Food Processing- Value addition- Training Programme on Value Chain and Supply Chain Management for Enhancing Profitability

1. Value Addition in Cereals, Millets,
Horticulture and Dairy & Marketing
Strategies
Er. A.Poshadri
Scientist-Food Technology
Krishi Vigyan Kendra
Prof. Jayashankar Telangana State Agriculture University
Email: poshadri_fst@yahoo.co.in
Cell No: +919492828965

2.  The Indian food and grocery market is the world’s sixth largest, with
retail contributing 70 per cent of the sales.
 The Indian food processing industry accounts for 32 per cent of the
country’s total food market, one of the largest industries in India
 Food Processing sector is ranked fifth in terms of production,
consumption, export and expected growth
 The online food delivery industry grew at 150 per cent year-on-year
 The Indian gourmet food market is currently valued at US$ 1.3 billion
and is growing at a Compound Annual Growth Rate (CAGR) of 20 per
cent.
 India's organic food market is expected to increase by three times by
2020#.

3. Value addition: The maximum realization of
the price of the product through processing,
packaging and marketing.
-improved post-harvest handling and processing is
essential to ensure value addition
-reduction in wastage and good quality products
reach the markets
-increased productivity is an essential component of
a vibrant agricultural sector

4. • Farmers–get better returns, higher yield,
and lower the risks drastically,
• Consumers-have access to a greater
variety, better prices and new products,
• Economy-gets benefitted with new
business opportunities for the
entrepreneurs and the work force gets
employment
Food processing benefits all the sections of the society. It helps the:

5. Food processing may be considered to include any
deliberate change in a food occurring between the
point of origin and availability for consumption
Applications of Food processing:
 Preservation,
 Extending the harvest in a safe and stable form;
 Safety;
 Quality;
 Availability;
 Convenience;
 Innovation;
 Health and wellness and
 Sustainability.

6. .
• Seed supplier (seed production) - quality and purity/Feed
supplying
• Grain producer
• Harvesting
• Storage/Cold storage
• Handling and transportation/Cold supply chain facility
• Processing into products
• Marketing
value-added supply chain includes

7. Possible areas of for development of Dairy, Cereals and
Horticulture foods and beverages
• Instant Breakfast mixes
• Multi grain Malt foods/weaning mixes
• Malted cereals crispies
• Seasonings applications
• Bakery Products:
-- Biscuits/ Cookies/cakes/Bread and Rolls
• Confectionery: Malt spreads, Malt based chocolate spreads, Energy
dense table spreads
• Ice creams: Multi grain malt ice cream

8. Preparation of Cookies
Maida+pearl millet
Flour/Sorghum
(bakingsoda+ammonium
bicarbonate)
Sieving of Flour
Mixing
Kneading of Dough
Rolling of Dough in to a desire
thickness
Cutting into a desired shapes
(with the cutter)
Baking (180 C for 10 min)
Cooling
Packing
Storage
Melting of butter and
vanasphathi
Addition of Icing Sugar
Sweet Cream

9. Preparation of Cake
Maida + pearl millet Flour
(baking soda)
Sieving of Flour
Mixing
Kneading of batter
Panning
Baking
(170- 180 C for 15 to 20 min)
Cooling
Packing
Melting of butter and
vanasphathi
Addition of Icing Sugar
Sweet Cream
Addition of beaten eggs

10. Fortification of Atta with Soy Flour
• Permitted by Government
of India
• Blends well with atta
• Atta can be substituted up
to 10% with defatted soy
flour
• Improved protein content
– DSF has almost five times
more protein than atta
• Increased freshness
– Soy retains more moisture
thus increases freshness in
roti

11. Preparation of idly mix:
Finger Millets
Soaking in water (20 h)
Grinding
Coarse batter 1
Mix 1 and 2
Addition of rice powder
Addition of seasonings
Addition of water
Mix to prepare batter
Fermentation of batter(5h,29˚C)
Dehydration(Vacuum oven 90°C
for at 700 mmHg)
Vacuum packaging in LDPE bags
Storage at 5°C under
refrigeration
Black gram
soaking in water (4h)
Grinding
Smooth thick
Gelatinous paste 2

12. Instant Dosa mix
Finger millets
Soaking in water (20h)
Grinding
Coarse batter 1 Mix 1 and 2
Addition of seasonings
Addition of water
Mix to prepare dosa batter
Fermentation
Dehydration(Vacuum oven
90˚C for at 700 mmHg)
Vacuum packaging in LDPE bags
Storage at 5˚C under
refrigeration
Black gram
soaking in water (4h)
Grinding
Smooth thick
Gelatinous paste 2

13. Fortification of Besan with Soy Flour
• Blends very well with besan
with no beany flavor
• Besan can be substituted up to
20% with defatted soy flour
• Extensive research has been
done on soy fortified
traditional products

14. Advantages
• Cost effective
– Soy flour is much cheaper when
compared to besan.
• Improved protein content
– DSF has more than double protein
content than besan
• Less frying cost
– Soy absorbs less oil during frying
• Increased product yield
– Soy retains more moisture thus
increases the product yield

15. Blend of Milk, Wheat, Spices and Herbs
• Provide health benefits
beyond nutrition
• Phytochemicals of herbs:
–Antioxidants
• Neutralize free radicals
• Reduce heart disease,
cancer risk

16. Pearl Millet
Steeping
Germination
Drying
Kilning
Derooting
Roasting
Milling
Pearl millet Flour
Barley malt Extract,
Corn Flour,
Maltodextrin
Whey
Pretreatment
Addition of Skim milk
Blending
Heat treatment
(80°C, 15min)
Drying
Complementary
Food
Pearl Millet-Whey Based Complementary Food
Flavorings

17. Spices and Condiments Applications
• Straight spice powders (eg. Chilli powder, Turmeric powder,
Coriander powder, Pepper powder, Cumin Powder, etc.,)
• Culinary Powders (eg. Samabr Powder, Rasam Powder etc)
• Masala blends (eg. Garama Masala, Chicken Masala, Meat
masala etc)
• Seasonings and Tastemakers (eg. Snacks seasonings (Masala
munch, Green chilli masala, sour cream onion, mint etc.,
and Pasta and noodles tastemakers etc.,)
• Soup mixes blends ( Soup powders)

18. Strength  Higher food Production
Rising per capita income coupled with increasing awareness among
consumers
Rapid urbanization is driving consumerism in Tier-II & Tier-III cities
Growing penetration of food and beverages manufacturing companies in
rural areas
Tailor made flavors and region specific tastes
Weakness 1. Lack of state of Art Processing facilities
2. Limited shelf life for Milk, Meat and horticulture produce
3. Fresh produce preferred over processed foods
Opportunity  Production of composite cereals and millets and milk based products
 Untapped rural markets
 Designed foods for malnourished children's and disease target nutritious
mixes
 Rising farm fresh produce and health foods
 Better product packaging and preservation
 India to be the youngest nation by 2025
 Doubling of farm income
•Threats •Product taste variations
•Competition from multinational companies
•Safety of Processed foods and adulteration
•Increasing life style diseases in India
SWOT Analysis

19. Gaps noticed
 Reality V/S claims against nutritional value by processed
foods/Organic foods
No substantial data of TDS (Total diet studies) for
different age segment covered by the industry
Low penetration in rural area and high prices for low
volume
High cost of production
Poor export subsidies

20. Consumer Desires
• Good and Healthy Foods
• Available all year round
• Sufficient Supply
• Conveniently packaged
• Sold in (super) all types of markets (including e-retail platforms)
• Long shelf life and exotic taste and flavours
• Always Fresh
• Appealing taste & Appearance
• Quality/Autentically sourced Processed Foods
• High in available nutrients

21. Food safety and quality Assurance
• Better quality check
• Increasing Product consistency
• Easy Processing & Formulations
• Better Preservation
• Easing marketing and distribution tasks
• Increases yearly availability of many foods
• Enables transportation of foods across long distances
• reduces the incidence of food borne disease.
• Improve the quality of life for people with allergies, diabetics,
and other people who cannot consume some common food
elements
• Enables better food fortification

22. Market Challenges
• Globalisation
• New distribution strategies
• New Processing Technologies
• New Materials/Additives
• New Risks
• Climate Change
• Energy Efficiency
• Water Supply
• Procurement of quality raw
materials
• Greed- Fraud

23. Marketing strategy/Plan including product sale
 Promote as Healthy convenient foods through the local retail
shops by test marketing with complimentary products such as
pickles, chutney and culinary powders etc.
 Distribution of the products through local grocery shops and
explore the convinces use of products
 Direct selling of the products through distribution in local retail
out lets of nearby villages and towns
 Target corporate and public sector canteens, college, school and
hostel canteens, railways and bus station outlets, tourism related
catering facilities to promote the health benefits of germinated
food products

24. Out of home (OOH):
• Target parlours and food courts in malls, multiplexes etc.
• Explore the option of dispensing the value added cereal
based drinks/foods through the vending machines in OOH
locations.
• DWOS &TTT- Diversey Way Of Selling & Train The Trainer
program)

25. • Creation of Business leads through Relationship marketing
• Diversity marketing- NOG.tastes, flavours, needs etc.
• New Business Avenues: Food Parks/Spices Parks/SEZ
• Digital Marketing
• Contract farming: Seed to Plate value Chain
• e-retail business-key adds (Call –to-Action Marketing (CTA))
• Word of Mouth-Marketing
• Transactional Marketing: Coupons, discounts, Buyone get
One
• Seasonal marketing
• Viral Marketing

29. Tribal
Villages
Average weight in kg
ICMR
Standard
Weight in Kg
for 4-6 years
Average Height in cm
ICMR
Standard
Height in cm
for 4-6 years
1st day 60th day
13.5 to 16.5
1st day 60th day
87.3-107 cm
Sakera-B 14.15 14.66 95.5 95.68
Sheikguda 13.85 14.8 97.56 97.93
Dhamana
Guda
14.23 15.3 98.95 99.55
Average test
Group
14.1 14.96 0.84 kg 97.3 97.7 0.4 kg
Normal
group
13.18 13.35 0.41kg 96.1 96.3
0.2kg
**Age 4-6 years: Per day 40g of millet based nutrient dense food for 90 days
(given 100 packets per children through ANGANWADI: 18 members from the selected
3 villages )

30. ICAR-ATARI-Hyderabad : Quinquennial Review 2011-12 to 2018-19
Value addition of Tomato (storage
practices and Preservation)
Impact
 Under Zero energy cooling chamber (ZECC)
tomatoes can be stored up to 12-15 days without
losing its quality
 Value addition to Tomato (Tomato Pickle
production) from December to March is
recommended to avoid losses
 B:C ratio for Tomato pickle production:2.52:1

31. Sustainability of Dhal Milling Units in Rural Areas

32. ICAR-ATARI-Hyderabad : Quinquennial Review 2011-12 to 2018-19

33. Conclusion
• With a huge production base, India can easily become
one of the leading malt food suppliers to the world
while at the same time serving the vast growing
domestic market of over a billion people.
• India’s large market size with growing incomes and
changing life styles also creates incredible market
opportunities for food producers, food processors,
machinery makers, food technologists and service
providers in this sector.

34. Thank You