Street vendors-Sensitization and training, need of the hour

Street foods seem to be having a fascination for many consumers, though the products made under none too satisfactory conditions, may have potential health dangers at least for some of them with "weak bellies". Whether we like it or not street foods are here to stay and government may be right in closing its eyes towards the existence of such a flourishing businesses activitiy under its very nose across the country. From time to time seminars and workshops are held to "focus" on the problems and dangers of street foods and "recommendations" are made to improve the safety of foods catered by these vendors. There are even international programs to address the problems of street vending as it is a phenomenon common in many countries, especially in Asia. Why is that consumers are attracted to street foods like a magnet, ignoring the possible dangers lurking behind them? The answer is simple, the unique culinary pleasure experienced by them while eating these freshly made and hot foods made in front of them by artisans who excel in creating unique taste and flavor characteristic of many traditional Indian preparations, most of them being not available in regular restaurants. Besides this sector provides gainful earning opportunities to millions of self employed people to eke out a decent living. It is in this context we have to understand the compulsions governments world over have to nurture this sector without seriously impinging on the civic amenities that could be affected by their operations in the pavements meant to be for pedestrianwalking in crowded urban areas.

"With an aim to train street food vendors on cleanliness and hygiene, the National Association of Street Vendors of India (NASVI) recently organized a workshop in the city. Their training also included various aspects of food preservation techniques. "We were already aware of the cleanliness aspect, but NASVI taught us how to present any food in the right way," said Shyam Sundar, one of the street food vendors. NAVI also distributed I-cards among the registered street food vendors. The workshop was part of the National Street Food Festival that concluded on December 28.When asked what they benefitted from this workshop, the vendors said it helped them increase their profits. "Now, when customers see us wearing gloves and aprons, they believe we serve better quality food than others," said Satish, owner of Satish Snacks in Sarojini Nagar. Gulab Singh, a bhelpuri vendor at India Gate, said though he had gone to Singapore to train the staff of a hotel on bhelpuri making, he was unaware about the tricks of the trades till NASVI taught him. The vendors who are registered with the organization will receive a certificate. They will receive licences once they are found conforming to the cleanliness norm laid down by the civic body. Then they will be allowed to put up their stalls at various places in the city.  Meanwhile, 'Street Saathi', a food book, was launched during the festival, which features all the vendors trained by NASVI. It contains pictures and recipes of various food items. The best part of the book is that it not only tells people about various street food and their preparations, but also sheds light on the lives of the vendors". 

The workshop may be relevant in the context of wide scale misgivings about the safety of these foods and the clientele now enjoying the services of these vendors must be minimum with only adventurous customers patronizing them regularly. If such workshops are held in all the towns and cities in the country more frequently, the quality and safety of the foods made by them will naturally get upgraded in the long term. Civic authorities have a great responsibility in regulating these vendors as they can pose a serious congestion problem with pedestrian and vehicular traffic affected adversely. A master plan for regulating them must be drawn and minimum facilities required by them to ensure food safety must be provided. Strict overseeing of their activities is also necessary. Use of potable water, cleaning of reusable plates and cups and cookwares and waste disposal logistics must be monitored regularly. Recent advent of mobile food vans presents another opportunity for urban dining and snacking and it is time that serious planning is done at the local authorities level to standardize their activities and fixing places where they can park for serving foods. Food Processing Industry Ministry and the Tourism Ministry at Delhi can play a vital role in helping the state governments by designing suitable models of mobile vans with required facilities and laying down national guidelines for their efficient functioning.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

Plastic Parks-Will it fulfill the dream of achieving tectonic transformation in employment generation?

On an earlier occasion there was a criticism by this Blogger regarding the proposal to set up "Plastic" Parks in different parts of the country to increase the production of various plastic materials required by many user industries mainly because of the fact that plastic produced from fossil fuels is not a sustainable proposition in the long run. Of course there are new plastics emerging using new technologies based on renewable sources of carbon with minimum environmental pollution. One is not sure from the information available from the government regarding the product mix and technology mix being considered for setting up production units in these new "Parks". If even a part of the projected "benefits" touted by the government is achievable, it could be a game changer. However if the gap between "talk" and "act" evident in the past is any indication these parks also are not going to be different from others floated by other ministries like MFPI. Here is a gist of the grand vision projected by the concerned minister recently in a "conference" and readers are free to come to their own conclusions regarding whether this is a PR exercise or a realistic and honest effort.  

"A meeting of the Consultative Committee of Members of Parliament attached to the Ministry of Chemicals and Fertilizers was held on April 7, 2015 to discuss the progress on Petroleum, Chemicals and Petrochemical Investment Regions (PCPIRs) and plastic parks. "Today's challenge in the sector is value addition and for that value addition, milking the crude for further proliferation of the downstream industries is needed," said Ananth Kumar, minister of chemicals& fertilizers, in the meeting. The Modi Government is targeting to achieve an investment of Rs 7,62,000 crores and generate employment for 34 lakh people in PCPIRs, in time bound manner. Already there has been an investment Rs 1,06,000 crores which has generated employment for 2.23 lakh people in various PCPIRs. The minister informed the committee members about government's initiatives to increase the number of plastic parks from 4 to 10 to catch up with the increasing demand. He also mentioned that the number of Central Institutes for Plastic Engineering and Technology (CIPET) will be increased from 23 to 100, to create additional capacity for skill development in the area. Ananth Kumar said that the Government is emphasising on reducing the consumption of non-biodegradable plastics, and re-using and re-cycling of other graded polymers. He said that the Government has instituted awards for green technology in plastic processing, to promote environment-friendly efforts in the industry." 

The figures quoted by the minister are indeed staggering to say the least. Investments to the tune of seven and half lakh crore are breath taking while generating employment for a quarter million people is highly impressive. The proposal to set up 100 R & D and training centers for skill development is mind boggling. How far these Parks will go for new green technologies cannot be foreseen since India lags far behind many other countries in developing technologies production from renewable resources and for those with biodegradable credentials. Probably to really put into operation these ideals and aspirations large scale foreign participation may be necessary which is linked to foreign investment policy of the government. All we can do at this juncture is to wish the minister good luck and hope for the best.   

 V.H.POTTY
http://vhpotty.blogspot.com
http://foodtechupdates.blogspot.com

Universities getting into "hunger amelioration" programs? What can they do?

Universities are always considered as centers of higher learning where students can achieve academic excellence through hard work in a congenial environment. Some of them are specialized in application oriented research, results of which are used by the industry and the society for the betterment of humanity. Such research efforts are bought by the user industries by investing in the required infrastructure for mass production. But it is difficult to imagine these universities ever bothering about food scarcity and hunger prevalent mostly among poor people in many countries and this attitude often invites criticisms from some quarters regarding their elitist nature. Such a notion is sought to be removed by the latest move by a few universities in the US banding together under an initiative from the US government to work for food security around the globe. This new initiative is expected to help coordinate existing endeavors in some universities which are working on energy, health and other pressing problems to day's world is facing. Here is a take on this new development which if it is seriously pursued can make this world a better place to live.

"Penn State is one of  one of nearly 50 universities worldwide that have banded together to address the global issue of hunger  Leaders from these universities will sign The Presidents' Commitment to Food and Nutrition Security – a declaration acknowledging their commitment to make food insecurity a priority. There is a ceremonial signing set for Dec. 9 at the United Nations in New York. PUSH – Presidents United to Solve Hunger – was created by Auburn University in Alabama in February as the result of a first-time gathering among leaders of more than 30 universities in the U.S. (including Penn State), Canada and Central America. PUSH and the Presidents' Commitment to Food and Nutrition Security are both direct results of the February meeting. "As a land-grant institution with a major economic impact and research enterprise, Penn State is already playing a tremendous role in addressing extraordinary global challenges related to energy, disease, health care and clean water to name just a few," said Penn State President Eric J. Barron, acknowledging Penn State's College of Agricultural Sciences as the lead on this effort for the University. "I'm proud to say that the issue of world hunger also is being addressed in various ways at our University through research and student activism. Our hope is to elevate these activities in concert with other institutions. Together, we have a wealth of expertise and leadership that can lead to meaningful change." The public signing ceremony and other related events mark the first time universities around the world will share a collective focus on ending food insecurity. Tom Gill, assistant director of international programs in Penn State's College of Agricultural Sciences, noted, "Our faculty and students are committed to working across colleges at Penn State and with a range of diverse partners around the world to develop scalable solutions that can combat global hunger." PUSH member institutions include land-grants, liberal arts, faith-based, historically black and Hispanic-serving colleges and universities from five continents.'

One may ask what any university can do to enhance food security situation which is invariably related to the low purchasing power among people due to which they are not able to access food already available in the market. Universities do know this harsh reality but they can always contribute to knowledge regarding the nutrition and health aspects of food and also train people in income generating activities. Besides they can also train health workers and extension activists to provide succor to people. A note of caution is called for in this noble idea as these universities must understand their limitations in establishing outreach to their intended target beneficiaries.  Probably they can best fit into a global program of training the trainers who can disseminate their knowledge and skill by working among the intended beneficiaries. India should also consider joining such a movement which will expose the young university scholars to the reality of food insecurity that exists widely in many parts of the world including India. 

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

TRAINING OF TRAINERS-SPREADING FOOD AND NUTRITION AWARENESS

Food, nutrition, health, eating habits and sanitation are subjects which are usually confined among experts and scientists. Inculcating healthy eating is a responsibility shared equally by the parents of growing kids at home and by the teachers in schools where kids go at least 200 days an year. The big question is how far the parents and teachers know about these subjects and poorly informed and ignorant parents and teachers cannot be expected to teach the children correctly and adequately. Going further down, only adequately exposed children can become good parents of tomorrow who in turn can transfer their knowledge and experience to their kids. Thus school teachers are the vital cogs in the education of kids vis-a-vis food related issues. The FDA of USA and the teachers' association in that country are doing wonderful work in training teachers for such a job so that they can train the children in making them practice eating good foods with high nutrition content and adhering to scientific hygiene and sanitation habits. Read further below to understand fully the implications of the program being undertaken in America to train the school teachers.  

"One way to teach kids about food safety and nutrition is to teach their teachers. That's the idea behind a training program the Food and Drug Administration has been running for the past 15 years. "Science and Our Food Supply" is a week-long program held in the summer that brings together teachers from all over the country who teach biology, chemistry, food science and health. Its aim is to improve food safety and nutrition education in schools using a curriculum co-developed by FDA and the National Science Teachers Association (NSTA), which looks at the science behind issues such as foodborne illnesses.The participants learn about the journey of food from farm to table, basic microbiology techniques, FDA's role in regulating products, new research on food safety, nutrition and nutrition labeling, and food allergies. This year, 32 teachers from 22 states participated and then returned to their own schools to teach the curriculum to students and hold day-long sessions to train their fellow teachers."

It is rather a mystery as to why Indian education planners are ignoring this respect, considering that children form their habits fairly early in their life and undesirable and inappropriate habits imbibed early in life will be difficult to be changed later. A body like NCERT in India can do wonders by introducing basic concepts of food and its allied aspects in text books designed for school going kids at the age of 5-8 years and undertake a national endeavor of training teachers through short term abridged programs at the national, regional and state levels. It can always depend on scientific bodies like CFTRI, DFRL, NIN, NIFTEM. Universities etc to provide experts in transferring the technical information to teachers through well designed programs, especially during vacation times when teachers do not have much teaching load. This is the only way to transform India into "Swacha Bharath" , as being propagated by the present Prime Minister of the country.  

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

              

EAST EUROPE-COMING OUT OF ISOLATION

Most East European countries which were called satellite countries of the erstwhile USSR before 1990 are emerging out of darkness vis-a-vis human development and the EU is trying to integrate them into a larger community with common ideals and aspirations. In the food front also gross deficiencies are observed because of decades of isolation due to the "protectionist" and inward looking policies of Russia. Present efforts by the EU to upgrade the institutions and professional base in some of these countries is praise worthy though the driving force may be the desire to protect the Euro Citizens from food dangers from across the borders. Here is a take on this new development.  

'Despite the existence of highly skilled individuals and institutions in Russia, Ukraine, Armenia and Belarus (RUAB), their participation in EU Framework Programmes (FP) is low. This is mainly due to lack of knowledge about the food quality and safety sector and inexperience in submission proposals. Therefore, there is a great need for relevant education in RUAB countries and for raising awareness in Europe of skilled partners in these countries that could potentially participate in EU FPs. With that in mind, the EU 'East European Co-operation Network for International Joint Training in FP6/FP7 Food Quality and Safety for EU-Russia-Ukraine-Armenia-Belarus (R-U-A-B) Countries' (INJOY AND TRAIN) project focused to improve the food sector in RUAB countries. The consortium created a network of researchers and small and medium-sized enterprises (SMEs) in these countries and trained them in the legislative environment of EU framework plans. Additionally, extensive know-how on submission procedures was provided to assist future participation in EU FPs. Through the development of a website, the consortium disseminated information regarding the human and institutional potential of these countries in the food sector. One of the fundamental activities of the consortium was to directly inform food operators and the agriculture and biotechnology sectors about food quality and safety in order to enhance the food quality standards in these countries". 

Though these countries have been geographically contiguous to the more prosperous West European nations, there is a wide disparity in their living standards as they were poor enough to buy the luxuries that characterize the population of their more affluent neighbors.

Now that efforts like the training programs cited above are initiated, it is a question of time before they are able to catch up with other countries in the continent. Probably it is in the interest of the hard pressed EU countries to give a helping hand to uplift their neighbors and make the quality of food safety activities on par with that of their own. India which is a slow giant to wake up to the modern global needs of food safety regime can also try to link up with the EU for similar programs for rapid upgrade of its safety vigilance and assessment infrastructure which can improve its credentials as a country which values quality and safety for both its own citizens as well as for the global community.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

ENSURING GLOBAL FOOD SAFETY-A NEW WORLD BANK INITIATIVE

The ever increasing food poisoning episodes in many parts of the world seem to be galvanizing the international community to meet the food safety challenges of future through concrete action as reflected by the reported formation of an alliance between private industry, international agencies and the US government. The proposed creation of a fund, though relatively small now, can be expected to grow in the coming years from contributions from many  successful industries having a stake in ensuring safety of food products marketed by them. There cannot be a better coordinating agency than the World Bank which has the capacity to manage international funds for many productive activities with international ramifications. How effective this effort is going to be, especially in helping the food safety problems faced by developing countries needs to watched and if successful there will be a case to expand the facilities manifold for training and capacity building.

"Announced at the Asia-Pacific Economic Cooperation (APEC) meetings in Hawaii, Waters Corporation (NYSE: WAT), along with Mars Incorporated and the U.S. Agency for International Development (USAID), jointly pledged $1 million to create the first ever Global Food Safety Capacity Building fund. To be managed by the World Bank, the proposed fund will support global food safety improvements through expanded understanding of food safety standards and best practices throughout the food safety system, from farm to fork. Supported by an innovative public-private partnership, the proposed fund builds on the Memorandum of Understanding between the APEC Food Safety Cooperation forum and the World Bank. The fund will leverage APEC's unique food safety training programs while utilizing the World Bank's global reach and contributions from governments and private industry to positively impact global public health. Overall, the goal is to raise $15-20 million over the next 10 years".

One of the disturbing questions amidst all the euphoria generated by the above development is how relevant are the training programs being organized in University of Maryland, USA to the exact needs of many countries of the third world, most of them lacking both decent analytical facilities and minimum critical mass of qualified personnel to carry out some of the sophisticated assessments needed to establish food quality and safety. Besides the range of products which are popular and marketed in many countries differ significantly in composition and physical parameters that entirely new methodology would be needed and one wonders who is going to do this job. Agencies like WHO, World Bank, UNIDO and others must do more to improve the safety monitoring systems in the third world rather than channeling their energy and funds to countries like the US which already have strong capability in the area. Large industries run by MNCs must join such efforts in stead of chasing relentlessly their corporate goals of increasing profits generated through their investments in these countries.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

FOOD QUALITY ASSESSMENT EXPERTISE-A GLOBAL TRAINING CENTER LAUNCHED

Food safety failures leading to hundreds of cases of food related poisoning episodes all over the world are time and again focusing on the inadequacy of the existing vigilance system. While scientists are continuously improving the methodologies involved in detecting and quantifying food contaminants on a continuous basis, the efforts do not seem to be catching up with the emergence of new dangers from newer vectors. E.coli is a classical example and it is amazing how fast it has metamorphosed into more and more virulent stereotypes causing death and misery to thousands of unwary consumers across the world. One of the critical inputs in managing food safety surveillance is the infrastructure and experience needed to monitor these contaminants in time with sufficient reliability. As the Analytical chemistry and electronic instrumentation interfaced with IT are making tremendous advances, the safety enforcement personnel cannot afford to be left behind and will have to be well versed with them. The global food safety lab being promoted for skill upgrade of surveillance personnel through PPP efforts in the US deserves applause. Here are some details about this latest endeavor in the field of analytical pathology .

"The IFSTL ( www.ifstl.org ) is the world's only permanent food safety lab that provides hands-on lab training on detection methods and classroom lessons on regulatory standards, educating governments and food exporters so they can ensure food is safe before it reaches the table. This will enable food safety standards to rise globally. Food producers across the globe face an increasing challenge to ensure safe food supplies. As global food trade grows to nearly $1 trillion this year, triple what it was just 20 years ago, food safety regulations and technologies are evolving and consumer demand for safe, high-quality food continues to grow. Governments and food manufacturers around the world have sought the training the IFSTL provides, believing it is essential if we are to meet today's food safety challenge. Said Waters® Executive Vice President Art Caputo: "Waters is committed to improving the availability, quality and consistency of food safety testing capacity. We learned from our customers that there is a real need for help and support in understanding the diverse food safety technologies and standards that exist around the globe. Serving as a bridge between governments and industry, Waters approached the FDA and the university with the solution: a powerful public-private partnership that leverages the best expertise and resources to help build trust, collaboration and ensure the safety of our food." As a U.S.-based global company that delivers analytical solutions for governments and name brand companies in 150 countries, Waters understands the challenges that governments around the world face to ensure safe food supplies. The FDA has publicly identified the need for government and private industry to work together. The IFSTL will provide critical support to helping the FDA and foreign food producers meet requirements, such as the U.S. Food Safety Modernization Act signed into law earlier this year. Said Michael Landa, Director, Center for Food Safety and Applied Nutrition, FDA: "FDA looks forward to this opportunity to build global laboratory capacity. The International Food Safety Training laboratory will help to address food safety challenges world-wide through training and technical assistance." U.S. government scientists from FDA and USDA, along with university experts, will lead intensive trainings focused on detecting both chemical and microbiological contaminants, preparing and testing samples according fit-for-purpose methods that allow scientists to validate and use results to make the right decisions about whether food is safe and meets regulations. Trainees can sign up for courses that address specific issue of concern to the U.S. and global communities. The IFSTL will have the ability to teach 200 professionals per year and will be operated by JIFSAN".

Though one of the partners is a "for profit" organization, its strong expertise and experience cannot be belittled and with the fervor and commitment shown so far the project for global training can be expected to make an impact especially in third world countries where the need is felt to be highest. Though FDA regulations and product specifications mostly apply to domestic US situation, the methodologies and analytical equipment cannot be much different. Of course when products are pre-prepared for analysis, interference from the ingredients can be troublesome and assessing many ethnic food samples with complex composition may need some modification of the methodology for which adequate scope for R & D must be available, if the Global label for this unique Lab is to be justified.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

FOOD TECH TRAINING-A NEW APPROACH

The cry by the processed food industry in India for adequately trained technical personnel who can be employed at reasonable salaries seems to have been heard if the recent report from TNAU regarding the launch of a new training program becomes a reality. There are several institutions/colleges which are providing graduate degree in food science and technology across the country, the intake students entering such places after the plus two stage and invariably these students are equipped to take up responsibilities for management of production, R & D and quality control. Unfortunately the food industry is reluctant to employ these "over qualified" graduates because of two considerations. First these graduates demand high salaries which are beyond the capability of the industry. Second, their utility is rather limited considering the real need on the manufacturing floor. The offer of a course by the Tamil Nadu Agri Varsity under the PG Diploma label is claimed to be in tune with industry requirement. Is this claim valid? Look at the details of the course being offered by them:

"The Directorate of Open and Distance learning, Tamil Nadu Agricultural University (TNAU), will offer a PG Diploma in Food Science and Processing for the first time during the 2011-2012 academic year. The course deals with subjects like preservation and value addition techniques of food processing, a press release from TNAU said. As India faces a food security crisis, scientific methods of food processing are much needed for its preservation, conservation, quality enhancement, market attraction and to increase shelf-life. Ways to counter food pilferage and to add value to the perishable, fragile, consumable and non-perishable food will be taught. The course will focus on processing of convenience foods, like ready-to-use mixes, traditional foods, quality control and preventive measures, food products and development, packaging, labeling and brand-making. The course also covers subject areas like value addition on tomato-based products such as jams, jellies, sauces, pickles and savories. Furthermore, the course will deal with preparation of snack items, processing techniques of meat and meat products, egg products and dry fish. The course invites applications from various segments of the public. The qualification is any science degree. Duration of course is one year consisting of two semesters of six months duration each. Study materials will be provided in the form of books with self-learning content. Contact classes will be held during weekends. Medium of instruction is English. The application can be obtained either in person or by post. The application fee is Rs 250 and Rs 300. The last date of receipt of filled in application is August 29".

There are several questions, begging for answers. Is this course based on any study by the Varsity regarding the exact need of the industry? Who decided the course content and in what way the curriculum is different? What is sought to be achieved by conducting a course, claimed to be different from the B.Tech and M.Tech courses being run by many colleges in the country? Can an industry oriented technical program requiring considerable on-hand training, be conducted through distance learning mode? Probably the Varsity cannot be faulted for starting this course in absence of a national consensus regarding what the industry really needs and how much is needed giving a free had to all teaching "shops" to start any course without any relation to the user need. It is time AICTE the apex organization for technical education in the country constitute a separate wing under its aegis to look into the personnel needs of food industry and evolve training programs at undergraduate, graduate and post graduate levels based on expert assessment.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

SMALL INDUSTRIES BUSINESS-ENTREPRENEUR FACILITATION

Home scale or cottage scale production of food is very common in most developing countries and these so called micro enterprises are encouraged as they are the best self employed entrepreneurs with innovative ideas and unique skills. Supporting these enterprises is an avowed policy choice in many countries in Asia, Latin America and Africa and such support services must include liberal financial assistance, technological inputs, training facilities and advisory facilities. In contrast larger enterprises are invariably self reliant with respect to the above needs and are better placed in marketing their products. One of the most critical inputs for flowering of micro enterprises is "hand holding" service that will enable them to "wade" through the complex procedural maze and set up the minimum facilities for starting production successfully. The example of a Center that provides the above service comes from one of the counties in the US which is indeed a model for all those countries aspiring to strengthen the foundation of food industry through the so called "unorganized" but important food manufacturing sector.

"Hillsborough County's Small Business Information Center (SBIC) is offering two additional free food industry workshops this month for at-home bakers. The workshops will provide information on proper licensing and permitting for mobile food units, caterers, restaurants, personal chefs and commercial kitchens. The workshops will also provide information on the new Florida Cottage Food Act, which became a state law on July 1 and gives budding chefs the freedom to start a business in their own kitchen without having to obtain expensive special licensing".

In seminars, conferences, workshops, get-together events concerning food industry development, the issue of concrete help to unorganized sector of food industry that include home based units, cottage scale entities etc, is never taken up seriously and there is hardly any impact such events can make on the industrial landscape. In India, for example, there is no clue for a new entrepreneur regarding the pre-requisites for starting a food industry though the District Industry Centers (DICs), so imaginative in concept, was set up more than 4 decades ago. It is another matter that such Centers have become just government offices with old chairs and tables with "babus" manning them! Is it not possible to modernize these DICs by equipping with the necessary wherewithal to escort new entrepreneurs all the way to set up and productionize their dream projects? After all there are only about 800 DICs and making them truly functional and effective with suitable personnel may entail hardly a few million rupees. It is beyond one's comprehension as to why this idea has not endeared to the babus that lord over the Ministry of Food Processing Industry at Delhi! There appears to be a total paralysis that has crippled the government in taking any initiative like this that can give a ray of hope to this unfortunate sector of food industry.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

FOOD TECH TRAINING-A NEW APPROACH

The cry by the processed food industry in India for adequately trained technical personnel who can be employed at reasonable salaries seems to have been heard if the recent report from TNAU regarding the launch of a new training program becomes a reality. There are several institutions/colleges which are providing graduate degree in food science and technology across the country, the intake students entering such places after the plus two stage and invariably these students are equipped to take up responsibilities for management of production, R & D and quality control. Unfortunately the food industry is reluctant to employ them because of various reasons which include high cost of taking and retaining them. The new PG Diploma of TNAU will hopefully be more practically oriented and affordable to the industry. Here is a take on the issue.

"The Directorate of Open and Distance learning, Tamil Nadu Agricultural University (TNAU), will offer a PG Diploma in Food Science and Processing for the first time during the 2011-2012 academic year. The course deals with subjects like preservation and value addition techniques of food processing, a press release from TNAU said. As India faces a food security crisis, scientific methods of food processing are much needed for its preservation, conservation, quality enhancement, market attraction and to increase shelf-life. Ways to counter food pilferage and to add value to the perishable, fragile, consumable and non-perishable food will be taught. The course will focus on processing of convenience foods, like ready-to-use mixes, traditional foods, quality control and preventive measures, food products and development, packaging, labeling and brand-making. The course also covers subject areas like value addition on tomato-based products such as jams, jellies, sauces, pickles and savories. Furthermore, the course will deal with preparation of snack items, processing techniques of meat and meat products, egg products and dry fish. The course invites applications from various segments of the public. The qualification is any science degree. Duration of course is one year consisting of two semesters of six months duration each. Study materials will be provided in the form of books with self-learning content. Contact classes will be held during weekends. Medium of instruction is English. The application can be obtained either in person or by post. The application fee is Rs 250 and Rs 300. The last date of receipt of filled in application is August 29".

Indian food industry is predominated by small and medium scale enterprises (SMEs) which compete with giant transnational corporations with deep pocket. In order to survive in such a fiercely competitive market, the quality and safety of products churned out by these SMEs will have to be above suspicion with reasonable degree of confidence generated among the consumers. Since the new course in TNAU is of short term duration of one year, industry can afford to sponsor candidates for its own use after the course and the university must extend this option to the industry. This way the cost of training will also be defrayed by the industry. At present there is one similar course in Mysore but its focus is more on food analysis rather than processing. What is needed are such courses as being organized in TNAU in other parts of the country also for meeting the needs of the local food industries.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

A NEW APPROACH TO TRAINING-THE "FOOD TRUCK" WAY

The Food Truck phenomenon is growing much beyond the expectation of the pioneers who started this new system of food preparation and vending in the United States more than a decade ago. It is not that similar food catering practices were not existing before any where else in the world but the Food Truck vending is a modernized version with large flexibility to move around in urban areas, deploying even the latest tweeter technology to inform their customers abut their where abouts. Even to day in many developing countries road side food vending is very common but generally it is frowned upon because of lack of hygiene and sanitation. The modern Food Truck with its ultra modern kitchen facilities ensures safety of food preparations offered by them, even better than many of the regular established restaurants. The recent launching of a unique Food Revolution Truck in the US by a public minded person has brought out the possibility of mobile training facilities on wheels which can be used to make the families and interested consumers aware of the nuances of preparation of healthy foods. Here is a take on this development

"Jamie Oliver, who we last saw calling Sarah Palin a 'Froot Loop', is back with the mobilization of his Food Revolution -- literally. This week Oliver unveiled his Food Revolution food truck, a mobile kitchen designed to educate young people and their families about the preparation and perpetuation of affordable, healthy food. The truck can fit a class of 40 students and features a bevy of kitchen equipment, complete with eight kitchen stations, plasma screens for demonstrations, and an inflatable stage. The Food Revolution Truck was brought to life by contributions and partnerships enabled by Oliver's TED prize, awarded in 2010. Along with $100,000, Oliver was given the chance to realize his wish to change the world. His mission? In a tour of the truck with the BBC, Oliver explains his desire to 'create a sustainable movement to feed children better in schools and to educate them about food.' The truck, designed pro bono by architect David Rockwell, is intended to "create an immediate, unexpected spectacle' at schools, fairs, and farmer's markets."

While creation of such facilities can be achieved easily through grants from government and non-government organizations, most difficult logistical problem is how to ensure their regular functioning with adequate working capital funds. Years ago GOI had mobile canning demonstration vans in some states in India for training house wives in preserving seasonal perishables like fruits and vegetables by canning but the project was abandoned later because of lack of adequate response from the targeted groups. Probably in India there may be a need for such mobile training facilities in each state that can go to areas where street vendors are concentrated and cajole the vendors to undergo a minimum training to sensitize them on safety of foods cooked by them. It is for the MFPI to take the necessary initiative to create such facilities which may have much greater impact than the sporadic attempts to help these hapless road side entrepreneurs through impractical and useless programs.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

"COOKING" SCHOOLS-MAKING TOMORROW'S CHEFFS!

Cooks, gloriously called Cheffs undergo training on various aspects pf culinary preparations under structured programs offered by many cookery schools, some of them with international reputation. The curriculum for such courses can vary depending on the country where the schools are located. There cannot be a universal curriculum for such courses because of the vast diversity in food preferences amongst consumers. How ever a majority of the schools follow western cuisines to train their candidates focusing more on bread, cookies, bread,meat dishes etc ignoring many of the local preparations. If one wants to have high quality training in western cuisines, ten top training schools in the world offer such courses. "Whether you're on track for a professional culinary career or learning how to boil water, there is a gourmet getaway designed for you. Resident foodie Courtney Crowder uncovers 10 gourmet getaways, where cooks of all levels can combine travel with culinary education". In India the catering institutes under the Ministry of Tourism located in different parts of the country offer short term and long term courses and the trained personnel find gainful employment mostly in star hotels. Unfortunately the emphasis on the curriculum is still on western food preparations and most of the graduates from these schools have very little insight into Indian ethnic foods. Probably this bias may be due to the excessive focus on foreign tourists who patronize star hotels. Why not modify the course content to include some local foods also so that foreign tourists are exposed to the food culture of the country? V.H.POTTY http://vhpotty.blogspot.com/ http://foodtechupdates.blogspot.com

WOMEN FOR FOOD INDUSTRY-THE NEW GOI INITIATIVE

Traditionally women are supposed to be better equipped to transform raw food into delectable preparations, their own family members being their main consumers. Most famous example is the Lijjat papad manufacturer in the cooperative sector, owned by a group of enterprising women which is in the fore front in making a variety of good and safe quality papad products, popular all over world. Naturally any attempt to involve women in expanding the reach of the food processing industry is most welcome, if it can be achieved in an organized and sustained fashion. If the announcements and pronouncements of the concerned ministry in GOI are taken at their face value, the industry is bound to see better days ahead with assured growth and increased relevance in the life of the common man.

The '100 days' program of MFPI has many targets and one of them pertains to training of women entrepreneurs. According to this plan "it will provide food processing training to 500,000 women in collaboration with industrial training institutes (ITI) as part of its efforts to create 10 million jobs by 2015". How far this is practical given the constraints regarding availability of experienced trainers to guide these new entrepreneurs remains to be seen.

Probably GOI can think of linking this program with the massive feeding programs funded by it in various states and women can do a much better job in this area. Most of the anganwadis and other infrastructure currently deployed are managed by women and it is a question of integrating them into a national project that will look after the various nutrition oriented programs with necessary manufacturing base provided to them.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com