Dairy Times June-July 2020

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A Bi-Monthly Magazine Devoted to Milk, Milk-Products & Allied Sectors

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CONTENTS

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The Glimpses of 48th DIC 10

• Rabobank: milk production will continue • Dairy Farmers to get 90% Loan with 30% Subsidy 11

• Amul eyeing branded Atta Market • Telangana govt to boost milk production • Epigamia launches 100% plant based yogurt line 12

• Indian dairy company locked out of Twitter • G. R. Chintala is new Chairman of NABARD • Nandini plans to double their sales in Mumbai market 13

• Dairy Sector needs modernization: Dr. Harsh K. Bhanwala • Animal husbandry fund may ignite White revolution 2.0 14

• Over 50,000 Villagers Supplied Milk In Lockdown 15

• Why India’s cost of production high but productivity is low

By Rakesh Mohan Joshi

16

• COVID-19 related dairy crisis – the fear is bigger than its impact 17

• More milk, less demand: KMF

kept farmers smiling through lockdown 18

• ICT a Game Changer in the Animal Husbandry and Dairy 20

• Dairy infra fund to add 5 cr litre more milk, 30 lakh jobs: Sodhi 22

• Centre’s Decision to Import Milk Powder Will Hurt Indian Producers 23

• Creamline Dairy Launches Protein Plus Milk 24

• Success Story- REIL, Jaipur 26

Let the Rivers of Milk Flow

By Tarun Shridhar & Sharad Gupta

Technology of cheese from milk of selected minor milk species

By Dr. Atanu Jana

31

Jain Food Science

• Dairy ingredients to grow by 2025 • SPX sells yellow cheese technology 44

• How can I get more from my Mozzarella?

• Fonterra Reports Big Profit Recovery 45

By Dr. Prabodh Halde

• Lactose-Free Milk is Growing Faster Than Plant-Based 46

32

Covid-19 and its possible impact on Indian food industry

By Dr. V. Krishnakumar

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98 Foundation Day Of ICAR-NDRI Celebrated In Th

Virtual Mode On 1St july 2020 35

•R. C. Shah retires from Gokul Dairy, Kolhapur • Amul Says India Can Send Dairy Items To These Nations

• Dairy Farmers Worldwide Are On the Brink of Crisis 47

• Raw milk without bacteria:

ultra-clean technology from udder to packaging 48

• WHO & FAO recommendations to ensure food safety during COVID-19 51

• Health Benefits of Dairy 53

• UK dairy industry joins together to manage milk supply • Texturized butter sees bakery boost globally 54

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Indian Dairy Industry

How to develop it further for India’s health and wealth

By Dr. Rajdeep Mann

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Indonesia demands dairy 56

Consumers turn to dairy for comfort

By Julian Mellentin

Need to go Traditional

57

By Dr. Rajdeep Mann

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The Covid-19 Cheese Challenge An interview of Robin Skailes 58

Milky Way to Aatmanirbharta

East Africa’s dynamic dairy

By Dr. R.S. Sodhi

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Micronutrient Fortification of Foods and Beverages Need of the Hour International Content 42

• Soyuzmoloko.Siberia” An appeal to Russian Federation • IDF launches 3rd Edition of Dairy Sustainability Outlook 43

• New food labelling from US FDA

Dairy Times

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The power of the consumer Covid-19 and the availability of dairy products 61

Exploring beneficial lactobacillus strains

By Kenji Fukuda

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Flexible filling for sensitive products

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A Bi-Monthly Magazine Devoted to Milk, Milk-Products & Allied Sectors

dairy

ast month we saw the celebrations of world milk day on June 1st and World Food safety Day on June 7th. Amul, Mother Dairy, Heritage foods and Coca Cola launched various immunity booster product in this fortnight. The category of dairy products being launched by these dairies are Haldi, Ginger, Tulsi, Ashwagandha and A2 milk with spiced butter milk.

Times

A Group Publication of MashAd MultiCom P Ltd.

www.agronfoodprocessing.com

Vol. 04 Issue 03, June-July 2020

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 Sakshi sakshi@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. 04 Issue 03, June - July 2020 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 Regd. Office MashAd MultiCom P Ltd. 121, 1st Floor, Rassaz Multiplex Mira Road (E), Dist.Thane-401107 (Mumbai) Printed At Rolleract Press Services A-84, Naraina Industrial Area Phase-1, New Delhi -110028

Amul, Britannia and Nandini were declared as the top three brands in food and beverage sector in the same order. This reinforces the importance of dairy brands in the minds of the Indian consumers. Care Dr. J.V. Parekh ratings showed a positive growth in per capita availability of around 470 gms Editor in Chief with 226 million metric tons of milk production by 2023. CRISIL forecast a 50 to 75 bps decline in operational profitability of organized dairy sector. Their finding also highlighted the challenges of working capital due to huge piled stocks which will be faced by mid sized dairies with turnover up to Rs. 500 Cores. Three major schemes were also introduced last month for dairy farmers and dairy entrepreneurs, namely Kisan credit cards, NABARD DEDS and Rajasthan government Kamdhenu scheme for Desi cow farms.

All stakeholders from dairy industry began their anticipations on how could the schemes announced during the budget session would be implemented and benefit the dairy eco system to perform with more vigour and vitality in post COVID era.

In Maharashtra, the state led scheme to collect and convert 10 lakh LPD of milk in SMP has not even achieved 50 % of its target. The deadline for this scheme was May 31st which has already passed. The milk processing plants who were converting the milk into commodities are not yet paid and the state government is saying that they have not received the documentary proof from the processors for paying to the farmers and collecting milk. In Maharashtra state it has not happened for the first time when the state government is holding payment due to lack of documents. In this situation it is only the dairy farmer who suffers the most. Such situation is leading to farmers shifting to poor feeding to the animals, which may impact the milk production in the state by 4-5 % in this year.

In Punjab also a similar situation has occurred and farmers are not getting right price for their produce as well as a large number of smaller plants are not operational. It is high time for all the state federations in the country to stand guaranty for the future of dairy farmers who are enrolled with their Unions to begin with.

Two major shuffle occurred in the corner offices at FSSAI and NABARD. Mr. Arun Singhal IAS has taken the charge of CEO. He comes from ministry of health and child welfare. Shree G. R. Chintala has joined as Chairman of NABARD, a regulator of all cooperative and agriculture banks in India. He has been part of NABARD only and served as Managing director of NABARD Financial services also which is a subsidiary of NABARD at Bengaluru.

During this Covid pandemic please remain safe & drink more milk to boost immunity.

Advisory Board Mr. R.P. Banerjee Chairman, SSP Pvt. Ltd, Faridabad

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

Dr. Rakesh Mohan Joshi, Professor & Chairperson, IIFT, New Delhi

Mr. B.M. Vyas Former MD Gujarat Milk Marketing Federation, Anand

Mr. Subhash Vaidya CEO Dairy Tech Consultancy Mumbai

Dr. Jagjit Singh Punjrath Sr. Strategy Account Director, Stellapps, Chandigarh

Mr. Amit Aggarwal Director, Creamy Foods, New Delhi

Dr. Satish Kulkarni Consultant, Bengaluru

Mr. Rahul Kumar M D, Lactalis India, Chennai

Mr. H. R. Dave Former Deputy MD, NABARD

Mr. V.K. Ghoda Sr. Consultant-Perfect Solution, Ahmedabad

Dr. A. K. Tyagi Executive Director, Haldiram Snacks Pvt.Ltd., New Delhi

Dr. Mukund Naware Consultant, Mumbai

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

Dr. Tanweer Alam Director, Indian Institute of Packaging, Mumbai

Dr. G.S. Rajorhia President, Indian Dairy Association, New Delhi

Mr. Vijay Jailkhani Former Team Leader, Schreiber Dynamix, Baramati

Dr. T. K. Walli Former Head, Dairy Nutritional Division NDRI Karnal

Mr. Devendrabhai Shah Chairman, Parag Milk Foods, Mumbai

Dr. Suresh B. Gokhale Former Director Research, BAIF UruliKanchan, Pune

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

Mr. Rakesh Chopra MD, REIL, Jaipur

Dr. P. R. Patel Excutive Director, Mansinhbhai Institute of Dairy and Food Technology (MIDFT), Mehsana.

The views expressed in this issue are those of the contributors and are not necessarily those of the magazine. Though every care has been taken to ensure the accuracy and authenticity of the infomation,"Dairy Times" is however not responsible for damages caused by misinterpretation of information expressed and implied within the pages of this issue. All disputes are to be referred to Mumbai Jurisdiction.

Dairy Times

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The Glimpses of 48th Dairy Industry Conference Jaipur, 20th February 2020

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Rabobank: milk production will continue to grow in exporting countries

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n another quarterly report, Rabobank said that it forecasts an increase in milk production in key regions-exporters of dairy products, despite the problems, lower prices for raw materials and efforts to balance supply and demand made around the world.

“The Northern hemisphere experienced a rebound in milk and dairy prices by the end of [the second quarter of 2020].

However, it may be too early to call this a real recovery”, writes Ben Lane, milk market analyst at RaboResearch. “Most of the price support was due to government aid,

which is likely to decrease in the coming months.

The upcoming presidential elections in the US may increase the level of support in the United States”, the expert believes.

Global dairy markets are under pressure due to demand problems caused by government decisions on lockdowns in most countries.

Getting back to balance in trade can take time, especially in the food sector. According to Rabobank, as soon as government aid begins to de-

cline, market fundamentals will take their toll and the economy will begin a slow recovery.

The build-up of inventories in a number of key exporting countries will put downward pressure on dairy prices in the coming months due to a combination of increased inventory levels and competition.

In addition, Rabobank said that the world’s largest market for dairy imports will be practically absent from world trade in the coming months: dairy imports to China are projected to fall by 15% year-on-year in 2020.

The weakening of national currencies will also reduce the competitiveness of imports.

Dairy Farmers to get 90% Loan with 30% Subsidy through this Govt Scheme

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airy Farmers Scheme:The ‘KamdhenuYojana’ was launched by the government with the aim of benefiting the tenants and the scheme was extended till 30 June.

Objectives of KamdhenuYojana 1. The objective behind this scheme is to increase the immunity of the people so that people can be saved from diseases like corona. In this, up to 90% loan will be given to cattle owners and farmers.

2. If the cattlemen repay the loan in full, then they will be given a subsidy of up to 30%. Jaipur district administration has started an exercise so that cattlemen can take more advantage of this scheme.

Department of Animal Husbandry officials said that this scheme will prove to be very beneficial for cattle rearers, cowherds, farmers and youth.

The state government has started the ‘KamdhenuYojana’ with the objective of establishing dairies of indigenous bovine.

It is to be noted that under Kamdhenu scheme, there will be 30 cows of the same breed with high milk potential. District Collector and District Gaupalan Samiti President Dr. Jogaram said that under the ‘Kamdhenu Dairy Scheme’, young men, women, willing cattlemen and farmers can plant dairy of indigenous improved cows according to the breeding policy of the Department

Dairy Times

of Animal Husbandry. Dr. Jogaram informed that under the scheme, Kamdhenu dairies will be opened through selected candidates by the government in the financial year 2020-21 as per the breeding policy of the Department of Animal Husbandry in the district. This dairy will have 30 cows of the same breed with high milk potential.

What are the conditions to apply for KamdhenuYojana?

• The beneficiary should have enough space to open dairy and at least one acre of land to produce green fodder.

• The cost of this project has been fixed at about Rs. 36 lakhs. In this, the beneficiary will have to bear 10 percent amount by himself and 90 percent amount will be made available through bank loan.

• 30 percent subsidy will also be given by the state government if the loan taken under the dairy scheme is repaid on time.

• The beneficiary must have at least three years of experience in this field.

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Amul eyeing branded Atta Market

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randed Atta is Rs. 15000-17000 Crore category in Indian FMCG market. It is dominated by large players like ITC, Godrej, and Adani apart from large number of local brands. The competition is immense and the category is comfortably growing in double digit.

ITC is believed to have almost one third of the total market share. The buying pattern of wheat flour in India is made up of three elements. Around 60% consumers prefer buying wheat, 25% buy loose atta and 15% buy branded Atta.

Amul has a strong network of 10000 distributors and around 1 million retail outlets. Amul also has a large pool of around 3.6 million dairy farmers and some of them are growing wheat.

Amul has been declared the top brand in India in a recently held ratings under

Food and Beverage category. Amul has a humble budget of 2-3% of its turnover as its ad spend budget. Media strategy of Amul during lockdown has helped in strengthening the positioning of Amul Brand in the minds of the consumers.

It is said that the pilot project is going on for standardisation of operations and supply chain somewhere in Gujarat.

The product is expected to be launched at a national level around Diwali times.

Telangana government interested in boosting milk production in the state

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elangana government is paying Rs per liter to dairy farmers as subsidy to produce more milk. The state produces around 80 lakh litres per day of milk and only half of that reaches to the market.

Planning board vice chairman Vinod Kumar launched 54th distribution outlet of KarimnagarDairy at Nizampet recently.

He shared his views on increasing milk production in the state by having more

of cows and buffaloes. He further added that the urban demand is not matching with the current production levels.

As per ICMR per capita consumption of milk should be minimum 280 ml per day per person. In Telangana per day consumption is 350ml however demand

for milk in Hyderabad exceeds production.

Karimnagar dairy produce 2.5 lakh lpd of milk with 70000 member farmers.

Ch. Rajeshwar Rao is the current chairman of Karimnagar dairy and the turnover of dairy is Rs. 348 Crores.

Epigamia launches 100% plant based yogurt line

E

pigamia brand is synonymous to Greek yogurt and smoothies in Indian market. The brand has now diversified its product portfolio in 100% plant based yogurt line using coconut milk. As per CEO of Epigamia Rohan Mirchan-

dani, the current launch took months of hard work in product development.

All dairy companies are looking at emerging demand in dairy alternative segment.

This segment mainly comprise of plant based substitute for dairy products.

Epigamia has introduced this new plant based yogurt in two flavors as unsweetened and coconut jaggery. It will be the first 100% plant based product launch by the Indian Greek yogurt brand. The product is free from any preservative.

The product will be available at company’s own e commerce

Dairy Times

website in the cities of Mumbai, Bangalore, Delhi,Gurgaon, Chennai and Hyderabad.

Dairy is well-known to be a carbon-intensive food. Globally, the dairy industry is responsible for 4% of all human-caused greenhouse gas emissions, mostly in the form of methane due to the raising of cows. In comparison, the entire aviation sector contributes 2% of global greenhouse gas emissions.

Epigamis is also taking steps in reducing the environmental stress by using recyclable packaging for these new variants.

Epigamia has joined hands with ‘Recykal’ to collect back the packaging used and recycle it.

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Indian dairy company locked out of Twitter after posting image about avoiding Chinese products

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he company has been on Twitter for 9 years and was only temporarily locked out of their account after posting the image.

Twitter blocked the account of Amul, an Indian milk brand owned by the Gujarat Cooperative Milk Marketing Federation (GCMMF) after it posted an image suggesting the boycott of Chinese products. There has been a military stand-off between the two countries at the border near Eastern Ladakh for a month and has caused many in India to look for alternatives to Chinese products.

The photo in question features the brand’s mascot (Amul girl) gesturing “no” to a dragon who is trying to give her a treat

made in China. The image was caption “Exit the dragon” and reminded people the Amul is an Indian brand.

Since the beginning of the border conflict between the two countries, calls to boycott Chinese products have been doing rounds on social media in India. The image by Amul was echoing those calls or trying to remind people of “Atmanirbhar Bharat,” which is the vision of Prime Minister NarendraModi of a self-reliant India.

According to Sodhi, the ad was not a campaign against anyone. “We do not know why the account was blocked as we have not received any official statement from Twitter….Amul has not run any campaign against anybody,” explained Sodhi. “The Amul girl campaign has been on since the last 55 years, and our mascot generally talks about topical subjects, reflecting the mood of the nation in a funny way.” The account was blocked on June 4 and restored on June 5 after outrage from the public. “When we learned about

this, we asked for clarification. We do not know why this disruption occurred. We have not yet received any official message from Twitter on this,” Sodhi said.

The temporary suspension of the account caused public outrage. Indians took to social media to express their support for Amul and disappointment with Twitter, with many accusing the social platform of bias against India.

When approached for comment, Twitter said that the account was suspended for “safety and security” reasons.

“Safety and security of the accounts is a key priority for us, and to ensure an account has not been compromised, sometimes we require the account owner to complete a simple reCAPTCHA process.

These challenges are simple for authentic account owners to solve but difficult (or costly) for spammy or malicious account owners to complete,” read part of the statement. #Amul has become a trending topic on Indian Twitter, garnering over 70k tweets.

G. R. Chintala is new Chairman of NABARD

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R.Chintala is appointed as the new chairman of The National Bank for Agriculture and Rural development (NABARD).

He took charge from Dr. Harsh Bhanwalarecently.

He has been providing his services to the bank in various capacities including MD of NABARD Financial Services Ltd a subsidiary of

NABARD located at Bengaluru.

PVS Suryakumar and Shaji K.V also took charge as deputy MD NABARD. Due to COVID-19 all top officials of NABARD are operating from Bengaluru office only due to severe situation at prevailing at their headquarters in Mumbai.

Nandini plans to double their sales in Mumbai market

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andini a brand owned by Karnataka Milk Federation was selling 2.5 lakh litres per day of milk in Mumbai market. Nandini is amongst the top three brands in food and beverage category in India. KMF is planning to double its sales with a new facility in Mum-

bai in near future. As per B.C.Sateesh MD, KMF, the dream of Nandini brand is to reach 1 million litres per day sales in Mumbai.

up a large dairy plant near Mumbai. Currently KMF is procuring close to 9 million lpd of milk in Karnataka and selling around 4 million lpd.

Initially KMF could go for hiring the services of a packing facility, before setting

The federation is manufacturing SMP and butter from excess milk.

Dairy Times

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Dairy Sector needs modernization of infrastructure to grow: Dr. Harsh Kumar Bhanwala

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s per Dr.Bhanwala, chairperson NABARD, covid -19 may create opportunities for infrastructural reforms in dairy and agriculture sector.

Current infrastructure in dairy is either not sufficient or not efficient enough to handle the increasing milk production and processing requirements.

requires new infrastructure under reforms.

Atleast 60 % of the breedable animals must be serviced with AI.

In cooperative sector there is an immediate need for modernizing of 75 lakh lpd and developing new facilities for 1.25 crore lpd which may require 5000 crores.

Under current budget a new animal husbandry infrastructure development fund has also been formed.

For that total requirement of semen doses will be 200 mn against that only 115 mn are produced currently.

The chilling capacity in cooperative sector is highly skewed in Gujarat with nearly 46% of the total cooperative chilling capacity. Collectively small and marginal farmers in India owns 47% of farm land

and 75% of the milch animals. High cost of land does not make large scale farming viable. There is a shortage ofConcentrates, dry fodder and green fodder by 39%,36% and 57% respectively. This also

The demand for value added products is going to increase from current 23% to around 30% by 2020 and for that the industry needs to gear up its infrastructure.

Animal husbandry Infrastructure fund may ignite White revolution 2.0

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. S. Sodhi MD Amul, is confident that recently announced Animal husbandry fund of Rs. 15000 crore may begin white revolution 2.0 in the country. He appreciated the efforts of each and every one in the dairy supply chain as corona warriors.

As perSodhi’s estimate the new fund of Rs.15000 crores will be able to add a processing capacity of 5 crores per liter over and above the current capacity of 11

crores lpd. This capacity would give an incremental livelihood to 30 lakhs rural families.

In the recently announced stimulus package for farmers, he is happy to have dairy farmers also included.

Secondly the working capital support to cooperatives as they are procuring 15-35 % more milk is another area which he appreciated as government has already conceded to this demand from cooperatives.

• Milk Chilling Plants • Bulk Milk Cooler • RMRD Section • Milk Silo • Milking Cans

• SS & MS Pipe Fitting • Dairy Trunky Projects • Ghee Plant • Road Milk Tanker • Milking Machine

Haldi, Tulsi and Ginger Doodh have been the innovative beverages which Amul launched during the covid era.

Dairy Times

• Dairy Machinery Spares • On Site Installation of Machinery • Milk Processing Plant • CIP System • Packaging Machines

• Milk Storage Tank • Milks Pumps • On Site Piping Works • AMC • Paneer Plant

14

Pricing Trends in Dairy Products: 2020 National Pricelist

International Pricelist

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

Over 50,000 Villagers Supplied Milk In Lockdown, Uttarakhand State Govt Pays Rs. 45 Cr

A

farmer binds the legs of a cow prior to milking at a field on a farm.

Image used for representational purpose only. In Uttarakhand, milk cooperatives have 51,121 members, comprising mostly villagers and farmers who supply milk, and are paid directly by the Aanchal Dairy on a monthly basis.

Amidst various odds and fear of coronavirus disease outbreak, over 50,000 Uttarakhand villagers continued supplying milk to state government’s flagship milk brand ‘Aanchal Dairy’ during the threemonth-long Covid-19 lockdown period.

The state government has paid such villagers a total of Rs 45 crores for milk supply during these months, said officials.

Two lakh litres of milk was daily procured from 2551 village-level cooperatives based in 13 districts till May end this year, according to the data released by the state Dairy Development Department.

In Uttarakhand, milk cooperatives have 51,121 members, comprising mostly vil-

lagers and farmers who supply milk, and are paid directly by the Aanchal Dairy on a monthly basis. R.Meenakshi Sundaram, secretary dairy development in the state said, “Our main focus is on uninterrupted procurement of milk and payments to members of the cooperatives.

During the lockdown, all the cooperative members had a regular source of income for supplying the milk and the payments were made directly into their bank accounts.” The procured milk from these cooperative members is supplied to the Aanchal Dairy for packaging and sale across the state on a daily basis.

“Milk and dairy product start-ups would play a key role in providing sustainable livelihood opportunities to locals in Uttarakhand. All the factors like climate, environment and awareness- in our state, makes it a natural hub for the start-ups involved in the milk and milk products.

Our department has come out of schemes for owning milk production units,” added

Dairy Times

Sundaram. Of the thirteen districts, Nainital has the highest number of milk cooperatives at 550 with 21,320 members and a collection of 86,805 litres of average milk daily.

Dehradun has 292 milk cooperatives with 2538 members who supplied 17,332 litres of milk daily during the lockdown. Similarly, Haridwar has 252 milk cooperatives with over 2755 members who supplied 13191 litres of milk daily during the lockdown.

Officials from Aanchal Dairy explain that they did not reduce demand for milk despite the outbreak and will use the surplus milk in anganwadis and mid-day meal schools. Jaideep Arora, joint director of Aanchal Dairy said, “We did not reduce the procurement of milk during the lockdown and used the surplus milk for products like milk powder and white butter.

Around 200 tonnes of milk powder will be used in Anganwadi centres and midday meals in schools across the state.”

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Why India’s cost of production high but productivity is low – Explained

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he recent conflict at the border between China and India has emerged as an unprecedented opportunity for India to introspect on why it hasn’t been able to keep pace with rival China that has rapidly emerged as arguably one of the world’s most formidable economic and strategic power.

Interestingly, India was ahead of China in terms of its per capita GDP till 1990 both on PPP and nominal basis. In 1991, India had a considerably higher per capita GDP in terms of PPP, current international $1,230 compared to China’s $1,094, data from the World Bank shows. China’s GDP grew over 10% between 1961 to 2018, with a peak of 27.27% in 1970. India, on the other hand, has never touched a double-digit growth figure so far.

Although India embarked upon its celebrated economic liberalisation in 1991, it is apparent that China moved at a much faster speed, and, by 2018, China’s per capita GDP in terms of PPP rose to international $15,376 compared to India’s $6,697.

Soon after Independence, in 1948, India’s share in world trade was 2.2%; that declined to 0.5% by 1970, and rose to 1.7% in 2019. On the other hand, China’s share in world exports grew remarkably, from a mere 0.9% in 1948 to 13.3% by 2019.

Indian governments, irrespective of their political ideologies, claimed to have made their utmost efforts to promote exports as stated in India’s Trade Policies, year after year.

mobile market is dominated by Chinese mobiles, with over 72% market share.

Besides, products of Chinese origin dominate India’s smart TV market with 45% share, telecom equipment market with 25% share, auto component markets with 25% share, apart from considerable penetration in pharmaceuticals, capital goods, organic chemicals and even several other consumer goods.

By Dr. Rakesh Mohan Joshi Prof & Chairperson IIFT, New Delhi

On ease of doing business, in 2019, India ranked 77th compared to China’s 46th, indicating the complexities of carrying out business operations in India not only prevail, but also pose a considerable obstacle to investments, both foreign and domestic. Bottlenecks in logistics, as evident

by India’s 44th rank compared to China’s 26th in the Logistics Performance Index, remains a major challenge.

Prevalence of widespread corrupt practices had long been a formidable barrier for achieving efficiency in every sphere of human life and business operation on the Indian soil.

Such a state of affairs in the marketplace and economy explicitly reveals the hollowness of the talk on efficacy of the policy measures to counter the competition, and calls for an unbiased empirical examination of the issues that have obstructed India’s economic growth, rather than bragging all the time.

Inefficiencies of India’s infrastructure, logistics and supply-chains, and corrupt practices, put a considerable burden on achieving cost efficiencies for businesses operating in India, leading to low productivity and increased cost of production.

Despite a host of policy measures, irrespective of political ideologies, India’s exports hovered around 0.5% between 1970 to 1991, and around 1.75 % in the world exports for the last decade. Interestingly, China’s exports rose rapidly from the $1.4 trillion to $2.5 trillion between 2011 to 2019, and its share in the world exports grew from 10.5% to 13.3 %.

In 2019, India ranked 68th in the Global Competitiveness Index (GCI), a global, widely-accepted, empirical assessment of a country’s institutions, infrastructure, adoption of ICT, macroeconomic stability, product market, labour market, financial system, market size, health, skills, business dynamism and innovation capability, carried out by the World Economic Forum.

The Indian market today is dominated by products of Chinese origin, in consumer goods as well as capital goods, primarily because of their far lower prices compared to alternatives available to the customers in the marketplace. India’s `2-lakh-crore

China ranked 34th. India also needs to introspect as to why it lost its competitiveness by 10 ranks from the previous year, whereas economies such as Azerbaijan and Vietnam improved competitiveness by 11 and 10 ranks, respectively.

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Despite high-decibel propaganda by several political parties, headways made in curbing corruption remain limited, as evident by a marginal improvement in India’s ranking on the Corruption Perception Index. India’s rank improved from 85th in 2014 to 76th in 2015, but slipped in subsequent years, and landed at 80th by 2019.

India should accept the realities on the ground, and resolve to achieve efficiency and competitiveness at all levels, including production and sourcing of inputs at competitive prices, identifying and removing bottlenecks of business complexities, infrastructure, logistics. Its endeavour should be aimed at making India and Indian products internationally competitive.

As a country comprising government (the Centre and the states put together), corporates and citizens, India needs to accept the systemic loopholes in the eco-system and resolve to overcome these and put itself on a sustainable growth path.

Individuals, including politicians, in power and opposition both, bureaucrats and other officials, corporates and common citizens are required to shun their short term gains, similar to what Japan followed after World War II, and put India on a growth trajectory in the real sense so as to fight against external economic and strategic aggressions victoriously.

16

COVID-19 related dairy crisis – the fear is bigger than its impact

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airy experts from 70 countries have been discussed the COVID-19 related dairy crisis during the 21st IFCN Dairy Conference on 2 to 3 June.

The conference focused on the status of the dairy world, and the way in and out of the crisis.

2019 - It is important to understand the year before the crisis Milk production growth at 1.4 percent was significantly below the long-term average (2.3 percent) in 2019. This was driven mainly by India, Oceania, Africa and the Middle East. Meanwhile, the rising popularity of milk alternatives in rich countries and lower milk availability in emerging economies slowed down demand growth.

Dairy farm economics looked more positive as the world milk price increased by +6 percent to a level of USD 37.3 / 100 kg in 2019. Still, for many farmers, especially in the US and EU, this milk price is often “too little to live on and too much to die”, to quote Dr.TorstenHemme.

The way into the crisis - developments until May 2020

The performance of the national farm gate milk price can be used as an indicator for a crisis. The map describes the national milk price trends for 75 countries in May vs. February 2020. It seems that there is no major crisis yet as the milk prices on average declined by 4.6 percent.

Nevertheless, there are two large countries that could be considered as the “epicenter of the dairy crisis”: the US and

India, with drops of -29 percent and -19 percent, respectively. The poll among the dairy experts revealed that one third considered their country to be only at the beginning of the crisis. But also, two thirds of the participants thought the bottom of the crisis has already been reached.

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The way out of the crisis - milk price outlook until the end of 2020 The outlook for the world milk price in 2020 remains complex, and future markets and the views of analysts are not aligned. As of early June, dairy future markets expect a fast milk price recovery to reach a level of USD 35 / 100 kg milk in July. This can be described as a “V” shape price scenario.

The majority of dairy experts at the conference expects a U-shaped recovery and thus a longer period of time until previous price levels will be reached once again.

The reason is solid milk supply growth in 2020 so far coupled with a high chance of declining per capita demand as a result of the economic crisis.

Further research will be required on dairy stocks and the potential shift of dairy demand in developing countries from informal to formal dairy products, which could have a positive impact on dairy imports. At the end of the conference it became very clear that a real time monitoring of dairy indicators is key. IFCN will update its research in the coming months to help people in the dairy world to better navigate in these times.

17

More milk, less demand: KMF kept farmers smiling through lockdown to collect and distribute milk. Soon, the

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he day PM Modi announced a 21day nation-wide lockdown to contain the Covid-19 pandemic, unease gripped top managers at Bengaluru headquarters of the Karnataka Co-operative Milk Producers’ Federation’s (KMF), owner of India’s second largest dairy brand Nandini.

KMF also announced doubling of salary to employees attending work during the lockdown. “We supplied them food, arranged for transport, introduced hygiene practices in dairy and chilling units. A combination of interventions helped boost the morale of our workers,” Kulkarni said.

If swathes of rural Karnataka have a semblance of economic stability, it is brought upon by milk that they supply to the cooperative behemoth. The Rs 14,000 crore the formidable brand generates in revenues touches families of nine lakh dairy farmers, lifting them from abject poverty and hunger.

At the onset of the lockdown, KMF and 14 associate milk unions stared into the immediate challenge of not just collecting milk from farmers in 254,000 villages, but supplying to over 10 million customers within Karnataka, and across the border.

“It was an unprecedented situation that none of us were prepared to handle. But we had to respond quickly, to keep the supply chain going and keep both dairy farmers and customers happy,” KMF managing director B. C.Sateesh said.

What went behind the scenes on the night following the announcement and the weeks that followed was one of meticulous planning, data gathering and impeccable execution. “Problems were plenty.

We faced issues in terms of transportation, shortage of labour, maintaining hygiene and sourcing of packaging materials. It required coordinated work from all our field staff and officials,” Sateesh said.

Among the first things the KMF management and officials did soon after the lockdown was enforced was to turn offices into their temporary homes.

With sections of drivers and workers at chilling and processing units reluctant to work for fear of contracting the virus amid other transportation issues, officials decided to make themselves available in offices and chilling plants 24X7. “We had to lift the spirit of our employees,” said Mrutyunjaya Kulkarni, KMF director (marketing). About 15,000 employees work for the federation and its affiliated units. Nearly 4,000 vehicles are deployed

While labour and transportation issues were set right, the major challenge before the management was a sudden fall in demand for milk. KMF sources on an average 68 lakh litres of milk from farmers everyday, of which 47 lakh litres of milk and curd is sold in Karnataka and eight lakh litres are transported to Tamil Nadu, Maharashtra, Goa, Andhra Pradesh and Telangana.

On normal days, Karnataka converts 13 lakh litres of milk into powder or into milk-based products of a long shelf life.

The drop in demand pushed the cooperative body to find ways to deal with an additional 16 lakh litres of milk. “Our conversion capacity was limited to maximum 16 lakh litres and not all milk powder plants were functional,” Hegde said.

That is when the Karnataka government came to KMF’s rescue that, by extension, helped farmers. Lockdown had left many migrant workers and low income families in deep trouble. No job meant no food to their family members quite often.

In the first week of April, Chief Minister B. S.Yediyurappa announced to purchase seven lakh litres of milk from KMF everyday and distribute it free of cost in slum areas and labour colonies. “By the end of April, the state had purchased 2.11 lakh litres of milk at a cost of Rs. 80 crore. It came as a big relief to plan for the coming weeks,” Sateesh said.

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Although the state bought out surplus milk, KMF was still left with nine lakh litres of milk, caused largely by the shutdown of the hotel industry, offices and temples. During the breathing time in the first two weeks of April, the KMF management decided to increase its milk conversion capacity by repairing some of its dysfunctional plants. One such plant was at Ramanagaram near Bengaluru. “The plant was waiting to be commissioned,” D. N.Hegde said. The challenge, however, was Karnataka did not have the engineers to commission this fully-automated state-of-the-art plant. They had to come from big brother Gujarat. That is when Daniel J, a driver at KMF, pitched in.

Amid the stringent lockdown, Daniel offered to drive to Gujarat. “I reached Vadodara, 1,400 km from Bengaluru in 18 hours. Roads were empty, restaurants and dhabas were closed. I lived on bread and biscuits,” Daniel said. He covered a distance of 3,800 km and was back at Bengaluru office on the fourth day. Soon, Ramangaram plant started taking seven lakh litres of milk load.

Around the same time, the dairy giant faced yet another problem: shortage of packaging stuff. KMF partially manufactures milk pouches in its own factory unit, but is also dependent on Goa, Daman and Diu and Kerala for the supply of plastic and carton boxes. “Although we had a stock to last for a month, we could run short of supply by the end of April,” the KMF managing director said.

But states that were supplying materials were facing a massive shortage of workers. “We approached the Union Home Ministry. Their war room coordinated with various district authorities on a daily basis and ensured smooth supply of materials,” Sateesh said.

As the federation and unions worked relentlessly to collect and supply milk, dairy societies and farmers too swiftly adapted to the Covid-19-induced system of a new hygiene culture. For instance, in Kolar-Chikkaballapur dairy union area, where a large number of families are dependent on dairying, milk societies have mandated strict social distancing and face cover. “Dairy farmers have shown immense maturity and are following all precautionary measures. Societies do not accept milk from Covid containment zones,” said H. V. Thippa Reddy, MD, Kolar-Chikkaballapur milk union.

18 K. R.Srinivasa, a farmer from Kolar who sells 40 litres of milk everyday said he faced no glitches in supplying milk to the society. “Society took milk even on the first day of lockdown. The money has been credited to my account,” he said.

As Karnataka struggles to come back to normalcy, with restaurants barely getting

customers and offices mostly closed, the demand for milk is yet to fully pick up.

“We have regained the demand by about 8% in June and we are hoping that it will gradually improve,” Kulkarni said.

But some good practices adapted during the lockdown like milk vendors and driv-

ers switching to cashless transactions when the milk is unloaded, stringent hygiene practices such as using gloves and sanitizers are likely to stay.

“Lockdown has taught us how to supply milk during a crisis of this magnitude and turn challenges into opportunity,” the KMF MD said.

“ICT will be a Game Changer in the Animal Husbandry and Dairy Sector” says Atul Chaturvedi, Secretary Dept of Animal Husbandry & Dairing

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he Department of Animal Husbandry & Dairying is bringing in technological innovations like using genomics which is helpful in increasing productivity through breed improvement and other related aspects.

percent since the last five years. If this is compared with the compound annual growth rate of Agriculture (crop) sector, which includes Horticulture sector, then Animal Husbandry and Dairy sector has a lot more potential.

Hence, considering emerging technology in the sector with reference to traceability, breed improvement, disease prevention, better food and water availability to the livestock is going to drive the sector’s growth,” says Atul Chaturvedi, Secretary, Department of Animal Husbandry & Dairying, Ministry of Fisheries, Animal Husbandry & Dairying, Government of India, in an exclusive interview with Souvik Goswami of Elets News Network (ENN).

Do you think that National Livestock Mission (NLM) is a game changer for the sector?

The National Livestock Mission launched in 2014 encompasses a 360 degree growth in the livestock sector. The Mission was launched to ensure that we address all the aspects of reducing the input cost and make the cost of production competitive.

If we achieve competitiveness and reduce input cost, the profit margins among the farmers would increase, and profit margins of the businesses for those who are aspiring to invest in the sector would rise.

Kindly give us an overview of the Department of Animal Husbandry & Dairying.

The Department of Animal Husbandry & Dairying has been recently formed by Government of India by separating it from the Ministry of Agriculture. This was done to bring the sector in further focus.

The Animal Husbandry and Dairy sector has a huge potential not only in terms of increasing farmers’ income but also ensuring livelihood and food security in the country.

Therefore, the whole focus is on how we can contribute to the growth of the country’s economy and increase farmers’ income through various initiatives that can be supported or facilitated by Government of India.

As per you, special attention has to be given to the industry. Is that the need of the hour?

This sector is growing at the compound annual growth rate of more than eight

This input cost efficiency is the key to the growth of the sector. Initiatives taken by the department to bring down input cost and to make the cost of production competitive are playing a crucial role to bring about growth in the sector.

This will not only drive investments by cooperatives and private sector into the sector but will also lead India towards becoming the world leader in exporting

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food products from the livestock sector whether it is milk, other dairy products, or meat.

Do you think Information and Communications Technology (ICT) is going to play a major role in the success of this flagship programme and build a comprehensive ecosystem for the livestock and dairy industry?

In September 2019, our PM launched the national animal disease control programme from Mathura. This programme has two major aspects: (i) vaccinating 537 million animals of five species for disease like Foot and Mouth Disease (FMD) twice a year; and (ii) tagging each and every animal with a unique ID number. This tag or PashuAadhaar contains a unique number on the body of animal which can be read in the form of barcode. The unique ID numbers will be fed to a platform named as Information Network for Animal Productivity and Health (INAPH) which is managed by the National Dairy Development Board (NDDB).

In this particular portal all the information regarding the animal such as the name of the species, its productivity, lineage, health condition, symptoms in case of diseases would be uploaded. So, once you have this unique ID related to a particular animal with all its details available online then this can be a game changer in terms of traceability of the animal and animal products like meat, milk or other dairy products.

This unique ID number can be traced through the Blockchain technology once a product is linked to a particular animal.

Therefore, if we get the dairy products or meat packaged with a unique ID number printed on it the consumer can use the

19 same to know every detail about the animal from which the product has been extracted. It gives credibility to the livestock products and also ensures the traceability.

“ICT in terms of value addition and marketing of food products and their export is going to be a game changer. The process of tagging has started already and we will be allotting a number to 537 million animals across the country in the next one to two years.”

The process of tagging has already started and we will be allotting unique numbers to 537 million animals across the country in the next one to two years. Hence, PashuAadhaar is going to be a reality very soon.

There are a lot of other things on the technological front like using genomics, which is helpful in increasing productivity in terms of breed improvement or other related aspects. Hence, emerging technologies in the sector with reference to traceability, breed improvement, disease prevention, better food and water availability to the livestock are going to drive the sector’s growth.

What are the challenges from the farmers’ perspective when it comes to deploying more technology?

With farmers getting used to smartphones, WhatsApp, video streaming, and more, they are no more stranger to the technologies that are being made available to them at their doorstep in terms of using them and getting benefit out of it.

Technology is now easily being adapted by the farmers across the country, whether it is related to crop production or dairy production. Therefore, I don’t think it is a major challenge for the farmers.

Can you shed some light on the Rashtriya Gokul Mission?

Rashtriya Gokul Mission was launched in 2014 when the new government took over. This was primarily launched to increase the productivity of indigenous population of cows and buffaloes in the country. In terms of the productivity increase of cattle 3 factors play major role: (i) Health through vaccination and disease reduction; (ii) Fodder availability for the cattle at affordable prices with high nutritional value which is being taken care by the National Livestock Mission; and (iii) the breed improvement which is primarily being addressed by the Rashtriya Gokul Mission.

There is a need to increase the reach of artificial insemination across the country.

Presently, artificial insemination coverage is 30 percent countrywide and our target is to reach 100 percent of the cattle population which can breed by the end of five years.

Therefore, a whole lot of entrepreneurs are there in the sector already. While the crop cultivation gives the return in three months to six months, depending on the crop, but in livestock sector the working capital invested starts giving returns by the end of the day.

In order to help the cause, in September 2019, the Prime Minister launched the National Artificial Insemination programme under which resources are being made available to the farmers at their doorstep. This particular service is being 100 percent funded by the central government.

Any farmer who in addition to crop cultivation is engaged in livestock farming or dairy farming never commits suicide because they have a daily income which they generate out of livestock. We are trying to redesign our schemes in such a way that we get a good number of entrepreneurs in the community to ensure fodder availability for dairy farming or breeding.

The target is to cover over 600 districts which have coverage of less than 50 percent in terms of Artificial Insemination.

Rashtriya Gokul Mission is primarily a programme of breed enhancement in which we are not only looking at increasing the coverage of Artificial Insemination but also ensuring production of better quality of semen through high-grade merit bulls.

“The National Livestock Mission launched in 2014 encompasses a 360 degree growth in the livestock sector. The mission was launched to ensure that we have all the aspects of reducing the input cost and to make the cost of production competitive.”

Further, to enhance breed, latest technologies like embryo transfer and Invitro-fertilization (IVF) are also being used.

Experiments using such technologies for further improvement have been carried out and recently we have achieved a record of almost 56 pregnancies in six months out of one Gir donor cow.

This idea of technology to increase the productivity can turn out to be beneficial in addition to the traditional breed enhancing techniques like pedigree selection and progeny testing.

When we talk about enhancing entrepreneurial skills of the farmers, what all have been done yet and what more has to be achieved?

As far as the entrepreneurial development in this sector is concerned, in the last five years, the compound annual growth rate of more than eight percent shows that this particular business is prospering in terms of productivity increase. In terms of milk production, the sector is registering a growth of almost over six percent.

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In addition to that, we are running various programmes for entrepreneurs who are trying to do business in the industry in which they will be given loans with reduced interests that would result in more private stakeholders joining the sector.

What is the Ministry’s vision when it comes to using innovation technology for the growth of the animal husbandry sector in the next five to 10 years?

Innovation, research and development are the key factors to ensure development of any sector. In September 2019, we launched our Startup Grand Challenge where we identified six major problems in the livestock sector.

We will give awards to selected startups coming up with solutions and will also handhold them through incubation support, assistance in finding equity funding and help them to grow their businesses further.

Additionally, we are also trying to build a special component in our programmes where we will fund any innovation or research and development initiatives not only by the government institutions but by privately-owned startups and institutes as well.

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Dairy infra fund to add 5 cr litre more milk, 30 lakh jobs: Sodhi

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ndia’s iconic brand, Amul has been instrumental in ensuring uninterrupted supply of milk and milk products across the country during the COVID-19 lockdown in difficult times.

In an interview, Dr. R. S. Sodhi, Managing Director, Gujarat Co-operative Milk Marketing Federation (GCMMF) says that Amul is procuring 15 per cent more milk every day as other private and dairy players are not procuring that much.

Sodhi added that since people have been at home during the lockdown, consumption of milk and dairy products has gone up. The opportunities for Amul in the post lockdown period will go up as demand for hygienic and good brands is rising and consumption of loose milk is going down, Sodhi said.

He said the Rs. 15,000 crore dairy infrastructure fund announced as part of the stimulus package will create a capacity for five crore litres of more milk and 30 lakh jobs. The Rs. 10,000 crore scheme for micro entrepreneurs can also tackle the problem of migration by creating dairy entrepreneurs in milk deficit states.

GCMMF had a turnover of Rs. 38,500 crore in FY 20 and has a revenue target of Rs. 43,000 crore in the current year, Sodhi said. GCMMF is India’s largest food product marketing organization and in FY20, it daily milk procurement was 23 million litres per day.

How did Amul ensure supply of milk during the lockdown?

In the lockdown as far as Amul supply chain is concerned there has been no interruption and disruption. It continues right from farmer to the consumer.

You do not stop consuming milk or milk products during a lockdown. Right from day one, milk was declared as an essential product. So there was no major problem in the supply chain.

No doubt we had had to take the precautionary and safety measures right from the village level in the classification, processing and distribution of milk and milk products.

How has milk procurement gone up?

Coming to the procurement part, procurement has gone up by 15 percent because smaller players, private players, small dairies ice cream dairies, they are not procuring milk as much. That much will keep coming extra. That is not just the case with Amul. Cooperatives all over India are taking 15-30 percent more milk because cooperatives continue to pay good price also.

We are able to handle extra milk. We have the capacity for it. We are converting the extra milk into commodities like skimming powder or white butter.

Consumption of milk and milk products has seen an uptrend?

Coming to the consumption side, milk consumption initially reduced by 15 percent because of closure of hotels, restaurants, mithai shops but within one week we recovered. And now our sales is the same or higher. Metro cities like Delhi, Mumbai is higher than pre-COVID phase of last year.

Mainly, because I believe that when people are at home they are consuming more milk and milk products. Same is the case with consumption of all our dairy products, paneer, ghee, cheese, 10-30 percent increase is there. Because when people are not eating out, they are eating at home, eating good ingredients at home.

When you are eating at home, you will go for real, cheese, butter, ghee. Naturally, people will go for a good brand like Amul. Demand for good, branded products has increased.

We sorted out problems in the supply chain during lockdown. We had given lot of incentives to our supply chain partners, like labour, transporters, and employees to motivate them in a difficult time.

In consumer products, our growth will be 15-17 percent more. Reason is simple that

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we are getting 15-17 percent more milk so we have to process it. You can’t keep it. Commodity sale is little less now, later on we will sell it. Extra milk we convert it into commodities like skimmed milk powder or white butter, which can be stored for one or two years. We will sell it in time to come.

What are the revenue projections for GCMMF in the current year?

Last year, the revenue was Rs 38,500 crore, with a growth of 15 percent it will be Rs 43,000 crore in the current year. If you see Amul brand as a whole, last year it was Rs 53,000 crore, this year it will be Rs 58,000 crore.

What are your views on “Vocal for Local” campaign?

You see, what PM has said is Atmanirbharta and Vocal for Local. In the foods category, Indian brands are more than 50 per cent. If you take other categories like durables, it is mostly global.

No Indian will buy an Indian brand because of the nationality. People will buy Indian brand or any brand for that matter because of the desired benefits and excellence. This means best quality, best technology at affordable price.

PM has given a challenge to Indian brands to reach global standards because India is the largest market and fastest growing market in the world.

If I take you back to the 70s, this was the same situation in the dairy sector. We were importing, production was low and we were dependent on imports. That time farmers of India, policy makers and political leadership decided we have to become self-sufficient.

It was decided that the successful Amul model be replicated and within 20 years we became not just self-sufficient but the largest producer of milk.

Within 20 years we not only became self-sufficient but world’s largest producer of milk. In the 70s, we were producing milk, one eighth of Europe and one third of USA.

21 Now, we are double than that of USA and more than 25 per cent of what Europe produces. Milk production has jumped by nine times. In any organization or company, what is the biggest asset? It is not the plant. It is the brand value.

Till you are selling in the local market, it will get appreciation and brand value.

Foreign brands in India, even if they are made here and sold here. Billions of dollars are being given in royalty, R&D. If US, Europe foreign brands are being sold in India, these companies get valuations.

If Indian brands are sold in Middle East, Europe, even it is made there, Indians will get the benefit. You can’t become global leader unless you are a leader in the Indian market. India has huge opportunity, a democratic set up, skills and a large market is there.

What will be post lockdown opportunities?

There are emerging opportunities after the lockdown. People are preferring safe and hygienic products with immunity boosters. Branded products, reputed brands which are affordable will be preferred and Amul meets all the criteria. People are buying less of loose milk.

What about the Delhi market?

In Delhi, Amul has been the number one milk brand. We don’t have booths in Delhi, we are growing through the shops.

What are your views on the dairy sector package announced as part of the stimulus by the central government?

The Finance Minister has announced a very required to boost the dairy sector.

This package was much required. There has been talk that nothing has been done for generating demand and that there is only focus on investment. It is being said how demand will be generated.

The cooperative sector procuring 1530 percent more milk. We have more of commodity stock. Our working capital is blocked. The government has allowed interest subvention of four per cent so we will not make desperate sale of commod-

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ities. We will keep it so that farmers get better valuation. In addition, government announced Rs. 15,000 crore of dairy infrastructure fund to attract more investment in cooperative and private sector.

This will create capacity of five crore litres more milk and will generate 30 lakh jobs. These 30 lakh jobs will create more income and also more demand in rural areas. That much will be coming into their hands. The wheel of economy will be running.

For disease control and vaccination, Rs. 13,000 crore has been given. We had a loss of Rs. 80,000 crore of milk due to disease.

Also, Rs. 10,000 crore has been given for two lakh micro entrepreneurs have been given. This will give opportunities for dairy entrepreneurs and food processing at the village. This can create lot of employment.

These are very positive measures and will create job opportunities. Especially for the migration of labour, that is happening to Uttar Pradesh, Bihar, Jharkhand, these are all milk deficit states. There is a market and opportunity, they can start dairy farming activities.

22

Centre’s Decision to Import Milk Powder Will Hurt Indian Producers

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ith the spread of the pandemic and the lockdown, the sales of the liquid milk was on the lesser sideresulted in consequent excess availability of milk, whereby dairy owners were forced to produce more and more milk powder to avoid wastage.

The Revenue Department of the Union Finance Ministry has issued a notification regarding the import of milk powder and a few other products. The decision to allow the import of 10,000 metric tons with 15% tariff was taken on June 23. During the lockdown, owing to the decreased sale and consequent excess availability of milk, dairy owners have been forced to produce more and more milk powder.

Mahananda, Maharashtra government’s dairy products company, reportedly procured 10 lakh litre milk per day from farmers in April, May and June, told an official. The procurement was a big relief to the farmers who had faced a lack of demand and lower rates during the lockdown.

Private dairies like Sonai and Chitale, too, have resorted to manufacturing milk powder from the excess milk. “India does not need to import milk powder. This decision will further slash the already declining rates of powder,” said Dashrath Mane, president of Sonai dairy industry.

As per the state Dairy Development Ministry, 116 lakh metric ton milk is produced

in the state per day. There are about three crore milk-producing animals (mainly cows and buffaloes) in the state. As per primary estimates of dairy business experts, there is almost 50,000 ton milk powder in stock in Maharashtra alone.

India’s milk powder stock can add up to more than 2 lakh tons.

“With the surplus milk powder stock, the rates have already gone down. In January, the rate of per kg milk powder was around Rs. 300. But it has come down to somewhere between Rs. 160 and 175 now. In this situation, import of powder will further push the rates down. It won’t be in the interest of the domestic dairy business,” said ShripadChitale of Chitale dairy. He also said that 10,000 MT import is negligible compared to the production in India. “But this is not necessary right now,” he added.

According to sources, the decision to import milk powder has come after lobbying by ice cream producers earlier this year. “Rates were higher then. So, the ice cream producers’ lobby was pushing for an immediate decision to import powder looking at the summer season market.

But, it is too late now,” said a senior bureaucrat from the state Dairy Development Department.

Farmers’ organizations have also protested against this decision by the central government. State General Secretary of All India Kisan Sabha Dr.AjitNavale said that the decision to import powder goes against the interests of the farmers and Indian dairy business. “The Union government must roll back the decision; else, it will have to face protests by farmers.

Farmers are already losing Rs. 8 to 10 per litre. Now, this decision will increase those losses”.

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23

Creamline Dairy Launches Protein Plus Milk Protein Plus Milk will help to build immunity

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reamline Dairy Products Limited (CDPL), a leading dairy player in Southern India, today, announced the launch of ‘Protein Plus’ Milk. With 30% more protein than regular toned milk, it is perfectly positioned to address the protein deficiency in India.

A research in 2019 (The Godrej Jersey South India Protein Gap Report) indicated, while 75% of respondents associate milk as an important source of protein, only 32% of the adults consume milk.

Also, while 54% of the adults in the survey were protein deficient; this deficiency increases to 62% amongst the vegetarians. Godrej Jersey aims to bridge the protein gap through this launch.

sanitized environment at the Creamline Dairy Private Limited’s state-of-art plant near Hyderabad. Priced attractively at INR 40 per 500 ML SKU, Jersey Protein Plus Milk will be available across Jersey Parlours, general and modern trade in Hyderabad. It will also be available online through Big Basket and Supr Daily.

About Creamline Dairy Products Creamline Dairy products Limited (CDPL) is a subsidiary of Godrej Agrovet Limited. In December 2015 Godrej Agrovet acquired a majority stake in CDPL. With a processing capacity of about 10 lakh litres per day and over 100 collec-

Speaking about the launch, Raj Kanwar Singh, Chief Executive Officer of Creamline Dairy Products Limited said, “Milk is a natural source of protein and the launch of Protein Plus milk will help mothers to fulfil the dietary protein requirements.

Along with higher protein content, Jersey Protein Plus is also fortified with Vitamins A & D, making its consumption suitable not only for growth and development of children but also for boosting immunity of the entire family.”

Highlighting the importance of protein, Dr. Dharini Krishnan, a Doctorate in Science (PhD) and practising as a consultant dietician said,“A protein-rich diet plays an important role in maintaining immunity as the antibodies generated in our body to fight the infection are made up of protein.

The protein acquired from dairy products like milk, curd and paneer, can help in generating White blood cells (WBCs) in larger quantities and also play a role in maintaining the energy levels throughout the day.

Milk is a wholesome source of protein and about 400-500 ml of milk and milk products per family member per day is enough to yield its benefits.”

Jersey Protein Plus Milk contains 100% Milk Protein with no preservatives & is manufactured in a highly hygienic and

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tion centres, CDPL has a formidable presence in the southern states of Telangana, Andhra Pradesh, Tamil Nadu, Karnataka and parts of Maharashtra. It also operates own dedicated dairy parlours across major cities.

CDPL sells high-quality milk products, right from curd, lassi, buttermilk and flavoured milk to paneer, ghee and other value-added products under the brand name ‘Jersey’.

The Company has excellent infrastructure comprising of Milk Chilling Centers, Bulk Milk Cooling units, Composite Dairy Plants and a State-of-the-art milk powder plant.

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Success Story Rajasthan Electronics &

Instruments Limited (Reil) Jaipur lar based Data Processor Milk Collection Unit , Automatic Milk Collection Unit, RFID based cattle registration / identification system for dairy animals etc.

Company has supplied GPRS based solar DPMCU, which is equipped with GPRS technology to transfer the real time data which also reduces the transportation cost and solar power pack to reduce the dependency on utility grid so that milk quality remains good.

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ajasthan Electronics and Instruments Limited (REIL), is a nearly four-decade-old Mini Ratna, Central Public Sector Enterprise, which has been jointly promoted by Department of Heavy Industry, Ministry of Heavy Industries & Public Enterprises, Government of India & Government of Rajasthan, through Rajasthan State Industrial Development and Investment Corporation Limited (RIICO), Jaipur, with 51% and 49% shareholding respectively.

The Company has a consistent track record of professional management and profitable operations. The company has recorded a growth of 2 to 3 times for the last nine years in terms of turnover & 3 to 8 times in profit. The Net Worth has increased more than five times & crossed three digits figure during the period. The efforts have resulted into excellent performance rating for most of the years.

• A step towards - Adulteration free milk in Dairy Sector: Electronic Milk adulteration tester is based on Indigenous Green technology which is economic & compatible equipment to check harmful adulterants at village level. It can analyze 90-100 samples per hour. It Checks harmful adulterants like Urea, Detergent, Salt, Soda, Ammonium Sulphate, Hydrogen Peroxide, Caustic Soda etc. It can also measure Fat, SNF, Protein, Lactose, TS & added water.

Strip based Test for Detection of Adulterants is also available for analysis of Added Glucose, Hydrogen peroxide, Malt dextrin, Urea, Neutralizers and Sugar.

with ultrafast precise liquid autofocus and cell counting software. The fluorescent dye, LED optics and CCD technologies takes pictures and analyses the somatic cells in the milk. It is precise, reliable and quick. It takes 16 pictures of the sample in each camera and with special algorithm makes the analyses.

The algorithm for analyzing the digital images determines the number of the fluorescent cells and calculates their concentration. For a period of between 20 seconds to 1 minute the analyses is conducted. The result is automatically displayed. The instrument is accurate, easy to use, portable and low cost solution for instant analyses of somatic cells in the raw milk.

Somatic Cell Counter (SCC)

Milknet + is a Web Based Solution to manage milk procurement process starting from society to plant which Provide single platform to evaluate milk collection at society, BMC/MCC and plant level. We can integrate with GPRS based DPMCU and AMCU i.e. download masters and rate chart from server and upload transactions.

It also provides facility to manage client side software, Rate chart creation and allocation to respective societies and BMCs along with effective date.

Electronic Milk adulteration tester (EMAT+)

Looking in to various aspects, REIL has supplied various milk testing equipments to check the quality of milk like EMT, Auto EMT, Electronic milk analyzer, Electronic Milk Adulteration Tester, So-

Somatic Cell Counter is based on fluorescent microscopic technique for somatic cells count with automated microscope based on image cytometry

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GPRS based solar DPMCU

25 Cloud Based Milk Procurement Solution (MilkNet+) It is the time to focus on feeding critical energy need of supply and value chain.

Power requirements in the dairy sector are challenge today. Availability and quality of grid power were often became the issues in setting up of effective value and supply chain in the dairy sector. Dairy Sector needs approx. 500 MW power at village DCS, MCC, Plant level & Value Chain. It is estimated that renewable energy solutions in dairy sector may be beneficial for our society in terms to boost the climate condition.

On NDDB initiation through frame work agreement, approx 2 MWp SPV systems in dairy has already been deployed by REIL. These are solar based hybrid system which increases the life of the equipments as it works on 12 VDC. REIL is also in the area of designing Grid interactive rooftop SPV power plant meeting the specific needs of dairy industry.

These systems are cheaper than offline systems as battery bank is not required.

Use of String Inverter will reduce the DC loss as they are commissioned nearer to SPV modules. Generation can be monitored at multiple locations through Remote Monitoring system. Payback period of the project is approx 6-7 years.

Inaugural Photograph of India’s first Solar Cooperative, Mujkuva Saur Urja Utpadak Sahakari Mandali Solar energy can fulfill the required demand for energy in dairy sector with installation of rooftop SPV power plants in DCS for milk analysis and refrigeration purpose and plant level for milk and milk products which shall also fulfill the basic need.

The thermal stress of cattle’s will also be reduced with installation of Rooftop power plant on cattle shelters as well as water pumping systems to fulfill their basic requirements.

ed more than 40 million Milk producers and 125000 villages, through technology development, ensuring fair payment to farmers and safe and hygienic milk to consumers. He has visited countries like China, Bulgaria and Kenya for dairy conferences, tie-up for technological development in the field of dairy instruments, etc.

Profile Of Shri Rakesh Chopra, General Manager (Reil)

Rakesh Chopra-General Manager This project is Engineered and Commissioned by REIL in agreement with NDDB and IWMI. The project is aimed for doubling farmer’s income, reduces carbon emissions, encouraging renewable energy and save depletion of ground water level.

The total project capacity is 150 KWp with 8 nos.of 15 HP and 3 nos.of 10 HP DC pumps. The project is commissioned and tested successfully and handed over to cooperative society.

Shri Rakesh Chopra, is working as General Manager in Rajasthan Electronics & Instruments Limited (REIL), Jaipur. Shri Chopra has vast experience of more than 34 years in REIL and worked in different capacity in various departments like Research & Development, Marketing and Material Management and Information Technology. He is continuously working towards the technology for testing of milk and milk products. This has benefit-

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SOLAR BMC

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Let the Rivers of Milk Flow

Tarun Shridhar

Sharad Gupta

Former Secretary to Govt of India Ministry of Fisheries, Animal Husbandry & Dairying, New Delhi

Editor & Publisher, Dairy India Yearbook, New Delhi, & Co-Founder, www.IndiaDairy.com (dairyindia@gmail.com)

f one were to name one agricultural commodity that has withstood, to a great extent, the relentless assault of the novel Coronavirus it would surely be milk. Even during the peak of disruption of social and economic activities, the production and supply chain of milk, by and large, held good. This is not to build a case that the economic activity of dairying continued to flourish as usual, but merely to recognise the fact that whatever disruptions were witnessed, remained confined within certain geographic pockets and within short periods of time.

amidst formidable challenges has built one of the most effective procurement and supply chains of milk in the world.

By and large, the supply of milk, an essential food item of daily consumption, remained uninterrupted throughout the country; and it is quite reassuring to learn that, unlike most other food items, both the producer and consumer prices remained stable and did not register any abnormal trends anywhere. It is nothing short of a miracle that this situation was obtained despite a significant fall in demand. Restaurants, tea shops, halwai shops all over the country have remained closed for over two months thus a crash in the demand of milk products, more so the value added ones.

A staggering 70 million farmers produced 187.7 million tonnes of milk during 2018-19, the output of 125.5 million milch cattle and buffaloes, worth nearly Rs 6,60,000 crore. This is more than the combined value of wheat and paddy, our two prime crops – more than an emphatic signal of the enormous wealth of Indian dairy. The dairy sector has been registering a consistent annual growth of over 6% for the last several years. This is a significantly higher growth compared to many other sectors of our economy.

The overall agriculture sector has been near stagnant in its growth at around 2%, while dairy has been bucking this trend year after year. We account for more than 21% of the global milk production with each year seeing India add more milk to the global pool than the entire European community. This monetary wealth of Rs 6,60,000 crore has the potential of multiplying multifold in the coming years, thus becoming the lead engine of economic prosperity in rural India.

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In the post-Covid world, changes are expected in the operating models of dairy cooperatives and companies in India and the world over. One of these would be creation of buffer stocks to tide over the crisis of depressed demand and to ensure remunerative prices to the dairy farmers.

What makes dairy and its primary product milk so special makes an interesting study, especially so in our country which

Million of stars, each not significant enough to count individually, collectively define our galaxy; it is aptly called the Milky Way. Millions in India begin their day with opening a half or one litre poly pack of liquid milk, and this little quantity is an output of innumerable dairy farmers and their bovines. Who could imagine that a poly pack of half litre milk could be a great economic and social equaliser.

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The wealth of dairy sector is not merely monetary. It also holds significant importance in our nation’s socio-cultural fabric.

Dairy, aka milk, has been at the forefront of establishing social equity and demonstrating the indomitable human spirit of cooperation wherein wealth gets shared amongst the big and small, rich and poor, strong and weak farmers; not through any imposed ideology or institutions of governance but through the fabric of cooperatives. A farmer with a marketable surplus of one litre milk is as important and responsible a participant in the sector as the one who may have thousands of litres of milk to market. Women, marginalised in society and decision making in economy despite their invaluable contribution, have been the mainstay of the dairy economy and have tasted the fruits of empowerment through dairy cooperatives.

The growth of India’s dairy sector is closely aligned to the launch of Operation Flood in 1970, resulting in India’s annual milk production rising from 23.2 million tonnes in 1973-74 to 187.7 million tonnes in 2018-19, an eight-fold growth in less than five decades.

Milk production from cows has increased from 39.7 million tonnes in 2005-06 to 89.8 million tonnes in 2018-19 and that from buffaloes from 52.1 million tonnes to 91.8 million tonnes. Significantly, the share of cow milk has increased from 40.9% to 47.8% while that from buffaloes declined from 53.7% during 2005-06 to 48.9% during 2018-19. This has been mainly because of higher production from crossbred cows. This trend is likely to continue in the future.

Today, the White Revolution’s contribution to farm incomes surpasses that of the Green Revolution. Every fifth rupee generated in the farm sector — which includes the total output value of crops, livestock produce, and fisheries — comes from milk.

According to estimates published in Dairy India (Edition Seven), the market for milk and milk products — in terms of the value paid by consumers — was Rs 5,26,403 crore in 2015, the biggest component being liquid milk at Rs 3,03,983.6 crore or 58% of the total value. The second largest segment was desiccated/coagulated products such as khoa, chhanna and paneer. The value of these — used as base material for a variety of indigenous sweets and preparations — was Rs 81,000

27 crore (15.4%). This was followed by other products (at Rs 72,000 crore or 13.7%, mostly comprising traditional sweets), followed by ghee (Rs 40,200 crore or 7.6%) and curd/yoghurt/lassi/chhach (Rs 12,420 crore or 2.4%). On the other hand, the value of milk powder/whiteners (Rs 13,000 crore or 4.3%), table butter (Rs 2,450 crore or 0.5%) and cheese/edible casein (Rs 1,350 crore or 0.25%) was way below indigenous products.

Organised dairies in India have made considerable inroads into liquid milk marketing. Almost a third of milk sold to consumers now is in branded pouches. This share will only increase with the neighbourhood dudhia almost disappearing. Dairies have also grabbed a share of the market for curd and ghee, at least to the extent these are not made exclusively at home. But they have left the most profitable segment of indigenous milk sweets and preparations to the unorganised sector. The major strength of traditional dairy products is their mass appeal. The market as well as operating margins for these far exceeds that for western dairy products such as butter, cheese and whiteners.

Their industrial production presents a unique opportunity to the organised sector. In this age of globalisation, projecting ethnic food and culture beyond their narrow regional confines makes for good business strategy. Domestic market apart,

there is enormous scope to also influence consumer behaviour overseas through exotic product offerings. Our dairies should view the world as their marketplace and turn to ethnic foods for even creating a new class of products with exotic appeal.

Milk is a complete food. Of course, there have been cynics, albeit powerful ones, who have advocated that a complete food is one which contains animal meat.

Their line of argument being that animal protein is an essential nutrient for human body and that it is available only through meat, but that is not true. Virat Kohli, the captain of the Indian cricket team and acknowledged as one of the supremely fit athletes is a vegetarian, so is the erstwhile cricket hero Virender Sehwag. The Olympic medal winning wrestler Sushil Kumar too is a vegetarian as are the majority of Indian wrestlers who have brought glory to the nation in international events.

Where do they draw their strength and stamina from? You need not look for an answer beyond milk.

It is quite common to consider that dairy products with reduced fat content are better. The calcium content of reduced-fat dairy products is relatively similar to the respective whole-milk products. Reduced-fat dairy foods are nutrient-rich and can assist in meeting the recommended intake of a range of nutrients. Cultured

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dairy products such as yogurt, buttermilk, and some cheeses have some additional advantages. They have less lactose and are good for lactose-intolerant individuals. The microbes, added as culture, help to improve digestion as well as absorption of digested nutrients. Some studies suggest that the increased intake of calcium and lactose from dairy products may help to prevent ovarian cancer. Also, experts claim three servings of dairy in a calorie-controlled diet can help achieve greater weight loss. A per capita availability of 394 grams per day, way above the global average of 267 grams, should be an obvious answer to our nutritional requirements.

The power, reach, influence and potential of our dairy sector is incredible being ingrained in our culture and the way of living. This egalitarianism could get threatened if the cooperative mainstream does not go back to combining farmer power with professional management and marketing. Already some enterprising entrepreneurs have started cashing on in the demand among urban consumers for low fat value added milk products. It may be more packaging and marketing hype rather than substance. What would milk be without its thick creamy layer emitting heavenly aroma; but then it is fads which get sold these days. Let us be reminded of a very apt saying, “milk without fat is like non-alcoholic scotch�.

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Technology of cheese from milk of selected minor milk species

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ntroduction Sheep milk is an excellent source of nutrients and is mainly used for cheese production due to its Dr. Atanu Jana Prof & Head, Dept of Dairy Processing high total & Operations, SMC College of Dairy Science, AAU Anand solids content, contributing to a high cheese yield.

85% of the world milk production is derived from cattle, followed by milks from other species such as buffalo (11%), goat(2.3%),sheep (1.4%) and camel(0.2%) (FAO, 2015).

The world’s largest producer of sheep milk is China(12.2%) and the leading producer in Europe is Greece(8.7%), followed by Romania(7.2%) and Italy (6.1%) (Barłowskaet al., 2011).

Milk production by small ruminants, including sheep and goats, has grown over the years and is now in search of new consumer markets (Selvaggiet al., 2014a).

Most cheeses from ewe and goat milk are produced in Southern European countries, in many cases under the Protected Designation of Origin (PDO) status. It currently includes 208 cheese varieties. In addition, 46 cheese varieties are under the Protected Geographical Indication (PGI) status, which covers foodstuffs closely linked to the geographical area. A large proportion of PDO and PGI cheeses are manufactured from ewe or/and goat milk, which may be mixed with cow milk in some cases.

Ewe and goat milk cheeses The high levels of protein, fat, and calcium by casein unit make it an excellent matrix for cheese production (Moatsouet al., 2004; Barłowskaet al., 2011).

Ewe and goat milk are almost exclusively transformed into cheeses, which outstand among dairy products because

of their distinct taste, flavor, and aroma.

The compositional differences of ewe and goat milk with respect to cow milk, mainly in proteins and lipids, are responsible for the particular sensory characteristics of ewe and goat cheeses.Technological consequences in the final product are not as important as for goat milk, due to the higher casein content of ewe milk.

Some ewe milk cheeses are manufactured with specific rennets. Lamb rennet paste also containing pregastricesterases, is used for PDO cheeses viz., Fiore Sardo and Pecorino Romano in Italy, and Idiazábal and Roncal in Spain. These varieties have a sharp “picante” flavor due to the high levels of short-chain free fatty acids (FFAs).Vegetable rennet from Cynaracardunculus is used in the manufacture of many Portuguese and Spanish ewe milk cheeses.

Roquefort, the most important ewe milk blue-veined cheese, is of very ancient origin and has been protected by a PDO since 1925. Milk is inoculated with a mesophilic lactic starter. Spores of Penicilliumroqueforti are added to milk or sprinkled as a suspension onto the curds when they are molded.

Ossau-Iraty is manufactured in Southwestern France from raw or pasteurized ewe milk.Lc. lactis, Lactobacillus paracasei, Enterococcus faecalis, E. faecium, E. durans, and Leuconostocmesenteroideswere found among the lactic acid bacteria (LAB) present in raw milk cheese.

Feta – a traditional Greek cheese is manufactured from ewe milk or from mixtures with up to 30% goat milk. Nowadays, most of such cheese is produced from pasteurized milk with added commercial mesophilic and thermophilic starters.

Biochemical characteristics of Feta cheese indicated lower lipolysis in cheeses made from 100% or 75% ewe milk (vs. mixtures of ewe and goat milk), but there were no differences in the proteolytic activity. The texture of Feta cheese was

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influenced by the proportion of ewe and goat milk; reduced hardness was evident at higher proportions of ewe milk.

Italian ewe cheeses Italian ewe milk cheeses are of significance in Central and Southern Italy and in Sardinia. Varieties with PDO status include Pecorino Romano, Pecorino Siciliano, Pecorino Toscano, Pecorino Sardo, Fiore Sardo, Canestrato Pugliese, Pecorino di Filiano, Vasteddadellavalle del Belice, PiacentinuEnnese, and Pecorino di Picinisco made from ewe milk, Murazzano, Casciottad’ Urbino, and Formaggio di Fossa di Sogliano made from ewe milk or a mixture of ewe and cow milk. Pecorino Romano accounts for 80% of the total production of PDO ewe milk cheeses.

Pecorino Romano cheese making involves use of starters consisting of Streptococcus thermophilus,Lc. lactis subsp. lactis and Lb. delbrueckii subsp. bulgaricus. Lamb rennet paste is used for coagulation. Flavor is slightly piquant for cheeses ripened for 5 months, and piquant and very strong for older cheeses.

Pecorino Sardo is a semi-cooked cheese produced in Sardinia from ewe milk inoculated with a commercial/natural whey starter culture and coagulated with calf rennet. Mild cheese is ripened for 20–60 days and has aromatic, slightly acid flavor. The mature type, ripened for at least 4 months acquires a firm texture and a strong, piquant flavor.

Sensory characteristics depend mainly on the lipolysis caused by pregastricesterases from lamb rennet paste. FFAs concentrations range from 467 mg/kg (C8) to 1181 mg/kg (C6).

Spanish Ewe cheeses Six PDO ewe milk cheeses are made in Spain. Manchego, Roncal, Idiazábal, and Zamorano are hard, uncooked cheeses, whereas La Serena and TortadelCasar are semihard cheeses manufactured from milk coagulated with vegetable rennet. In addition, Flor de Guía cheese is made using at least 60% ewe milk.

Renneting of minor milks Renneting time for goat milk is shorter than for cow milk, and the weak consistency of the gel is beneficial for human digestion but decreases its cheese yield.

The main forms of caprine and ovinecaseino-macropeptides (CMP) are good

29 source of antithrombotic peptides. Sheep and goat milk proteins are also important sources of bioactive angiotensin converting enzyme (ACE) inhibitory peptides and antihypertensive peptides.

Renneting time for goat milk is shorter than for cow milk, and the weak consistency of the gel explains mediocre cheese suitability of goat milk (Parkash and Jenness, 1968; Remeufand Lenoir, 1986). Five fatty acids (C10:0, C14:0, C16:0, C18:0, and C18:1) account for >75% of total FA in goat and sheep milk (Table 4). Levels of the metabolically valuable short and medium chain FA, caproic (C6:0) (2.9%, 2.4%, 1.6%), caprylic (C8:0) (2.6%, 2.7%, 1.3%), capric (C10:0) (7.8%, 10.0%, 3.0%), and lauric (C12:0) (4.4%, 5.0%, 3.1%) are significantly higher in sheep and goat than in cow milk, respectively (Alonso et al., 1999; Goudjilet al., 2004). These FA are associated with the characteristic flavours of cheeses and can also be used to detect admixtures of milk from different species.

manufacture is depicted in Figure 1.

terized by pale yellow colour, more or less intense depending on age; compact texture, somewhat crumbly, poorly melting, not very elastic, with just visible eyes; spicy taste.

Goat milk cheese It weighs about 600 g, and it is ripened for

The flowchart for Caciotta cheese is shown in Fig. 2.

Immet al. (2003) investigated the functionality and physico-chemical characteristics of goat milk mozzarella. Batches of cow or goat milk were standardized to 3.2% fat, pasteurized, and made into low moisture, part-skim mozzarella cheese

Goat milk has a higher level of non-protein N and less casein-N than sheep and cow milk. This is responsible for low cheese yield and weak yogurt structure and texture (Guo, 2003), while sheep milk has a very good clotting ability.

Italian Pecorino, uncooked hard cheese, PDO designated, is produced in Bari and Foggia provinces (Apulia region) exclusively from raw, but also thermised or pasteurised, whole sheep milk. During ripening, the rind is rubbed with a mixture of oil and vinegar. The cheese is charac The flowchart of Canestrato Pugliese cheese

20–30 days; the rind is ivory coloured, the texture is compact, the paste is semi-soft, with rare eyes or eyeless, and white-ivory coloured. The odour is pleasantly acidic-fermented, the taste is sweet, typical and slightly goaty. This cheese can be flavoured viz. with thyme or wine.

Figure 2 Flowchart of Caciotta cheese Mozzarella cheese using standard procedures. No difference was noted in meltability between caprine and bovine mozzarella.

The free oil was lower in goat milk mozzarella; intrinsic differences in goat cheese fat and protein matrix led to such difference. The free oil formation in goat milk mozzarella was improved by aging for up to 4 weeks. Proteolysis occurred more rapidly in bovine than in caprine cheeses.

Niroet al. (2014) partially substituted cow milk with goat or sheep milks to produce acceptable Caciocavallo cheese. Cow Caciocavallo cheeses were characterized by higher scores for sweetness, elasticity, adhesiveness, and humidity (moisture).

Mixed cow/ sheep cheeses had higher scores for intensity of flavor, acidic, astringent, friability, and salty attributes.

In mixed cow/goat cheeses, solubility

Figure 1. Flowchart for Canestrato Pugliese cheese

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when preparing cheese using starter culture alone.

(fast melt in mouth), intensity of aroma, Source: Balthazar et al. (2017); Hailuet al. (2016)

and bitter attributes predominated (Niroet al., 2014).

Probiotic cheese Albenzioet al. (2010) prepared three Pecorino cheeses with rennet paste and a mixture of B. lactis (BB-12) and B. longum (BB-46) along with yogurt starter cultures (S. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus). They lower pH values in curd and cheese containing probiotics during ripening. Such probiotic cheeses had lower hardness values.

Santilloet al. (2014) used encapsulated probiotics (mix of B. lactis and B. longum or L. acidophilus) for Pecorino cheese manufacture; viable probiotic bacteria (>6 log cfu/g) count was noted at 60th

day of storage at 4°C. Source: Ahmed and Kanwal (2004)

Cheese ripening The incorporation of suitable levels of L. acidophilus and a mixture of B. longum and B. lactis can make the curd more proteolytic and lipolytic and improve the nutritional characteristics of sheep milk cheeses (Santilloet al., 2009; Santillo and Albenzio 2008, 2015).

Camel milk cheese A synergetic effect of CaCl2 addition up to 20 mg/100 ml of camel milk and thermal treatment of camel milk, in reducing rennet clotting time using bovine chymosin was indicated by Hattemet al. (2011).

Processing camel milk into cheese is quite difficult. Camel milk casein has high β-CN (65% vs. 39%), low S1-CN

(22% vs. 38%), and low κ-CN (3.5% vs.

13%) as compared to bovine milk casein (Table 1). Moreover, the camel milk ca seins have low homology to bovine milk caseins, being 39% for aS1-CN, 64% for β-CN, 56% for aS2-CN, and 56% for κ-CN. The chymosin cleavage site of camel milk κ-CN was Phe97–Ile98 site, as against site Phe105–Met106 for bovine milk (Hailuet al., 2016).

The lower amount of k-CN, the high ratio of whey protein to casein, and the larger micelle size in camel milk are reported reasons for the difficulty of cheese making.

Cheese can be prepared successfully from camel milk and better results can be obtained by coagulating milk with starter culture (Ahmed and Kanwal, 2004). Rao

et al. (1970) and Yagil (1982) reported that cheese can be successfully produced from camel milk, only when it was mixed with milk of other species (goat, sheep or buffalo).

Few varieties of camel milk cheeses that have been prepredinclude semi-hard cheeses and hard cheese (Mohamed and Larsson-Raznikiewicz, 1990; Ramet, 2001); Domiati type (Mehaia 1993), and processed soft unripened cheese (Saimaet al. 2003). ‘Camifloc’ is a coagulant approved by FAO of the UN, containing calcium phosphate and vegetable rennet.

The yield of camel milk cheese was higher for CFCC (CaCl2 added to camifloc @ 0.03%) cheese (11.3%) compared to CF (camifloc only) cheese (10.2%).Mehaia (1993) and Khan et al. (2004) reported yield of 12.29% and 13.22 respectively,

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The cheeses made from camel’s milk after addition of 75% and 50% sheep’s milk were highly acceptable as compared to other cheeses. Hence sheep’s milk could be added to camel’s milk for improvement of cheese properties viz., improves clotting time, curd firmness and reduces curd draining culminating in yield and shelf lifecomparable to that obtained from sheep’s milk (Derar and El-Zubeir, 2016).

Flavour profile of cheeses The characteristic ‘goaty’ aroma of cheeses results from the volatile fatty acids (VFA) that are noted in higher quantities in goat milk and milk products vis-a-vis cow milk. Branched-chain FA, including 4-ethylocatanoic (goat-like) and 4-methyloctanoic (mutton-like) acids, from goat and sheep milks provide distinguishing flavours to varietal cheeses (Ha and Lindsay, 1991).

Ha and Lindsay (1991) reported an absence of 4-ethylocatanoic acid in cow milk cheeses, distinguishing it from goat and sheep cheeses. Additionally, the presence of phenols, particularly p-cresol and 3- and 4-ethylphenols (sheep-like flavors), was unique to sheep cheeses (Ha and Lindsay, 1991).

Attaie and Richter (1996a) demonstrated that ripening time significantly affected the concentrations of FFA in Cheddar-like hard goat cheeses up to 12 weeks. In their companion paper (Attaie and Richter, 1996b), it was shown that firmness of the Cheddar-like cheeses decreased up to 18 wk but no significant change occurred between week 18 and 24.

Cheeses with higher salt (highest S/M) remained the firmest, explained by the lower hydration of the protein and less freedom of movement for the protein molecules, larger amount of intact casein, and firmer casein matrix (Attaie and Richter, 1996b).

Detecting admixing of cow milk with goat/sheep milk Goat and sheep milk cheeses exhibited a characteristically different lower-chainlength fatty acid pattern than cow milk cheeses. The mean lauric: capric (C12/ C10) fatty acid ratio became proportionally larger with increased substitution of cow milk for goat or sheep milk in cheese making.

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Jain Food Science an subcontinent and beyond. The Jain cuisine is completely vegetarian and also excludes underground vegetables such as potatoes, garlic, onions,etc., to prevent injuring small insects and micro-organisms; and also to prevent the entire plant getting uprooted and killed.

Dr. Prabodh Halde Past President AFST Chairman AIFPA

The world is changing fast and healthy eating habits and trends areforcing consumers to experiment on various foods. Among these trends, Jainism and Veganism are on the rise. Today we will look atJain food from the perspective of Food Science and Technology.

Jainism traditionally known as Jain Dharma, is an ancient Indian religion.

Followers of Jainism are called “Jains”, a word derived from the Sanskrit word jina (victor). Jains have twenty-four victorious saviours and teachers known as tirthankaras, with the first being Rishabhanatha and the twenty-fourth Tirthankara being Mahāvīra around 500 BCE. The main religious premises of Jainism are ahiṃsā (non-violence), anekāntavāda (many-sidedness), aparigraha (non-attachment) and asceticism. Devout Jains take five main vows: ahiṃsā (non-violence), satya (truth), asteya (not stealing), brahmacharya (celibacy or chastity or sexual continence), and aparigraha (non-possessiveness).

These principles have affected Jain culture in many ways, such as leading to a predominantly vegetarian lifestyle that avoids harm to animals and their lifecycles. Parasparopagraho Jīvānām (the function of souls is to help one another) is the motto of Jainism.

Jain vegetarianism is practiced by the followers of Jain culture and philosophy. It is one of the most rigorous forms of spiritually motivated diet on the Indi-

Science behind Jainism We all know Jainism is all about non-violence. But the principle is not only about non-killing while acquiring or preparing food but also about non-violent thoughts and the thoughts created in the mind while eating the food. So simply, Jain food stays true to the principle of non-violence - physically and emotionally after eating.

Jain food science has given us some valuable pointers on • What to eat • When to eat • When not to eat • How to eat • And when to do fasting All these points are based purely on scientific principles and have a huge impact on the body, mind and emotional well-being of humans.

Food is basically comprised of fats / proteins / carbohydrates, vitamins and minerals. As per Nutrition science, food is used for body growth and health, and more recently, modern science has also started believing that food can impact our emotions. As per our spiritual science, food is for body, mind and emotions. We called it satvik food. Once we eat food it gives us energy and also produces Neurotransmitters in the brain which impact our body, mind and emotions.

Jainism has given deep thought to all these factors. Everyone knows that stress is bad for your body. Food produces Neurotransmitters in the brain and as per modern science there are 43 types of Neurotransmitters. Some are good and some are bad.

They have concluded that certain food creates happy mood neurotransmitters like Dopamine, Oxytocin, Serotonin and Endorphins. These are basically all Rajasvik foods and accepted in the Jain system.

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Some Neurotransmitters like Gamma amino buteric acid (called GABA) can create sad moods or emotions. Also, an excess or imbalance of Acetyll-choline can create depression and sleep disorders.

Also if there is a high level of Cortisol – stress levels can be increased leading to depression. The foods which give the effect of these hormones are Tamasik foods.

As per our shastras, food works on body, mind and emotions. And any disease is first caused at the mental level hence we have the concept of Adhi, Vyadhi and Upadhi.

Adhi means the disease first happens at mental level (emotional level), then it comes to physical form which is Vyadhi.

So our ancient Rishis were aware about the impact of food on Vyadhi (physical level) but also on Adhi (emotional level) also.

So at Pranmaya kosh everything is in harmony and happiness. If an imbalance occurs, then disease starts and reflects in Annamya kosh, meaning at physical body level. In short, Jainism believes that diseases first occur at the emotional (mental) level and then move to the actual physical (body) level. This shows that emotional wellbeing is the most important part of good health. Food which impacts on the emotional level is very important.

So it’s not about only nutrition and safety, it’s actually its relation with Neurotransmitters (brain) and the well-being of mind health and then body health. More basic research in this area is required keeping religion separate. The work should be based purely on scientific principles of Yoga sutra and Jainism on food.

So if one want to control adhi - you should eat healthy, do good exercise, eat at the right times, do fasting, don’t eat food which can produce vyadhi, don’t eat food after sunset - all these are scientific principles and given in Jainism or in our shastras, and called Satvik food.

In short, food principles of Jainism are purely scientific and they have a powerful impact not only on our body but also on our mind and emotions. Today science is revealing it and there is still a long way to go to discover the hidden principles of Jainism. Let us help the new generation to discover these principles.

Much more research is required in this area.

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Covid-19 and its possible impact on Indian food industry

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ovid-19 and the global ravage The covid-19 virus has created havoc in people’s lives across the globe from health, social and economic points of view.Countries across the world went into a complete lockdown and consumers were suddenly left with no choice but to buy basic food staples and fresh produce and cook at home, as restaurants, along with all other activities, were closed down. This violent change in consumer behavior has dealt a serious blow tothe global food industry, which probably witnessed the biggest shake-up ever during the second quarter of 2020.This in turn has had a significant impact on the global food ingredient industry.

To understand the possible changes in the food industry, let us first examine how consumer behavior changed across the globe during this Covid-19 period.

Covid-19 and consumer behavior With limited access to grocery shops and a mortal fear of this unknown virus, consumers preferred, or were ordered by Governments, to lock themselves up in their houses, and food safety became the most important criterion while choosing any food item. Additional precautions, hitherto only randomly adhered to, were taken by most, such as washing all fresh produce before consuming and washing hands before handling and consumption.

The heightened worry about those products that cannot be washed and yet are sold loose such as bread caught the attention of the authorities. For example, the US Food and Drug Administration (FDA) had to explain about the transmission of the virus through food. “We are not aware of any reports at this time of human illnesses that suggest Covid-19 can be transmitted by food or food packaging,” it said.

“However, it is always important to follow good hygiene practices (i.e. wash hands and surfaces often, separate raw meat from other foods, cook to the right temperature, and refrigerate foods promptly) when handling or preparing foods.”Many bakers around the world are taking extra precautions to ensure fresh bread products are handled as safely as possible, whether by wearing disposable gloves and masks, or by using tongs to

By Dr. V. Krishnakumar, Managing Director GIRACT, Geneva, Switzerland

pick up all products.

In the mind of the consumers, local brands appear to be safer than foreign brands.

This trend has been observed in many countries. Even in China, where there is generally a strong preference for international brands, a very recent survey by McKinsey has shown that only just above 40% of consumers preferred international brands. On the other hand, in Australia, more than 80% of consumers surveyed indicated that their preference for local brands increased during the Covid-19 pandemic.

In the same survey, in all countries except China and Japan, more than three out of four consumers say they are focusing on boosting their immunity through more exercise and healthy eating. Thus, immunity as an individual driver as well as obtaining immunity and strength through healthy foods in general have come out clearly as consumer drivers in today’s Covid-19 affected time-period.

Credit Suisse reported that the increase in shopping and growth in sales in Switzerland are concentrated in relatively low-priced basic foods and hygiene products. Despite enjoying a high per capita income, Swiss consumers reflect global resistance towards buying expensive products at a time when job and future uncertainties are very high.

The global foodservice sector has been hit very severely by the various social restrictions imposed by the respective governments. As an example, the Canadian foodservice industry experienced a 32% decline in traffic for March 2020 (five weeks ending April 7, 2020). This trend was observed all over the world.

the proportion of online spending on food increased from 5.7% to 9.3%, according to the ONS (Office for National Statistics).

In the US, research from Coresight showed that almost half of shoppers reported that they are buying more groceries online or have started making online purchases because of Covid-19. US online grocery sales grew 22% in 2019 and, encouraged by high demand from nationwide Covid-19 lockdowns, look to gain about 40% this year.

In another case, a leading European grocer, typically witnessing a footfall of 500 concurrent users on its website, saw this number jump to 12,000 concurrent users within one day at the onset of Covid-19 related lockdown, and has maintained this heightened level.

Indian food industry at the mercy of Covid-19 The Indian food industry has not been spared from massive market disruptions in the last few months. Following the lockdown imposed by the government, cooking at home for the entire family and for the entire day’s requirement has become a general norm.

Even youngsters, who had developed a ‘fear of the kitchen’ due to modern lifestyles which promote convenient eating habits, are currently back at the kitchen every single day. Restaurants have largely been closed and other foodservice offerings have not been very prominent owing to the over-arching need for the consumer that food should be ‘safe’.

To sum up, Giract has observed four major consumer drivers in global food markets over the last few months, namely, price, food safety, immunity-boost and overall health.

Given the large uncertainty about employment, price has become a very important factor in consumer choice of retail products. A recent Nielsen surveyin India says that pre-planned expenses for the September quarter are being reallocated as consumers try to save and ensure liquidity for future spends.

On-line shopping records sharp growth Due to the inconvenience and fear of going out to shop, online shopping for groceries has been a big winner in this strange climate. For example, in the UK in April,

In this atmosphere, the importance of expensive and niche foods may well take a back seat as long as they are not addressing health and immunity benefits. In the current context of heightened preoccupa-

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tion with food safety, street vendors and unpackaged foods are being viewed with considerable suspicion.

Retail sector shows inconsistent growth Some segments of the food sectorhave been less impacted by the lockdown.

For example, dairy products are viewed as healthy foods in India and milk sales have increased significantly during the past few months. According to R. S. Sodhi, the managing director of Gujarat Cooperative Milk Marketing Federation Ltd (GCMMF), the household consumption of milk and other dairy products is expected to rise and will compensate any temporary loss of sales caused by closure of hotels, restaurants and cafeterias (HoReCa segment) during the ongoing lockdown period.

Similarly, according to a panel discussion organized by the US Soybean Export Council, Indian frozen food industry is expected to grow by 17% annually during 2020-24 as the coronavirus pandemic has made people conscious about healthy choices while buying daily essentials. It is interesting to note that frozen food is being perceived ashealthy.

According to a report by Google, sales of immunity-boosting foods have increased by an estimated 20-40%. Online searches for such products have gone up six-fold, with ayurvedic home remedies, giloy and vitamin C dominating.

“Heightened awareness online on Instagram, TikTok and WhatsApp is leading to growing consumption of categories including health supplements, chyawanprash, health bars, mixes and even branded health salt, which is growing in double digits,” said Spencer’s Retail and Nature’s Basket chief executive Devendra Chawla. “One can expect more launches in the health food and immunity-building

segment in the coming weeks. ”Newspaper reports claim that products such as olive oil, soya oil, mustard oil, fortified bread & biscuits, and powdered chocolate drinks are in high demand. During normal times, such products would grow at just 5-10% annually, but now they are registering annualized growth of 20-40%, according to industry experts.

Foodservice went flat but is making a slow come-back India’s restaurant industry has grown significantly over the years and currently employs 7.3 million people. There are no reliable estimates about how many restaurants can get back to business after the lockdown is lifted, but it is evident that a significant number will remain closed for a long time since operating conditions will be significantly stricter thus drastically affecting profitability.

Food delivery and e-commerce food systems are revising their strategies to increase their presence in the Indian food market. Soon after the lockdown, Swiggy partnered with firms such as Hindustan Unilever, P&G, Dabur, and Godrej to enter the grocery delivery market. Earlier this month, Swiggy also announced home delivery of alcohol. The diversification will help reduce the problem of overcrowding at liquor shops, but it will also generate additional revenue for Swiggy.

Another delivery operator, Zomato,has emulated Swiggy by expanding its business into of grocery delivery and home delivery of alcohol. Recently, Amazon India launched its food delivery services, starting with Bengaluru, and is planning to expand rapidly to multiple metropolises of the nation.

How should we analyze the food sector in 2020?

Providing market estimates for the year 2020 is a very difficult task due to the large uncertainties. Yet, companies need to set out their goals and targets for the year.

Given that Europe and parts of Asia are now slowly getting back to normal life after the lockdown, and that the USA has decided to open up its economy, we need

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toexamine the global markets based on the observed market drivers and the expected consequences of these drivers. In order to examine market numbers in an analytical format, Giract has decided to split 2020 into three distinct periods: - Pre-Covid-19: January-March 2020 or Q1 - During Covid-19: April-June 2020 or Q2 - Post-Covid-19 (assuming no major flare up late this year): July-December 2020 or H2 2020.

This will help us to make realistic estimates of each sector/segment for the rest of the year. For example, sales of specific staples have increased such as instant noodles and canned soups, while business has fallen for some luxury foods. How will this change in post Covid-19? Will dairy sales continue to be high? What is the likely penetration of restaurant sales in the second half of the year? Each company needs to carry out such an in-depth analysis by examining each relevant food segment and the possible impact on its business, to have reliable market estimates.

With this in-depth analysis, we will also be able to understand the respective ingredient trends in a clearer fashion.

Questions such as “Will middle-level pricing be possible?” need to be posed since the food market is likely to be more polarized into basic foods and health/immune-boosting foods.

What is the way forward?

The month of May has seen some positive signals from the Indian industry in general. Businesses in Himachal Pradesh, which reported that 70% of industry had resumed operations, noted that employeeswere not coming to work as they were concerned about contracting Covid-19 and preferred to join when the situation became normal. In Telangana, 13,000 businesses involved in manufacturing both essential and non-essential goods resumed functioning with 33% of their workforce, while 6,700 companies were operating with 50% staff in Kerala, a CII survey revealed.

Food producers will try and take advantage of the new consumer trends which are likely to last at least till the end of 2020 due to the lack of a universally available vaccine. This will be seen in their focus on certain food sectors as well

34 as an increased interest in online selling.

Traditional retail is likely to continue to feel the effect of an increasing online grocery trade.

Similarly, sit-in restaurants will have to be re-organized to receive a smaller number of customers which in turn will have a strong impact on the profitability of restaurants in general. Food safety will still be a concern for home-delivery foodservice, and consumers will be reticent to accept food from unknown or less known sources. Brand and source loyalty will be highly important in this changing market.

FSSAI as the food regulator has a strong role to play in these difficult times since unscrupulous food producers may take undue advantage of the current mass hysteria.

With the graded easing of the lockdown, India’s food regulator FSSAI has said all claims pertaining to immunity-boosting products such as biscuits, snacks, salt,

water and even khakra must conform to regulations. However, it is unclear how the food regulator can police and identify products such as the above, and what, if at all, will the necessary actions be to prevent such malpractice.

Finally, it will be interesting to carry out a scientifically-sound survey to understand to what extent,during the second quarter of 2020, the younger generation has lost the ‘fear of the kitchen’ following forced home cooking. This is important, since if a significant part decide to stay back in the kitchen either partly or fully, it will have a strong implication on the food and food ingredient industry asscratch cooking rarely involves the food industry outside of the commodity staples and some cooking aids. The specialty food ingredient industry stays largely outside the kitchen, in any case.

Moreover, youngsters are impressionable and are willing to change unlike the older generations who are most likely to re-

vert to their normal food habits en-masse once the situation changes. The current younger generation is also more sensitive to issues such as job insecurity, hygiene, social responsibility, etc. which may well favor home-cooking at least to some extent, now that they have had a good immersion in the kitchen for three months.

Hence, a reliable study on their expected future buying and cooking behaviors should be one of the very first demand areas that the food industry should explore post this Covid-19 crisis. Of course, there are many other issues of priority to handle for the food and food ingredient industry such as the shortage of labor, working capital deficiencies and broken supply chains.

The industryhas never experienced such an unchartered territory as the current one, and great efforts will be required to come out of this situation unscathed. source - Reprinted from PFNDAI Bulletin June 2020

98Th Foundation Day Of ICAR-NDRI Celebrated In Virtual Mode On 1St july 2020

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he 98thFoundation Day of ICARNDRI was celebrated on 1stJuly in virtual mode on Google meet platform hosted by SRS of ICAR- NDRI, Adugodi, Bengaluru with the supportof Alumni Association, SRS of ICARNDRI, Bengaluru.

tailed presentation by Dr. R.R.B. Singh (Joint Director-Academic, ICAR-NDRI, Karnal) on the achievements and contributions of ICAR-NDRI in dairy research and education.

to the progress of Dairy Sector in the country. He recalled the contributions of SRS of ICAR-NDRI, Bengaluru. Healso enlistedthe thrust areas for research for ICAR-NDRI. Shri. R. Ramanan deliv

Dr. B.N. Tripathi (Deputy Director General (AS), ICAR, New Delhi) and Shri.

R. Ramanan (Additional Secretary to GOI & Mission Director, AtalInnovation Mission, NITI Aayog, New Delhi) were the Guests of Honour. The programme was presided over by Dr. M.S. Chauhan (Director & Vice Chancellor, ICARNDRI, Karnal).

Initiating the programme, Dr. K.P. Ramesha (Head of SRS of ICAR-NDRI, Bengaluru) welcomed all the participants and complimented all the staff on the occasion of 98th Foundation Day of NDRI. He recalled that the Institute was established at Bengaluru way back in 1923 and since then contributed immensely to the dairy sector of the country. He also mentioned the association of great personalities like Mahatma Gandhi and Dr V. Kurien with this Institute. This was followed by a de-

Sri. R. Ramanan, Mission Director, Atal Innovation Mission, NitiAyog delivering Foundation Day lecture on 1st July 2020

Dr.B.N.Tripathi in his addresscongratulated ICAR-NDRI on the occasion of 98th Foundation Day and hoped that the Institute would continue to contribute

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ered Foundation Day Lecture on “Contri bution of Incubators to changing the paradigm of innovations in agricultural sector with special reference to livestock sector

35 the Institute to boost the dairying in the country. Dr. M.S. Chauhan, in his presidential address,expressed gratitude to the earlier Directors for their contributions and stressed that we have more responsibility to work towards betterment of dairy farmers especially in the present crisis situation.

in India�. He complimented the Institute on the Foundation Day and hoped that SRS-NDRI, Bengaluru would establish a world class Atal Incubation Centre at the earliest in its campus. Being at the helm of prestigious Atal Innovation Mission of NITI Aayog, he delineated the

importance of incubators, and stressed that these would immensely contribute to building self reliant India. Dr. A.K. Srivastava and Dr. R.K. Singh in their remarks complimented the Institute on the occasion of 98th Foundation Day and extended all the support to the efforts of

The programme was also participated by distinguished personalities viz. Dr. A.K. Srivastava (Member, ASRB, New Delhi), Dr. R.K. Singh (Director, IVRI, Izatnagar), Dr. S.L. Goswami (Chairman, RAC of ICAR-NDRI), Dr. G.S. Rajorhia (President, Indian Dairy Association, New Delhi), Dr. R.R.B. Singh (Joint Director -Academic) and Dr. Dheer Singh (Joint Director -Research) and many more. Staff and students of ICAR-NDRI, Karnal, SRS, Bengaluru and ERS, Kalyanias well as Alumni participated in the event.

The Programme concluded with the Vote of thanks proposed by Dr. Dheer Singh.

Mr. R. C. Shah retires from Gokul Dairy, Kolhapur Shree Rajnikantbhai Shah retired as a General Manager from Gokul Dairy Kolhapur on 30th June 2020 by serving 38 years of experience. Earlier he has done his Indian Dairy Diploma Course in 1973 from SMC College of Dairy science Anand. He had also training in Australia on the dairy products. Before joining the Gokulk Dairy he worked in Jalgaon Dairy as a technical officer. During his tenure in Gokul Dairy he was responsible for overall management of Project including Operation, Maintenance and Product Planning, expansion, product development and quality management. He has implemented Quality Management programme in 1992 first Plant in the country to start quality management. He has also installed four solar projects at chilling centers & also set up packaging station in Mumbai & Pune. During his tenure Gokul received 9 National Productivity Awards for Dairy and Food Processing Industries by NPC, Govt. of India for better performance. We wish him very healthy & beautiful retired life.

Amul Says India Can Send Dairy Items To These Nations As Modi Pushes For Exports

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eneral trade or direct sales through Amul operated or franchised retail outlets account for almost 85%, with another 12%-13% sales coming from modern multi-brand retail outlets.

As PM Modi continues to push for ramping up exports under the Make in India or Atma Nirbhar Bharat scheme, Amul has said that India can become a major dairy products exporter to neighbouring countries.

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Indian Dairy Industry How to develop it further for India’s health and wealth

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By Mr. Rajdeep Mann Director Maan Asscoiates

ntroduction Milk and Dairy products greatly benefit everyone, some staggering facts about Dairy industry worldwide are: • Milk is both a local and global commodity. It is produced and mostly consumed locally but milk and dairy products account for 14% of global agricultural trade • It remains one of the fast growing sectors • It supports livelihoods, creates jobs, and provides nutrition, women empowerment and much more.

is used for farming, the crop residue is used for cattle feeding. The cattle is of high yield variety and the milk produced serves both the informal and formal sector.

• Pastoral / agro – pastoral dairying – This is again similar to smallholder dairying and results in mixed farms. Here the milk production is used to supplement the farm income. The milk is shared in the community and the surplus is sold away. This system suffers from poor distribution and marketing even though this is quite low cost model. The people involved are generally some of the poorest farmers. These models have been greatly improved in India by simply improving the access to the market by creating a secure outlet for milk.

Despite the huge gallops done by countries in urbanization throughout the world, majority of the people still live in rural areas worldwide. A large percentage of people of these people is economically poor and depends on a single source of income and food security through agriculture.

• Large-scale manufacturers – There are fewer large scale manufacturers that exist. The overall impact of these is pretty low but they can help in creating an ecosystem where the other type of dairy farmers can succeed and thrive. So their impact cannot be underestimated.

A relatively small and simple diversification into dairy farming can boost both the income and food security of a family.

On the other hand there have been several studies that have shown a positive correlation between the consumption of dairy productions and reduction in malnutrition.

Dairy Production systems Following production systems are employed for production of milk: • Semi urban - In this system, the fodder is purchased and that is used to feed the cattle. These generally seen just outside towns and cities as the transaction and transportation costs are quite low. Though this system has proved to be unviable as soon as health and sanitary regulations are imposed.

• Smallholder dairying – This is a more integrated approach where the manure

Milk Distribution As clear from a b o v e figure almost half of the milk is consumed in house and part of the milk that is excess is then sold to both organized and unorganized sector. So how is this milk in unor

ganized sector distributed?

• Direct sales to consumer – A large proportion of the milk is sold directly to households using it. This is sold as raw unpasteurized milk and subsequently

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boiled by most of the households.

• Sales to small vendors / processors – The second arm of this sales is to small vendors who further process this milk.

Micro farmers The micro farmers are combination of smallholders and pastoral farmers that have meager sums of income. Dairy remains if not the main but an important supplemental income scheme for micro farmers.

Importance to their health Milk is a highly nutritious product that is available with in the house produce. Milk has had a positive impact on malnutrition and is a great source of essential nutrients. There have been numerous studies that have showed empirical evidence on efficacy of Milk / dairy products as a potent force in tackling long-term malnourishment.

Especially in India malnourishment remains a grave issue where according to one study – “Of all the Indian children under the age of five, about one in three (36%) is underweight (low weight for age), about one in three (38%) is stunted (low height for age), one in five (21%) is wasted (low weight for height), and only every second child exclusively breastfed for the first six months; 3,000 children die every day from poor diet-related illnesses.”

Another study suggests about the under nutrition is India is resulting in all sort of health problems.

Suboptimal diet re mains the most common cause for malnutrition.

Milk with abundant supply in India if made part of the nutrition program can really help overcome this issue. Milk is already used in a number of nutrition programs like Tata Trust program that us using milk fortification as a major arms for their program.

The other major program that is used to tackle malnutrition is the NDDB Foundation of Nutrition program. This program provides pasteurized flavoured fortified milk under cold chain logistics to children.

The whole supply chain is tabulated

37 The research suggests that rural non-farm sector has emerged as the single largest source of new jobs in the economy even more than manufacturing and farming sector. The trend will continue for sometime, as the transition from a farm to a non-formal sector is never smooth.

Figure 2 – Nutrition Indicators

In 2015 , the member states of United Nations adopted Sustainable Development Goals that aim to end poverty (SDG1) and hunger (SDG 2) while doing it in a sustainable

through a MIS system to look after the quality of milk. The NFN has distributed 60 lakh units of milk to about 44,000 schoolchildren covering 94 schools in seven states till March 2019.

Milk (fortified further with nutrients) remains one of the most widely used tools to tackle the malnutrition issues dues to a number of reasons.

• Milk remains one of the best sources of micronutrients and is an important source of calcium and minerals.

• There is no logistics involved especially for small households if the milk is available with in their house.

Cash flow impact – economic impact The excess milk with careful planning can become a regular source of cash flow for micro farmers. Obvious things to achieve that remain fundamentals like feed production and supply, calving patterns etc.

Also studies have shown that rural women in India prefer dairying among the domestic duties.

The major impact of Operation Flood was below:

ing poverty goal as well. It is estimated that almost 150 Million farm households are directly involved in Dairy production.

One of the biggest programmes that has led to poverty alleviation has been Operation Flood in India.

The other major impact of Operation Flood was that it was effective in engaging the rural poor and improved their income and employment rates.

A quick analysis of the Milk production and Gross Nation income comes back with Correlation of 98%.

Dairy and Entrepreneurship Dairy is not juts a source of wealth at the Bottom of the pyramid but has emerged as an attractive source of investment with all sorts of start-ups being seen in the Diary industry in India.

This is further helped by the Government of India push these initiatives with policies like “Kamdhenu Aayog” has been assigned Rs. 500 Cr. Under this scheme start ups focusing on commercializing cow products can receive 60% of investment as subsidy.

Some of the most sought after Dairy tech start ups looking at areas of loT enables milk collection, digitizing dairy farms, targeting cattle health, automated milking etc.

There are also milk subscription models that have been launched in certain cities.

Table 1, Dairy and Income indicators

manner. Approximately half of the “Bottom of the pyramid” people directly depend on livestock for their livelihood. The Dairy sector had a direct impact on end-

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i. http://www.fao.org/3/a-i0521e.pdf ii. NDDB iii. Fortified milk could provide malnutrition relief. (2007). Dairy Foods, 108(1), 34 iv. How milk can address malnutrition in children. (2019, May 14). Financial Express v. Preference for Dairying Among Rural Women Doing Domestic Duties in India: An Econometric Analysis of Unit Level Data from NSS 68th Round Employment-Unemployment Survey v i . h t t p : / / w w w. f a o . o rg / 3 / C A 0 2 8 9 E N / ca0289en.pdf vii. NDDB and The World Bank

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Need to go Traditional has been mentioned in ViratParva, when Bhima adopted the profession of a cook while disguising himself along with his brothers in the Virata Kingdom. Bhima served as Virat’s cook and one chapter dedicated on food science has been authored by Bhima.

Dr. Prabodh Halde Past President AFST Chairman AIFPA

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raditional food refers to foods and dishes that are passed through generationsand also refers to foods consumed over the long-term duration of civilization that have been passed through generations.

Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine or local cuisine.

If you see in last few years suddenly interest in traditional food has developed by each segment and many good restaurants are offering traditional foods in their restaurrents. Viz Cutting chai is being served in five star hotel, Dal Bhat, Poha, Upama are most served dishes in flight.

With swiggy, Food panda, uber food online food service players are making reasutanrent to reach home fast, most of the consumers are showing interests in traditional foods and their availability has increased many fold.

History of Indian Traditional Food Indian cuisine reflects a more than 10,000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India.

We get lots of references in old scholarly books about food and its impact. In Mahabharata, the reference of food science

He has described various recipes and their impact on the human body. Arya Chanakya also has devoted an entire chapter in his famous book ‘Arthashashtra’ on food and its impact on the body.

A food classification system that categorized any item as saatvic, raajsic or taamsicwas developed in Yoga tradition.

Staple foods of Indian cuisine include cereals such as pearl millet (bājra), rice, whole-wheat flour (aṭṭa), and a variety of legumes/pulses, such as masoor (most often red lentils), toor (pigeon peas), urad (black gram), and moong (mung beans).

Legumes/pulses may be used whole, dehusked e.g.dhuli moong or dhuliurador split. Split pulses, or dal, are used extensively. Some pulses, such as channa or chole (chickpeas), rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour (besan).

Its sustainable for planet and mankind Traditional foods are more sustainable since in most of the traditional foods local ingredients are being used and most of the traditional foods are healthy too.

Why we like Traditional food?

During our forming years we get associated with certain foods and knowingly and unknowingly, we form positive association of that ingredient or food product with our body.

We pair the taste in our mouth, with the post-ingestive consequences and happiness or satisfaction which we derived from that experience.

These actions are preserved by our brain and every time we encounter that product, we recall those memories and start enjoing the product.

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In case of traditional food since that food is staple food for us during many years we developed the liking. Thus even some products like besan ke laddu many not be main stream product in modern diet, many of us like that product and recalls the memories associated with that.

This benefit of traditional food has been used by many food companies and they are launching their product in in traditional way or taking some clues form traditional food for their aroma or flavours.

Current challenge Due to urbanization and rising city populations, many people, especially youngercitizens, are shifting their liking towards Western food. 10 years back, Western food was a part of eating outside the house but slowly it has entered our kitchens and thus Chinese noodles, Italian pasta, Spanish pizza, etc. have now become regular cooking items in many homes.

The problem doesn’t stop here. Due to the preference of Westernized food, slowly and steadily it has replaced our own traditional food from the kitchen.

The main problem is the lengthy processing time of traditional food and also the fact that western food is tastier than traditional food, though traditional food is always healthier than Western food in most respects. Also, there is no authentic traditional food document which can be referred to for recipes.

What Food Industry can learn from this?

Today consumers are keen to try new products; various traditional foods of different regions are now being consumed nationally. Today we see Idli, Dosa, Momos, Khichadi, Bhel, Parathas are available in modern format and also Nationally.

Though Traditional products are in demand, more research is needed on how to process these product at scale without losingits traditional aspects. Fusion food demand is also increasing.

Food industry can take a clue from this and plan the new product basket accordingly.

One thing is sure, consumer is the King and today King wants Traditional safe products.

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Milky Way to Aatmanirbharta

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N HIS address to the Nation on May 12, Prime Minister Narendra Modi emphasised the importance of making India aatmanirbhar Dr R.S. SODHI Managing Director Amul (self-reliant) and promoting domestic production and home-grown brands (“Vocal for Local” and “Local for Global”).

Many may scoff at these goals, but I believe that achieving them isn’t impossible for a country of 1.38 billion people.

The question, then, is: How to go about it when we are already importing billions of dollars’ worth of petroleum oil, electronics and electrical goods, vegetable oil, coal and other minerals?

The best example, perhaps, of a sector that has managed to become relatively aatmanirbhar is agriculture and animal husbandry. And that has been made possible because of the three major stakeholders - farmers, industry and political leadership/policymakers - committing to achieve self-reliance.

Take milk for example. In the early 1970s, India’s production was one-third of the US’ and one-eighth of the European Union’s. Today, it is twice the former’s and 25 percent more than the latter’s.

This wouldn’t have happened but for the “Amul model” – which ensured both remunerative prices (through direct procurement and elimination of middlemen) and market access (by selling branded consumer dairy products) for milk producers – being replicated nationally through the Operation Flood programme under the leadership of the Father of the White Revolution, Dr Verghese Kurien.

India’s current milk production of around 189 million tonnes is over a fifth of the world’s, while growing at a compounded annual rate of 4.5% over the last 2

decades, as against below 2% globally.

India has been the world’s leading milk producer for the last 22 years. Also, animal husbandry and dairying has emerged as the primary source of income for about 100 million rural households — most of them landless or small and marginal farmers. The annual value of India’s milk production is now Rs. 8 lakh crores which exceeds that of all cereals and pulses!

A similar story of hardworking farmers contributing to India’s aatmanirbharta has been repeated across most crops, including pulses. The one exception, however, is edible oils, where we had actually attained self-sufficiency towards the early-1990s.

But in order to serve narrow urban consumer interests, while focussing just on the short-term, the government allowed cheap imports and in a matter of 25 years India turned an edible oil importer to the tune of Rs. 75,000 crore annually. Imports today meet roughly two-thirds of our edible oil consumption requirement.

India’s population in the next 40 years is expected to increase to 1.7 billion, with half of it going to reside in urban areas, compared to the current less than a third.

Feeding this increasingly urbanised population, amid rising incomes, will present a huge challenge.

The NITI Aayog has projected the country’s milk production alone to touch 330 million tonnes by 2033-34. But all of this will also create income and employment opportunities, both for our rural producers and those reaching their produce to consumers.

Again, take milk. Every one lakh litres per day (LLPD) that is collected from producers and supplied to consumers by organised dairies provides employment for roughly 6,000 households.

That includes 5,000 farmers delivering 20 litres daily on an average and another 1,000 engaged in procuring, processing, transporting, distributing and retailing this milk.The Modi government has,

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as part of its recent COVID-19 stimulus package, announced a Rs. 15,000-crore Animal Husbandry Infrastructure Development Fund.

This fund, if channelised through a body like the National Dairy Development Board (NDDB) that spearheaded White Revolution-I, can help enhance India’s milk processing capacity from the existing 1,200 LLPD to 1,700 LLPD within the next decade.

That can, in turn, potentially create additional jobs and incomes for 30 lakh families: 25 lakh dairy farmers and 5 lakh along the supply chain. Such a scheme should ideally be implemented in eastern Uttar Pradesh, Bihar, Jharkhand, Chhattisgarh, Odisha and West Bengal, which are now seeing a reverse flow of migrant labourers from the urban and industrial centres of western, northern and southern India.

The Modi government has rightly identified animal husbandry and dairying as a sector that can provide livelihoods to millions of rural households.

Other recent measures announced include the extension of Kisan Credit Card facility to dairy producers (thereby treating milk as an agricultural crop and benefiting landless farmers owning only milch animals), providing interest subvention of 2% to dairy cooperatives and an additional 2% for prompt repayment (releasing liquidity and enabling them to convert excess milk procured during the lockdown into skimmed milk powder and white butter) and a Rs. 13,343-crore National Animal Disease Programme to eradicate Foot and Mouth Disease and Brucellosis (these cause up to 10% annual milk production losses valued at around Rs. 80,000 crore).

The above interventions will help boost incomes of rural households, leading to increased spending and the wheels of the economy moving again. Animal husbandry and dairying apart, the Modi government has also proposed a major reform that allows farmers to sell their produce outside APMC (agricultural produce market committee) mandis.

This option of selling directly to big private processors and retailers can result in more competitive pricing. However, policymakers should ensure that farmers get a reasonable share of the realisation of private agri-businesses through value

40 addition. We know that in most of the socalled free market economies – be it the US, EU, New Zealand or Australia – dairy farmers get only 30-40% of the consumer price, compared to 70-80% through our milk cooperatives.

Our home-grown dairy cooperatives have, moreover, spawned aatmanirbhar models in other farm produce as well.

One such recent example – again Made in Anand – is from Jakariyapura village of Gujarat. Its residents, who supply milk to the local Amul union, have come out with a solution to reduce dependence on imported energy and fertilisers.

They have all installed individual biogas plants, whose anaerobic digesters convert the dung produced by their animals (10-20 kg per day each) into biogas and slurry. The biogas has replaced both LPG cylinders and firewood as cooking fuel,

while the slurry is sent to a common facility that converts it into nutrient-fortified organic fertilisers.

fastest-growing markets for all product categories.

This business model is generating an additional annual income/savings of Rs 36,000 per family. Another example is from Thamna. This village in Anand district has created the first ever solar cooperative.

Consumers don’t buy brands, they buy benefits. For them, excellence matters more than nationality. For this, we need to build our own brands that are first leaders in the domestic market, which can only be based on superior product quality and affordable pricing.

Its farmers “harvest” solar energy through panels on their farms, which is first utilised to fulfil their own irrigation power requirements. The surplus energy is sold to the state electricity utility, thus providing additional income and power savings to the farmers.

But why go global? For any commercial entity, brands are its most valuable assets.

When a brand sells in the global market, its owner earns royalty apart from price premium for the underlying product. And it makes a difference when the ultimate owners here are producers themselves!

It is not only atmanirbharta. Equally important is the Prime Minister’s “Vocal for Local” and “Local for Global” mantra.

India is one of the world’s biggest and

Source: The Free Press Journal

Webinar Highlights “Micronutrient Fortification of Foods and

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Beverages - Need of the Hour”

r. ANIL RAJPUT, ASSOCHAM: ● 194.4 million people are malnourished in India ● In India, 46.6 million children are Stunted which 1/3rd of the global value ● The most important factor is scaling up the micronutrient content in food products. ● Appropriate balance regulation system is required for private & government sector Dr. J. S. PAI, PFNDAI: ● Vitamin A, Iron, iodine, zinc, folate are common deficiencies in Indian women and children. ● Add nutrients to the diets- Staple Fortification salt fortification (Iodine & Iron) being an Excellent Example ● Fortified Foods & Beverages market was around $105.6 bn in 2018 and is estimated to be $1.4 tn in 2028 ● FSSAI fortification scheme will create Rs 3000 crores demand for fortificants ● People are becoming aware of the effect of better nutrition on health & are willing to pay more.

Mr. Vikram Kelkar, Hexagon Nutrition

● Reinventing our approach towards business models. ● Focusing on more usage of ecommerce and online platforms for getting more productivity. ● Automation is an option for reducing manpower work. ● Adapting distant sales and marketingDigital sales and marketing to be benefitted through digital infrastructure. ● Nutraceutical manufacturing- New Product Development, Nanotechnology, encapsulation, sustain release, bioavailable resources can be focused on areas for the future. ● Emphasis should be given on increasing investment in local products. ● Indian FMCG companies should focus on the enrichment of their products. Eg. Fruit juices, Confectionery, Gummies, Nutritional Bars. ● Replacing the Chinese products and initiating towards Atmnirbhar Bharat PANEL DISCUSSION Mr. Arun Om Lal, Hexagon Nutrition ● Premix manufacturer accreditationsFSSAI, GMP, FSSC, Halal, ISO 9001, ISOIEC17025 Kosher. ● Micronutrient premixes advantages-

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Provides uniform nutrient distribution, less expensive than individual nutrients, safest way to deliver nutrients in foods.

Have uniform dosage packing. ● Premixes are manufactured by food grade nutrients. ● Quality control- Procurement & Handling, manufacturing, packing and dispatch. ● Procurement & Handling- All ingredients are tested before manufacturing. First In First Out (FIFO) is implemented. ● Manufacturing- Specific production lines for micronutrient premixes for various food categories. ● Packing & Dispatch- Trilaminate Aluminum packing for powders and amber color bottle for liquid premixes. ● Cost of Staple Fortification is economical i.e.for oil fortification, it is 8 paisa per Lt of product.

Mr. Raman Sandhu, Gs Pharma ● Most of the people do not have access to nutritious food. ● FSSAI works towards the wellbeing of people and fulfill nutritious needs of the population. ● There are two ways to improve the nutrient intake of an individual - Through

41 supplements and Fortification ● Different types of Food Fortification include Mass fortification- for large populations through staples, Targeted nutrition - through supplements, Market driven fortification - business orients , 1Bio fortification - crop breeding to increase nutritional value. ● Micronutrients have a beneficial role in maintaining our health

Mr. Mihir Gadani, Oziva ● Plant-based nutrition is upcoming and trending ● People nowadays are consuming foods that contain minimal amounts of nutrients and do not meet the RDA. ● There is an increase in the consumption of unhealthy junk food which leads to over nutrition. ● Opt for a plant-based diet - which provides nutrient and have high bioavailability. ● Fortification is needed because processing of food reduces the micronutrient content ● Vitamins and minerals derived from plants are associated with natural complexes called co-nutrients, this co-nutrients increases their bioavailability and absorption Ms. Naazneen Hussain, Ida ●An athlete’s ability is very much affected by their proper diet, duration of rest, refueling and recovery, choice of supplements opted, training intensity and duration, etc ● Nutrition planning should be focused accordance with the age, sex, type of sports played, level of activity and endur-

ance required, duration of training. Etc. For this it is very important to not only focus on the macro but on micronutrients too. ● Athletes have an increased need for supplements containing micronutrients as they have to undergo high to moderate to very intensity training for long hours, so they have increased risk for injury as well as increased fluid and electrolyte losses ● Women athletes are more at risk for malnourishment and micronutrient deficiencies due to low intake, menstruation, socioeconomic norms, etc ● Most of the supplements the athletes are taking are either self prescribed or are an influence of peers / competitors and bought over the counter or on the internet or because they have been given to them by a sponsor to promote their product. ● Many times these athletes take more that 2-3 supplements and importance is only given to the proteins in it, not to the immunity and essential micronutrients. This can be detrimental to their health. Presence of doping ingredients to these supplements are also a major issue. ● Sports supplements should always be taken after consultation with a Nutritionist / Dietitian. ● Indian superfoods like turmeric, ashwagandha, amla, triphala, neem, papaya leaf, tamarind leaf, moringa, etc. are becoming increasingly popular superfoods to be added to the supplements due to their beneficial effects. ● It would be in the best interest for the country if we can work something out and make the sports supplements more cost effective for the athletes, coming from low socioeconomic backgrounds. ● Sports injury is very common, so rest, recovery and refueling is very important.

Focus should be put on muscle glycogen restoration, fluid and electrolyte restoration, regulation of oxidation, etc... ● Immunity is also something that is very vital for the athletes, hence staples and other foods and supplements either rich in or fortified with Vitamins C, D and E, probiotics and prebiotics, polyphenols and quercetin, zinc,etc. are very important.

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Ms. Divya, Manna Foods ● Fortification of food with micronutrients is crucial to replenish the low level of nutrients in the diet caused due to low intake of foods, its variety, or the unavailability to the lower sectors of peoples as well as nutrient loss due to improper cooking methods. ● More than 50% of women are anaemic and above 13 million infants are susceptible to iodine deficiency disorder. The deficiency of other micronutrients like Vitamin A, D, B, zinc are also widely prevalent. ● In an Indian diet, most calories are provided by the staples, mostly rice and wheat. These cereals are the perfect medium for fortification with micronutrients. ● Apart from rice and wheat, many infant / kids cereals are also fortified with micronutrients to help meet their increased nutrition demands in this fast growing phase of their life where most of their brain development happens. ● Focus should also be given to trace minerals like chromium, copper, selenium, etc should also be focused on while fortification of cereals as they are very important for gut, brain and bone health. ● Though many corporates have come forward and have voluntarily fortified their food products like milkshakes, biscuits, energy drinks, breakfast cereals, ready to eat (RTE) foods, etc. More such initiatives are required to combat malnutrition in our country.

Closing Remarks Mr. Vikas Jain, Pmv Nutrients ● Fortification of staples, RTE, RTC will help with the battle against malnutrition. ● With focus on Aatmanirbhar Bharat and the aftermath of COVID lockdown, use of fortificants in the Food Sector will be seeing a huge boom. ● Going forward FSSAI would be more strictly monitoring the Nutritional claims of different products as Claims of products and brands not alignment with label claim and health claim ● Going forward, FSSAI would also be focusing on mandating the staples fortification. ● Educating on food label reading, consumer education and awareness is very important. ● Use of Indian herbs in the supplements is something to look forward to due to increase in their popularity. ● Sports nutrition is also gaining popularity.

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“Soyuzmoloko.Siberia” appealed to the Ministry of agriculture of the Russian Federation

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ndustrial Association “Soyuzmoloko.

Siberia” sent a letter to the Ministry of agriculture of the Russian Federation with a warning about the growing local crisis of overproduction of raw milk in an unstable socio-economic and epidemiological situation. This was told by the General Director of the holding “MolSib”, a member of the Board of SOYUZMOLOKO, Chairman of the Board of “Soyuzmoloko. Siberia” Igor Eliseenko informs.

Gross production of raw milk in Novosibirsk region is growing at a serious pace, the region produces about two thousand tons of commercial milk every day. The

lack of dairy processing enterprises has led to the fact that more than half of Novosibirsk milk is processed in neighboring regions - mainly in Altai region, Omsk and Kemerovo regions. At the same time, due to the unfavorable situation with the spread of coronavirus infection, demand for milk and dairy products fell among the population and in the practically non-working HoReCa segment.

Dairy processing enterprises in the region note a drop in demand for their products by 10-20%. Stocks in warehouses for the main categories of finished products are growing. For example, the largest processor in Altai region Agroholding “Stolit-

saMoloka” today has about 3.5 thousand tons of butter in storage, which is about 40% more than last year. - At the same time, the Russian and Siberian markets are actively supplied with cheap dairy products from the Republic of Belarus. In light of all this, we are extremely afraid of a critical decline in purchasing prices for raw milk and a crisis of non-payments.

We believe that in order to reduce the volatility of the milk market and prevent the “dumping” of dairy livestock, it is necessary to reduce the supply of cheeses, butter and milk powder from Belarus, - said Igor Eliseenko.

Source: The DairyNews- Daily News of Dairy Market

IDF launches 3rd Edition of Dairy Sustainability Outlook

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he International Dairy Federation (IDF) has launched the 3rd edition of its well-received Dairy Sustainability Outlook series, which provides new case studies to support the dairy sector in delivering on its commitment to sustainable development. Finding new ways to reduce impact on environment, manage resources efficiently and increase benefits to biodiversity and bioeconomy is a crucial part of the commitment made by the dairy sector for continuous improvement.

Launched in last month, the 3rd edition of IDF’s Dairy Sustainability Outlook showcases ongoing activities and the latest initiatives to ensure sustainable dairy, including new approaches to agriculture, quality education, improved milk quality, development of rural areas through dairying, strong international cooperation and climate commitment achievements.

Case studies in the new edition include sustainability knowledge transfer between Denmark and China; how the Milky Way Partnership is helping deliver on the UN’s sustainable development goals; how Israeli dairy experts are transforming the dairy sector in the Atlántico Departmental region in Colombia; and how the Russian dairy sector is making rural areas a truly attractive place to live as well as for young people to start fam-

The 3rd edition also provides an example of how COVID-19 has impacted the dairy sector and outlines the measures taken in France to maintain the activity of the sector.

ilies. A case study in India shows how the establishment of an efficient manure value chain can provide fuel needs and provide a stable income for dairy farmers.

In Brazil, anaerobic bio-digestion of livestock manure is shown to produce clean energy and reduce soil and water contamination, while in Sweden, the report looks at the largest single undertaking to reduce losses of nutrients to air and water from livestock and crop production. Seven case studies inspire the reader with different practical solutions for the sector to meet the environmental challenges.

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IDF Director General Caroline Emond said:“Sustainable development is a collective effort that depends on collaboration between governments, international organizations, and the private sectors, along with individuals. The IDF recognizes the challenges and opportunities and is committed to contributing relevant scientific information and good practice to the discussion. This new edition is a valuable continuation of the series and provides an insight into the contribution of milk production, processing, and consumption to the achievement of UN Sustainable Development Goals.”

IDF’s Dairy Sustainability Outlook 3 contains contributions from 18 countries around the world: Australia, Belgium, Brazil, China, Denmark, France, India, Ireland, Israel, The Netherlands, New Zealand, Nigeria, Russian Federation, South Africa, South Korea, Sweden, US, and UK. As in previous editions it is a tool for the IDF to provide an outlook of the ongoing sustainability initiatives from the dairy sector. Dairy Sustainability Outlook 3 is free to all and can be downloaded from the IDF website.

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New food labelling from US FDA

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he US Food and Drug Administration (FDA) has issued additional information to help manufacturers of packaged foods comply with the latest regulations on Nutrition Facts labelling in the US. The guidance gives information about serving sizes, including single serving foods that could reasonably be consumed in one meal or snack and require dual column labelling.

Products that fall under this category have separate labels listing the nutrition facts for a single serving and nutrition facts for the contents of the entire package.

The FDA hopes its latest information will help clear up confusion. “We are helping answer some of the questions most

commonly asked by industry about dual column label and serving size issues, including when dual column labelling is required, the definition of a single-serving container, how to determine the number of servings in a food product, and how these labels should be formatted for some products that have limited space for nutrition labelling,”says Claudine Kavanaugh, director of the Office of Nutrition and Food Labeling in the FDA’s Center for Food Safety and Applied Nutrition.

recommendation of what to eat or drink.

The new label, including this dual column layout, will drive consumers’ attention to the calories and per cent daily value of nutrients that they are actually consuming.” Manufacturers with $10 million or more in annual food sales were required to comply with the updated Nutrition Facts Label regulations as of 1 January 2020, while manufacturers with less than $10 million in food sales will have until 1 January 2021.

“The new nutrition facts label has updated serving sizes for many foods. We know that Americans are eating differently, and the number of calories and nutrients on the label is required to reflect what people actually eat and drink, not a

The FDA will exercise enforcement discretion to give manufacturers of single ingredient sugars such as honey and maple syrup, and certain cranberry products, until 1 July 2021 to comply.

Dairy ingredients to grow by 2025

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he global dairy ingredients market is estimated to be valued at US$53.8 billion (€49.4bn) in 2019 and is projected to reach US$81.4 billion by 2025, recording a CAGR of 7.1%, according to a report from Research and Markets. The milk powder segment is projected to be the largest segment in the dairy ingredients market during the forecast period.

An increase in the shift toward a healthy lifestyle has altered the food consumption habits among consumers. As a result, the demand for snacks and beverages options, which are indulgent as well as nutritional, has been on the rise. Milk powder is used to provide texture, colour

and flavour to food products, as well as enriched taste and texture. It is also used to provide mouth fill texture to food without being high in fat content. The bakery and confectionery segment is the dominant one regarding applications of dairy ingredient. Consumers are indulging in more healthy snacking habits, which has increased the demand for functional and fortified ingredients.

Milk powder and whey concentrate are used to provide texture and colour to bakery products. They are also used as browning agents for bread. As a result of their low fat content, they are popular

among manufacturers. Currently, the Asia Pacific region is the dominating market for dairy ingredients; it is estimated to be the fastest-growing market in the coming years, as well.

The high population and increase in purchasing capacity have enabled consumers to demand functional and fortified food products in the region. The low mortality rate and improved living standards have also enabled them to invest in health and health-related services. This has increased the market for all kinds of nutritional and ready-to-eat food options, the researchers say.

SPX sells yellow cheese technology

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hrough its Danish subsidiary SPX Flow Technology Denmark, SPX Flow has signed an agreement with Primodan for the transfer of its yellow cheese activities and technologies. The technology offers cheese making solutions that includes curd making, pressing and final brining systems.

machines for premade containers for markets worldwide, it says. Jan Olsen, food & beverage director, business transformation in Europe, Middle East and Africa at SPX Flow, says, “The agreement transfers some excellent technology to Primodan, which is itself a leader in cheese production.

Primodan is a Danish-owned company that designs, manufactures and supplies plants and equipment for the dairy and food processing industries. The company designs and supplies white cheese plants, as well as filling and packaging

“New yellow cheese plants are now part of our core growth strategy and the sale of this portion of our business makes sense for both companies and our customers.”

The equipment included in the sale includes the CurdMaster, which is used to

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produce cheese curd from cheese milk; the OPD Pre- Press System, used for batch draining, pre-pressing and cutting of cheese curd; and the SaniPress system, for final pressing and handling of hard and semi-hard cheeses.

These machines have proven performance and efficiency excellence across a range of cheese types. As part of the agreement, SPX Flow will continue to provide aftermarket service for customers with existing yellow cheese plants until the end of 2021.

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How can I get more from my Mozzarella?

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he increasing consumption of mozzarella, means cheesemakers are looking for ways to produce and convert mozzarella as quickly and efficiently as possible. At DSM, our cheese experts have come to their aid with a new mozzarella culture, Delvo®Cheese CP500. It increases yield by up to 1.3%!

What’s more, it makes pizzas more stretchy, tastier … more fun!

“How can I get more from my mozzarella?”

I hear this question being asked by cheese manufacturers all around the world. Why? Because global cheese consumption continues to rise. And mozzarella, thanks to its neutral taste and great characteristics when heated, is one of the most popular cheese types. It’s widely used in the food service and food industry, for products including toppings on ready meals and pizza.

Cheese producers are thus seeking new methods and technologies to expand their mozzarella capacity. They are striving to meet the increasing need for mozzarella in product formats such as shreds, slices and cubes. During the production and conversion process, the key challenge for

mozzarella producers is to produce mozzarella with a firm and consistent texture that is easy to process, and with a high moisture level that optimizes yield and therefore profitability.

I work closely with our cheese experts and we all like our mozzarella! So we want to help mozzarella producers improve their yield. We have put our experience and expertise to work to come up with the answer to the question posed above.

It’s Delvo®Cheese CP-500, a new cheese culture consisting of four phage-robust rotations.

Yield increases by up to 1.3% So what are the benefits? First off, by using Delvo®Cheese CP-500i, cheese makers can get up to 1.3% more mozzarella from the same inputs. It achieves this increased yield by packing more moisture into the mozzarella. In fact, it sets a new standard in cheese yield. That’s something we think will be music to many people’s ears.

But increased yield is not the only benefit.

The combination of Delvo®Cheese CP500 and Maxiren®XDS, our fermentation produced chymosin coagulant, leads to

improved texture and superior slice-ability throughout a long shelf life. Another significant advantage!

Consumers also benefit from Delvo®Cheese CP-500 Finally, here’s a little secret. Our cheese experts and I not only like mozzarella, we are also great fans of pizza! Thanks to our know-how, Delvo®Cheese CP-500 also improves the pizza-eating experience!

Consumers will particularly notice an improved stretch and melt behavior, as well as a more buttery taste and less browning.

Do you want to get more from your mozzarella? And improve the pizza-eating experience at the same time? At DSM we’ll be happy to guide and support you with the smooth implementation of Delvo®Cheese CP-500 and Maxiren®XDS in your mozzarella production process.

Our value-added services include indepth application support from our highly experienced global mozzarella experts, our process scan to boost customers’ profitability, and a well-appreciated phage monitoring tool, all to create better cheese.

Fonterra Reports Big Profit Recovery But Leaves Milk Payout Forecast Unchanged

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onterra has reported its 2020 Interim Results today, which show the Co-operative’s financial performance has improved with increased underlying earnings and reduced debt.

Normalized earnings for the first six months of the 2020 financial year are up +$272 mln on last year to $584 mln. Stable underlying earnings from the Ingredients business, improving gross margins in Foodservice have delivered as well as reducing our operating expenses.

This is the result of prioritizing New Zealand milk and «staying focused on what we know we’re good at and what makes a difference to our farmer owners, unit holders, employees and communities» they said. Their Foodservice business has delivered good results in the first half and they have grown our sales to bakeries and

coffee and tea houses across Greater China and Asia.

The world is changing fast and we now need your support more than ever. Quality journalism is expensive and in these very troubled times our ad revenues are becoming very uncertain. We provide our coverage free to readers, and if you value that, we ask that you become a Supporter.

To do that, either click on the Red button below, or on the Black button at the top of this page. The level of your support is up to you. Thank you. (If you are already a Supporter, you’re a hero.).

Debt has been cut -22% after the sale of DFE Pharma and foodspring® with cash proceeds of $624 mln and with the improving performance debt is down by -$1.6 bln compared to this time last year.

And they have revised down the valuation

Dairy Times

of China Farms and DPA Brazil by a total of -$134 mln. The book value of their China Farming joint venture has been cut by -$65 mln.

Operating costs went down by -$140 mln on the same period last year.

“While lifting our financial performance, we’ve also kept sustainability and communities at our heart. Some examples include: But despite the strong earnings improvement, the Board has decided not to declare an interim dividend.

Chairman John Monaghan says “after considering the current uncertainty of the impact COVID-19 could have on earnings in the second half of the year, the Board has elected to not pay an interim dividend. At the end of the financial year

45 the Board will reassess the Co-op’s financial position and review the decision to pay a dividend.”

The Co-op is still forecasting a Farmgate Milk Price range of $7.00-$7.60 per kgMS and forecast normalized earnings guidance of 15-25 cents per share. These are unchanged from earlier guidance CEO Miles Hurrell said, “Our underlying

earnings are tracking well at the half year, but there is no doubt that we have a number of risks that are outside our control in the second half – in particular, the potential impact of COVID-19 on global demand, geo-political risks in key markets such as Hong Kong and Chile, and ongoing dry weather conditions here in New Zealand which could impact collections and potentially input costs. As a result,

we have held our forecast earnings range at 15-25 cents per share» “As I said a few weeks ago, we have already contracted a high percentage of this year’s milk supply. But our teams know we have to keep our foot on the pedal and navigate very carefully through the challenges we’ll face in the second half.”

Dairy Defined: Lactose-Free Milk is Growing Faster Than Plant-Based. You Didn’t Know That?

by Dr. Alan Bjerga SVP, communications, National Milk Producers Federation

H

ow could this be, given the hyperbole about dairy’s decline and the rise of plant-based beverages?Well ....

Contrary to some portrayals, the dairy sector is full of innovation, and lactose-free is a prime example of how dairy is addressing per-capita drops in fluid-milk consumption.

Dairy categories increasing their sales, including whole milk (now more than two-fifths of consumer sales), lactose-free milk and flavored varieties, are giving plenty of reason for optimism about the future of milk.

Meanwhile, plant-foods companies are “innovating” by figuring out which nut or seed to run through the grinder next.

Soybeans, then almonds, then oats, and then ...if past is prologue, pecans and pistachios are probably getting nervous.

This isn’t to suggest that some plantbased beverage sales aren’t growing. Indeed, some categories arerising quickly, but they’re growing from a tiny base.

Breaking it down further: Almonds, with about three-quarters of sales, drive the plant-based beverage category.

And almond-beverage sales are growing(although not as fast as lactose-free milk). Among plant-based beverages that aren’t almonds, soy is #2.

But soy is declining, in 2018 by more than 13 percent from $248 million to $215 million, a percentage drop much greater than any sales decline in dairy.

(We’re still waiting for the “Death of Soy” articles to be written, by the way.)

Oat-based beverages are growing fast –an eye-popping 872 percent in 2019. But that will

Dairy Times

be impossible to sustain given it’s an incredibly small base: $7 million in 2018 to $68 million in 2019.

Meanwhile, Americans bought $13.88billion of milk in 2019, down from $13.93 billion (we had to use extra digits because both round to 13.9).

Soagain–why does the plant-based-rising-as-dairy-declinesnarrative even exist?

Because upstarts need to cast themselves as innovators -- even as their “innovations” use a lot of water and offer questionable nutrition – to justify the marketing andrefrigerated shelf-space budgets spent to convince consumers they’re the Next Big Thing.

Many of them pay slotting fees to enter the dairy caseand call themselves “milks” –a category in which, nutritionally, they don’t belong. And they do that because the FDA lets them – which, given the FDA’s own labeling rules, they shouldn’t.

New and small vs. old-and-big is an ancient narrative – but miscast narratives, however easy to repeat,impede accuracy, and in this case, public health too.

The growth of categories like lactose-free milk, greater innovation within dairy, contrasted withthe growth-to-plateauto-decline of some plant-based products (cashews, rice, hemp and hazelnuts – all saw sales drop last year) are all fresh, under-covered narratives.

The numbers are there. It might be worth a look.

46

Dairy Farmers Worldwide Are On the Brink of Crisis

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dairy farmer dumps excess milk down a drain in Ashford The world’s dairy farmers are facing an existential crisis.

They’ve dumped millions of gallons of milk, slowed output and sold off older cows. Global governments stepped in with stimulus cash that provided some much-needed temporary relief, helping benchmark Chicago milk futures to almost double in two months. But once the aid money starts to dry up, many producers will confront tough choices again: suffer through losses, or pack it all in and shut the farm.

It’s going to be a long time before restaurants go back to serving buttery, cheesy dishes on the scale they did in the pre-pandemic world. While lockdown restrictions are easing, slower economic growth means consumers will be cutting back on dining out and even home-delivery orders.

That’s a hit the dairy industry won’t be able to sustain. Even with billions in stimulus, the contraction for U.S. herds will likely match record levels this year, according to the National Milk Producers Federation. Declines are also expected in Europe and Australia, two other regions key to global exports.

“Are people still at home in three to six months, ordering pizza to watch a football game? Or are they conserving their money, and will they stop ordering out?” said Matt Gould, editor at Dairy & Food Market Analyst Inc. “At no point have we seen the light at the end of the tunnel, and even now with prices spiking, we could be in the ditch in three to six months.”

Dairy is one of the world’s most import-

ant food markets. The sector accounts for about 14% of global agricultural trade and more than 150 million farmers keep at least one milk animal, according to the United Nations. The industry is valued at about $700 billion, but it’s facing a reckoning. For years, milk demand has been on the decline in developed countries.

That’s only accelerated recently as more consumers turned to plant alternatives amid climate concerns.

When coronavirus lockdowns went into place, dairy markets were among the hardest hit in the food world. It turns out, consumers the world over eat a lot more cheese and butter when they’re dining out than they do at home. As restaurants shuttered, farmers were left with an overwhelming glut. Hundreds of millions of pounds of milk got dumped.

Things still looked relatively dismal until governments stepped in to intervene. The U.S. promised $2.9 billion in its dairy bailout.

The European Union pledged 30 million euros ($34 million), and Australia has also earmarked funds for the industry.

That sent milk futures in Chicago soaring after touching a decade low in April.

Wisconsin farmer and dairy consultant Daniel Olson is betting on retrenchment.

Many producers are likely pulling in more profits now than they were pre-pandemic, Olson said, but he’s doing everything he can to lock in prices, with futures still trading near $21 for 100 pounds, the highest since 2014.

“It’s just a matter of time before it goes down to as low as $10,” Olson said. “I’m using this opportunity to never see $10 on our farm.”

The recent price rebound and the government aid will allow some producers to get through this rough period, but it won’t be enough to forestall the long-term trend toward bankruptcy and farmers leaving the industry, said Peter Vitaliano, the chief

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economist at the National Milk Producers Federation, whose members produce more than two-thirds of U.S. milk. In 2019, there was a 9% drop in licensed U.S. dairy herds, a record high, Vitaliano said. “I expect there will be a similar shake-out this year,” he said.

That’s likely to be the case globally, as well. The European Commission has forecast the region’s dairy herd could drop by about 0.7% this year, after a 1.2% decline in 2019. Almost 500 Australian dairy farmers left the industry in 2019, and the trend will probably continue as production costs have stayed above retail prices.

‘Heavy Inventories’ Even with herd contraction, the world will see overflowing supplies, according to analysts at Rabobank, which forecasts a 1% increase in production in the second half of 2020 from a year earlier in the major producing regions.

“Heavy inventories and reduced demand growth will weigh on global milk prices through 2020 and into 2021,” the analysts led by Ben Laine said in a June report.

Still, there’s the chance that governments could supply more stimulus. The Rabobank analysts say that’s a possibility in the U.S. ahead of the November presidential election. Donald Trump has counted on farmers as a key part of his constituency.

But without another injection of funds, there’s more pain in store for farmers.

Tony Sarsam, the chief executive officer for bankrupt Borden Dairy Co., expects more people to continue to eat at home -- especially as the pandemic leads into a recession -- which could worsen dairy demand. Plus, there’s the longer-term problem of consumers turning away from drinking milk.

“How fresh fluid milk becomes a staple again remains to be seen,” he said. “It’s not going to be solved with a government program. Consumers want new ideas, indulgent foods, healthy choices and convenience -- and the dairy industry has a lot of work to do there.”

Source : www.bloomberg.com

47

Raw milk without bacteria: ultra-clean technology from udder to packaging

H

ow hygiene in the food industry is applied in practice is and what do the regulations say about it?

Where are the weak points, for example when obtaining and treating raw milk?

What can make a new patent even better?

In the ‘Global Estimates of Foodborne Diseases’ report, the World Health Organisation refer to the fact that, on average, one in 10 people falls ill from germs that are transmitted through food. For 10 years, experts have been looking into the hygiene of industrial food production to be more than sure of the following estimates: 600 million people – about 10% of the population – are infected by contaminated foods each year.

• For 420,000 people, the illness is fatal, including disproportionate number of children aged five and under (30%).

• In Europe, the WHO report states that there are 23 million illnesses per year, with 5,000 fatalities.

• People suffer most from infected food in Africa and Asia. l Raw meat, dairy products and eggs are most frequently contaminated.

Three sources of germs The WHO states very conservative figures, derived from determined or reported illnesses. This does not include an estimate of unknown cases. Particularly in the poorest and low-income regions, there is a lack of medical provision, meaning the statistics there are unable to take contamination into consideration.

contaminated air from the surrounding space through leaks in the connections and screw fittings of the storage container and holding vessel at the filter connection to the product. This undoes the success of the upstream sterilisation of both the semi-finished product and the air.

Problems with stall air The weakness in the processing is in the farmer’s milking parlour, with two contamination sources. The milking process simulates the suckling of a young animal at its mother’s udder. The vacuum pump and pulsator replace the calf, but with the difference that technology switches on the vacuum shortly before encircling the teat to ensure a good fixing position of the teat cups. As a result, this free vacuum prior to the teat connection draws considerable amounts of contaminated air into the raw milk container.

The area directly below the cow can contain the highest concentration of infectious germs that can be transmitted from animal to human. These air-borne emissions from agricultural livestock farming now even concern the Federal government. The government is demanding preventative measures for dairy products (pasteurisation) as well as being concerned about contamination of residents near to agricultural enterprises.

There are 31 triggers responsible for infection: bacteria, viruses, parasites, germs, spores, toxins and chemicals. In addition, there are particles from feed, faeces (E. coli) and urine, pet litter and insect parts. The entirety of all these typical contaminations, which are encountered in stall air in the dairy, are described as ‘bioaerosols’.

As a result, for the first time, the latest version of the Technical Instructions on Air Quality (TA-Luft) stipulates that potential reductions in germs and endotoxins must be investigated for facilities that require authorization. Relevant measures can, for example, be biowashers and biofilters in order to absorb a majority of the organic contamination, which would escape into the atmosphere with the outgoing stall air. Such approaches to reduce pathogens in the outside air naturally do not benefit food hygiene.

In principle, aerosols come from three sources of pathogens: animal (cow, sheep, goat), stall and processing chain. The hygiene problem of processing, for example the production facilities in the food processing industry as the third source, is hidden in the often poor filter technology.

When the level drops in the receiving container, the consequent vacuum draws

The aerosols can affect people through infectious, allergic, toxic, pharmacological and other processes. The path of infection can be through breathing and via the digestive tract. Sometimes severe diseases can be caused by children drinking unboiled raw milk (not certified raw milk) on, for example, a farmyard holiday. For this reason, the Lower Saxonian State Of-

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fice for Consumer Protection and Food Safety (LAVES) warns against drinking natural, fresh milk.

Prevention better than cure The question mark behind ‘risk’ does not intend to invite discussion on the subject.

It stands for yes-and-no: yes to a risk from unboiled raw milk, no to a risk after sterilisation.

A possibility of prevention is addressed as a result, namely the thermal and/or chemical sterilisation of the foodstuff as prevention. Consequently, the method allows a certain contamination of milk and yoghurts and cheese, but kills the aggressors by means of preservatives. This is where the description of ‘cure’ comes from. According to a stipulation by the European Union, the additives in foodstuffs must be listed and stated on the packaging with their e-number or precise description.

They are suspected of triggering symptoms such as headaches, nausea and allergies in susceptible people and causing cancer, in extreme cases. Due to the low immunity of infants, the shelf life of baby food must not be extended using preservatives.

Food chemists and biochemists know about the reactions and side effects of their inhibitors. Due to the side effects, they mix a cocktail of chemical additives, some of which only have the task of alleviating these side effects. It goes without saying that there are limits to the relevant dose.

As is known, this also applies for thermal treatment. Pasteurisation at about 70˚C is aimed specifically at pathogens, vegetative cells and germs such as tuberculosis bacillus. But even higher temperatures do not provide any greater relief, as virtually every bacteria contains heat-resistant endospores, which can survive even hours of boiling.

This means manufacturers generally adopt a two-pronged approach for milk products, in the form of thermal disinfection with the addition of calcium sorbate (E203), a derivative of sorbic acid.

For susceptible people, the health risks of calcium sorbate include irritations of the mucous membranes and pseudo-allergic reactions.

However, the German Additives Admission Ordinance (ZZuIV), which regulates

48 the addition of preservatives, focuses less on these secondary side effects in its threshold limits and primarily on the target function of killing germs.

The Food Law must simply make compromises and assess the various levels of protection and set priorities.

Physics instead of chemistry In the main, this is successful. There are no major hygienic issues in dairy and cheese products in Germany and Europe.

Above all, voluntary and official checks keep an eye on quality and treatment of foodstuffs of animal origin.

The former Regulation (EC) No 882/2004, which is currently being revised, might soon be replaced by an even stricter EU control regulation. The EU agricultural ministers agreed on this in July 2016.

Various authorities are currently working on the implementation and national adaptation of the new hygiene package: on a Regulation on the Hygiene of Foodstuffs, on the Regulation on the Hygiene of Foodstuffs of Animal Origin and on an Ordinance regulating the Inspection of Foodstuffs of Animal Origin, to name but a few of the future official documents.

But, as already said, all these papers deal with protection against contamination and pathogens, and less with the side effects of the protective measures. The collateral health risk could be most effectively reduced if infectious microbiology did not contaminate foodstuffs in the first place, if it were possible to physically shield dairy products from stall and hall air contamination.

The industry is working on relevant procedures. A few years ago, German-Israeli company Fischer Planning from Netanya, Israel presented filter technology for drinks and foodstuff production (Sterivent), which keeps semi-finished and ready-made products free from germs – ultra clean – in the storage containers by means of gauge pressure. A blower in the sterile filter combined with regulatory electronics provides a constant gauge pressure, even when the filling level drops.

The result: filtered air can only move from inside to out through any potential leaks. The gauge pressure blocks the path of the air from outside to in. A modified principle also places a cover of sterilised air (‘laminar flow’) over the filling and

packaging machinery. From Coca Cola to Müller to Nestle, manufacturers are using this preventative technique all over the world – from Australia to Europe, from the USA to Canada. As a result, at least this third door blocks contamination from accessing the foodstuff via the air in the production plant or dairy.

Gauge pressure on vacuum Checks by veterinarians must close the first door, milk that is already contaminated within the animal. The second door of germ migration from animal to human, through the stall and milking parlour air as a carrier of infectious materials, could not previously be blocked preventatively using physical procedures.

Instead of precautions, the described after-treatment with chemical products to sterilize and stabilize the shelf life had to be used. But now dairy plant equipment specialist Fischer Planning has obtained a German patent for milking machine technology, which does not allow any stall air to gain entry into the teat cups. This method also works with gauge pressure.

In simple terms, it floods the teat cup with sterile air from the ultraclean filter technology until the valve is positioned firmly on the udder. The gauge pressure of the air dome is above the milking vacuum of about 40 kPa. It communicates until it reaches the milk cooling tank, blocking the harmful substances in the air from accessing the raw milk.

As a result, its quality improves in the first instance and, secondly, this method extends the permitted time period until treatment.

In addition, farmers with milk filling stations could also benefit from this. Since the abolition of the milk quota two years ago, more and more farms rely on direct marketing of their products. Farmers offer their customers the option of bottling their own dairy-fresh raw milk from the farm using milk bottling stations. As the natural milk is not homogenised or pasteurised, valuable ingredients and the special aroma are preserved.

However, the regulations demand strict hygiene from such bottling stations. The raw milk must be bottled the day after its production. With Fischer technology, the use-by date could be extended if the authorities accept the suggestion.

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Ideal for everyone This saves spending the profits on storage, transportation, processing and marketing of low-germ raw milk in Germany. Furthermore, these advantages could penetrate into the second and third world.

Fischer Planning talk about an immense advantage for dairy producers and, of course, for providing the population with a hygienic supply, for example in India and other south and south-east Asian countries.

The German-Israeli planners and developers have looked around there and spoken with production plants. The majority of farmers there milk their one, two or maximum three cows by hand, as was the case in Germany 50 years ago. The farmers then carry the pitchers to the collection point. From here, the milk must be collected by refrigerated vehicles within half an hour to an hour as otherwise the milk would go off and no longer be usable. For this reason, the large businesses must maintain fleets and personnel of up to 50 tankers, which constantly travel through the villages.

Fischer Planning is considering local small-scale milking facilities for the cows in the surrounding area, among other things. With the new patent, the company is focusing less on farmers – who would not invest in Germany anyway for want of profitable milk prices, as their quality already conforms to the regulations – and more on the process plant manufacturers and dairies.

For India, for example, the suggestion is for decentralized containers with milking parlour and refrigerated tank, which hygienically remove the milk from the cows and stores it for at least a day. Spokespeople for the companies there anticipate that the vehicle fleet alone could be reduced in this way to 15-20 vehicles.The higher quality level would mean that the raw product can be used for other things and not, as is the norm in many Asian countries, only turned into cheap drinking milk or some kind of cheap cooking cheese.

The low-germ delivery also allows a higher degree of finishing with better results. There are also many advantages for the dairy industry in Germany. With the gauge pressure technology, it would be possible to construct an ultra-clean chain to produce dairy products without preservatives from the farm to packaging.

49

WHO & FAO recommendations to

ensure food safety in food businesses during COVID-19 pandemic

T

he food industries adopt Food Safety Management Systems based on the HACCP principles to manage food safety risks. However, during the current COVID situation, additional measures have to be integrated into the food chain. Recently WHO also provided interim guidelines, to ensure compliance with measures to protect and prevent food workers from contracting COVID-19.

Aparna Kuna and A. Poshadri explain these guidelines here.

The world is currently facing an unprecedented threat from the SARS-CoV-2 virus, referred to as the COVID-19 virus. As the entire world is working from home, few sectors do not have the opportunity to work from home. One among those few sectors is the food industry, who continue to work in their workplace to ensure food production and supply chain logistics along the food chain.

The food industries across adopt Food Safety Management Systems (FSMS) based on the Hazard Analysis and Critical Control Point (HACCP) principles to manage food safety risks and prevent food contamination.

But during the current COVID situation, additional measures have to be integrated into the food chain so that adequate and safe food supplies are available for consumers. World Health Organisation and Food and Agriculture Organisation of the United Nations have provided interim guidelines in April 2020, to ensure compliance with measures to protect and prevent food workers from contracting COVID-19, and to strengthen food hygiene and sanitation practices. The following are the guidelines to be adopted by food business operators in addition to the existing systems.

Avoid potential transmission of COVID-19 via food There is no scientific evidence that people can contract COVID-19 from food or food packaging. However, few re-

search studies evaluated the survival of the COVID-19 virus on different surfaces and reported the viability of the virus for up to 72 hours. But the research was conducted under controlled relative humidity and temperature and is not interpreted in the real-life environment.

To avoid spreading of COVID-19 among workers, the food industry should reinforce personal hygiene measures through proper usage of personal protective equipment (PPE), to eliminate or reduce the risk of food surfaces and food packaging materials becoming contaminated with the virus.

It is also important to introduce physical distancing and stringent hygiene and sanitation measures and promote frequent and effective handwashing and sanitation at each stage of food processing, manufacturing, and marketing. These measures will help maintain a healthy workforce and a safe food supply chain.

Create awareness of COVID-19 symptoms among workforce WHO recommends that staff working in the food sector need to be aware of the symptoms of COVID-19., i.e. High fever, cough, shortness of breath, difficulty in breathing, and fatigue. Food business operators need to produce written guidance for staff on reporting such symptoms and on exclusion from work policies.

The most important issue is for staff to be able to recognise symptoms early so that they can seek appropriate medical care and testing, and minimise the risk of infecting fellow workers and food.

Prevent the spread of COVID-19 by food workers in the work environment: Staff working in food premises should be provided with written instructions and training on how to prevent the spread of COVID-19. Good staff hygienic practices including proper hand hygiene; frequent use of alcohol-based hand sanitizers; good respiratory hygiene; frequent cleaning/disinfection of work surfaces and touch points; avoiding close contact

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with anyone showing symptoms of respiratory illness have to be adapted by all the workforce. Use of disposable gloves by food workers Gloves may be used by food workers but must be changed frequently after carrying out non-food related activities, and hands must be washed between glove changes and when gloves are removed.

Handwashing is a greater protective barrier to infection than wearing disposable gloves. Food businesses need to ensure that adequate sanitary facilities are provided and ensure that food workers thoroughly and frequently wash their hands.

Food workers should avoid touching their mouth and eyes when wearing gloves.

Hand sanitizers can be used as an additional measure but should not replace handwashing.

Maintain physical distancing in the work environment Physical distancing is most crucial to help slow the spread of COVID-19, which can be achieved by minimizing contact between potentially infected individuals and healthy individuals. All food businesses should follow physical distancing by maintaining at least 1 meter (3 feet) between fellow workers. In smaller food processing areas, employers have to put in place alternate measures to protect employees (Ex: the compulsory wearing of hygienic PPE).

Few measures to adhere to physical distancing are: stagger workstations on either side of processing lines so that food workers are not facing one another; provide PPE such as face masks, hair nets, disposable gloves, clean overalls, and anti-slip work shoes for staff; space out workstations, which may require a reduction in the speed of production lines; limit the number of staff in a food preparation area at any one time; organise staff into working groups or teams to facilitate reduced interaction between groups.

COVID-19 illness in the workplace Staff who are feeling unwell should not report to work and seek medical advice.

However, if a food worker becomes unwell in the workplace with typical symptoms of COVID-19, they should be moved to an area away from other people.

The employer or employee should follow guidelines for reporting cases/suspect cases of COVID-19, and follow quarantine measures. All surfaces that the in-

50 fected employee has come into contact with must be cleaned with alcohol-based sanitizers/surface disinfectants. If an employee is confirmed to have COVID-19 it is necessary to notify all close contacts of the infected employee so they too can take measures to minimise further risk of spread. A return to work policy for staff who have been infected and recovered from COVID-19 should be in place.

Transport and delivery of food ingredients and food products by food workers The primary focus of all hygiene and sanitation measures implemented by food businesses apart from existing measures is to keep COVID-19 virus out of their businesses.

Chances of COVID-2019 infection occurs only if an infected person enters or contaminate products or items that are brought into the premises. There are few precautionary measures to avoid this kind of contamination.

Drivers and other staff delivering to food premises should not leave their vehicles during delivery. Drivers should use alcohol-based hand sanitizers before passing delivery documents to food premises staff. Disposable containers and packaging should be used to avoid the need for cleaning of any returns. In the case of reusable containers, appropriate hygiene and sanitation protocols should be implemented.

Drivers delivering to food premises should be aware of the potential risks involved in contact transmission of COVID-19, through contaminated surfaces (steering wheels, door handles, mobile devices, etc) or shake hands with an infected person.

Hence hand hygiene, in conjunction with physical distancing, is of paramount importance to avoid cross-contamination.

Drivers also should be aware of physical distancing, personal cleanliness, and usage of PPE when picking up deliveries and passing deliveries to customers.

Sanitation and hygiene at retail food premises During the COVID-19 pandemic, the food retail sector faces the greatest challenges in maintaining the highest standards of hygiene, protecting staff from the risk of infection, maintaining physical distancing when dealing with large numbers of customers, remaining open, and ensuring

that adequate supplies of foods are available daily. Maintaining physical distancing in retail food premises is critical for reducing the risk of transmission of the disease. Practical measures that may be used by retailers include the following: • Regulate the numbers of customers who enter the retail store to avoid overcrowding; • Place signs at entry point requesting customers not to enter the shop if they are unwell or have COVID-19 symptoms; • Manage queue control consistent with physical distancing advice both inside and outside stores; • Provide hand sanitizers, spray disinfectants, and disposable paper towels at store entry points; • Use floor markings inside the retail store to facilitate compliance with the physical distancing, particularly in the most crowded areas, such as billing and serving counters; • Make regular announcements to remind customers to follow physical distancing advice and clean their hands regularly; • Introduce glass barriers at counters as an additional level of protection for staff; • Encourage the use of contactless payments; • If consumers bring their own shopping bags, advise them to clean their shopping bags before every use.

• Minimise the risk of transmitting COVID-19 by frequent cleaning and disinfecting of high touch points (shopping trolleys, door handles, and weighing scales) in the retail premises. Actions to be taken at high touch points include providing wipes (or other forms of sanitization) for customers to clean the handles of shopping trollies and baskets, or assigning staff to disinfect handles of shopping trollies after each use.

Open food display in retail premises There is currently no scientific evidence suggesting that food or open food displays (salad bars, fresh produce displays, bakery products, etc) are associated with the transmission of COVID-19 virus, although some consumers perceive it.

Consumers should always wash fruits and vegetables with potable water before consumption.

Both customers and staff should strictly observe good personal hygiene practices at all times around open food areas, by following the below practices.

• Maintain frequent washing and sanitizing of all food contact surfaces and utensils;

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• Foodservice workers should frequently wash hands, and, if using gloves, they must be changed before and after preparing food; • Foodservice workers should frequently clean and sanitize counters, serving utensils and condiment containers; • Hand sanitizers should be made available for consumers on their way in and out of the food premises; • Bakery products should be placed in plastic/cellophane or paper packaging, rather than open display or selling them unwrapped from self-service counters. If loose bakery products are displayed in retail stores, they should be placed in glass display cabinets and placed in bags/boxes/plates using tongs when customers are served.

Staff canteens for food workers Workplace canteens in essential frontline services, such as food processing and food retailing, need to remain open where there are no practical alternatives for staff to obtain food.

High standards of the public health measures for handwashing and respiratory etiquette need to be maintained in work canteens. Operational standards issued by WHO and FAO in staff canteens include: • Maintaining a physical distance of at least 1 meter between an individual and other, including seating arrangements; • Staggering staff work and break times should be adapted to reduce staff numbers in a canteen at any one time; • Restricting non-essential physical contact as much as possible; • Visible notices for staff promoting hand hygiene and physical distancing; • Cleaning and disinfection procedures for equipment, premises, contact surfaces/ high touch points (e.g. countertops/ tongs/service utensils/open self-service displays/door handles) should be displayed and followed.

WHO continues to monitor the situation closely for any changes that may affect this interim guidance. Should any factors change, the WHO will issue a further update. Otherwise, these interim guidelines will expire after 2 years i.e., in April 2022.

Note: This article is a compilation from the original WHO Interim guidance document on “COVID-19 and food safety: guidance for food businesses” released

by WHO on 7th April 2020.

Source: processed food industry

51 the risk of type 2 diabetes. They found an inverse, linear association between the risk of type 2 diabetes and the consumption of all dairy products (13 studies), low-fat dairy products (8 studies), cheese (7 studies) and yoghurt (7 studies). Similarly, Gijsberset al.12 included 22 cohort studies in their meta-analysis to quantify associations between diabetes and dairy foods at different levels, and concluded that the intake of total dairy, low-fat dairy and yoghurt specifically was inversely associated with diabetes risk.

Health Benefits of Dairy

S

cientific evidence supports the importance of milk and dairy products as part of a healthy eating pattern.

Dairy foods are not only excellent sources of calcium, vitamins B2 and B12, high-quality protein and carbohydrates in the form of lactose, but also rich in magnesium, potassium, various fatty acids and vitamin D (in fortified products).

People are generally aware of the benefits of milk and other dairy foods for bone and dental health, but more recently a large body of evidence has linked dairy intake also to other health benefits1, 2.

This may be linked to the unique combination of nutrients in dairy – the so-called dairy matrix – as the collective metabolic effects of whole dairy seem to be stronger than that of individual nutrients3.

A number of systematic reviews and meta-analyses have shown that increased dairy consumption may protect against weight gain and obesity. A meta-analysis of 14 randomized controlled trials (883 participants) showed that including dairy products in weight-loss diets reduced fat mass and waist circumference and accelerated weight reduction, while increasing lean mass significantly more than conventional weight-loss diets.4 Kratz et al.5 conducted a systematic literature review of 16 observational studies investigating the relationship between the intake of dairy fat or full-fat dairy foods and obesity and cardiometabolic disease. In 11 of

the 16 studies, full-fat dairy intake was inversely associated with measures of adiposity. The authors concluded that ‘observational evidence does not support the hypothesis that dairy fat or full-fat dairy foods contribute to obesity or cardiometabolic risk’. Dror6 performed a systematic analysis of 36 cross-sectional prospective cohort and intervention studies among pre-school children, school-age children and adolescents in developed countries to determine associations between dairy intake and adiposity.

In adolescents, dairy intake was inversely associated with adiposity, while the association was not significant in school-age or pre-school children. Most recently, Lu et al.7 reviewed 10 prospective cohort studies (46 011 children and adolescents) to investigate associations between dairy consumption and the risk for childhood obesity. The authors concluded that consumption of dairy products may promote lean body mass (which may lead to an increase in body mass index) while decreasing body fat. Dairy may significantly reduce the risk of type 2 diabetes 2,8 and associated cardiovascular disease.9 In a meta-analysis of 17 prospective cohort and case– control studies, Aune et al.10 reported a significant inverse association between intakes of both dairy products and cheese, and the risk of type 2 diabetes. The meta-analysis of Gao et al.11 included 14 studies to clarify the dose– response association of dairy intake and

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The benefits of a diet rich in fruit, vegetables and lowfat dairy, together with reduced total and saturated fat intake, have also been demonstrated in the Dietary Approaches to Stop Hypertension (DASH) trial,13 with about 50% of the reduction in blood pressureassociated with the DASH diet ascribed to dairy consumption.

Soedamah-Muthuet al.9 performed a dose–response meta-analysis of prospective cohort studies in which they evaluated dairy intake and the risk of hypertension in 57 256 subjects, of whom 15 367 were hypertensive. The subjects were followed up for between two and 15 years.

The analysis showed that intakes of total dairy, low-fat dairy and milk were all linearly associated with a lower risk of hypertension. With stroke being a major implication of hypertension, De Goedeet al.14 conducted a dose– response meta-analysis of the consumption of milk and other dairy products in relation to stroke risk.

They included 18 studies, each with between 8 and 26 years of follow-up, and which represented 29 943 stoke events.

Their findings showed that an increase of 200 g in daily milk intake was associated with a 7% lower risk of stroke. The protective effect of dairy with regard to stroke risk has also been confirmed in other meta-analyses.15, 16.

Mechanisms Although various components in milk have been reported to potentially be responsible for health effects, and the combination of nutrients in whole food makes it difficult to determine which single component is responsible for a specific observed effect. The dairy matrix may further also establish an effect that may not be seen with single nutrients.3 Mainly calcium and vitamin D have been studied for their effects on body weight and

52 Including milk and milk products in the diet is associated with better dietary quality. Most individuals who avoid milk do not consume recommended levels of calcium, potassium, vitamin D, and other nutrients. As shown in this review, there is extensive evidence that, as part of a balanced diet, daily consumption of dairy is beneficial to health.

fat mass. A high calcium intake may lead to the calcium-mediated formation of insoluble soaps, which prevent fat absorption by binding bile acids.17 Other milk components that may also have a favourable effect on body weight include dairy proteins (both casein and whey protein), which have been suggested to decrease visceral fat mass and body weight.18 Whey seems to have an important role in lipid metabolism and muscle sparing, possibly owing to the high leucine. In addition, reduced lipogenesis and increased lipolysis may explain the favourable effect of dairy on weight and fat mass.

The prebiotic function of lactose may affect body weight favourably and subsequently also the comorbidities associated with overweight and obesity.1,2,8 Prebiotic-mediated fermentation by gut microflora enhances the production of shortchain fatty acids, which, in turn, stimulate the release of intestinal hormones that influence hypothalamic neuronal activity involved in hormone-based satiety and appetite regulation.19 Prebiotics may further influence the bacterial composition of the gut microbiota, which affects energy homeostasis and insulin sensitivity,19 and fat storage and metabolism.

Hirahatakeet al.2 have highlighted the role of the incretin hormones GLP-1 and gastric inhibitory polypeptide (GIP) in maintaining glucose homeostasis. The effect of both these hormones is reduced in type 2 diabetes. Dairy – and especially lactose– may have beneficial effects on the gut microbiota, which may affect GLP-1 and GIP secretion. A beneficial effect of dairy on metabolic and inflammation markers relevant to type 2 diabetes and insulin resistance has been found

in animal and human studies.2,20 Components in milk that may be beneficial in reducing risk of diabetes include calcium, vitamin D and dairy fat, with specific reference to trans-palmitoleic acid.8,17 Trans-palmitoleic acid may improve insulin secretion, triglyceridaemia and blood pressure.2 White dairy products (milk and yoghurt) are rich in protein and low in sodium, although yellow dairy (butter and cheese) may be higher in sodium. Dairy is also rich in minerals (calcium, magnesium, potassium and phosphorus), vitamins (riboflavin, cobalamin, vitamin D (in fortified milk), menachinones (depending on the bacteria used for fermentation of yoghurts and cheeses) and trace elements IDF Factsheet – February 2017 IDF Factsheet 006/2019-04. (iodine, selenium and zinc), which may contribute to a reduction in blood pressure individually or in combination.21,22 As the association between dairy intake and blood pressure is stronger than that between only calcium intake and blood pressure, other components in dairy products are suggested to contribute to the positive effect of dairy on blood pressure regulation. 21 Bioactive milk peptides such as lactotripeptides are hypothesised to inhibit the action of angiotensin 1-converting enzyme (ACE), which stimulates blood vessel constriction, and so may contribute to the protective effect of dairy on blood pressure.22 Finally, the high electrolyte content of dairy also contributes to a high beverage hydration index, which is considered to be an important benefit in maintenance of fluid balance23.

Conclusion

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References 1. Visioli F and Strata A. 2014. Advances in Nutrition, 5:131–143.

2. Hirahatake KM et al. 2014. Metabolism, 63:618– 627.

3. Thorning TK et al. 2017. Am J ClinNutr, 105(5):1033-1045.

4. Abargouei AS et al. 2012. International Journal of Obesity, 36:1485–1493.

5. Kratz M et al. 2013. European Journal of Nutrition, 52:1–24.

6. Dror K. 2014. Obesity Reviews, 15:516–527.

7. Lu L et al. 2016. European Journal of Clinical Nutrition, 70(4):414–423.

8. Kalergis M et al. 2013. Frontiers in Endocrinology, 4(90):1–6.

9. Soedamah-Muthu SS et al. 2012. Hypertension, 60:1131–1137.

10. Aune D et al. 2013. American Journal of Clinical Nutrition, 98:1066–1083.

11. Gao D et al. 2013. PLoS ONE, 8(9):e73965.

12. Gijsbers L et al. 2016. American Journal of Clinical Nutrition, 103(4):1111– 1124.

13. Appel LJ et al. 1997. New England Journal of Medicine, 336(16):1117–1124.

14. De Goede J et al. 2016. Journal of the American Heart Association, 5(5):pii:e002787.

15. Alexander DD et al. 2016. British Journal of Nutrition, 115(4):737–750.

16. Qin et al. 2015. Asia Pacific Journal of Clinical Nutrition, 24(1):90–100.

17. Kratz M et al. 2013. European Journal of Nutrition, 52:1–24.

18. Sanders TA. 2012. American Journal of Clinical Nutrition, 96:687–688.

19. Petschow B et al. 2013. Annals of the New York Academy of Sciences, 1306:1– 17.

20. Bordoni A et al. 2017.Critical Reviews of Food Science and Nutrition, 57(12):2497–2525.

21. McGrane MM et al. 2011. Current Cardiovascular Risk Reports, 5(4):287– 298.

22. Kris-Etherton PM et al. 2009. Journal of the American College of Nutrition, 28(1):103S–119S. 23. Maughan RJ et al. 2016. American Journal of Clinical Nutrition, 103:717–23.

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UK dairy industry joins together to manage milk supply

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he British government has relaxed elements of UK competition law to support the dairy industry through the coronavirus outbreak. The intention is that the industry will work together to address current market challenges, avoiding waste and maintaining productive capacity to meet future demand.

ers and producers to avoid surplus milk going to waste and harming the environment.

With the UK’s dairy farmers producing over 40 million litres of milk every day, the legislation allows the industry to adapt to changes in the supply chain, including decreased demand from the hospitality sector and reduced collection by retailers that had to close.

This includes sharing labour and facilities, co- operating to temporarily reduce production, or identifying where there is hidden capacity in the supply chain for processing milk into other dairy products such as cheese and butter. Dairy UK and the Agriculture and Horticulture Development Board (AHDB) have worked to bring the industry together to identify spare processing capacity, how to stimulate demand and how production could be temporarily reduced.

The government has already relaxed competition rules to allow retailers, suppliers and logistic services to work together.

While this has already allowed the dairy industry to redirect some of their supplies to retailers, the announcement enabled further collaboration between dairy farm-

Environment secretary George Eustice says, “Our dairy industry plays a crucial role in feeding the nation and it is essential that they are able to work together at this time. “We’ve heard loud and clear our dairy farmers’ concerns which is why we are further suspending competition rules

Texturized butter sees bakery boost globally

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onsumption of dairy products across the globe has been witnessing a significant increase over the last few years, fuelled by their immense nutritional content. As per data revealed by the UN’s Food and Agricultural Organization (FAO), approximately 150 million households across the globe are engaged in the production of milk. Butter is a dairy product composed of 80% milk fat, while texturized butter is a technology butter produced through a mechanical process such as scraped surface exchanger and others, in order to obtain perfect crystallization and the texture required for multiple applications.

ness, consistency, texture, flavour and other characteristics, thus leading to an increasing number of manufacturers to look for alternative options to traditional butter. Texturized butter meets all the needs of industry by offering perfect crystallization. Furthermore, growing consumer’s perception towards naturalness and organic has resulted in increasing consumption of texturized butter for specific needs. Texturized butter is specially manufactured for sheeted, laminated and puff pastry dough due to its smooth and homogenous texture, thus offering good dough consistency and does not stick while laminating.

The use of texturized butter has been expanding at a considerable rate owing to its authenticated and traditional taste, according to a new report from Transparency Market Research. The global texturized butter market is expected to experience considerable growth owing to its expanding application in the bakery industry. Bakery product manufacturers are looking for ingredients that meet their custom requirements of desired smooth-

The demand for texturized butter from countries such as the US, Germany, Spain, France, UK and Russia is expected to boost the revenue generation in the global market in the near future. Growing demand for premium butter products, coupled with rising disposable income, has pushed consumers across the globe to spend more on food products thus contributing towards the market for texturized butter globally. Furthermore, the

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law to allow dairy farmers to work together on some of the most pressing challenges they are facing. I am also urging farm businesses to access the loans that are available from their bank to support them in this period. “We welcome our farmers’ heroic efforts in ensuring food supplies remain resilient and will continue to support them through this difficult time.”

The dairy sector is the UK’s largest farming sector, with milk accounting for 16.85% of total agricultural output in the UK in 2018. Of this, approximately 50% of UK dairy sector output is fresh milk and as such accounts for a significant amount of UK processing capacity.

The government encourages any farm business facing difficulties to access the range of support, which has been put in place to help businesses manage this challenging period. This includes the Coronavirus Business Interruption Loan Scheme farming businesses can access. The government has been speaking to the banks and they are ready to support farm businesses as best they can.

Source: www.dairyindustries.com

global market is also benefited due to its excellent plasticity, homogeneous distribution and impermeability between layers while sheeting/laminating. Markets such as the Middle East, North America, and other Asian countries are experiencing significant demand for milk and milkbased products, which is driving the consumption of butter and the consumption of texturized butter.

Furthermore, demand for specific flavours, consistency, texture and firmness for certain industrial applications is expected to create the market opportunity for manufacturers to bring such products in the market and contribute towards the market growth of texturized butter over the forecast period. Some of the key players operating in the global texturized butter market include: Flechard, Uelzena Group, LacPatrick Dairies (ROI), Gourmand, Royal VIV Buisman, Ballyrashane Creamery, Lactalis Ingredients, Middledale Foods, Piermen, Michigan Milk Producers Association and Kriemhild Dairy Farms. Growing manufacturer’s effort to launch new products in the marketplace as per customers’ needs is expected to drive the market in the near future.

Source: www.dairyindustries.com

54

Indonesia’s dairy sector is growing, but output can’t keep up with demand, according to Ahmad Pathoni in Jakarta and Poorna Rodrigo

An Indonesian government-owned dairy farm in Banyumas, Central Java, Indonesia.

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outh-east Asia is not known for a tradition of eating dairy products, but actually consumers in the region’s most populous country, Indonesia (population 270 million people) have been eating cheese for more than a century, partly due to Indonesia’s historic links with the Netherlands – and the country has a thriving domestic dairy industry. Moreover, growth in demand continues, as the appetite for products made of cheese and milk increases as more people in the country enter the middle class and diversify their diets.

As a result, the variety of cheese and milk-based products made by both small and medium scale businesses, as well as large manufacturers, has been growing in recent years, says PebiPurwoSuseno, a spokesman for Indonesia’s agriculture ministry. Such products include pasteurized milk, UHT milk, yogurt, kefir (fermented milk), cheese and its preparations, ice cream, milk confectionery and milk-based crackers, while non-food products made in Indonesia include milk soap, milk-based masks and other milkbased cosmetics.

“The presence of many dairy products on the market indicates increasing awareness among consumers of their health benefits,” Pebi told Dairy Industries International. National milk consumption in 2019 was 16.2kg per capita per year, growing at a rate of 1.2 per cent since 2017, according to the Central Bureau of Statistics (Badan Pusat Statistik – BPS).

That is far below New Zealand’s 105kg a year, but way above the Philippines’ 0.9kg and almost double China’s per capital annual rate of 9kg, according to market researcher Statista. Domestic cow milk production has been growing in Indonesia as a result.

For 2019, production reached 957,220 tons, with a growth rate of 4.2 per cent since 2017, according to the BPS. However, this is nowhere near meeting demand. Indonesia’s dairy product sales were worth US$3.8 billion (€3.4bn) in 2019, up from US$3.2 billion (€2.9bn) in 2017 to US$3.5 billion (€3.17bn) in

Indonesia demands dairy 2018, according to London-based market researcher Euromonitor International. In late 2017, annual demand for dairy products in Indonesia was estimated at 4.1 million tons milk equivalent, according to a 2018 study by the Centre for Global Food and Resources at the University of Adelaide, Australia. It projected annual growth in demand for dairy products in Indonesia to grow at five per cent, with domestic production projected to increase at 4.5 per cent per year.

Dutch influence This may be partly a reflection of how some cheese-based dishes are not new to Indonesians, thanks to the influence of the Dutch who started occupying the archipelago in 1603, ultimately controlling the whole country. It became independent in 1949. The Indonesian word for cheese, keju, is derived from queijo, the Portuguese word for cheese – Portugal had also launched colonial ventures in Indonesia – although these did not last, except for its colony in East Timor, which is now an independent island state. Kaastengels, Dutch for cheese sticks, are a popular savoury and salty snack in Indonesia, and are often served during Eid al Fitr, the Muslim festival marking the end of the Ramadan fasting month. Macaroni schotel, in an Indonesian version of macaroni casserole, was introduced by the Dutch during the colonial era, and is madewith cheese and meat, sometimes with potato added. Both dishes are widely sold in bakeries and snack stores across the country, as well as in restaurants.

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Growing middle class Looking ahead, Indonesia’s growing middle class is just as interested in international dairy products, with manufacturers launching different cheese products in the country, including Greenfield Mozzarella Cheese by Greenfields Indonesia and Unibel Indonesia’s Babybel Swiss Taste and Babybel Cheddar, according to a 2019 Euromonitor report.

Euromonitor research analyst Aileen Supriyadi told Dairy Industries International that product innovations, promotion, gift bundling and wider availability through retail expansion have fuelled this growth.

Having been exposed to more western style dishes via social media and food services, more Indonesians are developing a taste for dishes with dairy products, Supriyadi adds.

Processed cheese remains the most dominant cheese type in Indonesia, especially in retail. “Its strength is supported by higher product awareness, relatively affordable pricing, and wide distribution,” according to the Euromonitor report. Indeed, processed cheese major Kraft Ultrajaya Indonesia holds the leading Indonesian cheese market share, leveraging its strong brand awareness in the country.

In future, Kraft will face increasing numbers of competitors. For instance, Emina,

by Emina Cheese Indonesia, entered the Indonesian market in 2018 selling processed cheese. Meanwhile, Frisian Flag Indonesia, a unit of Dutch multinational FrieslandCampina, has astrong presence

55 in other dairy products sold in Indonesia, notably condensed milk, which is particularly popular.

Incentives The Indonesian government, aware of the potential to create a strong dairy sector in the country, has been providing manufacturers with incentives, including tax allowances for the farming and milk processing sectors that source domestic fresh milk, as well as micro credits for farmers, according to an agriculture ministry official.

The government also pays 80 per cent of insurance premiums for livestock, protecting farmers when their cows are sick, die or go missing, according to the ministry.

“Our objective for dairy farmers is to increase their economies of scale, so they can have a stronger bargaining position in determining milk prices,” says Pebi, the ministry’s spokesman. “We have also campaigned to encourage increased consumption among the public, especially among school children, through social media and other mediums.”

One company that has been taking advantage of this environment is Indrakila Cheese, a small dairy business in Boyolali, in Central Java province, which has developed its own version of Camembert called Boyobert – a portmanteau of Boyolali and Camembert.

Romy Anjas Arvyanto, the company’s marketing manager, stresses how the company also makes yogurt, confectionery, crackers, soap, ice cream and various dairy-based snacks. “Our production process is still manual. We created our own tools that we designed ourselves, and there’s no automatic machinery,” he says.

The company produces 100kg of cheese per day from 1,000 litres of milk. “Camembert is our flagship product, but we also make mozzarella, mountain [Alpine] cheese, mountain chili cheese and feta,” he notes.

Indrakila’s products are sold on Java (Indonesia’s most populous island), the tourist island of Bali and on Borneo island.

“It may be hard to find in Jakarta because there are many brands that may be more dominant there and we want to avoid a price war,” he states. “We are not ready to expand nationally yet.”

Exports As for trade, Indonesia’s exports of milk and its derivatives in 2019 reached 37,342 tons, an increase of six per cent from 2018, according to the statistics bureau.

Imports stood at 495,103 tons last year, a rise of 8.7 per cent over the previous year.

The country’s cheese exports were valued at $4 million (€3.6m), growing at an average of 14.4 per cent a year. In 2019, Indonesian milk imports reached US$667.54 million (€605.9m), dominated by milk powder. Milk imports rose by an average of six per cent per year during 2015-2019.

In 2019, cheese imports reached US$133.5 million (€121.2m). Over the past five years, cheese imports have increased by an average of 13.2 per cent per year.

The Centre for Global Food and Resources study noted that 3.1 million tons of milk were imported in 2017 to supplement domestic milk production of one million tons. “Given these forecasts, the self-sufficiency of the Indonesian dairy industry to meet future consumer demand will reduce from 21 per cent in 2016 to approximately 19 per cent in 2022,” the study says.

Rochadi Tawaf, secretary general of the Indonesian Cow and Buffalo Breeders Association, says domestic dairy farmers have been struggling to compete with imports, and urges the government to protect them. “There is an unhealthy competition between farmers and importers. We can’t compete and imports are left unchecked,” he says.

In this way, the Indonesian government was missing a chance to really boost the local dairy industry, he argues. “Production growth will increase every year, but compared to the skyrocketing growth of consumption, it means nothing,” he adds. While accepting there were incentives on offer, other government rules “such as the milk price policy are not in favour of farmers.” Animal feed can also be scarce.

Tawaf calls for more industrialization in

the livestock sector, so the industry can grow and improve breeding quality.

New consumers Fadly Rahman, an Indonesian culinary historian and author, agrees that insufficient amounts of cow milk were being produced in Indonesia. However, today “more local and home-based entrepreneurs are making a variety of dairy products - this must be encouraged and supported by the government,” he says. This should involve spreading information about how best to cook with dairy. Many Indonesians, including those in the culinary business, are still not familiar with quality dairy products, he says.

“They can’t even tell the difference between butter and margarine. They think they are the same thing.” He adds, “The idea that dairy products are a luxury still lingers. Even some people in the middle class think that only rich people drink milk and eat cheese and butter.”

Looking ahead of course, the growth in Indonesia’s dairy sector will be knocked

by Covid-19, at least for this year, says Euromonitor’s Supriyadi.

While “products that have longer shelf life [such as UHT milk] will still see growth during this period, especially in 2020 due to consumers’ panic stockpiling of products, the non-essential fresh products such as yogurt may see slower performance and even a decline in sales,” she warns.

Moreover, sales growth for products like cheese and butter more commonly used in food service may slow through to 2021 as consumers shift their behaviour to cook at home, the analyst concludes.

Source: www.dairyindustries.com

Cattle in a traditional bull race in Tanah Datar, West Sumatra, Indonesia

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56

Consumers turn to dairy for comfort The category has had a new lease of life, and one that will endure

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hen life is full of uncertainty, people gravitate to everything that’s familiar, comforting and reliable. This reflected in the surge in demand for dairy products since the coronavirus crisis has struck. Dairy has everything on its side – delivering on every consumer need – indulgence, nutrition and health, ‘permission to indulge’, provenance, affordability and versatility. The category has had a new lease of life, and one that will endure.

Butter and cheese up Butter has been one of the big winners.

In 2019, sales of butter in the US were already at a record high. Thanks to Covid19, that record has just been broken. So far this year, sales of butter are up by 25%, both by volume and by value, compared to the same time last year. In the UK, sales of block butter gained 36% by value and 34% by volume. Undoubtedly, that demand is partly driven by the massive surge in home baking. But it also reflects how completely butter has retaken its place in consumers’ hearts after the decades in which dietary guidelines made people needlessly fat-phobic. It has become more and more clear that old ideas about dairy fat being harmful were misleading, and in fact there may be health benefits from dairy fat. As a result, butter has moved on from being indulgent to being also ‘permission to indulge’ – the most powerful marketing message you can have.

It’s also a sign of how consumers prefer the traditional and reliable over the ‘plant-based’ butters. Many margarines and spread have now re-branded themselves in a desperate attempt to reverse their decline and reach younger consumers and have either grown only slightly or sales have fallen, even as ‘real dairy’ surged. The Flora/Becel brand, for example, experienced falling sales in many markets in 2019. Saputo withdrew its “vegan” baking block from the UK market after just six months. Another winner is cheese. Again, this may be related to the collapse in foodservice, since people are no longer out buying pizzas or eating cheese at lunch. But cheese is ideal as a snack at home or as part of a main dish.

And without their daily cup at their favourite café, people are having to make their coffee at home, thus boosting demand for milk. Retail sales of liquid milk were up 9.8% in the US, for example, a

huge turnaround for a category that has been in decline for 40 years. Will people stick with more home cooking and baking and buying current quantities of dairy?

The answer is probably yes. Some people have rediscovered the pleasure and the ritual of home preparation – and the looming economic downturn will encourage more people to keep their spending under control, to buy food ‘out of home’ less often and to buy more large packs for home use.

Where you are from One consumer trend that has been accelerated during lockdown is the interest in provenance. And this is an area where dairy is ahead of many other categories.

Even companies as big as Danone recognise the need to move from being ‘anonymous and industrial with ingredients from anywhere’ to being ‘from somewhere’.

Danone’s new range, called Fruits d’Ici (translation: Fruits from here), uses hyper-local ingredients and a package that harks back to the glass jars in which it was traditionally sold. Fruits d’Ici uses only specific regional French fruits that are currently in season, such as blackcurrants from Burgundy and apricots from Auvergne and Rhône-Alpes, and communicate in which region the yogurt is made.

Given the high reliance on strictly local produce, the availability of Danone’s new range will depend on producers’ harvests.

When they are fully used up, the recipes may be stopped or may change until the next supply. Once the harvest of one type of fruit is finished, you will have to wait for the next picking or switch to another flavour. Danone is communicating the launch with a 20-second video spot, running in particular on YouTube, that highlights the fruits with the slogan, “The sun: our only flavour enhancer.” Smaller businesses are thriving on provenance too.

Graham’s Family Dairy in Scotland has seen demand for butter double since early March and is now producing butter seven days a week instead of the usual four days. Graham’s Family Dairy also reports surging demand for milk, ice cream, a sour cream and skyr. The company has hired new staff to handle demand and also expanded its existing direct-to-consumer business at the same time. Immunity is coming back as a significant consumer interest, but in Europe creating a product that offers an immune benefit isn’t easy, because of health claim restrictions.

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Probiotics for immunity have been promoted for a long time and Danone was the leader here, with its Actimel daily-dose dairy Julian Mellentin drink, marketed with a “supports your natural defenses claim” for about 20 years. About 10 years ago, this product seemed to lose consumer appeal and sales began to slide. It wasn’t helped in Europe by the regulator banning any probiotic from making an immune health claim.

Wise companies will watch to see whether Actimel experiences any uplift in sales post-coronavirus before jumping into this risky area.

Blood sugar benefits What may be of longer-term value to the health halo of the entire dairy category is dairy’s value as a food for blood sugar management. It’s clear that the coronavirus is more severe in people with underlying health conditions such as diabetes, which is clearly identifiable as one of the major co-morbidities, found in 33.9% of deaths, according to the Italian Ministry of Health. The same risk to health from diabetes has shown up from Italy to Spain to the US, and that’s leading major health organizations to cite blood glucose as an important risk factor for Covid-19. Consumers, preoccupied as they are with the new challenges in their everyday lives, haven’t yet fully woken up to the risks of poor blood sugar status, but they will be hearing a lot more about it. Public health advocates are becoming noisier on the subject and beginning to get media attention. What’s this got to do with dairy?

Two reasons: • There’s already a significant and growing body of evidence that consumption of dairy reduces your risk of diabetes • Dairy, and particularly yogurt, cheese and cream, is already recommended for people following low carbohydrate diets. And these are not fad diets – they are already approved as an effective, safe and science-based way of fighting diabetes by both American and Canadian diabetes associations. Many existing food and nutrition trends have been accelerated by the pandemic crisis – and dairy is well-placed to be a long-term beneficiary of most of them.

Julian Mellentin is director of the Centre for Food & Health Studies, a London think tank. Email him via suzanne@ bellpublishing.com Source: www.dairyindustry.com

57 quite a journey, to be honest. It’s been fun but also stressful working in Stilton.

Q. What do you consider your greatest achievement?

My greatest achievement is inventing Beauvale cheese. I am very proud of that, and it took several years to perfect. There was a lot of trial and error, but it is a lovely, lustrous, soft blue cheese and encourages a lot of the younger generations to try blue cheese. There is a big market for blue cheese that we are missing out on.

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tilton is the UK’s most popular blue cheese and has a certificated trademark to protect its British heritage, so it can only be made following a time-honoured tradition. It was the first British cheese to be awarded the protected designation of origin status (PDO), giving it the same status as champagne. Robin Skailes, a director of Cropwell Bishop Creamery in the UK, discussed the seismic changes occurring in the British artisan cheese industry during the coronavirus pandemic with Dairy Industries International.

Q. How has the pandemic affected your business?

For Stilton, a big market is the US and Canada, and there’s been an interruption to the supply chain at short notice. Suddenly that was it, and half the market for our cheeses was gone. We are not alone, and for all artisanal cheese makers it is quite difficult.

A lot of our products go into food service, and customers such as the airlines – when British Airways grounded its fleet, our cheese was on the menu, and so quite a lot of cheese no longer has a market.

We can try and sell it into retail but that sector is pretty well supplied. Our online and retail sales have expanded by about eight times, but that will not quite make up the deficit in foodservice, restaurants and catering. We have developed a selection of cheese and vegetable boxes that we deliver locally and the mail order has expanded, but from a low base.

One good thing is that consumers are now buying more local products. Farm and independent shops are seeing more business and that amount helps move our products, as they tend to support the smaller En-

glish cheeses. We also work with cheese mongers such as Paxton & Whitfield and La Fromagerie. It won’t replace the sales deficit, but it will help out while we wait for more positive news and the lockdown restrictions to ease.

I suspect the impact will be for a long time – at least the rest of the year – but we will start seeing foodservice start up again. It will probably take until 2024 to return wholly.

One thing I am missing this year is all the shows and the cheese events, and judging, and seeing everyone in the industry. It is disappointing, although we all know why it is so.

Q. What in your background prepared you for your current role?

We are a family company so I was force fed Stilton as a child and heard about the business from my father. It’s very hard not to bring the job home and talk about business. For as long as I’ve been here, I’ve been aware of the business and understood it. However, nothing prepared me for the demands of making Stilton. It is a very demanding cheese to make, and tricky to make a cheese where so many things can go wrong. I am always learning about the cheese, even 14 years later.

The only way to prepare for it wasto get into the business and learn via my mistakes.

Many other cheese are easier to make, and there is quite a high barrier to entry for the cheese making. However, we fortunately have a lot of experience. Our cheese maker Howard has 25 years’ experience. The cheese making keeps you busy as it is not as consistent as cheddar, and blue mould in cheese is a living organism. It has been

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Beauvale managed three stars in the Great taste Awards and this is a testament to what we have achieved. It is still selling very well.

My biggest challenge is making consistent Stilton every day and understand why the cheese is better than the next day. It is a collection of variables: temperature, milk, humidity, cow feeding, summer versus winter milk. I eat the cheese every day and it tastes different to me. All Stilton makers struggle with this.

Q. What does a typical day look like for you?

A typical day is where I go out for a run and think about the day ahead, then go off to work. Look at the cheese first, and how it’s maturing. Then check stocks and production, look at sales, eat some cheese, forecast, and try and talk to everyone in the dairy. We are a small company (70 people) and it is extremely important to talk to everyone to see how they’re doing.

It helps morale.

A lot of time is spent managing the milk supply from our 10 farms. We have a relationship with the farmers and we have to make sure we listen to them. Right now, we’re asking them to produce less milk, and this is a challenge for them and us.

We believe in total transparency between the farmers and us the processors. It’s a varied day.

Q. Outside of work, what are your interests?

When I’m not at work, I spend quite a lot of time running. Before the pandemic, we spent a lot of time travelling and watching our children play cricket or rugby, on a normal Saturday. We also like to travel to Ireland and show the children new places.

We believe that travel is a good education for children and we’re quite keen on it.

58 Calling consumers The Stilton Cheese Makers Association recently put out a call to consumers to buy Stilton and other British cheeses rather than foreign cheeses to support the industry and prevent the producers going out of business.

The current crisis could discourage the next generation of cheese makers and some producers could exit the field as the food service industry remains locked down and shrinks. Sales have declined by up to 30 per cent as a result of the closure of the country’s hospitality, events industry and farmers markets, and because of export markets also being in lockdown.

The Stilton Cheese Makers Association is exploring alternative distribution channels such as mail order where this is feasible, to get Stilton to their customers.

This drop in sales is also having an impact on British dairy farms. The cheese makers use milk from at least 70 farms across Leicestershire, Nottinghamshire and Derbyshire, many of which are fifth generation dairy farmers.

In response to the pandemic, the cheese makers are having to reduce the amount of Stilton they are making while trying to process all of the milk from the farmers that supply them, to avoid wasting it.

Stilton is the UK’s most popular blue cheese, and first written about by Daniel Defoe in the early 18th century. It now holds a unique status in British culture, as it is the only cheese in the UK with a certificated trademark to protect its British heritage, so it can only be made following a time-honoured tradition.

It was the first British cheese to be awarded the protected designation of origin status (PDO). To protect such a key part of the UK’s cheese making heritage, the SCMA is calling on consumers to buy Stilton rather than continental blue cheese, reminding them that it is as versatile as any blue cheese from France or Italy.

Stilton has a creamy texture and savoury flavour, which ensures it can be easily paired with a range of food and drink.

Skailes says, “Like many British food producers, Stilton sales have been affected by the Covid-19 pandemic. We hope that the British public will support us by buying Stilton instead of imported blue cheeses which, in turn, will support British dairy farmers.”

Source: www.dairyindustries.com

East Africa’s dynamic dairy Kenya’s growing middle class is expanding the dairy market within East Africa’s economic powerhouse, says Ramadhan Rajab in Nairobi and Poorna Rodrigo

product allows milk consumers to buy in bulk and store the product without the need for refrigeration,” which is an important consideration in Kenya’s equatorial climate, Kibogy says.

A baby elephant enjoying milk at the David Sheldrick wildlife trust, in Nairobi, Kenya, which rears orphaned elephants – human Kenyans are also developing a taste for dairy too

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t is fair to say that cheese and other processed dairy products have not traditionally played a key role in tickling the Kenyan collective palate, but that was yesterday. Now, as the country grows, a middle class interested in consumer consumption has seen exponential growing demand for dairy products of all kinds.

Kenya’s dairy sales have seen steady growth over the years, according to London-based market research company Euromonitor International. The East African country saw US$2.48 billion (€1.15bn) in dairy sales in 2017, reached US$2.68bn in 2018 and this increased by six per cent to US$2.9bn in 2019. Kenyans “love dairy, hence the industry enjoys good growth overall,” Euromonitor analyst Anje du Plessis told Dairy Industries International. It is likely that this long term trend will survive the Covid-19 crisis,

with milk sales expected to remain resilient, even though demand for some added value products such as butter and cheese may fall in the short term because of their higher costs. Kenya’s outbreak, according to official figures has been relatively mild – with 582 official cases as of 6 May. In the longer term, Margaret Kibogy, managing director of the Kenya Dairy Board (KDB), the government agency that regulates, inspects and licenses dairy business operators in Kenya, predicts dairy demand in the country will continue to grow through increased consumer awareness on food safety and how this is served by quality dairy product packaging, pasteurization and other manufacturing methods. “Demand for ultra-heat treatment milk has grown over the last few years to outstrip the market for pasteurized milk. The long shelf life of the

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That apart, new dairy flavours, creative marketing campaigns and a growing middle class have led to growth. She notes the demand for fermented milk products has also increased. Approximately seven per cent of raw milk received by milk processors in Kenya is used to make yogurt, Kibogy states.

Cumulatively, she says the annual per capita consumption of milk in Kenya is high in regional terms, at approximately 110 litres per person, mainly in the form of liquid milk, compared to neighbouring Tanzania, which holds at 47 litres per person and 62 litres per person in Uganda (in 2018 according to the Tanzania Dairy Board and Uganda Dairy Development Authority). Kalpa Padia, managing director of Nyeri, Kenya central highlands-based dairy Raka Cheese, agrees that Kenyan middle-class consumers consider dairy as a healthy food choice, with many preferring higher-end manufactured products such as cheese.

59 “The Kenyan palate has changed a lot over the past few years due to exposure through travel and changes in lifestyle, giving rise to the consumption of speciality cheeses as well,” Padia says. She adds that Kenya’s strong tourist trade has also increased foreign influences on Kenyan consumers, with new dairy factories also generating their own demand through free samples and other marketing. Raka makes a wide range of such dairy products – for instance semi-hard goat cheese and goat feta-style cheese.

Fast food demand Kenya’s ballooning fast food industry is also increasing demand for cheese, adds Kibogy, with consumers buying cheeses when ordering products such as pizza and burgers. Imported cheese is generally sold by upper scale supermarkets, diplomatic service suppliers and to hotels.

As for yogurt, Kibogy says premium yogurts are available at higher prices in selected supermarkets and retail outlets, with standard yogurt widely available in supermarkets and smaller stores. Yogurt is especially popular with the middle class and younger consumers. Kenya also has a sizeable and growing industrial marketfor milk powder, used by the baked goods, confectionery, infant formula and therapeutic food industries, she adds.

Recent products launched in Kenya include lactose-free UHT milk, kefir, fermented milk, and UHT milk in aseptic PET bottles. Padia notes probiotic drinks, including low-sugar and low-fat lines, whey drinks, Greek-style yogurt and goat milk products have been developed.

As for trade, processed milk is for the domestic market, with only one per cent exported. Even most Kenya-made cheese stays at home. Raka Cheese exports less than 10 per cent of total sales, and those are mainly to neighbouring South Sudan and Ethiopia, with exports to Tanzania, Uganda and Rwanda dwindling recently.

Low production Insufficient local milk production explains why exports remain low. Euromonitor analyst du Plessis says low local milk production is a problem in Kenya. This has led to Kenya increasing milk imports.

According to international trade data, imports of unsweetened milk and cream into Kenya from all sources increased from US$52 million by value in 2017 US$73.5 million in 2018.

These imports have further dampened local milk production, according to du Plessis, with Kenyan farmers facing competition due to cheaper imports. On the plus side, however, imports of milking machines and other dairy machinery have also been growing, with the value rising to US$20.6 million in 2018, up from US$14.5 million in 2017.

Other Kenya-based dairy companies making cheese and other processed products include Eldoville Dairies, Brown’s Cheese, Happy Cow Kenya and the government owned New Kenya Co-operative Creameries (New KCC).

Brown’s, for instance, makes a variety of cheese varieties, including gouda, cheddar, feta, ricotta, provolone, camembert, brie, blue cheese, cream cheese, mascarpone, mozzarella, garlic cheese, goats milk cheese, halloumi and cheese dips, as well as butter and yogurt. The dairy says it sources milk from its own cows on local dairy farms.

Kenya’s total production of milk is approximately 5.2 billion litres per year, accounting for more than 40 per cent of the 11.9 billion litres of milk produced in east Africa (also including Tanzania, Uganda, Rwanda, Burundi and Congo) in 2018, du Plessis says.

In addition, the industry supports about 1.8 million smallholder dairy farmers, providing 750,000 and 500,000 direct and indirect jobs respectively, contributing four per cent of national GDP, and 14 per cent of Kenyan agricultural GDP. Value added lines All these added value lines are a far throw from old-style Kenyan dairy product consumption, which was generally limited to milk (with tea), with few communities having unique traditional dairy products, Padia says.

For instance, the Kalenjin drinks fermented milk Mursik; the Maasai drink a blood and milk mix; the Kikuyu like sour curd; and the Borna are keen on fermented milk. “Unfortunately, these different variants have remained restricted to various communities,” with no national market being developed adds Padia.

Looking ahead, the introduction of the school milk programme in 2018 is likely to entrench consumption among younger Kenyans, notes Gideon Birgen, CEO

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of the Kenya Dairy Farmers Federation, where county governments supply milk to more than 300,000 children. “The milk school programme inculcates a healthy lifestyle in our children... [Promoting] growth in consumption of dairy products,” he says.

Kibogy adds that some milk processors, including New KCC, the Githunguri Dairy Farmers Cooperative Society, Brookside Dairy and Spin Knit Dairy, supply schools with milk under school milk programmes.

The government also buys milk powder and UHT milk for its national strategic food reserves. Birgen notes an increase in pay-as-you-go milk dispensers, locally known as milk ATMs. The government has also distributed more than 350 milk coolers that are increasing national capacity for bulking raw milk storage for use by milk processors. That said, there have been concerns about the health risks associated with these dispensers, which have increased demand for UHT. “The private sector has increased investments in UHT milk processing and marketing of value-added products to meet demand. The diversity of value- added products such as yogurt, has increased to meet different tastes and classes of consumers,” says Kibogy.

The Feed the Future Kenya Investment Mechanism programme, a US Agency for International Development (USAID) funded project, is also helping develop dairy products processors and farmers.

Speaking to Dairy Industries International, Roger Bird, the mechanism’s chief of party, says it makes incentive payments to partners for every investment, helping them move into new markets. “We are developing a sustainable financial ecosystem that sustainably supports agricultural enterprises, including dairy. We’re unlocking capital for enterprises to grow, create employment, and bring food security to Kenyans and east Africa,” he says.

In the past 18 months, it has funneled US$8 million to dairy producers in the country, with 70 per cent aiding women entrepreneurs, and supporting overall investments worth US$21.6 million. “The dairy sector has significant growth opportunities particularly in value addition but also in marketing and distribution,” Bird says.

Source: www.dairyindustries.com

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The power of the consumer Increasing consumer awareness means challenges and opportunities for the dairy industry, says Andrew Crofts, research analyst for FMCG Gurus

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ith increasing consumer awareness of the environment, animal welfare, and developments within nutrition, purchasing trends are changing rapidly. This is particularly relevant to the dairy industry as it has come under intense public scrutiny over its impact on the planet and treatment of animals.

As people pay more attention to these issues, attitudes will keep changing and public opinion will continue to shift. Understanding these changes will be essential to be able to best position products and brands to capitalize on these trends, and granular consumer data is extremely important when attempting to gain aninsight.

Concerns over sustainability increasingly drive consumer choices across the entire food and drink industry. As the consequences of global climate change become more visible and public awareness rises, people are increasingly motivated to reconsider what their purchases, and where their money goes and potential environmental activities they maysupport.

There is also a feeling that environmentally friendly products are healthier, with an attitude of ‘good for me, good for earth’ often seen, further driving consumer’s shifts towards products that can make pro-environmental claims. Looking at the

FMCG Gurus Global and Regional Sustainability study (2019: 26,000 respondents), two-thirds of food and drink consumers look for information about how good products are for the environment, and this is particularly clear with dairy products.

Around 44 per cent of those consumers want to see environmentally friendly claims, and 59 per cent would like positive claims about animal welfare featured.

These attitudes also extend to other areas affected by the dairyindustry: 52 per cent say that they would like tosee initiatives intended to treat farmers fairly, and 47 per cent say that they would like to see information about a reduced carbon footprint or no carbon footprint.

Enjoyment but no compromise FMCG Gurus analysis also suggest something that can be seen frequently across the food and drink markets: consumers are looking to compromise their enjoyment and habits as little as possible for the sake of their beliefs. Although there is clearly a large number of consumers worried about environmental impacts and poor animal welfare, checking labels and making relatively minor changes are clearly not as likely to be effective solutions to these concerns as more radical changes such as reducing or removing these products from their diets entirely

Covid-19 and the availability of dairy products across the nation

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Many consumers also admit they struggle to make such large changes on a permanent basis. Looking at the FMCG Gurus Global Health and Wellness study (2019: 380,000 respondents), we can see that only 42 per cent of consumers have made any attempt to reduce dairy in their diets, and more than a third of that number admit that it has been a struggle. As a result, what many consumers are looking for is reassurance, as a way to feel like they are making a difference for the environment or animal welfare, without giving up what they enjoy.

Despite concerns about the dairy industry and an increase in people looking to reduce their dairy intake, there are still consumers who are looking to increase their consumption. Although 46 per cent of UK customers have decreased the amount of fresh milk, they have consumed in the last twelve months, almost as many – 44 per cent — have increased it.

Although it is important to recognise that consumers are interested in reducing meat and dairy consumption, or givingup on it entirely, it is also important to be aware that this phenomenon isn’t universal.

Source: www.dairyindustries.com

healthy milk and dairy products even as demand surges.

working closely with the USDA to remain flexible in how dairy processors get milk to schools and school districts who are continuing to provide meals to the millions of children who need them each day, despite closures, through distribution at schools, churches, parks and other community sites.

“Our association is in close contact with federal agencies and the White House to ensure transportation routes and supply lines in different regions of the country remain free of disruption. These routes are crucial to commerce and public safety and must remain unobstructed. At present, at retail facilities across the country, milk—a nutritious family staple—remains affordable and available. We are

“And we are working to ensure dairy processors across the nation have up-to-date information about the swift and dynamic nature of COVID-19, including the latest guidance on prevention, so that they can continue to protect the health and safety of their workforce, their goods, and their customers, ensuring our nation can remain food secure throughout this situation.

Michael Dykes, D.V.M., President and CEO of the International Dairy Foods Association he International Dairy Foods Association has been closely monitoring the COVID-19 situation to ensure the safety and availability of dairy products throughout the nation during this time of emergency. Our members, who represent the full dairy supply chain from the dairy cooperatives to dairy processors to the retailers, report at this time that the nation’s dairy industry is experiencing no interruptions and is continuing to supply American consumers with affordable,

might. Despite the number of consumers who say that they want to see claims about animal welfare, only 34 per centofconsumers say that they check packaging, and only 45 per cent of that number said that it would have a high or very high influence on their buying behaviour.

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61 “In times like these, we are most grateful for our dairy farmers and dairy processors for their great efficiency, commitment to safety, and ability to get affordable, nutritious milk where it is needed.”

The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation’s dairy manufacturing and marketing industry, which supports

more than 3 million jobs that generate $159 billion in wages and $620 billion in overall economic impact. IDFA’s diverse membership ranges from multinational organizations to single-plant companies, from dairy companies and cooperatives to food retailers and suppliers, all on the cutting edge of innovation and sustainable business practices.

Together, they represent 90 percent of the

milk, cheese, ice cream, yogurt and cultured products, and dairy ingredients produced and marketed in the United States and sold throughout the world. Delicious, safe and nutritious, dairy foods offer unparalleled health and consumer benefits to people of all ages.

Source: International Dairy Foods Association, USA

Exploring beneficial lactobacillus strains in traditional fermented dairy products

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n fact, trad i t i o n a l fermented products are attractive resource of beneficial microorganisms for human health and food Kenji Fukuda manufacturAssociate Professor Research Center for Global Agro Medicine, ers. Because Obihiro University of Agriculture and Veterinary Medicine, Japan a number of beneficial microorganisms are also expected to present in traditional fermented dairy products manufactured in dairy workshops in different countries, many researchers have been tried hunting such microorganisms.

And I am one of them. Until now, several potential beneficial lactobacilli strains have been isolated in my laboratory from Japanese, Mongolian, Indonesian, and Indian fermented dairy products. Among them, two examples are introduced hereby.

One is Lactobacillus rhamnosus strains FSMM15, FSMM22, and FSMM26 isolated from fermented mare milk produced in Sumbawa Island, Indonesia.

Those strains were isolated according to a certain criteria of probiotics such as tolerance against low pH and bile, mucin binding capability, and so on (Shi et al., Biosci. Biotechnol. Biochem.76, 18971903, 2012). Curiously, they showed different binding patterns against glycoproteins including fibronectin and laminin, constituents of the extracellular matrix which exists underneath host’s intestinal epithelia cells. Such difference stems in partial distribution pattern of cell-surface-associated proteins specific to the strains. For example, glyceraldehyde-3-phophate dehydrogenase, lactate

dehydrogenase, DNA binding protein HU, and 30S ribosomal protein S19 were identified as laminin-binding proteins exhibited only on the bacterial cell surface of strain FSMM22, which showed the highest binding capability against laminin. Because some pathogenic microorganisms, such as Porphyromonas gingivalis, Pseudomonas aeruginosa, Aspergillus fumigatus, Candida albicans, Entamoebahistolytica, are known to target laminin to start invasion to the host (Singh et al., FEMS Microbiol. Rev.36, 1122-1180, 2012), strain FSMM22 may be a competitive agent for inhibition of such pathogens infecting to the host.

Another example is Lactobacillus fermentum MTCC 25067 (formerly TDS030603) isolated from Indian fermented water buffalo milk dahi. This strain is capable producing highly viscous exopolysaccharide as a by-product of carbohydrate metabolism (Fukuda et al., Carbohydr. Polym.79, 1040-1045, 2010).

There are many reports on bacterial exopolysaccharides in terms of their physicochemical properties and health beneficial activities, however, chemical structure-based investigations are scarce, because of difficulties in minute analysis of the chemical structures.

From this point of view, exopolysaccharide produced by the strain MTCC 25067 is advantageous because its chemical structure has already been solved as (i) it consists of four sugar repeating unit with three glucose residues and one galactose residue, (ii) its main chain is a 1,3-glucan, in which α-glucose and β-glucose residues appear alternately, (iii) the main chain is substituted at the C-2 position of the α-glucose residue by a disaccharide subunit of glucose-α-1,6-ga-

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lactose-α-1,2-, and (iv) the side chain structure is heterogeneous (Gerwiget al., Carbohydr. Res.378, 84-90, 2013). With respect to its physicochemical properties, molecular weight was estimated to be 1.85 × 106by SEC-MALLS, and rheological analysis revealed that its critical concentration was estimated to be 0.71 g/L and that the storage modulus of a 20 g/L the exopolysaccharide solution was greater than the loss modulus at 0.1–25 Hz. Furthermore, the EPS did not undergo thermally-induced cooperative conformational transitions typical of gelling polysaccharides.

In addition, atomic force microscopy images revealed that the exopolysaccharide molecules were not completely dissociated into individual molecules in an aqueous solution but remained to form three-dimensional networks (Ikeda et al., Carbohydr.

Polym.218, 226-233, 2019). So, basic knowledges on the chemical structure and physicochemical properties of the exopolysaccharide produced by the strain MTCC 25067 have been accumulated to date, but investigations on its health beneficial activities, such as immunomodulating, antioxidative, cholesterol-lowering, etc., and structure-property relationships are still remained.

As well known in general, viscous exopolysaccharide can improve mouthfeel of dairy products such as yogurt in which the exopolysaccharide producing bacteria used as a starter. Moreover, the viscous bacterial exopolysaccharide itself can be useful as a new food grade viscosifier when the yield is satisfactory. Research on the exopolysaccharide is still ongoing, and it is my dream that the strain MTCC 25067 and its exopolysaccharide are applied in a wide range of Indian food industry in the future.

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Flexible filling for sensitive products Handling sensitive products with flexibility is key for current dairy requirements, says Thomas Redeker, sales director for Dairy Europe at the KHS Group

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he market for sensitive beverages is flourishing.Throughout the world, manufacturers of dairy products have recognised the potential of wholesome beverages and expanded their product portfolio over the past few years.

Most of the new products are filled into PET bottles.

Sensitive beverages are becoming increasingly popular all over the world. The demand for functional foods with less sugar in particular is growing. Keeping to a healthy diet is playing a central role in the lives of more and more consumers.

The demand for products that are sustainably packaged and attractively presented has also greatly increased in the last few years.

PET filling

PET bottles are useful vehicles for this new trend. An increasing number of makers of dairy products are thus relying on containers made of polyethylene terephthalate. Not only producers but also consumers are convinced by their many different advantages.

In particular, this includes the great capacity for individual design this type of container has. PET bottles lend themselves to exclusive design.

The cap and label can alsobe perfectly tailored to the brand. This had a positive effect on the brand positioning at the point of sale. The plastic containers also score when it comes to their environmental balance as they are fully recyclable. PET bottles not only provide reliable product protection; they also have good pouringproperties.

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New kid on the block KHS first recognized the potential of PET containers for aseptic filling 25 years ago.

Its latest development is the linear InnoPET BloFill ABF aseptic block. This combines the rotary InnoPET Blomax Series V stretch blow moulder with the linear Innosept Asbofill ABF 712 aseptic filler.

The block not only takes up less space than the individual machines, for instance; the air conveyor is also no longer required. This cuts down on energy consumption. Another advantage is that personnel costs are reduced as only one operator is needed in place ofthe former two.

By blocking the machinery and including a continuous clock module, the risk of soiling is minimized. This has a positive impact on hygiene and line availability.

Fast format changeovers within the space of up to ten minutes also help to boost system availability. They are performed under aseptic conditions, doing away with the need for any additional cleaning and sterilisation.

The changeover times also let producers of sensitive beverages fill a large number

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of different stock-keeping units (SKUs) in a very short time. The linear aseptic block is designed to fill milk, mixed milk beverages, juice, smoothies and iced tea into PET bottles holding between 250ml and two litres.

The equipment outputs up to 12,000 one-litre bottles and a maximum of 15,000 0.5-litre bottles per hour.

Bottlers also profit from the modular design of the dry aseptic block, which allows the filler to be expanded at any time.

Operators can retrofit their block with a chunk filler or additional filling and capping unit, for instance. The modular design gives customers greater flexibility.

They don’t have to think about precisely which products they want to bottle when purchasing the block. This enables them to retrofit the required modules on site as soon as they expand their product portfolio. This in turn permits beverage producers to react more flexibly to changing market demands.

Energy savings

thus been able to considerably reduce the number of heater boxes used.

The air management system for heater box ventilation has also been optimised.

The fan can be set separately for the neck, reflector and lamps. This means that the machine only cools the areas that actually need cooling.

Sterilisation When further developing its linear aseptic filler, KHS also focused on increased efficiency. The filling machine for sensitive products is available in both a standard aseptic and ESL version. In the KHS process, sterilisation takes place in several stages.

First, the machine disinfects the neck and bottle interior. Here, the inside of the container is sprayed twice with a hydrogen peroxide aerosol (H2O2) ata speed of up to 80 kilometres per hour.

This ensures that every part of the bottle is sprayed and sterilised. This may even be achieved with individual designs and critical shapes. Secondly, two aerosol reaction cycles are initiated. The process ends with a four-stage drying process, which uses sterile, hot air.

Gentle filling

With the integration of the stretch blow moulder, the aseptic block gains a number of points. One of these is that the heating system in the new Blomax generation consumes up to 40 per cent less energy compared to most standard heating systems, due to its optimised near infrared heating concept and new Double Gate technology.

This is made possible by the near infrared heater centrally installed in the closed reflector tunnel. In the heater, the preforms pass the centrally arranged heating units to both the left andright. The preforms are spaced just around 18 millimeters apart instead of the previous 37 millimeters. The Dortmund systems supplier has

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In order to ensure the quality of the products, it is essential that the aseptic zone is absolutely clean. KHS ensures this by gentle non-contact filling, among other things, performed in two stages. This prevents any excessive beverage foaming.

After filling, the bottle is conveyed to the capping unit. Here, the closure is sterilised in the same manner as the bottle in the filling section.This entails two-step disinfection with H2O2, and two drying stages with hot sterile air.

In the capper unit, all parts in the aseptic zone have a flat surface. Doing so prevents any air turbulence, making cleaning and disinfection easier. The bottle is then datedfor full documentation of all information. Customers can always see which product was filled when, and on whichvalve.

One-blocksystem With its new dry aseptic block KHS has reacted to the current dairy demand for flexible, resource-saving filling of sensitive products. The system also offers higher line availability and considerably reduces energy consumption. Operators also have flexibility due to the short changeover times: format changes are facilitated by the coordinated interfaces.

The modular design also enables customers to expand their linear aseptic filler block in order to meet current market demands at all times.

Source: www.dairyindustries.com

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1 WMNC 2021 is expected to host more than 200 exhibitors and approximately 8000 visitors and delegates from across the country & overseas. Milk and Milk Products are the integral part of the Mithai industry.

More than 50 percent Mithai are made up of milk and milk products. Mithai industry also consumes huge number of milk storage and processing machinery along with related raw materials and ingredients (Firoz H Naqvi, Director FSNM) Contact for stall and participation S. Hasan: +91 8080655009 hasan@advanceinfomedia.com www.wmnc.in

RNI No. MAHENG13830