Kokum Syrup
| 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.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.identifier.uri | https://dspace.ediindia.ac.in/handle/123456789/2615 | |
| 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 |