POTATO THAT IS FIT FOR DIABETICS! NEW CLAIMS!

Whoever does not know that Potato is loaded with starch that is readily converted to glucose in no time once it enters the human digestive system? Diabetics avoid Potato as much as possible precisely for this reason. According to available evidence Potato has a Glycemic Index  (GI) of more than 90 reflecting its ability to release glucose rapidly and just imagine even the dreaded cane sugar has a GI of less than 60 compared Glucose which has a GI of 100. Potato has a tendency to increase glucose level after storing in cold storage which is not desirable to make products like wafers as undesirable browning takes place during frying due to Maillard reaction. The news that one of the R & D institutes under ICAR has developed a variety of Potato that does not increase sugar content on cold storing is indeed welcome as far as food processing industry is concerned. However the joke is the claim that this Potato is good for diabetics! Here is this startling claim by none other than the Head of that institute in a press release recently!  

"The CPRI said sugar or glucose levels in potatoes will not rise with the use of this technology. The institute is also getting a patent for this technology, CPRI director Bir Pal Singh told Deccan Herald on Monday. The breakthrough, Singh said, has been evolved purely for commercial. Low-sugar potatoes with a longer shelf life was otherwise not possible, with sugar level rising in cold storages. The technology raises the hope for potatoes sans sugar being available in markets, something which may bring smile on the faces of the potato-loving diabetic patients. Once the technology is implemented commercially, diabetics with a sweet tooth will possibly find sugar-free potatoes in the nearby vegetable store.  CPRI sources say potatoes contain starch which turns into glucose. In freshly harvested potatoes, the starch content is low at about 1 per cent, but the level of glucose rises beyond 6 per cent in low temperatures. Singh said: "This is the first such technology in the country. This will be a boon for the processing industry. Starch in potatoes turns into sugar and this process is accelerated by an enzyme called invertase. We have silenced this process, in fact stopped it, so that the sugar levels don't increase in potatoes." The technology has "great cold chipping attributes," which controls the rise of sugar level in potatoes. "Transgenic potatoes have reduced expression of the vacuolar and invertase gene resulting in cold induce sweetening resistant potato which is desirable for the processing industry. The breakthrough is an outcome of teamwork and five years of research," Singh added.

It is rather unfortunate that "scientists" in such important positions as Director, exhibits ignorance through such press interactions. Whether sugar is developed or not Potato will always be a taboo as far as diabetics are concerned because of the propensity of its starch to generate and absorb glucose very fast in human body, almost at a rate equal to that of pure glucose itself! As starch is a polymer of glucose its degradation product is glucose and that is the reason for avoiding this tuber crop in diets recommended for diabetic people. 

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

COST OF IGNORING A TECHNOLOGY-THE CANADIANS ARE PAYING FOR IT

What type of logic it is that what is good for Americans is not good for Canadians? That seems to be essence of the continued refusal or obfuscation on the part of Canadian safety authorities to allow irradiation process for sterilization of ground meat products. Ionizing radiation generated under controlled conditions is directed to the foods to be sterilized in a closed atmosphere for varying duration, the time and dosage varying from product to product. Damage to the DNA of the pathogenic organisms is beyond repair making them incapable of multiplication, eventually leading to their death. In spite of significant consumer perception that irradiated food will emit harmful radiation affecting their health, persistent consumer education has enabled the industry to process over half a million tons of food products every year using irradiation technology. Almost 50 countries have permitted food irradiation with all international agencies including FAO and WHO certifying the safety and efficacy of food irradiation process. If this is so why should the Canadian government is prevaricating on this issue? Here is a report on this issue coming from Canada.

"Why has the Canadian government not approved the irradiation of ground beef to allow consumers the choice of buying regular or irradiated ground beef?In March 1998 the Canadian Cattlemen's Association (CCA) submitted a petition to Health Canada and according to a 2000 press release it was very optimistic that approval would happen in a timely fashion. This was a reasonable expectation by the Association because in 1997 on the basis of extensive scientific studies and the expert opinions in the United States, Food and Drug Administration (FDA) approved the irradiation of red meat for the control of food borne pathogens. The Department of Agriculture (USDA) which is responsible for ensuring that meat products are safe, wholesome and properly labelled published its ruling in 1999. "Today Americans are consuming about 18 million pounds of irradiated red meat per year, and experiencing a rapidly growing demand to over 35 million pounds of fresh irradiated produce", according to Ron Eustice the former Executive Director of the Minnesota Beef Council. In fact for years, pioneering companies Omaha Steaks, Schwan's and Wegmans are proud to offer their customers a choice with the added food safety benefit that irradiation offers to already great-tasting beef products and hamburgers. Meanwhile in Canada we wait, denied the choice that American consumers have. Why? In the Canadian Report of the Independent Investigator into the Listeriosis Outbreak (July 2009) where 22 lives were lost, it noted "Irradiation has been proven to be the single most effective method of eradicating bacteria and it does not alter appearance, taste or texture of foods.". Yet it also stated that "Despite its many advantages, this proven technique is unlikely to be adopted by food processors without a major consumer education program." The Consumers Association of Canada commissioned a study to take the pulse on the subject of food irradiation early in 2012. While irradiation is relatively unknown in Canada, Angus Reid Public Opinion found, when Canadians polled in the survey were given a brief explanation of the process, most said they would support having irradiated food at the grocery store as a choice. The problem is that as few as 10 highly infectious E. coli O157:H7 microscopic germs can sicken and, perhaps, kill you. The manufacturing facility may be as clean as a surgical suite, and the government inspected company can take extensive samples— yet we are missing a kill step for the pathogens. So, where is the irradiated beef? Without the Canadian government approval, irradiation technology, which could have prevented economic harm to the food industry and could have prevented illness and death, cannot be used!"

The American policy of permitting the use of Irradiation Technology but insisting on declaration of the same on the label, probably, will be a via solution for this Catch 22 situation. World over use of irradiation technology must be encouraged because of its immense potential to prevent food losses and food poisoning episodes due to newly emerging virulent spoilage vectors. After all world has seen billions of dollars of investment in evolving and safety clearance of hundreds of irradiated products during the last 6 decades and this effort should not go waste by a continued mindset of resistance to the universal deployment of this clean technology. That will, to some extent, give salvation to the souls of all those who perished from the first atomic bomb dropped in Japan during World War II, thereby demonstrating the will of the mankind to use atomic energy only for peaceful uses that benefit it.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

FOOD FOR FUTURE-OPTIMISM IS THE KEY TO MEET THE CHALLENGE

Future challenges in meeting the demand for food by an ever increasing global population are considered to be daunting and this food insufficiency is already affecting millions of people, more common in the poor countries of Asia, Africa and South America. The problem is further compounded by enormous food wastage that takes place, especially in many developing countries reducing the availability further. Food wastage in wealthy countries has another dimension and this takes place mostly in the super markets, house hold kitchens and dining tables. Against such a situation how can the food insecurity which is expected to assume alarming proportion in a few years from now, can be overcome? Opinions differ among experts regarding the ability of this planet to achieve quantum jump in food production keeping in step with the growing population. Here is a take on this issue which reflects the optimistic view of some experts and opinion makers. 

"Last week at a three-day conference in Lexington, Ky., with food producers from 70 countries, Woroniecki said he learned that the world's population is expected to grow by 3 billion come 2050. He said that would require food-producing countries to produce one-third more food on the acres they currently have, and he believes the need can be met with the help of new methods and technology.  "The technology is there to do it, we just need be better at it," Woroniecki said. "We can better use technology, in regards to genetics of a herd and buying replacement stock suited for the environment. We can also do the best to work with nature and manage the extremes in weather, so there are fewer ups and downs in beef production." Crop production also must be elevated to meet consumption of a growing population, and Jim Bobb, grain division manager for Southwest Grain in Dickinson, said the advancements are out there to make it happen."Technology and equipment like GPS help to increase productivity and increase food supplies," he said. "My feeling, as I see it today, is that we will be able to keep up with the growing demand for food, but there's always the unforeseen, like extended droughts, that could change that."

Mention of GM technology as a possible route to achieve increased food production is however misleading because this particular crop manipulation method has not yet become universally accepted as many unanswered safety questions makes it suspicious in the eyes of the consumer. The most recent episode of cyanide poisoning of cattle in some ranches in the US, supposed to be due to consuming GM grass is a timely reminder about the uncertainties associated with gene tinkering and the consequences there of. But there are many new cropping technology emerging which can increase productivity very significantly and more attention needs to be focused on them. By far the most critical input for crop enhancement is water and world over water scarcity is staring at the farmers due to indiscriminate exploitation of ground water, enormous wastage and neglecting water conservation technologies. Drought resistant crops are being developed at a faster rate than ever and the answer to future food scarcity lies in achieving productivity with use of less and less water. Due to intensive agriculture during the last five decades, especially using mono culture, soil degradation is a very serious problem and reclaiming such lands will be another pre-requisite for increasing food production. Probably considering the many options available, there may be enough grounds for optimism that world will never run out of food in the foreseeable future.   

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

EVERY BODY LOVES CHINA-THE US TOO! AND THE CONSEQUENCES?

China is a country loved by many, hated equally by many and admired by many, depending on what criterion is used. Its pole vaulting into global economic summit and talking as an equal with established world powers has been both dramatic and amazing, calling for admiration all around. But it is hated world over when one looks at its brutality and remorseless suppression of the citizens denying the fundamental rights enjoyed in many democratic countries. No doubt China has built a solid foundation for its technological and industrial growth though the inputs from the erstwhile Soviet Union during early stages should not be forgotten. Full credit must be given to the farmers of the country for raising food production and productivity in almost all crops, making it the top producer of many foods. All said and done, China still lives in rural hinterlands and through shrewd policy orchestrations the country was able to back up the farming community remarkably well. Latest instance of governments long term vision is reflected in the frenetic pace with which it is trying to build up its swine food industry by transforming small scale rural farms into large industrial production centers. Unwittingly the US is helping China to achieve this goal through supply of technology and other inputs with a short term objective of earning dollars from this dollar rich country! Here is a take on this interesting development which should be an eye opener for others like India.

"In a country where pork is a culinary staple, the demand for a protein-rich diet is growing faster than Chinese farmers can keep up. While Americans cut back on meat consumption to the lowest levels seen in two decades, the Chinese now eat nearly 10 percent more meat than they did five years ago. China's solution: to super-size its supply by snapping up millions of live animals raised by U.S. farmers as breeding stock - capitalizing on decades of cutting edge agricultural research in America. By taking this step, say breeders and exporters, China will move from small-scale backyard farms, to the Westernized tradition of large consolidated operations to keep up with demand. "I liken it to their telephone system," said Mike Lemmon, co-owner of the Whiteshire Hamroc farm, which specializes in exporting breeding swine to China. "Most of China's mainland went from having no landlines to everyone having a cell phone. They're doing the same thing with farming." Focus on livestock genetics also represents an emerging economic bonanza for two of the United States' most powerful industries: technology and agriculture. Worldwide, the United States exported a record $664 million worth of breeding stock and genetic material such as semen in 2011. But as fortune shines on breeders, concerns are being raised. While U.S. consumption of meat falls, the price of producing a pound of protein rises, meaning meat companies are seeing their margins shrink. That has prompted some critics to question whether the short-term gains of this trend will result in a longer-term loss of a key export market for American meat producers. This is, after all, a well-trod path in China's pursuit of efficiency: import a technology or create a joint-venture; learn the best practices; apply those practices at a lower cost than overseas rivals; and emerge as an aggressive competitor in the global market".

Whether such a move will prove to be beneficial in the long run is a big question mark only future can provide the answer. While increased production of pigs can definitely have an adverse impact on the carbon emissions globally, higher consumption of meat will have undesirable consequences on the health of the citizens in that country. As for the US, this is a country which does not seem to be learning any thing from the past dealings with China. If at all any single country which has continuously assisted China for more than 3 decades in its technological frog leaping it is the US with its huge investments on the industry there based on technology sharing mode. Chinese products made with US technology but with cheap Chinese labor are creating serious unemployment in the US because Chinese made products are invariably much cheaper than that made within the country. It is time the US wakes up to the real danger posed by China in the economic development through ways and means that cannot be considered truly transparent and honest.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com