Food Industry

Food industry
Food Industries In Pakistan

• Pakistan’s food sector is the second biggest in
the world
• It contains more than 1,000 large-scale
processing facilities.
• makes up 16% of employment in the
manufacturing sector and is Pakistan’s second-
largest industry after textiles
• current estimated size of about $1.4 billion
• Most of the food industry in Pakistan is
concentrated in Punjab (60%) followed by
Sindh (30%), KPK (6%), Baluchistan (2%) and
ICT (2%).
• Agro accounts for 19% of Pakistan’s GDP and
processed food makes up 20% of that.
• Includes the primary processing of fruits,
vegetables, flour, sugar, pulses and grains.
SUB SECTORS
• The sub sectors in processed food industry are broadly classified as
follows:
1. Value added and frozen food processing units
• including frozen vegetables, snacks and meals,
• ‘Value added Processed Food’ including jams, jellies, pickles,
sauces, concentrates, fruit juice drinks, canned fruits, lentils,
cereals, snack foods etc.
• ‘value added fruit and vegetable and intermediate products’
including all value addition of fresh produce and intermediate
products
2. Edible Oils and Fats Manufacturing/Processing units
• includes fruits and vegetable oils, ghee, margarine etc.
SUB SECTORS
3. Beverage production units
• includes aerated drinks, juices, bottled water etc.
4. Bakery and confectionery manufacturing units
• includes, cakes, breads, pastries, rusks,
doughnuts, pies, pancakes, muffins, toffees,
candies, bubble gum, chocolates, specialty mixes
and concentrates, breading, pancakes and batter
mixes etc
Main Categories of food export from
Pakistan:
1. Vegetable products
2. Prepared food and beverages
3. Animal or vegetable fats, oils and waxes
Types of food processing
1. Refining and milling
2. Canning
3. Concentration
4. Freezing
5. Drying
6. Pasteurization and sterilization
7. Fermentation
8. Irradiation
Refining and milling
• A refining process is in which raw
sugar from cane or sugar extracted
from beets into white refined sugar.
• Milling is a process in which grains such as
oats, wheat, rice, and corn are dehulled and
ground into smaller pieces or flours
• improve palatability, reduce cooking time, and
create food products.
Refining and milling
• Grain is cleaned and water is added to avoid
pulverization
• Grain is then crushed between two roller
rotating at high speed.
• This shearing action breaks the kernel into
chunks.
• Germ and bran are the removed
• Product is the grounded between smooth rolls
to create flour.
Canning
• The process of placing foods in jars or cans and
heating properly to a specified temperature
• Acid foods such as fruits can be processed or
canned in boiling water
• low-acid vegetables and meats must be canned
in a pressure canner at 240° F
• In pickling, low-acids foods such as vegetables
are acidified by adding vinegar
Canning
• Usual method of heating is placing a jar in
steam pressure vessel and heating at 121˚C
• Acidity is maintained to avoid the growth of
Clostridium botulinum
• Toxic to humans and thrives at ph 4.5 to 7.0.
• High ph vegetables require more heating than
those whose ph range from 2.5 to 4.t like
tomatoes.
Drying
• Oldest and easiest method
• Method of removing moisture from food.
• Ideal for transportation
• Do not require refrigeration.
• Helps preserving seasonal food
Drying
• Bacteria(30%), mold (12% moisture) and yeast
need sufficient moisture to grow.
• Reducing moisture helps to prevent the
growth of these microorganisms
• Advantages
1. No electricity
2. Less time consuming
3. Less storage space
Pasteurization
• Process to kill bacteria in liquid food
• High temperature of 62 to 100 is used for 15
to 30 minutes.
• Inactivates the enzymes and kills
microorganisms in milk.
• Since all pathogens are not killed it still need
refrigeration.
Freezing
• Technique to super cool the food while
maintaining low enough temperature to
prevent appreciable ice crystal formation
• Large ice crystal causes rupture of food cells
and break down the food allowing undesirable
enzyme reaction
• Does not kills pathogens but inactivate them.
Fermentation
• Fermentation is a natural process through which
microorganisms like yeast and bacteria convert carbs
— such as starch and sugar — into alcohol or acids.
• The alcohol or acids act as a natural preservative and
give fermented foods a distinct zest and tartness.
• Fermentation also promotes the growth of
beneficial bacteria, known as probiotics.
• Probiotics have been shown to improve immune
function as well as digestive and heart health
Fermentation
• fermented foods are often more nutritious
than their unfermented form
• The probiotics produced during fermentation
can help restore the balance of friendly
bacteria in your gut and may alleviate some
digestive problems
• Use microorganism and yeast to make wine,
bread, cheese, etc.
Irradiation
• Use of gamma rays to kill living organisms

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Food Industries In Pakistan

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