भाकृअनुप - केन्द्रीय कृषि अभियांत्रिकी संस्थान, भोपाल

The Centre of Excellence on Soybean Processing and Utilization (CESPU), established in 1985 at the Central Institute of Agricultural Engineering (CIAE), Bhopal, began with a bold mission—to unlock the nutritional potential of soybean for India. Supported by ICAR and USAID, the centre pioneered research to remove soybean’s beany flavor, develop processing methods suited to Indian conditions, and create familiar, nutritious soy-based foods. Over the first decade, the centre developed over 40 products including soymilk, tofu, snacks, and traditional dishes, laying the groundwork for a nationwide movement in soy innovation. Recognizing that technology must reach people to create impact, CESPU launched the Entrepreneurship Development Programme (EDP) in 1995, the first of its kind in India. This hands-on training initiative taught participants—women, farmers, youth—how to process soybean into marketable products, manage machinery, and run businesses. Between 1995 and 2023, the program trained 2,868 participants through 200 batches, leading to the establishment of 254 small and medium enterprises nationwide. These units—producing tofu, soy flour, snacks, and more—now create over 2 lakh man-days of employment annually and generate a combined economic value of ₹50 crore each year. CESPU's efforts have not only empowered entrepreneurs but also brought protein-rich foods to diverse communities, directly impacting health and livelihoods. Today, CESPU remains at the forefront of innovation in plant-based foods and sustainable processing. Its research includes patented soy technologies such as soy butter, soy spreads, probiotic chocolates, and dietary fiber from soy hulls. The centre is advancing eco-friendly edible coatings, zero-waste processing methods, and plant-based dairy alternatives, ensuring that soy continues to meet modern nutritional and environmental needs. With its blend of research, entrepreneurship, and community impact, CESPU continues to shape India's soy revolution—one innovation and one entrepreneur at a time.With Following Objective.  Develop and commercialize soy-based products suited to Indian tastes and health needs.  Build capacity through training programs for entrepreneurs, farmers, and food industry stakeholders.  Enhance the nutritional profile and adoption of soybean through innovative research.  Support rural and small-scale enterprise development to boost incomes and nutrition..