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It is technique where the commodity is left in the field itself in a heap under shade for few days.
Organising farmers into farmer producer organisations and reaching out to consumers is an important dimension of our work. Federated model of bring collectives of producers and consumers together is now seen as one of the successful model and we are now working with more than 250 FPOs We now have consumer collectives in hyderabad and mumbai and going to launch in Vishakapatnam, vijayawada and bangalore as well You can start a collective in your offices or residential complexes and gated communities We started Food info mart to provide information on what food does to environment and fthe armer who has grown it before it comes to your plate We now have nutritional counselling and cookery classes Trainings on urban gardening, biowaste recycling You can also volunteer and support these farmer or consumer communities
We also started FPOhub an incubation centre for the farmer producer organisations and rural enterprises..pls do extend ur support join the community of supporting rural enterprises and building their skills You purchasing behavior also matters. Today farmers share is less than 25% in the consumers’ price. Buy directly from farmers and farmers cooperatives. Pay directly to farmers. There are no of initiatives where producers and consumers came together to create better access to organic food for consumers and better prices for farmers
Farmers are certified under Participatory Guarantee System (PGS) and third party certification (ICS). Sahaja Aharam is also managing a tracking system where each packet can be traced back to the farmer/farmer group by scanning the QR code.
200522 opportunities micro food enterprises
OPPORTUNITIES MICRO FOOD ENTERPRISES
CENTRE FOR SUSTAINABLE AGRICULTURE
FEW GROUND RULES
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in chat box
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video and mute urself after that and switch off
Food Business Operators
Making readyto cook, readyto eat
A good businessplanstartswith an
Exclusive stores, Franchise, other stores
▪ Food Processing is any technique or method that changes raw plant or animal material into safe, edible and
more palatable food.
▪ Why process food?
▪ Ensures food is safe to eat
▪ Makes food available all year round regardless of season
▪ Extends the shelf life of many foods
▪ Increases the convenience for consumers by reducing preparation time
▪ Makes some foods edible, for example, making oven fried chips from potatoes
▪ Makes some food palatable and more enjoyable to eat, for example, soy beans
▪ Can add extra nutritional benefits (e.g functional foods) or
▪ Meet specific nutritional needs (e.g gluten free)
▪ Primary processing involves a range of processes to make food safe to eat so that it can be consumed
individually or used in the manufacture of other food products. The physical form changes very little.
▪ Secondary processing is the methods used to turn primary processed foods into other food products either on
their own or mixed with other ingredients. The physical form can change quite significantly as a result of
▪ Tertiary food processing is the commercial production of what is commonly called processed food. These are
ready-to-eat or heat-and-serve foods
Segments Primary Processing Secondary Processing Tertiary Processing
Pulp, Flakes, Paste, Frozen,
Jams, Jellies, Chips, Ready to
Serve drinks, Indian ethnic drinks
Grains and Cereals Sorting and
Rice Puff, Flour, baby food(final
Cakes, Biscuits, Breakfast cereals,
breads, other bakery products,
Oilseeds Sorting and
Oil Cakes, Refined Oils Soya Oil, Olive Oil,
Mustard Oil, Blended oils,
Milk Grading and
Packaged milk, Flavored milk,
Cream, Milk powder
Yoghurt, Cheese, Ice cream, Curd,
Baby food, other value added
Meat and Poultry Sorting and
Chilled/Frozen Products Ready to Eat products
Marine Products Chilled/Frozen products Ready to Eat products
▪ Fortified products, health food, tradition Indian food, convenience food
▪ Processed organic food specially baby food, confectionery and bakery items have an increasing
domestic and overseas demand.
▪ New product development in beverages viz. flavored teas, juice variants, health drinks, energy drinks,
▪ Packaged local drinks like nimbu pani, jaljeera, coconut water etc
New Technology and Infrastructure
▪ New technology in F&V processing, cold storage, reefers, IQF, packhouses and ripening chambers
▪ New Packaging technology for enhanced shelf life, retaining taste and texture, attractive, easy to handle
and space efficient
▪ Energy efficient technologies
▪ Food testing labs, Traceability etc
▪ Modern storage facilities & logistics
▪ R&D infrastructure and Knowledge Support
1. Undesirable types i.e. diseased, damaged,
deformed are removed
1. Fruits and vegetables are categorized according to
difference in their weight, size, colour, maturity etc.
2. Done primarily to reduce spread of infection to
2. Done to fetch better price in the market.
Sorting and Grading
• To reduce water loss during
• onion, garlic, sweet potato etc.
HEALTH AND NUTRITIONAL SUPPLEMENTS
1. Malnutrition status in India and micro-nutrient deficiency
2. Affordability: Increasing costs of hospitalization are driving consumers
towards health supplements and nutraceuticals
3. Affluence of working population with changing lifestyles and dietary patterns
and increase in disposable income
4. Awareness: Increasing concern about nutrition, awareness and access to
information have led to an increase in use of health supplements and
HEALTH AND NUTRITION SUPPLEMENTS
• Food Safety and Standards (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special
Medial Purpose, Functional Food and Novel Food) Regulations 2016, and
• Fortified Foods defined under Food Safety Standards (Fortification of Foods) Regulation, 2017
1. Functional/ fortified
e.g. nutrition fortified
flour, oil, malted powder,
probiotic foods like
2. Functional beverages
e.g. sports and energy
drinks, fortified juices etc
3. Dietary Supplements
e.g. Vitamin and mineral
herbal extracts like
powder, non herbal
extracts like cod liver oil
▪ Primary Display Panel: The part of the package
most likely to be seen by buyers at the time of
▪ Information Panel: This includes that part of the
label of a packaged product that is immediately
adjacent to and to the right of the primary
display panel as observed by a person facing the
primary display panel, unless any other section
of the label is designated as the information
panel because of package size or its attributes.
▪ Ingredients Statement Panel: The list of
ingredients contained in a product shown in
their common and usual names in the
descending order of predominance.
▪ Other Panel: Any panel other than the primary
display panel, information panel, or ingredients
REQUIREMENTS FOR SETTING
UP BUSINESS ENTERPRISE
▪ Entity: sole proprietorship, partnership, one person
company, limited liability partnership, private limited
company and public limited company
▪ Contract of lease for space
▪ Licensing and Registration
▪ Trade license
▪ Shops and establishments license
▪ FSSAI license
▪ Central license for businesses over Rs. 20 Cr
▪ State license for businesses between Rs.12-20 cr
▪ Petty food manufacturers with less than Rs. 12.00
lakh turnover and have capacity to manufacture less
than 100 kg/day or are temporary vendors
CURRENT STATUS AND CHALLENGES
▪ There are about 25 lakh unregistered food processing enterprises which constitute 98% of the
sector and are unorganized and informal.
▪ Nearly 66 % of these units are located in rural areas and about 80% of them are family-based
▪ This sector faces a number of challenges including
▪ the inability to access credit, high cost of institutional credit,
▪ lack of access to modern technology,
▪ inability to integrate with the food supply chain and
▪ compliance with the health & safety standards.
▪ Strengthening this segment will lead to a reduction in wastage, creation of off-farm job
opportunities and aid in achieving the overarching Government objective of doubling farmers’
▪ Details of investments and turnover are easily available on books of accounts that are required to
▪ Turnover details to be available in the GST system
Classification Micro Small Medium
Existing New Existing New Existing New
Rs. 25 lakhs
Rs. 1.0 Crore
< Rs. 5.00 Crore
Rs. 5.00 Crore
Rs. 10.0 Crore
< Rs. 50.00
Rs. 10.00 Crore
Rs. 20.0 Crore
< Rs. 100.00
Rs. 10 lakhs
Rs. 2.00 Crore
Rs. 5.00 Crore
SCHEME FOR FORMALIZATION OF MICRO FOOD
PROCESSING ENTERPRISES (FME)
▪ Increase in access to finance by micro food processing units.
▪ Increase in revenues of target enterprises.
▪ Enhanced compliance with food quality and safety standards.
▪ Strengthening capacities of support systems.
▪ Transition from the unorganized sector to the formal sector.
▪ Special focus on women entrepreneurs and Aspirational districts.
▪ Encourage Waste to Wealth activities.
▪ Focus on minor forest produce in Tribal Districts.
• Centrally Sponsored Scheme with an outlay of Rs. 10,000 Crore
• Expenditure to be shared by Government of India and States at 60:40.
• 2,00,000 micro-enterprises are to be assisted with credit linked subsidy for expansion and upgradation.
• Create nine lakh jobs (skilled and semi skilled)
• Scheme will be implemented over a 5 year period from 2020-21 to 2024-25.
• Cluster approach.
• Focus on perishables
• Increased access to common services like sorting, grading, processing, packaging, storage etc.
• The scheme will be rolled out on All India basis.
• Back ended credit linked subsidy will be provided to 2,00,000 units.
• Seed capital will be given to SHGs (@Rs. 4 lakh per SHG) for loan to members for working capital and small
• Grant will be provided to FPOs for backward/forward linkages, common infrastructure, packaging, marketing &
NEW SCHEME TO SUPPORT MFE
WHO CAN TAKE SUPPORT?
Support to Individual micro units:
• Micro enterprises will get credit linked subsidy @ 35% of the eligible project cost with ceiling of Rs.10
• Beneficiary contribution will be minimum 10% and balance from loan.
• On-site skill training & Handholding for DPR and technical upgradation.
Support to FPOs/SHGs/Cooperatives:
▪ Seed capital to SHGs for loan to members for working capital and small tools.
▪ Grant for backward/ forward linkages, common infrastructure, packaging, marketing & branding.
▪ Skill training & Handholding support.
▪ Credit linked capital subsidy.
▪ Support from the existing schemes under implementation by the Government of India and State
Governments would be availed under the scheme.
▪ The Scheme would attempt to fill in the gaps, where support is not available from other sources,
especially for capital investment, handholding support, training and common infrastructure
Certificate no : Q9186414570
• Certification for farmer groups
• Each group from 10-20 in a vicinity
• Certification offered for
• Bee keeping
• Wild collections
• Processing and handling
• All states
Farmers and livelihoods
Farmers Consumers Policy makers
eKrishi an joint initiative by Centre for Sustainable Agriculture and Greendunia
Still in ideation stage