Kokum Syrup

Please use this identifier to cite or link to this item: http://library.ediindia.ac.in:8181/xmlui//handle/123456789/2615

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DC Field	Value	Language
dc.contributor.author	Entrepreneurship Development Institute of India	-
dc.date.accessioned	2016-01-13T09:14:37Z	-
dc.date.available	2016-01-13T09:14:37Z	-
dc.date.issued	2016-01-13	-
dc.identifier.uri	http://hdl.handle.net/123456789/2615	-
dc.description.abstract	Peculiar climate of the Konkan region of Maharashtra provides many opportunities in food processing segment. Kokum fruits (also known as Ratamba) are natural source for making syrup which has some medicinal properties as well. Apart from juice or syrup, they are also used for extraction of oil and in curry preparations. Kokam plants are grown in large areas of Konkan and provide an opportunity to make syrup. Kokum syrup is very popular in Maharashtra and Goa and is gradually making in-roads in nearby states like Karnataka, Gujarat and Madhya Pradesh.	en_US
dc.description.sponsorship	Government of India, Ministry of Food Processing	en_US
dc.language.iso	en	en_US
dc.publisher	Entrepreneurship Development Institute of India	en_US
dc.title	Kokum Syrup	en_US
dc.type	Other	en_US
Appears in Collections:	Ministry of Food Processing Industries

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