Lok Sabha Question No. 2832 (UNSTARRED), answered on 2026-03-10
Subject: Use of Annatto in Dairy Products
Ministry: FISHERIES, ANIMAL HUSBANDRY AND DAIRYING
Asked by: Shri Parshottambhai Rupala

## GOVERNMENT OF INDIA

## MINISTRY OF FISHERIES, ANIMAL HUSBANDRY AND DAIRYING

## DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRYING LOK SABHA

UNSTARRED QUESTION NO.2832

TO BE ANSWERED ON 10 TH  MARCH 2026

## USE OF ANNATTO IN DAIRY PRODUCTS

## 2832. SHRI PARSHOTTAMBHAI RUPALA:

## WILL THE MINISTER OF FISHERIES, ANIMAL HUSBANDRY AND DAIRYING मत्स्यपालन , पशुपालन और डेयरी मंत्री

be pleased to state:

- (a) the  initiatives  being  implemented  by  the  Government  in  collaboration  with  National DairyDevelopment  Board  (NDDB),  the  Central  Food  Technological  Research  Institute (CFTRI), theMinistry of Agriculture and State Governments, to promote the use of Annatto as a naturalcolouring agent in dairy products;
- (b) the specific actions being taken by the Ministry, in partnership with State Governments andother stakeholders, to encourage cultivation of Annatto to ensure its sufficient supply for the dairy sector; and
- (c) whether  the  Government  recognizes  that  Annatto  cultivation  requires  minimal  water andfertilizers,  making  it  an  economically  beneficial  for  farmers  and  if  so,  the  details thereof?

## ANSWER

## THE MINISTER FOR FISHERIES, ANIMAL HUSBANDRY AND DAIRYING ( SHRI RAJIV RANJAN SINGH ALIAS LALAN SINGH) )

(a) and (b) As informed by the Council of Scientific and Industrial Research (CSIR), the CSIR -Central Food Technological Research Institute (CSIR -CFTRI), Mysuru -a constituent laboratory of the Council of Scientific and Industrial Research (CSIR) had undertaken four Grant-in-Aid projects related to the study and development of annatto. Out of the four projects, three were funded by Ministry of Food Processing Industries (MoFPI) and one by Department of Biotechnology (DBT).  The institute is also participating in the CSIR Mission Mode project titled  'Bioresource  Conservation  &  Prospection  (CSIR -BioCap)'  which  envisages  the development  of  Vitamin-E  enriched  annatto  oil  for  use  in  food  and  cosmetic  applications, among others.  CSIR -CFTRI has developed and  successfully  demonstrated  following  postharvest technologies related to annatto:

Annatto  Dye  Preparation -The  developed  process  involves  the  batch  type  percolation technique using counter current extraction of annatto seeds with selective solvents and further solvent  recovery  and  vacuum  dehydration  of  concentrated  dye  to  crystal  like  form.  The crystal-like dye can be further used in the formulations in the form of water soluble, oil soluble and refined powder.

Annatto Seed Separator A small, continuous power operated machine was designed and developed for the separation of annatto seeds from pods. The machine was conceived as a low-cost,  easy-to-dismantle  and  easy-to-fabricate  device  for  removing  the  seed  from  the annatto pod with the machine capacity of 100 kg/hr having seed output of 40 kg/hr.

In addition to the above, CSIR -CFTRI has undertaken studies by visiting relevant industries and by engaging experts in various commercial and traditional food sectors to explore the application  of  different  annatto-based  formulations  such  as  oil-soluble,  water-soluble, propylene glycol (PG)-based, sugar-based and acid-soluble colorants. Colour concentrations for these formulations were standardized to obtain the required shades across different food sectors, and the dye concentration and suitability were evaluated for a variety of commercial and traditional  food  products.  Tailor-made  formulations  based  on  water-soluble  carbonate systems were found suitable for use in hard-boiled candies, vermicelli, gold fingers, and fast foods such as biriyani and vegetable manchurian. Similarly, PG-based tailor-made formulations  were  found  suitable  for  traditional  sweetmeats  such  as  boondi  laddu  and motichoor laddu, as well as dairy and bakery products including butter, cheese, biscuit cream, bakery  cream,  and  icing  cream.  The  sugar-powder  formulation  was  found  convenient  for application in hard-boiled candies, jalebi, jangri, and boondi laddu.

(c) As,  informed  by  the  Tamil  Nadu  Agriculture  University,  Annatto  is  a  moderately drought tolerant and requires less water. Planting is done during the monsoon season (June to September). Forest college and Research Institute (FC & RI), Mettupalayam has developed precision silvicultural practices and canopy management practices for maximizing seed yield in Annatto.

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