National Food Conference (NFC)-2018 Agriculture and Technology Innovation for Nutritional Security ” FOOD Technology In Make in India Dr Prabodh Halde President AFSTI Organized by Centre of Food Technology, University of Allahabad and AFST(I) Allahabad Chapter 9 th February 2018
Agriculture Technology Food Technology Innovation Nutritional Security
Agenda � Introduction � About Food Industry � R&D & Scope for Food Technology � FSS Regulations � Way forward
AFST Journey 2018 – President t of AFST I IFCON 1992 – ATTENDED Association of Food Scientists and Technologist is the biggest and oldest association we should work together as Food Scientists/Technologist
MAKE IN INDIA – SCOPE FOR FOOD TECH Less Government and Higher Governance
Who are they?
What Do you think about this? • Ola • Make my Trip • Face book • Paytm • Smart Phone • Internet
About Food Industry
India At A Glance India will be word power in Food & Agriculture by 2020 John E. Peters M Dr. A.P.J Abdul Kalam Hon ’ ble Ex. President INDIA 2020 a Vision for the new Millenium ( Chapter 4 Food, Agriculture & Processing )
When many cultures were only nomadic forest dwellers over 5000 years ago, Indians established Harappan culture in Sindhu Valley(Indus Valley Civilization) Spices are India ’ s Gift to world. Silk Route /Spice Route
In ancient times, commodities like sugar, palm oil, coconut oil, cotton cloth, clarified butter, cast iron, tin sheets, copper vessels, dyes and pigments like cinnabar (ochre), indigo and lac, perfumes like sandalwood oil, musk tamarind, costus, macir, camphor, and even crude glass crockery were being exported from India
An overview of Indian Agriculture • Second largest arable land in the world – Diverse agro-climatic zones across the country, – Round the year sunshine – Potential to cultivate a vast range of agricultural products – Large marketable surpluses and abundant raw material for processing – Vast pool of skilled manpower in research and extension � Good Scope for Food Processing. 13
An overview of Indian Agriculture India India ’ s Rank in World Production Arable Land (Million ha) 151 2 Irrigated Land (Million ha) 55 1 Wheat 72 2 Rice, Paddy 124 2 Coarse grains (including 29 3 maize) Milk 91 1 Fruits 47 2 Vegetables 82 2 Edible Oilseeds 25 3 Pulses 15 1 Sugarcane 245 2 Tea 0.85 1 Cattle (million) 186 2
Food processing sector .Marine Health .Grain Supplements processing Meat & Oils and Poultry Fats Beer and .Dairy Alcohol Food Consumer products Fruits & Biscuits vegetable Processi Snacks processing beverages ng PH:PIM 16
India rising high on food demand curve Evolution of global food demand Diet / functional / Nortth America, Japan, Western organic foods Europe, Australia Convenience Eastern foods Europe Snacks / prepared meals India , China, Dairy, meat, Latin America fresh fruits fruit juices, beverages Africa Carbohydrate (Sub- Saharan) staples Mass Quality Convenience High Technology Surviving Market Food Service Hygiene Source: Rabobank International Snacking
Structure of Food processing Industry 75% sector is small Un organized Organised
Major Segments in Food Processing Industry
GDP Vs Popullation 80 70 60 50 40 Share In GDP 30 Dependancy of population 20 10 0
Food processing still at a nascent stage Level of processing Level of Processing (Fruits & Vegetables) (Perishable products) USA - 80 % � Organized Unorganized Total � Fruits / Vegetables 1.3% 0.8% 2.2% France - 70 % � � Milk /milk products 13% 22% 35% Malaysia- 80 % � � Buffalo Meat 21% - 21% Thailand- 30 % � Poultry 6% - 6% � � Marine Products 8% 15% 21% India - 8.3 % � Good scope for food processing 21
2018 Budget Highlights • First time budget centred on agro/farmers/Food • Operation Green • Scheme Sampada – PMKSY • Food Processing as growth engine – 1400 Cr allocation • IIFT/NIFTEM support • Focus on Postharvest
How Big is Food Market • Indian Population : 120 Cr • Total Families : 40 Cr • Monthly expense on food : Rs 3000/family • Total domestic demand : 120000 Cr • Annual Food expense : 15 Lacs Cr.
R&D and Scope for Food Technology
Today ’ s R&D R&D Technology Consumer Backward Forward Extrusion Consumer mapping Baking Un spoken needs Low GI Market surveys
Consumer Insight has changed the Game Background: Shaper & custodian of a product promise to end consumer. • A ‘ language ’ required to communicate, translate between Technology & Consumer. Objective To create sensory strategy to create ‘ delight ’ ‘ wow ’ in product experience . • ‘ Great ’ product � ‘ Wow ’ product experience. 26
R&D has changed the Game – Food Industry Serendipity “ Serendipity = Fortunate Accidents [Situation] + People around [Sagacity] “ A quality that describes the nature of discovery. Fortunate accidents are tiny, unnoticed events. Accidents are not magical occurrences. Someone notices them, joins dots and gives 27 meaning to the events.
Yr 1990 Evolution of R&D Wheat Floor Packed Atta Wheat Grains RM Finish Product
Yr 2000 Evolution of R&D Wheat Floor Wheat Grains R&D Value addition through formulation Multi grain atta
Yr 2010 Evolution of R&D R&D Multi grain cookies Multi grain Bread Multi grain Khakra Value addition through consumer in sighing
Technology Forward Cut vegetables Sonpapadi Packed Dahi and Roti Masal oats Panipuri Tetra pack technology Pouch filling technology Dosa- Batter
Consumer Backward Granula Bar Corn Flakes Flavored water
EVERY ONE WANTS TO LOOK HEALTHY AND YOUNG
Role of Nutrition Approaches to healthy living Food & Nutrition Preventive Curative Good Health Primary Healthcare Maintenance Control Optimum nutrition - cornerstone of good health and the cutting edge of prevention
FUNCTIONAL - INGREDINATS AND ACTIVES
Where? Traditional approach • Agri based • Food processing ( f &V) • Bakery • Confectionary • Oil and fats • Food engineering /Equipments • Meat and poultry • R &d • Institutes • Beverage ( alcoholic/non alcoholic) • Milk and Milk products • Spices and condiments • Flavor and coloring • Additives • Food packaging • In R&d/Quality and production
Paradigm Shift • Start -ups • Processing expert • Equipment Manufacturing • Techno Marketing /Sales • Nutraceuticals & functional food • E- commerce • Regulatory • Consumer in sightings • Quality systems /Certification • Food Safety • Quality Auditing • Labeling and documentation • Product testing : NABL • Product Registration • EURO/US GAP certification • Organic certification /supply • Retailing/ Environment & safety • Techno legal/ BPO : Nutrition • Hospitability / Functional food and health care • Regulatory Inspector • GMP/Food safety officer in 5 star hotel Domestic and Abroad
What You should do? • Find your strength • Participate in scientific articles – Articles • Connect with Industry • Look long term • Take maximum education as possible • Take new paths.
Food Processing Trends • Naturals • Organics • Pre-Processed ( not completely processed) • Ready to use • Clean Label • On the Go • Healthy /Wellness • Traditional • Cost effective
Food Regulatory
India then and now …… . 1955 2006 FSSAI PFA
FSSAI & Food Tech Scope FSSAI Requirement Employ at least one technical person to supervise the production process. The person supervising the production process shall possess at least a degree in Science with Chemistry/Bio Chemistry/Food and Nutrition/ Microbiology or a degree or diploma in food technology/ Dairy technology/ dairy microbiology/ dairy chemistry/ dairy engineering/ oil technology /veterinary science /hotel management & catering technology or any degree or diploma in any other discipline related to the specific requirements of the business from a recognized university or institute or equivalent FBO requirements
FSSAI ‘ S New Initiatives FSSAI Is changing
AFST Partnership with FSSAI • FOSTAC – Power talk • Project BHOG – E module – Film • Vit A/D Fortification in Oils and Fat • SNF @ Schools – Development of e modules for school • Pink book and Yellow book distribution
Power talk • 3 +/-1Min Technical talk • AFST Mumbai uploaded such 100 talks ON YOU TUBE - Over 25000 views. • Supported with FOSTAC https://www.youtube.com/watch?v =FYxcA9C2gUA
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