This contains the organic food processing and export industry in Sri-Lanka along with explanation of target market, key players and possible future development.
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
This document discusses maturity indices for fruits and vegetables. It explains that harvesting produce at the right maturity is important for quality, storage life and minimizing post-harvest losses. It then describes different types of maturity indices, including visual (e.g. size, color), physical (e.g. firmness, specific gravity) and chemical measurements (e.g. total soluble solids, titratable acidity). The document outlines limitations of maturity indices and provides examples of indices used for specific fruits like mango. Overall, the document emphasizes the importance of using maturity indices to harvest fruits and vegetables at their optimal commercial maturity.
Status of Fruit and vegetable industry in IndiaAbhishek Thakur
The document discusses horticulture in India. It states that India is the second largest producer of fruits and vegetables globally. Horticulture contributes 30% of India's agricultural GDP from 8.5% of cropped area. The major horticultural crops produced in India are fruits (29.7%), vegetables (60.76%), spices (2.31%), flowers (0.64%), plantation crops (6.36%), and aromatic plants (0.22%). It also provides statistics on production of various fruits and vegetables in India and discusses exports of horticultural crops which helped earn Rs. 14,000 crore in 2013-14.
The document discusses opportunities for value addition of agricultural products in Northeast India. It describes several value-added products that can be created such as fruit jams, juices, dried foods, beverages, pickles and more. Specific fruits and vegetables that show promise are mentioned, including banana, pineapple, oranges, and local varieties. Methods of value addition covered include packaging, osmo-air drying, waxing, and minimal processing. The document argues that pursuing these value-added products can meet market demand and benefit farmers in the region.
Packaging of fruits and vegetables serves several important functions:
It protects produce from damage during transport from farms to consumers. A wide range of packaging materials are used, including bags, crates, and cartons. Proper packaging helps maintain quality by preventing moisture loss or damage. Modified atmosphere packaging extends shelf life by reducing oxygen and increasing carbon dioxide levels inside packaging. While it has benefits like reduced waste, MAP also has drawbacks including increased costs and loss of benefits once packaging is opened.
SUPPLY CHAIN MANAGEMENT CHALLENGES-FRUITS AND VEGETABLESSenthamizh Selvan
The supply chain management of perishable food products is complex as compared to other SCMs due to the perishable nature of the produce, high fluctuations in demand and prices, increasing consumer concerns for food safety & quality and dependence on climate conditions.
Minimal processing of foods involves techniques that preserve foods while retaining much of their nutritional quality and sensory characteristics. This involves light methods like washing, cutting, and packaging at cold temperatures under film. Minimally processed fruits and vegetables are prepared for consumption with minimal further processing needed prior to eating. The processing aims to meet consumer demand for convenience while maintaining nutritional value, fresh appearance, and taste with fewer additives. Emerging technologies like pulsed electric fields and high hydrostatic pressure can reduce microbes in fruit juices without affecting nutrients or taste. Factors like wounding during processing, respiration rate, ethylene production, and enzymatic browning affect the decay and shelf life of minimally processed produce.
This document provides information on chillies (Capsicum spp.), including:
- Chillies are an important crop grown in India, with over 400 varieties found worldwide. India is the world's largest producer and exporter of chillies.
- The three main chilli species originated in Central and South America and were spread to other parts of the world by humans.
- Chillies are a good source of vitamins C and A. They also contain compounds like capsaicin that have anti-inflammatory and pain-relieving properties.
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
This document discusses maturity indices for fruits and vegetables. It explains that harvesting produce at the right maturity is important for quality, storage life and minimizing post-harvest losses. It then describes different types of maturity indices, including visual (e.g. size, color), physical (e.g. firmness, specific gravity) and chemical measurements (e.g. total soluble solids, titratable acidity). The document outlines limitations of maturity indices and provides examples of indices used for specific fruits like mango. Overall, the document emphasizes the importance of using maturity indices to harvest fruits and vegetables at their optimal commercial maturity.
Status of Fruit and vegetable industry in IndiaAbhishek Thakur
The document discusses horticulture in India. It states that India is the second largest producer of fruits and vegetables globally. Horticulture contributes 30% of India's agricultural GDP from 8.5% of cropped area. The major horticultural crops produced in India are fruits (29.7%), vegetables (60.76%), spices (2.31%), flowers (0.64%), plantation crops (6.36%), and aromatic plants (0.22%). It also provides statistics on production of various fruits and vegetables in India and discusses exports of horticultural crops which helped earn Rs. 14,000 crore in 2013-14.
The document discusses opportunities for value addition of agricultural products in Northeast India. It describes several value-added products that can be created such as fruit jams, juices, dried foods, beverages, pickles and more. Specific fruits and vegetables that show promise are mentioned, including banana, pineapple, oranges, and local varieties. Methods of value addition covered include packaging, osmo-air drying, waxing, and minimal processing. The document argues that pursuing these value-added products can meet market demand and benefit farmers in the region.
Packaging of fruits and vegetables serves several important functions:
It protects produce from damage during transport from farms to consumers. A wide range of packaging materials are used, including bags, crates, and cartons. Proper packaging helps maintain quality by preventing moisture loss or damage. Modified atmosphere packaging extends shelf life by reducing oxygen and increasing carbon dioxide levels inside packaging. While it has benefits like reduced waste, MAP also has drawbacks including increased costs and loss of benefits once packaging is opened.
SUPPLY CHAIN MANAGEMENT CHALLENGES-FRUITS AND VEGETABLESSenthamizh Selvan
The supply chain management of perishable food products is complex as compared to other SCMs due to the perishable nature of the produce, high fluctuations in demand and prices, increasing consumer concerns for food safety & quality and dependence on climate conditions.
Minimal processing of foods involves techniques that preserve foods while retaining much of their nutritional quality and sensory characteristics. This involves light methods like washing, cutting, and packaging at cold temperatures under film. Minimally processed fruits and vegetables are prepared for consumption with minimal further processing needed prior to eating. The processing aims to meet consumer demand for convenience while maintaining nutritional value, fresh appearance, and taste with fewer additives. Emerging technologies like pulsed electric fields and high hydrostatic pressure can reduce microbes in fruit juices without affecting nutrients or taste. Factors like wounding during processing, respiration rate, ethylene production, and enzymatic browning affect the decay and shelf life of minimally processed produce.
This document provides information on chillies (Capsicum spp.), including:
- Chillies are an important crop grown in India, with over 400 varieties found worldwide. India is the world's largest producer and exporter of chillies.
- The three main chilli species originated in Central and South America and were spread to other parts of the world by humans.
- Chillies are a good source of vitamins C and A. They also contain compounds like capsaicin that have anti-inflammatory and pain-relieving properties.
This is an assignment i did for the course
AGP - 512: Beverages and Fermentation Technology
during my M. Sc. at Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU).
Contains the following:
1. Determination of carbon dioxide volume of carbonated beverages available in local markets
2. Preparation of Cordials from Fruit Juice (Lime)
3. Preparation of Fruit Juice Drink (Mango)
4. Preparation of Squashes from Fruit Juice (Mango)
5. Preparation of Ready to Serve - RTS (Mango)
6. Preparation of Nectar from fruit Juice (Mango)
1) Maize is primarily a rainfed crop cultivated in the highlands of Sri Lanka during the maha season under both settled and shifting cultivation systems.
2) A survey was conducted in Moneragala district, a major maize producing region. The average family size was 5.5 people but 1/3 of families had extended families averaging 6 people. Most farmers had received some education.
3) Maize faces competition from other subsidiary crops for space and inputs since it is often intercropped. Yield varies widely among districts from 0.14 to 6.18 tons per hectare. Production meets only a portion of domestic demand while imports occasionally supplement supply.
This document discusses maturity indices for various fruits. It defines maturity indices as signs that indicate a commodity's readiness for harvest. Various physical, chemical, and physiological methods are used to assess maturity, including size, color, texture, total soluble solids, acidity, and respiration rate. Specific maturity indices are provided for many fruits, such as grapes (texture, color, ease of separation), mango (shape, color, acidity, specific gravity), and pineapple (specific gravity, total soluble solids, acidity). The timing of harvest varies between fruits based on factors like days after flowering, seed color, and brix level.
Cleaning refers to chlorine washing of the banana fruit for the removal of undesirable material including latex, chemicals, adhering soil particles along with the microorganisms carried by the soil.
Sorting in banana would refer to removal of overripe, injured, bruised, rotten, diseased, infected and cut fruits.
Grading in banana fruit would refer to categorization of fruits based on number & size of fingers in each hand.
This document provides information on cinnamon processing from cultivation to post-harvest handling. It discusses the historical background of cinnamon, major producers and importers, and describes the four main types of cinnamon - Ceylon, Saigon, Chinese, and Indonesian. The document outlines the harvesting process and tools used, and explains the six steps of post-harvest processing - peeling, rolling, piping, drying, grading, and packaging. Quality factors like coumarin limits and applications in food and pharmaceutical industries are also covered.
detailed explaination:
"zero energy cool chambers" (ZECCs), are a type of evaporative cooler, which are simple and inexpensive ways to keep vegetables fresh without the use of electricity. Evaporation of water from a surface removes heat, creating a cooling effect, which can improve vegetable storage shelf life. ECCs are relatively large compared to the more common household clay pot cooler, and are therefore most suitable for farmers with large production quantities, farming groups, or farming cooperatives.
The document discusses various post-harvest handling techniques for fresh horticultural crops including precooling methods. It describes harvesting based on physiological and horticultural maturity. Key post-harvest steps discussed are sorting, grading, packaging, and different precooling techniques like room cooling, forced air cooling, hydrocooling, vacuum cooling and package icing. Maintaining quality during post-harvest handling is important to reduce losses between harvest and consumption.
The document discusses the cocoa plant and cocoa processing. It describes the three main types of cocoa pods - Forastero, Criollo, and Trinitario. It then outlines the various steps involved in processing cocoa beans into products like cocoa butter, cocoa powder, and chocolate, including fermentation, drying, roasting, grinding, and pressing. The key steps are fermenting the beans to develop flavor, drying them, roasting to further develop flavor, and grinding to produce cocoa mass, butter, and powder.
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Present situation of post harvest losses in fruit By Allah Dad Khan Mr.Allah Dad Khan
1. Postharvest losses of fruits and vegetables in Pakistan are around 35% due to diseases, physical injuries, and improper storage conditions.
2. The main causes of postharvest losses are fungi, bacteria, insects, mechanical damage, temperature fluctuations, and improper storage.
3. Efforts are being made at both federal and provincial levels to minimize postharvest losses through improved harvesting and handling practices, pest and disease management, and infrastructure for storage and transportation.
Lecture 4: Packaging Operations on Fruits and VegetablesKarl Obispo
This document provides an overview of packaging operations for fruits and vegetables. It begins with learning objectives which are to explain the importance of packaging, criteria for choosing materials, types of materials, packing house handling, and pre-storage treatments. The document then covers these topics in more detail, including describing different packaging materials, criteria for selection, practices in packing houses, and various pre-storage treatments such as cleaning, sorting, waxing, pre-cooling, and chemical treatments. The overall purpose is to discuss the important steps in packaging and pre-storage handling of fruits and vegetables to prolong shelf life.
This document provides information about strawberry production including its classification, varieties, cultivation practices, pests, and diseases. It discusses that strawberry is a short day, perennial herb rich in vitamin C and iron. The major varieties grown in India are Chandler, Tioga, Torrey, Selva, and Belrubi. Matted row system is commonly used for training. Proper soil preparation, irrigation, nutrition management and pest/disease control are required for successful cultivation.
Lecture 1: Importance of Postharvest TechnologyKarl Obispo
The document discusses postharvest technology, including:
1. Defining postharvest technology and explaining its importance in preventing food losses, improving nutrition, adding value to agricultural products, and generating jobs.
2. The three main objectives of postharvest technology are maintaining quality, protecting food safety, and reducing losses between harvest and consumption.
3. Common causes of postharvest losses in the Philippines include rough handling, inadequate cooling and temperature control, lack of sorting, and inadequate packaging. Proper temperature management and reducing damage is key to reducing losses.
This document discusses recent advancements in underutilized fruit crops in Sri Lanka. It notes that Sri Lanka has over 60 varieties of underutilized fruits that have potential but are currently under-exploited. These include katuanoda, madan, lavalu, belli, and nelli. There have been recent trends in processing underutilized fruits into products like jam, candy, juice, syrup, beverages, chutney, sauce, pickle, and dehydrated and canned versions. Conservation strategies are also discussed like identification, research, awareness campaigns. Developing reliable supply and better marketing is key to utilizing the market potential of these underutilized Sri Lankan fruits.
Present Status of food processing in India: special emphasis on vegetables an...VIVEK CHAUHAN
Various economic figures relating to the food processing setup in India, Initiatives by the government, relevance to the state of Uttarakhand and its impact on the Indian economy.
Jam, jelly, and marmalade are prepared from fruits and vegetables. Jam is made by boiling fruit pulp with sugar until thick. Jelly is made from boiling fruit extract, sugar, and acid until set. Marmalade contains shreds of citrus peel suspended in a jam-like mixture. The document provides recipes and instructions for producing jam, jelly, and marmalade at home or commercially. Key steps include washing, peeling, boiling fruit with sugar and acid, and testing for proper thickness or set before filling into containers.
This document discusses the present status and future potential of post-harvest processing of mangoes in India. It provides details on mango production in India, common post-harvest operations like cleaning, sorting, packaging and storage. It also describes value-added mango products and the various unit operations involved in mango processing. The document discusses utilization of mango by-products and some problems faced by the mango industry in India. It highlights the potential of mango processing given the various health benefits and uses of mango and its by-products.
Pre-storage treatments are used to reduce postharvest losses and extend the storage life of fruits and vegetables. Some common pre-storage treatments include cleaning, sorting, grading, waxing, pre-cooling, and chemical treatments. Cleaning removes dirt and pathogens from produce surfaces. Sorting and grading separate produce based on attributes like size, color and quality. Waxing forms a protective coating to reduce moisture loss. Pre-cooling promptly cools produce after harvesting to remove field heat. Chemical treatments use dips, sprays or fumigation to control postharvest diseases and pests.
This document discusses the importance of fruits and vegetables and post-harvest management. It notes that fruits and vegetables are nutrient-dense foods that are recommended for consumption in significant quantities daily. Proper post-harvest handling is important to minimize losses from harvest to consumption. Post-harvest management techniques preserve quality and extend shelf life to ensure availability year-round. The role of post-harvest technologists is to develop technologies and processes that provide safe, nutritious food while reducing losses.
This document summarizes the growing organic food market in India. It discusses how organic food consumption is driven by health-conscious consumers and is growing at 60% annually. While 85% of organic production is currently exported, domestic consumption is growing and expected to reach Rs. 7,000 crore by 2015. Modern retailers are dedicating more shelf space to organic products to meet growing demand. Key challenges for organic foods include high prices and customers not fully understanding the differences between organic, natural, and conventional products. The interview with Sunil Kumar of Morarka Organic Foods discusses their product portfolio, expansion plans, and expectations for future growth of the Indian organic market.
This is an assignment i did for the course
AGP - 512: Beverages and Fermentation Technology
during my M. Sc. at Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU).
Contains the following:
1. Determination of carbon dioxide volume of carbonated beverages available in local markets
2. Preparation of Cordials from Fruit Juice (Lime)
3. Preparation of Fruit Juice Drink (Mango)
4. Preparation of Squashes from Fruit Juice (Mango)
5. Preparation of Ready to Serve - RTS (Mango)
6. Preparation of Nectar from fruit Juice (Mango)
1) Maize is primarily a rainfed crop cultivated in the highlands of Sri Lanka during the maha season under both settled and shifting cultivation systems.
2) A survey was conducted in Moneragala district, a major maize producing region. The average family size was 5.5 people but 1/3 of families had extended families averaging 6 people. Most farmers had received some education.
3) Maize faces competition from other subsidiary crops for space and inputs since it is often intercropped. Yield varies widely among districts from 0.14 to 6.18 tons per hectare. Production meets only a portion of domestic demand while imports occasionally supplement supply.
This document discusses maturity indices for various fruits. It defines maturity indices as signs that indicate a commodity's readiness for harvest. Various physical, chemical, and physiological methods are used to assess maturity, including size, color, texture, total soluble solids, acidity, and respiration rate. Specific maturity indices are provided for many fruits, such as grapes (texture, color, ease of separation), mango (shape, color, acidity, specific gravity), and pineapple (specific gravity, total soluble solids, acidity). The timing of harvest varies between fruits based on factors like days after flowering, seed color, and brix level.
Cleaning refers to chlorine washing of the banana fruit for the removal of undesirable material including latex, chemicals, adhering soil particles along with the microorganisms carried by the soil.
Sorting in banana would refer to removal of overripe, injured, bruised, rotten, diseased, infected and cut fruits.
Grading in banana fruit would refer to categorization of fruits based on number & size of fingers in each hand.
This document provides information on cinnamon processing from cultivation to post-harvest handling. It discusses the historical background of cinnamon, major producers and importers, and describes the four main types of cinnamon - Ceylon, Saigon, Chinese, and Indonesian. The document outlines the harvesting process and tools used, and explains the six steps of post-harvest processing - peeling, rolling, piping, drying, grading, and packaging. Quality factors like coumarin limits and applications in food and pharmaceutical industries are also covered.
detailed explaination:
"zero energy cool chambers" (ZECCs), are a type of evaporative cooler, which are simple and inexpensive ways to keep vegetables fresh without the use of electricity. Evaporation of water from a surface removes heat, creating a cooling effect, which can improve vegetable storage shelf life. ECCs are relatively large compared to the more common household clay pot cooler, and are therefore most suitable for farmers with large production quantities, farming groups, or farming cooperatives.
The document discusses various post-harvest handling techniques for fresh horticultural crops including precooling methods. It describes harvesting based on physiological and horticultural maturity. Key post-harvest steps discussed are sorting, grading, packaging, and different precooling techniques like room cooling, forced air cooling, hydrocooling, vacuum cooling and package icing. Maintaining quality during post-harvest handling is important to reduce losses between harvest and consumption.
The document discusses the cocoa plant and cocoa processing. It describes the three main types of cocoa pods - Forastero, Criollo, and Trinitario. It then outlines the various steps involved in processing cocoa beans into products like cocoa butter, cocoa powder, and chocolate, including fermentation, drying, roasting, grinding, and pressing. The key steps are fermenting the beans to develop flavor, drying them, roasting to further develop flavor, and grinding to produce cocoa mass, butter, and powder.
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Present situation of post harvest losses in fruit By Allah Dad Khan Mr.Allah Dad Khan
1. Postharvest losses of fruits and vegetables in Pakistan are around 35% due to diseases, physical injuries, and improper storage conditions.
2. The main causes of postharvest losses are fungi, bacteria, insects, mechanical damage, temperature fluctuations, and improper storage.
3. Efforts are being made at both federal and provincial levels to minimize postharvest losses through improved harvesting and handling practices, pest and disease management, and infrastructure for storage and transportation.
Lecture 4: Packaging Operations on Fruits and VegetablesKarl Obispo
This document provides an overview of packaging operations for fruits and vegetables. It begins with learning objectives which are to explain the importance of packaging, criteria for choosing materials, types of materials, packing house handling, and pre-storage treatments. The document then covers these topics in more detail, including describing different packaging materials, criteria for selection, practices in packing houses, and various pre-storage treatments such as cleaning, sorting, waxing, pre-cooling, and chemical treatments. The overall purpose is to discuss the important steps in packaging and pre-storage handling of fruits and vegetables to prolong shelf life.
This document provides information about strawberry production including its classification, varieties, cultivation practices, pests, and diseases. It discusses that strawberry is a short day, perennial herb rich in vitamin C and iron. The major varieties grown in India are Chandler, Tioga, Torrey, Selva, and Belrubi. Matted row system is commonly used for training. Proper soil preparation, irrigation, nutrition management and pest/disease control are required for successful cultivation.
Lecture 1: Importance of Postharvest TechnologyKarl Obispo
The document discusses postharvest technology, including:
1. Defining postharvest technology and explaining its importance in preventing food losses, improving nutrition, adding value to agricultural products, and generating jobs.
2. The three main objectives of postharvest technology are maintaining quality, protecting food safety, and reducing losses between harvest and consumption.
3. Common causes of postharvest losses in the Philippines include rough handling, inadequate cooling and temperature control, lack of sorting, and inadequate packaging. Proper temperature management and reducing damage is key to reducing losses.
This document discusses recent advancements in underutilized fruit crops in Sri Lanka. It notes that Sri Lanka has over 60 varieties of underutilized fruits that have potential but are currently under-exploited. These include katuanoda, madan, lavalu, belli, and nelli. There have been recent trends in processing underutilized fruits into products like jam, candy, juice, syrup, beverages, chutney, sauce, pickle, and dehydrated and canned versions. Conservation strategies are also discussed like identification, research, awareness campaigns. Developing reliable supply and better marketing is key to utilizing the market potential of these underutilized Sri Lankan fruits.
Present Status of food processing in India: special emphasis on vegetables an...VIVEK CHAUHAN
Various economic figures relating to the food processing setup in India, Initiatives by the government, relevance to the state of Uttarakhand and its impact on the Indian economy.
Jam, jelly, and marmalade are prepared from fruits and vegetables. Jam is made by boiling fruit pulp with sugar until thick. Jelly is made from boiling fruit extract, sugar, and acid until set. Marmalade contains shreds of citrus peel suspended in a jam-like mixture. The document provides recipes and instructions for producing jam, jelly, and marmalade at home or commercially. Key steps include washing, peeling, boiling fruit with sugar and acid, and testing for proper thickness or set before filling into containers.
This document discusses the present status and future potential of post-harvest processing of mangoes in India. It provides details on mango production in India, common post-harvest operations like cleaning, sorting, packaging and storage. It also describes value-added mango products and the various unit operations involved in mango processing. The document discusses utilization of mango by-products and some problems faced by the mango industry in India. It highlights the potential of mango processing given the various health benefits and uses of mango and its by-products.
Pre-storage treatments are used to reduce postharvest losses and extend the storage life of fruits and vegetables. Some common pre-storage treatments include cleaning, sorting, grading, waxing, pre-cooling, and chemical treatments. Cleaning removes dirt and pathogens from produce surfaces. Sorting and grading separate produce based on attributes like size, color and quality. Waxing forms a protective coating to reduce moisture loss. Pre-cooling promptly cools produce after harvesting to remove field heat. Chemical treatments use dips, sprays or fumigation to control postharvest diseases and pests.
This document discusses the importance of fruits and vegetables and post-harvest management. It notes that fruits and vegetables are nutrient-dense foods that are recommended for consumption in significant quantities daily. Proper post-harvest handling is important to minimize losses from harvest to consumption. Post-harvest management techniques preserve quality and extend shelf life to ensure availability year-round. The role of post-harvest technologists is to develop technologies and processes that provide safe, nutritious food while reducing losses.
This document summarizes the growing organic food market in India. It discusses how organic food consumption is driven by health-conscious consumers and is growing at 60% annually. While 85% of organic production is currently exported, domestic consumption is growing and expected to reach Rs. 7,000 crore by 2015. Modern retailers are dedicating more shelf space to organic products to meet growing demand. Key challenges for organic foods include high prices and customers not fully understanding the differences between organic, natural, and conventional products. The interview with Sunil Kumar of Morarka Organic Foods discusses their product portfolio, expansion plans, and expectations for future growth of the Indian organic market.
The document discusses the concepts of "ethical food" and "ethicurean". It outlines the mass production dilemmas facing the food system and different certifications and policies used to govern ethical food. An ethicurean aims to consume food ethically while considering environmental and animal welfare impacts. Slow Food and fair trade movements also aim to shorten supply chains and transform inequitable conditions for food producers. While legislation and certification aim to incentivize ethical production, their effectiveness is limited and a social change may be needed to better balance food ethics and mass production.
Opportunities and challenges for marketing of organic products in indiaSAMEER LAKHANI
To give brief overview of Organic Agriculture.
To study advantages and disadvantages of Organic Farming.
To study the Global and Indian scenario of Organic Products.
To find out the companies dealing in Organic Products.
To study the market scenario of Organic Products in India
To study the SWOT analysis of Organic Products in India.
To find out the opportunities and challenges of Organic Product In India
Consumer Behavior - Organic Food in IndiaKriti Singhal
This document provides an overview and analysis of the organic food industry in India. It acknowledges those who contributed to the project and includes a table of contents. The main sections analyze the market size and growth of the organic food industry in India, certification regulations, key drivers and challenges, competition in the market, and conclusions and recommendations. Major findings include that the market size was valued at $129.3 million in 2008 and is growing due to factors like increasing export markets, organized retail, and consumer health awareness. However, high prices, lack of supply chain integration, and certification barriers pose challenges. The document presents research on consumer perceptions and popularity of organic food in India.
Organic agriculture in India has significant potential due to the traditional farming methods used by many small farmers. Currently, around 2508826 hectares are under certified organic cultivation in India. Major organic products produced include tea, rice, spices, pulses, fruits and vegetables. While export is a major driver, the domestic organic market is growing but still small, estimated at around 1200 tonnes. Some key challenges facing growth of organic agriculture in India include high certification costs, lack of market information and infrastructure for farmers, and limited government support through subsidies and development efforts.
1) The document discusses a study on farmers' attitudes towards organic farming in India. It analyzes the demand for organic products among urban consumers in Ludhiana city and examines farmers' perceptions of and knowledge about organic farming practices and certification.
2) The study found that while consumers have a high demand for organic products due to health benefits, the high cost is a barrier. It also found that most farmers have good awareness of organic farming techniques and certification.
3) The document concludes that organic farming has significant potential in India but challenges remain around labor shortages, marketing, and coordination between different supporting organizations. Increased collaboration and implementation of projects could help scale up the organic sector.
Organic foods are healthy than conventional food. but due to lack of sufficient organic store and high prices consumers are not purchasing green products.
This document is a project report on the challenges and opportunities of organic food in India submitted for a master's degree. It provides an overview of the current organic food market in India, including the growth of organic farming and major crops produced. It also discusses challenges such as the need for education and certification, high certification costs, and lack of infrastructure and processing firms. Contract farming is presented as a way to help small farmers commercialize organic production. The report aims to inform on opportunities and challenges in the domestic and international markets for Indian organic products.
The document discusses issues related to large corporations dominating the organic food industry in the United States. It notes that while the organic food market is now a $7.7 billion business, many consumers envision organic foods coming from small, local farms rather than large corporations. However, grocery stores are dominated by large companies that have acquired or created organic brands. The document raises concerns that large organic producers may bring the same problems as conventional agriculture, such as energy-intensive production and long-distance transportation of foods. It also questions whether organic labels truly indicate healthy and sustainable practices when large companies are involved.
Imortance and possibility of organic agriculure in kailaliRavi Dhami
This document summarizes a student project on the importance and potential of organic agriculture in Kailali District, Nepal. The project involved interviews with organic farmers, surveys of crops grown, and data collection on production levels. Key findings include that lemon grass, mushrooms, and silk farming show potential as organic crops. Challenges to wider adoption include the need for more technical support, organized markets, and promotion by the government. The project concludes that organic agriculture brings benefits and interest is growing, but research, information, and marketing need further development.
CONVERSION OF CONSUMERS TO ORGANIC FOOD IN GENERAL TRADEShubhangi Kumari
This document discusses reasons to eat organic food and provides information about 24 Mantra Organic. Some key reasons to eat organic include that it is more nutritious, reduces health risks like cancer, and supports the environment. 24 Mantra Organic began in India and now provides over 800 organic products. It is certified under various organic standards and works with over 20,000 farmers across 100,000 acres of land. The document also notes findings from a study that found high awareness of organic foods but irregular consumption, with price being a main barrier to purchasing organic options.
Arvind ltd@ organic staple business mts 01 presentationanjaney
This document presents a market research study conducted for Arvind Company Ltd. on the potential for organic staple crops in domestic and global markets. The study analyzed Arvind's organic farming project in Akola, Maharashtra, which works with over 3,500 farmers. It found the project produces a variety of organic staple crops across different seasons. The study's objectives were to estimate production potential, review domestic and global organic markets, and develop a marketing strategy. It proposed strategies for domestic distribution through retailers and export to countries like the EU and US, which have growing organic markets. The conclusion was that organic farming provides benefits and the business could be profitable if low costs and quality standards are maintained.
Arvind ltd@ organic staple business mts 01 presentationanjaney
This document presents a market research study conducted for Arvind Company Ltd. on the potential for organic staple crops in domestic and global markets. The study analyzed Arvind's organic farming project in Akola, Maharashtra, which works with over 3,500 farmers. It found the project produces a variety of organic staple crops and estimated future production potential. The study also examined the current state of domestic and global organic markets, finding strong demand growth in countries like the US and EU. Finally, the study proposed marketing strategies for Arvind to sell its organic staples domestically and for export, including developing supply chain partnerships and promotion efforts.
The Centre for Sustainable Agriculture (CSA) is a non-profit organization based in Telangana, India that works to promote organic and sustainable farming practices. Over the past 10 years, CSA has worked with farmers and state governments in Andhra Pradesh, Telangana, Maharashtra, and Chhattisgarh to establish community-managed sustainable agriculture programs covering over 200,000 hectares. CSA has also helped form 14 agricultural cooperatives with over 1,500 member farmers. The organization provides training, resources and market support to help farmers transition to organic practices and improve their incomes.
Organic Food Industry
Research Objective
Organic Food Category and Products
Contaminants and Pesticides
Regulations and Certifications
Market Size
Market Geography
Market Penetration
Frequency of Purchase – Trends
Perception of Organic Food – Trends
Driving Market Needs
Building on GAPs
SWOT Analysis
Langsat as cosmetics ingredient from indonesia forestNuning Barwa
Global natural ingredients are in high demand in the cosmetics industry. Martha Tilaar Group developed Sari Ayu Putih Langsat cream using langsat fruit from Indonesia. Langsat has traditionally been used in Kalimantan to lighten skin and research found it provides skin lightening effects along with antioxidant and moisturizing properties. Martha Tilaar researched langsat extract standardization and the product's safety and efficacy over many years before its successful launch. Sari Ayu Putih Langsat cream won a technology award in 2012 and its development highlights the importance of sustainably sourcing natural ingredients from local communities.
Organic farming and food production avoids the use of chemicals like pesticides, fertilizers, growth hormones and antibiotics. Organic farmers use crop rotation and natural methods to maintain soil quality and prevent monocultures. Organically produced food has more vitamins and minerals, and fewer contaminants. India exported over 888,000 metric tons of organic products in 2020-21, worth over 70,000 crores rupees. The government promotes organic farming through schemes like Paramparagat Krishi Vikas Yojana and Mission Organic Value Chain Development in North East Region. While organic food can be more expensive and have higher production costs, it has benefits like being natural, healthier, sustainable and tasting better.
Greenies.net is a new organic retail platform launched in Mumbai, India in 2012. It connects organic farmers directly with wholesalers and consumers to cut out middlemen. Currently working with 30-40 farmers in 4-5 villages, the platform has onboarded several wholesalers. Greenies.net aims to provide the freshest organically grown produce through online ordering and delivery. By establishing partnerships and helping with organic certification, the platform looks to scale up and support farmers and the growing organic market in India.
Similar to Organic food processing & export industry in sri lanka (20)
Organic food processing & export industry in sri lanka
1.
2. Introduction
Global outlook
Local outlook
Key players in the local market
Organizational analysis
Future development
3. What is Organic?
produced or involving production
without the use of chemical fertilizers,
pesticides, or other artificial chemicals.
4. Global Outlook
Traditional agriculture has been
practiced for several thousand years
since the human evolution begun.
In the late 1930s and early 1940s Sir
Albert Howard and his wife developed
organic agriculture.
Sir Albert Howard is widely
considered the "father of organic
farming“.
5. Global Organic Market
1. Land - Currently there are
43.1Million hectares under organic
agricultural management.
2. Players
29%
36%
17%
1%
16%
1%
Africa
Asia
Europe
North America
Latin America
Ocenia
6. Barriers to Organic Buying
Financial Restrictions
Preparation and Storage of food
Distribution of Food
Lack of knowledge and Education
Cultural values and lifestyles
7. Demand Factors for
Organic Buying
Generation is health conscious
Organic food is healthy
Environment friendly
It is in line with Sustainable
Development Goals
8. Local Outlook
1. The Environment - Conventionally the
organic product is positioned as a healthy
product amongst the health-conscious
people
2. The Target Individual - The target
market of consumers are ones in the
ages of 18-55 or above.
The target income levels between 45000-
100000lkr.
9. 3. The target Organizations -
Organizations such as hotels, hospitals
and schools who caters for the middle-
income levels in Colombo and greater
Colombo areas.
4. Major export markets
1. USA
2. Germany
3. UK
4. France
5. Japan
6. Middle East
10. Key Players
1. Saaraketha
Saaraketha was founded in 2008 to
catalyze a transition to agricultural
entrepreneurship and sustainable
production technologies.
2. CIC Agri Businesses (Private)
Limited
CIC Agri Businesses (Private) Limited
An organization becoming one of the
largest agricultural tycoons currently
in Sri-Lanka.
11. 3. Renuka Agri Foods PLC
Renuka group in the organic segment
caters on to a limited customer
segment. Which is Coconut related
products.
4. Bio Foods (Pvt) Limited
Bio Foods (Pvt) Ltd is an established
Organic and Fairtrade
company incorporated in 1993 Kandy.
12. Organic Productions
Saaraketha CIC Agri Renuka Agri Bio Foods
Organically
Grown
Vegetables
Dairy Products Coconut Milk Packed Tea
Organic Fruits Banana Coconut Milk
Powder
Black Tea
Organic Spices Fertilizers Coconut Water Green Tea
Natural Pickles Maize Products Drinking Coconut
Milk
Organic Spices
Yams Seeds Virgin Coconut Oil Traditional Rice
Traditional Rice
Types
Meat Products Coconut Spread Coconut Products
13. Organization Analysis
Saaraketha CIC Agri
Renuka
Agri Bio Foods
Number Of
Employees
820 1962 975 1060
Sales
Turnover
20.3 Million 23.5 Million 19.2 Million 21.3 Million
Market
Capitalization
5030 Million 6800 Million 4200 Million 5350 Million
Market Share 32.00 LKR 76.00 LKR 49.00 LKR 55.00 LKR
14. Strengths & Opportunities
1. Strengths
Skilled Labor
Farmers are trained for
sustainable agriculture
Using of the Green Concept
Mass range of organic products
15. 2. Opportunities
Increased demand in global
market
Expand in new markets
Value added exporting goods
People are turning for a healthy
lifestyle
16. Future Developments
in the Industry
Greek Yogurt
Smoothies
Organic Chocolates
Herbal Porridge Powder (Kola Kenda)
Dehydrated Jak & Pineapple
17. Why Organic food industry
is an emerging one ?
0
2
4
6
8
10
12
14
2010 2012 2014 2015
Income Per Year (Billions)
Income Per Year (Billions)
18. Mass supply chain
Health conscious people
Low cost
Less competitors