(Eds: With minor edits) Kolkata, Nov 17 (PTI) Jadavpur University's FoodTechnology department is collaborating with West Bengalgovernment for increasing shelf life of 'Banglar Rosogolla',which got GI tag two years back, to market it internationally.
A senior professor of the Food Technology Department,told PTI on Sunday that the research and development (R&D)section has been working on the type of preservatives thatcould increase the shelf life of Bengal's delectable Rosogolla- cottage cheese ball dipped in sugar syrup.
'Our R&D department is on the job to suggest waysfor increasing the shelf life of Rosogolla by a considerabletime, say six months. But the technology transfer of theprocess has not yet taken place.
'The Animal Resources Development Department of thestate government will be in a better position to say when andhow the delicacy will be made available in market,' theprofessor said.
The dessert will be manufactured using machines, headded.
West Bengal Animal Husbandry Minister Swapan Debnathsaid, once technology transfer is completed, the state willstart producing Rosogolla in automated machines at a plantusing the prescribed norms set by JU experts, and sell theproduct under the 'Mother Diary' brand.
'Initially, the first round of production will not bedelivered in the market. Experts will carry out research workson it and once they give us a nod after considering the tasteand quality of the product, our Rosogolla will hit themarket,' he said.
No specific time frame has been set for this.
West Bengal was given GI tag for Banglar Rosogollaon November 14, 2017.
The state government held 'Rosogolla Fair' topopularise the sweetmeat in 2018 and observed 'Rosogolla Day'on November 14, 2019 at the 'Misti Hub', the hub of popularsweetmeat makers, in New Town area.
The JU professor said that the department is alsoworking on how to make 'Diabetic Rosogolla' conform to healthrelated parameters besides increasing the shelf life of thesweetmeat. PTI SUS MMRBT RBT