What if Kalaburagi’s pulses could travel further than the grain market?
The Bangalore Bioinnovation Centre (BBC) is exploring that possibility by turning locally grown pulses into ready-to-eat energy bars, aiming to create more value within Karnataka’s agricultural supply chain.
The Bengaluru-based life sciences incubator has developed six variants using pulses grown in Kalaburagi as part of the Kalyana Karnataka Bio-Economy Mission, in association with the Karnataka State Department of Agriculture.
The range includes bars made from toor dal, black gram, green gram and Bengal gram, along with a multi-pulse variant and a higher-protein formulation.
From raw grain to packaged food
