IRCTC, CFTRI join hands for transfer of food processing tech

Indian Railway Catering and Tourism Corporation (IRCTC), an Indian Railways PSU, has signed an MoU with Central Food Technological Research Institute (CFTRI) to get technology to provide hygienic food products and services to the train passengers.
IRCTC Chairman and Managing Director A K Manocha and CFTRI Director Ram Rajasekaran signed the MoU which aims to provide technology to IRCTC to provide enhanced health, safety, diverse region-specific food products and extended shelf-life of identified food products for rail travellers.
Apart from these, the IRCTC and the CFTRI also agreed to finalise the list of products and services for which CFTRI would provide its technology to IRCTC, a PSU of Indian Railways.

Under the MoU, both the organisations would work together to meet the broad objectives of providing enhanced health, safety, diverse region-specific food products and extended shelf-life of identified food products for rail travellers.
The signatories also agreed to finalise the list of products and services for which CFTRI would provide its technology to IRCTC, a PSU of Indian Railways.
Earlier, IRCTC had joined hands with government-owned Defence Food Research Laboratory for transfer of technology in the field of food and beverage processing and packaging that would upgrade its catering operations.

The agreement with the Mysuru-based DFRL envisages transfer of the technical knowhow and quality testing to IRCTC's ready-to-eat packaged food for those travelling in trains.

"The MoU with CFTRI reinforces our commitment to upgrade and standardise our catering services. It will further help IRCTC to provide safe, nutritious and hygienic food to the railway passengers," Manocha said.
CFTRI is one of the 40 national research laboratories in India, set up under the aegis of the Council of Scientific and Industrial Research (CSIR). It has a proven track record in food safety and designing and developing over 300 products and processes in the production and handling of grains, pulses, spices, fruits, vegetables, meat, fish, and poultry.