CSIR–CFTRI Advances Annatto Research for Natural Colourant Applications

Annatto Value Addition: CSIR–CFTRI’s Post-Harvest Technologies and Food Uses

The Council of Scientific and Industrial Research (CSIR) has reported notable progress in annatto research and technology development through its Mysuru-based laboratory, the CSIR–Central Food Technological Research Institute (CSIR–CFTRI) . The initiatives focus on post-harvest processing, value addition, and expanding food and non-food applications of annatto, a natural colourant crop gaining industrial importance amid rising demand for clean-label ingredients.

Grant-in-Aid Projects and Research Support

CSIR–CFTRI has executed four Grant-in-Aid projects related to annatto. Three projects were funded by the Ministry of Food Processing Industries (MoFPI) , while one received support from the Department of Biotechnology (DBT) . The institute also participates in the CSIR Mission Mode programme “Bioresource Conservation & Prospection (CSIR-BioCap)” , which targets the development of Vitamin-E enriched annatto oil for food, cosmetic and allied sectors.

Post-Harvest Processing Technologies

The institute has developed and demonstrated scalable post-harvest technologies, including a batch-type percolation and counter-current extraction process using selective solvents. Subsequent solvent recovery and vacuum dehydration yield a crystal-like annatto dye that can be formulated as water-soluble, oil-soluble, or refined powder . Additionally, CSIR–CFTRI designed a low-cost, continuous, power-operated annatto seed separator capable of processing 100 kg pods per hour with a seed output of about 40 kg per hour.

Food Applications and Formulations

Industry-linked studies enabled the standardisation of multiple formulations— oil-soluble, water-soluble, propylene glycol (PG)-based, sugar-based and acid-soluble —to achieve desired colour intensity and shades. Water-soluble carbonate systems suit candies, vermicelli, biriyani and fast foods, while PG-based variants work well for dairy, bakery and sweetmeats. Sugar-powder formulations are effective for traditional confections.

Crop Characteristics and Agronomy

According to Tamil Nadu Agricultural University, annatto is moderately drought tolerant and requires less water, with planting typically during June–September . Precision silviculture and canopy management practices developed by FCRI, Mettupalayam, help maximise seed yield.

What to Note for Exams?

• CSIR–CFTRI, Mysuru, is a constituent lab of CSIR .

• Annatto is a natural food colourant .

• MoFPI and DBT funded annatto R&D projects.

• CSIR-BioCap focuses on bioresource conservation and value addition.