Abstract Book Agri Innova 2021 Final

Easiest Spicy Sprayer
K.A Dishni Maneesha Samarasinghe

School-MR/Godapitiya Central College

Problem solved through the innovation is falling of excess curry powder and spices
when taking out of the jar. This equipment helps to take spices out of the jar and pre-
serve the quality of the spices by taking out only the required quantity. Spices can be
sprayed on both sides by turning the lid. Also it can be opened through the middle
part of the Jar to add the spices. With the use of this equipment, large quantity of
spices can be packed in a small space. Moreover the quality of spices and its original
aroma is preserved since the lid is not frequently opened.
Keywords: spices, sprayer

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 36

Cutlet Machine
A.Chamath Randika
WP/Gnanodaya Maha Vidyalaya

This product is a cutlet making machine. It takes time for us to make uniform sized
cutlet balls. In hotels when cutlet manufacturing is done on commercial scale, it takes
a longer time. This machine helps to make uniform cutlet balls within a short time
period. Through this machine you can make not only cutlets but also Samaposha and
Aggala. This machine has two stainless steel ball portions that can move on each other.
You can put cutlet paste between these two stainless steel portions and by pressing
harder you get uniform sized cutlet paste balls.
Keywords: Cutlet, stainless steel

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Bread Cutter
Ishitha Upeksha
K/Gnanodhaya Maha Vidyalaya

You can cut bread easily with this equipment. Many of the commercial scale bread
cutters are costly and consume large amount of electricity. The advantage of this
equipment is that it cuts bread efficiently at a low cost. This equipment has three
sharp knife blades. The center blade is stationary. The other two blades can be moved
according to the thickness of the loaf of bread. If you want to cut and separate the
bread loafs, you have to keep the three blades at the same level. If you are spreading
butter, jam, you can lift the center blade little bit to prevent separating the bread
loafs completely. You can use this equipment to cut, not only bread, but also other
compatible food items.
Keywords: Bread, knife blades

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Koththu Machine
L.H.Ishitha Upeksha
K/Gnanodhaya Maha Vidyalaya

Kottu is a very popular food among people nowadays. Most people love to eat kottu.
It is very noisy and disturbing when producing kottu especially in urban areas. This
kottu machine was developed to minimize those issues in kottu preparation. Through
the machine kottu maker can cut the dough pieces, mix the dough pieces, and combine
all the ingredients quickly at the metal surface. You can mix everything together with
the two spoons fixed to the equipment. Using the same equipment it is easy to scoop
out the kottu as the final product. Kottu produced using the machine is more healthy
and hygienic.
Keywords: Koththu machine, noisy

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 39

Hygienic Pet Feeder
Dulendra Lakhara

K/Gnanodaya Vidyalaya

The large breed dogs facing an issue of food poisoning due to contamination by flies
and other insects once they served. At the beginning, developed the same mechanism
used in a peddled dustbin with a metal top and used a broad plate to replace the
bottom flap as the stepper. Following a little training, any dog easily recognized that
feeding can be made using this basket. Hence, as showed in video dogs steps on the
bin bottom paddle when searching for foods. I firstly thought to finish this with a
sensor guided bin opener but ignored as it opens for any activity near it. So any other
intruder have the access to the food inside the bin. But to this type of food container,
a large breed dog which capable of following simple commands easily adopting this
process as my dog does where a novice cannot.
Keywords: Feeder, hygienic, peddled dustbin

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 40

Coconut Milk Producer
J.M.M.R.B.Jayamaha

Maliyadeva College, Kurunegala

In today’s society, human has become very dynamic and it has become very common
for him/her to strive to succeed in their activities on the basis of greater productivity
by increasing efficiency.At present, “time” has finally become the most important and
valuable resource. The time spent in various activities and in a very short period of
time to achieve those goals is the end of the development of an individual as well
as an organization. “Coconut” is a very popular food in South Asian countries and
especially in our country it has become impossible to cook without the use of coconut.
From time immemorial, coconut milk has been used to make a variety of dishes and
even to make oil. Therefore, different types of food as well as products are made by
different modern methods as well as by the new method which is done in the short
term. For example, it can be shown that machines produce coconut oil in a very short
time without processing it as before. But in the old system, the oil was extracted after
heating the coconut milk for a very long time. Accordingly, by designing a device
suitable for this purpose, all the work including grating, milking and filtration can be
made at once with a single device.
Keywords: Coconut milk, efficient

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Cinnamon Biochar Paper
Yasandu Thisath Senapatabedige1
Paskqualhandhi Sadaham thisil Pabasara2

G/Dharmashoka College12

Cinnamon Biochar paper is made from activated cinnamon biochar and paper pulp.
It can be added as an inner layer for packaging box. Activated cinnamon biochar can
absorb all the excess moisture and ethylene gas which will stop the ripening of food.
Using this we can minimize the postharvest losses. Cinnamon biochar is a byproduct
of cinnamon industry and it is 100% biodegradable.
Keywords: Biochar, cinnamon, paper pulp

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Milk Rice Cutting Machine
S.A. Induwara Widarshana
Sadalanka Central College

Usually during Sinhala and Hindu newyear or in a ceremony larger quantities of
sweets such as milk toffee are produced. Moreover in hotels or in confectionary
factories these sweets are manufactured on commercial scale. Cutting this type of
sweets become tedious and monotonous owing to their larger quantity. Also manual
cutting will take long time. Thus, this equipment is designed to cut milk rice pieces
quickly and efficiently. You also can cut milk toffee, Aluwa, Coconut toffee using the
same equipment. You can make this equipment at a low cost without spending much
money.
Keywords: Low cost, milk rice

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Agriculture Technology- University Level
Tools

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Animal Air Gun
V.G. Sadun Prabhath
University of Sri-Jayawardenepura

We can use this gun to protect our crops from pests such as monkeys and peacocks.
Made from easily identifiable materials such as P.V.C pipes and brass faucets. This gun
aims to scare animals without injuring them. The air is compressed using a bike tube
valve. The bullet reaches the target by releasing the compressed air at the same time.
The marbles can be used as bullets. The air pressure here can hold up to 100bar. Only
one bullet can be fired at a time and must be filled with air to send bullets again.
Keywords: Air gun, air pressure

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Food Technology- University Level
Logistics

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Selling Only Vegetable.lk
Madhawa viraj

Sabaragamauwa university of Sri Lanka.

Today most of the people intend to do online business. Because of the prevailing
situation (Covid-19) in the world, most of the businesses and the people are affected
ghastly, especially the Agricultural sector. Because of the below mention facts, the
farmers and customers both are helpless when selling and buying their products. The
farmers will not get enough money for their products and the customers will have
to buy the products paying a high price. Because of the prevailing situation, the eco-
nomic centers are not open properly because of that the farmers have to waste their
time and money by transporting the vegetables. The transportation and the behavior
are not in a proper way of the people who sell and buy vegetables in the economic
centers. As a solution to the above mention problems I suggest my online business
website “sellingonlyvegetable.lk”. https://pm5gdbdut00sjfd4ng6koa-on.drv.tw/www.
sellanyvegetable.lk/ “sellingonlyvegetable.lk” is a website which the customers can
buy the vegetables as a bulk. At first, we have to collect information from the farmers
as, what is the plantation crop. The amount of plantation. The area of plantation. The
place of plantation. Planting date. We will buy the products relevant to that informa-
tion given by the farmers. Because we know the planting date we will be able to know
the harvesting dates also at first, the customers will order the products online and
we will buy the products from the farmers and give it to the customers as a bulk. The
problems in buying and selling vegetables will be solved by my website.
Keywords: COVID-19, vegetable, website

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Food Technology- University Level
Packaging

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Edible Coffee Cup
W.T.N Upasena

Sabaragamauwa university of Sri Lanka.

Introducing edible coffee cup with my own recipe .it just like biscuit. Most of the time
we are using plastic or polythene cups for drinking beverages and after that we are
dropping these cups away .But this edible cup remain nothing after you drink your
beverage. And it is Eco friendly and can reduce the usage of plastic and polythene.
Objectives of the Project are to reduce the usage of plastic and polythene and to in-
crease the taste of you own coffee and tea. Expected Outcomes of the Project are to
increase the use of these edible packaging and to aware the people about these edible
packaging
Keywords: Coffee cup, edible

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Food Technology- University Level
Tools

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Portable Coconut Shell Dehydrator
Isuru Wickramarathna

Sabaragamuwa university of Sri Lanka

In Portable Coconut Shell Dehydrator we used burning coconut shells as the power
source because it is less expensive and heating accuracy is very high. Air flow inside
the dehydrator is heated up by using burning coconut shells and air flow rotates
automatically inside the dehydrator. The coconut shell burning chamber is designed
to prevent the heat loss and retain most of the heat during the dehydration process.
And the two doors of the burning shell which is combined by steel chain is used to
prevent energy loss from the door and prevent users from exposing to the extreme
heat. In this machine food dehydrating cabinet is designed by using stainless steel
frame, stainless steel dehydration plates and Amano sheet cover. The dehydration
plates can be adjusted manually to change the heat in in each plate and it gives the
exact temperature what food needed. Objective was to preserve the wasted food in Sri
Lanka and to produce low cost food dehydrator for the Sri Lanka Expected outcomes
of the project are to develop more efficient way to dehydrate food and to dehydrate
foods without damaging the nutrients
Keywords: Coconut shell, dehydrator, portable

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Food Technology- University Level
Products

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“Ready to Eat Cereal Product” (Treacle Krisphy)
S. M. D. R. R. Senarathne
Uva Wellassa University

“Treacle Krispy” is a kind of ready to eat cereal product which is coming under an
introducing brand name” Quick Grain”. It is most similar to the corn flakes. But Sri
Lanka has an import dominate market for the ready to eat cereal products. So my
motivation is to produce ready to eat cereal product by using traditional grains. Other
than that diabetics, gastritis and obesity are common healthy disabilities in modern
Sri Lanka. So I used all ingredients in whole form to give positive impacts for before
mentioned disabilities. (Literary based). Main ingredients are whole corn flour, water,
red heenati rice flour, whole grain flour, olu seed flour, kithul treacle and salt. Most
special thing is kithul treacle use as a sweetener. This product can be consume either
directly or with milk. It provides best solution for busy life style. The objectives of
the project was to replace the import dominate ready to eat cereal market by using
traditional grains , to control the diabetics, obesity like health disabilities, tovalue add
kithul treacle and other traditional ingredients, to minimize the postharvest loss of
corn, to provide a nutritious meal for busy life schedule. The expected Outcomes of
the Project are to establish a ready to eat cereal production in Sri Lanka and to control
diabetics, and obesity like disabilities.
Keywords: Cereal, diabetics, quick grain

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Kohila sausages
H.A.G.Kaveesha Sathsarani
Sabaragamuwa University of Sri Lanka

Kohila is healthy food and it is a rich source of dietary fiber to reduce the adverse
effect of various diseases. My product is very suitable for vegetarian consumers too.
It helps improve digestion capacity if consumers by facilitating easy digestion of food
and also contributes in preventing constipation like problems too. Since the health
concerning market segment is getting bigger and bigger day by day, this would be a
great opportunity to create value to that market segment and capture back that value
in monetary terms. Objective of the Project is to produce healthy sausages using
agricultural foods. Expected Outcomes of the Project is to produce sausages using
kohila.
Keywords: Dietary fiber kohila

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Spice Incorporated Butterfly Pea Tea
N.A.C.S Wewelwala

Uva Wellassa University

Butterfly pea (Clitoria ternatea ) is one of the underrated medicinal plant in Sri Lanka
which have unique colour and thousands of medicinal properties. The uniqueness of
this product is its nostalgic colour. That colour may change from the dark blue into
purple with the pH change. And it has quite different earthy taste and to mask that
here I used a blend of spices. This product is one of the best example for the concept of
functional beverages. Because it include several phenolic compounds which can act
as an antioxidant. Also butterfly pea flowers carried anti-inflammatory, antibacterial
and cancer preventive properties. But the flower itself carried an earthy taste and
sometimes it will generate bitterness. Cinnamon, clove, cardamom and nutmeg are
the spices which contain universally accepted refreshing flavors and the blend of
nostalgic butterfly pea blue and the taste of those spices make a wonderful tea. Target
group mainly young generation and working people. Objectives of the product are
to promote under rated native herb into the world, to produce a functional beverage
which has medicinal properties, to produce a drink with unique color to attract more
consumers, and to start a discussion about promoting Sri Lankan natural organic
products into the international level.
Keywords: Butterfly pea, spices, tea

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Olive Oil Marinated Mozzarella Balls
K N Weeratunga

Sabaragamuwa University of Sri Lanka

These Olive Oil Marinated Mozzarella Balls are a quick and easy appetizer that takes a
very little time to make. It’s the perfect appetizer for a perfect occasion as well. This can
be serve with crusty bread, crackers, roasted red peppers, fresh tomatoes, homemade
pizzas and also can use for your Christmas platter. This marinated mozzarella balls
seem so fancy and are sure to impress our guests, but they are unbelievably simple.
Using Extra Virgin Olive Oil here is key because the flavors of the garlic and herbs are
fat soluble, which means they really need to be bloomed in oil to bring out their full
flavor. A quality extra virgin olive oil is “cold pressed” for a naturally full-bodied fruity
flavor that not only brings out the best in the garlic and spices but compliments them.
Objective of this project is to encourage people to make quick and easy homemade
appetizer for the big game at home.
Keywords: Mozzarella balls, Olive oil

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 57

Kurakkan Yogurt
Tharanga Jayalath
Sabaragamuwa University of Sri Lanka

Kurakkan and milk are mixed together to make a yogurt. The importance of this
yoghurt is that it has Kurakkan enriched in it. As a result, the medicinal properties of
kurakkan; low glycemic index are incorporated in to the youghurt. As a result of that
a particular consumer has added nutritional benefits along with the probiotics of the
yoghurt culture. Also, many local yoghurt manufacturers can easily find kurakkan
during the season and can store it throughout the year to give a continuous production
according to the consumer demand. Moreover, this would be a good solution for the
value addition opportunity in kurakkan harvest in Sri-Lanka.
Keywords: Kurakkan, milk

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 58

Pumpkin Powder
W. M. Lahiru Sandaruwan Sampath

Wayamba University of Sri Lanka

Seasonal vegetable surplus is a common occurrence in Sri-Lankan agriculture industry.
During the season, majority of vegetables get price deflation and thus thrown away.
Pumpkin is one of the main such vegetable that gets thrown away due to the price
fluctuation during the season. The cold room storage facilities are also not to the
standard in the country. Hence pumpkin harvest can only be preserved for future use
via value addition.in my project, pumpkin is dehydrated and powder is produced.
Objective is to produce quality pumpkin powder that is ready to be exported from
Sri-Lanka.
Keywords: dehydrate, pumpkin powder

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‘CRISPMO’ Coconut Chips
Hashini De Silva

Sabaragamuwa University of Sri Lanka

‘CRISPMO’ Coconut Chips are ready to eat snacks which is made by fresh natural
coconut meat as a value added product of coconut. This is a crunchy snack and
available in 3 different types including Light salty, Jaggery & as Spicy Coconut
Chips. The specialty of this snack rather than the other snacks available in the
market is, this is a natural food snack without adding any artificial ingredients
such as preservatives, colouring agents or any other harmful chemicals which is
not suitable for the health of human body. Therefore this product suits for any
aged group consumer who prefer to have a snack while concerning about their
health too. As coconut is richer with fiber, this product gives some portion of
the daily required fiber amount to the body too. This product is served in two
sizes as large sized pack (100 g) and as small sized pack (30 g). Objectives of the
Project are to introduce a natural food snack to consume which do not make any
harmful problems to the health, to increase the coconut based product in the local
market and to serve some portion of daily required fiber amount through this food
product as a natural relief for many gastrointestinal problems. Expected Outcomes
of the Project are to popularize a healthy and tasty natural food snack that can be
consumed by anyone, to explore the local market for coconut based snacks and to
make more loyal customer base around this product.
Keywords: Chips, coconut, snack

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Fried Sprats with Kohila
R.K.A.D.K.Sewwandi

Sabaragamuwa University of Sri Lanka

This is a ready to eat mixture which is made from a range of natural ingredients
including sprats, kohila, onion, garlic, chilli, coconut oil, sugar, pepper and salt. This
will be a new experience to the customers due to following features. A remedy for
protein malnutrition. Sprats are known as source of high protein and it contains
62% protein content. Providing health benefits Sprats; (www.foodnutritiontable.
com), Contain large amount of calcium, which is important for bone formation,
Contain 1.43g/100g of polyunsaturated fatty acids that help to prevent mental, neural
and cardiovascular diseases. Kohila; (Ekanayaka & Shefana, 2010), Rich source of
dietary fiber, Reduces unnecessary toxins in the intestine and effective for disorders
in the intestine, Increases appetite, Good for diabetic sufferers and those with high
cholesterol because of its tendency to reduce the absorption of sugar and fats and
no any artificial flavors and preservatives. Objectives of the Project are to provide
homemade products using natural ingredients to customers for affordable price, to
produce product which can consume anytime and anywhere, to increase sales by 20%
in 2022, to distribute Product Island wide in 2023 and to reduce production cost by
10% in 2023.
Keywords: Kohila, sprats, fried

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 61

Spicy Purple Yam Chips
K.D.A.Nirmani

Sabaragamuwa University of Sri Lanka

Spicy purple yam chips is a product which is innovative and mainly made of Dandila
purple yams under the brand of Top Fries. This Dandila purple yams are under
recognized and underutilized as a nutritional yam type in Sri Lanka. The spicy purple
yam chips contain nutrients such as carbohydrates, fats, proteins, Potassium like
minerals and vitamins. These innovative chips product is quite different rather than
the other snack products in the market. It has a special competitive advantage as it
contains an unique purple color and a taste. These days almost all the people in the
world are more concerning about their health. Thus for a better and healthy life, spicy
purple yam chips are the best example as it is a 100% natural product without having
any artificial ingredients, preservatives or colorings. It is a snack with more calories
and it provides an energetic and fun experience to everyone. Objectives of the project
are to give an interesting experience to the consumers by providing a good quality,
healthy and 100% natural snack type product, to cater the products according to the
customer preference and demand. Expected Outcome of the Project is to produce a
good quality, healthy and 100% natural product to the customers and end users.
Key words: Chips, dandila,

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Finger Millet Jar Cake
P.M.G.D.Thilakarathne
Sabaragamuwa University of Sri Lanka

Finger millet (kurakkan) Jar Cake is one of the innovative products mainly made of
Finger millet which is consist in glass Jar. This kurakkan cake jar is highly nutritious
than the other cake products and these Finger millet motivate a healthy life. These
Finger millet helps in Controlling Diabetes and it loaded with Calcium and natural
Iron. It is recommended for conditions of blood pressure, heart weakness liver
disorders, and asthma. This Kurakkan Jar Cake is a natural product and it has unique
taste. This do not contain any preservatives. Kurakkan Jar Cake Include ingredients
such as Finger millet, flour, Sugar, Butter. It follow our concept of “Taste more &
balance your health”. These type of jar can send as a birthday gift or to celebrate any
occasion. Kurakkan Jar Cake products are still not available in Sri Lanka, this product
will be one of the best products with the unique taste. Objectives of the Project are to
Positioning among customers our products are made with finest, natural ingredients
and protect their Well-being and the expected outcome of the Project is to develop
nutrition rich cake production among society.
Keywords: Kurakkan, jar cake

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Fruity Mojo
Anupama Abeygunasekara
Sabaragamuwa University of Sri Lanka

There is a constant demand for the confections among the people. But there cannot
be found any natural fruit based product. Fruity Mojo is a kind of fruit product that
is made by using dehydrated fruits. At present we produce papaya, banana, mango,
pineapple and strawberry based products. The fruit variety can be vary according to
the consumer preference. Other than the dehydrated fruits, it include dates, sesame
oil and sesame seeds. This product will give the natural taste of the fruits. So it is
unique than the other fruit based confections in the market. Also there is less number
of dehydrated fruit products in the market. So high demand among the consumers is
expected. In the future more fruit varieties, specially underutilized fruits are expected
to be used in preparation of wide range of fruity mojos. Objectives of the Project is to
create a well-known brand name in the confectionery industry, to expand the business
by using more fruit varieties, to produce own dehydrated fruits by own dehydrating
machine, and to produce fruity mojo from underutilized fruits. Expected outcomes
of the project are to produce highest quality candy among the confectionery industry,
to create reliable and enjoyable product line to the customers, to ensure high quality
and safety standards in the business and to be a leading candy brand in the local and
also in the export market.
Keywords: Dehydrate, Fruits, Mojo

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Fruit Logs
Chamathka Premarathna
Sabaragamuwa University of Sri Lanka

Fruit log is a snack that can be tasted the real fruits in a different way. It is made
out of using ingredients like natural fruits, desiccated coconut, peanuts, etc. Many
special features can be seen when comparing the fruit logs with the other snacks and
the fruit products that are currently available in the market. Such as various types
of fruits can be used, all the ingredients are natural, involved in a simple process,
best solution to reduce the reduced the wastage of fruits and the nutritional value
of the ingredients will be remained while processing. Objectives of the Project is to
reduce the wastage of fruits in Sri Lanka and to promote healthy and nutritional foods
among the customers. Expected Outcomes of the Project include making the product
fulfilling export market requirements and extend the shelf life of the product through
experiments.
Keywords: Fruit log, desiccated

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Edible Bowls by Shaayoo
Shakila Ayomi

Sabaragamuwa University of Sri Lanka

I have introduced a series of edible bowls which are different in ingredients. Edible
bowl concept is well famous in other countries but still novel to Sri-Lanka. Since
the bowl is also edible, the consumer can eat the bowl as well at the end and thus it
generates zero waste. There are edible bowls which are made of rice, grains, sugar and
local spices like cloves. Any of the products are not containing artificial colors and
flavors. Objective of the Project is to minimize usage of polythene wrappers, to give a
nutritious meal for consumers and to enhance local spices usage. Expected Outcomes
of the Project is to minimize environmental polluting wrappers.
Keywords: Edible bowls, grains, spices

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Multivitamin Herbal Drink
R. G. S. M. Hewage

Sabaragamuwa University of Sri Lanka

This is an investigation about a new product “Multivitamin herbal drink” using
100% natural Moringa oleifera, Veronica cinerea and Cardiospermum halicacabum.
This attempt is to conduct a sensory evaluation for different customer cohorts. This
product includes numerous health benefits and can be serve as a dietary nutrition
supplements, as skin care, anti-inflammatory, antipyretic, treating menstrual pains,
digestive disorders maintain healthy blood sugar level, as a functional foods or
sources of vegetable in meal preparation for all ages people who like to boost their
health. This new herbal mix drink contains amazing Ayurvedic quality filled with
very wide range of vital antioxidants, antibiotics and nutrients including vitamins
and minerals (vitamin A, B6, C, Magnesium, Sodium, Calcium, and Protein etc.).
Objective of the Project is to introduce nutrition supplement for nutrition deficiency.
Expected Outcomes of the Project is to reduce nutrition deficiency.
Keywords: Herbal drink, multivitamin, nutrition deficiency

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Pavatta Tea
R.D.C.M.Bogahamulahena
Sabaragamuwa University of Sri Lanka

This is an investigation about new product development using ‘’pavatta leaves’
(Rhodesia pavatta) for covid -19 pandemic as well as instead of the conventional
tea. The main purpose of this research is conducting sensory evaluation and as well
consumer preference study focusing on user oriented food product development
in small and medium enterprises (SMEs). Collecting of appropriate information
regarding consumers’ needs and expectations are essential for a consumer oriented
product to succeed. Sensory evaluation provides sensory related information on food
product quality control and avenues for further development. This drink rich with
medicinal values is rare to find around the urban suburbs and this makes a better
opportunity to penetrate that market. Pavatta is one of the most important Ayurveda
medicines for human immune system and respiratory system. The product is planned
to be sold in tea bags and packets. Objective of the Project is to introduce Ayurveda
medicine for people. Protection for covid pandemic situation.
Keywords: COVID-19, pavatta, tea

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Chicky Savour
T.L.A.D.S. Hansani
Sabaragamuwa University of Sri Lanka

The study was conducted to investigate a new product development, a pure natural
taste enhancer for meals. To achieve this purpose, data of 25 consumer preferences
were collected by sensory evaluation considering needs and expectations of
consumers, degree of comprehension about the product features and properties and
consumer perception towards the quality and improvements of the product. Tomatoes,
lemongrass, ginger, garlic, curry leaves, pandan, cardamom, pepper, and cinnamon
are the key ingredients of the product. Absence of MSG (monosodium glutamate) and
artificial preservatives is the specialty of this product than against competitors. This
would be a healthy one stop solution for working women and dual earner couples, to
enhance the taste of their daily cuisines. Hence, as a processed semi solid mixture it
will be introduced to the market with a new experience. Objectives of the Project is to
offer a solution for working women and dual earner couples, to enhance the taste of
their daily cuisines. Expected Outcomes of the Project is to introduce a new product
to the market as a solution to the taste enhancers which are having MSG and other
artificial additives.
Keywords: Taste enhance, natural, working women

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Beetroot Spread
M.A.E.K.Jayasinghe
Sabaragamuwa University of Sri Lanka

I like to introduce series of vegetable spread. There’s a huge wastage of vegetables in
Sri-Lanka. So by using vegetables we can prepare spread .This spread can be ideal for
babies above 2 years. This product can be change by adding pepper and chili. This
can keep in refrigerator about two weeks .If it handle properly it can keep at least one
month. No added artificial preservatives. Objectives of the Project is to enhance health
aspects, flavor and taste, nutrition, sustainable production. Expected Outcomes of the
Project are to ensure more diversity for the increasing demand of consumers and to
introduce this product as a bread spread.
Keywords: Vegetable, spread

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 70

Introducing Fruit Packages to Use for Making Infused Water
S.K.G.Amarasena

Sabaragamuwa University of Sri Lanka

This project belongs to making instant dehydrate fruit packages in making infused
/detox water that helpful for maintaining healthy body except drinking normal
water. This type of a product is rarely identified in Sri-Lanka yet it has a high
market opportunity because the country being a tropical paradise with many fruits,
dehydrating these varied fruits will yield aromatic and flavorful infused water.
Objectives of the Project is to make a trend among society about what is infused water
and how its affect to our body and introducing its advantages.
Keywords: dehydrate, fruit packages

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 71

Ready to Cook Thilapiya
Shwetha Liyanage

Sabaragamuwa University of Sri Lanka

Ready to cook tilapia is a product that is based on fish product. Tilapia being a fresh
water fish abundantly found in Sri-Lanka, value addition will increase the cans flow
from farm to fork. Moreover, by doing so, the consumers can easily process their
Tilapia in to a finished meal. In here I am going to do is to done all the things (Clean
the fish, adding flavors, packing, freezing) except the cooking part. Consumer only
have to do is to grill it or fry it. This would be an ideal solution for the working women
or working men. Objectives of the Project is to give costumers high value protein
product.
Keywords: Tilapia, ready to cook

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 72

Miracle flora 5 in 1 & Miracle herbs 3 in 1
G A Heshani Kavindya Godamune

Sabaragamuwa University of Sri Lanka

Miracle flora contains the world popular herbal flower drinks that are still under
exploited in our country. Also Miracle herbs contain herbs that are popular for
removing toxicity in body. All are in the tea bag model hence easy to use. These
products should be popularized in export market. Majority of ingredients are less
cost for collecting and processing. Therefore this would be economically profitable
business in Sri Lanka. Objectives of the study is to popularize these herbal drinks
among community in Sri Lanka and draw attention of export market for these plant
products which are being popularized in Europe and East Asian countries. Expected
Outcome of the Project is to increase the amount of foreign exchange towards country
by selling these products and maintain high quality.
Keywords: Flower drinks, miracle herbs

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 73

Spicy Seasoning Cube
H.A.G.Kaveesha Sathsarani
Sabaragamuwa University of Sri Lanka

This spicy seasoning cube is a good solution for food technology. Many people are
following the umami taste and thus has prone to consuming many of the foods
flavored with artificial chemical agents. But this spice seasoning cube is manufactured
incorporating all good Ceylon spices. It is produced using by pepper, ginger, chili
powder, cinnamon etc. I use wheat flour as a binding material. No artificial additives
are added to enhance the flavor. It taste is wonderful and it help to prepare delicious
foods. Objectives of the Project is to produce seasoning cubes using spices of Sri
Lanka.
Keywords: Seasoning cube, spice

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 74

Moringa Nutri Bar
I.N.A.T.P.Nanayakkara
Sabaragamuwa University of Sri Lanka

Moringa Oliefera is also known as “miracle tree”. Because the whole plant has rich
with high nutritional value. In Sri Lanka the market of Moringa had not grown well.
But when considering about the international market there is rapid growth and high
value for Moringa market. It is also identified the market for Moringa will be further
expanded after 2020 year as it is identified Moringa plant has the ability to fight with
viruses. In this pandamic situation it is highly important. Therefore in here I hope to
add value for Moringa Oliefera by identifying the growth opportunity in the market.
Objectives of the Project is to do value addition of Moringa Oleifera , to produce a
nutritional bar which does not contain any artificial ingredient, to produce a snack
bar which is high in nutritional value and to produce a 100% natural, healthy product.
Expectation is to produce a ready to eat healthy snack which can use at any time to
fulfill the nutritional requirements of people.
Keywords: Moringa, nutritional bar

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 75

Instant Papaya Soup Cube
D. M. Yoshani Rumeshika Dayananda
Sabaragamuwa University of Sri Lanka

Instant Papaya Soup Cube is the immunity boosting soup cube that appropriate
for all age groups. It is the value-added product made by using Papaya leaves and
unripe Papaya fruits as the main ingredients. Papaya fruit and papaya leaves are
rich of many nutritional facts. They are Carbohydrates, Folate, Fiber, Vitamins and
Minerals but “Instant Papaya Soup Cube” was developed by considered two main
important nutritional values of the main ingredients. They are immunity boosting
ability of papaya fruit and papaya leaves use for treat the patients with dengue fever
because many researchers have found that papaya leaf extract can improve blood
platelets levels in people with dengue fever. In addition to the main ingredients, I have
used other ingredients as well. Such as garlic, pepper, onion, curry leaves, coriander,
turmeric powder, carrots, salt, olive oil and corn flour. These most of the ingredients
also boosting the human immunity system. Because of that instant papaya soup cube
is consider as immunity boosting product. Although, soup cube used 100% natural
ingredients and it is vegan product not use artificial flavors or preservatives. Product
has 30 days of shelf life under refrigeration condition. Objectives of the Project are
to introduce new immunity boosting products for the customers, provide remedy for
patients with dengue fever for increase blood platelets levels in people with dengue
fever, to provide 100% natural and vegan products for the customers and to make new
immunity boosting soup cube trend within the country.
Keywords: Papaya, soup cube

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 76

Coffee Chips
R.A.M.Hansamali
Sabaragamuwa University of Sri Lanka

Coffee Chips is a brand new product that tastes good on the tongue. As the raw material
for this wonderful product, wheat flour 500g, coconut milk 1 cup, sugar 100g, coffee
20g, a little salt, a little turmeric, curry powder and one egg is needed. First add coffee
and salt to the coconut milk and mix well. Then add wheat flour, mix well and leave
to rise. Then leave it for about 5 minutes and fry it in small balls in deep oil. When
the small balls turn golden, you will have the desired texture. Now you can add a little
sauce if you want to satisfy your taste buds and it is a very safe to use for any person.
Keywords: Coffee, chips

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 77

Egg Fruit Caramel Pudding
O. G. Ruwini Dinesha

Sabaragamuwa University of Sri Lanka

Egg fruit caramel pudding is the delicious dessert which can increase the human
health. Main ingredient of the product is egg fruit also, known as canister. Egg fruit
is the nutrient rich fruit. Such as, Carbohydrates, Dietary fiber. Egg fruits are an
excellent source of beta-carotene, a pigment found within the flesh that is converted
into vitamin A in the body to boost the immune system and protect against vision
loss. In addition to egg fruit, egg, milkmaid, water, sugar, vanilla, cinnamon & nutmeg
powder are used to prepare the egg fruit caramel pudding. Those ingredients are
helps to gain a good aroma and the sweet flavor. Egg fruit caramel pudding is the
good solution for the wastage of excess egg fruit. This dessert is appropriate for all
age groups and especially people who like to taste the sweet flavor. Most important
thing is egg fruit pudding is a healthy dessert than other type of dessert because of its
main ingredient. This value added product has one month shelf life under refrigerate
condition. Objective of the Project is to boost the immune system of the human.
Expected Outcomes of the Project is to provide a solution for the destruction of excess
egg fruit.
Key words: Dessert, egg fruit, immune system

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 78

Cinnamon Roasted Coconut Crunch Cereal
Samarappulige Sachini Niwarthana

Sabaragamuwa University of Sri Lanka

This is an investigation about new crunchy cereal product using cinnamon and roasted
coconut for enhancing consumer experience through the breakfast cereal product
with a different flavor and nutritive value. Cinnamon provides an antioxidant, anti-
inflammatory, ant diabetic and antimicrobial properties which are more important
medicinal values to the human body whereas crunchy coconut will add a special
crispy deliciousness to the cereal. This inquiry will include consumer preference study
and a food sensory evaluation on the novel cereal proposed, focusing on producer
driven food product development in small and medium enterprises (SMEs). Sensory
evaluation provides sensory related data on food product quality and focus areas
which should be developed. Increasing product awareness among the target audience
is essential for a producer driven food product development to succeed. This kind
of a cereal product in cinnamon flavor added with crunchy roasted coconut is not
available in the local supermarkets. This makes a better opportunity to introduce new
product using local crops as well as offer a superior consumer experience to the local
consumers. This product is planned to be sold in airtight packets. Objectives of the
Project are to determine cereal product consumption and to launch cinnamon based
products. Expected Outcomes of the Project are to enhance consumer experience
with a cinnamon flavor and nutritive value through the breakfast cereal.
Key words: Coconut, cinnamon, consumer experience.

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 79

Heenbowitiya Herbal Tea
U.G.S.U.Manori

Sabaragamuwa University of Sri Lanka

This product is named as Heenbowitiya herbal tea. The main ingredient used is
Heenbowitiya leaves and also it has been added small amount of wood-apple leaves,
coriander and ginger with an eye to add some more values for this product and to
give delicate taste to this tea. All these ingredients are lightly dried materials which
minimizes the damage to their properties. And all these ingredients can be easily
found because of the local availability. When concerning about the Heenbowitiya
leaves it is considered to be endemic to Sri Lanka which has been used to treat liver
disorders and diabetes in traditional medical system in Sri Lanka. Another ingredient
used is wood apple leaves. That is a cure for combating the health problems such
as diabetes and respiratory problems. It enhances immunity to counteract infections
such as viral, bacterial and fungus. We already know that ginger and coriander are
used as remedy for many health problems. Hence, I think this Heenbowitya Herbal
Tea made from these combination gives better value to the customer. Objective of the
project is to discover the perfect tea product with using Heenbowitiya leaves as the
main ingredient. Expected Outcome of the Project is to introduce a herbal tea with
using locally available sources with the highest benefits for combating diabetes and
boost the immunity of the body in viral infections.
Keywords: Endemic, heenbowitiya, herbal tea

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 80

Sweet Potato Cookies
A.Hasini Hansika

Sabaragamuwa University of Sri Lanka

This is a cookie product made by using mainly sweet potatoes. The other ingredients
are wheat flour, sugar, butter and salt. This is a healthy product because sweet potato
has a lot of health benefits. This is a good product for consumers who are sweet lovers.
This is a kind of soft cookie product. The reason behind that to select sweet potato as
the main ingredients because it has sweet taste naturally and also it has more health
benefits. Though this is a sweet taste product some compounds in sweet potato could
help control blood sugar and it lowers the cholesterol content. If there are persons
who are suffering from Vitamin A deficiency this will be a suitable product. Objective
of the Project is to acknowledge the people about the product and get some valid to
the product. Expected Outcomes of the Project includes getting some advices for the
product and to gather knowledge and further development of the product.
Keywords: Sweet potato, vitamin A

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 81

Herbal Pepper Sauce
W.A.S.P.Wickramasingha
Sabaragamuwa University of Sri Lanka

Sri Lankan Source market is very narrow one. They mainly use chilly and tomato
flavored only. Most of have using with additives. It is not good for human health.
I am using for the Ceylon spices and Sri Lankan tomatoes to make this sauce. This
source is mainly included Sri Lanka black pepper and cinnamon powder. Benefits of
this sources for our body Black pepper; support digestion, fight cancer, healthy brain
and heart, treats teeth and gum problems, healthy skin care, fight respiratory diseases.
Cinnamon powder: power horse of antioxidant, weight management, and youthful
skin, reduce risk of cancer. Objectives of the Project are to enhance the Sri Lankan
sauce market and increase the consumer s awareness of the sauce consumption in Sri
Lankan and to establish good market for Sri Lanka tomato farmers in Sri Lanka and
promote Ceylon spices in the whole world. Expected Outcomes of the Project are to
increase the tomato farmers income Reduce the non-communicable disease for Sri
Lankans and to reduce the problem of the most unhealthily sauce consumption.
Keywords: Ceylon spices, healthy, tomato

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 82

Breakfast Energy Bar (kurakkan)
W.T.N Upasena

Sabaragamuwa University of Sri Lanka

It is an innovative food product which is made as a breakfast food. In here I used
Kurakkan as a value addition. Kurakkan having a low glycemic index will lower your
blood glucose level and also will fill your tummy for a long time. You will not need
to have any brunch in between your breakfast and lunch. Objectives of the Project is
to launch a healthy nutritional product to the market to enhance the healthiness of
people. Expected Outcomes of the Project is to achieve the market share in Sri Lankan
market and foreign market as well.
Keywords: Breakfast, kurakkan

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 83

Cinnamon green herbal chutney
W.A.M.K. Adikaram

Sabaragamuwa University of Sri Lanka

This is a newly introduced innovative type cinnamon green herbal chutney. Many
of the chutneys available in the market are full of artificial chemicals and they are
harmful to our body. But this product is made by using only 100%natural ingredients
which consisting of many antioxidants and cinnamon powder which have higher
health benefits. Antioxidants are very much helpful to our body to protect you against
from free radicals, heart diseases and also from cancer. It is consisting of some natural
green leaves which have ant carcinogenic properties. You can use this chutney as a
spread on sandwiches or else as a food dip. This product is offered as two different
means of use. They are as a ready to eat paste in a glass jar or as fresh leaves and
spices are put in separate packs to bring home and then you can prepare it as per
your own wish for cooking lovers. Objectives of the project are to provide innovative
natural healthy chutney to replace the available artificial products in the country and
to give as much as health benefits to the consumers through this product. Expected
Outcomes of the Project are to earn an income, to become market leaders, to replace
the artificial products currently available in the market, to have a higher customer
satisfaction towards the product and to provide superior customer service.
Keywords: Antioxidants, cinnamon, herbal chutney

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 84

Cargo Drink
Pasan Wakista
Sabaragamuwa University of Sri Lanka

It is a 3in 1 drink .It can boost the immunity. It has main three ingredients. There are
tea, ginger and belimal. By incorporating all of these items together it will not only
boost up the immunity but also will boost up the aroma and flavor once it is brewed
in boiling hot water for about 10 minutes. It is made to improve the resistance to the
diseases. It has nice taste and smell. Objectives of the Project is to improve immunity
and protect the body from diseases.
Keywords: Belimal, ginger, immunity booster, tea

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 85