NITK's patented technology removes acridity from aroids, increasing their market value and shelf life for domestic and export markets.

Start-up uses NITK tech to launch ready-to-cook, irritation-free yam Difficulty in processing, acridity keep these vegetables away from consumers By AJ Vinayak ...

This article was originally published with the title “Raphides, the Cause of the Acridity of Certain Plants” in SA Supplements Vol. 32 No. 829supp (November 1891), p. 13242 doi:10.1038 ...

MANGALURU: The Kunubis, a tribal community from Joida taluk in Uttara Kannada will now be able to store their unique variety of taro for a longer period and also make it free from acridity. This ...

The National Institute of Technology – Karnataka (NIT-K), Surathkal transferred a technology to produce and preserve ready-to-cook and non-acrid edible aroids to a private company during the ...