Mysuru: CSIR-Central Food Technological Research Institute (CFTRI), Mysuru — a constituent laboratory of Council of Scientific and Industrial Research (CSIR), under Department of Science and Technology, Government of India, is organising a hybrid workshop on “Egg-based value-added products – Processing, Packaging and Preservation” under CSIR Integrated Skill Initiative on Dec.9 from 9.30 am to 5.30 pm.

Chicken egg is one of the leading livestock productions in India. India ranks third in the world hen eggs production and produced 5.7 MT of eggs in 2019. Even though India is the leading producer of hen eggs in the world, the annual consumption is about 86 eggs per person against a global average of about 161 eggs per person as on 2018-19.

Most eggs are served as fresh table eggs and any processed/ready-to-eat products of eggs are truly uncommon in India. Eggs are highly perishable and have limited shelf-life which need to be marketed immediately or processed into value-added products. This hybrid workshop will create awareness for the value addition of egg-based products that would enhance the value and use of eggs to supplement human nutrition which will improve the sustainability and socio-economic development of the egg industry, poultry farmers and stakeholders.

The key topics of the workshop will be Eggs composition, nutrition, consumption and human health; Value-added egg products; Egg-based beverage and health food products; Chill food technology for egg-based snacks; Start-up opportunities in egg-based value products; Food Safety standards and regulation in egg processing etc.

This skill development workshop will be suitable for budding entrepreneurs, micro-entrepreneurs, start-ups, SHGs and entrepreneur aspirants who are interested on egg-based value-added products.

Those interested may register online at https://www.cftri.res.in/sdp by Dec.4.