Under the Capacity Building component of the PMFME Scheme, the National and State Level Technical Institutions have been performing a key role in providing technical know-hows, training and research support to selected enterprises/groups/clusters.  


National Level Technical Institutions

Indian Institute of Food Processing Technology (IIFPT), Thanjavur

The Indian Institute of Food Processing Technology (IIFPT) is a pioneer Research and Educational Institution under the Ministry of Food Processing Industries, Government of India.

IIFPT focuses on providing solutions to all food processing areas including fish, meat and dairy products processing through intensive research and development activities.

 The IIFPT with its modern laboratories equipped with hi-tech instruments, is engaged in the R&D of food grain processing, value addition, by-product utilization through bio-processing, process and product development.

A State of the art Food Quality Testing Laboratory present is NABL accredited and FSSAI referral. We A hi-tech and cottage level food processing incubation cum training centre is available. Hands-on-training on different food processing technologies, renting facilities and other supports are offered all through the year to help the entrepreneurs to put in their innovative ideas for the development of new products.

National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat

National Institute of Food Technology,Entrepreneurship and Management (NIFTEM) is a Deemed to be University under Denovo category and an autonomous institution under Ministry of Food Processing Industries, Government of India. In the emerging global scenario, there was a need for setting up of an institution of global excellence, which could cater to the needs of the growing food processing sector and various stakeholders such as entrepreneurs, industry, exporters, Government and other research institutions. NIFTEM was conceived by MOFPI as an International Center of Excellence in the field of Food Sciences & Food Technology.

The Institute aims to offer high quality educational and research program with management orientation specific to the food industry, disseminate knowledge on the processed food sector and provide business incubation facility. Over time, the institute is also expected to support the regulatory authority through referral advice on food standards.


State Level Technical Institutions – Andhra Pradesh

Dr. YSR Horticultural University, Venkatramannagudem

The University was established by the Government of Andhra Pradesh at Venkataramannagudem including minimization of post harvest losses and value addition and export promotion as their objectives.
Thrust areas of research include
• Improving nutritive value and food safety.
• Export Promotion.
• Minimization of post harvest losses.
• Processing and value addition.

Post Harvest Technology

  1. Standardized a simple technique for preparation of coconut chips.
  2. Technology developed for bioconversion of tender coconut waste and coconut coir pith in to high quality organic manure.
  3. Polyhouse solar dryer was developed in collaboration with ITC for drying ripe chilli pods.
  4. Standardized technology to store Banganpalli mangoes upto 35 days after harvest.
  5. Irradiation doses standardized for improving self life of mango cv. Banganpalli, Suwarnarekha, Totapuri and Dashahari.
State Institute of Fisheries Technology, Kakinada

State Institute of Fisheries Technology was established at Kakinada with the Mandate of imparting training in latest trends & Technologies in the field of Fisheries & Aquaculture to Traditional Fisher folk/ Aqua farmers and other stakeholders to upgrade their technical and professional skills in the fields of capture and culture fisheries and encourage need based research and development in Fisheries Sector.

Trainings provided by the organization includes 
• Special training to fisher women in post-harvest technology & value addition
• Capacity Building & Book keeping for Fishermen cooperative societies and MMGs.

Labs available at the institution can be utilized by the entrepreneurs for analysis of the fish and shrimp samples, analysis of soil and water, feed analysis, post harvest processing etc  

Dr. NTR College of Food Science and Technology, Bapatla

The College of Food Science and Technology was started in the year 2003 at Bapatla with the following objectives

  • To develop technically equipped personnel to the food industry and allied disciplines.
  • To inculcate the culture of entrepreneurship in the students so that they could turn into employment providers rather than seekers in the field of food processing.
  • To develop new technologies for value addition on the agricultural produce. 
  • To adopt stringent international standards of food quality.
  • To establish well-equipped quality control laboratories 

State of the art laboratories are available at the institution in the departments of 

  • Food Processing Technology
  • Food Process Engineering
  • Food Safety and Quality Assurance
  • Basic Engineering
  • Food Plant Operations

ICAR Institutions

Central Plantation Crops Research Institute (CPCRI)

Central Plantation Crops Research Institute (CPCRI) located at Kasaragod district of Kerala was established in 1970 as one of the agricultural research institutes under the Indian Council of Agricultural Research (ICAR). 

The mandate of the institute is to conduct research on coconut, arecanut and cocoa. Technical assistance being provided for micro food processing entrepreneurs :

  • Technology transfer
  • Technology sourcing
  • Incubation support
  • Consultancy services
  • Collaborative research
  • Capacity Building Programmes and EDP 
  • Marketing
  • IPR support
National Research Centre for Banana (NRCB)

ICAR - National Research Centre for Banana (NRCB), established at Tiruchirappalli, Tamil Nadu is a pioneer institution in banana research committed to enhance the productivity also to improve the livelihood opportunities through development of entrepreneurship of the farmers, farm women, unemployed youth, SHG and NGOs and nutritional security through value addition of banana and its products

NRCB is actively involved in handling the projects on post-harvest technology, popularization, dissemination and commercialization of technologies/products developed in banana and plantain. Responsible for developing and disseminating various post-harvest technologies including value added products in banana and plantain, stem and flowers

National Research Centre for Grapes

ICAR-National Research Centre for Grapes, Pune in Maharashtra state was established on 1997 to carry out mission oriented research programmes on grapes with one of its objectives being development of appropriate post-harvest technologies for extended shelf-life and processing into value added products and to develop strategic alliances for research and transfer of technologies.

Latest technologies available with the institution include value addition in the forms of wine, juice and raisins, high value bakery (cookies, breads, muffins) and dairy products (yoghurt and ice cream), high value grape seed oil with higher vitamin E etc.

Indian Institute of Spices Research

Indian Institute of Spices Research, Kozhikode, Kerala is a R & D Organisation under Indian Council of Agricultural Research, New Delhi established during 1975, exclusively for conducting research on spices with the mandate spice crops being Black Pepper, Cardamom, Ginger, Turmeric, Nutmeg, Cinnamon, Cassia, Clove, Vanilla, All spice and Garcinia

Indian Institute of Spices Research, Kozhikode has research expertise in post harvest processing(Primary, secondary processing), value addition and quality analysis of spices. Technologies available for commercialization include spice based jams, candy, pickles, dehydrated products, spice based bakery products, extraction of oils, oleoresin, colour etc

ICAR- Sugarcane Breeding Institute (ICAR-SBI)

ICAR- Sugarcane Breeding Institute (ICAR-SBI), Coimbatore is a foremost publicly funded R&D institution for sugarcane, sugar and ethanol and value-added products from sugarcane. has successfully commercialised about 15 technologies for sugarcane production and value-added products based on sugarcane. These technologies could be licensed through Institute Technology Management Unit (ITMU) for commercialisation by the entrepreneurs, Start-ups and cottage industries especially micro food processing industries for organic, safety consumer driven value chain food production for domestic as well as international markets.

Latest technologies available with the institutions include cane jam production from sugarcane juice, production of freeze dried sugarcane juice, production of spray dried sugarcane juice, liquid jaggery process, production of cane dietary fibre food products etc..

National Research Centre on Seed Spices

ICAR-National Research Centre on Seed Spices, Ajmer is a premier research and development organization established in the year 2000 To serve as the national repository of information on seed spices.

Post-harvest processing is one of the important research area of ICAR-NRCSS. The centre has expertise in cryogenic grinding of seed spices for better retention of flavour and medicinal properties, essential and total oil extraction from seeds and crop residues, value added products of seed spices like biscuits, cookies, RTS, squashes, syrups, curry powders, oleoresins and other spice mixes. 

Indian Institute of Horticultural Research

The Indian Institute of Horticultural Research (IIHR), with its headquarters in Bengaluru, Karnataka is an autonomous organization acting as a nodal agency for basic, strategic, anticipatory and applied research on various aspects of horticulture such as fruits, vegetable, ornamental, medicinal and aromatic plants and mushrooms in India.

In the field of post-harvest technology, the Institute has standardized technology to extend the storage life at various temperatures, standardized the protocol for MAP and shrink-wrapping technology. Value addition through product development has been a priority area, in which the Institute has developed protocols for preparation of osmo-dehydrated products, fruit-based beverages like mango squash, passion fruit squash, aonla squash, passion fruit banana blends, various culinary pastes and purees, lactic acid fermentation of vegetables, probiotic fruit beverages and protocols for minimally processed foods have been standardized. The division also has the expertise in designing and fabrication of horticultural machinery especially related to mechanized harvesting, sorting, grading, washing, and various other processing related equipment. Expertise is also available on waste utilization and development of fortified food products using field biomass or industrial processing waste.

Directorate of Onion and Garlic Research

Directorate of Onion and Garlic Research, Pune has been established with the mission to promote overall growth of onion and garlic in terms of enhancement of quality production, export and processing. Technical assistance being provided to the entrepreneurs include 

  • Conducting contract research trails and consultancy projects with entrepreneurs as per demand/ requirements of entrepreneurs.
  • Showcasing and demonstration of available technologies to the entrepreneurs
  • Training and technical assistance for the establishment of onion and garlic processing plants