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How India can ‘spice up’ its agri products
February 12, 2021
Symsac X stresses processing of spices, tech adoption
India should focus on technologies such as Nanoencapsulation, cryo-grinding and artificial intelligence to improve cultivation as well as the quality of agriculture products, said delegates at Symsac X.
The second day of Symsac X, the international Symposium on Spices as Flavours, Fragrances and Functional Foods, discussed the importance of spice processing and value addition as well as cutting-edge technologies for plant health, two major areas in agriculture.
Sustainability strategies
C Anandharamakrishnan from the Indian Institute of Food Processing Technology stressed the importance of sustainability strategies for the food industry. Localised product and localised industry should be evolved for improved food processing, he said, adding that the availability of raw material in all areas can have impact on transportation cost and reve ....

Indian Institute Of Food Processing Technology , Functional Foods , Indian Institute , Food Processing Technology , Former Director , Central Institute , Post Harvest Engineering , Symsac X , Cryo Grinding Technology , Artificial Intelligence , Value Addition , இந்தியன் நிறுவனம் ஆஃப் உணவு ப்ரோஸெஸிஂக் தொழில்நுட்பம் , செயல்பாட்டு உணவுகள் , இந்தியன் நிறுவனம் , உணவு ப்ரோஸெஸிஂக் தொழில்நுட்பம் , முன்னாள் இயக்குனர் , மைய நிறுவனம் , போஸ்ட் அறுவடை பொறியியல் , க்ரியோ அரைக்கும் தொழில்நுட்பம் , செயற்கை உளவுத்துறை ,