Agro-industry

Agro-industrial biotechnology

Agro-industries provide a means of converting raw agricultural materials into value added products while generating income and employment and contributing to overall economic development in both developed and developing countries.

Bioprocessing which involves the use of enzymes and microorganisms for the conversion of raw food materials into a diversity of products, offers tremendous opportunity for stimulating agro-industrial development in developing countries. The processes involved are scaleable, environmentally friendly, and can be economically applied and linked to existing practices in these countries. Many of the traditional food bioprocessing techniques used in developing countries however require considerable scientific and technological improvement.

Currently, the application of genetically improved microorganisms in food bioprocessing is quite limited. Genetically improved microorganisms are not likely to play a role in improving food fermentations in developing countries in the near future. In the immediate term, however, the diagnostic use of the tools and techniques of biotechnology for the precise characterisation of strains for tailor-making starter cultures applicable in food fermentations, offers considerable potential for improving the quality and safety of fermented foods.

A number of the products of bioprocessing, such as gums, amino acids and flavour compounds are used as food ingredients, while others such as enzymes and microorganisms are used as processing aids. Recombinant DNA (RDNA) technologies offer considerable potential for improving the efficiency of producing these commercially attractive ingredients and processing aids, thereby valorising fermentation processes. The use of RDNA technologies in the production of microbial enzymes has improved the availability, specificity and purity of enzymes applicable in food processing, while reducing costs. However, none of these opportunities can be realistically realised by most developing countries in the immediate term.

While considerable potential exists for exploring and exploiting traditional food fermentations as sources of these commercially attractive value added products, an enormous amount of diagnostic work would be required for an enhanced understanding of traditional fermentation systems, and for effective exploitation of their value added potential. Production of these value-added products could very well serve as a catalyst for upgrading the quality and safety of food fermentations, which contribute substantially to the food security of millions in the developing world.

Relevant Documents:

Biotechnology in food processing. A brief on use of fermentation and enzymes for stimulating agro-industrial development in developing countries.

A list of FAO publications on biotechnology in agro-industry.

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