INTRODUCTION

Food processing sector is indispensable for the overall development of an economy as it

provides a vital linkage and synergy between the agriculture and industry. It helps to
diversify and commercialize farming; enhance income of farmers; create markets for
export of agro foods as well as generate greater employment opportunities.
Through the presence of such industries, a wider range of food products could be sold
and distributed to the distant locations.
The term food processing is mainly defined as a process of value addition to the
agricultural or horticultural produce by various methods like grading, sorting and
packaging. In other words, it is a techni!ue of manufacturing and preserving food
substances in an effective manner with a view to enhance their shelf life; improve !uality
as well as make them functionally more useful. It covers spectrum of products from sub"
sectors comprising agriculture, horticulture, plantation, animal husbandry and fisheries.
Food processing industry is one of the largest industry in India and is ranked #th in terms
of production, consumption and export. $arlier, food processing was largely confined to
the food preservation, packaging and transportation, which mainly involved salting,
curdling, drying, pickling, etc. %owever, over the years, with emerging new markets and
technologies, the sector has widened its scope. It has started producing many new items
like ready to eat food, beverages, processed and frozen fruit and vegetable products,
marine and meat products, etc. It also includes establishment of post harvest
infrastructure for processing of various food in terms like cold storage facilities, food
parks, packaging centers, value added centers, irradiation facilities and modernized
abattoir.
The food processing sector comprises of two segments
&rimary processed food and 'alue added food.
&rimary segment comprises of packaged fruit and vegetables, milk, flour, rice, spices etc
and constitutes around ()* in value terms of the processed foods. 'alue added segment
includes processed fruits and vegetables, +uices, +am , +elly etc and holds around -. *
share in the total processed food.
In an emerging country like India, where growth with e!uity is a primary policy thrust,
the optimum development of the food processing sector will contribute significantly in
tackling several developmental concerns such as disguised unemployment in agriculture,
rural poverty, food security, food inflation, improved nutrition, prevention of wastage of
food etc. /y serving as a bridge between agriculture and manufacturing and by dealing
with a basic need of all Indian citizens the assured supply of healthy and affordable food
at all locations in the country, this sector has the potential to be a ma+or driver in India0s
growth in the coming years. In fact the food processing sector has been growing faster
than the agriculture sector .The food processing industry includes a diverse group of
companies involved in the processing of products like fish, meat, milk, crops and water. It
includes millions of 1mall , 2edium $nterprises 312$s4 worldwide and also some of
the largest companies in the world. 2any of these companies deliver products directly to
consumers, while others specialize in /usiness to"/usiness activities 3ingredients,
commodity markets4. 1ome companies directly participate in all areas of food
production, from farming activities through to final production and retail. 5thers are
concentrated more at the top end of the production chain or buy through commodity
markets. In fact, Food processing is one of the world0s largest industries from the
perspective of the number of companies involved in the sector, as well as in terms of its
total economic value .
The sector comprises of the following ma+or areas
Fruits & Vegetables
/everages, 6uices, 7oncentrates, &ulps, 1lices, Frozen , 8ehydrated products,
9ine &otato 9afers:7hips etc.
Fisheries
Frozen , 7anned products mainly in fresh form
Meat & Poultry
Frozen and packed mainly in fresh form, $gg &owder
Milk & Dairy
9hole 2ilk &owder, 1kimmed milk powder, 7ondensed milk, Ice cream, /utter
and ;hee
Grain and Cereals
Flour, /akeries, /iscuits, 1tarch ;lucose, 7ornflakes, 2alted Foods, 'ermicelli,
&asta Foods, /eer and 2alt extracts, ;rain based <lcohol.
Consumer Industry
7hocolates, 7onfectionery, 1oft:<erated /everages:8rinks
Plantation
Tea, coffee, cashew, cocoa, coconut e
HISTO! OF FOOD POC"SSI#G
Food processing dates back to the prehistoric ages when crude processing incorporated
slaughtering, fermenting, sun drying, preserving with salt, and various types of cooking
3such as roasting, smoking, steaming, and oven baking4. 1alt preservation was especially
common for foods that constituted warrior and sailors diets, until the introduction of
canning methods. $vidence for the existence of these methods can be found in the
writings of the ancient ;reek, 7haldean, $gyptian and =oman civilizations as well as
archaeological evidence from $urope, >orth and 1outh <merica and <sia. These tried
and tested processing techni!ues remained essentially the same until the advent of the
industrial revolution. $xamples of ready meals also exist from preindustrial revolution
times such as the 7ornish pastyand %aggis. 8uring ancient times and today these are
considered processing foods. Food processing has also helped create !uick, nutritious
meals to give to busy families. 2odern food processing technology in the ?@th and )Ath
century was largely developed to serve military needs. In ?.A@ >icolas <ppert invented a
vacuum bottling techni!ue that would supply food for French troops, and this
contributed to the development of tinning and then canning by &eter 8urand in ?.?A.
<lthough initially expensive and somewhat hazardous due to the lead used in cans,
canned goods would later become a staple around the world. &asteurization, discovered
by Bouis &asteurin ?.(), was a significant advance in ensuring the micro biological
safety of food.
In the )Ath century, 9orld 9ar II, thes pace race and the rising consumer society in
developed countries 3including the Cnited 1tates4 contributed to the growth of food
processing with such advances as spray drying, +uice concentrates, freeze drying and the
introduction of artificial sweeteners, colouring agents, and preservatives such as sodium
benzoate. In the late )Ath century products such as dried instant soups, reconstituted fruits
and +uices, and self cooking meals such as 2=$ food ration were developed.
In 9estern $urope and >orth <merica, the second half of the )Ath century witnessed a
rise in the pursuit of convenience. Food processing companies marketed their products
especially towards middle class working wives and mothers. Frozen foods 3often
credited to 7larence /irdseye4 found their success in sales of +uice concentrates and DT'
dinnersD.&rocessors utilised the perceived value of time to appeal to the postwar
population, and this same appeal contributes to the success of convenience foods today.

History o$ Food la%s
Food laws were among the earliest of enactments known to man. ;overnments over
many centuries have endeavored to provide for the safety and wholesomeness of man0s
food by legal provisions and appropriate punitive action. 5ver the years also, rude forms
of fraud, such as adding worthless substances to food or extracting valuable constituents
from it, have been followed by sophisticated methods of adulteration more difficult to
detect. The birth of modern chemistry in the early nineteenth century made possible the
production of materials possessing properties similar to normal foods which, when
fraudulently used, did not readily attract the attention of the unsuspecting purchaser.
Bater, better analytical methods were used in food control work to detect adulterants.
9hen scientists demonstrated that some adulterants were dangerous to health, the
aroused public demanded laws that would both protect their health and prevent fraud.
Food Baws in one form or another, such as religious tenets or prohibitions, were inherent
in all ancient civilizations and have come down to us from early times. It was not until
the late nineteenth and early twentieth century with the urbanization of societies and the
depopulation of rural areas that food laws, as understood today, were prepared. This
process was hastened by pressure that developed as the public rebelled against the
generally unhygienic conditions of the period.
1ince the end of 9orld 9ar II, there have been ma+or changes in the food industry, and
this development continues today; at the same time, our knowledge of the risks, actual
and potential, has considerably increased. =eorientation and further consolidation of food
laws have therefore become necessary to protect the health of the consumer from the
many new risks to which he has become exposed and over which he has little personal
control.
FOOD POC"SSI#G I#D&ST! I# I#DI'
The Indian food processing industry stands at E?-# billion and is estimated to grow with
< 7<;= of ?A per cent to reach E)AA billion by )A?#. The food processing industry
contributed F* to India0s ;8&. The industry employs around ?- million workers directly
and about -# million indirectly . The industry is segmented into sectors namely, milk and
allied products 3dairy4, meat and poultry, seafood, bakery and confectionery, fruit and
vegetables, grain, pulses and oilseeds 3staple4 products alcoholic and non"alcoholic
products 3beverages4, and packed foods. The classification is not distinct as many
processed products overlap different segments. India ranks >o. ? in the world in
production of 2ilk 3Fresh, whole, buffalo4, &ulses, ;inger, 7hick &eas, /ananas ;uavas,
&apayas and 2angoes. Further, India ranks >o. ) in the world in production of =ic
e, 9heat, &otatoes, ;arlic, 7ashew >uts, ;roundnuts, 8ry 5nion, ;reen &eas,
&umpkins, ;ourds, and cauliflowers. 9ith the huge production base India can easily
become the leading food supplier to the world and at the same time serving its vast
growing domestic market with over a billion people.
Investments in the registered food processing units have been growing in the recent
years. In )AAF"A. the fixed capital of registered food processing units have increased by
?..@-* over the previous year. Food processing industry in India is increasingly seen as a
potential source for driving rural economy as it brings synergy between industry and
agriculture. < developed food processing industry is expected to lead increase in farm
gate prices translating into increased rural incomes, reduce wastages, ensure value
addition, promote crop diversification, generate employment opportunities as well as
export earnings. 9ith such a large and diversified production base coupled with low
manpower cost and modern technology, the Indian food processing sector is poised for
growth, if the advantages are leveraged optimally.The growth is driven by the fact that
the central government has given a priority status to all agro"processing businesses.
;overnment incentives in the field of mega food parks, cold chain and exports benefits
are also playing an important role in promoting food processing. The ma+or challenges
are investments at different points of the supply and value chain, proper research, farm
and lab connectivity, upgradetion of technology, increase in farm holding, skill and
manpower training, backend and front"end integration and cold chain integration. The
opportunities in the food processing industry are vast. %owever, there is a need to
improve technology and productivity to be competitive globally. <s the economy grows,
the food processing industry will offer bigger opportunities to the new as well as the
existing players. India has the second largest arable land of ?(? million hectares and has
the highest acreage under irrigation. >ext to 7hina, India ranks second largest food
producer in the world and has the potential to immerge the biggest with its food and
agricultural sector. India accounts for less than ?.#* of international food trade despite
being one of the world0s ma+or food producers, which indicates huge potential for both
investors and exporters.
'd(antage o$ India
India is one of the largest food producers in the world.
India has diverse agro"climatic conditions and has a large and diverse raw material base
suitable for food processing companies.
India is looking for investment in infrastructure, packaging and marketing.
India has huge scientific and research talent pool.
9ell developed infrastructure and distribution network.
=apid urbanization, increased literacy, changing life style, increased number of women
in workforce, rising per capita income leading to rapid growth and new opportunities in
food and beverages sector.
#A per cent of household expenditure by Indians is on food items.
)ey gro%th dri(ers o$ Food Pro*essing Se*tor in India
Increasing spending on health and nutritional foods.
Increasing number of nuclear families and working women
7hanging lifestyle
Functional foods, fresh or processed foods
5rganized retail and private label penetration
7hanging demographics and rising disposable incomes Gey opportunities in Food
&rocessing 1ector
&rocessable varieties of crop
7ontract farming
Investments in infrastructure through &ublic &rivate partnership 3&&&
2ega Food parks
Bogistics and cold chain infrastructure
Food safety 2anagement 1ystems
2achinery and packaging
Challenges $a*ed by the industry
%igh level of wastage of agricultural produces is primarily on account of the inherent
disadvantages faced by the sector. This sector is characterized by preponderance of small
farmers, small scale , tiny processors, outdated technology, poor infrastructure and a
maze of middle men. Therefore, this sector needs support in terms of creation and
strengthening of infrastructure which individual farmers and processors will not be in a
position to create and sustain. Further, there is also a need for strengthening =,8
activities in food processing sector for innovation of technology which suits local needs,
popularization of appropriate technology, skill development and creation of <>
institutional framework supportive of the industry.
PO++&TIO# FOM FOOD POC"SSI#G F'CTOI"S
The food industry is now facing increasing pressure to ensure that their companys activities
are environmentally sensitive, but there is also increased internal pressure to maintain or
increase profitability in the face of fierce competition. The food"processing industry has
special concerns about the health and safety of the consumer. Gey resources used by the
food"processing industry include the water, raw materials and energy. Traditionally, the food"
processing industry has been a large water user. 9ater is used as an ingredient, an initial and
intermediate cleaning source, an efficient transportation conveyor of raw materials, and the
principal agent used in sanitizing plant machinery and areas. <lthough water use will always
be a part of the food"processing industry, it has become the principal target for pollution
prevention, source reduction practices. The key environmental issues for the food industry
include the followingH
,aste%ater - &rimary issues of concern are biochemical oxygen demand 3/584; total
suspended solids 3T114; excessive nutrient loading, namely nitrogen and phosphorus
compounds; pathogenic organisms, which are a result of animal processing; and residual
chlorine and pesticide levels.
Solid ,aste- &rimary issues of concern include both organic and packaging waste. 5rganic
waste, that is, the rinds, seeds, skin, and bones from raw materials, results from processing
operations. Inorganic wastes typically include excessive packaging items that are, plastic,
glass, and metal. 5rganic wastes are finding ever"increasing markets for resale, and
companies are slowly switching to more biodegradable and recyclable products for
packaging. $xcessive packaging has been reduced and recyclable products such as
aluminum, glass, and high"density polyethylene 3%8&$4 are being used where applicable.
The food processing factories should follow the ma+or technological innovations in the
industry, including those in clean technologies and processes.
7lean technologies includeH
<. 'd(an*ed ,aste%ater Treatment Pra*ti*es- Cse of wastewater technologies beyond
conventional secondary treatment.
/. Im.ro(ed Pa*kaging- Cse of less excessive and more environmentally friendly
packaging products.
7. Im.ro(ed Sensors and Pro*ess Control- Cse of advanced techni!ues to control specific
portions of the manufacturing process to reduce wastes and increase productivity.
8. Food Irradiation- Cse of radiation to kill pathogenic microorganisms.
$. ,ater and ,aste%ater edu*tion /Closed +oo.01ero "mission Systems2-
=eduction or total elimination of effluent from the manufacturing process
Fa*tors '$$e*ting Food Pro*essing Industry in India
The vision ")A?# prepared by the 2inistry of Food &rocessing Industries, ;overnment of
India, envisages to increase processing level of perishables from ( to )A percent ,
increase value addition from )A to -I percent and increase share in global trade from ?.(
percent to - percent, thus tripling the size of processing food industry by )A?#. 3=eport
of the Task Force, )AA.4. %owever, before this can be achieved a number of constraints
must be removed. In Table I, ma+or factors affecting beginning from production to
distribution in the value chain are presented. These factors directly: indirectly affect the
Indian processing industry
2a+or constraints for the growth of the Indian food processing industry include the
absence of ade!uate infrastructure, particularly rural road connectivity, inade!uacy of
information and marketing linkages, lack of electricity supply, and the absence of cold
chain systems. The cold chain capacity caters to less than ?A percent of the produce and
within that facilities are so rudi"mentary that over .A percent are only capable of handling
potatoes.
2aintaining the standards of !uality is another ma+or constraint and there are two aspects
to it. First, there is poor infrastructure for storing raw food materials. The two main types
of storages J the %arehouses and the *old storages, lag in storage standards. The pests
infest the grains sometimes due to lack of moni"toring, proper use of pesticides and
proper ventilation. 1imilarly, the power outages result in suboptimal function of the cold
storages and the !uality of food material in the cold storages becomes !uestionable. The
second important aspect is having poor !uality standards and control methods for
implementing the !uality standards for processing and packaging the processed
foods. For example, vegetables may not be washed properly and processed into either
0ready to eat foodK or packaged as 0cut and ready to cookK vegetables. %igh costs and low
availability of credit remain a problem because even within the priority sector, lending
by banks for agriculture, food processing receives only I.# per cent of the ear marked
credit. The regulatory framework preventing farmers from directly marketing their
produce, except through designated agricultural markets adds to cost and impairs
flexibility. &ackaging is usually poor but its cost is high and become unbearable for small
producers. <nother important constraint is the legal framework" currently;
food laws span nine ministries, comprising ?- central orders alone. In addition, states
have their own control orders.
Harm$ul Chemi*als in our "n(ironment
O(er the .ast *entury humans ha(e i ntrodu*ed a large number o$
*hemi *al substan*es i nto the en(i ronment- 1ome are t he waste from
i ndustrial and agricul tural processes. 1ome have been designed as
structural mat eri al s and ot hers have been desi gned to perform various
funct ions such as heali ng the si ck or kil li ng pest s and weeds. 5bvi ousl y
some chemi cals are useful but many are t oxic and thei r harm to the
environment and our healt h far outwei ghs t heir benefit t o soci et y. 9e
need t o manage the risks bett er by onl y using chemicals, which are safe.
7hemical s ent er ai r as emissi ons and water as effl uent . Industrial and
mot or vehi cl e emissi ons of nit rogen and sul phur oxides cause acid rai n,
which poisons fish and ot her a!uati c organi sms i n ri vers and lakes and
affects the abi li t y of soi l t o support plant s. 7arbon di oxide causes t he
greenhouse effect and cli mat e change. 7hl orofluorocarbons 37F7s4 cause
t he dest ruct ion of ozone i n the strat osphere and create the possibil it y of
serious envi ronmental damage from ul traviol et radiati on. 7hemi cal
ferti li sers and nutrient s run"off from farms and gardens cause the buil d
up of t oxic al gae i n ri vers, maki ng t hem uni nhabit abl e to a!uat ic
organisms and unpl easant for humans. 1ome t oxic chemi cal s fi nd thei r
way from l andfil l waste sit es i nt o our groundwater, ri vers and oceans and
i nduce geneti c changes t hat compromi se the abi li t y of l ife to reproduce
and survi ve.
The impact of human acti vi t i es on the envi ronment i s compl ex and affect s
a chai n of interconnect ing ecosyst ems. The exti nct ion of speci es all along
t he chain may mean the loss of useful geneti c mat eri al or li fe saving
cancer drugs or safer alt ernat ives t o t he dangerous chemi cal s i n use at the
moment.
,hat $a*tories shoul d do to .re(ent .oll ution
Cse bi odegradabl e products. 2ake your own cl eani ng agent usi ng safe
materi al s. 8ispose of chemi cal wast e carefull y. 8o not put them down t he
sink. /e wise wi th home mai ntenance and i n the garden. 8o not burn
plast ics.
<void al l organic chemi cal s that have Dchl oroD as part of t heir names
i ncludi ng wood preservati ves, herbi ci des and i nsecti ci des. <void chl orine
bleach 3sodium hypochl ori t e4 and products cont ai ni ng it . Cse oxygen
bleach inst ead. Cse unbl eached paper product s. <voi d D&ermet hri nD fl ea
sprays for pet s. <voi d product s made of or packaged i n pol yvi nyl chlori de
3&'74. <void cl ing fli m plast ic wraps unless they are clearl y i dent ifi ed as
non"chl orinat ed plast ic. To mi ni mi se your risk of dioxi ns accumul at ing i n
your body avoid al l full "fat dairy product s and fat t y meat s such as beef or
pork. 9ash all fruit s and vegetabl es to remove chl orophenol pesti ci de
residue. <void grapes and raisins unl ess t hey are cl earl y labell ed as
organical l y grown. <voi d soaps, toot hpaste and deodorant s containing
Dtriclosan, D a chl orophenol.
9e can reduce t he di oxins i f we stop producing &'7s and other
chl orinat ed chemical s. If your l ocal government sends it s wast e t o an
i ncinerator, re!uest t hat t hey st op burning pl asti cs and i nt roduce a
comprehensive recycl i ng service. 9ri t e t o compani es and ask t hem to use
safe subst it ut es to chl orinat ed plast ics. <sk your supermarket t o sell
Tot al l y 7hlori ne Free 3T7F4 product s. 6oin or form a l ocal envi ronment al
group campaigning against hazardous chemi cal s.
&eopl e who work wit h cadmium shoul d t ake care not to inhale cadmi um"
containing dust and should avoi d carryi ng i t home from work on t heir
clothes, skin or hai r. $at from a wide range of foods t o prevent t he risk of
i ngesti ng t oxic l evel s of cadmium
G"#"'+ ,'ST" "D&CTIO# TIPS '#D PO++&TIO#
P"V"#TIO# 'CTIVITI"S
7ommercial and institutional food"related facilities can save money and protect the
environment by reducing waste and practicing pollution prevention. Facilities that may
benefit from this information are restaurants, supermarkets, produce and concession
stands, school cafeterias, hospitals, food processors, farmers, hotels, prisons, employee
lunch rooms, parks and recreational facilities, and community events. 8iscretion should
be used in determining the use of the contents of this document and compliance with
local ordinances.
9hile there are many opportunities for reducing waste and preventing pollution, a few
tried and true methods are presented here. Geep in mind that any waste or pollution
created by your facility cuts into profits, reduces operation efficiency, may involve
worker safety issues, and could re!uire regulatory involvement. &ollution prevention and
waste reduction efforts can increase business profitability.
<s you implement pollution prevention ideas, you and your employees will identify more
ideas. Lour success is only limited by your willingness to try something different J and
the payoff could be immense. =emember, participating in a pollution prevention program
can create an improved public image for your business.
The Plan
o $stablish a company"wide commitment to preventing pollution as part of
doing business. 8evelop employee education programs on pollution
prevention. $mployee participation is the key to success; make pollution
prevention a way of life. $nsure that all employees understand the
program.
o %ang eye"catching posters and other promotional material to stimulate
interest in the program. Institute an incentive program, giving awards or
recognition to employees for their waste reduction:pollution prevention
efforts.
o $stablish a task force headed by an enthusiastic pollution prevention
advocate.
o 8evelop a budget, making sure that needed resources will be available.
o $stablish a pollution prevention hierarchy for your company. Typically,
source reduction is the highest priority, followed by reuse and recycling.
o 8esign a management strategy to reduce waste, prioritize waste reduction
options, and then develop an implementation schedule.
o 8evelop goals with measurable ob+ectives.
o Identify when and where waste is generated.
"nergy and ,ater &se
o 7onduct an energy audit to help determine ways to conserve energy and
cut energy expenditures. The following may reduce energy consumptionH
install energy" efficient light bulbs; install motion"sensitive lights; turn off
lights at the end of the evening; turn off machines not in use; install
programmable, mercury"free thermostats; and replace outdated e!uipment
and appliances with more energy"efficient models.
o 7onduct a water audit to determine if water use may be reduced and leaks
minimized. =egularly check water faucets and other outlets to reduce the
amount of water used at your facility. The following may reduce water
consumptionH repair or replace leaky water faucets, turn off water faucets
and hoses when not in use, install low"volume toilets, install low"flow
faucets, and serve water to guests who re!uest it rather than as a standard
service. Bimiting water service will also reduce the number of glasses
that need to be washed.
o To reduce costs of lawn care, water lightly and fre!uently to reduce the
potential for disease and insect damage. 2ichigan grasses re!uire only A.#
to ?.# inches of water per week. < ?#")A minute daily watering during dry
weather is usually sufficient.
Solid ,aste
Identify and prioritize problem wastes; evaluate reduction potentials.
Identify your target materials.
Identify waste characteristics, including !uantities of each material and
how they are handled and disposed.
&rocure recycled and recyclable products instead of items composed of
nonrecycled materials.
9ork with suppliers to reduce packaging, thereby reducing disposal costs.
<sk suppliers to provide you with products that are packaged in materials
such as recyclable or reusable paper, glass, steel, aluminum, or plastic.
=eplace beverage bottles and cans. 2ost beer and soft drinks can be
served on tap, reducing both the costs of buying beverages and disposing
or recycling cans and bottles.
Food service establishments that use disposable items such as napkins,
utensils, placemats, cups, trays, and single"serving condiment packages
can reduce waste volume by switching to reusable items.
1eparate newspaper, office paper, tin and bimetal cans, glass, plastics
3high"density polyethylene"%8&$, polyethylene terephthalate"&$T4,
corrugated cardboard, wooden pallets, aluminum, kitchen grease, food
waste, and other recyclables from solid waste and implement a recycling
program. Cse color"coded collection bins in the kitchen and bar for easy
identification.
7heck with container suppliers to determine if they participate in a recycle
program for polystyrene.
7heck with your waste hauler and ask what types of recycling services are
available. Book for haulers who are flexible and willing to work with you
to design a recycling program based on your needs. <sk your waste hauler
for advice about keeping recyclables and wet waste separate.
=esearch the feasibility of investing in a mini"cardboard baler, can
crusher, and glass pulverizer. This e!uipment will allow for efficient
management of space and may increase the likelihood of favorable
recycling service contracts.
Bet your patrons know that you recycle. If your establishment is self"
serve, post signs letting customers know that you are recycling and what
they should do with their bottles and cans. $ither put out a bin for these
items or have customers leave them on a designated counter for collection
by your staff.
/e sure that your grounds crew knows to keep yard waste separate from
other waste so that the yard waste may be recycled as compost.
Ha3ardous ,aste
Institute a hazardous waste collection program. 2any commercial
cleaning products contain hazardous materials such as caustics or strong
acids. >ever pour hazardous wastes down the drain. >ever mix different
wastes. If possible, consider using alternative materials. Book for Mnon"
toxic,N Mnon"petroleum based,N Mfree of ammonia, phosphates, dye or
perfume,N or Mreadily biodegradableN on the label. <void chlorinated
compounds, petroleum distillates, phenols, and formaldehyde.
&hosphate is an a!uatic plant nutrient that can cause excessive growth of
a!uatic algae and water !uality problems after the detergent is washed
down the drain. <sk your supplier about the many phosphate"free,
biodegradable detergents on the market. =efer to &art -@ of &ublic <ct I#?
of ?@@I, as amended, for additional information regarding cleaning
chemicals.
Integrated &est 2anagement 3I&24 programs combine chemical, cultural,
and biological practices into one program to manage pest populations.
I&2 principles incorporate preventive practices, remedial practices, and
economic thresholds, thus reducing the amount of chemicals used by
applying pesticides only when necessary and at the minimum effective
rate. Cse less" soluble, less"leachable, less"persistent, and less"toxic
pesticides whenever possible.
&ractice good housekeeping to reduce pest populations and the need for
chemical controls. Geep doors shut when not in use; place weather
stripping on doors; caulk and seal openings in walls; install or repair
screens; install air curtains; keep vegetation, shrubs, and wood mulch at
least one foot away from structures. 1tore food and waste in tightly sealed
containers that are inaccessible to pests.
Cse compost and:or mulching as an alternative to lawn fertilizers or use
fertilizers sparingly. 5ver fertilizing can actually encourage certain insects
and diseases.
1tore all fertilizer and pesticide containers safely to prevent spills, and
dispose of the empty containers properly. >ever store these products with
food products.
Food ,aste
Cse a Mfirst"in, first"outN inventory policy for raw materials to prevent
them from exceeding their shelf life. =otate perishable stock at every
delivery to minimize waste. 1trict inventory control is the most effective
and cost efficient way to prevent usable materials from needlessly
becoming waste. Improperly stored, labeled, or outdated food becomes
waste.
/uy in bulk to reduce container waste, but avoid buying too much of a
product that might spoil. /uy locally to minimize transportation costs and
to increase local economy.
1tore raw vegetables in appropriate reusable containers to prevent
dehydration and spoilage.
Food discard recovery methods include making donations, processing into
animal feed, rendering, and composting.
8onate non"perishable and unspoiled perishable nutritious foods to food
banks, soup kitchens, food pantries, charities, and shelters. Bocal and
national programs fre!uently offer free pick"up and provide reusable
containers to donors. Bocal charities, the 2ichigan Family Independence
<gency, and local chapters of national charities can provide information
on food donation.
=ecover food discards as animal feed for operations such as hog farmers.
Farmers may provide storage containers and free or low"cost pick"up
service. 7offee grounds and foods with high salt content are not usually
accepted as they can be harmful to livestock. 1tate veterinarians can
provide information on diversion to animal feed.
=ecycle or package for reuse any used cooking oil, grease, and meat fat.
1tore in tallow bins or sealed containers.
7ollect and send used grease to a renderer. /y avoiding disposal of
kitchen grease down the drain, you will minimize clogging of pipes, use of
toxic chemicals used to clear drains, and unnecessary discharge to your
sewer system resulting in wastewater treatment upsets. Bi!uefied fats and
solid meat products can be used as raw materials in the rendering industry,
which converts them into animal food, cosmetics, soap, and other
products. Find an industry that will provide storage barrels and free pick"
up service. Bocal chambers of commerce, county agricultural extension
agencies, commercial food suppliers, or the telephone book 3under tallow
or rendering companies4 can provide information on area rendering
companies.
Inspect and clean grease traps and grease interceptors often enough to
prevent clogs, spills, and overflows. >ever pour grease, oil, or large
!uantities of oil li!uids such as sauces or salad dressings down a sink,
floor drain, storm drain, or into a dumpster.
Cse composting diversion to reduce your waste hauling and tipping costs.
Book for a composting facility in your area that will take your food
discards. 7omposting is the controlled, natural breakdown or degradation
of organic material by microorganisms. 2ost organic materials are
acceptable for composting, including egg shells, coffee grounds, paper,
shredded brush, nonpesticide"treated grass clippings, fruit and vegetable
scraps, garden waste, fireplace ashes, and leaves. Food scraps provide
most of the nitrogen for composting. 5rganic materials that should not be
composted include meat or bones; fatty foods such as cheese, oil and
grease; diseased plants; plants treated with weed killer; and pet waste.
Storm%ater
8evelop a stormwater pollution prevention policy that is readily available
for use by management, employees, and contractors. 2ake sure that all
concerned are aware of your M8onKt pollute, drains to the surface waterN
policy.
Lou may be polluting the stormwater if you rinse washwater down a storm
drain, spill materials or wastes in your parking lot without cleaning them
up, or allow materials or wastes stored outside to leak. &revent these
activities from occurring and stencil storm drains M8ump no waste"drains
to riverN 3lake, stream, etc4.
8umpsters used for garbage should be protected from rainwater, and
loading docks should be kept clean to avoid unwanted substances from
entering storm drains.
1ome helpful hints for dumpster maintenance include keeping the
dumpster lid closed to keep out rainwater, replacing damaged or missing
lids as soon as possible, never placing li!uid waste or leaky garbage bags
into a dumpster, keeping dumpsters or the dumpster enclosure locked to
prevent illegal dumping, not hosing out the dumpster interior, applying
absorbent over any fluids spilled in the dumpster, and sweeping up litter.
Beaking dumpsters should be replaced by the dumpster leasing company.
1ome helpful hints for loading dock maintenance include keeping litter
from accumulating around the dock by providing trash receptacles,
sweeping up litter, and not hosing down the area.
GOV"#M"#T I#ITI'TIV"S FO TH" FOOD POC"SSI#G
S"CTO
In order to ensure that the Food processing sector gets the stimulus it deserves,
Ministry of Food Processing Industries (MOFPI) has been implementing a number
of schemes for Infrastructure development, technology up-gradation &
moderniation, human resources development and !&"# $he follo%ing schemes
are currently under implementation&
A. Scheme for Infrastructure Development
One of the ma'or factors hindering the progress of agro(food processing in the
country is inade)uate infrastructure# In order to address the problems of
infrastructural constraints in the food-processing sector, the Ministry of Food
Processing Industries has been implementing a *cheme for Infrastructure
"evelopment since ++th Plan %hich includes the follo%ing components&
o Mega Food Par, - $he *cheme of Mega Food Par,s (MFP) aims at providing a
mechanism to bring together farmers, processors and retailers and lin,
agricultural production to the mar,et so as to ensure ma-imiing value
addition, minimiing %astages, increasing farmers. income and creating
employment opportunities in rural areas# Mega Food Par, envisages a %ell-
defined agri(horticultural-processing one containing state-of-the-art
processing facilities %ith support infrastructure and %ell-established supply
chain#
o /old chain, 0alue addition and preservation infrastructure 1 $he scheme %as
launched during ++th Plan to provide integrated and complete cold chain and
preservation infrastructure facilities, %ithout any brea,, from the farm gate to
the consumer# 2nder the scheme the Ministry of Food Processing Industries
e-tends financial assistance to pro'ect proposals received from public( private
organiations for integrated cold chain infrastructure development# Pre-cooling
facilities at production sites, reefer vans, and mobile cooling units has been
covered under the Integrated /old /hain pro'ects# /overs 3orticulture
produces apart from non-horticultural products such as meat &, fish, dairy etc#
0alue addition /enters including processing( multi-line processing( collection
centers, etc# for horticulture including organic produce, marine, dairy, meat
and poultry, etc# are included under the scheme
o Moderniation of 4battoirs - 3ygienic and scientific slaughtering and
optimum utiliation of by-products are the most important issues in the Indian
meat industry# 5uality and hygiene levels in the %et mar,et are lo% due to
imperfect bleeding, primitive and crude slaughtering and defeathering
techni)ues, lac, of infrastructure facilities li,e %ater, electricity and facilities
for handing carcass( flaying, cross contamination in slaughter and improper
handling during carriage# 4ll these result in tremendous %aste of meat,
contamination( deterioration of meat and also avoidable cruelty to the animals
during the %hole process# $he )ualitative and )uantitative capacities of the
abattoirs need to be upgraded and these are re)uired to be lin,ed %ith
commercial processing of meat, both for domestic consumption and e-ports
besides discouraging unauthoried slaughtering# 4ccordingly, a plan scheme for
establishing ne% abattoirs & moderniation of the old abattoirs %as started in
6778#
B .S*heme $or Te*hnology &.gradation4 "stablishment and
Modernisation o$ Food Pro*essing Industries
9overnment has been implementing a *cheme for technology upgradation(
establishment( e-pansion( moderniation of Food Processing Industries %ith a
vie% to create demonstrative effect on potential entrepreneurs# $he main
ob'ective of the scheme is to promote latest technology in the preservation of
perishable commodities including processing of horticultural produce through
setting up of ne% food processing units as %ell as technological upgradation
and e-pansion of e-isting units# 2nder the scheme, assistance have been
availed by entrepreneurs for moderniation and setting up of processing units
for fruits & vegetables, meat, mil,, fish, grain (oil mill: !ice, pulse & flour
milling) alcoholic beverages, consumer products (including ba,ery units) etc#
$he scheme envisages financial assistance in form of grants-in-aid to
entrepreneurs ; 6<= of the cost of Plant & Machinery and $echnical /ivil >or,s
sub'ect to a ma-imum of !s# <7 la,h in general areas and ??#??= in difficult
areas sub'ect to ma-imum of !s# @< la,h# In order to ensure %ider coverage for
food processing industries and decentralise the procedures for appraisal, grant
of assistance & monitoring, the implementation of the scheme %as
decentralised in the ++th Plan period %ith effect from 7+st 4pril, 7@ through
the participation of ban,s(financial institutions# Further, in order to transfer
funds to the beneficiaries and to generate an MI* relating to the scheme, an
online interface e-portal designed and maintained by 3"F/ Aan, has been put
in place# $his initiative is also aimed at bringing the services of the
9overnment closer to the citiens and increasing the reach and the availability
of assistance to larger sections of society# $he decentralisation of the
disbursement procedure has speeded up the disposal of cases, facilitate better
monitoring of implementation and improved the viability of food processing
units# "uring ++th plan, ?6?8 units %ere assisted under the scheme#
C -S*heme $or Human esour*es De(elo.ment
"eveloping an entrepreneurial base %ith a variety of s,ills in the area of
production, pac,aging and mar,eting is the ,ey to rapid gro%th of food
processing industries in India# It is e-pected that the demand for trained
manpo%er including entrepreneurs, managers, technologists, s,illed %or,ers to
cater to the gro%ing needs of the food processing industry %ill surge# Aesides
handling of latest technology and ne% %ays of management & mar,eting in
food sector %ould necessitate s,illed manpo%er not only to cater the domestic
mar,et but also to enable the sector to face global competition# $o augment
the supply of trained manpo%er(personnel at all levels such as entrepreneurs,
managers, sales persons, floor %or,ers etc#, the Ministry has been
implementing a *cheme for 3uman !esource "evelopment in Food Processing
Industries since the 8th Five year plan period# $he *cheme has the follo%ing
components&
o /reation of Infrastructure Facilities in academic institutions 1
$he ob'ective of this component is to strengthen capacity of academic
institutions in terms of infrastructural facilities to enable these institutions to
upgrade s,ills of personnel through training programme# 2nder this component,
/entral(*tate 9overnments academic institutions, recognied /olleges(
2niversities, $echnical Institutions are eligible for financial assistance up to
!s#@<#77 Ba,h (released in t%o e)ual instalments) for purchase of laboratory
e)uipments, pilot plants for augmentation of infrastructure facilities and
technical boo,s & 'ournals etc# for running Post 9raduate ( "egree ( "iploma
courses in the food processing sector#
o Cntrepreneurship "evelopment Program (C"P) 1
$he Ministry has been providing Financial 4ssistance for conducting
Cntrepreneurship "evelopment Program (C"P) in food processing through
/entral(*tate 9overnments Organiations, ! & " Institutes, 2niversities, *D4s
and D9Os# $he ob'ective of C"P is to enable trainees to establish commercially
viable enterprises in food processing sector by providing them basic ,no%ledge
of technology, pro'ect formulation, management, instilling confidence and
motivating them to 'oin the sector as an entrepreneur# $he prospective
entrepreneur are also made a%are of the opportunities, supported for availing
credit facilities from organiations# Cach group of trainees consist of not be
less than 6< %ith ade)uate representation from the */(*$(%omen & minority
communities# Ma-imum financial assistance of !s# 6#77 la,h per C"P is provided
to the institutions# $he duration of the C"P is E %ee,s %ith a follo%-up phase
of +6 months#
o Food Processing $raining /entres (FP$/) 1
$he *cheme of setting up of Food Processing $raining /entres (FP$/) is aimed
at creating a base of rural entrepreneurs, transfer of technology for processing
of food products by utiliing locally gro%n ra% materials and providing Fhands
on e-perience. at production-cum-training centers# Persons belonging to
*/(*$(OA/ and %omen are accorded priority in coverage# FP$/s are sanctioned
preferably in those clusters %hich have been selected for C"Ps# 2nder the
*cheme, /entral( *tate 9overnment Organiations, Cducational and $raining
Institutions, I$Is, D9Os and /o-operatives are eligible for grant to the tune of
!s# G#77 la,h for purchase of plant and machinery and !s# 6#77 la,h as
revolving seed capital for setting up of single product line FP$/# For multi
product line, the Ministry provides grant-in-aid of !s# ++#77 la,h for purchase of
plant and machinery and !s# G#77 la,h for seed capital assistance#
"#VIOM"#T'+ +',S I# FOOD POC"SSI#G I#D&ST!
Cnvironmental la% is a comple- and interloc,ing body of statutes, common la%,
treaties, conventions, regulations and policies %hich, very broadly, operate to
regulate the interaction of humanity and the rest of the biophysical or natural
environment, to%ard the purpose of reducing or minimiing the impacts of
human activity, both on the natural environment for its o%n sa,e, and on
humanity itself# $he Indian constitution is amongst the fe% in the %orld that
contains specific provisions on environment protection# In the /onstitution of
India it is clearly stated that it is the duty of the state to protect and improve
the environment and to safeguard the forests and %ildlife of the country#
$he Ministry of Cnvironment and Forests and the pollution control boards (/P/A
i#e#/entral Pollution /ontrol Aoard and *P/As i#e# *tate Pollution /ontrol
Aoards) together form the regulatory and administrative core of the sector#
I -The "n(ironment /Prote*tion2 '*t4 5678
$his 4ct is an umbrella legislation designed to provide a frame%or, for the
coordination of central and state authorities established under the >ater
(Prevention and /ontrol) 4ct, +8@G and 4ir (Prevention and /ontrol) 4ct, +8H+#
2nder this 4ct, the central government is empo%ered to ta,e measures
necessary to protect and improve the )uality of the environment by setting
standards for emissions and discharges: regulating the location of industries:
management of haardous %astes, and protection of public health and %elfare#
*everal notifications have been issued by the /entral 9overnment under this
4ct for protection of ecologically-sensitive areas or issues guidelines for
matters under the 4ct# *ome of the important notifications issued under the
Cnvironment Protection 4ct, +8HE are&
'- Coastal egulation 1one #oti$i*ation /9:5524
%hich regulates activities along coastal stretches# It replaced the earlier
/oastal !egulation Ione (/!I) notification of +88+# It has provided clear
procedures for obtaining /!I approval %ith time-lines have been stipulated
along %ith post-clearance monitoring and enforcement mechanism# >ater area
up to +6 nautical miles in the sea and the entire %ater area of a tidal %ater
body such as cree,, river, estuary etc#, %ould no% be included in the /!I
areas, %ithout imposing any restrictions of fishing activities#
B. Island Protection Zone Notification 2011

for environmental management of the islands of 4ndaman and Dicobar and
Ba,shad%eep#
C. nvironmental Impact Assessment Notification!200"

(in super session of the notification *#O# E7 (C) dated the 6@
th
January, +88G#
$his notification is under sub-rule (?) of !ule < of the Cnvironment (Protection)
!ules, +8HE for imposing certain restrictions and prohibitions on ne% pro'ects
or activities, or on the e-pansion or moderniation of e-isting pro'ects or
activities based on their potential environmental impacts# !ule < of the
Cnvironment (Protection) !ules, +8HE deals %ith Prohibitions and restrictions on
the location of industries and the carrying on processes and operations in
different areas#
II. #a$ardous %aste &'ana(ement and #andlin() *ules+ 1,-,
$his !ules provide the procedure to control the generation, collection,
treatment, import, storage, and handling of haardous %astes# 2nder this !ule,
any 2nit that generates, collects, treats, imports, stores or handles haardous
%astes should obtain authoriation, maintain necessary records and submit
returns#
III- The Manu$a*ture4 &se4 Im.ort4 ";.ort4 and Storage o$ ha3ardous Mi*ro<
organisms0 Geneti*ally "ngineered Organisms or Cells ules4 5676
$his !ule %as introduced %ith a vie% to protect the environment, nature, and
health, in connection %ith the application of gene technology and
microorganisms# 4ny person dealing %ith Micro-organisms, 9enetically
Cngineered Organisms or /ells should obtain permission from the "epartment
of Aio-$echnology#
IV- The "n(ironment /Siting $or Industrial Pro=e*ts2 ules4 5666
$his rule lays do%n detailed provisions relating to areas to be avoided for siting
of industries, precautionary measures to be ta,en for site selecting as also the
aspects of environmental protection %hich should have been incorporated
during the implementation of the industrial development pro'ects#
V-The >iologi*al Di(ersity '*t4 9::9
$his 4ct provides for the conservation of biological diversity, sustainable use of
its components, and fair and e)uitable sharing of the benefits arising out of the
use of biological resources and ,no%ledge associated %ith it#
VI-The Indian Fisheries '*t4 576?
$his 4ct establishes t%o sets of penal offences %hereby the government can
sue any person %ho uses dynamite or other e-plosive substance in any %ay
(%hether coastal or inland) %ith intent to catch or destroy any fish or
poisonous fish in order to ,ill#
VII-The ,ater /Pre(ention and Control o$ Pollution2 Cess '*t4 56??
$his 4ct provides for the levy and collection of cess or fees on %ater consuming
industries and local authorities#
VIII-The 'ir /Pre(ention and Control o$ Pollution2 '*t4 5675
$he 4ct provides means for the control and abatement of air pollution# $he 4ct
see,s to combat air pollution by prohibiting the use of polluting fuels and
substances, as %ell as by regulating appliances that give rise to air pollution#
2nder the 4ct establishment or operation of any industrial plant re)uires
consent from state pollution control boards# $he pollution control boards are
also e-pected to test the air in air pollution control areas, inspect pollution
control e)uipment, and manufacturing processes# $o counter the problems
associated %ith air pollution, ambient air )uality standards %ere established,
under the 4ct#
I@-The Indian Forest '*t4 569?
It is one of the many surviving colonial statutes# It %as enacted to Fconsolidate
the la% related to forest, the transit of forest produce, and the duty leviable
on timber and other forest produce.#
@- Forest /Conser(ation2 '*t4 567: and Forest /Conser(ation2 ules4 5675
It provides for the protection of and conservation of forests# $he 4ct restricts
the po%ers of the state in respect of de-reservation of forests and use of
forestland for non-forest purposes (the term Fnon-forest purpose. includes
clearing any forestland for cultivation of cash crops, plantation crops,
horticulture or any purpose other than re-afforestation)#
Recommendations
9hilst, the ;overnment initiatives aimed to bring about regulatory reforms and
infrastructure development in agriculture marketing and private sector investment in
infrastructure creation have created the much desired vibrancy in the sector in recent
times, however, there is a paramount need to take big ticket measures to catapult the
growth of food processing sector and take it to the high growth tra+ectory.
1ome of the measures that could be taken to spur the growth of the sector are as followsH
O(er*oming long & $ragmented su..ly *hainA
To overcome the long and fragmented supply chain, contract farming can emerge as a
significant opportunity for companies whereby they can create direct farm linkages to
source appropriate !uality, !uantity and varieties of inputs. 7urrently, contract farming is
supported by the governments of few key producing states in India. < few companies
have been successful in linking up with farmers, and some models of contract farming
based on profit sharing or social investment may emerge in the future.
Pro(iding im.etus to logisti*s & su..ly *hain se*torA
?. 8edicated freight corridors in rail supplemented by concretized dual carriageways for
the 1tate , >ational highways, will directly reduce the cost of goods supplied.
). There is a need to develop a single entity of all multi"modal transportation, instead of
splitting into rail, surface and air as separate 2inistries , entities. This entity needs to
remain customer , industry centric rather than as the ;overnmental control mechanism.
-. 1upport to private rail operators by providing access to infrastructure of Indian
railways at concessional rates; tax holidays for purchase of wagons and creation of
infrastructure, especially that of rail terminals for cargo consolidation and aggregation.
I. &rovide further incentives to FT9Os, one of the ma+or drivers of warehousing
business.
#. The ;overnment should provide industry status to this sector and formulate a separate
2inistry for 1upply 7hain , Bogistics sector.
(. 1upport development of organized strategic logistics hubs by helping in land
ac!uisition and by providing tax incentives: tax holidays.
F. Tax incentives to 2ulti modal Bogistical 7entres which also have
manufacturing:exporting capabilities.
.. Incentivize -&B operators in setting up end"to"end logistics and warehousing set"up.
@. Incentives for setting up warehousing:cold storage infrastructure and customized
transportation network development.
P Formulation o$ Com.rehensi(e #ational +e(el .oli*y on Food Pro*essing
The comprehensive policy will ensure private sector investment in infrastructure
development, increased farm productivity and up gradation of !uality and give further
impetus to the food processing sector. The comprehensive national level food processing
policy would also ensure institutional strengthening , capacity building across the value
chain and would also seek to promote innovation in general and technological innovation
in particular.
P #eed $or Se*ond Green e(olution in 'gri*ulture
The first ;reen =evolution has run its course. 7ereal yields are rising very slowly, water
tables are plunging, and agricultural growth is also low. India needs a second ;reen
=evolution in India which takes rice and wheat cultivators beyond the grain production
stage to agro"food processing and gives value addition and would also solve the issue of
constraints in raw material procurement. This high end initiative re!uires commitment
from all the stakeholders in the food value chain.
P Inter Ministerial ,orking Grou. to 'ddress the Issues
The ;overnment should set up Inter 2inisterial 9orking ;roup 3I29;4 under the
leadership of 2inistry of Food &rocessing to look at comprehensively addressing various
issues that are holding this sector back.
.
P &ndertake a..ro.riate measures to address the skill Ga. Issue in the se*torA
a4 The government should allocate separate budget for human resource development for
food processing sector for enhancing and up gradation of the skills and implementation of
the various schemes for skill development. <ll the skills development cells and other
organizations and ministries should work in tandem for effective implementation of the
ob+ectives set.
b4 There is a need for immediate adoption of ITIKs by the food processing industry in
various clusters across the country to upgrade the lower end skills. The candidates after
training couldbe directly employed by the industry; this model is already prevalent in
some parts of the country at a small scale, but now it needs a big push from the industry.
P Promote agri<$ood .arks by in(ol(ing industry .arti*i.ation $or better $un*tioning
o$ these .arks-
P Make *on*erted e$$orts to enhan*e .ri(ate se*tor in(estment in in$rastru*ture
de(elo.ment4 in*reasing $arm .rodu*ti(ity and u. gradation o$ Buality-
P 'll Industry in*enti(es under single %indo% *learan*e-
CO#C+&SIO#
The Indian food industry presents a very large opportunity to every stakeholder. This is
primarily driven by a robust consumer demand, the changing nature of the Indian
consumer, who is more informed and willing to try new products; and the strong
production base of the country. >eedless to add, the several gaps in the current
production and delivery systems actually present a huge opportunity for the growth of
companies willing to bet long term in this sector.
%owever, the growth of food processing companies has been sub"optimal because of high
cost, low level of productivity, high wastage and lack of competitiveness of Indian food
products in the global market. Therefore, to fully leverage the growth potential of the
sector, current challenges that are being faced by the industry need to be properly
addressed and steps need to be taken to remove the bottlenecks hampering the sectoral
growth. FI77I survey has thus acted as a first step in identifying these challenges, thus
providing a roadmap for all the stakeholders to work on, and thus contributing in
realizing the immense potential of this industry.