General Part-1

Technology Code:-	:	201717757316525
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 jam
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 obtained during nutmeg processing which is otherwise discarded by farmers. 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 was dipped in salt water for certain duration of time to remove the astringent flavour of the rind. After the brining process, the rind was cooked in a open kettle with water till it was soft. The cooked rind and sediments were filtered and liquid extract was transferred to a jacketed kettle followed by addition of sugar and then boiled. Liquid extract was concentrated until the Total Soluble Solids (TSS) attained the required Brix. After cooling, preservative was added to it and thoroughly mixed. Jam was filled in bottles, sealed and stored under ambient conditions. The technology was initially optimized for the lab scale and later on scaled up for pilot scale production.
Brief Description of Technology Including Salient Features:
Nutmeg rind jam is a value added product prepared by concentrating the boiled water extract of the rind with sugar and on cooling to ambient condition preservative is added is added and then the jam is filled in bottles. The developed nutmeg rind jam is a natural product with a shelf life of more than 3 months under ambient conditions. A process for the commercial production of 50 kg / batch has been optimised for pilot scale production. The process know-how was commercialised to M/s. Koodaranhi Agro Spice Enterprises, Kozhikode and M/s. Aldina Homemade, Kozhikode.
Benefits/Utility	:
Nutmeg rind jam is a value added product prepared using nutmeg rind a by-product of nutmeg processing. The jam has distinct sweet taste and a distinct natural flavour, making it a healthy choice when compared to other fruit jams. Since the nutmeg rind is rich in phytochemicals like myristicin, elemicin etc. the nutmeg rind jam 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 jam 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.
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 two entrepreneurs mainly in the nutmeg cultivating regions of Kerala.
TargetUsers/Stake holders	:	The nutmeg farmers or entrepreneurs of the region where nutmeg is cultivated.
Others	:	The technology is commercialised to two entrepreneurs mainly in the nutmeg cultivating regions of Kerala
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, jam

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	:	4-2022
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)	:	7-2022
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

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}}
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	:	workrd out

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	:	worked out