The revenue growth of the experimental dairy plant (FDP) at Guru Angad Dev Veterinary and Animal Sciences University (Gedvasu) has Jumped to Rs 2.02 cram from 19.6 lakh within three years. Officials at the university attribute the transformative impact so value-addition, innovative practices, merket strategies and relentless efforts of dedicated staff.
Dr Inverjeet Singh, vice-chancelor, said one of the critical factors contributing to this success was the emphasis on value-addition of milk into high-value milk products. The milk used for value-added products increased from 8% to 28% during this period and so the EDP sign Tcantly boosted its revenue. He said the value-added diversified product range played a crucial role in driving the revenue growth.
The introduction of products such as kulfi, pinny, dahi, mozzarella cheese, Tavoured milk, burfi, milk cake, ghee, whey drinks and recerdy launched desi ghee biscuits expanded the product portfolio, attracting a wider customer base and meeting diverse consumer preferences. These products are well-received in the market, boosting the revenue and establishing the EDP as a versatile player in the dairy industry.
Dr Singh said the introduction of premium Sahiwal Ghee, prepared from cream separated at the university’s Sahiwal farm at Kaljharani and processed at vet varsity, Ludhiana, exemplifies value- addition strategy. While Sahiwal milk was being sold to cooperatives at Rs 30-35 per kg, the sale of its ghee has hiked price realisation to more than Rs 100 per kg. This premium product, marketed for its superior quality, quickly gained popularity, contributing to substantial revenue growth and high demand.
Similarly, preparation of double-toned milk also pushed up revenue receipts through sale of ghee prepared with extra fat. Dr Singh said to ensure the highest quality and compliance with regulatory standards, the EDP has attempted to adopt new environment-friendly packaging initiatives. Packaging was upgraded, and innovative solutions like vacuum packaging for paneer, tin packing, and glass bottle packaging for ghee were introduced in place of plastic polyfilm.
Dr R S Sethi, dean, College of Dairy and Food Science Technology, enumerated various management changes that were implemented to streamline operations, improve efficiency, and fost a culture of innovation.
Source : The Times of India