National Sugar Institute, Kanpur and Central Food Technological Research Institute, Mysore signed a MoU today. Prof. Narendra Mohan signed the MoU on behalf of National Sugar Institute, Kanpur, whereas, Dr. Sreedevi Annapurna Singh, Director signed on behalf of Central Food Technological Research Institute, Mysore.
As per the MoU, the two institute shall carry out research work on developing technologies for producing products other than sugar which may result into economic sustainability of the sugar industry worldwide. With this view in end, collaborative research work shall also be carried out to develop innovative value added food products from by-products of the cane sugar industry. With these efforts by two premier institutes, one related with sugar technology and other with food technology, it would be possible to convert the conventional sugar factories into “Agri-business Complexes” producing many food products other than sugar. This will also facilitate round the year working in sugar factories rather than for few months in a year only which is a practice at present.
Initially both the institute shall work on developing technologies for producing low calorie sweetener and dietary fibre from bagasse, non-chemical fortified jaggery and special sugars to meet requirement of food processing industry and other sectors. In addition to this, the two institutes shall focus on developing technology for natural cane juice preservation and packaging, so that, a natural and healthier drink may be provided to the society, said Prof. Mohan.
With this roadmap, the two institute’s shall begin the R&D work from 1st January 2021.