FRESH PRODUCE CONTAMINATION-INDUSTRY-UNIVERSITY INITIATIVES

Episodes of contamination of fresh produce with bacterial pathogens and the attending adverse consequences are becoming increasingly common in many wealthy countries and the impact of such incidences of contamination is more with people in these countries because of two reasons. First the immunity level of the population to several pathogenic bacteria encountered in foods is relatively low, making them easily susceptible to their effect on health. Second the habit of consuming fresh produce like lettuce, broccoli, tomato etc in salad preparations is a part of their food culture making them highly vulnerable to food poisoning more frequently from these sources. It is against such a background one has to appreciate the action taken recently in the US to launch a public-private research initiative worth about $ 10 million to evolve technologies which can pre-empt such risks in consuming salad vegetables produced in different regions. 

"To fund the study, the U.S. Department of Agriculture is providing a $5.4 million, three-year grant and produce industry partners are kicking in nearly $4 million in in-kind support. The University of Maryland will be working with Ohio State University, Rutgers University, University of California, Davis; University of Florida, University of Delaware, USDA and the FDA. In its news release, UMD said agriculture producers are already testing for pathogens in irrigation water, fertilizers and other soil amendments, as well as in produce just before and after harvesting. Some 200,000 separate tests will be analyzed by the researchers. The team will conduct a series of controlled experiments by region to gauge how various practices affect levels of pathogens. "Producers, processors and consumers must be assured that the good practice standards apply to their region - that what works on a big farm in California, makes sense on a couple dozen acres on the East Coast," Buchanan said. "No group's protocol will be approved and enforced without scientific validation," Buchanan added. "The science must be solid enough to withstand domestic legal challenges and international trading disputes." He emphasized: "Guidelines, standards and regulations need to be based on solid science or we'll end up with legal wrangling rather than safer salads."

The collaborative project will have far reaching implications because whatever remedial measures are developed, they will have much better chance of getting accepted by the user industry with least reservation. The industry has been using certain techniques to ensure pathogen-free salads and these also will be subject to validation independently to confirm or modify such practices. Though some industry has been pleading to allow irradiation for pasteurizing fresh meat, clearance was not forthcoming from the authorities concerned due to apprehension that the processors may pass of low quality food products after irradiation as prime quality ones, defrauding the consumer. Many countries have a lesson to learn from the above project which only can solve common industry safety problems affecting the society at large. This mode also effectively utilizes the tremendous knowledge that is bottled up in the universities for the good of the nation.

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

"EMBRACING" TAIWAN-THE STRATEGIC APPROACH FOR FOOD INDUSTRY GROWTH

Overwhelmed by the euphoria generated by the awesome achievements of the dictatorial regime in mainland China, there is a tendency to ignore the existence and accomplishments of Taiwan, the original China which is presently a small place with about 23 million populations. But if per capita achievements are compared probably Taiwanese China would win hands down. With an annual per capita income of more than $ 35000, Taiwan is considered an economic power on par with top developed countries. Though it is being treated as a pariah by many countries because of their apprehension of antagonizing the mainland China, the hard working and well educated population there have made the country one of the most productive nations in the world. India must be congratulated in realizing the potential for collaboration with Taiwan in the food processing sector as reflected by the visit of an economic delegation from that country for exploring increased investment in India.

"The processed food industry is a major component of the Taiwanese economy. In 2009, this sector posted revenues of $17 billion. In fact, four of the top 10 food companies in China are Taiwanese. Stating that Prime Minister Manmohan Singh has called for a second Green Revolution in India, Sahai said that this would be possible only through industrialisation of agri-produce in the country. 'And Taiwan is a leader in this sector,' the minister said. Pointing out that at $1 billion, Taiwanese investment in India was very low, Sahai said he wanted this figure to grow to '$100 billion in the years to come'. The minister also called for transfer of food processing technologies from Taiwan to India and joint collaboration in research and development in the sector. Philip Wen-Chyi Ong, a representative of the Taipei Economic and Cultural Centre in New Delhi, gave an overview of Taiwan's achievements in the processed food sector and the opportunities that are available for Indo-Taiwanese cooperation in this area. Speaking to IANS, Ong said: 'All this while, Taiwanese investment in India has been limited to the manufacturing and technology sectors and most of this investment has been made in the state of Tamil Nadu.' 'We are now thinking of diversifying from China (where Taiwan has made heavy investments in the processed food sector) to India.'Asked about the areas in the Indian food processing sector Taiwan would be interested in, Ong mentioned production of instant noodles and cooking oils and setting up of cold chain facilities".

The ingenuity of Taiwanese can be gauged by their ability to design mechanized equipment for a number of traditional food products in India some of them still working in the country. Machinery for mass production of products like parotha, samosa, vada etc have been fabricated by Taiwanese engineers in the past and the MFPI of GOI must give priority in utilizing this capability of Taiwanese for modernizing the traditional food products industry in the country which currently presents a picture of utter chaos and morbidity. Recently Taiwan, working in Paraguay in South America, donated a slew of food processing equipment for setting up a training facility for agricultural producers. As they do not carry any ideological baggage with them, unlike the Communist China, it is a wise policy to invest on more extensive collaboration with Taiwan in the coming years.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

EAST MEETS WEST-SPRUCING UPTHE SPICE BUSINESS

The lure of spices has attracted many "invaders" to India in the past and this trend seems to be continuing even to day though the intention is not to establish territorial predominance but for ensuring uninterrupted supply of raw materials to the processing industry in other countries. The latest to come to India is the US spice giant McCormick & Company entering the country through an economic "arrangement" with one of the local spice processors in deep south. How far this arrangement will work out depends on the market advantages gained by the local industry. This is not the first time McCormick is trying to enter India, though earlier attempt was given up because of the 'stifled' economic atmosphere prevailing in the country in nineteen eighties

"McCormick & Company, today announced that it has signed an agreement to purchase a minority share in Eastern Condiments Private Limited, a leading spice and seasoning business based in Kerala, India. The completion of the agreement is expected to occur in the fourth quarter of 2010 subject to regulatory approval. Eastern is a leading brand of spices, seasonings and other related food products in India and the Middle East. McCormick has agreed to acquire a 26% minority position for approximately $35 million. The partnership is expected to lead to continued double-digit sales growth and further profitability for the Eastern brand. M.E. Meeran, Chairman of Eastern, stated, "We are pleased to partner with McCormick and expect to benefit from their expertise in global sourcing, manufacturing, product innovation and brand marketing. Their global presence will accelerate our efforts to bring authentic products to Indian consumers in international locations as well as introduce other consumers to Indian cuisine."

Eastern Condiments is a relatively small player in India in spice business but is growing fast with its presence established in the southern region of the country, within a relatively short time. It does not have any high tech processing facilities, being content with ground spices and their blends and their export business is confined to middle east where the clientele is mainly people from Kerala. Though the local company expects to make inroads into European and American markets through their association with the legendary McCormick name, it will be more rewarding if the American collaborator is to be persuaded to part with modern processing technologies for manufacturing high value added products from raw spices.

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