Food Processing Sector Could Grow Faster [ Transfreez Mobile Refrigeration-India's Most Effective Cold Plate Reefers]

The food processing sector could grow even faster if the government and the private sector work together, Secretary of the Union Ministry of Food Processing Industries Siraj Hussain said here today.

Speaking after inaugurating a national conference on 'Attracting Investment in Food Processing Sector, Hussain said that there is a lot which could be achieved if the government and the private sector worked together.

"On our part, we have to create a single clearance window to obtain clearances effective and our system of governance faster. Businessmen have to ensure that they make investments on time," he said.

Andhra Pradesh attracts a large amount of private investments in the food processing sector and more cold chain projects seem to go to Andhra area.

"I was going through the list of projects which came to Andhra Pradesh. Very few have gone to Telangana. There is a lot of effort required by Telangana to attract investments," he said.

Speaking to reporters later, he said 37 cold chain projects are already operational and over 150 applications were received for another 15 cold chain projects which would be sanctioned in two months.

Reacting to another query, he said two mega foodparks are operational in Uttarakhand and in Andhra Pradesh.

"One in Punjab is likely to be operational in two months. Similarly another one in West Bengal and about six more parks will be operational in 2014-15," he said.

Additional Secretary (Food Processing) Jagdish Prasad Meena said that during the 11th Plan, the sector grew by 8.6 per cent as against 7.7 per cent of the manufacturing sector.

Last year, the growth rate was more than 11 per cent and it is expected to do grow much faster in the coming years, he said.

"Our food processing capacity today is at a very nascent stage and therefore huge quantity food produced by farmers is wasted at various levels. A large quantity of agricultural produce is wasted due to lack of infrastructure, storage and processing facilities," Meena said.

 Transfreez Mobile Refrigeration-India's Most Effective Cold Plate Reefers

Source: The New Indian Express

Fortification solution to rising malnutrition threat in Madhya Pradesh [ Transfreez mobile refrigeration - India's most effective cold plate reefers ]

Madhya Pradesh is a growing state aiming at multi-dimensional developments. Food and nutrition security has always been the prime concern, and has had a special focus in the state developmental agenda.

However, the data provided for the period 2004-2005 by the National Family Health Survey (NFHS) present a gloomy picture of health and nutrition in the state. According to the NFHS -3 data, malnutrition among children under five is very high.

About 60 per cent children are underweight, and 50 per cent are stunted. The prevalence of underweight in children under five year of age is 51.3 per cent in urban areas. It is much higher in rural.

Children between six to 59 months of age are anaemic, whereas 56 per cent of married women, 70 per cent adolescent girls and 84 per cent pregnant women are reportedly anaemic.

Even though the Madhya Pradesh government provides Vitamin A, iron and folic acid supplements to ensure sufficient nutrition, still the availability/consumption of a balanced nutrient diet is a must.

It should comprise green leafy vegetables and fruit for proper physical and mental growth.

Nutrients like iron, folic acid, Vitamin A and B12 help us prevent

• Birth defects;
• Safe delivery reducing the maternal/infant mortality rate;
• Improves the IQ level and mental retention in children;
• Improves the work potential in adults;
• Prevents anaemia leading to healthy and happy family.

Food fortification is one of the widely-acclaimed and accepted solution to this grave situation of malnutrition, hence the Roller Flour Millers Federation of India together with the Global Alliance for Improved Nutrition have initiated fortification of widely-consumed staples like wheat flour and oil in the state of Madhya Pradesh. To educate the consumers and ensure the consumption of fortified foods, it is required that the media is invited to join hands and creates awareness and builds the acceptability of fortified foods among the consumers. 

Keeping in view the regular consumption of fortified foods, we can ensure at least one-third of the daily nutritional requirement. It is important that consumer is aware of the benefits of the fortified foods and is motivated to demand and consume fortified foods for which the media is to play a positive and active role. The media’s partnership is solicited to combat micro-nutrient malnutrition through fortified foods which provides a ready, safe and economically viable way out that has long-term and positive results.

Transfreez mobile refrigeration - India's most effective cold plate reefers

Source: fnbNews

The Farm to Table Concept

"Farm to table" is the concept of purchasing locally grown food directly from the source. The term comes from the idea that the less time and fewer hands it takes for the food to get from the farm to the table, the fresher, more environmentally sensitive and community minded it is. This can include growing your own garden for sustainable consumption at home or for your restaurant.

Benefits

You can greatly impact the economy of your community, health of your patrons and bottom line of your food cost budget as a result of buying from a local farm as your main food supplier.

Support the local economy. Money stays within your community, which in turn directly supports your business. Advertise the information about the farm that grows your food. Engage your customers with your locally-minded concept and inspire your neighbors to support local commerce as well.

Keep inventory longer. Food that is purchased directly from the farm will naturally last longer on your shelf. It hasn’t spent time in a processing plant or on a truck for shipment. It came straight from the ground to you, meaning you just bought yourself more time to think creatively.

Invest in value. Many local farmers will compete with nationally recognized grocery store chains, but at times may charge a bit more because the quality of product that is being sold may be greater. Local produce and meat is more likely to be organic which increases the value of your menu.

Create a local partnership. Building a business partnership between your business and local farmers, and other restaurants or business that support local business, can create a marketing network that promotes and sustains the local economy.

Challenges

Buying meat locally. Buying locally raised and processed meat, fish and poultry can be challenging. The U.S. Department of Agriculture restricts the number of birds a farmer can process on site and does not allow any red meat processing for small farm operations. Because of this, the meat may have been locally and organically raised with an emphasis on humane standards, but the slaughter and processing of the meat animals are probably (with the exception of poultry) handled off site.

Finding off-season produce. There will be periods between planting and harvesting when produce may not be as bountiful. However, many farmers do have greenhouses where produce can be grown during colder months. Discuss off-season options with your partnered farmer or farmers ahead of time to avoid lack luster deliveries.

Setting-up in the city. Maybe there isn’t a farm just down the road from your restaurant. This is the case for many businesses, but chances are there is a farm within a reasonable enough distance to your urban area. Visit your local farmer’s market and inquire about locations. Learn about delivery options for your establishment, or show up early and stock up weekly at the market.

Transfreez Mobile Refrigeration-India's most effective Cold Plate Reefers

Source: Food Service Warehouse

New year wishes from India's Leading Refrigerated Truck Manufacturers

Farm-to-fork concept must be implemented extensively

Amit Wadhawan

Executive chef of The Oberoi Hotel, Bangalore

One of the first things I would like to say is that all restaurants need to start emphasizing on traceability of food. The whole principle of farm to fork needs to be incorporated in a larger scale which benefits the consumer, the agricultural sector of our country as well as the chefs in the kitchen.

The idea works around the use of local, high quality, organic produce and seasonal outputs than opt for expensive imports.

This practice has a ripple effect in benefiting the entire eco-system that surrounds the production of food. From the farmer who produces to the diner who consumes.

It has got to be inclusive

Menus across restaurants need to become more aware and sensitive to diners with special needs in terms of their health. For example, someone with diabetes , high blood pressure, suffers from hyper tension or is allergic to gluten or dairy. Many a times, one has to rely on a considerate chef or the resources of a star hotel to cater to such needs. Even a select menu keeping this particular category of diners in mind should suffice.

Health on the go

I foresee more public spaces with Health Bars, catering to the grab-and-go concept. Products such as fresh juices, protein shakes, health drinks, energy bars, fresh yoghurt and salads will probably become much more popular than they are today.

These kind of hubs will encourage people to opt for healthier food as it’s built on the fast food concept but works on the principles of nutritious food.

At your service

The gradual decline in trained and mature staff to support a good dining establishment is a reality that is staring a lot of institutions in the face. Thus, engaging one’s team members and allowing them to nurture and grow in the establishment is critical to sustain continuity and creativity.

Another off shoot of this is the inclusion of technology. Establishments could benefit by including B2C tech for their customers. This enhances the relationship between the establishment and its clientele.

Keep it simple

I have always been a strong supporter of simple menus. They should be lean, uncomplicated and yet rich in quality than mere variety.

We often experience menus that are far too complex and varied and yet the food that is served is average. Therefore, I hope in the coming years, restaurants focus more on the quality of their final product than on embellishment of their menus.

The next big thing

Don’t be surprised if Oriental food makes a big comeback. Given to their uncomplicated texture and technique, familiar flavours—they have always found room in India. I also would like to see more of Korean, Cambodian and Malay food making their presence felt.

The cost factor Bangalore is a very price sensitive market. And when I say this, I don’t mean that diners shouldn’t look at value for money but it’s important that diners understand and accept that restaurants that serve high quality and specialty food, costs are bound to increase. It’s not easy to serve top-of-the-line ingredients when people aren’t willing to pay for it. Cities such as Mumbai and Delhi are quite used to this and I hope Bangaloreans too realise that high-quality food can’t be cheap.

Tuesday, Dec 17, 2013 DNA

India's food services market may touch $28 billion by 2018

India's organised food services market is expected to grow by 16 per cent over the next five years and touch $ 28 billion on the back of changing consumption habits of consumers and emergence of new players in the sector, a report said today.

The National Restaurant Association of India (NRAI) in its report said that the size of the total market (organised and unorganised) is $ 13 billion in 2013 and is expected to grow to $ 78 billion by 2018.

Within this, the unorganised market holds a 70 per cent share with an estimated market size of $ 33.7 billion.

The organised market (chain and licensed standlaone outlets) is currently estimated at $ 13 billion and is expected to touch "$ 28 billion by 2018", the report, which was released by Commerce and Industry Minister Anand Sharma here, said.

"The organised food services market is slated to witness a double-digit growth of 16 per cent over the next five years, spurred by the changing consumption habits of consumers and the emergence of new players in the space," it said.

It said that the sector has a vast untapped potential with eating out becoming a regular form of entertainment for consumers today.

Pointing out several issues and challenges the industry is facing, it asked the government to address those matters in order to catalyse growth to optimum levels.

The report said that food price inflation is a key factor affecting the food services market in India and is impacted by delayed monsoons, economic slowdown and unfavorable demand- supply conditions.

"Across all food service formats, food costs (raw materials) account for about 30-35 per cent of the revenues. The perpetual rise in food costs narrows the players' margins. Compelling them to increase menu prices," it said.

It said that there is a huge shortage of skilled manpower in the sector besides the industry is facing challenges with regard to fragmented market and increasing competition.

"The high labour and real estate costs, coupled with the high services tax on property are exerting pressure on store profitability and consequently deterring the growth of food services outlets," it added.

The report said that the inadequate infrastructure in terms of supply chain, warehousing, logistics and cold chain are also impacting the growth of the sector.

Source: The Economic Times, Apr 23, 2013