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| dc.contributor.author | Entrepreneurship Development Institute of India | |
| dc.date.accessioned | 2015-12-20T16:27:52Z | |
| dc.date.available | 2015-12-20T16:27:52Z | |
| dc.date.issued | 2005-01 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/2378 | |
| dc.description.abstract | India is one of the major producers of tamarind fruits with cultivation throughout the country. But states like Madhya Pradesh, Andhra Pradesh, Uttar Pradesh, Karnataka, Tamil Nadu and Orissa are the major producers. This note considers UP as the preferred location. Fresh and dried Tamarind is usually not used directly in preparing food items but its pulp is generally used. Usually, dried tamarind is soaked in water for a while, then it is squeezed and its filtrate is used. This method is unhygienic and many households have switched over to using tamarind concentrate. | |
| dc.description.sponsorship | Government of India, Ministry of Food Processing | |
| dc.language.iso | en | en_US |
| dc.publisher | Entrepreneurship Development Institute of India | en_US |
| dc.subject | Project Profiles | en_US |
| dc.title | Tamarind Concentrate | en_US |
| dc.type | Other | en_US |
