annexure – i interview schedule - information and...

Annexure

Shivaji University, Kolhapur. 440

ANNEXURE – I

Interview Schedule

DATE:

Dear Sir / Madam,

You will find here some questions / statements related to ““““PROBLEMS

AND PROSPECTS OF FOOD PROCESSING INDUSTRY IN KOLHAPUR

DISTRICT.” Against each question / statement there are some options. You are

requested to read the question carefully and give your free and frank opinion in

one of the option which feels most appropriate.

If one question has two options like, 1) Yes 2) No and,

If you want to say ‘Yes’ in connection with certain question, then you

please tick mark in the column ‘Yes’ and if you want to say ‘No’ in connection

with certain question then you have to put tick mark in the column ‘No’ and so

on.

There are also some open-end questions. In connection to these

questions please put your opinion in five to six lines as answer.

This questionnaire will be used purely for research purpose and not for

any other purpose.

The contents of this form will be treated as strictly confidential.

Please answer every question. Else the entire form will be unusable.

Therefore, I request you to kindly extend your full and active co-

operation.

Thanking you,

` Yours Faithfully,

Mr. Powar S. R.

(Research Student)

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INTERVIEW SCHEDULE FOR MANUFACTURERS PROBLEMS AND PROSPECTS OF FOOD PROCESSING

INDUSTRY IN KOLHAPUR DISTRICT

Name of the Researcher: Sagar R. Powar

Name of the Guide: Dr. Shrikrishn S. Mahajan

Name of the Unit:

A) General Information 1. Name and address of the unit. - Ph. No. -

2. Year of establishment -

3. Location of the unit - Rural / urban

4. Area of the unit - Sq. Ft.

5. Founder of the business-

6. Age of the owner –

7. Educational Qualification-

8. Owners religion -

9. Owners community -

10. Form of the organization-

1. Sole trading concern

2. Partnership firm

3. Private ltd. Co.

4. Public ltd. Co.

5. Cooperative concern

11. Gender of the owner - Male / Female

12. Do you have any standard certificate for your organization?

1. Yes 2. No

If yes, what type of certificate?

1. ISO 9000

2. ISO 9001

3. ISO 9002

4. Other

13. Do you have any standard certification for your products?

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1. Yes 2. No

If yes, what type of certificate?

1. Agmark

2. ISI

3. HACCP

4. Any other

14. Factors considered while selecting site.

1. Near to market

2. Near to customers

3. Easy for transport

4. Low cost of land

5. Affordability of land

6. Availability of workers

7. Availability of raw material.

15. Occupation status of premises

1. Owned 2. Rented

16. If rented,

Rent paid per month Rs.

17. Are there separate sections for each activity?

1. Yes 2. No

18. If yes, what are those sections?

1. Production

2. Finance

3. Marketing

4. HRM

5. Accounts

19. Whether you have license for your business?

1. Yes 2. No

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20. If yes,

From whom -

21. What is the turnover of your business?

1. 1 to 5 lakh 2. 6 to 10 lakh

3. 11 to 20 lakh 4. 21 to 50 lakh

5. Above 50 lakh.

22. Are you a member of federation / Association of industrial unit?

1. Yes 2. No

A) PRODUCTION :

1. What type of raw material do you use?

Name:

2. How do you make your product?

1. Handmade 2. Machine made

3. What is your per day / week capacity of production? (Quantity)

No. Product Quantity

4. Do you have any problem in the procurement of raw material?

1. Yes 2. No

5. Do you find any problem in the procurement of standardized raw material?

1. Yes 2. No

6. Do you face any problem relating to shortage of raw material?

1. Yes 2. No

7. Do you think there is need for product development periodically?

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1. Yes 2. No

8. What source do you adopt in procurement of raw materials? `

1. Open market 2. Regular suppliers

3. Collective purchasing 4. Supplier’s organization

9. How many suppliers do you have?

No.

10. Enlist the names of your four suppliers.

11. Problems in procurement of raw material? 1. Fluctuating prices

2. Quality – poor / moderate.

3. Shortage in quantity

4. Inconsistent suppliers

5. Non availability at required time.

6. Unfair trade practices.

7. High transport costs.

8. Unavailability of credit.

12. Do you maintain stock register?

1. Yes 2. No

14. Do you have any problem of power supply?

1. Yes 2. No

15. What are the factors deciding your product design?

1. Through technical assistance.

2. As per expectations of consumers.

3. Quality of competitor’s product.

4. Depend upon quality of raw material

5. Taste and colour of the product.

6. Size and design of the product.

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7. Random consumer’s response.

16. Which method have you adopted for inventory control?

1. ABC analysis

2. Economic order quantity model

3. Scientific system

4. Physical verification

5. Just in time (JIT)

6. Safety stock.

17. At which level do you keep stock of raw material?

1. Maximum level 2. Danger level

3. Minimum level 4. Reorder

18. Did you introduce any change in the method and techniques of production?

1. Yes 2. No

19. If yes, when

1. Currently 2. 1 year ago

3. 5 years ago 4. Never

20. What are your difficulties in production control?

1. Quality

2. Scheduling

3. Dispatching & follow up

4. Absenteeism

5. Break down of machinery

6. Lack of orders

7. Over production

21. Do you receive any technical assistance from outside agency?

1. Yes 2. No

22. How many days/weeks/months does your plant function in a year?

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1. Utilization period-

2. Idle period-

23. Quality and condition of machines and equipments in your organization.

1. Good

2. Satisfactory.

3. Unsatisfactory.

24. Failure in working of machinery in a year.

1. Never 2. Once in a year

3. 2-3 times 4. More than 4 times

25. Whether there is a system to repair the machinery?

1. By own maintenance department

2. From outside agency.

26. Do you have the system of inspection of machinery in a year?

1. Never 2. 2 -3 times

3. 4 – 5times 4. More than 6 times

27. In last 10 years how did your production increase?

Year Capacity Production

28. What type of efforts do you adopted for quality control?

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B) FINANCE:

1. Do you prepare any financial plan?

1. Yes 2. No

2. What is the amount of capital invested?

1. Less than 5, 00,000.

2. 5, 00,001 to 10, 00,000.

3.10,00,001 to 15, 00,000.

4. 15, 00,001 to 25, 00,000.

5. Above 25, 00,001.

3. What are the sources of raising capital?

1. Own funds / Share capital

2. Bank loan

3. Credit society loans

4. Special financial institutions

5. Private source (Relatives, friends)

6. Money lenders.

7. Other

4. Do you know payback period of your investment?

1. Yes 2. No

5. Do you know return on your investment?

1. Yes 2. No

6. If yes, what is return on investment?

-

7. Do you get sufficient capital to cope up with organizational needs?

1. Yes 2. No

8. What is the requirement of working capital needed?

Rs.

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9. What is the nature of working capital requirement?

1. Permanent.

2. Regular.

3. Seasonal.

10. What are the sources of raising working capital?

1. Own funds.

2. Short term loan from nationalized bank.

3. Co-operative society/bank.

4. Money lenders.

5. Private sources.

11 What are the problems in raising the capital?

1. High rate of interest.

2. Lengthy process for bank loan.

3. Unavailability of long term loan.

4. Unavailability at required time.

5. Rigid terms and conditions.

6. Insufficient mortgaging assets.

7. Insufficient repayment period.

12. What procedure is adopted for smooth working of cash flow?

1. Cash sales.

2. Credit purchase.

3. Overdraft facility.

4. Short term loan.

5. Use of credit money. e. g. D. D., Cheque.

6. Deposit float.

7. Collection float

13. Do you use computers for accounting?

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1. Yes 2. No

14. Do you have a bank account in the name of industry?

1. Yes 2. No

15. If yes, Name of the bank and the type of account.

Name-

Type- 1. Saving 2. Current

16. What methods do you adopt for payment?

1. Cash

2. On date cheque

3. Post dated cheque.

17. Do you get credit facility from supplier?

1. Yes 2. No.

18. If yes, please mention period of credit.

1. 15 days.

2. 30 days.

3. 45 days.

4. More than 45 days.

19. Do you give the credit facility to your customers?

1. Yes. 2. No.

20. If yes, period of credit given.

1. 15 days.

2. 30 days.

3. 45 days.

4. More than 45 days.

21. Do you take the services of following experts?

1. Income tax consultant.

2. Sales tax / VAT consultant.

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3. CA.

4. Cost Accountant.

5. Lawyer.

22. Do you pay the taxes?

1. Yes 2. No.

23. If yes, what type of tax?

1. Income tax 2. Sales tax / VAT

24. Do you adopt financial analysis techniques for better control?

1. Yes 2. No.

25. If yes, what type of techniques?

1. Common size statement.

2. Comparative Statement.

3. Ratio analysis.

4. BEP analysis.

5. Budgetary control.

6. Marginal costing.

7. Standard costing.

8. Fund flow analysis.

9. Cash flow analysis.

26. Do you get any subsidy from the government?

1. Yes 2. No.

27. If yes,

1. On which item-

2. At what extent- %

28. Do you get loan at concessional rates of interest?

1. Yes 2. No.

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29. Do you get any special concession in the repayment of loan?

1. Yes 2. No.

30. Do you maintain the books of accounts?

1. Yes 2. No.

31. What is the method adopted for bookkeeping?

1. Double entry system 2. Single entry system

32. Who do prepare your financial statements like P & L account and Balance

sheet?

1. Yourself.

2. Tax consultant.

3. CA

4. Finance manager/Chief accountant.

33. How do you estimate your working capital requirements?

C) HUMAN RESOURCE MANAGEMENT:

1. What are the sources of recruitment you have adopted?

1. Advertisement

2. Employment exchange

3. Employee referrals

4. School / college

5. Labor unions.

2. What is the total number of workers in your organization?

Category Number of workers % Skilled Semiskilled Unskilled

3. Is scientific selection procedure adopted in your organization?

1. Yes 2. No

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4. What is the position of skilled workers in your organization?

1. Abundant

2. Adequate

3. Scarce.

5. What is the method you have adopted for selection?

1. Written exam.

2. Oral exam.

3. Group discussion.

4. Interview.

5. Any other.

6. Is there similar selection procedure for all types of employees?

1. Yes 2. No.

7. Do you hire the highest quality candidate irrespective of the cost?

1. Strongly agree

2. Agree

3. Disagree.

8. In addition to the interview method do you use other types of selection

procedure?

(e. g. Test, Job simulation)

1. Yes 2. No

9. Is there widely accepted and structured training program in your

organization?

1. Yes 2. No

10. What type of training do you give to your employees?

1. Technical training.

2. Policies and programs awareness.

3. Sales promotion.

4. Marketing training.

5. Leadership development

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11. Do you feel that arrangement of training program increase knowledge and

skill?

1. Yes 2. No

3. Can’t say.

12 Does your training program enhance your productivity?

1. Yes 2. No.

13. Does the training program conducted by the organization are upgraded and

improved every year?

1. Yes 2. No

14. Do you satisfied by the techniques of training program?

1. Yes 2. No

15. Do you feel that training programs are helpful at the competitive edge?

1. Yes 2. No

3. Can’t say.

16. Have you installed suggestion box in your organization?

1. Yes 2. No.

17. What are the basis for setting wage and salary rates?

1. Ability to pay.

2. Minimum wages.

3. Supply and demand of labor.

4. Job requirements.

5. Prevailing market rate.

18. Are you made any deductions from the total wage and salary payable to

workers?

1. Yes 2. No.

19. If yes, what are those deductions?

1. Fine

2. No pay leave.

3. Contribution to P. F.

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4. Payment of insurance premium.

5. Payment of advance.

6. Payment of loan.

20. What are the methods for payment?

1. Time basis. 2. Piece basis.

3. Time basis with incentive system.

4. Piece basis with incentive system.

21. What are the main superannuation and retirement provision in your

organization?

1. Provident fund. 2. Family pension

3. Gratuity 4. Bonus.

22. Do you taking any type of efforts for building employees morale.

1. Yes 2. No.

23. If yes, what type of efforts?

1. Monetary.

2. Non monetary

3. Training to employees.

24. How many grievance cases tackling per year?

1. 0 2. 1 to 5

3. 6 to 1 4. More than 10.

25. Are your employees satisfied by grievance procedure?

1. Yes 2. No.

26. Are you satisfied about employee’s discipline?

1. Yes 2. No.

27. How many times do you taking disciplinary actions against an employee in

a year.

1. 0 2. 1 to 5

3. 6 to 10 4. More than 10.

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28. Are there different kinds of appraisal forms available in your organization?

1. Yes 2. No.

29. Do you use your conscious judgment for rating your subordinates?

1. Always 2. Usually

3. Some times.

30. Is the present appraisal system is linked with rewards or punishment?

1. Yes 2. No.

31. Are there knowledgeable person and experts recognized and rewarded?

1. Yes 2.No.

32. Are you using performance appraisal as a tool for coaching and counseling

to your subordinates?


3. Some times.

33. Does the existing system improve your employee’s job performance?

1. Yes 2. No.

34. Is every promotion made on the basis of performance appraisal system?

1. Yes 2. No.

35. Number of shifts operated.

1. One 2. Two

3. Three.

36. Labor problem faced.

1. Shortage of skilled workers.

2. High wage rate.

3. Frequent demand for advance.

4. Absenteeism.

5. Friction with labour unions.

6. Absence of external training.

7. High labour turnover.

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37. How do you feel about working conditions?

1. Good. 2. Bad.

3. Poor. 4. Fair.

38. Do you provide medical facility to your workers?

1. Yes. 2. No

39. Do you consider the suggestions of employees in decision making?

1. Yes. 2. No.

D) MARKETING:

1. What channel do you follow in marketing of your products?

1. Direct to customers.

2. Retailers – customers.

3. Wholesaler – Retailer – customers

4. Agent – retailer – customers.

5. Agent – Wholesaler – customers.

6. Exclusive agency.

2. Do you conduct market research?

1. Yes 2. No

3. Do you prepare sales plan?

1. Yes 2. No.

4. What is the size of your market?

1. Local 2. Taluka.

3. District 4. Region

5. National 6. International.

5. What is your market share?

- %

6. What is the type of competition in your industry?

1. Monopoly 2. Low

3. Normal 4. High.

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7. Do you prepare marketing plan?

1. Yes 2. No.

8. What are your peak and slack seasons?

1. Peak -

2. Slack -

9. Could you realize the targeted sales?

1. Yes 2. No.

10. If no, did your unit suffer from marketing problems?

1. Yes 2. No.

11. If yes, explain whether decline in sales was mainly due to,

1. External reasons

2. Internal reasons

3. Both.

12. What are the internal factors responsible for fall in sales?

1. Inadequate supply of raw material

2. Improper production.

3. Increase in cost of production.

4. Irregular supplies.

5. Poor marketing efforts.

6. Excessive dependence on one or few buyers.

7. Poor quality of production.

13. What are the external factors responsible for fall in sales?

1. Competition.

2. Fall / Decrease in demand.

3. Entry of new sellers.

4. Availability of new substitution.

5. Govt. policy.

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6. Others.

14. What are the efforts made for increase in sales?

1. Cash discount.

2. High quality.

3. Attractive packaging

4. Adequate price.

5. Motivating salesman.

6. Prompt delivery.

7. Effective advertisement.

8. Seeking retailer’s co operation.

15. Nature of sales.

1. Retail

2. Wholesale

3. Both.

16. Do you have your own vehicle for distribution of products?

1. Yes 2. No.

17. Marketing control methods used.

1. Annual plan.

2. Profitability.

3. Efficiency.

4. Strategic

5. No.

18. Do you think that your product needs advertisement and publicity?

1. Yes 2. No.

19. If yes, what media have you use?

1. Radio.

2. T. V. / Cable.

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3. News paper.

4. Hand bills.

5. Signboards.

6. Window display.

7. Cine slide.

8. Any other.

20. How much do you spend on advertisement annually?

Rs.

21. What is the nature of competition existing in your business?

1. Price competition.

2. Quality.

3. Competition in terms of advertisement.

4. Credit sales.

5. Customers facilities.

6. After sales services.

7. Any other.

22. Does your product have any brand name?

1. Yes 2. No.

23. If yes, mention your products brand name.

--

24. What is the base of pricing the product?

1. On the basis of competition.

2. On the cost basis.

3. On the basis of demand and market condition.

4. On the basis of negotiated agreements with buyers.

25. Do you export your product?

1. Yes 2.No

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26. If yes, in which countries.

-

-

-

27. How do you sell your products?

1. Cash 2. Credit

3. Both.

28. Do you feel packaging play the vital role in marketing of product?

1. Yes 2. No.

29. Do you give the necessary attention to proper packaging of your products?

1. Yes 2. No.

30. What is the reaction of buyers to packaging of your product?

1. Best 2. Satisfactory

3. Good 4. Poor.

31. Do you get any guidance from marketing experts?

1. Yes 2. No.

32. Strategies adopted to face the competition.

1. Low pricing.

2. Improvement in quality.

3. Prompt delivery.

4. Attractive packaging.

5. Effective advertisement.

6. Extension of credit.

7. Retailers co operation.

33. Give the names of your four customers.

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E) OTHERS:

1. Do you happy with the policy of the govt. towards the food processing units?

1. Yes 2. No.

2. Do you feel that the licensing procedure for food processing units is very

flexible?

1. Strongly agree 2. Agree

3. Disagree 4. Strongly disagree.

3. Do you aware about the govt. incentives to food processing industry?

1. Yes 2. No.

4. If yes, do you benefited by any govt. incentive scheme?

1. Yes 2. No.

5. What is the nature of market for your product?

1. Expanding

2. Contracting.

3. Competitive.

4. Stable

5. Fluctuating.

6. Mixed nature.

6. As per your opinion what problems / threats are faced by the food processing

industry?

7. What prospects do you foresee for the food processing industry?

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ANNEXURE - II

INTERVIEW SCHEDULE FOR SUPPLIERS

Name of the food processing Unit –

Name of Supplier – Ph. No.-

1. Do you supply raw material to the industry regularly?

1. Yes 2. No.

2. Do you have good relations with your customers?

1. Yes 2. No.

3. Do you give the credit facility to your customers?

1. Yes 2. No.

4. If yes, please mention period of credit.

1. 15 Days.

2. 30 Days.

3. 45 Days.

4. More than 45 Days.

5. Do you get any advance from your customer?

1. Yes 2. No.

6. By which way do you receive the payment?

1. Cash 2. Cheque

3. Both.

7. How many customers do you have?

1. 10 to 20 2. 21 to 50

3. 51 to 100 4. 101 to 150

5. More than 150.

8. Do you have the capacity to fulfill all the demand of your customers?

1. Yes 2. No.

9. Did you have any complaint about standardization of raw material?

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1. Yes 2. No.

10. Do you get the payment in time when needed?

1. Yes 2. No.

11. Do you face the problem of shortage?

1. Yes 2. No.

12. Do you feel that there is a need for development in raw material

periodically?

1. Yes 2. No.

13. What type of raw material do you provide?

Name:

14. Does your customer face the problem of shortage of raw material?

1. Yes 2. No.

15. If yes, how many times in a year?

1. 1 to 2. 2. 3 to 5.

3. 6 to 10 4. More than 10

16. Do you think that your materials standard plays an important role in your

customer’s product popularity?

1. Yes 2. No.

17. Do you give any discount to your customer?

1. Yes 2. No.

18. If yes, type of discount.

1. Cash 2. Trade

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ANNEXURE - III

INTERVIEW SCHEDULE FOR BANKERS

Name of the food processing Industry:

Name of the Bank: Ph. No -

1. Which type of account does the above industry have in your bank?

1. Saving 2. Current

2. Which facilities do you provide to your customer?

1. Long term loan.

2. Short term loan.

3. Overdraft facility.

4. Cash credit.

5. A. T. M.

6. Guarantee letter

7. Credit card.

3. What is the amount of funds do you provided?

1. 1, 00,000 to 5, 00,000

2. 5, 00,001 to 10, 00,000

3. 10, 00,001 to 20, 00,000

4. 20, 00,001 to 30, 00,000

5. Above 30, 00,000

4. What is the time required for sanctioning the loan?

-

5. What is the rate of interest on loan?

- %.

6. Which way do you adopt for allotment of funds?

1. Cheque. 2. Cash.

3. Direct to supplier of industry.

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7. Do you provide loan under government scheme?

1. Yes 2. No.

8. If yes, on which scheme.

1. On which item-

2. At what extent-

9. Do you give any subsidy?

1. Yes 2. NO.

10. If yes, at what extent.

Rs.

11. Do you provide loan at concessional rate of interest?

1. Yes 2. No.

12. Do you give any special concession in the repayment of loan?

1. Yes 2. No.

13. Which asset do you prefer for mortgage against loan?

1. Land and building.

2. Plant and machinery.

3. Furniture and fixture.

4. Tools and equipments.

5. Others.

14. Do you provide additional funds for working capital need at required time?

1. Yes 2. No.

15. Does your customer repay the installment of loan in time?

1. Yes 2. No.

16. What method dopes your customers adopt for repayment?

1. Cash

2. On date cheque.

3. Post dated cheque.

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17. Do you give any advice to your customer for financial management?

1. Yes 2. No.

18. Do you provide loan against hypothecation of stock?

1. Yes 2. No.

19. If the repayment is not in time what type of way is adopted for settlement of

loan account?

1. One time settlement.

2. Splitting of installment in small amount.

3. Renewal of loan.

4. Legal action.

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ANNEXURE - IV

INTERVIEW SCHEDULE FOR EMPLOYEES

Name of the Industry:

Name of the Employee:

1. By which source do you entered in the organization?

1. Advertisement.

2. Employment exchange.

3. Employee referrals.

4. Labor unions.

5. School / College.

2. Do you have any previous experience?

1. Yes 2. No.

3. Do you give any test at the time of selection?

1. Yes 2. No.

4. What type of test it was?

1. Written 2. Job

3. Medical/ Physical.

5. Are you aware about the recruitment and selection procedure of the

organization?

1. Yes 2. No.

6. What is your opinion about selection procedure?

1. Satisfied 2. Partly satisfied

3. Unsatisfied.

7. Does the company have man power planning?

1. Yes 2. No.

8. What are the occasions of training program?

1. When employees are new.

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2. Retraining

3. When new machinery is installed

4. Any other.

9. Have you undergone any type of training program?

1. Yes 2. No.

10. If yes, which type of training program?

-

11. In your service, how many training program have you attended?

1. 1 or 2 2. 3 to 5

3. 6 to 9 4. 10 and above.

12. Do you think the training program you have attended is adequate to serve

its purpose?

1. Fully 2. Partly

3. Not at all.

13. Do you feel that training programs are necessary to improve efficiency?

1. Yes 2. No.

14. What is your salary?

- Rs.

15. What is expected salary?

- Rs.

16. Are you satisfied in your salary package?

1. Yes 2. No.

17. Are you aware about the different deductions from the salary?

1. Yes 2. No.

18. Are you getting any allowance from company?

1. Yes 2. No.

19. Do you make any saving?

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1. Yes 2. No.

20. Do you receive your wages in time?

1. Yes 2. No.

21. Are you getting any overtime?

1. Yes 2. No.

22. How the work is rated?

1. Piece 2. Time

23. Are you benefited by companies’ incentive scheme?

1. Yes 2. No.

24. If yes, in what way.

1. Monetary 2. Non monetary

25.Is your employer following morale system?

1. Yes 2. No.

26. Are you happy about present grievances procedure?

1. Yes 2. No.

27. Do you have adequate feedback from your subordinates?

1. Yes 2. No.

28. Are you satisfied about disciplinary action?

1. Yes 2. No.

29. What is your opinion about employer’s morale?

1. Satisfactory 2. Adequate

3. Unsatisfied.

30. How many disciplinary actions taken against you?

1. No 2. 1 or 2

3.3 to 5 4. More than 5

31. Do you help to your co workers?

1. Yes 2. No

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32. Do you feel that morale system will increase the productivity?

1. Yes 2. No

33. Are you aware of the performance appraisal system that exists in company?

1. Yes 2. No

34. Is your annual increment, promotion, awards are purely based on

performance appraisal?

1. Yes. 2. No

35. Do you accepting criticism from your boss to correct yourself?


3. Some times 4. Not at all

36. Is the present appraisal system needs modification?

1. Yes 2. No.

37. Is the feedback and discussion section enables you to perform and judge

yourself better?

1. Yes 2. No.

38. Do you get an opportunity to use your special skill and abilities?


3. Some times 4. Not at all

39. Does the system help in effective salary planning and promotion?

1. Yes 2. No.

40. Does your appraiser invite your suggestions?

1. Yes 2. No.

41. How do you participate in decision making process?

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ANNEXURE - V

INTERVIEW SCHEDULE FOR CUSTOMERS

Name of the Food Processing Unit:

Name of the Customer: Ph. No.-

1. Which role do you have play in distribution of product?

1. Consumer.

2. Retailer.

3. Wholesaler.

4. Agent.

2. At which level do you work?

1. Local 2. Taluka

3. District 4. Region

5. National 6. International

3. Does your supplier develop the product time to time?

1. Yes 2. No.

4. Doe your supplier’s product is technically advanced?

1. Yes 2. No

5. What is your opinion about quality of supplier’s product?

1. Good 2. Satisfactory

3. Unsatisfactory

6. Do you get the product at required time?

1. Yes 2. No.

7. What methods do you adopt for payment?

1. Cash 2. Cheque

3. Both.

8. Do you get credit facility from supplier?

1. Yes 2. No.

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9. If yes please mention period of credit.

1. 15 Days

2. 30 Days.

3. 45 Days

4. More than 45 Days.

10. Do you give any advance to your supplier?

1. Yes 2. No.

11. Does your supplier give you any discount?

1. Yes 2. No.

12. If yes what type of discount.

1. Cash.

2. Trade

13. Do you provide any information about market to your supplier?

1. Yes 2. No.

14. Do you give your active participation in supplier’s market research activity?

1. Yes 2. No.

15. What is the nature of market for supplier’s product?

1. Expanding

2. Contracting

3. Competitive.

4. Stable.

5. Fluctuating.

6. Mixed.

16. Do you think there are some drawbacks in supplier’s product?

1. Yes 2. No.

17. If yes, what are those?

1. Improper production

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2. Irregular supply.

3. Poor quality.

4. High price.

5. Poor packaging.

18. Does your supplier give attention to attractive packaging?

1. Yes 2. No.

19. Do you think that supplier’s product needs advertisement and publicity?

1. Yes 2. No.

20. What media does your supplier use?

1. Radio.

2. T. V. / Cable

3. News paper.

4. Hand bills.

5. Sign boards.

6. Window display.

7. Cine slides.

8. Any other.

21. Does your supplier have brand name?

1. Yes 2. No.

22. If yes, do you think supplier’s brand name plays an important role in selling?

1. Yes 2. No.

23. What is your opinion about suppliers packaging?

1. Best 2. Better.

3. Good 4. Worst.

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ANNEXURE - VI

Policies and Regulations regarding food processing sector in

India:

Policy Initiatives:

After 1991 several policy measures have been taken with regard to

regulation & control, export & import laws, exchange & interest rate control,

fiscal policy, taxation, export promotion and incentives to high priority industries.

Food processing sector is a key focus area for the Government of India and it

has been accorded high priority with a number of important reliefs and

incentives. The Government has been focusing on commercialization and value

addition to agricultural produce, minimizing pre/post harvest wastage,

generating employment and export growth in this sector, through a number of

regulatory and fiscal incentives.

Now the Government has formulated and implemented several initiatives

to provide financial assistance for setting up and modernizing of food

processing units, creation of infrastructure, support for research and

development and human resource development in addition to other promotional

measures to encourage the growth of the processed food sector.

1. The center has permitted under the Income Tax Act a deduction of 100

percent of profit for five years and 25 percent of profit in the next five

years in case of new agro processing industries set up in fruits and

vegetables sector.

2. Excise duty of 16 percent on dairy machinery has been fully waived off

and excise duty on meat, poultry and fish products has been reduced

from 16 percent to 8 percent.

3. Most of the processed food items have been exempted from the purview

of licensing under the Industries (Development and regulation) Act, 1951

except items reserved for SSI sector and alcoholic beverages.

4. Food processing industries were included in the list of priority sector for

bank lending in 1999.

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5. Automatic approval for foreign equity up to 100 percent in available for

most of the processed food items except alcohol, beer and those

reserved for SSI sector subject to certain conditions.

6. The Ministry of Commerce has approved a brand promotion campaign

for value added ‘Made in India’ cashew being launched in the West

Asian market by March end. The ministry gives a financial assistance of

US$ 344,787 to Cashew Export Promotion Council of India (CEPCI).

7. Full repatriation of profits and capital has been allowed.

8. Zero duty import of capital goods and raw material for 100 percent export

oriented units.

9. Sales of up to 50 percent in domestic tariff area for agro based, 100

percent export oriented units is allowed.

10. Government grants have been given for setting up common facilities in

agro Food Park.

11. Full duty exemption on all imports for units in export processing zones

has been done.

Food Safety and Standard Act, 2006:

Up to 2005, various thirteen laws were applicable on the food and food

processing sector. Multiple laws and regulations prescribe varied standards

regarding food additives, contaminants, food colours, preservatives and

labeling. In order to regularize the multiplicity of food laws, a Group of Ministers

(GoM) was set up to suggest legislative and other changes to formulate

integrated food law, to be a single reference point in relation to regulation of

food products. Based on the recommendations of the GoM the ministry of food

processing enacted the Food Safety and Standard Act (FSSA), 2006. The

features of the act are as follows.

1. FSSA will be aided by several scientific panels and a central advisory

committee to lay down standards for food safety. These standards will

include specifications for ingredients, contaminants, pesticide residue,

biological hazards and labels.

2. The law will be enforced through state commissioners of food safety and

local level officials.

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3. Everyone in the food sector is required to get a license or a registration

which would be issued by local authorities.

4. Every distributor is required to be able to identify any food article to its

manufacturer, and every seller to its distributor. Anyone in the sector

should be able to initiate recall procedures if he finds the food sold had

violated specified standards.

FDI:

The Government of India is planning to offer 100 percent foreign direct

investment and income tax benefits in the food processing sector. Foreign

direct investment in the country’s food sector is poised to hit the US$ 3 billion

mark. The cumulative FDI inflow in food processing reached US$ 2804 million.

Nearly 30 percent of the FDI comes from EU countries such as Netherlands,

Germany, Italy and France. Some of the successful ventures from EU countries

are Perfetti, Cadbury, Godrej-Pillsbury, Nutricia International, etc.

Vision strategy and action plan:

Ministry had commissioned a vision preparation for the growth of FDI

sector. The vision envisages that industry should aim to increase processing

level of perishable from 6 percent to 20 percent, increase value addition from

the present level of 20 percent to 34 percent and share in global trade up from

1.6 percent to 3 percent, thus tripling the size of processed food industry by

2015. Tripling of the size of industry is estimated to generate direct employment

of 2.8 million and indirect employment of 7.4 million persons.

Eleventh Five Year Plan Initiatives (2007 to 2012):

The Government of India formulates the following initiatives under the

11th five year plan are as follows.

1. To cope up with the growth of 9 percent visualized during the 11th five

year plan milk production has to be enhanced, so that per capita

availability is doubled as milk contributes almost 60 to 65 percent of the

total livestock product value.

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2. To build participatory institutions of collective action for small scale

farmers that allows them to get vertically integrated with livestock

processors and input suppliers.

3. To create an environment in which farmers will increase investment in

ways that will improve productivity in the livestock sector.

4. To promote effective regulatory institutions to deal with the threat of

environmental and health crisis stemming from livestock.

5. To increase per ha fish production through private sector to bring it at par

with national average.

6. To develop PAN culture for raising fish finger lings.

7. Renovation of 1642 seasonal ponds through NREG programme to make

available approximately 6000 ha additional water area.

8. Development of fish seed production and infrastructure in vicinity of

NVDA reservoirs.

9. Providing employment to fisherman communities by allotting water

bodies on long lease for fish culture.

10. To introduce biotechnologies in fish seed and fish production.

Infrastructure Development in Food Processing Sector:

There is a lack of suitable infrastructure in the shape of cold chain,

packaging centers, value added centre, modernized abattoirs etc. improvement

in general infrastructure is also an aid for energizing of sector. Government

attaches highest priority to development and expansion of physical

infrastructure for facilitating prompt growth of industries. In order to address the

problem of infrastructure in food processing sector, the government has

implemented the scheme for infrastructure development comprising the

following components.

Food Park Scheme:

The idea behind setting up of Food Park is that small and medium

entrepreneurs find it difficult to invest in capital intensive activities. Therefore,

as a part of the strategy to develop food processing infrastructure, the ministry

has been pro actively pursuing the task of setting up of food parks in different

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parts of the country. In the food parks, common facilities like cold storage, food

testing and analysis lab, affluent treatment plant, common processing facilities,

packaging centre, power supply, water supply, seminar/ conferences/ training

facilities etc. can be assisted. Financial assistance for food parks is provided at

25 percent for general and 33.33 percent for difficult areas subject to a

maximum of Rs. 40 million. Under the scheme, 2 food parks were assisted

under 8th plan, 39 under 9th plan and 10 under 10th plan. An amount of Rs. 1.04

billion has been sanctioned up to Dec. 2005. 22 food parks have become

operational. In a bid to boost the food sector, the government is working on

agrizones and the concept of mega food parks. Twenty such mega food parks

will come up across the country in various cities to attract FDI in the food

processing sector.

The Government has released a total assistance of US$ 23 million to

implement the food park scheme. It has so far approved 50 food parks for

assistance across the country. The center also plans US$ 22 billion subsidy for

at least 10 mega food processing parks.

Packaging Center:

The scheme aims to provide for packaging, which may help in

enhancement of shelf life of food products and make them internationally

acceptable. Assistance at 25 percent of the project cost in general areas and

33.33 percent in difficult areas subject to a maximum of Rs. 20 million is

provided for establishment of packaging center. Assistance is available to all

implementing agencies. So far assistance of Rs. 1450 million has been

sanctioned to a one packaging center in Jammu and Kashmir.

Integrated Cold Chain Facility:

The scheme is intended to improve viability of cold storages ad enhance

cold storage capacity. Assistance at 25 percent of the project cost in general

areas and 33.33 percent is difficult an area subject to a maximum of Rs. 7.5

million is provided for establishment of cold chain facilities. During 10th plan an

amount of Rs, 4010 million has been sanctioned towards assistance for three

cold storages in Gujarat, three in Maharashtra, one each in U.P., Kerala,

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Manipur, Meghalaya, Andhra Pradesh, Haryana, Delhi and Goa. During 9th plan

assistance of Rs. 148.6 million was extended to 53 cold storages.

Value Added Center (VAC):

The center is intended to enhance value addition leading to enhanced

shelf life, higher total realization and value addition at each level of handling

and also to facilitate traceability. Assistance at 25 percent of the project cost in

general areas and 33.33 percent in difficult area subject to a maximum Rs. 7.5

million is provided for establishment and modernization of value added center.

So far, three VACs i. e. one each in Maharashtra, Himachal Pradesh and

Punjab have been sanctioned assistance involving an amount of Rs. 1100

million during 10th plan.

Irradiation Facilities:

The scheme aims at enhancing shelf life of the food product through

irradiation techniques by preventing infestation like in flour, sprouting and

change in chemical composition for the product (as in potato). Financial

assistance at 25 percent of the project cost in general areas and 33.33 percent

in difficult areas subject to a maximum of Rs. 50 million is provided for

establishment of irradiation facilities. So far four irradiation projects i. e. two in

Maharashtra and one in West Bengal and Haryana have been sanctioned

assistance involving an amount of Rs. 78.9 million.

Modernized Abattoir:

The scheme aims at scientific and hygienic slaughter, causing least pain

to the cattle and ensuring better byproduct utilization. Assistance at 25 percent

of the project cost in general areas and 33.33 percent in difficult areas subject

to a maximum of Rs. 40 million is provided to local bodies for modernization of

abattoirs. So far only one case i. e. of MCD Delhi has been approved for grant

of Rs. 40 million.

Sector Specific Government Policies:

Government has been taken initiatives for the development of the

specific sector in following ways.

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Fruits and Vegetables:

1. Though no industrial license is required for setting up fruits and vegetable

processing industries, setting up 100 percent Export oriented units require

specific govt. approvals. Many fruits and vegetable processing industries are

eligible for automatic approval of foreign technology agreement and up to 51

percent foreign equity participation including tomatoes, mushrooms and

other frozen vegetables, fruit, nuts, fruit peels, fruit jellies, marmalades, fruit

juices and vegetable juices.

2. This sector is regulated by the Fruit Products Order, 1955 (FPO), issued

under the essential commodities act.

3. All processing units are required to obtain a license under this order.

4. Some items like, pickles and chutneys, tapioca sago and tapioca flour are

reserved for exclusive manufacture in the small scale sector.

5. Export of fruit and vegetable products is freely allowed.

Fisheries:

1. Foreign equity is permitted in fish processing sector. Fish processing

projects with a minimum of 20 percent value addition can be set up as 100

percent Export oriented units.

2. All items can be exported freely except for silver pomfrets of weights less

than 300 grams.

3. Export of marine products is allowed only after registration of the units as

an exporter with the Marine Products Export Development Authority

(MPEDA), Cochin.

Meat and Poultry:

1. The meat products control order, 1973 under the essential commodities

act 1954 regulates the manufacture, quality and sale of all meat products.

2. A license is required under this order to set up of a factory for producing/

processing meat products.

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3. Export of meat is subjected to pre-shipment inspection and a certificate is

required from state animal husbandry department/ directorate of marketing

and inspection.

4. Slaughter of cows is banned in most of the states. Export of beef is

prohibited.

5. A no objection certificates (NOC) has to be obtained from the district

administration for the slaughter of cattle, buffaloes etc.

6. Permission from the civic bodies/ State Government (Department of

animal husbandry) is also required before setting up a meat processing unit

integrated with a slaughter house.

Milk and Milk Products:

1. Milk and Milk Products Order (MMPO) regulates milk and milk products

production in the country. The order required no permission for units

handling less than 10000 liters of liquid milk per day or milk solids up to 500

tones per annum.

2. All the milk products except malted foods are covered in the category of

industries for which foreign equity participation up to 51 percent is

automatically allowed.

3. Ice cream, which was earlier reserved for manufacturing in the small

scale sector, has now been de-reserved. As such, no license is required for

setting up of large scale production facilities for manufacture of ice cream.

4. Subsequent to de canalization, exports of some milk based products are

freely allowed provided these units comply with the compulsory inspection

requirements of concerned agencies like, National Dairy Development

Board, Export Inspection Council etc. (NDDB,EIC)

Grains:

1. The Rice milling Industry (Regulation) Act 1958 and Rice Milling Industry

(Regulation and Licensing) Rules 1959 have been replaced form 28th may

1997.

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2. Rice milling and pulse milling sectors, which were earlier reserved for the

small scale sector, have now been de reserved.

3. Since liberalization, there is no license requirement for setting up or

capacity expansion of roller flour mills. The mills can obtain their wheat

supply from any source.

4. There is no license requirement or price/ distribution controls on

manufacture of wheat products.

Packaged Foods:

1. The industry is de licensed and automatic approval for foreign investment

up to 51 percent of equity (except for items like malted food and items which

are reserved for production in SSI sector) is granted.

2. The setting up to 100 percent export oriented units requires specific

government approval.

3. The packaging laws and regulations affecting food products are mainly

covered under the Standards of Weights and Measures Act, 1977 (SWMA)

specifying the quantity and package labeling regulations for all products.

4. The prevention of food adulteration act, 1954 and the Prevention of Food

Adulteration rules, 1955 (PFA) specify food adulteration/ contamination

norms and permissible ingredients from consumer health and safety point of

view.

5. The agmark rules relate to the quality specifications and need of certain

agricultural products to be eligible for agmark certification.

Source: Policy and Regulation: downloaded from the website -

http://www.cci.in/pdf/surveys_reports/food processing - india pdf.

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ANNEXURE - VII

Methods of Food Processing

The advances in science, technology, agriculture and crops have opened up a

host of new avenues to produce and convert the foods from vegetables and

animal origin into forms that are more acceptable, have better keeping quality,

easy to transport and store as well as distribute them in lands far from their site

of production.

The processed foods are assuming increasing significance in the Indian

household. Readymade pickles, chutneys, sauces, ketchups, noodles,

pasteurized butter, cheese etc are a few examples to name. The nuclear

families nowadays prefer to buy readymade supermarkets is the status symbol

for the new generation. As much as 60% of the monthly food needs are met

through ready to use packaged foods in case of the higher middle class and

affluent families.

Food processing therefore is now a multimillion-rupee industry in India. A

few advantages of the food processing are as follows.

1. It prevents spoilage and preserves surplus produce in order to meet

the demands during scarcity or future.

2. It prevents qualitative and quantitative losses of nutrients and

protects the nutritive quality of the food.

3. It facilitates production of foods of uniform quality and composition.

4. It saves time and labour.

5. It helps formulation of foods to meet dietary and therapeutic

requirements.

6. It facilitates fortification of foods to provide for the RDA and balancing

diets.

7. It makes foods more acceptable through the incorporation of variety,

colour, texture and tastes.

8. It generates supplementary items to enhance the value and

palatability of meals.

9. It enables production of ready to serve foods for mass feeding.

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10. It facilitates production of easy to handle and easy to transport food

items.

11. It makes food distribution easy.

12. It generates a range of employment opportunities from cultivation,

procurement, processing, packing, transportation, storage, marketing,

advertisement etc.

13. It also encourages trade and commerce between nations, by

distribution of such dietary articles that are produced in surplus in

some nations with those where they cannot be produced.

Processes Employed in Food Processing:

Depending on the type of raw materials and the desired

characteristics of the final products, several types of processes are employed

during food processing. Some of the important ones include milling, cooking,

fermentations, refining, pickling, sprouting etc.

They are as follows.

1. Milling:

Normally milling refers to the mechanical grinding of food item to a

powered form. Cereals, pulses, spices and condiments are usually processed

by this method. Milling is mostly done with dried materials to prepare ready to

use powders that are converted into food preservations. In the Indian context,

atta (wheat flour), besan (gram flour), chilli powder, turmeric powder and

ground and powdered spices are routinely consumed in almost all households.

Most Indian rural households have manual millstones.

The food items need to be cleaned and clarified to remove

unwanted materials like chaff, husk, infested kernels, other impurities and bad

grains a quality product.

Advantages of Milled Products:

1. They provide preprocessed materials for cooking that saves time and

energy.

2. They are usually of same consistency and quality.

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3. They are easy to store and handle and in some cases may have

longer keeping time.

4. Fortification for enhancing nutritional quality is possible an example is

of wheat flour fortified with soya powder.

There are however certain disadvantages of the process as well.

In case of the cereals, the husk or bran is often removed. This

causes the loss of dietary, fiber and B vitamins present in the bran. This lowers

the nutritional value of the product and is especially true in the case of refined

flour.

In the case of besan, and spices, low quality adulterants may be

mixed to increase the weight and volume of the products. This is a potential

source of health hazards.

2. COOKING

Cooking is a general term that indicates the use of direct or

indirect from of heat in the processing of food. In general cooking has the

following aims and objectives.

1. It increases the digestibility of foods. The imbibitions of water and

heat break the complex food materials into simpler ones leading to

their easy assimilation.

2. It increases palatability.

3. Addition of flavors and colors make the food more appetizing.

4. It increases variety in the foods as the same materials take different

forms in different cooking processes.

5. It helps balance the nutrients.

6. It sterilizes food. Most of the cooking methods use direct or indirect

heat that is either bactericidal or at least bacteriostatic.

7. There are many methods that are routinely used in cooking. Some of

the frequently used methods in Indian households include boiling,

steaming, pressure-cooking, roasting, frying, grilling, backing etc.

They are as follows.

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A) BOILING:

In this method, the food material to be cooked is surrounded with enough

water or stock and treated with heat so that the liquid is brought to boil. This

tenderizes the food material due to moist heat effect. Vegetables, fish, poultry

and mutton are often boiled before further processing. In the Indian context the

most frequently boiled items include the roots and tubers like potato, sweet

potato, carrots, tomato, meat, pulses etc. Boiled food is often prescribed to

patients suffering from digestive and cardiac disorders. Care must be taken so

that the water in which the foods are cooked is not discarded as this may

causes loss of nutrients.

B) STEAMING:

Steaming also utilizes water for cooking. There are two methods, direct

and indirect. In this direct steaming, the foods are kept in perforated vessels

directly over the boiling water in the pot or utensil, which is tightly closed by a

lid. Idli and steamed fish is the example of this type of cooking.

In the other method the steam does not directly come in contact with the

food. The food is generally placed in a double boiler. The puddings are

prepared by this method.

C) BRAISING:

It is a combination of roasting and stewing. In the Indian households it is

the most common method for cooking meats and vegetables. The food is

initially sautéed in little oil and then cooked in water just enough to ensure

tenderization and complete absorption of water by the food. There is no loss of

nutrients and the browning of the food imparts a characteristic colour and flavor

that makes the food more palatable.

D) STEWING:

In this method water is used for cooking however the temperature used is

below the boiling point of water. The food is placed in containers having tight

lids, along with small quantity of water. They are simmered for long periods on

low heat. Meats, dried vegetables, roots and tubers are treated with this

process. The vegetables, fish, meat should be cut into small pieces to facilitate

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the cooking process. A steady low flame ensures even stewing and minimum

loss of nutrients.

E) PRESSURE-COOKING:

This method uses the utensil called as pressure cooker. It is a domestic

version of an autoclave except that it does not have a pressure gauge. The

food is kept in the inner utensils along with little water and they are covered with

lids. The lid of the cooker has a provision of keeping a weight (whistle) that

allows the building up of a pressure of about 15 lbs after which it lifts and

releases the additional pressure of the steam built inside. The temperature

inside is about 120 degrees C.

This method saves time and energy and cooks faster than open pots. In

the Indian households, it is daily used to cook rice and pulses, meat, mutton

and steaming fish. Depending on the size of the cooker many dishes can be

cooked simultaneously.

F) ROASTING:

The methods uses dry heat in an open pot or utensil so that; all the

surfaces of the food item are heated. The foods lose water and uniformly

undergo browsing. Roasted peanuts, brinjals, rotis and phulkas are some of the

daily used roasted foods in the Indian houses. Indirect methods using sand or

oil medium are also used. Food of this type includes salted peanuts, salted

cashews, puffed gram seeds etc. The disadvantage is that, some vitamins and

volatile compounds may be lost.

G) FRYING:

This method of processing uses the oils, melted butter or ghee as a

medium for cooking. The heat involved is greater than boiling as the fat has a

higher boiling point than water. The food preparations usually absorb different

quantities of the medium making them high calorie preparations. Fried foods

are restricted in diets of obese people, cardiac patients, diabetics and weight

watchers. Due to their crispy appearance and feel they are highly relished by

humans. Fried potato chips and other fast foods are heavily consumed world

over.

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Depending on the amount of the medium used, frying is of different

types. They are as follows,

1) SAUTEING:

The food is cooked in small amount of oil that is normally absorbed

completely by it. Frequent stirring and turning are required to prevent charring

of foods. Examples of the foods include other vegetables, noodles, purees etc.

2) SHALLOW FRYING

The amount of oil is enough to cook both sides of the food item. The

most common preparations in India include parathas, tikkis, omelets and

pancake, cutlets etc.

3) DEEP-FRYING:

The amount of oil is used in great excess so that the foods are immersed inside

the oil completely till they are cooked. Potato fries, chips, pakoras, samosas

and other dishes are routinely prepared by this method. Due care has to be

taken so that, the medium is not overheated as it may undesirable appearance

of the food crust keeping the inner contents uncooked.

H) BROILING OR GRILLING:

It is the most primitive method of cooking. The food is usually exposed to

direct, hotplate flame, coal or electric. The fire is kept free from smoke and ash.

Many times hot metal pans, preheated on gas stoves or coal is used. A little oil

is added off. Modern ovens usually have the grilling trays as well. Fish, other

vegetables, poultry etc are often prepared by this method. In the Indian version,

the tandoor is a slight modification of this process.

I) BAKING:

Food is placed in preheated ovens and the hot air in them is used for

cooking. The ovens are either electrically operated or gas operated. The

process is slow and uses a lot of energy. Household ovens are used to prepare

biscuits, cakes, pastries, puddings, baked vegetables etc. Commercial ovens

are used in bakeries for commercial production of breads, biscuits, pizza bases

cakes etc.

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J) SOLAR COOKERS:

Since the decade of 1980s the harvesting of solar energy for cooking

has been effectively promoted by the Indian government. Solar cookers are

metal or wooden boxes in which the base is fitted with insulating material while

the lid carries a mirror.

The rays incident on the lid are reflected on the base where food is kept

in covered black boxes or utensils to aid maximum absorption of heat.

There are many advantages. There is no recurring expenditure. The

system does not cause any pollution of air. The food is cooked evenly and there

is little loss of nutrients.

The only disadvantage of this method is that the angles of the mirror and

the cooker have to be frequently changed to ensure maximum reflection,

according to the position of the sun and the cooking is not effective during rains.

K) MICROWAVE COOKING:

The higher middle class, and the affluent class use this method for

cooking in India but it is very popular in the semi urban and rural areas. The

equipment required is an electrically operated electronic microwave oven in

which comparatively small quantities of food are exposed to microwaves

produced by a magnetron tube.

The advantages are,

1) Faster cooking.

2) Lower oil consumption.

3) No loss of nutrients.

4) Good for small nuclear families.

5) Better flavor than other cooking methods.

The disadvantages are,

1) Lesser browning, unattractive finish.

2) Quantity restriction.

3) Higher electric consumption.

4) Limited dishes only.

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L) FERMENTATION:

Fermentations have been used for preparation of foods since time immemorial.

Almost all over the world, fermented foods from a major part of the daily diet of

human beings. In the Indian subcontinent, there are a few regional vitiations;

however, the fermentation processes are routinely used in the daily diet.

Pickles, buttermilk, curds, dhoklas, dosas and idlies are few dishes that belong

to this category of foods. The fermentations may be natural type in which

known starter cultures are not used. Alternatively some types of fermentations

do require pure known cultures. The yogurt usually requires Lactobacillus

bulgaricus and Streptoccus lactis.

Fermentations improve the nutritive value of the foods in general. The

process improves acceptability and digestibility of the complex nutrients. The

secondary metabolites produced during microbial activity improve the flavor of

the food while the gases produced bring acceptable changes in the texture of

the preparation. The organic acids like lactic and citric acids and the alcohols

and other volatile compounds yield a characteristic texture and taste to the final

products. Fermented products may be processed further before consumption.

The buttermilk, which is a fermented product, is processed further to produce

sweet or salt lassi.

Uncontrolled fermentations however may create health hazards. Rotting

of pickles, ropiness in fermented foods, growth of Aspergilllus species of

Acetone producers can lead to food poisoning and even death. The growth of

fungi and molds leads to the accumulation of aflatoxins.

M) REFINING:

In the food processing, refining is often applied to vegetable oils and

flours of cereal or pulses. Impurities in the vegetable oils are removed by

clarification and heat treatments. In case of the flours, they are sifted through

appropriate sieves after milling to remove the coarse and particulate matter.

Refining of the flours, however has the disadvantage that the high fiber-

containing portion of the bran is lost. This also reduces the vitamin content of

the product. Continuous use of refined cereals flours may lead to digestive

problems like constipation, acidity,

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regular and troubled bowel movements etc.

Refining provides the product of a uniform texture and quality and it also

affects the keeping time in case of fats and oils.

Processing of Milk and Milk Products:

Since times immemorial, milk and milk products from a major dietary

group all over the world. In the initial stages of development of the human

civilization, milk and milk products have been bartered for other requirements.

Milk is an ideal diet that provides almost all requirements including

minerals and vitamins. The content of fat, protein and lactose varies with the

source and may also be affected by the seasonal changes, but in general the

fat content ranges between 3 to 7%. Exceptionally high values of about 22%

are seen in reindeer milk.

In the Indian diets, milk and milk products have a prominent place. The

list is too large as there are many regional variations in the milk products

consumed. Some of the commercially produced and marketed milk products in

India include the following.

1) SKIMMED MILK:

The skimmed milk is produced after the separation of fat from milk so

that the final fat content remains about 0.1%. Although, it is not advisable to be

fed to infants due to its negligible vitamin A content. It can be used as a dietary

supplement for school children and adults. Weight watchers also use it rather

than buffalo milk that is high in fat content.

2) SKIM MILK POWDER:

The skim milk powder is now commercially available and has a good

shelf life and is easy to carry and keep. It has a good content of protein and can

be hydrated and used as a milk substitute. It is also not good for infants but

elders can use it.

It is also used to increase non-fat milk solids in many food preparations

like fruit salads, ice-cream and sweetmeats etc.

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3) TONED MILK:

It is prepared by adding reconstituted skim milk to buffalo milk to reduce

the total fat content to about 3% and non fat solids to 8.5%. In terms of nutritive

value it almost resembles fresh cow’s milk. It is the most preferred milk by the

middle class families in India.

4) CONDENSED MILK:

The product is prepared by evaporating water from milk by heating it in

open containers till the moisture remains up to about 74%. There are

considerable losses of vitamins in the processing.

Sweetened condensed milk is often consumed as sweet dish in north

and central India. It is prepared by fortification of the evaporated milk by about

30-40% sucrose. The total solids are high compared to evaporated milk.

5) CURDS:

A mixture of the lactic acid bacteria is added to ferment the warm milk,

usually overnight to allow the coagulation of the caseinates by the production of

lactic acid. Curds are extensively consumed in the daily diets in almost all

states of India. Sour curds and sweet curds differ in the sugar fortification of the

milk used for curding.

In the preparation of shrikhand in Maharashtra, the curds are hung in

muslin cloth to separate the whey and concentrate the solids, which are then

fortified by sugar, nuts and raisins and relished as a sweet dish on special

occasions.

Yogurts are now getting popular due to their known health benefits.

6) SOFT COTTAGE AND HARD PROCESSED CHEESE:

Popularity called, paneer or chhana, it is prepared by curding boiling milk

with agents like citric acid, vinegar or lemon juice. The whey is removed and the

product is pressed mechanically to separate additional whey. It is consumed as

such, as an additive in vegetable preparations or is further processed into

sweets. The Bengali sweets are best example of this type.

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In India, many cooperative milk fedarations, process and manufacture

cheese. Many brands including Amul, Britannia, Vijaya cheese are popular.

Cheese spreads are also now available in the markets. Cheese is an excellent

source of proteins, vitamin A, calcium and B vitamins and therefore, can be

included in the diets of children and expecting mothers.

7) BUTTER AND GHEE:

Separation of fat from milk producers butter. In India, butter is prepared

on home scale by churning sour cream, isolated from milk. The butter is

consumed as such or heat-treated to produce clarified butter of ghee. Both the

producers are rich sources of dietary fats and vitamin A. Butter contains

appreciable amounts of calcium. They are many times used as substitutes of oil

for preparation of food items including vegetables. Ghee is an essential

component in the preparations of many sweets.

8) ICE CREAM:

World over ice creams are relished by all the age groups. They are a

source of fat, carbohydrates, calories. However, they contain only 4% proteins.

In India, fruit fortified ice creams are also popular. The diet ice cream and

diabetic (sugar free) ice creams are also now available in India. Commercially

available ice creams use stabilizers and gelling agents to increase the keeping

quality and bulk of the product. They also increase the softness and in turn the

acceptability.

9) KHOA:

In the Indian sweets market, khoa has a special place. It is a precursor of many

sweets. It is prepared by evaporating the milk till a solid ball remains. The

moisture content is less than 30%. It is rich in fat and carbohydrate but almost

all the B vitamins are lost due to the heat treatment. It has a comparatively

longer shelf life than milk and condensed milk.

Processing of Vegetables and Mushrooms:

The vegetable comprises of edible portions of plants, like roots, tubers,

stems, leaves, flowers, fruits and seeds. They are the important source of

minerals, vitamins and to a certain extent proteins. The stems and leaves are

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rich in cellulose that adds to the roughage, water and the roots usually are rich

in starches. Many vegetables contain fair to good amounts of vitamin C and the

other water soluble vitamins.

The major component of the vegetable produce is consumed a fresh as

a part of cooked vegetable, salads and soups. Raw vegetables are also

relished in some cases. The keeping time, in general of leafy vegetable and

other vegetables is not much and they fall in the perishable category.

Processing may in certain cases add value, increase nutritional potential and

the keeping time of the vegetables. In India there are several processes used

depending on the vegetable processed. The forms in which vegetables may be

consumed differ as per the tastes of the consumer. They may be raw shredded

vegetables, dried of reconstituted and fortified preparations containing spices

and condiments. Pickles are also prepared by using many vegetables. The

mixed vegetable pickles are very popular in Northern parts of India. The dried

vegetables may be used as such or fried or boiled before consumption.

Shredded potato, potato chips, kasoori methi (dried fenugreek leaves),

asparagus, etc are some of the examples. Some of the important vegetable

products are briefly mentioned as follows.

1) RAW VEGETABLES:

They principally from the starters and salads in a typical meal menu.

Onions, cabbage shreds, lettuce, spinach, tomatoes, cucumber, beetroot,

radish, carrots and the like are often used to prepare these dishes. Sprouts are

many times added to increase the initiative value and variety in the dish.

Garnishing includes olive oil, cheese grate, coriander, basil, mint and other

spices and condiments.

2) COOKED VEGETABLES:

They form an integral constituent of the menu and depending on the

vegetables boiled to spiced, roasted and fried versions are made as per the

taste of the consumers. Many times a combination of vegetables and potato is

prepared to increase variety and taste.

3) DRIED VEGETABLES:

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In India most of the vegetables produced are in open farms subject to

mercy of natural conditions and seasonal cropping conditions. It has been a

long practice in the rural households to store some of the vegetables in dried

form. Carrot shreds, shade dried leafy vegetables, beans, dicot seeds, peas etc

are a few examples.

4) VEGETABLE PICKLES:

The vegetable pickles are also made worldwide. Sauerkraut made from

cabbage shreds is popular in western and oriental world. In the north Indian

states of Punjab and Haryana pickles made from fresh and seasonal

vegetables are very popular as side dishes in a daily meal. Carrots, radish,

cauliflower, green farm, peas etc are frequently pickled. The turmeric root,

ginger and garlic are added as taste enhancers of separately pickled. Chili

pickles are also popular.

5) MUSHROOMS:

Mushrooms have been consumed by the human race since ages. In the

recent years mushrooms are becoming popular as a dietary item in India.

Although the affordability is the main factor in its use, at least the affluent class

and the higher middle class society households consume them in considerable

amounts. The mushrooms are a wonderful source of proteins and fibers. The

proteins are of high biological value and can therefore, replace the need of

consumption of animal proteins making them a favorable diet for vegetarians.

There are around 38000 species of mushrooms known to exist. Many species

seem to have medicinal value. Morel, Reishi, pleurouts, ganoderma are some

of these. One of the most promising and important source of unconventional

protein is single cell protein (SCP). Mushrooms are the oldest SCP foods of

man grown by solid state fermentation. At present mushrooms cultivation is the

only major fermentation industry which involves the bioconversions of cellulosic

wastes into edible biomass.

Most of the mushrooms produced are consumed afresh within about 72

hours of their harvesting. Mushroom preparations include fried mushrooms,

stuffed mushrooms, mushroom curry, mushroom soup etc. Alternatively they

may be shade-dried, pickled are powdered and used as dietary and nutritional

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supplements. Mushroom powders are used in protein rich supplements and

protein concentrates for various age groups. Mushrooms are also used to exact

mushroom flavors, mycoproteins, proteolytic enzymes, medical compounds,

cosmetic products and health drinks.

6) CANNED MUSHROOMS:

The canning of mushrooms, especially button mushrooms is practiced in

central India. Canned mushrooms have a great export potential. The

mushrooms after harvesting are cleaned, balanced and suspended in brine

solutions with permitted preservatives. Standard canning material is used. The

shelf life is about 6 to 12 months. Canned mushrooms are used when fresh

mushrooms are not available.

Processing of Fruits, Meat and Fish:

A) FRUITS:

The fruits have a longer shelf life comparatively as compared to milk,

meat and fish. Yet they also are perishable and many times they have to be

converted to some product that has a better shelf life and added commercial

value. Cold storages are used to preserve whole fruits.

1) CANNED FRUIT:

Depending upon the fruits, either whole fruits are canned (berries,

cherries) or pieces are suspended in sugar solutions or salt solutions. The

general procedure involves cleaning of fruits to remove any unwanted

materials, cutting in appropriate size and then suspending them in the brine.

Some fruits are treated with sulpher dioxide or ethylene gas before they are

processed for ripening and preservation. It is also advisable to opt for

treatments that reduce the microbial load from the fruit and fruit pieces.

2) FRUIT JUICE:

The fruit juice is an integral component of breakfast and meals in many

families. Usually freshly prepared juice is preferred over stored products

however, Indian markets are now flooded with fruit juices in cans or tetra packs.

Bottled fruit juices are also available in many branded versions. The most

common juices include mango, orange, lemon, pineapple, apple etc.

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3) FRUIT PULP:

The pulpy fruit such as ripe mangoes especially those of the alphanso

variety are converted to pulp that is either bottled or canned. Strawberry pulp is

also available in market. Pineapple crush and orange crush are marketed by

many companies in India.

4) JAMS AND JELLIES:

Fruits that are rich in pectin are used to prepare jams and jellies. Mango,

guava, grape fruit, pineapple, papaya, apple etc are some of the fruits that are

used. Pectin has a property to form a gel when heated with sugar in presence

of acid. Jam is a semi solid preparation, soft and palatable, prepared from fruit

juice of pulp forfeited with sugar. In addition pieces of fruits may also be added.

Individual fruits or a combination of fruits may be used. Commercial

preparations also contain permitted colours, flavors and stabilizing agents along

with preservatives. They are relished by all age groups but are especially

popular with preschool and school going children. They are advantageous as

they are consumed even by children who refuse to consume fresh fruits or

juices.

5) PICKLES:

In the Indian diets pickles are a regular feature. Raw mangoes, chili,

tamarind lemon, gooseberry and many other fruits are pickled either separately

or in a mixed pickle. They may be added in vegetable pickles also. Pickles are

mainly of two types. Sweet pickles and dill use sugar as a preservative. Salt

pickles use oils and salt as preservatives. Many commercial preparations may

use other preservatives like vinegar, sodium benzoate etc. The pickles are

fermentation product and therefore contain characteristic flavor and tastes.

The pickles are normally avoided in the diets of patients of hypertension,

renal diseases, jaundice and liver disorders.

B) MEAT AND MEAT PRODUCTS:

Meats and meat products are a major dietary component in the western

diets. The meats vary in composition depending on the source, but the most

commonly consumed meats include beef, lamb, pork, game meats (deer, tiger,

bison and other wild animals and birds), sheep, goat etc.

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Meats are rich in proteins due to the muscular portion present in them.

Red meats are also rich in cholesterol and other lipids. Some of the terms used

in the meat industry are explained below.

1. Veal: It is the meat from cattle slaughtered between 3-14 weeks after

birth.

2. Calf: The meat of cattle aged between 14-52 weeks after birth.

3. Beef: Meat of cattle aged above 1 year is beef.

4. Heifer: A female cattle that has never borne a calf.

5. Cow: A female cattle that has given birth to progeny.

6. Organ meats: They comprises of liver, kidney, heart etc.

7. Mutton: Meat of sheep and goat.

8. Pork: Meat of swine and pigs.

9. Chicken/ poultry: Meat from hens and cocks.

10. Sausages: An item of food prepared from stuffing animal intestines of a

cylindrical casing with minced meat of similar stuffing.

11. Canning of meat: Meat is cut in to pieces of appropriate size and cooked

and is then filled in cans along with the gravy and preservatives.

1) Cured meat:

Curing and pickling agents like salt, sodium nitrate and vinegar are used

in the process. The meat pieces are rubbed with a small amount of the curing

agent and then suspended in excess of the agent. They are then bottled or

packed in suitable containers.

2) Dehydrated meat:

The meat pieces are cooked at 10lbs pressure for 30 min. It is then

mechanically chopped and dried in a drier. The dried meat is then packed.

3) Smoked meat:

Smoking of meat adds flavor and helps in meat preservation. The actual

process varies with the type of meat used.

Choice of methods in meat cookery:

The cooking of meats is done to increase the palatability, appearance and

enhancement of the flavor of meats. The methods depend on personal liking as

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well as the source of meat and the cut of the meat. Tender cuts are treated by

dry heat methods such as roasting and broiling. Less tender cuts are cooked

with moist heat such as steaming, stewing etc. Tenderization of meats may be

commercially brought out by the treatment of the meats with papain or pepsin

solutions; the enzyme solution is often injected into beef after the slaughter.

This is essential when the animal is old and tough. Prolonged cooking changes

collagen to gelatin due to the moist heat. Dry heat makes it harder. Vinegar

treatments are also found to tenderize meats.

C) FISH AND FISH PRODUCTS:

Fish and fish products along with other seafood are relished in almost all

the continents. There are two main classes of fish, the vertebrate fish that

include the cod, mackerel, salmon and many fresh water varieties, and the shell

fish that include lobsters, oysters etc. Cards, prawns and other seafood is also

commercially marketed.

The fish products are rich source of proteins, up to 20% by weight. They

also contain fats. Most fish oils have medicinal value. Oysters and shrimps are

rich sources of calcium. Sea fish also contain iodine. They are however,

perishable. Microbial activity and biochemical changes may lead to spoilage of

fish.

Fresh harvested fish makes the major component of the fish market

however the other products include salted fish, fish pickles, smoked fish, fish

protein concentrates, canned fish and dried fish. Fish is often stored in cold

storages. Fish meal is used as dietary supplements for poultry and animal

ration.

1) Salted fish:

Fish is first shade-dried and then coated with salt. The salt acts as a

flavoring agent as well as preservative.

2) Fish pickles:

Pickled fish is also commercially available. The pickling is similar to fruit

and vegetable pickles but oils and condiments used may differ. The fish has to

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be thoroughly washed, cut into appropriate pieces and the gut portion is

generally removed before pickling in case of vertebrate fish.

3) Smoked fish:

It is a common form of processed fish. Smoking adds a characteristic

flavor to fish. It also has a longer shelf life.

4) Fish protein concentrates:

The fish protein concentrates are used as dietary supplements rather

than dietary items.

Source: Deshpande, M. and Kulkarni, N. (2010), ‘Food and Nutrition’ -

Himalaya Publishing House, Mumbai. pp. 154 to 171.

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