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January 2018 | Volume 1 | Issue 6

Experts term Union Budget 2018 as agriculture and rural economy booster

E booster.

xperts in the agriculture and food processing sectors view the Union Budget 2018 as an agriculture and agri industry

Finance minister Arun Jaitley stated that the food processing sector was growing at an average rate of 8% per annum and Prime Minister Krishi Sampada Yojana was our flagship programme for boosting investment in food processing. Allocation of Ministry of Food Processing Industries (MoFPI) is being doubled from Rs 715 crore in RE 2017-18 to Rs 1,400 crore in 2018-19. Government will promote establishment of specialised agroprocessing financial institutions in this sector. Tomato, onion and potato are basic vegetables consumed throughout the year. However, seasonal and regional production of these perishable commodities pose a challenge in connecting farmers and consumers in a manner that satisfies both. The government proposes to launch an ‘‘Operation Greens’’ on the lines of “Operation Flood.” Now “Operation Greens” shall promote Farmer Producers Organisations (FPOs), agri-

logistics, processing facilities and professional management. I propose to allocate a sum of Rs 500 crore for this purpose,” said Jaitley. Bangalore Chamber of Industry and Commerce (BCIC) termed the Budget as an ”Agriculture, Infrastructure and Rural Economy Boosting Budget” that would boost macroeconomics of the country despite stagnation in the global economy and overseas political uncertainties, with specific emphasis on the development of core sectors especially the infrastructure, agriculture, rural sectors for the next one year. Jaitley sought to address agriculture distress, create jobs and boost economic growth while at the same time stick to fiscal prudence. The hallmark of finance minister’s presentation was a promise of containing fiscal deficit for FY18-19 to 3.3 per cent of the GDP without compromising on the spending on development schemes despite burgeoning oil bill which is putting severe burden on the FD. K R Sekar, chairman, Direct Taxes Expert Committee, BCIC, and leader,

global business tax, Deloitte, said: ”Budget has a slew of policy-oriented announcements and targets set to build rural economy, create jobs, boost infrastructure, promote SME sector and improve agriculture sector which we believe will spur overall economic growth as it clearly sets the right tone for the current fiscal.” “The Budget has a clear agriculture push as we had expected. A number of initiatives for agriculture and food processing have been announced in the Budget. Policies like MSP being at 1.5 times the cost of produce need to be understood further as we need to see if it pushed up inflation on agri commodities,” he added. According to Ravi Jakhar, founder, Truefarm Foods, this government is very serious about organic farming and budgetary announcements confirm its commitment to betterment of farmers. We welcome the initiative of setting up 22,000 new Gramin Agri markets. By bringing buyers closer, it will help farmers realise better prices for their produce. Establishment of these markets will also lead to widening of economic activity and encourage rural entrepreneurs. “ Budgetary support for cluster farming with self-help groups to encourage organic farming will help improve productivity and supply, making organic food more affordable. These groups can also facilitate knowledge transfer, which will push organic

production and propel India’s exports,” he added. Meanwhile, according to Arvind Mediratta, MD & CEO, Metro Wholesale India, overall, the Budget is a socially inclusive one that has laid major emphasis on agriculture, social infrastructure, healthcare, social protection and digital transformation. “The government has taken some measures in this Budget towards strengthening the MSME sector. The corporate tax rate reduced to 25% for companies with turnover up to Rs 250 crore in the financial year 2016-17, will also majorly boost the micro and small and medium business eco-system. This will augment the ease of starting own businesses while helping existing business,” he added. In the backdrop of agrarian stress, the Budget announced by the government has shown its resolve in continuing to provide resources to rural India. “With Rs 2,000 crore corpus for agrimarket development, support to organic farming, allocation of Rs 10,000 crore to fisheries and animal husbandry related infrastructure were the measures,” he said.n

Dear Readers,

Hello and Thanks to one and all for support

It gives me an immense pleasure in publishing this edition with the much awaited New name- Food and Beverage Matrix and would require all your support to make it even better and useful for industry. I’m thinking and would like everyone to think about it. India being the world's second largest producer of food next to China but why accounts for less than 1.5% of International Food Trade. The Indian Food Sector is poised for a rapid growth and has potential to become reliable outsourcing partner in the Food Industry given its strength in primary Food Sector. The Indian Food brands are now increasingly finding prime shelf space in retail chains across US and Europe. Prominent among the areas waiting to be tapped are canning, packaging, refrigeration for dairy, poultry, fisheries, meat, ready to eat products, cereals and

January 2018 |

grains, soft drinks consumer product groups like confectionery, chocolates, coco products, soya-based products, mineral water, high protein foods and nutraceuticals, apart from health food and health food supplements, a rapidly rising segment of the food processing industry. The Ministry of Agriculture is aiming to double the production of all food crops through National Food Security Mission, NHM, HMNEHS & NHB and disseminating latest and modern practices of production and postharvest care. On the export front, APEDA is targeting agricultural and processed food exports in the range of Rs.4000-5000 crores (US$ 0.75 billion) in coming years. The need of the hour in India is increased productivity of grains and building of an effective supply chain to ensure that what is produced in the farm reaches the consumer in good shape. Increased use of machinery and automation has, therefore, become necessary in India,

where plenty of produce is available for value addition and processing, but have technical constraints in enhancing production and productivity because of inadequate exposure to high technology & inputs, coupled with advanced production practices, preservation, logistics and marketing. As a result, India is emerging as one of the hottest destinations not only for Food Processing and Packaging Machinery & Equipment imports from European and South East Asian Countries but also for Agro-Food products from international suppliers. Foodtech is happening in Pune considering the fact that Maharashtra is a major producer of food crops as well as cash crops. Main crops include rice, jwar, bajra, wheat, pulses, vegetables, and fruits. The principal cash crops cultivated in the state are sugarcane, turmeric, and several oil seeds including groundnut, sunflower and soybean. The state has huge areas, under fruit cultivation. The fruits which have added to the treasury

Food & Beverage Matrix

of the state are the Nagpur oranges, oranges of Bathplug, the Alphonso Mangoes and the grapes of Nashik. The total irrigated area which has been used for crop cultivation is over 33, 500 square kilometre. Large areas of the state have been brought under fruit cultivation. It is good to Central and State Authorities and Industrial associations coming forward to help industry by spreading knowhow about the same within the industry to bring-in the change, we are part of the change to make it happen and trying to put our small effort, are you??

Best of Luck!

Please keep sending us your valuable suggestions with your expectations & feedback to manan@ tresbonconsulting.com. For more articles you may also log on to our website and enjoy reading any time.

Thank you Manan Bajaj

Managing Director of MB Sugars Samayak Lodha

eople today are more health conscious than ever before. Customers want purity and hygiene more than any thing else. M B Sugars offers you a variety of specialty Sugar, untouched by hands, manufactured at India’s one and only Stainless Steel plant. It is a small wonder that purity & hygiene are MB’s hallmark. MB’s entire facilities viz. R&D, manufacturing, packaging, etc. are done with just one focus, to give a sweetness of purity. Welcome to the world of MB “Sugar” and add a sweet smile to your product, your happiness & your life. MB has a wide range of Product Offerings viz Icing Sugar, Fondant Icing Sugar, Light Brown Sugar, Demerara Sugar, Castor Sugar, Trimoline, Breakfast Sugar, Rainbow Sugar, Sugar Paste (Fondant), Candy Sugar, Sugar Cube & many more.

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MB Light Brown Sugar is most natural form of sugar. It is hygienically manufactured, free flowing, rich in Calcium, Iron & other mineral salts. It is free from any colour or chemical. It can be used in daily home consumption in Tea, Coffee etc. Its Ideal For Brown biscuits, Cookies, cakes, pastries, ice creams, brown sweets like Gajak & others.

Food & Beverage Matrix| September 2017

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January 2018 |

Food & Beverage Matrix

Café Coffee Day launches ‘Dessert Delights’

t’s time to put a big smile on your face as all things sweet and indulgentfind their way closer to you. Cafe Coffee Day launches its delectable new dessert menu ‘DessertDelights’ that is sure to entice you with some decadent and delicious desserts in some of the most trending flavours at any time of the day. Be it the classic pineapple or the evergreen black forest, a heavenly cake or a mouth-watering slice, consumers can find a wide spectrum of flavours to choose from.Cafe Coffee Day is certainly celebrating all things sweet and indulgent by not only expanding its dessert menu but by becoming the all-time, favourite neighbourhood dessert station.It brings you dessert options for all occasions that will satiate any type of sweet cravings, from big to small. Millennials or GenZ, no one can ever get enough of desserts, therefore it is natural for a coffee shop to extend its dessert offerings. Café Coffee Day is one of the most easily accessible cafes in metros, now with some ultimate

desserts as its offerings; it is fulfilling everyone’s much needed sweet cravings. Sweet treats that taste just as good as they sound have been made keeping in mind current trends in desserts. Whether it’s an indulgent mood or just a craving, there are popular options unlimited at your neighbourhood dessert destination. Speaking about the new dessert menu, Venu Madhav, CEO, Café Coffee Day said, “By extending our dessert menu, Cafe Coffee Day is offering consumers and sweet cravers an all new reason to visit their neighbourhood café, all the time, anytime. Dessert lovers no longer have to hunt far and wide to satisfy their sweet cravings since they can always find a Café Coffee Day next door. In the all new Dessert Delights selection we have tried to accommodate everyone’s taste buds by churning up some forever loved sweet delicacies. The new menu covers all moods and sizes, from variety, to signature, to classic, with full round cake options and single serve dessert options in trending flavours. Using high quality ingredients, we aim to provide an unforgettable experience with the finest of flavours in desserts to all our customers at very competitive prices”. Cafe Coffee Day has some delicious sweet treats with its Dessert Delight menu. To begin with, there is the drool worthy ‘Raspberry Cocoa Dome’, a signature dessert created with a flawless cocoa dome and a raspberry soul. ‘Cocoa Fantasy

Slice’ is a tempting slice of heavenly cocoa cake with cream, and dark vermicelli sprinkles. One can even indulge into the delicious pineapple glaze with irresistible ‘Pineapple Delight Slice’. Amongst other tempting sweet treats is ‘Fruit Trifle Cup’. It is a dessert in a cup which is sure to leave you spellbound with its delightful layers of custard and fruit. Mouth melting brownie defines gooeyness with a fudgy centre and a light crust with the ‘Crackling Brownie’. The tender ‘CocoaÉclair’ is a delectable French dessert that will mesmerize taste buds with its perfect choux pastry and cocoa cream filling. Last but not the least is ‘Mocha Butterscotch Cup’, which is an exquisite blend of toffee and coffee in a cup with toasted hazelnuts. For those looking to celebrate an upcoming birthday or office occasion, there is an interesting range of indulgent cakes. ‘Black Forest Cake’ is a tempting German cake with red cherry and cocoa frosting layers, topped with cherry glaze and fruit bits. ‘CocoaFantasy Cake’ is an unbelievably delicious cocoa cake with layers of dark ganache. A soft and succulent pineapple sponge with creamy frosting and glaze of pineapple bits has been brought together in the classic ‘Pineapple Delight Cake’. Each item will not only have a unique and creative touch, but also be reasonably priced starting at Rs. 55/-.n

Food & Beverage Matrix| September 2017

BITZER introduces warranty extension packages Sindelfingen, 18.12.2017. Compressor specialist BITZER introduces complimentary one-year individual warranty extension for IQ products, which is extendable up to an overall guarantee of five years. For non-IQ products, specific warranty extension packages are now available in the 2018 official price list. further protect their BITZER compressors and condensing units, offering their most demanding customers an optimal way of safekeeping their investments.

ITZER stands for quality and customer-oriented solutions. This is why the long-standing company is now introducing warranty extension packages exceeding the legally required warranty of 12 months for most of its products with additional benefits for IQ products. As of 1 January 2018, customers benefit from a complimentary oneyear extra warranty on all BITZER IQ products bought starting from this date – exceeding the legal oneyear warranty. Activation of the free extended warranty is to be carried out by scanning the QR code on the product. Then, customers will be led through the self-explanatory activation process.

Intelligence pays off

BITZER IQ products include intelligent compressors and condensing units as well as certain components like frequency inverters and operating modules. Philippe Maratuech, Director of Services and After-Sales at BITZER, confirms: ‘We are confident in our abilities and therefore know just how reliable our products with IQ technology are. We want our customers to benefit from this confidence and to strengthen their trust in our intelligent solutions, which is why we decided to grant them one extra year of warranty with the purchase of an IQ product.’ This additional service is available in numerous sales regions on an annual basis and can be extended to an overall warranty of five years: on top of the one-year free warranty on IQ products, customers can extend their warranty if they buy the warranty extension package.

Purely flexible

With the warranty extension, most BITZER products’ warranties can now be extended to a duration of up to five years, for a fraction of the product’s price. Product and time span are freely selectable by the customer, which makes the warranty extremely flexible and easy to manage. BITZER partners get the opportunity to

The activation process for the BITZER warranty extension is quick and simple

The BITZER Group is the world’s largest independent manufacturer of refrigeration compressors. BITZER is represented across the globe through distribution companies and production facilities for reciprocating, screw and scroll compressors, pressure vessels and heat exchangers. In 2016, 3,400 employees generated sales of €680 million.n

BITZER IQ products like the IQ MODULE CM-RC-01 increase the efficiency and reliability of any system

January 2018 |

Food & Beverage Matrix

Mumbai’s leading dairy brand Punjab Sind forays into Pune.

unjab Sind, the Mumbaibased dairy and frozen food manufacturer and supplier (whose flagship product is premium malai paneer), has forayed into the Pune market with the launch of its outlets in Baner, Aundh and Kalyani Nagar respectively. Punjab Sind Foods (India) Pvt. Ltd established in the year 1969 are pioneers in the Dairy Industry with basket of products

catering to the evolving taste of customers. We have national footprints and company owned retail /outlets network catering to the dairy needs of consumers. The brand Punjab Sind is a legacy brand with top notch quality dairy products. We have a state-ofthe-art plant manufacturing facility in the heart of Mumbai city. We are an ISO 9001 – 2008 & ISO 22000 : 2005 & HACCP Certified Company. We have national footprints with 50 plus company owned retail outlets spread across Mumbai, Goa, Daman, Pune, Hyderabad & Nashik, with firm plans to launch retail outlets in Bengaluru, Ahmedabad, Surat , Baroda by end of March 2018. A formidable General Trade (mom-n-pop stores) presence of more 500 plus outlets sells Punjab Sind products. “Punjab Sind is the market leader in Mumbai. Having established our presence in the city, we have strategised our expansion plans,” said Saheb Singh Bajaj, director, Marketing, Punjab Sind. “Pune is amongst the fastest-growing cities, and an information technology (IT) and start-up hub. Hence, we have forayed into the market to offer quality, tasty and hygienically-packed dairy products,” he added. “Apart from the first outlet in Baner, we plan to set up twelve Punjab Sind outlets in such localities of Pune as Aundh, Kothrud and Deccan by mid-2019,” Bajaj informed.n

OUR ADDRESS IN PUNE M/s Punjab Sind Foods (India) Pvt Ltd Bhagyashree Apartments Shop No 6, Survey No 273/4, Next to Cream Stone Baner Road Baner , Pune - 411045 M/s Punjab Sind Foods (India) Pvt . Ltd Shop no 3, S.No 148, 150, 151, Pl No 16, Sanghavi Nagar, Next to Planet Fashion Aundh, Pune – 411007 M/s Punjab Sind Foods (India) Pvt . Ltd Shop No. 1, UNIT 1 A, Sunshine Court, Opp HDFC Bank. Kalyani Nagar. Pune – 411 006.

Food & Beverage Matrix| September 2017

Kamats Restaurants to expand pan India to 150 outlets by 2019

IDLI Kamats Restaurants operating under brands – Vithal Kamats Original Family Restaurants and Kamats Original Family Restaurants – today said it is planning to expand to 150 outlets pan India by 2019.

Kamat

“We are extremely thrilled to expand our presence across Maharashtra while also penetrating in newer territories nationally. Vidli Kamats is the largest pure vegetarian chain of restaurants in India and is soon looking at expanding aggressively in international markets as well,” ,” Kamat Restaurants Chief Mentor Vikram Kamat said in a release. The Mumbai-based company, which has been targeting the affordable pure vegetarian restaurant market in categories of family dining and food mall outlets, has now launched Vidli Vada by Kamats Kiosk. The expansion will be mix of company-owned and franchised restaurants. In the first half of this year, Kamats will open outlets in Ahmednagar, Khopoli, Satara, Padga, Khandala, Dindoli, , Surat, Waghunde, Nipani, Kolhapur, Nanded, Indapur, Vani-Nashik and NashikSinner. The flagship restaurant will also roll out its second outlet in Mumbai next month. By 2019 Kamats Restaurants is expected to have total of 150 outlets with key expansions planned in Gujarat, Rajasthan, Delhi and Madhya Pradesh. Apart from the planned expansion the company is also working on new trends and concepts in the market like Vidli Vada by Kamats Kiosk. Vidli Vada by Kamats will penetrate its reach across leading metros, tier 1 and 2 cities offering hygienic Kiosk at a very affordable price.n

FSPCA Courses for Preventive Control for Human Food

r. Manan Bajaj, FSPCA Lead Instructor-Preventive Controls for Human Food conducted sixth session from Jan 26th-28th, 2018 in Mumbai at Hotel VITS, Andheri East and all participants undergone stringent evaluation process including ongoing assessment, quiz and final exam and are Preventive Control Qualified Individuals (PCQI) as required for FSMA implementation. All the chapters of the FSPCA Course Curriculum were discussed in detail examples of Indian context and case studies prescribed in the Course curriculum. An introductory module related to Foreign Supplier Verification Program (FSVP) was also

part of session as the updated course curriculum includes optional delivery of FSVP Overview. Just to keep all informed FSVP is a different course and detailed course as can only be delivered by Lead Instructor for FSVP only. We got very good feedback from all participants, Total count of PCQI trained by Manan Bajaj of Tresbon Consulting Solutions and Services Pvt. Ltd. reached close to 50. The Next session is tentatively planned in Mumbai in the month of March 2018n

January 2018 |

Patanjali aims to increase farmers’ income tenfold

NUTRIGENOMICS- Role in Understanding Adulterant Detection

utrigenomics is a branch of nutritional science that studies the relationship between nutrition and genes in food. If we talk about food, nutrigenomics is helping to find the interaction on a nutrition based level, between the food and other dietary supplements which may be bioactive in nature. To study the effect of food on human health, it is wise to understand the effect of nutritional regime.

Adulterant Detection (Fingerprinting Food)

EO of the multi-products FMCG company Acharya Balkrishna was present at Advantage Assam-Global Investors Summit’18 in Guwahati. The two-day event showcased the state’s manufacturing opportunities and geostrategic advantages to foreign and domestic investors. The Summit has been organised by Assam Government, in association with industry body the Federation of Indian Chambers of Commerce and Industry (FICCI), aiming to position the state as India’s Expressway to Association of Southeast Asian Nations (ASEAN) countries. The CEO said since Prime Minister Narendra Modi has a target of doubling the income of farmers, if businessmen and industrialists take a pledge to not let waste products of farmers then their income can be increased by ten times within three to four years. Patanjali is moving forward with an aim to increase the income of farmers tenfold. Patanjali is marching ahead with an aim of increasing farmers’ income by tenfold. Balkrishna highlighted the low rate of food processing in India. “Whereas USA process 90 per cent of its food, China 40 per cent, Thailand 30 per cent but India processes only six to eight per cent of its food.” Patanjali has been doing significant

work in food processing sector. “India currently processes 7 crore tonnes food, and out of it, Patanjali processes around 20 lakh tonnes. Patanjali has set a target of processing one crore tonnes food by 2020,” Balkrishna said. Patanjali CEO also highlighted the opportunities in the northeast. “Patanjali has also started its activities in Northeast because there are many opportunities. In Northeast, around Rs, 1350 crore has been invested in food processing industry and out of it Patanjali has invested 1200 crore.” In regards to the medicinal plants, “out of world’s over 3 lakh medicinal plants, around 22000 in India. There are 7000 medicinal plants are in northeast. Out of 30 percent of available biodiversity in India, 20 families of plant are the world’s oldest. World’s oldest medicinal plant family is in northeast,” he said. Outlining Patanjali’s Corporate Social Responsibility (CSR) activities, Balkrishna said that Patanjali is also conducting a training programme for cultivation and seed banks are being established, ayurvedic college and schools, free yoga classes. There are number of focus sectors, identified by the state, which includes agriculture and food processing, organic farming, bamboo, handloom, textile and handicrafts, inland water transport, riverfront development and logistics.n

Food & Beverage Matrix

With the growing population, the demand of food has also increased. To feed the huge number of people, including the poor section of the sector, adulteration plays a criminal role. In simple terms, adulteration means the incorporation or addition of unwanted substances from outside that may meteorite the quality of the product. Food is said to be adulterated when its composition gets disrupted. When the nutritional composition in foods gets hampered due to addition of unwanted substances, generally done intentionally here, then food is said to be adulterated. If we talk about India, government has recorded that in the last 5 years, the rate of adulteration has increased in food products like ghee, milk, butter, mineral water, red chilli powder, black pepper cloves, etc. Rice being adulterated with stones to increase the weight overall per kilogram, mustard oil being mixed with rice bran oil, synthetic milk made out of urea, has increased worries amongst people and brings into action some serious safety measures that the government must take. Likewise, quantities of failed samples of ghee and ice cream were 23 percent in the year 2011, which increased to 45 percent by 2012. After several tests conducted in 2016, levels of nicotine and caffeine in the “pan masalas” increased worries. High levels of economic adulteration and misbranding have been a serious issue and companies need to make strong vigilance to check the issue. Food printing tells the origin of the food sample. It is the effective way to study the filth of adulteration. Food fingerprinting studies food criminology. Food has a direct link to food safety and high rates of chemicals and pesticides, harmful for the food chain, have been noted. Modern technologies include vibrational spectroscopy: near-infrared, midinfrared, Raman; NMR spectroscopy, as well as a range of mass spectrometry (MS) techniques, amongst others. Food printing checks the composition of food within a few seconds, even through the packaging material. DNA analysis and advanced protein identification techniques are currently used to distinguish between organic and inorganic coffees and eggs. Quality of olive oil, adulteration of nuts

and authenticity of bananas are the few examples that include fingerprinting work. The conventional approach of testing included – first, the analyses of foreign particle present in the sample – second, studying the deviation of the expected value from the natural one. There is an evolving trend in authentication of fraud. A number of researchers are developing sophisticated profiling methods based on spectroscopy or chromatography to yield detailed product profiles that are more likely to vary or be perturbed if a product is modified. The sad scenario is that these methods are costly, especially in developing countries like India. An alternative approach has been made to tackle the problems related to check the samples called Global Fingerprint Monitoring (GFM). The GFM programs monitor incoming raw materials, production samples and finished goods. This technology determines similarity or difference between two or more samples. To make it simple in understanding, two samples can be tested with a series of automated dye-binding assays, and the results can be compared to determine the degree of similarity or difference. This fingerprinting process takes only a few minutes per sample with the high throughput robotics. NeutrigenomicsGFM in food technology provides quantization of caffeine (ppm levels ±2%); detection, to ppb levels, of pesticides; beverage stretch or dilutions as small as 2%; easy detection of 10% hydrolyzed insulin syrups in apple juice concentrate; and frequent detection in the low ppm range of incidental contaminations, such as solvents or cleaning solutions. More modern methods involve chemical fingerprinting. This method works by isolating individual component of the sample. This helps to understand the chemical makeup, in order to study every sample individually. This would help to compare between the pure and the impure sample giving correct results. This is currently in development and would allow testing of meats, oils or cheeses to find out how fit the sample is for consumption.

Conclusion: The increase in global population will demand increased food supply, fresh water and arable land, thereby contributing to significant environmental impacts. In addition, food safety concerns, nutrition deficiencies, postharvest losses, issues related to policy and regulations and consumer attitudes are prominent challenges. Despite these concerns for the future, the continuous push for research and technological advancements must continue if we are to successfully address global food security and sustainability issues.n

Food & Beverage Matrix| September 2017

Fulfilling Legal Requirements Reducing Costs

s a result of open globalized markets, food manufacturers have to operate under constant price and cost pressures. They are forced to offer high-quality products at competitive prices in order to survive in the face of critical consumers and aggressive competition. This is made all the more difficult by the upwards trend in raw material prices, which poses a serious threat to the profit margin. Accuracy and the minimization of variation are also of paramount importance in the area of filling and packaging. Raw materials must be used as economically as possible while remaining within legal limits. METTLER TOLEDO SQC (Statistical Quality Control) systems act as extremely valuable information sources since they can provide information at any time about the current fill quantity based on the evaluation of sample data from the production line, and therefore help to optimize the fill quantity while avoiding under filling.

The METTLER TOLEDO SQC product range includes compact standalone scale based solutions as well as the networked and flexibly extendable FreeWeigh.Net® software system. FreeWeigh.Net® offers, in addition to filling process control, a variety of further options for quality control such as documenting sensory tests and/ or integrating measuring devices like checkweighers, moisture analyzers and metal detectors. Process control and optimization in the area of filling process control help food manufacturers to optimize costs and hence to remain competitive and profitable, despite uncontrollable factors such as the price of raw materials. METTLER TOLEDO offers appropriate process control solutions that can be easily expanded to suit businesses of all sizes. The investment is easily justified by improved process control, and pays for itself within a matter of months due to the savings that can be achieved.

Key customer benefits of FreeWeigh.Net®: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Significant reduction of product overfill cost Compliance to legal fill requirements Standardized and simplified processes Online monitoring and alarming Short reaction time in production Automated reporting Scalable system implementation and enhancement ERP integration Fast ROI (<8 months)

To know more : www.mt.com/freeweighnet

Deepak Pal

Segment Manager –Industrial Software Mettler Toledo India Pvt. Limited Food technology: Write to us at sales.mtin@mt.com or Call at 022-42910209 or visit us at www.mt.com 19 cm height x 25

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January 2018 |

Food & Beverage Matrix

Adequate Preventive Control- Absolute Need

e often come across such situation where we see people comparing cost of Preventive approach to reactive Approach- Ex- Preventive Maintenance vis-a-vis Breakdown Maintenance, Traceability vis-a-vis Product Recall, Medical standards of food handlers vis-a vis problem arising from it and may more situations like this, the list is never ending and may vary organization to organization. Cost taken in to consideration is the direct one only, nobody talk about indirect costdelivery delays, production loss, cost of poor quality products, cost of brand reputation etc. We all are very much aware about the voluntary certification standards and concepts of business excellence have been talking about it, people followed these undoubtedly and in flaw-less manner have taken their business to new heights. Are we still doubting the approach, then look for someone who can really change you approach towards all this and help you understanding the concepts. Nowadays business is so transparent that cost of final product can be calculated by customer but if your cost is higher than that determined by your customer means there is something, need to be reviewed and redesigned to give right results by reducing your internal losses and slowly bringing you close to what customer is looking at. If you can bring the cost closer to customer expectation, you are most likely to loss that business over SMART competitor, who realised it before you. We all are very well versed with the fact that, whenever there is a customer complaint, quality department is held responsible and we have been doing this since long as we feel this is correct but to ensure the product manufactured at site is of good quality (including safety), each member of the chain have to take the responsibility of the quality of their own work and make sure that all preventive measures are fully implemented in their areas and quality department can be treated as their Internal customers and the Internal quality rejections as Customer Complaints. As we all are aware of the fact that Risk‐based approaches to managing

food safety were pioneered during development of food for the U.S. space program in the 1960s. One of the main advantages of the HACCP concept is that it enables food operations of all sizes to move away from a philosophy of control based primarily on the end product testing (i.e testing of product failure), to a preventive approach whereby potential hazards are identified and controlled in the food processing environmental (i.e of prevention of product failure). Because of the limitation of end‐product testing necessary to provide assurance that the food was safe, the focus shifted to preventing hazards through product formulation and process control in a risk‐based manner. The concept was called Hazard Analysis and Critical Control Point (HACCP). HACCP implementation expanded voluntarily in the food industry with the understanding that food safety is best assured if each producer and processor understands the significant hazards in their product and operation, and uses scientifically sound preventive controls to significantly minimize or eliminate the hazards. CCP was the major focus area. HACCP technique was developed initially to deal with microbiological hazards that affect product safety and also those leading to microbiological spoilage, eventually it was applied to all issues of product safety associated to biological, chemical or physical hazards. It has been observed that there is an increasing interest in application of HACCP technique to identify product quality defects (e.g. particle size, color, taste, texture) and to determine appropriate “control measures”. It is essential to ensure, that the usage of HACCP technique for both quality and safety issues should not diluted, or confused by attempts to derive CCPs for such topics a product attributes. It is recommended that where both food safety and quality are included, there should be clear distinction between safety and quality and it should be understood by food operation. We know normally preventive measures referred as Pre Requisite Programs expected to be in place includingadequate plant design/layout (proper infrastructure cannot be made without proper consideration and attention), staff facilities, good personal hygiene standards, good housekeeping and hygiene standards, proper pest control, proper maintenance, appropriate waste management, but these are not just enough to ensure the safety of manufactured product in all respect. All sites involved in manufacturing of food/packaging materials should consider following controls as additional preventive measures to prevent foreign matter contamination, some of them are listed below •

Glass and Brittle Plastic Control-

•

All glasses/plastics to be covered with protective film, numbered properly, regular monitoring and breakage handling procedures should be in place. Wood Control- Restricted usage of wooden if complete elimination not possible. Proper treatment of wooden articles before use and regular monitoring for integrity including damages and infestation should be in place. Sharp Object Control- Control on usage of blades and other sharp Objects throughout the factory should be in place. Temporary Engineering (tapes/ card boards/threads etc)- Ideally no temporary engineering should be permitted in process areas, but it may not be true for operational reasons. In certain case where temporary engineering in required to run the operation as result of non availability of trained maintenance staff in the spot, non availability of spare part or because of running operations, which can’t be stopped in between. It can be permitted in a control manner with targeted end date for permanent correction. You must have seen, in factories, temporary arrangement quite often become permanent and can impact the safety of the product being manufactured. Post maintenance hygiene clearance – All preventive/ breakdown maintenances should always be followed by hygiene clearance including removal of spares/tools/lubricants and then followed by cleaning of machines and associated areas. The activity should be verified by Production/ Quality personnel before completion of maintenance job. Personal Hygiene and related Control- Proper protective clothing which protects cross contamination of Products from personal clothes. Generally protective clothing should be such that, it is work in work areas only and not to be worn in outside areas including wash rooms, canteen etc. protective clothing should not have sewn in buttons and pockets in the upper portion. Jewellery Control is also seen a very big challenge in Indian scenario including different

•

cultural limitations, based on risk assessment, Jewellery Policy shall be decided based on risk assessment and implemented. Regular Training of all employees including casual workers- It is observed that if we conduct root cause analysis of any complaints, in most of the cases we end up concluding negligence by personnel working in the area and specifically the casual worker as root cause of the problem. We need to answer a question before concluding, are they properly trained for doing their job and in most of the cases the answer will “No” and the reason we quote is casual workers keeps on changing. The permanent solution to this issue could be regular mechanism of training to all workers at entry point. Supply Chain Management- We observed that supplier controls are really not very much in control at middle level (certainly contribute the most) of the industry, as we have commercial matters supressing quality and sometime even safety concerns, which are not though off and keep on moving because never asked or adequate attention not paid to the same. We need to work out some proper mechanism to overcome the mechanism, by focusing on suppliers of products, which matters most and very prone to issues including economically motivated issues. We can look for supplier audit and ensuring are minimum requirements are shared with suppliers and suppliers the compliance to same.

To achieve absolute safe product, the correct interpretation of the standards requirement is MUST and the intention of the requirement is to be understood by each individual of the team for sustainable preventive systems in place and somehow I feel, we really need to think beyond the cost factor and cost reduction or optimization should not be the objective at the Cost of Product Quality.

Manan Bajaj

Director Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai

Food & Beverage Matrix| September 2017

$10 Billion Investment in Food Processing, Technology, Cold chain & Retail

lobal

companies have committed a $10 billion investment in food processing, technology, cold chain and retail in the next two years in the run-up to the World Food India event, a mega show of the Indian government scheduled for November 3-5 to attract foreign investment and create 1 million jobs. Foreign companies such as Metro, Mountain Rail, will contribute in investment in foods retail sector with 100% Foreign Direct Investment. With a 40% increase in FDI from last year to this year, thereâ&#x20AC;&#x2122;s already $200 million that has come in this year. The reason for the slow progress of the food industry is that it is more capital intensive than many other sectors. The upcoming events like the World Food India will double the framersâ&#x20AC;&#x2122; income other than other objectives. The government has taken a number of policy decisions to create the infrastructure and the environment where this might flourish over the past three years. The food processing ministry, which works closely with the ministry of health, has made several progressive changes in the sector along with the FSSAI. It acted as a trigger to improve systems at large. Individual

ingredient approval was choking the The FSSAI has harmonised itself to global market, for example. It highlighted a standards and a lot of progress has been lot of discrepancies. made.

January 2018 |

Food & Beverage Matrix

DKSH expands and upgrades to state-of-the-art food and beverage innovation center in Thailand DKSH, a leading Market Expansion Services provider, has expanded and upgraded its food and beverage innovation center to brand new and state-of-the-art facilities in Bangkok, Thailand. This expansion will allow DKSH to strengthen its innovation service offering to its partners in the confectionery, bakery, beverage, dairy, processed food and nutritional supplements segments.

KSH’s Business Unit Performance Materials, a leading ingredients and specialty chemicals distributor and provider of Market Expansion Services, has made a major investment in its food and beverage business by expanding and upgrading its innovation center in Thailand to brand new and state-of-the-art facilities in Bangkok. The innovation center specializes in developing food and beverage formulations and provides expert technical support to its business partners in Thailand. It currently develops over 150 prototypes and 200 formulations per year including: unique bakery products such as mamon cakes, low sugar muffins and transfat-free croissants; beverage and dairy products such as functional drinks, fruits and vegetable drinks and greek yoghurt; and savory products such as low fat sausages, egg-free mayonnaise and low sodium instant noodles. Joining a network of seven DKSH food

and beverage innovation centers (with 14 application laboratories) in Asia and Europe, the center houses some of the industry’s most advanced development and analysis equipment. It provides a broad range of specialized services including: formulation application, product ideation and development support, stability testing, sensory evaluation, pilot trials and

technical training. In addition, its specialists work closely with a dedicated regulatory team to provide consultation and support for the complex regulatory environment of the food and beverage industry in Thailand. Ben Hopkins, Vice President, Global Food & Beverage Industry, Performance Materials, DKSH commented: “We have made a major investment by expanding and re-vamping our food and beverage innovation center in Thailand – one of our biggest markets. The new facilities and high-end equipment, run by our skilled specialists, will strengthen our technical service offering to our growing customer base and allow us to create many new business opportunities as a strategic partner to our clients.”

Photo caption (From left to right)

1. Mr. Mathias Greger, Vice President, Business Unit Performance Materials, DKSH Thailand 2. Mr. Natale Capri, Co-Head Business Unit Performance Materials, DKSH 3. Mr. Stefan P. Butz, Chief Executive Officer, DKSH 4. Mr. Thomas Sul, Co-Head Business Unit Performance Materials, DKSH 5. Mr. Ben Hopkins, Vice President, Global Food & Beverage Industry, Business Unit Performance Materials, DKSH 6. Mr. Douglas Humphrey, Head Country Management, DKSH Thailand

About DKSH

DKSH is the leading Market Expansion Services provider with a focus on Asia. As the term "Market Expansion Services" suggests, DKSH helps other companies and brands to grow their business in new or existing markets. Publicly listed on the SIX Swiss Exchange since 2012, DKSH is a global company headquartered in Zurich. With 780 business locations in 36 countries – 750 of them in Asia – and 30,320 specialized staff, DKSH generated net sales of CHF 10.5 billion in 2016. DKSH was founded in 1865. With strong Swiss heritage, the company has a long tradition of doing business in and with Asia and is deeply rooted in communities and businesses across Asia Pacific. DKSH Business Unit Performance Materials is a leading specialty chemicals distributor and provider of Market Expansion Services for performance materials, covering Europe, North America and the whole of Asia. The Business Unit sources, develops, markets and distributes a wide range of specialty chemicals and ingredients for pharmaceutical, personal care, food & beverage as well as various industrial applications. In addition, it creates innovative and cutting-edge concepts and applications in 27 innovation centers located worldwide. With 80 business locations in 31 countries and around 990 specialized staff, Business Unit Performance Materials generated net sales of CHF 870.6 million in 2016.n

Food & Beverage Matrix| September 2017

Discover Zone to debut at 23rd Gulfood and be located at Za’abeel Link

he Gulfood Discover Zone is set to make its debut at the 23rd essay of Gulfood, which will be organised by and take place at Dubai World Trade Centre (DWTC) between February 18 and 22, 2018. Located at the Za’abeel Link, the zone is an interactive gallery where exhibitors will be able to showcase products that have recently been launched in an exclusive lounge.

opportunities for industry networking and brand profile-raising through public relations and sponsorship.

Gulfood Discover Zone

Citing the event’s long-established

The Gulfood Discover Zone will integrate physical products with digital displays for an optimal visitor experience. Visitors can kick off their visits to Gulfood 2018 by learning what is new in the market, and from there, plan their journeys by locating the right exhibitors with the help of the interactive maps at the kiosk. Exhibitors looking to showcase their products at the zone can do so by registering via E-Zone. “The 2018 edition of Gulfood, a trade event open strictly to business and trade visitors, will further strengthen the United Arab Emirates’ (UAE) lead role in setting the global food agenda,” said Trixie LohMirmand, senior vicepresident, exhibitions and events, DWTC.

The features of the show are: Gulfood Innovation Awards

The Gulfood Innovation Awards will recognise the best-in-class excellence and innovation across the region’s food and beverage industry. They will celebrate and reward excellence across brands and products, with an industry-wide campaign encouraging over 300 entries and a judging panel comprising industry leaders. It will culminate in the awards gala dinner, which will take place held during the show. With intense interest from the media and visitors alike, the event will offers unprecedented

The categories for this year’s awards are best soft beverage; best hot beverage; best dairy innovation; best meat or poultry innovation; best baked or confectionery; best condiment or sauce; best frozen or chilled food; best halal food; best organic product; best health and wellness product; best consumer promotion product; best trade stand (up to 40sq m); best trade stand (between 41 and 100sq m) and best trade stand (over 101sq m).

reputation as a key driver in fostering innovation across the local, regional and global food and beverage supply chain, DWTC officials revealed that onsite sales generated by the 95,000-plus buyers and visitors at Gulfood 2018 will contribute heavily to a global food market expected to generate revenues of $3.03 trillion by 2020, according to Research and Markets, a Dublin-based market research company.

Newcomers’ Lounge

The Newcomers’ Lounge has been designed to help visitors to Gulfood to optimise their journey and amplify their business potential. It is a dedicated area for companies that have never

conducted business in the Middle-East and North Africa (MENA) region before and wish to use Gulfood as an opportunity to enter the market and a must-visit exhibition area for those seeking new suppliers. The finalists for the Gulfood Innovation Awards, which are slated to make a comeback in 2018, will also be showcased in the Gulfood Discover Zone.

Continued on page no 14

14 Continued from page no 13 Gulfood 2018 will also witness two perennial features – the annual Emirates Culinary Guild International Salon Culinaire (the world’s largest singleentry chef competition) and Halal World Food (the world’s largest annual Halal food sourcing trade show). Emirates Culinary Guild International Salon Culinaire Structured as a series of practical and display-based culinary challenges or classes, the International Salon Culinaire, organised by the Emirates Culinary Guild, is a renowned annual contest which gauges the diversity of entrants’ cooking skills and pushes the boundaries of modern day food preparation and presentation. Evaluated by a panel of 30 international experts and mandated by the World Association of Chefs’ Societies (WACS), it provides credible industry recognition to over a thousand master chefs, pastry chefs, cooks and bakers. The Salon Culinaire serves to inspire and encourage young chefs to continue striving for ever upward improvement in their daily work practice. Gold, silver and bronze medals and certificates are awarded to those competitors whose exhibits, in the opinion of the judges, have reached the commensurate international standard. In addition to the medal awards, there are special trophies awarded to individuals who have attained excellence at the

January 2018 |

competition in their particular field – gastronomy, bakery/pastry and artistic. A new award has been designed to encourage the development of Arabic cuisine.

Application

Professional chefs, pastry chefs, cooks and bakers are welcome to participate in the Salon Culinaire. While some of the competitions are designed for individuals, others are designed as team events. Following a successful debut in 2017, Gulfood 2018 will continue its sectorised approach to further increase accessibility and trading potential. Tens of thousands of finished food and beverages will be featured in halls dedicated to eight of the biggest commodity trading sectors – beverages, dairy, fats and oils, health, wellness and free-from, pulses, grains and cereals, meat and poultry, power brands and world food. With the pulses, grains and cereals and fats and oils sectors already close to being sold out amid unprecedented demand, the meat and poultry sector is also tracking strong sales two months before the show. “For red meat exporters from the United States, Gulfood has a well-established reputation as the premier marketing event in the Gulf region,” said Philip Seng, president and chief executive officer, US Meat Export Federation (USMEF). “Over the years, Gulfood’s footprint has expanded considerably and it is now a key venue for exporters looking to grow their business in emerging markets in Africa, Asia and Europe,” he added.

Halal World Food

Halal World Food is a show-within-a-show concept. It will return to Gulfood the fifth time in 2018. This major global trading platform generates lucrative investment opportunities for international food

Food & Beverage Matrix

and beverage (F&B) businesses looking to capitalise on the burgeoning halal sector that is witnessing significant growth in both Islamic and non-Islamic countries across the globe.

geographies where consumer preferences often vary from market to market will be able to compete in the increasingly competitive global food sector,” he added.

Reflecting the UAE’s strategic position as an international centre for halal food trading, Halal World Food showcases the full spectrum of halal products, including vegan and vegetarian food, meat and poultry, canned goods, energy drinks, gourmet and much more.

“With the global food market poised to register a compound annual growth rate (CAGR) of 4.5 per cent until 2020, the UAE F&B market alone is anticipated to reach a valuation of AED 82 billion ($22 billion) by the end of the decade,” according to Euromonitor International.

The visitors can easily locate and appraise halal products that are most relevant to their needs. They can acquire granular insights into investment opportunities entering the Halal sector throughout the world. They can meet with halal food policy-shapers to discuss certification and quality assurance in this highly-profitable and fastgrowing sub-sector.

FoodGen Workshops

The FoodGen Workshops is a series of workshops designed to tackle major concerns and curiosities of the F&B world. Attendees can network with key industry leaders and expand their knowledge.

Exhibitors and visitors

Over 5,000 exhibitors are expected to showcase their offerings at the 23rd edition of Gulfood, which will feature over 120 national pavilions, including first-time participants from as far afield as Estonia, Serbia and Slovakia. The show will also see scores of international heads of state, ministers, government officials and national trade associations among the thousands of anticipated visitors. They will be eager to ink lucrative bilateral trade agreements.

Key trends to shape food & drink innovations in 2018

Mark Napier, show director, Gulfood, said, “Today’s customers want to know where their products are made, what ingredients have been used in the manufacturing process, and, vitally, are the ingredients used healthy and do they originate from sustainable sources. When the end customer has finished consuming the product, they want to know their environment impact is as low as possible - meaning sustainable, environmentally-friendly and biodegradable packaging will continue to be in vogue.” “The modern consumer is spoilt for choice, so only products that tick a diverse spread of demographic demand boxes in

“In attracting the Middle-East’s largest trade industry audience, generating huge transactional volumes every year on the show floor, and setting global foodstuff commodity prices, Gulfood is the region’s premier food and beverage industry platform. It underlines Dubai’s leading role in the global food sector,” LohMirmand said. “With regional investment in food production on the rise, international manufacturers see the Middle-East as a lucrative market for their products. In this dynamic climate, Gulfood continues to empower the global food and beverage community as an unmatched trading and knowledge platform that offers unrivalled market overviews and insights to industry professionals,” she added. The bright forecast for Gulfood 2018 follows hundreds of major deals struck and initiatives launched at this year’s event, including US Beef regaining eligibility to ship beef products to Saudi Arabia, a $31-million market. “The US exhibitors at the show reported on-site sales of $85.5 million with forecasts of a further $722 million in direct sales as a result of their participation,” according to the US Department of Agriculture’s (USDA) Foreign Agriculture Service (FAS). The FAS also recruited 47 potential food and beverage suppliers, with a network spanning Asia, Africa, South Asia and the MiddleEast, to service US exporters at Gulfood 2017. In the UAE, Dubai-based gourmet snacks specialist Hunter Foods signed a lucrative deal with Chinese importers, while the Emirates Authority for Standardisation and Meteorology (ESMA) hosted the pioneering Global Halal Industry Platform.n

Food & Beverage Matrix| September 2017

January 2018 |

Food & Beverage Matrix

Lacking in Art of Intelligent Eating -RituMishra, Food Technologist

“

There is no sincerer love than the love of food.” The famous quote is now a trend in youth. We eat when we are happy, depress and bore. Food is the only thing many people live for. Factors such as income, food prices, individual preferences and benefits, cultural tradition, as well as geographical, environmental, social and economic factor have all influenced changes in diet, both on an individual and on a national level. In such an era, “Eating Intelligently” is a new trend Common in Youth. How will you define “Eating intelligently”? For Youth It is the food recommended by either gym trainer or nutritionist. Awareness rather an urge to be fit among youth is what I appreciate but rightly said “Half Knowledge is far more dangerous than ignorance”. We, impatient youth, are ignoring our traditional habits while are listening to uncertified trainers, regardless of the knowledge about long term effect on our body. For instance - I agree that protein concentrate increases muscular strength while working out, but uncertified trainer doesn’t know that it can damage kidney, whose ruggedness is unknown to you and trainers. I don’t understand how these trainers can recommend you to drink the same. Hence, we can notice

increase in percentage of kidney stones and damages among youth. Families who have seen a closed one suffering from a disease believe in “Let food be your medicine and medicine be your food”, another trend caught under half knowledge lenses. We believe in food being our medicine but forget about “C Food” (convenience Food) in today’s market. We are seeking modernity, taste, variety and easy to cook/eat while ignoring our culture/food habits of Indian tradition. “C”Foods, available everywhere and anytime, are convient because of additives categorized as safe in that single product. While we ignore the fact that in India, we don’t eat a product alone we will add lot of products, accumulating all on regular basis may be harmful. The food and agriculture organization of US studied consumption patter of different country The statistics show that average Indian is consuming more calories than they did 50 years ago while life style is becoming more sedentary. Due to change in Lifestyle, mentality for food on shelf and table, Indian Tradition has become obsolete and indiscrete. The diet of early Indians contained of Regional Vegetables, accessing had a medicinal property and an endemic quality. Desert food would be a coolant, while something on the hills

generated heat. It was always locally grown, locally suited, taking into consideration every possible nutritional need. Similarly we underestimate many logical habit of cooking/eating such as Sitting on the floor cross legged while having food as practiced in India is typically a yogic posture called Sukhasan which is said to massage the abdominal muscles, boost circulation in lower part of the body and increase flexibility. Skipping/ Postponing breakfast Reduces metabolism hence increasing lifestyle diseases. Race of life and watching TV while Eating distracts you while eating, leading to less chewing and more eating. Chewing mixes Saliva mixed in food, enabling better digestion. Cooking in clay pots adds calcium, phosphorus, iron, magnesium, sulphur and several other minerals to food. Clay pots are also alkaline in nature so they mix well with acidic food and balance its PH level. Remember, deadly diseases like cancer do not develop in an alkaline atmosphere. Plastics the new cool adds toxicity and carcinogenicity in food we eat. Food starts losing its nourishment as soon as it is prepared. We still enjoy the restaurant food prepared from pre pared half cooked food. The ancient shastras recommended eating with hands “which had to be cleaned

Ritu Mishra Food Technologist thoroughly before and after the meal According to Ayurveda when we put food in our mouth through our hand, the five fingers together form a mudra (a yogic position) which activates the sensory organs that keep prana in balance. It also improves digestion because when the hand touches the food, the brain sends signals to the body releasing digestive juices. I just want to convey. Dear youth Our Ancestors/traditions made some rule because there were reasons. Technique/ Method chosen by them were correct as per their requirement contrary to today’s world. Nature too believes in change and modification but its basic is same. We should take advantage of today’s technology but not ignore/ forget the importance of Vedic/Indian culture.

Industry welcomes Budget with policy intervention for food processing horticulture development & organic farming, doubling the funds for the food processing sector, setting up over 40 state-of-the-art Mega Food Parks, and Kissan Credit Cards.

he industry has welcomed the agriculture focussed Budget as the Union government showed its intent to carry out major policy intervention in order to promote growth in agriculture and food processing sectors. Doubling the budgetary allocation for ministry of food processing industries (MoFPI) to Rs 1,400 crore, creating fund for Green Operation for organic farming, fund for infrastructure for agricultural markets in the rural areas were some of the highlights of the budgetary speech of the finance minister. The impetus to the rural economy and the overall agriculture sector in the Union Budget presented by finance minister Arun Jaitley in the Lok Sabha on Thursday would be a force multiplier for overall growth in the coming years. The Budget is very much in line with the expectations of FICCI. FICCI president Rashesh Shah, stated, “It will drive consumption in a big way, thus helping

“Overall this is a pro-farmer Budget for the agri sector and will certainly help in realising the FM’s goal of doubling farm income by 2022. I am sure Operation Green will be as successful as Operation Flood was for the dairy sector,” Nagamalla said. growth in other related sectors.” He added that additionally, the attention to the MSMEs through better access to finance or lowering of the corporate tax rate would also help spur both employment and growth in this vital segment of the economy. Praveen Nagamalla, CEO, Indus Fresh, an Essar Agrotech company, said the Union Budget’s enhanced focus on strengthening the agriculture sector and building the rural economy was extremely encouraging. “The FM announced several initiatives that will give a fillip to the agri sector. These include plans to promote farmer welfare and the quality and yield of farm produce, setting up a longterm irrigation fund and creating a favourable tax structure for farmerproducer organisations.” Other heartening measures include enhanced budgets for cluster-based

While welcoming the Union Budget 2018-19, Anil Khaitan, president, PHD Chamber of Commerce and Industry, said that the government had provided a budget for all. The focus on agriculture, rural economy, health, infrastructure and MSMEs is highly appreciable.

“MSP for Kharif crops at 1.5 times cost of produce along with cluster-model approach for agricultural production would increase farm productivity and enhance farmers’ incomes in the coming times,” said Khaitan. Doubling the allocation in food processing from Rs 715 crore to Rs 1,400 crore would boost food processing; specialised agro processing and financial institutions, according to him. Cultivation of horticulture crops in clusters will boost production and marketing. “Further, Agri-market Development Fund with a corpus of Rs 20 billion for developing agricultural markets would go a long way to help farmers,” he added.

Food & Beverage Matrix| September 2017

Bright prospects for food processing industry in AP

The General Manager of District

he future belongs to food processing industry and most preferential destination of it is undoubtedly Andhra Pradesh in the country, said the CEO of ‘AP Food Processing Society’ (APFPS) YS Prasad. He was addressing a APFPS CEO YS Prasad addressing the regional conference in Tirupati APFPS CEO YS Prasad addressing the regional conference in Tirupati regional conference on food processing industry organised by AP Chamber of Commerce and Industry Federation here on Tuesday. Stressing the importance of the sector, Prasad said, as the life style is changing people have no time even to cook and they have no option but to move towards processed foods. “Organic farming is coming like a tsunami because of increased awareness on the evil effects of pesticides on vegetables. Processed vegetables and foods will have more demand in the future,” he maintained. Accordingly, the government has stepped in with a policy to motivate entrepreneurs in this sector. Prasad added that the Chief Minister wants AP to have a best policy in food processing sector. Towards this goal, ‘Park’ concept was introduced which consists of a group of industries. Anyone can establish an industry in the sector in any extent of land depending on the requirement of the unit they want to start. If they do not have land, they can start their unit in parks. Several such parks were already started functioning including Vaishnavi food park in Kuppam. He explained that these will have cold storage, warehouse, power, water etc. However in parks, one has to take the land on lease from the park developer and it will not be sold. The entrepreneurs will get 25-50 per cent incentives if they start a unit in food processing sector. The park developers will get Rs 2050 crore grant to start the park with certain conditions. The CEO said, Rayalaseema region was more convenient to start a food processing industry. “The region produces 8 lakh tonnes of papaya, 15 lakh tonnes of ground nut and 9 lakh tonnes of mango per year. Pomegranate production is also increasing. If industries to produce processed foods with these pulp

Industries Centre Anil Kumar Reddy and Zonal Manager of APIIC Lacchi Ram Naik also spoke. President of AP Chamber of Commerce G Sambasiva Rao, General Secretary Parthasarathi, Tirupati

Chamber

Commerce

President A Manjunath and others took they will flourish,” he observed. Also, millets related products will have bright future. He, however, told that before

starting an industry one must be aware of raw material availability without which industry will not succeed.

part. About 300 entrepreneurs from the districts of Rayalaseema and Nellore have attended the meeting.n

January 2018 |

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