MEGA FOOD PARK PROJECTS IN INDIA

 

Image taken from www.pikist.com

The food processing industry in India going by most indicators seems to be relatively unaffected so far by the global financial exposure, during this mega food park will help over this situation. 

The centre ministry had sanctioned mega food parks projects for the 11 th five year plan throughout the country. The total investment for each park is estimated between ₹ 150 to 200 crore. The centre will grant ₹ 50 crore, while the remaining will be through private and public partnerships in the food processing sector.

According to MOFPI (Ministry of Food Processing Industries) “The aim of the plan of Mega Food Park is to providing a link between agricultural production to the market by bringing together farmers, processors and retailers so as to ensure maximizing value addition, minimizing wastage, increasing farmers income and also developing opportunities of employments particularly in rural sector”.

Each food park is expected to have around 30-40 food processing units, which provide direct and indirect employment.

Now the states needs to aggressively gear up and capitalise on its inherent horticultural crop strengths and chalk out a strategy to benefit from the centre’s financial incentives. 

Facilities

Pre processing, preservation, Multi Fruit Pulping Line, Ripening Chambers, Sorting & Grading, Cold Storage, Warehouse, Testing Lab, Quality Control Lab, Pre-processing line, Pack house (sorting, grading, packing), extrusion units, multi storage facility, Controlled and modified atmospheric packaging, processing line, development, research etc. 

Benefits

• To develop modern infrastructure for the food processing units. 
• To enhance value addition of agriculture produce. 
• Create employment in rural areas.
• Focus on both backward and forward alignment. 
• Developed ready industrial plots available for setting up units.
• Developing Central Processing Centre (CPC) as Hub, Primary Processing Centres (PPC) and Collection Centres (CCs). 

First food park (6 December 2019) 

Union Minister for food processing Harsimrat Kaur Badal inaugurated Avantee mega Food Park in Dewas, Madhya Pradesh. Its project cost is 144.12 (INR in Cr) and has total leasable area in plots is 25.47 acre and Leasable area available in plots is 17.9 acre. Processing of soyabean gram, wheat and other grains and vegetables will be done in the park.

As on date 5 August 2020 state wise allotted projects Which are either operational, operational and completed and under implementation are enlisted below, 

Mega food parks scheme projects in India

States and their food parks

1. Mega Food Parks In Andhra Pradesh 

• Srini Food Park Pvt. Ltd., Chittoor. 

• Godavari Mega Aqua Food Park Pvt. Ltd., West Godavari. 

• Andhra Pradesh Industrial Infrastructure Corporation (APIIC), Krishna. 

2. Mega Food Parks In Arunachal Pradesh

• Rongoge Mega Food Park, Pvt. Ltd, Papum Pare

3. Mega Food Parks In Assam

• North East Mega Food Park Ltd., Nalbari. 

4. Mega Food Parks In Bihar

• Pristine Mega Food Park Pvt. Ltd., Khagaria. 

• Mums Mega Food Park Private Limited, Nawanagar, Dist. Buxar, Bihar.  

• JVL Agro Food Park Pvt. Ltd. Rohtas, Bihar. 

5. Mega Food Parks In Chhattisgarh

• Indus Best Mega Food Park Pvt. Ltd., Raipur. 

6. Mega Food Parks In Gujrat

• Gujarat Agro Infrastructure Mega Food Park Pvt. Ltd., Surat. 

• Fanidhar Mega Food Park Pvt. Limited, Mehsana. 

7. Mega Food Parks In Haryana

• Haryana State Industrial & Infra Dev. Corp Limited (HSIIDC), Sonipt.

• Haryana State Coop. Supply and Marketing Federation Ltd (HAFED), Rohtak. 

8. Mega Food Parks In Himachal Pradesh

• Cremica Food Park Pvt. Ltd., Una.

9. Mega Food Parks In Jammu & Kashmir

• RFK Greens Food Park Pvt. Ltd., Pulwama. 

10. Mega Food Parks In Jharkhand

• Jharkhand Mega Food Park Pvt. Ltd. Ranchi. 

11. Mega Food Parks In Karnataka

• Integrated Food Park Pvt. Ltd., Tumkur

12. Mega Food Parks In Kerala

• Kerala State Industrial Dev Corpt Ltd (KSIDC), Alappuzha. 

• Kerala Industrial Infra. Development Corporation (KINFRA), Palakkad. 

13. Mega Food Parks In Madhya Pradesh

• Avantee Mega Food Park Pvt. Ltd., Dewas. 

• Indus Mega Food Park Pvt. Ltd., Khargoan. 

14. Mega Food Parks In Maharashtra

• Paithan Mega Food Park Pvt. Ltd.Aurangabd.

• Satara Mega Food Park Pvt. Ltd., Satara. 

• Wardha Mega Food Park Pvt. Ltd, Wardha.

15. Mega Food Parks In Manipur

• Manipur Food Industries Corporation Ltd., Kakching, Manipur.

16. Mega Food Parks In Mizoram

• Zoram Mega Food Park Pvt. Ltd., Kolasib. Aizwal, Mizoram. 

17. Mega Food Parks In Nagaland

• Doys Agri Resources Pvt Ltd, Dimapur, Nagaland. 

18. Mega Food Parks In Odisha

• Odisha Industrial Infrastructure Development Corporation (IDCO), Khurda.

• MITS Mega Food Park Ltd., Rayagada. 

19. Mega Food Parks In Punjab

• International Mega Food Park Ltd., Fazilka, Punjab. 

• Punjab Agro Industries Corporation Ltd., (PAIC) Ludhiana. 

• Sukhjit Mega Food Park & Infra Ltd. Kapurthala.

20. Mega Food Parks In Rajasthan

• Greentech Mega Food Park Pvt. Ltd., Ajmer.

21. Mega Food Parks In Telangana

• Smart Agro Food Park Pvt. Ltd., Nizamabad.

• Telangana State Industrial Infrastructure Corporation Ltd., Khammam. 

• Raaga Mayuri Agro Vet Pvt. Ltd., Itikiyal, Mahbubnagar, Telangana. 

22. Mega Food Parks In Tripura

• Sikaria Mega Food Park Pvt. Ltd., West Tripura. 

23. Mega Food Parks In Uttarakhand

• Patanjali Food & Herbal Park Pvt. Ltd., Haridwar. 

• Himalayan Food Park Pvt Ltd, Udham Singh Nagar. 

24. Mega Food Parks In West Bengal

• Jangipur Mega Food Park Ltd., Murshidabad.

All the above information was collected by different sources especially MOFPI catalogue and website. 

What is Edible Packaging?

   

In today’s society food packaging is essential part of processing, preservation and distribution of foods as well as to protect them from surrounding environment and maintain the food quality in all stages.

  Food packaging play necessary role in chain supplies and final process of the food industry as well it is perfusive and essential part of process, preservation and distribution of foods, but its basic functions (preservation, protection, storage, performance) still need improvement for quality and handling of foods.

 Fruits and vegetables are perishable throughout the post harvest management, there are many noticeable losses because of microbes, insects, respiration, transpiration, temperature, species,  and growth stage that affects the merchandise product quality. 

  Due to drastic use of plastics, which are non biodegradable and unable to dispose also as the increasing consumer demand for safe and top quality food has encourage the look for novel techniques in food packaging.

    Hence, as the product quality and post harvest losses are important, the new technique edible packaging (film and coatings) is introduced for better results with wide interest among food scientists and industry due to there edibility and biodegradability and also it help to maintain food quality and extend shelf life.

Edible films are produced and then applied by extrusion, compression moulding etc., and it is simply defined as “thin, continuous or unbroken sheets made up of edible substances” and used to produce wraps, pouches, bags and capsules. 

Coatings are applied directly by spraying, fluidization, immersion, panning etc. on food surface and are part of that food products which are generally not removed from food item. 

  There is no difference between films and coatings regarding material compositions, only thickness are different.

   The edible packaging is done by edible polymers,  which are natural polymers used to make edible film and coatings and these are heterogeneous in nature consisting append of polysaccharides, protein and lipids. 

   These are directly consumed by human or animals with no risk, even not consumed not harmful to environment because of easy to degrade. Hence it is good alternative over synthetic plastic or biodegradable. 

   The polymers are made by using polysaccharides, lipids, and  protein components. 

Components of edible film and coatings

1. Polysaccharides
2. Protein
3. Lipids

Read more

Components of Edible Packaging

Components of Edible Packaging

1.Polysaccharides 

 Polysaccharides are natural polymers produce by plants which are found in all types of organisms and plants. It contain cellulose, chitosan, pectin, agar, carrageenan etc.,

   Cellulose  has strong hydrogen bonding property and are water insoluble, so used to form water soluble films. 

 Chitosan has antifungal behaviour to fungi, hence it’s an acute choice in making of preservative coating for fresh fruits and vegetables. Chitosan films are clear, tough and flexible with good resistance to oxygen, fat and oil, but are sensitive to moisture.

     Pectin and its derivatives based edible films are fragile and elastic with less elongations.

     Agar present in red algae as a gel which is insoluble in cold water and soluble in hot water, hence specifically it used as a gel inducer in candy and desserts.

2.Protein

      Protein based edible films can be made from both animal or plant protein sources. It has more shelf life compared to polysaccharide-based edible films, due to less moisture sensitive. 

   Gelatine is used as encapsulation of low moisture food ingredients, coatings on meats and pharmaceuticals to protect against oxygen and light, moisture etc. 

 Collagen is an animal protein which shows a thermoplastic behaviour and provides extended hydrogen bonding in parallel structures to form into a fibre edible film which is widely used in sausage making.

  Soy protein films are generally produced from soy protein isolate, which are flexible, clear and smooth compared to films formed by other plant protein sources , and are excellent gas barriers compared to lipids and polysaccharides. 

 Milk proteins contains casein protein and whey protein. Casein based films remains stable for a range of pH, salt concentrations and temperature, which form transparent, flavourless and flexible films. 

3.Lipids

  The most effective lipid substances are paraffin wax and beeswax, but due to lipids structural restrictions lipid based films are not been well explored.

        As per the research of Saucedo-Pompa et al. (2007), an edible coating with candelilla wax and Aloe vera gel, applied on fresh-cut fruits. They concluded that candelilla coatings were an alternate for the preservation of foods, also helpful in firmness, weight loss, and appearance. 

   Paraffin wax is estimated by distillate fraction of crude petroleum and contain a mixture of solid hydrocarbon which is obtained from ethylene catalytic polymerization. It is permitted for use on raw fruit and vegetable and cheese (Bourtoom, T. 2008).

   Shellac resins are a secreted by the insect Laccifer lacca and is composed of a complex mixture of aliphatic alicyclic hydroxyl acid polymers. It is mostly used in coatings for the pharmaceutical industry and but few studies have been reported on foods too (Hernandez, 1994).

References

1. Bourtoom, T., Edible films and coatings: characteristics and properties, International Food Research Journal 15(3): 237-248 (2008).
2. Hernandez, E. 1994. Edible coating from lipids and resins. In Krochta, J. M., Balwin, E. A. and Niperos-Carriedo, M. O. (Eds.). Edible Coatings and Films to Improve Food Quality, p. 279-303. Lancaster. Basel: Technomic Publishing.
3. Renge Sachin M and B.B Renge., Concept of Edible Packaging, Agriculture Observer an online magazine, Vol:1, Issue :3 Article No. :31 August 2020.
4. Saucedo-Pompa, S., et al., 2007. Effect of candelilla wax with natural antioxidants on the shelf life quality of fresh-cut fruits. J. Food Qual. 30, 823–836.

Why Food Technology?

   As we know that food, shelter and clothing are the basic needs of human beings for survival. Among these foods provided energy to the body for daily activities and growth, so that we cannot live without food. But if you eat a proper, safe, and nutritious food then it will give you more energy, and for that purpose food technology is arise. 

 Food technology is a broad discipline in which we get knowledge of food science, processing, preservation, microbiology, chemistry, engineering, selection, handling and distribution of food, food safety, storage, packaging, etc. 

 

What is food? 

  Food is an any substance eaten and drink by human beings which consists nutrients (carbohydrates, proteins, fats, vitamin) and nourishes activities of body for growths by providing energy. 

 

Background

  Once upon a time most of the interested students deprive to obtain knowledge in this food technology stream due to the lack of universities or colleges offered curriculum of this discipline. Nowadays there are many universities or colleges offering various undergraduate, postgraduate, Ph.D, diploma and certificate courses which create huge scope and curiosity. 

 

Role of food technologists

• Research and development for new products

• Product formulations

• Quality control

• Ensuring food safety

• Examining product quality

• Testing for food adulteration

• Determine safety and hygiene

• Work as nutritionist

• Prohibited misleading

• Processing and production chain control

• Food analysis

• Prohibited wrong fortifications

• Restrict about laws and regulations

• Maintaining food standards

• Awareness about nutrition, quality, safety and hygiene

 

List of courses for B.Tech, B.Sc, B.Voc, M.Tech, M.Sc, Ph.D, M.Phil

• Food science, 

• Food technology, 

• Food processing and packaging, 

• Nutrition and food technology, 

• Food processing technology, 

• Food science and quality control, 

• Food technology and processing, 

• Food processing and engineering, 

• Food science and post harvest technology, 

• Food processing and management, 

• Dairy technology, 

• Food processing, preservation and storage, 

• Food processing and value addition, 

• Food processing and quality management, 

• Food processing, 

• Food processing and preservation, 

• Food biotechnology, 

• Food engineering and technology, 

• Food science and nutrition, 

• Perfumery and flavor technology, 

• Oil technology, 

• Food technology and engineering, 

• Fermentation technology, 

• Food science and technology, 

• Agricultural and food engineering etc. 

 

  Now students may confuse due to same name of disciplines, for them I suggest an example “if you want to travel from Pune to Mumbai then you have so many ways either go by road, train or air”. In short the routes are optional but destination is the same. 

Best career click on link 🔗

https://foodacmic.blogspot.com/2020/07/how-to-decide-best-career-during-covid.html