The National Science and Technology Fair organised by Coimbatore District Small Industries Association (Codissia) drew to a close on Saturday, with six exhibits of school and college students bagging cash awards.
In the ‘Colleges’ category, PSG College of Technology, Coimbatore, won the first place with a cash award of ₹ 50,000. Kongu Arts and Science College, Erode, and KPR Institute of Engineering and Technology, Coimbatore, won the second and third prizes, with cash awards of ₹ 40,000 and ₹ 30,000 respectively.
Delhi Public School, Coimbatore, came first in the ‘Schools’ category, and won a cash award of ₹ 25,000. Bannari Amman Public School, Sathyamangalam, and Vadanta International School, Jaipur, Rajasthan, came second and third, winning ₹ 20,000 and ₹ 15,000 respectively.
source: http://www.thehindu.com / The Hindu / Home> News> Cities> Coimbatore / by Staff Reporter / Coimbatore – August 31st, 2019
The two iconic products face similar challenges and have been on the decline over the years
Will granting the Geographical Indication (GI) tag to two iconic, but dying products from Tamil Nadu be able to revive them?
The products — the Dindigul lock and the Kandangi saree — were given the GI tag by the Geographical Indications Registry in Chennai on Thursday. While the application for the lock was made by the Dindigul Lock, Hardware and Steel Furniture Workers Industrial Co-operative Society Limited, the Amarar Rajeev Gandhi Handloom Weavers Co-operative Production and Sales Society Limited filed the application for the Kandangi saree.
It remains to be seen whether the GI tag will infuse fresh interest in these two products and improve their performance in the market, and thereby revive the workers dependent on these products.
“Dindigul lock and Kandangi saree were registered today,” Chinnaraja G. Naidu, Deputy Registrar of Geographical Indications, said on Thursday. He added that both these products were losing their sheen in the market, and the GI tag would help them get some recognition.
Lock City
The famous Dindigul locks are known throughout the world for their superior quality and durability, so much so that even the city is called Lock City.
The abundance of iron in this region is the reason for the growth of the lock-making industry.
Though machine-made locks are easily available, government institutions like prisons, godowns, hospitals and even temples use the older pattern locks. These lock manufacturing units are limited to an area of 5 km in and around Dindigul. There are over 50 varieties of locks made by the artisans.
But over the last few years, this industry has been slowly dying due to competition from Aligarh and Rajapalayam. Marketing these locks has also been a challenge. A. Premkumar, a third-generation lock maker, who runs Jegankumar Industries in Nagal Nagar, said, “The lock industry in Dindigul is focussed [more] on quality than production (referring to quantity). Aligarh replicates mechanisms from here but produces in large quantities. The GI tag will help people differentiate Dindigul locks from others.” He added that several people have moved away from the craft due to meagre wages and waning demand.
Currently, this industry is worth over ₹20 crore per annum.
The Kandangi saree, manufactured in Karaikudi taluk in Sivaganga district, is facing challenges similar to Dindigul lock’s. V. Krishnaveni, who runs Sri Mahalakshmi Handloom Weaving Centre in Kanadukathan, said the GI tag for the Kandangi saree will help revive lost patronage. The market is flooded with sarees that are woven in other parts of the State and look like the Kandangi saree.
The original Kandangi saree is manually made using a winding machine, loom, shuttle and bobbin. It is a team effort of the families who live in the town of Karaikudi and it forms part of their livelihood. These sarees are characterised by the large contrast borders, and some of them are known to have borders covering as much as two-thirds of the saree.
The sarees are usually around 5.10 meters – 5.60 meters in length. The Kandangi sarees exude brilliant colours like bright yellow, orange, red and a minimal black in the traditional pattern of stripes or checks with broad borders woven in coarse cotton. Over the years, more interesting colours have been introduced for the saree, which is worn in a particular manner.
source: http://www.thehindu.com / The Hindu / Home> News> States> Tamil Nadu / by Sangeetha Kandavel & A. Shrikumar / Chennai – Madurai, August 30th, 2019
40-year-old Murugan from Kelagampatti village came up with the idea after he saw that people even in villages were unable to source fresh milk through the day.
The milk ATM installed by Murugan in Kelagampatti village | Express
Dharmapuri :
Necessity is the mother of invention. When 40-year-old Murugan realised that people even in villages were unable to source fresh milk through the day, as and when they wanted, he decided to do something about it and voila! An entrepreneur was born.
Murugan’s milk ATM has taken the Kelagampatti village in Harur by storm. The machine provides undiluted and unprocessed milk 24/7, and the demand has been strong. “The machine accepts Rs 10, Rs 20, Rs 50 and Rs 100 notes, and people can choose the amount of milk they want to buy,” explains Murugan. “People can also get a special debit card to buy milk from the machine,” he added.
These ‘debit cards’ are like prepaid coupons. For Rs 10, the machine will dispense 225 ml milk. “I am giving these RFID cards free of cost, based on consumers’ demand. There is no limit on recharge amount, but most people charge for Rs 500,” says Murugan. So far, 30 people have subscribed to the card.
A history graduate and a farmer, Murugan bought the milk dispenser from a private market in Haryana for Rs 4 lakh. “Other vending machines sell milk in packets. I wanted to reduce plastic usage, so people bring utensils to take milk from this machine,” he said. It has been six months, Murugan now sells 150 litres of milk daily.
source: http://www.newindianexpress.com / The New Indian Express / Home> States> Tamil Nadu / by Jevin Selwyn Henry / by Express News Service / August 29th, 2019
On the grind According to Mani, four containers of the batter are sold every minute across the US
Every day, fresh batter for spongy idlis and crisp dosas makes its way across the West Coast of the US to homesick Indians, and Americans enamoured by this gluten-free, vegan treat. A man from Thirunelveli is behind it all
In a quiet neighbourhood in San Jose, California, a young Mexican boy opens rice and dal bags. He apportions them onto 150 containers using an automatic weighing and dispensing machine; then soaks them in water. Another operator, cleans the rice and lentils, and loads them onto the 34 custom made stone wet grinders. The machines start whirring and another Mexican employee, wearing a head net and apron, hovers over them with a super-size spatula, constantly checking on batter thickness.
“There are 25 employees who work here, and they can pronounce the names of Indian food and ingredients more articulately than I can,” smiles Mani Krishnan, founder and president of Shastha Foods, which makes 12,500 kilos of fresh idli and dosa batter every week. With this batter, approximately 100 million dosas have been served across the US, over the last 16 years. “Let’s simplify that further,” he adds. “Every minute, four containers of Shastha idli or dosa batter are being sold across the US”.
Hailing from Kadayam village, Thirunelveli, Mani recounts that when he decided to start this business in 2003, it was neither new nor unheard of in America. “There were already players in the market. I think the system that I created, helped me maintain quality, ensure consistency in delivery and also scale up. I am proud to say that it is Indian technology at work in the US.”
Prior to becoming a foodpreneur, Mani managed a profitable business selling Intel processors, mother boards and hard disk drives to Indian organizations for 18 years. “I had 25 offices in India. However, that business went South and I came to a point where I had to re-build my life from scratch. I was in my 40s by then.”
The genesis
Using his experience in Indian import, Mani decided to bring filter coffee powder to America. “We stumbled upon the idea to sell idli batter in 2003; we did not do a formal market study but we made an observation; it was the phase when there was a steady rise in Indian nuclear families in the US and people had no time to buy the rice, soak it, grind it and allow it to ferment”. In the beginning, Mani would grind the batter using Ultra1.5 litre grinder and deliver the containers to Indian stores in San Jose. Today, his batter is in 300 stores across the West Coast of the US.
“I envision batter to be distributed the same way we get our milk everyday,” he says. The first batch was delivered in his car. As the company grew, they acquired a refrigerated cargo van. “Soon, we out-grew that and we invested in small refrigerated trucks. We now use three small 14ft refrigerated trucks and a cargo van because we need to drive through city roads and smaller neighbourhoods; we need to be able to park!” he quips, adding that delivery happens seven days a week.
Mani Krishnan at the facility | Photo Credit: special arrangement
The first five years, Mani faced challenges which were beyond his kitchen. “There were restrictions on the import of two main ingredients required to make the batter: rice and dal. At one point, I was buying rice from Africa, Dubai and USA. Once you are in production, you need to supply; stopping is not an option,” says the 66-year-old, who holds a Masters in Accounting from the University of Bombay.
The heart of Shastha’s operations is a 7,000 square foot spotless kitchen with several stone grinders in stainless steel drums, which have been customized to work in rhythm. Mani and his friends brainstormed to create a process flow for the plant to minimize overall movement. “I learned that one cannot come up with 100 percent accurate design in the initial stage itself. As the business grew, we had to make minor modifications to meet the new challenges. The 100 percent organic products launch in 2017, is a good example. This was not envisaged in the early stages but when this new line of products was approved, I had to make some minor modifications without disrupting the production of the other 13 varieties of batter, and still launch the organic line.”
A fresh plate of khitchari made of millet batter | Photo Credit: My Friday Food Swings
Rise of the millets
Though it sounds uncomplicated, most people still find it a challenge to make idli batter, which will result in softest idlis, every single time. “Processes can be automated; the quality and consistency can be maintained only by human intervention. We process small batches. Our batter is a combination of rice, urad dal and salt. We don’t add any other ingredients.”
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Rice cakes from afar
“There are no artificial ingredients in Shastha batter variants to make it last forever,” explains Soma Sengupta, a California-based food blogger (My Friday Food Swings). A working mother and food blogger, she created two recipes using the Shastha batter which was showcased at the Incredible India booth at the Travel Adventure Show in Santa Clara in 2019. “I created a multi millets adai with their readymade batter and the ayurvedic millets khitchari. My inspiration was of course the super grain millets.” At her home kitchen Soma tweaks traditional recipes with a little fusion for her daughter. “With the Shastha dosabatter I often make a dosa quesadilla with cheese, peppers and some pasta sauce. I also make pizza uttapams and idli pops served with guacamole.”
Since dosas are vegetarian, vegan and gluten-free, a large non-Indian population is also trying the ‘steamed rice cakes’. One such customer is Brad Osterhout, from Roseville, California who has been using the batter for almost one year. “I was trying different foods with friends at work and loved the taste and protein available in the batter,” he says, adding “Quinoa was the first batter I tried and I really enjoyed the taste. I paired it with vegetables and a mango chutney. I learned to make dosas from YouTube videos.”
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Along with his wife Anandhi, Mani experiments with most of the batter at home, sharing it with colleagues and friends for feedback, before going large scale.
“Hands down, our idli and dosa batter are still the most popular and fast selling product line. However, batters like the brown rice dosa, oats dosa, quinoa idli, millet dosa, adai, pesarattu are also doing well,” reveals Mani. He has been given the nod of approval for his vegetable idli batter from his close circle of friends, and it will soon be available in the market. “My future plan is to grow the non-idli dosa batter business; which is primarily millets.”
A believer in old school word-of-mouth advertising, Mani actively supports Indian events at the Bay area. His idlis are served at gatherings conducted by the Tamil Mandram, at the Spring Festival, Concord Murugan Temple and Livermore Temple. “The goodwill has carried us through. The community and Indian grocery stores have supported our journey, so we believe in giving back in our own way.”
With a gleeful smile, Mani says he is keen on introducing a robot, which will pack 25 containers of batter within a minute. “Robotics will increase productivity and efficiency. I don’t have to constantly ask my team to spend less time on their phones!” jokes Mani. Just then a notification from Doordash and Grubhub appear on his phone, to collect a container of pesarattu batter and idli batter. In the other room, his administrative staff are managing the online orders. Meanwhile a team is creating an icebox to package batter for deliveries in other parts of the US. Looks like there is much more grinding to do.
source: http://www.thehindu.com / The Hindu / Home> Life & Style> Food / by Jayanthi Somasundaram / August 27th, 2019
The Duchess Utsav is a platform for budding entrepreneurs, especially women to showcase an eclectic mix of fashion accessories, organic weaves, fabrics etc.
The event will be conducted in association with Calonge
Chennai :
From bespoke clothing, an eclectic mix of fashion accessories, organic weaves, fabrics and blends to home and lifestyle products, eco-friendly gifting options, gourmet food and other healthy munchies — get ready to be spoilt for choice at the Duchess Utsav.
The Duchess Club was founded by the joint managing director of Savera Hotel, Nina Reddy, Sujata Mundhra, Anu Sachdev, Anu Agarwal and Rathi Neelakandan. The annual fiesta is a platform for budding entrepreneurs, especially women. As it gears up for its 18th edition, co-founder of Duchess Club, Sujata tells us what’s in store.
“When we started the Utsav 17 years ago, it was simple. We promoted few homepreneurs of which several have their own stores, boutiques and even conduct solo exhibitions. The aim is to provide a platform for budding female entrepreneurs. This has been our USP” she shares.
A freewheeling session on skincare by Dr Shraddha of Helios Skin & Hair clinic will be conducted on the first day. “On the second day, we will curate a fashion show where the brands will walk the ramp and display their products,” she says, adding that brands from other cities will also be exhibiting their products.
The two-day event will also feature one-of-a-kind silver and Swarovski jewellery brand Kreshya; an array of classic and contemporary silhouette for women from Sharath Sundar’s ‘Linen Collection’; handloom fabrics fused with modern techniques from Looms & More; traditional and contemporary saris and dupattas for the festive season by Safetypinz; georgettes, organzas, linens, raw silks, and tussar saris from the house of Vallika; lifestyle elements from BOLD; table and kitchen linen by Bottega Perreira; Indian crafts from Santushtee, and kids clothing by Whims n Fancies.
With people turning to a more sustainable and conscious lifestyle, the Utsav is also playing host to several eco-friendly brands like Nammaboomi for all your sustainable disposable needs, Sorrel Gardens for garden accessories and artefacts, Fat Cow Dairy for organic milk and ghee, and Zwende for personalised eco-friendly gifting solutions.
No carnival is complete without the yummies. The souk will feature a plethora of food stalls — healthy munchies by Hungrezi, cheese from JK Cheese, homemade jams from 101 Strawberries, sweet treats from Pinch of Love and marinades from Cook Town.
Award-winning jewellery brand AVR Swarnamahal will also be launched in Chennai as part of the Utsav. “The brand has created designs exclusively for the Utsav and we will be launching them too,” says Sujata. The 18th edition of Duchess Utsav will be inaugurated on August 29, 10 am at Hotel Savera. The exhibition will conclude on August 30 at 8 pm
source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Chennai / by Express News Service / August 27th, 2019
Injuries and family committments did not stop Kalaivani J from riding 2,000 km, without a break, to enter the India Book of Records.
Photos: D Sampathkumar
Chennai :
Zipping through the highway, firmly seated on her motorbike, Kalaivani J is the embodiment of determination. The 42-year-old, mother of one, recently set the record for the longest ride in a single sitting, covering 2,300 km from Chennai to Pune on her trusty vehicle.
Kickstarting her passion
Her first brush with riding was in her village Cheyyar near Kancheepuram, when she was 12 years old. Jumping onto her father’s motorcycle, she used to zoom through the streets, completing errands for her mother. “I was a tomboy when I was younger. I loved motorbikes and biking. My father was supportive. The joke around the house was that friends came to see me after school, only to find that the motorcycle and I were missing,” said Kalaivani.
It was only three years ago when Kalaivani decided to take up riding seriously. After her marriage, her husband always supported her passions. Kalaivani was stirred to join The Bajaj Avenger Club in the city. She then bought herself a Bajaj Avenger 220CC Groove. With the assistance of fellow club members, she learned maintenance and upkeep of the bike.
Setting a record
Upon hearing her love for motorbikes, her colleague at the law firm suggested that she try to set a record for the longest bike ride by a woman. “I saw that the record set for the longest bike ride by a woman was only 1,600 km. I had never done any long-distance riding before. My longest ride was only 700 km. But I was intrigued to do it. Well, I’m the type of person who cannot sit around waiting once I get an idea,” she laughed.
In June this year, she conducted her first test ride to Vijayawada. The trip revealed a lot to her about long-distance riding. “As a woman, you need to be extra careful when you take bio-breaks, that is, bathroom breaks. I had to make sure I was safe. You cannot stop for anything, and you have to maintain a certain speed limit always,” she said. Later that month, she decided to take a test ride to Nagpur. “My club members were incredibly helpful.
They organised with the club members from other cities that I would be stopping by, so that my trip would be smooth. They also took care of my son while I was away,” she said. This test run failed as her motorbike began to run into some technical difficulties in between. She returned to Chennai, not defeated, but with the knowledge to succeed the next time.
She also decided to make some adjustments to her initial route. Finally, on the morning of her record-breaking ride, she went to a temple and prayed to Saibaba. Renewed with confidence, she embarked on her 2,000-km ride to Pune at 4 am. Halfway through the ride, she fell off the bike, injuring her foot. She ignored the pain and got back on. She completed the ride at 10 pm the next day and set the record.
Women and vehicles
Upon reaching home, the realisation did not sink in until she received the email from the India Book of Records, which she then excitedly showed her family and friends from the club. Thrilled, she has her sights set on the next ride.
But the record is not the only thing Kalaivani has broken – gender roles too, lay smashed on the floor. “There is nothing a woman cannot do. We can do anything a man can. People may say we are not supposed to do certain things, but let them say it. You decide what you want to do, not someone else,” she said.
source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Chennai / by Rochana Mohan / Express News Service/ August 26th, 2019
