New Delhi, Feb 04 (ANI): Being natural and chemical free, are the two aspects which people in India look for their eating habits today...Same is the case for Amit and Mridhu Mahajan, who believe that organic market has come a long way, developing its space in the national market. Their store 'Nirvaaha' is one such stop which offers variety of organic vegetables, pulses, spices, cooking oils and other organic products. They believe that the trend of health consciousness among consumers has led to bring upsurge in the organic food sector. With variant income groups and region of the country, consumers for organic food products are increasing day by day with their acute awareness from health hazards of chemicals and pesticides. Organic food market, which was considered as a niche segment by the Indian consumers, has now transformed into full-fledged industry with high growth potential. It has shown a growth at a CAGR of 30.7 per cent over the period of FY'2009-FY'2014. And, according to t

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Organic food industry picks up pace in india

ORGANISERS of the Clarence Valley's latest flagship event, Feast In The Field have taken up the challenge set down by Tourism Australia's latest campaign, Restaurant Australia, to ensure tourists also learn just how great the native, local and organic food is coming from the Clarence Valley.

Mike Smith, whose farm Organic Matters is hosting the event, said to embrace the tourism food theme Restaurant Australia we need to first have a conversation with our chefs, producers and suppliers to ensure a sustainable supply chain.

"To have this important business conversation we decided to host an industry session. This event will happen before our afternoon feast, where chefs can have the opportunity to meet and greet with local growers and suppliers, and establish their own business networks and relationships.

"It makes so much more sense to bring everyone together at the farm so chefs can learn first hand how and what to use to be creative in their new tourism food adventures".

Piggybacking on Tourism Australia's pitch to the world of a quality food experience using Australian cuisine, organisers of Feast in the Field promise food tourism will become just as an important part in the Clarence Valley tourism agenda as sport and culture.

"We positioned our food event during the Clarence Valley's plunge Festival because we know this event has a really good reputation and our committee see that month long festival going from strength to strength," Mr Smith said.

"The Clarence Valley has an extraordinary opportunity to be a unique food bowl and food destination because of our clean green image, but before that can happen we need to train up and inspire the chefs, and put in place a reliable framework for that to happen."

Feast in the Field head-line chef Clayton Donovan has his own TV series, is world-travelled and is Australia's only hatted indigenous chef.

He is a Gumbaynggirr man and has family ties in the Valley so is familiar with local food sources.

"Connecting him to the Yaegl primary producers will be an exciting opportunity for them too and in the long run everyone will benefit," Mr Smith said.

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Feast In The Field to make food tourism a big Clarence player

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By Isaac Fletcher, contributing writer, Food Online

Putting sustainability measures in place in the confines of your food facility not only benefits the environment, it also has the potential to increase profits, decrease production and operation costs, boost brand awareness, and bolster customer loyalty. To reap the greatest benefits from going green, food manufacturers should implement green strategies in the following areas.

Product Sourcing

The growth in demand for healthy food and products has been steady over the last decade and, according to USDA projections, will continue throughout the foreseeable future. Increased public awareness and support for organic food manufacturing has led many food brands to offer a wider selection of organic products. Organic production has become a key factor in gaining and retaining market share.

For products, such as palm oil, that are from tropical regions, some companies are gaining consumer loyalty by addressing concerns about rainforest deforestation. Unilever and Kellogg are two such companies that are requiring that their suppliers follow strict sustainability guidelines.

Toxin Elimination

Eliminating toxins from the manufacturing process is another way manufacturers are addressing the growing demand for food purity. Removing toxins from the production process means ensuring that cleaning agents, packaging materials, and equipment are all free of toxins. For example, flexible tubing used in many pieces of equipment may contain a phthalate called DEHP, which has raised chemical concerns among environmental health organizations due to its effects on human and environmental health. Replacing DEHP tubing with less toxic alternatives can improve the health and safety of products while earning the trust of consumers.

Packaging

Aside from using non-toxic packaging materials, manufacturers can lessen their environmental impact by reducing the amount of packaging used on their products. Furthermore, using recycled and other eco-friendly packaging options can bolster sustainability. Using thinner materials or implementing smaller packaging can ultimately result in significant cost savings and waste reduction.

Energy Efficiency

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Going Green: Good For The Environment, Good For Bottom Lines

Jio Fresh, an organic food products outlet set up by Kusalava Agri Products Limited (KAPL), was inaugurated by Kusalava Motors MD Chukkapalli Venkateswara Rao and former ZP chairman Kadiyala Raghava Rao at Brundavan Colony on Friday.

Mr. Raghava Rao said people were, of late, getting attracted to organic foods. NOFA treasurer and Jio Fresh proprietor Chukkapalli Ramakrishna Prasad said the association was trying to promote organic farming and that the desired results could be seen sooner than later.

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