2.  To develop technology for innovative, value added high quality products related to food products, herbal drugs, herbal cosmetics, Neutraceuticals, feed supplements, bio fertilizer, bio-pesticides, plant growth promoters and Panchgavya based consumer products, cosmetics, drugs and neutraceuticals etc.  Disseminate technologies to MSMEs, NGOs, SHGs & individuals to strengthen the range of products and enhance quality for domestic and global market competitiveness.  To work on scientific validation, quality evaluation and standardization.  Product standardization based on traditional knowledge.

6. Spray Drier for the Drying of Biotechnological Materials Fermentor For Biotechnological Fermentation Processes Facility For Analysis of Microbial Contamination and Ultramodern Well Equipped Lab for Quality Control and Quality Assurance

7.  Problems identification and solution provider for MSMEs, NGOs, SHGs and individuals entrepreneur  Testing of Food, Herbal, Panchgavya and Agri-inputs products  Waste management through Value addition  Short/ long terms Incubation programme for enterprise development  Skill Building & training for programme for artisans & Trainers  Technology dissemination and Consultancy

8. AreaCategory Parameters Food Processed Food & Fruit products Tests as per Food Safety & Standard Act of India:  Physico-chemical  Bio-chemical  Microbial  Total calories Herbal Herbal Drugs, Cosmetics, Neutraceuticals etc. Tests as per Ayurvedic Pharmacopoeia of India  Physico-chemical  Phyto-chemical  Assays of Major compounds  HPTLC studies  Microbial analysis Panchagavya Panchagavya drugs, Cosmetics, Neutraceuticals and general Consumer products etc. Tests as per Ayurvedic Pharmacopoeia of India  Physico-chemical  Phyto-chemical tests  Assays of Major compounds  HPTLC studies  Microbial analysis Agri-inputs Soil, Bio-fertilizers, Bio-pesticides, Bio- manures & Pest-repellents etc. As per the Act of Min. of Agriculture and Chemical & Fertilizer  Physico-chemical  Major & Micro- nutrients  Microbial analysis

9. Value Added Food and Fruit Based Products  Soymilk of various Flavor  Calcium rich Paneer/Tofu and Shrikhand from soya bean  Pro-biotic Honey and honey based value added products  Various types Jam and Jelly  Amla Ladoo, Barfi, Canday, Chocolate Chikki  Tamarind and guava based Digestive powder, Toffee, Ketchup  Health Drink based on Arjun, Palash, Ambadi

10. Bakery products  Herbal/Nutraceutical based biscuit  Sugar free Chawan prass based biscuit  Multi Grain based sugar free biscuit  Vegatable extract based bread  Spirulina based biscuit  Soya bean based bread and biscuit Spices  15 types of Masala

11. Techno-economic Feasibility Name of product Cost of production (Rs.) Market Price (Rs.) Soymilk5 / 200 ml18 / ml Soya Tofu70/Kg120- 150/kg Soya Shrikhand 80/Kg250- 300/Kg Innovative Features: In activated trypsin inhibiter enzyme, 100% masked beany flavor & calcium rich Status: Standardized product, suitable for micro and small unit. Dissemination Status: Presently 5 entrepreneurs

12. Name of productCost of production (Rs.) Market Price (Rs.) Amla Ladoo60/ Kg150-200 /Kg Amla Barfi70/Kg150-200/kg Amla Chocolate Cranchi 250/Kg400-450/Kg Amla Murraba100/Kg200-300/Kg Amla Canday120/Kg200-300/Kg Techno-economic Feasibility Innovative Features: Antioxidant, rich in vitamin c and calcium, provide immunity for general health care Status: Standardized product suitable for micro and small unit Dissemination Status: Presently 6 entrepreneurs

13. Name of productCost of production (Rs.) Market Price (Rs.) Honey with dry Fruits 200/ Kg400-500 /Kg Honey probiotic150/Kg300-400/kg Techno-economic Feasibility Innovative Features: Highly testy and nutritious rich in antioxidant proteins and minerals along with 10 8 minimum microbes.(LB) Status: Standardized product suitable for micro and small unit Dissemination Status: Presently no entrepreneurs