Development of local based flour as food ingredient

by, FRANCISCUS WELIRANG Presented at, INTERNATIONAL SEMINAR ” EMERGING ISSUES AND TECHNOLOGY DEVELOPMENTS IN FOOD AND INGREDIENTS” Thursday, 30 September 2010, 14.45 - 17.00 Jakarta International Expo Kemayoran, Jakarta, Indonesia DEVELOPMENT OF LOCAL BASED FLOUR AS FOOD INGREDIENT 1 FW/SD/IX/2010/SP

CONTENT 2 FW/SD/IX/2010/SP
FOOD PRODUCTION IN INDONESIA – FLOUR
COMPARISON OF NUTRITION IN WET CASSAVA, DRIED
CASSAVA, CASSAVA FLOUR, TAPIOCA, RICE FLOUR AND
WHEAT FLOUR
FOOD SECURITY AND AGRICULTURE CHAIN
THE CHALLENGE OF FOOD ENGINEERING – NON RICE
AGRIBUSINESS STRUCTURE – VERTICAL INTEGRAL

3 FOOD PRODUCTION – FLOUR IN INDONESIA GARUT (N/A) GANYONG (N/A) POTATO (1,8 mil ton / year) CASSAVA (20,3 thousand ton/ yrs) SOYBEAN (698 thousand ton/yrs) SORGHUM (N/A) WHEAT (N/A) CORN (13,8 mil ton/ year) RICE ( 58 mil ton / year) Sumber : BPS, Deptan, 2008 RICE FLOUR CORN FLOUR WHEAT FLOUR SORGHUM FLOUR SOYBEAN FLOUR CASAVA FLOUR TAPIOCA FLOUR POTATO FLOUR GANYONG FLOUR GARUT FLOUR HORTICULTURE GRAIN TUBERS SWEET POTATO (N/A) SWEET POTATO FLOUR FW/SD/IX/2010/SP SUKUN (73,6 thousand ton/yrs) BANANA (4,1 mil ton / tahun) SUKUN FLOUR BANANA FLOUR FRUITS

4 COMPARISON OF NUTRITION IN WET CASSAVA, DRIED CASSAVA, CASSAVA FLOUR, TAPIOCA, RICE FLOUR AND WHEAT FLOUR Sources : From various sources and Ministry of Health (Nutrition Directorate) FW/SD/IX/2010/SP NO. DESCRIPTION WET CASSAVA DRIED CASSAVA CASSAVA FLOUR TAPIOCA RICE FLOUR WHEAT FLOUR 1 Calorie (kal) 154,00 338,00 363,00 363,00 360,00 365,00 2 Protein (gr) 1,00 1,50 1,10 1,10 6,80 8,90 3 Fats (gr) 0,30 0,70 0,50 0,50 0,70 1,30 4 Carbohydrates (gr) 36,80 81,30 83,20 83,20 78,90 77,30 5 Calcium (mg) 33,00 80,00 89,00 - 6,00 16,00 6 Phosphorus (mg) 40,00 60,00 125,00 - 140,00 106,00 7 Iron (mg) 1,10 1,90 1,00 - 0,80 1,20 8 Vitamin B-1 (Sl) 0,06 0,00 0,00 0,00 0,26 0,12 9 Thiamine (mg) 20,00 0,00 0,40 0,40 0,00 0,00 10 Vitamin C (mg) 30,00 0,00 0,00 0,00 0,12 0,12

POPULATION GROWTH
Food Problem :
Low nutrients
Vulnerable health
Low Quality of Education
Flour vs Grain
Strategic requirement
Longer Storaging
Easy to Fortify
Easy Handling
Economic Value
Flour Mixing
Nutrient & Food Ingredients
Consumer FARMER INDUSTRY CONSUMERS Value Chain Demand Requirement Information Technology Cost & Yield Special Fund for Seed Development Selection & Planting AGRIBUSINESS
FOOD
Availibility
Safety
Security
Sustainability
Seed Farming Advanced Processing Post Harvest Processing I End Processing Distribution / Outlet Technology Post Harvest 5 FOOD SECURITY AND AGRICULTURE CHAIN FW/SD/IX/2010/SP

6 THE CHALLENGE OF FOOD ENGINEERING -NON RICE-
REQUIREMENT FOR COMPOSITE RICE;
1. LIKE RICE BUT NOT SIMILAR (GRANULAR)
2. THE SAME COOKING PROCESS
3. QUALIFIED NUTRITION
4. FLAVOUR LIKE RICE
5. TEXTURE LIKE RICE
6. CAN BE MASS PRODUCTION (ECONOMICAL PRICE)
ADDITIVE
ENZYME
FLAVOUR
NUTRIENTS, ETC
FW/SD/IX/2010/SP PROCESS VARIOUS FLOUR DOUGH EXTRUDER FORMING DRYING

FW/SD/IX/2010/SP AGRIBUSINESS STRUCTURE VERTICAL INTEGRAL
COOPERATIVES
ASSOCIATION
INFORMAL GROUPS
FARMER 1 FARMER N FARMER 2 FARMER 3
CONTRACT
REGULATED
TYPE : RELATIONSHIP
CLASIC
NEO CLASIC
AGRI INDUSTRY
POST HARVEST TECH/
STORE
STACKING
HANDLING
CLEANING • GRADING
DRYING • PACKING
DIRECT SALES HORTICULTURE INDUSTRY • VEGETABLES  PICKLING • TOMATO/CARROT  JUICE • PROCESS  CHILLING/FROZEN • ETC FRUITS INDUSTRY • DRYING • JAM • CANNING • FRUIT JUICE FISHERY / POULTRY INDUSTRY • FISH/MEAT CANNING • SALTED FISH • FROZZEN FISH • CHICKEN NUGGET • CORNET ETC ETC FRESH MARKET
RELATIONSHIP
DIRECT INTEGRATED
CO-INTEGRATED
CONTRACTUAL
PROBLEM
PRICING
QUALITY
INFRASTRUCTURE
BEHAVIOUR / ETHIC
7

THANK YOU 8 FW/SD/IX/2010/SP

Development of local based flour as food ingredient

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