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Analytical Study Of Ready To Eat Food Industry

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Introduction:
India has made lot of progress in agriculture & food sectors since independence in terms of growth in output, yields and processing. It has gone through a green revolution, a white revolution, a yellow revolution and a blue revolution. Today, India is the largest producer of milk, fruits, cashew nuts, coconuts and tea in the world, the second largest producer of wheat, vegetables, sugar and fish and the third largest producer of tobacco and rice. 
Now the time is to provide better food processing & its marketing infrastructure for Indian industries to serve good quality & safest processed food like ready to eat food. It is opening a new window in world scenario as far as taste & acceptance is concerned. Therefore, Indian Government is providing more infrastructures for this sector. Excise duty is now ZERO % on RTE and 100 % tax deduction for the first 10 years for new units. This allows manufactures to bring down their prices & spreads its flavors to the world.

 Consumers’ desire for restaurant-quality entrees doesn’t fade during an economic downturn; they just find a more affordable route to attain them.

According to the Chicago-based Perishables Group, consumer demand for prepared foods increased 3.7 percent from the previous 52-week period, ending June 27, 2009. In fact, in the deli department, prepared foods have reached 50.8 percent of total dollar sales. The most popular prepared foods reported were deli prepared chicken, salads and sandwiches.

As consumers increasingly turn to grocery delis and meat departments for convenient and high-quality prepared and ready-to-eat (RTE) meat and poultry items, prepared/RTE foods processors are using more natural and organic ingredients, adding new flavor systems- such as more Asian flavors — and employing natural extenders for cost reduction, as well as increasing shelf life, notes Josh Herring, Ph.D., assistant professor of food biochemistry, Department of Food and Animal Sciences, Alabama A&M University.

In addition, processors remain focused on increasing product convenience and safety, as well as reducing costs, introducing recyclable packaging and utilizing reclosable packages.

They are also well aware that just one product recall can have devastating consequences not only for their company, but also for the whole industry. Food-safety controls are certainly critical for prepared/RTE foods because they have more opportunities to be exposed to pathogens during the post-process period and from consumer contamination.
There lies the challenge for prepared/RTE foods  manufacturers: manufacturing a uniform and consistent product based on a variety of raw materials. This report, part of The National Provisioner’s ongoing Technology Journal series, will cover how meat and poultry processors are using technology to improve their manufacturing process and prevent exposure to foodborne pathogens.

Number of Pages of Project Report: 64
Package Includes: Project Report
Project Format: Document (.doc)

Table of Contents of Project Report:
1. INTRODUCTION
2. INDUSTRY PROFILE
OBJECTIVES OF THE STUDY
STATEMENT OF THE PROBLEM
RATIONALE OF THE STUDY
NEED FOR THE STUDY
SCOPE OF THE STUDY
4. RESEARCH METHODOLOGY
5. DATA ANALYSIS AND INTERPRETATION
FINDINGS
CONCLUSION
SUGGESTIONS AND RECOMMENDATIONS
LIMITATIONS
FUTURE DIRECTIONS
QUESTIONNAIRE
REFERENCES


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