General Part-1

Technology Code:-	:	201715339294262
Organization Details...
Subject Matter Division	:	{{smdOb.smdName}}
Organization Name	:	{{orgOb.orgName}} ,{{orgOb.City}}
Regional Station if any :	:	All Not Applicable {{regOb.orgName}},{{regOb.City}}
AICRP name if any (AICRP)	:	All Not Applicable {{aicrpOb.aicrpName}}
Division name if any	:	Crop Production and Post harvest Technology
Details of Inventors..
Principal Inventor	:	Dr. E. Jayashree
Principal Inventor Designation:	:	Principal Scientist
Principal Inventor Email	:	jayasree.e@icar.gov.in
Principal Inventor Address	:	ICAR-Indian Institute of Spices Research Marikunnu P.O Kozhikode- 673012 Kerala
Co-Inventor Name	:	Dr. Alfiya P V, Dr. Anees K, Dr. C Sarathambal, Mr. Vishnu B
Co-Inventor Email	:	alfiya.pv@icar.gov.in,anees.kaprakkaden@icar.gov.in, c.sarathambal@icar.gov.in,vishnu.b@icar.gov.in
Technology Name	:	Process know-how for production of nutmeg rind syrup
Technology Details..
Major resource	:	All Not Applicable {{majorOb.majreName}}
Minor Subject Classification	:	All Not Applicable {{minorOb.minorName}}
Minor Subject Sub Classification	:	All Not Applicable {{minorOb.minorsubName}}
Technology Group	:	All Not Applicable {{techgroup.tecg_group_name}}
Technology Related To	:	All Not Applicable {{techrela.tr_name}}
Complete Details of Technology:	:
Nutmeg rind is a by-product which is otherwise discarded by farmers. Nutmeg is cultivated in specific locations and clusters and hence the value added products in these regions provide an opportunity of niche business. Further, more than one product can be developed from the rind which leads to business diversification. Nutmeg rind syrup is a well accepted product in the market. The presence of phytochemicals like myristicin, elemicin etc. adds to its nutraceutical value and in the post pandemic period there is an increased awareness on health, immunity and the demand for natural products is on the rise in the market. Nutmeg rind syrup is a value added product prepared by concentrating the boiled water extract of the rind with sugar and lime juice. The addition of sugar gives the fruit syrup its distinct sweet taste and lime juice gives a distinct natural flavour, making it a healthy choice when compared to fruit juices. The developed nutmeg rind syrup is a natural product with a shelf life of more than three months under ambient conditions of storage. The process for the commercial production of 50 kg/batch has been optimized for pilot scale production and is commercialized to three parties.
Brief Description of Technology Including Salient Features:
Freshly harvested nutmeg pericarp or the rind are thoroughly washed under running water to remove the dirt adhering to the surface followed by peeling. Peeled nutmeg rind is soaked in water to remove the astringent flavour of the rind. After the brining process, the rind is cooked in water till it is soft. Sediments are filtered and liquid extract is transferred to a jacketed kettle followed by addition of sugar and then boiled. Liquid extract is boiled until the Total Soluble Solids (TSS) attains the required Brix. After cooling, lemon juice is added to the extract along with citric acid and preservative like potassium metabisulphite (KMS). Syrup is filled in bottles, sealed and stored under ambient conditions. For consumption, the syrup is diluted with water and is consumed as nutmeg rind juice. The technology was initially optimized at the lab scale and later on scaled up for pilot scale production.
Benefits/Utility	:
Nutmeg rind syrup is a value added product prepared using nutmeg rind which is otherwise discarded as a farm waste. Nutmeg rind syrup is a fruit drink that is prepared by concentrating nutmeg rind juice with sugar to the required to obtain the required Brix. The concentrated mass is cooled to ambient temperature and lime juice is added to reduce the pH to acidic range along with citric acid and preservatives to enhance the shelf life of the product. Addition of sugar gives the fruit syrup its distinct sweet taste and lime juice gives a distinct natural flavour, making it a healthy choice when compared to other fruit juices. Since the nutmeg rind is rich in phytochemicals like myristicin, elemicin etc. the nutmeg rind juice can be consumed as natural health drink.
Precaution With The Technology	:	The syrup should not be consumed in a more concentrated form.
Time Of Application Use	:	The fresh rind is available during the season June to September. The prepared syrup can be stored for another 3 more months
How To Use	:
For consumption the syrup is diluted with water and is consumed as nutmeg rind juice. The TSS of the nutmeg rind juice at the time of consumption is 14°Brix .
Impact, If Adopted	:
A value added product was prepared from the by-product of nutmeg processing is of nutraceutical importance. The product contains phytochemicals compounds such as flavonoids, alkaloids, terpenoids and tannins.
Social Impact	:
Nutmeg rind is a byproduct which is otherwise discarded by farmers. Nutmeg is cultivated in specific locations and clusters and hence the value added products in these regions provide an opportunity of niche business. Further, more than one product can be developed from the rind which leads to business diversification.
Technology Spread	:
The technology is commercialised to three entrepreneurs mainly in the nutmeg cultivating regions of Kerala
TargetUsers/Stake holders	:	Any farmer or entrepreneur in the nutmeg cultivating region
Others	:	The freshly prepared nutmeg rind syrup has acidity value of about 3.14%, pH of 3.12 and is devoid of coliforms, mould and yeast. The product contains phytochemical compounds such as flavonoids, alkaloids, terpenoids and tannins
Technology Contact..
Name	:	Director
Email	:	director@spices.res.in,director.spices@icar.gov.in
Phone Number	:	0495-2730294
Fax Number	:	0495-2731187
Address	:	ICAR-Indian Institute of Spices Research,Marikunnu P.O.,Calicut-673012
Alternate Contact..
Name	:	Dr. E. Jayashree
Email	:	jayasree.e@icar.gov.in
Phone No	:	04952731410
Keyword for Technology	:	nutmeg, rind, syrup, juice

Technology Development Details Part-2

Project Details (Through which technology was developed)	:	CPPHT IX (813) : Functional product development of spices through value addition and by-product utilization
Time of Initiation Technology Development	:	4-2021
Time of Completion Technology Development	:	3-2022
Technology Validated by	:	Within ICAR
Technology Validation Details..
Subject Matter Division	:	{{smdOb.smdName}}
Organization Name(if within ICAR)	:	ICAR-Indian Institute of Spices Research,Calicut
Organization Name(if outside ICAR,Please enter)	:
Year of Validation(YYYY)	:	7-2021
Year of Release/Adoption(YYYY)	:	8-2023
Country	:	India
Statutory Approval Status	:	Approval granted
Memorandum of Agreement(MoA)	:	YES
(Please fill the following if commercialization/transfer through license)
Licensing Term	:	Commercialised
Nature of License	:	non-exclusive
Duration of License	:	2
License Fee	:	5900
Training Support	:	Yes
Any Other	:	NA
Scalability Requirements..
Commercial Availability	:	the technology is commercialized to three entrepreneurs and is available.
Limiting Factors For Large Scale Commercialization	:	The raw material is seasonal.
Is There Any Other Process/Product/Technology that Is Critical Or Contributes To The SuccessfulUse Of Technology	:	Nutmeg rind juice is unique in its flavour anf aroma. However, there are other fruit juices available in the market
Minimum Temperature	:	20
Maximum Temperature	:	35
Average Temperature	:	27

Applies To(Regional Differentiation)Inform Part-3

Location...
Zone(As per the planning commission)	:	All Not Applicable {{zone.planningzoneName}}
Sub zone(As per the planning commission)	:	All Not Applicable {{zonesub.agroName}}, {{zonesub.Region}}
AgroEcological Zone(NBSS & LUP)	:	All Not Applicable {{agrozone.nbssaerName}}
AgroEcological Sub Zone(NBSS & LUP)	:	All Not Applicable {{agrosubzone.nbssaesrName}}
State Name	:	All Not Applicable {{state.stateName}}
District Name	:	All Not Applicable {{dist.distName}}
Farmer Land Holding Size	:	'Agriculture'
Farmer Type	:	'All'
Soil Type/Resource Type..
Soil Order	:	All Not Applicable {{soilorder.soilorderName}}
Soil Sub Order	:	All Not Applicable {{soilsuborder.soilsubName}}
Soil great group	:	All Not Applicable {{soilgreat.soilgreatName}}
Soil great sub group	:	All Not Applicable {{soilgreatsub.soilgreatsubName}}
Commodity Details..
Commodity	:	All Not Applicable {{commodity.commodityName}}
Commodity Type	:	All Not Applicable {{commoditytype.commoditytypeName}}
Commodity Name	:	All Not Applicable {{commodityname.commodityName}}

Publication Related To Technology Part-4

Technology Commercialized

Name and Address of License	:	Ms. Greeshma A S, Greenland, Nedungolam P.O, Paravur, Kollam 691334, Kerala
Start date of License	:	2023
Termination date of License(valid up to)	:	2025
Licensing Fee	:	5900
Royalty Rates	:	0
Cost Estimation Details	:	Prepared and is available

Technology Commercialized

Name and Address of License	:	M/s Koodaranhi Agro Spice Enterprises, 466 A, Vadakkel, Poovaranthode, Koodaranhi, Thiruvambadi Circle, Kozhikode - 673604, Kerala
Start date of License	:	2024
Termination date of License(valid up to)	:	2026
Licensing Fee	:	5900
Royalty Rates	:	0
Cost Estimation Details	:	Prepared and is available

Technology Commercialized

Name and Address of License	:	M/s Aldina Homemade, Manassery P.O, Mukkam (via), Kozhikode 673602, Kerala
Start date of License	:	2024
Termination date of License(valid up to)	:	2026
Licensing Fee	:	5900
Royalty Rates	:	0
Cost Estimation Details	:	Prepared and is available