Organised by Tamil Nadu Agricultural University & DHAN Foundation
Date: 22 & 23-09-2017
Venue: Thamukkam Ground, Madurai
In India, declining cereal diversity in diets is one of the key factors behind malnutrition and the prevalence of non‐communicable diseases such as diabetes. Bringing back small millets in the mainstream diets could be an answer. Small millets include finger, little, proso, barnyard, foxtail and kodo millets. Performing well in marginal environments they have superior nutritional properties, including high micronutrient and dietary fibre content, and low glycemic index. However, there has been a drastic decline in production and consumption of small millets in the last few decades, mainly due to limited productivity, high drudgery involved in their processing, negative perceptions of small millets as a food for the poor and policy neglect when compared with other crops.
To address these issues pertaining to processing and value addition of small millets, many researchers, research agencies, equipment manufacturers and NGOs have been attempting to develop appropriate technologies. However, constructive sharing and interaction between different research agencies and, between research agencies, equipment manufacturers (adopters) and food enterprises (users of the technologies) were limited. So, this seminar was organised for facilitating systematic interaction between the stakeholders on the new developments on developing and improving of small millets processing and value addition technologies.
With these focus areas in mind, DHAN Foundation and Tamil Nadu Agricultural University have organised a two-days seminar on EMERGING TRENDS IN PROCESSING & VALUE ADDITION OF SMALL MILLETS on 22nd & 23rd September, 2017, under the aegis of Scaling up Small Millet Post-harvest and Nutritious Food Products Project supported by IDRC and GAC, Canada. The overall objective of the seminar was ‘systematic interaction among various small millet stakeholders on recent advances in processing and value addition of small millets and finding out further research needed to make available nutritious quality small millet food products to the customers.’.
This workshop was organized as part of Madurai Symposium, a biennial large-scale development event organized at Madurai, Tamil Nadu by DHAN Foundation, on the theme of Building Resilience for Sustaining Development. Promoting small millets is expected to improve the resilience of farming systems and local/regional food systems.
A wide range of participants namely, professors, scholars, researchers, industrialists, processors, food entrepreneurs, marketing expert, representatives from FPO and NGOs participated in the event. Some of the dignitaries participated in the event are given below:
Dr.S. Parvathi, Dean, Home Science College & Research Institute, TNAU, Madurai.
Dr. Vijaya Raghavan from McGill University, Canada
Dr. Valerie Orsat from McGill University, Canada
Dr. A. Sundaravalli, Ph.D, HOD, Dept. Food Science & Nutrition Mount Caramel College, Bangalore
Dr. V. Palanimuthu, Head, AICRP on Post-harvest Technology, University of Agricultural Sciences, GKVK, Bangalore
Dr. Usha Dharmaraj, Senior Technical Officer, Dept. of Grain Science Technology, CSIR - Central Food Technological Research Institute, Mysore, Karnataka
Mr.Dinesha Kumar, Earth 360, medium scale processor at Kedri in Andhra Pradesh
Dr.Dwijendranath Guru, Independent Technology Developer & Technical Consultant, Bangalore.
Mr. Arul Murugan, Founder and CEO, Snackexperts
A welcome address and an introduction of the two days seminar was given by Mr.M.Karthikeyan, Principal Investigator & Programme Leader, DHAN Foundation, Madurai and Co-convener of the seminar. The inaugural function was formally opened by lighting the lamp. This was followed by release of souvenir of the event- Book of abstracts. Dr.S. Parvathi, Dean, Home Science College & Research Institute, TNAU, Madurai, delivered the inaugural address. Immediately after completing the inaugural function, the technical session 1 was kicked off. There were five technical sessions during the seminar, and they were:
Technical Session 1- Health and Nutritional Benefits of Small Millets
Technical Session 2 - Machineries used in Primary and Secondary Processing
Technical session 3 - Value added Small Millet Products
Technical session 4 - Innovation & Promotion of Small Millets Food Products
Technical session 5 - >Marketing Strategies for Small Millet Products
In each technical session, there was a lead paper presentation followed by some oral presentations. In addition to five technical sessions, there was a poster session in which selected posters have been displayed. During the valedictory function of the event, prizes were distributed to the best oral presentation and poster presentation. In the function, the report of consolidated five technical sessions was presented by Dr.N.Varadharaju, Convener the event, Professor & Head, Post-harvest Technology Centre, TNAU, Coimbatore. Valedictory address was given by Mr.M.P.Vasimali, Executive Director, DHAN Foundation, Madurai. Mr.M.Palanisamy, Programme Leader, DHAN Foundation, Madurai proposed the vote of thanks.
In total, 76 abstracts were received for the seminar, which are shared in the book of abstracts. The details of papers presented in each Technical Session are shared below.
Development and evaluation of millet and greengram based roti mix, Senthamarai Selvi L. and Hemalatha.G.
Physical properties and nutritional content of raw and powdered millet varieties, Aruna T., Khaleetha Jainaf Fathima N. and Ilamaran M.
Development of multigrain traditional snack, K. Abhirami and L. Karpagapandi
Studies on enhancing the shelf life of de-hulled millets, M. Balakrishnan, K. G. Ishwarya and N. Varadharaju
Issues faced by small scale processors pertaining to processing of small millets, Mr. Peter
Hand operated dehuller for small millets, Dr. Valerie Orsat, McGill University
Experimenting with Otake huller for processing of small millets- learning & insight for improving hulling equipment for small millets, Mr. Saravanan, DHAN Foundation
Borne small millet dehuller- an advancement in small millet processing, Mr. Vignesh Ram, Borne
Improvement in small millet hulling equipment, Mr. Shanmugavel, Victor Agro Sales
Machinery used in primary and secondary processing of small millets, Ms. Sowmiya T. S., Perfura Technologies Ltd.
Development of nutrient enriched biscuits by incorporating selected millets, Pandidurai G. and Vennila P.
Nutraceutical drink for nutritional security, Anithasri. M. J and G. Sashidevi
Doubling small millet farmers income through value addition- an online market study in Coimbatore city, V. Kavitha and G. Sindumathi
Development and nutritional qualities of barnyard millet based vermicelli incorporated with Ekanayakam root barks, Chandraprabha S. and Sharon C. L.
Nutritional properties of composite flours prepared using millets, pulses and plantain, R. Saraswathi and R. Sahul Hameed
Assessment of the suitability of millets for bakery products, Jothilakshmi. K., Premalatha M. R., Padmini T., S. P. Sundaram and Duraisamy M.R.
Promotion of small millets, Dr. Vijaya Raghavan, McGill University.
Development of functional probiotic ragi porridge, Ms.Vidhya.G., Dr.Umamageswari.T and Dr. Sashidevi. G
Experience sharing- Mr. Ramesh, Amutham Foods, Chennai.
Dissemination of millet based nutritional knowledge among the rural women and their perceived impact, Dr. A. Janaki Rani
Millet rice-quality tests & some consumer concerns, Dr. Dwijendranath Guru
Marketing models for small millets, Mr. Ademola, McGill University
Innovative branding and marketing of millet products, Mr. Arul Murugan, Snackexperts
Once staple… then forgotten… now panacea…, Mr. P. B. Sriinivas, Bilvam Herbals
Experience sharing- Mrs. Urmila from Atchaya Foods, Madurai
Promotion of small millet food business, K.S. Akashaya, Perfura Technologies Ltd.