Science and technology graduates turned to entrepreneurs through “poultry meat production, processing and value: Addition”
Author(s): A Aruljothi and K Sivakumar
Abstract: Veterinary University Training and Research Centre, Coimbatore conducted one Technology based Entrepreneurship Development Programme (TEDP) on ‘Poultry Meat Production, Processing and Value-addition’ for a period of 6 weeks to 25 science and technology persons sanctioned by the Project Director, DST-NIMAT Project, Entrepreneurship Development Institute of India, Gujarat under the aegis of National Science and Technology Entrepreneurship Development Board (NSTEDB), Department of Science and Technology, Government of India from 27.09.2017 to 11.11.2017. A total number of 28 persons applied for the Programme. A written test and an interview was conducted to all of them. A total number of 25 participants were selected. The participants were from Coimbatore, Tirupur, Erode, Salem, Namakkal, Karur and Ramanathapuram districts. The Programme comprised of lectures on entrepreneurship and schemes of assistance, project selection and its pre-feasibility, consolidation of business data, motivational inputs, project report preparation, management inputs and technical training and exposure. The participants were provided practical hands-on training on slaughter and dressing of broiler birds, native chicken like azeel and kadaknath and Japanese quails. The practical training included fabrication of chicken carcasses, calculation of yields of carcasses and their cuts, deboning, packaging, preservation, mincing etc. There were demonstrations and hands-on training on preparation of value-added chicken products like chilly chicken, chicken cutlets, honey chicken, chicken croquettes, chicken pickle, chicken gravy, chicken liver and gizzard fry and chicken soup. The participants were also exposed to various commercially available chicken products like chicken boneless chilly, chicken sausages, popcorn chicken, chicken nuggets, chicken patties etc. Among the 25 participants three participants improved their poultry meat outlet, four participants started new poultry meat outlets and three participants started poultry units.
