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ICAR-CPRI develops technology for dehydration of potatoes, registers patent
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Tuesday, 22 September, 2015, 08 : 00 AM [IST]
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Our Bureau, New Delhi
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fiogf49gjkf0d Technology for “dehydration of potatoes” has been developed by ICAR-Central Potato Research Institute (ICAR-CPRI), Shimla, and has been registered for patent with IPO. Further, CPRI is making efforts for commercialisation of the patented technology.
In this regard, interested entities will be signing an MoU with CPRI Shimla as per ICAR rules on non-exclusive basis and terms and conditions for licence fee and royalty will be negotiated with the technology purchaser.
Following the signing of MoU, dehydration of potatoes on large-scale could be undertaken by entrepreneurs.
According to a press release issued by CPRI, dehydration of potatoes will help to increase the utilisation of potatoes, solve the problem of potato storage and help the farmers by avoiding market glut and reduce the post-harvest losses (PHLs) in potatoes, which are at present very high (about 16 per cent) in India. For this reason, it is likely to get support from Government of India as the government is keen to reduce PHLs in this crop.
Commercially viable technologies for dehydration of potatoes were not available in India so far, though dehydrated potatoes will have a huge market as convenience food, for mid-day meal and army supplies.
Summary and utility of the method
The method for the preparation of quality dehydrated potato cubes and shreds comprises the steps of peeling, dicing in varying sizes and shreds, followed by special process of dehydration. The dehydrated potato cubes/shreds with low moisture content (5-6 per cent) have long shelf life (up to 8 months) at ambient temperatures when packed in polythene bags.
Dehydrated potatoes can be reconstituted by simple rehydration process with or without pressure cooking depending upon the size of cubes for use as curried vegetable, in soup or as snack. Tasty and nutritious potato snack for breakfast and evening tea can be made ready from dehydrated shreds within 4-5 minutes of boiling/cooking.
USP of the technology lies in its simplicity and tuber pieces can be further impregnated with bio-active or functional compounds in order to improve their nutritive value and served as fortified dehydrated potatoes.
As potato has good amount of protein, potassium, magnesium, vitamins and low sodium and it can be served as one of the food items in the ‘Mid-day Meal’ scheme of the government too. And armymen serving at high altitude can be supplied such type of potato food which has a huge nutritional value.
 Dehydrated (left) and rehydrated (right) potato cubes and shreds
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