[For further information on the Electronic Forum on Biotechnology in Food and Agriculture see Forum website.
Note, participants are assumed to be speaking on their own behalf, unless they state otherwise.]

-----Original Message-----
From: Biotech-Mod3
Sent: 06 July 2004 09:18
To: biotech-room3@mailserv.fao.org
Subject: 49: Re: Biotechnology // Commercial opportunities // Nutraceuticals

In reply to Nelson Ojijo Olang'o (Message 46, July 5):

I agree completely with the point he makes that one should differentiate clearly between "industrialisation of food production", and improved "commercialisation of food production". Well-thought organisation of produce commercialisation is, as he justly remarked, an excellent way to enhance the food producers standard of living. In the industrialized setting where I live, many farmers return to the same proven principles he advocates: direct marketing either as an individual or in a cooperative structure to get a decent living from their production.

I also want to make clear that in my view the industrialisation of food production is in the current context not only a bad choice for Africa but also for any other society where a big part of the population earns their living in primary food production, which is for instance true in large parts of the newly adhering countries to the European Union (EU).

Aftersight, the industrialisation of food production in the west and the north in the 19th century proved a mixed blessing even in the double window of opportunity of the high demand for unskilled labor and the availability of cheap primary materials for the manufacturing industries that made it possible. As for the results. A breakdown of the consumer price of food in the EU zone is illustrative: marketing cost 45%, packaging cost 18%, local automotive transport 16%, long distance transport 10%, taxes 6%, leaves 5% for the primary production.... With stagnation in economic growth and rising unemployment, it is an open question how long cheap food will equate to food available for all.

Prof Dr ir Marcel Hofman
President SCIBB
Chairman ORCOM ECB9
Series Editor Focus on Biotechnology
Fax 32 2 767 21 91 Tel 32 2 767 2399
Hondsbergen 2, BE-3080 Tervuren Belgium
mailto: secretariat (at) ecb9.be

-----Original Message-----
From: Biotech-Mod3
Sent: 06 July 2004 13:50
To: biotech-room3@mailserv.fao.org
Subject: 50: Improvement of traditional fermentation

This is P S Janaki Krishna from India.

I agree with my earlier participants that in many of the food processing technologies, we can not clearly demarcate the biotechnological component. The dehusking of number of cereals/pulses and preparation of nutritious foods/baby foods/powders with various combinations are not really carried out with the use of living organisms. Hence, many scientists in food and nutrition departments are finding it difficult to justify the biotechnology component in their technologies though they have produced several products to their credit. A number of pulse/grain/millet products are examples of this.

Fermentation is one of the broad areas that can be considered for biotech interventions. Regarding, improvement of traditional fermentation,

Microorganisms are either killed, eliminated or suppressed in all other methods of preservation. However, in fermentation they are encouraged to grow, multiply and allowed metabolic activities in the food. The preservation effect of fermentation has been due to the formation of ethanol, carbon dioxide, specific antimicrobial substances like bacteriocins and the major effect is in the lowering of pH by producing acids by lactic or acetic acid bacteria. (Can we isolate, multiply and use them as food preservatives for keeping food quality and increasing the shelf life).

In most instances, the development of desired sensory qualities of indigenous food depends on the composite contribution of two or more types of microorganisms. In natural fermentations, the important microbial group include Lactobacillus plantarum, Streptococcus lactis, Leuconostoc. But occurence of Staphylococcus haemolyticus and Shigella sp., the known pathogens, are a major concern. (Can we take up research on detoxification of these products. For example, certain species of Lactobacilli can be used for detoxification of moldy sorghum and, in turn, the detoxified sorghum can be used as animal feed and even for human consumption).

Lactic acid fermentation has a major role in the food industry that makes variety of products. Lactic acid along with its derivatives have diverse applications such as antimicrobial agents, flavour enhancers, dough conditioners, emulsifiers, stabilizer, surface active agents in foods etc. (We should promote cost effective technologies for producing these bacteria and their derivatives).

Many of the traditional foods prepared through fermentation have their unique taste and flavour. The children, young and old still relish the grandma's preparations. Of late, there is lot of popularity and demand for these foods in fast food centres. However, these take a lot of time to prepare and, at the same time, have a very short shelf life (Can we improvise these techniques by isolating the microorganisms present in these foods and utilize them for preparation of fast foods). Of course, we have 'ready mixes' for these preparations, but these are highly cost prohibitive and the low and middle income groups who really need these in view of their fast lives (both wife and husband working) can not really afford these mixes. Can we promote village industries in these 'ready mix' preparations of traditional food items. (In fact all the ingredients necessary for these preparations, like the cereals, pulses, millets are available in the villages. It will give employment for the rural poor and certainly reduce the cost of production). I was really inspired by the cheese production units established in one of the Dutch villages.

Besides these areas in fermentation;
Research in the areas of production of Spirulina, mushrooms, nutraceuticals, prebiotics and probiotics may also be encouraged as these are essential for attaining food security in developing countries.

P S Janaki Krishna,
Consultant,
Biotechnology Unit, Institute of Public Enterprise,
Hyderabad - 500 007,
India
Email: jankrisp (at) yahoo.com
Phone: 040 - 27097018/27098148

-----Original Message-----
From: Biotech-Mod3
Sent: 06 July 2004 14:23
To: biotech-room3@mailserv.fao.org
Subject: 51: Issues in the Background Document

This is P S Janaki Krishna from India again.

These comments refer to the issues that the Moderator, on 2 July, asked to deal with. [i.e. to consider the issues raised in section 3 of the Background Document...Moderator].

I am not an expert to comment upon this. However, as long as we involve the right people while exploiting these technologies we may not have any problems. Like linking the food processing units with NGOs/women groups/homes for the aged/etc. and engaging women and tribals in refining the traditional fermentation products and sharing the benefits with them.

The level (small, medium/large scale) of infrastructure is very important in exploiting the benefits of food processing technologies (including starter cultures). Provision of regular and sufficient power and water supply is the foremost difficulty in popularizing these technologies in the villages. Significantly, connectivity is another major issue. Specifically for the food processing industries to come up, cold storages, pre cooling units, refrigerated vans, containers, credit, technical guidance, pack houses, packing material at low cost, quality control laboratories, radiation facilities, training facilities, repair facilties for the machinery are very important and logical.

As rightly pointed out, documentation of the methods of preparation of various traditional foods, properties and applications in various developing countries are very important. Certain food will be served on certain occasions/festivals. This might have implications on the seasonal variation and climatic conditions etc. This has to be scientifically explored and documented. The safety and preservation methods for these products should also be well documented.

Documentation of the benefits of fermentation and fermented products are not well disseminated. Awareness creation, capacity building, training and establishmnet of food processing units might help in popularizing these technologies.

Again, I am not an expert to comment upon this. However, if a technology is developed based on the traditional knowledge/expertise of certain communities, the benefit has to be shared. Even while documenting this indigenous knowledge it has to be shared. Note: I read in one of the Indian newspapers that recent parties hosted by J. Lopez and Arnold Schwarzenegger included number of Indian fermented breakfast and snack foods - like idli, dosa and puri. These parties were adjudged as one of the best parties and were praised by one and all mainly because of inclusion of these Indian food preparations. The writer of this news item was afraid that one day preparation of Idli, dosa and puri might be patented in some other country. (The microorganisms present in Idli might be patented in the name of nutrition fortification in cereals and pulses).

P S Janaki Krishna,
Consultant,
Biotechnology Unit, Institute of Public Enterprise,
Hyderabad - 500 007,
India
Email: jankrisp (at) yahoo.com
Phone: 040 - 27097018/27098148