LOCAVORE "FLAVOR" FOR BIG RETAILERS-JOINING THE "BANDWAGON"!

It looks as if the new found popularity of local food movement is pinching the fortunes of organized retailers, if recent reports regarding attempts by a few of them to start some thing like a farmers' market within their premises to attract more customers or to recapture some of their lost clientèle. Foods offered at the farmers' markets are supposed to be with low carbon foot prints because they come from nearby farms where cultivation is managed with minimum use of energy, fertilizers and pesticides. How supermarkets depending on large scale production systems and economy of scale can co-exist with the small scale operations that characterizes farmers' markets is some thing one has to wait and see. If it is based on philanthropy with an intention to give protection to the local growers, such practices need to be encouraged. But the economics and logistics do not favor such an interpretation of the move by large retailers to open up local food section in their premises. If it is a part of a slow process of integrating local producers into the location specific retail stores, one can only appreciate such changes.

"It's not hard to see why supermarkets are nervously intrigued by farmer's markets. In the past five years, the number of markets in the US has ballooned, up from 1,755 in 1994 to 5,274 in 2009, according to the USDA. But the problem for Big Food is that farmers' markets exist as an alternative to the centralized, mass-produced, industrialized system that delivers most of our food. The items at farmer's markets come from small farms or bakeries located within 100 miles from where they live. They're also ultra-fresh, seasonal and mostly unprocessed, and the direct-to-consumer system lets farmers earn a healthy profit for their food. Supermarkets, in contrast, sell food from all over the globe and pay the sorts of prices only large producers can afford to accept. Mike Siemienas, a spokesperson for Supervalu (SVU), which owns Albertsons, defended the use of farmers' markets signs in 200 of its stores in Washington, Oregon and Idaho over the Labor Day weekend because the produce advertised came from local farms. It's certainly a better approach than Safeway's interpretation of a farmer's market, but the price those local farms are getting for their produce is probably much less than what they'd get at an actual farmers' market. By comparison, organic, which is also a reaction to mainstream food production, has been a much easier trend for big food companies to monopolize. Large manufacturers like Kellogg (K) and General Mills (GIS) operate major organic brands and many large, conventional fruit and vegetable producers have organic side businesses. Local may actually be the sort of party food companies can't get into, at least not without looking like they're trying way too hard.Frito-Lay (PEP) and McDonald's (MCD) have already mounted ridiculous attempts to establish local cred. Frito-Lay wheeled a traveling greenhouse into the middle of Times Square and brought along potato farmers to explain how Lay's potato chips are made with actual potatoes. In July, McDonald's put up billboards in Washington state announcing things like "Served in Seattle, Grown in Pasco," accompanied by the disclaimer "participation and duration may vary."

The issue of returns to the farmers who join league with super market chains is still a ticklish issue because of the compulsion to share the sale proceeds between the established retailer and the local producer. In contrast in a genuine farmers' market there is no middle man to gobble up a part of the sale proceeds resulting in a higher net return to the grower. It is not clear as to what other services the retailer is offering to the growers besides the premises and the brand value. Ideally the super markets must lend their expertise to the local grower community in producing high quality products and train them in proper handling and packing before channeling them through their store facilities. Only such a symbiotic relationship can promote locavore movement to any significant extent without affecting the fortunes of existing super markets. Under no circumstances large players should be allowed to misuse the "goodwill" generated by the "local food" concept for increasing their cash flow.

V.H.POTTY

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HAZARDS OF VEGETABLES FROM CONTAMINATED FIELDS-NEEDS ASSESSMENT

Consumption of cold foods is invariably fraught with food safety risks, especially in many developing countries where traceability of raw material sources is very difficult. Whether it is meat, egg or salad vegetables all of them pose potential health risks due to contamination with bacterial pathogens. Though the conditions in countries like India are favorable for such contamination, paradoxically most cases of illness caused by these foods come from developed countries like the US. Besides Spinach, Tomato, Meat and others, most recent incidence of contamination pertained to egg in the US where half a million Salmonella infected eggs were recalled due to several instances of illness amongst the population there. Now comes the news that India also has to face such problems considering the agricultural practices followed by the farmers, as per a recent report.

It was traditionally believed that neurocysticercosis only spreads through consumption of pork. Now, strict vegetarians are also falling prey to the disease. Water and green leafy vegetables, especially those grown in fields where human faeces is found, are also favoured routes for the tapeworm. "Be careful about what vegetables you eat. Do not eat salads at roadside eateries or wedding functions. Fruits and burgers sprinkled with cabbage are also best given the miss outside the home. At home, vegetables like carrot, turnip, spinach, radish, coriander and cucumber should be washed thoroughly, preferably five or six times. Kebabs made with minced meat often have pork added to them to cut cost. Raw or insufficiently-cooked pork should be avoided at all costs. Poor personal hygiene of persons who handle the food - cooks or waiters is another matter of concern," is Sethi's advice. Padma adds, "Water is another common vehicle. Drink only bottled or boiled water or carbonated drinks in cans or bottles. Avoid drinks from vending machines or with ice-cubes. Even simple negligence like failure to wash your hands might cause problems." Verma believes that betel leaves, which might be kept in infected water, chutneys and jaljeera are also best avoided.

Though salad preparations are restricted to a few items like Onion, Cucumber, Green Chilli and Tomato, especially in the northern part of the country during summer, there can be worry about contamination from raw and sliced Tomato and the water used to wash the vegetables. Most other foods are cooked adequately to destroy microbes present on the surface giving very little chance for any food borne illnesses. As for eggs and meat products, they are also consumed only after cooking preempting any possibility of causing harm to the consumer. The increased incidence of Tapeworm infestation, especially amongst vegetarian population is a matter of concern and recent reports of brain afflictions due to cysts from this source is indeed alarming. Good handling practices reported above make sense and need to be widely disseminated.

V.H.POTTY
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WHAT IS THERE IN A "NAME"?-MONEY, OF COURSE!

The controversy regarding the role played by High Fructose Corn Syrup (HFCS) in American obesity epidemic refuses to die down in spite of massive scientific evidence generated during the last 5 years absolving it of any such detrimental effect on human body. The fact that most of the so called high fructose syrup does not contain as much fructose as that present in white sugar is often ignored while casting aspersions on the former and damning the food industry. It is true that there is practically no processed sweetened food product in the US which does not contain HFCS derived from corn starch and hence the vulnerability of the food industry to such wild allegations. Having faced the wrath of critics activists with some influence on consumer perception, the food industry seems to be getting tired of fighting the battle where a single "lie repeated overtime tends to acquires the sanctity of truth" and has sought a way out by seeking a change in the name of HFCS to Corn sugar which probably is more logical than its present name.

"Would high-fructose corn syrup, by any other name, have sweeter appeal? The Corn Refiners Association, which represents firms that make the syrup, has been trying to improve the image of the much maligned sweetener with ad campaigns promoting it as a natural ingredient made from corn. Now, the group has petitioned the United States Food and Drug Administration to start calling the ingredient "corn sugar," arguing that a name change is the only way to clear up consumer confusion about the product. "Clearly the name is confusing consumers," said Audrae Erickson, president of the Washington-based group, in an interview. "Research shows that 'corn sugar' better communicates the amount of calories, the level of fructose and the sweetness in this ingredient." According to the market research firm NPD Group, about 58 percent of Americans say they are concerned that high-fructose corn syrup poses a health risk. Some scientists over the years have speculated that high-fructose corn syrup may contribute to obesity by somehow disrupting normal metabolic function,but the research has been inconclusive. As a result, most leading scientists and nutrition experts agree that in terms of health, the effect of high-fructose corn syrup is the same as regular sugar, and that too much of either ingredient is bad for your health. Marion Nestle, a professor in New York University's department of nutrition and a longtime food industry critic, says that Americans consume too much of all types of sugar, but that there is no meaningful biochemical difference between table sugar and high-fructose corn syrup. "I'm not eager to help the corn refiners sell more of their stuff," Dr. Nestle wrote in an e-mail. "But you have to feel sorry for them. High-fructose corn syrup is the new trans fat. Everyone thinks it's poison, and food companies are getting rid of it as fast as they can." Dr. Nestle says she thinks the plural "corn sugars" is a better description of high-fructose corn syrup, which is actually a mixture of glucose and fructose. But she agrees that the corn refiners "have lots of reasons to want the change." "Even I have to admit that it's not an unreasonable one," Dr. Nestle said. High-fructose corn syrup, which came into widespread use in the 1970s, isn't particularly high in fructose, but was so named to distinguish it from ordinary, glucose-containing corn syrup, according to a report in TheAmerican Journal of Clinical Nutrition. High-fructose corn syrup and sucrose (also known as table sugar) contain about the same amount of glucose and fructose. In fact, one commonly used version of the ingredient known as HFCS-42 actually contains less fructose (42 percent) than table sugar, which has 50 percent fructose, according to the report".

There is a precedent in history when change in name was sought to correct consumer perception and Canola is the most visible example. Low erucic acid Rapeseed oil developed in Canada was renamed as Canola for better consumer appreciation though the name by itself does not convey any relation to rapeseed or erucic acid. Similarly Prunes were renamed as dried Plums though the reason is not clear. Probably HFCS may be more vulnerable to criticism if environmental degradation, corn cultivation has brought about during the last 5 decades, is taken into reckoning and will the industry seek to rename it again to avoid mention of corn? Why not better call it a "cereal sweetener"?

V.H.POTTY
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COMMON WEALTH GAMES VILLAGE-THE FOOD QUALITY

The controversy ridden Common Wealth Games (CWG) event at Delhi appears to be becoming more controversial because of poor quality of food being served. While one can expect minor glitches when an event of such magnitude is organized, lack of attention to one of the fundamental issues pertaining to safety and quality of food served can become a sore point with potential for long term damage to the image of the country. It is intriguing as to how the food supply contractors can serve "rotten" foods as claimed by some reports though some leeway can be given for marginal lowering of the eating quality. With less than 48 hours to go for inauguration of the Games and most country contingents checking in at the Village, one can only hope that Organizing Committee (OC) of the event could make a turn around and provide high quality foods with absolute safety. It must be borne in mind that many foreign guests have "weak" stomachs vulnerable to even mild infections and extra care needs to be taken to prevent any mishaps on this score.

"The complaints about food have been coming in ever since the caterer started supplying the food packets from September 23, say officials. Late delivery of the packets and the poor quality of the food given to the workforce had created much heartburn. Lalit Bhanot, secretary-general of the OC, had admitted that the food packets were reaching the venues late, though he claimed that the schedule was being streamlined to ensure timely delivery. Sources, however, say that matters reached a head earlier this week when the packets not only reached venues late but were also of extremely bad quality. At places, the food was so bad that it was rejected by the food safety inspectors, forcing the workforce to go without meal. In fact, on Thursday, the food packets at both Siri Fort Stadium as well as the Jawaharlal Nehru Stadium were not found conforming to the safety standards as prescribed by the OC and several thousands of packets had to be thrown away. Staff at Siri Fort said that the lunch packet, comprising rice, roti, vegetables and dal, had turned bad, forcing the workers to get food from outside. Now, the OC is hoping that the new batch of caterers will be able to appease the thousands of workers who are at the venues. As an interim measure, the OC has even talked of using the pre-cooked meals available in markets for the workforce. Officials admit that the problems with catering have had an impact on the other functional areas as well, especially volunteering. Said a senior OC official, ''The volunteers are not paid".

A distinction needs to be made between foods "delivered" to the workers and those provided in the Games Village to the participants, though there cannot be any excuse for serving foods "smelling" bad to any one. With the in-house food preparation facilities commissioned, the quality is bound to be better and if latest reports coming from the Village dining halls capable of serving 40000 guests a day are any indication, the participants are likely to carry good impression about the quality and diversity of foods offered during the duration of the Games. There cannot be any let up of vigil by the safety authorities, lest even a minor lapse can become an embarrassing incidence.

V.H.POTTY
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BOOSTING THE ANTIOXIDANT LEVELS-A NEW APPROACH

Potato is not considered a good source of antioxidants but if efforts by a group of scientists in increasing the level of antioxidants bear fruit, probably it may enhance its value as a healthy food. Normally potato is a source of starch, providing a significant portion of food calories in diets of some populations. Besides it is also a good source of potassium and some minor nutrients. Industrially the snacks derived from potato are very popular world over while products like French fries, Tater tots are commonly consumed food items served in many fast food chain outlets in the western world. Besides starch preparations derived from potato have special properties as an industrial starch and are much sought after. Vitamin C, Polyphenols, Carotenoids, Anthocyanins etc present in potato provides the antioxidant activity, its ORAC value being 7.8-14.2. Subjecting potatoes to electrical stimulus has been found to increase its antioxidant value significantly.

The electrical treatment involved immersing the potatoes in a salt solution for 10 seconds and then applying a small electrical charge for 10, 20, and 30 minutes. Reseachers then measured both the antioxidant activity and the phenolic content. Both treatments increased signifantly the stressed potatoes' antioxidant content. For example, t he five minute ultrasound treatment increased polyphenol levels by 1.2 times and other antioxidants by about 1.6 times. Subsequent results revealed that antioxidant levels had rocketed by up to 60 per cent. "We knew from research done in the past that drought, bruising, and other stresses could stimulate the accumulation of beneficial phenolic compounds in fresh produce," said Hironaka who is with Obihiro University in Hokkaido, Japan. "We found that there hasn't been any research on the healthful effects of using mechanical processes to stress vegetables. So we decided in this study to evaluate effect of ultrasound and electric treatments on polyphenols and other antioxidants in potatoes." Growing consumer interest in healthy or functional foods could mean a bright future for the low cost and straight-forward treatment techniques.

Though the above findings are of some academic interest, pursuing this line of research may yet elevate the status of this humble tuber as a health boosting food. How far such a development will be of interest to the processing industry depends on many factors but at house hold level a high antioxidant activity potato can be a boon to those who consume potato regularly as the staple. Increased levels of poly phenols can pose problems to the processing industry because of the activity of the native poly phenol oxidase enzyme system which can tend to develop brown color during peeling and cutting process, marring the appearance of end products.

V.H.POTTY
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A DEDICATED "SPV" FOR FOOD SECTOR?-INDUSTRY BODY'S SUGGESTION

India is a country where there are hundreds of government institutions vested with different functions and responsibilities. Of course after the economic liberalization initiatives in early nineteen nineties, government role in industry development diminished some what though it still had the critical role of policy orchestration to facilitate the growth of various activities that contribute to the national GDP. The birth of Ministry of Food Processing Industry also owes its existence to the new initiatives at that time and is based on the premise that value addition to agricultural crops is the surest way to generate employment in the country. Now that, in spite of the high voltage proclamations of this ministry from time to time, the food industry does not seem to have emerged as a major economic player in the country's developmental trajectory. The industry body FICCI has now come out with a new proposal to create another Special Purpose Vehicle (SPV) to facilitate flow of credits to food processing sector which is claimed to be starved of funds from nationalized banks due to conservative credit policies pursued by them.

"Identifying food processing as a sunrise sector, industry body Ficci has recommended setting up a bank on the lines of the agriculture cooperative, Nabard, and promoting contract farming to boost growth. "The government should establish a national bank on the lines of Nabard to lend credit to food processing industries whose tremendous potential remains untapped," a Ficci report said. The bank will ensure speedy disbursals of the funds to the sector grappling with the issue of lack of access to credit from banks, Ficci said on the basis of a comprehensive survey. Survey-2010 on bottlenecks in Indian Food Processing Industry was conducted on 250 companies. To overcome the long and fragmented supply chain, contract farming can emerge as a significant opportunity for companies, whereby they can create direct farm linkages to source appropriate quality, quantity and varieties of inputs, the report said. It also recommended opening up multi-brand retail to bring in more global investments in the infrastructure and logistics domain. "Multi-brand retail is an easier way of creating ideal environment for the use of modern logistics infrastructure like transportation, hubs, IT, cold chain," it commented. Ficci, which works closely with the government on policy issues, observed that despite food and food products forming the largest consumption category in India involving 21 per cent of the country's gross domestic product, its growth potential remains untapped. Notwithstanding government undertaking several steps, including rationalisation of food laws, setting up mega food parks and allowing 100 per cent FDI in the food processing & cold chain infrastructure, the sector continues to be at a nascent stage, the report said".

NABARD, an institution created for funding agricultural activities has been functioning for decades but does not seem to have improved the lot of farmers dramatically as reflected by rash of suicides of farmers in different parts of the country. Its much touted Kisan Credit Cards provided to over 71 million farmers and over 28000 farmers Clubs in 555 districts are supposed to be a safety net for the rural families but how far these programs have been able to fulfill the original objectives of NABARD is debatable. If this system had worked properly what was the necessity for GOI to write off billions of rupees of loans given to the farmers during its last budget? Before creating another institution like NABARD for exclusive credit flow to food processing sector, GOI must make a review of the functioning of this agency. NABARD is also supposed to be offering credit to small scale food industries in rural areas, though it does not seem to have made any impact.

V.H.POTTY
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"BOOZY" FRUIT-IN SEARCH OF LONGEVITY!

Ethyl alcohol is one of the most effective disinfectant, being able to destroy most pathogens at relatively less concentrations. Dependence of medical fraternity on alcohol to achieve reliable sterility in hospital environment is considered crucial in saving precious lives during day to day patient management activities. To be effective the minimum alcohol concentration must be about 70% by volume. One of the limitations of alcohol is that it is not very effective against gram negative bacteria and spores of fungi and molds. Gram positive microorganisms lack the outer membrane and rely solely on peptidoglycan as the cell wall to protect them from the environment and there fore they are susceptible to the action of alcohol which damages the plasma membrane of bacterial cells. The reported practice of using spirits to preserve seasonal fruits is some thing evolved locally in some places as it does not find a place under the technological options available to classical food scientists. But concept wise it makes sense as spirits generally contain about 40% alcohol by volume and combined with the sugar and acidity in fruits the resulting cocktail can be a formidable "hurdle" technology system for fruit preservation.

But there is another, easier way: boozy fruit. There are many incarnations but the basic premise is the same — simply mix fruit and sugar with enough hard spirit to keep the fruit well soused, and let it sit. You can sip the liquid as a cordial and eat the sweet, spiked fruit over ice cream or cake. Apart from freezing, it is about the simplest preserving method there is. And not surprisingly, it's lately become somewhat of a trend among the legion of D.I.Y. canners, locavores and fervent gardeners looking to make the most of seasonal produce. For Amy Pennington, a professional gardener in Seattle and the author of "The Urban Pantry" (Skipstone, 2010), using booze to preserve fruit is just one more "branch in the preservation tree." "There's drying, salting, canning and using alcohol, which kills bacteria, meaning you don't need to futz around with creating an anaerobic environment," she said, adding that preserving with alcohol is the "lowest rung of entry for beginning canning enthusiasts" because it's hard to mess up. She's used the technique to preserve raspberries in vodka, which she plans to churn into sorbet, and greengage plums in brandy, to bake into an upside-down gingerbread cake as soon as they are ready — in, oh, about three months.

How far this practice can be acceptable or economically feasible for industry is not certain, especially in a country like India where spirits are often taboo for many besides being expensive. Since fruits are preserved in chunks format in presence of concentrated sugar solution formed from the water present in the spirit, the end product will have alcoholic flavor and some mild intoxicating "effect". Probably this could limit the end use of the product in only a few products. Also to be reckoned with is the excise regulations which can be a considerable constraint in using alcoholic products by the food industry.

V.H.POTTY

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