A net work for you !

1. A net work for you ! SASNET-Fermented Foods http://www.fermented-foods.net Thanks to Swedish Agency for Research Co-operation Lund University, Sweden Anand Agricultural University, India NABARD, India

2. An ancient process with strong cultural foundation Use of Fermented milk and butter Fermented fruits and wine Fermented cereals and beer For good health and well-being is mentioned in a number of ancient scripts of different religions and folk tales from far and near.

3. Excellent exposition of bio-diversity Fermentation Can be applied to a wide variety of raw materials to produce a variety of different finished food products Fermented foods are manufactured and consumed in practically every parts of the world by every type of communities regardless of class, creed, sex, religion, age or ethnicity. Cereals, pulses, root crops, vegetables, fruits, meat and fish are preserved by one or other method of fermentation in some part of the world

4. Fermentation is Applicable for many purposes Extend the shelf life by Protection and preservation of foods Producing desirable taste and flavour Improvement of Nutritional value Producing required physicochemical properties Improvement of food safety and food security

5. Fermentation is aUnique process with great potential It is environment friendly Consume less energy Produce less waste Easy to manage under house hold conditions of low income communities as well as in industrial scale for urbanised welfare societies

6. Birth of Probiotics ? Dr. Eli. Metchnikoff, A nobel prize winner of 1908 in physiology and medicine ”The Prolongation of life” benefits of intestinal microflora long life of the Bulgarians and their frequent use of fermented milk product ”yoghurt” Bacillus bulgaricus - Lactobacillus bulgaricus

7. Probiotics beneficial ”life promoting” microorganisms Reduce flatulence/stomach wind Healing effect on allergy Stimulate immun defence Prevent Colon cancer Stabilise intestinal microflora Stimulate digestion of lactose Reduce risk for infection

8. Some probiotic strainsof commercial food products Lactobacillus acidophillus Lactobacillus reuteri Lactobacillus plantarum Lactobacillus casei Bifidobacterium lactis Bifidobacterium infantis Bifidobacterium longum

9. Birth of Prebiotics ? Also early in the sixties Dr. Burkitt and also Dr. Trowell made clinical observations of great importance and pointed out the importance of some undigestible matter of vegetable origin in the human diet and the role of large intestine as an active organ of the human body

10. Prebioticsare suitable substrates for beneficial microorganisms of the large intestine Galacto oligosaccharides Fructo oligosaccharides Iso malto oligo saccharides Xylo oligo saccharides (Soluble dietary fibre components)

11. Synbiotic !!Prebiotic substrates and Probiotic organisms The positive effects of prebiotic substances and, probiotic organisms in synbiotic foods is a matter of great attention among the researchers, medical practitioners, food companies, and marketing agencies, because the demand for such products is enormous and growing fast day by day. It has the advantage of being generally regarded as safe(GRAS) and at the same time offer immense opportunity for production of products with high added value which can be classified as “organic foods”, “natural foods”, “health foods”, “convenience foods”,” ethnic foods” “neutraceuticals” “food for clinical nutrition”and not to forget “functional foods”

12. Yakult inspired and still inspires Invention of many food products with special health benefits. Birth of Functional Foods ? A Japanese commercial break through

13. Functional Food A Food which has been produced to give a specific and scientifically documented health effect and is intended to be consumed as a part of a healthy and balanced diet. It is also a food that occupies the borderline between food and medicine that can have a preventive effect or reduce the risk of illness.

14. Functional Foods open new perspectives Patents as immaterial rights/assets Knowledge as competitive advantages Licences as one way of capitalizing on patents Sales of ”Value added products” Image marketing: a health image in products and companies Advantage in pricing other products

15. The Value Pyramid Functional Foods Advanced products Value increase by around five times Products with added value Generic products

16. Some Functional Foods from Sweden ProViva fruit drink ProViva yoghurt ProViva Active Hjärtans Lust ProViva Shot Primaliv Fermented milk and oatsbran

17. Some idea of what is at stake The total sales of functional foods in 2000 was 1.79 Billion USD in Europe 1.80 Billion USD in USA 2.3 Billion USD in Japan

18. Number of Patented inventions/innovations in the food area during the last ten years Japan 4184 USA 2792 China 1555 Russia 1074 Korea 864 Germany 839 France 294 UK 271 India ?

19. Some important background information NO FOOD SHORTAGE BUT ABOUT 300 MILLION GO HUNGRY (Hidden Hunger !) 65% of the workforce depend on agro-food sector for their income Can contribute only 25% of the GNP India´s share of the global market is only around 0,5% Value addition in agro sector is on an average only about 5-7% Without value addition no income raise ! And a lot of employment oppertunities There fore we who receive the raw material from the farmer have a duty/mission

20. Not to do R&D is unethical ! In essence the future for a food processing industry is spelled R&D

21. R&D can be organized in different forms • R&D within the business • Non-equity agreements • Equity agreements (minority of equity) • Joint ventures • Create a new entity (daughter Co) • Consortia (joint venture with many partners) • Virtual organization with out-sourced R&D • Networking is one of the most effective

22. There fore we haveSASNET – Fermented Foods http://www.fermented-foods.net

23. Vision/Objectives/Goals • To become a strong and active network of scientists and others who are interested in fermented foods • To promote advanced research and higher education in fermentation as a sustainable food processing technology • To promote development of fermented functional foods by developing collaborative network projects. • To have a server for maintaining an interactive website of the network with provision for communication between the members. • To establish and maintain an up-to-date data base on fermented foods of south Asia for information retreival. • To produce and publish a quarterly journal carrying scientific articles on fermented functional foods. • To own a model laboratory accredited not only to do research and development of fermented functional foods but also to scientifically test and document the data necessary/required to assert the positive effects in support of the health claims. • To own a model production facility for producing and marketing fermented functional food products developed by its members and/or other stakeholders.

24. EU/SPF - project Four strategic meetings 2005 are planned The first of these was in May One aim is to make priorities and bring the potential of indigenous fermented foods of south asia in the focus of policy makers, managing directors, media and social workers So that more resourses can be offered for research and development in this area

25. Absolutely Invaluable ! Strong support by Dr. V. Kurien Prof. JB Prajapati Asst. Prof. Lata Ramachandran was

26. Please Contact The co-ordinator Dr. JB Prajapti prajapatijashbhai@yahoo.com and become a member !

27. Two more networks being developed A Network for sustainable utlilisation of tropical plant biomass A Network for strategic alliance among small and medium scale food and biotech industries for development of new products and new markets.

28. Thank you!