Pulses production in India-Will it ever meet the domestic demand?

Pulses or legumes constitute a major component in the diet of Indian population which is predominantly vegetarian in their eating habits both by tradition as well as due to economic compulsions. Though most can eat animal based foods like meat, fish and egg, due to limited income per family they cannot buy these expensive food items at the prevailing market prices. Milk is another protein source which is produced in India adequately but here also the average price of Rs 30 per liter makes its proteins much more costlier than that in pulses. Most pulses have protein contents of 23-25% on dry weight basis while in fluid milk it is only about 5% on fresh weight basis. In the case of meat it works out to a protein content of about 21-25%. Cost wise the costs per kg of protein from these three sources are Rs 300 from pulses, Rs 600 from milk and Rs 1000 from meat. No wonder people will less per capita income are compelled to to opt for plant proteins to meet their health need of 50 gm of proteins per person every day. 

Some pundits feel that plant proteins are not of high quality when measured on scales of Protein Efficiency Ratio (PER) or Biological Value (BV), they being deficient in one or more of essential amino acids that human body cannot make in vivo. Probably this may be true but what one can do if he cannot afford high quality protein containing foods like meat? This is where food and nutrition science come to their help. Nature has a diversified source of plants containing proteins of different amino acid profile and therefore by judicial blending of different pulses and cereals one can get all the needed amino acids readily from such mixed diets. If Net Protein Utilization (NPU) another yardstick to measure protein quality is taken into consideration, egg ranks high with 90% plus mark followed by milk (80% plus), meat (65% plus), legumes (50-60%) and whole grains (50-60%). Two of the three limiting amino acids that humans cannot make in vivo viz Methionine is low in pulses and Lysine is low in grains. Considering that in a composite diet consumed by a vegetarian both legumes and grains are present and therefore the over all protein quality does not suffer from a nutritional perspective.

India being the largest producer and consumer of pulses has always been short of this vital commodity, forcing it to resort to large scale imports, some times almost 25% of its need being met by imports from countries like Canada, Myanmar, Australia, Russia and USA. According to government sources the country was supposed to have produced during 2013-2014 about 19 million tons (mt) with import of about 1.4 mt supplementing the availability to meet the demand of 21 mt within the country. What is disappointing is that the production of pulses has been stagnating during the last 5 years hovering between 18 and 19 mt annually. Why the country has not been able to raise production is a complex question and the international prices of these pulses fluctuate widely depending on Indian imports. In 2009-10 and 2012-13 the average imports were around 3.5 mt per year. Only in 2013-14 the imports saw a dramatic dip with only 1.4 mt being sourced from outside. Interestingly government offers decent minimum support prices (MSP)  to pulses ranging from Rs 2950 to Rs 4500 per quintal depending on which pulse one is talking about.

In the domestic demand situation Bengal gram or Chick Pea is at the top consumption being 9.7 mt followed by Tur at 3.3 mt, Moong and Urad at 3 mt each. Others account for another 3 mt. Interestingly Dry Peas account for the highest import being about 1.33 mt followed by Masur at 0.71 mt, Pigeon Pea at 0.47 mt and Chick Pea at 0.28 mt. Though in the strict sense Dry Pea is not a legume as is being understood by many, it is used in fresh or frozen form as a vegetable; nonetheless it does belong to leguminous family. Considering that India is the largest importer of edible oils, almost 3 times the quantity of legumes imported, government is justified in persisting with out sourcing pulses because of the health implications of pulses in Indian diet. However not taking enough efforts in achieving self sufficiency in pulses production cannot be condoned. Besides, neglecting the role of pulses in the food security scheme of the country can be disastrous in the long run for the health of Indian population, especially that segment having low per capita income.  

Talking about prices of various pulses within the country there does not appear to be any valid basis for some of the popular pulses being priced exorbitantly high making it beyond the reach of common man who either has to reduce pulse consumption suiting his purse or avoid buying them altogether. Same goes for edible oils also which are very highly priced, some of them costing as high as Rs 200 per liter to the consumer at the retail level. One of the demands made by pulse growers' community is that pulses like Tur and Chick pea must be included in the PDS food basket, priced reasonably, for the low income groups to get access to them. Manipulation of prices of edible oils and pulses is rampant with hording becoming a standard practice in the face of a soft governance system in the country. Will the government at least wake up now and "catch the bull by its horn" to give succor and relief to the much harried citizen?

The overwhelming obsession with cereals and sugarcane by the government is not understandable considering the astronomical import costs incurred while outsourcing pulses and edible oils draining billions of dollars of foreign exchange year after year causing hemorrhage to the public exchequer. As a part of National Food and Agricultural Policy of the country, oil seeds and pulses deserve priority considerations and all other crops, except cereals must play a sub-ordinate role. What ever be the cost there is an urgent need to prioritize allocation of resources from the government to raise all the food needs of the population qualitatively and quantitatively in the coming years. Government must be ruthless in restricting cultivation of non-essential crops so that adequate fertile land and inputs are diverted to the three crops viz, cereals, pulses and oil seeds. 

V.H.POTTY

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

CHICKEN EGG FROM THE PLANT? SOUNDS CRAZY!

Egg is a unique food that is considered almost complete with respect to most essential nutrients required for a normal health. Unfortunately the human world is divided into two succinct groups based on the dietary habits. One group eats practically every thing that is edible on this planet while the other one abhors most foods of animal origin that include meat, fish and poultry. In between there are sub-groups who take milk called lacto vegetarians and others consuming eggs called ovo vegetarians. Newer generation of vegetarians do not have inhibition in giving egg and products based on it to their children, realizing that it provides the best nutrition to growing children along with milk as most plant sources of proteins are inferior to milk and egg in terms of amino acid make up and protein efficiency ratio. 

Egg industry is big business and has a powerful lobby that protects its interests. Though egg can be from a variety of creatures that include Chicken, Duck, Quail, Roe and Caviar fish, most commonly consumed comes from Chicken. As its unique nutritive role is well established many countries classify egg as a meat food. Chicken egg is a historically important food its antiquity dating back to 7000 BC. To day world consumes annually about 65 million tons of eggs produced by about 6.5 billion Hens. Besides its high value proteins present in the white portion ( 12-13%), egg is also a rich source of Vitamin A, B2, B6, B9, Choline, Iron, Calcium Phosphorus and Potassium. though 75% of its weight is accounted for by water! Controversy surrounding the dangers associated with regular egg consumption is so confusing that many health pundits opine that healthy individuals should not take more than 4 eggs a week to avoid developing diseases like CVD, Stroke, Diabetes etc. The rationale of this view is that egg is a rich source of Cholesterol (424 mg %), triglycerides (10-11%) and lecithin, all considered villains of peace as far as human health is concerned.

Fear of Cholesterol and fat keeps consumers away from the egg. Is this justifiable? Probably not, because at moderate consumption level and with normal physical activity, egg cannot do any harm at all. After all both Cholesterol and fat are normal biologically relevant nutrients which are metabolized in the body. Still egg poses some challenges in terms of health hazards because of the recent finding that the lecithin present in it can produce artifacts in the intestine such as TMAO which facilitates plaque formation in arteries leading to heart damage. Also true is the potential allergy caused by egg white to many consumers. Due to unsatisfactory hygiene conditions in many egg producing facilities, one of the biggest threat to egg industry is fatal contamination with Salmonella which is known to kill scores of people every year. If egg consumption can raise the chances of heart attack because of its association with TMAO formation through action of intestinal bacteria and Salmonella threat perception becomes serious in the coming years, what is the alternative to it for consumers who are used to egg consumption in the form of boiled egg, fried egg, omelet, scrambled egg and many other products containing egg solids?. Here comes an interesting development which speaks of vegetarian egg!

Many ovo vegetarians consume egg because modern day egg is an unfertilized one incapable of forming live birds on incubation and thereby justify its consumption. As for regular egg consumers Salmonella infection is sought to be addressed by vaccinating the birds in countries like England against this pathogen. Some ovo vegetarians are put off by the fishy smell due to generation if Triethylamine when feed materials contain rape seed meal or soy meal. The so called "Plant Egg" is not an egg possessing the shape of the regular egg but at best an egg powder analog that can be used in many food preparations containing egg solids. It cannot make a boiled egg like product or a fried egg but preparation of omelet and bakery products is possible. 

Scientific efforts in creating  products from plant sources similar to meat or egg have been going on for quite some time and there are a few products already being marketed with some success. In India soy chunks and granules are used to at least extend the meat used in preparations cooked at home and thus save some money. But except for texture these meat substitutes do not measure up to the expectations of the consumer. Similarly there are egg substitutes made from plant proteins which are not easily accepted by those used to natural egg. It is against this background that a new claim is being made recently by a US company regarding development of egg powder like product which cannot be distinguished from egg powder made from chicken eggs. How far this claim is substantiated is not clear as it is not yet launched commercially.

The USP of chicken egg is the extraordinary properties of the proteins present in it which help to make many products from it. The proteins in the yolk coagulates at a temperature of 150-158F while that in egg white gets coagulated between 145F and 165F and this phenomenon is responsible for the unique texture of preparations like boiled egg, fried egg and omelet. To replicate this has been a Herculean effort for the scientists as most plant proteins are more heat resistant and the protein texture when coagulated does not match with that of chicken egg. This is sought to be addressed by screening a vast array of plant species to identify those capable of mimicking egg protein. The new development is based on discovering plant protein sources which resemble the egg protein in their response to heat.    

Eggs have also some amazing properties, such as the ability to enable oil and water-based foods to mix permanently. The challenge to create a genuine substitute for the egg is daunting as such replacements should also match the latter in terms of nutrition which calls for massive studies involving proteins from different edible plant sources. If the claims made so far are to be believed a few baked goods can easily be prepared using egg replacements from plants with barely any difference. One of the species of plant from Asia it was found that its proteins coagulate and turns solid, with heat  similar to the process that scrambles the eggs. With present state of knowledge, plants like the one identified it should be possible to create hundreds of products that can provide the culinary pleasure to the carnivores without going through the animal route. 

Animal system is increasingly being criticized for some of the ills the world is facing to day including global warming. In general livestock is considered environmentally taxing producing 51% of greenhouse emissions due to flatulence. Besides considerable acreage of land is locked up in rearing them. Added to this, according to some calculations, livestock consume more food than it would take to feed the 1.3 billion people in this planet who go to bed hungry every night! Probably the world will have no option but to turn to the plant kingdom to sustain itself before long!

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

IMPROVING QUALITY OF LIFE FOR AGED-FOCUS ON "MUSCLE" BIOLOGY

Living long and living well are two entirely different things and with the number of aged population increasing at an alarming rate, improving the quality of life for them is becoming a priority for geriatric scientists. Muscle atrophy or sarcopenia is the most visible affliction that occurs due to reduction in muscle mass and its proteins, especially Myosin. If such age related changes in muscle can be prevented, it is possible to reduce the onset of diabetes and obesity associated disorders, contributing to better quality of life. A better understanding of the protein synthesis in the muscle probably may help to reverse their degeneration and degradation during aging.

According to a recent estimate the world population can reach the staggering figure of 9.1 billion by the year 2050, a whopping increase of more than 30% of the current population. With mortality rate dramatically coming down and longevity reaching unprecedented levels, the proportion of people with age beyond 60 may reach 21% in 2050, compared to 10 per cent in 2000. A population with gross disability to look after themselves can be a handicap for any country striving to achieve all round development. Of course there are many well being foods, geriatric formulations and health programs for rejuvenating the body but most of these are commercially motivated with no guaranteed results.

During aging process the muscle production rate declines progressively and this results in lesser muscle mass available for carrying out the routine physical activity. The age at which muscle atrophy begins varies widely over a range and depends on genetic factors, dietary practices and the level of physical activity. As muscle and its protein content diminish, fatigue sets in more easily and frequently leading to a sedentary life style. Such a situation if not allowed to develop and the slow down can be reversed through appropriate diet and exercise, an active life style can be ensured. Adding another dimension to this problem is the propensity of the body to develop the much dreaded metabolic syndrome when the muscle atrophy starts due to body's inability to spend the calories resulting in abdominal obesity. Excess weight is known to cause glucose intolerance or resistance to insulin action. Metabolic syndrome also involves changes in lipid levels, hyper tension and increased clotting tendency which can lead to cardiovascular deaths.

If the age related changes in muscle can be prevented, the onset of Type II diabetes and obesity can also be avoided. Against the above background it is being felt that a concerted effort must be mounted to evaluate the potential of synergizing protein intake and exercise to stave off the gradual decline in muscle strength and function for this growing age group. Maintaining an optimal body composition and adequate muscle mass during the lifespan can be expected to enhance significantly the general physical performance and the overall quality of life. Food plays a critical role in maintaining health and assessing scientifically the impact of nutrition and exercise on the quality and quantity of muscle mass can also help to evolve optimally designed foods for young adults whose performance can be enhanced. Major players who are presently peddling different types of health foods can be expected to jump into the fray for coming out with scientifically established geriatric foods that can stop muscle atrophy and give hope for senior denizens for a better quality life.

V.H.POTTY

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

"ALGAE THE GREAT"-FOOD, FUEL AND NUTRACEUTICALS IN THE PIPE LINE!

Any discussion about Omega-3 fatty acids is not complete unless Algae is brought into the picture, for it is the food growing abundantly in the ocean that is eaten by the fish which is the best known source of DHA and EPA, two most widely recognized essential fatty acids needed for healthy living. One of the advantages of Algae being used for direct extraction of Omega-3 acids is that it is free from mercury contamination when produced under controlled conditions. Algae is also a rich source of protein containing branched chain amino acids. In the quest for bio-fuels to substitute the fossil fuels, Algae is considered as a promising future source though price-wise it may not be cost effective at to day's fuel prices.

Algae belong to a large and diverse group of simple auto-tropic microorganisms, some unicellular and others multicellular in nature. In their most complex existence, sea weeds represent the largest form used in the manufacture of functional food ingredients with viscosity modifying properties. Algae is a eukarytic organism with a nucleus enclosed within a membrane and chloroplasts bound in one or more membranes which confers on Algae the photosynthetic capability. All algae have the photosynthetic machinery derived from Cyanobacterium and produce oxygen as a by-product of its growth. There are 6000-7000 species of Algae and their origin dates back to 2 billion years, being the predecessors of the green plants as we see to day. Algae is estimated to provide 90%of oxygen in the planet while plants account for the balance. Algae is increasingly being touted as the most potential CO2 capture module of future, the biomass being considered as a source of high quality proteins, lipids for food purpose as well bio-fuels, nutraceuticals, animal feeds and fertilizers. A startling discovery, confirmed through clinical trials, credits algae with the ability to reduce or prevent side effects of chemotherapy treatment for cancer.

Nanno chloropsis, Chlorella vulgaris and Spirulina sp are being tried for large scale production under controlled conditions.Botryococcus braunii is the most promising organism favored for bio-fuels as 86% of their dry cell mass is long chain hydrocarbons. In place of bio-fuels from food sources, Algae based bio-fuels make much more sense because of higher productivity. The annual yield per hectare can be as high as 100000 liters of bio-fuel compared to only 1413 liters(L) from Castor, 952 L from Sunflower, 779 L from Safflower, 5950 L from Palm, 446 L from Soy or 2689 L from Coconut. There are a number of global projects trying to mass produce Algae to make it a viable proposition. Large Photobioreactors are being designed using artificial light with specific wave length spectrum ideal for optimal growth. In a typical such reactor of capacity 200 L, yield of 140 g has been reported and still it is a long way before efficient large scale reactors become operational. Hybrid systems combining open pond cultivation and photoreactor modules are also being developed, ultimate aim being higher productivity and lower production cost. Algae species rich in oil include Scenedesmus dimorphis (16-40% lipids), Spirogyra sp (33-64% lipids), and Prymnesium parvum (22-38% lipids). Oil yield can be maximized by manipulating the growing conditions, especially the medium composition.

Single Cell Proteins (SCP) was once a prime candidate for meeting the world wide protein malnutrition during nineteen fifties and sixties and Algae fitted the bill admirably well. Species like Scenedesmus obliquus (50-56% protein), Chlorella vulgaris (51-58% protein, Spirulina platinsis (46-63% protein) and Euglina gracilis (39-61% protein) are useful as protein sources. However, high nucleic acid content in some species, as high as 6%, poses problems for use of Algae for edible purpose unless properly processed. Some of the nutraceutical components from Algae include Phycocyanins for defense against oxy radicals, beta carotene for antioxidant defense, Zeaxanthi/Lutin for good eye health, Gamma Linolenic Acid as essential fatty acid and some like calcium spirulan, sulfolipids and glycolipids still being investigated for their health protection role. Algae like Nanno chloropsis and Chlorella vulgaris are priced at about $ 18000-36000 per ton in the market and a $ 27 billion sports nutrition industry makes use of these material for various formulations.

It is time that global efforts and intensified, as is happening in the sustainable energy area, for evolving universally accessible technologies in Algal cultivation for the benefit of people in poor as well as the rich countries of the world. Vast ocean spread, this planet is blessed with, must be utilized to produce algae under controlled conditions, similar to the off shore drilling projects with well designed infrastructure, working to exploit the ocean bed for fossil fuels. This tiny organism, if harnessed collectively, has the potential to dramatically change the face of the world for better, by providing an inexhaustible source of food, feed, fertilizer, fuel and health promoting chemicals in unlimited quantities, for centuries to come..

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