Dairy Times December-January 2018

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

A Group Publication of Advance Info Media & Events

Vol. 02, Issue 06, December-January 2018

20/-

Successful Dairy Institute

by Dr. J.V. Parekh

ecial Issue p S

Dr. G. S. Rajorhia, New IDA President

SUSMILK

New Concepts for Sustainable Processing

Milk fortiďŹ cation with vitamin Role of software in weighing

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CONTENTS

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Welcome to Delegates

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Dr. G. S. Rajorhia takes over as President of IDA for the term 2018-20 along with new (CEC) team 16

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This Entrepreneur is Winning Indian Consumers With His Yogurt Delight Companies fortify Milk with Vitamin A and D 20

MooCow to enter Indian market this year Dairy brand Keventers plans 32 outlets in Hyderabad by 2019

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Australian milk to recover

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Whey protein and fibre for blood sugar control Foreign companies are missing out on China’s hunger for yogurt

It’s all about packaging: Private dairies spend big on branding Booster milk for children Telangana Govt. to supply milch animals on 50 per cent subsidy

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Nichrome now offers Secondary 35 and Tertiary packaging solutions FSSAI Operationalizes Organic Food Regulations and releases Organic Logo

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ELANPRO COMBI FREEZER AAVIN milk soon in Malaysia, Dubai

Maharashtra for sexed semen tech to produce more cows

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Dairy sector to touch 15 per cent CAGR till 2020 21

Kanpur firm ties up with Dutch group to boost dairy entrepreneurship 22

Amul make innovative plans for dairy industry to attract youth VADP leads to growth in dairy business despite volatility in milk procurement prices 23

Uttar Pradesh moves to get all milk plants running by 2018-end Dairy Companies’ shares jump on growth optimism 24

Prabhat Dairy exploring possibility of setting up unit in Northeast 26

Solar systems installation in over 8,500 milk banks by Hatsun Agro Maharashtra government, Patanjali to partner in Rs 5,000 crore cow project

Qatar builds dairy industry in desert to ensure selfsufficiency in milk Dairy sector launches new strategic vision

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Valio to pay bonus for responsible dairy production

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Mozzarella man Keith Johnston receives award for services to dairy Researchers convert dairy waste water into animal feed, biofuel

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Aiming for the health halo

Debate on origin of rossogulla by Vikram Doctor Milk fortification with vitamin A&D

Successful Dairy Institute: MEHSANA

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Serac presents its new Aseptic Combox 57

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Coding’s role in compliance

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Rs. 8,000-crore fund to help milk co-ops expand capacity

Inspection 24/7

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Milk output rises 19%, dairy farmers’ income up 24% in 2014-17 Maharashtra dairies demand subsidy for ‘unremunerative’ cow milk, threaten strike

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IVF techniques can improve productivity of breed: Dairy experts 30

RAW MILK QUALITY THE FIRST CRITICAL STEP TO ENSURE FOOD SAFETY

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Govt. asks states to give milk via schemes like Midday Meal Punjab plans to introduce dairy credit card

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South Africa’s dairy sector declines Danone forges deal with e-commerce provider in South East Asia

Daily consumption of cheese linked to reduction in heart attack, stroke risk

National Milk Day Celebrations: 26th November 2017

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More cheese please in South Korea

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

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www.agronfoodprocessing.com

Times

A Group Publication of Advance Info Media & Events

Vol. 02, Issue 04, August-September, 2017 100/-

Editor In Chief Dr. J.V. Parekh Group Editor Firoz H. Naqvi firoz@advanceinfomedia.com Marketing Executive S.H.Hasni hasan@advanceinfomedia.com Production Manager Syed Shahnawaz Naqvi General Manager Gyanendra Trivedi Graphic Designer Naved H. Kazmi naved@advanceinfomedia.com Circulation Seema Hayat Shaikh seema@advanceinfomedia.com Marketing & Circulation Office 121, 1st floor, Rassaz Multiplex, Station Road, Mira Road (E), Dist. Thane- 401107 Telefax : +91-22-28555069, Tel.: +91-22-28115068 Mob.: +91-9867992299 E-mail: info@agronfoodprocessing.com sub@advanceinfomedia.com Vol. 02 Issue 06, December -January 2017 Annual Subscription Rs.600/By Normal Post Add Rs. 400/-For Courier Charges (Annual) Add Rs. 50/- For Outstation Charges Overseas $80 By Air Mail Email:sub@advanveinfomedia.com Single Copy Cost Rs. 100/Printed, Published & Owned by Firoz H. Naqvi RNI No. MAHENG13830 Regd. Office Advance Info Media & Event 103, AmarJyot Apartments, Pooja Nagar, Mira Road (E) Dist.Thane-401107(Mumbai) Printed At Rolleract Press Services A-83, Ground Floor, Naraina Industrial Area Phase-1, New Delhi -110028

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

Though every care has been taken to ensure the accuracy and authenticity of the infomation,"Dairy Times" is however not responsible for damages caused by misinterpretation of information expressed and implied within the pages of this issue.

All disputes are to be referred to Mumbai Jurisdiction.

IN India milk production is obtained from a very large number of animals with lesser productivity that are owned by small and marginal dairy farmers who rear them on less input and less output basis. In addition, feed and fodder availability is dipping with decrease in availability of land due to increased urbanization. This is the right time to improve the efficiency of milk production through increased animal productivity with better animal management practices, establishing appropriate cold chain facilities from the Dr. J.V. Parekh Editor in Chief village to consumer point, regulating the cost of processing with effective planned management practices, improving the quality of our milk products to international standards, amplified value addition and appropriate marketing innovations. This would create a vibrant dairy industry with export opportunities. It is with this background that the 46th DIC is focused around the theme of “Dairying” Sufficiency to Efficiency”. This conference being held in Kochi, Kerala would facilitate debates on strategies to achieve efficiency in all aspects of Indian dairying.

Indian dairy companies have taken a hit on their margins due to the fall in international prices of skimmed milk powder (SMP) and doubling of domestic tax on ghee. Dairies have cut milk procurement prices 10-22% in the past few months. “SMP price has declined from Rs. 260 per kg to Rs. 120 per kg in the international market in the last 3-4 months. Maharashtra produces about 30 million litres of milk every day, of which only about eight million is used as liquid pouched milk. The bulk of milk procured is used for making various dairy products such as butter, SMP, ghee, cheese, curd, etc.

Maharashtra’s milk farmers are more vulnerable to international price fluctuations since the state is the leader in export of milk products. The tax on ghee increased to12% under GST from 6% before the implementation of the GST regime. “Sale of ghee has fallen substantially as the price has increased from Rs.30 per kg of smaller brands to Rs. 55 per kg in case of national brands.

The concept of ‘one-nation, one-tax’ behind the GST implemented across the country seems to be influencing other organisations. The food safety and standards Authority of India (FSSAI), the country’s apex food regulator, is working on a ‘one-nation, onefood-safety-law’ so that every state-level food authority follows a standard practice for the implementation, compliance and surveillance of food safety regulations, which in turn will ensure smoother operations for food companies. Going forward, there will be a single standard for every authority.

As winter comes, dairies starts giving lower procurement prices to dairy farmers.

However, this time, reason is lower SMP export prices. Government had asked milk Co-operatives and private dairies to give Rs. 26 and Rs.36 for cow and buffalo milk, respectively in Maharashtra. Government has sent notices to them for not giving these prices. So many dairies have approached courts for stay on action. However, in as much as these dairies will not share increased profits with dairy farmers, at such time they should find other ways to manage their business efficiently instead of reducing procurement prices. They can reduce distributor margins or can increase prices for consumers.

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

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

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

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

Dr. Mukund Naware Consultant, Mumbai

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

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

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

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

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

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

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Dr. Satish Kulkarni Consultant,Bengaluru

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

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

Mr. Vivek Nirmal MD Prabhat Dairy Mumbai

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

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10 duction since last two decades and the per capita milk availability has crossed the standards prescribed by medical authorities, which iterates milk sufficiency.

But the production is obtained from a very large number of animals with lesser productivity; along with competition for feeds and fodder and threats to environment. It is high time that the efficiency of milk production be progressed, through effective interventions at the forward and backward linkages; creating a vibrant dairy industry. The 46th DIC is set around the theme of “Dairying: Sufficiency to Efficiency” in order to debate on the strategies required to achieve efficiency in Indian dairy sector.

Welcome to Delegates

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ndian Dairy Association is organizing the 46th Annual Dairy Industry Conference (DIC) at Kerala famed as God’s Own CounDr.J.V.Parekh try from 08.02.2018 to 10.02.2018. The appreciated yearly event shall be held at Adlux International Exhibition and Convention Centre, Anagamaly, Kochi, Kerala.

The DIC, the flagship of IDA has always provided a live platform for dairy professionals, farmers, equipment manufacturers, policy makers, developmental agents and students for meaningful interaction. This time the event is hosted by IDA South Zone and anchored by Kerala Chapter, which is operational at College of Dairy Science and Technology, KVASU, Mannuthy, Thrissur.

India sustains first position in milk pro-

To make this occasion memorable, an evocative Souvenir shall be published containing various technical and scientific papers, to be presented in the Conference.

The concurrent Dairy Expo will showcase technological developments in milk production, processing, feed and fodder, packaging, product manufacture, energy conservation and so on. An expressive Poster Session and Farmer’s Seminar shall add-on value to the Conference.

The last time Kerala hosted this event was in 1988 (23rd DIC). It is after a gap of 30 years that this conference is to be held at Kerala, the homeland of Dr. Verghese Kurien, the ‘Milkman of India’. The best efforts are put in by the organizers to make the event a memorable one.

A pleasant stay at God’s Own Country and short trips to nearby tourist attractions are planned with the conference.

Adlux International Exhibition and Convention Centre, Anagamaly, Kochi, Kerala where 46th DIC is to be held

Dairy Times

11 The exhibition is expected to attract over 150 exhibitors with around 4,000 trade visitors especially to the three day trade fair from India and abroad.

For further details and registration; log on to www.46dic.com or mail at 46dickerala@gmail.com.

Online registration facility available on www.46dic.com Adlux International Exhibition and Convention Centre, Anagamaly, Kochi, Kerala where 46th DIC is to be held International Trade Fair For Dairy Farming, Processing, Packing, Distribution & Milk Products Concurrent to 46th DIC, International Trade Fair for dairy farming, Processing, Packaging, distribution & Products will be organised by Koelnmesse YA Tradefair Pvt Ltd., to create a one stop solution to the dairy industry through the display of latest technological developments in milk processing, packaging and distribution, milk products and other ancillary services.

Contact for Exhibition Details: Koelnmesse YA Tradefair Pvt. Ltd. Mukhtar Pathan Tel: +91 40 65707722 Fax: +91 40 66684433 Emal: m.pathan@koeInmesse-india.com

International Trade Fair will provide an opportunity to showcase the latest technological advancements in Dairy industry and will help the decision makers to finalize their future plans by adopting advanced technologies and processes showcased during the three-day mega event.

About the Organiser — Koelnmesse YA Tradefair Pvt. Ltd. (KMYA) is an Indian subsidiary of Koelnmesse GmbH, Germany, organisers of ANUGA, Anuga Foodtec and has emerged over a decade as one of the leading International Tradefair organizer in India covering various industry sectors like Food, Dairy, Sweets & Snacks, Agriculture, Chemicals Processing technology and many more.

Combined with the global competence of Koelnmesse in Food and Dairy sector along with experience of IDA— SZ the International Trade Fair will be the benchmark event for all the stakeholders of Dairy Sector in Southern India.

Dairy Times

INVITATION Dear Friends, Warm greetings and hearty welcome from the organizers of 46th DIC and Dairy Expo”. Indian Dairy Association (South Zone) has immense pleasure in inviting you for the 46th Annual Dairy Industry Conference (DIC) to be held at Angamaly, Kochi from 08.02.2018 to 10.02.2018.

Established in 1948, Indian Dairy Association (IDA), an organization of national

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repute is about to complete seven decades of commendable service to the national dairy fraternity.

Mr.

The 46th DIC focuses on “Dairying — Sufficiency to Efficiency” to explore on the varied approaches to elevate our national dairy sector from adequacy to excellence. We expect your active participation and valuable contribution in the Conference organized in Kerala — God’s own country.

+919600291116 E-mail: cpc19544gmaiI.com Dr. Bandla Srinivas Secretary Mob: +919449108209 E-mail: bandIa_srinivas4rediffmaiI.com Dr. P. 1. Geevarghese Secretary General, DIC Mob: +919447391283 E-mail: 46dickeraIa4gmaiI.com Bank details for payment:

The necessary detail for participating delegates are :

Account Name : M/S. INDIAN DAIRY ASSOCIATION SOUTH ZONE – 46th DAIRY INDUSTRY CONFERENCE

Indian Dairy Association (South Zone) IDA House, ICAR- NDRI Campus, Adugodi, Bangalore560 030 E- mail: ida.southzone4gmaiI.com GSTN: 32AAATI0442AIZM I PAN : AAATI0442A C.P Charles Chairman Mob:

IDA coordinates its activities and services nationwide through its four zones: North, South, East and West. IDA (South Zone) with its office at NDRI, SRS, Bangalore has its operational area in the southern states and has to its credit the vast experience of organizing conferences in a meticulous way.

The DIC, the flagship event of IDA has always provided a live platform for dairy professionals, farmers, equipment manufacturers, policy makers and students for meaningful interactions. This time the event is hosted by IDA South Zone and anchored by Kerala Chapter, which is operational at the College of Dairy Science and Technology, KVASU, Mannuthy, Thrissur.

India sustains its first position in milk production for the last two decades and per capita milk availability has already surpassed the recommended requirements prescribed by medical authorities, which clearly implies milk sufficiency. In India milk production is by masses” rather than mass production.

It is high time that the national dairy sector is restructured and made still more efficient, through increased productivity per animal, supply of good milk to industry, better returns to farmers, augmentation of value addition, innovative marketing and improved exports.

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A/c No : 004701052818 Name of Bank : ICICI Bank Branch Name : Koramangala, Bangalore - 560 095 IFSC Code : ICIC0000047 MICR : 560229003 Online registration facility available on www.46dic.com

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Dr. G. S. Rajorhia takes over as President of IDA for the term 2018-20 along with new (CEC) team

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r. G.S. Rajorhia took over as President of Indian Dairy Association for the term 2018-20.

The long time contributions by Dr. Rajorhia to Indian dairy industry and the IDA during the last 50 years will enable dairy industry to take forward. There is a strong need for establishing permanent linkages among milk producers, dairy industry, research and academia and to build new crop of entrepreneurs making dairying more vibrant.

Dr. Rajorhia is known to most of us through his visits to our establishments, participation in Committee meetings and articles published in dairy journals, lecture presentations at the National Seminars and Conferences and as a teacher conducting of dairy training programmes.

Presently dairy field is at the crossroads and confronted with many issues. Under these circumstances we need President like Dr. Rajorhia who can take steps further for the betterment of the cause of dairy farmers and dairy industry.

Dr. Rajorhia could address pending issues like formulation of National Policies on Breeding, Feeding, Quality standards, Milk pricing & Exports. The IDA should ensure MSP for raw milk & protect milk

producers, processors & exporters of milk products, offer technical advice for dairy farming, milk processing and quality assurance, facilitate collaborations between industry & research organizations, encourage young scientists & innovations, make India best quality milk producing nation, host International Dairy Congress in India and creat equal playground for co-operative as well as private sector so that IDA will have a better linkage with IDF & other international dairy sectors.

IDA (CEC) elected body for the term 2018-20 President - Dr. G. S. Rajorhia Vice President - Dr. Satish Kulkarni Mr. A. K. Kosla Members - (General Category) Mr.R.S. Sodhi Dr. Geeta Patel Dr. J. V. Parekh Dr. K. S. Ramachandra Members- (RE Category) Dr. S. K. Kanawjia Dr. G. R. Patil Members- (DI Category) Mr. Sudhir Kumar Singh Shri Rajesh Subramanian Members- (MP Category) Mr. Kirit K. Mehta Mr. Ram Chandra Choudhary Members - (PP Category) Dr. Raja Rathinam Dr. T. K. Mukhopadhyay We wish good luck & success to CEC team for the term 2018-20.

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Web: www.harshaenterprises.co Email: sales@harshaenterprises.co/ kiran@harshaenterprises.co

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Dodla Dairy chalks out growth strategy, looking to go global

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he Rs. 1,410-crore Dodla Dairy Ltd has chalked out a growth strategy based on greenfield units and acquisitions.

The Hyderabad-headquartered company is confident of closing the present fiscal at around Rs. 1,700 crore turnover. It has consolidated in the southern States and is looking at new countries in Africa for expansion, said BVK Reddy, Chief Executive Officer.

In its two decade journey, Dodla Dairy has emerged second to Heritage among

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the top dairies in the private sector that include Tirumala, Jersey, Creamline and so on, in Telangana and Andhra Pradesh (AP) with around 10.5 lakh litres per day sales, he told BusinessLine.

New unit Dodla Dairy is setting up a two-lakh-litres/per day capacity greenfield unit in Kathipudi, between Visakhapatnam and Rajahmundry in east Godavari district of AP. The capital investment will be around Rs. 60 crore. Land has already been acquired

th

DAIRY INDUSTRY CONFERENCE

&

INTERNATIONAL TRADE FAIR

on dairy farming, processing, packaging, distribution & products

Meet Us

FEBRUARY 8-10, 2018

Stall No. C 09

Adlux International Convention & Exhibition Centre Angamaly, Kochi, Kerala, India

Tubular UHT Plant

Aseptic Filling Machine

Continuous Butter Making Machine

Double “O” Cheese Vat

and construction will begin this month. It will be operational by December 2018, Reddy said.

The company’s latest unit in Choutuppal on the outskirts of Hyderabad is operating at full capacity. The one-lakh-litre/day capacity plant has the latest equipment and facilities and has seen an investment of Rs. 90 crore, he said.

South scene Dodla Dairy has emerged as the number one in private sector and after Nandini of the Karnataka State with a supply of 5 lakh litres per day. The plant in Koppal near Hospet, two chilling centres and two packing stations serve the geography well, he said.

In Tamil Nadu, the company had acquired a unit of A1 Dairy in Palakode of Dharmapuri district with capacity of one lakh litres/ day. Some parts of the State are traditionally being served from the Nellore plant since 1998.

Global growth Dodla is exploring expansion and acquisition options for the African and European markets.

It started with buying a unit in Uganda. “We are looking at other countries like Kenya and also Yugoslavia in the near term,” said Reddy.

In addition to milk products, the company also markets butter, ghee, paneer, curd, butter milk and other products

4 in 1 Flavored Milk Filling Machine

High Pressure Water Spray Sterilizer

Parekh International Trading Corporation 125, The Summit Business Bay, Near W.E. Highway Metro Station, Andheri (East), Mumbai - 400093, India

Email : info@parekhinternational.com / Contact : +91-9819799776 / 22- 26836228 / 29 www.parekhinternational.com

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www.agronfoodprocessing.com

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This Entrepreneur is Winning Indian Consumers With His Yogurt Delight

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played havoc when they were thinking of expanding with other exclusive stores.

That’s when his second brand Epigamia was born.

But, a foodie by passion, it didn’t take him much time to think of designing something well within his comfort zone.

As destiny had it, he met Chef Ganesh and understood the idea of creating a desert lounge. He also met Shripad Nadkarni, former Chief Marketing Officer of Coca Cola, to talk about the next start-up opportunities in the packaged food business.

That was the eureka moment for Drums Foods, when it was launched. Nadkarni advised him to come to India to expand his ice-cream brand Hokey-Pokey. In January 2013, Hokey-Pokey started with a small store with the idea of making it an FMCG product by 2014.

Sharing on the same, Mirchandani said, “We found that dairy and dairy products are something that is to be disrupted. So, Epigamia started as a learning step for us.” Launched in June 2015, Epigamia became India’s first all natural Greek yogurt brand, which rapidly gained traction with the Indian consumer. Using all-natural ingredients and traditional Greek straining process, the yogurt is low in fat and calories with double the amount of protein as compared to regular flavoured yogurt. In July 2016, Rohan raised Rs 44.5 crore round of funding led by Verlinvest and DSG Consumer Partners solely for Epigamia. Last month, he announced Series- B round of funding of Rs 90 crore from the same set of investors.

ohan Mirchandani grew up in the US, went to New York University and then worked in finance around 2008-2009, before he started his own tech company.

The innovative packaging won accolades for Mirchandani. Talking about his biggest challenge, he said, “We found that it’s hard to scale businesses during the off season.” Also the real estate costs

Talking about his vision with Epigamia, Rohan reclaims, “We want the dairy products to have their independent identity. Also, we have the required exper-

tise, so want to make our own mark. We think there is a lot to be done. We want to compete with other snacks in fresh and healthy space.” Chef Ganesh has been at the heart of all the products built under Drums Food. Talking about product building stage, Rohan says, “Once we feel comfortable with the production of our products, we push it further to the product manufacturing level from the chef’s kitchen.”

Going forward, the vision is to be a Made in India product of a great quality. The range is present in 2500+ retail outlets across Mumbai, Delhi, Bengaluru, Pune, Chennai, Hyderabad, Surat, Ahmedabad, Baroda, Chandigarh, Srinagar and Jalandhar.

When asked if he would ever consider selling his first brand Hokey-Pokey, Rohan reminisces, “We would be open to the proposal of course. We don’t want to do a relaunch product but we would like to have some innovation.”

Source: www.entrepreneur.com

Companies fortify Milk with Vitamin A and D

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airy firms in India are fortifying their product with Vitamin A and D after food regulator framed new guidelines to combat their common deficiencies. Around 70-90 per cent Indians are estimated to have insufficient or deficient levels of Vitamins A and D prompting the Food Safety and Standards Authority of India (FSSAI) to ask milk producers to add 770 IU of Vitamin A and 550 IU of Vitamin D per litre of milk.

CEO-FSSAI, Pawan Aggarwal said “Fortification of milk can act as a complemen-

tary strategy and help reduce the gap and can act as a vehicle to carry Vitamin A and Vitamin D. The fortification will help provide 15-30% of the daily requirement for these vitamins.

National-level consultations were conducted to make the industry aware of the standards and were requested to take up the fortification of milk for public good.”

The additions are being made across all range of milk sold: skimmed milk, double toned milk, toned milk and standard.

India is the largest producer of milk at approximately 160 million metric tons per annum. The per capita availability of milk is approximately 357 ml.

Milk is a complete food and is a good carrier of Vitamin A and D. Due to processing needs and current deficiency in the population; enough vitamins are delivered through food. FSSAI’s have taken

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the initiative forward with several of their development plans. Agarwal said “Like TATA Trusts have supported the states of Jharkhand and Assam to start the fortification of their milk variants. Mother Dairy took the initiative to fortify its complete range and today sells about 25 lakh liters per day (LLPD) of fortified milk. Another 5 states are in advance stages to launch the fortified milk in next 2 months which will take the total fortified milk to 20% of the 410 LLPD. With this the fortified milk will reach about 50 million people in the country.”

The plan is to fortify about 50 per cent of the country’s milk by 2019 and 80 per cent by 2021. “The landscape analysis of the private dairies is being done by Tata Trusts and very soon the campaign will start to include them in this initiative.

Fortification is a complementary strategy to build the nation and provide nutrition security to the population of the country,” he added.

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Maharashtra for sexed semen tech to produce more cows

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n a move that is likely to boost milk production in the state, the Maharashtra government is in the process of adopting `sexed or sorted semen,’ a breeding technology which increases the chances of a cow producing a female calf.

The technology, which was originally developed in the West, is now commonly used in many countries, among them the United States, to produce more cows than bulls. It uses biotechnology to sort sperms that have the X-chromosome (that produces a female) from those that have the Y-chromosome (that produces a male). A cow is then inseminated using the Xchromosome-bearing sperms to increase the chances of giving birth to a female offspring. Officials said that the technology has a 90 per cent accuracy rate.

According to state officials, the chief idea behind adopting this technology is to increase milk production, given that Maharashtra’s per capita availability of milk is 237 grams per day as against the national average of 337 grams. Gujarat, for example, has a per capita availability of 545 grams. Dairy business in the state is also being pushed as a supplementary profit-making activity.

Besides, old bulls are proving to be a liability for farmers especially after the beef and slaughter ban decisions taken by the BJP-led state government headed by Devendra Fadnavis.

Officials said that the sorted semen samples will be frozen into 0.25-0.5 ml vials, which are also called as straws, and will be transported to village-level clinics where cows will be inseminated. “The insemination will be done in a controlled manner, it’s not like all the cows will be inseminated and no bulls will be produced,” said an official. Another official said that one of the issues with the project is the cost involved.

The cost of one vial can go up to Rs1,600Rs 2,200, and since the conception rate from this technology is lower than from conventional semen, in most cases more than one vial will be required, taking the cost further up.

The government will be starting a laboratory in Pune where this reproductive technology will be refined for cattle varieties in the state. A budgetary allocation of Rs. 8 crore has already been made for the purpose, officials said.

Minister for animal husbandry, dairy development and fisheries development Mahadev Jankar said that the state government is in the process of setting up the lab. “This will lead to an increase in the production of milk in the state. Currently, we rely on private milk dairies to supply milk produced outside the state. We are working on policies that will make Maharashtra one of the top producers of milk in India,” Jankar told TOI. Officials said that the Central government too was pushing the use of this technology, and a pilot project by the animal husbandry ministry has been started in states such as Gujarat, Haryana and Madhya Pradesh.

In 1976, the state had enacted a law banning slaughter of cows. In 1995, it made changes to the law by the Maharashtra Animal Preservation (Amendment) Act, which banned slaughter of bulls and bullocks as well. In February 2015, the President granted sanction to the law, and the Maharashtra government notified it.

Source: https://timesofindia.indiatimes. com

Dairy sector to touch 15 per cent CAGR till 2020 lion by value grown at 15 per cent CAGR during 2010-16.

Going ahead, the dairy industry is expected to maintain 15 per cent CAGR over 2016-20, and attain value of Rs 9.4 trillion on rising consumerism, the report said.

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ndia has achieved a lot since 1970 from being deficient in milk production at 20 million MT to becoming the world’s largest milk producer at 160 million MT, accounting for 18.5 per cent of global milk production. The dairy sector in India is expected to reach 15 per cent compounded annual growth (CAGR) over 2016-20 and attain value of Rs 9.4 trillion on rising consumerism.

Indian dairy industry is worth Rs 5.4 tril-

Further, India is expected to emerge as the largest dairy producer by 2020. The Union government implemented the Central Scheme National Dairy Plan - Phase 1 during 2012-17 to improve productivity of dairy cooperatives through several input activities. Investments by private players in the domestic dairy sector are also expected to further augment milk productivity.

Per capita milk consumption in India has also been increasing at 3 per cent CAGR

Dairy Times

as compared to 1 per cent CAGR globally. The report also said that there is huge scope for per capita milk consumption in India to shoot led by growth in value-added products (VADP), which is at 34 per cent of industry versus 86 per cent for the global mature markets like EU. India has a potential of 15-30 per cent plus growth in VADP like cheese, whey, UHT milk over next few years. Led by rising disposable income, and growing consumer preference for branded and value-added milk and milk products, investments by organised players also in the sector has been on the rise.

The report pointed out that other top milk producing geographies like EU, USA, China, Pakistan are expected to grow their production volumes at 2 per cent growth over 2020, which is lower than India’s growth estimates.

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Kanpur firm ties up with Dutch group to boost dairy entrepreneurship

ndo-Dutch collaboration has taken shape in the industrial town of Kanpur to promote entrepreneurship in the dairy sector and boost sustainability of dairy farms.

Kanpur-based dairy company Tasty Dairy Specialities Limited has collaborated with a Dutch consortium to set up a dairy excellence centre.

The company has joined hands with PUM Netherlands to establish INDUCED (Indo-Dutch Centre of Excellence in Dairying) in Kanpur.

The two organisations would sign the Memorandum of Understanding (MoU) for INDUCED in the presence of Dutch Ambassador Alphonsus Stoelinga, Tasty Dairy CMD Atul Mehra told Business Standard.

ter Yogi Adityanath to boost the dairy sector for supplementing rural incomes and thus contributing towards the ultimate goal of the Narendra Modi government at the Centre to double the farmers’ income by 2022.

Earlier, Yogi had even sought the support of domestic dairy giant Amul to bolster the UP dairy sector.

The main objectives of this Indo-Dutch collaboration are to establish a centre of excellence in dairying that could be a blueprint for others, increasing skills of small scale dairy farmers, training 25 medium sized dairy farmers per year, establishing a medium size model dairy farm that could be used for training farmers and field workers and enhancing the performance of the dairy plant by increasing efficiency and diversifying product lines.

Funded by the Dutch ministry of foreign affairs, PUM Netherlands has a global footprint. It supports sustainable development of small and medium size enterprises in developing and emerging markets. PUM has assisted over 40,000 organisations in about three dozen countries.

INDUCED aims at working towards the growth of the Indian dairy sector by enriching the knowledge and skills of dairy farmers and aiding dairy farms become sustainable and profitable, Mehra underlined.

Besides, PUM CEO Johan Van de Gronden and PUM expert Johan Koeslag would also be present on the occasion.

“Our previous programme was aimed at developing the knowledge and skills of street vendors of food products.

This time, we are working for the growth of dairy farming in India and have roped in PUM Netherlands to work with us in building a roadmap to sustainable development of dairy farming,” Mehra said.

The new centre fits with the overall agenda of Uttar Pradesh chief minis-

Dairy Times

Although India is the world’s largest dairy producer and consumer, yet its per capita consumption is a third of the US, while milk productivity per cattle is also low.

Besides, Indian dairy farm size and average cattle per farm is low compared to global standards. At the same time, Indian dairy farms produce a lot of wastage and spoilage of milk at the farm level.

Milk yield per animal in India is 6-7 litres compared to over 35 litres in other countries.

The country also lacks proper cold chain from farm to factory, while there are too many middlemen involved, which reduces the ultimate yield to farmers.

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Amul make innovative plans for dairy industry to attract youth

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mul will soon launch innovative programmes like ‘cow to consumer’ to make dairy sector ‘cool and commercially viable’ for today’s youth that are going towards cities and hesitant to join the milk industry, MD of Amul, R.S Sodhi said. “In 1970, per capita of milk consumption in India was 111 gm and today it is 350 gm, it is growing at the rate of 2 per cent per annum.

The demand for milk by 2050 would touch 540 million litres and to meet India’s demand in the coming years there is a need to make the dairy industry commercially viable for India’s youth. By 2050, 50 per cent of India would be urbanised, which means that we would have more mouths to feed and less hands to produce. In case of shortage of milk, we would become dependent on milk from edible oil and pulses. What is required is how to make dairy ‘contemporarily cool’ and ‘commercially viable’ business for today’s youth who are attracted to cities and do not want to join the dairy industry”, he said.

On the sidelines of the International conference on South-South and Triangular

Cooperation. “We are trying mordernise dairy farming using milking machines instead of hand milking; we are also using bulk milk coolers, modern sheds, modern watering system etc. The idea behind propagating a commercial dairy farm is to attract todays youth,” Sodhi said.

Listing, the programmes introduced by the company to modernise dairy farming, Amul MD stated that the biggest innovation that Amul is bringing in India’s dairy industry is through Cow to Consumer.

Under this programme, Amul creates a digital account for a farmer. When a farmer goes to deposit milk at a collection centre, the quality and quantity of milk is assessed and updated on the card that comes with the account. Based on the quantity and quality, money is transferred to the account of the farmer immediately which could be accessed by him through a mobile app.

We have opened more than 26 lakh such digital accounts for farmers in the last few months and 40 to 45 per cent farmers have been covered under the scheme. One of the main reasons for introducing such

schemes was to make the dairy industry attractive for the tech-savvy youth.”

Another programme aimed to attract youth is dairy entrepreneurship scheme under which youth can go for a farm size of 20-30 cows and buffaloes and it would be easily financed by the banks with Amul marketing for it.

“One would earn Rs 40,000 per month through commercial dairy farming which in many cases is more than the amount you would earn in urban India,” he said.

Sodhi added that the youth of this country need to realize that animal husbandry is a very attractive business at this time when the land is shrinking and population is increasing.

“We need to be able to increase milk productivity on reduced number of farms with the shrinking of land, then only we will be able to meet India’s increasing demands and the country’s youth has a very important role to play in taking the dairy industry of the country forward.”

VADP leads to growth in dairy business despite volatility in milk procurement prices

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ue to high margin value-added dairy products (VADP) and a good product portfolio, the Indian dairy industry is seeing a steady growth in business despite volatility in milk procurement prices over the past couple of years.

This was mainly because of improved revenues from VADP that companies such as Parag, Heritage and Dodla, among others were able to absorb some 10-27 per cent price rise in milk procurement.

According to industry analysts, VADP enjoy margins of around 25-45 per cent, against low margins of 6-8 per cent that liquid milk entailed and at present, companies such as Parag, Heritage and Prabhat derive nearly 64, 24 and 26 per cent of their revenues from VADP segment respectively, and are looking to further increase its share.

Additionally, companies are concentrat-

ing on increasing share of revenues from VADP to over 50 per cent to drive growth, apart from increasing their market coverage. This, industry participants and analysts anticipate should also help increase the share of the organised dairy industry to 26 per cent by 2020 from 22 per cent in 2016.

But at the same time the dairy industry is under pressure due to an inflationary trend in milk procurement prices, especially in the private sector.

Many state governments like Telangana and Karnataka have been extending subsidies of Rs 4-5 a litre to the milk farmers, forcing many private dairies to match the procurement prices.

However, a few dairies like Dodla dairy have not raised procurement prices and instead prefer to bank on their long-stand-

Dairy Times

ing relations with the loyal dairy farmers through initiatives such as timely payments and supply of inputs at subsidised costs, among others.

Numerous dairies are viewing to increase their network of direct procurement of milk from farmers intended at reducing volatility in procurement prices and also bring in competences.

While Amul and Hatsun stand at 100 per cent direct milk procurement, it is 95 per cent, 85 per cent and 80 per cent for Heritage, Dodla and Parag, respectively.

It is expected that the organised Indian dairy industry will grow rapidly at 20 per cent per annum, doubling into a Rs 2.5 lakh crore market by 2020, led by increasing consumption of value-added products.

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Uttar Pradesh moves to get all milk plants running by 2018-end new plants are also on the cards,” said Laxmi Narain Chaudhary, Uttar Pradesh Minister for Dairying, Wakf, Minorities Welfare and Culture.

By the end of 2018, Chaudhary added, all the dairy plants will become functional.

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he Uttar Pradesh government is pushing ahead with a plan to put all the milk plants of the state in the running mode by 2018-end. “While existing plants would be renovated, 11

Dairy Companies’ shares jump on growth optimism

An ultra modern dairy unit with a capacity of 3 lakh litres daily is coming up in Mathura. With an investment of Rs 200 crore, it would be better than Amul dairy in Gujarat, he claimed while interacting with reporters in Mathura yesterday.

The facility will produce butter, milk, butter milk, ghee, cream, sweets, powdered milk and the like.

Last Deepawali, the existing Mathura dairy had produced 27 tonnes of pure ghee sweets.

The sharper focus on milk is expected to benefit the common man and will lead to higher income for farmers.

To ensure availability of sufficient milk in Mathura, the earlier plant has been made functional, Chaudhary added.

Ten new plants, including those in Kannauj, Kanpur, Lucknow, Gorakhpur and Varanasi, are being set up with an investment of Rs 1,200 crore, and four existing ones are being renovated at a cost of Rs 240 crore.

The minister expects the Kannauj plant to be functional from January and the Kanpur one from March 2018.

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hare prices of dairy companies saw huge gains on Monday after manufacturers shifted focus to the value-added segment to improve profitability.

Prabhat Dairy, which announced its Vision 2020 with nearly 40 per cent compound annual growth rate (CAGR) from the business-to-consumer (B2C) segment in three years, led the growth in its share price. The company’s stock jumped 20 per cent to close at Rs 210.7.

The stock of Parag Milk Foods and Kwality also moved up 9.8 per cent and nine per cent to close at Rs 268.4 a piece and Rs 110.8, respectively.

The jump in share prices was on expectations of strong growth over the past few years because of their diversification towards the value-added segment from the core business of milk packaging and retailing.Many producers in this segment have set up cheese-making plants and also enhanced their capacity of skimmed milk powder production for processing liquid milk into high-value products.

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Due to unforeseen circumstances, programme dates may change / get cancelled in some cases. Prior confirmation is therefore, a must before participating in any program. Contact: Training Co-ordinator 09377211866 / 09377925124, 02692-221504, 02692-262501 Email:

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24

Pricing Trends in Dairy Products: 2017 Domestic milk and milk products Price:

International milk and milk products Price:

Source: Market watch

Source: Market watch

Source: USDA

Source: USDA

Source: USDA

Source: Market watch Source: USDA

Prabhat Dairy exploring possibility of setting up unit in Northeast

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rabhat Dairy, Maharashtra based milk and dairy products company, which already has two plants in Maharashtra with a daily capacity to process 10 lakh litres of milk and produce 30 tonnes of cheese, is all set to explore the possibility of setting up possessing unit in Assam and talks are going on in this regard with the state government.

Prabhat Dairy is planning to capture 10 percent of market share by financial year 2019 and firm up the scale in institutional business in Northeast India.

The market for UHT (ultra-heat treatment) milk is growing exponentially with a compound annual growth rate (CAGR) of 32 percent and the company aims to be a major contributor to the industry. To achieve the growth targets, the Compa-

ny has planned to leverage its existing presence in the region by expanding its product portfolio.

Chief Marketing Officer and Business Head, Prabhat Dairy Limited, Nidhi Nirmal stated that North East India is one of the primary target markets for national expansion as it is one of the fastest growing in India, especially in Tetra Pak segment.

The company has strategized our products in line with the local demand as understand the requirements of the region since Prabhat Dairy already has its presence here for a while.

The market for UHT is growing fast and so is the demand for Tetrapak is emerging as a preferred option of milk con-

Dairy Times

sumption in the North Eastern states.

Our core focus would be to build strong consumer connection as we are looking to launch more products in the region soon�, emphasized Nirmal.

She also announced that the company will soon launch a range of value added products in Delhi, Punjab, Himachal Pradesh, Assam and firm up its presence in Madhya Pradesh and Maharashtra.

By the end of FY 2018, the company plans to enter and firm up its presence in various Northern, Eastern, Western and Central Indian markets, mainly Tier II and Tier III towns with higher disposable incomes.

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Solar systems installation in over 8,500 milk banks by Hatsun Agro

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airy company Hatsun Agro Products (HAP) has announced installation of solar systems with 100 watt capacity in over 8,500 Hatsun milk banks situated in the villages of Tamil Nadu, Andhra Pradesh, Telangana and Maharashtra. Besides, the company has engaged with Phocos India, a manufacturer of solar-powered panels, charge controllers and components for 1,800 solar panels, worth Rs 2 crore, to be installed in existing and upcoming Hatsun milk banks.

With the installation of these panels, 100 per cent of basic procurement infrastruc-

ture (testing, weighing and all lamps) at HAP will be functioning with the help of renewable energy.

This is a very smart move by the largest dairy company in India as electricity fluctuates very often in several parts of the country. To move towards a renewable power supply, Hatsun Agro has commissioned wind power plants with 24 MW capacity in Tuticorin along with a solar plant of 550 KW capacity commissioned in March 2017 at Dindigul.

Chairman and MD of Hatsun Agro Products, RG Chandramogan said, “We are committed to deliver the highest stan-

dards of milk and other dairy products. It is our constant endeavor to utilise renewable energy across all levels. The solar powered Hatsun milk centres will have uninterrupted power supply and ensure that the weighing scale, testing equipment and all lamps work fully on renewable energy. The major gain for HAP with uninterrupted power supply is certainty of 100 per cent quality assurance at the procurement stage itself, especially when expanding to new territory. HAP will continue to implement new technologies in other processes as well to increase renewable energy usage.”

Maharashtra government, Patanjali to partner in Rs 25,000 crore cow project of the state animal husbandry department at Heti (Kundi).

There is a proposal to develop it but it has to come through the animal husbandry department.”

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ccording to Gadkari, Patanjali will purchase 10,000 cows to develop a breeding centre and to carry out dairy and allied activities at the site.

Union minister for Road Transport and Highways Nitin Gadkari had on Friday requested Maharashtra CM Devendra Fadnavis to consider providing 1,000 acres of land to Yoga guru Ramdev for a cowbased project in Vidarbha. On Sunday, Gadkari announced that the state government would raise a Rs 25,000-crore project on 800 acres at Heti (Kundi) village in Vidarbha, to be carried forward with the help of Ramdev’s Patanjali group.

According to Gadkari, Patanjali will purchase 10,000 cows to develop a breeding centre and to carry out dairy and allied activities at the site.

Asked if the CM processed the proposal within two days, sources in Chief Minister’s Office said, “It hasn’t come to CMO as yet.”

Wardha Collector Shailesh Nawal said, “There is already a cow breeding centre

which is being readied for submission to the CM.” Asked if Patanjali will purchase the land, he said, “No. As I said, it’s not a commercial project and will basically benefit the country.

We will operate on government land with an investment of Rs 500 crore. If it’s on PPP basis, then it works well since we will be able to get government funds too to run the project.”

Animal Husbandry Commissioner Kantilal Umap said, “We have a breeding centre for a desi breed of cows called gawlau at Heti (Kundi). It is spread over 328 hectares of which 40.80 hectares belong to our department and we have grazing rights over 227.2 hectSUNFIC ares, which belong to the We are dealing in all Types of dryfruits forest department. There & Spices giftbox wholesaler is a proposal to rejuvenate the centre. Whether it is to be developed on public-private partnership, strategic partnership or build-operate-transfer basis is under consideration. There was some discussion among the Union minister, the CM and the animal husbandry min• Coconut ister regarding this.”

Patanjali’s Acharya • Betelnuts • Almond • Saffron • Cashew Nuts Balkrishna told The Indian • Cardemom • Indian Raisins Express, “We want to raise • Red chilly • Black Current a service-oriented project, • Tumeric • Walnuts which will be basically a • Cuminseeds • Fig • Mace mother bull farm. : : SUNFIC Contact Vipul Chaudhary It will not be a commercial Address 7 Laxmishopping Centre +91-09428955456/09979842950/09974708459 Harikrupa Transport At & Post:Gozariya Contact : project. Gadkariji has told Near Ta & Dist : Mehsana Kanu Chaudhari, P.K. Chaudhary Gujarat India +91-9558415962 us to expeditiously send Pin:382825 Email: sunc18@gmail.com/sunc18@yahoo.com Harikrupa Transport Website : www.sunc.in/ www.dynamicresources.in +91-9426398841/9426392335 a detailed project report,

Dairy Times

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Rs. 8,000-crore fund to help milk co-ops expand capacity The agriculture ministry has prepared the operational guidelines to disburse the funds and these will be issued soon, officials said. A memorandum of agreement is expected to be signed by the ministry with NABARD, NDDB and NCDC this week.

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he National Bank for Agriculture and Rural Development (NABARD) will soon get going on a Rs 8,000-crore fund that the finance minister announced in this year’s budget to support the dairy sector. Under the Dairy Processing and Infrastructure Development Fund, NABARD is the nodal agency to finance projects over a period of three years.

“The fund will help us, so we can increase the speed of investment and expansion,” Sodhi, MD of Amul said.

“Already we are getting 16% to 17% more milk this year and we have to advance our expansion plans. So, with funding com-

It targets to sanction proposals to create new milk processing capacity of 27 million litres per day in the cooperative sector this year. “This year, 39 projects by various cooperative dairies will be cleared under the dairy processing and infrastructure development fund, entailing an investment of Rs 600 crore to Rs 1,000 crore,” NABARD chairman Harsh Kumar Bhanwala said. “With this investment, the milk processing capacity (in the cooperative sector) would increase from the current 66 million litres per day to 92.6 million litres per day. Further, the bulk milk-chilling capacity would go up from 48 million litres per day to 63 million.

Agriculture ministry officials said that the Union Cabinet had approved the plan in September and that they were in the process of clearing projects. The dairy processing infrastructure of cooperatives needs modernisation and capacity enhancement, and with most cooperatives sharing their profits with milk producers, they need support, the officials said.

In the current setup, NABARD would lend the fund to the National Dairy Development Board (NDDB) and the National Cooperative Development Corporation (NCDC) at 6% per annum. The two agencies would on-lend it to eligible borrowers at 6.5%.

Dairy Times

ing this financial year, it will be great.”

The fund would help dairy cooperative in setting up modern milkprocessing infrastructure, expanding product portfolio and ensuring optimum value for their products.

Meanwhile, some cooperatives want NABARD to offer funds at a cheaper rate since they get loans at 6-6.5% from the private sector.

“The government gives 4% to 5% interest subvention on crop loans and a similar rate should be given here too,” said an official of a cooperative dairy.

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Milk output rises 19%, dairy farmers’ income up 24% in 2014-17

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ndia’s milk production rose by 19% in the last three years to touch 163.6 million tonnes, leading to a significant increase in dairy farmers’ income, Agriculture minister Radha Mohan Singh has said.

Addressing a function on the National Milk Day, he said the government has launched many programmes in the last three years to raise dairy sector’s productivity. The minister announced that a National Action Plan Vision-2022 would be unveiled that would focus on creation of infrastructure for handling of increased milk production and help achieve the target to double farmers’ income by 2022.

“Our milk production has increased to 163.6 million tonnes in 2016-17 from 137.7 million tonnes in 2013-14. This means that output has grown by 18.81% during this period,” Singh said on the National Milk Day being celebrated on the birth anniversary of Dr Verghese Kurien, the father of white revolution.

India is the largest milk producer in the world, he said, adding that the country’s

milk production grew at an annual rate of 6% during 2014-17 as against 4% during the previous three years. The per capita milk availability has also increased to 351 gram in 2016-17 from 307 gram in 201314, he added. “Income of dairy farmers has increased by 23.77% during 2014-17 compared to 2011-14,” Singh said.

Stating that milk demand is rising in the country, the minister emphasised on value addition in the dairy sector to boost farmers’ income. At present, Singh said, only 20% of the total milk production is converted into value-added products and the aim is to take this to 30%. The value-added products help generate 20 per cent higher income. Singh said the animal husbandry department is preparing a National Action Plan Vision-2022 to create infrastructure for handling of increased milk production.

The plan would not only focus on meeting the demand of milk and milk products but also help in achieving the objective of doubling the farmers’ income. A scheme ‘Dairy Processing & Infrastructure Development Fund (DIDF)’ with an out-

lay of Rs10,881 crore has already been launched for dairy cooperative sector.

This scheme would focus on creation of additional milk processing and chilling infrastructure facilities as well as on providing electronic adulteration testing equipment. Singh said the government had launched ‘Rashtriya Gokul Mission’ in December 2014 to conserve and develop indigenous bovine breeds.

The minister said there are about 7 crore rural households engaged in dairying in India with 80% of total cow population but the productivity is very low. Terming the dairy sector as economic backbone of rural India, he said there is a need to boost livestock productivity for raising farmers’ income and conserve indigenous bovine breeds.

Singh also stressed on shifting milk procurement to organised sectors like co-operatives and private companies from the unorganised sector. “Organised sector should handle at least 50% of the total milk production”.

Maharashtra dairies demand subsidy for ‘unremunerative’ cow milk, threaten strike

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ooperative and private dairies in Maharashtra have threatened to go a strike from December 1 unless the State government provides a subsidy of about Rs. 6 a litre on cow milk.

In mid-June, the government had increased the procurement price by Rs.3/ litre. For dairies, the cost of procuring cow milk increased from Rs. 24 to Rs. 27 a litre, and buffalo milk from Rs. 33 to Rs. 36 a litre. But the retail rate was kept

unchanged. Arun Narke, President, Indian Dairy Association (IDA), told BusinessLine that the decision of increasing the procurement cost but not the retail price was the start of all the trouble.

there is less demand for cow’s milk, he said. Across the State, about 1.30 crore litres of milk is procured daily from dairy farmers. Private dairies procure about 60 per cent of the this quantity, and cooperatives the rest.

Dairies have also pointed out that the higher procurement price has made the sale of cow’s milk unprofitable, he said.

Narke added that due to milk powder oversupply in the global market, the offtake from Maharashtra-based dairies has dipped, which is eroding margins.

Agriculture expert Raosaheb Pujari said farmers are increasingly finding it difficult to maintain buffaloes. When compared with cows, the cost of maintenance is much higher, he said.

The procurement price hike in June was not based on sound economic principles, but was more of a political decision. The State government managed to please the farmers, but it did not take into account the consequences, he said.

But the consumers still prefer buffalo milk due to better taste and higher fat content. The fats are also derived from the milk and sold as mawa (milk intermediary) to confectionery makers. As a result,

Dairy Times

On this issue the dairy associations and State government officials were still holding dialogues.

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IVF techniques can improve productivity of breed: Dairy experts provement with respect to breed characters’ improved milk yield and conception rates.

Edward W Bresnyan, Senior Agriculture Economist, World Bank, US, laid emphasis on the global status of animal husbandry.

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n the 10th National Livestock Championship & Expo-2017 organised by the Punjab Government’s Department of Animal Husbandry, a seminar on “Sustainability of indigenous cattle under Indian conditions” was held.

He said India was the largest milk producer in the world as well as animal population (herd size).

World Bank supports 18 states, including

Punjab, as per National Dairy Project-1 Scheme.

In the session, Dr JK Jena, Director General, Indian Council of Agricultural Research (ICAR), made members aware of the role of ICAR in selection and conservation of indigenous breeds to increase their productivity.

Lastly, Randhawa stressed on management aspect of indigenous cattle rearing.

The seminar was chaired by Prof PK Uppal, Dr. Amarjit Singh, Director, Animal Husbandry, Punjab, and Dr. SNS Randhawa, Professor, Khalsa College of Veterinary and Animal Sciences, Amritsar.

Dr. Parampal Singh, veterinary surgeon, Polyclinic Bathinda, gave a presentation on breed characteristics and morphology of indigenous (Indian) breeds like Sahiwal and Gir. He highlighted the tolerant nature of these breeds under environmental conditions of the state.

He also elucidated benefits of breeding and management of these breeds.

Dr Mark Smith gave information about technical expertise about in-vitro fertilisation (IVF) in indigenous cattle to improve the productivity and production of the breeds.

IVF techniques could increase the conception rate and milk production in indigenous cattle in the state. / 22- 26836228 / 29

This will lead to early breed im-

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Punjab plans to introduce dairy credit card

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n the lines of Kisan Credit Card, Punjab government plans to introduce Dairy Credit Card in the state for which it has sought financial assistance from the Centre. The move, which is part of the plan to help promote animal husbandry, dairy development and fisheries development in the state, is aimed to boost the dairy farmers of Punjab who don’t have facility to avail cash from the banks to meet their urgent expenditures pertaining to the livestock.

“The way farmers are allowed to avail of credit up to Rs 3 lakh at an operational rate of interest of 4%, we plan to identify requirements of dairy farmers with the introduction of this credit facility for them,” said an official.

Since landless farmers in rural areas do not have assets for placing the same as security for raising institutional finance for the purchase of dairy animals, Punjab has also sought doubling bank loan facility to Rs 2 lakh without collateral security.

“For those involved in dairy farming, raising loans has become a key problem.

The Prevention of Cruelty Against Animals Act, 2016, too needs to be amended so that it does not affect the interests of genuine farmers involved in animal husbandry,” said Kamlesh Sharma, who

owns a dairy farm in Nabha. Dairy farmers also rue that major cattle feed ingredients like soybean cake and ground nut attracted tax under the GST that added to the cost of cattle feed.

“Since it is a vital input for milk production, there is a need for the exemption of all cattle feed ingredients from GST. The matter has been taken up with the Centre,” the official added.

The state government has also demanded creation of separate livestock and dairy extension services. “All existing extension services for livestock and dairy sector are operated and controlled by agriculture functionaries. Resultantly, Livestock and dairy sector remains neglected and does not get due importance.

Therefore, a clear cut demarcation of share of funding for livestock and dairy sector extension services needs to be made,” read a proposal sent to the Centre by the animal husbandry department.

Govt. asks states to give milk via schemes like Midday Meal milk and subsequently better returns to dairy farmers even in flush season as well,” the agriculture ministry said in a statement.

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iming to double farmers’ income by 2022, the government today said it has directed cooperatives to increase their share of milk procurement from farmers and asked states to boost consumption by distributing it under various schemes like Midday Meal.

The food ministry has also been requested to consider inclusion of milk under the Public Distribution System (PDS), an official statement said.

“This will increase the consumption of

The milk cooperatives have also been advised to set a target of 2 per cent share in the World Trade by 2020.

National Dairy Development Board (NDDB) has been asked to prepare an action plan in coordination with the states to achieve the export target, it added.

asked major cooperatives such as Amul in Gujarat, Nandini in Karnataka, Sudha in Bihar, Vita in Haryana, Verka in Punjab, PCDF-Parag in Uttar Pradesh to ensure that the milk is purchased from farmers without discrimination.

Cooperatives’ milk procurement rose by 20.4 per cent during November 2017 from over the year-ago period. The procurement rate of milk was higher by 4.7 per cent.

The government has set a target of 255 million tonnes of milk production by 2022 so as to double the farmers’ income.

The agriculture ministry said that the country has a stock of Skimmed Milk Powder (SMP) of 1.16 lakh tonnes due to higher conversion and expected to increase to 2 lakh tonnes by the end of March 2018.

“The total share of milk procurement by cooperatives is to be increased from existing 10 per cent to 20 per cent of milk production by 2022. This will ensure better returns to dairy farmers,” the ministry said.

In a recent meeting, the ministry has

About Rs 10,881 crore of financial assistance is being provided under Dairy Processing Infrastructure Fund (DIDF) to Milk Federations/Unions for the purpose. The states and cooperatives have been asked prepare plans accordingly, the statement added.

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MooCow to enter Indian market this year

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alaysian yogurt brand MooCow is planning to spread its wings in India in upcoming financial year. The brand is known for its icecreams, frozen yogurt and yogurt drinks.

MooCow enters India in partnership with FranGlobal, the overseas arm of franchise solutions company Franchise India Holdings Ltd. FranGlobal shall be the master franchise of the brand with an investment of USD 2 lacs in marketing and advertising MooCow in the country.

With a plan to open 100 stores each chain will be franchised in the top 10 cities over the next five years. MooCow will explore three retail formats—700-1,000 sq. ft flagship outlets, smaller 500 sq. ft outlets and kiosks. Chief Executive Officer, FranGlobal, Venus Barak said “These will be dairy-heavy products.

We will be setting up production units in mega metro and metro cities. Overall, Rs100-200 crore will be invested in the store openings.”

Director at MooCow, Sandra Too said “We haven’t expanded overseas till now.

After eight years, we believe that the brand is mature enough to be taken outside Malaysia. Our unique selling point is our healthy fresh products that people want.”

In the year ended December 2016, MooCow earned 5 million Malaysian ringgit in revenue. The company expects the India launch to drive up revenue by 25 per cent. MooCow shall face competition with independent yogurt brands like Cocoberry, Red Mango and YogurtBay. MooCow has operations in Malaysia and China and was launched in 2010. The company also plans to enter Indonesia and Vietnam.

MooCow’s entry in India is the right time as the country is the largest dairy producer in the world and that yogurt space is an emerging segment.

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Dairy brand Keventers plans 32 outlets in Hyderabad by 2019

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fruity shakes and hot beverages. At present, Keventers has more than 170 outlets spread across more than 30 locations in key Indian cities that include Delhi/ NCR, Mumbai, Bangalore, Kolkata, Hyderabad, among others.

airy brand Keventers, which entered the Hyderabad market recently with three outlets at Forum Mall, GVK One Mall and Inorbit Mall, has announced plans to launch more than 15 stores in Hyderabad over the next few months and reach a network of 32 outlets by end of 2019, announced its co-founder and chief executive officer Sohrab Sitaram.

Sitaram said the company envisages Hyderabad to become the fourth largest market for Keventers in terms of number of outlets after Delhi, Mumbai and Bangalore, eyeing an annual revenue of around Rs 20 crore from Hyderabad outlets.

“We see a huge potential in the South-

ern market for a milkshake product and Hyderabad will certainly have a huge role to play in our expansion plans,” he said, adding that Keventers will offer milkshakes in various range of unique flavours across different beverage categories such as thick shakes, classic shakes,

The dairy brand has also expanded recently its footprint globally by foraying into Dubai and Nepal. Sohrab Sitaram said his company was also working towards doubling its retail footprint to more than 300 outlets across the globe by end of the current fiscal including a plan to spread into Americas, Middle East and Africa.

It’s all about packaging: Private dairies spend big on branding design firms like DY Works, which has executed design and marketing strategies for many Indian dairy firms like Amul, Heritage, Prabhat and Kwality , among others

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ndian dairies are revamping the packaging of their products to attract more customers as they focus on increasing their portfolio of value-added products.

Private dairies like Heritage, Prabhat, Sterling Agro and Dodla have undertaken the brand revamping exercise and simultaneously increased their advertising spend significantly.

Industry representatives and analysts said such rebranding exercises help firms differentiate their products from others and increase visibility. These private dairies are typically investing Rs 3-8 crore each on brand revamping and advertising initiatives.

Some of them are roping in global brand

Kuldeep Saluja, Managing Director of Sterling Agro that sells milk products under Nova brand, said: “Revamping of product packaging is mainly done to attract more customers. With the expanding product portfolio of dairies, it becomes imperative as earlier there were only few categories, namely liquid milk, curd and ghee, while we now have over 25 products in our portfolio.“ Companies are also undertaking rebranding exercises to bring in design uniformity across their product portfolio.

“As we continue to expand our product line, we need to bring uniformity across our portfolio and eliminate minor errors in packaging like logos being cut off at the corners of packaging,“ says D. Sunil Reddy , managing director of TPG Growth backed Dodla Dairy . This Hy-

Dairy Times

derabad-based private dairy has doubled its advertising spend in FY17 to Rs 7.46 crore from Rs 3.75 crore in FY16, most of which went into revamp of packaging.

Shiva Mudgil, senior analyst at Rabobank, views this to be a natural progression for dairy companies as they focus more on consumer retail segment, especially B2B companies.

Secondly , dairies are now focused on brand building in the growing market for value-added products, apart from just expanding geographically.

Prabhat Dairy which currently draws nearly a third of its revenues from B2B segment, hopes to push it up to 50% by 2020 and has accordingly carried out brand revamp exercise earlier this year. It had roped in DY Works for the exercise.

Ashita Sarin, Director, DY Works, said: “Dairy and dairy products being a daily use commodity, it calls for rebranding every few years to maintain consumer interest and attract new consumers. Further, with the changing nature of customers, mainly youngsters, it is imperative to have designs which resonate well with these customers“.

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Booster milk for children

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Delhi, Tamil Nadu and Telangana,” he said. Rath maintained that the food safety and standards authority had fast-tracked initiatives to raise awareness and encourage adoption of fortified milk.

ational Dairy Development Board chairman Dilip Rath said that children up to Class V in various staterun schools of Latehar district would get 200ml of free milk fortified with Vitamin A and D.

Mother Dairy and several other cooperative societies, including Jharkhand Milk Federation and Tata Trusts, have already begun fortification of milk.

Over 12,000 children in Latehar would be benefited by the project that will be formally inaugurated by chief minister Raghubar Das.

He noted that milk production in Jharkhand had shot up to 98,000 litre per day and that the aim was to increase it to 2.5 lakh litre per day in 2019.

NDDB and its subsidiary companies had initiated the move to provide fortified milk to children for fighting malnutrition while celebrating its golden jubilee year in 2015-16.

He added that as of now, over 17,000 milk producers belonging to 16,000 villages were being benefited by the dairy business.

While Rural Electrification Corporation (RECL) is funding the project under its corporate social responsibility scheme, Jharkhand Milk Federation (JMF) will be taking care of logistics to ensure regular supplies to children of Latehar.

deficiency was a serious issue across the country leading to impairment of physical and mental growth of children.

Addressing a news conference, the NDDB chairman said that micronutrient

“This programme is already going on in various parts of Gujarat, Uttar Pradesh,

“JMF will also be supplying fortified milk to common consumers through its retail outlets. Jharkhand will also be developed as a processing hub of fruits and vegetables,” Rath added

Telangana Govt. to supply milch animals on 50 per cent subsidy

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arimnagar MP B. Vinod Kumar said the State government was taking all measures to launch a “white revolution” in the State by supplying milch animals to the beneficiaries on 50 per cent subsidy, thereby accelerating milk production.

To this end, he would meet the National Cooperative Development Corporation (NCDC) officials in New Delhi on November 28, seeking financial assistance of Rs. 600 crore for providing milch animals on subsidy to meet the growing demand in the Telangana.

The MP participated in the National Milk

Day celebrations organised by Karimnagar dairy on Sunday, to commemorate the birth anniversary of father of milk revolution in India, Dr. Verghese Kurien. Vinod Kumar said that the government was taking all measures for the development of cooperative dairies such as Karimnagar milk producer company limited, Mulkanoor cooperative dairy and Nalgonda Mother dairy on par with the Gujurat’s Amul cooperative movement.

He said the government was providing Rs. 4 per litre incentive to the milk producing farmers, to encourage the dairy units in the State. There was good potential for the milk market in Telangana in general and Hyderabad in particular.

Hence cooperative dairies can capture the market by increasing milk production.

Taking inspiration from the Amul movement in Gujarat, Karimnagar dairy

Dairy Times

chairman Ch. Rajeshwara Rao said, the Karimnagar dairy had grown in leaps and bounds during the last two decades. The loss-making dairy was transformed into a profit-making unit by motivating farmers to take up dairy units along with agricultural operations, by extending financial assistance for the purchase of animals and launching several welfare schemes for the milk producing farmers, their family members and the animals.

Presently, the Karimnagar dairy procured 1.5 lakh litres per day and sold the same quantity in the market, he said, adding that they had set a target to increase milk procurement to 5 lakh litres per day in the coming few years. He also listed out various welfare schemes launched for the welfare of milk producing farmers including Palanidhi pension scheme, Kalyanamasthu, insurance for the families and cattle, health camps, fodder cultivation etc.

Dairy managing director P. Shankar Reddy and others were also present.

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lexible packaging has come a long way since the old days when packaging was used only to protect or transport the product from the place of manufacturing to the consumer.

Nichrome now offers Secondary and Tertiary packaging solutions current production capacity and the available space and offering the packaging equipment most suitable for the products.

Packaging today has become an integral part of a product and is considered as the 5th ‘P’ along with the traditional 4 P’s- Product-Price-Place and Promotion. It has become imperative for brands to influence consumers through attractive packaging suitable for retail shelves and one time use smaller packaging with higher durability and shelf life to increase penetration to the rural and far away markets.

With the growing market and increase in demand for production and limited availability of space, higher capacity packaging machines are in demand and this trend will increase multi- folds in coming times.

Increasing speeds and capacities has made it necessary for bringing automation in secondary and tertiary packaging that match the higher production rates and enable protection of primary packs and easy storage and transfer of bulk quantities.

Presently, the secondary and tertiary packaging is by and large a labor intensive activity. Automated secondary packaging enhances production capacity of plant contributing to increase in production capacities.It ensures correctness of no. of packs in the secondary bag. It also arrests the adulteration to a large extent.

Secondary packaging projects can be installed online with the retail packaging to produce pick and go pack of customized quantity of primary pouches which can be then directly shifted to transportation for dispatch.

Automation in Secondary packaging solutions can be designed for liquid, solid, viscous and powder products integrating into the processing line.

The team of expert engineers from Nichrome works closely with the

The equipment offered are Baling, Overwrapping, Crating, Collating and Stacking systems. For the product flow, different types of conveyors and turntables can be offered.

clients to offer customized solutions for their secondary and tertiary packaging needs. This involves designing the product flows and traffic control to match the

Nichrome’s advanced technology for secondary packaging will be exhibited at International Trade Exhibition concurrent to the 46th DIC, Kochi, Kerala. Nichrome Crating system offers high speed fully automated crate filling solution. The system can detect leaked pouches via online leak detection mechanism, online check weighing and is equipped with “DOIT” – online data logging where user can analyze entire production saved on cloud or central server.

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Dairy Times

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FSSAI Operationalizes Organic Food Regulations and releases Organic Logo

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inister for Agriculture and Farmers’ Welfare, Shri Radha Mohan Singh formally launched the Food Safety and Standards (Organic Foods) Regulations 2017, along with the ‘Jaivik Bharat’ Logo and “Indian Organic Integrity Database Portal”, at 19th Organic World Congress. The unified regulation on Organic Foods is in keeping with the spirit of ‘One Nation, One Food Law. The FSSAI took this opportunity to declare the Organic Food Regulations operational and so too the unified logo with tagline “Jaivik Bharat.”

The Organic logo was unveiled in the presence of representatives from 110 countries with more than 3,000 delegates and farmer/ producer organizations from different parts of the world, along with several other dignitaries. Speaking at the launch, Pawan Agarwal, CEO, FSSAI highlighted that the ‘Jaivik Bharat’ logo will be a game changer in the history of Organic Foods.

The Indian Organic Integrity Database Portal has been jointly developed by FSSAI along with APEDA and PGS-India.

Through this Portal, the consumers can access all information with respect to the producer, the certification system and the availability of certified organic products.

Consumers will be able to verify the authenticity of all organic foods in India.

The portal can be accessed at www.jaivikbharat.fssai.gov.in.

FSSAI is mandated to regulate organic foods in the country under the provisions of Section 22 of the Food Safety and Standards Act, 2006. FSSAI had initiated the compiling of the regulation about a year back. It had carried out extensive consultations with various stakeholders, including related ministries, agencies, NGOs, farmer organizations etc.

The Food Safety and Standards (Organic Foods) Regulations 2017 recognises two existing systems of Organic certification National Programme for Organic Produc-

tion (NPOP) of APEDA, Department of Commerce and Participatory Guarantee System for India (PGS-India) of Ministry of Agriculture and Farmers Welfare.

The regulation also provides for recognition of other certification systems in the future.

All foods offered or promoted for sale as Organic Foods are required to comply with all the requirements of NPOP or PGS-India presently. In future the FSSAI may also recognise and approve other certification systems. The FSSAI also organised a workshop to sensitize and prepare the Accredited Certification Bodies (CBs) under NPOP for certification of organic foods. This initiative was appreciated by CBs and they have given full assurance of their preparedness to tackle the increased workload since the Food Safety and Standards (Organic Foods) Regulations, 2017 are now operational.

ELANPRO COMBI FREEZER

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lanpro, India’s leading commercial refrigeration company, has reinsitated cooling with Elanpro Combi Freezer. Elanpro Combi Freezer is designed to meet the temperature requirements of hospitality industry. A large-capacity (400 ltrs), low temperature freezer is capable of temperature management with dual doors i.e. –16°–22° C and the other 2°–10° C .

The innovative, new generation Elanpro Combi Freezer range is uniquely designed with double cabinet to facilitate storage of milk products and ice cream

separately as they need different temperature.While milk and other milk products like butter, cheese, Curd require +4Deg C, ice cream or frozen products are to be stored at –20Deg C. The product is integrated with 70mm insulation for working in high ambient condition and long hold over time. The benefits of the latest in refrigeration technology are also integrated to provide users with a fridge-freezer that gives them maximum control and makes everyday life simpler.

An evolved product to meet customers demand Elanpro Combi Freezer is 60

per cent chiller and 40 per cent freezer.

Small shop keeper who either were forced to buy 2 units or use Chest freezer for all type of products thus loosing quality of product can now comfortably maintain proper temperature.

The new product by Elanpro provides energy efficient, convenient, safe and reliable performance for optimal storage temperature environments necessary for a wide range of hospitality applications.

Priced at Rs. 31900, Elanpro Combi Freezer is now available at Elanpro dealer stores.

AAVIN milk soon in Malaysia, Dubai The Tamil Nadu government has taken steps to sell AAVIN milk in some foreign countries as part of its effort to serve Tamils living there, the state dairy development minister said today.

“Chief Minister K Palaniswami has told us that the sales of milk through (Tamil Nadu Co-operative Milk Producers Federation popularly known as) AAVIN should be expanded to various countries.

Based on his advice, we are launching the sales of milk in Singapore,” Dairy

Development Minister K T Rajendhira Balaji said. Balaji and senior government officials kick-started the sales of AAVIN milk in Singapore today, an official release said.

Seeking the 10 lakh Tamils living in Singapore to support the initiative by purchasing AAVIN milk, he said, “Steps are being taken to sell AAVIN milk in Malaysia, Dubai and Colombo as well.” Noting that the Tamil Nadu Co-operative Milk Producers Federation has been procuring

Dairy Times

33 lakh litres of milk in Tamil Nadu, he said that 22 lakh litres of milk were sold in the state while the remaining was sold as milk powders to other states. AAVIN milk was well received by the people of southern states and earning from sales of AAVIN milk has touched Rs 5,000 crore a year, he said. Tamil Nadu Co-operative Milk Producers Federation managing director C Kamaraj, state officials and industrialists from Singapore participated in the event, the release added.

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38 is the holy place from where Dr. Kurien started his career. At the ceremony, all the bikers and organizers were presented memento by the Chairman of GCMMF, Mr Jethabhai Patel, Mrs. Nirmala Kurien, Shri R.S. Sodhi and Dr. K.Rathnam. All the dignitaries remembered the great work of Dr. Kurien and how he made socio-economic changes in millions of farmers through cooperative movement.

The Bikers also shared their experiences and were overwhelmed to see contributions of Dr. Kurien to the country and to the society.

National Milk Day Celebrations: 26th November 2017 Bike Rally from Kozikode to Anand

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ovember 26th, The birth anniversary of father of white revolution in India, Dr Verghese Kurien was celebrated with zeal and vigour by all the institutions created by him in Anand. The program began on 20th November in the form of bike rally from his birth place to work place, i.e. Kozikode to Anand. A team of 50 bikers from Kerala embarked on an expedition: Introducing Dr. Kurien During the 7 day journey, covering about 1800km, the bikers explored the work of Dr. Kurien. The rally was organized by GCMMF Ltd and received overwhelming response from all State federations on the way and reached Anand on 26th Nov. On November 20, the rally was flagged off from Milma Dairy, Kozhikode by chairman of Kerala Co-operative Milk Marketing Federation Gopala Kurup, Chairman of Malabar Regional Co-operative Milk Producers Union Limited, K.N. Surendran and GCMMF’s chief operation officer K.M. Jhala. The rally was received at Mangalore by Karnataka Milk Federation. On the way the rally was received with great enthusiasm at Goa dairy, Kolhapur Dudh Sangh, Katraj Dairy, Pune and Amul Dairy, Virar plant and Sumul Dairy, Surat.

The rally was received at Amul Chocolate Plant near Anand from where almost 400 bikers joined the final lap. From this point, the rally was accompanied by the officials of GCMMF, Kaira Union, Vidya Dairy, IDA Gujarat Chapter and many other professionals, including Shri. R.S. Sodhi, Dr. Rathnam, Ms. Nirmala Kurien, Dr. J.B.Prajapati, Shri. K.M. Jhala, etc.

The rally visited all institutions created by Dr. Kurien including Tribuvandas Foundation, Institute of Rural Management Anand, Anandalaya School, National Dairy Development Board, Vidya Dairy, Indian Dairy Machinery Company, GCMMF Ltd. And finally Amul Dairy plant, where the closing ceremony was organized.

At all the places the bikers and dignitaries paid homage to Dr. Kurien and final tribute was paid at the Samadhi place of Dr. Kurien and his wife Mrs. Molly Kurien. Amul plant

At Swaayam Ksheer Producer Company.

UNDP initiated project Swaayam Ksheer Producer Company, celebrated Dr.V.Kurien’s Birth Day to spread its vision and mission among the milk producers and consumers continuously for 30 days as it is also working with the cooperative principle advised by Dr.Kurien.

The organization arranged seminars in schools rural and urban areas and also covered the consumers to spread the contribution made by Dr.V.Kurien.

They also arranged supply of milk to many school children with a message for regular consumption of milk and milk products in favour of their health benefits.

Dr.Raja Rathinam, Managing Director informed that such efforts have made good impact among the society. On behalf of Board of Directors, Smt.Radha Devi, the Chairman of the organization expressed her sincere thanks to Indian Dairy Association for keeping the common logo in the whole country to honour Dr.V.Kurien.

Mrs.Nirmala Kurien, Mr. Nitin Gokarn, I.A.S., Commissioner, Varanasi Division, Mr.K.K.Choudri, I.P.S., Superintendent of Police, Jaunpur and other dignitaries appreciated the efforts.

Dr. Raja Rathinam and Smt. Radha Devi with school children

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Aiming for the health halo

Dairy beverages are seen as an affordable and easily available source of protein for vegetarians in India. An interview with Ranjana Sundaresan, global food and drink analyst at Mintel

by Ranjana Sundaresan

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lavoured milk has gained traction in India over the past few years, and most dairy players in the coun try feature some form of the flavoured beverage in their product mix.

On top of that, there has even been innovation from companies that are not typically associated with the dairy space.

Much of the category’s retail growth in India can be attributed to the fact that urban Indian consumers are opening up to value-added dairy, particularly for its convenience and health benefits.The popularity of packaged flavoured milk in India is also due to consumers’ preference for assurance of safety, according to Ranjana Sundaresan, global food and drink analyst at Mintel.

Indeed, Mintel research finds that 64 per cent of pre-packaged ready-to-drink (RTD) dairy drink consumers in India agree that RTD dairy drinks are healthy and 48 per cent say that dairy drinks provide them with energy. Over half (54 per cent) of these consumers see them as convenient choices, while close to half (46 per cent) agree this beverage type is hygienic. Dairy Industries International discussed this with Sundaresan: Q. What do you think is the key driver for Indian dairy right now?

Dairy has a huge health halo in India.

According to a survey by Kantar IMRB and Mintel, conducted in June 2016, 64 per cent of packaged dairy drink consumers considered them as being healthy, followed by 54 per cent who considered them as convenient. Dairy drinks include milk and yogurt drinks.

Milk in general is seen as an affordable and easily available source of protein and calcium for a population with a very high share of vegetarians.In recent years, In-

dia’s packaged flavoured milk segment has been enjoying an increased level of interest, and this attention has brought about a significant amount of product innovation in the country. New research reveals that flavoured milk products accounted for 43 per cent of dairy drink introductions in India in 2016, up from just 20 per cent in 2012, according to Mintel Global New Products Database (GNPD).

In fact, these products are still causing a stir, with flavoured milk accounting for 39 per cent of India’s dairy drink launches during the first half of 2017 (January-June).

Q. What are the most popular flavours for dairy drinks in India?

According to the GNPD, in the three years to October 2017, the top five flavours in dairy drinks in India were chocolate (18 per cent), almond (14 per cent), strawber- ry (11 per cent), mango (8 per cent) and vanilla (8 per cent). In terms of new product launches during this period, the top brands were Cavin’s, Moo Shake, Danone, Punjab Sind and The Right Moo. Q. Which cities are the key markets?

According to the survey by Kantar IMRB and Mintel, the south of India had the highest daily consumption of packaged dairy drinks. Dairy drinks in this case include milk and yogurt drinks.

Q. How large is the retail market?

India’s retail milk market accounts for just nine per cent of the total milk volumes in India, since many consumers still buy fresh, loose milk due to its easy availability, especially in smaller cities and towns and villages. Consumers also prefer to buy white milk as it can be converted into a variety of other dairy products at home, such as yogurt, butter and ghee.

The retail market saw significant growth during 2014 and 2015 – 14 per cent and 15 per cent volume growth, respectively – pointing to a growing acceptance of packaged fresh milk due to convenience.

Dairy Times

The research shows that retail volume sales for flavoured milk in India reached 72 million litres in 2015, up 31 per cent from 55 million litres in 2012. Meanwhile, flavoured milk retail value sales grew by 40 per cent in the same time period, reaching Rs 800 crore in 2015, up from Rs 570 crore in 2012.

Busy lifestyles in urban India are increasingly pushing consumers towards convenience foods, and staples like milk are no different. The changing lifestyles are also seeing a growing demand for move value-added dairy, such as fla- voured milk and other ready to consume dairy drinks.

Q. What age group is the largest for these beverages?

Given the growing health concerns in India today, urban consumers are swapping less healthy beverage options like carbonated soft drinks, and even juices, for flavoured milk. Our research also indicates that parents of households with adolescents are an opportunity for flavoured milk manufacturers, as they are far more likely to recognise the health benefits and nutrients that come with prepackaged ready to drink dairy beverages.

There is potential for innovation on flavours, formats and formulations that are in sync with what will appeal to children, while fulfilling nutritional requirements – an important feature for parents.

Indeed, findings from Mintel show that seven in 10 (71 per cent) Indian parents

40 manufacturers can tap into for opportunities. Mintel research has found that over one in four (28 per cent) consumers of pre-packaged RTD dairy drinks consume dairy drinks for breakfast. Our research suggests that the breakfast occasion presents an opportunity for companies in the dairy industry, but currently very few launches highlight this positioning.

In today’s fast-paced world, consumers don’t have the time for a sit-down breakfast, and are on the lookout for convenient food and drink options that keep them full and nourished while on the move.

This opens up quite a few avenues for value-added, fortified, on-the-go dairy innovations that achieve satiety, while providing consumers with their breakfast nutritional needs. with children aged 13-17 find pre-packaged RTD dairy drinks healthy, while one in three (32 per cent) think they are a good treat option.

Q. Where will the market opportunities be?

Looking to the future, breakfast will grow as an occasion that dairy companies and

Q. What are the key concerns?

Contamination has been gaining ground as an issue in the past few years and food safety will become an increasingly important issue for consumers and brands in India in the coming years. We can expect to see more claims that call this out.

For example, we are already seeing a significant growth in organic claims in milk

Debate on origin of rossogulla

by Vikram Doctor

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reshly made rossogullas taste best, but the syrup does enable them to be stored longer in decent condition, and this is one reason why sweet sellers favour them rather than more perishable sweets.

The debate over the origin of rossogullas has involved many different issues. The history of adversarial relations between Bengalis and Odias. The value and drawbacks of the geographical indications tag that started this particular round of what has been a long simmering battle.

The foods traditionally served in the Jagannath Temple at Puri. Food references in texts like the Dandi Ramayana of Balaram Das.

balls, a product that was known in ancient India, or brought here by the Portuguese?

On the one hand, with a product as intrinsic to India as milk, it seems unlikely that it would not have been known that it splits easily into curds and whey, and that these products

In particular much debate has centred on split milk. Is chhena, the drained cheese curds used to form the rossogulla

Dairy Times

according to Mintel GNPD the number of milk launches grew six fold during the year ended October 2017 compared to the prior year. Another area that can expect to see traction is fortification, driven by the Indian government’s initiative to improve the nutritional status of its citizens.

Milk launches with added vitamins/ minerals increased from 12 per cent of launches in the year ended Oct 2016 to 16 per cent in the following year.

Milk is seeing a slowdown in many Western markets at present, driven by consumers’ desire to avoid dairy and the growth of non-dairy alternatives.

The five fastest growing retail markets by volume for milk as a category in the coming five years are all in Asia, with India in the lead.

These markets are also likely to see a significant growth in flavoured milk. This does not necessarily mean that flavoured milk will follow the same rate of growth. www.dairyindustries.com

would not have been used. But as writers like Chitrita Banerji have pointed out, references to such cheese like products are rare, and perhaps the special status given to milk meant it would not have been deliberately split. In any case, the standard use for extra milk in India has been to make it into yoghurt, which has a very different consistency from chhena when drained.

Portuguese settlements in Bengal, like Bandel on the Hooghly river, could then have been the place where the European practice of splitting milk was brought to India and as proof there is the Bandel cheese that is still sold in Kolkata (though apparently no longer made in Bandel). This cheese became chhena, which was made into dry sweets like sandesh and finally, as per legend, became rossogullas in 1868 when a young sweetmaker named Nabin Chandra Das dropped them into a vat of syrup.

But all this debate, to which there can

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probably be no real resolution, ignores the other key ingredient in rossogullas the sugar that was made into that syrup.

This syrup or ras is what gives the sweet its name, taste and texture, making it so irresistibly juicy. Freshly made rossogullas taste best, but the syrup does enable them to be stored longer in decent condition, and this is one reason why sweet sellers favour them rather than more perishable sweets.

The syrup is what allows rossogullas to be the rare Indian sweet to be canned, a product developed by KC Das as far back as 1930.

Syrup is used to make other Indian sweets like gulab jamuns and jalebis. Yet rossogullas’ use of it is relatively unusual.

The syrup is fairly light, less viscous than honey, and the sweet is served in it, rather than being drained. There are differences in the colour, with the general impression of rossogullas being creamy white, although versions in Bengal and, even more in Odisha, are shades of brown. But it all requires a fairly refined grade of sugar.

Such refined sugar has not always been widely available here. This is despite the fact that the earliest techniques for refining sugarcane juice seem to have been invented in India. The origins of sugarcane may lie as far as east as New Guinea, but its widespread cultivation almost definitely developed in India. Sugarcane is mentioned in ancient Sanskrit literature, but the form it was consumed in isn’t clear.

It could have been chewed or pressed for juice, and this juice could then have be ..

KT Achaya notes references by chroniclers in Alexander’s army, in 326 BCE, to “stones the colour of frankincense, sweeter than figs or honey” which would

indicate some level of crystallisation. This hard sugar came to be called khand, which would be the origin of khandi or candy.

Yet Achaya also notes how white crystal sugar was called chini, which he suggests might indicate that the knowledge of how to further purify and crystallise sugar was developed in China. (Brown sugar crystals are called Misri, the ancient name of Egypt, and might also suggest some development abroad).

Messrs Scott and Allen, and to Mr.Reid; those of Messrs Haworth, Hardman and Co, of Messrs Watson and Co at Goosery, those at Balee Khal under MrGuppy at Dhoba, Chougacha and Trimohney, will turn out fully 300,000 maunds within the present year or between eleven and 12,000 tons.”

It is a basic reality of sugarcane extraction that the freshly extracted juice must be processed fast, or it will start fermenting.

This is probably why in a hot country like India most farmers quickly converted it into its simplest stable form, which is jaggery. This could be later refined into whiter, crystallised sugar, but was also mostly eaten as jaggery.

But refined sugar is particularly suited to professional sweet making because of its pure taste (meaning it only tastes sweet), preservative properties and easier ability to assume different forms when cooked, allowing for the invention of even more sweets.

“The quantity of sugar eaten daily by a Hindoo would sicken an Englishman,” wrote a correspondent in the Bombay Times and Journal of Commerce (the precursor of the Times of India) in 1846, and from the very detailed report it seems clear this was mostly jaggery, rather than “fine white Benaras sugar”.

(The writer, of course, did not consider that Indians might prefer the more complex taste of jaggery, and the fact that it might be healthier than pure sugar).

Another article from the same year described experiments in Tirhut, now in Bihar, to refine sugar close to its growing areas.

But the article also noted how factories close to Calcutta “at Seebpore, belonging to

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What this suggests is that by the mid-19th century Calcutta had relatively easy access to refined sugar and this was perhaps a factor in the invention and marketing of sweets like rossogulla. Many sweets were made with jaggery and also that other delicious speciality of Bengal, nolen gur or date palm syrup.

In his book Sweet Invention: A History of Dessert, Michael Krondl describes how increased availability of sugar, and discovery of its different forms, has always driven the development of sweets. But he starts the book with India and notes another factor: “what the new cities of the British raj did

42 a high proportion of sugar to help preserve them. The development of rail and road linkages under the British would have popularise more regional forms of sweets, and helped establish them in the repertoire of sweetmakers.

was to provide a space for a new class of Indians. It was this new indigenous elite that encouraged sweet makers to innovate, especially in the burgeoning colonial capital of Calcutta...”

Nabin Chandra Das would have had both the materials and the clientele in Calcutta to support the development of rossogullas. Another aspect of the popularisation of sweets is brought out by Anil Kishore Sinha in his idiosyncratic study Anthropology of Sweetmeats. Sinha emphases the importance of travel links in spreading awareness of sweets.

People carry them as energy giving food, as gifts and as prasad from pilgrimages, and it helps when sweets are made with

Under British rule demand for sugar rose very rapidly in India. The British had hoped to develop sugar exports from India, but in fact it was imports that rose.

In 1883 the Times of India noted disapprovingly “the extent to which the Bombay Presidency is still supplied with sugar from Mauritius, despite the increasing production of Northern India and Bengal..

The imports from Mauritius meet a distinct demand for crystallised sugar, which at present Indian manufacturers make little attempt to supply.”

By 1904 India was even importing sugar from the unlikely source of the Austria-Hungarian empire, where sugar beet cultivation had been developed in a major way. (This European sugar was

one reason why places like Vienna became centres of innovation for sweets).

In 1909 the Time of India reported on the founding of the Prayag Sugar Mills in Naini near Allahabad where a senior British official rather sarcastically said he hoped this ‘swadeshi sugar’ would reduce European imports.

Over the next few decades sugar production did rise, and India’s consumption of sweets has risen with it. Today it is unrefined sugars that are in vogue again, as healthier alternatives to the refined sugars that stand accused of fuelling the rapid rise of diabetes. Indian sweetmakers now innovate with dried fruits and chemical sweeteners to provide sugar-free sweets.

Rossogullas seem likely to remain immune from this trend. Sinha mentions that KC Das developed ‘healthy’ rossogullas made from sorbitol, but this doesn’t seem to have caught on (and its healthier label can be disputed).

In all the dispute between Bengal and Odisha it is only the traditional sweets that have been spoken about. But as the histories of both chhena and sugar show what is really traditional may never be quite clear.

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43

Milk fortification with vitamin A&D

Reviewed by Dr. J. V. Parekh

T

he Food Safety and Standards Authority of India has mandated standards of fortification of food staples like Milk, Wheat Flour, Rice, Double Fortified Salt and Edible Oil as of October 2016. Fortification of milk is to be done with vitamin A and D. Milk fortification has seen a lot of traction in the market over the past year as many Government Dairy Cooperatives like Mother Dairy Pvt Ltd, Verka (Punjab), Vita (Haryana), Medha (Jharkhand) and Purabi (Assam) etc. have voluntarily started fortifying milk through NDDB. As per the recent data, around 410 lakh liters per day (LLPD) of milk is available in the market for direct consumption. The dairy cooperatives contribution to the capacity of milk that can be fortified is approximately 220 LLPD and private sector is having contribution of 190 LLPD. Considering that private dairies are holding 46% (190LLPD) of total market share, they have a considerable potential to lead the fortification initiative and help benefitting the population at large scale.

ucts serve as excellent sources of essential nutrients, some people do not receive their daily dose of such nutrients from them due to several factors. Most dairy products, including milk, undergo several processing methods such as heating, pasteurization, spray drying and ultra-heat treatment (UHT) that may lead to the loss of certain natural nutrients present in the original source. Therefore, there exists a dire need to replenish the lost nutrients back to the source.

Milk is an important food for people all over the globe across demographic groups. Milk and milk products are widely recognised as important sources of less commonly-found nutrients such as vitamin D, calcium, magnesium and potassium. The most important contributions of milk are calcium and dietary proteins. The amount of calcium in milk is not readily obtainable from other foods. Dietary pro-

Need of milk fortification The incidence of Infant malnutrition in India is an alarming scenario – About 35.7% of children below the age of 5 are underweight, according to the Family Health Survey 2015-16 (NFHS-4). About 57% of children suffer from Vitamin A deficiency, while pregnant women & newborns suffer from Vitamin D deficiencies, according to FSSAI. Fortification is the process of enriching food and beverages with micronutrients like vitamins, minerals and amino acids to support healthy living. It helps curb the incidence of deficiencies and its perilous after effects.

Hexagon Nutrition offers custom nutrient blends, worldwide, catering to a wide range of applications such as Oils and Fats, Dairy, Beverages, Flour, Noodles and Dietary Supplements. They offer standard premixes for flour fortification, milk fortification and oil fortification that abide by the standards announced by the FSSAI. Though milk and other dairy prod-

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teins have a high content of certain essential amino acids, vitamin A and riboflavin.

Milk is the most important of the protective foods from the standpoint of improving the quality of the diet. In 2010, the world’s dairy farms produced over 710 million tons of milk. Milk is a key contributor to improving nutrition and food security, particularly in developing countries. Improvements in dairy technology and milk quality may offer the most promise when it comes to reducing poverty and malnutrition in the world. Milk and other dairy products are a part of the daily diet in almost all countries, as milk inherently provides substantial levels of key nutrients for consumers. Even though young children may be picky eaters with limited diets, they often drink milk throughout their growth and development stages. Adults and young adults often enjoy ice cream, yoghurt, cheeses and oth-

44 er dairy products in the face of limiting caloric intake or consuming unbalanced diets. Many women also have definite patterns of dairy product consumption to prevent osteoporosis or to aid in the bearing of children. This is why dairy products are one of the best delivery vehicles for fortification.

What kind of technology is involved in Dairy Fortification?

Since milk is an oil-in-water emulsion, the vitamin fortification of fluid milk can be accomplished by the addition of vitamins in their oily or water- dispersible forms. The water-dispersible forms of fat-soluble vitamins A and D have been found to be well-suited for use in the fortification of fluid whole or skim milk and spray-dried skim milk. They are readily dispersible in fluid milks to provide a stable and bio-available source of fat-soluble vitamins, and are compatible with spraydried skim milk with no undesirable taste either. The water-dispersible vitamins can be added as is to fluid whole or skim milk, and dispersed therein by stirring.

Alternatively, the products can be dispersed in a liquid vehicle in concentrated form and as a liquid concentrate added to the fluid milk. In the case of spray-dried skim milk, the vitamin-containing composition can be united with the skim milk by tumbling, and then the mixture can be dispersed in a suitable liquid.

Vitamins can be added at many different points in the processing system, including the pasteurizing vat, the High Temperature Short Time constant level tank, or on a continuous basis into the pipeline after standardisation and prior to pasteurisation. Batch addition and addition with metering pumps can both be used.

The batch procedure requires accurate measurement of the volume of milk to be fortified, accurate measurement of the vitamin concentrate, and proper mixing.

Which premixes are available?

Hexagon Nutrition optimally satisfies manufacturers’ need to develop milk and milk products that target specific markets and consumer groups. they customise premixes as per the specifications provided by their clients to ensure the provision of health benefits and sensory appeal, using a combination of the following ingredients: • Vitamin A - as Acetate or Palmitate • Vitamin B2 – Riboflavin • Vitamin B3 – Niacinamide

• Vitamin B6 - Pyridoxine HCI • Vitamin B9 - Folic Acid • Vitamin B5 - Calcium D Pantothenate • Vitamin B12 – Cyanocobalamine • Biotin • Vitamin C - Ascorbic Acid • Vitamin D - Cholecalciferol / Ergocalciferol • Vitamin E - Vitamin E Acetate • Vitamin K – Phylloquinone • lodine - as Potassium lodide or Potassium Iodate • Zinc – Zinc Oxide / Zinc Sulphate / Zinc Gluconate • Magnesium - Magnesium Sulphate / Magnesium Oxide / Magnesium Gluconate • Calcium - Micronized Tri Calcium Phosphate / Calcium Lactate / Calcium Gluconate • Phosphorus - Micronized Tri Calcium Phosphate / Mono Potassium Phosphate • Iron - Ferric Sodium EDTA (NaFeEDTA) / Ferric Pyrophosphate / Ferrous Gluconate • L – Taurine • Choline Milk Fortification Project Micronutrient deficiencies often referred to as ‘hidden hunger’, go largely unnoticed, even though they affect a significant proportion of the population. For example, iodine deficiency is the most prevalent cause of preventable brain damage, while night blindness caused by Vitamin A deficiency affects millions of pregnant women and children. The intake of foods rich in essential nutrients is uniformly low; household budget constraints limit access to nutrient rich foods, with many people being either unaware or unable to afford a diverse nutritious diet.

Although India has National programs for Iron and Vitamin A supplementation, the coverage of these programs has been narrow and as yet have not adequately addressed these deficiencies. Food fortification is a relatively simple, powerful and cost-effective nutrition intervention that, when appropriately implemented, has the potential to address these micronutrient deficiencies on a large scale. Fortification and its delivery: (i) is generally socially acceptable; (ii) requires minimal change in food habits; and (iii)Typically adds less than 2 percent to the overall cost of food items.

Food fortification has gained global traction and has been successfully scaled up in some emerging economies; yet with

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the exception of salt fortification with iodine, India has not embraced large-scale fortification.

Greater efforts are required to both promote food fortification in terms of consumer and producer advocacy, public policy dialogue, and operational support and for it to be adopted at scale in order to substantially improve nutrition outcomes.

It is therefore, critical to strengthen nutrition outcomes with multi-sectoral actions.

It is an increasingly recognized need to complement the direct or nutrition-specific interventions, delivered primarily through the health sector, with nutrition sensitive actions delivered through several other sectors, including agriculture.

Integrating nutritional considerations into programs in other sectors is critical to a multi-pronged nutrition response to sustain the gains from direct and nutrition-specific interventions. For example, improved agricultural productivity can also incorporate nutrition considerations into smallholder agriculture and rural livelihoods programs, by introducing bio fortified crops and through food fortification in the agro-processing sector, specifically milk fortification in the dairy sector.

Vitamin A and D are one of the major micronutrient deficiencies of public health significance across India, at all the ages.

The prevalent deficiencies of Vitamin A & D in the country call for fortification of appropriate foods with Vitamin A & D and Milk is an excellent vehicle for fortification with these vitamins.

With India’s rapidly growing dairy industry, large-scale milk fortification of Vitamins A and D can be a robust vehicle for increasing micronutrient intakes of across the population.

World Bank and Tata Trusts have collaborated to support this Milk Fortification Project. National Dairy Development Board (NDDB) is coordinating implementation of the “Milk Fortification Project”. NDDB will develop Standard Operating Procedures (SoPs) for milk fortification, training and capacity building of manpower, and organizing knowledge dissemination workshops to share the Project outcomes. The project implementation period is 23 months starting from July 2017 to June 2019.

Tata Trusts will provide fortificants (Vitamins) free of cost for the first six months

45 and at 50% cost for the next six months to the End Implementing Agencies (EIAs) under the project.

Accordingly, this awareness workshop on “Milk Fortification Project” would orient the participating Milk Federations/ Unions and Producer Companies on the benefits on Milk Fortification and the details of the “Milk Fortification Project”.

The full day workshop will provide a platform to the EIAs for open discussions and experience sharing on milk fortification.

The participating agencies can submit the Expression of Interest (EoI) to participate in the Milk Fortification Project during the workshop.

Scope and Objective: Vitamin fortification can be accomplished by the addition of vitamins at various steps in the processing system, preferably after separation, including the pasteurizing vat, to the HTST constant level tank, or on a continuous basis into the pipeline after standardization and prior to pasteurization in accordance with the manufacturer’s recommendations. This process covers order of processing and GMP & GHP as per process requirements for production of fortified milk and its storage.

tified milk to be processed. Homogenize the above quantity in case of oily fortificants. Homogenization is optional for aqueous fortificants.

Add this homogenized premix to the total milk (rest of the 70%) up on standardization.

Pasteurize the entire quantity of milk by heating min 72°C/ 15 sec and immediate chilling of milk to 4°C. Continuous Process (Oily Blend) In the continuous process premix shall be stored in closed containers at suitable temperature condition.

The metering device/ dosing unit shall be installed after standardization step to pump the exact quantity of fortificant by adjusting its flow rate based on the level of fortificant in the final product.

Pump must be installed so as to be activated only when the unit is in forward

Process Method: 1. Receiving of Fortificants / Premix Collect the required quantities of fortificants from the store after these have been found fulfilling the QA compliance for specifications and other general requirements.

Store fortificants as per supplier’s direction/ Product labelling requirements to get maximum shelf life.

2. Preparation of Premix and Processing Batch Process Take aliquot quantity of milk (~200ltr/Kg of fortificant)/ as per suppliers recommendation.

Care must be taken for accurate measurement of vitamins for addition and weigh required quantity, avoid add back of concentrate.

Mix the entire quantity by stirring, this Milk-fortificant premix is ready for bulk fortification.

Mix the above Milk-fortificant premix to 30% of the total batch of for-

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flow (the pump shall not be operational during the Flow Diversion).

Use a check valve on the injection line to prevent milk from being pushed back into the line. This depends on the pump displacement.

Check the meter calibration regularly, including both the pump and the tubing, by determining delivery rate accuracy.

Use only properly calibrated tubing for peristaltic pump systems and replace the tubing regularly.

Storage vessels used for supplying vitamin concentrate to metering pumps should be emptied on a regular basis.

A regular systematic cleaning and sanitizing schedule must be maintained for these vessels, pumps and tubing.

Homogenization of milk by applying required pressure is essentially required for uniform mixing of premix.

46 Note: Vi-

Pasterization of milk by heating to min imum 72°C/ 15 sec and immediate chilling of milk to 4°C. Continuous Process (Water Soluble/ Dispersible dry blend) Take aliquot quantity of milk (~20ltr/Kg of fortificant)/ as per suppliers recommendation.

Mix the above blend properly at 45°C or as per supplier recommendation by stirring and ensure complete solubility of the dry vitamin blend.

Add this blend to the milk which needs to the standardized milk.

Pasteurize milk by heating min 72°C/ 15 sec and immediately chill the milk to 4°C. Homogenization is optional in case of aqueous based mix.

Storage of milk After clearance from the QA for compliance to its chemical and biochemical requirements, pasteurized milk shall be stored in dedicated pasteurized silos / storage tanks.

A precise quality control plan must be outlined to determine the level of fortificant(s) in the fortified milk.

Analyze finished products at regular intervals. Results should be reported in International Units for vitamins.

Storage of Vitamin Pre-mix Stability of vitamins, especially Vitamin A, depends on the storage conditions, especially exposure to light.

tamins A and D are fat soluble and will gradually become more concentrated in the milk fat portion of the milk. Both oil and water base vitamins are susceptible to this migration problem, hence homogenisation for uniform distribution is recommended.

2.6 General Requirements for Premix storage and Handling 2.6.1 Vitamins are sensitive to heat, light, humidity and oxidizing and reducing agents.

Customize the quantity of concentrated vitamins/ premix based on the batch size, it is recommended to use entire quantity of premix up on removing from the container.

Assay of premix/vitamin concentrates shall be ensured periodically for bulk containers.

The amount of vitamin concentrates used must be recorded and cross- referenced with the amount of product fortified to ensure that the actual amount of concentrate used closely matches what is required for the total product made.

The stability of vitamins needs to be monitored as per supplier’s directions during storage.

The premix shall be stored in amber colored/ opaque bottles in cool and dry place, avoid exposure to direct sunlight.

Incase of products fortified with vitamins overages may be added appropriately to compensate for the loss during prolonged storage.

STANDARDS ON FORTIFICATION

Vitamin A may deteriorate gradually under normal storage conditions. While on exposure to sunlight or fluorescent light, especially in transparent containers, vitamin A can be rapidly destroyed. Generally, no significant loss of vitamin D will occur within expected shelf-life.

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3. General principles.(1). Essential nutrients may be appropriately added to foods for the purpose of contributing to any of the following: (a). Preventing or reducing the risk of, or correcting, a demonstrated deficiency of one or more essential nutrients in the population or specific population group; (b). Reducing the risk of, or correcting, inadequate nutritional status of one or more essential nutrients in the population or specific population group; (c). Meeting requirements or recommended intake of one or more essential nutrients; (d). Maintaining or improving health; (e). Maintaining or improving the nutritional quality of foods.

(2) When fortification of a food is made mandatory, it shall be based on severity and extent of public health need as demonstrated by generally accepted scientific evidence.

(3) The Food Authority may, specify mandatory fortification of any staple food on the directions of the Government of India.

(4). Compliance with Standards on Micronutrient Content in Fortified Food.(a). Any manufacturer who fortifies any food shall ensure that the level of micronutrient in such fortified food does not fall below the minimum level specified in the schedule. (b). Every manufacturer shall ensure that the level of micronutrient in such fortified food does not exceed the highest amount of micronutrient that can safely be added to such food, having regard to recognised international standards.

1. Standards for Fortification of Milk with Vitamin A or Vitamin D Toned, double toned or skimmed milk may be fortified with the following micronutrients, singly or in combination, at the level given in the table below:

47

Successful Dairy Institute: MEHSANA

T

he Mehsana District Cooperative Milk Producers’ Union, in its Golden Jubilee year 2010, decided to establish an unaided Educational & Research Institute under the aegis of Dudhsagar Research and Development Association (DURDA), a trust functioning at Mehsana District Co-operative Milk Producers’ Union Ltd. The institute is named in the memory of the Union’s Founder Chairman late Shri Mansinhbhai P. Patel. The institute is known as Mansinhbhai Institute of Dairy & Food Technology (MIDFT).

It is envisaged that MIDFT will open new avenues for the ‘sons of the soil’ to flourish using innovative and state-of-the-art dairy technology in time to come. MIDFT offers B. Tech (Dairy Technology) and M. tech (Dairy Science) degree courses and is affiliated to the Kamdhenu University of Government of Gujarat, Gandhinagar for the award of degree to the students.

MIDFT started its academic activities offering B. Tech (Dairy Tech) in June 2011 and M Tech course in August 2017 with affiliation to Kamdhenu University, Gandhinagar. The seventh batch of the B Tech course was admitted in August, 2017. Total student strength of first seven batches was 221 of which 137 were wards of primary milk producers and 51 were

girl students.

The institute waves off 60% & 40% of the tuition fees of (girls and boys respectively) the wards of milk producers associated with Mehsana District Cooperative Milk Producers’ Union Ltd.. Ms. Nisha Chaudhary of this first batch of MIDFT received VC’s Gold Medal for the Best Student of all faculties of Kamdhenu University by Hon’ble Governor Shree, Govt. of Gujarat during the second convocation of the University.

Campus location and Infrastructure: MIDFT at present is located in a spacious triple storied building located on the flourishing green campus of Dudhsagar Dairy. The building encompasses administrative block, fully furnished class rooms, laboratories, library, faculty room, meeting room and other amenities. Two Auditoriums located nearby as a separate building are being used by MIDFT occasionally for various programmes.

To add another feather in cap, MIDFT has established Dr. V. Kurien Academic Centre of MIDFT, inaugurated by Ms. Nirmala Kurien, daughter of Dr. Verghese Kurien on June, 2013. The Academic Centre is named in the memory of Dr. Verghese Kurien, Father of White Revolution and architect of the largest dairy

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development program in the world ‘Operation Flood’. The Academic Centre serves as home away from home for students of Mansinhbhai Institute of Dairy and Food Technology, Mehsana.

A new apartment for Girls Hostel is also created in Dairy Staff Colony (capacity to accommodate 50 girls), separate rooms for warden and recreation with additional facility like RO System for drinking water, washing machine, TV, Carom board etc.

Laboratories and Scientific instruments: The facilities are adequate for smooth conduction of practical of Dairy Microbiology, Dairy Chemistry, Dairy Technology subjects.

Further, in addition to this, the facilities are available at central QC lab., market milk processing plant, UHT plant, flavoured milk processing plant, workshop and boiler section of Dudhsagar Dairy and the facilities of Sahyog are also being used for the academic/practical activities of MIDFT. The instruments for practicals of Fluid Mechanics were installed and practicals are carried out in engineering lab.

Students’ visits are Ganpat University, Kherva, Saffrony Institute of Engineering

48 library right from the initiation to ensure the availability in enough numbers of books for the students of MIDFT. The library is flourished with varied titles of not only text books but also with reference books.

whenever necessary. MIDFT’s comprehensive state of the art computer centre caters to its community through an intranet. The intranet provides online services for the effective administration of academic functions. MIDFT has a technology intensive network, which provides mail, file, and print services on campus.

A virtual office has been set up on campus to enable students, faculty, research scholars and staff to share the browser-supported notice boards and exchange of information.

Efforts are made to create a virtual Classroom for learning through a virtual network of member organizations, students

and faculty. Students are practiced to give online exams including regular quizzes on e-learning Moodle software program.

Library and information facility: MIDFT maintains a pace and is taking keen interest in updating and modernizing its

Future courses MIDFT has been recognized for the centre of PG Studies for M Tech and in­ service Ph.D. courses in Dairy Sciences by Kamdhenu University from 2016-17.

MIDFT has envisaged starting Management Courses, Short-term courses, trainings and workshops in the field of dairy and food science for the students, dairy professionals, entrepreneurs and non-technical dairy aspirants in near future.

Research To meet the task, MIDFT has initiates to frame its in-house R&D programmes and initiated working in collaboration with Dudhsagar Dairy, Mehsana and finalized by the core committee.

It involves several different projects like Value addition to dairy products such as dahi and buttermilk; Development of regular and probiotic lassi beverage; Effect of domestic processing treatments on polyphenol content of Indian pulses; Utilization of Dairy waste for Bio-fuels production, etc.

In-plant training schedule: The students have to go through I year of In-plant training during their four year of course, which is arranged in sixth and seventh semesters. MIDFT has set up “Dudhvidyasagar Dairy”- a students’ teaching dairy having handling capacity of 3 lakh liters of milk per day. Presently students are sent for training at various dairy plants like Dudhmansagar Dairy, Manesar; Dudhsagar Dairy, Mehsana, Satellite dairies at Patan & Vihar.

Thus, MIDFT is successfully moving ahead on its path to achieve the aim: “Transformation of wards of milk producers into dairy technocrats”.

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49

RAW MILK QUALITY - THE FIRST CRITICAL STEP TO ENSURE FOOD SAFETY

I

ndian Dairy Association (Gujarat Chapter) and SMC College of Dairy Science organized a one-day seminar on “Raw Milk Quality - The First Critical Step to Ensure Food Safety” on 17th November 2017, at AAU, Anand. As the hygienic quality of milk is very important in producing milk and milk products that are safe and standard for intended use, the seminar aimed towards enhancing quality of milk at the time of procurement and ensuring procurement of pure and unadulterated milk and thus ensuring best quality of milk moving through the production chain.

Total 361 registered delegates representing the cooperative Milk Unions, private dairies, academicians, and students apart from Executive Committee members of IDA Gujarat chapter attended the seminar.

In the inaugural session Dr. J.B.Prajapati, Vice Chairman, IDA (Gujarat Chapter), while applauding the change dairy cooperatives have brought, deciphered the current status of dairy industry in India and also highlighted like poor logistics and infrastructure faced by Indian dairy industry, which impacts the

quality of raw milk to great extent.Dr. K. Rathnam, adulated the relevance of topic of seminar in today‘s context.

He stressed that the quality of raw milk is effected by mainly 3 types of adulterants; bacterial contamination, environmental contamination, and veterinary drug contamination. He also gave a glimpse of how milk quality has improved through the journey of Amul. From efforts to check quality at chilling centers, to establishing bulk milk coolers, Amul has always been committed towards quality. Today 70% of milk at Amul comes through BMCs and this has not only increased economic benefit of milk producers but also has led to quantum jump in milk procurement quantities at Amul. Finally, he said that sustainable quality through controllable mechanisms is the need of the hour.

Shri C. S. Gohil, Designated Officer, FDCA Gujarat, in his key note speech,highlighted the role FDCA is playing to provide wholesome food at any level.

He discussed various levels at which FDCA is keeping track to ensure good

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quality milk, and shared his experiences of incidents where FDCA has identified and penalized persons involved in adulteration of milk at different levels. He also applauded the improvement in milk quality scenario in Gujarat.

Shri K.M.Jhala, Chief Operative Officer, GCMMF emphasized the importance of milk in Indian scenario and thus importance of keeping milk clean and safe at all levels, averring that India is the only country where milk penetration (in any form) is about 99%. He highlighted the fact that it is easier to establish a plant but tough to maintain the quality throughout.

He further emphasized that the small improvements will lead to large success. Expressing need of sensitizing every farmer on the topic, he stressed that we should resolve to be the best milk producer across the world. Dr. K.B.Kathiria, Director of Research and Dean, PG Studies, AAU, in his presidential speech, apprehended the relevancy of topic of seminar. He emphasized that the feed and fodder given to the milch animals, andanimal health impact quality of milk produced to a great extent,

50 i.e., it should be clean, cold chain must be maintained, and milk should always be covered.

He also exhibited the NDDB websites which contain informationon various aspects of milk production and also various initiatives taken by NDDB towards clean milk production.

Mr. Sameer Saxena from GCMMF spoke of policies and practices to check adulteration in raw milk. He explained adulteration, various adulterants and causes which lead to adulteration of milk. and also focused on the role of Veterinarians and Dairy Technologists.

He threw light on importance of training women on clean milk production, as they are the one who are actually involved in the milk procurement practices at ground level. He highlighted the importance of screening adulterants at field level and concluded with a positive assumption that Gujarat will also lead in producing best quality of milk. Shri Amit Patel, Joint Secretary, IDA proposed vote of thanks.

In Technical sessions, Dr.G.C.Mandli from college of Veterinary Science and AH, AAU, Anand, discussed about Animal health and management for raw milk quality. He highlighted the fact that severity of disease has a direct and significant impact on milk procurement. He emphasized need of scientific practices to ensure clean milk production. From talking of use of sanitizers for cleaning udder to mastitis management, he gave important insights on all aspects of animal health which can impact quality of raw milk.

Shri.A.C.Naveen kumar from NDDB, discussed of hygienic milking practices and raw milk food safety standards.

Expressing concern on handling of 62% of milk by unorganized sector, he spoke of various sources of contamination and also of critical factors in milk quality,

He also discussed the adulteration check mechanisms of Amul which ensures quality of milk throughout the supply chain, and also discussed of raw milk standards followed at GCMMF. Here he specifically emphasized the important role the mobile testing vans are playing for screening the adulterated milk in field.

He concluded with expressing belief that everyone will work as a team to ensure clean milk procurement at all levels.

sharing session, there were few remarkable stories which has worked towards ensuring raw milk quality. Officials from Indifoss discussed various techniques of adulteration detection and the instruments they provide to identify the same. Shri.

Y.M Patel, CEO, Maahi Milk Producers Co and Shri. Pradeep Das introduced Maahi Producers’ Co-operative company and its interventions to ensure quality at all levels.Shri. Sachin Sarda, from GCMMF, gave further insights on various interventions taken up by GCMMF to maintain raw milk quality.

Concluding the session, Dr. K. Rathnam emphasized immediate need of quick decision making in the entire milk procurement system and to make it robust, there is an immediateneed of technology upgradation and skill building. He informed that currently Amul is focusing towards conservation of water, reduction of carbon emission, and reduction of greenhouse gases. He expressed his confidence that if everyone implements the knowledge gained from the Seminar, we would be able to overcome all hurdles to ensure clean milk production. The day’s proceedings were summarized by Dr. Preeti Shukla from Amul, while Shri. Jaydev Patel from Vidya Dairy and Treasurer of IDA Gujarat chapter presented vote of thanks. Dr. J.B. Prajapati concluded the seminar by urging all the professionals to strive for quality for prosperity of farmers, society and the dairy industry.

Dr. Bency Kethayat from Amul Dairy, discussed effective handling of raw milk to ensure food safety. She focused on the prerequisites of raw milk quality, from animal management to storage and transport. Highlighting the importance of quality throughout the milk processing line, she spoke of different measures Amul takes at each step of process. She discussed of various standards of maximum acceptable SCC in bulk milk in various countries. She stressed on necessity of Manufacturer of Disposal Plastic Cups maintaining temperature in and Food Packaging Containers BMCs. Finally, she emwith Multicolor printing phasized on importance of training and supervision of employees as well as milk producers.

In post lunch experience

SHRI VIGNESHWARA POLY PRODUCT Beach Road, Koteshwara, Kundapura - 576222, Karnataka, India Phone: +91-8254-261746, +91-8254-325006 Fax : +91-8254-262746 Mobile: +91-9448462746 Web Site: www.shrivigneshwara.com

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Australian milk to recover years have affected profitability with over half of dairy farmers making a loss in 2016. Some 7% of farms ceased trading in the year to mid-2017, affected by poor seasonal factors, industry disruption and shrunken farm incomes.

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ustralian milk production, which has seen a tight squeeze in the last two years, is expected to begin a recovery in 2018, according to USDA reports.

Positive weather forecasts for the remaining months of 2017 are expected to support an increase in milk production to a total of 8.8 million litres for the year, which is still 5.9% lower than the previous three years’ average.

However, assuming average seasonal conditions, 2018 production is expected to be nine million litres on the back of rising farm incomes and herd rebuilding.

Very low farm-gate prices in the past two

Whey protein and fibre for blood sugar control

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rla Foods Ingredients has developed a high protein pre-meal shot concept that highlights the potential for launching products that deliver improved blood sugar control.

The new 100ml concept is high in fibre and contains 15g of Lacprodan whey protein. Results of a clinical trial demonstrated that consumption of 15g of whey protein by people with type 2 diabetes before a meal helped to keep their blood sugar levels within the normal glycaemic range following the meal.

www.agronfoodprocessing.com

The outlook for next year is better with improved international and domestic milk prices helping to boost incomes, though capital investment is still likely to be constrained. Although Australia’s milk production is only about 62% of the UK’s,

its location makes it an important trading nation serving demand in the Asia Pacific region.

It is the biggest supplier of dairy products to Japan and the second biggest supplier to China, after New Zealand. Dairy ex- ports were down 2% in 2017 versus 2016 on the back of a reduced milk supply but exports are expected to stabilise in 2018.

EVENTSR�CALENDAR��20

Plas�ndia Tradefairs (7th -12th February 2018) Gandhinagar - Ahmedabad www.plas�ndia.org

ANUGA FOODTEC (20th -23rd March 2018) Cologne, Germany www.anugafoodtec.com

46th Dairy Industry Conference (8th-10th February 2018) Kochi www.dairyexhibi�on.com

Dairy Focus Asia (21st-23rd March 2018) Bangkok www.posi�veac�on.co.uk

5thinterna�onal Dairy & Poultry tech Expo (9th-11th February 2018) Indore www.tradeshows.tradeindia.com

IDEA Seminar (5th-6th April 2018) Pune www.ideafit.com

Gulf Food Dubai (18th-22nd February 2018) Dubai www.gulfood.com Acrax India (22nd-24th February 2018) BIEC Bangalore www.acrex.in Foodtech Pune (23rd-25th February 2018) Pimpri, Pune www.foodtechpune.com Beviale Moscow (28th-February 2018) Moscow www.beviale-moscow.com Aahaar (10th-14th March 2018) New Delhi India www.indiatradefair.com Packplus South (9th -12th March 2018) Hyderabad www.packplussouth.in

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Packplus (25th-28th July 2018) New Delhi www.packplus.in Interna�onal Foodtech India (27th-29th September 2018) Mumbai www.foodtecindia.com Annapoorna (27th -29th September 2018) Mumbai Agritex India (4th-6th October 2018) Hyderabad, India www.agritex.co.in Indian Ice Cream Congress & Expo (8th-9th October 2018) Chennai Trade Center, Chennai www.indianicecreamcongress.in Dairy Industry Expo (12th-14th October 2018) Pune, India www.dairyindustryexpo.com

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Foreign companies are missing out on China’s hunger for yogurt

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oreign companies are dominating many dairy product markets in China, due to the higher quality and cheaper production costs than of domestic manufacturers. However, the segment of yogurt is mostly covered by Chinese firms, enjoying high-profit margins and booming demand while facing less competition from international players.

China’s dairy market is still heavily dependent on imports; even the country is investing a lot to strengthen the domestic dairy industry and regain the trust of consumers for Chinese made dairy products. After all, in 2016, China was only able to cover domestic demand for dairy products by 75%.

According to the Ministry of Agriculture in China, the demand for dairy products in China is growing faster than the domestic production and supply, which will decrease the self-sufficient rate down by 5% in the next three years and another 5%

T

till 2025. After all, China’s dairy market is booming, reaching up to US$55 billion (€47.2bn) in 2016, which places the country in the second rank behind the US. This year, total sales of dairy products are $64 bil- lion in the US. Premium milk products like yogurt have seen the biggest growth of dairy products as consumers start to choose higher quality products.

In the domestic market for yogurt, Chinese manufacturers are ahead of their Western counterparts. Only three domestic dairy players in the market have reached a share of 70% of the national yogurt market. This demonstrates the growing competitiveness of Chinese dairy firms in domestic markets.

Looking at the dairy market in general, the three enterprises just reach a market share of 50%. As per data, the revenues of fermented dairy products are going to surpass the ones of milk products for the

first time in China. While Chinese milk sales will just grow around 4% in 2017, the growth of yogurt is expected to grow more than 18%. Total sales of yogurt in China have risen by 108.6% from 2013 to 2017, whereas milk sales grew by just 18% in the same period, the report said.

The three main players are Yili, Mengniu, and Bright Dairy. According to market intelligence firm CCM, all of these companies have launched new yogurt products in 2017 to expand their share in the market.

Many of the new products belong to the premium segment, enlarging choice for consumers who are increasingly getting more aware of quality and healthcare products. Selling yogurt is very popu- lar for manufacturers in China since the profit margins exceed the ones of plain milk by almost double.

South Africa’s dairy sector declines

he South African dairy sector has experienced a decline in most segments of the value chain over the last two years, according to a report from Re- portLinker, a market research firm.

The dairy market is divided into 63% liquid and 37% concentrated products pro- duced by the secondary industry.

Milk producers earned R14bn (€836m) in 2015/2016, which is 6.6% less than the

previous year, and the numbers decreased from 1,683 in January 2016 to 1,593 in the same month of 2017.

Industry players at all levels of the value chain face threats, which include changing consumer dietary preferences, regulatory changes and increasing competition and imports.

Problems have also arisen from the ongo- ing effects of the prolonged

drought. These include stock losses due to reduced grazing, heat stress resulting in reduced milk output and poor conception rates, water shortages and lack of income to procure feed.

The sector saw the demise of DairyBelle in June 2017 when the company liquidated one of its plants.

Danone forges deal with e-commerce provider in South East Asia

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anone has tied up a ‘strategic regional partnership’ with South East Asian e-commerce platform Lazada which will initially see its infant nutrition products sold on the online platform.

The French group has signed a deal which will cover Indonesia, Malaysia, Singapore and Thailand and the alliance will start immediately with Danone’s Early Life Nutrition category.

Launched in 2012, Lazada has more than 135,000 local and international sellers as

well as 3,000 brands on its platform in a consumer marketplace of 560m people.

Eric van der Hoeven, vice president growth through engagement at Danone Early Life Nutrition, said: “We have been working with Lazada for more than a year, and accelerating our partnership in the last six months.

“I am very pleased that our constructive collaboration so far will now be taken further in this strategic regional partnership.”Max Bittner, CEO Lazada Group, said: “Teaming up with a trusted brand

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like Danone reinforces Lazada’s position as a source of quality products and enables us to serve the best, most relevant content, service and support for parents on their journey.”

Danone Early Life Nutrition is one of the four business lines of the company, alongside Essential Dairy and PlantBased Products, Waters and Medical Nutrition.

In South East Asia, Danone is known for infant and young child brands such as Dumex, SGM, and Nutrilon.

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Qatar builds dairy industry in desert to ensure self-sufficiency in milk

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eep in the Qatari desert, a herd of cows stands in a vast shed, cooled by fans and jets of mist — each animal a key player in a plan to defy a

trade boycott and make the kingdom self-sufficient in milk by next year. The black and white Holstein cattle are among the first members of a 14,000-strong herd that farming company Baladna is expecting to build up in coming months, its chief executive John Dore told Reuters in an interview.

“We will make Qatar self-sufficient by June — that is the target,” Dore said.

He conceded that raising and milking

cows in temperatures nearing 50 degrees Celsius (120 Fahrenheit) in summer posed special challenges.

But technology and the deep pockets of Baladna’s Qatari owners were compensating for the harsh environment, said Dore, an Irishman who previously worked for Saudi Arabian dairy giant Almarai.

Hundreds of cows were already hooked up to the automatic milking machines at Baladna’s farm in Umm al Hawaya, about 50km north of Doha, and producing milk good enough to export, he said

Dairy sector launches new strategic vision the growth we’ve experienced over recent years.” The Dairy Tomorrow strategy has six commitments and 22 corresponding goals.

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ew Zealand’s dairy sector has set out its strategy for a future with a focus on farming within environmental limits “while maintaining our profitability and success on the global market”.

Its new strategic vision will lead to a longer term conversation about what New Zealand’s future farm and food systems could look like, says DairyNZ Chief Executive Tim Mackle.

The dairy sector today launched its new strategy, Dairy Tomorrow - a joint initiative involving DairyNZ, Federated Farmers, DCANZ, and the Dairy Women’s Network.

Dr Mackle said the industry’s achievement over the past decade has set the sector up to address the challenges and opportunities it now faces “as a result of

tional’.

Dr Mackle said some goals had firm time frames in place while others were ‘more aspira-

“We want to begin straight away collaborating on strategies and actions toward achieving swimmable waterways and finding new opportunities to reduce or offset our greenhouse gas emissions.

These actions will be ongoing priorities,” he said.

“At the same time we’ve put some deadlines in place for implementing new initiatives, including to develop cutting edge science and technology solutions and to implement a new framework for world leading on-farm animal care.”

Barry Harris, acting chair for DairyNZ, said the commitments and goals within the Strategy would help prepare the sector for the future.

“Overall they reflect what is important to

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the farmers and stakeholders who contributed to the development of the strategy.”

“We heard very clearly that farmers want options and solutions to help them farm sustainably. Maintaining our international competitiveness is essential, and leveraging new digital and other technologies will be essential to that,” he said.

“We also want to ensure that New Zealand dairy remains a valued part of the diet. That requires us to be open and transparent about our performance.

We know the demand for high quality dairy will always exist, so long as we can prove our production chain is sustainable.

“Another key theme is the importance of people to the sector. We need to focus on bringing talented people into the dairy sector, providing them with a great work environment, and helping them to develop their careers.

“We are already well on our way to being world leading due to our international competitiveness and the strong systems we have in place to ensure that our products are safe and of the highest quality.

“We want to ensure our sector is contributing to New Zealand- helping to make this country the best place to live, and for dairy to be a celebrated part of the national identity and Kiwi way of life.”

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Valio to pay bonus for responsible dairy production

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rom the start of this year, Finnish dairy Valio has promised to pay one cent extra per liter to entrepreneurs who have proven themselves committed to responsible dairy production. Valio has implemented the most extensive renewal of quality and production practices in the company’s history. The aim of this development work is to promote animal well-being and a better quality of life for the animals.

The “responsibility bonus” will be paid to entrepreneurs who commit to various measures to promote animal well-being, such as planned healthcare for the animals. The responsibility bonus is one cent per liter of milk. At present, about 80 percent of Valio dairy farms are covered by the reforms, and the goal is to have all farms involved by 2020.

“We’re delighted to see that dairy farmers throughout Finland are so committed to these changes. About 4,600 of the 5,800 dairy farms in the Valio group are already following the new guidelines. We will continue to provide local training, and expect a lot more farms to join the program this year,” says Juha Nousiainen, director of farm services at Valio.

“Animal welfare is increasingly important to consumers. Responsible production is absolutely essential for ensuring ethi-

cal milk production, and for ensuring that dairy products remain attractive to consumers,” says Nousiainen.

Systematic & preventive healthcare: essential to animal welfare Promoting a better life for animals means, among other things, that all the cattle on dairy farms are covered by planned healthcare, and that all the animals are included in the centralized healthcare register for Finnish cattle herds (Naseva). This ensures that a veterinarian visits the farm at least once a year to assess many matters related to the well-being and health of the cows. The data are comparable between different farms. To receive the responsibility bonus, each dairy farm must also implement regular monitoring of the condition of the hooves. They must also ensure that pain relief and sedatives are given to calves as part of dehorning and that the procedure is carried out under the supervision of a vet. This has long been standard practice on most farms.

According to the production guidelines, every new barn must be a free-stall barn, meaning that it is built in such a way that the cows are freely able to spend time outdoors or to graze. At present, a total of about 55 percent of the cows on Valio farms live in such cowsheds. As in previous years, Valio also requires that the

animal feed is free of soy and genetically modified organisms (GMOs). “Finnish cows are already the healthiest in the European Union, which is why we use antibiotics very little compared to other EU countries. We support and encourage the dairy farmers to focus more than ever on animal welfare,” says Vesa Kaunisto, chairman of the board at Valio. Kaunisto has his own dairy farm of 36 cows in the Ostrobothnian municipality of Veteli, in the west of Finland.

The welfare of animals on Valio farms is good by international standards, and about 96 percent of the milk received by Valio is in the highest quality category. In Finland, antibiotics are only administered when prescribed by a vet in response to a health problem – they are never prescribed or given preventively. As a result, the use of antibiotics in Finland is markedly less than in Central Europe, for example.

Animal welfare in milk production is important not only as a question of ethics but also in economic terms. Cattle that are healthy and contented also have a higher milk yield. Increased milk yield is partly explained by the quality of the feed and by progress in breeding. But investing in animal welfare is extremely important in this respect as well.

Mozzarella man Keith Johnston receives award for services to dairy

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he Kiwi who pioneered the technique of rapidly manufacturing mozzarella has been fêted at the International Dairy Federation’s (IDF) recent summit.

Keith Johnston, principal research technologist at Fonterra, was awarded the IDF Prize of Excellence 2017 for his outstanding contribution to the work of the IDF. Johnston retired in August after 47 years of service to the New Zealand dairy industry.

While the IDF recognised him for his work on Codex cheese standards, he is best known as the “mozzarella man” who worked with the team which produced a stable cheese that could be eaten within hours of manufacture.

As a result Fonterra built a $240 million

plant at Clandeboye, in South Canterbury.

It now exports enough mozzarella to top half the pizzas (about 300 million) made in China each year.

Jeremy Hill, Fonterra’s chief science and technology officer, said Johnston had made a significant contribution to Fonterra and the New Zealand dairy industry.

“Most of us who’ve had mozzarella on a pizza will be thankful that his passion for science resulted in him championing Fonterra’s innovative mozzarella technology, from its creation, through to patenting and commercial operation. Today, Fonterra’s mozzarella plant runs 24 hours a day.”

“Beyond his day job, for the past 15 years, KJ has played a critical role in helping consumers across the world have greater access to dairy products through the de-

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velopment of sensible standards and regulations,” Hill said.

The standards provided a global benchmark for countries to harmonise their individual standards and food additive legislation, making it easier for countries to import dairy products.

Johnston joined the New Zealand Dairy Research Institute (now the Fonterra Research and Development Centre) nearly 30 years ago, and for the past 22 years has been a principal technologist.

He was recognised by the Dairy Industry Association of NZ in 2000 with an Outstanding Achievement Award, and was awarded a Distinguished Research Award in 2007

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Researchers convert dairy waste water into animal feed, biofuel

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cientists have developed a bioprocess that enables conversion of acid whey, a dairy by-product, without the use of additional chemicals.

Professor Lars Angenent from the Center of Applied Geosciences at the University of Tübingen and international colleagues used microbiome cultures similar to those in the human gut. The new bio-oil can be used in animal feed or, after further refinement, as a fuel for airplanes. The results of the study were published in Joule, a new premier journal from CellPress.

Every liter of milk that goes into milk products, such as quark and Greek yogurt, or into fresh cheeses, produces another two liters of wastewater in the dairy factory. This wastewater is called “acid whey” and cannot be fed to animals in large quantities due to its acidity. It is rich in organic material like lactose and must be treated or transported to farms for use as a fertilizer by spreading it on land.

Lars Angenent, Humboldt Professor for Environmental Biotechnology at the University of Tübingen, studies how these large volumes of wastewater can be

turned into valuable products. He used a tank with many different types of bacteria, called a reactor microbiome. “This microbiome is an open culture, which means bacteria from the outside environment can also enter and grow, similar to our gut microbiome. No sterilization of the tank or wastewater is necessary,” he explains. “The bacteria are selected and tricked to elongate the carbon backbone of chemicals by a process that we call chain elongation.”

Angenent explains the process. “We kept two microbiomes under different temperatures and placed them in series. The first hot microbiome (50 degrees Celsius) converts all the sugars into an intermediate acid—the same acid that makes milk in your fridge taste sour if you keep it there too long. The second warm microbiome (30 degrees Celsius) performs chain elongation until a product is formed with six to nine carbons in a row.” Angenent’s research group for Environmental Biotechnology furthermore investigated which bacteria had grown in the two different microbiomes.

“The new product could be fed back to

the animal as an antimicrobial to prevent disease, or it can be further processed in a refinery into aviation fuel,” Angenent says. Because the product from the bioreactor microbiome has six to nine carbons in a row, it becomes more oil-like and can be separated from the water it was produced in. After that it must still be purified and further refined. “We are making a bio-oil that the bacteria excrete,” Angenent says. “The innovation of the research is that the process does not need any other carbon-rich chemicals and only needs the waste water itself. In the past, chain elongation needed external, expensive chemicals.”

The production of bio-oil is part of the development of a circular economy, in which all wastes are recycled into valuable products. “Only a completely circular economy can be sustainable with all energy coming from renewable sources, while carbon for chemicals is coming from waste CO2 and other carbon-rich wastes such as acid whey,” Angenent concludes. More work is now needed to study if other types of wastewater can also be converted into these valuable chemicals.

Daily consumption of cheese linked to reduction in heart attack, stroke risk

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sed as a main ingredient in many dishes and as a taste enhancer in some, cheese is a gourmet lover’s delight.

Cheese also contains high levels of calcium, which means that although it is high in fat, less of that fat is absorbed by the body.

However, cheese is often on the list of things to avoid for those who want to lead a healthy life. But, cheese lovers now have a reason to rejoice!

According to a new research, eating a daily portion of cheese could reduce the risk of fatal heart attacks and stroke.

Participants eating around one-and-a-half ounces (40g) a day saw the greatest reduction in risk to their health.

This comes just months after a previous study found that cheese could hold the keys to a longer life.

According to the research, a daily portion of the size of a small matchbox reduces the chances by 14 percent. All cheese is rich in vitamins, minerals and proteins which help protect against cardiovascular disease.

The scientists said the research also showed cheese boosted levels of so-called “good” cholesterol while reducing levels of “bad” cholesterol.

Reacting to the latest study, Ian Givens, Professor of Food Chain Nutrition at Reading University, said calcium from dairy products such as cheese played a vital role in reducing fat in the body.

He said, “They do seem to be associated with a reduced risk of cardiovascular disease and - particularly with yoghurt - Type

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2 diabetes, which is an area of research we are trying to develop because there are 700 new cases every day. The biggest element in cheese appears to be the close association between calcium and fat,” he said while adding that, “There is a link between the fat and calcium which makes the fat less digestible.”

Sophie Clarke, of the British Cheese Board, said, “Far from having a negative effect, a number of large studies have shown dairy products to have a protective effect on factors relating to heart health.

Looking specifically at cheese, a number of studies show no association between eating cheese and heart disease.”

The study was published in the European Journal of Nutrition.

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Serac presents its new Aseptic Combox

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erac has accomplished its objective to combine its PET linear blower (SBL) with its rotary weight filling machine in a single unit (under the trade name Combox). By the end of 2017, around fifteen Combox units will have been installed in Europe, North America, South America and Asia.

the cold chain, is perfectly adapted to the needs of nomad consumption (at school, in sport halls, in the office) with reclosable and easy-to-hold bottles. By investing in the Aseptic Combox, industrialists give themselves the possibility to get on board this trend and take advantage of these new market opportunities.

The Combox is now also available in an Aseptic version. It provides new opportunities in the dairy and beverages industry by offering a low and medium work-rate solution for applications using pH neutral and acidic products with volumes of up to 12,000 PET bottles per hour for the 1-litre format and up to 18,000 PET bottles per hour for the smaller 250 ml formats.

Their range of products may be expanded rapidly thanks to the use of a production tool offering both high performance and flexibility as follows : Positive and direct transfer of containers by the neck between the blower and the filling machine limits the risk of container contamination; absence of container transfer via silos, then uprighters, etc… thus reducing investment costs, - No open air conveyor: more compact system (reduced dimensions) and more reliable, less risk of blockages.

An accessible aseptic blowing and filling solution The aseptic filling market presently only offers a very limited choice of medium work-rate integrated filling lines: on the one hand for cardboard, and on the other hand for bottles with complete high workrate blowing-filling-capping lines. With the Aseptic Combox, Serac now offers a single-unit, blowing-filling solution for medium work-rate lines.

The ideal solution to accompany the development of dairy beverages and juices Bottles are playing an ever greater role in the long conservation products market, particularly in small and medium size formats (white, flavoured or supplemented milks, vegetable milks, baby milks, nutritional drinks, fruit juices). Packaging of beverages in small bottles, outside

ing machine exit also takes place outside the sterile zone.

- Safe and easy maintenance with easier access points outside the isolator.

Aseptic filling backed up by almost 40 years of experience The Aseptic Combox solution incorporates the SAS 5 filling machine which meets the strictest requirements for sensitive products. It profits from Serac’s extensive know how in the field of aseptic filling.

Presently available on the market in a version where the containers (bottles & caps) are sterilized as standard with hydrogen peroxide (H2O2), Serac will soon be proposing the Aseptic Combox in a version where container decontamination is carried out by e-beam, thanks to its latest sterilization module known as βluStream.

- A single operator for the entire blowing-filling unit (both HMI control panels are on the same support improving user friendliness). About Serac group - H2O2 decontamination Serac group designs, assembles and provides packaging soluof containers reduces the tions to industrial companies and end-users, mainly in dairy risk of re-contamination products, sauces, edible oil, home and personal care products. just before filling. - An It comprises 10 commercial offices located in France, Brazil, extremely flexible system USA, Malaysia, Indonesia, Russia, Japan, China, Spain, Enwith fast, easy and risk free gland and 6 factories in France (3), Brazil (1), U.S.A. (1) and change of container format. Malaysia (1).

As the blower is located outside the sterile zone, there is no risk of re-contamination when changing the forming mold. The change of tooling at the fill-

Serac has installed more than 5 000 packaging solutions in over 100 countries.

Serac’s strategy is to differentiate ourselves from competitors by taking advantage of what makes us shine: a unique model, structured around a highly international commercial and industrial presence in all markets.

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ecent new product development and line extensions in the dairy sector have focused on meeting consumer demands to eat more healthily, and still enjoy the occasional treat. There is also a growing requirement to be able to snack on the move.

This has seen the introduction of many exotic product varieties – everything from beet yogurt to protein ice cream, and curd cottage cheese with fruit to kefir. This is contributing to a projected global growth in demand of 2.5% per year to 2020.

Today’s consumers are also more concerned about food quality and safety.

Quality has always been of paramount important to the dairy sector, particularly given the short shelf-life and perishable nature of many of its products. However, in today’s social media world, where problems and complaints are widely shared and a hard-won brand reputation can be easily lost, this has become ever more critical.

In this scenario, production of printed variable codes plays a small but significant role in helping to deliver brand reputation and consumer confidence.

Most importantly, it enables producers to meet relevant regulatory and legal requirements and the stringent standards of their retail customers, as well as the many accreditation and audit schemes recognised by the Global Food Safety Initiative (GFSI). Lot numbers and batch codes provide valuable traceability information; use-by dates are an essential part of ensuring that consumers are able to enjoy products at their best. 2D barcodes can include additional ingredient and supplier details, which consumers can access by scanning the barcode with their smartphone.

Printing is key It is vital that the information is both correct and legible to ensure manufacturers are consistently meeting all the necessary standards. Printing equipment with simple, intuitive controls and picture-based message creation will help to simplify and speed setup procedures while reducing the risk of errors. Different users can be assigned different levels of permission to create, select or change messages, and setup can be carried out remotely, further minimising the possibility of inadvertent tampering or errors.

Coding’s role in compliance John Tierney, marketing director at Linx Printing Technologies explains how coding works to ensure traceability and safety

Packaging is an important element of establishing and maintaining brand reputation. In the US, one-third of adults believe that high quality packaging is an indicator of food quality. Any code therefore has to complement and not detract from the overall look and design of the packaging, while still being easy to find and read. Smudged or illegible codes will lead to product rework or wastage, especially if highly perishable goods are involved. Goods rejected once they leave the factory can result in additional costs such as product returns and retailer fines.

Quick drying ink Continuous Ink Jet (CIJ) printers with a quick drying ink will ensure the quality of each code. Specialist inks are able to print through a light layer of condensation and will not rub off even when moisture remains on the packaging. Laser marking systems, on the other hand, apply a permanent code that can also match the fonts used in the packaging to offer a more discreet form of coding.

Artisan producers may find the move to digital coding from less flexible, manual coding methods will deliver a quality of code more in keeping with the quality of their packaging. CIJ printers provide non-contact printing and can apply a

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wider range of code formats than manual printers. They could also enable producers to grow their business by being able to meet the requirements of leading retailers. Proactive product development can create the need for new pack formats and materials. An ink jet printer will provide the flexibility to print onto a variety of substrates – from cardboard, plastic, metal and glass, to waxed paper and cartons, plastic film, pouches and metal foils.

Smaller pack sizes may limit the space available for the code – a particular challenge if it has to be of a minimum size to meet legal requirements.

This underlines the importance of printers that can deliver accurate code placement, and print at any angle and on all parts of the pack. A printer with a traversing printhead that can print codes across multiple lines will be advantageous for a production line that handles a range of products.

A well-presented pack is an important part of the customer experience. A printed code can support this through its functionality and appearance to provide reassurance of effective compliance and brand protection. www.dairyindustries.com

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Inspection 24/7 Minebea Intec UK says it is the first inline inspection manufacturer to offer 24 hour, on site service seven days a week, according to Colin Maher Q. Why did you decide to offer this service?

The food and beverage industries in par- ticular have had to meet ever greater demand year on year, with most of them now running at full capacity and 24 hours a day. The one machine that is guaranteed to stop a production line if it fails is the foreign contamination inspection equipment.

Back in 2015 we introduced the Premier Plus level of service, which offered customers a dedicated number that provided technical support from 8am until 8pm and guaranteed response times.

This followed a survey where we asked our customer what mattered to them most with a service contract and the 24-hour service was a natural progression from this.

Q. How do you serve this operation?

We are lucky that we have more engineers than most inspection manufacturers, which is because we also maintain indus- trial weighing equipment, tank, hopper and vessel weighing systems.

This means we have developed our engineers to be multi-trained and not a few that can work on inline inspection equipment.

There is nothing more frustrating than calling an engineer out in order to work on a checkweigher, and then finding out you need a different engineer because it turns out to be a fault with the metal detector.

Q. How does it work if a callout is needed?

The engineers are on a weekly rota and our customers have a dedicated number, so if they call between the hours of 8.3017.30, the customers will be put straight

Minebea Intec UK says it is the first inline inspection manufacturer to offer 24 hour, on site service seven days a week, according to Colin Maher

through to the engineer dispatchers. It is displayed on their screens that the call coming in is from a Premium Plus 24-hour customer so the engineers then know that it is a priority before they even answer the telephone.

our customers for their loyalty.

In addition to this, we have guaran- teed discounts on labour and spare parts dependent on the level of contract.

After 17.30 and up until 8.30 the fol- lowing day, this dedicated number will be automatically diverted to the on-call engineer. On the engineer’s telephone, it is identified as a callout customer that is calling.

Q. What if an engineer arrives and they do not have a part?

As part of the 24-hour service contact we will have critical spare parts on site, and the customer’s engineers on-site must be classroom trained to at least level 4 of our training curriculum.

Q. What other features are there?

We appreciate that our customers are busy people so we make it even easier and quicker to get an engineer to site with our dedicated SMS text message service.

Training is something that is very important to us and sometimes over- looked.

All our training is a pass or fail scenario and comes with certification based on the Minbea Intec global academy.

For both our Premium Plus and Premium Plus 24, our customer sends a text message saying they have a problem and then they will receive a telephone call back within two minutes of sending the text from our dedicated customer service.

As good as our equipment is, a poorly trained operator will more likely blame the equipment than their own skill level, so any individual who fails to pass will not be certified by us to operate or work on that equipment.

Q. What about response times?

We offer guaranteed response times and these are from as little as six hours, 24 hours a day, seven days a week. Of course, not everyone needs this quick a response, and so we have four levels of contract to suit all requirements.

Q. What’s next?

Our new facilities in Birmingham, UK, with demonstration, showroom and training, all complement a high level of excellence. It is important to us that we never stand still and constantly improve. It was Sir Winston Churchill who said, “To improve is to change; to be perfect is to change often.”

Q. What about the cost?

As part of move from Sartorius Intec to Minebea Intec, we had the opportunity to bring sales and service closer together. One of the benefits of this was that we could offer guaranteed discounts on new equipment to our service contract customers. The level of discount depends on the level of service contract.

If, for exam- ple, a Premium Plus customer buys a new combination checkweigher or x-ray, this can mean a saving of several thousands, which can offset the cost of the service contract. This also rewards

Dairy Times

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www.agronfoodprocessing.com

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More cheese please in South Korea

Maeil Dairies has launched new products as consumption shows rapid growth, David Hayes reports

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heese consumption has seen rapid growth over the past two years as more people add cheese to Korean dishes and try out the new fashion of eating cheese with wine. Originally introduced with western food such as pizza, pasta and hamburgers, cheese recently has gained in popularity with more South Koreans combining it with traditional recipes, or using melted cheese as a dip for popular meat dishes.

According to government figures, some 124,700 metric tons (mt) of cheese was consumed in South Korea in 2016, registering a 20 per cent increase, com- pared with 104,000mt consumed during the previous year.

Sales of processed cheese reached US$161 million (€138.8m) in 2016, while unprocessed cheese sales last year were worth $147 million (€126.8m).

Soft cheese consumption including string cheese is growing due its conven- ience and use as a snack; at the same time the popularity of pizzas is driving demand for fresh mozzarella.

Grilled cheese Among recent trends, ricotta, brie and various types of natural cheese that can be eaten grilled have become popular in South Korea. The grilled types are popular where table top barbecue stoves are used in restaurants.

Sliced cheese accounts for almost one third of South Korea’s cheese market by value, official figures show, followed by pizza cheese, which represents over 20 per cent of the cheese market’s total value. Snack-type cheese occupies a further 15 per cent share of total cheese sales, ahead of cheese slices for young infants, which represent about 12 per cent of

the country’s cheese consumption. Other cheese categories consumed include natural cheese with a six per cent share of current cheese sales.

The growing popularity of cheese among most age groups is encouraging South Korea’s leading cheese makers to develop new products and extend their existing lines. Recently introduced processed cheese products aimed at adults include cheeses for serving with instant noodles, for adding to rice with garlic and interestingly, a black sliced cheese made with squid ink.

Updating the range.

Maeil Dairies, a leading supplier of sliced cheese, recently has updated its range to attract more adult customers to this cheese product category. “In South Korea people eat mainly processed cheddar cheese. We have had our Double Up processed cheddar for a few years already but recently we changed the packaging design and ingredients,” explains Yoo Ju Hyun, purchasing team assistant manager at Maeil Dairies.

“Our new Double Up cheese slices are 20 per cent thicker than before.

Our 10-slice pack is 240 grams; it’s the only pack size now.”

Maeil’s Double Up cheese slices have been reformulated and now include a blend of 75 per cent New Zealand cheddar cheese, 13 per cent British cheddar and seven per cent Australian cream cheese. “The reason we made the cheese slic- es thicker is because, previously, South Korean people just ate sliced cheese by itself,” Hyun

Dairy Times

explains. “But now our mar- keting team is trying to promote eating cheese slices with bread in sandwiches.

“With thicker cheese slices they are better to eat in toasted sandwiches. In our R&D development, we have made the Double Up cheese melting point lower to use in toasted sandwiches. The British cheddar is aged cheddar, so there is more flavour.”

In addition to producing sliced cheese for the company’s own brand label, Maeil supplies sliced cheese to several international and local fast food brands for use in cheeseburgers and similar products.

“For the fast food industry it’s a thinner slice. The thickness is half that of Double Up slices,” Hyun says. “The ingredients are different to Double Up as there is less natural cheddar. Our Double Up is a premium sliced cheese brand.”

Supplying about 20 per cent of the domestic cheese market, Maeil is one of South Korea’s leading dairy companies and cheese producers.

Sliced cheese is the strongest segment of the company’s cheese sales. In addition to retail sector sales, it now accounts for about one third of food service sector sales following recent growth in sliced cheese sales during the past three years.

“Our shredded cheese share of service industry sales is falling in value and volume because the operating profit of shredded cheese isn’t high, so we are changing to sliced cheese business as the operating profit is higher. It’s the trend among other South Korean dairy companies as well,” Hyun remarks.

Rising consumption Strong econ o m i c growth has helped lift cheese consumption since the early 2000s as rising incomes have enabled more South Koreans of all ages to travel abroad and experience foreign cultures and lifestyles. “South Korean eating habits are changing to become more westernised.

We eat more bread and pasta than before,” Hyun says.

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The rapid increase in cheese consumption over the past 18 months is due to growing numbers of restaurants and snack bars that serve traditional food, which are starting to offer cheese as an optional topping or additional ingredient. Gratin seafood dishes have become popular now that street food stalls in tourist areas offer grilled lobster tails, giant mussels and clams and other items with grilled cheese toppings.

“Many restaurants have two menus – original recipe and with cheese. South Koreans eat spicy food and adding cheese gives other flavours,” Hyun says. “Every little restaurant has plain fried rice and fried rice with cheese. They also have gimbap seaweed and rice rolls with sliced cheese. In the past two years some gimbap restaurants have tried mozzarella gimbap seaweed and rice rolls as a premium version.

It’s mostly young people eating the mozzarella as they like westernised flavours.”

Although sliced cheese sales are performing well, Maeil Dairies expects con- sumption of portion cheese to grow more quickly in future as cheese snacks gain in popularity among adults.

“For the next five years our marketing team expects growth in snack and por- tion cheese consumption to replace some sliced cheese,” Hyun says.

Maeil produces a range of triangle and cube cheese portions, offering flavours that appeal to the South Korean palate. “South Koreans do not eat salty cheese, so we make nonsalty cheese cubes called One Bite Gouda,” Hyun says. “Most South Koreans do not like foreign cheeses as they do not like strong flavours, the smell or salty cheese. When we import cheese we specify low salt cheese as our customers want low salt.”

Foil-wrapped One Bite Gouda is pro- duced in seven gram cubes and packed 12 cubes to a paper

wrapped pack. “One Bite Gouda was launched two years ago. Last year we added two new flavours – cheddar and bacon,” Hyun says, adding that Maeil also produces One Bite Lemon Cream Cheese cubes that are popular among children.Imports In addition to the company’s own cheeses, which are made from local milk and bulk imported cheese used to make processed cheese, Maeil also supplies imported speciality cheeses to South Korean consumers. These are mostly imported from Denmark, the US and Italy and include gouda, edam, mozzarella and cream cheese.

According to Korea’s Customs Office, in 2016 South Korea imported a total 109,621mt of cheese worth US$429 million (€364.7m), the volume of cheese imported almost unchanged compared with the previous year.

EU countries combined shipped almost 45,000mt of cheese worth $175 million (€148.8m) to South Korea in 2016, representing a 67 per cent increase in volume and a 28 per cent rise

Dairy Times

in value compared with shipments the previous year.EU cheese producers are targeting South Korea as part of efforts to off- set sales lost due to the Russian ban on agricultural imports.

One result is that the US, the largest single country source of imported cheese, is losing market share in South Korea.

US dairy companies supplied 40,000mt of cheese worth $168 million (€142.8m) in 2016, registering a 37 per cent fall in volume and a 44 per cent decrease in value.

Other major cheese suppliers are New Zealand, which shipped 16,650mt worth $55.5 million (€47.1m) to South Korea in 2016 and Australia which supplied 7,600mt worth $30 million (€25.5m).

“Cream and butter are mostly imported as domestic prices are too expensive,” Hyun says. “The imports are for bakeries and restaurants as young people are eating more western food.

We are increasing our imports of cream and butter really fast. South Korean food is changing – it’s becoming westernised.” www.dairyindustries.com

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Schaefer Systems International Pvt Ltd. P: +91/22/7117 0101 • info.in@ssi-schaefer.com • www.ssi-schaefer.com

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he “green d a i r y ” model of the SUSMILK project: a technology and innovation-driven approach for a Christoph Glasner, Fraunhofer sustainable UMSICHT Germany industry The main idea of the collaborative project „Redesign of the dairy industry for sustainable milk processing“(SUSMILK) is to analyze and optimize the whole process chain for milk and milk products with regard to energy and water consumption.

The project aims at developing new concepts and technologies for the supply of heat, cold and power and integrating them into the respective process steps. The integration of innovative and efficient technologies into a “green dairy” concept that will aim at maximizing water and energy savings is a central part of the project.

The main Objectives of the project are application of new technologies for heat generation (solar heat, heat pumps) and distribution (hot water instead of steam) in dairies, adaption of new chilling technologies, application of membrane filtra-

tion techniques for an innovative pre-concentration of milk on-farm, development of new concepts for low temperature drying of milk, optimizing/classifying of waste-stream treatments for water savings and/or energy production, testing of all technologies and concepts in pilot applications under real life conditions, LCA of the entire dairy food chain and development of a decision making tool for more competitive and “green dairy” plants, energy-based analysis to show the full potential of energy and water savings within the dairy industry.

Three innovation fields in SUSMILK 1. Product processing: - Pre-concentration of raw milk 2. Energy technology: -Heat pump -Absorption chiller -Solar heat + biomass 3. Waste processing:

- Waste water processing and recycling -Lactic acid, biogas or bioethanol production of waste streams Innovation field 1: Pre-concentration of milk Motivation • 140 Mio. t raw

Dairy Times

milk are transported to dairies within the EU for further processing • The average transportation distance is 100 km •Milk has only dry substance (DS) of 13 % • Concentration of milk • Saves transport costs • Reduces CO2 emissions

Separation of certain components • Concept development • Screening of membranes • Screening of filtration techniques • Verification by lab tests Major advantages • Concentration to very high dry substances (30 % and even higher possible) • Processing of little and large amounts according to the needs • Double processing: UF+NF/RO • Both concentrates can be merged or sold separately • Innovation field 2: Energy technology Motivation • High heat demand in milk processing • Utilization of renewable energy to improve CO2 footprint • A dairy contains potentially many waste heat sources • Cooling power is always needed • Many different heat levels in the dairy that can be served

63 • Concept development • Screening of membranes • Screening of filtration techniques • Chemical recovery by lab tests • Feasibility of concept for CIP washing fluid recycling • Online calculator •Final recommendations

• Energy technologies • Solar heat + biomass • Heat pump • Absorption chiller Innovation field 2: Solar heat + biomass

• Remote monitoring and control system • Optimized control with weather data • Alignment of optimal working conditions of biomass boiler and solar heat supply • Development of high temperature solar panels • Adaption with regard to the output temperature to meet the needs of a dairy • Lab tests and realization • Demonstration Energy production: 01.05.2015 – 30.06.2016 Total € savings in 13 months > 4.500 € Without taking into account energy savings by decreasing the temperature • Total CO2 savings in 13 months = 46,55 tons • Innovation field 2: Heat pump • Concept • Design • Innovations • Gas-driven heat pump

•Automatic oil changing system •Output temperatures of up to 120 °C • Demonstration Innovation field 2: Absorption chiller • Thermodynamic analysis • Concept • Design • Prototype • Component selection • Overall system design • Realization • Lab tests • Demonstration Innovation field 3: Waste processing Motivation

•Rule of thumb •1 liter wastewater per processed liter milk • approx. 148 million tons of processed raw cow milk in EU-28 in 2015* • Partly insufficient utilization pathways • depends on country • Wastewater contains potentially usable organic components • self supply • Processing options • CIP recycling • Biogas and bioethanol potential • Lactic acid potential Innovation field 3: CIP recycling

Dairy Times

Modelling • Problem • Many different technologies to assess Dairies vary among each other significantly in terms of products and size • Common basis is not given, yet • Solution • Development of a generic dairy as a common modelling basis (Raw milk: 600 m³/d) • 9 scenarios for technology assessment • 6 scenarios combining and fine-tuning the available equipment in order to maximize the energy savings Modelling and evaluation: Online calculator Outcomes: 1.The evaluation of the feasibility, efficiency, and economy of the technology developments to reduce the water and energy demand in the dairy to establish a resource efficient food processing.

2.Concepts based on research results to highlight the potential for recycling of energy and mass flows by transforming waste flows into valuable products.

3.A “green dairy” simulation tool based on all the data generated within the different pilot and demonstration plants, which will help engineers and the dairy industry to design new and to adapt existing facilities.

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The role of software in multihead weighing Ian Atkinson of Ishida Europe explains how software is evolving for weighing technology

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lthough the original principle behind multihead weighing technology combining smaller individual weights to achieve the closest Ian Atkinson – Ishida Europe Business Manager EMEA to the target weight Multihead Weighers remains unchanged, multihead weighers have continued to evolve over the years. Numerous design and technical enhancements have been introduced to improve their performance and capabilities.

The common factor behind the majority of such improvements has been the software used to control them. Therefore, while the physical appearance of different multihead weighers can be quite similar, it is what goes on behind the design that is critical.

One example of how software has been able to enhance multihead weigher performance is in the ability of the machines to optimise the transfer of product. This helps to maximise productivity and avoid unnecessary stoppages or the system becoming compromised.

Advanced software can monitor not only product already on the weigher, but also what is being fed into it. This enables the software to adjust movements to regulate product flow and ensure a consistent amount to all hoppers.

Head optimisation is used to ensure that product does not stay in a hopper for too long, which is important for chilled and frozen dairy items.

On certain occasions the multihead may recognise that it is not appropriate to select the most accurate weight combination because of other factors perhaps too much product has amassed in a single hopper and this needs to be cleared to allow the weigher to resume operating at maximum efficiency.

The best software is thus able to monitor the feeding and weighing process to make decisions that are not just best for the situation, but also take into account maintaining the highest overall efficiency.

Today’s multihead weighers can handle a much wider variety of products and at higher speeds than early models. These advances have been achieved by developments such as the use of special contact surface materials and the introduction of more responsive hoppers and improved loadcells.

For such enhancements to be effective also depends on the adoption of the appropriate software.For example, the development of more responsive hoppers and improved load cells required an upgrade to the software to control these operations. In the early days of multihead weighing, a reduction of giveaway to 0.1g was achievable; today this can be as low as 0.01g.

Aside from additional cost savings and efficiency, one of the most important benefits of the improvements in standard deviation is that it can further improve pack consistency – an important part of brand image, especially for multi-ingredient products and multipacks.

Data capture Another significant multihead software development is how it no longer merely controls the weighing process, but can now also include data capture, monitoring and reporting. This is an important bene- fit as processing and packing lines have become increasingly integrated, with equipment linked together to provide a faster and more efficient operation.

The challenge in achieving successful integration is that the process of linking

machines together can very often lead to a drop in efficiency levels. The best multihead software plays a crucial role in maximising the performance of the weigher and the performance of the entire line.

This demonstrates how software supports the latest Industry 4.0 concept, the ‘smart factory’ or the ‘fourth industrial revolution’, where the manufacturing pro- cess becomes fully digitised in order to increase productivity.

One element of this is the availability of remote monitoring software to provide a virtual engineering service where weighers can be checked by the equipment supplier.

Equally important, ease of set-up and operation are also vital factors in an efficient operation, so the best software still offers a simple to understand and operate user interface.

Multihead weighing was a step change in food processing and packaging and it continues to have a major influence on production lines.

For sophisticated weighers, software has driven the contin- uing development of the technology and remains critical to the performance of any new model.

Source: www.dairyindustries.com

PUNJAB SIND DAIRY PRODUCTS PVT. LTD. A leading dairy in Mumbai currently has vacancies for the post of : a. Dairy Technologist b. Lab Technician c. Machine Operators (Minimum 5 years experience required for the above posts) Please Contact:- 90040 55555 Email Id :- gkb@punjabsind.com.

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