8/7/2019 To Study of consumption & scope of processed food material in commercial kitchen of Ranchi

http://slidepdf.com/reader/full/to-study-of-consumption-scope-of-processed-food-material-in-commercial-kitchen 1/10

B Y ²A K A S H C H A N D R A

H M / 1 0 1 6 / 0 7G U I D E D B Y ²

N I S H I K A N T K U M A R

To Study of consumption & scope of processedfood material in commercial kitchen of Ranchi

8/7/2019 To Study of consumption & scope of processed food material in commercial kitchen of Ranchi

http://slidepdf.com/reader/full/to-study-of-consumption-scope-of-processed-food-material-in-commercial-kitchen 2/10

Obj ective

y To carry out the survey to determine the popularity of the processedfood in the commercial kitchen of Ranchi.

y To evaluate/ explore the availa bility of processed food ingredientsrequired.

8/7/2019 To Study of consumption & scope of processed food material in commercial kitchen of Ranchi

http://slidepdf.com/reader/full/to-study-of-consumption-scope-of-processed-food-material-in-commercial-kitchen 3/10

Introduction

y Food preservation is the process of treating and handling food in such away as to stop or greatly slow down spoilage to prevent food bornillness while maintaining nutritional value, texture and flavor.

y Food processing dates back to theprehistoric ages when crude processing incorporated slaughtering,fermenting, sun drying, preserving with salt, and various typesof cooking (such as roasting, smoking, steaming, and oven baking).

y Modern food processing technology in the 19th and 20th century waslargely developed to serve military needs. In 1809 Nicolas AppertInvented a vaccum bottling technique and this contri buted to thedevelopment of tinning and then canning by Peter Durand in 1810.

Pasteurization, discovered by LouisPasteur in 1862, was a significant advance in ensuring the micro-biological safety of food.

8/7/2019 To Study of consumption & scope of processed food material in commercial kitchen of Ranchi

http://slidepdf.com/reader/full/to-study-of-consumption-scope-of-processed-food-material-in-commercial-kitchen 4/10

³ Packaged foods are boon in today¶s busy lifestyle. According to Ernst & young presentation, the food processingindustry in India will grow 30- 40 percent per annum as against the present15 percentage in the next 10 year .´ export of dairy product have beengrowing at the rate of 25 percent per annum in term of quantity and 28percent in term of value since 2001.

According to the Ministry of Food ProcessingIndustries (M OFP I ), the potential growth is huge as the glo bal foodindustry, which stands at US$ 175 billion, is expected to grow up to $400billion by 2025. The I ndian food industry is slated to reach US$ 310 billionin 2015. Food retail, dominated by around five million retail outlets inIndia, is also likely to grow from around US$ 75 billion in 2007-08 to US$150 billion by 2025.

8/7/2019 To Study of consumption & scope of processed food material in commercial kitchen of Ranchi

http://slidepdf.com/reader/full/to-study-of-consumption-scope-of-processed-food-material-in-commercial-kitchen 5/10

Data's

14%

86%

0%0%

Frequency of using p r o cessed foo d mat eri alVERY FREQUENTLY

FREQUENTLY

SOMETIMENEVER

86%

0% 14%

P r o cessed foo d h e lp s in co s t co n t r ol

YES NO TO SOME EXTENT

8/7/2019 To Study of consumption & scope of processed food material in commercial kitchen of Ranchi

http://slidepdf.com/reader/full/to-study-of-consumption-scope-of-processed-food-material-in-commercial-kitchen 6/10

0%

14%

72%

14%

P r o cessed foo d ava ilabl e r o und th e ye a r

RARELY SOMETIMES OFTEN ALWAYS

8/7/2019 To Study of consumption & scope of processed food material in commercial kitchen of Ranchi

http://slidepdf.com/reader/full/to-study-of-consumption-scope-of-processed-food-material-in-commercial-kitchen 7/10

0%

14%

57%

29%

P r o cessed foo d re all y s av es th e t im e

RARELY SOMETIME OFTEN ALWAYS

8/7/2019 To Study of consumption & scope of processed food material in commercial kitchen of Ranchi

http://slidepdf.com/reader/full/to-study-of-consumption-scope-of-processed-food-material-in-commercial-kitchen 8/10

C onclusion

y On the basis of analysis of primary data collected by questionnaire andinterviews, I can say that«..

y 86% chef¶s in Ranchi using processed food material frequently.y 100% C hef¶s of Ranchi think that processed food help in cost control.y Most of the chef¶s think that processed food material save the cooking

time & also save the utensil.y Using of processed food reduces the mean time.y But if seasonal food & processed food both are availa ble 42.58% chef¶s

want to prefer fresh food.

8/7/2019 To Study of consumption & scope of processed food material in commercial kitchen of Ranchi

http://slidepdf.com/reader/full/to-study-of-consumption-scope-of-processed-food-material-in-commercial-kitchen 9/10

Suggestion & Recommendation

y Using of F I FO/ Bin cardy Appropriate temperature should be maintainy Expiry date /life of the material should be check y

Good hygieney Always preferred good supplier as well as good brands of processed

food material .

8/7/2019 To Study of consumption & scope of processed food material in commercial kitchen of Ranchi

http://slidepdf.com/reader/full/to-study-of-consumption-scope-of-processed-food-material-in-commercial-kitchen 10/10

Thanks