This is a group presentation on chapter 16 & 17 from text book of Agricultural Marketing course. It is prepared by group Elegant (VII). Chapter 16: Market Information & Chapter 17:Standardization & Grading

1. Welcome to Our
Presentation

2. Chapter 16 & 17

3. Elegant (VII)

4. No.
Name
Roll
Designation
E-mail Address
1
Md. Abdur Rakib
041
Member
rakibrashed@gmail.com
2
Rumana
087
Member
jaf.khan98@yahoo.com
3
Md. Al Amin
089
Member
amindu_mkt@yahoo.com
4
Anjuman Ara
139
Member
anjuman_du@yahoo.com
5
Md. Shajahan Sarkar
145
Member
jahanmkt@gmail.com
6
Md. Moben Ahmed
151
Member
ms.mkt.du@gmail.com
7
Chowdhury Omor Faruque
173
Leader
omor173@yahoo.com

5. Chapter-16
Market Information

6. 
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Both private and public
source of food market
information exists in
Bangladesh.
Public sources of information
are:
Bangladesh Economic
Review
Ministry of Agriculture
Government publication on
Agriculture
Bangladesh Bank
Bangladesh Krishi Bank
Department of
Agriculture(under ministry of
Agriculture

8. 
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Bangladesh Agricultural Research Council
(BARC)
Department of Agricultural Extension (DAE)
Department of Agricultural Marketing (DAM)
Agriculture Information Service (AIS)
Seed Certification Agency (SCA)
Cotton Development Board (CDB)
Bangladesh Agricultural Development
Corporation (BADC)
BARIND Multi Purpose Development Authority
(BMDA)

9. 
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Bangladesh Applied Nutrition and Human Resource
Development Board (BANHRDB)
Bangladesh Agricultural Research Institute (BARI)
Soil Resources Development Institute (SRDI)
Bangladesh Jute Research Institute (BJRI)
Bangladesh Institute of Nuclear Agriculture (BINA)
Bangladesh Sugarcane Research Institute (BSRI)
Central Extension Resources Development Institute
(CERDI)
Horticulture and Export Foundation (HEF)

10. 
The Agricultural Information Service (AIS) is the 'institutional memory'
of the Ministry of Agriculture, which is entrusted with responsibility of
providing mass media support to the agriculture sector in general
and transferring agricultural technology from research station to
the rural people of Bangladesh in particular. They work with radio,
television, printed media and also produce documentary films,
posters, folders, leaflets, booklets, newsletters, magazines, banners,
festoons and etc. for creating awareness of the farmers on the new
technologies, which assists in boosting up agricultural productivity
in Bangladesh. Thus AIS is playing an important role in changing the
traditional practice of the rural farmers that contributes to
improving their livelihood.

11. 
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List of Committee made up for
improving the livelihood of the
farmers:
National
Fertilizer
Perliamentary
Standing Committee of MOA
Distribution Coordination Committee
National
Fertilizer Standardization
Committee
National Seed Board
Fertilizer Management for Port 27/07/2009
Pesticide
Technical
Advisory
15/07/2009

12. Responsibility of information
users:
 Today information has the
prime determinant of success
of food marketing, Individuals
has
to
assume
more
responsibility in collecting
and evaluating their own
market
information.
So
information
users
should
ensure
accurate,
valid
,relevant ,timely and current
information.

13. Chapter: 17
Standardization &
Grading

14. Many food marketing firms have their own
grading, standardization, and quality programs.
However, the Department of agriculture grades
are the only universal quality standards for food
products.
Early History of standards:
Each grain market had its own grades and grading
methods.
 Different standards of No. 2 corn required that
the corn be “dry,” “reasonably dry,” “have not
more than 16 percent moisture<“ or have not
more than 15.5 percent moisture. “
 cotton trade was also plugged by grade
diffusion.
 The lack of accepted standards for fruits and
vegetables resulted in especially chaotic trade
conditions.
 The lack of generally accepted standards
resulted in many unfair practices and abuses.

15. The present situation:
We have to maintain certain standards so that consumers are
satisfied with what they consumed in terms of their quality,
standard and hygiene. Even government has to provide all
necessary support to maintain the safety of foods.
 Our constitution also gives importance to food safety. Article
15 of the Bangladesh Constitution states that it shall be a
fundamental responsibility of the state to secure provision of
the basic necessities of life including food.
 Article 18 of the Constitution states that the State shall raise
the level of nutrition and improve public health as its primary
duties. Both the Articles imply food safety requirements for
consumers and the State must be ensured through
enactment of appropriate laws.

16. 
(a)
(b)
(c)
There are several laws in Bangladesh
for maintaining health and safety
standards.
The Bangladesh Pure Food Ordinance,
1959 This is an ordinance to provide
better control of the manufacture and
sale of food for human consumption.
(b) The Bangladesh Pure Food Rules,
1967 In this Rule, there are generic
standards for 107 food products.
(c) The Food Grain Supply (Prevention
of Prejudicial activity) Ordinance, 1956
(Ord. xxvi of 1979) This ordinance
provides
special
measures
for
prevention of prejudicial activity
relating to the storage, movement,
transshipment, supply and distribution
of food grains.

17. d) The Bangladesh Standards and Testing Institution Ordinance, 1985 This
ordinance relates to establishment of an institution for
standardization, testing, metrology, quality control, grading and
marking of goods.
`

Federal standards for farm products fall into three classification:
Mandatory
Permissive
Tentative

18. Food grades are widely but not universally used.
Grade usage varies by commodity.
 As long as consumer preferences, maximum
usefulness.
Manufacturing
processes,
and
production patterns change, so must standards
change if they are to achieve maximum usefulness.

Mandatory versus Optional Grades
With few exceptions, the use off Department of
Agriculture’s food quality grades is optional for food
marketing firms. This is the reason for the variations in
food grading among products.
It is argued that mandatory grading is necessary to
realize the potential contributions thatquality grades
can make to consumer choices and marketing
efficiency.

19. Reasons favoring voluntary food quality grading are
Reasons
Few historical
Quality grades
Cost might
precedents for
Might inhibit
would be r
a compulsory,
increase
product
federal
significantly if it edundant with
innovation &
existing
grading
were
differenciation
standards
system for any
mandatory
product

20. In Bangladesh many government and non-government
agencies exists for marketing food :Those are
 Department of Agriculture Marketing (DAM)
 Department of Agricultural Extension (DAE)
 Bangladesh Agricultural Development Corporation
(BADC)
 Horticulture and Export Foundation (HEF)
The standard specification for a particular category of
food item was first introduced in the country as the
Bengal Food Adulteration Act 1919 and the Assam Pure
Food Act, 1932 as the repeal of Bengal Act IV and the
Assam Act I, 1932. The main objective of the Ordinance
was to provide for the
better control of the
manufacture and sale of food for human consumption.

21. 
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The Pure Food Rules of 1967 states that food grains
for human consumption shall be clean, dry and free
from moulds. It shall be free from damage (by
insect or otherwise) bad smell, discolorations and
admixture with deleterious and toxic materials. Tow
main for food grading and standard testing in
Bangladesh are:
Bangladesh Standard and Testing Institution (BSTI)
the Directorate General of Food (DGF)

22. In Bangladesh consumer are becoming more
conscious about food quality and grades and
government set different grading for different food
item, for example Government has set following
grading standard for rice:
 Grade 1: Extra well milled
 Grader2: Well milled
 Grade3:Resonably Well milled
 Grade4:Under milled
 Bangladesh govt. has launched “Mobile Court” to
ensure food quality throughout the country.
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23. 
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1) Determining quality standards
2) Designing food grades
3) Determining which food properties are most
important in consumer preferences
4) Convenient for traders but are not consumer
oriented
5) Measurement of sensory qualities
6) Sampling variation
7) Grade nomenclature:
8) Consumer preferences for different qualities of
products be communicated
9) Composition of particular grades will vary from year
to yearss
10)The quality of the production of commodity
changes from year to year

24. Amount of Production
Lowest
Quality
Average
Quality
Highest
Quality

25. Thank U

26. Any Question???