Anniversary Special SAFI Initiative

Food above all

AgriManipur
Vol. 2, Issue 1 October, 2012

Meeting with a man who

CREATES WEALTH
& EPITOMISING WORK CULTURE

INSIDE
Bakery Aquaculture Beverages

AgriManipur

SOLAR ENERGY

Be it on floating huts in the Loktak Lake,

Or remote villages and far flung difficult hilly regions,

Solar energy is the solution for energy requirement.

Count on MANIREDA for

RENEWABLE ENERGY IN SUSTAINING DEVELOPMENT

Manipur Renewable Energy Development Agency (MANIREDA)

Sc. & Tech. Complex, SAI Road, Takyelpat, Imphal.
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Volume 2, Issue 1

A year of AgriManipur and beyond

Dayanidhi Huidrom, Chief Editor It has been a year since AgriManipur was launched and three issues have been release to date. We consider this is no simple feat given the budget and manpower. Our only asset was passion and helps us to defeat all odds. It was started with a firm belief that it will unleash our inner strength and galloping agricultural and food processing prowess to a new height. Time has now come to celebrate for new era of AgriManipur. What did we learn? An important lesson that we learnt would be that everything is possible. All the earlier publications were compiled and edited in Canada during my fellowship. Once vision was set and direction was shaped, it took hundreds (if not thousands) of mails, phone calls and face booking but ultimately it proved successful. That is the sweet part of every hard effort. First publication was the foundation and since then journey was smooth sailing. AgriManipur is in digital as well as print format. Print is where significant cost is

involved. Our conviction and passion somehow brought us money to realise our dream. We strongly believe in an adage, God helps those who help themselves. We proved it too. Why was AgriManipur published? Answer is straightforward. We want to fill the void lying empty. Agriculture and food processing sector has largely been ignored. We need a local dimension to address this void. Moreover, the present crisis of unsustainable production, low productivity and host of other problems must be tackled from local angles. AgriManipur is one such platform where such issues are dealt. We hope it delivers to what it was intended. It also acts as conduit for knowledge dissemination. One glaring tribute to our farmers/ food processors/ entrepreneurs is Meeting with a star. We believe star should be star. We believe he/ she should be a model for everyone of us. That is why we take utmost care in choosing. Star of this edition, Th. Joykumar, proved that wealth can be created

through hard work. Wealth is not necessarily money. Around 100 people are given jobs. This is no mean achievement in Manipur context. What more we want ! AgriManipur recognises potentialities; human as well as nature. This is how we can move ahead with time. Vision? We are looking expand in terms of its reach and accessibility. So far we are volunteering to make it sure it happens every four months ! How long can we? It demands professionalization. We are working hard to make it so. As a short term goal, we are working to publish in Manipuri in addition to its present English edition. We believe more languages will be followed. We are also looking to augment its circulation and make sure it reach every nook and corner. At last it is all upto peoples faith. We will serve our communities as long as trust is with us. We will surely deliver what it was destined to us. Happy Anniversary !

AgriManipur Team
Chief Editor Dayanidhi Huidrom Consulting Editor N. Bobo Meitei Contributors A. Hemchandra T. Sanajaoba S. Surendro Publisher A. Hemchandra
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AgriManipur publishes thrice a year (February, June and October) by SAFI (Society for Agriculture, Food and Innovation) Imphal based NGO. We are happy to receive readers comments/ view/ criticism. SAFI Society for Agriculture, Food and Innovation Wankhei Ningthem Pukhri Mapal Imphal795001 Manipur (India) safinmanipur@gmail.com 011-91-9436020905 011-919862831561

AgriManipur

Letters to Editor
Dear Huidrom, Thank you very much for your kind letter giving information on SAFI. I wish you much success. Unfortunately I am overcommitted just now and will not be able to write a paper for you. Please excuse me. With warm personal regards, Yours sincerely, M S Swaminathan
PROF M S SWAMINATHAN Member of Parliament (Rajya Sabha) Emeritus Chairman, M S Swaminathan Research Foundation Third Cross Street, Taramani Institutional Area Chennai - 600 113 (India) Tel: +91 44 2254 2790 / 2254 1229; Fax: +91 44 2254 1319

AgriManipur gi Chephong ahummak pajare. eigi oinadi anouba thongnao ama hangdokpagumbani. Chinjak ahaoba thiba, thabak ti kanna suningdaba manipuri naharol akhoida thabak suningbagi anouba inot amadi purakkani khanli . AgriManipur team gi pumnamakpu thammoi shengna thagatchari. Mathang mathang areppa leitana chephong asi paba phangjagani khanjei. Hamom Promud http://kathebd.blogs

I read volume 1 issue 3 of AgriManipur. Thanks for the initiatives. Much applause. The lead article by Mr Bobo is an art in itself. The writing style has a flow and likeable, however it is emotional note on what we lost and at times arrogant. I have no problem with all that, however, if emotional articles are also supported with appropriate facts and figures it will become a scientific paper too.

Deben Bachaspatimayum
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Volume 2, Issue 1

FOOD MAKER
Tomato Sauce

T. Sanajaoba

Consultant food technologist

Selection of ripened and healthy tomatoes

Recipe
Tomato pulp Salt Sugar Vinegar Red chilli powder Black pepper Green ginger Sodium benzoate Onion Cloves Cinnamon Cardamon seeds Jeera 1 Kg. 15 gm 100 gm 10 0 ml 3 gm 3 gm 5 gm 1 gm 25 gm

Weighing, Sorting (mature and free from blemishes), Cleaning

Cut into pieces

Cook at 805 C or till skins are loosened

Strain through sieve Juice Juice; tight in a muslin cloth and immerse in juice Heating till the volume of juice reduces to 1/3 of original volume
Sodium benzoate

1/3 sugar

Vinegar, salt and remaining sugar Fill and seal in hot sterilize bottles Store in cool, dry places

For more information, please feel free to contact the author. Mobile: 91-9436020905 E-mail: sana.foodtech@gmail.com
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PERSPECTIVE
AgriManipur

Perspective on baking technologies: Technological and quality issues Prithivi Senjam, MD, IAFTC
Prithivi Senjam did his diploma in Flour milling, baking and confectionaries from prestigious CFTRI (Central Food Technological Research Institute, Mysore). He has an extensive experience in milling and baking industries. He can be contacted at iaftcmanipur@gmail.com Mobile: 8730862852
Bakery industry in Manipur
is dominated by the unorganised small scale sectors. These bakeries cater the local taste and markets. However, there are many issues related to this sector such as food safety, automation, standardization, branding, human resource development, etc. IAFTC (Imphal Agro and Food Technology Consultancy) is a consulting firm established to meet the needs of food industries. We, at IAFTC made all efforts to touch all these issues. Moreover, we help to explore new opportunities at domestic and global levels. With this background, few fundamentals of baking technologies are discussed below. According to historical evidence, ancient Egypt was the home of modern bread. Greeks picked up the technology for making bread from the Egyptians and from Greece, the practice spread over the rest of the world. Europeans might have introduced bread in India. Bakery is known to be one of the largest sectors among the processed food. As time goes on, the needs and tastes of consumers for baked goods expanded and more so in the coming years. It will continue to create new challenges and bakers are to be prepared to meet the challenges and make them competitive in this changing scenario. Industry are (expected to) focus(sed) on technologies, product development, marketing , man-power training and consumers education and many others issues. Price being an important criterion in competition, cost control is also a must and often dictates the survival of industry. It is imperative for industry professionals to be well equiped with latest and updated information round the clock. Biscuits and bread are considered to be the major bakery product and they account for 80 % of all bakery products. Other includes pastries, cakes, buns and others. The demand for bread and other bakery items are increasing with the introduction of fast foods and ever increasing population. Most of the people do not realize that baking is both on art and science. The mystery of the art allows the bakery to be creative in exploring new shapes, textures, aromas and flavour. The mystery of science allows the baker to understand the cause and effects of ingredients and process variation. The knowledge allows the bakers to create new products and also a consistent quality production from inconsistent ingredients and process condition. In the bakery industries, the bakers prepare different varieties of products e.g. fermented products (bread, buns), cakes, biscuits, sponges, cakes, pastries. etc.

http://sweetpeaskitchen.com

The mystery of the art allows the bakery to be creative in exploring new shapes, textures, aromas and flavour. The mystery of science allows the baker to understand the cause and effects of ingredients and process variation.

Table 1. Essential ingredients of different bakery

Products Bread cakes Biscuits and cookies sponge cakes Khari
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Essential ingredients Maida, yeast, salt, water Maida, sugar, fat eggs Maida, fat, sugar Maida, sugar , eggs Maida, fat, sugar salts water

Volume 2, Issue 1

Table 2. Optional ingredients

Milk and milk products Fresh fruits Spices Cocoa powder Colour To prepare the above products, we mainly need some ingredients. These ingredients are raw materials. These ingredients are classified into two viz. 1. Essential ingredients 2. Optional ingredients. Essential ingredients are the building blocks of bakery products. On the other hand, optional ingredients are added to improve the quality of the products. Dry fruits, nuts , orange peels, ginger Flavour Chocolates Corn flour or custard powder Anti-oxidants Care to be taken while using fruits, nuts and peels: 1. Sticks, stalks, stones should be removed 2. Dry fruits should be washed properly. 3. Big size fruits and nuts should be chopped in an even size. 4. Dates should be chopped and soaked in water until they are soft 5. Soaked fruits and nuts should be used to avoid product structure damage 6. Add acidic materials like cream of tartar in a batter having fruits and nuts so that it will be sunk at the bottom. 7. Nuts should be roasted slightly to remove moisture before adding in cakes.

How bread is prepared..

Maida (94%) + Yeast (2%) + Icing sugar (2.5%) + fat (0.5%) + Malt (1%) + Water

Mixing (kneading) - high speed - 3 min

Mixing (kneading) Dough Moulding

Fermentation - 1 h; 25 - 30 C Baking - 25 min; 220 C Cooling Packing

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AgriManipur

Water Absorption Power (WAP)

Take 25 g of flour into the bowl and drop the water from the burette drop by drop. Stir with a glass rod without touching with bare hand. See the mark of the water level in the burette. There will be a condition when the maida changes to dough and if you keep on adding the water, you can see a condition where the dough should not be much sticky to the bowl and the glass rod. That is the desirable condition. Now stop dropping the water and read the burette reading and multiply by 4, that is the percentage of WAP. For a strong flour 60 % of WAP is suitable for bread making. More the WAP, more the yield so profit comes from this for the bakers.

2. Don`t over produce and don`t dump products in the shop so that markets returns will be controlled. 3. There are many festivals where bakery items are less sold. Hence decide production schedule accordingly. 4. Try to recruit people who at least can read and understand

http://www.myrecipes.com

Flavour
Flavours are very important optional ingredients for a quality product. Flavors hold the key to all subsequent sales. Baked product can get the flavor from many sources. E.g. a. The essential ingredients provide flavors to the product b. During fermentation (production of acids and alcohol ) and baking (by caramelization) process. c. By the addition of flavouring agents. Flavouring materials are classified into three categories. 1) Natural extracts 2) Essences. 3) Spices.

Colour
Colour is used for enhancing the eye appeal and also for decoration. This coloring material is divided into two categories. They may be either artificial or natural.

Main objective of packing bakery product:

1. To Maintain fressness in the product. 2. To prevent rapid drying. 3. To prevent mold growth on soggy crust. 4. To prevention mechanical protection.

Ways for minimising waste:

1. Used ovens with temperature controllers and alarm temperature controller will automatically switch off oven after attaining desired temperature and alarm will alert shop floor personnel.

Table 3. Wastage and waste disposal ways in bakery industry

Waste Unsold fermented products Over baked / burnt materials Bread / toast crumbs All products mix
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Generation Point Retail outlets Ovens; due to neglience of labour During bread / toast slicing Left over chura after packing on shop floor

Disposal way Dry baking and reselling as toast at low cost market return Sold as cattle feed Can be sold as crumbs, cattls feeds Sold as cattle feeds

Volume 2, Issue 1

World Food Day 2012 Message of the Director-General of FAO, Jos Graziano da Silva

The theme of this years World Food Day is Agricultural cooperatives: key to feeding the world.

This theme was chosen to highlight the many, concrete ways in which agricultural cooperatives and producer organizations help to provide food security, generate employment, and lift people out of poverty. For FAO and its partners, agricultural cooperatives are natural allies in the fight gainst hunger and extreme poverty. Their importance has also been acknowledged through the United Nations declaration of 2012 as the International Year of Cooperatives. Over the three decades of decline in national investments in agriculture and official development Assistance, millions of small producers have struggled to respond and to cope with variability and crises in climate, markets, and prices. Since the food crisis of 2007-8 many countries have renewed their commitment to eradicating hunger in the world and improving livelihoods. But in some cases, concrete political, programme and financial support are lagging behind verbal commitments. The opportunity that the food price spikes of 2007-2008 might have provided as a pathway out of poverty for small producers was not realized. Every day, small producers around the world continue to face constraints that keep them from reaping the benefits of their labour and contributing to food security not only for themselves but for all through active participation in markets. However, poor infrastructure and limited access to services and information, productive assets and markets, as well as poor representation in decision making processes, mean that this potential is not realized. Evidence shows that those strong cooperatives and producer organizations are able to overcome these constraints and to mitigate the negative effects of food and other crises. Strong producer organizations have helped to fill a void. They have been able to overcome market and policy constraints by providing their members access to a range of assets and services. For instance, they can reduce costs to farmers by allowing them to purchase in groups and benefit from better retail prices of agricultural inputs. They also make it possible for members to voice their concerns and interests and to play a role in decision and policy making Processes. There are numerous examples of strong and inclusive organizations that foster collective action among people who depend on farming, fishing, forestry, livestock and related employment for their livelihoods. These organizations operate at the community, national or international level, working to combine the economic and social goals of their members. It has been said repeatedly that we have the means to eliminate hunger and malnutrition. What is needed is the establishment of an enabling environment that allows small producers to take full advantage of available opportunities. Strong cooperatives and producer organizations are an essential part of that enabling environment. FAO supports member governments in helping cooperatives and producer organizations to thrive, by developing adequate policies, legal frameworks, economic incentives, and forums for dialogue on policy making. In addition, FAO generates evidence, knowledge and good practice that supports the emergence of more self reliant, inclusive, gender- equitable, and market oriented producer organizations and cooperatives. FAO, together with UN and other partners, including the Committee for the Promotion and Advancement of Cooperatives (COPAC) and the Rome based agencies, will continue to strengthen and support cooperatives, as key stakeholders, to open the door to new opportunities and to achieve our common goal of a more food secure and sustainable world. (Source: fao.org)
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AgriManipur

Know your Food

Heimang
Common name: Chinese sumac or nutgall tree Botanical name: Rhus chinensis Local name (Manipuri): Heimang Family: Anacardiaceae Use: Leaves as well as fruits are consumed as foods. Fruits are normally ground. Medicinal benefit: Possessed antiviral, antibacterial, anticancer, hepatoprotective, antidiarrheal and antioxidant activities1. Source:
1. Djakpo O, Yao W, "Rhus chinensis and Galla Chinensis-folklore to modern evidence: review." Phytother Res. 2010 Dec;24(12):1739-47

Leipungkhang
Common name: Leipungkhang Botanical name: Solanum anguivi Local name: Poison berry Leipungkhang (Manipuri) Family: Solanaceae A prickly shrub grows up to 1.5 meters in height. Leaves simple, ovate, lobed, prickly on both surfaces; flowers pale blue or white, in axillary cyme. Fruits globose berries, greenish yellow, conPage 10

tain large number of small smooth compressed seeds. Use: Normally consumed as juice after extraction. It has a distinct flavour and now added in flavoured tea and even ice cream, smoothies, etc. Medicinal uses: Plant pacifies vitiated vata, kapha, skin diseases, urinary retention, fever, cough, asthma, dysmenorrhea, colic, flatulence and constipation. Source: http:/ ayurvedicmedicinalplants.com

Volume 2, Issue 1

Strategies on fortification of fish value in Manipur

Monalisa Laishram
Monalisa Laishram did her bachelor and masters in fishery science from Bidhan Chandra Krishi Vidyalaya, West Bengal. Besides being a protagonist of developing aquaculture in Manipur, she has a keen sense of preserving indigenous local fishes.

http://msaapowai.tripod.com/rohu.htm

Introduction: Despite of its relatively small land area of 22,000sq.km, Manipur is blessed with exceptionally high diversity of fishes. This has earned the state recognition together with Indo-Myanmar as an area having one of the richest biodiversity in the world and is known as a biodiversity hotspot. The rapid increase in the world population has resulted in a huge increase in the need for animal protein and other nutritional requirements. This is particularly crucial in the developing countries where the demand far exceeds the supply. The estimated demand for animal protein all over the world is high. The deficiency of protein in the diets of developing and underdeveloped countries is very noticeable and this gives concern to the government of such nations. It is common knowledge that one of the best and probably the cheapest source of animal protein is fish. Fish is also known to be very rich in oil and other essential mineral requirements which the body meets for sound and healthy growth. Freshwater fish as a renewable natural resource if carefully exploited can be utilized to meet part of the MaPage 11

nipur and nations protein requirements. There are considerable potentials for freshwater fish production In Manipur. Source of Fish & Fishery Products in Manipur In Manipur fishes are usually sold fresh locally, smoked or sun-dried and transported to others towns and villages for retailing. The methods of capture are usually traditional e.g. fish traps, cast nets, gill nets, seines, hook and line etc. The fishing is done mostly with dug-out canoes propelled with paddles. Imported Dried Stock Fish The importation of stock fish is usually in the hand of local vendors of Manipur. The stock fish is known to be of high protein value. lt can be stored over a long period without any appreciable deterioration in quality. Imported Canned Fish;

In Manipur people are habituated imported canned or tinned fishes popularly known as "sardines' which contribute a little but significant proportion to the total fishery products available today in Manipur. These tins are either in natural oil, alfa3 fatty-acids & Omega 3fatty-acids. One advantage of the canned is that they can be stored for a longer time than most of the other products because of this they are available in every nook and corner of the state wherever there is a retail shop selling provisions. Apart from this they are ready for consumption immediately. However, despite these advantages the masses dont buy much of them because of their prices which tend to be higher when compared with frozen or smoked fish weight for weight. The importation of fish in Manipur is increasingly draining us a large sum of money in terms of foreign exchange. In view of these it is necessary to exploit our own local resources. Manipur needs basic infrastructure which is necessary for fish preservation e.g. ice-plants, cold-storage rooms or refrigerated vehicles are lacking, Most of the fish caught in these villages are sold fresh to local inhabitants and the unsold ones are smoked or salted and

AgriManipur

Rohu sundried for sale to distant communities. Unfortunately during this process the quality of the fish deteriorates through attack of bacteria and insect infestation. Fishing at the artisanal level is always indiscriminate. Sometimes the young ones are entirely caught throughout year and those on the spawning runs are also captured and such indiscriminate fishing often lead decline in recruitment rate and consequent low productivity in subsequent years. Fish Farming; The exploitation of fish stock under the traditional fisheries has its limitations. It is also obvious that the supply from the capture fisheries alone cannot and may never meet the demand for freshwater fish consumption in the state. It is therefore imperative that an alternative source of fish production through fish farms or aquaculture be sought. At present fish culture in Manipur especially through traditional pond culture has been successful and in view of this, the government has given this subsector little attention and supports in aquaculture projects. Aquaculture is Only Solution Aquaculture has been a long practice worldwide to maintain fish consumption balance from capture fisheries. The earliest records come from China where it is thought that carp culture was being practiced 4,000 years ago. Despite all the potentialities in aquaculture, certain constraints to development had to he removed to make aquaculture a viable one in Manipur, Such constraints
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Pengba include availability of site, adequate supply of water, finance, trained manpower, fish feeds, fertilizers, fish seeds or fingerlings and suitable markets. Research Institutes Strategies for increasing freshwater fish production Strategies for increasing freshwater fish production should renew their interest in fisheries development by providing more funds for this sector. Efforts should be doubled and benefit for the scheme for fishermen & entrepreneur to be grouped into cooperatives in order to attract government credit scheme. The government can organize training and extension services where the fishermen & entrepreneur could be taught improved methods of capture & culture, handling, preservation and marketing. Fishing villages can be regrouped in order to attract modern amenities like electricity, good quality water and roads. With the provision of these infrastructures storage facilities become available and marketing of fish in fresh-condition is no more a problem. In large fishing communities, fish receiving centers can be established where excessive or unsold fresh fish can be bought and transported in refrigerated vehicles to the cities where they see later sold. The individual who have the financial strength can be encouraged to go into fish farming business. The necessary moral support in form of advice could be given free. The government should also renew their interest in this sub-sector. More government owned fish farms should be established in conjunction with the various River Basin Authorities and local government. Research effort in aquaculture should be encouraged in the State. Some of the existing fish farms can be converted to modern fish farms for the purpose of providing inservice training, supply of fish fingerlings and conducting researches into various fish cultural practices e.g. cage culture, monohybrid culture, induced spawning, monosex culture and mix pond culture. Universities & Research Institutes More funds should be provided for researches in the Universities. Emphasis should be laid on studies which are relevant to our needs and to areas where our knowledge is very scarce. Multi disciplinary approach researches must be encouraged in order to make the researches more meaningful. Regular conferences, seminars and symposium should be organized to bring scientists in related fields together to exchange ideas; The possibility of introducing a first degree programme in fishery in some of our existing universities or established universities should be explored in order to reduce the problem of manpower in the fishery sector . The government should give funds to enable the institutes to play the role for which they are created. Researches into the biology of the economical important freshwater fishes, development of modern fishing gear, and boats, preservation and handling techniques and marketing system should be encouraged in order to help the small scale fishermen throughout the state.

Volume 2, Issue 1

Most appropriate soil/place for fish farming

Clay, loan, Valley districts of Imphal East, Imphal West, Thoubal and Bishnupur. Government Fish Farm and Private fish farm Financial assistance in the form of grant may be availed of from the FFDAS for development of Pisciculture. Fish seed to neighboring State. 56,461 ha 16,000ha 8 (eight) nos. 4,320 nos. 107 nos. 18 nos. (List appended) 2,395.38 ha 19,889 nos. 8,395 nos 5,780 nos 34,064 nos 2429 nos

1. 2.

Place to purchase small fish for rearing Any benefit scheme of the government for farmers.

3. 4. 5. 6. 7. 8.. 9. 10. 11.

Export facility if any Total Fisheries resources Water area so far developed Nos. of Fish Farmers Development Agencies establishment Nos. of Fish Farmers trained Nos. of Fish Farms of the state Nos. of Govt. Fish Farms. Water area developed under FFDAs. Nos of Fishermen Full time Part time Occassional Total: Nos of Fishermen insured

12.
Source: http://cicmanipur.nic.in/html/fishry

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AgriManipur

FRUIT BEVERAGES : Preparation and quality

- Sunita Rai

Sunita Rai, M.Sc. (Food Technology), works as a manager (Quality Control and Research & Development) at Annapurna Beverages, Guwahati. She was instrumental in setting up R & D and Q & A section.
and total soluble solids for squash, not less than 40 percent. For cordial the TSS should not be less than 30 percent. Fruit juice or fruit pulp to be used for beverage making are preserved by using chemicals like potassium meta bisulphate (KMS). The maximum permissible limited is 700 ppm as per FSSA ( Food Safety and Standard Act, 2006). KMS dissociates in acid to form corresponding potassium salt and SO2. SO2 forms sulphurous acid with the water of the juice. In addition, it retards oxidation, prevent discolouration and loss of flavor, however SO2 should not be used in naturally coloured juices like phalsa, jamun, pomegranate juices and straw berry pulp as this will bleach the colour of the juice. It also cannot be used in juices or pulp to be preserved in tin containers because it acts on the tin containers causing pinholes. Also hydrogen sulphide is formed due to reaction with the iron on the base plate of the tin container. Sulphited juices are not used in beverage making which are further to be pasteurized as SO2 will be lost during heat treatment and mainly used in preparation of squashes. Today, in many beverage industries, concentrated juices is widely used, this is later reconstituted on dilution. Fruit juice concentrates are concentrated either by freezing or evaporation. The great advantage is the reduction in weight and volume resulting in immediate economic advantage. Pasteurisation:
by heat before or after being sealed in containers. The basic principle of preservation is by pasteurization. Pasteurisation is a heat treatment process relatively a mild treatment done below 100 o C to extend the shelf life of the beverage. Preservation action is by inactivation of enzymes and destruction of spoilage microorganisms. This is done through equipment known as Heat Exchangers where heating and cooling of juices takes place. For pasteurization of small-scale batch pasteurization, open boiling pans are used and for large scale pasteurization, plate heat exchangers or tubular heat exchangers are widely used. The juice before passing into the heat exchangers, the juice has to be first de aerated to prevent oxidative changes during storage. This is achieved when the juice is sprayed into a vacuum chamber to remove the dissolved air by means a vacuum pump. Preservatives : Along with heat treatment, preservatives are added to extend the shelf life. For beverages, mainly benzoic or sorbic acid as sodium, potassium or calcium salts are added since the salt form is more soluble in water than the free acid, hence it is generally used. Benzoic acid exhibits optimum microbial activity at pH range 2.5-4.0. Benzoic acid is most active against yeast and bacteria, whereas sorbic acid is more effective against molds and yeast. The International Number (IN) for sodium benzoate is IN 212 and for potassium sorbate is IN 202 and its maximum limit as per FSSA ( Food Safety and Standard Act, 2006) are 120 ppm and 300 ppm respectively..

What is fruit beverage?

Fruit Beverages are consumed mainly for thirst-quenching properties and also for its nutritional benefit. Fruit Beverage or fruit drink is any beverage or drink made from fruit juice, water or carbonated water and contains sugar, dextrose, invert sugar. This also may contain fruit essence, flavours, citric acid, ascorbic acid and permitted preservatives and colour. Types of beverages Different types of beverages are fruit juices, fruit drinks, fruit nectar, squashes and cordials. Fruit beverages may be Ready To Serve ( RTS ) beverages e.g, fruit drinks or as squash which further need to be diluted while serving. As in RTS- Natural, the Total Soluble Solids (TSS) on w/w basis should not be less than 10 percent and juice content in the final beverage should not be less than 10 percent. In case of lemon beverage, the juice content should not be less than 5 percent. In case of Ready To Serve- Synthetic beverages, the total soluble solids should not be less than 8 percent, total sugars not less than 5 percent. The juice content in fruit nectar should not be less than 20 percent, in case of pineapple and orange, it should not be less than 40 percent and its total Soluble Solids should not be less than 15 percent.

For squash and cordial, the juice content should not be less than 25 percent Fruit Beverages are thermally processed

Volume 2, Issue 1

Microbiological Safety: The test mainly done for microbiological requirements for RTS beverages are for Total Plate Count, Yeast (TPC), mold count and Coliforms ( E.coli). The total plate count should not be more than 50 cfu/ml, Yeast and mold count not more than 2.0 cfu/ml and for coliform, absent in 100 ml of the test sample as per FSSA,

2006. The method employed for the test is pour plate method and membrane filtration technique. In case of clear juices like apple juice or beverage, membrane filtration method can be employed. The preferred media for cultivation are Nutrient Agar ( for TPC), Potato Dextrose Agar ( for yeast/mold) and MaCconkey Agar for coliforms. Incubation temperature and

time are 37 o C for 24 hours for both TPC and Coliforms, for yeast/mold it is 20-22 o C for 48 hours.

Operations and Q.C. activities in the manufacture of Fruit Beverage

Treated water + Sugar + pulp

Addition of citric acid, flavour, colour, stabiliser

Adjustment of brix (TSS) and acidity (as citric acid %)

Blending

Homogenisation ( as in Mango Beverage to break down the fibres)

Pasteurisation ( 95 C for 30 sec)

Warm filling ( 72 C)

Immediate cooling ( less than 30 C) Printing, Labelling

Secondary packing in cartons

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AgriManipur

HAPPENINGS
Gaikhangam pitches for agricultural lands
Imphal, June 21 2012: Home and Horticul-

ture and Soil Conservation Minister Gaikhangam has expressed deep concern over the ever shrinking agricultural land of Manipur. Speaking as chief guest at a reception function hosted by Kishan Khet Mazdoor in honour of MLAs Preshow Shimray, Kh Devendro and himself, Gaikhangam advocated protection of agricultural lands. Stating that the Indian economy is mainly dependent on agricultural produces, Gaikhangam said that economic well being and development of the country depends on agricultural productivity. The party opened its Kishan cell with the primary objective of ensuring economic upliftment of farmers. When no crops are pro-

duced from agricultural fields, tonnes of precious jewellery cannot bring development in the State. He said that it is the duty of all elected representatives including himself to deliver what they promised to the public and farmers. It is the responsibility of the Government to ensure empowerment of farmers and make sure that benefits of different agriculture-related schemes reach farmers. As a part of the function, banana saplings were distributed to Kishan Khet Mazdoor district coordinators of Thoubal, Chandel, Churachandpur, Senapati, Imphal West, Ukhrul, Tamenglong and Sadar Hills.

Source: The Sangai Express

North East gets Rs 100 cr to boost rice output this year

New Delhi (June 28), 2012: The government on Thursday said it has sanctioned Rs 100 crore to boost rice cultivation in the eight north-eastern states, including Sikkim, this year under a central-scheme National Food Security Mission (NFSM). NFSM was launched during 2007-08 to enhance production of rice, wheat and pulses to make the country self-sufficient in food grains. The scheme has been continued in the 12th Five Year Plan (2012-17) as well.
http://www.riceimportexport.com

All the eight north-eastern states, including Sikkim, are being covered under the NFSM-rice scheme this year. Till last year, only Assam was covered under the scheme, it said. Of the total allocation for the 2012-13 fiscal, as much as Rs 30.94 crore has been sanctioned to Assam, Rs 21.88 crore to Tripura, Rs 11.87 crore to Nagaland, Rs 11.45 crore to Manipur, Rs 7.36 crore to Arunachal Pradesh, Rs 7.31 crore to Mehgalaya, Rs 3.8 crore to Mizoram and Rs 0.89 crore to Sikkim, it added. Under the scheme, the states are given assistance for seed distribution, soil management, pest control, machines and tools, training and field demonstrations, among other things. Source: PTI

The north-eastern states of the country are getting Rs 100 crore this year from the agriculture ministry for supporting various activities relating to rice cultivation under the NFSM, an official statement said.

Turmeric farm gets top rating

Imphal, July 28, 2012: Society General Surveillance (SGS) India Pvt Ltd has issued the First Conversion Scope Certificate to a turmeric farm located at Tiger Camp of Imphal East. Mega Turmeric farming is currently undertaken at an area of about 1.75 hectares under the National Programme for Organic Production Standards. The farming is being undertaken at the
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farm with the supervision and guidance of KVK Andro under Director of Extension Education of Central Agricultural University. With audit works for the second conversion also completed by external experts recently, SGS is likely to issue the Second Conversion Scope Certificate to the turmeric farm soon. After this certification, the turmeric produced from this farm will be rated as an organic product, which will be first of its kind in the whole State.

According to Subject Matter Specialist of KVK Andro, Dr Th Robindro, the organic turmeric seedlings were provided by Institute of Bio-resources and Sustainable Development (IBSD), Takyelpat. Nandababu is a progressive farmer who has already proved himself successful in tomato and fish farming in the past.

Volume 2, Issue 1

Costly machines rust as farmers face water crisis in peak season

Imphal, July 20 2012: Even as the State farmers are bracing for the worst case scenario due to scanty rainfall in this cultivation period, costly and technically highperforming machines bought by the Government of Manipur are lying unused at the Lamphelpat store campus of Minor Irrigation Department. These machines include hydraulic-equipped vehicles for testing and drawing out ground waters, pump-sets and pipes, reportedly purchased by the Government of Manipur in between 1988 and 1990 at an estimated cost of Rs 70 lakhs. When contacted some MI Department personnel informed The Sangai Express that in the initial years of the procurement, the hydraulic machines were actually utilised for soil/water testing and facilitate irrigation system in a few districts. It is said that with the use of the machines, irrigation facilities in about 10 paddy cultivation sites in Kakching area of Thoubal district were put in place. On being approached, MID Chief Engineer M Shyambabu Singh confessed that insufficient budgetary allocation had been crippling the Department from executing its tasks in an efficient manner.

Source: The Sangai Express

Left with no option, farmers plant paddy on dry fields

Imphal, July 19 2012: With deficient rainfall playing havoc in their occupation, poor farmers in the state have started planting paddy on their dry fields with prayers to the rain God for blessing. With monsoon rains remaining elusive and no hope of any irrigational facilities from the side of the Government, two female farmers in Sora area under Thoubal district were found planting paddy saplings on their completely dry and cracked fields. Talking to Hueiyen Lanpao, one of the female farmers lamented that the state government has been remaining silent and not bothered to take up measures to solve the problems being faced by the farmers. Even if there is water in certain areas, there is no possibility of draining water to the paddy fields in the absence of water pumps. Pointing out that deficient rainfall received in the state has resulted in drying up of paddy fields in Thoubal, Bishnupur, Imphal East and West districts, the other female farmer observed that under such conditions, the attitude of the state government is indeed unfortunate.

Minister Nasir moots agriculture policy

Imphal, July 07 2012: Agriculture Minister Md Abdul Nasir pledged to work ou a

viable agriculture policy to address various inconveniences besetting farmers of Manipur. The Minister made the announcement at a distribution of paddy seedlings and agricultural equipment (sprayer pumps) to select farmers at Taobungkhok today. The event was organised by Department of Agriculture. The items were distributed under the National Food Security Mission-Rice programme and was also attended by Social Welfare Minister AK Mirabai Devi and Commissioner (Agriculture) Letkhogin Haokip as the functional president and guest of honour respectively. (Source: The Sangai Express)
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AgriManipur

Meeting with a Star: Th. Joykumar

Thangjam Joykumar has an unparalled record of entrepreneurism. He founded Thangjam Agro Industries and is now an undisputed leader in agro industries in the state. His success is an inspiration to many youths who could not think beyond the boundaries of white collar jobs. His modesty, grit, determination and, above all, integrity are something one must learn from.
Joykumar
Creating wealth for the state 1. AgriManipur: When and how was Thangjam Agro established? Joykumar (Joy): Right from my high school days I always had the desire / dream to start an industry/ manufacturing activities. Thus Thangjam Agro Industries was established in the year 1991. to run this business for long time when many of other industries perish? Joy: Somehow I enjoy facing challenges in my profession. I have crossed both good and bad days. Beginning was bad days and I struggled a lot. I feel I have overcome upto certain extent. In all the profession every individual has to struggle. One has to struggle more in an industrial sector particularly in state like Manipur. Keeping this in mind, I work hard. In reality, there is no ready made income generator and no free lunch. 4. AgriManipur: Would you give a brief picture of balance sheet of your business? Joy: Though I have suffered a lot at the beginning, the industry is now standing at a sustainable stage. 5. AgriManipur: As a food processor and businessman what kind of difficulties were faced/ are facing? Technical, financial and moral? Joy: If I have to speak as a food processor, I dont have any technical problems as there are good number of food technologist in the state from whom I seek technical expertise/ advice. But as a businessman or an industrialist, I face a lot of problems. They are poor infrastruc-

In all the profession every

individual has to struggle. One has to struggle more in an industrial sector particularly in state like Manipur.

2. AgriManipur:

What attracts you to take food processing industry as your profession?

Joy: Agro based industry is one of the industry which can be taken up in Manipur and Industry always have scope for future generation/ good potential. 3. AgriManipur: What drives you

Inside the factory

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Volume 2, Issue 1

ture which includes power, good road, etc. Frequent bandhs and economic blockade added by law and order situation of the state. Finance is another area where we are completely helpless but nowadays the attitude of the financial institutes have changed. They are more liberal now. 6. AgriManipur: What kind of support systems (govt policies and program) is needed for the welfare of progressive farmers/ entrepreneurs? Joy: Common support systems may not work both for farmers and entrepreneurs. A good agricultural marketing policy is the need of the hour to support the farmers. At the same time modern technologies should be used to increase the productivity. If agricultural scientists work directly in the field farmers will be happier. For entrepreneurs the environment should be made more peaceful and free from fear psychosis which the present generation is facing. This is over and above the development of basic infrastructure.

food processing in the state is still small to count in the national scale. What factors could be attributed to this? Joy: In Manipur, the term industry is itself negligible compared to the national scale/ level. So also food processing industry. The government should invite more qualified and talented youths to enter in the industrial arena/ sector.

your previous question, I have said that the government should make the environment favourable and more youth should be invited to the sector. But we should not leave everything to the government alone. We, as a citizen of this state/ nation should come forward to support the government positively in whatever level we can. 10. AgriManipur: What is your vision and future plan of action? Joy: I will continue to work in the same industry and give my best possible effort.

8. AgriManipur: What in your opinion is

the future of food/ fruit processing and its business in the state? Joy: The future is bright. 9. AgriManipur: As you know todays youth are less bothered about entrepreneurship or hard earned profession but instead choose short cut route to earn their livelihood. This may affect the society. Do you have any suggestion to reverse this trend? Joy: This is a known fact that today everyone, irrespective of caste, age and sex, is running after easy money. In

7. AgriManipur: The scale of business of

AgriManipur

CoooooNECT
Hope this will connect you with useful information you are longing for. This information hub intends to help you in advancing your enterprises/ business making use of it.

FSSAI was established under Food Safety and Standards Act, 2006 under vide notification no. S.O. 2165. (E) dated 5th Sept. 2008. The priorities of FSSAI is laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food. For human consumption.
Duties and Responsibilities of FSSAI

Framing of Regulations to lay down the Standards and guidelines in relation to articles of food and specifying appropriate system of enforcing various standards thus notified. Laying down mechanisms and guidelines for accreditation of certification bodies engaged in certification of food safety management system for food businesses.

Laying down procedure and guidelines for accreditation of laboratories and notification of the accredited laboratories. To provide scientific advice and technical support to Central Government and State Governments in the matters of framing the policy and rules in areas which have a direct or indirect bearing of food safety and nutrition.

Collect and collate data regarding food consumption, incidence and prevalence of biological risk, contaminants in food, residues of various, contaminants in foods products, identification of emerging risks and introduction of rapid alert system. Creating an information network across the country so that the public, consumers, Panchayats etc receive rapid, reliable and objective information about food safety and issues of concern. Provide training programmes for persons who are involved or intend to get involved in food businesses. Contribute to the development of international technical standards for food, sanitary and phyto-sanitary standards. Promote general awareness about food safety and food standards.

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Volume 2, Issue 1

Food prices are expected to stay high and volatile for the foreseeable future and its the poorest that are being hit hardest. UK Hunger Alliance, 2011

Agricultural cooperatives: key to feeding the world

is the 2012 World Food Day theme, in recognition of the role cooperatives play in improving food security and contributing to the eradication of hunger.

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AgriManipur

Shri. N. Ibomcha of HeeYai Mushroom Farm, Bashikhong, Imphal East has been awarded with prestigious with Progressive Mushroom Grower Award 2012 on 10th Sept., 2012 conferred by Directorate of Mushroom Research, ICAR, Solan, HP in recognition of his service mushroom cultivation and business. He is not one of the successful businessmen but also a founding figure in mass cultivation of mushroom in the state. SAFI extends its warmest thanks and congratulation for winning this coveted award.

ACCOLADE
Do you have stories to share?
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Dear farmers, food processors, nutritionist, ...torchbearers of Manipur

Please feel free to write. Your success stories or setback centered around agriculture, food and nutrition are most welcome no matter how big or small. If required we will try to solve through our experts network. You can write in any languages. We will translate and publish. Be a part of the movement.

Volume 2, Issue 1

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Contact us to get your copy today

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Next issue
February, 2013

Food Adulteration : An Insight Wine making Pesticide: Addictive monster? AgriManipur is an initiative of Society for Agriculture, Food and Innovation, Imphal based NGO