Dairy Times December-January 2020

Vol. 03, Issue 06, December- January 2020

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South Korea Special Coverage

Exclusive Interviews

Dr.Judith Bryans, IDF President

by Dr.J.V.Parekh at Daejeon

Forging Ahead in 2018- A presentation

by Dr.Judith Bryans at IDF Conference,Daejeon-S.Korea

Potential of Organic Milk in India

www.www.facebook.com/agronfoodprocessing

Milk & The degrading Effects of Light.

www.twitter.com/BeveragesFood

www.linkedin.com/in/agronfoodprocessing

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CONTENTS

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Launch of IDF World Dairy Summit 2018 Milk and dairy products are a sustainable food source for the next generation: Ban Ki Moon

Elanpro strengthens its solar portfolio with the launch of Mobile Freezer

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Forging Ahead In 2018

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IDF driver of dairy sector growth and sustainability: Dr Judith Bryans

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Global Cooperation of Codexand other international bodies such as IDF

Global platform for dialogue on dairy development: President of IDF Korea Dairy industry in the next decade

Kurien’s Dairy Economics Fodder for Cow Politics National Milk Day celebrated at ICAR-NDRI (SRS), Adugodi, Bengaluru

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For a better study, three diverse Indian dairy systems compared 48

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Glimpses of IDF world dairy summit, 2018 16

IDF at the forefront of dairy science through strong expertise and advocacy: Director General 18

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FSSAI pushes dairy firms to start voluntary milk fortification ITC to Take on Amul, Coke with Milk-based Drinks Patanjali enters cow milk business; eyes Rs. 1,000 cr sales next fiscal

Potential of Organic Milk in India 50

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Dakshina Kannada milk union to get third dairy by fiscal-end Centre keen to promote A2 cow milk to lift farmers’ income

Launch of IDF

the World Dairy Summit, Daejeon

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Tedmag Training Academy Soon, BigBasket will deliver milk

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The global dairy market: Understanding how consumers think about dairy products

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Dairy firms’ profit margins to remain strong on low milk procurement prices ITC to enter paneer, milkshakes business in 2 months

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Interview with Mr. Chang Buhm Lee-Chairman, South Korea IDF 26

Interview with Dr. Piercristiano Brazzale, Chair of the IDF SPCC

Amul world’s ninth-largest & fastest-growing dairy processor, says IFCN Major Focus on Increasing Milk Production by 2022- Agricultural Ministry

An Overview on PEF Technology: Scenario, Equipment and Applications

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India has potential to be in top three in dairy sector by’ 22, says PM Nabard’s Rs.8,004-crore dairy fund takes off European Commission publishes draft to amend regulations on trans fats 44

AllOut cofounder to buy dairy tech startup Mr. Milkman

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MILK AND THE DEGRADING EFFECTS OF LIGHT

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Editor In Chief Dr. J.V. Parekh Group Editor Firoz H. Naqvi firoz@advanceinfomedia.com Sales Executive S.H.Hasni hasan@advanceinfomedia.com Production Manager Syed Shahnawaz General Manager Gyanendra Trivedi Graphic Designer Naved H. Kazmi naved@advanceinfomedia.com Circulation Chandni chandni@advanceinfomedia.com Marketing & Circulation Office MashAd MultiCom P Ltd. 121, 1st floor, Rassaz Multiplex, Station Road, Mira Road (E), Dist. Thane- 401107 Telefax : +91-22-28555069, Tel.: +91-22-28115068 Mob.: +91-9867992299 E-mail: info@agronfoodprocessing.com sub@advanceinfomedia.com Vol. 03 Issue 06, December- January 2019 Annual Subscription Rs.1000/- By Courier Add Rs. 50/- For Outstation Charges Overseas $80 By Air Mail Email:sub@advanveinfomedia.com Single Copy Cost Rs. 100/Printed, Published & Owned by Firoz H. Naqvi RNI No. MAHENG13830

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The views expressed in this issue are those of the contributors and are not necessarily those of the magazine.

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All disputes are to be referred to Mumbai Jurisdiction.

he country man and especially the dairymen of India should be delighted to learn that the IDF general assembly has approved India’s candidature to host WDS in 2022 World Dairy Summit in India. This was a long cherished desire of most of the dairy professionals, industry, researchers and dairy farmers of India that such an event should have been organized in India long time ago. The last World Dairy Congress was held in New Delhi during 1974. With India having attained the first place in milk production in the World several years ago, a strong Dr. J.V. Parekh need was felt that the nation must show case its achieveEditor in Chief ments to world community Indian dairy industry can learn from expert, policy makers, producers processors about policies and supply managements.

India can play big role with IDF for dairy development in other parts of the world.

The WDS 2018 attracted about two thousand global experts to deliberate upon the theme “Dairy for the Next Generation”. Around 120 speakers in 40 sessions outlined the contribution of dairying in the creation of employment and generation of income besides the role of milk in nutrition and health, food security and safety as well as sustainability.

Former UN Secretary General Ban Ki Moon said that Milk and dairy products will serve as a critical, sustainable food source for the world’s 9 billion people by 2050 IDF President Dr. Judith Bryans said that IDF is shaping the environment in which dairy operates and driving the sector forward for well over a hundred years, IDF is at the forefront of dairy science through strong expertise and advocacy. IDF has played a pivotal role in promoting ISO standards among its members worldwide and has made useful contributions to the formulation of international standards and guidelines for the dairy sector.

In a Special Conference on Dairy industry in the next decade, panelists from the UN Food and Agriculture Organization and OECD discussed dairy consumption patterns of the future, production capacity to meet population growth, change in consumption patterns and trade prospects.

The conference on farm management focused on biodiversity, animal breeding and future farming. British farmer, David Cotton, stressed the importance of continuous learning to keep up with best practices and advancements in technology. He also projected that major processing will end up in fewer hands over time while climate change will bring other diseases from tropical climes to Europe.

Marketing experts discussed product innovation, food trends and marketing strategies to develop the dairy sector. Dr. Gerrit Smit of Yili Innovation Centre Europe outlined dairy innovations in China aimed at driving market demand. He pointed out that the average milk consumption in China is about a fifth of that of Western countries and projected a continued growth of more than 10 per cent in the coming years. Other emerging markets, such as Latin America and Africa, were also discussed, as well as the overall trading environment for milk and dairy products.

Advisory Board Mr. R.P. Banerjee SSP Pvt. Ltd- Faridabad

Mr. B.M. Vyas Former M.D Amul Anand

Dr. G.S. Rajorhia Former Principal Scientist, NDRI, Karnal

Mr. V.K. Ghoda Sr. Consultant, Perfect Solution, Vadodarra Mr. Vijay Jailkhani Team Ldr, Schreiber Dynamix, Baramati

Dr. Mukund Naware Consultant, Mumbai

Dr. Harsev Singh Ms. Racheline Levi Chief Executive Officer Team Expert, Adepta France

Mr. Devendra Bhai Shah Chairman, Parag Milk Food, Mumbai Mr. Nitin Jain Aurum Equity Partners, Gurugram

Mr. H.R. Dave Deputy M.D Nabard, Mumbai

Dr. B.N. Mathur Former Director, NDRI, Karnal

Dr. K.R. Rao Former CGM, Nabard, Hyderabad

Mr. Subhash Vaidya CEO Dairy Tech Consultancy Serv Mumbai Mr. Dileep Dravid MD & Agro Dairy & Food CS Anand

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Dr. Satish Kulkarni Consultant,Bengaluru

Dr. J.B. Prajapati Principal & Dean, SMC Collage of Dairy Science, Anand

Dr. Ashok Patel Fr. Princ Scientist & Head, Dairy Technology NDRI Karnal Dr. Suresh B. Gokhale Director Research BAIF UruliKanchan, Pune

Mr. Vivek Nirmal MD Prabhat Dairy Mumbai

Dr. Trevor Tomkins President, Venture Dairy U.S.A

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Launch of IDF World Dairy Summit 2018

culture, Food and Rural Affairs, Mr Lee Gae Ho, who encouraged delegates to seize the opportunity to meet counterparts from other parts of the world for indepth discussions on the future of dairy and to develop meaningful partnerships for growth.

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spectacular grand opening was laid out for delegates at the IDF World Dairy Summit 2018 with a magnificent drum performance taking centre stage at the Daejeon Convention Centre on 15 October. The warm hospi-

tality of the Organizing Committee of the Summit comprising the leadership and members of the Korea National Committee made delegates feel very welcome to the Land of the Morning Calm. Gracing the event was Korea’s Minister of Agri-

“The Summit will serve as a foothold for the dairy industry to take off even further at the global level beyond Asia,” said Mr Lee. “The dairy farming business provides quality and decent food and nutrients to the entire world, while developing into an important industry.”

Milk and dairy products are a sustainable food source for the next generation: Ban Ki Moon population of more than 7 billion people.

Scores of malnourished and food-insecure children across the world receive crucial nutrients from milk.”

Mr Ban said milk is critical and essential for international efforts to combat poverty and hunger, stressing the importance of milk in providing essential nutrients for starved children. “Milk serves as an important nutritional food, as well as an essential staple for emergency relief. Providing milk is one of the simplest ways to help people in conflict areas and disasters.”

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ilk and dairy products will serve as a critical, sustainable food source for the world’s 9 billion people by 2050, said former UN Secretary-General Ban Ki Moon.

In a keynote speech delivered at the opening of the IDF World Dairy Summit 2018

in Daejeon, Korea, on 15 October, Mr Ban said: “This increase in population will naturally be followed by acute food shortage. I believe that milk will be one of the solutions to combat any food shortages that may occur.” Describing milk as a ‘complete food’, Mr Ban said: “Milk is a primary food staple for the world’s

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Mr Ban said he is heartened to note that the dairy industry is committed to sustainably providing nutritious dairy products to 9 billion people as the population grows, while also making efforts to preserve the environment. He cited the Dairy Declaration of Rotterdam, a joint initiative of the International Dairy Federation and the UN Food and Agriculture Organization launched in October 2016

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to promote dairy sustainability through responsible consumption and production.

Mr. Ban said the dairy sector plays a leading role in international efforts to achieve the Sustainable Development Goals (SDGs) which are aimed at socio-economic transformation to eradicate poverty and hunger, and to construct a sustainable world where humanity can enjoy better education, healthcare, and equality.

The SDGs were launched in 2015 during Mr Ban’s tenure at the UN and sustainability remains a key passion of his. He serves as Co-Chair of the Ban Ki-Moon Centre for Global Citizens in Vienna established in January 2018 within the framework of the Sustainable Development Goals to empower women and youth.

Mr. Ban pointed out that the dairy sec-

tor plays an important role in helping to achieve many of the SDGs covering poverty eradication, banishment of hunger, good health and wellbeing and gender equality. Mr. Ban said the dairy sector creates employment through its value chain, generating the third-largest output and the largest trade volume among all agricultural industries.

At the same time, he acknowledged that the dairy sector is promoting environmental protection by implementing initiatives to reduce global carbon and water footprints by striving to minimize greenhouse gas emissions, and water and soil pollution generated during the production and distribution of dairy products.

“Unlike produce that is harvested once or twice a year, dairy products can be produced every day. This means that more cash can circulate through rural areas, injecting vitality into rural economies. As a result, the well-being of rural areas is improved, and the quality of living is enhanced.”

Mr. Ban urged the dairy community to collectively prepare for the next century

by strengthening sustainability for the next generation.

“Seven billion people around world today not only recognize milk as a healthy food, but also appreciate the value of the dairy industry for its contribution to humanity’s growth.”

He called on the dairy sector to continue to strive through collective efforts to achieve the SDGs. “I hope the accomplishment of these goals can help construct a better environment for your industry to further prosper.

I hope you can forge a robust global partnership that goes beyond the boundaries between countries, continents, and regions, and that you can work together to drive the development of humanity and society as global citizens.

“I look forward to your industry being duly recognized not only for the nutritional values of its products, but also for its industrial values rooted in sustainability and responsibility. I truly believe this will further enable your industry to actively contribute to humanity’s happiness.”

IDF driver of dairy sector growth and sustainability: Dr. Judith Bryans

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he International Dairy Federation (IDF) has been shaping the environment in which dairy operates and driving the sector forward for well over a hundred years, said IDF President Dr. Judith Bryans.

Speaking at the opening of the annual IDF World Dairy Summit 2018 in Daejeon, Korea, on 15 October, Dr. Bryans said IDF has helped to define how dairy operates “by developing standards used all over the world which ensure the quality of dairy foods, which also helps to facilitate the free flow of trade.”

“We have driven the environmental agenda forward, developing carbon and water foot printing methodologies, and through our commitment to the Dairy Declaration of Rotterdam signed together with the FAO,” said Dr. Bryans. “We are stewards of the land and want a healthy planet for

future generations. We’ve defended the nutritional integrity of dairy foods as nutrition is key to all age groups.

We have also served as an advisor to Codex since it began, and promoted best practices in food safety, farm management and many more areas.”

Dr. Bryans said one of IDF’s strengths is the unique way it works with its 41-member countries, allowing the organization which represents 75% of global milk supply to speak with true global consensus.

When IDF speaks, she said it does so with the voice of the global dairy sector. “We will continue to shape the future operating environment for dairy and hope you

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will support us in our work,” said Dr. Bryans.

She commended the Korean team for its organisation of the Summit and bringing the world of dairy to Korea to exchange knowledge on Dairy for the Next Generation.

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Global platform for dialogue on dairy development: President of IDF Korea

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he IDF World Dairy Summit 2018 is a forum that brings together international experts to share their knowledge and expertise, and exchange ideas on enhancing the dairy sector, said President of IDF Korea, Lee Chang Buhm. He said the annual Summit which was launched today by former UN Secretary-General Ban Ki Moon in Daejeon, Korea, will benefit delegates through the opportunities to interact with their counterparts from other countries and learn from their development experience.

“Since we joined IDF in 2006, our dairy industry has grown,” said Mr Lee. “With the hosting of the Summit, we have the opportunity to promote Korean dairy products and to help internationalize our brands.”

Mr Lee, who also Chairs the Organizing Com-

mittee of the World Dairy Summit 2018, said the Korean dairy sector can learn from experts, policy makers, academics, producers and processors about policies, supply management and value chains. “We hope to enhance our policies on pricing and milk supply to support the dairy sector in Korea by studying the impact of dairy policies in Europe and America.

We are also keen to learn about new technologies to improve production as we expand our markets in China and Southeast Asia, targeting Thailand, Vietnam, Malaysia, the Philippines

and Singapore, before we find opportunities in Europe and America.”

Korean exports to the region include ice cream, yoghurt, plain milk, liquid and milk powder, which is popular in China, said Mr Lee. He said Korean milk and dairy products are produced with high quality in food safety.

He stated that processed milk powder, particularly infant formula, is sought after by Chinese consumers, which is encouraging to Korean exporters.

Dairy industry in the next decade

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n a Special Conference on The Next Decade, panelists from the UN Food and Agriculture Organization, OECD, Seoul National University and University College, Cork discussed dairy consumption patterns of the future, production capacity to meet population growth, change in consumption patterns and trade prospects.

Dean of Cork University Business School and Professor of Agri-Food Economics, Thia Hennessy, shared her views on food systems and market opportunities for dairy.

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Glimpses of IDF world dairy summit, 2018

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Pricing Trends in Dairy Products: 2018 Domestic milk and milk products Price:

International milk and milk products Price:

Source: USDA Source: Market watch

Source: USDA

Source: Market watch

Source: USDA

Source: Market watch

Source: USDA

IDF at the forefront of dairy science through strong expertise and advocacy: Director General drove home this point to delegates at the World Dairy Summit 2018. She said IDF’s global advocacy for dairy development through interventions at international policy-making platforms and contributions in the drafting of standards, guidelines and policy reforms help to make a difference. She stated that the advisory role of the IDF at such fora has been strengthened by its strong foundation in science-based knowledge of dairy and insight on best practices.

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dvancing the interests of the global dairy sector by being at the forefront of scientific knowledge and expertise on issues and challenges impacting on the growth and sus-

tainability of this major economic sector is the value the International Dairy Federation (IDF) brings to its members.

IDF Director General Caroline Emond

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“IDFs activities from farm to fork help underpin the integrity of the dairy sector ensuring it is recognised as a responsible industry and continues to have a licence to operate, and to deliver safe and sustainable dairy products to consumers,” said Ms Emond.

IDF has a worldwide network of 1,200 multidisciplinary experts working in 17 Standing Committees and 3 Task Forces

17 unsurpassed, stressed Ms. Emond. IDF, she said, is a trusted partner of international organisations in the setting of standards. She said the Codex Alimentarius Commission has requested IDF to review guidelines by the FAO/WHO Joint Expert Meetings on Nutrition (JEMNU) for the establishment of nitrogen to protein conversion factors for soy and milk proteins.

IDF guide and publications, Ms. Emond said, serve as useful reference for the dairy sector as well as for international organisations.

providing science-based expertise and a wealth of knowledge and skills on tap. On the strength of this global talent pool, Ms. Emond said IDF is the leading voice of dairy to intergovernmental organizations, building global consensus and common ground.

With 41-member countries representing two-thirds of global milk production, IDF is a force to be reckoned with, said Ms. Emond. “Milk is the top agricultural com-

modity in value terms, ranking third in the world by production tonnage,” said Ms. Emond. “Milk and dairy products account for 14% of global agricultural trade, contributing 10% to the global value-added from agriculture.”

Contributions to the global economy by the dairy sector is significant, according to Ms. Emond, with dairy producing 27% to the global value-added from livestock.

The global dairy expertise of the IDF is

Building on its reputation for over a century, the IDF Director-General said the organisation continues to grow from strength to strength, providing vital information impacting on dairy sector development and its prospects for growth.

“In the era of fake news, heightened activism championing alternatives to dairy based on ignorance, it is all the more important to share your voice in IDF as we’re stronger together in championing the role of dairy in nourishing lives,” she concluded.

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Launch of World Dairy Situation 2018 at the World Dairy Summit, Daejeon

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he IDF World Dairy Situation 2018 report was launched at the World Dairy Summit in Daejeon, Korea, on 16 October. It was put together by IDF experts from dairy producing countries around the world under the scope of work by the IDF Standing Committee on Dairy Policies and Economics (SCDPE). “The IDF World Dairy Situation 2018 will further your understanding of the current macro supply and demand trends affecting the dairy sector,” said Gilles Froment, Chair of the IDF Standing Committee on Dairy Policies and Economics. “The publication contains a comprehensive set of dairy industry statistics and provides an insight on the

wide range of policies and economic factors which influence a world that is increasingly focused on food safety, quality, nutrition, sustainable development and global trade.”

The 200-page flagship publication of the International Dairy Federation provides an overview of the dairy sector in over 50 countries around the world. The annual publication offers useful insight on macro supply and demand trends in the dairy sector with data on global milk production and processing,

pricing, trade.

consumption

and

The main findings of the report are: * Milkfat-driven recovery of the market resulted in profitable milk prices throughout most of 2017, propelling above-average milk production growth last year. The strongest growth was recorded in India, Pakistan, Turkey, Australia, Poland and the United Kingdom. * There was greater import demand by China last year due to a shortfall in milk production. The East Asian country regained much of its strength as the No.1 dairy importer in the world after local stock positions normalised in 2016. The demand growth is in UHT milk, Mozzarella and cream cheese. * Key export regions like Oceania, the US and the EU will see their cheese production grow in years to come as they have to keep up with accelerating import demand in Asia, with Japan, the Republic of Korea and China being important destinations.

IDF Director General Caroline Emond said the World Dairy Situation 2018 provides an informative outlook on the dairy sector. “This publication presents data on the dairy sector in respective countries, not just at the farm level,” explained Ms Emond. “Useful information on national and global dairy production, consumption and trade flows are beneficial to producers and processors. The analysis of demand and supply trends help in decision-making and strategic planning to seize market opportunities.”

The World Dairy Situation 2018 was produced by a team from ZuivelNL and CNIEL. The publication is available at the IDF booth at the World Dairy Summit 2018 in Daejeon, and online at IDF Store.

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Interview with Dr. Judith Bryans, IDF President

by Dr. J.V. Parekh at IDF WDS, Daejeon-South Korea

1. Why have you selected “Dairy for the Next Generation!” as the theme of this IDF-WDS 2018?

Answer: Under the theme of ‘Dairy for the Next Generation!’ our summit has explored emerging issues and key aspects of the dairy industry, and offered inspiring prospects for the ever-changing world

of dairy. It has also provided a dynamic and interactive platform for participants to exchange best practice knowledge, and to identify a common agenda, besides developing shared solutions and improving dairy farming.

2. How will IDF play a role in helping participants to meet industry challenges and oppor-

tunities?

Answer: In terms of the Summit, worldclass keynote and plenary speeches have been offered by renowned speakers from international organizations, industries and academia. More than 2,000 participants from 57 countries gave their time and effort to join us and all of you have made

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IDF WDS Daejeon 2018 a success,and it was a great pleasure for us to have a networking opportunity with you all.We certainly hope that the summit has been all that you had expected, and that you have had an opportunity to make new friends, renew old acquaintances and extend your existing networks for your continued success.Beyond the Summit itself, IDF HO and its various committees will be weaving the discussions and learnings into our work to help push the sector forward in our priority areas.

3.What is the IDF’s role to promotedairy sector growth?

Answer: The International Dairy Federation (IDF) has been shaping the environment in which dairy operates and driving the sector forward for well over 100 years. The IDF has helped to define how dairy operates by developing standards used all over the world which ensure the quality of dairy foods, which also helps to facilitate the free flow of trade.

We have driven the environmental agenda forward, developing carbon and water foot printing methodologies, and through our commitment to the Dairy Declaration of Rotterdam signed together with the FAO in October 2016. We are stewards of the land and want a healthy planet for future generations. We’ve defended the nutritional integrity of dairy foods as nutrition is key to all age groups. We have also served as an advisor to Codex since it began, and promoted best practices in food safety, farm management and many more areas.One of IDF’s strengths is the unique way it works with its 41-member countries, allowing the organization which represents 75% of global milk supply to speak with true global consensus.

IDF has a worldwide network of 1,200 multidisciplinary experts working in 17 Standing Committees and 3 Task Forces providing science-based expertise and a wealth of knowledge and skills on tap. On the strength of this global talent pool, IDF is the leading voice of dairy to intergovernmental organizations, building global consensus and common ground.

4. Anti-milk arguments are spreading by mass media. How are you addressing this?

Answer: Liquid milk is becoming less popular in many countries although other products such as cheese and yogurt are

21 increasing in popularity. The anti-milk arguments spreading via the mass media over the past 20 years, as well as the rise of plant-based alternatives, could have a significant impact on consumption. Our challenge as a dairy sector is to: (1) continue to innovate to meet consumer expectations and spread the word about our new products to as many consumers as possible, (2) continue to make simple essential products that everyone can afford and find in stores and, (3) use sustainable nutrition as a driverto remind everyone about the benefits of dairy and their role in peoples diets and livelihoods.

5.How can sustainability be improved at the dairy farming, processing and retail levels?

Answer: Unlike produce that is harvested once or twice a year, dairy products can be produced every day.

This means that more cash can circulate through rural areas, injecting vitality into rural economies. As a result, the well-being of rural areas is improved, and the quality of living is enhanced. Seven billion people around world today not only recognize milk as a healthy food, but also appreciate the value of the dairy industry for its contribution to humanity’s growth. The dairy sector plays a leading role in international efforts to achieve the Sustainable Development Goals (SDGs) which are aimed at socio-economic transformation to eradicate poverty and hunger, and to construct a sustainable world where humanity can enjoy better education, healthcare, and equality.

6. As a nutritionist, what do you think can be done to improve health and nutrition as well as livelihoods?

Answer: Milk and dairy products will serve as a critical, sustainable food source for the world’s 9 billion people by 2050. If we have an increased population, we have to have a way to feed those people. Milk, dairy foods and dairy ingredients are already a primary food staple for the world’s population of more than 7 billion people and will be needed for growing populations. Scores of malnourished and food-insecure children across the world receive crucial nutrients from milk. Milk is critical and essential for international efforts to combat poverty and hunger. Milk

serves as an important nutritional food, as well as an essential staple for emergency relief. Providing milk is one of the simplest ways to help people in conflict areas

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and disasters. I am heartened to note that the dairy industry is committed to sustainably providing nutritious dairy products to 9 billion people as the population grows, while also making efforts to preserve the environment.

7. How can the dairy footprint be reduced?

Answer: Ms. Anne Mottet from the Livestock Team at (FAO) gave an excellent overview of livestock’s role in climate change, livelihoods and resilience. She talked about the lack of understanding on the multiple benefits that investments in

22 livestock can generate, and the fact that although climate change is a challenge for the livestock sector, it’s also a development opportunity. The dairy sector is already looking carefully at how it can continuously improve in the environmental arena and use of technology can help with that.

8. What role does the IDF play in the promotion of ISO standards?

Answer: IDF has played a pivotal role in promoting ISO standards among its members world wide and has made useful contributions to the formulation of international standards and guidelines for the dairy sector. This strong collaboration between the IDF and ISO continues through the development of joint standards for methods of analysis and sampling for dairy products, which brings together dairy expertise and standardization to enhance compliance in food safety and quality.

9. What do you see as global dairy trends?

Answer: Milk fat-driven recovery of the market resulted in profitable milk prices throughout most of 2017, propelling above-average milk production growth last year. The strongest growth was re-

corded in India, Pakistan, Turkey, Australia, Poland and the United Kingdom.

There was greater import demand by China last year due to a shortfall in milk production. The East Asian country regained much of its strength as the No.1 dairy importer in the world after local stock positions normalised in 2016. The demand growth is in UHT milk, Mozzarella and cream cheese. Key export regions like Oceania, the US and the EU will see their cheese production grow in years to come as they have to keep up with accelerating import demand in Asia, with Japan, the Republic of Korea and China being important destinations.

10. Could you please tell me something about World School Milk Day? Answer: Every year, World School Milk Day is celebrated all over the world on the last Wednesday of September to raise awareness on the benefits and success of school milk programmes. In addition to providing milk and/or dairy products, school milk programmes include food education. It helps to foster a better understanding of dairy products, including where they come from, how dairy products are made, their nutritional composition, and how they fit into the overall diet.

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Globally, School Milk programmes play a key role in ensuring that young children have access to nutritious foods. This is vital given the role nutrition plays in longterm growth and development. The IDF members around the world participate in these celebrations through different activities, such as a milk lunch party, school activities, media activities or a visit to dairy farms.

11. How can India benefit by hosting IDFWDS in 2022?

Answer: I am delighted to inform you that the IDF general assembly has approved India’s candidature to host WDS in 2022 on 14 October, 2018. India can show its achievements to the world community after a gap of more than 4 decades. The Indian dairy industry can learn from experts, policy makers, producers and processors about policies, supply management and benefit from valuable exchanges with international experts to share their knowledge and expertise to enhance the Indian dairy sector. We can also learn a lot from India and look forward to the role India can play in IDF in the coming years to promote dairy development in other parts of the world.

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Interview with Mr. Chang Buhm Lee -Chairman, South Korea IDF Committee

by Dr. J.V. Parekh IDF WDS, Daejeon 1. Why did you host IDF WDS Daejeon 2018 in South Korea?

The IDF World Dairy Summit 2018 is a forum that brings together international experts to share their knowledge and expertise, and exchange ideas on enhancing the dairy sector.

WDS will benefit delegates through the opportunities to interact with their counterparts from other countries and learn from their development experience. Since we joined IDF in 2006, our dairy industry has grown.

ternational dairy sector. We are now producing over 2 million tones of milk every year with the average growth of 4.5%. the consumption per person is approximately 76.4 kg annually.

3. What are the challenges Korean dairy industry is facing?

As in many other countries, Korea’s dairy sector faces challenges such as increasing productivity, improving supply-demand management systems, innovating dis-

With the hosting of the Summit, we have the opportunity to promote Korean dairy products and to help internationalize our brands. The Korean dairy sector can learn from experts, policy makers, academics, producers and processors about policies, supply management and value chains.

2. How Korea is a new dairy powerhouse that is leading the emerging market in Asia?

We are able to produce high quality milk thanks to an excellent natural environment that includes superb weather conditions. We continue to expand dairy production through the cooperative efforts of dairy farmers, companies and government agencies.

That includes strengthening the industry’s foundations and capabilities through ongoing R&D and investment. Meanwhile, consumption of dairy products is rising steadily due to lifestyle changes as more people begin to incorporate dairy into the country’s traditional food culture.

Dairy farming in Korea has great potential for further growth.

Building on our role as a leader in Asia’s dairy market, we are ready to contribute to the progress and development of the in-

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tribution structures, and increasing consumption. To successfully navigate such challenges, companies are investing in R&D and dairy farmers are paying greater attention to milk quality, eco-friendly practices, and animal welfare. Government efforts also contribute to improving

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the dairy sector by focusing on collaborations and support.

4. What problems are faced with current issues by the Korean dairy industry?

We have Low birth rate, increased consumption of alternative drinks. Also decreased consumption of liquid milk, increased import of dairy products. Also increased consumption of cheese, butter, etc. We need to expand domestic investment in dairy products. Decreased numbers of dairy farmers, also excessive initial investment costs. and also difficult for new farmers getting into the industry.

5. What are the dairy products Korea is exporting & importing?

Korean exports to the region include ice cream, yoghurt, plain milk, liquid and milk powder, which is popular in China.

Korean milk and dairy products are produced with high quality in food safety.

The processed milk powder, particularly infant formula, is sought after by Chinese consumers, which is encouraging to Korean exporters. We are importing approximately 50% cheese, table butter & SMP in our country.

www.agronfoodprocessing.com

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26

Interview with Dr. Piercristiano Brazzale, Chair of the IDF

SPCC by Dr. J.V. Parekh IDF WDS, Daejeon

T

he Italian national, who is a Board member of the Dairy processor Brazzale Spa, was nominated as the New Chair of the IDF Science and Programme Coordination Committee (SPCC) at the General Assembly held on 14 October 2018 on the eve of the World Dairy Summit 2018 in Daejeon, Korea.

He also now represents the SPCC on the IDF Board of Directors. Through the strength of his experience in the past three years representing the Standing Committee on Environment (SCENV), Dr. Brazzale aims to promote the essential role of dairy in a nutritious, healthy and sustainable diet. He spoke to Dr. Parekh about his views.

1. Importance of milk in our Diet.

Milk is a primary food staple for the

world’s population of more than 7 billion people. The malnourished and food-insecure children across the world receive crucial nutrients from milk. The increase in population will naturally be followed by acute food shortage. I believe that milk will be one of the solutions to combat any food shortages that may occur.

The dairy industry is committed to sustainably providing nutritious dairy products to 9 billion people as the population grows, while also making efforts to preserve the environment. The dairy sector plays an important role in helping to achieve many of the Sustainable Development Goals (SDGs) covering poverty eradication, banishment of hunger, good health and wellbeing and gender equality. The dairy sector creates employment

through its value chain, generating the third-largest output and the largest trade volume among all agricultural industries.

2. How do you promote the essential role of dairy in a nutritious, healthy and sustainable diet?

We know that not all nutritionists know about sustainability, and not all sustainability experts know about nutrition, and yet these topics walk hand-in-hand. The dairy sector has suffered from the fact that some published studies use poor methodologies when trying to link environment and nutrition. Many of the methodologies used to link the environment and diet are misleading consumers because the science behind them is not transparent. IDF is working to link nutrition and sustainability with science based methodologies to have finally a clear and positive message for the consumers.

3. How do you see effect of dairy diet on the environment?

Data showing that it is possible to reduce greenhouse gas (GHG) emissions by 60% and still maintain dairy in the diet at its current level. However, it does require the reduction in consumption of meat, fish and eggs. He added that an optimal diet produces 3.67 kgs of carbon emissions daily while a dairy-free diet produces 3.53 kgs of carbon emissions, which is a negligible amount.

The diet with dairy products, as well as having an environmental impact similar than a diet dairy free, guarantee an apport of essentials nutrients for the human health. As a sector, we know our consumers are not reading studies but they are being influenced by what they see and hear around them.

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Forging Ahead In 2018

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here is an old saying that time flies and it certainly feels that way. It’s been almost eight months since we were together as Dr. Judith Bryans, IDF family at the IDF President

2017 World Dairy Summit. Many things have happened at IDF over those months and I wanted to take this opportunity to highlight just a few of them to you.

You will of course know by now that our new Director General, Caroline Emond, is in place. My thanks to all of you who have contacted her and made her feel welcome. Caroline has been doing excellent work since she took over as DG at IDF. She has been strengthening relationships with some of the intergovernmental bodies that are so important to IDF’s work, as well as building new relationships and contacts. Caroline has also been modernising the way the IDF team works, and is preparing to implement significant

changes to IDF communications, including bringing on board a new Communications Director.

We said goodbye to our old DG this year, thanking Nico for his service to the IDF community at a dinner held during the first IDF Head Office event on Nutrition and Sustainability in Seville. For those of you who couldn’t join us for that event, I wanted to take a little bit of time to share some thoughts and learnings from the event since it was the first run by the IDF Head Office.

There is no doubt that the importance of nutrition and sustainability as an area of focus came over really well from our very strong line up of speakers who came from the FAO, the USDA, EFSA, academic institutions and the dairy sector. This event had a workshop feel about it giving delegates a lot of opportunity to network with the speakers and have all of their questions answered.

Over two days, we covered a broad range of topics under the nutrition and sustainability umbrella, from environment to consumer perceptions to nutrition.

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The sustainable diet topic was beautifully covered during the event by three great speakers: Nicole Darmon from INRA, Brad Ridoutt from CSIRO and Olivier Jolliet from the University of Michigan.

Nicole presented data showing that it is possible to reduce greenhouse gas (GHG) emissions by 60% and still maintain dairy in the diet at its current level. However, it does require the reduction in consumption of meat, fish and eggs.

Brad explained why water scarcity is so important when considering a water footprint because local conditions at the point of water loss or contamination determine the degree to which ecosystems and human health are impacted (and in all of those with potential for a high degree of variability). Olivier explained the challenges of assessing nutritional and environmental impacts, and benefits of food.

While there has been considerable effort to understand the environmental impact of a food or diet, nutritional effects are not usually included in food-related life cycle assessment (LCA). We know that not all nutritionists know about sustainability, and not all sustainability experts know about nutrition, and yet these topics walk hand-in-hand. The dairy sector has suffered from the fact that some published

29 studies use poor methodologies when trying to link environment and nutrition.

As a sector, we know our consumers are not reading studies but they are being influenced by what they see and hear around them.

Laurent Damiens, from CNIEL, gave the audience a great overview on consumer perceptions of dairy across 27 countries. He told delegates that over the last five years, largely positive food market trends have been seen as a result of (1) economic trends such as a rise in purchasing power and economic upturn in many countries, (2) product offerings that were meeting consumer expectations, (3) a dynamic agri-food industry which offers consumers a constantly changing product selection, and (4) demographic trends such as global population growth and middle-class expansion.

Liquid milk is becoming less popular in many countries although other products such as cheese and yogurt are increasing in popularity. He cautioned that anti-milk arguments spreading via the mass media over the past 20 years, as well as the rise of plant-based alternatives could have a significant impact on consumption.

say they are planning to eat less dairy to be healthier. Millennials often have negative perceptions around dairy. However, millennials who are thinking about having children or have young children are open to learning about nutrition, as well as loving the taste of dairy, so there is an opportunity for us to re-establish the forgotten relevance of dairy and its core values.

Emily Meredith, from the National Milk Producers Federation (NMPF), spoke about consumer perceptions in the USA. She told the audience that consumers in the US now seek “sustainably sourced” and/or “responsibly produced” dairy. Investment firms are considering animal welfare when choosing whether or not to invest.

The NMPF has a voluntary quality assurance programme named FARM: Farmers Assuring Responsible Management based on the ISO Standard on Animal Welfare.

FARM offers a continuous improvement process to ensure a high level of on-farm

Our challenge as a dairy sector is to: (1) continue to innovate to meet consumer expectations and spread the word about these new products to as many consumers as possible, (2) continue to make simple essential products that everyone can afford and find in stores and, (3) use sustainable nutrition as a driver.

The session on consumer perceptions continued with Professor Wim Verbeke from the University of Ghent presenting a survey done in five European countries. Although consumers associated health more with plant-based than animal-based foods, within animal-based foods, dairy is strongly accepted as a good source of protein.

Ialso presented in this session. In my case, I talked about consumer perceptions and dairy promotion in the UK. In the UK, dairy alternatives are using dairy values to promote themselves and 28% of UK consumers

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animal care and sets the highest standards that encourages dairy farmers to continually improve.

Professor Ian Givens, University of Reading, suggested that of all of the products in the dairy portfolio, yogurt appeared to have the strongest positive effect on diabetes. He also said that more attention is needed on the effects of foods, not nutrients and that so-called sustainable diets must be assessed for functionality.

Silvia Valtueña Martínez from EFSA talked to the delegates about health claims, but there was nothing new on dairy.

Regarding the socioeconomic impact of dairy, Eric Grande, talked about the GRI Sustainability Reporting Standards.

These are to be used by organisations to report about their impacts on the economy, the environment, and/or society.

He stressed that for dairy companies, IDF remains the core scientific expertise body

30 a development opportunity.

Anne’s talk was followed by Jorgen Eivind Olesen explaining how the dairy sector can adapt to climate change – mostly by the extension of current technologies to adapt to climatic variability.

with valued publications such as bulletins on carbon footprint, water footprint, and biodiversity assessments.

He also mentioned the European Dairy Association project on the Product Environmental Footprint Category Rules and communication guidance on the environmental footprint of different dairy products.

Piercristiano Brazzale, talked about sustainability from the perspective of a child.

He argued that many of the methodologies used to link the environment and diet are misleading consumers because the science behind them is not transparent.

Torsten Hemme from IFCN expressed his concern about milk prices. His view was that price is a driver for sustainability since for a dairy farmer economics comes first. I would say we also have to look on the other side of that coin as there is data to show that environmentally friendly farmers tend to be more efficient and benefit financially.

Dacia Whitsett-Morrow from USDEC talked about the positive role milk pro-

tein could play in terms of improving lean body mass, reducing obesity risk, reducing chronic diseases risk later in life and preserving muscle mass as we age. She stressed the need for the dairy sector to communicate the beneficial impact of dairy proteins to policy makers.

The IDF President has a seat on the Governors Board of the Dairy Sustainability Framework (DSF) and also chairs the Advisory Council of the DSF. During the Seville event, I addressed the audience about the role of DSF in continuing to enhance sustainable development of the dairy sector. I touched on the 11 sustainability criteria and how it connects members and reporting criteria.

Anne Mottet from the Livestock Team at the Food and Agriculture Organisation (FAO) gave an excellent overview of livestock’s role in the climate change, livelihoods and resilience.

She talked about the lack of understanding of the multiple benefits that investments in livestock can generate, and the fact that although climate change is a challenge for the livestock sector, it’s also

The final speech of the two-day event was given by Mary Beth Hall of the USDA who gave a wonderful and very meaningful explanation of why removal of all livestock from the US would result in nutrient deficiencies and more caloric intake, based on work she had conducted. My overall reflection on the two-day event is that it opened a door to future events of this type, and that we need to be bolder and broaden the types of speakers we bring to include our dairy farmers and maybe an NGO or consumer group for a more rounded discussion.

Beyond the event in Seville, there have been lots of other things happening in IDF around a potential new MOU with the FAO, and possible new partnerships with other organisations.

I have also now been trained as a dairy ambassador, and have had the opportunity to engage in a session at the UN in New York. The training was done thanks to our colleagues at GDP, where the IDF President has a seat on the Board.

I look forward to attending the UN HLPE in July and taking on some meetings to get across global dairy nutrition and sustainability messages.

But before then, I will represent IDF at the Food2030 in Plovdiv, Bulgaria. More info on all the items mentioned in this paragraph will come in future blogs and IDF meetings.

We also had the privilege of celebrating World Milk Day on 1 June with our South Korean colleagues. I hope, like us, you enjoyed one of your favourite dairy products on World Milk Day.

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Global Cooperation of Codex and other international bodies such as IDF 1. Food, glorious food!

We all rely on food. Food is fragile. We need it to be available, safe, nutritious and tasty. Beyond keeping us Dr. Tom Heilandt alive, food is an Codex Secretary important element of our culture and society. Milk and milk products are an excellent example of this.

They are nutritious and part of our culture.

In some countries so much that President De Gaulle of France once said: “How can you govern a country, which has 246 varieties of cheese?” Peace and prosperity depend on the availability of food.

Food is a commodity like no other and needs to be treated like specially. Only the close cooperation of all actors in the food supply chain whether public, private and consumer will achieve our common goal of safe, good food in every home all.

2. History The first item in the summary of the Codex Alimentarius history on the Codex website is 1903, the year in which the International Dairy Federation was founded. IDF was an important catalyst in the creation of Codex.

The fact that the IDF was founded before any other major organization still existing today shows the importance of milk and milk products. In fact, the IDF dates from an era when food safety was still at the beginning. In those days the use of unsafe food additives (especially preservatives) was still common practice in many parts of the world.

Cold chains were by far not as developed as today and many homes did not have a refrigerator thus the possibilities that chemistry offered were quickly embraced by industry in order to deal with one problem and unwittingly creating others. As it became apparent that the chemicals used did not only have beneficial effects, it

became also clear that research and regulation was needed. Many national and international initiatives followed and 53 years later in 1956 the two major United Nations organizations FAO and WHO created the Joint Expert Committee on Contaminants and Food Additives (JECFA) to scientifically examine the safety of food additives and the impact of contaminants in all foods.

1957 saw the creation of the Government Experts on the Code of Principles on Milk and Milk Products which in 1963 became a committee of the new Codex Alimentarius Commission marking also the beginning of a unique cooperation.

sions with which it is essential to comply.

However, the reference made to science based Codex food safety standards in the World Trade Organization’s Agreement on Sanitary and Phytosanitary measures (SPS Agreement) means that Codex has far reaching implications for resolving trade disputes.

WTO members that wish to apply stricter food safety measures than those set by Codex may be required to justify these measures scientifically. Since its foundation, the Codex system has evolved in an open, transparent and inclusive way to meet emerging challenges.

Image 1 shows how the Codex membership has grown over the years together with the food export value. Codex today has 188 member countries and one member organization (EU) and over 220 observers of which IDF is one of the most active.

2. Codex: an international tool 2.1 Purpose

Image 2: Codex Alimentarius Commission Session in Rome

International food trade has existed for thousands of years but until not too long ago food was mainly produced, sold and consumed locally. Over the last century the amount of food traded internationally has grown exponentially, and a larger quantity and variety of food never before travels the globe today.

The codex alimentarius international food standards, guidelines and codes of practice contribute to the safety, quality and fairness of this international food trade.

Consumers can trust the safety and quality of the food products they buy, and importers can trust that the food they ordered will be in accordance with their specifications.

Image 3: Codex Alimentarius Commission Session Rome 2.2 Work methods Codex prides itself to be open, transparent and inclusive. All information about Codex work is publicly available for free on the Codex website (www.codexalimentarius.org) the work is member driven and strives even in the most difficult cases to take decisions by consensus.

Codex standards and related texts are not a substitute for, or alternative to national legislation. Every country’s laws and administrative procedures contain provi-

The Commission itself is the ultimate decision body meeting annually in Rome or Geneva and usually attended by more than 600 delegates from over 100 coun-

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32 tries. It is supported by an Executive Committee consisting of elected members and regional coordinators.

The technical work is done in horizontal and vertical committees or task forces, each of which is hosted and chaired by a member country that is also responsible for the costs of interpretation and translation. In addition, FAO/WHO coordinating committees for each of the six Codex regions make sure that specific regional aspects are addressed by Codex. In some cases, these committees develop standards for regional products.

The structure differentiates between horizontal committees (dealing with all foods) and vertical committees (dealing with a specific food group). Task forces are formed to deal with specific problems and are dissolved once they have achieved their work. Presently one task force is active dealing with the challenges of Antimicrobial resistance.

Image 5: Codex Committee Structure in 2018 The Codex standard setting process depicted in Image 6 has 8 steps consisting of: An initial reflection on which new work is needed (discussion paper) Agreement of new work (Step 1) Drafting (Step 2)

Circulation of the draft for comments to all members and observers (Step 3) Discussion in the technical committee or task force (Step 4) Intermediary adoption by the Commission (Step 5) Circulation for comments (Step 6) Discussion in the technical committee or task force (Step 7) Adoption as a Codex standard (Step 8) The process is designed to allow sufficient input from all stakeholders to achieve a consensus. Steps 6 and 7 may be omitted and the overall process can be finished within one year or take longer depending on the complexity of the issue.The process also allows for input received from the FAO/WHO scientific advice provided by standing committees (JECFA – food additives, contaminants and veterinary drugs; JMPR – pesticides; JEMRA – microbiological risks and JEMNU – nutrition).

Image 6: Codex standard setting process 2.3 Achievements Since 1963 Codex has set Commodity standards for all major food commodities (221 texts) as well as 78 Guidelines dealing with general issues such as food import and export inspection and certification systems and 52 Codes of Practice dealing for examplewith guidance on preventing contamination (chemical, physical or microbiological) of food products.

106 maximum levels have been set for contaminants, 4130 food additives provisions, 5231 pesticide residue levels and 623 veterinary drugs residue levels.

2.4 Codex and the Sustainable development goals Codex work has a clear connection to the six following 6 goals for safer, better food for everyone, everywhere.

SDG1: “No Poverty”.

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33 If a country adopts global food safety standards such as Codex standards into national legislation, then local traders can access new markets and increase their trade.

They do business and create employment.

Reaching this goal would mean an end to poverty in the agriculture sector.

SDG2: “Zero Hunger” The first target of this goal is (by 2030) to “end hunger and ensure access by all people, in particular the poor and people in vulnerable situations, including infants, to safe, nutritious and sufficient food all year round”.

There is strong link between Codex work on food safety and the positive outcome of food security.

This goal also deals with trade and states the need to correct and prevent trade restrictions - another central aspect of the Codex mandate. Codex is advocating

this goal in a positive wayby contributing to making it possibly to bring safe and nutritious food to every home.

ductive employment and decent work for all”. Trade is a vital opportunity for growth in this area and the Codex standards promote fair practices in food trade by eliminating trade restrictions and barriers to trade.

SDG3: “Good Health and well-being”.

When developing and transition economies engage in the development of Codex standards and then use those standards as the basis for national standards, they are protecting consumer health both within and outside their national borders. Strengthening food safety systems will enable countries to take measures to reduce the burden of foodborne disease.

SDG12: Food waste and management of chemicals.

One of the targets of goal 12 is “halving per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains”.

Codex work on accurate and reliable food labelling links directly to this goal.

SDG8: “Decent Work and Economic Growth” The targets of this goal are linked primarily to growth, productivity and employment. Engaging in Codex, rather as for Goal 1, will help countries work towards achieving “full and pro-

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The goal also calls for sound management of chemicals. Chemicals in food are a worldwide health concern and are a leading cause of trade obstacles. The expert advice provided to Codex by FAO and WHO ensures that correct exposure levels are set in Codex standards to protect consumer health.

SDG17: Partnerships for the SDGs. Partnerships: working together will ensure that no one is left behind in the drive to reach the 2030 Sustainable Development Goals. Codex itself is one of the finest and longest standing examples of part-

34 nership within the United Nations system.

Codex, together with OIE and IPPC, is also part of another strong partnership when working on global issues such as antimicrobial resistance or when called upon as the benchmark for standards in WTO trade disputes.

Codex also believes in the value of partnerships with all its stakeholders, both

members and observers, industry and consumers. In the longstanding partnership with the International Dairy Federation, Codex created standards, guidelines and Codes of Practice for milk and milk products. Codex measures itself against organisations such as ISO and GFSI to ensure that the standards produced in Codex are the best, most robust science-based standards possible.

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When Goal 17 describes a “universal, rules-based, open, non-discriminatory and equitable multilateral trading system” it is pointing directly at the mandate, goals and daily work of the Codex Alimentarius.

3. IDF and Codex – a unique relation For over 55 years Codex and IDF have worked together. Just in the last 5 years IDF attended 55 Codex sessions with 141 delegates. IDF serves as an essential technical advisor to Codex on all issues related to milk and milk products and was thus given a special place in Codex procedures:

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Step 2 The Secretariat arranges for the preparation of a proposed draft standard….. In the cases of milk and milk products or individual standards for cheeses, the Secretariat distributes the recommendations of the International Dairy Federation (IDF).

IDF/Codex Joint achievements encompass Codex Standards for Milk and Milk Products, Methods of analysis, Labeling, Hygiene and AMR. The following texts have been developed: Hygiene: Hygienic practice for milk and milk products, Preservation of Raw Milk

by Use of the Lactoperoxidase System Contamination: Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feeding stuffs for Milk-Producing Animals Terminology: Use of Dairy Terms Certification: Model Export Certificate for Milk and Milk Products Cheese: General standard for Cheese, Whey cheeses, Cheeses in brine, Cream cheeses, Unripened cheeses incl fresh cheese, Cottage cheese, Extra hard grating cheese, Brie, Camenbert, Cheddar, Coulommiers, Danbo, Edam, Gouda, Havarti, Mozzarella, Samsø, Emmental, Provolone, Tilsiter, Saint-Paulin Milks: Evaporated, Fermented, Sweetened condensed

35 Codex nutrition standards have also contributed to the implementation of the WHO Global Strategy on Diet, Physical Activity and Health.

Finally, Codex and its partners have successfully advocated for creating a World food safety day (7 June each year) to have a constant reminder in the calendar that food safety is not a given but needs constant attention from all stakeholders.

Powdered: Milk Powders and Cream Powder, Dairy Permeate Powders, Whey Powders Blends: Evaporated Skimmed Milk and Vegetable Fat, Skimmed Milk and Vegetable Fat in Powdered Form, Sweetened Condensed Skimmed Milk and Vegetable Fat Other: Butter, Dairy fat spreads, Milkfat products, Cream and prepared creams, Edible casein products 4. The future 4.1 Major Successes Codex has set the standards for all major issues in food trade and most legislations based on what Codex proposes.

Major food safety texts are the General Principles of food hygiene (including the essential HACCP system) as well as the General standard for food additives and for contaminants as well as related codes to reduce contamination.

The Codex Food labeling system offers all relevant guidance to countries to ensure that consumers receive all relevant information about products and are not misled.

The Codex Risk analysis system both for application in Codex and direct application by government offers a comprehensive way for members to protect their population based on sound science. Major breakthrough texts are the risk analysis guidelines for GM goods and AMR.

Codex has been creating these networks since it was started, and its goal is to make food safety a topic known to consumers through activities celebrating the world food safety day.

4.2 Issues Codex is currently debating its next strategic plan (2020-2025). This is important to ensure that Codex is setting the right standards in the right way and make sure that the standards serve their purpose and are used by members.Speed of standard setting and efficient and effective participation of all members in the are still challenges as is the financing of the scientific advice underlying Codex.

Codex has faced many challenges to standardization in the past, some of them were solved, others are still waiting for a solution in areas where consensus is difficult to achieve among members. Some examples are: Green oranges (solved by changing ripeness criteria from “orange” to sugar and juice content); Labeling of GM food (solved by concentrating on ge-

In the Nutrition and foods for special usesarea Codex has contributed to improve the situation for people intolerant to gluten as well as giving advice on infant and baby foods and on food supplementation.

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neric guidance and avoiding being overly prescriptive); Veterinary Drugs Residues for Growth promoters (RBST, Ractopamine, Zilpaterol – ongoing); Certain Food additives (differing opinions as to technological justifications e.g. coloring - ongoing); Use of the term “natural” in labeling (no consensus – work discontinued); follow-up formula (difficult discussions on avoiding misleading consumersongoing); Processed cheese (discontinued because the product is too diverse all over the world) and Makgeolli (should Codex set a standard for a product containing alcohol – ongoing).

4.3 Change is a thing we can count on The future will bring most certainly: More people, climate change, more countries trading, new products and production methods, changed consumer awareness/ demands, new sales channels–e-platforms, new diseases, food fraud, AMR and other unexpected challenges.

5. Conclusions There is a lot to do to achieve safe, tasty, nutritiousfood in every home all the time!

Standards are a tool to avoid misleading consumers and ensure safety and fair practices in the food trade.

Codex is an excellent international standard setting tool, but it can only be as good as the use members make of it and how good they are at finding consensus on critical issues and apply the standards in practice.

36 From 1998-2005 he was Secretary of the UNECE Working Party on Agricultural Quality Standards. In 2005, he joined the Codex Secretariat in Rome as Senior Officer responsible for communication. In October 2014, the Directors General of FAO and WHO appointed him to the position of Secretary of the Codex Alimentarius Commission.

Codex Alimentarius Commission The Codex Alimentarius Commission is the worlds’ food standards body established by FAO and WHO in 1963 with the main objectives of protecting the health of consumers and ensuring fair trade practices in the food trade.

A longer term strategic outlook on the future of food and food standards will be needed in addition to the medium term strategic plan in order for Codex to remain relevant. Partnerships with other organizations need to be strengthened as food safety and quality are a shared responsibility of all actors in the international supply chains.

Tom Heilandt – tom.heilandt@fao.org

Tom Heilandt, born 30/12/1961 is a German citizen with degrees in Mathematics and Computer Science. From 1990-1992 he worked at Bayer in operations research and expert systems then joined AION International as systems engineer. From 1994-1998 he worked in the Secretariat of the United Nations Economic Commission for Europe (UNECE) in Geneva on the international regulations for the transport of dangerous goods.

The Commission develops harmonised international food standards, guidelines and codes of practice and promotes coordination of all food standards work undertaken by international governmental and non-governmental organizations. Codex contributes to the safety, quality and fairness of international food trade. Consumers can trust the safety and quality of the food products they buy and importers can trust that the food they ordered will be in accordance with their specifications.

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FSSAI pushes dairy firms to start voluntary milk fortification

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informed elements are creating confusion around the issue. We need to ensure it does not get derailed due to misinformation or lack of awareness,” he said.

“A large majority of stakeholders are in favour of food fortification but a few mis-

Last month, FSSAI notified standards for fortifying staples such as edible oil, milk, atta, maida and salt. The food safety authority has been urging industry to undertake voluntary fortification of their products especially edible oil and milk, before

rging private and public dairy companies to begin voluntary milk fortification, the Food Safety and Standards Authority of India CEO Pawan Agarwal said food fortification is the most cost-effective and globally-recognised strategy to address micro-nutrient deficiencies.

it is made mandatory. “Several ministries and government bodies have written to FSSAI to make fortification mandatory.

However, we want to first assess whether the industry is ready. Fortification needs to be scaled up step-by-step before being made mandatory,” Agarwal said while speaking at the National Consultation of Milk Fortification recentlly .

ITC to Take on Amul, Coke with Milk-based Drinks

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TC, plans to launch ready-to-drink, milk-based beverages that will compete with the likes of Coca-Cola, Amul and Britannia next month. The new product range — Sunfeast Wonderz — will be launched first in the southern states of Tamil Nadu, Karnataka, Telangana and Andhra Pradesh before being rolled out nationally. Unlike existing products made with artificial flavours, ITC will use real fruit pulp for the milkshakes, the company said.

“This innovative range of milk-based beverages will be powered by the company’s institutional capabilities including agri-sourcing, distribution, infrastructure, among others,” said Hemant Malik, divisional chief executive – Foods, at ITC. “The ready to drink milk beverages market has seen high growth in the recent past with a paradigm shift to healthier

beverages and we believe innovative offerings in this segment could have great potential for the future.” The range will be manufactured in ITC’s new facility in Kapurthala, Punjab, where the company has invested in an aseptic pet facility.

Globally, shifting consumer tastes are prompting beverages giants, including Coca-Cola and PepsiCo, to diversify away from traditional soda and high-calorie juices. Growth has consistently slowed down in the Rs. 22,000-crore carbonated soft drinks Co will use real fruit pulp for beverages market as consumers increasingly switch to healthier beverages such as juices, energy drinks, flavoured tea, fortified water and dairybased beverages. Several companies are

experimenting and bringing in flavour innovation; products including oats a n d fruits are combined with drinking milk products to cater to the needs of healthconscious consumers.

A research from global market intelligence agency Mintel said flavo- ured milk products accounted for 39% of dairy drink introductions in India in the first half of 2017, up from just 20% in 2012. Over one in four (28%) consumers of pre-packaged, ready-to-drink dairy drinks consume it for breakfast, said the researcher.

Patanjali enters cow milk business; eyes Rs. 1,000 cr sales next fiscal

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aba Ramdev’s Patanjali Ayurved announced its foray into the dairy segment by launching milk and milk-based products, including curd and cheese, targeting sales worth Rs. 1,000 crore from the segment.

Besides, Patanjali had also ventured into frozen vegetable segment and has introduced products such as sweet corn, pea and potato fingers. “We are aiming to have a business of Rs. 1,000 crore next fiscal.

This fiscal, we would have a business of Rs. 500 crore,” said Baba Ramdev while

introduce milk and allied products in tetra packs, he added. The company would directly procure milk from the farmers through its network and would promote products from India-based breeds. Our milk would be cheaper than other established brands by Rs. 2, said Ramdev. addressing a conference. We are targeting 10 lakh litre of daily sales, Ramdev added.

The Haridwar-based firm has established a network of around 56,000 retailers. Besides regular milk, Patanjali would also

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Patanjali also launched packaged drinking water under the brand name of ‘Divya Jal’ in different pack sizes and has plans to introduce natural mineral water and herb infused water.

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Dakshina Kannada milk union to get third dairy by fiscal-end

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akshina Kannada Cooperative Milk Producers’ Union Ltd, which has begun the construction of a new dairy at Uppoor in Udupi district, expects it to be commissioned by the end of FY19.

Speaking at the union’s annual general meeting here, its President Raviraj Hegde said the work related to the new dairy are expected to be completed by the end of 2018. He expressed hope it will be ready for use by March 2019.

Centre keen to promote A2 cow milk to lift farmers’ income

and Rs. 6.71 crore, respectively, during 2017-18. The members of the union will get a 15 per cent dividend.

The Karnataka Milk Federation (KMF) has extended assistance of Rs.5 crore for the construction of the dairy, he said.

At present, the union has dairy facilities in Mangaluru and Manipal.

Hegde further said the Milk Producers’ Union plans to shortly launch jeera buttermilk and flavoured milk in 200-ml packs. It will also open three camp offices in different parts of Dakshina Kannada and Udupi districts.

He said the total turnover and net profit of the milk union stood at Rs.807.74 crore

union in 2017-18.

Stating that the State government has been extending a subsidy of Rs.5 a litre to the milk producers, he said Rs.76.36 crore was released for the milk

Of this, Rs.75.99 crore has been credited to the bank accounts of the milk producers whose accounts have been linked to Aadhaar.

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nion Agriculture Minister Radha Mohan Singh laid stress on creating a separate mechanism for procurement and sale of indigenous cow milk under the brand name A2 by encouraging the use of technology.

The Minister, addressing a gathering of over 650 farmers at a National Workshop, ‘Role of Technology in Doubling Income of Farmers’ at the National Dairy Development Board (NDDB) in Anand, stated that the Centre has incentivised indigenous cow milk production by providing dedicated funds to Karnataka and Odisha, while some states, such as Punjab and Haryana, have already conducted successful experiments in popularising A2 milk.

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40

Tedmag Training Academy Dairy, Horticulture, etc. Tedmag has a complement of experts who have extensive experience in the relevant fields. It has so far successfully executed 130 projects in India and abroad in the cooperative & dairy sector, food & horticulture sector, etc. Shri SK Bhat, a renowned Dairy Engineer, is the Managing Director of Tedmag.

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edmag Training Academy has been established with the sole objective of improving the skill levels of dairy personnel through appropriate training & development programmes.

It has designed function wise programmes for the benefit of the dairy corporates after

assessing broadly the training needs and skill levels of the existing dairy personnel. Tedmag Training Academy is a Unit of Tedmag Engineering & Management Consultants (P) Ltd, Bangalore and is involved in Engineering & Management Consultancy since 1987 especially in Agribusiness sector in Food Processing,

Tedmag Training Academy has organised it first training - Basic Course on Milk Sourcing from Oct 8 to 12, 2018 at Madurai, Tamil Nadu. There were 15 participants attended the programme - 10 from cooperative dairies and 5 from private dairies in Tamil Nadu. The Academy has plans to conduct these programmes State wise for the benefit of dairy fraternity across the country. Shri CP Charles (cpc1954@gmail. com;M:+919600291116) a well known Dairy Technologist in the industry, is the Director of the Academy.

Soon, BigBasket will deliver milk

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nline grocer BigBasket has completed acquisition of three startups to foray into milk delivery and smart vending machines, several months after raising $300 million from Alibaba and other investors.

BigBasket has acquired 100% stakes in milk de- livery startups RainCan and Morning Cart, and a controlling stake in vending machines startup Kwik24. This move comes at a time when ecommerce gi- ants Flipkart and Amazon India are strengthen-ing their grocery verticals.

“The micro delivery startup acquisition

osks.”

really helps BigBasket in ac- celerating our need to bring fresh subscription services to our customers, daily,” said Hari Menon, chief executive at BigBasket. “And Kwik24 acquisition gives us the ability to be closer to the customer by way of the BB Instant smart vending ki-

BigBasket is in talks to acquire RainCan and Kwik24, respectively. BigBasket has branded the milk delivery service as BB Daily, a subscription service that allows customers to order milk and other daily essentials the previous night and have them delivered the following morning.

Currently piloting in Bengaluru and Pune, the service already has 20,000 daily subscriptions, accord- ing to BigBasket The service will soon reach eight metro cities, it said. Rival online grocer Grofers launched its grocery subscription service

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earlier during the year and claims to have over 5 lakh subscribers. With Kwik24, BigBasket has installed 100 smart vending machines in Bengaluru and plans to expand to other cities shortly.

The vending machines are installed as part of the BB Instant service, which allows customers to order fresh produce and other FMCG products through the BB Instant app, and pick it up from the vending machine installed in apartment complexes.

Big Basket’s acquisitions of two milk delivery startups comes at a time when this sector has been garnering investor interest because of the general customer stickiness it generates. Milk delivery startup DailyNinja, which claims to clock about 35,000 daily orders, recently raised funds from Saama Capital and Matrix Partners, and Gurgaon-based Milk Basket secured financ- ing from Kalaari Capital.

Food delivery app Swiggy has also been in talks with milk delivery startup Supr-Daily for a possible acquisition.

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Dairy firms’ profit margins to remain strong on low milk procurement prices

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he profit margins of dairy companies are likely to remain strong in the near term on soft milk prices and increased focus on value addition to avail subsidy announced by various state governments. Analysts are cautious on their top line growth Organised players such as Heritage Foods, Parag Milk Foods and Prabhat Dairy face stiff competition from the unorganised sector in terms of milk procurement. Co-operative dairies, including Gujarat Cooperative Milk Marketing Federation Ltd (GCMMF), which sells its dairy products under Amul brand, have developed its strong relations with farmers over years.

Higher milk procurement prices, therefore, are compensated through subsidy from their respective state governments.

The improved margin forecast, therefore, is set to help dairy companies pay higher prices for milk procurement to farmers.

Thus, both farmers and dairy companies are on a firm footing in the short term. Organised sector players’ strategy of investing in scaling procurement, brand building and distribution expansion will lead to healthy growth over the next few years, say experts “While Q2FY19 sales growth of Heritage, Parag and Prabhat is likely to be mere around 5 per cent, 12 per cent and 6 per cent, respectively, we estimate their Ebitda to jump 114 per cent, 19 per cent and 10 per cent, as milk over-supply is likely to drive margins,” said Shradha Sheth, an analyst with Edelweiss Securities Ltd. Analysts are expecting Heritage Foods, for example, to post its sales of Rs.

6,469 million for the second quarter of the current fiscal as against Rs. 6,161 million in the comparable quarter last year. “Amul expects per capita milk consumption to clock a compounded annual growth rate (CAGR) of 2.1 per cent over next 50 years, indicating milk production CAGR of 3.5 per cent. It expects the organised sector to handle at least 50 per cent of milk production from current level of 20 per cent. Considering industry volume growth of 3.5 per cent, shift from unorganised to organised sector, higher revenue share of value-added products and inflation, we believe the organized sector can report low double-digit CAGR,” said Aniruddha Joshi, an analyst with ICICI Securities, while decoding financial year 2017-18 annual report of GCMMF. A soft milk price scenario is favourable for organised players. However, the current situation has given rise to a number of new entrants and penetration of unorganised players in the south. Meanwhile, Parag has a relatively higher working capital requirement due to high concentration of value-added products. With Maharashtra government subsidy in place, the milk procurement cost works out to Rs. 20 a litre for use in producing such products. “While we expect the working capital cycle to improve and Parag to generate positive free cash flow in FY19, increase in cost of funds is likely to impact its working capital funding and cash flows. Further, the gov-

ernment’s recently announced subsidy on export of skimmed milk powder (SMP) and Rs. 5 per litre subsidy for procuring milk from farmers at a higher rate of Rs. 25 per litre, is likely to further stretch the working capital,” said Sheth. Prabhat derives around 67 per cent revenue from the B2B segment, which operates on a costplus model. Therefore, in a low milk price scenario, which is likely to persist over the short to medium term, the company’s ability to drive value growth is limited.

Further, the company is consciously reinvesting benefits of gross margin expansion in brand building and distribution expansion.

ITC to enter paneer, milkshakes business in 2 months

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iversified conglomerate ITC Limited has decided to enhance its dairy portfolio by entering the paneer and milkshakes segments within two months, confirmed company official.

ITC had earlier forayed into the dairy segment with the launch of milk and ghee in select markets. The company recentlly launched milk and curd for the Kolkata market. “We are going to launch paneer for the Kolkata market and milkshakes pan India within two months,” Hemant Malik, divisional chief executive (foods) of ITC said. He said while milk, ghee,

paneer and curd would be sold under the `Aashirvaad’ brand, there will be a different brand for milk shakes. ITC initiated the foods division in 2002, and started the dairy business at Munger in Bihar.

“We have been selling milk in markets of Munger, Patna and Bhagalpur in Bihar. Now, we have come to Kolkata”, he said. The company had been selling ghee in Karnataka, Kerala, Tamil Nadu and Delhi, he added. Malik said initially milk would be procured from Bihar and subsequently from a local manufacturer in West Bengal for which a tie-up is already

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in place. “We want to source it (milk) locally. But the challenge is quality,” he said. Talking about the revenue generated from ITC’s foods business, he said it was below Rs. 9,000 crore although consumer spend was in excess of Rs. 12,000 crore.

The difference was due to seller discounts offered by the company. Malik said ITC was expecting a revenue spend of Rs. 400 crore to Rs. 500 crore from dairy business over the next two years. The company’s focus will remain on the markets where it will be entering over the next one year, he added.

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Amul world’s ninth-largest & fastest-growing dairy processor, says IFCN

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ujarat Co-operative Milk Marketing Federation Limited (GCMMF), which markets milk and dairy products under the Amul brand, is the ninth-largest milk processor and the fastest-growing dairy organisation in the world. This was stated by International Farm Comparison Network (IFCN), a leading, global dairy knowledge organisation, in its latest report.

helped us retain the farmers’ interest in milk production,” he added. Parmar also emphasised that the Amul model had successfully quadrupled farmers’ incomes in the last eight years and fulfilled prime minister Narendra Modi’s vision to double the farmers’ incomes. Better returns from dairying has motivated milk producer members to enhance their investments in increasing milk production.

In 2011, Amul was ranked 18th in the list of top global dairy organisations. This has been the fastest rise by any top-ranking dairy organizations across the globe.

While the other top-ranked dairy organisations in the list are multi-nationals operating in multiple countries, Amul operates primarily in India.

Jethabhai Bharwad, vice-chairman, Amul Federation, said, “Our digitalisation drive has brought in complete transparency in payment to milk producer members.

Farmer-members are aware of the exact amount due to them, and the rationale behind the same.”

On this occasion, Ramsinhbhai P. Parmar, chairman, Amul Federation, said, “During the last eight years, our milk procurement has increased from 91 lakh litre per day (LLPD) in 2009-10 to 210 LLPD in 2017-18, which shows a phenomenal increase of 131 per cent.”

“This enormous growth was a result of the high milk procurement price paid to our farmer-members which has also increased by 111 per cent in this period. This highly remunerative price has

“Payments going directly into their bank accounts also helps inculcate the savings habit in them. The need for an active bank account has brought a large number of Amul family farmer households directly into the formal banking network. This helps to further enhance transparency among producer members using digital technology,” he added.

R.S. Sodhi, managing director, Amul Federation, informed on the occasion that the entire credit for this wonderful achievement went to the 36 lakh farmers of Gu-

jarat who own Amul and whose entire dedication, hard work and commitment to excellence has resulted in this monumental accomplishment.

He added that GCMMF planned to achieve a turnover of Rs. 50,000 crore in the year 2020-21. He expressed confidence that since India was the largest milk producing nation in the world, and AMUL had been the germination point of the milk cooperative movement in India, GCMMF would also one day fulfill its destiny of becoming the largest dairy organisation in the entire world and become the centre of gravity for the global dairy industry.

Sodhi said, “We have achieved such milestone because of the strong foundation laid and value system created by our founder chairman, V. Kurien, and the selfless and visionary leadership of Tribhuvandas Patel.”

It is important to note that the Amul group has achieved unduplicated sales turnover of Rs. 41,000 crore during 2017-18.

Eighty to 85 per cent of the consumer rupee is passed back to milk producer members, thus encouraging them to produce more milk.

Major Focus on Increasing Milk Production by 2022- Agricultural Ministry

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ocusing on speedy increase in milk production seems to be an important schedule for the Ministry of Agriculture, Government of India. Radha Mohan Singh, Agriculture and farmers’ welfare minister has said that the significant aim was set to increase the milk production to 250 million tons by 2022. He also emphasized that for this program, many initiatives are already rolling and 28 percent growth been observed in the past four years.

“The country produced 135 million tons of milk in 2014-15, while it was at a re-

production is achievable,” Radha Singh said while addressing the celebration of National Milk Day in New Delhi.

cord level of 176 million tons in 2017-18.

There was a 6.5 per cent annual growth in the dairy sector since 2014, and we hope that the target of 250 million tons of milk

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He added that India is low in regard to value addition to milk that stands at 20 percent, the government had sanctioned a fund for the same. The dairy processing and an infrastructure fund is to be a dedicated programme for increasing the value addition for milk and Rs. 11,000 crore has been allotted for it.

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India has potential to be in top three in dairy sector by’ 22, says PM

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market crashes and farmers also incurred losses. The prime minister stated that value addition through food processing was now greatly required.

rime minister Narendra Modi has said that the Indian dairy sector, led by companies like Amul, has a great chance to become one of the top three performing nations in the world.

Speaking on the occasion of the commissioning of a processing plant at the Amul facility in Anand, Gujarat, he said that Amul has been able to create a brand for itself in over 40 countries worldwide.

“And while we are tenth in the world in terms of milk processing and value addition currently, companies like Amul can lead the country becoming one of the top three countries in the world in the dairy sector,” Modi said. “I have no doubt about the capabilities of the country getting into the top three in the world by 2022, when

Nabard’s Rs.8,004-crore dairy fund takes off

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he much-awaited Rs.8,004-crore Dairy Processing and Infrastructure Development Fund, set up under the National Bank for Agriculture and Rural Development (Nabard) to support modernisation of the dairy sector, now stands operationalised.

The first instalment of Rs.440 crore was handed over by the Union Agriculture Minister Radha Mohan Singh to the National Dairy Development Board (NDDB) Chairman Dilip Rath at an event in New Delhi on Thursday.

The fund will be distributed to six different projects — Dakshina Kannada Milk Union (Udupi); Kolar- Chikhballarpur Milk Union ( Kolar); Mysore Milk Union (Mysore); Karnataka Milk Federation (Channarayapatna); Karnataka Milk Federation (Ramnagar) and Ropar Milk Union (Ropar).

The initiative is expected to achieve an investment of Rs.10,000 crore in the dairy sector in three years viz; 2017-18 to 2019-20.

India will complete its 75th year of Independence,” he added.

He said that India now is jostling with the problem of plenty. He said, “There was a time when there was scarcity of farm produce. We came out of that phase, and now there is no scarcity in farm produce. Now, there is a challenge of higher produce,” he said, adding that that sometimes led to

“The dairy sector is a leading processing sector in the country, paving the way for others to follow. If new innovation and value addition in milk and dairy industry was not done, the farmer and industry wouldn’t have survived. But continuous value addition and innovation in the dairy sector through processing has made this industry stand out,” Modi added.

He stated that similarly, value addition and processing in other farm produce is also needed. Every farm produce has tremendous potential.

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AllOut cofounder to buy dairy tech startup Mr. Milkman

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nil Arya, who cofounded mosquito repellent brand AllOut and sold it in 2005, is making a comeback by acquiring dairy tech startup Mr. Milkman.

Arya, along with a few other investors, is setting up a company in Singapore to acquire the whole of the Gurgaon-based startup, people familiar with the devel-

opment told ET. “We will be investing in Mr. Milkman through our family office in Singapore,” Arya said. Samartha Setia, founder of Mr. Milkman, too confirmed that Arya will be investing in the company. “I cannot disclose the details of the investment at the moment,” he said. Founded last year, Mr. Milkman is an enabler for dairy players, managing their entire business including customer subscrip-

tions and deliveries through its platform.

Its clients include Milk Mantra, WHYTE Farms, Just Doodh, Go4Life, and Milk Valley Farm’s. Arya brothers – Naveen, Anil and Bimal — introduced liquid mosquito repellent AllOut brand in India through their firm Karamchand Appliances, and had the first mover advantage in liquid vaporizers, industry sources said.

Elanpro strengthens its solar portfolio with the launch of Mobile Freezer An environmentally friendly solution that eliminates the need for electricity

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co-consciousness is a trend today.

Solar products are fast expanding their reach in the commercial refrigeration industry. Reiterating its commitment to provide such cutting edge solutions to the foodservice industry, Elanpro, India’s leading commercial refrigeration company, recently introduced Mobile Freezer, an energy-efficient, lightweight, versatile solution. The product operates without external power source and thus has zero energy costs.

Elanpro Mobile Freezer harnesses the power of the sun via panel to cool products. A high-tech, solar and battery powered refrigeration product, it employs a PV panel, compressor and electronic controls. It is energized by a 100kWp solar array through a single phase inverter system, backed up by a relatively small 600VA VRLA battery bank. The product is equipped with adjustable compressor operations contributing the conversion of stored solar power into thermal energy.

Electronic controls provide power from the alternative energy source.

Once charged, the energy-efficient product runs for 10 hours making it a reliable unit even for the markets wherein electricity is a problem. Developed and deployed as a stand-alone, off-grid, 100 per cent solar-powered refrigeration unit, Elanpro Mobile Freezer is equipped with advanced technology that helps with faster cooling.

A light weight (22 kg) product, Elanpro Battery Freezer is multi-utility tool for retail or door step delivery. The product can be fitted on a two wheeler as well for delivery of milk, cheese, butter, juices, frozen food and Ice Cream alternatively.

The system can also be deployed for agricultural produce, dairy chilling, ice-making and other purposes as well.

Speaking at the occasion, Mr. Sanjay Jain, Director, Elanpro said, “Solar cooling is a clean and cost effective technology. We aim at bringing the eco-friendly, innovative and comprehensive technologies to meet the need of our customers. The demand for the product is poised to mushroom in the food retail and delivery sector as it technically brings down the running cost to zero.”

Designed in a way to result in maximum power conservation and better durability, ELANPRO BATTERY FREEZER is a reliable and easy to maintain product.

Priced at 32000, it is now available at Elanpro Experience Centers.

About Elanpro Elanpro is an organization focusing on commercial refrigeration & food-service products in India. A trusted by the largest

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names in Hospitality, Retail and Pharma Industry, the company has a network of almost 300 channel partners in Key districts of India.

Elanpro offers international range of refrigeration and food-service solutions for hotels, restaurants, bars, coffee shops, ice cream & beverage, food retail and the healthcare segments.

The company represents the world’s leading brands for Beverage Dispensing: Vin Service’s and SPM from Italy.

With the aim of creating a difference with its service in the industry, the company has cultivated trusted relationship with major Retailers like Pepsi, Coke, Amul, Sabmiller, Inbev.

Elanpro is providing its key clients with large-scale solutions as well as service.

The organization is poised to grow faster than the market whilst taking care of all stake holders.

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Kurien’s Dairy Economics Fodder for Cow Politics

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ilip Sanghani, the Gujarat BJP leader and ex-minister, presumably knew exactly what he was doing when he alleged that Verghese Kurien, founder-chairman of the National Dairy Development Board (NDDB) and architect of India’s White Revolution, had funnelled money from Amul to fund conversions by Christian missionaries.

There was the careful timing of his remarks during celebrations to mark the late Kurien’s 92nd birth anniversary.

There was his calculated suggestion that Tribhuvandas Patel, the founder of the milk cooperative movement, and HM Dalaya, its technical director, were really responsible for Amul’s success, but had been sidelined by Kurien. And Sanghani tried to add credibility by invoking his stint as state minister when, he said, his information had been confirmed, but he

had been instructed to stay quiet. Sanghani’s remarks were greeted with outrage.

Kurien’s family and associates ridiculed the idea that a self-avowed atheist would fund missionary groups.

RS Sodhi, current head of the Gujarat Cooperative Milk Marketing Federation (GCMMF), which owns the Amul brand, neatly alluded to Kurien’s devotion to his dairy farmers when he said, “He was of all farmers and his religion was that of the

religion of each farmer of India.”

And the roles of Patel and Dalaya have never been underestimated all three men are acknowledged to have performed complementary roles to help create Amul. But none of this fact checking may matter much since the aim of such remarks is usually to attract as much attention as possible and sow seeds of mistrust.

And this may have succeeded, as a response from Gujarat’s state BJP president Jitu Vaghani shows. in the equivocating style that seems usual in such situations, that he was unaware of Sanghani’s statement, “but he is a very senior leader and speaks only after proper research. He would be having evidence to support his claims”.

National Milk Day celebrated at ICAR-NDRI (SRS), Adugodi, Bengaluru

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ational Milk Day 2018 was organized on 26th November, 2018 by Alumni Association of ICAR-NDRI, Bengaluru at ICAR-National Dairy Research Institute, Adugodi, Bengaluru on the occasion of 97th birth anniversary of Shri. Verghese Kurien. Shri, Animesh Banerjee, Former President of Indian Dairy Association, New Delhi and who was also associated with Shri. Verghese Kurien during Operation Flood years was the Chief Guest.

Dr. K..Jayaraj Rao, Vice President of the Alumni Association welcomed the gathering, which included staff of ICARNDRI, ICAR-NIANP, students and many alumni including KMF employees. He praised the contributions of Animesh Banerjee to Indian Dairy Industry as well as his successful tenure as President of Indian Dairy Association.

Banerjee in his address narrated the story of how Operation Flood had unfolded in Gujarat and recalled several incidents involving Kurien that led to founding of

and he was glad he learnt ‘dairy’ and performed his duties to the satisfaction of all and to himself also.

In this context, he said that one’s capacity will be known only when one is given an opportunity to do things!

National Dairy Development Board and Indian Dairy Corporation (IDC). Recalling how Indian politicians including the then Prime Ministers reposed faith in Dr .

Kurien, he highlighted the administrative capacity of Kurien who appointed him (Dr. Banerjee) as the first Chairman of the then newly formed IDC, and he was glad that he had successfully led the Corporation through the Operation Flood years.

As such, in lighter vein Dr. Banerjee told that when people asked which administrative service he belonged to, he always replied as KAS i.e. Kurien Administrative Service!!. He was happy that in spite of being a chemical engineer, Dr. Kurien reposed faith in him as Chairman of IDC

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He asked students to wait for right opportunity and seize the one at the right moment and then work hard to succeed.

Dr. K.P. Ramesha, Head of ICAR-NDRI, Bengaluru in his Presidential address recalled Dr. Kurien’s association with SRS of NDRI, Bengaluru.

He said that since Dr. Kurien was the alumnus of this Institute, all of us should strive to keep up the standards and work for the upliftment of dairymen of our country.

He quoted Dr. Kurien’s appreciative words about quality human resource contributed by NDRI for dairying. The programme ended with vote of thanks by Dr. S. Subash, Secretary of the Alumni Association.

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For a better study, three diverse Indian dairy systems compared

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he scale of farming on the subcontinent is mind-blowing, with well over 500m farmers forming the backbone of the nation’s industry.

Indian dairy farming in numbers 24 times more milk produced in India than the UK in 2016 • 49% – proportion of milk from buffalo in 2016 • 47% – proportion of milk from cows in 2016 • 155.4m – tonnes of milk produced in 2016 Around 75m of these farmers are dairy producers, with an average herd size of just one-to-five cows on a holding of anything from one acre to no land at all.

These farmers account for a total of 18% of the world’s milk production, making India the largest milk producer on the planet. However, as urbanisation drains the countryside of residents and populations in India’s megacities boom, demand for milk and dairy products is higher than it has ever been. Meanwhile, repeated food scares and serious pollution issues mean an emerging middle class of conscientious consumers are looking for ethically and sustainably produced milk.

The result is a fragmented industry with highly varied dairy systems.

System 1: Indigenous breeds herd Gavya Naturals, Ghanpur, Telangana The past 80 years have seen the majority of Indian dairy farmers turn to buffalo and western breeds in search of higher yields and fat contents, slashing the indigenous cow breed population. Since independence in 1947, more than half of India’s 75 native cow breeds have all but

disappeared, with many only saved from extinction by regional royal families, seen as the spiritual guardians of these breeds.

Indians allege that these native cattle were subject to “biopiracy” under British rule, with their semen exported to the US, Brazil and Australia, the progeny of which now form the backbone of the global beef trade. Gavya Naturals keep Sahiwal, Gir, Kankrej, Lal and Sindh breeds of cow.

Each cow currently produces around 12 litres of milk a day, with the aim to produce third- or fourth-generation animals that produce between 2,000 and 3,000 litres during each 121-day lactation.

Farm facts Herd size: 25 milking cows with calves and followers • Average yield: 12 litres/day • Protein: 8-12% • Fat: 3-5-5% • Parlour type: hand-milking shed • Housing: concrete-floored shed • Feed: 6-8kg hydroponic feed, 6-8kg 3% dry fodder, 1.5-4kg of 5% wet fodder, and 2kg of concentrate/animal and 1kg for every 3 litres of milk • COP: 20% of retail price • Antibiotics: None Milking requires highly specialised staff as cows will not give milk without the presence of its calf. This means each cow suckles its calf while being milked, losing half of its daily yield. Farmers say that cows get smart to this technique, so each day milkers have to alternate which teats are milked, and which are suckled by the calf.

Indigenous do not drop yields for 1215 lactations and if they are taken care of with a proper diet should maintain production up to 25 lactations, farmers claim.

Animals are hardier than imported breeds and do not

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drop yields when temperatures increase and have relatively low instances of mastitis at around 2% within the herd. They also rarely require any sort of medication.

Milk is sold raw and arrives with consumers two to three hours after milking, delivered by a fleet of motorbike riders. Average prices range from Rs. 60 to Rs.220/ litre (66p-220p/litre), however, the farm assesses the financial position of all of its customers and sets a price accordingly.

Dung and urine from the cows are also highly prized for their medicinal qualities and are retailed. Urine is sold for drinking for about Rs. 20/litre (22p/litre), while dung is made into cakes for ritualised burning, retailing at Rs.18/kg (20p/kg).

Rumours abound among farmers as to the medicinal qualities of indigenous cows’ milk. These ranges from the animals converting cosmic rays into pure gold, which is said to be present in milk, while others insist cows, tailor their diets to include plants and herbs that cure the ailments of their keepers. Animals are kept on the farm for their whole lives and are retired

to graze until they die naturally.

System 2: Buffalo and dairy cow farm Sid’s Dairy, Tallapally Telangana Sid’s Dairy aims to corner the ethical and conscientious consumer market that is currently booming in Hyderabad, a city in central India with a population of 6.8m.

The company has 180 milking animals, but collects and processes milk from a further 600 cows across the surrounding area, before it is delivered to 7,000 customers in the west of the city by Sid’s 100 delivery motorbike boys.

Farm facts Herd size: 110 (70 cows, 40 buffalos) • Average yield: 12-15 litres (cow); 7-8 litres (buffalo) a day

47 • Protein: 3.3% (cow); 4.5% (buffalo) • Fat: 4.3% (cow); 6.7% (buffalo) • Parlour type: Portable milking machines • Feed: 30-40kg of maize and napier grass a day, and 1 kg of concentrate + 0.5kg a litre of milkCOP: Rs. 32/litre (35p/litre) + Rs. 6/litre (7p/litre) processing costs + Rs. 15/litre (16p/litre) for distribution and collection.

The past couple of years have seen Indian consumers become a lot more food conscious – in light of the sale of synthetic milk, a poisonous imitation product created with chemicals to resemble milk, allowed by India’s notoriously easy-to-navigate food standards. To counter the rise of synthetic milk, the farm sends free testing kits to consumers so they can check for hidden nastiness within the milk. It takes one person 90mins to milk 10 animals from Sid’s herd using the dairy’s portable milking machine. The farm is currently experimenting with its first purebred Holsteins, which each cost Rs.70, 000 (£768). The farm owner says they are extremely sensitive to heat and take around 10 days to acclimatize before they can be milked. Cow’s milk retails at Rs.65/litre, while buffalo milk, with its higher fat content, sells for Rs. 80/ litre, giving the farm a margin of just Rs. 12/litre (13p/litre) and Rs. 27/litre (30p/litre) for the different types, respectively. The farm says it is impossible to compete on costs with smaller producers, who, while enjoying free public grazing, have no feed costs.

However, haulage charges mean they cannot transport milk outside of villages. Sid’s is currently in the process of substituting bought-in concentrate for homegrown replacements to save costs and encourage better animal nutrition. These include drumstick tree, vegetable hummingbird, gliricidia and mosquito ferns all grown on site among marigolds to keep pests away.

The marigolds are later sold to religious temples during the winter festival season. Antibiotics are used to treat illness, but milk containing them is not used until all traces disappear.

Sid’s has a policy where suppliers with milk containing antibiotics are still paid for in full by the processor, unlike in the UK. Cows are retired to a local Goshala when they stop producing milk.

stead of being sent to slaughter due to their religious significance.

System 3: Fully-housed herd Haveli dairy, Mulugu Village & Mandal, Siddipet, Telangana Farm facts • Herd size: 400 milking • Average yield: 20 litres/day • Protein: 3.2% • Fat: 4% • Parlour type: 48/48 herringbone • Housing: seven sheds with sand cublicles for 100 animals • Feed: 100t/month chopped grass, maize and salt, and 7.5t/month molasses • COP: Rs.30/litre (33p/litre) Large, housed dairy systems in India are

These are publicly funded farms for cows to live out remaining years in-

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comparable to their UK counterparts, with the exception of new technology replaced with large workforces. Haveli Dairy employs more than 25 farm hands, including five milkers who milk the farms’ 400 cows in its De Laval herringbone parlour. Milking takes 3.5 hours twice a day, with each cow producing about 6,000 litres of milk a year. The larger the scale of farm, the tighter the margins as the milk begins to compete as a commodity. This means the farm cannot afford to retain male calves, which are sold to the culling industry.

The farm uses 100% artificial insemination of its purebred Holstein cows and aims to inseminate heifers at 17 months.

Fluctuations in temperature, which peak at 50C in the summer, can have a negative impact on yields of up to 20%. Haveli tries to mitigate against this with fans, mist sprays, high ceilings and open sheds but, in reality, animals struggle to maintain yields and some do die. Farmhands have to be constantly on the lookout for tropical parasites, which, if left untreated, cause large internal flesh wounds that become infested in the searing heat.

48

Potential of Organic Milk in India

By K.T. P. Radhika

T

he rising popularity of natural products has triggered a wave in the organic milk market. But there are challenges.

Triptur, A small hamlet about 150 km from India’s Silicon Valley Bangalore, greets people with its green coconut plantations. Life is calm and serene in the village that is home to Karnataka’s largest copra market. Triptur is now hogging headlines for another stream of business.

Around 160 organic dairy farms under the brand Akshayakalpa have been operating in this region for the past eight years. Everyday, more than 15,000 litres of milk is collected using milking machines, preserved in chillers that are maintained at 4 degree Celsius, transported to Bangalore and distributed directly to the consumer within eight hours, farm fresh.

Akshayakalpa is one of the many new generation ‘farm to home’ dairy companies that have mushroomed in Indian metros and Tier-II towns. Mostly owned and operated by young ‘professional milkmen’ who have quit jobs in multinational IT companies, investment banks, management companies et al. to take up the business, these enterprises are creating a churn in India’s organic milk industry in particular and the milk sector in general.

India is the world’s largest producer and consumer of dairy products. According to market research company IMARC, the milk and dairy products industry reached Rs7.9 lakh crore in 2017. In 2016, the milk sector alone was valued at Rs3 lakh crore and is projected to scale Rs7.3 lakh crore by 2021. “Currently, the organic

dairy industry accounts for less than 1 per cent of the total dairy market in India. The segment is expected to grow steadily in the next three to five years,” says Aarthi Janakiraman, Industry Manager, TechVision, Frost & Sullivan.

Organic Wave Organic farm fresh milk market is a very niche segment in India as of now. Industry experts define it as milk from animals that are given organic feed, not injected any growth hormones for more milk production and are free of antibiotics. The recent uptick in the general awareness on organic products is driving growth in the organic milk industry. “Consumers are more health conscious now.

This is fuelling growth for organic and natural products among high-income group and the upper middle class and is one of the main growth drivers for the organic milk segment,” says Anzeer Ali, partner of Chennai-based Maram Milk.

Adulteration of milk is another factor that prompts many consumers to turn to organic dairy. Milk is one of the most adulterated segments in India. “About 68 per cent of the milk produced in India is found to have adulterants like detergent, starch, urea and white paint,” notes Dr. J.V. Parekh, Founder, Parekh Technical Consultancy Services, a Mumbai-based dairy consultancy. Along with this, chemically enriched feed and fodder given to cows and buffalos will also affect the

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taste and nutrition of milk. “Organic milk is wholesome, healthier and contains higher vitamin E, carotene and calcium,” says Parekh.

Chennai-based chartered accountant Renjini Iyer, a consumer of organic milk for the past six months, says that organic milk’s freshness and the fact that it is free of preservatives and chemicals prompted her to turn to farm-fresh milk. “You will get it door-delivered and can manage subscription and order for additional requirements through WhatsApp, which is very convenient for city-based working women,” points out Iyer.

Vijay Bhosle Founder, Goufresh The trend is catching up in Tier-I and Tier-II cities as well. Most of the customers for the farm-fresh organic milk currently are people who have higher disposable incomes, says Rajeev Yadav, Founder of Delhi-based Whyte Farms. “More than 80 per cent of our customers are professionals such as doctors or people working in the corporate sector and do not mind paying a premium for pure, farm-fresh wholesome milk.” Whyte Farms has a 25-acre farm in Alwar, Rajasthan, and has invested around Rs3.5 crore in setting up automated facilities, including imported massaging equipments for 150 Holstein cows. Holstein cattle is known as the world’s highest production dairy animals.

“Our milk is certified by the Food Safety and Standards Authority of India (FSSAI),” claims Yadav, who holds an

electronics engineering degree from the US and had worked with a construction company before venturing into organic dairy. Many Indian farms have only Holstein cattle while some have both Indian AND foreign breeds. For example, Maram Milk company has Indian breeds like Sindhi, Kangayam and also foreign ones like Jersey.

Expensive But Fulfilling Apparently, many of these entrepreneurs are driven by factors beyond profits.

“This is a satisfying and fulfilling business,” says Vijay Bhosle, Founder of

49 Pune-based Goufresh, a dairy venture which produces and sells A2 milk (free of the so-called A1 protein and, therefore, easy to digest). “We believe in returning to our roots and, hence, founded the venture in 2016,” says Bhosle. The firm has 300 Gir cows and serves more than 400 customers. “We are in talks with private investors,” adds Bhosle.

Maram Milk is also planning more customer acquisitions. “We opened our farm with 70 cows last year and are collaborating with many local farmers, of course, with strict checks to maintain quality,” says Ali . The enterprise already serves more than 800 customers in Chennai, and has a turnover of Rs10-12 lakh per month.

Collaborating with local farm owners and with private investments, the company is planning to expand to Coimbatore and Trichy in coming years.

Shashi Kumar CEO & Co-founder, Akshayakalpa Producing organic farm-fresh milk is expensive compared to regular milk. Cows are not injected with hormone supplements or antibiotics to enhance milk production. On top of that the animals are fed on organically grown fodder and feed which is expensive. This will affect the revenues from the business. According to Akshali Shah, VP, Sales and Marketing, Parag Milk Foods, which sells organic milk under the brand Pride of Cows, it is difficult to cater to large-scale regular customers in this market. “Unlike regular milk, productivity of organic milk is difficult to maintain on a massive scale.

So we are very selective about customers,” says Shah. “About 3 per cent of our total overall revenue comes from Pride of Cows and we acquire customers only through invitations.” Last financial year, Parag reported revenue of Rs1,731 crore.

The organic milk market is also very sensitive. According to industry experts, a fine balancing act is necessary in the business. “If you increase the productivity,

you won’t be able to find adequate customers and have to sell it in the regular market at normal price making a loss. If you acquire more customers, you won’t be able to serve them since productivity is less in this segment,” says Bhosle of Goufresh.

Long Gestation Experts warn entrepreneurs to be cautious before entering this industry given the unique industry-specific challenges.

For one, the organic milk industry takes a while to become profitable, according to Kuldeep Sharma, Founder of Noida-based dairy consultancy firm Suruchi Consultants. “You have to wait patiently at least for six years or more, understand the intricacies of the market and have deep pockets apart from having a taste for dairy farming,” says Sharma. The market is also unpredictable with chances of a customer dropping your service while you’re adding new ones is much higher.

Another challenge is to maintain the quality and preserve the milk. While some companies pasteurise milk after extraction, many of them just chill the milk and distribute it directly to customers. “As there are no preservatives, milk gets spoiled very easily. So you have to deliver within eight hours after milking,” says a Bangalore-based organic dairy owner revealing that some days more than 10 per cent of the milk will be returned because it is spoilt. This also affects scalability. “You have to have farms locally if you want to expand and scale to new markets, which calls for huge investment,” says Shah of Parag Milk.

As a result, organic milk industry is prone to failures. In the past few years, many firms have closed farms and quit the business. S. Mohan Kumar is one such organic dairy owner from the suburbs of Bangalore who had to face losses and shut down his organic milk shop six months ago. “Started in 2010, my business was growing steadily in the initial years and I was getting around 200 litres of milk,”

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he says. He had invested more than Rs. 20 lakh initially, apart from the land and invested his income back into the business.

However, getting good fodder, labour and veterinary services were major issues for Kumar. His cattle began to die and business started falling which eventually led him to shut shop.

Anzeer Ali Partner, Maram Milk The industry also lacks adequate rules and regulations as of now. “Apart from a few certifications, currently there is no stringent law stating what is organic and what is not. This is a huge hindrance for the growth of the industry,” points out Sharma. FSSAI has already drafted regulations on organic food that will be released soon. The rules will cover the dairy sector, according to industry watchers.

That said, the business is here to stay and will witness steady, if not exponential, growth. Venture capital firms and angel investors have started eyeing this segment. “Last year, we saw an increasing interest in VC funding for the dairy industry, including the organic dairy segment, not only from Indian investors but also from other countries such as the Netherlands,” says Janakiram of Frost & Sullivan.

Pune-based Provilac Dairy, Chennai’s Astra Dairy Farms, Bhopal’s Sahayog Farms are among the organic milk companies that received VC and Angel funds.

Akhayakalpa received Rs. 2.5 crore VC funding in 2013 from VC firm Venture Dairy and is planning to raise around Rs. 5-6 crore soon for expansion. “Along with good management, companies have to search for funds which have more than 10 years of horizon and have to wait patiently without losing heart,” reveals Shashi Kumar, CEO and Co-founder of Akshayakalpa. If the organic milk entrepreneurs can glean lessons from mistakes made in the past, they stand some chance to not only survive in a country where organic is a buzzword now but can milk great success.

50

Fortification of Milk with Vitamins D & A 1. Role of vitamins D and A in health.

Vitamin D is a fat-soluble vitamin. This vitamin is a regulator of calcium metab olism. It is involved Dr. Ramesh Chandan, in the absorption Minneapolis, U.S.A.

of calcium in the intestines and in the mineralization process required for bone growth. Lack of vitamin D in growing children causes Rickets or other bone disorders, manifested by weak bones and bone curvature that result in bowlegs, knock knees and narrow chest.

In adults, vitamin D deficiencies can result in softening and weakening of bones and can hasten the development of osteoporosis commonly associated with calcium deficiency. While people generate their own vitamin D through exposure to the sun, the level can be insufficient where sunlight is lacking. Although milk as it comes from the cow is a poor source of vitamin D, fortified milk is considered an excellent source, especially because of its calcium content.

ened skin, night blindness, clouding of cornea of eyes, stunted growth and anemia.

2. Natural Vitamin A and D content of milk.

Natural vitamin D level in milk is very low and contributes little to human nutrition. It occurs from 5 IU in the winter to 40 IU/liter in the summer in pasture fed animals. Accordingly, fortification of vitamin D in milk is warranted to insure adequate intake by consumers. Since milk is a good source of calcium but contains little or no significant level of Vitamin D, calcium absorption is impeded without Vitamin D. Calcium is involved in human bone health throughout life. Since

Vitamin A prevents night blindness. It is an antioxidant and is beneficial against cancer, cardiovascular disease, infectious diseases, aging and cataracts development. Vitamin A deficiency causes hard-

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milk provides adequate levels of calcium, supplementation of milk with vitamin D is justified for alleviation of the deficiency. Fortifying milk with Vitamins D and A adds value to milk. Recently, prevalence of Vitamin D deficiency in Eastern India has been documented Indian children need even a higher vitamin D supplementation.

In the United States, the recommended fortification level of vitamin D is 400 IU/ US Quart. One quart equals 0.946352946 liter of milk. For convenience in this article, we might approximate one quart as one liter of milk.

Natural levels of vitamin A have been reported to range from 400 IU in the winter to 1500 IU per liter in the summer. The general standard for whole milk assumes 1200 IU per liter. Since Vitamin A is a fat-soluble vitamin, its content in milk is lowered as we reduce fat by separa-

51 tion process. It is estimated that for 1% reduction of fat in milk, Vitamin A level of milk is reduced by 300-400 IU/liter.

Accordingly, approximate natural levels in milk containing 2% fat are reduced to 600-800 IU/liter. Similarly, milk with 1% fat and skim milk would supply 300-400 and 0 IU/liter, respectively. Consequently, reduced fat milk should be fortified with Vitamin A to deliver 2,000 IU of Vitamin A/liter.

3. Rationale of Fortification.

Vitamin D deficiency has been reported to be highly prevalent in northern, western and southern parts of India.

Historically, it was believed that Vitamin D formation via skin exposure to sun would not require extra intake of vitamin D by inhabitants in sunny states. However, recent publications by Indian nutrition experts show vitamin D deficiency in all age groups including children and adolescents.

Fluid milks are either mandatorily or voluntarily are fortified in United States, Canada, Norway, Sweden and Finland. A recent review indicated that in countries where Vitamin D fortification of milk is an official policy, 28-63% of vitamin D intake was attributed to vitamin D fortified milk. The countries without vitamin D fortifications is not a policy, the contribution is much lower or negligible.

4. Proper Fortification Procedure Procedures for fortification of milk with Vitamin D or/and Vitamin A are defined by the United States Food and Drug Administration in Pasteurized Milk Ordinance.

Several companies supply vitamin A & D concentrates to the dairy industry.

The first step in developing a proper fortification program is to establish a good working relationship with a supplier that is willing to provide expert technical assistance along with reliable vitamin concentrates. Concentrates and methods of addition need to be selected and implemented based on the processing parameters that are specific to each plant. Once a supplier and method of addition is chosen and implemented, fortified milks should be tested to ensure that vitamin levels are correct.

All vitamin concentrates must be added prior to the pasteurization process. With continuous metered vitamin addition used with continuous pasteurization systems (i.e. HTST), metering pumps should be inter wired to the HTST control panel to

shut down during diverted flow and product recycle modes to ensure that vitamins are added only when product is in forward flow.

Suggested Fortification limits are: Vitamin Label Claim (IU/qt.) Acceptable Range for Public Health Concerns in case of Vitamin A should be 2000 – 3000 IU/ qt. for achieving labeling target of 2000 IU/qt. In case of Vitamin D, the suggested range is 400 – 600 IU/qt. to conform to label of 400 IU/qt.

Vitamin A concentration must not exceed 6000IU/quart and Vitamin D concentration must not exceed 800 IU/quart. Fortified products must be tested by a FDA Certified Laboratory at least once per year.

A number of different types of vitamin concentrates are available; including oil based and water dispersible formulations.

Most contain vitamin D3 (or less often vitamin D2) and/or vitamin A palmitate in a carrier generally consisting of a combination of any of the following: corn oil, water, polysorbate 80, propylene glycol and glycerol monooleate. Antioxidants and/or preservatives may also be added.

Concentrates containing both vitamins A and D are used for lowfat milks by a majority of processors, although they may also be added separately. Vitamin D concentrates are used alone for full fat milk.

The most frequently used concentrates are formulated such that 1 ml of vitamin D concentrate fortifies 500 quarts of homogenized milk with vitamin D (400 IU per qt.) and 1 ml of vitamin A/D concentrate fortifies 100 quarts of reduced fat, low fat milks or skim milks with both vitamins A (2000 IU per qt.) and D (400 IU per qt.). Where small

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batches of milk are processed, more dilute concentrates will improve measuring accuracy (i.e., 1 ml to fortify 100 quarts of homogenized milk with vitamin D). Most fluid milk processors add slightly higher levels of concentrate (i.e., 10 to 20%) to the calculated usage rate to ensure that the milks fall within the acceptable range of 100% to 150% of the label claim.

Most commercial concentrates are prepared to fortify milks with 2,000 IU per quart vitamin A and/or 400 IU per quart vitamin D. If concentrates are of proper potency and are used as directed, vitamin A levels should fall within the acceptable range (2,000 - 3,000 IU per qt.) regardless of the contribution of natural levels.

5. Over-Fortification Guidance: Vitamins A and D are considered to be toxic if consumed in excessive levels.

Based on the probability of adverse effects within a reasonable margin of safety, levels considered to be of public health concern have been determined. Vitamin A above 6000 IU per quart and vitamin D above 800 IU per quart should be considered harmful.

This responsibility of milk processor is akin to providing the consumer milk that is safe from disease-causing organisms and other harmful materials.

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53

An Overview on PEF

kV/cm) to food products placed between or passed through two electrodes (Dunn and Pearlman, 1987). The superiority of PEF treatment over traditional thermal processing methods is attributed to the significant reduction in the detrimental changes in the sensory and physical properties of foods during the processing opPreeti Birwal-Assistant Professor, Department of food Technology, Jain University, erations. Thus, PEF treatment aims at ofBangalore fering consumers with quality food with Menon Rekha Ravindra-Principal Scientist, Department of Dairy Engineering, extended shelf life.

ICAR-NDRI, Bangalore

Technology: Scenario, Equipment and Applications

In contrast to thermal inactivation, the destruction of microbes during PEF treatment is attributed to the phenomenon known as electroporation (Fig.2.)

(Zimmermann, 1986), wherein the cellular membrane is irreversibly damaged due to the potential difference experienced across its surface, leading to leakage of cell contents and ultimately cell death.

M

i l k a n d milk products have been part of the socio-economic culture of the Indian Sub-continent from time immemorial.

Preeti Birwal The current milk pro duction statistics reported in India indicates a volume of 165.4 MT. In addition to achieving the set targets for production, it is extremely important to support the same with necessary processing technologies and handling and storage infrastructure to ensure extended shelf life so that the produce can be transported to its end point without spoilage. Being a high nutritional commodity, milk provides the best suitable environment for a wide range of microorganisms that result in the very fast perishability of milk.

Generally, 4-5 hour is the keeping life of milk at room temperature in Indian conditions. Direct consumption of poor-quality milk or its use as a raw material for conversion to value added products is not desirable and can be harmful to human health. Therefore, immediately after milking until the time of its use, it is necessary to ensure necessary interventions to preventing rapid deterioration.

Conventionally, establishment of an instant cold chain through chilling and refrigerated transport and storage followed by thermal processing measures such as pasteurization and sterilization have long been used as a model to reduce the microbial load and increase the shelf life of milk. However, the former is energy and capital intensive and the latter process adversely impacts the quality and freshness feel of milk.

The employment of processing techniques

for milk and milk products in terms of nutritional value and shelf life have been the main challenges for dairy industry. Potential applications for industrial scale have been investigated with the aim of preserving milk and milk product’s quality, more competitiveness in the food market and to match costumer’s expectation. Hence, food processing professionals have always been on a lookout for emergent and newer alternatives to traditional processing technologies that enhance the keeping quality of food while simultaneously maintaining food freshness and quality.

Several non-thermal technologies have been investigated for preserving the nutritional, sensorial and textural components of milk and milk products. Pulsed electric field (PEF) is a promising non-thermal emerging solution for the dairy industries among all other novel technologies like high pressure processing and pulse light as an alternative to conventional process.

Earliest application report was observed was in 90s (Fig. 1).

PEF treatment involves the application of very short, high voltage pulses (20-80

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PEF exhibits many advantages such as lower treatment temperature, shorter processing time and potential continuous flow in comparison to traditional processing technologies.

Figure 1. Advertisement for St. Lawrence Electropure milk in Boyd´s Reading City Directory, 1939.

Pulsed power is the main source for electroporation, which is achieved by the proper assembly of different electric components. The pulsed power supply system primarily converts a low peak power to high peak power and a long duration pulse to short duration.

In order to achieve this scaling up and down of power and pulse duration as desired, different components, such as, high voltage power suppliers, energy storage devices, pulse generation unit, switches and controllers have been reported in PEF systems(Mankowski and Kristiansen, 2000).

54 Figure 2 Mechanism of cell inactivation (Tsong, 1990) The generation of high voltage is achieved using a step-up transformer and the output of high voltage is controlled by the output pulse through switching circuit. Among the semiconductor switches reported in pulsed power supply system, the common options listed include Met-

al Oxide Semiconductor Field Effect Transistors (MOSFETs) and Insulated Gate Bipolar Transistors (IGBTs), while Solid-state semiconductor switches have been projected as the future of high power switching (Bartos, 2000).

Figure 3 Static parallel type, continuous coaxial and co-field treatment chambers(Mohamed and Eissa, 2012) MOSFETs are said to be capable of faster switching system, low voltage and current rating compared to IGBT and have wide application in industry. MOSFET based circuits are less complex compared to others. Several designs of the treatment chamber have been proposed over the years; most commonly employed design include the parallel, the coaxial and the

extraction of bioactive compounds, improvement of metabolite extraction (in cheese), biotechnology and genetic engineering application of electroporation in cell hybridization (probiotics) etc. (Mohamed and Eissa, 2012).

Figure 4: Continuous treatment chamber developed by DIL. (1) EF technology has been successfully demonstrated as means of preserving the quality and nutrients in liquid food products such as juices (Dunn and Pearlman,1987), egg products (Monfortet al., 2010), beer, soups, yoghurts (Juan et al., 2012) and processed foods (Vega-Mercado, 1996). In fact, fluid milk was one of the earlier candidates considered for processing by PEF treatment; the bacterial decontamination in milk using high electric field pulses being first reported by Sale and Hamilton in 1967.

The dairy industry is an important sector of food processing and a great part of the PEF research reported in literature is focused on evaluating its effect on milk and dairy products. PEF technology has been evaluated world-wide by leading research groups as an alternative to the traditional thermal pasteurization of liquid foods.

Dairy beverages including fruit juice-milk blends, milk drinks and fermented dairy drinks have been subjected to PEF treatment. In a fruit juice and milk combination, the antioxidant capacities of the fruit constituents deliver the health benefits of milk.

In 1995, the PEF process developed

by PurePulse Technologies, USA (CoolPure R) was approved by FDA for treatment of pumpable foods.

co-linear configurations: concentric cylinder, concentric cone, converged electric field and co-field treatment (Fig.3) (Toepflet al., 2007). Pictorial presentation is shown in fig.

It was the first regulatory effort to introduce PEF process in the food industry. In 2005, Genesis Juice Cooperative, USA, was the first enterprise in the world to commercially adopt PEF treatment technology for cold pasteurization of fruit juices (Clark, 2006).

In recent times, PEF technology has attracted the dairy scientists and observed as the alternative applications for enhancement of drying rates and dehydration, modification of enzyme activity,

At present, there are various research groups in Australia, Belgium, Canada, China, France, Germany, Iceland, Japan, Netherlands, New Zealand, Scotland, Spain, Sweden, Switzer-

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land, Taiwan, the United Kingdom and USA working on different stages of PEF applications.

The first commercial system for vegetable preservation and processing was installed in 2010 with capacities of up to 5000 litres/h in countries like Europe (Toepflet al.,2012).

In conclusion, PEF technology is one great potential candidate for future novel milk and milk products processing techniques. The milk production in India is widely scattered and in small volumes.

The milk is usually pooled in collection centres associated with milk producers’ societies and transported under refrigeration, to the dairy plants before it is suitably processed and packed as dairy products. However, in spite of best efforts, there does exist a time lag between the collection of milk and its processing.

This coupled with the tropical climate of the country, often results in milk of inferior quality being received at the dairy plants as raw material. Therefore, there is a scope to explore the potential of applying techniques such as PEF treatment to supplement the treatment of raw milk as means to extend its shelf life.

The scope of modifying the circuit of the PEF applicator to manipulate the current and energy delivered to the treatment chamber to increase the lethality of the PEF treatment, to match the levels prescribed for thermal pasteurization, so that the technology can be positioned as a substitute for pasteurization.

Challenge studies using the developed PEF applicator with select organisms of concern in the Indian context, so as to ensure the safety of the treated milk.

Explore the possibility of applying PEF treatment to milk to prepare soft cheeses such as channa using buffalo milk.

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MILK AND THE DEGRADING EFFECTS OF LIGHT Georgia Kollias, MPA, VP Global Brand Development, Noluma International LLC

“Exposure to light can degrade milk’s quality and freshness before its expiration date, in some cases up-to twenty times faster than if it were in light protected, NolumaTM-certified packaging”

J

ust as clothing fades in the sun, or skin can burn, packaged goods of any kind can be negatively affected by light. It is fairly well known that the quality and taste of olive oil and nut oils degrade if they are not kept away from light.2 Many consumers are also familiar with perfume whose aroma profile changes and cosmetics that change color when exposed to light, or lotions that lose their freshness and effectiveness under similar conditions. Much research also exists in the Journal of Pharmaceutical Health Care and Sciences on the photodegradation of pharmaceuticals.

What is less known is that exposure to light can affect the nutrients, taste and smell of dairy products – degrading their quality sooner than expected. Scientific studies have shown that exposure to light can cause milk’s nutritional value to decline, giving consumers fewer important vitamins and proteins than they expect when they buy the products. But the right modifications in packaging can protect the flavor and nutritional quality of milk from light’s negative effects. Noluma has developed a unique patented technology to measure and assess the light protection capacity of packaging, providing expert advice to businesses that want to make packaging improvements, and certifying only packaging that meets the Noluma standard.

MILK AND THE DEGRADING EFFECTS OF LIGHT “After just 15 minutes of light exposure, sensory experts were able to detect taste changes in milk” Consumers trust that the milk they buy will be fresh and contain the nutritional qualities promised on the label. But studies show that exposure to fluorescent, LED, or other lighting – from the dairy to the grocery to the fridge – can significantly erode the nutritional content of milk.

Milk contains components that are sensitive to light, including riboflavin, known as “vitamin B2,” one of eight B vitamins that are essential to human health. Riboflavin is crucial for breaking down food components, absorbing other nutrients and helping to maintain body tissues that

make up organs such as skin and eyes.

When exposed to light, riboflavin and other components produce “singlet oxygen” – a less stable, chemically excitable oxygen, which reacts with proteins and other vitamins in the milk, leading to peculiar flavors, a staler smell and loss of nutrients FLAVOR Food scientists studying light’s impact on milk have used expert tasting panels to assess changes in flavor: • When exposed to light, milk proteins break down and flavor changes.

• After just 15 minutes of light exposure, a panel of sensory experts were able to detect taste changes in milk.

• After eight hours of retail light exposure in packaging that was not light protected, consumers in a taste test deemed the milk’s flavor as less acceptable. Their

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judgment of its acceptability continued to decline with further light exposure.

• In one study, consumers detected aromas of old oil and plastic, as well as a cardboard aftertaste, after milk was exposed to either LED or fluorescent light for 48 hours – tastes they did not experience in milk that was kept in the dark.

NUTRITION “After 24 hours of sunlight, riboflavin levels in pasteurized whole milk dropped 28%” For many people, milk is the cornerstone of a healthy diet. Consumers expect milk to provide many of their main nutritional needs. Aside from protein, the most important nutrients include calcium, thiamin, riboflavin, and vitamin B12. Milk also contains small amounts of niacin, pantothenic acid, vitamin B6, vitamin C,

and folate, as well as the fat soluble vitamins A, D, E, and K. People rely on food to provide their bodies the necessary nutrients to lead healthy lives. Drinking milk is one means of replenishing the body with valuable nutrients. So when consumers drink milk that has been exposed to light, they are getting even fewer of these important nutrients than expected.

Nutritional degradation caused by light varies, depending on the type of milk (full fat, skim, ultra-high temperature, etc.) and the type of containers – whether opaque, translucent plastic, cardboard, PET, or other types of cartons. Containers must be tested to determine how much light is reaching and changing the quality of the product.

56 Here are key findings of food scientists who have studied light’s impact on milk’s nutritional value: • After only two hours of exposure to lights typically found in retail dairy cases, milk begins to lose Vitamin A. • After 16 hours of dairy-case light exposure, less than half of the Vitamin A (49%) remained in nonfat milk in a typical plastic bottle.

• After 24 hours of sunlight exposure, riboflavin nutrients in pasteurized whole milk dropped by 28%.

• After 14 days of retail light exposure in a PET bottle, there was a significant decline in nutrients in fortified, reduced-fat UHT milk: • 45% Riboflavin loss • 60% Vitamin A loss • 80% Vitamin D loss • After 12 weeks of light exposure in a retail setting UHT milk’s nutritional value declined dramatically: • 93% Vitamin A loss • 100% Vitamin B2 loss • 66% Vitamin D loss

PROTECTIVE PACKAGING When milk and other products are shielded from light, they maintain their quality, taste and nutrients much longer. Researchers at Cornell University found that when fresh milk is protected from light, it holds its flavor and nutritional quality for two weeks. Consumers, who tested twoweek-old, light-protected milk, preferred it over “fresh” milk that had been stored in a typical container and exposed to light for as little as four hours. The effects of light exposure were so strong, that in every case, testers preferred the “near code/ near expiration date” sample of shielded milk to the “fresh” sample that had been exposed to light for only a few hours.14 The cited research highlights the role of light protection as an essential consideration to maintaining product freshness for longer timeframes.

NOLUMA: MEASURING LIGHT PROTECTION Noluma is the light authority: Protecting the goodness in the products and brands consumers love.

Noluma International LLC, founded in 2018, is the only company to have developed patented, state-of-the-art technology that measures the light protection capacity of packaging. The technology is unique because the light protection determination is a function of the changes to the content inside the packaging. The company doesn’t make or sell packaging materials, but advises clients on optimal design to achieve the highest level of light protection.

Using the highest level of light protection in product packaging can preserve nutrients, freshness, stability, color, efficacy, performance, sensory and quality characteristics, and lead to an extended sensory shelf life for many products that reduces food waste. Noluma uses patented technology to guide the design of the best protective packaging for a variety of products, to preserve the quality and performance that consumers expect.

Many products can be negatively affected by sun or artificial lights, whether LED, retail lights or fluorescent sources. Almost all packaging can be improved to enhance its light protection capacity, whether glass, cartons, plastic, or other materials. Noluma can measure, assess, guide, and certify the packaging design for all types of packaged goods, regardless of the material, shape or contents.

THE TECHNOLOGY Noluma’s research team has developed unique, patented technology that measures the light protection capacity of packaging as a function of its effects on the product contents First, Noluma’s research team uses a known marker ingredient in a solution inside a test package and exposes the package to intense light.

Dairy Times

The researchers and scientists on the Noluma team then measure the degree to which the marker is damaged after light exposure. The extent to which those markers are damaged or absent reveals the extent to which the freshness and or quality has also been degraded. The changes to the marker are measured to determine the Light Protection Factor (LP) that’s needed for the packaging to reach optimal light protection capacity (total light block).

In the case of dairy, the marker is riboflavin (vitamin B2), the nutrient that becomes unstable when exposed to light, affecting the quality of the milk. The Noluma team measures how much riboflavin diminishes or disappears when measured through the Noluma testing process, which replicates two weeks of light exposure in just two hours. The team can then assess the effectiveness of the packaging, and offer guidance on how to redesign packaging to adequately protect from light damage.

Noluma’s technology is fast, enabling companies to quickly innovate their package design. Noluma’s experts can measure nutrient changes caused by light exposure 99% more efficiently and accurately than conducting a standard evaluation with a panel of expert taste testers. And because Noluma doesn’t sell packaging, the company can objectively collaborate with clients to find the most effective ways to enhance the light protection of packaging while meeting other goals, such as environmental sustainability.

There are a variety of solutions to creating better light protection in packaging, with options to add appealing aesthetics to improve opacity and light shielding.

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