Bangalore Bioinnovation Centre develops energy bars from Kalaburagi pulses
Bangalore Bioinnovation Centre has created ready-to-eat energy bars using Kalaburagi pulses. This initiative aims to add value to the region's agricultural produce. Six variants are available, including a higher-protein formulation for consumers. The project seeks to create a higher-value food chain within the region. Technology will be transferred to local farmer producer organizations and…
Bengaluru: The Bangalore Bioinnovation Centre (BBC) has created edible energy bars from pulses cultivated in Kalaburagi. This project is a part of the Kalyana Karnataka Bio-Economy Mission and is designed to enhance value from the area’s agricultural output. Six different variations of the bars exist, each made from toor dal, black gram, green gram, Bengal gram, a mix of pulses, and a formulation with higher protein content.
The development of these bars took place in collaboration with the Karnataka State Department of Agriculture, based on the Kalaburagi Pulses initiative announced by the government.
The Kalyana Karnataka Bio-Economy Mission is planning a regional bio-economy strategy that highlights the area’s expertise in tur, red banana, and sugarcane. This initiative seeks to tackle the issue of raw pulses leaving Kalaburagi without generating higher value. The BBC is investigating how pulses grown locally can be transformed into stable plant-based protein products, aiming to establish a regionally entrenched food chain.
IT/BT and e-governance minister Priyank Kharge highlighted the importance of innovation in presenting agricultural products. He proposed that innovation involves not only creating new products but also understanding local production and meeting market and consumer demands. The minister emphasized the importance of finding new ways to present locally grown pulses to reach more consumers and increase consumption.
BBC's Managing Director Mohamad Adil AA said the initiative aims to look beyond pulses as a raw commodity. He explained that the nutritional aspects are pending final validation by an accredited lab and a FSSAI declaration. The primary goal is to enable farmer producer organizations, self-help groups, and MSMEs in Kalyana Karnataka to participate in processing and value addition.
This could help retain more value within the region and build a stronger food identity around Kalaburagi’s pulses. The center plans to transfer the technology to interested Farmer Producer Organizations and entrepreneurs in the region.
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