Engineers India Research Institute

In 2021, India's dairy market had a value of INR 13,174 billion. Looking ahead, IMARC Group projects that the market would grow at a CAGR of 14.98 percent from 2022 to 2027, reaching INR 30,840 billion. We are regularly tracking and assessing the direct as well as the indirect impact of the pandemic while keeping in mind the COVID-19 uncertainties. These observations are cited in the study as a significant market contributor.
To fulfill anticipated demand, however, India's dairy industry has to be given new life due to the country's growing population and plateau in crop production trends. Some of the problems that must be resolved first are production, marketing, export, and infrastructure support for the expansion of the Indian dairy industry. To achieve the global quality and safety standards, dairy scientists and businesspeople should take a holistic approach to product development that includes new dimensions of value addition and more modern processing techniques.
About 4.2 percent of India's GDP as of 2020 was attributable to dairy output. According to reports, the dairy industry in India grew by 4.9 percent yearly in 2019. The Government of India reported that 187.7 million tons of milk were produced in 2018–19, with 394 grammes of milk per person per day available in India.
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The book Technology of Food Chemicals, Pigments Food Aroma Compounds Food colours, Biosynthesis of Food Constituents: Natural Pigments,Synthetic and Inorganic Pigments, Changes of Pigments in Anthocyanin Products, Stability of Pigments, Vanillin Synthetic Flavoring from Spent Sulfite, Betanin (Main Pigment of Red beet), Extracts of Annatto, Naturally Flavoured Food products, Vegetable Flavour , Flavour Enhancer, Tea Flavouring, Fish Flavour,Production of Food Aroma Compounds, Yellow Colour obtained from Turmeric in Food Products,Flavour of Cheddar Cheese, Volatile Components in Basil (Ocimum basilicum L.) and Thyme Leaves (Thymus vulgaris L.), Dill and Parsley Essential Oil Composition, Plant Economics of Annatto Seed Colour Extraction, Plant Economics of Caramel Colour (Food Colour), Plant Economics of Cold Flavoured Tea (Various Flavours), Plant Economics of Curcumin Turmeric Oil from Turmeric, Plant Economics of Essence for Food, Plant Economics of Flavoured Milk (Sterilized), Plant Economics of Flavours Manufacturings.

Details: Manufacturing Hard Boiled Candies, Lollipops & Bubblegums.

Project Report Engineers India Research Institute Report On Roasted Namkeen.

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