Technologies Developed

Palm candy, preparation from neera was standardized (1989)
Neera preservation (1989)
Standardization of new recipes – squash and jam from palmyrah fruits (1992)
Sweet recipes from fine flour and rava of palmyrah tubers (1992)
Samai and varagu Value addition (2000)
Coconut Jelly (2008)
Herbal Tea (2010)
Coconut Chocolte (2010)
Carrot candy (2011)
Pomegranate fruit powder (2016)
Groundnut fruit powder (2016)
Groundnut germ oil (2017)
Development of sapota flour and utilization of bakery products
Standardization of Instant paniyaram mix and adhirasam mix
Standardization of dehydrated paniyaram flakes and millet adhirasam mix.
Preservation of green chillies under different packaging materials Development of green chilli powder.
Development of value added products from cauliflower leaf powder
Standardization of cauliflower non khattai.
Development of Moringa powder using different driers.
Development of gluten free pasta products
Development of products from brown rice
Formulation of Finger millet beverage

Banana Value added food
Millet – High fibre foods, Multi grain mix, Puffed snack foods, bakery foods , fermented foods , Millet spread
Moringa – Ready to eat and Ready to cook, snack foods , spice powders, tea health mix and soup mix
Protein enriched papaya fruit beverages
Value addition in Hibiscus sabdariffa (Roselle)
Tapioca cake
Gluten free fruit rice cake ( Mochi)
Value addition in Ice apple
Value addition in Cashew fruit
Therapeutic noodles
Avocado value addition process is going