eChapters

Abstract

India has got a pool of medicinal herbs which are proved to be beneficial in curing various diseases. Their regular consumption not only will improve the health status but also reduce risk of lifestyle diseases. Though simple solutions, associated colloids, suspensions and emulsions are some of the traditional techniques for encapsulating functional agents, micro-encapsulation techniques is the most successfully employed technique for the controlled release of sensitive bioactive compounds. Owing to the targeted delivery of functional components directly to the human gut system, emulsion based delivery system are getting more attention now-a-days. With advancement in science, more complex and novel structures can be created which can successfully deliver these nutraceutical and bioactive ingredients into existing food systems. The technological interventions in emulsion science have opened great opportunities to improve the delivery of bioactive herbal components into milk and milk products. Various milk and milk products functionality can be improved in this way which will improve the gut- microflora within short period of time after consumption.

Incentives are a powerful stimulus to transfer of technology. They can encourage researchers to get their results to market, a new career path for many of them. They can create a culture that attracts and retains entrepreneurial staff, scientists, students and technology transfer professionals (TTPs) that view the university as a career path and a vehicle for making a contribution to society. Working in a pro-entrepreneurship team of colleagues can also lead to getting people to think in terms of making a connection between their work and its application. Incentives can be short-term or long-term in nature, and can be tailored to individual or collective requirements. As it is likely to be challenging for universities to design incentives that cater to every researcher’s or TTP’s desire, they can design incentive programs to cater to various aspects of human. Nature.
12.1 Why incentives matter in this ecosystem
Incentives can be either financial and non-financial. These are needed to ensure that researchers and TTPs remain motivated, aligned with institutional goals, and committed to the long-term process of technology transfer and commercialization. Incentive programs serve several important purposes:
• Motivation: Incentives energize individuals to pursue innovation and commercialization, often over long- and uncertain-time horizons.
• Retention: By offering recognition, rewards, and career advancement opportunities, institutions can retain high-performing researchers and skilled TTPs.
• Alignment: Well-designed incentives ensure that the personal goals of stakeholders align with institutional and societal objectives.

Introduction

Soil is one of the elements required for farming and it provides nutrients to the plant. Healthy soil containing all the elements for growth and development of crop as well as heart of soil health is the integration of the soil physical, chemical, and biological process and its functions. But inorganic farming adopted over the recent years to maximize crop production has become Hazardous because in the long run deteriorating the soil health and the quality of the agricultural produces besides polluting the environment and natural resources of soil and water dangerously. Soil testing helps to recommend chemicals fertilizers more judiciously in combination with organic manures and bio fertilizers and hence balanced nutrition to crop. Soil health and fertility is the basis for sustainable profitability of the farmers. Soil testing is a science based and time-tested tool for assessment of soil fertility status and soil ailments and for nutrient amendment recommendations.

Fish as a cheap source of protein, bioavailable minerals, vitamins and essential fatty acids, ensures global nutritional security. India witnessed around 14-fold increment in fish production from 0.7 million tonnes in 1950’s to 10.43 million tonnes in 2014-15. With a contribution of 5.05% to world’s capture production and 6.6% of total aquaculture fish production, India emerged as one among the most progressive fish producing countries in the world. Fisheries as a major agricultural sector, constitutes 0.92% of total GDP and 5.58% of total agricultural GDP of India. With the global fish export value of 148,147 million USD, India ranked seventh position among the top fish exporters of the world. The sector is crucial in securing food supply, job opportunities, nutritional needs and earning foreign exchange for the country, cataloguing it as a sunrise sector of Indian economy.

Technological developments in harvest sector

Introduction of new materials for fishing gears, mechanization of fishing crafts and modern electronic technologies for navigation and fish location, paved way for the significant increase in fish production in India over the years. ICAR-CIFT, Cochin has been involved in the design and optimization of a range of crafts and gears since its inception, which gave a major fillip to the harvest sector of Indian fisheries. Considering the plateauing/decline in catches perceptible since last two decades, ICAR-CIFT has shifted its focus from increasing production to responsible harvest of resources. As a result a large number of technologies for sustainable harvest and green technologies with reduced emissions were developed.

On different occasions I have expressed my views on hunger and food security. Here are some of the views published earlier.

1. Food Security bill: Why it is an opportunity lost

Several years ago I and Dr M S Swaminathan were speaking at a conference on hunger at Rome. Also speaking at one of the sessions was the Brazilian Minister for Zero Hunger Programme, the dream programme of ex-President LuizInácio Lula da Silva. After he had listened to us, he sat down with us to know of how India was battling hunger, specially the way India was managing its food self-sufficiency and the massive food procurement programme.

India has a population of one hundred twenty four crore plus and feeding this large a population calls for a strong FPI. The industry also assumes importance in the national economy due to the immense employment generation opportunities it offers and the export revenue it earns. Food Processing Industry (FPI) in India is a sunrise sector that has gained prominence in the recent years. Easy availability of raw materials, changing lifestyles and favourable fiscal policies has given a considerable push to the industry’s growth. FPI serves as a vital link between the agriculture and manufacturing sectors of the economy. Strengthening this link is critical to reduce wastage of agricultural raw materials, improve the value of agricultural produce by increasing shelf-life as well as by fortifying the nutritive value of the food products and ensure remunerative prices to farmers as well as affordable prices to consumers. The industry has very low processing level i.e., 2.2% for fruits and vegetables, around 35% in milk, 21% in meat and 6% in poultry products, which is significantly lower by international standards. For e.g., processing of agriculture produce is around 40% in China, 30% in Thailand, 70% in Brazil, 78% in the Philippines and 80% in Malaysia. Value addition to agriculture produce in India is just 20% with wastage estimated to be valued at around US $13 billion.

India has the second largest producer of food with arable land of 159.65 million hectares and has the highest acreage under irrigation. Next to China, India ranks second largest food producer in the world and has the potential to immerge the biggest with its food and agricultural sector. India accounts for less than 1.5% of international food trade despite being one of the world’s major food producers, which indicates huge potential for both investors and exporters. Food and food products are the biggest consumption category in India

Abstract

There is an urgent need to – create market driven linkages rather than do it alone by building new infrastructure. A lot needs to be done to improve infrastructure in terms of reducing the logistics cost, eliminating middlemen influence and eliminating the wastage of basic inputs. There is a need to blend technologies based on principle of dovetailing production for masses with the advantage of mass production, particularly in the area of grain processing, packaging and marketing which would help combine livelihood, security with agricultural competitiveness. Risk in crop production is not new to any age and the farmers have been bearing it since times immemorial. The farmers should be allowed to maximize their grain. High performance continuous and batch dryers remove moisture in a way that is predictable and reliable. The problems associated with moisture content may be harmful to international trade in grain and need to be addressed adequately by the standardization institutions.

Abstracts

About 60-70% of total food grain production is retained and stored by farmers for household consumption, use as seed, feed for cattle and payment of wages to labours etc. in our country. Yet the quality of grains stored is not so good, and hence, preserving the harvested crops without loss or damage has always been a problem of national importance. This study was conducted in Jabalpur district of Madhya Pradesh state. A tribal block namely Kundam was selected for study purpose. The responses of 120 women were recorded in pre-tested structural schedule through interview. Rural women are an important source of information on the use of indigenous practices for grain storage. The data reveals that the majority of respondents are using dry leaves of Neem, dry onion bulb, wheat straw, Nirgudi leaves, roots of bach etc. for storage of grain at household level. In our country, indigenous practices of grain storage have always been and are still followed, because it is supposed that these practices are useful in control of grain loss.

Industrial ice cream manufacturing is an integrated system involving food science, dairy technology, mechanical processing, refrigeration, quality assurance, hygiene, packaging, maintenance, utilities, manpower, and cold-chain management. This chapter explains how each manufacturing stage influences the next, from raw-material receiving and mix preparation through pasteurization, homogenization, aging, freezing, filling, hardening, storage, and distribution. It emphasizes process discipline, equipment reliability, trained personnel, KPI-based management, preventive maintenance, and cold-chain integrity. The chapter also addresses quality control, food safety, sustainability, digitalization, and operational challenges. It provides practical guidance for factory managers seeking consistent quality, productivity, controlled costs, reduced losses, and long-term operational excellence

Considered as one of the leading members of the family Bromeliaceae, pineapple is one of the most extensively consumed fruits in the world. Fruit juices, extracts, concentrates and processed edibles are consumed worldwide. Besides, plant fibres, enzymes obtained from the stems and leaves find many applications across industries. Pineapple residue mainly consists of pulp, stem, leaves and peels and the huge wastes produced as a result of improper handling, harsh environmental conditions, decaying and deterioration. Thesecan be successfully processed and extracted for further inexpensive and sustainable utilization instead of discarding. Agro-based and chemical industries have been switching to using plant-based substrates from various resources. Above all, all the natural substrates obtained are highly renewable, won’t contribute to the global waste production, require less expenditures in processing, less toxic and has considerably better biochemical properties than the synthetic alternatives.

Industrial Importance of Pineapple

Pineapple Leaf Fibre (PALF)

Back in the days, pineapple leaf fibre was considered to be an agricultural residue until it’s potential capabilities as an organic fibre and its commercial prominence heaved into view as a consequence of pioneering researches (Uddin et al.2017). According to Technical Association of Pulp and Paper Industry (TAPPI) standards, many chemical constituents like holocellulose, α-cellulose, lignin, and ash content of PALF were analyzed from a different source of f ibres, with varying environmental conditions, cost, etc. (TAPPI,1991). Mainly because of its highest tensile strength (413 to 1627 MNm−2), high cellulose content, as compared to other organic fibres with its Young’s modulus varying from 34.5 to 82.51 GNm−2. Furthermore, it has also been ascertained that upon its conversion to yarn, a 13% rise in its strength is observed and a bundle of saturated PALF adheres a reduced strength by 50% (Asim et al., 2015). Various researches and aided projects of SITRA (South India Textile Research) under UNDP/UNIDO have demonstrated the production of 100% PALF yarn by blending with other synthetic or natural fibres like cotton or silk. The threads, thus produced, are used to make fabrics, fancy carpets, mops, curtains, etc. where pineapple-jute blended yarns are used by the textile and fabric industries (Mishra et al., 2004; Debnath, 2016). It is also used in furnishings, decorations, sports items, baggage, quilts due to its aesthetic and elegant fabric (Anon, 1992).

Jamun (Syzygium cuminii L. Skeels) is an evergreen tropical tree which belongs to family ‘Myrtaceae’. It is commonly known as java plum, jambul, jamun, black plum, faux pistachier, Indian blackberry, doowet and jambolan. Jamun is native to the subtropical Himalayas, India, Sri Lanka, Malaysia and Australia. Its fruits are delicious and have great importance in folk medicine (Ayyanar and Subash, 2012).

Introduction

Rice, being an important crop in India, there is a part to focus on improving rice production and productivity. A number of biotic and abiotic factors mostly referred as production constraints that affect the rice yield adversely and subsequently, needs an extraordinary consideration to the developing demand of continuously emerging population of India (Kumar and Jha, 2000). Abiotic stress has been estimated that more than half of the yield potential of major crops is mainly affected due to unfavourable growing environments such as drought (Cortina and Culianez-Macia, 2005). The current study was aimed to carry out to assess the impact of Pink pigmented facultative methylotrophs (PPFM) and plant growth promoters on mitigating drought stress effects in semi dry rice.

INTRODUCTION

Now-a-days, food products with maximum health benefits and ease in preparation are gaining popularity globally, the reason being changing awareness level about food and dietary habits. Since ages, a number of methods like cooking, baking, drying etc. have been used to thermally process the food materials. Electrical sources of electromagnetic waves are very promising because of advances in nuclear and hydroelectric power as well as ongoing cost rises in traditional forms of fuel, of which there are only restricted reserves. The heating aids include use of wooden fuel, gaseous fuel, electric energy etc.; but the new era of electromagnetic rays had introduced new horizons of food processing by utilizing it in various unit operations (Sakai and Hanzawa 1994). Though, these radiations are gaining popularity in various walks of life; their destructive impact is much dominating. Hence, one should handle these radiations with utmost care as well as comprehensive understanding of the know-how and control over the process.

Introduction

Spices are botanical products of tropical and subtropical plants, mainly fruits, seeds, f lowers, roots, stems, leaves, bark, or whole plant (Golob & Nations, 1999). The dominant spices of trade including cardamom, cinnamon, cloves, ginger and pepper (A. Osman et al., 2019)including aroma, flavor, and color, to foods and beverages in an effort to enhance their palatability. Herbs and spices exhibit a plethora of medicinal properties including antimicrobial and antioxidant properties. Spices serve as natural preservatives to delay food spoilage and extend shelf life.

Introduction

Fermentation is playing an important role in the human life and is evident from the fact that food can be both spoiled and made by fermentation. A wide range of the fermented food products are consumed by the consumers in their daily routine. It is one for the oldest and ancient method of food preservation. It may have been a mere accident when people first experienced the taste of fermented food. Fermentation became popular with the dawn of civilization because it not only preserved food but also gave it a variety of tastes, forms, and other sensory sensations. Fermentation, along with salting, cooking, smoking, and sun drying, is one of the earliest ancient traditions developed by cultures all around the world to extend the possible storage time of foods. Slowly, people have realized the nutritional and therapeutic value of fermented foods and drinks, and this has made fermented foods even more popular. Bread, beer, wine, and cheese originated long before Christ. Although modern food technology has contributed to the present day high standard of quality and hygiene of fermented foods, the principles of the age-old processes have hardly changed. In industrialized societies, a variety of fermented foods are very popular with consumers because of their attractive flavor and their nutritional value. During food fermentations, the controlled action of selected micro-organisms is used to alter the texture of foods, preserve foods by production of acids or alcohol, or to produce subtle f lavours and aromas which increase the quality and value of raw materials. After drying, fermentation is the world’s oldest food preservation method.

Introduction

Packaging is one of the most important processes to maintain the quality of food products for storage, transportation and end-use. The basic functions of packaging are considered as protection, containment, information and convenience. Food packaging was initially considered to increase the marketable life of the food in a container by protecting it from the influence of the environmental factors. Then it was expected to be informative, easy-to handle and disposal-friendly with increased functionality. Current innovations of food packaging technology are geared to ensure one/ all of these properties along with better protection, more efficient quality preservation and enhanced safety of the packaged food. Innovative packaging technologiesalso prevent the rate of quality deterioration and facilitate easy handling of the produce during distribution and marketing. During distribution, the quality of the food product can deteriorate biologically and chemically as well as physically. Innovative packaging technologies are the most important and challenging technologies to overcome these limitations.These technologies require specific knowledge and appropriate training and understanding for rationally selecting the most suitable packaging for each product and intended use. Innovative packaging of foods includes active packaging, smart packaging, on-the-go packaging, intelligent packaging etc. which have been briefly discussed in this manuscript.

Trends in aquaculture and fisheries

Global fisheries have made rapid strides in recent years by establishing its strong hold over increasing food supply, generating job opportunities, raising nutritional level and earning foreign exchanges. These benefits become more important when placed in the context of current challenges in food production, nutritional security, social transitions and growing climate uncertainties. Fish and fishery products are the most traded food commodities in the world accounting for 1% of world merchandise trade in value terms representing more than 9% of total agricultural exports all over world (FAO, 2014). About 38% of the global fish production enters international trade in various forms and shapes, generating an export earning of nearly US$148.1billion with a record import at US$140.6 billion during 2014. Mostly the developing countries that account for over 60% of global fish catch, which has continued to expand at an average annual rate of 8.8% (FAO, 2009 & 2012) and play a major role in the global trade of fish and fish products contributing around 50% of fishery exports in value terms and more than 60% in quantity terms supplied by them (World Bank, 2011). At the same time, demand for fish products are likely to rise as a result of rising populations that are expected to reach 9.3 billion by 2050. Developing countries have a positive trade balance due to their increasing involvement in global fisheries trade. Developing country like India may have higher proportion of population growth but its impressive economic growth over the past two decades has resulted in steady increase in per capita income in real terms that in turn increases the purchasing power of people resulting in increasing demand for food to feed & ensure nutritional security of the population. As a result of which it brought inconsistency in fish consumption pattern across the coastal, marine and hill region.

Introduction

The food processing industry ranks fifth in size in the country and employs 16 lakh workers which is 19% of the country’s industrial labour. It accounts for 14% of the total industrial output with 18% of industrial GDP and 6.3% of countries GDP. So, food processing plays a vital role in India’s prosperity. The Food Processing Industry sector in India is one of the largest sector in terms of production, consumption, export and growth prospects. Food processing industry broadly comprises primary processing category and the other categories embracing the secondary, tertiary and further stages of downstream processing. Primary food processing is a major industry with lakhs of rice-mills/ hullers, flour mills, pulse mills and oil-seed mills. There are several thousands of bakeries, traditional food units and fruit/vegetable/spice processing units in the unorganized sector. In the organized sector, there are over 820 flour mills, 418 fish processing units, 6600 fruit/vegetable processing units and 171 meat processing units. Indian processing industries has installed capacity of 21 lakh tones; however these industries actually processed 9.8 lakh tones of the produce. So the total capacity utilization of industries is <30%. There are 70% units in home/cottage/ small scale sector and 30% units in large scale sector with capacity of 250 tonnes per annum and 30 tonnes/hr, respectively. Large scale contributes 70% of the production. The principal crops and commodities which constitute the primary base for the food processing industry and considered important sub-sectors in food processing industries are illustrated in Fig. 1.

Introduction
 
Developments in innovative food packaging technologies have evolved in response to the need for protection of the food product containing bioactive component from both external and internal environments and in response to consumer expectations for health claims, convenience and product safety. Consumers around the world are willing to pay extra for guaranteed product freshness delivered by the type of packaging. Many new packaging developments have focused on extending the shelf life of the product and on delivering a higher quality product to the consumer. These developments would not be possible without significant advances in the materials used in packaging and the incorporation of various types of sensors into food packaging. This chapter outlines the innovative packaing solutions in the production of functional food.

Onion production is constrained by insect pests and diseases that damage seedlings, foliage, roots and bulbs and reduce both yield and market quality. Important pests include onion thrips, leaf miners, cutworms, armyworms and onion maggots. Major diseases include damping-off, basal rot, downy mildew, purple blotch, white rot and pink-root rot. Some insects also transmit damaging viral diseases. This chapter presents integrated cultural, biological, botanical, behavioural and chemical strategies for managing these threats. Crop rotation, sanitation, healthy planting material, proper spacing, resistant varieties, traps, barrier crops, beneficial microorganisms, natural enemies and need-based pesticides are discussed as components of sustainable crop protection and resistance management.