Research
Title : | Value addition and product diversification in Tea |
Area of Research : | Agricultural Sciences |
Focus Area : | Food Processing, Agri-Value Addition |
Principal Investigator : | "Dr. Podma Pollov Sarmah, Tocklai Tea Research Institute, Jorhat, Assam; Dr. Bidyut Kumar Sarmah, Assam Agricultural University (AAU), Jorhat, Assam; Dr. Aditi Gogoi, Assam Agricultural University (AAU), Jorhat, Assam; Dr. Hariram Natarajan, Kalasalingam Academy of Research and Education, Krishnankoil, Tamil Nadu; Dr. Mohit Sharma, CSIR-Institute of Himalayan Bioresource Technology (IHBT), Palampur, Himachal Pradesh" |
Co-PI: | "Dr. Pritom Chowdhury, Tocklai Tea Research Institute, Jorhat, Assam; Dr. Rana Bhuyan, Assam Agricultural University (AAU), Jorhat, Assam; Dr. Manashi Purkayastha, Assam Agricultural University (AAU), Jorhat, Assam; Dr. Himangshu Deka, Tocklai Tea Research Institute, Jorhat, Assam; Dr. Santanu Sabhapondit, Tocklai Tea Research Institute, Jorhat, Assam; Dr. Ajanto Hazarika, Tocklai Tea Research Institute, Jorhat, Assam; Mr. Sandip Sanyal, Tocklai Tea Research Institute, Jorhat, Assam; Mr. Diganta Bora, Assam Agricultural University (AAU), Jorhat, Assam; Mr. Romen Gogoi, Tocklai Tea Research Institute, Jorhat, Assam; Dr. Sheik Asraf Sheik Abdul Kader, Kalasalingam Academy of Research |
Contact info : | p.pollov@tocklai.net; bidyutsarmah@aau.ac.in; aditismith.gogoi@aau.ac.in; n.hariram@klu.ac.in; mohit@ihbt.res.in; rana.bhuyan@aau.ac.in; manashi.das@aau.ac.in; pritomc@gmail.com; himangshu1234@gmail.com; santanusabhapondit1@gmail.com; a.hazarika@tocklai.net; s.sanyal@tocklai.net; diganta.k.bora@aau.ac.in; r.gogoi@tocklai.net; upendra@ihbt.res.in; s.sheikasraf@klu.ac.in; vshankar@ihbt.res.in |
Timeline Start Year : | 2022 |
Timeline End Year : | 2025 |
Total Budget (INR): | 3,82,.3,773 |
Details
Executive Summary : | the Indian tea industry faces huge losses due to overproduction of tea. Though India is second in the world in tea production, stands fourth in terms of tea export. Most of the tea that is exported by Kenya, China etc. is value-added tea. Thus, the overproduced raw materials can be used for the development of value-added products in the food, pharmaceuticals, cosmetics etc. to increase the export. Commercial black tea manufacturing had been started in India since 1839 but there has been no change in the method. Manipulation during fermentation in black tea can provide newer product with higher commercial value. Development of a low-cost farmer’s friendly method for making green tea powder, which have high potential use in value added product, can help proper price realization. Thus, research of value addition and product diversification in tea will help improve the profit margin from commercial aspects and consumer acceptance with a new flavor, taste, and health benefits. |
Equipments : | High Performance Liquide Chromatography |
Achievements : | "A method for the synthesis of high-purity theaflavins was established by reacting catechin with embedded PPO enzyme extracted from tea leaves. A process for the encapsulation of theaflavins (TFs) was developed using lecithin and chitosan. A process for the extraction of theaflavins from black tea has been developed. The process will be sent for patenting through DBT. The antioxidative and immunomodulatory dose of tea compounds, theaflavins, has been established. The same dose was confirmed to be non-genotoxic. Identification of tea cultivars with high EGCG content, and the stability of the polyphenols after decaffeination and storage for 6 months, has been completed. These samples will be used in powder form in capsules as a source of EGCG. The daily permissible limit of herbs to be used |
Outcome/Output: | 3 |
Organizations involved
Implementing Agency : | Tocklai Tea Research Institute, Jorhat, Assam Funding Agency :Department of Science and Technology (DBT) | Source: E-promis and Information received by Investigator | |