The Best Technology Award

Blog Credit : Trupti Thakur

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The Best Technology Award

The Indian Institute of Spices Research (IISR) won the best technology award at the 96th Foundation Day of the Indian Council of Agricultural Research (ICAR) for its cutting-edge work in horticultural studies. Union Minister for Agriculture and Farmers’ Welfare Shivraj Singh Chouhan gave this award to him in New Delhi. 

Award-Winning Technology

The interesting technology, called “Process for instant soluble turmeric enriched spice-flavored milk powder,” is one of the five best new ideas from the Horticulture Sciences Division of ICAR. This new development shows a big step forward in how food is processed.

Commercialization

Together with the Malabar Regional Co-operative Milk Producers’ Union Limited, the technology went on sale in 2020. Two successful products, Golden Milk and Golden Milk Mix, were made and sold thanks to this relationship.

Scientific Development

The technology that was given out was made by K. Anees, Rajeev P., E. Radha, and C. K. Thankamani, who are all IISR experts. Their study was mostly about finding ways to get around the big problem that turmeric doesn’t dissolve in water.

Impact on the Dairy Industry

This discovery makes it possible to make a turmeric-flavored milk drink right away, solving a problem that has been bothering the dairy business for a long time. The special way the spice mix powder is made makes the process easier, so both customers and producers can use it quickly and easily.

About Indian Institute of Spices Research

·         Establishment and Location: The Indian Institute of Spices Research was established in 1975 and is located in Kozhikode (Calicut), Kerala. It operates under the aegis of the Indian Council of Agricultural Research (ICAR).

·         Mission and Objectives: The primary mission of IISR is to conduct advanced research on spice crops to improve their productivity, quality, and profitability. The institute focuses on developing sustainable and innovative cultivation practices, improving disease resistance, and improving the genetic diversity of spices.

·         Research and Development: IISR conducts extensive research on a variety of spice crops, including black pepper, cardamom, ginger, turmeric, cinnamon, and nutmeg. The institute works on breeding new varieties, integrated pest management, post-harvest technology, and value addition.

·         Collaborations and Partnerships: IISR collaborates with national and international organizations, universities, and research institutions to further its research goals and promote the development of the spice industry. These collaborations facilitate the exchange of knowledge and technology.

 

 

 

 Blog By : Trupti Thakur