1. Concept note

2.  Project Genesis  Goal  Objectives  Target Groups and Beneficiaries  Intervention Strategy  Processed food – Product list  Stakeholder Assessment  Next steps

3.  This project was conceived and developed by Sri.T.S.R.Krishna Rao (84 yrs) from Hyderabad. His wife Smt.Subhadra Devi (77 yrs) was actively associated with faculty research team of ANGRAU, College of Home Sciences for Women  They started “Annapoorna Breakfast Cereals” a food processing unit with process technical knowhow from CFTRI, Mysore

4. To involve local people in contributing their efforts to address issues related to unemployment and bring out all round economic and agricultural opportunities utilising the natural and human resources by establishing feasible Micro and Small enterprises

5.  The objective of the project “APARNA” is to setup chain of multiple decentralised rural food processing small scale industrial units run by women entrepreneurs to manufacture processed food items using Sorghum / Jowar / జొన్నలు in the form of “ready-to-cook” or “ready-to-eat” products  These products will be supplied under tie-up agreements between every individual food processing unit and a group of 3 or 5 retail outlets (ration shops) catering to the specific product needs of the concerned consumer communities

6.  Rural Employment Each processing unit set up in the local village / community will create direct employment opportunities to 20 persons (mainly women) and indirectly to 30 persons  Consumers Benefit The processed food products with high nutritive value will benefit:  Consumers procuring food items from Fair Price / Ration Shops  School children Mid-day meals  Anganwadi / Child Development Services (CDS) Mid-day full meals to women and lactating mothers  As a substitute/supplement for rice/wheat used in the preparation of Prasadam in 37,000 temples and mutts under The Government Endowment Board  Financial Savings Reduction in Government subsidy on Rice/Wheat through Public Distribution System

7.  The processed food products based on Sorghum/Jowar / జొన్నలు developed at the laboratory level by the research team at “Acharya N G Ranga Agricultural University”, Hyderabad  Successfully manufactured and the product range extended by “Annapoorna Breakfast Cereals”  The extended product range includes: Breakfast foods, Snack foods, Baked products, Infant & Weaning foods, Instant food mixes, Composite roti mixes and Mixed grain malts

8.  Propose to set up a chain of Sorghum / Jowar / జొన్నలు processing decentralised SSI units in rural areas by women entrepreneurs  As per the information from The Chief Rationing Officer of the CCS (Commissioner of Civil Supplies) there are 900 Fair Price / Ration Shops (FPS) in Hyderabad district and 1500 FPS in Ranga Reddy district  Planned 300 food processing units in Hyderabad district and 500 in Ranga Reddy district.  Each unit would cater to the needs of 3 FPS under Supply tie-up agreement

9. Capacity Each processing unit’s production capacity will be 100 kg. per single shift of 8 hours Production divisions:  Primary processing division for cleaning, de-husking and grading in to:  Sorghum (whole grain) Pearls  Medium coarse & broken grain  Semolina / Rava superfine  Bakery products division  Snacks division for making ready-to-eat snacks using above grades of Sorghum  Packing division The other functions including Administration, Accounts, Dispatch, Transportation & Forwarding Employment potential Each processing unit will create direct employment opportunities to 20 persons (mainly women) and indirectly to 30 persons

12.  Sorghum (whole grain) Pearls:  Directly Cook (like rice), Puffed(like popcorn), Chudva, Punukulu  Sorghum Atta:  Any time: Roti, Porridge  Breakfast: Attu, Dosa, Sweet Dosa  Snack items: Murukku, Chekkalu, Chegonilu, Pakodilu, Vadalu  Baked items:  Biscuits – Salt, Fruit, Sugar, Coconut, Groundnut, Masala,  Muffins  Cakes – Cup, Sponge, Fruit  Buns

13.  Sorghum Semolina / Rava:  Breakfast: Idli, Utappam  Other items: Payasam, Sweet Appalu, Laddu, Barfi, Vadiyalu  Sorghum Coarse and Broken grain:  Any time: Upma, Khichidi, Biryani,  Prasadam: Pulihora, Dadhojanam, Pongal, Ravakesari, Chakkara pongali, Satyanarayana prasadam

14. During the project execution following agencies have been consulted:  Acharya N G Ranga Agricultural University, Hyderabad  NABARD, Hyderabad  Commissioner of Civil Supplies, Hyderabad  Commissioner of Industries, Hyderabad  GM, DIC, Ranga Reddy District  Commissioner of Welfare for Women, Children, Disabled and Senior Citizens  Commissioner of Endowments Board, Hyderabad

15. “Incentives should be provided to food industry to use rabi sorghum for novel processed food products (snacks, bread, biscuits, flakes, papad, rava, etc) and also traditional processed products”. “Thus research in understanding consumer preferences and profiling utilization needs of sorghum will help in targeting the segments for better penetration. The research efforts in these directions will also have a ripple effect on the improvement in livelihoods of dry land farmers in marginal areas who are dependent on cultivation of crops like sorghum. Hence, keeping in view the potential demand for sorghum from these sectors, the prospects of sorghum usage and production are encouraging”. Source:ejournal.icrisat.orgDecember 2010 An analysis of availability and utilization of sorghum grain in India P Parthasarathy Rao*, G Basavaraj, Wasim Ahmad and S Bhagavatula International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru 502 324, Andhra Pradesh, India,

16. To consider the possibility to dovetail “APARNA” project in to the village integration programs http://www.youtube.com/watch?v=J_uMPmIhR-I Coutesy: ABP Thank you Contact: +91 8008353585