EVERY BODY LOVES CHINA-THE US TOO! AND THE CONSEQUENCES?

China is a country loved by many, hated equally by many and admired by many, depending on what criterion is used. Its pole vaulting into global economic summit and talking as an equal with established world powers has been both dramatic and amazing. calling for admiration all around. But it is hated world over when one looks at its brutality and remorseless suppression of the citizens denying the fundamental rights enjoyed in many democratic countries. No doubt China has built a solid foundation for its technological and industrial growth though the inputs from Soviet Union during early stages should not be forgotten. Full credit must be given to the farmers of the country for raising food production and productivity in almost all crops, making it the top producer of many foods. All said and done, China still lives in rural hinterlands and through shrewd policy orchestrations the country was able to back up the farming community remarkably well. Latest instance of government's long term vision is reflected in the frenetic pace with which it is trying to build up its swine food industry by transforming small scale rural farms into large industrial production centers. Unwittingly the US is helping China to achieve this goal through supply of technology and other inputs with a short term objective of earning dollars from this dollar rich country! Here is a take on this interesting development which should be an eye opener for others like India.

"In a country where pork is a culinary staple, the demand for a protein-rich diet is growing faster than Chinese farmers can keep up. While Americans cut back on meat consumption to the lowest levels seen in two decades, the Chinese now eat nearly 10 percent more meat than they did five years ago. China's solution: to super-size its supply by snapping up millions of live animals raised by U.S. farmers as breeding stock - capitalizing on decades of cutting edge agricultural research in America. By taking this step, say breeders and exporters, China will move from small-scale backyard farms, to the Westernized tradition of large consolidated operations to keep up with demand. "I liken it to their telephone system," said Mike Lemmon, co-owner of the Whiteshire Hamroc farm, which specializes in exporting breeding swine to China. "Most of China's mainland went from having no landlines to everyone having a cell phone. They're doing the same thing with farming." Focus on livestock genetics also represents an emerging economic bonanza for two of the United States' most powerful industries: technology and agriculture. Worldwide, the United States exported a record $664 million worth of breeding stock and genetic material such as semen in 2011. But as fortune shines on breeders, concerns are being raised. While U.S. consumption of meat falls, the price of producing a pound of protein rises, meaning meat companies are seeing their margins shrink. That has prompted some critics to question whether the short-term gains of this trend will result in a longer-term loss of a key export market for American meat producers. This is, after all, a well-trod path in China's pursuit of efficiency: import a technology or create a joint-venture; learn the best practices; apply those practices at a lower cost than overseas rivals; and emerge as an aggressive competitor in the global market".

Chinese are biggest consumers of pork meet and changing their traditional food eating habits is a herculean task. The fact that Chicken meat is cheaper to produce should have persuaded the Chinese authorities to discourage pork based diet in stead of tuning their livestock industry to raise pork production which will definitely be harmful to the country in the long run. Another concern is the impact of the expansion of pork industry in China on the global food front. While country farms use locally available feed resources, high tech birds need to be fed grain based feeds sucking out a substantial portion of food production regularly without any respite. The US which is pampering the Chinese in every conceivable way will realize soon about its short sighted policy of assisting Chinese in their focused pork industry program!

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

"INFLATED" CHICKEN-DOES IT DESERVE THE "NATURAL" TAG?

Food industry never leaves an opportunity to play to the sentiments of the consumers if that can fetch them additional mileage for their products. It is too often one sees the indiscriminate use of the world natural in many labels though its interpretation can vary amongst the manufacturers. Latest controversy is generated by the rampant practice by a section of Chicken meat industry in using the adjective "Natural" on the label of chicken meat infused with water, salt and other ingredients, ostensibly to ensure safety to the consumers. But there appears to be a strong backlash from the consumer activists regarding the misuse of this word as natural chicken cannot contain added water or salt to be eligible to be called natural. It is some thing like adding water to milk and calling it a natural product!

"A disagreement among poultry producers about whether chicken injected with salt, water and other ingredients can be promoted as "natural" has prompted federal officials to consider changing labeling guidelines. The U.S. Department of Agriculture had maintained that if chicken wasn't flavored artificially or preserved with chemicals, it could carry the word "natural" on the package. But the agency agreed to take another look at its policy after some producers, politicians and health advocates noted that about one-third of chicken sold in the U.S. was injected with additives that could represent up to 15 percent of the meat's weight, doubling or tripling its sodium content. Some argue that could mislead or potentially harm consumers who must limit their salt intake. The USDA's Food Safety and Inspection Service plans to issue new proposed rules this fall. Perdue, the nation's third largest poultry producer, is among those pushing for a change. The company has joined a group called the Truthful Labeling Coalition, which has hired a lobbyist and launched an advertising campaign. "Our labels say natural or all natural only if there is nothing added," Perdue spokesman Luis Luna said. "Under no circumstances is it acceptable to label poultry that has been enhanced with water or broth or solutions as natural, or all natural." Such mixtures are injected into poultry to make the meat tastier and more tender. The two largest chicken processors, Pilgrim's Pride and Tyson Foods, are among those that affix "natural" labels to chicken injected with extra salt and water. Industry experts said the practice has become more common in the past decade. Tyson spokesman Gary Mickelson said the company sponsored a national study that found most consumer didn't mind those labels if the ingredients added were deemed natural".

How the industry can defend such a practice is beyond any body's comprehension. While labeling regulations all over the world stipulate declaration of any external ingredients in food why the poultry industry should be exempted is a valid question. Use of water by frozen food industry to gain unfair advantage of the consumer ignorance is prevalent in many countries and such practice must be prohibited to protect the consumer from this form of economic fraud.

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

CHICKEN "MEAT" FROM SOYBEAN-WHO IS THE "TARGET" CONSUMER?

Advent of extrusion cooking technology enabled food scientists to develop meat substitutes in granule and chunk forms which resembled meat to a great extent. In India 75% of the population is vegetarian by habit, various faiths and beliefs or economic compulsions though some do consume animal foods occasionally. The development of meat analogs is supposed to be targeted at these irregular consumers and those meat eaters who can extend the meat component in the food preparations for economic reasons. The dry products from defatted soybean flour manufactured in single screw or twin screw extruders are still popular in India. How ever Chicken meat substitute developed recently in the US is yet to make its debut in India.

'This particular soy substitute is different because we are working with a higher moisture content, which is up to 75%," Hsieh said in the release. "The high moisture content is what gives the soy a very similar texture to chicken--in addition to the appearance." We have a few questions: If this product ever comes to market (Hsieh is currently refining it and doing taste tests), to whom will it appeal? Carnivores who are looking, for health reasons, for a palatable meat substitute that tastes like the real thing? Would vegetarians be interested in this at all? Will chicken noodle soup ever be the same?"

The same question regarding the target consumer is relevant for this product also. Vegetarians are unlikely to go any where near such a product that reminds them of Chicken for which they have aversion. Ultimately such products may become popular with health conscious consumers as they are rich in proteins of good quality. In a country like India such products may have better chance of success if branded differently without alluding to meat. A cheese substitute or a paneer substitute has a better chance of success than meat substitutes in the country.

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