CSIR Highlights Major Progress in Annatto Research and Post-Harvest Technologies

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The Council of Scientific and Industrial Research (CSIR) has reported notable advancements in annatto research and technology development through its Mysuru-based laboratory, the CSIR–Central Food Technological Research Institute (CSIR–CFTRI). The efforts are focused on enhancing value addition, improving post-harvest processing methods, and expanding both food and non-food applications of annatto, a natural colouring crop with increasing commercial importance.

Government-Funded Projects and Research Support

CSIR–CFTRI has implemented four Grant-in-Aid projects dedicated to annatto research and development. Three of these projects received financial support from the Ministry of Food Processing Industries, while one was funded by the Department of Biotechnology. Additionally, the institute is actively involved in the CSIR Mission Mode programme “Bioresource Conservation and Prospection (CSIR-BioCap)”, which aims to develop Vitamin E-enriched annatto oil for use in food products, cosmetics, and related industries.

Innovations in Post-Harvest Processing

The institute has successfully developed and demonstrated several post-harvest technologies for annatto processing. These include a dye extraction method based on batch percolation and counter-current extraction using selective solvents, followed by solvent recovery and vacuum drying to produce a crystal-like dye. The final product can be formulated into water-soluble, oil-soluble, or refined powder forms. CSIR–CFTRI has also designed a cost-effective, continuous, power-operated annatto seed separator capable of processing around 100 kg of pods per hour, yielding approximately 40 kg of seeds.

Applications in the Food Industry

Detailed assessments involving industry interactions and expert consultations were conducted to identify suitable annatto applications across both traditional and commercial food sectors. Several customised formulations—such as oil-soluble, water-soluble, propylene glycol-based, sugar-based, and acid-soluble variants—were standardised based on colour strength and shade requirements. Water-soluble carbonate formulations were found ideal for use in products like candies, vermicelli, biriyani, and fast foods. Propylene glycol-based formulations proved suitable for sweetmeats, dairy items, and baked goods, while sugar-based powders were effective in traditional confectionery.

Crop Features and Cultivation Practices

According to Tamil Nadu Agricultural University, annatto is a moderately drought-resistant crop that requires comparatively low water input. Sowing is generally undertaken during the monsoon months between June and September. The Forest College and Research Institute at Mettupalayam has developed advanced silvicultural and canopy management techniques to enhance annatto seed productivity.

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