Lok Sabha Question No. 615 (UNSTARRED), answered on 2017-12-19
Subject: Level of Food Processing
Ministry: FOOD PROCESSING INDUSTRIES
Asked by: B. SREERAMULU, MALLIKARJUN  KHARGE

## GOVERNMENTOF INDIA

## MINISTRY OF FOOD PROCESSING INDUSTRIES

## LOK SABHA UNSTARRED QUESTION NO. 615

ANSWERED ON 19 TH  DECEMBER, 2017

## LEVEL OF FOOD PROCESSING

## 615. SHRI B. SRIRAMULU: SHRI MALLIKARJUN KHARGE:

Will the Minister of FOOD PROCESSING INDUSTRIES be pleased to state:

- (a) whether the level of food processing in the country is only 6 percent as compared to that of developed countries and if so, the details thereof and the reasons therefor;
- (b) whether it is a fact that though the country ranks first in production of milk, pulses & tea and second in fruits & vegetables, the country's share in world food trade is just 1.6% and if so, the reasons therefor;
- (c) whether the level of food processing of perishable agricultural goods such as fruits and vegetables has risen during the last three years and if so, the details thereof;
- (d) whether there are a number of constraints both in the forward and backward linkages in food processing sector in the country and if so, the steps being taken by the Government in this regard; and
- (e) whether  Research  and  Development  (R&D)  undertaken  by  the  Government  in  food processing has brought about efficiency and tangible improvement and if so, the details thereof;

## ANSWER

## THE MINISTER OF STATE FOR FOOD PROCESSING INDUSTRIES (SADHVI NIRANJAN JYOTI)

- (a) As  per  a  study,  'An  assessment  of  the  extent  of  food  processing  in  various  food  subsectors'  instituted by Ministry of  Agriculture  & Farmers Welfare and conducted by Institute of Economic Growth in 2014, the level of food processing in India in 2010-11 was estimated at 6.76 per cent.
- (b) As per the ITC Trade Map international trade data pertaining to the year 2016,  India has a share of 2.22 per cent in world's major food exports and 1.7 per cent in world's food imports.
- (c) No fresh study has since been conducted to assess the level of food processing in India during the last three years. However, as per the National Accounts Statistics, Central Statistical Office, Ministry of Statistics and Programme Implementation, the growth rates in the gross value added (GVA) in the food processing  industries at 2011-12 prices were observed to be in the order of 1.60%, 12.82% and 6.87% during 2013-14, 2014-15 and 2015-16 respectively.

(d) The  Ministry  of  Food  Processing  Industries  has  recently  approved  a  new  central  sector scheme PRADHAN MANTRI KISAN SAMPADA YOJANA (PMKSY) with an allocation of Rs. 6,000 crore for the period 2016-20 conterminous with the 14 th Finance Commission cycle. PMKSY is  an  umbrella  scheme  for  overall  development  of  the  food  processing  sector  which  includes development  of  food  processing  units.  The  scheme  encompasses  three  new  schemes  viz;  (i) Infrastructure  for  Agro-Processing  Clusters;  (ii)  Creation  of  Forward  and  Backward  Linkages  and (iii) Creation/ Expansion of Food Processing & Preservation Capacities and four on-going schemes viz;  (i)  Mega  Food  Park;  (ii)  Integrated  Cold  Chain  and  Value  Addition  Infrastructure;  (iii)  Food Safety  and  Quality  Assurance  Infrastructure;  and  (iv)  Human  Resources  and  Institutions.  The Farmers, Farmers  Producer  Organizations, Entrepreneurs, Co-operatives Societies, Self  Help Groups, Private Companies and State PSUs etc. are eligible to avail financial assistance under these schemes for setting up food processing projects in the country.

(e) Ministry of Food Processing Industries, through its 'scheme for Research & Development in  processed  food  sector',  has  been  supporting  Research  and  Development  projects  in  Food Processing Sector. Autonomous Institutions under the Administrative control of Ministry of Food Processing Industries i.e National institute of Food Technology, Entrepreneurship and Management  (NIFTEM)  and  Indian  Institute  of  Food  Processing  Technology  (IIFPT)  are  also actively  engaged  in  various  research  activities  in  the  sector.  These  research  projects/activities have  resulted  in  development  of  various  food  processing  related  innovative  products  and processes.    A  list  of  some  major  outcomes  in  development  of  various  food  processing  related innovative products and processes under R&D scheme supported projects is at Annexure .

## ANNEXURE REFERRED TO IN REPLY TO PART (e) OF LOK SABHA UNSTARRED QUESTION NO.615  FOR ANSWERED ON 19.12.2017 REGARDING LEVEL OF FOOD PROCESSING

Major outcomes in development of various food processing related innovative products and processes under R&D Scheme supported Projects

- (1) Automated line for small onion processing
- (2) Value added products from onion: peeled vacuum packed onion, dehydrated flakes and powder and onion paste
- (3) Nutritious and value added products from millets: millet idli mixes, puffed millets, ragi biscuits, millet based health mixes and pasta.
- (4) Non-dairy ice cream - coconut milk ice cream and millet milk ice cream
- (5) Carbonated fruit juices from amla, guava and grapes
- (6) Puffing machine and technology for making puffed rice/millets
- (7) Quinoa nankhatai, mahua nutribar for protein supplementation
- (8) New technology for converting sugarcane juice into powder form developed.
- (9) Tamarind dehuller and deseeder developed.
- (10) Technology  for  production  of  PUFA  rich  unsaturated  fatty  acid  from  fish  oil (sardine) developed.
- (11) Technology for preparing snack food using flaxseed developed.
- (12) Carbon dioxide and phosphine fumigation technology in place of methyl bromide developed for pest management in grain
- (13) Strip based detection test for adulterants and contaminants in milk developed and transferred to 5 dairy companies.
- (14) Degradable polymer based food packaging developed.
- (15) Improved  process  of  drying  fish  in  north  east  India  using  herbs  and  herbal preparations using traditional methods developed.
- (16) Use of ultrasound technology for processing and preservation of liquid food (like tender coconut water) developed.
- (17) Technology  for  on-farm  processing,  value  addition  and  safe  storage  of  onions developed.
- (18) Enhancing the shelf life of sapota by value addition using osmotic and dehydration technologies developed.
- (19) Edible coating formulations to improve post-harvest quality and shelf life of fresh fruits developed.

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