Friday, 18 February 2011

Biotechnology in food processing- Issues Relevant to Developing Countries

Application of biotechnology for food processing in developing countries is a matter of debate and discussion long ago. biotech research applied to biotechnological processes in most developing countries, development goals and improving the traditional fermentation processes. However, there are some issues to be discussed in developing countries, using the technology for various applications.

1. Socio-economic and cultural
Traditional fermentation processes used in most developing countries are low-input technologies for food processing appropriate to the minimum investment. These processes are, however, often uncontrolled, unhygienic, inefficient and generally lead to products of varying quality and short duration. Fermented foods, however, be consumer acceptance in developing countries and contribute significantly to food security and nutrition. As the applications of biotechnology to fermented foods such impact on socio-economic and cultural rights?

2. Infrastructure and logistics
Physical infrastructure needs of production, distribution and storage (eg refrigeration) microbial cultures or enzymes on a continuous basis is generally available in urban areas of many developing countries. However, this is not the case in most rural areas of developing countries. If research is oriented so that people at all levels can benefit from biotechnology applications in food fermentation process? What is needed for the level of fermentation technologies and process controls must be improved to increase efficiency, productivity and quality and safety of fermented foods in developing countries?

3. Nutrition and Food Security
Fermentation processes to improve the nutritional value of foods through the biosynthesis of vitamins, amino acids and proteins, improving the digestibility of protein and fiber, to improve the bioavailability of trace elements and degrading anti-nutritional factors.

Nutritional characteristics (and safety aspects) of fermented foods are well documented and appreciated in developing countries? It 'necessary to educate consumers about the benefits of fermented foods?

4. Intellectual Property Rights (IPR)
The methods used in the most advanced agricultural biotechnology tend to be covered by intellectual property rights This also applies to biotechnological processes used in food processing. On the other hand, many of the fermentation process traditionally used in developing countries rely on traditional knowledge.

How should food scientists, researchers, associations and industry players and governments of developing countries to address these problems?