General Part-1

Technology Code:-	:	201715612490278
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 candy
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 generally considered as a farm waste by the farmers and is discarded during processing. But this could be easily converted to attractive value-added products and can serve as a boon to nutmeg farmers. The high pectin content in the rind plays an important role in maintaining the texture of the processed products and the presence of phytochemicals like myristicin and elemicin in the rind is of great interest to food industry, as it serves as natural antioxidants. Nutmeg rind candy is a value added product prepared from peeled rind, followed by slicing, cooking and soaking in sugar syrup. The slices are then removed from sugar syrup and dried and dried in a mechanical dryer while the sugar syrup is concentrated by heating. The slices are then added to the syrup and the process is repeated for about 6 days. Finally, the slices are dried and coated with dry sugar powder and stored in clean container.
Brief Description of Technology Including Salient Features:
Freshly harvested nutmeg pericarp or the rinds are thoroughly washed under running water to remove the dirt adhering to the surface followed by peeling. Peeled nutmeg rind is soaked in salt water to remove the astringent flavour of the rind. After the brining process, the rind is thoroughly washed, sliced to required thickness and boiled in water till it is soft. The slices are then filtered and soaked in sugar syrup for a day. The following day, the slices are removed and dried in a cabinet tray dryer and the sugar syrup is concentrated to increase the total soluble solids of the syrup. The slices are again soaked in the syrup and the process is continued for about six days. The slices are dried and stored under ambient conditions in closed containers.
Benefits/Utility	:
Nutmeg rind candy is a value added product prepared using nutmeg rind a by-product of nutmeg processing. The candy is prepared by soaking the rind slices in sugar syrup followed by drying the slices in a mechanical dryer. The addition of sugar gives the fruit syrup its distinct sweet taste and a distinct natural flavour, making it a healthy choice when compared to other fruit candies. Since the nutmeg rind is rich in phytochemicals like myristicin, elemicin etc. the nutmeg rind candy can be consumed as natural health product.
Precaution With The Technology	:	NA
Time Of Application Use	:	The fruit is generally harvested during the monsoon season. And the product has a shelf life of 6 months.
How To Use	:
The product can be directly consumed.
Impact, If Adopted	:
Nutmeg rind candy is a value added product prepared from the nutmeg rind. The value added products i provides an opportunity of niche business in the regions where it is grown. Further, more than one product can be developed from the rind which leads to business diversification.
TargetUsers/Stake holders	:	The nutmeg farmers or entrepreneurs of the region where nutmeg is cultivated.
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, sugar, candy

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)	:	4-2022
Year of Release/Adoption(YYYY)	:	1-2024
Country	:	India
Statutory Approval Status	:	Approval granted
Memorandum of Agreement(MoA)	:	YES
Nature of License	:	non-exclusive
Duration of License	:	2
License Fee	:	5900
Training Support	:	Yes
Scalability Requirements..
Commercial Availability	:	The startup entrepreneurs have made it 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	:	Nil

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	:	'Not Applicable'
Farmer Type	:	'Not Applicable'
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	:	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