Indian Traditional Foods – Poised for a Great Leap

Mysore, Karnataka, India , 2006-10-10

The 18th National Convention of Food Scientists and technologists organized by the Association of Food Scientists & Technologists (India)[AFST(I)], slated for 16-17 November, 2006 is rightly addressing the very potential theme “Heritage Foods : Opportunities and challenges”. The Convention will be inaugurated by Shri. Subodh Kant Sahai, Hon’ble Minister of State (IC) for Food Processing, Government of India on 16th November 2006.

Heritage foods are the highly accepted traditional foods with long lineage because of their delicious flavour, taste and nutrition. They are essentially based on the locally/regionally available raw materials and the know-how evolved and standardized over centuries. But they are facing extinction since the emerging generations are losing track of the techniques of preparation and preservation of these valuable products. Fortunately, today ethnic foods seem to be gaining grounds by cutting across barriers of regions/cultures.

There can be no revolution in the foods of mankind as they have to be based to a large extent on the indigenously available materials and profiles. Besides, the sustainability of traditional foods are proven with a high degree of credibility.

In the context of a staggering number of 5000 traditional foods of India, the prospects of a thriving food industry is a reality provided the infrastructural, technological, financial base and policy support take off in the right way. Quite a few of the Indian foods have gained the national status and some have found wide acceptance in countries abroad. Yet their standardization and safety norms need rationalization.

The ICFOST-2006 theme provides a forum for deliberations on the wide range of Indian traditional foods, their commercial exploitations and greater penetration at all levels of marketing and any other attendant factor. The time is ripe for the food industry to take a quantum leap by adoption of proper parameters which have given the distinct profiles to these foods and encash their popularity.

The main organizer of the Convention, the AFST(I) is a national organization representing about 2600 food professionals. The other organizations lending their auspices are Confederation of Indian Food Trade and Industries (CIFTI), Protein Food & Nutrition Development Association of India (PENDAI), All India Food Processors Association (AIFPA), Bureau of Indian Standards (BIS), Central Food Technological Research Institute (CFTRI), Defence Food Research Laboratory (DFRL), Acharya N G Ranga Agricultural University (ANGRAU), Agricultural Products Development Authority (APEDA) and many others.

The Convention has lined up 18 expert speakers to touch upon some of the important areas requiring attention and 7 theme speakers to critically focus at macro level the steps needed to uplift the industry and identify the inputs to be marshalled. Several case studies of technology development of some products and their productionalization at the plant level at expected to be discussed for multiplying successful experiences with other products.

Ensure your delegation and contact immediately:
Hon. Secretary,
ICFOST-2006 Secretariat,
AFST(I), CFTRI Campus,
Mysore-570 020, Karnataka
Ph: 0821-2515557, Telefax: 0821-2518670
Email: [email protected], [email protected]
Web: afsti.org

Contact

Dr. Baldev Raj, Hon. Joint Secretary, Association of Food Scientists and Technologists (India), +91 (0821) 251 5557, +91 (0821) 251 8670
[email protected], [email protected]