CSIR–CFTRI Advances Research and Technology on Annatto

CSIR–Central Food Technological Research Institute (CFTRI), Mysuru has undertaken four Grant-in-Aid projects focused on the study and development of annatto.

• The institute is also a partner in the CSIR Mission Mode project titled “Bioresource Conservation & Prospection (CSIR-BioCap)”.

CSIR-BioCap Project

• Aims at the development of Vitamin-E enriched annatto oil.
• Intended applications include:
  • Food products
  • Cosmetic formulations
• Focuses on value addition and sustainable utilisation of bioresources.

Post-Harvest Technologies Developed
CSIR–CFTRI has successfully developed and demonstrated:

• Annatto Dye Preparation technology
• Annatto Seed Separator

About Annatto

• Annatto is a natural food colouring derived from the seeds of the achiote tree (Bixa orellana).
• Produces colours ranging from yellow to deep orange-red, similar to saffron and turmeric.
• Widely used in:
  • Food products
  • Beverages
  • Dairy and confectionery items

Agronomic Features

• Moderately drought tolerant crop.
• Requires less water compared to many commercial crops.
• Planting season: Monsoon months (June–September).

Source: PIB