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Best Management Practices in the Food Processing Industry

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DOI: 10.12725/ujbm.26.2

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 Ushus J B Mgt 13, 1 (2014), 13-33
ISSN 0975-3311│ doi: 10.12725/ujbm.26.2

Best Management Practices in the Food

Processing Industry

Uma C Swadimath*, M G Basava Raja and

Prasanna B Joshi

Abstract

It is well known that sustainable development refers to

meeting the needs and requirements of the present
generation without compromising the ability of future
generations to meet their own needs. This concept has
become the core issues in the food processing industry as
well. Food processing industry can be defined as the
method and techniques used to transform raw ingredients
into food for human consumption. The present paper is
an attempt to study sustainable development that
involves issues like organic farming, food safety and food
quality. This paper highlights on the concept of green
food system and the approach of good agricultural
practices (GAP) which is a new concept that stresses on
international quality standards, concerns about food
production, food safety and security, environment
sustainability of agriculture. Quality management is
equally important in the food industry. Food processing
is a capital intensive, water consuming and a polluting
industry. Therefore this paper studies the management
practices in this industry to reduce water wastage,
ensuring food quality so the concept of green growth can
be achieved.
* Research Scholar, Department of Studies in Economics and Co-
operation, University of Mysore, Mysore, India;
 Professor of Economics, Department of Economics, University of
Mysore, Sir M Visvesvaraya P. G. Centre, Mandya, Karnataka, India;

Assistant Professor and Head, Department of Economics, Rani Parvathi
Devi College, Rani Chennamma University, Belgaum, Karnataka, India;

13
Ushus J B Mgt 13, 1 (2014) ISSN 0975-3311

India is the second largest producer of food in the world and has
large potential for the exports of processed food products. This
paper also relates to the various Governmental laws and
regulations passed to control pollution and ensure food quality
and health of the people in the Indian food processing industry. It
has been found that many farmers in developing countries have
started to apply Good Agricultural Practices (GAP) through
sustainable agricultural methods and Best Management Practices
(BMP) such as IPM (Integrated Pest Management) and
conservation of agriculture. Food nutrition is a matter of concern
because processed food products have an impact on health at
large. Being more health conscious, a food pyramid is required
which shows the recommendation for intake of each food group.
The development of knowledge in the spheres of innovative
technology, management, public policy, ethical issues pave a way
in improving the environment through reduction in wastage of
resources and recycling.

Keywords: Green Food System, Food Pyramid, Best Management

Practices (BMP)

1. Introduction

Food processing is the method and technique used to transform

raw ingredients into food for human consumption. Food
processing takes clean, harvested or slaughtered and butchered
components and uses them to produce marketable food products.
Food Processing is a branch of food science. Processing of food
leads to preservation of food, enhances its flavor and reduces the
toxins in the food product. It leads to better distributional efficiency
and helps in the easy marketing of the food products. Food
processing being a capital intensive industry is also a water
consuming industry. Water being the most important resource, the
food processing industry should make efforts to reduce the
wastage of water. Food processing is referred to making food that
is nutritious to include food fortification in which vitamins and
minerals are added to food during processing. Processed food is
considered to include nutritional value. To ensure food quality the
concept of green food was made significant. Green food refers to
processed food products in sustainable environment and technical
standards with quality control, safety and non polluting nature.

14
Uma C Swadimath Best Management Practices

Changing lifestyles, food habits and tastes, increased income,

transition of food culture has led to the growth and demand for
processed food products. Food safety and nutrition is a matter of
concern because processed food products have an impact on health
Therefore this paper tries to study the measures undertaken by the
Government in maintaining sustainable food production, assuring
the quality of food products, focusing on public health as these are
treated as one of the challenges in the food processing industry.
With various branded food processed products entering the
market, these when consumed has led to sicknesses of different age
groups. Being more health conscious, a food pyramid is required
which shows the recommendation for intake of each food group.
The food industry is facing increasing pressure to ensure that their
activities are environmentally sensitive and has special concerns
about the health and safety of the consumer.

Therefore, the present paper is an attempt to understand

sustainable agriculture through good agricultural practices (GAP)
that has being practiced by farmers in developing countries.

As India is the second largest producer of food in the world, there

is lot of scope for the development of food processing industry due
to changes in life styles and food habits of the people. Therefore, to
promote the development of this industry, the Government of
India has established the Ministry of Food Processing Industry
(MFPI) in1988. As this sector contributes around 27% to industrial
growth. The food processing industry in India comprises of the
dairy products, grain, meat products, fruits and vegetables, sugar
edible oils and beverages. This paper is an attempt to study the
various laws and regulations passed by the Government to ensure
control on food quality, food safety and also the application of best
agricultural and management practices to attain sustainable
agricultural development.

2. Need of the Study

As the concept of sustainability in every field is becoming

significant due to environmental degradation, health concerns
being a major issue because of changing food habits, the study
intends to highlight the importance of application of the best
15
Ushus J B Mgt 13, 1 (2014) ISSN 0975-3311

management and agricultural practices in the food processing

industry. Due to an alarming obesity this study intends to
understand the importance of food pyramid which provides for the
intake of nutritious food.

3. Review of Literature

 U.S. National Organic Program Standards: Implications for

Researchers (2002) by Rosalie L Koenig & Brian Baker refer
to the significance of organic agriculture emphasizing on
sustainable farming and sound agricultural practices. The
National Organic Standards Board (NOSB) of the United
States Department of Agriculture (USDA) define organic
agriculture and propagate the same which help in
maintaining biodiversity, biological cycles and the
application of best management practices that help in
attaining ecological harmony.

 Ergonomics in Action- A guide to best practices for the food

processing industry (2003): This booklet is intended to
provide employers with information to help reduce
workplace injuries: It tells about the challenges in the food
processing industry. The booklet uses a ―best-practices‖
approach with examples that illustrate how actual food
processing facilities have reduced work-related
musculoskeletal disorders. It includes ideas for making
practical ergonomic improvements in the particular
industry.

 Implementing and planning best management practices for

utility efficiency in food processing establishments; An
utility management guide (2003) by Phil Dick, Ron
MacDonald and Kenneth Boyd Alexander Keen , Henry van
Rensburg, Bob Griffin, Peter Golding Kevin Jones & Arnold
Silver provides a practical linkage between best
management practices and green house gas reduction. It
speaks about the payback driven opportunities for the food
and beverage sector that are linked to green house gas
emission reduction.

16
Uma C Swadimath Best Management Practices

 The food processing industry, globalization and developing

countries an article by John Wilkinson- e JADE electronic
Journal of Agricultural and Development Economics
Agricultural and Development Economics Division (ESA)-
Vol. 1, No. 2, (2004), discusses the importance of exports of
processed food products and the role of foreign direct
investment (FDI) in this sector. The article also relates to the
importance of food processing industry in developing
countries in the category of small and medium enterprises.
 Food Processing in India- A report on Indian Food
Processing Industry, Corporate Catalyst India (2005) :
explains the growth prospects of the food processing
industries in India by using the diamond porter analysis. It
also gives the classification of food processing industries.
The report includes the various policies, laws and
regulations framed, executed by the Government to ensure
food safety and speaks about the vision strategy and action
plan in order to achieve growth in the food processing
industry in India.
 The Principles of Organic Agriculture Luttikholt, Drs Louise
W. M. (2006) a paper presented at the worldwide
participatory stakeholder process in Denmark relates to the
importance and practice of organic farming. The article
states the principles for organic agriculture were framed by
the International Federation of Organic Agriculture
Movement (IFOAM) in the month of September, 2005 which
aimed spreading the purpose of organic agriculture to the
entire world.
 Guidelines for the validation of food safety control of the
Working Principles for Risk Analysis for Application in the
Framework of Codex Alimentarius, Principles and
Guidelines for the Conduct of Microbiological Risk
Management (CAC/GL 63-2007): throws light on the
validation of the food safety and food quality measures.
This guideline relates to the importance of conformity
towards food safety measures and makes a distinction
between the role of the industry and the Government as to
how the validated control measures are implemented. It
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Ushus J B Mgt 13, 1 (2014) ISSN 0975-3311

also relates to the studies conducted in risk management

decisions. These guidelines also discuss the differences
between validation, monitoring and execution of the
measures intended to provide food safety.

 The annual report (2008-09) of the Ministry of Food

Processing Industry, Government of India states the vision
to develop the food industry. The report includes the
objectives of the Ministry of Food Processing Industry
which aims at setting up various food processing units and
food parks in the country. It also stresses on the
development of the state of art of technology and
infrastructure required to maintain post harvest technology,
provision of cold storage and warehousing facilities
ensuring better supply chain management of the processed
food products. This report also elaborates the various
schemes introduced by the Ministry of Food Processing in
order to develop this industry in various parts of the
country.

 Food Processing & Agribusiness-Emerging opportunities

and strategic thrust areas for the industry- The Associated
Chambers of Commerce and Industry of India
(ASSOCHAM) which organized an international summit
and exhibition on food processing on 28th and 29th July, 2009
in Delhi stressed on the importance of the development of
the food processing industry, the main objective of the
summit was to make India an international hub for
agriculture and food processing industries. The summit
stressed, suggested and recommended that food processing
industry should be considered as one of the hi-tech
industries emphasizing on post harvest technology, re-
engineering food parks models, establishing agro and food
processing training centres, introduction of new innovative
processed food products assuring food quality, food safety
and sustainable food production. This summit also
recommended that to build necessary infrastructure and
encourage public private participation in the respective
industry.

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Uma C Swadimath Best Management Practices

 Green Foods Defined & Why We Eat Them (2009) by Mark

Timon, the founder & formulator of Vibrant Health explains
the concept of green food. He also tells about what type of
vegetables and cereals comprises under green food and the
importance of consumption of green food that help in
achieving sustainability and longevity.

 Understanding Our Food Communications Tool Kit-©

International Food Information Council Foundation
September ( 2010) : This is a handout which addresses to the
impact of the consumption of processed food products. It
relates the safety of processed food products and retaining
the nutritional value of these products. It provides the basic
information on the importance of the processed food
products.

 Green Growth, Resources and Resilience Environmental

Sustainability in Asia and the Pacific United Nations (2010)
a report by Noeleen Heyzer , Haruhiko Kuroda & Achim
Steiner explains the importance of adopting green growth
strategies which helping in meeting the demands for food
production, transport, housing, energy and water. The
report states that in the global food market, there is a
growing demand for green foods offering a competitive
edge for the developing countries. The report also says that
there is a need for investment in the infrastructure sector
and the policy makers must design, build and operate
infrastructure on the basis of sustainability, accessibility and
social inclusiveness.

 All Food Tech 2010, Gateway to the world food processing

which is supported by Ministry of food processing
industries (Govt. of India) & Dept. of food processing &
harvest technology- Aims at the implementation of Action
Plan that entails to increase the level of processing of
perishable food products from 6% to 20% and to share the
global trade from 1.6% to 3% by 2015.

 The Quiet Revolution in India’s food supply chains by

Thomas Reardon, International Food Policy Research
Institute-IFPRI Discussion paper 01115 (Sept.2011) indicates
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Ushus J B Mgt 13, 1 (2014) ISSN 0975-3311

that amidst of traditional rural areas are emerging areas of

rapid transformation due to transformation of traditional
supply chains. A host of liberalized policies combined with
public investments has spurred an avalanche of private
investment by farmers & traders.

 Food Processing Ingredients an article by Shubhi Mishra,

USDA Foreign Agricultural Service, Global Agricultural
Information Network(GAIN Report)1N1214-(2011)
highlights that food processing sector continues to expand
in response to changing demographics, strong local &
international brands and growing consumer acceptance of
processed foods.

 Current Food Industry - Good Manufacturing Practices,

Scope of Principles and Practices to Supplement Existing
Regulatory Requirements (2011) : This is a document that
speaks about the current good manufacturing practices
(CGMP) which was formed in the year 2004 and started
working with the Food and Drug Administration(FDA). It
relates to 60 companies in the food industry that worked as
a coalition to promote safety assurance programmes in the
food processing industry. This document addresses the
good management practices towards maintaining food
safety and quality control. It discusses about training
programmes and the provision to impart training by
conducting workshops, seminars, conferences highlighting
on the control of food safety hazards in food production
and processing.

 A report on the food processing industry in India in

August, 2012 by the Corporate Catalyst India discusses the
classification of food processing industries in India. It
elaborates the various policies and regulations by the
Government to promote this industry in the country. It also
speaks about the various Indian food brands that are
popular in the United States of America and Europe. This
report also analyses the potentials and challenges of the
food processing industry and by setting up the food

20
Uma C Swadimath Best Management Practices

processing units, its contribution towards the development

of the Indian economy.
 A Review of Definitions of Community Food Systems by
Carrie Edgar and Laura Brown (2013): This article explains
the nature of food system resulting in obesity and also tells
about food security. It focuses on local production,
processing and sale of processed food products on the basis
of equity and social justice and also keeping in mind about
the future generations.

4. Research Methodology

The study is based on secondary data collected from various

sources like journals, conference papers and internet sources.

5. Objectives of the Study

a) To understand the concept of green food.

b) To study about the good agricultural practices (GAP) in
attaining sustainable agriculture.
c) To understand the best management practices (BMP) in
agriculture and food processing industry.
d) To study the various measures adopted by the Government
in promoting food safety.

5 (a) The Concept of Green Food

Quality of food is very essential to promote good health among

people. Healthy food and health food supplements are raising
segments of this industry. Good Health is one of the important
indicators of a country’s prosperity. Every country has witnessed
deterioration in the health of its people due to changes in the life
styles, food habits, growing consumerism and also pollution that
has resulted in health problems. Therefore health is a prime
concern in the task of nation building. To earn good will of the
community by providing quality services, one of the objectives of
the Governments both at the national and state levels is to promote
good health amongst its citizens. Food processing industry is
21
Ushus J B Mgt 13, 1 (2014) ISSN 0975-3311

accorded high priority by the Government both at the national and

state levels.
The concept of green relates to sustainability, pollution control and
conservation. Green food1 refers to edible and processed products
in sustainable environment and technical standards with quality
control, safety and non-pollution. Green food also refers to
production, packaging, storage and transportation of food products
to prevent any pollution of toxic and harmful organisms.
The American Public Health Association (APHA) defines a
"sustainable food system as "one that provides healthy food to meet
current food needs while maintaining healthy ecosystems that can
also provide food for generations to come with minimal negative
impact to the environment. A sustainable food system also
encourages local production and distribution infrastructures and
makes nutritious food available, accessible, and affordable to all
thus protecting farmers and other workers, consumers, and
communities.
Good nutrition is very much essential along with a balance diet to
ensure good health among people. Being more health conscious, a
food pyramid is required which shows the recommendation for
intake of each food group. The food pyramid is a tool developed by
the U.S. Department of Agriculture in 1992 to help people
understand the components of a healthy lifestyle and diet.
According to Diane Duston (1992)2 in the book, "Food guide
pyramid is built on a base of grains’’ a food pyramid is a graphical
representation of the structure of a food chain. It is a diagram that
depicts a set of dietary guidelines for people based on a
recommended number of servings from each of several food
groups.
Foods along the broadest row, at the bottom, are considered basic
to human nutrition and have the highest recommended number of
servings. Foods in the narrowest part, at the top, are considered to

1 Mark Timon -Green Foods Defined & Why We Eat Them (2009),
http://www.vibranthealth.us/nutrition-education/article-library/green-
foods/green-foods-defined-why-we-eat-them
2 Food Pyramid- Diane Duston, Daily news, the association press (April,

1992)

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Uma C Swadimath Best Management Practices

be nonessential and have the fewest number of recommended

servings. In the middle row or rows are foods whose recommended
servings fall between those two groups. Food pyramid shows the
way for healthy eating and better living, which improves the
quality of life as now a day’s people have become more health
conscious.
Of late, green growth strategy is being emphasized. This green
growth strategy3 offers opportunities to sustainable economic,
social and environmental development that agriculture has an
important role to play, open markets that facilitate the sharing of
technologies and innovations. Green growth was identified as one
of the priorities by Agriculture Ministers at the meeting in the
OECD in 2010.
Food processing in order to attain sustainable food production
should improve the resource efficiency of production and reduce
waste along the food supply chain, including the natural resources
like land, water, fish stocks and biodiversity in a sustainable
manner, reduce the carbon intensity of production. A green
economy4 applies the triple bottom line of people, planet and
profits across all corporations at the microeconomic level and
throughout the entire economy at the macroeconomic level.
Concerns about the environmental impacts of agribusiness and
the obesity problems of the Western world and the poverty and
food insecurity of the developing world have generated a strong
movement towards healthy, sustainable eating as a major
component of overall ethical consumerism.

3 Noeleen Heyzer , Haruhiko Kuroda & Achim Steiner- Green Growth,

Resources and Resilience Environmental Sustainability in Asia and the
Pacific United Nations (2010) (ST/ESCAP/2600, RPT124260 ISBN 978-92-
1-120635-7 e-ISBN 978-92-1-055184-7 )
4 UNEP towards a green economy-pathways to sustainable development

& poverty eradication, (online 28th September,2011)http://

www.unep.org/greeneconomy)

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Ushus J B Mgt 13, 1 (2014) ISSN 0975-3311

5 (b) Good Agricultural Practices (GAP) in attaining

Sustainable Agriculture

Ikerd (1993) defined sustainable agriculture5 as ―capable of

maintaining its productivity and usefulness to society indefinitely.
Such an agriculture must use farming systems that conserve
resources, protect the environment, produce efficiently, compete
commercially and enhance the quality of life for farmers and
society overall.
Reduction, recycling and efficient processing of wastes forms the
core of waste reduction management in food processing industry.
To achieve this overall objective, the food processing plants have to
take recourse to the following general principles:
1. Use raw materials of good quality;
2. Minimize wastage during handling, preparation and
processing of raw materials and packaging of processed
foods;
3. Use appropriate technology and process equipment to
minimize energy consumption;
4. 4. Minimize the wastage of water by reasonable care during
preparation and processing without sacrificing quality;
5. Use recyclable or biodegradable packaging material as far
as possible;
6. Recycle raw material and process waste as far as possible;
A new concept such as Good Agricultural Practices (GAP)6 that has
come into existence in recent years, which is treated to become
international standards in the context of a rapidly changing and
globalizing food economy and as a result of the concerns and
commitments of a wide range of stakeholders about food
production, food security, food safety and quality and the

5 Ikerd J (1993)-Two related but distinctly different concepts: organic

farming & sustainable agriculture, Small farm today, Volume 101,pp 30-31
6 Current Food Industry Good Manufacturing Practices(2011), Scope of

principles and practices to supplement existing regulatory requirements

(www.affi.org)

24
Uma C Swadimath Best Management Practices

environmental sustainability of agriculture. Good Agricultural

Practices (GAP) is applied to address environmental, economic and
social sustainability for on-farm production and post-production
processes resulting in safe and healthy food products. Sustainable
agriculture7 is the use of nonrenewable resources effectively,
growing nutritious foods and enhancing the quality of life.
Sustainable farming lowers the need for chemicals and pesticides,
and it makes the transition to a more organic, clean farming process
a lot more feasible. Organic farming is slowly gaining momentum.
It is also one of the Good Agricultural Practices (GAP).
International Federation of Organic Agriculture Movements (1972)8
defines ―organic agriculture is a production system that sustains
the health of soils, ecosystems and people. It relies on ecological
processes, biodiversity and cycles adapted to local conditions,
rather than the use of inputs with adverse effects. Organic
agriculture combines tradition, innovation and science to benefit
the shared environment and promote fair relationships and a good
quality of life for all involved.‖
According to the USDA National Organic Standards Board
(NOSB),(1997)9 organic agriculture is defined as "an ecological
production management system that promotes and enhances
biodiversity, biological cycles, and soil biological activity. It is
based on minimal use of off-farm inputs and on management
practices that restore, maintain, or enhance ecological harmony.
The primary goal of organic agriculture is to optimize the health
and productivity of interdependent communities of soil life, plants,
animals and people."
Organic farming methods combine scientific knowledge of ecology
and modern technology with traditional farming practices based on

7 Bellows, Barbara(2004)- Irrigation." National Sustainable Agriculture

Information Service(http://attra.ncat.org/ downloads/water_quality/
irrigation.pdf)
8 Principles of Organic Agriculture) Worldwide participatory stakeholder

process Luttikholt, Drs Louise W. M. (2006) Principles of Organic

Agriculture) Worldwide participatory stakeholder process. Paper at: Joint
Organic Congress, Odense, Denmark, May 30-31, 2006
9 Koenig, R.L. and Baker, B. 2002. U. S. National Organic Program

Standards: Implications for Researchers.

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Ushus J B Mgt 13, 1 (2014) ISSN 0975-3311

naturally occurring biological processes. The principal methods of

organic farming include crop rotation, green manures and compost,
biological pest control, and mechanical cultivation. These measures
use the natural environment to enhance agricultural productivity.

5(c) The best management practices (BMP) in agriculture

and food processing industry.

In the field of agriculture, best management practice is applied

which assures optimum growth of food crops. One of the best
management practices (BMP) in agriculture is to reduce the
damage caused by harmful chemicals. In this regard, protection of
soil fertility is important which necessitates that the quality of soil
should be tested and make appropriate use of fertilizers thereby
not causing any harm to the food crops and also controlling soil
erosion.
The environmental impact of agribusiness is addressed through
sustainable agriculture and organic farming. At the local level there
are various movements working towards local food production,
more productive use of urban wastelands and domestic gardens.
Best Management Practices (BMP) include crop rotation, crop
diversity, integrated pest management, organic farming, to ensure
and maintain soil fertility, to undertake managed grazing, removal
of weeds to order to protect the grown crops, management of water
which is very much necessary. The use of alternate sources of
power like solar and tidal power will enable to harness energy.
Food processing industry itself being a water consuming industry,
water management should be duly considered. This implies the use
of appropriate technology to process the non-recyclable wastes
preferably into usable inputs, products or energy.
There are two types of effluent treatment plants (ETP`s), in the
food industry10- those working on aerobic conditions (i.e. in the

10 Implementing and planning best management practices for utility

efficiency in food processing establishments; An utility management
guide (2003) by Phil Dick, Ron MacDonald and Kenneth Boyd Alexander
Keen ,Henry van Rensburg ,Bob Griffin, Peter Golding Kevin Jones &
Arnold Silver

26
Uma C Swadimath Best Management Practices

presence of oxygen) and those working under anaerobic conditions

(i.e. in the absence of oxygen). However, the fact remains that food
industry wastages in terms of raw materials, water and energy
consumption can be minimized and a major source of
environmental pollution can be avoided.
The food processing factories should follow the major technological
innovations in the industry, which includes clean technologies and
processes. Clean technologies11 include:
i. Advanced Wastewater Treatment Practices: Use of
wastewater technologies beyond conventional secondary
treatment.
ii. Improved Packaging: Use of less excessive and more
environmentally friendly packaging products.
iii. Improved Sensors and Process Control: Use of advanced
techniques to control specific portions of the manufacturing
process to reduce wastes and increase productivity.
iv. Food Irradiation: Use of radiation to kill pathogenic
microorganisms.
v. Water and Wastewater Reduction

Extent of progress made in attaining sustainability in food

processing industry in developed countries:

No doubt, globalization, innovative technology has led to the

growing demand for processed food products, but at the same time
many countries have realized very much the utter need for
maintaining sustainable agricultural development and processed
food products. Organic farming is widely practiced in developed
countries. It has been reported12 that there were 7,800 organic farms

11 Pollution from food processing factories and environmental protection-

chapter 26 page 11,(www.unido.org/fileadmin/import/32129-25pollution
from food processing7.pdf)
12 John Wilkinson- The Food Processing Industry, Globalization and

Developing Countries e JADE electronic Journal of Agricultural and

Development Economics Agricultural and Development Economics
27
Ushus J B Mgt 13, 1 (2014) ISSN 0975-3311

in the European Union in 1986 increased to 55,000 organic farms in

1996. Even in Australia and Japan, the production of organic food
increased from 8% to 45% between the years from 1990 to 1995.
In Sweden in 2006 the Swedish Government adopted a national
sustainable development strategy which focused on health,
economic development, sustainable consumption and production
patterns, environment, climate and food safety. China13, one of the
fastest growing Asian economies has adopted the concept of green
food development since 1989.

5(d) The various measures adopted by the Government in

promoting food safety.

ISO 2200014 establishes a global standard for safe food supply

chains—from feed producers and farmers to processors, retail food
outlets and restaurants. The goal is to harmonize the many national
and private standards in existence and incorporate the
management systems approach of ISO 900115, tailored to food
safety management. ISO 22000 incorporates the principles of
Hazard Analysis and Critical Control Points (HACCP) and can be
applied to any company in the food chain—from field to store.

HACCP (Hazard Analysis and Critical Control Points)16:

HACCP is a food safety management system that relies on process
controls to minimize food-safety risks in the food-processing
industry. It provides a structure for assessing risks and putting
controls in place to minimize those risks—relying on extensive

Division (ESA)- Vol. 1, No. 2, 2004, pp. 184-201 (www.fao.org/es/ esa/

eJADE)
13 Mr. Liu Lianfu-Ching Green Food Development Centre (CGFDC),

Beijing-China, Development of sustainable food products: review &

outlook- Agro chemicals-news in brief –special issue (November, 1999)
(www.unescap.org/rural/doc/greenfood/NIB-September,2000)
14 ISO 22000-International Organization for Standardization for food

safety management (www.iso.org)

15 ISO9001 -International Organization for Standardization for quality

management system (www.iso.org)

16 Chetan Kothari,(February 01, 2012), Quality assurance in food

processing industry- FnBnews.com-India’s first F & B news website

28
Uma C Swadimath Best Management Practices

verification and documentation to ensure that food safety has not

been compromised at any step of an operation. This provides basic
industry-accepted food quality and safety standards.

Prevention of food adulteration act (1954)17:

This act was passed to prevent food adulteration as adulterated
food is impure, unsafe and can be contaminated. To curb this, this
act was executed.

The Food Safety and Standards Act, 200618:

In August 2006, the Government of India had passed a new
legislation Food Safety and Standards Act. The Act proposes
establishment of a new authority, the Food Safety and Standards
Authority, re-organisation of scientific support pertaining to the
food chain through the establishment of an independent risk
assessment body.

6. Findings of the Study

There are efforts to achieve a green economy within ecosystem

capacity that can be planned by better understanding of the science
of ecosystems. The policies of the Government in food processing
industry includes the encouragement and enhancement of
biological cycles within the farming system involving micro-
organisms soil, flora and fauna, plants and animals. Integration of
animal husbandry with the farm providing proper living
conditions to livestock. The most effective approach for food waste
management is source minimization and by product recovery.
Economic growth in the food and agriculture sector depends on the
sustainable management of natural resources (water, air, soil, fish
stocks, and biodiversity) and ecosystem services. Climate change
presents challenges and opportunities for the agricultural sector in
reducing greenhouse gas emissions and the need for adaptation.
Placing a higher priority on innovation and the application of

17Food safety & Standards Authority of India (www.fssai.gov.in/

regulations/prevention of adulteration)
18 Food Processing in India- A report on Indian Food Processing Industry

(2005), Corporate Catalyst India

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Ushus J B Mgt 13, 1 (2014) ISSN 0975-3311

cleaner technology is an essential element of improving the food

sector performance.

7. Limitations of the Study

The study no doubt, gives an insight into sustainability

development in the food processing industry and highlights the
importance of green food. But it fails to discuss about food security.
It does not explain the effectiveness in the implementation of food
pyramid among the people.

8. Conclusions

It has been found that people gradually understand the importance

of organic farming. But what needs to be addressed, that our
farmers have to be educated about Good Agricultural Practices
(GAP) and the Government should actively enforce the practice of
Best Management Practices (BMP. As more and more people are
becoming health conscious, it is very much necessary that the food
processing units should ensure quality of the food processed and
strictly practice corporate social responsibility.

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