CSIR-NIIST Develops Long Shelf-life Foods for Wayanad Landslide Survivors

A scientific research institute has been working to prepare long shelf-life food items for Wayanad landslide survivors. CSIR-NIIST transformed its technology transfer cell into a food production unit. They are using innovative technology to enhance shelf life and protein content. These food packets will aid the rescue efforts.

In response to the Wayanad landslides, a scientific research institute has been tirelessly working to prepare long-lasting food items for survivors. The Council of Scientific and Industrial Research (CSIR) - National Institute for Interdisciplinary Science and Technology (NIIST) has transformed its incubation cell for technology transfer into a food processing unit. Over 70 individuals, including research scholars, are participating in this endeavor to produce 1,000 packets of various food items.

CSIR-NIIST is employing exclusive technology to extend the shelf life of these food items by at least one month. 'We increased the protein content of upma by 10 percent,' said C Anandharamakrishnan, director of CSIR-NIIST. 'We use retort processing and pouches to keep the food fresh for up to a month. Additionally, we have poha mixed with ground nuts and millet puffs for kids.'

The goal is to send readily consumable food with a longer shelf life to the affected areas by Thursday evening. The Thiruvananthapuram district collector will receive the first batch of food packets. The institution, which typically does not house a full-fledged production line, has adapted its existing infrastructure for continuous production.

(With inputs from agencies.)