PAU inks pact with two companies for commercialisation of technologies
Author(s): City Air NewsPAU Ludhiana enteres into agreement with WGFPPL, Jalandhar and KSPL, Jalna. Ludhiana, March 3, 2015: For the commercialisation of technologies, the Punjab Agricultural University (PAU) entered into agreement with...
Ludhiana, March 3, 2015: For the commercialisation of technologies, the Punjab Agricultural University (PAU) entered into agreement with White Gold Food Processing Private Limited (WGFPPL), Jalandhar and Kalash Seeds Private Limited (KSPL), Jalna. Dr Balwinder Singh, Director of Research; D.N. Dhand, Managing Director, WGFPPL; and Avtar Singh Gill, Regional Sales Manager, KSPL signed the memorandum of understanding (MoU) on behalf of their respective institution and organisations.
Dr Baldev Singh Dhillon, Vice-Chancellor, PAU; Dr S.S. Chahal, Director IPR Cell and Technology Marketing; and Dr J.S. Brar, Director (Seeds) were present on the occasion.
Dr Dhillon said that PAU desires establishing close linkages with the industry, having expertise to undertake large scale production of food products as well as seed production of hybrids and their marketing.
Dr Amarjit Kaur, Head, Food Science and Technology, said that under the agreement with WGFPPL, the University will offer non-exclusive rights to the company to produce and sell technology of “Premix for ready to fry potato snacks (especially, vegetarian shammi kebab),” based on the formulation developed by PAU. She further said that the product would be labeled as “Developed by PAU, Ludhiana; produced and marketed by White Gold Food Processing Private Limited, Jalandhar.”
Dr M.S. Dhaliwal, Head, Vegetable Science, said that under the MoU with KSPL, the University will offer non-exclusive rights to the company to produce and sell the seed of chilli hybrid CH-27. The produce would be labeled as “A hybrid of PAU, Ludhiana; produced and marketed by Kalash Seeds Private Limited, Jalna,” he added.
Dr Poonam A. Sachdev, Food Technology expert, said that “For potato snacks, we have used high sugar and medium sugar varieties of potato namely Kufri Chandramukhi and Kufri Pukhraj, which are not otherwise used for making potato chips and French fries.” The product contains defatted soy flour/waddi powder, Bengal gram flour, ginger, garlic and coriander powder alongwith various spices, she highlighted. These ingredients increase the protein content and add to anti-oxidants and flavour to the product, she said.
Dhand said that the technology provided will be used exclusively for the production of premix for ready to fry potato snacks.
Gill said that the parental lines provided will be used exclusively for the production of hybrid seeds of chilli hybrid CH 27.