Guar Gum is one of the most cost effective and functional ingredients available for formulating food products. Guar imparts a high viscosity and exhibits superior water-binding capacity at low usage levels as it is soluble in cold water. These characteristics make it suitable for use in diverse industries such as cottage cheese, sauces, soups, and frozen desserts.

 

Guar is an all-natural ingredient, unlike other common thickeners such as modified food starch and cellulose gum (CMC), and has been shown to provide important health benefits. Numerous studies have shown that the consumption of Guar Gum lowers serum Low Density Lipoprotein (LDL), cholesterol and triglycerides and increases glucose tolerance.

 

Additionally, India is also the major exporter of guar gum to the world; it exports various forms of Guar products to a large number of countries. The country has exported 494101.27 MT of guar gum to the world for the worth of Rs. 4169.56 crores / 646.94 USD Millions during the year 2017-18.

 

In spite of these multilayered benefits the potential of Gaur gum has not been fully exploited. Gaps exist in guar gum related research process and product development for industry-specific value-added products. The market is plagued by poor market linkages with farmers and unstable trade policies.

 

The Primary scope of the program is to support R & D gaps of guar and its derivatives for the long-term profitability and sustainability of guar industry in India.Efforts will be encouraged to develop the industry linkages, infrastructure, value addition, research & development for tapping the potential of this natural resource.Scale up of lab level technologies available with the Industry/academia leading to product development would be supported individually or in partnership mode.

 

Announcement Date:15-07-2019

Last Submission Date:31-08-2019

The Primary scope of the program is to support R & D gaps of guar and its derivatives for the long-term profitability and sustainability of guar industry in India.