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00:00I am Dr. Nikita Vadavan, Associate Professor, Department of Dairy and Food Technology, College
00:09of Dairy and Food Technology, Maharana Pratap University of Agriculture and Technology,
00:14Udaipur.
00:15As the name suggests, B.Tech degree is given in Dairy Technology and Food Technology.
00:22Our alumni from Rajasthan and abroad are working in every food company in every corner
00:29of the country.
00:30They are supporting the college a lot and are also doing a good job.
00:35Not only this, the college also works for the villagers, tribals, villagers, farmers,
00:42entrepreneurs.
00:43Every year, every few days, a new product or a new research is brought in which people
00:50can get some good healthy food, healthy drink in the society and can benefit their health
00:57or their income.
00:58As of now, we have started preparing some novel food products of the recently underutilized
01:05fruits and vegetables which we use less.
01:08In which we have prepared a lot of products on amla and after that we have also worked
01:16a lot on Sita Phal and Bair.
01:21Sita Phal squash is not available anywhere in the market because if we take out Sita
01:26Phal, it will turn black.
01:27But we have a machine in the university from which we take out the skin of Sita Phal and
01:32its shelf life is also being maintained very well.
01:35If you keep it in the fridge, then it will not be a problem even for a year or a year and
01:40a half.
01:41Similarly, we have also worked on Bair.
01:43Bair is a round variety and you know that Bair is very much available now and it is available
01:50in a good quantity and it can be used anywhere.
01:53It is a robust crop which is also available everywhere.
01:56Its vegetables are made, pickles are made in every house, but if its juice is made,
02:01then it is very fresh in the house.
02:04For farmers, we have some government-sponsored trainings which are of MSME, Government of
02:10India.
02:11Right now, we have also sanctioned a project of RKBY from the Rajasthan government in which
02:16we give free of cost training to the farmers so that they can make and sell their own raw
02:23material in their own village where it is easily available.
02:27Hello, my name is Dr. Zahra and I belong to the dairy science department of Maharashtra
02:35University of Agriculture and Technology.
02:37Our research here is on Bair, which is a very underutilized fruit here.
02:44We have made a type of Bair on it, which we have made in probiotic as well as its carbonation
02:49has also been done.
02:50In addition, our hope, our intention in this research is that how the underutilized fruits
02:57like Bair, Black Jamun and Amla, which are available in large quantities here, and very
03:04less for it, which is very less in need of resources, but we get a lot like its profit.
03:12So, how the local people here, the local residents, their income should be saved.
03:19These types of fruits, those vegetables that are available, make them into batter, make
03:24them into a basic product and make value-added products.
03:28In that, in that line only, we are making this syrup, Bair based syrup.
03:35Along with that, like Amla, Amla candy is made, Amla syrup is also made, Amla Murabba is
03:42made, pickle is made, the syrup of Black Jamun is made, its squash is made and Black Jamun
03:50is made.
03:51In addition, our children have made yogurt here, in which the flavor of Black Jamun has
03:56been added, the puree of Black Jamun has been added.
03:59Along with that, the seeds of Black Jamun are also ground and made into powder.
04:04And Kale, Sangri, many such underutilized fruits are available here in Rajasthan.
04:09So, we organize workshops here, and now, as the winter school has started, we call the
04:18women, especially the local women and the tribal women, we try to connect them.
04:24So that their income increases, along with that, their homes, their families, their people,
04:30their well-being, we can make it better.