Invest 25% FDI inflows in food processing on agri infra: Badal

With the 100 per cent FDI announced in marketing of food items produced in India, Food Processing Minister Harsimrat Kaur Badal has pitched for investing 25 per cent of the inflows for creating agriculture infrastructure.
Finance Minister Arun Jaitley in the Budget had announced that 100 per cent FDI would be allowed through FIPB route in marketing of food products produced and manufactured in India.
"I was pushing for the 100 per cent FDI in food processing sector with a purpose to raise farmers' income. Therefore, now I have suggested that there should be a mechanism to ensure that at least 25 per cent of FDI inflows are invested on infrastructure at the farm level, directly benefiting the farmers," Badal told PTI.

The Minister further said the budget was focussed on agriculture and farmers and this decision will also help in overall growth of the agriculture sector.
"The investment should be such which leads to more mechanised farming, better irrigation facilities among others, so that the quality of produce improves and above all helps in doubling the farmers' income," she said.
The Minister has also raised this issue with the Department of Industrial Policy and Promotion (DIPP) and the Finance Ministry, a senior official said.

After the finalisation of the details on the subject, the DIPP will prepare a Cabinet note for approval, an official said.

Earlier, Badal had said FDI in food processing would lead to creation of 'swadeshi' (local) infrastructure with 'videshi' money (foreign investment).
The processing of agri-produce is also expected to double with the FDI inflows and the wastage of agriculture produce will come down, resulting in lower inflation, the Minister had said.
During April-December 2015, FDI inflows grew by 40 per cent to USD 29.44 billion. Out of which USD 385.45 million was invested in the food processing sector.
Mascarenhas, who curated the food show at Serendipity
Arts Festival recently in Goa, said, "The focus was on showcasing 'food as Art'. Art is usually appreciated by the senses...A painting can be appreciated perhaps visually and texture wise. But food? Aroma, taste, feel (palate texture), visual, sound (fish frying). All the senses are utilised making it a super art form."

"We had taken all this for granted....We were brought up on the 'eat to live' paradigm.. Now we had to rework our thoughts on the same.
"In one part of the exercise at the Garcia d'Orta, we took the heritage of Goan food and the main preparation 'rice'. As part of the art form...This simple ingredient was fashioned 'noodle' shape (dessert called sherveyos), flower shaped (modaks made during Lord Ganesh's festival), Sannas (rice cakes in Christian Goan) accompaniment for the Vindalho. The rice dough transforms through the fingers of the home make," she said.
She said as co-founder of the Goan Culinary Club, her focus is on preserving the heritage of the local cuisine.

Meanwhile, the Mumbai Press Club is also hosting a North Indian Food Festival to highlight the cuisines like 'Litti Chokha' and 'Nimona ki Sabji' of the region among the members.
"We organise food festivals to treat our cosmopolitan members to variety of food. Our focus is on providing basic popular dishes as well as innovative items from various regions. It's not a business at all when it happens at the club," club secretary Dharmendra Jore said.
"It's all about bringing novelty to tables of the journalists who do not find time to explore options" he said.
This year, the UpperCrust show has recipes from both traditional and modern cuisine, like 'Slow Cooked Chicken', 'Fig Compote with Cream of Onions', 'Kang Phed Ped Yang'- a red curry with roasted duck, 'Tissreo Dangar'- clam cutlets and 'Chocolate Salame' - an innovative dessert.

At the UpperCrust show, Chef Francesco Francavilla- Head Chef at Vetro, The Oberoi, Mumbai, will be presenting his signature dishes like Beetroot Risotto, Burrata Cream and Crispy Ginger.
Sudhir Pai, Executive Chef, Holiday Inn, who would
also be presenting his cuisine at the show, said, "Today cooking demos are like fashion shows, it brings in a lot of excitement among the people, of course it is required for promoting business but it provides a great platform for the people to come and see what the real chefs who are cooking in their own kitchens, their recipes ,their secret tips, their styles and even get to taste."

Sanjeev Ranjan- Executive Sous Chef, The Lalit Mumbai, is planning to present 'Mushroom ki Galouti' and 'Kozhi Melugu Curry' at the UpperCrust food show.
He says, "Food festivals primarily are focused on bringing to food lovers a unique platform where one is able to savour delicacies which have a blend of what the essence of the ingredient is and presenting in a way which appeals both to the taste buds and has a great eye appeal as well."
Manav Koul, Executive Chef, Sofitel Mumbai BKC, says, "With high disposable incomes and outbound tourism flourishing, the demand for exquisite gastronomy experiences has increased."

"Food festivals, food shows and expos, are one medium to explore the same, where chefs from different backgrounds come together; which enables the propagation of new ideas, culinary thoughts and also identifies possible future trends," he said.
He said some of the food innovations seen over the last one decade include molecular gastronomy, DNA diets and sugar reduction technology.
Molecular gastronomy is "the physics and chemistry behind preparing a dish". By using the technique, chefs can create new and inventive dishes through use of new equipment, techniques and get deeper understanding of food chemistry.
Explaining DNA diets, he said that as people become more aware of how their bodies respond to certain foods and diets such as the Paleo increase in popularity, so genetic tests are emerging that allow us to streamline a diet that's best suited to our individual genetic make-up.

Regarding sugar eeduction technology, Koul said scientists are coming up with healthy alternatives to sugar, which give food the same palatability, appearance and preserving power.
"We are seeing the beginning of this in India," he added.