1st Edition
Transforming Organic Agri-Produce into Processed Food Products Post-COVID-19 Challenges and Opportunities
The demand for organic foods has been expanding at a steady rate, and during the COVID-19 epidemic, it increased even further, as consumers regarded these foods as healthier and better for immunity than conventional foods. This book covers all aspects of organic agriculture and how to transform organic agriculture into processed foods for global demand after the COVID-19 pandemic.
The chapters discuss the post-COVID-19 impacts on organic agriculture and processed food, as well as recent milestones in basic and applied organic agriculture and organic food product sectors. Current issues such as international policies, intellectual property rights protection, the global scenario of organic certification, regulatory framework, and hindrances for farmers and organic food value chain participants are discussed. In addition, valuable chapters related to the production of nutraceutical organic foods like soy protein hydrolysate, fox nuts (Euryale ferox), and Red Dacca bananas are incorporated into the volume.
1. Current Scenario of Organic Farming Worldwide
Deepak Kumar, Helga Willer, N. Ravisankar, Chandrabhanu, and Amit Kumar
2. Impact of the Coronavirus Pandemic (COVID-19) on the Organic Food Sector
Surangna Jain and Seema Medhe
3. Current Status of Organic Processed Food Products in the World
Simmi Ranjan Kumar, Saugat Prajapati, and Jose V. Parambil
4. Organic Food Products: Potential and Challenges Globally
Shilpa Sindhu
5. Consumer Concerns and Choices for Processed Organic Food
Archana Poonia, Shweta Dahiya, and Parveen Siwach
6. International and National Policies on Organic Agriculture
Mrinalini Banerjee and S. Shanthakumar
7. Certification of Organic Agriculture and Trade Issues
Deepak Kumar, Manoj Kumar Menon, N. Balasubramani, A. Sadalaxmi, and Mrinalini Banerjee
8. Right to Health and Organic Agriculture in the Indian Perspective
P. Lakshmi and S. Shanthakumar
9. Safety, Nutritional Quality, and Health Benefits of Organic Products
Anamika Rana, Manjusha Tyagi, Nishant Rai, Santosh K. Arya, Raja Husain, and Akanksha Singh
10. Review of Relevant Research Related to the Fields of Processed Organic Food Products
Shilpa Sindhu and Abhijit Ghosh
11. Intellectual Property Rights (IPRs) Protection in Organic Agriculture and Processed Foods
Deepak Kumar, Shobhalata V. Udapudi, Amitkumar Patel, and Batthini S. Pranank
12. Hindrances for Farmers and Organic Food Value Chain Participants
Anupama Panghal and Tribhuwan Nath
13. Indian Government Policies for Promotion of Processed Organic Food Products
Shweta Dahiya, Charu N Thakur, and Parveen Siwach
14. The Status and Potential of Unorganized Sector of Food Processing in India and Its Contribution in Rural Economy
Kalpana Arora
15. Organic Soy Protein Hydrolysate as a Food Supplement and Its Techno-Commercial Feasibility for Commercialization
Deepak Kumar, Sridevi A. Singh, Mahaveer P Sharma, Manoj K. Singh, and Tanvi Singh
16. Organic Production, Postharvest Processing, and Value-Added Intervention of Fox Nuts (Euryale ferox) for Export
Kalyani Sharma, Rajesh Kumar Vishwakarma, Shadanan Patel, Shyam Narayan Jha, and Mridula Devi
17. Tissue Culture Technology Intervention in Red Dacca and Cavendish Banana for Nutritive Value Enhancement Under Organic Farming in India
Pramodkumar Navik, Deepak Kumar, Simhadri Raghavendra, Alapati Padmavati, Md. Shamim, and Deepti Srivastava
18. Smart Packaging Market Potentiality for Processed Food Sector
Sapna Arora and Avnish Shandliya
Biography
Deepak Kumar, PhD, is presently working as the Executive Director of Nextnode Bioscience Pvt. Ltd., India. He earlier served as Director (R&D) and Research Scientist in the Department of Scientific and Industrial Research, the Government of India’s approved lab for the private sector. He has published peer-reiviewed journal articles, books and book chapters and has received awards for his work. In addition, Dr. Kumar is a technical consultant for more than a dozen companies for customized technical support.
N. Ravisankar, PhD, is a Principal Scientist of Agronomy and has been working at the ICAR–Indian Institute of Farming Systems Research, India, since 2011. With over 20 years of research experience in the coastal and other regions, he is involved in coordination of integrated farming systems and organic farming activities at the national level and looks after the research work of the All India Network Programme on Organic Farming where he prepared a detailed package of practices for organic production of crops in 79 cropping systems suitable for 14 states of India. He has also published many books, book chapters, research papers, popular articles, training manuals and more.
Anupama Panghal, PhD, is Assistant Professor in the Department of Food Business Management & Entrepreneurship Development, National Institute of Food Technology Entrepreneurship and Management, India. Prior to that, she worked for Thapar University, Patiala, India, and the National Agricultural Cooperative Marketing Federation of India, New Delhi, and was a viting professor at the Asian Institute of Technology, Bangkok, Thailand. She has authored books, book chapters and research papers.
