Calcium carbide "ripening"-A spineless nation tolerates this unsafe practice for ages!

Mango is considered the "King of Fruits" across the world but countries like new Zealand may differ in their perception because of their own unique fruits grown in their countries. Still the variety of aroma, taste, color, sweetness and tanginess offered by Mango are unparalleled. Being highly seasonal and cyclical in terms of production, the availability of Mango varies widely from year to year. Demand for varieties like Badami, Alphonso, Kesar, Mallika, Pairi etc is generally not met fully with the result that market prices vary enormously year to year. India enjoys the unique position in mango production being the major producer growing more than 3 dozen varieties with widely assorted flavor profiles. The 16.33 million tons of Mango produced in India last year accounted for almost 42% of global output, a sizable portion exported to more than 2 dozen countries. Mexico and Brazil with a combined production of about 3 million tons provide strong competition to India in the American continent though they are no match to the Indian mango when it comes to flavor, taste and other eating qualities.

Recent mango season in India saw a spurt in production and for a few months between May and July most markets in the country were flooded with mangoes of different varieties attracting millions of consumers though prices were ruling high most of the time. Why Indian mangoes cost so high is an issue most consumers are concerned with and besides production uncertainties due to weather fluctuations and cultivation practices (mostly in the unorganized sector), the flourishing middle men who control the mango trade can be the biggest culprit. Most growers do not follow sound cultivation practices, selling their trees annually at the flowering stage itself to pre-harvest contractors ( probably money lenders) for arbitrarily fixed lump sum payments, with the contractor taking the risk of crop loss or reduced yield. Most growers do not have sound ripening facilities and it becomes the responsibility of the traders to ripen the fruits and bring them to the market.  

It reflects on the rulers of this country, who in spite of 7 decades of planning since independence could not do much to change the mango production dynamics, leaving the field open for traders and middlemen to exploit the growers by offering low prices and controlling the market prices through collusion and conspiracy to defraud the growers as well as the consumers. Scientific harvesting and post-harvest practices are never followed with the result that much wastage takes place at all stages of handling. Of course these losses are factored when market prices are "fixed" to ensure inflated and unjustified profits. Mangoes are rarely cold stored or stored under controlled atmosphere environments and there fore consumer has to depend on the mango season only to enjoy these delicious fruits. It is all the more reprehensible when one realizes that agencies like APEDA and Ministry of Food Processing Industry of GOI offer substatial financial assistance for modernizing the industry which go begging!    

Like all fruits Mango also becomes sweeter, less greener, and softer as it ripens. Unlike temperate fruits like berries,grapes, pomegranate, tomato etc, coming under the non-climacteric group of fruits which need to be tree ripened, Mango, being a climacteric type can ripen after harvesting taking about 8-10 days after harvesting of the mature fruits under favorable temperature and humidity conditions. The bright reddish/yellowish colors so characteristic of most varieties of mangoes is due to "unmasking" of carotene present in the fruit in significant concentrations after the green chlorophyll is degraded during ripening. Sweetness is developed due to starch degradation during ripening while acidity is reduced to some extent. Ultimate taste is decided by the ratio of sugar to acids in the ripe fruit. Artificial ripening is practiced to cut down the period of ripening using Ethephon and similar ethylene generating chemicals which accelerates the natural process without adversely affecting the flavor to any significant extent. Organized packing industry does use this technique to achieve uniformity in the quality, though the ripening chemical is considered expensive.

A common but undesirable practice in vogue in India to accelerate ripening is to use the cheap chemical Calcium Carbide (CC)which brings about dramatic changes in appearance in a matter of couple of days. Acetylene generated by CC on contact with moisture does this transformation, at least in appearance though consumers will never know how these fruits are ripened. Compared to naturally ripened fruits, CC treated fruits are less sweet, have non-uniform yellow color with patches of green seen on the surface, some what dry in appearance, less juicy and less flavorful. What is of concern is the safety of CC if used though there is no conclusive evidence about the likely consequences of using it. It is classified as carcinogenic with a potential to cause cancer while there are reports that it causes other problems like mouth ulcers, gastric irritation, diarrhea, skin rashes etc in many consumers. CC, being an industrial chemical used for producing Calcium Cyanide, contains arsenic which is one of the most toxic metals. According to some reports more than 50% of mangoes sold in the Indian market are CC treated though this is not permissible as per law.        

It is not that GOI is not aware of this situation because, under Section 44 AA introduced in 1979 in the PFA Act prohibits the sale of fruits ripened with calcium carbide. It is a sad reflection on the seriousness of GOI that not much has been done to enforce this ban. When the PFA Act was replaced with the FSS Act and the food safety regulator (FSSAI) came into being, one expected the new regulator to look at the issue in depth, get a comprehensive country-wide survey done to gauge the extent of the problem, come up with alternate, safe and feasible method of artificial ripening and plug the retail sale of calcium carbide, so that it is not available to fruit wholesalers. Being a cheap chemical that costs hardly a few rupees CC is available freely in the market and just 10 gm would be adequate to ripen about 100 fruits. The country is aghast that the new regulator is as inefficient as the old one and CC ripened mangoes are flooding the market unchecked and unhindered!  .

Though In March last year, the government informed the Parliament that a Joint Committee for Research on Food Safety had been set up in August 2010 and the committee had recommended further research studies to generate information and data regarding the extent of use and effect of artificial ripening agents and other chemicals in fruits and vegetables. Unfortunately nothing seems to have happened and CC treated mangoes still continue to harm the consumers with no fear or deterrent even to day. Interestingly the very same regulator proclaims in its web site that
consumption of CC treated fruits may affect the neurological system by inducing prolonged hypoxia (low oxygen reaching the blood and tissues), which causes headache, dizziness, mood disturbances, sleepiness, mental confusion, memory loss, cerebral oedema (swelling in brain caused by excessive fluids) and seizures!. While mangoes, bananas and papaya are generally ripened with calcium carbide, this practice is spreading like a wild fire with even fruits like sapota, dates and tomatoes being subjected to the chemical treatment. Yet no coordinated action seems to be taking place except for sporadic raids of mango sheds where the fruits are ripened which appears to be an eye wash, throwing dust over the eyes of the citizens! Imagine a whole session of parliament was washed off recently due to irresponsible behavior of the law makers who have no time to discuss problems like this for the welfare of the citizens!  
V.H.POTTY
http://vhpotty.blogspot.com
http://foodtechupdates.blogspot.com

TECHNOLOGY STARVATION-THE GROWTH CONSTRAINT FOR FOOD SECTOR

Encouraging establishment of food industries is always a daunting task. Even under the best of conditions, an industry will sprout only if there is adequate entrepreneurship among people. India is not a country with dearth of entrepreneurs having necessary motivation and drive and still the food processing sector lags behind with only those with deep pockets succeeding in establishing viable processing units, that too in some parts of the country. Naturally the question that begs for an answer is why this sorry situation in the country?

It is known that for viable industries to come up, it requires existence of a multifaceted environment which is a pre-requisite. While entrepreneurship is necessary among the people, other inputs like technical support, policy support, marketing experience and financial strength are absolutely necessary. If Indian past is considered Indians are entrepreneur-wise a capable people and the vast number of micro enterprises in sectors like food processing working across the country even without any prop from the government, though not most efficiently,  is a standing testimony to this truth. It is another matter that after unleashing the forces of economic liberalization or promoting capitalism since last two decades, big industrial players seem to be destroying the smaller players for getting market dominance. Where is the much cherished Khadi and Village Industries Commission supported manufacturing enterprises to day? Practically vanished. Why?

Reasons are not far to seek. First and foremost the food entrepreneurship is being smothered in the country due to technology starvation as new entrepreneurs brimming with business ideas have no where to go to seek the basic need of a venture, viz the manufacturing technology for establishing a viable production unit. Though there are more than 800 District Industry Centers (DICs) in practically every district in the country, they have been neglected, especially during the last two decades with most of them languishing as non-functional entities. Another equally important issue is the government support, rather lack of it at present, that is vital for success of any industry. Whether it is Ministry of Food Processing Industry (MFPI) in New Delhi or the State Food Industry Departments, the typical "Babu" approach and an inertia laden mindset, very little ground level help is forth coming to propel the entrepreneurial community. Added to this the draconian measures under the new heavily bureaucratized show piece of GOI viz The Food Safety and Standards Authority (FSSAI) have a chilling impact on new entrepreneurs.

What is tragic is that with a special purpose vehicle (SPV) like MFPI set up by the GOI as early as 1989-90 and with vast funds available at its disposal for bringing in a revolution in the food processing sector, it has unfortunately become a tightfisted book keeper. Those who sought funds from MFPI know the back breaking job of actually realizing the grant due to time consuming procedures and bureaucratic interference. Though MFPI is to be lauded for some of its schemes which appear excellent at least on paper, the fact that it is not able to disburse the budgeted funds fully year after year tells the real story. For example who can find fault with its much acclaimed National Mission for Food Processing (NMFP) where in it can extent up to Rs 10 crore for new enterprises setting up cold chains and cold storage units as a subsidy? Still why not much enthusiasm is seen among the prospective entrepreneurs in tapping this source of funding?

As said earlier money alone cannot sustain an industry. What is critical is technology without which entrepreneurs cannot even plan a project in food processing. For multinational companies they have the wherewithal to access technology from their own parent companies or from global sources by investing large sums of money. What about the micro enterprises and small companies? Where will they go? The domestic technology sources supported by public funds do not even allow these "chota" people even entering their "palaces" or "ivory towers", let alone help them with technologies and technical inputs. There are no incubation centers in food sector in India unlike in many other countries as GOI did not bother to finance such centers in Universities or industry corridors during the last several decades of neglect of this vital sector.

It is time that GOI wakes up to this reality and do some introspection regarding the lacunae in the system. Opening a NIFTEM or calling other existing moribund public funded R & D organizations by other fancy names does not solve the problem. There has to be a vibrant technology generating system that will ensure continuous development of efficient small scale technologies for new industries as well for the existing industry for upgrading their operations which can only revive the food entrepreneurship in India.    

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

MEGA FOOD PARKS-WHO BENEFITS?

Almost 4 decades back that Central Food Technological Research Institute (CFTRI) conceived a novel concept of a food industrial estate which would become a cluster of food processing units with complimentary functions and for mutual benefits. Under such a concept CFTRI identified about 20 food processing projects based on its own technologies and approached the Karnataka State Government for implementing the same at Mysore which was country's most prominent food research and development corridor. The basis of this concept was that most small scale entrepreneurs are starved of appropriate technologies based on which only one can plan a manufacturing venture. With a single window clearance facility offered to the identified entrepreneurs, Government did provide land and other infrastructure to selected entrepreneurs to locate them selves and start manufacturing activities. Unfortunately the Food Industrial Estate in Mysore never attained full bloom with hardly half a dozen units coming up. The reasons for such a dismal failure are many and based on this experience this concept could have been developed further. Nothing happened thereafter!

It was during 1989-1990 Government of India (GOI), in response to continuous pressure from the food sector decided to set up a special dedicated Ministry for development of food industry in the country. Whether one likes it or not the basic contours of the ministry and its objectives were written in Mysore and after the formation of the ministry, called Ministry of Food Processing Industry (MFPI) CFTRI provided lot of inputs to this ministry in preparing their program for the five year plans, at least in its formative years. The first Secretary Mr Murari and Deputy Secretary Gopalan were involved in this exercise. Beginning its function with a Minister of State holding independent charge, it became a full fledged ministry later headed by a cabinet rank minister. In spite of limitations on the functioning styles of government agencies MFPI was able to provide some useful inputs to the development of food industry in the country. Whether it has justified its creation during the last two decades of work should be left to historians to judge.

Though GOI has never been short of funds, one of the major fault lines vis-a-vis food related priorities of the government was the low priority accorded to this sector by government as a whole, making MFPI a minor player in the scheme of things. Food industry continued to suffer in spite of the presence of MFPI which had very little influence on the policy making level. Interestingly almost all ministers and secretaries who were holding charge in MFPI considered their posting as insignificant and were reluctant players in taking responsibilities and path breaking decisions. Those who worked for MFPI were invariably bureaucrats with very little place for technocrats, knowledgeable about food industry problems and understanding technical needs of the entrepreneurs. If to day MFPI has become a "fund disburser" only and not involved in providing any other inputs to development of industry, GOI has to take the blame squarely.

Coming back to the issue of food parks, the MFPI conceived "Mega Food Park Scheme" (MFPS) is nothing but a glorified version of the original CFTRI conceived food industrial estate with the major exception that the participating ventures probably will all be large players. There are very good features associated with MFPS but whether they will really work remains to be seen. One of the lurking suspicions is whether those Mega Parks will become attractive only for the reason that availability of land becomes easy as land procurement is a big constraint to day under the present government rules. Though MFPI is planning for a total of 30 such mega parks and the first one was inaugurated recently after a delay of 3-4 years, it is difficult to anticipate how successful these parks will be as the logistics of implementing them are awesome. According to MFPI officials another seven such mega parks are in "advanced" stages of "completion". The out come of this experiment can be uncertain and depends on many factors beyond the control of the ministry.

A preliminary report on the first mega park functionalized in Chittoor in AP claims that the set up has world-class facilities for pulping, IQF, bottling, tetra packing, modular cold storage, warehousing and advanced testing lab. It boasts of basic and supply chain infrastructure, cluster farming, backed by field collection centers, self help groups and individual farmers, sprawling over an area 147-acres. One of the most critical factors on which such multi products manufacturing complex depend, will be the ready willingness of right type of personnel, in quality and quantity, with different background and qualification to settle in country sides, where mega parks are going to be located. Availability of high class educational facilities nearby can be the best incentive for attracting talents to come and work at these parks. It must be remembered that the preference of many industrial units to establish their operations in urban areas is due to the difficulties involved in imparting decent education to the siblings of those working in the plants in rural areas. Mega parks should not fail on this account and creation of an educational institution, at least up to the level of matriculation, in the proximity of each park must be an integral part of the scheme. Probably experience gained during the operationalization of first few parks may give further insight into this likely problem.

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

THE DIAMOND JUBILEE-BUT NO TIME FOR JUBILIATION!

October 21, 2010 is supposed to be a landmark date for the once famous food research institute in Mysore under the CSIR, set up 60 years ago because of the farsighted vision of Pandit Nehru, independent India's first Prime Minister to make the food processing industry self-reliant as far as possible without depending too much on imports. The present head of the institution, (glorified wrongly as the first Kannadiga Director by a National News Paper), is bringing the central S & T Minister to "inaugurate" the Diamond Jubilee "Celebrations", under the benign presence of the so called "Father" of Green Revolution. Unfortunately a look back at the developmental achievements of this organization during the last two decades can only create despair and anguish amongst honest citizens of the country for wasting enormous opportunities for pitchforking itself as a world class food research set up that could have been a beacon of hope to not only millions of Indians but also to whole of the world.

If the PR materials provided to the media are carefully gleaned, it may be difficult for any one with an acquaintance with the past work of this institute to see any thing new in what is being propagated as present achievements. The much touted Amul baby food developed and productionized in 1960's under the inspiring leadership of late Dr V Subramanian and Dr H A B Parpia, the pitamahas of food technology in the country, is being projected as major achievement, clearly showing that the cup board of high quality industrial innovations is totally empty. It is sad that the origin of not even one new successful product in the market to day can be traced to this institution. Present management proclaims from the house top that it had helped victims of Tsunami and Gujarat earth quake by supplying "foods" ignoring the fact that it is the food industry which should have done this job using the technology from the institute. How far the claim can be substantiated and how far it was relevant and effective, only a critical appraisal can bring out.

Another area of tall claim is about the training programs being organized, obviously for the benefit of the food industry in the country. Again it is conveniently forgotten that these programs were established way back when the institute was under the able stewardship of Dr HAB Parpia and Dr BL Amla who must be saluted for their vision and far-sight. Of course the only area where it has emerged as a major center is for "producing" Ph.D scholars in areas of least relevance to food science or technology or to the industry. The claim that it has 400 "food scientists" on its role is at best a joke because there are hardly a couple of dozen qualified food technologists, all others being auxiliary personnel mostly in fringe areas. It is understandable that teaching is a part of the functions of a scientist in any national laboratory but the same cannot be the major activity because there are dozens of universities in India providing training facilities in food science, technology, engineering, nutrition etc. Producing 15-20 food tech graduates in an year which is less than 10% of the graduates emerging each year in the country cannot be a justification for the working of a national laboratory.

In stead of expanding its domain of influence by injecting more young scientists and diversifying into uncharted areas of research, the drift and uncertainties of the present management, allowed shrinking of the personnel pool and the current strength is not considered to be of "critical mass" to achieve any thing substantial. Regional Research Centers built up painstakingly during 1960s have been systematically dismantled or made dysfunctional cutting off vital links with the people out side Mysore and it has become a Mysore-centric organization making itself irrelevant to the country as a whole. No wonder GOI decided to write off the organization and establish the National Institute of Food Technology, Entrepreneurship and Management in Haryana besides upgrading other existing institutions through large infusion of public funds to serve Indian food industry. Absence of the minister in MFPI of GOI at the Diamond Jubilee function will only confirm this surmise.

There appears to be an impression that activities like bringing out glossy reports, building arches, gardens, ornamental gates, painting the building every year at enormous cost, holding press conferences, cultivating selected journalists, treating VIPs with royal aplomb, filing useless and unwanted patents, delivering special lectures and key not addresses in public functions, touting academic publications etc justify the existence of a public funded research organization. Ignoring the need of the users mainly micro enterprises, SMEs and the main stream industry consistently during the last 15 years, as vouchsafed by the industry, cannot be condoned easily and probably on this occasion of the Diamond Jubilee, GOI must take to task such redundant organizations for wasting public money. May be an in-depth assessment of this organization vis-à-vis its technical achievements and usefulness to Indian food industry during the last 15 years by a competent committee constituted with a set of unbiased experts can only bring out the real picture regarding the impact of this institute after guzzling public funds to the tune of approximately Rs 300 crore during the last 15 years. Till such time for the hapless citizens of this country the Diamond Jubilee milestone cannot be an occasion for jubilation but despair and frustration!

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

VISION 2015-THE FOOD "DREAMS"!

The "Vision 2015" has now become the official version of GOI proclaiming the intention of the country to give a boost to the food processing sector. The contour of the projections contained in the Vision document was known for some time but with the Lok Sabha taking cognizance of the plans projected by MFPI, it is time to get down to the "bolts and nuts" details for achieving the dream targets set forth,to be achieved in 5 years

According to the statement made by the Minister for Food Processing Industries, GOI, Mr S. K. Sahay in the Lok Sabha, his ministry's "Vision 2015" plan envisages tripling the size of the processed food sector by increasing the level of processing of perishables from 6 percent to 20 percent, an herculean task indeed. It further projects to increase the value addition from 20 percent to 35 percent and boost the share of Indian food exports in the global food trade from 1.5 percent to 3 percent within 5 years. There is a fair amount of word play in the document using niche words like "integrated strategy", "vision to promote agribusiness", "strategy and action plan" for the food-processing sector, etc which do not mean anything.

Five year period is too short to achieve any thing substantial, especially in a country like India where a conducive atmosphere for unhindered growth of food industry still does not exist. A more appropriate approach would have been to evolve a "Vision 2025" mission with sufficient provision for periodic mile stones to be reached. There is a perception amongst foreign investors that too much bureaucratic control and unbearable red tapism make India a miserable destination for investment. Putting in place a transparent and truly free environment with minimum centralized control can only provide sufficient impetus for growth of any industry. Government must confine itself to only protecting the consumer from economic exploitation and the dangers of unsafe foods. Provide the right atmosphere and see how the private sector will respond and flourish.

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