The ICAR-Indian Agricultural Research Institute (IARI) has recently introduced innovations to the agricultural sector, aiming to curtail post-harvest losses and improve the quality of gluten-free food products. These pioneering initiatives include an energy-efficient refrigeration system named Pusa-FSF and a breakthrough technology for extracting gluten from wheat dough.
Pusa-FSF: A Green Energy Solution for Farmers
The ‘Pusa Farm Sun Fridge’ (Pusa-FSF) is a solar-powered cold storage system that allows farmers to store approximately two tonnes of freshly harvested produce. The device maintains temperatures of 3-4°C during the day and 8-12°C at night.
Equipped with rooftop solar panels generating 5KW of electricity, this system powers an air conditioner and a 105-watt submersible pump. This pump circulates about 1,000 litres of water from a storage tank through overhead PVC pipes, providing passive evaporative cooling at night.
The primary market for Pusa-FSF is Indian farmers who already use solar water pumps, estimated to be over four lakh in number. Financial incentives are available, as an average 5-horsepower pump costing Rs. 2.5 lakh can attract 70-90% subsidy.
IARI’s Gluten Extraction Technology
This unique technology aims to enhance the texture and elasticity of dough made from bajra (pearl-millet) and maize flour, which are naturally gluten-free and thus yield poorer dough quality compared to wheat. When added to these flours, the extracted gluten proteins help to achieve a similar softness to that of regular wheat chapattis.
A derivative of this technology is the gluten-based ‘Hallur’ soft bajra flour.
Scientific Advancement in Agriculture
In addition to these innovations, other technological advancements have been made in the area of agricultural practice. These include the ‘Happy Seeder’, a machine designed for in-situ management of paddy stubble, and Precision Agriculture Technologies, an approach that leverages information technology to optimize crop health and productivity.
Understanding Gluten
Gluten is a group of proteins found in cereal grains like wheat and barley. It consists primarily of glutenin and gliadin. This protein helps create the characteristic soft, chewy texture in many grain-based foods by forming an elastic network when heated to trap gas. This process facilitates optimal leavening or rising and maintains moisture in products like bread and pasta. However, gluten can cause severe intolerance in individuals with celiac disease.
IARI’s innovative initiatives are stepping stones towards sustainable and efficient agricultural practices, coupled with enhanced food quality.