A day after technology transfer of low-cholesterol ghee to a Bihar-based co-operative dairy, the National Dairy Research Institute (NDRI) here has decided to encourage milk cooperative societies in Haryana and Punjab to launch similar product to meet the demand of health-conscious section of the society.
NDRI director AK Srivastava told HT on Thursday that the low-fat variant of ghee has 85% less cholesterol compared to normal desi ghee prepared from cow or buffalo milk cream.
SCIENTIFICALLY- TESTED PRODUCT
This variant, which is a scientifically- tested product, had immense scope for the co-operative sector, he added.
He said that it was for the first time that the technology that was developed five years ago was handed over to a milk co-operative society.
"NDRI signed a memorandum of understanding with Vaishal Patliputra Dugdh Utpadak Sahkari Sangh Ltd Patna, popularly known as Patna Dairy Project, on Wednesday. Bihar dairy officials have planned to launch the product within two months and it is a major dairy brand in Bihar," said Srivastava.
A deemed university, NDRI is a prestigious research institute of Indian Council of Agricultural Research (ICAR).
Srivastava said that in 2011-12, the low-cholesterol technology was given to a private dairy firm under exclusive rights for a period of five years.
"After the completion of the contract, NDRI has decided to throw the technology open in a larger public interest. The technology is available for a nominal fee of `6 lakh with no bar of time period restriction," he said.
"It's a simple technology that does not add any extra cost in the production," said the director.
GOOD FOR PEOPLE WITH CARDIO-VASCULAR PROBLEMS
He said that tghough the low-cholesterol ghee was highly recommended for people with cardio-vascular problems, healthy individuals can also consume it without any adverse impact on health.
Srivastava said that he would meet soon officials of Vita in Haryana, Verka in Punjab and other co-operatives dairies to persuade them to adopt the innovative technology.
"The co-operative sector should shed the conservative methods and exploit the huge market of diet-conscious section. Co-operative should focus on smaller towns also for the innovative ghee to capture the market," he said.
Srivastava said that the ghee prepared using the technology meets all requirements laid by Food Safety Standards Authority of India (FSSAI) and its flavour and colour was similar to normal ghee.
The technology is patented under the names of Dr Darshan Lal, Dr Vivek Sharma and Dr Raman Seth from the NDRI's dairy chemistry division. Cholesterol from ghee is reduced by processing and no chemical is used in its preparation, said the director.