Dravidian Food Products Llp

In their own words

ABOUT US 'Food is medicine' envisioning this concept in the year 2021 we have incorporated Dravidian Food products LLP in Tamil Nadu with around 25 palmyarh workers involved in our team. Tamilnadu is the pioneer State in Palmyra industry. It is one of the traditional cottage industries which deal with multiple varieties of products on processing. In the existing process of preparing Panaga kalkandu impurities like thread, sand, dust are present in this product. Considering the deleterious effect of consuming this type of palm candy, a necessity has arisen to develop a process for preparing palm sugar without using any materials that are not permitted in Food Laws. To adopt new technology to produce palm sugar crystals (a short time process) against conventional method of producing palm candy (a long time consuming process) Innovation is the driving force of Dravidian Foods and we are proud of the many successful products that we have developed and continue to produce for a broad range of customers across retail channels both domestically and internationally. Our Primary Innovation is being the Development of “Palm Sugar Manufacturing Machine”, developed by our Designated Partners, which has been the aimed at transforming the rural economy of the aspirational district of Ramanathapuram by introducing a ‘High value addition- Palm sugar production facility’ and hence directly transforming the lives of thousands of people dependent on the Palm trees, by improving the quality, productivity, incomes of the tree climbers. The development of the “Palm Sugar Manufacturing Machine” has been submitted via Application No 201741032397A for securing the Patent rights with the Intellectual Property of India. Conventional method of palm sugar production consists of a large iron vessel used for heat treatment, from that the clarified Palm sap was collected, filtered and finally poured into the large vessel capacity of 15-20 liters. Wood materials or any tree debris were used as fuel for heating up the iron vessel, Using a long stirrer made up of iron and agitation was given manually. Stirring was done till the water content present in sap evaporated and finally of the palm syrup for palm sugar crystallisation. The procedure was carried in open environment; interference of dusts and other debris were found which lead to the poor product outcome. In the conventional process, superphosphate was used as a clarifier, as a traditional method of Palm Candy preparation. The purpose of clarifier is to clarify the collected Sap from their adjunct dusts or debris and also promoted the crystal formation. Clarification on deliming process was done by using commercial superphosphate solution and thus the neutral reaction is brought out by pH adjustment with vinegar. METHOD OF INNOVATION A method for the production of palm sugar crystals that does not involve chemical agents as clarifier is disclosed. Said method comprises the steps of: filtering collected palm sap to give clear sap; cutting the stems of okra or hibiscus into small pieces, which are dried, powdered, and macerated with a solvent, followed by evaporation; boiling the clear palm sap collected in the first step, along with the okra or hibiscus plant extracts collected in the second step, with an increase in the temperature and continuous stirring; collecting the semisolid sugar formed and allowing the same to cool; transferring the semisolid sugar to a chiller; and rotating the solution from the chiller in a centrifuge. The disclosed method offers the following advantages: crystals of sizes between 1 mm and 1.8 mm can be obtained; yield of 7 kg per 100 litres; is far quicker than the conventional process; does not involve superphosphate; and does not involve high consumption of fuel and natural wood. PRODUCTS SERVICE  Palm sugar  Palm Candy  Palm tuber Flour  Palm Toffee  Palmyrah vinegar  Palm gur  Palm syrup

Written by the company on its public Startup India profile. Not verified by us.