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Occupational pattern of Ujanibasundi producers in Latur district of Maharashtra state
7th Indo-Global Summit and Expo on Food & Beverages
October 08-10, 2015 New Delhi, India
Sunil M Gaikwad
Sanjeevani Mahavidyalaya, India
Posters-Accepted Abstracts: J Food Process Technol
Abstract:
Ujanibasundi is the heat desiccated indigenous dairy product of Ujani village located in Latur district of Maharashtra state. As this product manufactured in this village it is therefore called as Ujanibasundi. This is the region specific product; because of its characteristic taste, color and appearance, body and texture and special appeal this product is widely consumed in this region. In the present investigation Ujanibasundi production units were classified into three size groupâ??s viz., small, medium and large units if the quantum produced was less than 10 kg between 10 and 20 kg and more than 20 kg per day respectively. Ujanibasundi production involves small units constituted higher proportion with 55% to the total units followed by medium units (25%) and large units (20%).
Biography :
Email: gaikwadsunil39@yahoo.com