Oil & food journal may 2014

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ANALYSIS OF GLOBAL BAKERY MARKET AND TRENDS Pg 09

A pond full of fishes Pg 28

Improving Indian Food Security Pg 36

Concept for success Bakeries Pg 42 Vol. 09, Issue 07, May, 2014

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Contents

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Pg 09

ANALYSIS OF GLOBAL BAKERY MARKET AND TRENDS

17 facts about the chocolate largest Pg14 consumed snack globally

Café Cuba ignites coffee revolution Pg 21

Pg 17 Agenda for sustained agricultural progress

Pg 24

There is always room for ICE CREAAM

A pond full of fishes Pg 28

Pg 33

Its’ Time for cold press juice

Improving food security Pg 36

Pg 40

Supply chain key to pulse markets

Concept for success Bakeries Pg 42

Pg 44

NEWS

Directed towards empowernmentIndia poultry industry

Dunkin’ Donuts enters Mumbai with two Outlets New Trend-Experience Chocolate Pharmacy Sweet growth for Mondelez in India Ferro India posted 68% growth with a turnover of over 575 cr Lotte to put up another Chocó Pie Plant in India Veen Waters to launch Packet water brand in India Bisleri reaches to the shores of Bangladesh India threatens to draw EU to the World Trade Organization Delhi HC asked to ban artificially-coloured Fruits & Veg Herb Lotman, Founder of Keystone Foods, Dies at 80 Mc Donald will serve healthier foods by 2020 Idco’s sea food park proposal forwarded to Centre Japanese market, an opportunity for Indian Shrimp Exports Blendhub’s automatic liquid injection system proves its efficacy in producing nutritional......

Food Industry of India growing on and on International dairies Sets Its Sights on Asia and Will ‘Milk Life’ Go Global?

Gujarat accounts top share in total dairy output: Assocham US poultry production and sales up by 15% Alltech expands India Operations with Kolkata Office Antimicrobial edible films can improve microbiological Safety of Meat Feed Pigment Market is up because of increase in Meat Consumption 12th five year program India set aside USD 9.2-Billion for Agri-Infra Schemes 13 new godowns for food grain storage in south Odisha districts soon Vol. 09, Issue 07, May, 2014

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Editorial

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From the Desk of Editor

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Vol. 09, Issue 07, May, 2014

arendra Modi thundered to victory in India’s election, trouncing the ruling NehruGandhi dynasty in a seismic political shift that gives the Hindu nationalist and his party a mandate for sweeping economic reform.

India’s incoming prime minister, who has been chief minister of the industrially-prosperous state of Gujarat since 2001, has raised aspirations which will be rather tough to fulfill.

His biggest challenges will be to revive the economy, curb food inflation and create jobs for the country’s youth.

Mr. Modi will also have to convince India’s biggest minority community, the Muslims - one out of seven people in the country believe in Islam - that the party he leads will not pursue an overtly majoritarian political and social ideology.

What has apparently worked for Mr Modi is his projection of the so-called Gujarat model of development with its emphasis on setting up industries.

Whereas Gujarat has not out-performed other Indian states in terms of healthcare, education and empowerment of women, it has a historical tradition of promoting industry and commerce.

The task of living up to the aspirations of the youth, as well as the upwardly-mobile middle classes who account for roughly a quarter of the 1.2 billion Indians, will undoubtedly prove to be a daunting task for the incoming government that Mr Modi will head.

The last six years has seen unprecedented food inflation that has hurt the poor and widened inequalities in an already unequal society.

The Indian economy grew by more than 9% for some of the past decade, but that rate slowed to below 5% in the last two years.

Despite claims that economic growth has been “inclusive”, the government’s own data has indicated that new jobs have been created at an average annual rate of only 2.2% since 2004.

The victory of Modi and the BJP has been welcomed by the corporate sector which openly rooted for him and funded his election campaign handsomely.

But the BJP’s decision to say no to FDI in multi-brand retail in its election manifesto has dismayed many, India Inc has urged the party to reconsider its stand, as it may send a negative communication a wrong signal to overseas investors.

It is very important that the BJP reconsider its stand on FDI in multi-brand retail as the move will act as a multiplier effect on India’s economy without impacting in any way the neighborhood kirana stores.

It makes little sense to bar FDI from multi-brand retail since a decision to this effect has already been taken by the government and foreign investments lined up for it. The move might send wrong signals to investors.

Intervention of politics and religion also shadows the growth of Indian food industry. India has been poised to become the No.1 beef exporting nation, supplying markets such as Malaysia, Thailand, Vietnam and Egypt. But BJP’s manifesto that defines the “cow and its progeny” as integral to India’s cultural heritage – exhibits a pessimistic view on the beef export.

With BJP heading the country, there are full chances on the crack down on beef exports.

And according to their manifesto there will be a full review on the subsidy the government gives for beef or buffalo meat exports.

The BJP’s compel to reduce exports has spooked beef suppliers in India. However from my analysis BJP’s victory would only have a limited impact on exports. Government figures show these increased to $3.2 billion in 2012/13 from $1.9 billion in 2010/11, boosted by robust demand for cheap, lean Indian halal meat. India trails only Brazil in beef exports, with a 20 per cent market share, according to US Department of Agriculture figures.

Nonetheless this historic win of the saffron party has zoomed the stock market indices to new highs with strengthening the external value of the Indian currency.

But reviving the economy will not happen easily or expeditiously: industrial production has declined in recent months and food inflation remains close to double digits.

Mr Modi has his work cut out - he has raised expectations to incredibly high levels. Living up to these will not be easy.

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Bakery

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ANALYSIS OF GLOBAL BAKERY MARKET AND TRENDS

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he global Bakery Products market is forecast to reach US$410 billion by the year 2015, spurred by increasing emphasis on breakfast foods and single-serve, onthe-go bakery products.

With consumers hard pressed for time owing to busy lifestyles, the demand for industrial bakery products is bound to significantly increase over the long term. In addition, sustained demand from developing countries for bakery products such as Bread/Rolls, Morning Goods and Sweet Biscuits is set to further energize the market.

The global bakery industry is currently facing opportunities as well as challenges created by the economic crisis. The still volatile financial scenario is changing the way bakers approach their businesses.

On the consumption front, similar to the US, the bakery industry in Europe is witnessing a decline in traditional bakery

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products. However, the decrease in demand is being offset by rising purchase of bite-sized sweet goods, on-the-go breads, between-meal snacks, easy-tocarry sandwiches and such other products.

There is an increase in the number of onthe-go bakery product introductions and new flavors to meet the requirements of the extremely mobile population of today.

With consumer preferences undergoing tremendous changes, bakers are literally on their toes suiting the product rollouts to the dynamic consumer preferences.

Meeting the demands of the fast paced consumer lifestyles are single-serve, small-size bakery products, leading to an increasing demand for breads and rolls, donuts and pastries. There has also been a noticeable shift towards natural and healthy bakery products comprising of vitamins, whole grains and fibers.

Bakers introduced organic baked goods, breakfast cereals, breads and biscuits, enriched with nutritional and natural 9

ingredients in single-serve and portable packaging. Private label products gained considerable importance in retailing strategy of savory snacks, in spite of the disadvantage of ownership and management of inventory. In recent years, however, the bakery industry has been plagued with high costs of production and increase in raw material costs in real terms in many markets. Intense price pressure is another feature of the bakery products marketplace in many developed markets of the world.

Product appearance significantly influences impulse purchases of bakery items, and therefore constitutes an important consideration in the purchase of bakery products. Next to appearance is the aroma and price. Attractive displays play a vital role in making a purchase decision. Pre baked and freshly delivered products are among the fastest growing segments, while frozen dough and scratch mix products exhibit slow growth. On the

Bakery regional front, the bakery industry in the US underwent significant changes owing to steady changes in consumer trends, which primarily leaned towards health, convenience and indulgence. Bakers were able to leverage these pockets of growth by capitalizing on the indulgence trend of consumers through suitable product innovations that focused on health and included functional variants.

In-store bakeries are increasingly gaining significance in the bakery products market, especially in the sale of fresh, unwrapped bakery items. This trend is obvious in the continued expansion of major food retailing chains such as Tesco in the UK, and Carrefour in France. In developed countries the increased demand for functional foods has prompted companies to develop value-added baked goods.

The global market for bakery products is being increasingly consolidated through the penetration of major multinational food companies. As a result, international brands like Oreos are expected to explore into hitherto unexplored territories.

Several companies eliminated preservatives and artificial flavors in their products in a bid towards image changeover as makers of healthier and natural bakery products. About 35% of the global cereal product launched over years claimed to be functional cereals with health benefits.

Europe, driven by Germany, France, Italy, Spain, Finland and Sweden among others constitutes the largest regional market worldwide, as stated by the new market research report on Bakery Products. The United States and Latin America trail behind as the next important market in terms of overall size. However, with respect to long term growth potential, the Asia-Pacific market is projected to take the lead, expanding at the highest CAGR of more than 5.0% through 2015.

The segment Bread/Rolls represents the largest and most popular bakery product, while the Morning Goods segment is likely to emerge as the fastest growing market over the assessment period 20072015.

Key market participants in the report include Bahlsen GmbH & Co. KG, BAB, Inc, Britannia Industries Ltd, Bruegger’s Enterprises, Inc, Einstein Noah Restaurant Group Inc, George Weston Foods Ltd, Grupo Bimbo, S.A.B. de C.V,

www.agronfoodprocessing.com Hostess Brands, Inc, Kellogg Company, McDonald’s Corporation, Nestle Chile, Riviana Foods Inc, Sara Lee Corporation, Strauss Group Ltd, The Great Canadian Bagel Ltd, Parle Products Pvt. Ltd, United Biscuits and Yamazaki Baking Co., Ltd. 2014 TRENDS IN BAKERY INDUSTRY Bakery trends for 2014 continue to move in a healthy direction, with a desire for more locally sourced products with clean flavours. Today’s consumers are concerned about the environment, the economic landscape of our society, and eating socially acceptable and responsible foods.

Consumers are also looking for quick, simple and convenient places to shop and eat at the same time. They will be turning more and more to bakeries as a place where they can buy and consume food at any time of the day. Expect to see bakeries offering much more than just baked goods this year, as they expand to become one-stop grocery stores or dinein foodservice operations as well.

In terms of flavours, expect to see more influences from the Middle East and Asia, as well as honey being used in more baked goods. Color will also have a big impact this year. Bakeries will no longer be just a sea of brown breads. There will be colorful loaves designed to co-ordinate with the seasons.

Here are eight bakery trends expected to show up in 2014: The health conscious As more consumers are foregoing white flour in their diets, bakeries are looking to offer a wider variety of baked goods made from ancient grains, as well as gluten-free items like polenta, soy, linseed, seeded rye, spelt and kamut. In addition, there is an increase in demand for products that are organic, dairy-free and vegan. Expect to see bakeries offering breads, pastries, cakes, cookies and other dessert items as gluten-free and vegan.

Bakeries will now be doubling as dinein and take-out restaurants, quick-stop foodservice operations and convenience stores. Your local bakery also will be the place to grab a coffee and pastry for breakfast or a sandwich, soup and salad for lunch, and a frozen entrée to heat up at home later that day for dinner. It may also be the place to pick up milk, jam and other staples while picking up the bread.

Bakery to dining destination Bakeries will also soon take over the wine bar/gastro-pub fad. Many bakeries around the world are selling baked goods by the day, and transforming into trendy dining spots by night by offering its bakery products, as well as menus that include pâté, cheese, salads, antipasti, charcuterie, slow-roasted meats and delectable desserts.

Cleaner labels In 2014, consumers want to know what they are eating and where it came from.

Today’s consumers are more in the know than ever before. It will be very important for bakeries to use locally sourced, freerange, organic materials and to put this information on their labels. It’s all about educating patrons on what you are doing in 2014.

Tea-time Tea is expected to be a major food trend for 2014, so bakeries can definitely jump on this by offering not only fancy, loose-leaf teas as a beverage, but also flavouring breads, cakes and pastries with tea. Tea is flavorful and also has a healthy connotation that is appealing to today’s consumers.

Middle Eastern flavours Honey will be a dominant ingredient in 2014 for bakeries, an ingredient that is widely used in Middle Eastern cooking.

More than just bread In order to compete with big brand grocery stores that offer in-house bakeries, smallto mid-sized bakeries will have to start offering more than just baked goods.

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Bakery

www.agronfoodprocessing.com Savory items will also feature the flavours of the Middle East like zatar, sumac and marash. Also, expect to see more Middle Eastern flatbreads being sold at bakeries.

Nuts In order to satisfy the gluten-free and dairy-free market, expect to see the use of almond milk and powder, as well as other nut products being used to replace wheat and dairy in breads, pastries and desserts.

Sweet and salty ethnic treats Dessert trends for 2014 are leaning towards mixing sweet and salty flavours.

Expect to see salted caramel everything – from ice cream to cheesecakes to croissants to pie, it will be the most popular flavour of the year. Ethnic desserts will also be prevalent this year, like the Peruvian picarone – a fried sweet potato and kabocha squash beignet, Korean rice cakes or fusion items like miso-glazed donuts.

For further analysis, though there are many but we chose four countries to know and understand their bakery trends in 2014: BAKERY TRENDS IN US The bakery industry in the US includes 2,800 commercial bakeries with annual revenue of $30 billion, along with 6,000 retail bakeries with total annual revenue of $3 billion. The commercial side of the industry is highly concentrated, with the 50 largest companies generating 75% of revenue. On the other hand, the retail side is highly fragmented, with the 50 largest companies generating around 15% of revenue. In the retail industry, most companies operate just one facility.

For companies of all sizes, profitability is strongly tied to the efficiency of their operations. Large bakeries are able to reach economies of scale advantages, while small bakeries can compete by offering specialty goods and offering superior local services.

In the United states bakery, fresh bakery is in and fresh at your convenience is the latest trend hitting the runways. In the US bakery sector people are very passionate about their food but when they go to the grocery they are probably not passionate about the sliced bread. But if they walk Vol. 09, Issue 07, May, 2014

through the fresh bakery area and they see a new artisan multi grain loaf, does not that sound so much cooler and neater and a way to elevate your meal compared to sliced bread.

Thus the fresh bakery category has become so enticing for the American consumer that they have changed their trends in 2014. Within fresh, there is a big trend on the horizon for fresh baked food that can be baked of or made at the convenience of consumers, particularly as the younger generation takes the centre stage.

Since the younger generation is experiential but doesn’t have the knowledge on baking as the older generation had. That is why the look on the bakery industry to provide them the solution. Their solution is the fresh bakery that gives them the fresh, just made and soft bakery items.

Despite the prediction, the fresh bakery boomed even when there was an economic crisis.

The bakery is such that all people use its item, and with changing trend, Americans are moving to fresh baking products rather than spending on stale old baked items.

BAKERY TRENDS IN CHINA

The bakery industry has turned out to be one of the unexpected stars of China’s food and beverage world in the past decade or so. The field has seen yearon-year growth, with current value sales growing by 15% in 2012 to reach RMB 110 billion. As of 2014, pastries and cakes represent the vast majority of the baked products market – a trend which is expected to continue, especially wellstocked, well-decorated and usually high-priced dessert shops popping up nearly daily in China’s upper-tier cities.

However, unpackaged/artisanal cakes 11

and pastries comprise the group which is expected to see the fastest current value growth of 16% on average, per year.

Experts recognize huge potential for growth in baked products oriented towards a health-conscious consumer.

Chinese are increasingly concerned over health and nutrition, so products that promote low-sugar, vitamin fortified, or high-fiber qualities are likely to see rising sales in the coming years. Equally, market researchers have seen a growing demand for imported ingredients in Chinese bakeries’ goods.

Euromonitor predicts that in China, the baked goods sector can expect to see a 8% constant value CAGR in the next five years, to reach RMB 158.8 billion in 2017.

Cakes and pastries are expected to be the key drivers of the growth, as Chinese tastes grow more accrued to delicious desserts, as well as quality cakes for all kinds of celebrations.

The Chinese company Orion has remained the leading market player for some years, controlling 2% of the total baked goods market (including artisanal bakeries), and retail value sales of RMB 1.2 billion (2012).

The traditional Chinese bakery food ‘man tou’ was invented in 3,000 BC. There are more than 1,000 typical Chinese bakery products, but currently there is very little bread or cake in comparison.

One difference between Chinese bakery and Western-style bakery products are that they use not only wheat flour, but also rice flour and other cereals. They are also steamed, boiled, pan-fried and deepfried, as well as baked.

Despite the fact that traditional Chinese bakery products have been around for an eternity, there were almost no bakery retail outlets in China before 1980.

However, since then, China has sought to turn bakery into a national industry.

An increasing number of frozen cakes and desserts are making their way on to the shelves of premium supermarkets and international coffee chains, such as Starbucks, Costa Coffee and McCafé.

These chains are increasing their store numbers through aggressive growth plans.

Modern-day China is a real mix of East meets West, with chains like Dunkin’ Donuts and Pizza Hut gaining an

Bakery increasing presence. Interestingly, they offer the same products as you would find in the UK, but with the addition of some local specialties. Duck’s tongue-topped pizza anyone?

For bakeries here, their margin is with their cakes that’s where they make their profit and in terms of product appearance they are really meticulous. Products are beautifully decorated with intricate designs and lots of color and glazes.

There is also an enormous influence from social media. Chinese bakery market is “vibrant and growing”. “China is, without a doubt, along with India the fastestgrowing market.

The impact some of the coffee chains have had is enormous. China views Western products as aspiration. They eat an amazing amount of cakes, sweets and desserts. A lot of those cakes are bought as gifts, so they have to look pleasing to the eye.

It certainly seems that China bakery market is a market to watch, if nothing more than because, they implement their ideas in about a 10th of the time that others do”.

BAKERY TRENDS IN EUROPE The global bakery industry is currently facing opportunities, as well as challenges, created by the economic crisis in Europe. The ‘traditional’

bakery products are decreasing, whereas the demand of snacks, easy-to-carry sandwiches and similar products is rising.

There is an increase in the number of onthe-go bakery product introductions and new flavours to meet the requirements of the extremely mobile population of today.

Other trends are natural and healthy bakery products (eg. whole grains). Prebaked and freshly delivered products and in-store bakeries are the fastest growing segments, while frozen dough is not growing so fast anymore.

Due to the economic crises in Europe,

www.agronfoodprocessing.com an increasing number of consumers are looking for low prices that would allow them to stretch their finances. On the other hand, the bakers had – and will again have – a price increase of raw materials and energy costs. Therefore, the small and medium sized bakeries are especially obliged to modernize and automate their production machines.

Other trends include: • Introducing a larger variety of products to your bakery • A rapidly growing number of nutritionconscious consumers • Faster-moving consumer eating habits • Increased hygiene standards and regulations in bakeries and bakery shops • Splitting of the bakery business, specifically in production and sales (franchising) Bakery in Europe has much innovation this year and in 2013. One third of the of the all new bakery were sweet biscuits and cookies and most popular claim was” no additives” and the price of baked good also rose according to Innova Market Insights.

Bakery innovation has become pan European. Within Europe one third of the of all new product launches in the bakery sector were sweet biscuits or cookies.

Cakes and sweet bread come in second followed by breads and bread products.

Compared to other global market like the North America where sweet biscuits and cookies just one quarter of all the launches in the early 2014, as these products were relatively more important in the European countries. And this product sector was the biggest for gluten free market of Europe.

One of the biggest driving factors of the bakery industry was that about 12 per cent of all bakery item launched here had no additives and no preservatives on pack claim relating to ingredients.

The additive claim has well fitted in the market of bakery in Europe as it reflects the sentiments health conscious and general aware consumers. The fact is that now many consumers have stopped buying products with these ingredients.

The allergen is another factor that is controlling the bakery market and the third is the organic aspect.

In terms of growth from previous year it is interesting to note that the organic and 12

whole grain claims have increased while the gluten free remains steady in terms of in terms of total bakery products.

BAKING TRENDS IN INDIA Modern world is known for its dynamic

changes.

Modern management is really about anticipating these changes and planning to manage them to our advantages. The rate of increase in Indian population is slowing down and yet net increase in population is staggeringly high. We will have lots of youngsters in India, those who play, study, work and more importantly consume foods. Health care is improving and people are living longer.

Many smaller bakeries will face tremendous competition and medium sized ones will become the feeder for supermarkets. This means the growth of middle level bakeries and inevitably the demise of many smaller bakeries.

The smaller bakeries may transform themselves into bakery style café and fast-food joints to attract the younger crowed and to stay in business.

The Indian Bakery market is estimated to be worth Rs. 16,500 crore, growing at a healthy 7.5 % per annum. It is one of the largest food industries consisting of various product categories like breads, biscuits, pastries, cakes, buns and rusks.

These bakery products are fast catching up with the popularity trend as lifestyle of Indians are rapidly changing. The major categories are breads and biscuits, cornering about 82% of the Indian Bakery market. Another product segment worth mentioning is Cakes and Pastries. This segment is estimated to be worth Rs. 1,250 cr of which significant 65% is accounted for by the unorganized sector.

Latest Bakery trends in India: Red Velvet Cake Red velvet cake is a cake with either a Vol. 09, Issue 07, May, 2014

Bakery

www.agronfoodprocessing.com dark red, bright red or red-brown colour.

It’s traditionally prepared as a layer cake topped with cream cheese or cooked roux icing. The reddish color is achieved by adding beetroot or red food coloring. It is one of the prettiest things I have seen, with beautiful red sponge layered with serene white layer from cream cheese & white chocolate.

Jar Cakes I just celebrated my birthday last month & Jar cake is what my friends gifted me.

These jar cakes have taken the Indian metros by storm. They look pretty convenient to carry & could be a beautiful gifting idea. Where a regular cake becomes too fragile to carry, these jar cakes are easy to mobilize, you can eat what you want till your tummy & mind is satisfied & keep the rest back in the fridge for later.

Internal designer cakes: Deceptively simple from the outside, it is only when you cut into these cakes that the magic is revealed - so sit back and wait for the gasps. From multi-layered cakes in vibrant colors, to hidden hearts embedded in an outwardly plain sponge, keep the decoration to a minimum to make the most of what lies inside.

Marshmallows Soon you won’t be able to find a farmers

market without a stand selling these moreish treats. Flavours can be as grown up as you like, from saffron to strawberry, blackcurrant to beetroot - marshmallows are without a doubt the current afterdinner favourite in all the smartest restaurants, delis & cafes. Éclairs These gorgeous delights are the cupcake of Paris right now, and it won’t be long before they cross the Channel in abundance. The prettier and more jewel-like the decoration, the better they are. Experiment with fondant icing transformed with natural food coloring, then tailor the flavour to the hue – a drop of blackcurrant cassis works with a purple icing, while framboise works with pink.

Once you’ve cracked your technique, get experimenting with the cream filling, by adding hazelnut or almond extract, coffee or cocoa.

Doughnuts Following a vast trail of baked goods before them, the humble doughnut has turned artisan. Making them in the traditional ball-shape allows you to play around with fillings such as chocolate, custard, marmalade or fruit, but we like them served Spanish-style as piped fingers with an English country garden spin.

Mini desserts At the end of the meal, many diners crave just a little something sweet that doesn’t cost too much in terms of money or their diets. So rather than having a huge banana split or the high calorie sundae, people have started having small pies like apple, cinnamon, mini brownies or marshmallows.Dessert samplers and trios Mini desserts turn maxi for sharing and sampling.

Rather than having 1 large dessert, people today like having a platter with small desserts like a combo of brownie, mousse & mini tarts, these give them more choice & they can taste more goodies in the same or similar price.

Healthy desserts For those who want to have their cake and diet too, calorie-controlled items fit the bill. The ultimate healthy dessert is fresh fruit. Some restaurants are adding to the appeal of this simple choice with fancy formats such as mixed-fruit skewers served with fruit, frozen fruit pops, fruit lollies etc. These satisfy your craving without adding to the calories & making you feel guilty after having them CONCLUSION Though all countries have different trends in bakery consumption, but one thing is common the bakery market after a economical crisis in the western countries have recuperated smoothly and is elevating. While the Asian market being a galore of innovation and investment has emerged as hub of bakery trend and innovation, with India and China shining out. Indians with better economical growth and changing trends have taken up to bakery items with heart and thus the bakery, market size of India has grown tremendously. On the Other hand china’s bakery market is like the amalgamation of east and west. No doubt that both these countries are the among the fastest growing bakery, market BY BASMA HUSSAIN

Vol. 09, Issue 07, May, 2014

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Chocolate

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17 facts about the chocolate

largest consumed snack globally

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here’s more to chocolate than Easter eggs and children’s treats[GETTY] The British chocolate market is worth billions of pounds every year but the nation’s favourite treat is often regarded as little more than a snack for kids or a guilty pleasure for adults.

The reality is that chocolate has a history spanning thousands of years and a whole community of aficionados whose enthusiasm and intellectual rigour rivals that of the world’s most committed wine tasters.

As people around Britain prepare to tuck into their Easter eggs this weekend there is more to chocolate than you might think.

CHOCO FACTS * Belgians are renowned as masters of

the art of chocolate but there’s actually nothing special about what they produce.

The whole idea of Belgian chocolate being superior comes from an intensive PR campaign in the 1980s which the clever Belgians used to give themselves an edge over other chocolate producers and chocolatiers.

The reality is that their makers are using exactly the same imported chocolate as all the other countries of Europe. * White chocolate – Belgian or otherwise – is not technically chocolate at all because it does not contain any cocoa solids. The bars are made from cocoa butter, milk powder, sugar and vegetable fat and therefore do not meet the criteria for being technically defined as chocolate. * Contrary to popular belief chocolate is 14

neither an aphrodisiac nor a particularly powerful stimulant.

A cup of coffee contains three times as much caffeine as a bar of chocolate and there is no evidence that it can help out in the bedroom. However chocolate does contain mood-lifting chemicals.

These are normally released in the brain when we’re feeling happy but eating chocolate can boost their levels and make you feel happier. Chief among these chemicals is serotonin, a lack of which is often linked to depression.

Johnny Depp and Juliette Binoche in the film Chocolat [REX] * Eating chocolate in moderation can even be good for you.

Chocolate is a source of magnesium, copper, iron and zinc all of which have Vol. 09, Issue 07, May, 2014

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Chocolate

Juliette Binoche in the film Chocolat

been linked to decreasing the risk of heart disease.

Sadly if you eat too much the benefits are far outweighed by the damage caused and there is still no medical justification for embarking on a chocolate diet, no matter how many Easter eggs you have left over next week.

Chocolate is a source of magnesium, copper, iron and zinc all of which have been linked to decreasing the risk of heart disease * The well-known health problems brought on by excessive chocolate consumption led to a German called KarlFriedrich Lentze trying to sue the Easter bunny in 2006.

He accused the bunny of causing chocolate addiction leading to heart attacks, obesity and strokes. He said at the time that he wanted authorities to “find this evil bunny, handcuff his paws and remove him from shops in time for Easter”.

The lawsuit was perhaps not entirely serious. Lentze is an artist renowned for his tongue-in-cheek antics and once invented a device capable of straightening bananas because he found the curved shape inconvenient. * One serious invention which owes its existence to chocolate is the microwave oven.

Percy Spencer, an American engineer, was touring one of his laboratories when

www.agronfoodprocessing.com he stopped in front of some radar apparatus.

The apparatus melted a bar of chocolate he had in his pocket and after discovering the link he went on to patent the microwave oven in 1945.

supermarket shelves, that of his head chemist certainly is.

Henri Nestlé was searching for a recipe for formula milk to help mothers who were unable to breastfeed when he came up with the recipe for the powdered milk that Peter used to create his new hocolate.

HISTORY * The Easter eggs currently lining shelves would be unrecognisable to the original discoverers of chocolate.

Not content with merely inventing calendars, bloodletting and human sacrifice, the people of the preAztec Olmec civilisation in Mexico were also the first to enjoy chocolate, consuming it as a drink 2,600 years ago. * The costly drink proved deadly for Aztec emperor Montezuma.

When he first saw Spanish Conquistador Hernán Cortés he was convinced he was a god and lavished gifts on him including expensive cacao beans.

His subjects were so enraged by the largesse that they overthrew their ruler. * Cortés brought chocolate to Europe and it reached Britain in the mid-17th century where its fabled health benefits and mood enhancing properties made it a favourite of medics, the preferred profession of Quakers. They approved of chocolate - only available as a drink - because it didn’t require mixing with alcohol to be enjoyed. * Pioneering chocolate producing Quakers such as George Cadbury, Joseph Rowntree and Joseph Storrs Fry are still instantly recognisable thanks to the chocolate bars and confectionary companies that still bear their names. * In 1847 it was Fry who made the biggest breakthrough in chocolate since its discovery two and a half millennia before when he invented the first modern chocolate bar. He discovered that blending powdered cocoa with cocoa butter and sugar formed a mouldable paste which could be eaten without being dissolved in milk or water first. * Twenty eight years later a Swiss chocolate maker called Daniel Peter built on Fry’s revolutionary creation by inventing milk chocolate.

While Mr Peter’s name isn’t instantly recognisable from the products on today’s

TASTING * For true connoisseurs, eating chocolate is like tasting a fine wine. With more than 400 fl avour compounds serious tasters have to engage all of their senses to get the most out of every bite and they strive to be as knowledgeable about the raw ingredients and production methods behind the bars as wine lovers are about what goes into making their favourite drink. * Aficionados pay attention to different cacao beans in the same way as wine lovers study the different grapes. While there are myriad varieties of grape there are only three main types of cacao bean.

These are the Forastero, the Trinitario and the Criollo of which the Criollo is the most expensive, making its way into only the very best chocolate bars. * The look and sound of the bar are crucial. A glossy appearance and the chocolate making a snapping sound when it is broken show that the ingredients are spread evenly throughout the chocolate.

If they are not evenly spread then the chocolate becomes crumbly and loses the irresistible melt-in-the-mouth feel. * The smell is vital in establishing the taste of the chocolate.

Smell and taste are closely linked and serious chocolate lovers will tell you that it is impossible to properly appreciate the flavour of chocolate without first enjoying its smell. Chocolate’s key smells include smoke, flowers and nuts as well as toffee. * The feel and taste of the chocolate comes last. Chocolate should melt at mouth temperature meaning that if it’s a well produced bar it will feel smooth and even as it melts on the tongue. Common flavours to look out for if you are truly intent on taking your chocolate seriously include flowers, fruit, spice, wine and smoke.

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Vol. 09, Issue 07, May, 2014

Agro Processing

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Agenda

for sustained agricultural progress

F

orecasts on possible monsoon behaviour are not very encouraging.

There is a possibility of El Nino factors causing further problems. More recently, our farmers in parts of north and central India experienced the fury of hailstorms and heavy rains. Climate change further complicates the possibility of providing accurate advance estimates of monsoon behaviour. This is not only true in our country, but also around the world. California, for example, has been experiencing severe drought.

In just a few days, the excitement of the election successfully carried out in the world’s largest democracy will die down.

Stark realities will face us. One such relates to monsoon rains and the economic prospect for farm families. Agricultural security is becoming particularly important since we now have a legal co¬mmitment to provide five kilogrammes of wheat or rice or millets to nearly 75 per cent of the population. Unexpected weather events like hailsto¬rms, flood and drought are also likely to become more frequent in the future, as a result of global warming. Therefore, it is time that the recommendations of the National Commission on Farmers (NCF) are acted

Vol. 09, Issue 07, May, 2014

By M S Swaminathan

upon without further delay.

A national policy for farmers based on the draft given by the NCF was placed in parliament in October 2007. This policy calls for a paradigm shift from measuring agricultural progress purely in terms of production but on the basis of the increase in the real net income of farmers.

Similarly, the national policy calls for a new deal for the young farmers as well as women farmers. Young farmers will be induced to remain in farming only when agriculture becomes economically attractive. This implies concurrent attention to production and post-harvest technologies leading to value addition to every part of the plant biomass. The government is setting up, at Nay Pyi Taw in Myanmar, a Rice BioPark for demonstrating how a variety of value added market driven products can be prepared from straw, bran, husk and grain. We should have similar bio-parks in all rice growing areas.

The national policy for farmers is the first of its kind either in colonial or independent India, since all the earlier policies were for agriculture and not specifically for farm women and men.

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The 2007 policy is therefore the first of its kind, but unfortunately not much attention has been given to implementing this policy after it was placed in parliament. The policy calls for a panpolitical oversight committee under the chairmanship of the prime minister and comprising a few chief ministers from surplus and deficit states, in addition to the leaders of national political parties.

Because of the opportunity, agriculture provides for doing minimum food to a maximum number of people. Agriculture policy should be beyond politics and should be based on a broad political consensus. Otherwise, it will be difficult for us to meet the challenges of the future such as diversion of prime farmland for non-farm purposes and conflicts related to the sharing of river waters and harvesting of rainwater.

The NCF has also recommended the streamlining of marketing procedures by introducing an ‘Indian single market’.

Such a market will allow the free movement of farm commodities across all parts of India. At present, there are many impediments for moving food and other commodities across state boundaries. It is not uncommon to see large numbers

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Vol. 09, Issue 07, May, 2014

19

Agro Processing

of trucks lying idle on each side of the check post waiting for clearance, which often also involves bribery.

There is no time to relax on the food production and marketing ends. It is now clear that we can not only produce the food we need for implementing the provisions of the Food Security Act, but also produce for the external market.

Our scientific capability in agriculture is very high. For example, the new Pusa Basmati variety 1509, is spreading like wild fire in the Punjab, and Haryana region. Last year, over Rs 30,000 crore of additional income accrued to the farmers who cultivated the new Pusa Basmati strains such as Pusa 1121 and Pusa 1509.

Therefore, we should not only view

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farming as the backbone of our food and livelihood security systems, but also, appreciate its potential to usher in prosperity in rural areas. I, therefore, hope that the new government in Delhi will convene a meeting of leaders of political parties to review the 2007 national policy for farmers and initiate action for the further promotion of agriculture-triggered prosperity.

In its 4th report, the NCF (2006) suggested the integration of all programmes for generating off and non-farm employment into one initiative like China’s town and village enterprise (TVE) programme and launch a rural non-farm initiative particularly for families without land or other productive assets. The need is for a counterpart to the National Rural Employment Guarantee Programme (NREGP) in the skilled employment sector. Initiatives like the small farmers agribusiness consortium, agri-clinics and agri-business centres, food parks among others, could be strengthened and made more effective.

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Though the rural non-farm sector is providing almost all the new employment opportunities in villages, there is no specific ministry or department to focus exclusively on this sector. The ministry of rural development has been running various self employment and wage employment programmes like the Pradhan Mantri Rozgar Yojna, Swarn Jyanti Rozgar Yojana, among others, while the small scale industries and the khadi and village industries commission among others, are looked after by the ministry of small scale industries, and agro and rural industries. In addition, there is also the ministry of food processing industries.

Keeping in view the importance of the rural non-farm sector, there is a need for a very effective system of coordination and some reorganisation and consolidation of programmes concerning rural industrialisation.

India is in a unique position to demonstrate to the world that attention to agriculture is the most effective method of ensuring concurrently food, livelihood and ecological security.

(M S Swaminathan is an agricultural scientist who led India’s green revolution)

Vol. 09, Issue 07, May, 2014

Coffee

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Café Cuba ignites coffee revolution W

ith the launch of Café Cuba last year, Parle Agro set the stage for a revolution in the Indian beverage market. This test launch gave India its first carbonated coffee soft drink. Taking this revolution one step further, this summer Parle Agro is all set for a national launch, accompanied by a pan-India marketing and brand communication campaign introducing ‘The Coffee Revolution’.

The campaign aims to maximise brand awareness, resulting in increased product trial. The communication is edgy, premium, bold and rebellious, targeted at the experimental mindset of the progressive Indian youth. Spend to the tune of Rs 50 crore has been invested across a strategic mix of media vehicles that appeal to the youth. Television will play the role of the lead medium for the campaign, followed by an aggressive focus on digital brand building. The campaign will be supported by print, outdoor and cinema ads. Each of the mediums will deliver the message of ‘The Coffee Revolution’ with the edginess of an underground movement.

To further induce product trial and aid sampling activities, Parle Agro has introduced a revolutionary new SKU in the form of 150 ml cans priced at Rs 15, which will strongly benefit the brand.

Speaking on the strategy behind one of the biggest brand launches, Nadia Chauhan Kurup, JMD & CMO, Parle Agro, said, “We are on our way to create a revolution

Vol. 09, Issue 07, May, 2014

on many levels in the Indian beverage industry with not just a unique brand, but also with a differentiated marketing strategy. With our new campaign, we aim to connect with evolving youth of today.”

Café Cuba has undoubtedly emerged as one of the hottest new trends in the beverage market, as is reflected in its distribution which grew by 400 per cent from just 10,000 outlets to a whopping 4.25 lakh outlets today. It has revolutionised the stagnant carbonated soft drinks category by letting Indian consumers enjoy the flavour of coffee in the form that they most love their beverages – chilled and fizzy. That’s why 2.8 million consumers have already tasted Café Cuba in its test phase alone, a figure that has surpassed the company’s expectations.

Conceptualised by Creativeland Asia, the launch campaign will continue through the summer months and will include multiple activities that will familiarize the target consumers with ‘The Coffee Revolution’ and the unique, intriguing taste of Café Cuba.

Sajan RaJ Kurup, Founder and Chairman, Creativeland Asia, said, “This has been a revolution brewing in our offices for a while. Right from the name to the packaging to positioning to the communication, this has been a passionate journey for Creativeland. And obviously we are excited to see it out. We can only be as brave, creative and consistent as our client partners allow us to be. Our sincere gratitude for faith they have placed in us.”

The integrated campaign would feature a fine showcase of work across multiple touch-points, from a long format film to shorter ones, from sampling strategy to retail experiences. And, of course, print, TV, digital and social media.

Shot by renowned photographer and 21

director Bharat Sikka in the backstreets of Cape Town, South Africa, the TVC depicts the original story of Cafe Cuba’s underground revolution. It features characters that are stylish and bold in a setting that is raw and electrifying, setting the tone and attitude for the brand.

Since the majority of the brand’s TG is present online, the digital medium will be leveraged to maximise TVC views and lead traffic on to the brand’s website.

The brand website, www.cafecuba.in, is unique and revolutionary, just like the brand itself, and will also be a platform to retail brand merchandise. Ten per cent of the overall marketing budget has been earmarked for this.

The revolution will extend further in alternate channels to increase visibility and boost awareness. Modern trade promos along with introduction of multipacks will be introduced in May. HoReCa activations will also serve as an essential avenue for promoting Café Cuba as a mixer.

Through all these endeavours, Parle Agro hopes to double the brand’s distribution strength, and is set to make Café Cuba a Rs 1,000-crore brand within 12-14 months of its launch.

Source: BestMediaInfo

Sajan Raj Kurup

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Nichrome participates in Interpack 2014

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nterpack, world’s biggest packaging show that happens every 3 years is scheduled between 8th and 10th may 2014 at Dusseldorf, Germany. Exhibitors from all over the world come to this exhibition to showcase their technology and strengths.

The machine is operator friendly and easy to set through HMI fitted on a swiveling pendant. All GMP and safety features are built in. Any types of fillers like auger, cup, cavity, pumps can be fitted as per the product requirement.

Nichrome is participating at Interpack 2014 at Hall 6, E16.

Nichrome is always ahead in bringing the latest technology with the highest performance to the users of flexible packaging in India and abroad.

At Interpack, Nichrome will be showcasing two of its modern, state of the art technologies in Horizontal FFS and VFFS Multilane.

Nichrome is also launching the HFFS model T170 machine with Standipack and Zipper attachment for the 1st time at Interpack. This machine produces innovative pack styles with re-closable zippers fitted online.

Multilane solution Nichrome is launching the Ultra High Speed RV series MULTILANE machine producing four side seal sachets or contour packs using 4-axis servo driven continuous motion technology in collaboration with Prodo-Pak USA. The RV 240 series machines can accommodate more than 1250mm wide roll and can cycle at 100 per minute and with maximum number of lanes crossing 15 it can produce more than 1500 sachets in one minute. This machine is suited for pharmaceutical powders, ORS, gels, tablets, swabs and tissues. Apart from the pharma sector RV series is most suited for food applications viz. seasoning, milk powders, health drinks, sauces, etc. and for cosmetics viz. lotions, shampoos, hair dies, etc.

Horizontal Technology

ThisT170 standipack zipper machine from Nichrome-Totpack product basket can accommodate up to 170 mm wide pouch with a length of up to 270mm.

The smallest pouch possible is 80mm x 130mm. The machine can operate at a speed of 60 packs per minute.

The advantage of this innovative T170 series is it can accommodate various features and formats of packs. Starting from three side seal and four side seal flat pouches up to Standipacks and contour shapes -most of the pouch styles are possible in this machine.

The most recent addition is the Standy Duo packs with zipper for two separate compartments.

Innovative features viz. zipper, spouted caps, handles, euro hole, round hole, etc. can be

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easily fitted on this machine.

This series has vast applications in most of the segments in food, cosmetics, chemical, pharmaceutical and nutraceutical markets. Health drinks, sauces, lotions, shampoos, hair dies, pastes, tea, coffee, etc. can be easily packed in this machine.

The machine is operator friendly and easy to set through HMI fitted on a swiveling pendant. All GMP and safety features are built in. Any types of fillers like auger, cup, cavity, pumps can be fitted as per the product requirement.

With these introductions, Nichrome is confident of capturing the major share in the HFFS standipacks segments as well as the high-speed small sachet segment of the market.

Nichrome India Ltd. marketing@nichrome.com www.nichrome.com

Vol. 09, Issue 07, May, 2014

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Vol. 09, Issue 07, May, 2014

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There is always room for more

ice cream 24

Vol. 09, Issue 07, May, 2014

Ice Cream

www.agronfoodprocessing.com India’s Ice Cream market still remains largely untapped, the per capita consumption of Ice Cream in India is just a few hundred milliliters per annum, compared to 28 liters in New Zealand, 21 liters in the United States and around 18 liters in Australia.

A

large young population, increasing affluence, strengthening of the country’s distribution infrastructure and a large untapped market are expected to be the drivers of the Indian Ice Cream market in the coming years. Research firm IMARC Group expects this market to grow at a CAGR of around 16% during 2014-2019, according to its latest report entitled “Dairy Industry in India: 20132019”.

The report which has done a comprehensive analysis on the Indian dairy market expects the penetration of the organized sector to increase robustly during the forecast period. From a share of 49% in 2013, the report expects the organized sector to account for 66% of the total ice cream sales by 2014. According to an analyst at IMARC Group, “India’s Ice Cream market still remains largely untapped, the per capita consumption of Ice Cream in India is just a few hundred milliliters per annum, compared to 28 liters in New Zealand, 21 liters in the United States and around 18 liters in Australia. India is also a way too far behind the global average per capita Ice Cream consumption of around 3 liters per annum. Thus, there remains a very high growth potential in the country.

Indian natural and premium ice cream In value terms, the organized segment of India’s Rs 3,000-crore ice cream market has been growing at 19.5 per cent a year for the last five years. Many established food and lifestyle trends, such as limited edition, indulgent, natural and premium ingredients have led to the establishing of ice cream ranges under claims of ‘premium’.

When New York ice cream giant HaagenDazs entered China, it did not compete with other ice cream companies. Instead,

Vol. 09, Issue 07, May, 2014

it aligned itself with luxury brands.

Kolkata-based Pabrai’s Fresh & Naturelle Ice Creams is doing something similar.

Instead of competing with rivals such as Amul and Kwality Walls, it positions itself as a relatively upscale brand. It supplies to five-star hotels such as the Marriott, Taj and ITC chains, and The Imperial in Delhi. It also supplies to highend caterers in the national capital.

Fresh & Naturelle’s founder, Kunal Pabrai, is preparing to open a second ice cream plant that can produce 20,000 litres of ice cream a day, and it will increase his company’s capacity 20-fold in the next decade. Fresh & Naturelle ice cream is currently available in ten cities, and Pabrai plans to expand business to four more. He even plans to sell his ice cream in Australia, Dubai, Indonesia, Singapore

and the UK - ambitious plans for a company founded in 2008.

Mumbai-based Natural Ice Cream , too, is growing. What started in 1984 with a single store in a Mumbai suburb has 115 franchise outlets now, mostly in Maharashtra and Karnataka. It sells only through franchisee parlors, not other retail outlets. By the summer, the Rs 75-crore company plans to open stores in Chandigarh, Delhi, Jaipur, and Ludhiana.

And it plans to expand to Dubai and Singapore in two years.

The Demand for premium ice cream has gone very high in India. One growth area, according PricewaterhouseCoopers (PwC), is gourmet and natural ice cream.

The latter is made without artificial ingredients. According to Fresh & Naturelle’s claim that, Only one per cent of cocoa powder available the world over is naturally processed, and hence it takes 15 to 17 days to naturally alkalize 25

the cocoa powder they in our chocolate ice cream. When it’s done with alkalis, it tends to lose its nutrients, and naturally made cocoa powder is an effective antioxidant.

Natural ice creams are a niche and premium market, and are seen as healthier than regular ice cream. It’s expensive; however, the upper middle and upper class are ready to spend more.

Gourmet flavours are a big part of premium positioning. Fresh & Naturelle has flavours such as chandan (sandalwood), matcha (Japanese green tea) and Kolkata meetha paan. Natural Ice Cream has seasonal fruit flavours such as sitaphal (custard apple), and festive ones such as the Makar Sankranti Special with sesame seeds and peanuts, and prasadam for Ganesh Chaturthi, with bananas, dry coconut and raisins. Nestle’s Movenpick, recently relaunched in India, plans to launch a Masala chai flavour by the year-end.

Besides gourmet and natural products, there could be other requirements in the premium range, such as low-fat and sugar-free ice cream, and ice cream cakes, says B.M. Vyas, a 40-year Amul veteran and now Director at Mumbaibased Parag Milk Foods.

Natural ice cream companies face competition from gelato and frozen yogurt. Although not technically ice cream, gelato is a premium, natural, healthy frozen dessert, and therefore a direct rival.

Amore Gelato lists 27 stores on its website. Gelato Vinto (whose products are priced at Rs 49- 97 a scoop) has 50 company-owned and franchise outlets.

Gelato Vinto wants to increase its market share to around nine per cent from the current four or five per cent. Presently they have a warehouse in Ludhiana, and plan to open one each in Aurangabad and Pune soon. In fact the company will have new factories come up in Chennai and Mumbai, in addition to the one in Delhi.

Their main focus will be on franchises, so that they can concentrate on production Perceptions are changing as Indian consumers become more healthconscious. Vadilal has started a gelato chain called Melt In. Rajesh Gandhi,

Ice Cream

Managing Director at Vadilal Industries, says his company is now doing a test run of its artisan gelato. “And they need a year to see the results first, after which they will decide further on Melt In. Gelato is considered a healthier option than ice cream, but it needs to be moved from the counter quickly, and nobody has yet succeeded as a gelato chain in India.

The Indian consumer wants ice cream any given day and competition are increasing from mass-market companies, too. Amul plans to launch Creme Rich, a superpremium ice cream brand, and India’s first Greek-style frozen yogurt, this summer. “Creme Rich products will have the finest natural ingredients ... to create the magic of indulgent and luxurious super-premium ice cream category,” says Managing Director Sodhi. “Though it will not be completely natural, it would be made from fresh milk and dairy cream.

Global Rivals Natural ice cream companies face competition not just from the mass-market Amuls and Vadilals, but also from global giants such as Nestle and Haagen-Dazs, who are expanding in India. HaagenDazs, marketed by General Mills India, has nine lounges, sells at supermarkets and events, and plans to expand in India.

Nestle is pushing its Movenpick superpremium ice cream brand in India, through its Delhi-based import and distribution partner, Star Specialty Foods (SSF). Movenpick offerings include tropical fruit sorbets and sorbet-and-icecream combinations. The brand was originally launched in India in 2001

www.agronfoodprocessing.com by the Movenpick Group.

Nestle acquired the business in 2003 (it is now owned by Nestle Super Premium, part of the Switzerland-based Nestle Group). Distribution in India had been limited, and Nestle is now re-launching the brand in India through SSF. Nestle plans to work on this niche segment through three channels of distribution. The first is hotels, restaurants and catering, the second is retail outlets (Nestle calls them ‘boutiques’), and the third is selective retail outlets such as gourmet food stores. It has a boutique each in Chennai and Kolkata, and has opened a third in South Delhi’s Select Citywalk mall.

Movenpick will open in Mumbai and Bangalore, says SSF Director Tarun Sikka. Jorrit Castelein, International Commercial Manager for Asia, Oceania and Africa at Nestle Super Premium, says: “Bangalore and Hyderabad are among the focus cities for Movenpick.”

He says his company plans to introduce four new flavours in the Asian market this summer, and take the masala chai flavour to other countries.

Nestle hopes to expand at a reasonable pace this year. On consolidation of the concept, expansion will be more aggressive. The company plans to launch an Asia-specific range with some ingredients from India.

Nestlé’s products are imported from Switzerland, so exchange rates can affect pricing (currently Rs 175 a scoop, or 83 per cent of Haagen-Dazs’s Rs 210).

India is a developing market, so Movenpick’s pricing is not comparable with advanced markets, where the price is typically 50 to 60 per cent above the market average.

The Indian consumer has always had a sweet tooth, and their sweeter flavours such as Carmelita and Maple Walnut - are fast-moving. However, their bestseller is Swiss Chocolate.

Nascent Business Parag Milk Foods may enter the ice cream market too. India is going to be the largest ice cream market in the world, as it’s the largest producer and consumer of milk. The trend is that we will move 26

up the value chain from milk to milk products in the next two decades.

Ice cream does not figure prominently in the Indian diet, according to industry experts. However, in recent years, in the super-premium segment, awareness has been growing about the qualitative aspects of gourmet and luxury ice creams, so there’s a spurt in this segment. The business, however, is nascent, and has a long way to go in terms of development and volumes. The growth prospects are very positive with a good consumer base to work with.

Discerning customers are everywhere.

The trick is to make products available and affordable. Fresh & Naturelle seems to have got it right with its high-end positioning and a sensible price range of Rs 39 to Rs 79 a scoop. The company’s turnover grew 60 per cent last year to Rs 6 crore. That’s slower than the 100 per cent growth rate before that, says Pabrai, and explains that growth has slowed because the company is consolidating its business.

He says his rivals are global brands such as Movenpick, which are priced much higher.

The cold chain development, and more outlets in hotels, gardens and railway stations, will help improve sales of ice creams. With the market growing as fast as it is, reaching four litres per capita so be accomplished.

Exciting new ice-cream flavours of 2014 Think ice cream, and we bet you don’t lust for the regular vanilla, chocolate and strawberry anymore. That’s because ice cream makers have reinvented the scoop, giving it an all-new dimension. Drambuie liqueur, Gajar Halwa and California grapes are some of the eclectic flavours you can choose from Remember the drive with your parents to the ice cream stall every weekend as a child? Without a second thought, you asked for a choco bar - vanilla ice-cream coated with chocolate on a stick.

On days when you were craving something fruity, all you had to do was choose from orange, mango or raspberry dolly. Today, however, if you walk into an ice-cream parlour and ask for a choco bar, before you get to tear the box and enjoy the stick, you will have to choose from a variety of choco bars - Belgium, dark, Vol. 09, Issue 07, May, 2014

Ice Cream

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choco-almonds, which come in many sizes, too.

Here, we look at irresistible indulgences that demand a bite at the earliest: Fruits, veggies in your cup Thirty-year-old Naturals, the ice cream company known for making kids eat fruits such as papaya with a smile, has

Vol. 09, Issue 07, May, 2014

introduced tempting concepts such as Friday Sundays. Srinivas Kamath, director-retail, Naturals, says, “Here we serve out-ofmenu experimental flavours such as pomegranate, California grapes, and even honey dew and ginger.” The Naturals ice-cream offers five types of berries, apart from strawberry - blueberry, gooseberry, raspberry, mulberry and cranberry, which are locally and internationally procured.

Falling in step with the festive mood, Naturals offers Gajar Halwa flavour on January 26 and Kurma Malai during Eid. And on Ganeshotsav, they have the Prasad ice cream laden with banana and raisins.

At the Excellence Awards held by Indian Ice cream Manufacturers Association in December last year, Naturals won the most innovative flavour. We bet you can’t guess what it was — cucumber!

The candy stick, reloaded With Magnum Ice-Cream, which launched in Mumbai, Hyderabad and

27

Bangalore this month, the ice cream stick just got sassier with the Classic, Almond and Chocolate Truffle, priced at R85 per bar, to choose from.

If you are not in the mood for a stick, turn it into a sundae with your choice of toppings. “Ice cream sticks continue to be the biggest impulse buy after cups.

Today, consumers want variety even on their sticks.

(L-R) The Almond, Classic and Chocolate Truffle ice-cream sticks by Magnum were launched in India this week These stick ice creams can also be devoured as sundaes with a little creativity.

A spirited serving Launched in October last year, ice cream cocktail using with rum, whisky, beer, and liqueurs such as Drambuie is also the trend of this year. There is also Oreo, Coffee and Rum and Beer and Chocolate ice cream.

Adding alcohol solves the problem of crystallisation while churning the mixture. “Alcohol doesn’t freeze and prevents formation of crystals.

Sea Food

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A POND FULL OF

FISHES

A preview of Indian fish and seafood industry

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ndia being a peninsular country has a far-stretching coastline. It is surrounded by water on the east, west, and south coasts. As a result there is abundant fishing in India. The fisheries industry in India is huge. With its vast coastline, India is the fourth-largest producer of fish in the world. This is mainly because nearly 10 million people residing in more than 4,000 coastal regions are engaged in fishery activity. These people are mainly dependent on fisheries to earn a living.

India holds great potential for both inland and marine fishing. It has huge reservoirs for fishing. The fisheries industry heavily contributes to the Gross Domestic Product of India. The fisheries industry is responsible for filling the Indian exchequer with about $70 million per annum. Massive production and export

has made the fisheries sector an essential part of the Indian economy.

Though the fishing industry in India contributes heavily to the GDP and is a valuable source of earning foreign currency for the country, it still has a huge potential for export. Out of the total area available for fisheries, a significant amount of area is left unutilized.

In the recent past, the fisheries industry has been growing considerably on a consistent basis. It has also caught the attention of foreign investors. Several foreign investors are now investing in the fisheries industry in India for its potential to offer them immense returns. Another reason for the foreign investors to invest in the industry is the easy availability of infrastructure facilities. The liberalized policy of the government is another vital factor for the fisheries industry to attract new foreign investments.

Both the central government of India and 28

the state governments have undertaken initiatives and announced several policies to boost the growth of the fisheries industry in India.

The Department of Animal Husbandry, Dairying, and Fisheries is the main authoritative body for development of the fisheries industry in India. This government body has been responsible for implementing infrastructure development programs and welfareoriented schemes. It is also responsible for formulating appropriate programs to increase the productivity in the fisheries sector. Furthermore, the Ministry of Food Processing Industries is another agency that is responsible for the overall growth of the fisheries industry.

Though the central ministry takes active initiatives to boost the fisheries industry, it is mainly governed by the state governments. Each state has its own set of policies to attract new investments in Vol. 09, Issue 07, May, 2014

Sea Food

www.agronfoodprocessing.com the fisheries industry of the state.

Some of the most prominent states and union territories that promise huge potentials for investments include: Goa: The state has a coastline of about 100 km and is rich in marine wealth.

Fisheries are the main economic activity of the state. The fishing activity has given a big boost to the canning, freezing, and fish processing industries in the state.

These industries offer great investment opportunities.

Kerala: The government of Kerala gives top priority to the fisheries sector.

The sector contributes the most to the state government’s revenue and brings in foreign exchange. The government is keen to develop this industry further.

There are huge investment opportunities for investors in terms of providing technological assistance to the local fishermen, providing storage facilities, fish packaging, and so on.

Apart from these two states, prominent other states and union territories, such as Assam, Orissa, the Andaman and Nicobar Islands, and Lakshadweep also promise great investment opportunities in the fisheries industry.

FACTORS THAT MAKE INDIA A FISHERY HUB Resource abundance India possesses abundant and varied resources both in marine and inland sectors. The fish production in the country has increased with increase in production of cultured fish and shrimps.

The marine fisheries sector indicates a tropical environment with multi speciesmulti -gear fishery. The marine fisheries landings increased from 3.73 lakh tons in 1947- 48 to 4.3 million tons in 2014 .

The species wise contribution indicated that the pelagic fin fishes constitute 55 per cent followed by demersals ( 26 per cent ) , crustaceans ( 15 per cent) and molluscans ( 4 per cent).

The aquaculture sector of the country also witnessed boom with increased production of P.monodon and introduction of exotic species like vannamei. Even though the export market was initially Vol. 09, Issue 07, May, 2014

oriented towards shrimps, lobsters and cephalopods, commodity and market diversification opened up opportunities for exports of fin fishes. Groupers, mackerels, tunnies, barracudas, pomfrets, seerfishes, ribbon fishes and other fresh water fishes found a place in the export market and the finfish exports now occupy around 40 per cent of the total export volume.

Expansion of fishing grounds with advancement in harvest technologies and possible fishing down the web led to capture and marketing of new varieties like puffer fish (Lagocephalus inermis), yellow fin tuna and some varieties of sharks with good export potential.

Increased commodity diversification The one country- one product misnomer no more exists with the Indian sea food export which has been the single largest factor contributing to the augmented export earnings .The increased commodity diversification has been one of the major strength achieved over the years. The decadal commodity diversification analysis was done for 1990, 2000 and 2010 .The results indicated that the share of frozen shrimp declined from 46 per cent to 19 per cent during 1990-2010 whereas the share of frozen fish increased from 28 per cent to 45 per cent during 1990-2000 and then declined to 38 per cent in 2010. The live and chilled items also found a place in the export basket in the past decade. The disaggregated analysis of the commodity diversification also indicated that the number of species/ product / form under each commodity also improved considerably thereby reducing the pressure of meeting buyers’ requirements.

Improved Geographic concentrations Indian seafood products had wide spread acceptance in many of the countries like EU, US, China and other countries.

Japan, USA and European Union or Western Europe were the major fish importers from India, which accounted for about 60 to 65 per cent of the volume and about 7075 per cent in value of Indian seafood exports. Strict quality 29

regulations imposed by US and EU and commodity diversification with finfish and other value added products led to geographic diversification and market opportunities emerged in countries like Middle East, China and South East Asian countries.

Even though geographic diversification emerged with countries like Middle East and China with the strict quality regulations in US or EU, they still account for a major share (70-75 per cent) in the foreign exchange earned through our export.

Strong institutional support and linkages Indian seafood industry is well supported by various institutional agencies with regard to technological, marketing and financial requirements. The Marine Products Export Development Authority (MPEDA) is the nodal agency in promoting seafood exports through various activities like registration of infrastructure facilities for seafood export trade, collection and dissemination of trade information, projection of Indian marine products in overseas markets through participation in overseas fairs and organizing international seafood fairs in India, promotion of aquaculture for production of shrimp and prawn for export, promotion of value added seafoods and promotion of tuna fishery.

In addition, it also undertakes various development measures like distribution of insulated fish boxes, putting up fish landing platforms, improvement of peeling sheds, modernization of industry such as upgrading of plate freezers, installation of IQF machinery, generator sets, ice making machineries, quality control laboratory etc. for ensuring better

Sea Food

www.agronfoodprocessing.com been significantly contributing to seafood export.

Emerging technology, such as the pathogenfree shrimp species Litopenaeus vannamei, is also playing a major role in seafood exports.

quality products in the export markets.

The marine fishing regulation act, the aquaculture authority act and several other legislations in the country has supported the seafood export industry by way of promoting sustainable fish production.

The Coastal Aquaculture Authority (CAA) has recently granted permission for culture of specific pathogen free (SPF) L. vannamei which is expected give an impetus to the aquaculture sector in the country in the near future.

EXPORT MARKET The rising trend of aquaculture has

With an export target of $4.3 billion for 2013-14, the seafood exports made through V.O. Chidambaranar Port here witnessed an increasing trend in the first half of this fiscal.

Seafood export target, set by the Marine Products Export Development Authority (MPEDA) of India, has surpassed the target and achieved an export value of $4.5 billion, against the target of $4.3 billion for the fiscal 2013-14.

Serious fall in the production and export of shrimp from Southeast Asian countries, lowering of countervailing duty on Indian shrimp exports in the US and the depreciation of Indian currency

are the major factors of the improved performance. MPEDA now targets earnings of $10 billion by 2020 from marine products exports.

As per the provisional estimate of MPEDA, India’s seafood export has crossed one million tonne mark for the first time in this financial year, earning over $4.5 billion, which is a record so far.

During 2011-12 and 2012-13, earnings were $3.5 billion. It was increased by $1 billion in revenue in 12 months. Export revenue grew 30 per cent in dollar terms.

In rupee terms, the estimates indicated an earning of `20,000 crore. In 2012-13, India exported 928,215 tons valued at `18,856 crore. In 2011-12, the country had exported 862,021 tons valued at `16,597 crore,� the MPEDA estimate said. Rise in local demand in Korea warmed up global prices.

However, the US was the largest market for Indian shrimps, as the country imported 51.24 per cent of the total Indian shrimp exports. This was followed by South East Asian countries (16 per cent), EU (15.82 per cent) and Japan (4.94 per cent). Shortage of shrimp due to spread of Early Mortality Syndrome also caused rise in prices.

Increase in the production of Vannamei shrimp, rise in the productivity of Black Tiger variety and increase in export of chilled items also helped achieve higher exports, MPEDA said.

In order to achieve the 2020 target, MPEDA rely on increased production of Vannamei shrimp, quality control measures and increase in infrastructure facilities for production of Value added items.

The export volume increased by 28 per cent in terms of quantity and 64 per cent in value over the corresponding period

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last year.

Around 4,000 tons of seafood shipments had been increased. Since September 2013, frozen shrimps (vannamei shrimp) had become the principal export item in marine products. With an increased catch of vannamei shrimp, quality control measures and development of infrastructure for production of valueadded items, the MPEDA could reach the target.

The premium quality of Indian shrimps attracted importers in the US market.

During her recent visit to India, Margaret Hamburg, the US Food and Drug Commissioner, said US authorities were largely happy with the quality of seafood India shipped to that country.

The increased stock density of vannamei shrimp in farms resulted in a substantial boost in production. Moreover, the high value shrimp could also be cultured in a short period. Hence, farmers had preferred culturing vannamei shrimp to black tiger shrimp, the earlier export variety.

ROLE PLAYED BY MPEDA. India’s seafood export industry, dominated by small and medium enterprises (SMEs), and growing at 20 per cent a year, will soon get a shot in the arm. In a bid to help entrepreneurs, the Marine Products Export Development Authority (MPEDA) under the ministry of commerce is undertaking a major co-branding drive, which will promote the brand equity of Indian marine products in regulated markets.

India was the largest exporter of shrimps to the US, a first. Shrimp exports to the US, which stood at 94,000 tons (about half India’s overall shrimp exports), was valued at $1 billion. India is now the eighth-largest exporter of food items to the US. Thailand, the previous largest shrimp exporter to the US, had recorded low production last year, owing to the outbreak of a disease called the Early Mortality Syndrome (EMS). Aquaculture production in Thailand fell about 50 per cent due to the outbreak of EMS. Globally, shrimp prices had increased substantially, adding further increase was unlikely. In India, raw material costs for shrimp exports had increased to Rs 600 a kg. “So, further rise in export prices might affect our business with the US. The consumer resistance is already strong in markets such as the US and Europe.

US Food and Drug Administration (FDA) officials accompanying Hamburg said through the years.

Seafood exports from India are expected to touch $4.3 billion in the current fiscal year and $10 billion a year by 2020, according to MPEDA. There is no large company in this industry, which comprises 400-500 exporters. It consists almost entirely of SMEs, most of them family-run businesses.

There are some 150 major players, with about 100 exporters contributing 70 per cent of total exports. The largest of them have revenues in the region of Rs 100-400 crore. The industry is a 100 per cent net foreign exchange earner.

Value-added products are gaining momentum. They are used to contribute around five per cent of total seafood exports about three years ago, but now contribute around 17 per cent. The target is to increase this first to 30 per cent and then to 50 per cent in the next three to five years.

As market promotion has assumed special significance in view of growing competition and regulation from other seafood-exporting countries, MPEDA believes that there is a need to step up promotional programs 32

in major overseas markets and develop better rapport with the trade and officials in importing countries..

MPEDA has decided to tie up with established brands for promoting Indian seafood products and, as a preliminary step, it signed a co-branding agreement with Sysco Corporation Inc for the promotion of Indian Black Tiger Shrimp in the United States a few years ago.

MPEDA also signed a similar agreement with Japan’s Aeon supermarket chain recently, and is looking for more such tieups in European countries.

With more and more companies realizing that demand for value-added products is picking up, and the return on investment is also high, there has been a jump in investment. MPEDA estimates that in the next four to five years, the industry is poised to increase capacity by 50 per cent with an investment of about Rs 3,000 crore.

Over the years, the industry has added capacity in order to export value-added products. So far, India has been exporting the raw material to China and Thailand, where they are converted into products for the ready-to-eat and ready-to-cook segments.

One key concern, is that the industry doesn’t have a coordinated conservation and fisheries policy. The states have different policies and this has an effect on the industry. With the exception of Goa, the state governments have not put in place any conservation measures.

While conditions are favorable for exports at present, better coordination between ministries will be needed and export procedures speeded up, to help farmers.

The Central and state governments need to bring in appropriate policies in support of the industry and for the welfare of fishermen in the coastal areas.

The US, the European Union and Japan are the major destinations for Indian seafood exports, while China and South East Asia are also emerging as favorite destinations Vol. 09, Issue 07, May, 2014

www.agronfoodprocessing.com

IT’S TIME FOR COLD PRESS JUICES

Y

ou’ve probably had a conversation about cold-pressed juice this year.

We’re not exaggerating when we say that everyone’s talking about it! A growing number of people head to a growing number of juice bars and specialty shops to get their daily fix, a practice that’s both expensive and inconvenient. Cold pressing—chopping then crushing produce without the use of heat—is de rigueur because it yields incredibly nutritious, natural, and delicious juice.

Unpasteurized juice without preservatives only lasts 3 to 5 days, a crippling shelf life.

Luckily brands have found an alternative method to make these healthy elixirs last a full month, which means we’re beginning to see cold-pressed juices pop up at grocery stores and markets!

Whether you’re a fan of juicing or morally opposed to it, most likely you’re at least aware of the cold-pressed juice trend -- it’s pretty impossible to avoid.

Cold pressed juice exploded in popularity last year. Starbucks has its own line; Blueprint Juices have practically become a household name.

While we like drinking the occasional cold-pressed juice, as food lovers we think it’s remarkable that so many people are willing to forgo food for a juice cleanse. Equally remarkable is that coldpressed juice has become such a hot trend despite its exorbitant price tag..

So why does it cost so much? One reason is the amount of produce squeezed into one bottle. BluePrint’s Green juice, for example, boasts six pounds of produce for every 16-ounce bottle. Starbucks’ Evolution juice contains one to two pounds of fresh fruits and vegetables in their 15.2-ounce bottles..

Tropicana orange juice, in comparison, contains juice from 16 oranges in a 59-ounce container, which comes out to about four oranges per 16 ounces. If an average orange weighs around seven ounces, that’s roughly 1.75 pounds

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of oranges in a 16-ounce serving of Tropicana orange juice. Obviously comparing the weight of leafy greens to oranges is imperfect, but the point still stands: cold-pressed juice contains a whole lot of produce compared to standard juices.

Where cold-pressed juice companies advertise how many pounds of produce goes into each of their bottles, determining how many pounds of fruits or vegetables that go into “regular” juice isn’t so easy, because it’s simply not a selling point.

Another reason cold-pressed juice is so pricey is the pressure needed to make the juice. Cold-pressed juice companies use thousands of pounds of pressure to squeeze juice from their produce, and often then preserve the ingredients through a method called high pressure processing (or HPP). Blueprint Juice told HuffPost Taste that it uses approximately seven tons of pressure to extract every drop of goodness from the fruits and veggies.

HPP stands for ‘high pressure pascalization or processing,’ and it’s replacing pasteurization and preservatives as the way to take a food product to the masses. Brainstormed in the late 1700s

by French scientist Blaise Pascal, HPP has been used for jelly, salad dressing, shellfish, and guacamole as early as the 1990s. Luckily, more brands are jumping on the bandwagon Blue Print kicked off in 2012 when they started putting their juice through HPP. More brands using HPP means the more options you have at the store. Now that juice is having a moment, companies like Harvest, Evolution Juice (purchased by Starbucks in late 2011) and newcomer Suja are using HPP technology.

HPP effectively kills pathogens and extends the shelf life the way flash pasteurization aims to, but without the harmful effects of heat on the nutritional value. Extensive research has been done on before and after nutritional values of 33

Beverages

juice that has been HPP’d and there is little to no change in the nutritional value.

But HPP packs more than nutritional benefits. Compare a fresh-cracked coconut to a bottle of coconut water and you’ll be shocked at the taste difference.

Harmless Harvest is the first brand to marry the two. The flavor of coconut water is left unchanged during HPP. Why so different? “Imagine boiling a bottle of red wine: that’s similar to traditional pasteurization. Keep cooking it and once the red wine is reduced to syrup add water back into it. That’s wine from concentrate.” (Most coconut waters you buy in the store are from concentrate.)

You don’t have to be a food scientist to realize traditional pasteurization changes things.

So how does it work? After the juice is bottled and sealed the bottles are placed in a chamber of cold water. A high level of pressure is applied for a few seconds, and then they’re removed, dried off, and shipped out. So why isn’t everyone doing this? A brand either has to buy a HPP machine—or take their product to a facility that has a machine. “The process is more labor and time intensive than traditional methods and the food safety standards needed are much higher because it’s still a raw product.”

Cold-pressed juices with labels such as “organic” and “raw” have consumers flocking to part with their cash in an attempt to get a quick, healthy fix.

How long this phenomenon will last remains to be seen. At least the green juices are introducing the masses to the concept of incorporating more vegetables into their diet, even if the primary message remains blurred.

Thanks to the cold press, the humble juice has now moved from a simple drink to a nutritious meal. Popular combinations contain a mixture of “super foods” such as kale, spinach, collard greens, beetroot, ginger and lemon.

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Improving Indian Food Security: Why Prime Minister Modi Should Embrace

the WTO

By: Joshua Meltzer 36

Vol. 09, Issue 07, May, 2014

Food Security

www.agronfoodprocessing.com Introduction

I

ndia’s agriculture policies aimed at improving its food security have received increased scrutiny following the December 2013 World Trade Organization (WTO) Ministerial meeting in Bali, where India’s position on this issue almost doomed the entire talks. In fact, the growing use of agriculture subsidies

by India and other developing countries like China are changing the dynamics of the WTO negotiations for new agriculture subsidies commitments, where the focus had previously been on developed country subsidies. India’s agriculture subsidies are also very costly and are coming at the expense of addressing other pressing development needs. It has also led India to adopting a defensive stance in the WTO Doha Round, focused on protecting these subsidies. As a result, India has missed the opportunity to shape the international trading system in ways that can strengthen food security in India. The recent election of Prime Minister Narendra Modi provides a key opportunity for India to rationalize its agriculture subsidies and to shift its focus in the WTO negotiations away from protecting its farmers to realizing the benefits for food security from imports and the opportunities for its agriculture sector from reducing barriers to agriculture exports in developed markets.

Food Security Countries are increasingly concerned about the impact of rising prices on food security. These concerns came to a head in 2007-08 due to a doubling in maize and wheat prices and a tripling of rice prices.

Some countries responded by banning exports with the aim of keeping domestic food production for local consumption in the hope that this would reduce prices.

For example, China, India, Indonesia and Vietnam imposed restrictions on grain exports in 2007 and 2008. However, as other countries became concerned that restrictions on foods exports would reduce their access to imports of foods, they also introduced food export restrictions.

Combined, these actions exacerbated existing supply constraints globally, putting even greater upward pressure on prices.

Food security is defined by the U.N. Food

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and Agriculture Organization (FAO) as existing when “all people at all times have physical and economic access to sufficient, safe and nutritious foods to meet their dietary needs and food preferences for a healthy and active life.”

This definition captures the need for an adequate supply of nutritious foods and identifies economic access—the price of food—as a key determinant of food security. What the U.N. FAO definition does not address, however, is whether food security means the capacity to supply all foods domestically—national food security—or whether access to food does not distinguish between the origin of the food, providing scope for international trade to increase a country’s food security.

India’s National Food Security Act 2013 Following this experience with rising food prices, India adopted the National Food Security Act 2013 that stockpiles food for release into the market to mitigate prices spikes. At an estimated cost of over $18 billion, the National Food Security Act covers 75 percent of India’s rural population and 50 percent of its urban population, highlighting the scope of the challenge and the ambition of the program. As Congress Party Chief Sonya Ghandi described the Act, “our goal for the foreseeable future must be to wipe out hunger and malnutrition from our country.” As India ranks 65 out of 79 in the Global Hunger Index, no-one can doubt the importance of these goals.

India’s National Food Security Act has two goals: increasing access to food and supporting its farmers. As India’s Commerce and Industry Minister Anand Sharma stated following the WTO Meeting last year, India “will under no circumstances compromise the fundamental issues pertaining to food security, livelihood security and the welfare of its subsistence farmers and poor.” This reflects an Indian government view of food security as food sovereigntythe notion expressed by U.N. Special Rapporteur on the Right to Food Olivier de Schutter that states should seek food security through 37

self-sufficiency in food production. The limits and costs of this understanding of food security is made clear by following it to its logical conclusion, where it would lead to countries insulating food production completely from international trade, irrespective of climatic conditions, arable land and population growth—an outcome that would undoubtedly create significantly greater food insecurity.

This point was highlighted by a recent World Bank report on achieving food security, which concluded that “fixating on national self-sufficiency has been costly and counter-productive.” Such a view of food security is part of the reason why India fails to take advantage of the potential for international trade in agricultural products and foodstuffs to improve the food security of India’s poor.

Agricultural imports are instead seen as in competition with the rural sector and therefore restricted using tariffs, subsidies and other non-tariff barriers. In contrast, more trade would increase choice and diversify supply, strengthening the key dimensions of food security, namely, “access to sufficient, safe and nutritious foods.”

Pursuing food security and supporting farmers also comes at significant financial cost. The government keeps prices low for consumers and high for farmers by paying for the difference. Already, India spends more on food subsidies, price support and price stabilization programs than it does on other pressing needs such as health, education and child development. The food stockpiling program will add to India’s already extensive food subsidy

Food Security

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programs. And despite these significant outlays, there has been little improvement in the food security of poor households in India.

Policies that seek to suppress the actual cost of food also ignore the benefits of higher food prices on wages. According to a recent World Bank report, higher food prices translate into higher wages for the poorest in India and this is a much more effective means for reducing rural poverty. This can support greater consumption, most of which the poor spend on food, and support rural farmers in the process.

This link between prices and wages also has implications for international trade. In fact, improving India’s terms of trade for agriculture products by reducing agriculture trade barriers in developed countries is likely the most effective and least costly way of improving both food security and welfare in India. This underlines the broader point that there is no inherent conflict between food security and international trade. Indeed, a wellfunctioning international market in food can strengthen India’s food security at significantly less cost than its food stockpiling program while providing new economic opportunities that can address India’s legitimate economic development needs.

Another cost to India from its approach to food security is the lost opportunities in the WTO Doha Round. It has led India to taking positions in these negotiations that are focused on defending these programs, often at the expense of other gains from the round for other sectors of its economy. For example and as noted above, India’s demand that it be allowed to purchase certain food to maintain prices and to stockpile for release into the market in the event of price spikes almost doomed the most recent WTO Ministerial Meeting in Bali in December last year.

This put at risk a trade facilitation agreement—the first new multilateral agreement since the establishment of the WTO in 1995—that will produce significant benefits for developing countries such as India.

Under current WTO rules, developing countries are subject to only minimal disciplines on agriculture subsidies. However, it is unclear whether food stockpiling counts as price support for domestic producers that produces only minimal trade distortions (so-called Green Box measures) and which are allowed under the WTO, or whether it is trade distorting support (so-called Amber Box measures) and in this case must be maintained within agreed limits. For instance, the stockpiling program could distort trade and production depending on the price farmers are

nuts, pellets + specialty snack processing

fryers + roasters seasoning + coating application accumulation + distribution pollution control oil management controls + info systems

info@heatandcontrol.com | heatandcontrol.com

38 FEB14_TimesBevFoodProcJournal_Half_95x200cm_HeatandControl_Nuts.indd 1

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Food Security

www.agronfoodprocessing.com paid under the program, the duration of the stockpiling, and the conditions under which food is released into the market.

The 2013 WTO Bali Outcome on Food Security At Bali, WTO members put food security squarely on the WTO agenda.

This is a positive development as the need to develop rules that can navigate the intersection of food security and international trade was highlighted by the impact of export restrictions on the food price increase in 2007-08. Moreover, and as discussed, there is important scope for trade to strengthen the food security of developing countries and to improve the welfare of its farmers.

WTO members also agreed a Ministerial Decision on Food Security. Under this decision, over the next four years developed country members have agreed to refrain from challenging under the WTO Agreement on Agriculture the use by developing countries of public stockholding of staple products for food security purposes. And over this period WTO members have agreed to negotiate a permanent solution. Developing countries also agreed that any such food security programs would not distort trade or affect the food security of other countries.

The National Food Security Act is, however, likely to create a range of incentives for the Indian government to act inconsistently with the WTO Bali Food Stockpiling Decision that food security programs “not distort trade or adversely affect the foods security of other members.” For instance, releasing stockpiles of food can reduce domestic prices and affect the competitiveness of imports. Food stockpiling also creates incentives to dump unneeded food on global markets, depressing food prices in other markets and resulting in farmers in importing countries planting less in response. And once the dumping ceases, food prices in these countries can spike due to supply constraints as increasing food production takes time, thereby reducing the food security of these countries. Additionally, when the Indian government releases stockpiled food onto the domestic market to place downward pressure on prices, the government may need to also impose export restrictions to avoid leakage of such food to overseas to Vol. 09, Issue 07, May, 2014

markets.

The Bali decision also includes transparency and additional notifications requirements by WTO members of their food security programs to the WTO Committee on Agriculture. These commitments should help the functioning of the global food market and could signal imminent food shortages in importing countries. For this to work will require governments to notify the WTO of food shortages and propose policies to address the issue, immediately and where possible in advance. The WTO Food Stockholding Decision appears to envision this by encouraging members to notify the WTO Agriculture Committee that it is “at risk of exceeding” aggregate support limits and to provide “as soon as possible” additional statistical information including on purchases and releases of food and at what prices.

Another shortcoming with the Food Stockpiling Decision is that it does not directly address the impact of export restrictions on food security. And for the reasons discussed above rules on export restrictions of agriculture products will need to be part of any comprehensive outcome on food security. Yet the absence of an outcome on export restrictions does not mean there is a lack of WTO disciplines on export restrictions. In fact, the WTO Appellate Body decision in the China-Raw Materials case makes clear that the WTO already contains important rules on export restrictions that apply to restrictions on food taken in times of price spikes or shortages. The China Raw Materials case concerned Chinese export restrictions on bauxite but is equally applicable to all export restrictions on goods, including those on food. The WTO Appellate Body made clear that the GATT contains important disciplines on when and how WTO members can restrict exports. In particular, under the GATT it is not up to countries to self-determine when they face a critical shortage of food and this decision can be scrutinized by a WTO panel for its consistency with the GATT Article XI:2(a) requirement that such restrictions be to prevent or relieve “critical shortages” of food stuffs or other essential products. The GATT also requires that such export restrictions are 39

finite and applied for a limited time to relieve a critical shortage or to prevent or pre-empt an imminent critical shortage.

Going forward, the growth in the use of subsidies for agriculture by developing countries such as India, but also China, has created a new dynamic in the WTO Doha Round negotiations. The rules on subsidies in the WTO Agreement on Agriculture have traditionally been focused on developed country WTO members such as the United States and the EU, but the growth in subsidies by developing countries means that any new agriculture subsidies disciplines are likely to affect developing countries as well.

The recent call by U.S. WTO Ambassador Michael Punke for developing countries to update the WTO on their agricultural subsidy levels reflects this new reality.

Conclusion Addressing food security issues within the WTO—a setting the seeks to create new market access opportunities—points to a growing consensus that international trade can enhance food security by increasing access to sources of food. The recent election of Prime Minister Modi and the Bharatiya Janta Party provides an opportunity for India to reform its domestic agriculture subsidy scheme.

And by focusing on the goal of food security, India could take a leadership role in designing new trade disciplines in the WTO that takes advantage of imports and new market access opportunities for its agriculture sector in the developed world to increase its food security and the welfare of its farmers. Removing the need to defend its agriculture subsidies from WTO disciplines could also create space for India to take advantage of 21st century economic opportunities arising from international trade in areas such as services and information technology, where the future of India’s economy lies.

Pulses

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Supply chain key to pulse markets JACINTA ROSE

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OR many croppers, knowledge is limited of where their grain or pulses end up after leaving the farm gate or silo.

With a yearning to better understand the pulse supply chain in order to identify opportunities for value-adding, 2013 Nuffield Scholarship recipient Lachie Seears, Boonderoo Pastoral, Lucindale, visited key pulse markets and growing regions around the world last year.

“My scholarship was sponsored by the GRDC, and my topic was to understand what happened to our pulse crops once

they left the farm gate,” Lachie said.

“Australian producers are fantastic at growing our crops, we can harvest them, we can store them and we are fantastic at loading them into trucks, but once that truck goes out the farm gate, the vast majority of us don’t understand what happens to turn that commodity we grow into a consumable product you can buy off the shelf.

“We all grow our pulses differently depending on where we are, but whatever happens post-farm gate, we’re all in the same boat.”

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Lachie crops wheat, barley, canola and broad beans on his 2900-hectare property, with vegetable seed also grown under centre-pivot irrigation. Livestock also features in the form of a 5000 first-cross ewe flock and a 500-cow self-replacing Angus herd.

Broad beans have been Lachie’s pulse of choice, thriving in a high rainfall zone the property receives an average rainfall of 650 millimetres - unlike other pulses such as lentils. Bean stubble has also proved ideal for fattening lambs.

However, he was never sure he was being Vol. 09, Issue 07, May, 2014

Pulses

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fully rewarded for his pulse production.

“One of the biggest reasons for undertaking my Nuffield project was that I always felt that I was getting screwed over by the processor,” he said. “I felt that they were making big margins and I was getting offered a lesser price. I’m sure a lot of people have that feeling.

“I started my travels by visiting a few processing plants in Australia, and it pretty quickly became evident to me that these guys are investing a lot of money and capital to be able to turn that commodity that we send off in a truck into the bagged product or something they can then market themselves.

“One thing I don’t think farmers really understand is the amount of risk that processor is taking on. If we didn’t get paid for our pulses, it’s only a two-hour car ride to go and sit in someone’s office and see when the money is coming. If these guys didn’t get paid, it’s quite often a 12- or 18-hour plane ride to a different country, where they don’t speak English, to find where the pulses have gone.

“I also think there needs to be a realisation that we’re producing a commodity, and if we want those product prices, we need to be investing the money to be able to market the product.”

Lachie’s overseas travel took him to some of the key destinations for Australian broad beans in the Middle East and North Africa.

“A lot of the beans we export end up in Egypt,” he said. “I visited some processing plants in Egypt, and they’re very much world class, but you also see that they’ve got some pretty backyard operations as well.”

He then headed to Turkey, a major player in the movement of the world’s pulses, Vol. 09, Issue 07, May, 2014

before visiting pulse-producing regions in Europe.

“I thought Turkey was just a little country - I didn’t really have a good understanding of the role they played in the world pulse industry,” he said. “It’s such a huge hub to get European produce into the northern African and Middle East countries.”

His travels emphasised that the main barrier to the growing demand for Australian pulses was location.

“I was talking to one bloke in Turkey and he said they love our crop - we’re excellent on the quality and everything else but we’re just too far from the end consumer,” he said.

“He can get a boatload of stuff out of Ukraine and the Eastern Bloc in four days, but to get it on a ship from Australia over to the Middle East we’re looking at 40 days on the sea.

“One thing I now have a real appreciation for after spending some time in France and the United Kingdom is just how close they are to the Middle East and Saudi markets.

“A lot of the French and UK producers don’t really understand how lucky they are to have that access to that market.”

His travels then took him to Canada, where he found transport 41

issues were a major hurdle.

“Canada was very different to Australia in that all of our production is usually around the edge of Australia, whereas Canada has had to build theirs going across the country, putting a huge reliance on their rail lines,” he said. “They can have trouble getting their crops out of Canada when the weather doesn’t do the right thing.

“I visited Simpson Seeds in Moose Jaw, Saskatchewan, and they are just crawling over themselves trying to get railcar access to be able to move their products from their processing plant over to the coast. It’s a big nightmare for them.”

But he says the Canadians are doing a great job of value-adding to their pulses by adding pulse proteins to dog food or producing pulse flours.

“With increasing numbers having dietary requirements and gluten allergies, I think making things like flour from the pulses is going to be hugely beneficial to the Australian farmer,” he said. “It gives me a lot of optimism that the pulses we’re growing are going to be worth a lot more as the years go on.”

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Concepts for success:

Bakeries Warm up your bakery for summer Written by Diane Chiasson

pring is in the air and it’s time to let the sun in! Here are 12 great ways to brighten up your bakery.

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ways to give your bakery a new look this summer. Pick a theme and colour scheme, and run with it!

Summertime is all about bright, fun colours and sunshine. If your bakery is looking a bit pale and stagnant after a long winter, it might be a good idea to add some pizzazz and energy to your operation. There are several inexpensive

1. Change up plates If you are currently displaying all of your pastries and cakes on white or dark plates, consider picking up more seasonal plates with stripes, polka dots or gingham designs at the dollar store. This small 42

change will make a huge difference to your displays.

2. Use candy Get some clear glass jars and fill them up with an array of pastel-coloured candies, marshmallows, tall, swirly lollipops and other fun items to use as display items around your bakery. You can also set up large jars of candies around your cash register, and sell candy in little paper cups Vol. 09, Issue 07, May, 2014

Bakery Success

www.agronfoodprocessing.com by bulk to customers as an add-on sale.

3. Wrap cardboard boxes Create merchandising displays using colourful round or rectangular cardboard boxes, or wrap boxes using pastelcoloured wrapping paper, and use them as risers. Place them at varying heights, and intersperse the display with vases filled with bright, fresh flowers and jars of candy.

4. Make displays from gift bags Buy various sizes of colourful or patterned gift bags filled with shredded tissue, and stick big swirly lollipops and cakepops into them. Stand the bags up on your countertop or other display areas.

5. Use origami Fold patterned or coloured paper into origami boxes or envelopes, and use them to sell cookies, pastries and other treats.

Display the origami boxes around the bakery as well.

6. Brighten with ribbons Tie up your bags of breads and other treats using colourful ribbon. That small

extra touch of colour can make a drastic difference to a wooden basket filled with brown breads.

7. Add patio lights Pick up strands of mini patio lights at your local party supply shop and string them around your bakery. Patio lights always create a festive and playful atmosphere.

8. Use plant potters Invest in some inexpensive ceramic plant potters in bright blues, reds and yellows, and use them to hold cakepops or other treats. If you offer dine-in services, use them to hold utensils and napkins.

9. Brighten yourself Brighten up your own look by donning a more colourful apron or wearing a fun hat. You and your staff are part of your bakery’s décor, and should dress to match.

10. Put up branded umbrellas Place colourful umbrellas branded with your logo or, if available, free umbrellas from your suppliers, and set up an outdoor patio area in front of your bakery where customers can sit and enjoy their baked treat and a beverage.

11. Add Chalkboards Give your guests an opportunity to write glowing testimonials about your bakery and your products by adding a chalkboard to your bakery. Purchase chalkboard contact paper at any hardware or crafts store, and just peel and stick to a wall that is easily accessible to guests.

Leave out cups of neon coloured chalk.

The chalkboard will also help keep little kids entertained while their parents shop in your bakery.

12. Grow a Garden Set up a few plant potters outside your bakery and grow fresh herbs, tomatoes and lettuce – items that require minimal work. Feature your freshly-grown produce in your products like a fresh tomato sandwich or loaves of herb bread.

Nothing says “local” like something grown right outside your door!

Try out these 12 ideas to put a little spring in your bakery’s step.

Source: bakeryjournal

Dunkin’ Donuts enters Mumbai with two Outlets

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unkin’ Donuts (DD), the world’s leading baked goods and coffee chain, has opened two outlets in Mumbai thus taking the total store count to 29. The two outlets, one at Linking Road, Khar and the other at Phoenix Market City, Kurla, will be thrown open for the consumers on May 10.

It is two years since Dunkin’ started its Vol. 09, Issue 07, May, 2014

first store in Delhi in May 2012. Jubilant said Pune figures in the list of future store openings, and Bangalore would be its entry into the south of India in the second half of the year. Stores will be opened at locations such as Hyderabad and Chennai thereafter.

Ajay Kaul, CEO, Jubilant FoodWorks Limited said, “With the evolving QSR and café market Dunkin’ Donuts 43

presents an interesting opportunity for Jubilant FoodWorks Limited. We are encouraged by the appreciation Dunkin’ Donuts has received from consumers right from the time we opened our first restaurant in Delhi. In 2014 we plan to expand beyond North India and start the journey of taking Dunkin’ Donuts national. This opening of our restaurants in Mumbai marks the beginning of this exciting journey for us.”

Jubilant FoodWorks Limited, a part of Jubilant Bhartia group, is one of the country’s largest food service company.

It has exclusive brand rights for Domino’s Pizza and Dunkin Donuts.

The Company is the market leader in the organised pizza market with a 67% market share in India according to a latest Euromonitor report and competes with Yum Brands that operates Pizza Hut and KFC in India.

Poultry

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Directed towards empowerment-Indian Poultry Industry

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ith the setting up of the Indian Council of Agricultural Research’s (ICAR) Directorate of Research for Women in Agriculture (DRWA) in the 1990s in Bhubaneswar, agricultural research began its journey towards gender sensitivity. DRWA scientists work on tissue culture, home science, nutrition, fisheries, horticulture, developing agricultural technologies, farming systems, capacity building, reducing drudgery, and knowledge upgradation by developing different models to come up with solutions to the problems farm women face all over the country. These scientists, mostly women, have assembled from many parts of the country and are names to reckon with in their fields of specialisation. They have come up with innovations and inventions, trying and testing them and putting them to use for the benefit of farm women. Each discipline has a specific thrust of research, and these have been knitted together to focus attention on empowerment of women in agriculture to enhance the quality of life of farm families. These projects not only help farm women; they also go a long way in creating employment opportunities for young women who get tagged with the organisation as village-

Dr Abha Singh: Scientist, Food and Nutrition Research Projects: Low cost baby food and hygienic dry fish production fishery model It is only after I got into research work that I got hooked on various projects. My husband is also into research, so it was a natural choice for me and the prospect of growth was good

level workers (VLW). Recompensed properly, these VLWs are mostly girls who have completed basic education and can convince the village farm women about the new techniques, crops, patterns and methodologies.

Developed over a period of two to three years, the models, which we will discuss shortly, are implemented in nearby adopted villages and the viability and feasibility options are taken into consideration. Once tested, these models are implemented among farm women through a team led by scientists, technicians and VLWs trained by the Directorate.

Depending on the success of these models in the adopted villages, these are recommended to the State governments to be propagated.

For the eves 44

Dr Sabita Mishra, Senior Scientist, Agriculture Extension Research projects: Gender sensitive extension model, indigenous green leaf vegetable park and backyard poultry

‘Women’ is the watchword around which the work of the department revolves.

“We have been successful in developing particular fruit crops and vegetables, for example the pineapple and the pointed gourd, which have been remodelled through tissue culture for the safety of women,” says Dr Naresh Babu, a horticulture scientist. As if understanding our raised eyebrows on the ‘safety’ part, he adds, “We have developed a variety of pineapple, in which the leaves are serrated (without the thorny edges) so that during plucking, mostly done by women, they won’t get hurt.”

The department has developed resource efficient models in protective farming through mulching (a layer of material applied to soil to increase fertility and reduce growth of weeds) of crops. With respect to mitigating weed growth, the department relies on polythene.

“Removing weeds from the crop fields is Vol. 09, Issue 07, May, 2014

Poultry

www.agronfoodprocessing.com one of the major tasks of women. Once weeding is controlled through mulching, the problem of deweeding is reduced,” he adds. They have proposed low-cost models, which can be effected with home resources.

Crediting women with a temperament for biotechnology, Neelam Grewal, director of DRWA, is ecstatic about the department’s goals - develop a nursery and train of women who have done higher secondary or graduation in science for tissue culture, standardise the conditions and then popularise it.

The scientists working in the farm drudgery reduction field have developed two major implements to help farm women. “We have refined 25 implements while developing two - the hand-operated maize dehusker-sheller and vegetable cutter. Maize is a major crop in the State and a lot of effort is put in by women farmers to dehusk it. The vegetable cutter helps reap vegetables like ladies finger, which when done manually causes rashes on the hands of the pluckers,” says Dr Jyoti Nayak, Senior Scientist, Family Resources Management. The department works towards reducing occupational health hazards and devises tools and implements. It has developed a pedal husker, which has been sent for field validation to R Udaygiri block in Gajapati district in the State before being recommended to the government.

Not all hunky dory Neelam who joined the Directorate last July having previously worked as the Dean of Punjab Agriculture University,

Dr Jyoti Nayak, Senior scientist, Family Resource Management Research Projects: Refined 25 tools and developed Maize Sheller and Vegetable cutter

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Ludhiana, is aware of the challenges.

“Till very recently, visibility of the research activities of the directorate was low. Work was being done but it was limited to the confines of the State boundaries; so commercialisation of technology was pertinent, partnerships needed to be forged, competitive bidding was necessary and equally daunting was networking with various agencies. During my tenure, I have tried to fill these gaps.”

Research is a cake walk compared to their efforts to reach the public. After a certain number of models are developed, it becomes the job of the Extension department to do the needful to reach the farm women. “We are into path breaking research. We not only take things from lab to land but also create awareness, find the means to reach the target, devise the approach and then train the VLWs, a mix of male and females, to disseminate the technology,” says Dr Sabita Mishra, Senior Scientist, Agriculture Extension.

To her credit, she has developed an indigenous green leaf vegetable park, from where, women can get their daily nutritional needs and nurture these varieties instead of hunting for them extensively. “I have also experimented with backyard poultry and it has been successful as a multi-agency participatory model,” she adds.

While the work done by the scientists is appreciable, most of these projects take two to three years to be developed and tested before reaching the farmers. But that hasn’t deterred the DRWA people, especially Dr Abha Singh, Scientist, Food and Nutrition, who has come up with a low-cost baby food that has yielded good results. He has been lavished with praise for the hygienic dry fish production fishery model he helped implement in Puri. Evident is the happiness in his tone when he gushes, “Both projects have been immensely successful and we handed over the dry fish project to a group of fisherwomen who are continuing it in their own way.”

So many areas to deal with and so many projects. But the work environment at DRWA is a happy and enviable one. “I was into teaching all these years despite having always had a strong inclination towards research. Work is challenging but satisfying. As ICAR’s motto is farmers first, we work here with the motto of 45

farm women first,” says Neelam. With the potential in the agricultural field, for Neelam and her colleagues “there is nothing more satisfying than finding a solution to problems through extensive research and that is exactly what we have been trying to do”.

Dope ON DRWA

Dr Naresh Babu, Scientist, Horticulture Research projects: Developing friendly crops through tissue culture, measures for protective farming and resource efficient models

The DRWA was established as National Research Centre for Women in Agriculture on the recommendation of the Working Group on Agricultural Research and Education constituted by the Planning Commission for the formulation of the Eighth Five Year Plan (1992-97). The institute was upgraded to the Directorate of Research on Women in Agriculture during the XI Plan. Since its inception, DRWA has been in the forefront of undertaking research on issues affecting women in agriculture.

It has focused on participatory action research in different technology-based theme areas involving rural women to test suitability of technologies for women and suggest their refinement. ICAR has merged the All India Coordinated Research Project (AICRP) on Home Science with National Research Centre for Women in Agriculture (NRCWA) in XI plan period (2007). The All India Coordinated Research Project on Home Science alias DRWAs are running in 10 centres of nine states of the country Source:newindianexpress.com

Chocolate News

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New Trend-Experience Chocolate Pharmacy

Packages of Chocolate Pharmacy truffles

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or most chocoholics, the love of chocolate is intertwined with a twinge of guilt, if not a full dose of anxiety about sugar, fat, calories, plus other added substances. Austin yogis, Jyl Kutsche andAmy Pancake, may have found a solution to this problem These two friends dreamt of a chocolate not currently found in stores, without the additives people react to, either physically or emotionally. Thus was born Chocolate Pharmacy, where pure raw organic chocolate meets spices leading to truffles rich in health benefits and packed with taste. Their Paleo Certified chocolates have no sugar, gluten, dairy, nuts, or soy. They use Peruvian heirloom Criollo cacao, one of the best in the world.

When I received the email about the product, I was both curious and a little skeptical. Spices in chocolate? Sure, I had tried chili chocolate, but these had everything except chili. Having attended Kutsche’s Yoga of Chocolate class, I knew her love extended beyond just quality dark chocolate to socially responsible practices. So, I decided to give it a try.

My chocolates arrived in a few days, one sample of each of their eight truffles. The ingredients reminded me of the colorful spice shop I had visited a few years ago in a Persian bazaar, where baskets carried a rainbow of spice mounds. The treats were

cleverly named based on the health effect of the ingredients: Jumper Cable, Time Machine, Happy Tummy, etc. Happy Tummy, for instance, has mint, fennel, and ginger – mom’s remedy for an upset stomach.

Then came the moment of tasting.

I chose Time Machine as my first, because the label listed an ingredient I grew up on: saffron. It also listed garlic and sage, combinations that should never work with chocolate. Cautiously, I opened the bag, took out the truffle, cut it in half, and tasted it, expecting the bitter of the dark chocolate and sage to sting my palate. I was wrong. It tasted neither bitter nor sugary sweet. Rather, it exuded an opulence of layers. First appeared a hint of sweetness. Then the warmth of the garlic peeked through, only to give way to the radiating coolness of sage, which lingered long after the chocolate had melted away. These women have an extraordinary gift of sensory intuition,

Chocolate Pharmacy truffles 46

perhaps owing to yoga, in knowing how to combine the right ingredients. It was in the second bite, however, that I unearthed the magic, a stratum beyond the dancing flavors, health benefits, and low calories.

The truffle had soul, something none of my “over-the-counter” chocolates had ever offered.

It had a home-cooked side to it, nourishing and sensual. I could taste the care gone into making it. Patients usually ask for treatments a doctor would recommend to his mother, if she were in their shoes. This is the chocolate Kutsche and Pancake would give to their moms, or children for that matter. It is their best. Hidden in the tiny truffles is the uniqueness much like what makes granny’s oatmeal cookies impossible to replicate. In each bite, the chocolatiers’ essence, care, and love caress the taste buds to leave us with a sense of well being.

Meet the Chocolatiers: Jyl Kutsche: A yoga practitioner for the past twenty years, Jyl’s fascination with chocolate started as a child. But over the years, her taste buds evolved from non-discriminative consumers of sweets to connoisseurs of the bitterness of dark chocolate. Before teaching yoga, which she has been doing for twelve years, she owned a clothing and chocolate store called Therapy on South Congress. That’s when she really delved into the health benefits of chocolate. In her travels to India she learned about the goodness of spices through Ayurveda. “I started developing a fantasy of mixing chocolate with spices.”

Through her community yoga center, where she provides access to yoga for those who can’t afford a studio membership, Jyl met another yoga teacher who shared her passion for the food of the gods. A year ago, the two sat down at Thai Fresh and decided to bring something special to the world. Inspired by the work of Dr. Bharat Aggarwal, who Vol. 09, Issue 07, May, 2014

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Chocolate News

Amy Pancake making truffles

BY BAHAR ANOOSHAHR

had published a book about the healing powers of aromatic spices, they began their research.

“Who makes the chocolates?” I asked, in search of the essence I had tasted. “For now, Amy and I are the chocolate elves in the kitchen. I’m sure we will add more staff as time goes by.” Jyl believes in playing with your food. “We want to take people beyond their comfort zone and invite them to experiment with their chocolate.

We want to extend how chocolate feels beyond M&M’s. Our recipes on Facebook encourage folks to use the truffles as more than just dessert. Mix them with balsamic vinegar in salad dressing, for example. If you like cheese, you must try them on a grilled cheese sandwich with Brie. The fat of the Brie absorbs the flavor of every single spice. Crunchy, soft, sweet, savory.

It’s heavenly. I think chocolate should be the sixth food group,” she concludes with a chuckle. I agree wholeheartedly.

Amy Pancake: Also a yoga instructor, Amy grew up in New York working with her mother, the owner and chef of a French restaurant in Long Island. “I grew up sitting on countertops snipping green beans. Mother used to know the farmers who sold us the products by name. Food became a part of us. So much so, that my sisters and I communicated through food.

When we were excited, we’d cook for each other or share a recipe.” But her chef gene remained dormant until a few years ago, when one day she woke up and just had to make chocolate in a jar. She laughs

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at the simplicity of her early recipes. Soon she started making more complex dishes involving chocolate.

“When Jyl approached me, I was more than happy to partner with her. And since its inception, the product has been a yellow brick road. Things just happen in the right direction.” I asked how they settled on the spices. “After months of research, we made a chart of health benefits and chose the ones with the most overlap.” Amy’s mom contributed to their venture by helping them find the heirloom Criollo from Peru. After tasting Criollo, there was no going back.

Instead of sugar, they chose Yacón syrup as a healthy substitute. Yacón is a perennial plant with tuberose sweet roots.

The natural sugar in it, oligofructose, has a very low glycemic index. Amy noticed the way the chocolate harmonized the seasonings. Rather than competing, it acts as a backdrop that balances the flavors. I wanted to know at what point in the process the truffles are heated. They aren’t. The chocolate embraces the spices through blending only.

Amy goes on: “We want people to know they don’t have to sacrifice taste for the sake of eating healthy. We are here to show them the possibilities.” She asked me to drop a Finish Line truffle in my coffee. “Just see what happens.” I did, while writing this article, and I must confess it gave a new dimension to what I thought I had already perfected.

Derek Dollahite: Endearingly referred to as “our token male” by the ladies, Derek is the man behind the witty names, creative website, and playful packaging.

He is a freelance web designeras well as a yoga practitioner who offered his services when he heard the idea. “I wanted to help communicate the sensation of this wonderful product in one glance.” He hoped to show people that they can see chocolate not as a guilty treat, but a healthy one. “Be patient with the truffle.

Let it melt on your tongue, and you can feel the different flavors.” Spoken like a true yogi.

Chocolate Pharmacy truffles are now sold online as well as at Tiny Taiga (1200 East 11th). For recipes and events, follow them on Facebook or sign up for their newsletter through the website.

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Sweet growth for Mondelez in India

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he makers of Cadbury and Oreo biscuits- the Indian unit of Mondelez had a good growth graph in this quarter through March, driven by increasing share in the chocolates and powderedbeverages market.

Mondelez’s performance in India in particular was sturdy, up over 2.5 (percentage point) in a category that continues to grow about 20 per cent.

The company’s results reflect recent capacity investments to support the tremendous growth from that market.

The company has been able to regain the share it lost in the first half last year with the making of new chocolate capacity place in India.

Mondelez India gets a fifth of its sales from beverages business, which also grew in mid-teens. The multinational continues to successfully expand their Tang business and increase support behind of their top selling chocolate beverage, Bournvita.

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Chocolate News

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Ferro India posted 68% growth with a turnover of over 575 cr

erro India has doubled his company’s business in India in two years, crossing the 500-crore mark despite rivals like Cadbury and Nestle struggling for growth as Indians cut down on discretionary products, including chocolates. This yet another success story of Indian confectionery industry.

Ferrero India posted a 68% rise in sales at 575 crore during the year-ended August 2013, against Cadbury and Nestle’s

growth in low teens, though at a higher base.

Experts attribute this largely to the firm’s differentiation strategy of selling premium products in niche segments. “They have the most differentiated and innovative products with each brand being market leaders and category creators. Ferrero-led premiumisation and the gifting category it built few years ago when its unique gold laddo became the new-age upgraded mithai.

Ferrero now has almost 8% market share in the chocolate confectionery segment worth 6,832 crore, though it still lags behind giant Cadbury which commands 68% share, and Nestle around 19%. Yet, both rivals are anxious to introduce their existing products to the niche market created by Ferrero. For instance, Nestle has launched Alpino while Cadbury has

brought Toblerone to the market.

A Ferrero India spokesperson says, “We are positive towards growth opportunities in a growing market like India and are investing with a long-term perspective.

We are reaching out to all important markets with our brands in India and growth numbers reflect our belief in the market potential and we believe there are more opportunities to be tapped.” Ferrero entered India in 2004 as part of its global social enterprise, a concept where they are set to make profit, but at the same time, combat serious consequences of unemployment in the less advantaged areas of emerging countries.

A decade later, the company has over 2,000 employees working at its Baramati factory in Maharashtra, and Indians now form the third largest workforce by nationality after Italians and Germans for its parent company.

otte Confectionery is to set up a new plant in India to manufacture Chocó Pie chocolate covered cream-filled biscuits, the South Korean company’s most popular snack brand in the country.

The new US$50m unit in Rothak in the state of Haryana will be ready by this month and will supplement production from Lotte’s existing plants near Chennai and Nellikuppam in southern India.

Lotte also sources products from three dedicated sub-contractor plants.

There sales are rising and during big festival sessions there used to be shortages and there will also be big savings on transportation costs as the new unit will take care of the north and eastern Indian markets.

Mostly local raw materials go into Chocó Pie, though some imported ingredients are included. The product is sold in pack

sizes of two, six, 12 and 20 pieces and is the favourite Lotte snack among children.

The plant could be expanded in future to manufacture Lotte confectionery products including Coffy Bite, Lacto King, Caramilk and Eclairs as well as BooProo gum. More than 60% of the land at the new site is kept vacant for future expansion.

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Lotte to put up another Chocó Pie Plant in India L

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Beverages News

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Veen Waters to launch Packet water brand in India

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EEN Waters of Finland, will launch two new brands in India as part of a global product portfolio expansion. The two new brands — Veen Classic and Veen Still – will be packaged as spring water sourced from Bhutan.

“We are now introducing two new brands and products, within our brand umbrella.

We are developing our Bhutan plant for the last few months. Hopefully we would start bottling there in early May,” Veen Director Aman Gupta told.

Veen presently sells water sourced from Konisaajo natural spring area in arctic Circle of Finnish Lapland in traditional glass bottles at luxury hotels, restaurants, bars and nightclubs under the brand name Veen Velvet and Veen Effervescent.

In India, Veen water is available in 660 ml glass bottle, costing Rs 110 while 330 ml is priced at Rs 77. The Bhutanese spring water would be similarly priced,

Gupta added.

The company will launch Veen Classic and Veen Still in PET bottles of 750 ml and 550 ml packs priced Rs 60 and Rs 40, respectively, focusing the retails market.

“Veen Classic and Veen Still will be sold to multiple markets, including the Indian subcontinent and other potential Asian market,” he said adding that Veen is exported to 12 countries from Finland.

Gupta said the two new brands have potential in China, Russia, UAE markets. “Finland would continue with the glass bottles and PET would come from Bhutan for all existing markets,” he said. Veen is targeting luxury hotels and bars in India for it growth, besides exploring the traditional retail outlets.

“We are also going into retail stores in India, which is new for us. Its a big market for us. It would be interesting

Bisleri reaches to the shores of Bangladesh

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ndia’s leading water brand now reached to Bangladesh. Bisleri International has opened its first overseas production unit in Bangladesh’s capital Dhaka.

According to the sources from company, the new facility, with a production capacity of 60 lakh bottles a month, has been set up under a franchise arrangement with local firm Chittagong Fashion.

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to see how people react to our product,” Gupta said. “We are very positive for the Indian market. We have signed companies as Marriot, Lalit and lot of top chefs in first year,” he said adding that the brand has “very good” acceptance.

When asked about partnerships with major retailers, Gupta said: “We would approach modern format places such as Godrej Nature Basket, premium food halls and grab and go type cafe as Cafe Coffee Day.” According to Gupta, Veen has a distribution network in 10 major cities here and would expand it further to 20 by the next year. The company has presently 30 to 35 sales points and it would expanded further.

Veen is the ‘official water’ of F1 lounge in London since the last four years besides having partnerships with Arsenal Football Club and other lifestyle sports.

Bisleri had first announced its plan to open an overseas production unit in November last year. Bisleri is among the top three packaged water brands in India. It competes with CocaCola’s Kinley and PepsiCo’s Aquafina.

New entrants to the category include Himalayan from NourishCo, a joint venture between PepsiCo and Tata Global Beverages, and Qua from Danone Narang Beverages.

India’s carbonated drinks market is estimated at Rs 14,000 crore. The organised water category is estimated at close to Rs 3,000 crore. The water industry is flooded with regional brands that operate on low margins and sell cheaper than established players.

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Fruits & Veg News

India threatens to draw EU to the World Trade Organization

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t time for India to act tough and taking strategic step, it has threatened to drag the European Union to the World Trade Organization if the 28-nation bloc did not lift its ban on the import of Indian mangoes and vegetables.

The Commerce and Industry Minister, Mr. Anand Sharma said they were anticipating for the EU will see sense, considering the strength of the economic partnership between India and EU, and not precipitate the situation any further,

which leads us to go to the WTO. Sharma said, a letter has already written a letter on the matter to EU Trade Commissioner Karel De Gucht.

India government has invested in creating worldclass laboratories through the Agricultural and Processed Food Products Export Development Authority (APEDA) and their certification processes are acceptable to the EU, the US and other countries.

Thus in regard to this EU’s move is an arbitrary action without any consultation According to the minister.

The EU’S ban has no validation and if necessary step are not taken then there will be definitely very negative fallout in respect of economic relationship of both

countries.

APEDA has the mandate of certification of agri-produce exports and that is acceptable to all countries and that is the reason why APEDA and the commerce ministry have taken up this matter.

EU had banned the import of Alphonso mangoes, the king of fruits, and four vegetables from India for the period from May 1 to December 2015 after authorities found consignments infested with fruit flies.

Imports have been restricted as 207 consignments of mangoes and some vegetables shipped from India in 2013 were found to be contaminated by pests.

The UK imports almost 160 lakh mangoes from India and the market for this fruit is worth almost 6 million pounds a year.

India, the world’s largest mango exporter, sells about 65,000-70,000 tons of all varieties of the fruit overseas out of its total production of 15-16 lakh tons.

Delhi HC asked to ban artificially-coloured Fruits & Veg

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plea was filed on Wednesday in the Delhi High Court seeking immediate ban on sale offruits and vegetables, which contain artificial colour and harmful preservatives.

A division bench of Chief Justice G. Rohini and Justice R.S. Endlaw, agreeing to hear the PIL, posted the plea for May 21 and clubbed it with another petition that relates to pesticides in fruits and vegetables.

The PIL filed by advocate Sugriv Dubey alleged that fruits and vegetables sold in Delhi are “quoted with carbohydrate and other cancerous chemicals to increase their life span”.

The plea said that the authorities have not taken any step to insure the quality Vol. 09, Issue 07, May, 2014

of food being sold in markets here are safe for consumption.

“Not a single sample of mango sold during the entire season has been taken into custody by the authorities to ensure that those coated with carbohydrates are

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not sold in the market,” it stated.

The pulses sold here are polished with chemical to bring them in a very shining condition which are injurious to health when consumed, it added.

Food Processing News

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conic Entrepreneur from Philadelphia Leaves a Legacy of Success, Innovation and Selfless Giving Philadelphia, PA, May 8, 2014 - Herb Lotman, 80, husband, father, successful entrepreneur, and philanthropist, died Thursday, May 8th from complications of heart failure. Mr. Lotman was the founder of Keystone Foods, supplier of McDonald’s burger patties, poultry and fish. Today, Keystone Foods is one of the world’s largest food companies.

A Philadelphia native, Herb Lotman began his career in the food industry with his family’s wholesale beef business. In the late 1960’s Mr. Lotman and his partners pioneered cryogenics for McDonald’s and developed a massproduction system for the manufacture of frozen hamburgers. By the late 60’s the company was selling its new and innovative product to the Golden Arches.

Keystone Foods developed and provided the first total distribution concept in the McDonald’s system, enabling restaurant owners to save time and focus on customer service. They were also instrumental in helping develop the Chicken McNugget in the1980’s. Lotman built the company over 40 years from scratch to one that was generating more than $5 billion in sales annually. Keystone opened operations in over 15 countries around the world and was rated 45 on Forbes’ list of America’s Largest Private Companies in 2010.

Six years ago Mr. Lotman retired from Keystone Foods to spend his time working tirelessly for the causes he believed in most. He was never too busy to advise or help young entrepreneurs, and there were many that came to him for guidance over the years. He was an active member of the board and shared his management expertise with several charitable organizations including the Philadelphia College of Osteopathic Medicine (where he served as Chairman for 15 years), The Children’s Cancer Research Foundation, The International Board of the Ronald McDonald’s House Charities, and most

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Herb Lotman, Founder of Keystone Foods, Dies at 80 recently with revival of the Prince Music Theater in Philadelphia.

Mr. Lotman also co-founded the McDonald’s LPGA Championship, a major women’s professional golf association tournament, which directly benefited Ronald McDonald House Charities. This event raised more $48 million for the RMHC in the 29 years since its inauguration, making it the largest single fundraiser in all of golf. He also served on the International Board of the Ronald McDonald’s House Charities, which supports initiatives for the benefit and well-beings of children worldwide.

Herb and his wife Karen established the Macula Vision Research Foundation, which is dedicated to finding a cure and restoring the vision for people who are affected by retinal and macula diseases.

The foundation has provided nearly $20 million to fund groundbreaking research projects conducted by the world’s top scientists with the promise of helping millions of people affected by visual impairment. The Macula Vision Research Foundation unique is unique in that every dollar donated goes directly to find a cure, all administrative and fundraising expenses are underwritten by the Karen and Herbert Lotman Foundation.

Although he often said, “I’m just a butcher,” it is clear that Mr. Lotman was an inspiration to many generations.

Countless people from all walks of life benefited from his business sense and steadfast generosity. He was extremely dedicated to his family and to giving back to the community.

Herb Lotman is survived by his wife Karen, and children Shelly Fisher & Jeff Lotman and grandchildren Julia, Sam and & Joseph Fisher and Anna Sophia and Gianna Lotman also survived by sister Marlene Weinberg.

Services will be held at Main Line Reform Temple on Monday the 12th of May at 1pm and the interment will strictly be for immediate family members only. The family will hold shiva at the 52

late residence on Monday, Tuesday and Wednesday from 7:00PM- 9:00PM and respectful request that, in lieu of flowers, contributions in his memory may be made to Macula Vision Research Foundation, 100 Front St., Suite 300 W. Conshohocken PA 19428.

Mc Donald will serve healthier foods by 2020

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xpect to see more fruits, vegetables, whole grains and sustainable beef on the menu, says McDonald’s, which released details on its corporate responsibility plans for 2020.

By 2016, the mega fast food chain says it will begin purchasing “a portion” of beef from verified sustainable sources.

Customers in nine of its top markets - the US, Canada, Australia, Brazil, China, France, Germany, Japan and the UK - can expect to see 100 per cent more fruit, vegetables, low-fat dairy and whole grains on the menu.

Likewise, 100 per cent of the chain’s coffee, palm oil and fish will also be sourced by verified suppliers, says McDonald’s.

By 2020, all the packaging used will be fibre-based from certified or recycled sources, while efforts will be made to increase in-store recycling to 50 per cent.

The goal will also be to increase energyefficiency to 20 per cent in seven of its top markets.

Rival Burger King also pledged to purchase beef from suppliers that source only beef that has been raised in environmentally responsible ways.

That means that none of the beef comes from recently deforested rain forests.

Vol. 09, Issue 07, May, 2014

Sea Food News

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Idco’s sea food park proposal forwarded to Centre

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disha Industrial Infrastructure Development Corporation (Idco)-a PSU of the Odisha government has suggested to the Centre a proposal to set up a sea food park at Deras in Khurda district.

Idco is an Odisha government company engaged in creating industrial infrastructure for the state. The corporation has expertise for development of industrial parks.

The sea food park is estimated to cost around Rs 116.43 crore and has been planned on an area of 100 acres. Land cost has been considered at the rate of Rs

five lakh per acre. The sea food park will be set up under the Mega Food Park Scheme of the Centre and is expected to fulfill the long standing demands of exporters and other stakeholders.

The proposed sea food park will be the epitome to qualitative and quantitative development of the sea food processing industry. Its objectives are combination of supply chain to offer fishermen market linkages, and be the platform to exhibit the state’s potential and investment opportunities, demonstrate best management practices, highlight successful business models, address supply chain and infrastructure related issues, increase income levels of fishermen by linking them with demand side of the food chain and provide a platform for industry interaction and trade facilitation The nodal department dealing with food processing industry in Odisha has

strongly recommended this proposal for approval under the revised Mega Food Park scheme notified on February 10, 2014.

The state MSME (micro, small & medium enterprises) department has agreed to provide all fiscal incentives to the sea food park developer under Odisha Food Processing Policy, 2013.

The basic enabling infrastructure will cost Rs 36.60 crore within the sea food park project, while core processing facilities including buildings, plant & machinery and miscellaneous fixed assets are estimated to cost Rs 49.44 crore.

A mix of equity contribution from the promoters, bank finance and grant assistance from MoFPI and Odisha government will invest in the project.

The promoter would contribute 26.13 per cent of the total project cost that includes 24.62 per cent equity (Rs 28.63 crore) and 1.5 per cent margin money (Rs 1.74 crore).

Japanese market, an opportunity for Indian Shrimp Exports

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apanese companies are planning to import shrimp from India and Indonesia instead of Viet Nam, due to the excessively high levels of oxytetracycline (OTC) in Vietnamese shrimp.

According to the Viet Nam Association of Seafood Exporters and Producers (VASEP), the decision was made due to the excessively high levels of OTC that were continuing to be detected in Vietnamese shrimp shipments, despite prior warnings and the public knowledge that virtually all Vietnamese shrimp exports were being tested for the antibiotic.

VASEP asked the Ministry of Agriculture and Rural Development’s Directorate of Fisheries to strictly control shrimp cultivating areas to prevent such a situation.

VASEP’s figure showed that 11 shrimp shipments to the EU and Japan were returned in the first four months of the year because of high OTC levels.

It said the number of shrimp shipments being returned by Japan had risen since it started testing for OTC in all Vietnamese shrimps.

Vol. 09, Issue 07, May, 2014

The association also warned that Japanese importers are planning to import shrimp from the two above-mentioned countries as they have taken measures to reduce the OTC level.

Japanese importers have also guided shrimp processing factories in India to process shrimps to switch the orders from Viet Nam. Two weeks ago, VASEP said the EU discovered OTC levels in some shrimp shipments from Viet Nam to be higher than the allowed level of 0.1ppm.

It warned that the EU would consider applying stricter measures on Vietnamese shrimp if Viet Nam did not improve the situation.

Earlier this year, the association forecast that shrimp exports could reach US$3 billion this year if the issues of breed and presence of chemicals were paid due attention.

It also warned that unless the local shrimp businesses strengthened self-regulation of OTC, they would fail to penetrate the Japanese market as well as to meet the target of making Viet Nam one of the top three shrimp exporters in the world.

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Food Ingredient News

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Blendhub’s automatic liquid injection system proves its efficacy in producing nutritional components and aromas

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he automatic liquid injection system developed by the company Blendhub for its “Portable Powder Blending” factory is being used by various food companies to manufacture new products, demonstrating its utility in contexts where flexibility is required.

Specifically, this technology, introduced

just a few months ago, has been requested by a German company specializing in nutritional components to introduce a complex product in the country’s market, as well as a Swiss company dedicated to the development of aromas.

The liquid injection module of the “Portable Powder Blending” is installed in the blending plant through connectors according to the client needs, and is able to inject up to ten different liquids such as fats, oils, vitamins, food colorings, etc. into the powder blend as an additional ingredient without requiring changes or modifications in the portable factory.

The ability to add liquid to the powder

Food Industry of India growing on and on

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ndia’s food industry to be one of the fastest growing industries today.

Economic growth, the relaxation of import and export policies, the growth of organized retailing, plus the changing lifestyles and food habits of people in India, have opened the doors for imported food products from around the world.

India has seen a rise in middle-income groups which has resulted in an increase in consumption of functional foods, convenient and ready foods and health foods. The domestic spend of the average Indian consumer is approximately 30% of their total income, making the region

an integral part of the food ingredients network. The study on the Indian food industry by FICCI-E&Y also supports this fast growth by demonstrating that investment opportunities in the region are set to rise to US 258 billion by 2015. Given the growth of the food industry in India, Fi India, held from the 29 September – 1 October 2014, is an essential platform to enter into this flourishing market.

Fi India, the only food ingredients trade fair in the entire region, announces the first Food Technology, Processing & Packaging Pavilion in 2014, to showcase products, technologies and innovations in these areas. The Indian government has taken measures within the Agriculture Produce Marketing Committee and the implementation of the National Horticulture Mission in order to boost the processing procurement, processing, storage and transport activities within the country. Also returning is the popular 54

blends in an automated way and the flexibility of this system are the two most highly valued aspects by the companies that demand this technology.

Blendhub currently has a portable plant installed in Spain, and is delivering orders that require liquid injection to Germany within just ten days, while these blends are being made with absolute precision, since the liquid injection system of the “Portable Powder Blending” has a software which controls process parameters such as the timing and quantities, or the provisions of liquid slosh and heating which require some products.

In addition, the Blendhub liquid injection module is designed to ensure maximum safety and traceability conditions throughout the process.

Health ingredients India pavilion, to meet the industry demands for health, nutritional, Food ingredients Global, Director, Matthias Baur says, “With the key focus on customer insight, business development and innovation and trade, in a region with one of the fastest growth rates in the world, Fi India is the most cost-effective platform to source new ingredients and is the key stepping stone to enter the Indian food ingredients market”.

Fi India is the number one food ingredients platform in the entire region. As part of the Food ingredients portfolio, buyers and suppliers have the opportunities to engage with new customers and also present new business growth and opportunities to their existing client base and is the top meeting place for companies looking for new business opportunities within this rapidly expanding economy. Food ingredients India takes place from the 29 September – 1 October 2014 at the Bombay Convention and Exhibition Centre, Mumbai, India.

Vol. 09, Issue 07, May, 2014

Dairy News

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International dairies Sets Its Sights on Asia and Will ‘Milk Life’ Go Global?

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ould the U.S. dairy processors’ new slogan, “milk life,” make it big in Asia? If dairy multinationals like Nestlé and Danone have their way, the answer might be yes.

As the market for dairy products in industrialized countries nears saturation, the U.S. dairy industry, along with its counterparts in Australia, New Zealand, and Europe, have begun to look for new consumers in India, China, Vietnam, Indonesia, and other Asian countries.

With a steadily growing population, rising incomes, rapid urbanization, and greater exposure to Western consumer products and lifestyles, Asia is Big Dairy’s new target.

This untapped “emerging” market consists of nearly three billion new potential dairy consumers, according to research by Tetra Pak, manufacturers of aseptic packaging.

Among those on the list are the rural and urban poor and school children, despite the facts that lactose intolerance is widespread throughout Asia and countries in the region have little tradition of drinking milk or eating other dairy products.

Increased number of packaged and processed milk, yogurt, cheese, and ice cream products is appearing in retail spaces advertising campaigns are underway throughout Asia. Some of the larger dairy corporations have begun to depict local, unpackaged milk as unhygienic, tapping into consumer fears about food safety.

In several countries, Nestlé and Tetra Pak have become major players in school milk programs and nutrition education.

In Thailand and Vietnam, for instance, demand for milk from school initiatives is an important driver of increased domestic production.

Many Asian government officials see rising dairy consumption as a net good.

They also see industrial milk operations as resource efficient and economically

Gujarat accounts top share in total dairy output: Assocham

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ujarat has acquired highest share of about 21 per cent with an annual dairy output worth over Rs 12,500 crore, according to an Assocham study.

The dairy sector enhancement is in term of total dairy output worth over Rs 60,000 crore across the top 20 states in India.

The state ranks third in terms of generating direct employment in the dairy sector with the 12 per cent share, besides, the state is ranked fourth with a share of about 7.5 per cent in 1493 dairy factories across India according to the study titled ‘Unlocking Growth of Potential of Indian Dairy Industry,’ conducted by The Associated Chambers of Commerce and Industry of India (ASSOCHAM).

Gujarat ranks fifth in terms of milk Vol. 09, Issue 07, May, 2014

production, with about eight per cent share across India in total milk production of over 120 million tonne. Besides, the state has recorded fifth highest growth rate of about 24 per cent in milk production which is above the all-India growth rate of about 19 per cent, highlighted the study prepared by the ASSOCHAM Economic Research Bureau (AERB).

In terms of per-capita milk availability, the Gujarat has ranked fifth and has clocked a growth rate of about 17 per cent in this regard which is well above allIndia growth rate of 12 per cent.

Andhra Pradesh in terms of both milk production and per-capita milk availability has recorded highest thereby 55

sound, and the CAFO model has a great deal of money and marketing behind it.

India, on the other hand, is home to about 300 million cows and buffalos, most of them milk-producing. The nation has sought for decades to encourage development of its dairy sector as a means of providing income for poor rural communities, and specifically women.

But the shape and scale of Indian dairy is changing, from pro-poor to procommercialization. Despite being sacred in the Hindu tradition, many Indian cows are now confined in semi-industrial operations, where they are chained indoors for much of the day.

CAFOs are also gaining a foothold in India. Although plans for a 40,000-cow operation in the state of Andhra Pradesh were recently scuttled over animal welfare and environmental concerns, other large dairies are planned. One South Asian dairy corporation, Global Dairy Health, wants to “take over India’s milk production” and envisions 100 CAFOs across the country within a decade and a half, each housing 3,000 cows.

clocking a growth rate of over 41 per cent and about 36 per cent approximately during the five year period of 2006-10, however the state ranked third in terms of milk production with over 1.1 million tons (mt) of milk produced annually.

Apart from AP, the states of Rajasthan (28 per cent), Kerala (24.8 per cent), Karnataka (24 per cent) and Gujarat (23.7 per cent) are amid top five states in terms of clocking high growth in milk production.

Milk production across India has grown at a significant rate of about 19 per cent during the aforesaid period with overall milk production crossing 121 mt mark as of 2010-11 but despite being the largest milk producer in the world, percapita milk availability in India at 252 grams falls below the global average of 279 grams per person per day, says the Assocham report.

Poultry News

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US poultry production and sales up by 15%

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he combined value of production from US broilers, eggs, turkeys, and the value of sales from chickens in 2013 rose 15%, according to a report from the USDA’s National Agricultural Statistics Service.

The combined value of US poultry products was $44.1 billion, compared to $38.2 billion in 2012. Of the

combined total, 70% was from broilers, 19% from eggs, 11% from turkeys, and less than 1% from chickens.

Broilers The value of broilers produced during 2013 was $30.7 billion, up 24% from 2012. The total number of broilers produced in 2013 was 8.52 billion, up 1%

from 2012. The total amount of live weight broilers produced in 2013 was 50.6 billion pounds, up 2% from 2012.

Turkeys The value of turkeys produced during 2013 was $4.84 billion, down 11% from the $5.45 billion the previous year. Turkey production in 2013 totaled 7.28 billion pounds, down 4% from the 7.56 billion pounds produced in 2012.

Chickens The value of sales from chickens (excluding broilers) in 2013 was $87.9 million, up 11% from $79.1 million a year ago. The number of chickens sold in 2013 totaled 185 million, up 3% from the total sold during the previous year.

Eggs Value of all egg production in 2013 was $8.50 billion, up 8% from $7.85 billion in 2012. Egg production totaled 95.2 billion eggs, up 2% from 93.3 billion eggs produced in 2012.

Alltech expands India Operations with Kolkata Office

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lobal animal nutrition and health company Alltech has officially opened its second regional Indian office in Kolkata. The brand new building, which also includes a 7,000-square-foot warehouse, will be used as a support center for the company’s business operations in East and Northeast India as well as Nepal.

Located on the east bank of the Hooghly River, Kolkata is the capital of the West Bengal. The city is the commercial, cultural and educational centre of East India with the country’s oldest operating port. It is also an important area for the Indian poultry, dairy, aquaculture and equine industries. Alltech’s newly opened facility will be used to support the company’s logistics and sales operations to Nepal, Bihar, Chhattisgarh, Orissa and North Eastern States excluding the West

Bengal area.

“We have hired eight full time employees at the new office in order to give the highest level of support to our customers in the region,” said Sayed Aman, regional manager, Alltech South Asia.

Alltech entered the Indian market in 2001 and shortly after developed the business to become a multimillion dollar region for the company. Today, with over 100 employees as well as two strategically located production facilities, Alltech India is one of the fastest growing regions for Alltech.

“Whether looking to improve the yield of maize for silage, get more milk from cows, improve chickens’ health status or enrich eggs with DHA, Alltech offers 56

solutions and services to Indian producers and farmers tailored to bring performance and profitability to their operation,” said Matthew Smith, regional director, Alltech Asia Pacific. “With our newly opened facility in Kolkata, Alltech will be even more well-placed to support farmers in reaching these goals.”

Vol. 09, Issue 07, May, 2014

Meat News

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Antimicrobial edible films can improve microbiological Safety of Meat

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n a new research it has been found out that, Antimicrobial agents incorporated into edible films applied to foods to seal in flavour, freshness and color can improve the microbiological safety of meats.

Pullulan - an edible, mostly tasteless, transparent polymer produced by the fungus reobasidium pulluns, is used to make the films - researchers evaluated the effectiveness of films containing essential oils derived from rosemary, oregano and nano particles against food

borne pathogens associated with meat and poultry.

The results reveal that the bacterial pathogens were inhibited significantly by the use of the antimicrobial films.

The researcher are hopeful that the study will lead to the application of edible, antimicrobial films to meat and poultry, either before packaging or, more likely, as part of the packaging process.

In the study, researchers determined survivability of bacterial pathogens after treatment with 2 per cent oregano

Feed Pigment Market is up because of increase in Meat Consumption

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sia-Pacific and North America are two of the largest consumers of feed pigments.

Growth is particularly high in emerging markets such as China, India, and Japan, because of industrialization and rising meat production. U.S. is the largest market in North America.

Feed pigment is an important ingredient that is combined with the basic feed mix to provide color to the feed. This helps in improving the feed Vol. 09, Issue 07, May, 2014

intake and consequently increases the weight of the animals. A variety of feed pigments are available and they are used in different concentrations depending upon the type of animals. The type of feed pigment that is mostly used in feeds of animals is carotenoid.

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essential oil, 2 per cent rosemary essential oil, zinc oxide nano particles or silver nano particles.

The compounds then were incorporated into edible films made from pullulan, and the researchers determined the antimicrobial activity of these films against bacterial pathogens inoculated onto petri dishes.

Finally, the researchers experimentally inoculated fresh and ready-to-eat meat and poultry products with bacterial pathogens, treated them with the pullulan films containing the essential oils and nano particles, vacuum packaged, and then evaluated for bacterial growth following refrigerated storage for up to three weeks. “The results from this study demonstrated that edible films made from pullulan and incorporated with essential oils or nano particles have the potential to improve the safety of refrigerated, fresh or furtherprocessed meat and poultry products.

The research shows that we can apply these food-grade films and have them do double duty - releasing antimicrobials and imparting characteristics to protect and improve food we eat.

The animal feed pigment market is growing steadily due to the increase in meat consumption. The demanddriving factors are the increasing mass production of meat, industrialization of meat production, and increasing demand for nutritionrich meat products. The restraining factors are the rising cost of raw materials and health hazards of feed pigment.

However, adopting new technologies for the manufacture of feed pigments helps in cost reduction.

Key participants in the global feed pigment market are The Synthite Industries (India), BASF SE (Germany), Novus International (U.S.) and Royal DSM NV (The Netherlands), PHW Group (Germany).

Agro Processing News 12th five year program India set aside USD 9.2-Billion for Agri-Infra Schemes

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13 new godowns for food grain storage in south Odisha districts soon

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n order to develop agriculture infrastructure in the country, India has set aside US$9.2 billion that will be spent on developing integrated scheme for agricultural marketing in the 12th plan period (2012-2017).

Under the plan, investments will be used for developing agriculture marketing infrastructure, secondary agriculture and policy for internal and external trade.

The funds will also be invested as per the recommendation of the Indian Planning Commission Working Group on Warehousing Development and Regulation, 35 million tonnes of storage capacities needs to be added during XII Plan period.

The investment will also be made on developing infrastructure for managing marketable surplus of agriculture, which includes horticulture as well as dairy, poultry, fishery, livestock and minor forest produce.

The government will also focus on promoting innovative and latest technologies in agricultural marketing infrastructure by encouraging private and cooperative sector investments.

Besides, storage, infrastructure will be developed for grading, standardisation and quality certification of agricultural produce so as to ensure a fair price to the farmers.

Apart from grading and quality certification of produce, government will also pledge financing and marketing credit, negotiable warehousing receipt system and promotion of forward and future markets to increase farmers’ income.

Of the funds set aside some will go in building integrated value chain that has been defined in agriculture marketing which will provide proper flow of subsidy to the entrepreneurs under the scheme.

The government’s main focus is providing agriculture marketing subsidies through transferring direct benefits to the farmers.

Another focus will be to push for pledge finance to the farmers to prevent them from distress sell and to keep their produce in the storage infrastructure and those farmers who will keep the produce in storage infrastructure will be eligible for pledge loan on hypothecation of their produce.

In order to discourage distress farmers, the scheme will provide small and marginal farmers with credit support if they have a Kisan (farmers) credit card.

The farmers will be encouraged to store their produce in warehouses against warehouse receipts to gain these benefits.

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hree southern Odisha districts will have 13 more warehouses to store agricultural produce soon.

Official sources today said the new godowns -each with a capacity of 2,500 metric tons- will come up in Ganjam, Gajapati and Kandhamal districts and will be set up on a public-private partnership (PPP) mode.

Addressing a workshop organised here by the International Finance Corporation, the Ganjam district civil supplies officer SK Mohanty said construction of these godowns will help ease the problem of storing paddy in these districts.

While the godowns will come up at Bhanjanagar, Jagannathprasad, Khallikote, Rangeilunda, Patrapur and Sorada in Ganjam district and Tikabali, Tumudibandh and Daringbadi in Kandhamal district.

Besides, smaller godowns, with 500 metric tonne storage capacity, will be established in each block of Ganjam district, to store PDS commodities, sources said.

Vol. 09, Issue 07, May, 2014

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www.foodbevtech.com

www.foodbev.in

Exhibitors Profile

Exhibitors Profile

• Manufacturers/Importers and wholesalers of Food & Beverages • Dairy Products • Bread and Bakery • Oil & Fats • Frozen Food / Chilled Food • Fine Food / Gourmet • Fish & Sea Food / Meat & Poultry • Trade Agencies • Nutraceuticals Products / Organic Foods • Functional Food • Ingredients, Colours & Additives

• Process Techhnology Automation • Packaging Technlogy • Automation • Processing Control & Regulation Technology • Food Retailling • Food Safety & Quality Mangement • Environment Technology, Biotechnology • Conveying Transport & Storage Installations • Dispensing & Vending Machines • Food Service

Visitor Profile • CEO’s & Top Executives from Food & Beverage Industry • Sr. Executives from Production, Quality Control, Maintenance • Purchase Departments • Professionals from R & D Institution, Supply Chain Distributors • F & B Managers etc.

• Top officials from Regulatory Agencies of Central & State Governments • Food & Beverage Consultants • Hypermarkets / Supermarkets • Grocery Stores / Convenience • Stores / Retailers • Departmental Stores • Food and Drink Importers / Distributors / Wholesalers • Foodservices and Hospitality Counsulting • Hotels / Resorts Management • Foodservice Government, Military, School, Hospital • Foodservice - Industrial • Bakeries / Confectionaries

For further details contact Saurabh Rajurkar

Amolsingh Pardeshi

saurabh.rajurar@cii.in

amol.pardeshi@cii.in

Confederation of Indian Industry (WR) 105 Kakad Chambers, 132 Dr Annie Besant Road, Worli, Mumbai 400 018. Phone : +91 22 24931790 • Fax : +91 22 24939463 / 24945831 • Web: www.cii.in

Vol. 09, Issue 07, May, 2014

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Vol. 09, Issue 07, May, 2014