chart | Click Here | |||
| Total Grants (in Rs.) | Rs. 48,00,000 (Rupees: forty eight lakh only) | |||
| 1st Installment (in Rs.) : | Rs. 26,74,500 (Rupees: Twenty six lakh seventy four thousand only) | |||
| Project Objectives | Quantifiable Deliverables | Monitoring Indicators |
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• To design a renewable energy system for the specific energy needs of a traditional bakery unit based on the region's characteristics. • To evaluate traditional baking technologies in terms of energy efficiency, reduction in carbon footprint with an aim to minimize energy consumption for improved product quality. • To infuse energy storage solutions for ensuring continuous power supply. • To develop a comprehensive training program, focusing on bakery operations, renewable energy system maintenance, and business management. • To create partnerships with local organizations and government bodies for supportive ecosystem. • To develop a robust monitoring and evaluation framework for performance assessment. |
• Energy efficient traditional Bakery unit design with reduced overall energy consumption by 15% -20% based on the findings of the energy audit. • Demonstration of a decentralized replication model of Solar Hybrid powered Bakery Unit with 100% energy consumption from renewable sources for auxiliary machinery. • Increased energy efficiency in lighting by 15% through the installation of LED fixtures. • Implementing a waste heat recovery system to reuse 30% of waste heat at the stack. • Skill development training workshops (02) with youths/ participants (50), followed by job opportunities. |
• Database built upon Baseline towards overall reduced energy consumption and carbon emission (%) • Prototype model of Solar Hybrid Bakery Unit (Nos) • No. of Workshops/ Trainings and Trained Resources (No.) • Knowledge Products (No.) including a robust Monitoring and Evaluation Framework for performance assessment • Beneficiaries/ Stakeholders (No.) |
| S.No. | Name (Sanctioned) | Grant under Professoional Services |
| 1. | 1 SRF | @ 35000 per month +HRA |
| S.No. | Name of Equipment (Sanctioned) | Cost (in INR) |
| 1. | : Computational power Laptop and Printer- 1 No. | 3,00,000/- |
