Final oil & food september 2013 low resulation by Advance Info Media & Events

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Vol 8 Issue 11 Sep 2013

Food Safety Aspects in Edible 14 oil Industry By: Sanjay Indani

GLOBAL DEMAND FOR FOOD PROCESSING MACHINERY ON 10 THE RISE

ZEST OF THE 35 WORLDWIDE FLAVOUR INDUSTRY

Trends in PostProduction Technology

ACE Services 183-09-13

Oil & Food Journal Vol. 08, Issue 11 September 2013

Oil & Food Journal Vol. 08, Issue 11, September 2013

Oil & Food Journal Vol. 08, Issue 11 September 2013

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Oil & Food Journal Vol. 08, Issue 11, September 2013

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Oil & Food Journal Vol. 08, Issue 11 September 2013

Vol 8 Issue 11 September 2013

rude oil in the international market has always been burning the pockets of poor countries. Now on the other hand edible oil has also been in ICU due to Dollar fluctuation. India has witness unprecedented rise in dollar price and INR has been on the losing side. Due to heavy demand the overall import of vegetable oils during November 2012 to August 2013 is reported at 8,792,383 tons compared to 8,162,545 - up by 7.72%, according to the Solvent Extractors’ Association of India (SEA). The import of vegetable oils during August 2013 is reported at 757,830 tons compared to 889,493 tons in July 2013. Import during August has decreased due to rupee volatility. Stock of edible oils as on 1st September, 2013 at various ports estimated at 505,000 tons (CPO 235,000 tons, RBD Palmolein 110,000 tons, Degummed Soybean Oil 95,000 tons, Crude Sunflower Oil 65,000 tons) and about 1,180,000 tons in pipelines. Total stock, both at ports and pipelines is estimated at 1,685,000 tons compared to 1,990,000 tons in previous month. Stock has reduced due to lesser import in August and also lesser production of domestic oil due to lean period. Import of RBD Palmolein during April’13 to August’13 has surged and reported at 1,280,624 tons compared to 582,689 tons during the same period of last year leading to crisis in domestic refining sector. During Nov.’12 to Aug. ‘13 palm oil import increased to 6,865,580 tons compared to 5,991,628 tons during the same period of last year. However, Soft oils import reduced to 1,680,079 tons from 1,995,308 tons last year. This has shown increase in import and more burden on economy. After the great rise rupee started making its position strong and came back to early 60’s. Edible oil market turned weak on tracking bearish futures market and sharp recovery in the domestic currency against the dollar. Market may witness some correction due to slack month-end local demand and cautious mood for fresh bulk buying eying uncertainty in currency market. Recovery in rupee will increase selling pressure as import cost will come down. Due to fluctuation in the dollar rate and volatility in the international market hence Indian refiners have been feeling the pinch. The share of refined oil in overall vegetable oil import seems likely to hit a new high of 40 per cent this oil year (November 2012–October 2013), dismaying domestic refiners. The major reason is an inverse duty structure in major exporting countries such as Malaysia and Indonesia, coupled with narrowing import duty differential between crude and refined oil. Import of refined oil (termed refined, bleached and de-odorised or RBD oil) jumped to 22 per cent of the total between November 2012 and July 2013 at 1.8 million tonnes, as compared to 19 per cent or 1.3 mt in the same period of the previous year. Import of crude palm oil was 6.06 mt in the same period as against 5.8 mt in the same period of the previous year. High imports of edible oils not only provide an unstable pricing but also give negative effect to the economy. Indian has to plan for its secure future with the essential commodity. Mustard Research and Promotion Consortium (MRPC) has a solution for the short fall. It says, “The government should promote hybrid varieties of mustard that can boost yield by more than 10 percent and help in saving foreign currency by cutting imports of edible oil”. The use of modern technology in extraction and hybrid varieties could substantially boost domestic output of mustard oil. “In view of the recent slide in the value of rupee, this is very important. We must boost mustard oil output to reduce our dependence on imported edible oil. Heavy monsoon rains will help save the country around $4 billion as it struggles to narrow a gaping current account deficit. That nearly equals the amount the government aims to save in its high-profile battle to restrict gold imports, a key part of its efforts to stem the deficit that has pushed the rupee to a record low and threatens higher inflation as the economy grows at its slowest pace in a decade. Lower demand from the world’s No.1 importer of pulses would pile more pressure on prices that have fallen nearly 20 percent so far this year. Edible oil prices would also be hit at a time when palm oil supplies are rising. Industry officials estimate India could save nearly $3 billion from imports of edible oils this year and $1 billion on pulses. In the 2012/13 financial year, which ended on March 31, India’s edible oil imports stood at a record $11.31 billion, while it spent an all-time high of $2.34 billion buying pulses overseas.

Oil & Food Journal Vol. 08, Issue 11, September 2013

Contents Global Demand 10 for Food Processing Machinery on the Rise

Food Safety Aspects in Edible 14 oil Industry

Producing High Quality Edible Oil by using Eco-Friendly Technology : A Review 28

Trends in Post Production Technology

35 Zest of the Worldwide Flavour Industry

News Imported edible oils slip on rising rupee

Import of vegetable oils up by 8 per cent

Slack response to resale of edible oils at lower rates

Edible oils heat up on talk of hike in Customs duty

Correction likely in edible oils on currency movements

Vegetable oil refineries seek protection from rising imports

Foreign dairy players eye India entry 25 Human resource requirement in food processing 39 Varun Beverages To Raise PE Funding 53 Sukhbir unveils agro industrial & food processing policy: VAT, CST exempted

TN to make farmers stakeholders in food processing sector

Hatsun Agro plans to expand premium ice-cream chain

Australia Collaborates with Tamil Nadu in Indian Food Processing Sector

Assam Don Bosco University to open food processing unit

PepsiCo India to scale up collaborative farming model

Agriculture Production to boost food processing industry in Madhya Pradesh says Dr. Kusmariya

Rasna to enter non-fruit beverage segment 57 Indiaâ&#x20AC;&#x2122;s Saudi rice import share reaches 63 percent

Oil & Food Journal Vol. 08, Issue 11 September 2013

INCREASED DEMAND

Global Demand for Food Processing Machinery on the Rise

he demand for food processing machinery is growing and sales are predicted to increase by 7.3 percent on a global scale over five years, reaching a total value of $53.3 billion, a recent study from industry marketing research firm Freedonia Group suggests. According to the report, titled “World Food Processing Machinery,” the rise in sales will be driven mainly by increased demand for processed food products in emerging and developing markets, as consumers’ income goes up. Meanwhile, in major markets such as China and Brazil, it is a common tendency for consumers to shift their focus towards more valueadded, non-essential food categories, such as chocolate and meat, which will result in food processing businesses looking for ways to diversify their production and to expand their capacity. In addition, producers from highly industrialized countries will be investing more in new methods of processing basic products, such as fruit, vegetables and grains, which will require more advanced equipment. The industrial bakery machinery, including pasta equipment, accounts for almost one in five food processing 10

machinery sales, which makes it the most popular product category. Predictions for 2016 confirm the dominance of bakery equipment, forecasting a bigger value growth compared to other categories. A significant increase is also expected in the sales of equipment for processing meat, poultry and seafood globally, as personal incomes are set to grow and consumers will be able to afford to buy more meat and related processed products, the research noted. Asia and the Pacific region are predicted to see the fastest growth, at an annual average of 9.5 percent between 2011 and 2016, mostly because of the driving force of the Chinese market. Although sales in China levelled out between 2006 and 2011, the study expects a renewed surge in sales to be seen by 2016. India, Indonesia and Thailand are predicted to contribute to the region’s strong food processing machinery sales. The subdued demand for industry machinery recorded in the most developed economies, including the United States, Western Europe, Australia, Canada and Japan, will continue to lag behind the global average over the next

five years. The reason for this slow growth in more developed countries lies in the well established and relatively stable dietary preferences of consumers, which, combined with the maturity of the markets, allows little opportunity for growth and further development, the report claimed. However, countries recovering from the financial crisis might lead the way to innovation and invest in more advanced and upgraded machinery, which could boost sales in mature markets. In terms of food processing machinery production, China will lead the way until 2016, followed by the United States, Germany and Japan. The experts note that the producers of the equipment are mainly small companies and the industry is very fragmented, which makes it difficult for major changes and a shift in the balance of power to take place. Growing Demand for Processed Food Drives the Global Food Processing Machinery and Equipment Market From slaughtering animals, slicing, cutting, chopping, stuffing, blending, Oil & Food Journal Vol. 08, Issue 11, September 2013

Oil & Food Journal Vol. 08, Issue 11 September 2013

fastest growing regional market for food processing machinery and equipment, as stated by the new market research report on Food Processing Machinery and Equipment. Growth in this region will be primarily driven by rising demand for processed food varieties as a result of continued economic growth in the region, particularly in emerging markets such as China and India, and subsequent rise in employment levels, consumer disposable incomes, and spending on processed food. Fast improving living standards, growing penetration of refrigerators and microwave ovens, and growing influence of western food habits and consumption patterns are also driving demand for processed food in the region, thus ultimately influencing the demand for food processing machinery and equipment. The US, one of the leading exporters of food processing machinery and equipment, witnessed increase in orders during post recessionary period, primarily driven by new order inflows from developing markets. This serves an indicator of the fact that excluding Europe, business confidence remains optimistic in developing countries. Currently, the US and Canada present an encouraging picture as both the economies rebound following temporary reversal of downward factors. In terms of machinery types, the global market for food processing machinery and equipment is primarily driven by the Meat Processing Machinery and Poultry Processing Machinery. Increasing population, rising income levels, growing urbanization and increasing consumer demand for protein food are driving demand for meat and meat products across the globe. Global per capita meat consumption is likely to increase over the next 10 years, and given the rapidly increasing world population, further increase in meat consumption levels is inevitable. This increase in demand for meat and meat products, and the subsequent rise in meat processing activity are driving market prospects for meat processing machinery and equipment market. Given the intense competition in the market, product pricing, technical capabilities, quality, flexibility, automation features, and after-sales service/support would prove to be key

competitive variables for manufacturers of food processing machinery and equipment. Several manufacturers are already focusing on turning into one-stop shop for wide range of products, serving a broad array of end-use markets. With food processors increasingly preferring to source equipment and machinery from global suppliers, expanding operational footprint by extending their distribution facilities across the globe, is also a key survival strategy for equipment manufacturers. Major players profiled in the report include Atlas Pacific Engineering Co., Inc., Bucher Industries AG, Buhler AG, GEA Group AG, GEA Convenience Food Technologies, Heat and Control Inc., John Bean Technologies Corp., Key Technology Inc., Marel Food Systems, Marlen International, Meyn Food Processing Technology BV, The Middleby Corporation, Rheon Automatic Machinery Co., Ltd., Satake Corp., SPX Corp., APV, Tetra-Laval International SA, Wenger Manufacturing Inc., among others.

INCREASED DEMAND

grinding, and tenderizing meat in meat processing units to crushing fruits, extracting, and separating or mixing juice in beverage processing, food processing machinery and equipment have a role to play in almost all steps in the food process chain, thereby proving to be indispensable component for food processors. The market for food processing machinery and equipment is linked to the structure, behavior and trends in food processing industry, which has been the scene of several changes in recent times, right from processing techniques employed to the equipment and machinery used. Type of food products demanded by consumers, new processes employed by food processing companies, government regulations, and growing awareness levels about health and hygiene directly influence the market prospects for food processing equipment. The market is largely heterogeneous and consists of numerous segments and sub segments. Given its high-strung sensitivity to the demand for processed food and the level of activity in food processing industry, the global market for food processing machinery and equipment suffered a temporary setback during 2008 and 2009, as the global economic recession squeezed the demand for processed food products and slowed down investments in food processing plants. However, the food processing machinery and equipment market witnessed across the board recovery in growth in 2010, strongly supported by the revival in global economy after a two-year low, and strong resurgence in growth fundamentals, such as increase in income levels, growth in consumer spending, increase in demand for processed foods, steady rise in food processing activity, and subsequent increase in capital spending by food processors. Following post recession resurgence, food processing machinery and equipment staged increased demand in the developing markets, with strong order inflows mostly stemming from China, India, and Thailand. Europe however remains under the yoke stressed by the sovereign debt crisis and the looming possibility of euro-zone recession. Demand for capital goods in Europe therefore remains unsteady fraught with uncertainty. Asia-Pacific constitutes the largest and the

Global Food Processing Machinery Market at the helm Growth in food processing machinery demand in the world’s developed economies was much slower than in industrializing nations between 2006 and 2011, and sales gains in most developed nations will continue to trail the world average through 2016. The food manufacturing industries in these countries are very mature, with relatively stable dietary preferences and consistently high personal incomes, and as a result there will be fewer growth prospects for food processing machinery manufacturers. The main impetus for gains in the food processing equipment industry will come from greater demand for processed foods in developing nations as personal incomes rise. Furthermore, continuing recoveries in the economies of developed nations from the global recession of 2009 will cause the fixed investment environment to improve, encouraging food processors to upgrade their machinery. However, improvements in the productivity and durability of new units will limit sales of food processing equipment going forward, as operators will have to purchase fewer 11

INCREASED DEMAND

machines to achieve the desired boost to capacity. Asia/Pacific region to see fastest gains in demand The Asia/Pacific region will record the fastest demand gains from 2011 to 2016, averaging almost 10 percent per year. The strong Chinese market will be the primary driver of regional sales, as demand in the country will continue to grow at a rapid pace despite moderating from the 2006-2011 rate. Healthy growth in India, Indonesia, and Thailand will complement sales gains in China. Rising personal incomes will spur increased demand for processed foods and a dietary shift towards more meats and other more costly, non-staple items. Sales of food processing machinery in other developing areas of the world will also, on average, climb at a healthy pace. China was the largest manufacturer of food processing machinery worldwide in 2011, followed by the US, Germany, and Japan. This industry is highly fragmented with many small producers of specialized machinery, and firms that supply food processing machinery tend to manufacture the majority of these units at their headquarters location. Relative to demand, shipments of food processing equipment are more concentrated in developed nations, as these countries have extensive technical manufacturing expertise, and most of the leading suppliers are headquartered here. This is particularly true for large, technologically advanced machines and equipment designed for complex, delicate processes. Meat, poultry & sea food processing machinery to be fastest growing segment Industrial baking equipment (including pasta machinery) represents the largest segment of the market. This product type will also post the largest value gains through 2016, reflecting the basic and essential nature of the food made by these units. However, machinery for processing meat, poultry, and seafood will post the fastest growth in percentage terms, as rising incomes in many developed nations will shift consumption toward highervalue products like meat. This trend will be complemented by increasing meat consumption in developed nations as

their economies continue to recover and families can afford to purchase more meat products.

machinery, the manufacturers have to maintain the international standards of out class hygiene, quality and cleanliness.

Food Processing Equipments are changing face in India The fast growing food processing industry is having a domino effect on the food processing machinery sector. In this scenario, the food processing equipment manufacturers need to focus on the specific demands and requirements of their customers, considering the diverse food culture witnessed in Indian food processing environment. Food processing machinery is the changing kinetics. The robust growth of food processing industry in India has opened up new vistas for Food Processing Machine manufacturers also. The adoption of sophisticated technology is perceptible in segments like food processing, fruit processing, processing of vegetables, dairy processing, poultry and meat, etc. Increased awareness and availability of international food processing technology; rising demand for quality products and the need to match the expectations of consumers, both, locally & globally, etc are the driving forces behind the developments. There is No doubt that the presence of multinational companies has given a fillip to adoption of better technology in food processing. Looking at the growth prospects for the food processing industry, the food processing equipment manufacturers need to play a much bigger role than what it is now. India is one of the largest producers and consumers of processed food products in the world. The entire manufacturing segment, food processing constitutes a major share of the production output, about 9% actually. Hence, the significance of technology in this sector can’t be overlooked. Food processing machinery manufacturers have to adopt latest technology and equipment having high processing capacity and offering high-level plant automation. Food processing equipment should be such that it can be monitored easily even by not so skilled. The biggest challenge today for a machine manufacturer is to offer highly energy-efficient machines along with top hygiene provisions for the food that is being processed. At every stage of production of the food processing

Top priority The Indian food processing industry is a high priority sector for the Government of India, and hence, it is poised for excellent growth in the coming years. In fact, the Government of India has adopted a major policy decision for commercialising agriculture and developing food processing, preservation and packaging sectors. “The food processing industry is dynamic and fast-paced. The food processing industry holds a unique position in the Indian economy. The changing food habits, ready-to-eat and so lifestyle have given new opportunities to food producers, machinery makers, and technology and service providers. The food processing industry has taken a new direction and is growing steadily with almost 7% growth annually. Infrastructure development will take this industry to new heights in the near future with the help of adequate investments and exports. Food industry in India is huge and there are traditional and medium equipment manufacturers, who have locally made equipment for food and beverage processing. The machines and equipment used by those are not of quality, whereas there are a few big companies who have high-end equipment machinery for food and beverage sector. As we go ahead, companies have to update technology and machinery, because there is huge demand for processed food products with changing lifestyle and consumer preferences. Currently, the potential for technology equipment in the food and beverage processing industry in India is around Rs 2,000 crore.” India is the second-largest producer of food in the world next only to China and has the potential for development of a very large food processing industry. The Indian food industry is estimated to be worth US$200 billion and expected to grow to US$310 billion by 2015. The processed food market is the most important segment of the food industry, making it very dependent on technology and new developments. The need for high volumes, high productivity and high quality has led to increasing demand for automation Oil & Food Journal Vol. 08, Issue 11, September 2013

Oil & Food Journal Vol. 08, Issue 11 September 2013

The trends are more towards consumer goods like ready-to-eat food products, juices, quick consumption products, and health food and drinks. Companies were looking to launch such products in the market and technology suppliers were working on this too.

INCREASED HEALTHY & TASTY DEMAND

in the food industry, especially with better capacity utilisation. New product the Indian food processing companies development based on market demand looking to export their products.” is another area of focus. Lot of research and development is happening in readyVery few players in India have high- to-eat food and other food and beverage end machinery and equipment, whereas products. Manufacturers are launching small players don’t have the same kind of new products for better processing of technology. In the US and Europe, things food and beverage. are much better and standards are defined. In India, we need lot of improvement Challenges, Opportunities and producers need to upgrade their Shortage of skilled labour and food safety equipment and machinery. concerns were the key challenges for food processing industry and this encouraged Innovations food processors to invest in automation. The great demand for fresh and high Many conventional processes for making quality food has caused extensive Indian ethnic snacks are being converted research to develop the technology to automated lines. Many companies, that can sustain the natural taste and both Indian and foreign, are planning flavour of foods, albeit seasoning extra big investments in the food processing nutrients and vitamins, so non-thermal segment. Market is growing as technology has drawn great attention. spending power of people has increased Because this method is combined with tremendously and so is demand for several preserving technologies such quality products. There are new colleges as irradiation, antimicrobials, filtration, with specialised ultrasound, and so on, it offers plenty of courses to benefit for food preservation. Especially focus on new meat, poultry, and fish related products developments in are more vulnerable to dangerous this sector. bacteria and lacking consistent quality, but advancement in technology like New trends Visual Appraisal Method and invention Computer of processing tools and equipment like Vision is another conveyor belts, wash down houses, and mechanism mop handles have somewhat paved the that has made way for meeting quality requirements. At a significant present, the quality of meat is assessed place in the through Visual Appraisal method such food processing as marbling, muscle colour, and skeletal sector recently. maturity. Such advancement in food This useful technology resolved the credibility method is taken issue that boosted confidence among to inspecting consumers, leading the industry to a great the quality of height. food products Vacuum cooling technology has brought painstakingly. overwhelming changes in the food Meeting processing industry. It is a pretty effective tremendous method to cool down specific horticultural challenge of products such as vegetables and fruits to production and extend the storage life by dint of cutting quality was a down the deterioration of post-harvest tough nut to yields. crack, but thanks While talking on innovations, one to Computer needs to look at better conservation Vision that and better shelf life of the products, made it possible be it food or beverage. The challenge because of its is how to process food and beverage speed, accuracy, products at lesser cost, low energy, and and efficiency.

Factors driving growth While demand drivers remain strong, supply side issues still pose many challenges. Inflation in food prices in recent months has brought out the fragility of India’s demand-supply balance. Increasing incomes will only fuel higher demand for processed food while further straining the supply. Additionally, processed food manufacturers often face problems in procuring quality produce. Players need to proactively work alongside farmers to educate them on improved farming practices and encourage the use of high yield seeds.

OIL SAFETY

Food Safety Aspects in Edible oil Industry

By: Sanjay Indani dible oils are commonly referred to as vegetable oil. Edible oils made from plants consist of carboxylic acids which have long hydrocarbon chains. Inedible oils do not contain the carboxylic group. These carboxylic acids make the oil edible as they provide a site where the enzymes in our bodies can break down and digest the oil. There are

various types of edible oils derived from vegetables or plants. Coconut oil is an edible oil used widely in baking. Olive oil is a healthy edible oil as it contains high amounts of unsaturated fats. Rapeseed oil (canola oil) and of course sunflower oil are the most common edible oils used for cooking. Irrespective of what oil is manufactured & what process is adapted, there remain common element of certain hygiene practices to be adopted by the FBO may it be processor or only packer. Good Hygiene Practices (GHP) are important since they lead to prevention of contamination of the product. The compliance to these hygiene practices has become mandatory through the requirements of Food Safety & Standards Regulation. Those who opted for license under FSSA need to comply to the GHP requirements every time. It should be

customized to each unit considering the different aspects of GHP. A competent food safety expert would be better option available to address these requirements in addition to the in-house expertise available within the organization. The GHP requirements can be broadly categorized as under: Process Flow: There should be a uni-directional flow of materials. The manufacturing premise should not have direct access to any residential area. Food premises should be designed, constructed and equipped to minimize the risks from food hazards. Workflow is the route through food premises for food, food handlers and equipment during all the stages from delivery of raw food and ingredients to dispatch, sale or service of finished

Oil & Food Journal Vol. 08, Issue 11, September 2013

Oil & Food Journal Vol. 08, Issue 11 September 2013

OIL SAFETY

products. It should safeguard food from contamination from the moment it is delivered until it is a finished product. Raw and Finished product food should be kept apart. Layout & Position of Equipments: • As far as possible, the layout shall be such that manufacturing processes are not amenable to crosscontamination from pre and post manufacturing operations like goods receiving & pre-processing. • The equipments shall be kept in such a way that it does not lead to any cross contamination from Raw Materials to Finished Products. • Food equipment and utensils should be made from materials that are durable, impervious, smooth, resistant to cracking or chipping and easy to clean thoroughly. • They must be maintained and cleaned regularly so that it does not cause physical contamination. But it is quite often observed that in the existing food industries it is considered as a challenge due to no availability of space and re-construction of the infrastructure. Cleaning & Sanitation: • Cleaning is the process something free from contamination which wiping, rubbing, scouring, brushing and Cleaning is intended to and workplaces safe.

of making dirt and includes scrubbing, sweeping. keep food

In particular, cleaning aims to: • Protect food from biological contamination. • Reduce opportunities for bacterial multiplication, by removing food particles. • Protect food from physical and chemical contamination. • Avoid attracting pests. • Maintain a safe environment, for e.g. to stop someone from slipping on a greasy floor. What to clean and sanitize: • Surfaces like tanks & pipelines that come into contact with oil & working tables • Packing machineries 16

Containers used to handle & store additives & rework • Conveyor belts • Waste receptacles and their lids In general, food contact surfaces, hand contact surfaces and anything that could cause contamination must be cleaned and based on the requirement sanitized. •

When to clean: • Some equipment and areas may be cleaned at less frequent intervals than those that need to be cleaned as you go. For e.g., the interval could be daily (for floor, equipments that come in contact with food and waste receptacles), weekly (for area underneath the equipments & machineries, behind the cabinets, walls, ceiling, strip curtains & air curtains) and monthly or quarterly (for cabinets, exhaust fans, etc). • A cleaning schedule should be prepared which should include: item or area to be cleaned, frequency of cleaning required, method, including the chemicals to be used, responsibility of the person involved in cleaning & the person involved in monitoring & verifying of cleaning activity. • Cleaning chemicals shall be handled and used carefully and in accordance with manufacturer’s instructions. They shall be stored separately from food, in clearly identified containers

to avoid the risk of (malicious or accidental) contamination of food. Personal Hygiene: People are a common source of pathogenic bacteria, so everyone who works with food must have the highest possible standards of personal hygiene and personal habits to avoid contaminating food and causing illness. • Hands are a significant source of food contamination. To avoid causing contamination, food handlers mean people working in packing must ensure that their hands are scrupulously clean at all times and are washed when they are likely to be contaminated. • Caps or hair net should be used during packing process to avoid displacing of hair and contamination of product due to it. • Jewellery including watches & other personal belongings should be kept in

Oil & Food Journal Vol. 08, Issue 11, September 2013

Pest Control It is essential in raw material, packing material, process and finished products storage area. Pest can cause serious health and economic problems. They can contaminate food, spread disease, destroy food and damage premises. They are a source of biological and physical contamination. They can enter buildings through open windows and doors, or through the tiniest cracks in walls and around windows and pipes. Consequences of pest infestations: • The spread of diseases, including food poisoning and food borne illness. • Damage to the business’s reputation and profit. • Damage to buildings, equipment and electrical cables, causing fire and other safety hazards. • Non-compliance with the law, possibly leading to court cases & fines Control of pest infestations by: Oil & Food Journal Vol. 08, Issue 11 September 2013

Prevention: The manufacturers are responsible for ensuring that their workplace is designed and equipped to keep pests out and take swift, safe measures to deal with any infestation that occurs. Prevention can be achieved in many ways like maintaining the workplace clean & tidy, keeping doors & windows screened, Keeping external area clean, etc. Identification: The inspection for pests should be done regularly and particularly during stock rotation, cleaning and dealing with waste & scrap. Any identification of pests or signs of trouble should be reported immediately to initiate the further action. The indicators could be presence of dead insects, bird and rat droppings, unusual smells, torn or damaged sacks or packaging, sometimes surrounded by spilled food. Eradication: Most of the companies appoint a pest control agency to kill pests. For own safety and for that of others it is essential not to touch or interfere with anything designed to eliminate pests. Further, pest control measures can be useful in eradication of pests & includes one or more of the following: • Use of glue pads in roda boxes to catch rodents and to trap flies in insect traps / spider webs. • Use of robon cake in roda boxes to kill the rat which is caught. • Use of insecticutor/trap to kill the flies which are attracted to it. • Gel used to kill cockroaches. • Spray used for killing flies outside the process area. In many industries it is observed that it is the responsibility of the pest control agencies to control the activity of the pests and eradicate it in case of infestation. This is becoming a challenge for the food industries since they completely rely on the pest control agencies and nobody is appointed to monitor their activity & effectiveness thereof. Maintenance: Establishments and equipment shall be kept in an appropriate state of repair and condition to: • To facilitate cleaning procedures • Function as intended, particularly at critical steps

Prevent contamination of product e.g. from metal shards, flaking plaster, debris and chemicals Preventive maintenance: It is an activity to identify & rectify the fault in the equipments and machineries before it leads to breakdown. It is a very important aspect but often it is observed that it is not taken seriously in food industries. This leads to breakdown of the machineries and hence contamination of the food products. During maintenance it should be kept in mind that there is no contamination of the product due to maintenance activity or the person. Hence attention should be given to adequate preventive maintenance of the equipments and machineries that come in contact with the product. •

OIL SAFETY

the locker at work since it could drop into product. All employers should provide lockers or separate areas to their workers for this purpose. • A simple protective clothing like kitchen apron would reduce the risk of contaminating product. • Care should be taken that smoking, spitting, eating, drinking, coughing or sneezing on the product or during packing and chewing of tobacco is prohibited in manufacturing premises. • Cuts, other skin infections and wounds should be covered since they contain bacteria like Staphylococcus aureus that cause food poisoning. However, it is quite often observed that all the above mentioned requirements for personal hygiene are challenging aspect across the industry due to frequently changing manpower, care free attitude of the food handlers and lack of understanding towards its consequences on food safety aspects. The food business operator must seek assistance of the Food Safety Expert to standardize the requirements & train food handlers in personal hygiene to overcome their casual approach towards good hygiene practices.

PROCESS CONTROL Raw Material Control: The manufacturer has the responsibility for buying the raw materials from approved suppliers and setting up systems that reduce the risks from food hazards. They are likely to be generally responsible for – • Making visual checks on the condition of food • Keeping storage areas clean • Returning the raw materials back to the supplier not acceptable • Testing of each and every batch of the raw material received Vehicles used for delivering food should be specifically designed for transporting product and must be kept clean. Dedicated clean & washed tankers shall be used for transporting bulk oil. Every food business operator should have guidelines for accepting or rejecting the raw materials. Their raw material suppliers should be monitored at a defined frequency set by the food business operator Process control: Significant steps in oil processing: Neutralization contributes significantly to the removal of contaminants such as aflatoxin and organophosphorous pesticides. Deodorisation which is essentially a steam distillation process is carried out at low pressures (2-6 mbar) and elevated temperatures (180ͦC - 220ͦC) to remove volatile components mainly aldehydes 17

OIL SAFETY 18

and ketones. The low volatility of fatty acids (depending on the chain length) requires higher temperatures in physical refining than those required only for deodorization. Physical refining - Removal of phosphatides to a level below 5mg phosphorus/kg oil is a prerequisite whereas in classic refining process, this level is easily achieved during the neutralization stage, but special degumming may be required for physical refining of high-phosphatide seed oils. • Time and Temperature control: Effective time and temperature control helps to prevent deterioration of product quality & food safety aspects like FFA content. In oil processing stainless steel equipment should be used with careful deaeration at < 100ͦC before heating to final stripping temperature and oxygen free steam should be used to maintain good manufacturing practices. There is a strong effect of temperature on the formation of trans fatty acids at the 2-position of the triacylglycerols, and it also leads to the formation of conjugated fatty acids.

Calibration: It is the process of checking and adjusting equipment so that it measures accurately. Some devices are calibrated by calibration agencies or by the device manufacturer itself. All devices must be calibrated according to the manufacturer’s instruction • Before they are first used • At regular intervals at least annually, as a matter of course • When there is damage to a device or an inaccurate reading is suspected • According to the food business operator / supervisor’s instructions. Appropriate training must be given to an individual who is appointed to calibrate devices. If a temperature reading is outside the acceptable range specified, then certain corrective procedures are to be followed for adjusting the temperature, reporting the problem, reprocessing of product and so on. Ideally a qualified person should be appointed as QA In-charge to look after all these aspects. It is also a legal requirement for all food business operators to appoint science graduate like oil or food Technologists in their organization. •

Finished Product Testing & its Labeling Testing of finished product is very important aspect to comply to legal requirements. Following are some of the important test which are to be carried out: • Butyro-refractormeter reading at specific temperature • Refractive index at specific temperature • Saponification value • Iodine value • Unsaponifiable matter • Acid value • Test for Argemone oil should be negative In addition to the inhouse testing of each batch or lot or with stipulated frequency, it is essential to test the finished product for physico-chemical characteristics including pesticide residues & toxins at least once in six months. The laboratory shall be FSSAI approved. Author is Head-Food Safety at Qsafe Consultants (India). He is lead auditor & trainer in food safety. He is empanelled with FSSAI & State FDAs as a trainer & conducted more than 500 training sessions across India. For any query related to food safety or FSSR, he can be contacted on 07666578715 or sbi@qsafeindia.com

Oil & Food Journal Vol. 08, Issue 11, September 2013

Oil & Food Journal Vol. 08, Issue 11 September 2013

NEWS

Palmolein declined Rs 5 and rapeseed oil dropped by Rs 3. Sources said, “Strengthening of rupee resulting in lower import cost, led local refineries to reduce their rates for palm-soya oil by Rs 10-15. The volume remained needbased as stockists have covered sufficient in last few days. During the day, Liberty sold about 350-400 tonnes of palmolein at Rs 605, Gokul sold 150-200 tonnes at Rs 598 and resellers offloaded 80-100 tonnes at Rs 597.” Towards the day’s close, Liberty was quoting palmolein at Rs 605, super palmolein Rs 642 and super deluxe Rs 662, soyabean refined oil Rs 680 and sunflower refined oil Rs 835. Ruchi quoted palmolein at Rs 615 ex Patalganga and Rs 600 ex JNPT, soyabean refined oil Rs 675 and sunflower refined oil Rs 830.

Imported edible oils slip on rising rupee MUMBAI, dible oils witnessed a mixed trend on Thursday with cautious trade tracking volatile Malaysian palm oil futures market which opened weak but later closed higher on expectation of higher demand from India, China and other Asian countries. Groundnut oil and cotton refined oil rose by Rs 10 and Rs 5 for 10 kg respectively while sunflower and soyabean refined oil ruled unchanged.

Import of vegetable oils up by 8 per cent KOLKATA: The overall import of vegetable oils during November 2012 to August 2013 is reported at 8,792,383 tons compared to 8,162,545 - up by 7.72%, according to the Solvent Extractors’ Association of India (SEA). The import of vegetable oils during August 2013 is reported at 757,830 tons compared to 889,493 tons in July 2013. Import during August has decreased due to rupee volatility. Stock of edible oils as on 1st September, 2013 at various ports estimated at 505,000 tons (CPO 235,000 tons, RBD Palmolein 110,000 tons, Degummed Soybean Oil 95,000 tons, Crude Sunflower Oil 65,000 tons) and about 1,180,000 tons in pipelines.

Total stock, both at ports and pipelines is estimated at 1,685,000 tons compared to 1,990,000 tons in previous month. Stock has reduced due to lesser import in August and also lesser production of domestic oil due to lean period. Import of RBD Palmolein during April’13 to August’13 has surged and reported at 1,280,624 tons compared to 582,689 tons during the same period of last year leading to crisis in domestic refining sector. During Nov.’12 to Aug. ‘13 palm oil import increased to 6,865,580 tons compared to 5,991,628 tons during the same period of last year. However, Soft oils import reduced to 1,680,079 tons from 1,995,308 tons last year. In last one year, RBD Palmolein has fallen by US$ 195 (19%), CPO by US$

Allana was quoting palmolein at Rs 614, super palmolein Rs 640, soyabean refined oil Rs 674 and sunflower refined oil Rs 830. Gokul’s rates were Rs 598 for palmolein. At Rajkot, groundnut oil was steady on third consecutive day at Rs 1,325 for telia tin and loose (10 kg) Rs 850 . Soyabean arrivals were 20,000 bags and its prices were Rs 3,350-3,450 ex mandi and Rs 3,500-3,600 for plant delivery. Mustard seed arrivals were 70,000 bags and prices were Rs 3,200-3,725. Malaysia BMD crude palm oil’s October contracts settled higher at MYR 2,415 (MYR 2,402), November at MYR 2,412 (MYR 2,398) and December at MYR 2,411 (MYR 2,399). The Bombay Commodity Exchange spot rates (Rs/10 kg) were: groundnut oil 870 (860), soya refined oil 675(675), sunflower exp. ref. 750 (750), sunflower ref. 830(830), rapeseed ref. oil 740(743), rapeseed expeller ref. 710(713) cottonseed ref. oil 675(670) and palmolein 600(605). Vikram Global Commodities (P) Ltd quoted Rs 660/10 kg for Malaysia super palmolein -forward delivery.

171 (17%), Crude Soybean Oil by US$ 326 (26%) and Crude Sunflower Oil by US$ 202 (16%). Rupee has suddenly fallen in last few days and touched Rs. Rs.68.36 a dollar on 28th August,2013 and now rested at Rs. 63.59 ( 12th Sept.) putting pressure on import of vegetable oils. Import of non-edible oils during August 2013 is reported at 28,794 tons compared to 14,749 tons during the same period of last year. The overall import of non-edible oils during Nov.’12 to Aug. ‘13 has increased to 246,724 tons compared to 175,609 tons during the same period last year up by 40%.

Oil & Food Journal Vol. 08, Issue 11, September 2013

NEWS

Slack response to resale of edible oils at lower rates

MUMBAI

he edible oils market witnessed a bearish trend on Tuesday, tracking weak futures market and slack physical demand. Malaysian palm oil futures fell to the lowest in more than two weeks, tracking losses in the US soya market. The volumes remained thin as stockists kept away from fresh bets. In Mumbai, imported palmolein and soyabean refined oil lost Rs 7 and Rs 4 for 10 kg each. Sunflower and cotton refined oil declined by Rs 5 and Rs 10 each. Groundnut oil ruled steady, despite losses in Saurashtra market. Rapeseed oil was unchanged. Sources said that strong domestic currency makes import parity lower and bearish Malaysian palm oil futures forced refineries to cut their rates by Rs 10-15. In absence of fresh demand, resellers kept

selling at lower rates but the response was very poor. During the day, 80-100 tonnes of palmolein were traded in isolation at Rs 582-583. Besides that, there were no activities. Towards the day’s close, Liberty was quoting palmolein at Rs 590, super palmolein Rs 625 and super deluxe Rs 645, soyabean refined oil Rs 665 and sunflower refined oil Rs 830. Ruchi quoted palmolein at Rs 588-590, soyabean refined oil Rs 657 and sunflower refined oil Rs 825. Allana was quoting palmolein at Rs 590, super palmolein Rs 635, soyabean refined oil Rs 665 and sunflower refined oil Rs 830. Gokul’s rate was Rs 583 for palmolein. At Rajkot, groundnut oil was steady on third consecutive day at Rs 1,260 (Rs 1,300) for telia tin and loose (10 kg) Rs 800 (Rs 825). Soyabean arrivals were 70,000

bags and its prices were Rs 3,325-3,400 ex mandi and Rs 3,450-3,550 for plant delivery. Mustard seed arrivals were 90,000 bags and prices were Rs 3,080- 3,700. Malaysia BMD crude palm oil’s October contracts settled lower at MYR 2,354 (MYR 2,402), November at MYR 2,351 (MYR 2,399) and December at MYR 2,351 (MYR 2,402). The Bombay Commodity Exchange spot rates (Rs/10 kg) were: groundnut oil 850 (850), soya refined oil 657(661), sunflower exp. ref. 735 (740), sunflower ref. 815(820), rapeseed ref. oil 730(730), rapeseed expeller ref. 700(700) cottonseed ref. oil 660(670) and palmolein 585 (592). Vikram Global Commodities (P) Ltd has quoted Rs 645/10 kg for Malaysia super palmolein - forward delivery.

Edible oils heat up on talk of hike in Customs duty

ear of import duty hike on refined oils led to higher volume being traded in edible oil market on Friday. Palmolein and rapeseed oil rose by Rs 2 each. Cotton refined oil was up Rs 5. Soyabean oil was dropped by Re 1 while sunflower oil lost Rs 5-10 for 10 kg. Groundnut oil remained steady. Expectation of increase in new crops arrivals capped gains, said a broker. During the day, Liberty sold about 1,100-1,200 tonnes of palmolein at Rs 575 and super palmolein 250300 tonnes at Rs 600 for delivery up to October 5. Ruchi sold 200-250 tonnes of soyabean refined oil at Rs 650 for delivery up to October 10. Resellers sold 150-200 tonnes of palmolein at Rs 572-573 for ready/nearby

Oil & Food Journal Vol. 08, Issue 11 September 2013

delivery, said sources. Towards the day’s close, Liberty was quoting palmolein at Rs 575, super palmolein Rs 608 and super deluxe Rs 628, soyabean refined oil Rs 655 and sunflower refined oil Rs 830. Ruchi quoted palmolein at Rs 578, soyabean refined oil Rs 650 and sunflower refined oil Rs 821. Allana was quoting palmolein at Rs 576, super palmolein Rs 623, soyabean refined oil Rs 655 and sunflower refined oil Rs 825. Gokul’s rate were Rs 577 for palmolein. In Rajkot, groundnut oil was Rs 1,250 (Rs 1,250) for telia tin and loose (10 kg) Rs 800 (Rs 800). Soyabean arrivals were 50,000 bags and its prices were Rs 3,400-3,500 ex mandi and Rs 3,550-3,600 for plant delivery. Mustard seed arrivals were

one lakh bags and prices were Rs 3,200-3,725. Malaysia BMD crude palm oil’s October contracts was higher at MYR 2,360 (MYR 2,351), November at MYR 2,348 (MYR 2,344) and December at MYR 2,346 (MYR 2,340). The Bombay Commodity Exchange spot rates (Rs/10 kg) were: groundnut oil 830 (830), soya refined oil 650(651), sunflower exp. ref. 725 (735), sunflower ref. 810(815), rapeseed ref. oil 720(718), rapeseed expeller ref. 690 (688) cottonseed ref. oil 660(655) and palmolein 573 (571). Vikram Global Commodities (P) Ltd quoted Rs 625/10 kg for Malaysia super palmolein - forward delivery.

NEWS

Correction likely in edible oils on currency movements MUMBAI dible oil market turned weak on Thursday tracking bearish futures market and sharp recovery in the domestic currency against the dollar. Market may witness some correction due to slack month-end local demand and cautious mood for fresh bulk buying eying uncertainty in currency market. Recovery in rupee will increase selling pressure as import cost will come down. A firm trend was witnessed on the Bombay Commodity Exchange with sharp rise in palmolein by Rs 30 for 10 kg, soyabean refined oil by Rs 33, sunflower oil by Rs 35, rapeseed oil by Rs 10 and cotton refined oil by Rs 13. This was due to rupee’s fall on Wednesday after the market closed.

Needy buyers bought about 150-200 tonnes palmolein at Rs 610-612. Local refineries have sold 250-300 tonnes palmolein at Rs 625 for September delivery. Barring that, there were no activities. The market closed early due to Janmashtami. Towards the end of the day, Liberty quoted palmolein at Rs 635, super palmolein Rs 665 and super deluxe Rs 685, soyabean refined oil Rs 725 and sunflower refined oil Rs 875. Ruchi quoted palmolein Rs 625, soyabean refined oil Rs 715 and sunflower refined oil Rs 845. Allana quoted palmolein at Rs 625, super palmolein Rs 665, soyabean refined oil Rs 715 and sunflower refined oil Rs 845. The Rajkot market was closed. Soyabean arrivals were 45,000 bags at Rs 3,6503,750 ex-mandi and Rs 3,800-3,850 for

plant delivery. Mustard seed arrivals were 50,000 bags at Rs 3,525-3,750. On the National Commodities and Derivatives Exchange, soyabean refined oil’s September futures dropped sharply by Rs 16.30 to Rs 718.40 (Rs 734.70), October down by Rs 14.15 at Rs 697.85 (Rs 712) and November declined by Rs 15.35 to Rs 690 (Rs 705.35). Malaysia BMD crude palm oil’s September contracts settled lower at MYR 2,444 (MYR 2,489), October at MYR 2,444 (MYR 2,490) and November at MYR 2,440 (MYR 2,481). The Bombay Commodity Exchange spot rates (Rs/10 kg) were: Groundnut oil 850 (850), soya refined oil 713 (680), sunflower exp. ref. 760 (725), sunflower ref. 835 (820), rapeseed ref. oil 740 (730), rapeseed expeller ref. 710 (700) cottonseed ref. oil 693 (680) and palmolein 620 (590). Vikram Global Commodities (P) Ltd quoted Rs 665 for 10 kg for Malaysia super palmolein for September delivery.

Oil & Food Journal Vol. 08, Issue 11, September 2013

Oil & Food Journal Vol. 08, Issue 11 September 2013

NEWS

Vegetable oil refineries seek protection from rising imports

Saddled already with over-capacity, these are now faced with a surge in imports; urge govt to raise tariffs

China import Asia’s largest lighting event 27-30 Oct, register for free badge! www.hktdc.com 1 Add to My Page Read more on: Import | Edible Oil | Solvent Extractors’ Association | Ruchi Soya Industries Ltd RELATED NEWS • Trade deficit contracts 23% in Aug, augurs well for Q2 CAD data • Iran may spoil govt’s plan to curtail dollar dependence • Rupee fall may jack up premium on car insurance: Industry • More curbs on non-essential imports coming: FM • Russia lifts ban on rice imports from India Kitchen Design Catalog By SLEEK. The Kitchen Specialist Get Free Catalog Delivered Now!SleekWorld. com/KitchenDesignCatalog Guards & HouseKeepers Looking for Guards & Housekeepers? Get Best Service Price Quotes Here!GetitBestPrice.com/Guard-Agencies The share of refined oil in overall vegetable oil import seems likely to hit a new high of 40 per cent this oil year (November 2012– October 2013), dismaying domestic refiners. The major reason is an inverse duty

structure in major exporting countries such as Malaysia and Indonesia, coupled with narrowing import duty differential between crude and refined oil. Import of refined oil (termed refined, bleached and de-odorised or RBD oil) jumped to 22 per cent of the total between November 2012 and July 2013 at 1.8 million tonnes, as compared to 19 per cent or 1.3 mt in the same period of the previous year. Import of crude palm oil was 6.06 mt in the same period as against 5.8 mt in the same period of the previous year.

ALSO READ: More curbs on non-essential imports coming: FM This rising import of refined oil is a threat for domestic refineries, which have built a capacity of 20 mt. Capacity utilisation is currently only 30 per cent from the peak season’s 75 per cent. “The share of imports of refined oil might go up to 50 per cent of the total next year if the trend continues,” said B V Mehta, executive director of the Solvent Extractors’ Association (SEA), the apex trade body in the edible oil industry. ALSO READ: Russia lifts ban on rice imports from India Malaysia and Indonesia have kept an inverse duty structure, of an export levy of nine per cent on crude oil and only three per cent on refined oil. With this differential, Indian import of refined oil works out cheaper than buying crude oil. “Processing of imported crude oil works out

to a Rs 3,000-4,000 per tonne loss for Indian refineries. We have urged the government to raise import duty on both crude and refined oil by 10 per cent and to keep the duty differential between them at 7.5 per cent, as advised by the committee headed by Ashok Lahiri in 2004. Raising the import duty will force the Indonesian authority to reduce their prices proportionately due to high inventory and nullify its impact on the retail price in India,” said Dinesh Shahra, managing director, Ruchi Soya Industries. ALSO READ: Gold imports in Aug fall below 10 tons Currently, the import duty on crude oil works out to 2.5 per cent and refined oil at 7.5 per cent. Both Malaysia and Indonesia have around 3.5 mt of surplus inventory which they are looking to offload. Being the largest edible oil importer, with around 10.5 mt estimated for the current year, India will be a prime destination. ALSO READ: RBI to aid exporters, importers in managing FX risks better SEA says many small refining units have started declaring a closure, with loans borrowed from banks turning out as nonperforming assets. There is already overcapacity and the sudden increase in import of refined oil would worsen the sentiment, said Pradeep Chowdhry, managing director of Gemini Edibles & Fats, a Hyderabadbased edible oil producer.

Oil & Food Journal Vol. 08, Issue 11, September 2013

xpecting fast growth in valueadded dairy products such as cheeseand milk, foreign entities have started looking at India as a dairy product market. “Of the top 20 dairy companies in the world, six have already set foot in India in some way or the other many others are gauging the market, considering options to enter, although the market here is very complex,” said Shiva Mudgil, assistant vice-president (food and agribusiness research and advisory), at Rabobank. Rabobank expects value added dairy products such as yogurt, paneer, cheese, ice cream and baby food to grow at a CAGR (compound annual growth rate) of 20 to 30 per cent in the next four to five years. Kuldeep Saluja, managing director of Delhi-based Sterling Agro Industries, said: “Apart from Danone Food and Beverages (India), no one has yet set up production base in India. Danone, too, is outsourcing parts of its production, while New Zealand’s Fonterra is exploring possibilities of tying up with local partners. Outsourcing of production would only help local players.” In 2012-13, India’s formal dairy market size was $10 billion. The formal market comprises organised players such as co operatives and private entities which control the supply chain linkages. Rabobank expects this segment to grow at a CAGR of 13 to 15 per cent until 201920. According to Sandeep Aggarwal, director of SMC Foods, the foreign players would opt for a partnership model with local ones, and not go for direct procurement from farmers. “They would focus on high-end value-added products like flavoured yogurt, very popular in the international market. Right now, 90-95 per cent of the Indian market is traditional liquid milk and the remaining is valueadded products. Entry of foreign players will drive demand in this segment and open the value-added products segment for Indian players as well,” he explained.

Oil & Food Journal Vol. 08, Issue 11 September 2013

Most local entities feel foreign dairy players taking interest in the market would help open it further. However, they point out that most foreign players are not keen on backward integration; they would prefer tying up with local players for production and focus on marketing and distribution. Thanks to the rise in disposable income, there is heightened consumer interest in higher protein diets. With entities paying attention to this segment, the sector is set to grow further over the years. Organised retail selling of value-added dairy products and the food service segment have helped the sector grow. Plus, the growth of food and coffee chains such as Cafe Coffee Day, Pizza Hut, Dominos, KFC and McDonald’s are expected to help increase the consumption of value-added dairy products. Production growth in the milk segment has been around 4 per cent CAGR in the past few years, said R G Chandramogan, chairman and managing director of Hatsun Agro Products. In comparison, consumption growth has been expanding at 11 per cent CAGR, said Saluja, adding the Indian market would continue to grow

for the next 20-25 years. “After China, India is a very big dairy market. With growth in their homemarkets becoming static, foreign players need to crack another big market, which is India,” said J Agarwal, director of Bhole Baba Dairy Products, which sells milk and milk products under the Krishna brand. While local entities are not worried about the entry of foreign players they, are wary of the impact of the proposed free trade agreement (FTA) with the European Union (EU). “We strongly oppose the FTA with EU, and foreign players should not come through that route. It will only lead to dumping of dairy products in the Indian market,” said Saluja. In India, cooperatives will still hold a large share in the organised dairy market in the coming years with some small regional entities still managing to have a strong hold. That way, organised dairy industry will still likely be the smallest formal dairy market of the BRIC countries by 2017in value terms, the Rabobank’s report noted.

NEWS

Foreign dairy players eye India entry

Currently, 70-80 per cent of milk is procured from small and marginal farmers. Rabobank expects this procurement pattern of milk to continue over the next decade as well. Foreign players might find this challenging and it will take some time for them to be successful in India.

Oil & Food Journal Vol. 08, Issue 11, September 2013

Oil & Food Journal Vol. 08, Issue 11 September 2013

ECO OIL PRO AGRO

Producing High Quality Edible Oil by using Eco-Friendly Technology : A Review

Noor A. Febrianto and Tajul A. Yang School of Industrial Technology, Food Technology Division, Universiti Sains Malaysia, 11800 Penang, Malaysia Abstract: evelopment of health and environmental issues specifically related to the use of chemical ingredients in foods both in producing processes and as a preservative agent has encouraged the emergence of non-

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chemically processed products on the market. This condition is predicted to continue increasing with high market response. This review will discuss some developments, surrounding the edible oil extraction and purification technology, including some alternative to substitute

conventional solvent extraction in order to produce a chemically free edible oil product. Enzymatic and ultrasound assisted/pre-treatment in aqueous, cold pressing and supercritical fluid extraction will be highlighted, as well as adsorptive refining and other processes as an alternative for purification technology. Key words: Adsorptive, aqueous extraction, cold pressing, environmental friendly, enzymatic, ultrasound INTRODUCTION Fat/oil has become an integral part of human diet. According to Food and Agriculture Organization (FAO, 2003), per capita fat consumption has increased significantly, from an average of only 53 grams in 1967-1969 to as much as 73 g/capita/day in 1997-1999 around the world and contributes 30% of total energy supply of mankind. It is also projected to continue growing. The increase in

Oil & Food Journal Vol. 08, Issue 11, September 2013

Oil & Food Journal Vol. 08, Issue 11 September 2013

technology and its development potential compared to the already implemented technology now present. SOLVENT-FREE EDIBLE OIL EXTRACTION Aqueous extraction: Among the three types of extraction that are commonly used, rendering is the earliest method used by humans. The main principle of this method, either wet or dry is by disrupting the tissue of the material by applying heat to allow oil separation. Dry rendering is done by heating a material so that the fat melts out and can be separated (Mc-Williams, 2001). Wet rendering in term of aqueous extraction, containing three important processes; material crushing, cooking process -which at first development is using heated water- and oil separation either using a pressing or centrifuging (Kiple, 2000). Low quality of oil produced and inefficiency in the application of materials are the reasons why this method is displaced by the other methods (Kiple, 2000). Through subsequent developments, the use of dry or wet steam, sometimes done under pressure, is used to improve the performance of the process (Kiple, 2000). However, it is still not as effective as the results produced by other methods, especially when compared to solvent extraction method. The advantage of using this method is, of course, related to the yield and flexibility of this method which can be applied to almost all materials. Many options of solvent and the variations of the results make it thoroughly highlighted. Hexane is the most widely used solvent today. Soybean and cottonseed oil is extracted using hexane, which is then distilled and reused. The high volatility of the solvent makes this method leave little to almost none of the residue in the product (Lawson, 1995). Even though this method was initially ineffective, the market needs for the lessprocessed products and processed with little or no chemicals, made this method rise again (MatthĂ¤us, 2008). Many studies have been carried out to improve the efficiency of this process. In wet rendering method, the development is done mainly on malaxation treatment. Malaxation is generally done by boiling the solution or heating it with steam (McWilliams,

2001). This method produced higher yields, but also caused minor compound damage to the components. Particularly, using higher temperature resulted in degradation of flavour and aroma in olive, giving it the heated or burnt odour (Boselli et al., 2009). To tackle this issue, methods were developed using low temperature processes (Angerosa et al., 2000; Wong et al., 2010), where these methods are mostly used to produce virgin oil appreciated for its quality. Mechanical pressing: Extraction of edible oil using mechanical pressing is also recognized as a solvent-free alternative. Mechanical pressing process in the common practice consists of two stages, preparation and extraction. The preparation phase consists of cleaning, breaking, grinding and cooking, to make the material in optimum condition before being pressed (Fils, 2000). Cooking process is usually done at 90-115oC, then the extraction is done by screw press that can produce up to 71-82% oil recovery (Gunstone, 2004). This method is generally combined with solvent extraction to extract the remaining oil content in the meal (Lawson, 1995). Fullpressed method is rarely done in largescaled industries but more popularly carried out in small industries (Fils, 2000). In comparison with aqueous extraction, mechanical pressing can be used more flexibly in these materials and capable of providing a higher yield. In small scale industries it can yield almost 71-97% oil/fat depending on the materials and expeller used (Gunstone, 2004). However, it can only be done on materials with high fat/oil content (Hamm and Hamilton, 2000). Lately, the extraction of oil using a fullpress, especially with the cold-pressed method is re-blooming. The fundamental difference with the general method is it does not use heat at all (CAC, 2001) apart from the heat generated due to friction during pressing. This method is preferred because itâ&#x20AC;&#x2122;s a simpler process though it causes the resulting of slight yield, yet has very high quality and acquires premium price, mainly on the health-food market (Fils, 2000). Since this method is widely used on a small scale, yield becomes an important issue, even if the oil produced can be sold at high prices. On this scale, other than using a screw press, the use of

ECO OIL

oil production -which began with the application of solvent extraction methodmade the access to these commodities easier. The increasing income in developing countries (WHO, 2003) and the emergence of various health issues that eliminate previous cynicism towards oil and fat products also contributed to this improvement. In general, extraction of oils and fats are done using three main ways, namely rendering (wet/dry), mechanical pressing and using a solvent extraction (Kiple and Ornelas, 2000). Rendering method is the oldest method used by humans, and often referred to as a traditional method (Ketaren, 1986). Large-scale oil development started when a mechanical pressing method was applied, and reached its peak 120 years ago when solvents were initially introduced for oil extraction (MatthĂ¤us, 2008). Currently, edible oil products generally undergo a process of purification by using these methods; degumming, neutralizing, bleaching and deodorizing to produce uniformity in good quality oil. At this stage, the minor components are either physically or chemically separated because it is considered as impurities and will destabilize the oil in the next usage (Mc-Williams, 2001). Despite that, there are also products that maintain this component as it is medically useful for both, health and economical profitability. These products are usually referred to virgin oil products, whereas the aforementioned is referred to as refined oil (CAC, 2001). The development of health issues and the increasing awareness of the environment that has become more frequent recently, urged the existence of healthy, free of chemicals and clean-methods for obtaining produce. The effect of this sentiment can be seen on the market today. The development of less-processed products and less or non-purified products while still retaining much of its original content has grown rapidly, to the extent that these products became popular because it has been shown to have many advantages. Various developments in the field of oil extraction and purification technology that support it have also been much studied. This review will discuss the development of extraction and purification technology of oil/fat, which refers to the eco-friendly

Oil & Food Journal Vol. 08, Issue 11, September 2013

DEVELOPMENT IN AQUEOUS AND COLD PRESSING EXTRACTION Enzymatic assisted: As mentioned above, the insufficient yield is the main problem facing solvent-free edible oil extraction. In some previous studies, the increase in extraction yield was done using enzymatic treatment as practiced by Sharma et al. (2001) and Najaifan et al. (2009). The list of several researches that has been carried out is shown at Table 1. The selection of a suitable enzyme is an important factor since every ingredient has a specific cell wall structure (Chen and Diosady, 2003). According to Ranalli et al. (2003) these enzymes, mainly pectolytic, cellulolytic, and hemicellulolytic species are applied in order to recover oil which is enclosed in the cell by breaking the cell wall. In virgin olive oil extraction, these enzymes were added to replace the endogenous enzymes that are deactivated during crushing and extraction process (Ranalli et al., 1998). Ranalli et al. (1999) reported that the use of enzymes in the extraction of virgin olive oil increased the yield by 1% w/w (olive fruits basis); and in 2003, the following research indicated the increase in virgin olive oil yield rate of 12.5-14.6 kg/ton of processed olives (Ranalli et al., 2003). Besides increasing yield, the use of enzymes also have positive influence in the increasing of its phenolic content (Faveri et al., 2008) of pinoresinol, orthodiphenol and non-orthodiphenol (Garcia et al., 2001). Ranalli et al. (2003) also reported that there is an increasing content of pleasant-volatile compounds (such as nonan-1-ol) and the amount of tocopherols. It also has been found that the use of enzymes increase the content of pleasant smells such as 1-penten-3-one, 1-penten-3-ol, trans-2-hexenal, 2-penten1-ol, 1-hexanol, cis -3-hexen-1-ol, and trans-2-hexenol (Ranalli et al., 1999). The increase in oil yield was also reported in oil extraction from sesame seeds. When compared with controls (12.3% yield), treatment with enzymes was capable to produce yields as much as 16.5-24.8%. In addition, it also increased the content of tocopherols, resulting in a higher total tocopherol content and similar different fatty acid composition with oil produced

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by solvent extraction and normal aqueous extraction (Latif and Anwar, 2010). Latif and Anwar (2009a) also studied the effect of enzymes on oil extraction from sunflower seed, which produces a much higher yield (26.6-39.7%) instead of 18.3% in normal aqueous extraction, close to the results of solvent extraction (45.5%). The increase in tocopherol content also occurred here, where the content of â&#x20AC;&#x153; and (-tocopherol reached 516582 and 259-268 mg/kg, respectively. The application of enzymes in the beans products had previously reported by Sharma et al. (2002). Using commercial enzymes this process was capable to generate 100% higher recovery when compared to the absence of it, while papain, chymotripsin and trypsin enzymes were able to recover oil yields as much as 76, 61 and 67% respectively. Similar results were also shown by Hanmoungjai et al. (2002) with the use of aqueous enzymatic extraction of rice bran. The method could produce yields (what yield) up to 75%, followed by a 56% yield of protein extraction. Sharma et al. (2001) also reported that the highest oil recovery is obtained at 18 hours incubation and that mixing is important in this method. It was shown by the results of extraction that yielded as much as 76, 78, 67 and 60% at 50, 80, 100 and 200 rpm shaking using enzymes-assisted method compared to only 13, 14, 8 and 6% in the control treatment. Not only performed on aqueous extraction, the use of enzymes is also done in cold pressing. Table 2 shows several cold pressing method

assisted with enzymatic pretreatment. The enzymatic pre-treatment using cold pressing method did increase the yield of oil extracted. Latif and Anwar (2009b) reported that the yield of hemp oil extraction by this method raised 6-23%, which was 28.4-32.8% of oil extract compared to control (26.7%). Similar results were also reported by Soto et al. (2007) which achieved 76-87% oil recovery for borage oil extraction by single pressing (39.2 MPa) and up to 94.4% by dual pressing using enzymatic pre-treatment. 45ÂşC, 20% moisture and 9 h incubation found to be the optimum condition when compared to 66-85% and up to 89% at control treatment. For rose hip seed oil extraction, enzymatic pretreatment resulted in the increase of yield, to 36% compared to 47% oil yield for control (Concha et al., 2004). Besides yield increase, Soto et al. (2008) had also reported that using enzymeassisted cold-pressed method for borage, resulted in the increase of solids and

ECO OIL

hydraulic presses is also widely applied (Fils, 2000).

ECO OIL 32

phenolic compound recuperation as well as improve the antioxidant activity (as DPPH scavenging) compared to non enzymeassisted cold-pressed method. The increase of tocopherols content has also been reported by Latif and Anwar (2009b) whom found the increase of tocopherols content at as much as 5-14%, and also the increase of other bioactive compounds as well. Interesting results were reported by Sengupta and Bhattacharyya (1996), whom mentioned that in addition to producing solvent-free meals, meals resulting from oil extraction processes of mustard and rice bran with enzyme-assisted method had a higher protein and low ash content. This condition allows the meal to be a source of livestock feed. The same thing was reported by Chen and Diosady (2003) i.e., in addition to producing high quality coconut oil, the byproduct produced by the process also has potential to be utilized. Ranalli et al. (2003) also mentioned that the enzyme preparation for olive oil extraction produced more environmentally friendly liquid waste, which reduced the potential of pollution up to 30%. Later research also found that the method did decrease the amount of solid particles and oil droplet at effluent which was equivalent to wastewater reduction by 30-35% (according to suspended solid content) (Ranalli et al., 2004). These results show that the enzymes-assisted method is one of environmentally friendly alternative technology that can be applied (Latif and Anwar, 2009a) because in addition to producing a high oil recovery, it also avoids the use of harmful solvents as well as its byproduct (Concha et al., 2004; Sharma et al., 2002). Ultrasound aided: The use of enzymes in

oil extraction is not the only option that can be applied. Another method that has had attention is the use of ultrasound as an assist. Ultrasound use in olive oil aqueous extraction method was previously reported by Jimenez et al. (2007). In this method, the malaxation process was performed using ultrasound devices, which perform with indirect and direct sonication method at 25 and 24 kHz, 30ºC for 30 min, respectively. This method did increase the oil extractability significantly and did not alter the fatty acid composition of the oil that was produced. Meanwhile, with the cold-press method, ultrasound can

also be used as a pre-treatment instead of using enzymes or heat, as performed by Azadmard-Damirchi et al. (2010), whom used the pre-treatment condition of 2450 MHz for 2-4 min. The obtained result was an increase in yield of rapeseed oil up to 18% using 2 min and 25% for 4 min pretreatment. Supercritical fluid extraction: Instead of aqueous extraction and cold-pressing method, the new term of solvent extraction also provide “green” technology to be applied. This method, namely supercritical fluids (SFE) usually use

CO2 as its solvent, which was promoted as environmentally friendly compared to others. CO2 is utilized due to its unique solvating power; which is controllable and regulated by relatively small changes in temperature and pressure when above its critical point (304.15 K and 7.38 MPa) (Brennecke, 1997). Some research about it has been conducted with samples of sesame seed (Corsoa et al., 2010), grape seed (Passosa et al., 2009), wheat germ (Piras et al., 2009) and others, details of which are shown at Table 3. Based on previous research, the use of this method on high oil content samples such as walnut, were capable of producing the oil recovery up to 95% at its maximum extraction time (390-minute), but the 150-minute process (85%) is reported as the most efficient condition due to its shorter time and the less use of CO2 (Oliveira et al., 2002). It’s also reported that this method resulted in a higher content of tocopherol and clearer oil compared to the oil from hexane extraction. BernardoGil et al. (2002) also reported the use of this method on hazelnut, which resulted in higher total tocopherol content (458.7 :g/g oil) compared to 382.2 :g/g oil acquired from n-hexane extraction. It is also mentioned that there was a little difference in fatty acid composition obtained from SFE and n-hexane method. Oil extracted from SFE had lower content of PUFA, higher content of MUFA and so on higher ratio of unsaturated to saturated fatty acid value. A study of seeds samples was carried out by Salgin (2007) on jojoba seed, which concluded that the use of this method was capable of producing yields up to 44% (w/w). This study also showed that the addition of ethanol in the process of SFE CO2 extraction could improve the

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Oil & Food Journal Vol. 08, Issue 11 September 2013

colour pigments in oil that is processed in such as the manner, which varies greatly in each batch, also makes it difficult to make products that have a certain colour appearance if the oil is used directly. Therefore, it is still necessary for the oil refining process as a process carried further in certain cases. E.g. if the extraction results obtained are not in accordance with expectations, it is insufficient to meet the market requirements, which is needed to improve the quality or processing of information to be used as it should. And in special cases, purification is quite necessary, as in certain types of oils or fats containing compounds that are hazardous to health if consumed by humans. In general, edible oil refining can be done either chemically or physically. Degumming, chemical neutralization followed by physical refining of bleaching and deodorization, might be the most conventional process that is widely used. This process, as explained earlier, is objected to converting crude oil or fat into a more suitable form for the subsequent use. Typically, it will produce oils that have minimum colour and flavor because the minor compound, which is not desirable, has been removed during the process (Gunstone, 2004). According to Greyt and Kellens (2000), degumming process was intended to remove the phosphatides and mucilaginous material from crude oil by means of washing with water, dilute acid or sometimes dilute NaOH. Gunstone (2004) also mentioned, that phospholipids are powerful emulsifying agents, and that if not removed, will increase the refining losses and decrease the oil oxidative stability due to its ability to carry pro-oxidants associated metals. Neutralization process utilises alkaline compounds to produce soapstock so that it can be separated from the oil body. Soapstock contains free acid in the form of sodium salt, which is mixed with triacylglycerols and phospholipids. This byproduct will then be acidified again to get the fatty acids that can be used for the soap manufacture or animal feed additives. The next stage, namely bleaching is a process that is aimed to eliminate colour substances that are not desired in the

oil. This process is done by mixing the oil with a small amount of adsorbent or can be done chemically (Ketaren, 1986). However, the process in addition to using the adsorbent, i.e. hydrobleaching or chemical bleaching is not utilized on edible oil refining (Greyt and Kellens, 2000). The final process, which is deodorization, is designed to produce oil with a bland flavour, odour and good shelf life. This process usually undergoes high temperatures between 170-250ºC under reduced pressure to volatilize the oxidation products responsible for oil offflavours (Gunstone, 2004). Physical refining as eco-friendly alternative: In the context of environmentally friendly technology, physical refining is an appropriate solution due to its ability, in addition to reducing the risk of environmental damage, to produce higher oil yields. Although in this case, physical purification is delicate to be applied to all types of crude oil (Greyt andKellens, 2000). Bleaching process, in term of adsorptive refining, is one of the methods that gets a lot of attention, not only because of its flexibility both in the process as well as the source, but also reported is its capability of substituting other purification processes. As reported previously by Proctor and Harris (1996), the use of adsorptive agent, in this case, the soy hull carbon as refining agent, can lower the levels of lutein, Free Fatty Acid (FFA), Peroxide Value (PV) and phospholipids phosphorus content in soy oil. It is also supported by the research of Sabah and Çelik (2005) that reported the use of sepiolite as the adsorptive agent, in addition to producing a pale color, was also able to reduce levels of FFA, PV, anisidine value, and phosphorus content in oil. Furthermore, it also reported that the performance of the process increased along with the increase of adsorbent concentration. As mentioned earlier, oxidation products are usually removed from oil when the alkali neutralization and deodorization process is carried out. Deodorization process uses a high temperature steam (>220oC) which raises the issue of degradation of vitamins and the formation of trans-isomers and polymers (Gumuskesen and Cakaloz, 1992;

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process performance and generate up to 62% yield. Other studies on grape seed carried out by Passosa et al. (2009) was able to produce as much as 11.5% yield. The interesting part in this study is the use of enzymatic pretreatment in the method; it was able to increase the extraction’s performance by 43.5% resulted in 16.5% yield. Recent studies conducted with sesame oil show that this method could produce yield up to 35%, notably high when compared to hexane extraction of 52.6% and the use of the propane in the same method that produced 33.5% yield. Although producing a lower yield, the extraction using propane can be done in a much shorter time (40-70 minute) when compared with using CO2 as a solvent that spent 510-1380 minute, and the pressure utilized was also lower (Corsoa et al., 2010). The use of this method in canola samples (37% oil) showed slight differences; the use of propane as solvent could produce a higher yield of up to 23.83% compared to only up to 19:49% by using CO2. However, the extraction using propane in these samples also required the lower value of pressure and time (Pederssetti et al., 2011). Although in these experiments, the use of CO2 is not able to surpass the use solvents or other materials such as hexane and propane, the use of a safer and more environmental friendly solvent can be a good reason for these methods to be further developed. In addition, the results of chemical-free byproducts, makes it more flexible to be developed into other potential materials through the methods described previously. Edible oil refining technology: The application of rendering and cold pressing methods indeed produce high quality oil and a premium value on the market. However, with a high content of non-triglycerides in it, these types of oil is unsuitable to be applied in the use of which requires a neutral oil in terms such as colour, flavour, etc. For example, the flavour produced by the virgin olive oil may be preferred as a salad dressing or cooking oil, but on the other hand, it would be very inconvenient for a large industry that wants products, so they’re uniform and unaffected by variations in the type and quality of oil used. The presence of the

ECO OIL Gunstone, 2004; Maza et al., 1992). Adsorptive refining, although more effectively done at higher temperatures (Zhu et al., 1994), can also be done at a lower temperature. This is very useful especially in oil products that are sensitive to heat treatment such as fish oil (Francis, 1999). As practiced by Huang and Sathivel (2010) who performed this process only at a temperature of 22oC in salmon oil samples. The process, in addition to producing better colour appearance; is also capable to reduce the level of FFA in oil. In addition to previously mentioned advantages, this process also offers an attractive flexibility. Many choices of adsorbent types can be used make this process easy to apply for more specific results. Besides a wide choice between synthetic and natural adsorbents, the utilization of by-products converted into an adsorbent allows the application process for a zero-waste clean technology. Adsorbent, including chitosan, activated

carbon, activated clay, sepiolite, soy hull carbon, rice hull ash, attapulgite and other clays mineral (Boki et al., 1992; Huang et al., 2007; Huang and Sathivel, 2010; Proctor and Harris, 1996; Proctor and Palaniappan, 1990; Sabah and Ă&#x2021;elik, 2005; Sathivel and Prinyawiwatkul, 2004) are an option that can be used in addition to synthetic adsorbents, including Magnesol XL, alumina (aluminum oxide), magnesium silicate, silica (silicon dioxide) and others (Boki et al., 1994; Farag and El-Anany, 2006). Another interesting study is that this method can remove the harmful content of pigments such as gossypol in cottonseed oil than the previously done chemicall alternative, as reported by Kuk and Tetlow (2005) and Kamga et al. (2000) using alumina, silica, magnesium silicate and bentonite as the adsorbent agent. Among others, the terms membrane filtration and modified deodorization can also be used. The study carried out by Bottino et al. (2004) on extra virgin olive oil, Koris and Vatai (2002) in sunflower and soybean oil, Lin et al. (1997), Snape and Nakajima (1996) and Subramanian et al. (1998) mentioned that membrane filtration is able to reduce wax, phospholipids, suspended particles, and even the trace amounts of heavy metals like copper, iron and manganese in the oil. Whereas modified deodorization uses other medium i.e. nitrogen bubbles as a stripping medium to allow the use of lower temperature,

instead of steam. As reported by Tsiadi et al. (2001), the use of nitrogen bubbles on sunflower oil deodorization was possible to remove some volatiles and odoriferous compound under 150oC condition, although higher molecular compound such as FFA could only be done at temperature of not less than 180oC. CONCLUSION AND RECOMMENDATION The development of environmentally friendly process has its definite difficulties and challenges. The increase in yield that can be achieved by the methods described previously is certainly a very suitable solution applied to small industries. However, the use of these methods on large industries will be a dilemma, where the quantity produced is a far comparison to the common method of solvent extraction. The higher cost, especially in enzyme procurement and ultrasound infrastructure pose a significant problem. Even so, as the growing trend of healthy products in which less-processed product such as virgin oil are well appreciated and rewarded with premium prices, this scenario is without doubt an opportunity that cannot be ignored. The increasing public awareness of the environment has also helped to change the paradigm. Buyers these days do not mind paying more for organic and chemical free products. Furthermore, the possibility of clean production can also be developed due to the possibility to reuse the by-products generated. The ease of application is clearly the advantage of aqueous extraction; moreover, its performance can be improved with either of the use of enzymes or ultrasound assistance. Cold extraction process promises a consistent means to produce high enough yield. Supercritical fluid extraction provides a technique with high extraction rates. Meanwhile, the purification technique, flexibility and ease of application are the advantages of adsorptive refining, whereas more specific purpose can be obtained by membrane filtration. With these advantages, surely there is no reason to not be able to produce high quality edible oil with environmentally friendly methods; all the more, because it is much appreciated with a high price in the market.

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ABSTRACT The global flavour industry can be characterized as highly technical, specialized, and innovative. This industry is highly competitive and concentrated, compared to other product categories within the food and beverage market. According to Perfumer & Flavorist magazine, the flavours and fragrance industry is predicted to grow at a Compound Annual Growth Rate (CAGR) of 2% per annum through to 2014. North America, Europe and Asia Pacific account

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for approximately 80% of global sales. According to industry leader Givaudan, future growth will come from emerging geographic markets or the BRICMIST countries -Brazil, Russia, India, China, Mexico, Indonesia, South Africa, and Turkey. The flavours industry remains very country-specific and complex, with product formulations and flavours varying from country to country, as well as from region to region within countries. Processed foods, their flavours and

FLAVOURING

Zest of the Worldwide Flavour Industry

textures, are adapted to local consumer preferences. Local or traditional foods have unique flavours evolving from the indigenous climate, land, etc. Generally speaking, trends in flavours closely mirror those in the packaged food and drink market. This includes the trends toward premium quality, savoury, natural and authentic, and health and wellbeing. MARKET SEGREGATION Overall, beverages continue to dominate the global flavours market, accounting for

FLAVOURING

approximately 61% of total volume, while packaged food represents 31%, and oral care 3%. This breakdown includes both synthetic and natural flavours. According to Euromonitor, beverages remain one of the best growth categories for flavours. Consumption of flavours via fruitflavoured drinks is expected to increase overall by 75% over the 2009-2014 forecast periods (Euromonitor 2010 b). Dairy products are becoming more important for the flavours industry, with an estimated additional 27,000 tonnes of flavours being consumed in 2014, as compared to 2009 (Euromonitor 2010 a). Exotic flavors, new ethnic forms of traditional dairy foods and unique addins and textures are strategies used to attract consumer attention, now that the recession has caused consumers to look for more unique experiences in everyday foods. Some examples of dairy products gaining attention include Indian lassie, Finnish/Russian kefir and Greek style yogurts (Sloan 2008). According to Dairy Industries International, flavour trends are leaning toward mixing the exotic with more traditional flavours, imagining vanilla, strawberry, chocolate or banana with a twist. The international flavour house, Frutarom, states the trend is moving toward non-standard and creative flavour combinations. Flavour usage plays a pivotal function in packaged food applications in all geographic regions, the importance of which is illustrated in Figure 2. Flavour applications will vary according to the region. However, dairy products, confectionery and soups are key product categories within packaged foods across the majority of regions. The flavours category is expected to show continued regional growth in Asian and Latin American countries. However, in terms of absolute growth over the forecast period of 2009-2014, China will lead the way, consuming an extra 33,666 tonnes. Much of this is driven by an increase in consumption of dairy products, including flavoured milk drinks. REGIONAL DIVERGENCE Flavour expectations differ considerably between different countries and regions, for instance, in China; boiled meat flavours are preferred to the roasted

flavours that are popular in Europe and the United States. Citrus flavours for China tend to be sweet and zesty, and sweet Muscat grapes are preferred over other varieties. Chinese chocolate tends to be mild and creamy, with notes of vanilla. Although specific flavour attributes may change from region to region, the spirit of embracing new tastes remains the same. As consumers travel more widely, new ethnic flavours will emerge in many countries and regions. Identifying the point at which an ethnic flavour is about to become established in the mainstream, will be essential for companies to meet the future demands of consumers, retailers and food processors. CONSUMER It has been said that taste is ―king‖ when introducing new food products to consumers. Taste is consistently rated by around four out of every five consumers globally as important or very important in their food, non-alcoholic beverage and alcoholic beverage product choices .Consumers want it all when it comes to food and beverage flavour choices; their preferences range from traditional to adventurous, local to exotic, and healthy to hedonistic. Adventurous consumers are embracing bolder, more extreme flavours and scents. They desire variety and novelty. These consumers are looking for excitement and new sensations in life, which naturally leads to greater sensory experiences in their food and beverage choices. More and more consumers have the opportunity

to travel. These increasingly worldly consumers have experienced many interesting global food and drinks, and they want those experiences to extend to their homes. Travellers will often associate these foods and flavour variants with the positive experience of the holiday, thus creating a more favourable impression. These consumers tend to be older, which means they need more flavour to satisfy them physiologically. Consequently, consumers are increasingly demanding that products become more charged, expecting them to be more indulgent, fun, entertaining, sensual, and exotic (Datamonitor ). Understanding consumers‘habits when eating out and travelling can be very useful in product development. Some consumers‘adventurous tendencies are tempered by conservatism and their desire to have a taste of home. During the economic downturn, consumers gravitated toward comforts of the past and nostalgic flavours satisfied their needs. These local and authentic flavours of home are still desired by consumers.

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Savoury Flavours One of today‘s evolving trends is savoury flavours. Demand for these flavours in convenience food has risen rapidly and continues to expand internationally. In developed markets, categories such as ready-meals (ready-to-eat/ready-todrink), savoury snacks and soups are seeing higher interest in international varieties, leading to greater demand for spicy, ethnic and exotic flavourings. The addition of spicy and exotic flavours to existing product lines continues to be one of the strategies employed by manufacturers to attract consumers’ attention in more mature markets. One new movement is hot and spicy flavours, such as chilli, ginger or pepper, in combination with fresh and fruity flavours. Other new influences are traditional Asian herbs or combinations of exotic and classical fruits. There is an increased demand for herbs and spices, combined with more conventional flavour tonalities—for example, strawberries and cloves. The growing prevalence of ethnic food and drinks has led to the incorporation of hotter, spicier and more striking flavour profiles, thereby encouraging the development of the next level of flavour differentiation. Savoury flavouring is predicted to increase significantly over the next five years, in line with the rapid growth of the consumption of meat products. A second factor that will influence the supply of savoury flavours is the rising price of food products. The efficient use of meat will drive the market toward ingredients that can extend its application and make better use of off-cuts and parts of the animal that are currently out of style. A third area of increasing importance is the growth of aquaculture and fish farming (Baines 2008) and the use of flavours in these processed products. Premium quality The flavours industry will be affected by

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the expected growth within premium lines of sauces and seasonings, appealing to consumers entertaining at home but still looking for a fine dining experience and restaurant-quality meals. These products often hinge on the aspirational values of the consumer. For example, premium vinegars and dressings are frequently marketed like wine by describing the process (e.g. barrel-aged) or vintage to denote quality. Various speciality food manufacturers of premium table sauces and oils use recipes to evoke a sense of authenticity, timelessness and nostalgia. The premiumization trend is currently conventional in Western Europe and North America and being leveraged across the industry to increase differentiation from private label and maintain consumer interest. Premium “selected” or “gourmet” versions target consumers who are willing to pay a premium for high-quality ingredients and better flavour. This trend will create new market opportunities and challenges for the flavour industry, as it strives to create these distinctive flavours while maintaining its profit margin. Natural and Authentic International flavour house, Frutarom predicts a growing demand for natural and more authentic profiles in food and beverage flavours. Recent research conducted by Create Flavours indicates that the demand for ―natural flavours‖ will increase by over 35% over the next three years. Organic product lines and 100% natural flavouring products continue to see an increase in new product launches. The removal of additives/preservatives remains a top trend within these products categories, as food processors position these products in terms of safety, suitability, wholesomeness, quality, and authenticity. As an example, IFF (International Flavour and Fragrances) is developing authentic tea profiles. The company has seen an increase in iced tea offerings, not only in black, but also in green, white and rooibos teas. Trends show the incorporation of jasmine and chrysanthemum into iced tea beverages. The company believes that flavours will further diversify and grow more complex as consumers become more familiar with the range of varietals. In beverage applications, tea has moved

beyond the classic RTD (Ready-ToDrink) iced teas to include waters, sport and energy drinks, carbonated beverages, alcoholic drinks, confections, ice cream, and savoury applications, such as salad dressings, marinades and sauces .

FLAVOURING

FASHION IN FLAVOURS According to industry leaders, consumers, retailers, and food manufacturers are seeking products that follow the trends of savoury flavours, premium quality, natural and authentic, and health and wellness.

Health and Wellness Health issues have become perennial concerns in the food industry. With consumers demanding lower-sugar, lower-fat and lower-salt products, and governments developing new dietary guidelines, manufacturers are faced with the challenge of retaining the taste and texture of products. Flavour companies are finding solutions to address these challenges with bolder flavours which are able to offset the blandness that lowsalt or low-fat products would otherwise have. Finding salt and sugar reduction solutions continues to be a key tactic for most flavour companies. While still a niche market, there is growth potential for flavourings within functional food lines providing their benefits are clearly communicated. For instance, functional oils could be marketed for their versatility in flavouring food, boosting health, and replacing vitamin/mineral supplements. Another trend consumers are following is that of super fruits or fruits with added health benefits. This includes fruits such as pomegranate, blueberry, and acerola cherry, for example, combined with mangosteen or passion fruit Ethical Flavouring. The trend for ethical food has not greatly affected food flavourings but will likely impact the industry in the future. Food miles, fair-trade, and child labour could influence the acceptance of flavours derived and manufactured from natural ingredients in developing countries. There may be more scrutiny around the use and source of exotic flavours in industrialized economies. This may be one issue for companies to consider in their research and development and marketing efforts. Flavour Predictions • Cardamom – appearing in sweet and savoury applications in food and beverage • Sweet potato – as a flavour, side dish

FLAVOURING

• • • • •

and functional ingredient Mango – moving away from an exotic fruit and into the mainstream Hibiscus – used mostly in beverages Cupuaçu - positioned as a superfruit, with a most unusual look Rose water – used not as a scent but as a flavour in ethnic cuisine Bacon – indulgence, strong flavour and celebrity influence

EXPENDITURE Flavour manufacturers are facing tighter profit margins exacerbated by the demands of processors and retailers and their private label brands. While the trend towards premium ingredients is driving today’s flavours industry, there continues to be a market for low cost flavours at the lower end of the food and drink market. Retailers in particular are keen to minimize costs for their economy private label ranges, which cater to a significant segment of price-conscious consumers. With raw material prices rising and the price of basic foods increasing rapidly, low-cost flavours for basic food items, such as yogurt, will continue to be in demand. Low-cost flavours are also important to manufacturers in emerging markets where products need to be sold at lower prices to attract consumers in sufficiently large numbers. Additionally, one must consider that putting food manufacturing margins under pressure and excessive value adjustments could end up damaging products and brands. This is a major challenge confronting flavourists whose role is to provide taste and character within new and tighter cost constraints. The demand for natural flavourings will be balanced against the high cost of these ingredients, compared to more cost effective ingredients. Pressure is on manufacturers to develop new products with a lower cost base, which could possibly compromise their ―natural‖ claims. Companies producing natural flavourings will have to bear this in mind when establishing a price point and will need a compelling case to sell at higher Flavour manufacturers are facing tighter profit margins exacerbated by the demands of processors and retailers and their private label brands. While the trend towards premium ingredients is driving today’s 38

flavours industry, there continues to be a market for low cost flavours at the lower end of the food and drink market. Retailers in particular are keen to minimize costs for their economy private label ranges, which cater to a significant segment of price-conscious consumers. With raw material prices rising and the price of basic foods increasing rapidly, low-cost flavours for basic food items, such as yogurt, will continue to be in demand. Low-cost flavours are also important to manufacturers in emerging markets where products need to be sold at lower prices to attract consumers in sufficiently large numbers. Additionally, one must consider that putting food manufacturing margins under pressure and excessive value adjustments could end up damaging products and brands. This is a major challenge confronting flavourists whose role is to provide taste and character within new and tighter cost constraints. The demand for natural flavourings will be balanced against the high cost of these ingredients, compared to more cost effective ingredients. Pressure is on manufacturers to develop new products with a lower cost base, which could possibly compromise their ―natural‖ claims. Companies producing natural flavourings will have to bear this in mind when establishing a price point and will need a compelling case to sell at higher rate. LEADER IN GLOBAL FLAVOR INDUSTRY The international flavouring industry is a concentrated and competitive industry. Consolidation has been ongoing for many years, but intensified in 2006-07 when major deals were struck by two of the world leaders, Givaudan and Firmenich. The industry has become more concentrated and the top

three companies–Givaudan (Switzerland), IFF (U.S.) and Firmenich (Switzerland)– hold 44% (estimated) of the global flavours market. Refer to Figure 3 for a breakdown of company market share and sales in flavours and fragrances. Several mid-sized firms have made large strides through aggressive acquisition programs, including Kerry Group and Frutarom. Much of the acquisition activity at present is aimed at expansion within the growth areas of the flavours market, such as savoury flavours and natural flavours. Further consolidation is anticipated in the future. With health and wellness driving much of the new product development in the flavouring industry at present, any small to medium-sized companies with specialized expertise in a region would be prime acquisition targets. The industry is dominated by large multinationals. The matching of flavours is now very much standard practice in the flavour industry and is leading to the erosion of profit margins. One way smaller companies can differentiate themselves is by creating natural flavours that are unique to the region and thus making it difficult for competitors to imitate (Baines 2008). According to Steve Hicks, Director of Flavour and Fragrance Development Global Capability Organization, Procter & Gamble, companies that will thrive in the next decade are those that engage in proprietary innovation and show great creativity. Innovation may include high performance ingredients or inventions that lower costs to enable greater success in emerging markets, or delivery systems that enable flavours and fragrances to display better for the consumer.

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s per a a study conducted by the National Skill Development Corporation on human resource and skill requirement in the food processing sector, the annual human resource requirement in food processing industry is estimated at about 5.3 lakh persons including about one lakh persons in the organized sector. Ministry of Food Processing Industries is implementing a scheme for Human Resource Development (HRD) in the food processing sector. The HRD scheme focuses on developing technologists, managers, entrepreneurs and manpower for quality management in food processing. The scheme provides assistance for creation of infrastructure facilities in academic institutions and for setting up of food processing and training centres (FPTC). There are also two academic-cum-research institutions under this ministry viz. National Institute of Food Technology Entrepreneurship and Management (NIFTEM) at Kundli, Sonepat, Haryana and the Indian Institute of Crop Processing Technology (IICPT) at Thanjavur, Tamil Nadu, which offer academic programmes at Bachelors, Masters and Ph.D Level in food processing. The institutes are also conducting short term skill development training courses. The government has been promoting food processing with a view to minimize harvest and post-harvest losses of major agricultural produce and increase shelf life of food products. Promotional measures for increasing exports of agricultural and processed food products include implementation of Focus Product Scheme (FPS), Focus Market Scheme (FMS), Vishesh Krishi and Gram Udyog Yojana (VKGUY) Scheme, Market Linked Focused Product (MLFPS) Scheme etc.

Oil & Food Journal Vol. 08, Issue 11 September 2013

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POST HARVEST NEWS

Trends in Post Production Technology

Morton Satin Chief, Agro-Industries and Post-Harvest Management Service Food and Agriculture Organisation of the United Nations

he global consumer demand for high-quality foods that are both fresh tasting and nutritious has created considerable interest and 40

investment in the development of new or improved post-harvest storage and foodprocessing techniques. The competitive struggle for markets, which has resulted

from more liberalised trade regimes, has required a much greater emphasis on efficient and effective post-harvest handling, processing and distribution to access markets further and further afield. Traditional post-harvest foodprocessing technologies such as freezing and canning are no longer at the forefront of consumer demand. While there is no doubt that these methods have contributed to improved food availability and safety in the past, conventional heating and cooling reduce many quality attributes of foods. Consumers are demanding access to more and more fresh products, no matter where in the world they happen to be located. This demand, together with the banning of ozone-depleting fumigants, has generated the incentive to ensure a much wider use of improved controlled-atmosphere storage methods as well as new and emerging non-thermal technologies. Several factors lead to the cumulative causes of post-harvest food losses in developing countries. These include inefficient harvesting and handling methods, poor processing techniques, inadequate methods of storage and distribution and even poor preparation of foods in the home. Losses are, of course, not simply calculated as absolute volume losses, but quality losses as well. Traditional marketing systems can contribute to reduced returns to farmers by involving several changes of hands before the produce finally reaches the consumer. Inadequate storage and poor road and transport systems make distribution to key points extremely difficult, particularly with perishable horticultural crops during critical seasons. The actual causes of volume and quality losses can be grouped into two main categories, the primary and secondary causes of post-harvest losses. Primary Causes The primary causes of loss are those that directly affect the food. They may be classified into the following sub-groups: (a) Biological:Â The direct consumption of food by insects, rodents or birds; aside from material losses, the level of contamination by excreta, hair, webbing and odours can be so high that the food will be condemned for human consumption. Oil & Food Journal Vol. 08, Issue 11, September 2013

SECONDARY CAUSES While primary causes do the actual damage, the secondary causes are those that encourage the conditions which result in the primary cause of loss. They are usually the result of inadequate training, inadequate or non-existent storage structures, unsuitable technologies and ineffective quality control. Magnitude of Losses Post-harvest losses are difficult to determine accurately. Depending upon the year and the country, it is possible to find individual cases with losses ranging anywhere from near zero up to one hundred per cent. This high variability is dependent upon a number of conditions. Staple foods such as cereal grains can be

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stored in good condition for several years, whereas perishable foods such as fruits and vegetables spoil quickly, unless given particular treatment such as controlledatmosphere storage, canning, freezing or irradiation. Generally speaking, horticultural crops suffer from higher losses than cereals. The pattern of losses varies widely from country to country. There is a marked contrast between the site of major losses in developed countries and those of the developing countries. In a typical developed country, losses can be fairly high during harvesting because the agricultural machinery that is used to harvest the crops leaves a good deal of the production in the field and mechanically damages some of it. Considerable quantities of foods may be discarded at the point of harvest because they are the wrong size, shape or colour. But these are planned losses. In developing countries, harvesting losses are usually lower because most of the crop is handpicked. The amount of material rejected in the developing countries is less because food is such a precious commodity and the expectations of quality and uniformity are generally lower than those in developed countries.

Treatments to Control Spoilage Conventional post-harvest treatments by dipping, drenching or spraying are effective, but can be significantly influenced by the commodity and variety of spoilage organisms such as moulds. Naturally, commodities differ in their resistance to moulds as measured by the effectiveness of various anti-fungal compounds, as well as the effects of their specific morphologies (calcium content, waxy layers of the skin, etc.). In addition to conventional chemicals such as benzimidazoles, thiazoles, phenols and sulphur, natural plant extracts are gaining increased attention and application. Products such as thymol, cinnamaldehyde, salicylaldehyde and chitosan or a mixture of extracts are currently being evaluated and others are already being marketed. For some commodities, hot water treatment at 55°C for 2-7 minutes or 42°C for 30-60 minutes, reduces

POST HARVEST

(b) Microbiological: The damage of stored food by fungi and bacteria; micro-organisms can damage goods to the point where they become unacceptable because of rotting or other defects, such as aflatoxin, produced by moulds or unsightly bacterial rotting. (c) Chemicals: Many of the natural chemical constituents present in foods can react causing loss of colour, flavour, texture and nutritional value; examples include the reactions that cause browning in dried fruits. (d) Biochemical reactions: A large number of natural enzyme-activated reactions can occur in foods during storage giving rise to off-flavours, discoloration and softening. (g) Physiological: Natural respiratory losses which occur in all organisms account for a significant level of weight loss and can also generate damaging heat; changes during maturation, such as ripening, wilting and sprouting, also increase the susceptibility of the product to mechanical damage or infection by pathogens; a reduction in nutrient level, such as vitamin C, and consumer acceptability can also accompany these changes. Of the above primary causes, the biological, microbiological, mechanical and physiological factors are responsible for the majority of the losses in perishable crops.

Modern Post-Harvest Technologies Chemical and physical post-harvest technologies are chiefly used to reduce decay and physiological irregularities and to delay normal senescence metabolism. PhysicoChemical Post-Harvest

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Oil & Food Journal Vol. 08, Issue 11 September 2013

POST HARVEST diseaseWW appearance. Temperaturetime regimes are commodity specific and there is a narrow margin between safe practice. The combination of irradiation and heat treatment is also being currently investigated. Post-Harvest Cooling The competitive need to market products of higher quality and to extend shelf life to allow trade in more distant markets requires rapid cooling after harvest, especially for berries and small fruits. All delays in the application of cooling will shorten shelf life. In addition to conventional cooling rooms, pre-cooling using vacuum and high velocity forced-air systems are also available. In developing countries, storage techniques are generally limited to mechanical cooling, forced air cooling or storage in naturally cool caves. These technologies can be complemented or optimised by proper ventilation or simple modified atmosphere systems. To preserve fruit and vegetables in developing countries, research on solar drying, lactic acid fermentation (kimchi), fresh packing of fruit with added tropical berry juice containing high ascorbic acid levels and low pH, or even natural antibrowning agents, such as grapefruit or avocado seeds, must be encouraged. In developed countries, fairly

sophisticated storage techniques exist. Because of the rapidly increasing markets for horticultural products, requirements for compressor capacity and relative humidity controls have substantially increased. New non-ozone depleting refrigerants are increasingly employed and a far greater use of modified or controlled atmospheres, ultra-low oxygen environments and ethylene rooms is now evident. Fresh pack and minimally processed products are developing very quickly. Because of the nutritional and quality changes that result from traditional processing, a significant amount of research has been carried out to develop new methods of treating foods. Some of them are already commercial, while others still require fine-tuning to make them competitive with technologies currently being used. Although the destruction or inhibition of unwanted spoilage and disease organisms is the common goal of these technologies, the resultant end products can be divided into two types. The first of these products is heat-processed and does not resemble natural, raw products in any way. The major advance is in the way the thermal treatment is carried out. The second type of process seeks to destroy or eliminate unwanted micro-organisms without

significantly changing the basic character of the food, so that the consumer can utilise it as a fresh product but without the fear of food-borne disease. New and Emerging Food Technologies The most promising among these emerging technologies are food irradiation, highpressure processing, pulsed-electric fields and pulsed light applications. Although it is beyond the scope of this paper to cover these technologies in detail, a brief review of their applications in food processing is in order. Food Irradiation Food irradiation is a century-old process where foods are exposed to a highly penetrating form of energy - gamma rays or high-energy electrons. Because these forms of energy can fairly evenly penetrate solid foods, gamma rays and high-energy electrons can uniformly inactivate the DNA of unwanted micro-organisms without changing the basic nature of the food itself. Fresh irradiated foods with exceptional hygienic and eating qualities are very similar to fresh untreated foods, except for the label and, in some cases, an improved appearance. Food irradiation can be used on most fruits and vegetables, as well as meat,

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industry resistance. The biggest barrier is the supermarket industry which feels that consumers will not accept irradiated foods; however, this statement is not supported by the published facts. High Pressure Processing Another method which is designed to maintain foods in their raw, natural state and only destroy the contaminating organisms is high-pressure processing. When organisms are placed under conditions of very high pressure, their proteins will be denatured resulting in the loss of enzymatic and biological activity. The organisms lose their viability and perish. This is much more easily accomplished with vegetative bacteria than with spores, which require much higher pressures. This technique is not new and was first applied a full century ago. In 1899, pressures in the range of 5,000 to 7,000 kg/cm2Â were used to reduce microbial levels in milk and meats. Test results showed that a five- or six-log-cycle reduction in bacterial count was possible in milk when it was subjected to high pressures. Other studies showed that high-pressure

processing was beneficial in extending the shelf life of processed fruits. These early studies demonstrated that the application of high pressure had effects similar to the use of high temperature on proteins and microbial population in foods, but, unlike thermal treatments, was able to maintain a fresh character of the products. Modern high-pressure treatment involves subjecting food materials to pressures as high as 9,000 atmospheres applied uniformly throughout the food, independent of its mass. This method is currently being applied to fruit products such as jams and juices, particularly in Japan. Raw materials are placed in chambers under very high pressure for 10-60 minutes prior to opening the release valve. Both the equipment and the process are costly and, as a result, the major commercial limitation to this method is economic rather than technical. As a commercial process, high-pressure treatment can significantly increase the cost of foods. This has severely limited the wider adoption of this process and will probably continue to do so for some time to come. Examples are shown in Table 1.

POST HARVEST

poultry, fish, shellfish and seafood, spices, potatoes, grains and a host of other commodities. Depending upon the food product and treatment in question, the cost of food irradiation varies between Â˝ - 5 cents per pound. Considering the benefits it provides to the practical and hygienic qualities of foods, this is a fairly reasonable price to pay for the benefits it brings to consumers. The use of irradiation as a quarantine treatment is well established and it is expected to get much more widespread commercial use in future. A review of the most recent studies carried out by universities and national polling organisations has indicated that current consumer fears of food-borne disease far exceeds any fears of food irradiation. Consumers will willingly buy irradiated food, particularly when they are aware of the improved hygienic quality of the food. Since food irradiation is the only physical process that requires clear labelling, these products will be apparent on the marketplace. Access to irradiated foods is therefore not a problem of consumer resistance - it is really a problem of

Table 1. Some examples of products processed using high-pressure technology and changes in quality attributes other than microbial changes. Product

Process and Quality Attributes

Prevent discoloration. Reduction in Polyphenoloxidase activity when combined with blanching.

Avocado Puree

Prevent discoloration. Inhibition of undesirable browning reactions in presence of low pH.

Banana Puree

Prevent discoloration. Reduction in Polyphenoloxidase activity when combined with blanching.

Black Beans

Cooking. Increased water absorption and reduced cooking time.

Cheese

Rennet coagulation. Reduction in rennet coagulation of milk.

Jam

Commercial Production (Meiji-ya, Japan). Improved retention of colour and flavour of fresh fruit.

Meats

Thawing. Reduction in drip loss and minimal colour change.

Meats, tenderised

Commercial production (Fuji Chiku and Mutterham, Japan). Improved retention of sensory characteristics.

Orange juice, fresh-squeezed

Preservation. Retention of colour and cloud stability during storage.

Pink grapefruit juice, fresh-squeezed

Preservation. Retention of colour and cloud stability during storage.

Pork sausage

Manufacturing. Moister, denser and more tender sausages with more retention of colour than if heat-treated.

Potato

Freezing. Reduction in freezing time in potato cylinders.

Rice paste with herbs (Yomogimochi)

Commercial Production (Japan). More desirable sensory properties than if heat-treated.

Soya proteins

Manufacturing. Less firm but more elastic and extensible gels. Improved preservation of colour and initial aroma.

Surimi

Control of enzyme activity. Enhanced activity of transglutaminase in surimi with increased gel strength.

Surimi, Pacific Whiting

Gelation. Increased gel strength in surimi.

Tofu

Freezing. Production of small-size ice crystals.

Tomato juice

Juice production. Modification of physical and sensory characteristics deemed desirable.

Yoghurt

Storage. Reduced syneresis.

Oil & Food Journal Vol. 08, Issue 11 September 2013

Oil & Food Journal Vol. 08, Issue 11, September 2013

Oil & Food Journal Vol. 08, Issue 11 September 2013

POST HARVEST

High Electric Field Pulse (HEFP) Treatment This process seeks to destroy unwanted bacterial cells without the application of heat in order to have a product remain in its raw natural state, but without viable contaminating organisms. Similar to highpressure processing, the beneficial effects of pulsed electric fields on inactivating microbial levels in foods have been known for several decades. Indeed, the pasteurising effects of electric fields in foods were first observed as far back as the early 1900s. During the 1960s, it was realised that the process appeared to create pores in microbial cell membranes by subjecting cells to high voltage. If the applied electrical field is greater than a certain critical value, then the cell wall ruptures. Although the entire mechanism of cell membrane breakdown

in electric fields is not fully understood, the process is used regularly in creating pores in a cell membrane. The technique is known as electroporation, and it has been used in the field of biotechnology to introduce foreign DNA into microbial cells. Recently, an HEFP pilot unit integrated with an aseptic packaging machine for processing of fresh orange juice at a pilot scale has been described. The authors concluded that the treatment inactivated 99.9 per cent of microbial flora. Compared with heat pasteurisation, the HEFP-treated orange juice retained more vitamin C and flavour. Since the utilisation of this technology for the treatment of food is still in the experimental stages, there are many unsolved problems. One problem is that the process is not particularly selective and

intact cells of the food are also damaged. This may lead to changes in the texture of those foods, such as a loss of crispness in carrots, for instance. The fact that low levels of treatment may result in minor injury that is reversible begs the question as to whether microbial cells will be able to develop resistance to increasing levels of treatment before irreversible damage is achieved. Another concern is that most bacterial spores are very resistant to this treatment. Since spores are a particular problem in natural plant products, the applicability of this technology to fruits and vegetables will be severely limited if this problem cannot be overcome through the employment of other combination treatments. At the present time, this process in not in commercial use, but it may one day become a reality.

Table 2. Examples of foods processed using pulsed-electric fields and change in their quality attributes other than microbial. Product

Process and Quality Attributes

Apple Juice, fresh and reconstituted

Pasteurisation. No change in solids concentration, pH and vitamin C. Loss of calcium, magnesium, sodium and potassium. No sensory differences between processed and untreated juices.

Commercial cheese sauce, reformulated

Preservation. Better flavour and appearance than comparable products.

Green Pea Soup

Cooking. No difference in sensory properties after 4 weeks storage at 4_C.

Liquid Whole Egg

Pasteurisation. Prevention of coagulation, superior quality.

Orange juice

Preservation at pilot-scale. Less than 6% flavour loss, negligible vitamin C and colour change.

Orange juice, fresh-squeezed

Pasteurisation. Minimal loss of flavour compounds, colour and vitamin C.

Salsa

Preservation. Better flavour and appearance than comparable products.

Spaghetti Sauce

Aseptic processing. Acceptable after 2 years and 80_F storage.

Ohmic Heating In order to improve the uniform transfer of heat to food products, attempts were made to carry out the thermal treatment in scraped-surface heat exchangers, followed by aseptic packaging in aluminium cans. This worked well for uniform fluid products such as smooth puddings, but failed when larger particulate matter was incorporated. This was simply because the particulate material heated up more slowly than the surrounding fluid. As a result, the entire process had to be slowed down to ensure that the particulates were properly treated. One solution is ohmic heating. Ohmic heating itself is not a new concept. An electric current is passed through the food and the solid materials heat up as fast or even faster than the surrounding fluid. The electrical current heats up all the particulates quickly and efficiently so that the final temperatures required to kill or inhibit bacteria are achieved with far 48

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Pulsed-Light Treatment Pulsed-light treatment involves the use of high-intensity light for the purpose of killing micro-organisms on the surface of food or packaging materials. This procedure, developed under the trade name PureBright, uses a light spectrum containing wavelengths all the way from ultraviolet to near-infrared. The light spectrum generated with this equipment is similar to that of the sunlight reaching the earthâ&#x20AC;&#x2122;s surface but the intensity of PureBright is 20,000 times higher. The intense flashes of light produced by the PureBright system are used to destroy micro-organisms. Results indicate that application of pulsed light can reduce up to 9 logs of vegetative micro-organisms and more than 7 logs of bacterial spores on smooth, nonporous surfaces, such as those of packaging materials. When the surfaces are more complex and porous, such as in the case of food materials, then the microbial reduction is only 2 to 3 log cycles. The reported costs of equipment amortisation, lamp replacement, electricity and maintenance indicate expenditures of only a few tenths of a cent per square foot of treated area.

magnetic field generally decreased the microbial population by at least two orders of magnitude. The process involves little thermal energy input, thus avoiding thermal denaturation of food components during treatment. However, the method is still experimental and more research is needed to understand the changes in microbial population when treated with OMF. Minimally-Processed Foods While the above methods were developed to kill the micro-organisms present in food, many other methods, some of them thousands of years old, are employed to simply control their excessive growth. Since the minimum infective dose of pathogens is fairly high for many foodborne diseases, these methods have played a very important role in maintaining food safety over the centuries. Common examples of these methods are acidification (as in pickled vegetables), fermentation, the use of high concentrations of salt or sugar, freezing or cooling and drying. These methods continue to be very popular in the manufacture of traditional food products. In fact, this approach has been broadened into a new class of foods described as minimally processed foods. In order to increase the eating quality of contemporary ready-to-eat processed foods, a battery of gentle post-harvest techniques has been combined into fully integrated treatments. The philosophy behind this approach is based upon the notion that each technique alone might not destroy micro-organisms, but when

employed together they are very effective. The concept of minimal processing theoretically involves the care of foods throughout the entire post-harvest system - from the farm-gate all the way to the consumer. This minimal processing approach is also called hurdle technology, simply because a series of hurdles is placed in the way of the micro-organisms growth and survival; e.g. combinations of weak acid treatments with modified atmosphere packaging, or mild heating with reduced water activity, or alternative doses of mild heating and chilling. Indeed, the preparation and marketing of freshbagged salad in modified atmosphere packs has been a remarkable commercial success. The marketing concept for minimally processed foods is based upon the perceived consumer desire for more natural, less processed, high quality home-made-style food preparations. Chilled ready-to-eat or ready-to-heat foods are a very rapidly growing segment of the market. Some of the best examples of this are the so-called sous-vide or vacuum-packed products. These products are prepared under very rigorous hygienic conditions, packed under vacuum and cooked at fairly low temperatures. The cooking profile is not based on the need to destroy bacteria, but rather upon the culinary requirements of the product. This latter factor has meant that the shelf life of sous-vide products is normally limited to between one and three weeks. Other technologies applied to minimallyprocessed foods include the addition of

POST HARVEST

less total cooking. This results in products with improved quality. However, although the process is now commercial, the total volume of products treated in this manner is thought to be very small. The two last methods I would like to mention are pulsed light treatment and oscillating magnetic fields. Both methods have not yet found commercial application in post-harvest horticulture, but may in the future.

Oscillating Magnetic Fields Published studies in the literature show mixed results on the inhibition of microorganisms when placed in oscillating magnetic fields (OMF). Some studies indicate that magnetic fields have an inhibitory effect on the microbial population, while others show no effect or, in some cases, even a stimulating effect. Mechanisms describing these observations are under scientific inquiry. In one study, foods with high electrical resistivity were subjected to one or more pulses of oscillating magnetic fields. It was observed that a single pulse of Oil & Food Journal Vol. 08, Issue 11 September 2013

POST HARVEST

anti-microbial agents such as enzymes and other natural compounds that inhibit the growth of bacteria or prevent oxidation. Again, they constitute one step in an integrated hurdle approach that must follow the product from the farm to the consumer. This technology is gaining particular ground in Europe and will likely follow suit in North America. Unfortunately, this desire to employ a combination of less severe treatments in the hope that, together, they will ultimately accomplish the task of inhibiting undesirable organisms, may lead to other problems. Modern Post-Harvest Technology Utilisation Korea is a large-scale producer of fruit for fresh consumption and processing. Apples are the most important fruit, with 65 per cent of the production in the Kyungpook Province. Modern storage techniques, such as controlled atmosphere (CA) and low-ethylene storage, greatly prolong shelf life. Based upon a government request, FAO, under its Technical Cooperation Programme, formulated a project to provide an international

consultant on controlled atmosphere storage. The equipment needed was identified and delivered in April 1990. A detailed programme of experiments was then begun, which successfully identified the precise conditions necessary for controlled atmosphere storage of the Fuji apple, with consistently better results than ordinary cold storage. In July 1991, a seminar was organised at the Kyungpook National University to acquaint producers and government extension officials with this technology. During the course of this project, private industry took immediate advantage of this new technology and set up five CA cold rooms, with a capacity of close to 1000 MT of fruit. The University encouraged additional private sector interest by serving as a national centre for applied research on CA technology. With the skills and equipment available, the University now also plays a valuable role as a training centre on controlled atmosphere storage for developing countries in the region. According to information provided by the University, approximately 20 new controlled atmosphere storage facilities

have since been constructed in Korea representing a major horticultural postharvest investment in excess of US$6 million. The use of this modern technology has been a striking commercial success. Ten years later, the Korean government, seriously concerned over the future of its citrus production on Cheju Island in the light of the new GATT Agreement, sought FAOâ&#x20AC;&#x2122;s assistance once again. The conventional marketing season for Cheju citrus was limited in time and farmers routinely sold their products at lower prices during the harvesting glut rather than the off season. A new system of individual seal packaging was introduced. This method, which integrates product treatment, packaging and storage is now commercially carried out, and makes it possible to extend the marketing period and stabilise returns to Cheju farmers over a considerably longer period than in the past. Small-Scale Post-Harvest Storage and Treatment at Farm Level An FAO trust fund project directed at the use of appropriate post-harvest technologies for the reduction of food

Oil & Food Journal Vol. 08, Issue 11, September 2013

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Oil & Food Journal Vol. 08, Issue 11 September 2013

POST HARVEST 52

losses in sustainable small-scale farming operations in Latin America commenced in 1992. In order to determine the impact of this technical intervention, a study was recently carried out in four states within Colombia. The post-harvest technologies evaluated were the six that had proved to be the post popular and most utilized by farmers. These included: • metallic storage silos • maize shellers • grain cleaning machines • sun dryers • thresher machines • multiple grain thresher. More than 100 farmers associated directly or indirectly with the post-harvest projects were surveyed. These groups were questioned as to the basis of their opinions of the technology and their perceptions on the impact of the post-harvest project in the country. Results of the first survey indicated that one hundred per cent of those interviewed were satisfied with the use of the metallic grain silos. Approximately 97%, 96 % and 94 % of respondents respectively pointed out that food security, reduction of post-harvest grain losses and food quality and nutrition had improved with the use of the silo. Almost 60% considered the technology cheap enough to be routinely applied. Similar satisfaction levels were noted with all the other technologies, however, the cleaner/grader machine and the threshers were considered to be fairly expensive. The technology transferring institutions identified that modern silo storage was the most requested of all post-harvest technologies. The marketing authorities agreed that the impact of the project has been very positive because quality and quantity of marketed farm was considerably better. The successful experience with the newer forms of

storage technologies were expected to improve incomes among small farmers through extending the exportation of nontraditional grain crops such as linseed, quinoa and amaranth in the future. Such interventions have had a positive impact on food security, increased rural incomes and promoted sustainable development among a large group of small-scale farmers. With specific reference to some of the latest developments in on-farm postharvest treatments of horticultural products, recent research carried out by the U.S. Agricultural Research Service may have considerable significance for farmers dealing with more perishable crops. Thanks to modern global shipping,

handling and distribution, many types of fresh fruit are no longer considered just seasonal foods in Northern climates. Melons are a perfect example of this. They can now be eaten year round-and recent studies to improve their on-farm post-harvest handling may soon increase their appeal even more. Scientists at the Agricultural Research Service’s Subtropical Agricultural Research Centre in Texas have worked out a relatively simple way to extend the marketing life of melons. A publication of this work appeared in the February 1999 edition of Agricultural Research. The methodology is quite simple. Researchers incorporated a soaking step using chelated calcium solution during the cool-down period

immediately after fruit harvesting. This on-farm dunking procedure could encourage the sale of vine-ripened melons in greater quantities to far more distant markets in future. As a follow-up to a study which demonstrated that certain calcium solutions reduced tissue ageing, the technique was applied to melons. In ripe melons, calcium steadily migrates from the outer rind to the seeds, thereby depleting the rind of the calcium needed for maintaining cellular functions. Researchers grew cantaloupes in a greenhouse and as soon as they were harvested, submerged the whole fruits in solutions of calcium chelated with amino acids. The normal shelf life of vine-ripened melons is generally about 7 to 12 days, but treated products had their shelf life doubled. The treatment also increased the calcium levels in the melons making them an even richer source of calcium then they originally were. Melons treated to slow down softening could be shipped by surface transportation, rather than flown, halfway around the world. Very sweet, unblemished, green-fleshed melons have proven themselves popular, especially in Japan. In summary, the field of post-harvest technology applied to horticultural crops remains very much alive - whether we consider the latest new and emerging technologies such as food irradiation and high pressure processing or simply methods of improved on-farm storage using structures of modern design or even farm level solar-refrigerated storage. This fact equally applies to treatments which extend shelf life using various chemical or natural compounds. We can say for certain that this is a sector which will continue to meet the challenges of ensuring a sustainable and nourishing future. Oil & Food Journal Vol. 08, Issue 11, September 2013

To Raise PE Funding

Sukhbir unveils agro industrial & food processing policy: VAT, CST exempted

NEWS

Varun Beverages Varun Beverages,

part of the RJ Corp Group, is in talks with PE firms to sell a minority stake for R300 Cr, ET states. The company plans to use the funds for expanding its operations overseas. GIC Singapore, Temasek, Apax Partners and Blackstone have been approached independently and are in preliminary stages of discussion. The company is also planning an IPO in FY15 to widen its capital base. RJ Corp was established by Food & Beverage Entrepreneur, Ravi Kant Jaipuria in 1991 and in the same year had signed an license agreement with PepsiCo. It is PepsiCo’s biggest bottler in India and South Asia and manages about 10 of the beverage maker’s bottling plants across Haryana, Western UP, Rajasthan, the North East, Goa and Delhi-NCR in the country. Overseas, RJ Corp operates PepsiCo bottling operations in Nepal, Sri Lanka, Mozambique, Zambia and Morocco. It produces and markets 30% of Pepsi’s business in India. The beverage portfolio includes Pepsi, Miranda, Mountain Dew, 7 UP, Aquafina drinking water, Juice based drinks like- Tropicana, Tropicana Twister and Slice. The total turn over of the division is R800 and enjoys a market share of 52%. It also has its own manufacturing units of PET performs, crowns, plastic lugs, PEt closures. In the years 2011 and 2012, RJ Corp had raised around $80 million in two rounds from Standard Chartered PE for purchasing PepsiCo’s minority stake in the subsidiary. RJ Corp controls various subsidiaries such as Devyani International, Devyani Food Industries and Varun Beverages, which are present in branded F&B business in the country. It is present in the coffee shops and quick service restaurant businesses through Devyani International. Devyani is the master franchisee in India for Costa Coffee and also the Franchisee for Pizza Hut and KFC outlets. Through Devyani Food Industries, it also manufactures and markets the Cream Bell and Disney branded ice creams. RJ Corp also has a separate JV with Belgium beer major InBev, under the name InBev India International, for brewing and bottling beer in the country.

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unjab Deputy chief minister Sukhbir Singh Badal unveiled the Agro Industrial and Food Processing Policy-2013 announcing a special package of incentives for fixed capital investment ranging from Rs.1 crore to above Rs.100 crore. Announcing this at a function regarding Agro and Food Processing Policy for Punjab organized by Confederation of Indian Industry (CII) at New Delhi, the Deputy chief minister said Punjab would provide 80% VAT (Value Added Tax) and 75 per cent CST (Central Sales Tax) exemptions for 10 years for all projects with fixed capital investment ranging from Rs. 01 crore to Rs. 25 crore. He said similarly 85% VAT and 80 % CST exemption would be given for investment from Rs. 25 crore to Rs. 100 crore. Mega projects with investment of Rs. 100 crore or above will invite 90% and 85% VAT and CST exemption, he added. Sukhbir Badal while addressing a galaxy of leading industrialists also announced that property tax exemption of 100 percent would be also provided for investment up to Rs. 100 crore and the mega projects with an investment of Rs. 100 crore or above would be exempted from property tax for twelve years. Among the other slew of benefits announced by the Deputy CM was exemption from stamp duty on purchase or lease of land for three years and exemption from Mandi Fee, Rural Development Fund and Infrastructure Development cess. Giving further details, Badal informed that no VAT would be charged on branded Atta, Suji, Maida and Dalia manufactured by units purchasing wheat from within the state and no VAT would be charged for preserving food products including horticulture, milk and meat purely for enhancing shelf life. The

government would also provide subsidy on waxing, grading, cold-storage, packing and freight, ranging from 25 to 50 percent. The Deputy CM said his government was taking concrete steps to ensure farmers were able to market their agro products effectively. He said the government would promote Private Market Yards in the state by making amendments in the Agriculture Produce Marketing Committee Act. He assured the industrialists that a concerted drive would be launched to make the farming community aware about the benefits of direct marketing and contract farming. Interacting with the industrialists during question-answer session, Badal announced that the state government would launch an online portal for ‘Single Window Clearance’ for all types of NOCs from October onwards. He said simultaneously the Administrative Reforms Department had been directed to simplify old acts and rules for quick access to facilities and services to eradicate the hindrances posed by the errant officials. He also announced that the State cabinet would take up the issue of establishment of a dispute redressal authority for approval in its next meeting. Prominent among those present on the occasion, included Akshay Bector, Chairman CII, Jayant Davar, Chairman CII Northern Region, MRajinder Gupta, Trident Group, Kamal Oswal, Nahar Group, Rajesh Srivastava, Robo Equity, D.L. Sharma, Vardhman, Pankaj Mahajan, Cargill India, Sunil Duggal, Pepsico, Sanjay Khajuria, Nestle, Anil Mittal, KRBL India. Others present included Karan Avtar Singh, Principal Secretary Industries and Kalpana Mittal Baruah, Principal Resident Commissioner cum Investment and Promotion.

NEWS

TN to make farmers stakeholders in food processing sector

dding value: (from left) Navas Meeran, Deputy Chairman, CII (Southern Region); S. Damodaran, Minister for Agriculture; and Sandeep Saxena, Agricultural Production Commissioner & Agriculture Secretary, at Foodpro 2013, in Chennai The Tamil Nadu Government will make farmers stakeholders in food processing industry to ensure inclusive growth, said Sandeep Saxena, Commissioner and Principal Secretary, State Agricultural Department. Delivering the inaugural address at the Foodpro 2013, a conference on ‘Technologies for value-added food product development’, organised by the Confederation of Indian Industry, he said the Government can act as a facilitator between growers and the food processing industry. The10th edition of the 3-day Indian Food Processing and Food Technology Fair was inaugurated by S. Damodaran, Tamil Nadu

Minister for Agriculture. Piruz Khambatta, Chairman, CII National Committee on Food Processing and CMD of Rasna Pvt Ltd said, “Food processing sector has become a catalyst for the development of Indian agriculture and is of enormous significance to development.” Food processing is one of the key industry sectors which would ensure inclusive growth, he added. Navas Meeran, Deputy Chairman, CII (SR) & Managing Director, Eastern Condiments Pvt Ltd, emphasised the need for India to create a brand for itself in the agro and food processing industry. He said, “private sector can play an instrumental role in promoting the food processing industry. With FDI flowing into the retail business, cold chain facility is poised to get a shot-inthe-arm. There is certainly an opportunity for India to create a brand in the agro and

food processing industry.” Michael Carter, Trade Commissioner, Australian Trade Commission, said, “India and Australia’s bilateral trade relationships have been growing from strength to strength. Australia has a strategic intention for direct collaboration with Tamil Nadu in fishing, aquaculture, dairy farming and horticulture. Australia’s expertise in food processing and related technologies could provide the much needed impetus in building India’s capability in the food processing sector, he added.

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NEWS

Hatsun Agro plans Australia Collaborates with to expand premium Tamil Nadu in Indian Food ice-cream chain Processing Sector

atsun Agro Product Ltd, the Rs 2,000-crore private dairy company, will focus on Hatsun branded curd and Ibaco chain of exclusive ice-cream parlours during the current year. By early next year, the company, which has a capacity to handle over 25 lakh litres of milk daily, will add three lakh litres of processing capacity. Hatsun’s curd production will increase to about two lakh litres a day from 1.25 lakh litres now, said R. G. Chandramogan, Chairman and Managing Director. The expansion plan covers its Rs 50-crore dairy unit in Tirunelveli, South Tamil Nadu, with a capacity of 30,000 litres a day of curd and 2.5 lakh litres of milk. Some of its existing production facilities will also be strengthened. Addressing the company’s AGM, Chandramogan said the company is targeting a national presence with Hatsun Curd and Ibaco chain of ice-cream parlours. `Arokya’ has emerged the largest milk brand, he said. There are 92 Ibaco ice-cream parlours in Tamil Nadu, Andhra Pradesh and Karnataka, and in the next one month the number will hit 100. The company plans to expand the chain to Maharashtra and Odisha. Ibaco is a premium product with volumes coming from Arun Ice Creams, which is a strong player in the South. It has about 80,000 litres a day of ice-cream production capacity in two plants in Chennai and Salem.

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ustralia is looking to strengthen collaboration with food and food-processing companies in the Indian state of Tamil Nadu. This was announced by Michael Carter, trade commissioner, Australian Trade Commission in India. Carter was speaking at the 3-day 10th Indian Food Processing and Food Technology Fair, ‘Foodpro 2013’ in the state capital, Chennai. Carter said that Australia is keen on making the Tamil Nadu coast a hub for lobsters and yellow-fin tuna. “We already had discussion with the state government,” he said. Speaking at the event, Carter said that Australia has a strategic plan for direct collaboration with Tamil Nadu. He said Australia’s expertise in food processing and related technologies could help build India’s capability in the sector. This would be particularly relevant for fishing, aquaculture, dairy farming and horticulture sectors in the state. Speaking at the expo, state agriculture secretary and agricultural production commissioner, Sandeep Saxena, said the state government is looking at ways

to make farmers stakeholders in the food processing industry. He said this effort would help the government to ensure inclusiveness in the sector. The state will be setting up the corridors in Madurai-Thoothkudi belt, Coimbatore-Dindugal belt and Kanchipuram-Villupuram belt. The 3-day event is organised by the key industry body in India, Confederation of Indian Industry (CII). Besides an exhibition, the event also comprises a conference. This year’s event focused on the current trends in the food processing industry. It was attended by over 150 exhibitors with companies showcasing innovation through state-of-the-art machinery and technology in food processing, refrigeration and cold chain equipment, processed and packaged foods and dairy equipment, among other things. The event was also a venue to explore new business opportunities as well as create and develop networks in the food and related sectors. A conference on ‘Technologies for value-added food product development’ was held on the side-lines of the event.

NEWS

Assam Don Bosco University to open food processing unit

n a bid to create avenues for villagers living around the tribal-inhabited Tapesia area on the outskirts of the city, Assam Don Bosco University (ADBU) will open a food processing unit on its permanent campus located at Tapesia. The ADBU has already started studying the needs of the rural populace living around the university’s permanent campus spread over 496 acres of land and will soon open the food processing unit for marketing the food products in the area for the benefit of the villagers. In order to make full use of these projects, the university has also chalked out plans to open an engineering course in food processing technology, courses on tea technology and biotechnology.

“Our plan is to generate employment in and around the area where ADBU’s permanent campus is coming up. The tribals living in the area cultivate fruits and are engaged in traditional farming. But due to lack of marketing, they have been deprived of financial gains. If we can create avenues for these villagers to sell their products, it can help in a big way to change the economic scenario there,” said Father Stephen Mavely, vicechancellor of ADBU. A team of students from the university has started studying the needs of the people living in 10 villages around Tapesia. A member of the team said there is immense potential in the Tapesia area for orange, banana, guavas, coconut, lemons, mango and jack fruit cultivation.

PepsiCo India to scale up collaborative farming model

atara (Maharashtra): Global beverages and snacks major PepsiCo is looking to enhance potato procurement through its tie up with farmers by around 20 percent to 65 percent in India in the next five years. The company aims to strengthen regions where it is already working with the farmers and also entering new geographies in the country. PepsiCo which works with around 24,000 farmers across nine states under collaborative farming model, procures around 45 percent of its current total requirement of 2.40 lakh tonnes of potato per annum by working with farmers and the rest 55 percent from the open market. “We expect the share of potato procurement through the collaborative farming to go up to around 65 percent from the current 45 percent in the next five years,” PepsiCo India Senior Director - Operations (Foods) Rajiv Wakhle told.

He added that the company is looking to strengthen the existing regions where it is working with farmers and is also eyeing entering new geographies in the next few years. PepsiCo India currently works with farmers across various states including Punjab, Maharashtra and West Bengal, to procure agri-products from them. It utilises potatoes for various brands under food business like Lay’s and Uncle Chips. Under its collaborative farming programme, the company provides technical and financial support to farmers, which includes tie-up with banks and insurance firms. The firm assures buy back of the farm produce at pre- agreed prices from cultivators thus helping them insulate from market price fluctuations besides ensuring stable income. On the company’s collaborative farming in Maharashtra, Wakhle said around 3,500 farmers work with the company across Pune, Satara and sangli, covering

“Our team has started interacting with the villagers for resource mapping. The aim is to utilize the local resources for the benefit of locals by increasing productivity,” said Riju Sharma, director, Don Bosco Institute of Social Sciences of ADBU. The university has also decided to construct a tea factory on the permanent campus located amid fragile harmony of nature. “We have earmarked 250 acres of land on the university premises for tea plantation,” Mvely said. Besides, the university has a lot of expectations from its forthcoming project on medicinal and aromatic plants. “Medicinal plants will be planted in Tapesia and their applications will be tested. Locals of the area will also be involved in this plantation in their homes, which will be made available to drug companies,” says Father CM Paul, head of mass communication department of ADBU. over 6,500 acres of land. “In Satara, where major challenge is erratic rainfall, we have been able to put 1,600 acres of farm land under drip irrigation for cultivation of potato. This is an eight-fold increase as compared to 200 acres under drip irrigation in 2009,” PepsiCo India Vice PresidentAgro Jaideep Bhatia said. These 1600 acres constitute more than 50 percent of the total area under drip irrigation supported by the company in the country, he added. Commenting on the benefits of drip irrigation, Bhatia said the methodology has helped the company save more than 1.5 billion litres of water in India since 2009. “Over 400 acres of land in Satara, which was earlier not under cultivation due to a variety of reasons including water scarcity and rocky terrain, is now being used for potato collaborative farming,” Wakhle said. The company works with farmers throughout the crop lifecycle and this includes the supply of planting material, offering plant protection programme and assistance in securing soft loans under collaborative farming model, he added.

Oil & Food Journal Vol. 08, Issue 11, September 2013

griculture Production to boost food processing industry in Madhya Pradesh says Dr. Kusmariya Report by Odisha Diary bureau, Indore: Madhya Pradesh Minister of Farmer Welfare & Agriculture Development Dr Ramkrishna Kusmariya while inaugurating ASSOCHAM Conference on ‘Linking Growth Drivers of Food Processing Industries’ said that “Agriculture has been & will remain the focus area of the Government of Madhya Pradesh. Madhya Pradesh has posted the highest agriculture growth in the country with a growth rate of 13.33% in 2013. This achievement of the state in agriculture is a result of well-contemplated and committed efforts of the state government”. He also informed that the area under agriculture in Madhya Pradesh has also been increased considerably over the years and currently amounts to 223 lakh hectares, representing an increase of about 27 lakh hectares over past 5 years. He also added that the surplus agricultural production has given an unprecedented boost to the food processing sector in Madhya Pradesh. Madhya Pradesh has never been in a better situation to project itself as emerging destination for food processing industry. He said that Food processing sector can bring prosperity by generating employment and providing livelihood to millions of youth of the state. Hence, Government of Madhya Pradesh is pro-actively working on improving infrastructure especially uninterrupted power supply to attract food processing units in the state. Mr. Anil Agrawal, Chairman, ASSOCHAM Madhya Pradesh Development Council & Managing Director, Sanwaria Agro Oils Limited focused on incentivization of the food processing industry in the state especially for Small & Medium Enterprises that shall boost the growth of food processing sector. “Lack of required infrastructure is another bottleneck hindering the growth

Oil & Food Journal Vol. 08, Issue 11 September 2013

of this industry”, he further added. Dr. Pankaj Jaiminy, Asst. Vice President (Food, Health & Beauty-Certification, Testing & Inspection), TÜV SÜD South Asia on this occasion focused on raising awareness on food safety. He also said that “The regulators in India need to leverage IT and technology in a big way, which may also present a huge opportunity for India to develop a backend support in food technology for the developed nations”. Madhya Pradesh being an agrarian economy with high quality educational facilities can take an early mover advantage by tapping on this opportunity. Mr. Jaideep Bhatia, Vice President – Agro BU, Foods PepsiCo India Holdings Pvt Ltd also spoke in this Conference. He talked in length about the Sustainable Farming Initiative (SFI) of PepsiCo. Launched by PepsiCo in 2012, the SFI is a comprehensive program with application to potato, citrus, oats, rice and corn crops and to growers of all sizes in developed, developing and emerging markets. It enables PepsiCo to measure the local economic impacts associated with their agricultural supply chain. Dr Om S. Tyagi, Sr. Director, ASSOCHAM summed up the program by saying that “ASSOCHAM has been actively pursuing the growth of Food Processing industry in different parts of the country. Madhya Pradesh is an important destination and has all the potential to become the Food Processing hub of the country. He also said, “Challenges being faced by food processing are high levels of fragmentation in marketing and distribution of food products in India, growing concerns about food safety across developed and developing nations of processed foods, unorganized food retail and the requisite skilled manpower required in this sector which needs to be overcome by collaborative efforts of the Central Government, State Governments, Industry & Farmers”.

NEWS

Agriculture Production to boost Rasna to enter food processing industry in Madhya non-fruit beverage segment Pradesh says Dr. Kusmariya

ruit juice concentrate maker Rasna, which has for decades now been associated with fruit drinks, will soon foray into non-fruit based beverages. Just months after the company diversified into readyto-drink juices with its Ju-C brand, Rasna plans to expand from the cliched orange, mango or lemon-based fruit drinks. “The biggest weakness we have is that we are focusing only on few flavors like orange , mango, lemon and recently, lichee, but there are hundreds of other flavors, so new age beverages - nonfruit based drinks will be coming soon,” CMD of Rasna, Piruz Khambatta said. The 28-year old company which introduced the powdered drinks category in India, is the largest player in the business, and recently entered the ready-to-drink juice segment through a separate subsidiary. Rasna, expects to earn revenues of Rs 500 crore from the juices segment alone and is planning to invest close to Rs 40 crore to set up manufacturing units. The planned units - one in South India and another in the East- will make the JuC range of products, and the nonfruit based beverages. The company has already invested about Rs 50 crore and for new a unit in Gujarat and one near Delhi. Rasna, a family-owned business house, is one of the country’s largest manufacturers and exporters of beverage and processed food.

NEWS

India’s Saudi rice import share reaches 63 percent

ndia’s share in Saudi rice import is 63 percent with the basmati rice much in-demand, said the Indian delegation from the Ministry of Commerce and Industry, which is in Riyadh to participate in the ongoing international agriculture and agro-industry trade show, in which India is the largest participating country with 40 companies. “Sixty three percent of rice import to Saudi Arabia comes from India with the Indian basmati much in demand,” said the Indian official. The government is keen to increase export of basmati rice by providing assistance to Indian exporters with mounting trade delegations abroad and participation in international fairs, the official stated. India, the largest supplier of rice to the Kingdom, is also getting more orders as Indian companies have renewed their efforts to fulfill the ever increasing demand from the Gulf country, which is one of the world’s largest rice importer. Rice is a major staple food of the people in the Kingdom with an average annual per capita consumption of about 43 kg. The country is dependent on rice imports to meet its growing requirements. According to statistics provided by the commerce and Industry ministry of India, the country’s basmati rice export to the Kingdom till April-May this year was 138,704 million tons valued at $171.15 million, whereas the export of nonbasmati rice during the same period was 22629.83 tons with its value to the tune of $13.58 million. Rehan Zaheer, a top official from the Indian ministry of food processing industry urged Saudi businessman and agriculture companies to invest in India’s food processing sector, especially in rice and meat processing. He, however, clarified that India does not allow direct investment in farmlands. India recently relaxed foreign direct investment (FDI) norms in a number of

key sectors, including food processing and agro-based industries as the hike in caps with liberalizing routes will stimulate FDI inflows into the country. Ajit Kumar, a high official from the Indian ministry of commerce and industry said that Saudi Arabia was an important market for Indian rice, especially basmati, and one of the largest market in GCC countries in terms of productivity. “We look forward to the Saudi market for our services in value added products,” he said. “There is a huge opportunity to look at food processing industry and we are looking forward to the growing demand

of the industry,” he added. He also disclosed that a Saudi delegation including some senior officials of the Saudi Food and Drug Authority will visit India this year to check the conditions of abattoir in order to grant licenses for meat processing in the Kingdom’s interest. Apart from rice, major Indian products being exported to Saudi Arabia include buffalo, sheep and goat meat, as well as fresh and preserved fruits and vegetables, confectionery and other processed foods that will be showcased at the Indian pavilion in the agro-industry trade show. The four-day agro-food exhibition, which ends on at Riyadh International Convention Center, features a dedicated Indian pavilion comprising 40 companies. The pavilion will showcase export products from India’s major companies,

which include APEDA represented by its General Manager S.S. Nair, Nutrilite agro products Pvt Ltd., Indian food tech Ltd. and Kabir foods apart from the ministries of food processing and commerce and industry. India Trade Promotion Organization (ITPO), the premier trade promotion agency of the government of India, has organized India’s participation in the India pavilion. The visitors to the exhibition can visit the India pavilion to savor biryani, the Indian cuisine, made of basmati rice, and other processed foods from India. They will also be benefited from the personal presence of selected and leading exporters of agro-products including rice, chutneys and pickles, ready-to-eat snacks, processed foods and other Indian delicacies. Senior officials from ITPO, Agricultural and Processed Food Products Export Development Authority, Ministry of Food Processing Industry, Ministry of Commerce and Industry, and the exhibitors are also available to explain the characteristics of Indian food in detail and hold extended discussions on matters related to the subject, including investment in Agro-food sector in India. According to the Indian embassy, Saudi Arabia is the fourth largest trading partner of India and their bilateral trade crossed $43 billion in 2012-2013. India’s huge agro resource base and host of natural advantages make it a chosen destination for sourcing a variety of agricultural products. The embassy figures suggest that the total Indian agricultural exports were $221 billion during 2012-2013, of which Saudi Arabia accounted for $120 billion during this period. The 32nd edition of this bi-annual event is the Kingdom’s leading food industry event providing an opportunity to introduce new products, equipment, and technologies. Attended by the region’s food trade and business professionals, it is considered a unique platform to expand existing exports or establish new ones, at the center of the region’s fastest growing market.

Oil & Food Journal Vol. 08, Issue 11, September 2013

Join Indian Ice-Cream Manufacturers Association(IICMA) ORGANISED BY

IN ASSOCIATION WITH

Presents

Indian

Icecream Congress & Expo 20

Ahmadabad

From L to R- Sitting line-Pradeep Chona (Havmor), Rajesh Gandhi (Vadilal), G Chandramoghan (Arun), Govind Shah (Scoops), Simon John (Lazza), CK Bhardwaj (Cream Bell) Standing line-Samrat Upadhyay (Secretary General IICMA), Firoz H Naqvi (Chief Coordinator IICE), Yadish Chandra (Cosmos), Sudhir Shah (Cream Stone), Charanjeet Singh Basant (Basant), P. Jayaram (Joy), Bala Raju (Dairy Day), Arun Ramani (Top n Town), Ajay Reddy (Jumani)