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Culinary pastes (ginger, onion and garlic)
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| Application / Use: | Process has been standardized for production of culinary paste from ginger, onion and garlic. | |
| Input Needed: | • Watermelon rind (thicker rind) • Sugar • Desired Food grade colour • Citric acid • Air Circulated Drier. • Stainless steel vessels, knives, spoons etc |
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| Output Capacity: | 60 kg/100kg of rind. | |
| Specific Benefits: | ||
| Unit Cost: | Rs. 5.0 Lakhs (Small scale industry) | |
| Description: | ||
| Developed By: | Dr. I.N. Doreyappa Gowda, Principal Scientist (Hort.), Division of Post Harvest Technology, Indian Institute of Horticultural Research, Hessaraghatta Lake (PO), Bangalore- 560 089 | |
| Contact Person: | Director, Indian Institute of Horticultural Research, Hessarghatta Lake, Bangalore-560 089, Tel: 080-28466420-24 (ext. 200); Fax: 080-28466291; email: director@iihr.ernet.in | |
| Institute: | IIHR, Bangalore | |