The National Dairy Research Institute (NDRI), a deemed university and a flagship institute of the Indian Council of Agricultural Research (IARI), has created low-cholesterol ghee that has been scientifically evaluated and contains up to 85 percent less cholesterol than traditional desi ghee. The unique technology, created by NDRI’s Dairy Chemistry Division, employs processing technology rather than chemicals, ensuring that the quality and taste of the finished product are identical to the original, with no additional manufacturing costs. Importantly, the procedure adheres to FSSAI requirements.
The NDRI has inked a Memorandum of Understanding with Vaishal Patliputra Dugdh Utpadak Sahkari Sangh Ltd Patna, also known as Patna Dairy Project, to launch the product in Bihar. The Patna Dairy Project has been given access to the technology for a low charge of Rs. 6 lakhs, with no time constraints.
This product is likely to appeal to India’s large health-conscious population. As a result, the NDRI is contacting Haryana and Punjab to see if this product can be made available in these states as well. The substance is safe for cardiac patients, but it can also be consumed by healthy people with no negative side effects.
PRODUCT THAT HAS BEEN SCIENTIFICALLY TESTED
This variation, which is a scientifically verified product, had a lot of potential in the cooperative sector.
This was the first time that technology created five years ago, had been transferred to a milk cooperative society.
“NDRI and Vaishal Patliputra Dugdh Utpadak Sahkari Sangh Ltd Patna, also known as Patna Dairy Project, inked a memorandum of understanding. The product will be launched by Bihar dairy officials, and it is a big dairy brand in the state “Srivastava stated.
NDRI is a famous research institute of the Indian Council of Agricultural Research and is a deemed university (ICAR). According to Srivastava, the low-cholesterol technology was given to a private dairy firm in 2011-12 with exclusive rights for five years.
“Following the completion of the contract, NDRI has chosen to make the technology available to the general public. The technology may be obtained for a minimal charge of Rs. 6 lakh, with no time limit”
“It’s a simple technology that adds no further costs to the production,”
GOOD FOR CARDIOVASCULAR PROBLEMS PEOPLE
Even though low-cholesterol ghee is highly advised for persons with cardiovascular problems, he claims that healthy people can consume it without harming their health.
Srivastava said he will meet with Vita authorities in Haryana, Verka officials in Punjab, and other cooperative dairy officials shortly to convince them to embrace the revolutionary method. “The cooperative sector should abandon traditional techniques in order to get into the massive diet-conscious market. For the new ghee to conquer the market, the cooperative should focus on smaller communities as well “he stated Srivastava said that the ghee made with the technique met all of the Food Safety Standards Authority of India’s (FSSAI) criteria and tasted and looked like regular ghee.
Cholesterol is a fatty substance that can lead to heart disease. Although cholesterol is produced in the body, the majority of it comes from the foods we eat. Cholesterol levels are high in fat-containing foods, such as egg yolk, red meat, and high-fat dairy products. High-density lipoproteins (HDL) (“good cholesterol”) and low-density lipoproteins (LDL) (“bad cholesterol”) are the two forms of cholesterol. Because of lipid accumulation in the arteries, too much LDL cholesterol causes obstruction. This is especially problematic when it comes to the heart’s coronary arteries, which can lead to heart attacks. HDL cholesterol is healthy for the heart because it eliminates cholesterol from the blood vessels.
It’s critical to understand the specific quantities of cholesterol in diets so that high-cholesterol foods can be avoided. As a result, the FSSAI has stipulated, in accordance with the Food Safety and Standards (Packaging and Labeling) Regulations, 2011, that complete nutritional information, including cholesterol (in mg) in relevant food items, must be clearly labeled on the packet so that consumers can make an informed decision based on their needs.
Conclusion
The National Dairy Research Institute (NDRI) here has decided to encourage milk cooperative societies in Haryana and Punjab to launch similar products to meet the demand of the health-conscious section of the society, just a day after transferring technology for low-cholesterol ghee to a Bihar-based co-operative dairy.
Author: Pratik Maitra, Symbiosis Law School, Hyderabad
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