One District One Product: Dr. B. R. Ambedkar Konaseema District | APPSC State Specific Preparation Course - APPSC (Andhra Pradesh) PDF Download

Overview of Coconut and its Significance

• Coconut, known as "KalpaVriksha," is revered for its multifaceted utility to mankind, earning it the title "The Tree of Heaven."
• Countless families rely on coconuts for their sustenance, underscoring its pivotal role in livelihoods.
• The production of coconuts significantly contributes to the national economy, with Konaseema District in Andhra Pradesh leading in cultivation, covering an area of 38,983.32 hectares.
• Konaseema, recognized as "Andhra's Coconut Country," boasts lush coconut groves and expansive agricultural lands.

Diverse Coconut Products and Their Potential

• While a substantial portion of coconuts are sold as mature nuts, a smaller fraction is reserved for tender coconuts consumed for their refreshing water.
• Despite the availability of technology for producing various value-added coconut products like virgin coconut oil, desiccated coconut, and coconut milk, the emphasis in Konaseema District primarily lies on ball copra production.
• Noteworthy is the presence of a solitary virgin coconut oil manufacturing unit in Mummidivaram, along with a few establishments dedicated to coconut shell charcoal production.

Significance of Value Addition in Coconut Cultivation

• Enhancing the value of coconuts through processing translates to increased earnings for farmers engaged in coconut cultivation.
• By transforming coconuts into lucrative products such as coconut oil, coconut water, and coconut milk, farmers stand to profit more compared to merely selling raw coconuts.
• This shift towards value addition not only boosts farmers' incomes but also uplifts their living standards and mitigates instances of poverty in the community.

Employment Opportunities and Economic Development

• The cultivation of coconuts creates job prospects in the region, particularly in industries like coconut oil production, coconut shell charcoal manufacturing, and coconut-based handicrafts. These opportunities are significant for the local population, especially women and youth, contributing to the overall economic growth of the area.
• Furthermore, the growth of agro-based industries can enhance employment rates and boost the economic development of the region.

Tourism Boost

• The presence of coconut-based products such as traditional sweets, coconut water, and coconut oil can attract tourists to the Konaseema district. 
• These products are popular among visitors and can help in promoting local businesses, thereby creating additional income for the residents.
• The tourism potential of the region can be enhanced through the promotion of coconut-based goods, leading to economic benefits for the local community.

Coconut Value Added Products

• Kernel-Based Coconut Products
• Coconut Water-Based Products
• Coconut Inflorescence-Based Food Products
• Coconut Convenience Food Products
• Coconut Shell-Based Products

Kernel-Based Coconut Products

Virgin Coconut Oil

• Virgin coconut oil is extracted from coconut milk and can be manufactured through traditional or modern methods. In the traditional approach, oil is obtained by boiling milk extracted from grated coconut kernel. Recent advancements have semi-automated this process using tools like a bridge press and mechanical grater. The modern method, called wet processing, involves extracting oil from fresh coconut kernel.
• The production of virgin coconut oil showcases a blend of traditional techniques with modern innovations, catering to the demand for this valued product in the market.

Virgin coconut oil is highly valued for its pleasant scent and purity, making it ideal for consumption, hair care, and baby skincare. It is commonly used on infants to shield them from skin ailments due to its low Free Fatty Acid (FFA) content, which extends its shelf life.

Desiccated Coconut (DC)

Desiccated coconut is essentially dehydrated coconut meat, available in grated or shredded form. India hosts numerous DC manufacturing units, with the product primarily utilized in confectionery and other food sectors. It serves as a grated coconut substitute in various household recipes and comes in various grades based on texture.

Coconut Milk

Coconut milk is an emulsion of oil, protein, and water derived from freshly grated coconut kernel. It is available in various forms: coconut milk, coconut cream, and concentrated coconut milk. This versatile product is used in diverse culinary applications such as savory dishes, desserts, baked goods, and more. Preserved variations like canned cream or dehydrated milk are now popular in coconut-producing regions.

Coconut Skimmed Milk

• Coconut skimmed milk, derived from coconut, serves as a vital plant-based protein source, particularly for creating milk alternatives.
• It is produced by extracting soluble components from coconut post-cream separation in a cream separator.
• Skimmed milk from coconuts is rich in quality protein, making it suitable for various food products or as an additional protein source, especially in areas lacking animal proteins.
• To prepare coconut skimmed milk, fresh coconut milk from pared kernels undergoes filtration through a 120 mesh vibrating screen. The pH of the filtered milk is adjusted from 6.3 to 7.0 using sodium hydroxide.
• The milk is then pasteurized at around 60°C for an hour and subsequently centrifuged in a cream separator to obtain the aqueous phase or the protein-rich skimmed milk.

Spray Dried Coconut Milk Powder

• Spray drying emerges as the optimal technique for preserving coconut milk, leading to the creation of spray-dried coconut milk powder.
• This powder can be reconstituted into coconut milk by adding water, facilitating the preparation of various food items.
• Benefits of spray-dried coconut milk powder include space-efficient storage, cost-effective bulk packaging, and an extended shelf life.
• Technology for producing spray-dried coconut milk powder is accessible through the Coconut Development Board.

Coconut Cream

• Processed and packaged coconut cream represents a convenient ready-to-use product that can be directly utilized or diluted with water for diverse culinary applications.
• When partially defatted, coconut cream transforms into coconut milk.
• Coconut cream or milk serves as a common ingredient in household recipes and processed foods, while also functioning as a mixer in alcoholic beverages.
• Both coconut milk and cream are available in pouches, bottles, and tetra packs for consumer convenience.
• Manufacturing technology for coconut cream is accessible through the Coconut Development Board.

Coconut Chips

Coconut chips are a snack food that is ready to eat. They come in salted and sweetened forms. The Central Plantation Crops Research Institute in Kasaragod has established a standardized process for making coconut chips. These chips are made from coconuts that are 9-10 months old.

Coconut Oil

Coconut oil is a unique cooking oil known for containing short and medium-chain saturated fatty acids. It is widely used in the food industry due to its characteristics like easy melting, resistance to rancidity, pleasant flavor, and good digestibility. This oil is rich in lauric acid, a source of monolaurin in the body, and has a high Omega-6 content. Coconut oil is utilized in making margarine, shortenings, filled milk, infant milk powder, ice cream, confectionery, bakery products, and is preferred for deep frying due to its stability.

Coconut Water-based Products

Tender Coconut Water

The water of tender coconut is a sterile, nutritious, and thirst-quenching health drink with therapeutic properties. Tender coconut water has a caloric value of 17.4 per 100gm.

Tender coconut water is rich in potassium and other minerals. The sugar concentration in the water ranges from 1.5% to 5-5.5% during maturation, decreasing to about 2% at full maturity.

Vinegar

• Coconut vinegar is produced from fermented coconut water and is widely used as a preservative and flavoring agent in various dishes.
• It is also made from coconut tree sap, similar in composition to fresh coconut water.
• Naturally fermented coconut vinegar is packed with essential minerals and vitamins such as beta-carotene, calcium, iron, magnesium, phosphorus, potassium, and sodium.
• Raw, unfiltered organic coconut vinegar, akin to naturally fermented vinegar, aids digestion, enhances cooked meat and fish quality, and serves as a healthier substitute for synthetic vinegar.

Coconut squash

• Coconut squash is a nutritious and refreshing soft drink concentrate made by blending coconut water, sugar, and natural preservatives like lemon and ginger. It is packed with vitamins and minerals while being low in calories.
• This product has a shelf life of three months under normal room conditions and is currently gaining popularity in Asian and Pacific countries.

Nata-de-coco

• Nata-de-coco is a cellulose-based white to creamy yellow substance formed by acetobacter aceti subspecies Xylinium on sugar-enriched coconut water, coconut milk, plant extracts, fruit juices, or other sugar-rich waste materials.
• It is commonly used as a dessert and as an ingredient in various food products such as ice cream and fruit cocktails.
• The term "Nata" originates from the Spanish word "Natare," meaning "to float." Nata making is significant for the coconut industry due to the interest in utilizing coconut water, a byproduct of coconut processing units.
• Nata can be produced from different fruits like banana, pineapple, and tomato, with the product named after the fruit used, e.g., "Nata de coco" from coconut, "Nata de pina" from pineapple.

Coconut Inflorescence Based Food Products

Neera

• Neera is the vascular sap collected from immature unopened coconut inflorescences, known for its sweetness and nutritional value. It is a rich source of sugars, minerals, and vitamins.
• The juice is sugary, oyster white in color, and translucent. It is extracted from coconut inflorescences, filtered, pasteurized, and preserved with bio preservatives.
• Treated Neera can be stored in cans for up to two months at room temperature or packaged in tetra packs or glass bottles. Tapping can be carried out for six months annually.
• Neera is abundant in minerals, 17 amino acids, vitamin C, various B vitamins, and has a nearly neutral pH.

Coconut Jaggery

Coconut jaggery is produced by boiling fresh Neera to 118-120°C and allowing it to solidify. It is rich in calcium and phosphorus. Treacle, another product derived from sweet toddy, is obtained by boiling down the toddy. Fresh toddy is also a good source of baker's yeast. Fermented Neera can be distilled to yield arrack or fermented for acetic fermentation to produce vinegar.

Coconut Palm Sugar

Coconut palm syrup or jaggery can be crystallized to produce fine sugar granules. Transitioning coconut jaggery into granule sweeteners is well-received in global markets. Palm sugar derived from coconut jaggery has a 15% recovery rate. It is considered a valuable alternative sweetener due to its low Glycemic Index and high nutrient content, especially in comparison to agave sugar. The coconut palm sugar industry is estimated to be a $1.3 billion market, offering significant potential for growth.

Neera Promotional Activities:

• Neera, a company specializing in coconut convenience food products, offers a variety of nutritious and delicious snacks.
• Coconut biscuits, a popular snack option, are made from a mixture of maida and coconut powder. These biscuits can be customized by adding ingredients like cocoa, butter, or ginger. They have a shelf life of three months when stored under ambient conditions.
• Coconut candy, another product by Neera, is a blend of grated coconut and coconut milk. This sweet treat is high in fiber, promoting digestive health. It is a relatively new addition to the product line, primarily available in Asia and Pacific regions.
• Neera's coconut confectionery, a sweet delight, is crafted from coconut gratings, sugar, milk, and butter, coated with chocolate. This confection is a rich source of protein, carbohydrates, and fiber. Additional ingredients like cashews and almonds can enhance its flavor. With a shelf life of three months under refrigerated conditions, this product is in high demand in various regions including Europe, North America, and the Middle East.
• Coconut burfi, a roasted coconut snack, is prepared by roasting coconut gratings. A standardized process involves roasting the gratings, adding three percent fat and ten percent sugar for optimal taste. This snack is nutritionally valuable, containing protein (10.23%), ash (2.1%), and carbohydrates (60.87%).
• Coconut Shell Based products
  

Coconut Shell Powder
To ensure consistent high quality, it is crucial to select coconut shells at the appropriate stage of maturity and utilize efficient machinery.

Characteristics of Coconut Shell Powder:

• Appearance: The powder appears as a clear, light brown, free-flowing powder.
• Moisture Content: The maximum allowable moisture content is 10 percent.
• Apparent Density: The powder should exhibit an apparent density ranging from 0.6 to 0.7 g/cc.
• Ash Content: The ash content should not exceed 1.5 percent.
• Sieve Analysis: The powder retained on a 200 mesh BS sieve should not exceed 0.1 percent.

Production of Shell Charcoal:

• Shell charcoal is produced by burning the shells of fully matured coconuts with limited air to carbonize them.
• This process is essential to prevent the shells from burning away and instead turning them into carbon.
• The manufacturing of shell charcoal has evolved into a significant economic activity, with coconut shell charcoal being a valuable raw material for activated carbon production.
• There are two main types of coconut shell charcoal: coconut shell charcoal and granulated shell charcoal.

Activated Carbon

• The process of activation of coconut shell charcoal involves two stages. Initially, the coconut shell is carbonized to produce shell charcoal through a process conducted in mud-pits, brick kilns, or metallic portable kilns. Subsequently, the charcoal is activated by steam at temperatures ranging from 900°C to 1100°C in a controlled atmosphere using a rotary kiln. 
• This activation process enhances the internal surface area of the charcoal, facilitating more adsorption sites. 
• The temperature during activation significantly impacts the reaction dynamics, with temperatures below 900°C being inefficient and those exceeding 1100°C resulting in loss of charcoal due to surface diffusion.

Coconut Value Addition and ODOP Initiative in Konaseema District

• The value addition of coconut in Konaseema district holds significant potential for enhancing economic and social development. It can lead to increased income, job creation, and the promotion of sustainable tourism in the region.
• The One District One Product (ODOP) initiative, inspired by the vision of the Prime Minister of India, aims to foster balanced regional development across all districts. In Kakinada District, coconut has been identified as the key product for promotion.

Main Objectives of the ODOP Initiative

• Promoting healthy food products by avoiding the use of hazardous materials in food processing industries.
• Fostering holistic socioeconomic growth across all regions.
• Attracting investments to boost manufacturing and exports.
• Generating employment opportunities within the district.
• Providing an ecosystem for innovation and technology adoption to enhance competitiveness in both domestic and international markets.

Key Strategies under the ODOP Initiative

• Offering various training programs on coconut value addition and technology transfer supported by the Government of India and Andhra Pradesh.
• Providing financial assistance through the Department of Horticulture, Andhra Pradesh Food Processing Societies, and Coconut Development Board.
• Creating awareness about market linkages through meetings with retailers and exhibitions.
• Empowering industries, Farmer Producer Organizations (FPOs), and women for self-sustainability.

Key Roles and Contacts

• Nodal Officer: District Handlooms and Textiles Officer (Asst. Director)
• Nodal Department: Handlooms and Textiles
• District Horticulture Officer: 8333835469

Initiatives and Programs

• Conducting workshops on cultivation and value addition in coconut in collaboration with the Coconut Development Board.
• Organizing district-level training programs involving various departments under the leadership of the Collector and District Magistrate.
• Hosting district-level training sessions on financing for women in collaboration with the Society for Elimination of Rural Poverty (SERP).

Details of Schemes implemented

Details of ODOP sensitization workshop being conducted for current stakeholders and next generation stakeholders List of ongoing Training Programs

• Conducted Sensitization Programme on Coconut Value Addition under Chairmanship of Collector & District Magistrate.
• Proposed to conduct a meeting with Retailers to provide market linkages to FPOs/SHG members.
• Proposed to conduct another meeting with all bankers to speed up loan processes for establishment.

List of mentors registered with District to provide mentorship to beneficiaries

Details by account Holder of all transactions ( Sales) Consolidate sales data of ODOP product from the district

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Mentorship support available, with clear laid out procedures to avail the same List of Cluster Development Program, Training Programs and other schemes

• Sensitization Programme on Coconut Value Addition conducted at Collectorate, Dr.B.R.Ambedkar Konaseema District.

Funding support available, with clear laid out procedures to avail the same

Details of rules, regulations, act, Government schemes introduced or amended to propel the ODOP initiative in the district

One District One Product (ODOP) Approach
The scheme focuses on the ODOP approach, aiming to benefit from scale in procurement, services, and product marketing.

• The states identify food products for districts, emphasizing perishables like mango, potato, litchi, etc.
• Support is provided for processing, reduction of wastage, proper storage, and marketing of agricultural produce.
• Preference is given to existing micro units producing ODOP products for capital investment support.
• New units are supported only for ODOP products.

Cluster Approach and Support Components

The program comprises four key components to address sector needs:

• Support to individual and groups of micro enterprises
• Branding and Marketing support
• Support for strengthening institutions
• Setting up a robust project management framework

Details of Support for Micro Food Processing Units

• Individual units receive credit-linked capital subsidy with a maximum ceiling and beneficiary contribution.
• Existing units should align with ODOP products, employ less than 10 workers, and meet ownership and age criteria.
• Applicants need to formalize their contribution and obtain bank loans for project costs.

Eligibility Criteria for Financial Assistance

• Ownership of the enterprise
• Adequate educational qualifications
• Family limitation for financial assistance eligibility

Selection Process for Individual Micro Units

• Identification of existing Units is based on the One District One Product approach, prioritizing units engaged in the district's main product.
• Applications are invited at the district level continuously. Resource Persons (RPs) survey clusters to identify potential units for support.
• RPs conduct field verification for directly received applications to assess potential.
• District Level Committee reviews all potential cases identified by RPs and applications.
• Due diligence by RPs includes assessing turnover, payment track record, infrastructure, linkages, and proximity to clusters.

Support for FPOs and Producer Cooperatives

• Grant support at 35% with credit linkage is provided.
• Training assistance is offered.
• Grant limits are prescribed for such cases.

Eligibility Criteria for Co-operatives/FPO's

• Focused on processing ODOP produce.
• Requires a minimum turnover of 1 crore.
• Project cost should not exceed present turnover.
• Members must have experience with the product for at least 3 years.
• Internal resources or state government support needed for project cost and working capital.

Support to SHGs

• Seed capital provided per SHG member for working capital and tools.
• Preference for SHGs involved in ODOP products.
• Seed capital given at the federation level.
• Training support facilitated by State Rural Livelihood Missions.

Common Infrastructure Support

• Support for premises, processing facilities, and incubation centers.
• Criteria include benefit to farmers, viability gap, and criticality to the value chain.
• Credit linked grant available at 35%.

Branding and Marketing Support

• Focus on marketing and branding for FPOs/SHGs/Cooperatives.
• Support for training, branding, packaging, marketing tie-ups, and quality control.

Eligible items for support

• Training costs fully funded.
• Development of common brand, packaging, and marketing strategies.

Eligibility criteria

• Related to ODOP products.
• Minimum turnover requirement.
• Product should be sold in retail packaging.
• Applicant must be an FPO/SHG/cooperative/SPV at the regional level.

District Level Structures

• District Level Committee (DLC) chaired by the District Collector.
• Composition includes representation from various stakeholders like panchayats, banks, experts, and community institutions.

District Level Committee (DLC) Composition

• District Collector acts as the Chairperson.
• General Manager of District Industries Center (DIC), District Agriculture Officer, and District Horticulture Officer are members.
• Sarpanch of a Gram Panchayat (GP) also holds membership.
• One Block Development Officer is a member.
• The District Lead Bank Manager is part of the committee.
• Self-Help Group (SHG) or Farmer Producer Organization (FPO) representatives are included.
• Representative from NABARD (National Bank for Agriculture and Rural Development) is a member.
• District representative of State Rural Livelihoods Mission (SRLM) is also a member.
• Any other individuals nominated by the District Collector are included in the committee.

Responsibilities of the DLC

• Approval of applications for loans and subsidies for individual micro-enterprises.
• Recommendation of applications for common infrastructure and groups to the State Nodal Agency (SNA).
• Monitoring the support provided to micro-enterprises by District Resource Persons.
• Monitoring the progress of the scheme through the portal and effective dashboard monitoring.
• Ensuring coordination with all relevant institutions.

Resources Persons

• At the district or regional level, Resource Persons appointed by the State Nodal Agency (SNA) provide support to the Rural Producers (RPs). Resource Persons should possess the following qualifications:
• Diploma/degree in Food Technology/Food Engineering from a reputed National/International University/Institute.
• 3-5 years of experience in providing consultancy services to food processing industries for technology upgradation, new product development, quality assurance, and food safety management.
• Engagement of individuals with experience in food processing industry, banking, DPR preparation, and training is considered when qualified food technologists are unavailable.

Resource Person Support:

• Resource Persons offer handholding support to individual units and groups for DPR preparation, acquiring necessary registrations and licenses (e.g., FSSAI, Udyog Aadhar, GST), and facilitation for bank loans.
• Payment to Resource Persons is based on beneficiaries supported after bank loan sanction, with payments made in two installments.

Disbursement of Funds

• The scheme follows a sharing ratio between the Centre and States, with specific components funded entirely by the Central Government.
• Funds are provided based on approved Plans of Implementation (PIP) in installments, with variations in requirements for Utilization Certificates (UC).

Credit Linkage

• Main expenditure includes credit-linked grants for micro food processing enterprises and groups, with processes for fund disbursement and interest subvention outlined.
• Borrowers are facilitated with credit guarantee coverage and interest subvention under specific schemes.

Convergence Framework

• Food Processing Enterprises supported under the scheme can benefit from various Government Schemes, including NRLM, SVEP, and others, for capital, training, and support.

Primary Processing/Minimal Processing Units

• Promotion of primary/minimal processing units under relevant schemes and the procedural steps involved in obtaining approvals and subsidies.

Title of the land and copy of record of right

The land intended for the project must be titled in the name of the applicant, either as the owner or lessee, for a minimum duration of 10 years. If the land is leased, the lease agreement must be registered with the relevant authority, such as the office of the Sub-Registrar. The application should include a recent record of rights confirming this ownership or lease status. It's important to note that mortgaged land will not be considered equivalent to leased land, even if recognized as such by a credit institution. Additionally, any power of attorney granted by the landowner to the applicant will not qualify for benefits under the scheme.

Details of Quality assurance Labs / Certification Labs / Processing Units/Quality infrastructure with Contact Details

• Food Safety & Standard Authority of India ( FSSAI)- Assistant Food Controller, Kakinada,9989688699.

Details of department providing institutional support to beneficiaries availing support under ODOP initiative