Work on Aavin’s Rs. 9.18 crore fermented products division at its Ambattur dairy complex is likely to be completed by August.
The new facility will increase the milk major’s capacity to process milk-based products to 68,000 litres a day from the present 7,500 litres a day.
“Around 80 per cent of the works in the plant have been completed. It will manufacture curds, lassi, buttermilk, probiotic curds and lassi, and yoghurt,” said a source in the Tamil Nadu Cooperative Milk Producers Federation, whose brand is called Aavin. However, its lassi that comes in food-safe cardboard packs will continue to be packed in its Salem dairy.
Only recently Aavin launched its expanded ice cream dairy at Ambattur and had introduced several new flavours and variants.
Closely following on that, the Federation is now concentrating on strengthening its fermented products division that can process around 28,000 litres a day.
Increased production
“Our production capacity was limited earlier, which is why availability was also not much. However, now we have also increased the number of points where our products, mainly ice cream will be sold. We have identified 400 new points where these products will also be available,” explained a source.
Aavin introduced buttermilk some two decades ago. In 2001, curds were introduced in 200 ml packs and in 2011 masala buttermilk was included among its products.
The existing product dairy would now be used to manufacture sweets like Mysorepa, khova, peda, chocolates, gulab jamun and other sweets during festivals.
