Survey on Production, Marketing and Consumption of Gundpak: A Traditional Khoa Based Milk Product of Nepal

  • Pushipa Prasad Acharya Central Department of Food Technology, Dharan,
  • Ganga Prasad Kharel Central Department of Food Technology, Dharan,
  • Megharaj Bhandari Department of Food Technology and Quality Control, Babar Mahal, Kathmandu
Keywords: Indigenous food, Gundpak, Production and sales, Sensory quality, Battisa powder, Jesthalangwadi

Abstract

This study aims to explore a traditional technology of Gundpak production, marketing and consumption in Nepal. The major ingredients used for Gundpak production are Khoa, sugar, ghee and gum, while minor ingredients are dried fruits, nuts, watermelon seeds, battisa powder, Jesthalangwadi etc. The annual production of Gundpak in Kathmandu valley has been estimated approximately 579.1MT and sales about 550.4MT with a worth of NRs. 192.5 million. Mainly, there are two varieties of Gundpak named as normal and medicinal. Majority of Gundpak producers sale their product in an open tray called Kisti. However, some manufacturers started to pack the product into plastic containers with varying sizes. The shelf-life may vary i.e. one week in summer and two weeks in winter at ambient condition. The market products were found inconsistent in chemical compositions and other quality characteristics. Therefore, there is an urgent need of process optimization as well as quality standardization of Gundpak production in commercial scale.

J. Food Sci. Technol. Nepal, Vol. 6 (43-52), 2010

DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8259

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Abstract
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PDF
1808
Published
2013-06-29
How to Cite
Acharya, P., Kharel, G., & Bhandari, M. (2013). Survey on Production, Marketing and Consumption of Gundpak: A Traditional Khoa Based Milk Product of Nepal. Journal of Food Science and Technology Nepal, 6, 43-52. https://doi.org/10.3126/jfstn.v6i0.8259
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Articles