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An Unending White Revolution

Source: Khaleej Times, Dubai, June 30, 2003

by P. Ramesh Kumar


What does this weighty compendium offer to those who have the courage to pick it up?
It is primarily a practical guide for scientists and prospective entrepreneurs in the field of food and dairy technology, giving them all relevant information on processing principles, technology for industrial production and packaging, nutrition, health, market surveys and statistics.

Did you know that meatball-portioning machines and doughnut fryers can be used for making the Indian sweet gulabjamun, Japanese pastry-making machines can be used to make burfi and so on? Surely these are facts that will interest entrepreneurs.

A first of its kind, this handbook records India's experience in mechanising and modernising the production of dairy products.

While the first phase of the historic 'white revolution' made India the world leader in milk production, the second phase is poised to transform the country into a global giant in the production of dairy products. This transformation will come about by industrial large-scale production of 'desi' milk sweets that have so far largely been prepared and marketed in the unorganised sector.

Even as the market for traditional dairy products in India exceeds $10 billion, surveys point to a potentially growing overseas demand. In North America alone, it is estimated at $500 million. The mainstay of the market outside India will initially be the roughly 20 million strong Indian diaspora but an appetite for Indian mithais has been noticed among foreigners as well.


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Triple Uses
This compendium would be useful in three ways: one, by alerting prospective entrepreneurs on new opportunities in dairy-related agri-enterprises; two, by helping them in implementation and evaluation of such projects, using the data, cost estimates and process know-how detailed in the handbook; three, by serving as an essential resource base for developing training materials.
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