Детальная информация

While there are books that look at nutritional aspects and processing of millets, this title deals with value addition through the entire chain, from producer to consumer, and demonstrates a reliable model for millets development that can be adapted to other commodities.

• Millets Value Chain for Nutritional Security: A Replicable Success Model from India
• Copyright
• Contents
• List of Figures
• List of Tables
• List of Appendices
• List of Abbreviations
• List of Abbreviations (in Cluster Analysis)
• Foreword
• Preface
• Executive Summary
  • On-farm production interventions
  • Value addition through processing interventions in millets
  • Nutritional evaluation and certification
  • Entrepreneurship development
  • Promotion and popularization
  • Commercialization
  • Socio-economic impacts
  • Reference
• Acknowledgements
• 1: Production and Utilization of Millets
  • 1.1 Production of Millets
    • 1.1.1 Global production
      • Sorghum
      • Pearl millet
      • Small millets
    • 1.1.2 Indian production
      • Trends in millet area and production comparedto other crops
      • Decline/diversification of area under millets
      • Competing crops
      • Reasons for the decline in area under millet
      • Cropping seasons/sequence
      • Interventions for improvement of millets
      • Millet production potential
  • 1.2 Utilization of Millets
    • 1.2.1 Global utilization of millets
    • 1.2.2 Utilization of millets in India
  • 1.3 Government Policies that Determine Millets Production in India
    • 1.3.1 Minimum Support Price
    • 1.3.2 Public Distribution System
  • 1.4 Development Programmes for Millets in India
    • 1.4.1 Macro Management in Agriculture
    • 1.4.2 Initiative for Nutrition Security through Intensive Millets Promotion
    • 1.4.3 Rainfed Area Development Programme
    • 1.4.4 National Food Security Mission’s coarse cereals component
  • 1.5 The Need for a Value Chain Model of Millets in India
  • 1.6 Overview of Millets Value Chain Development in Various Countries
  • References
• 2: Gaps in and Scope of the Value Chain in Millets
  • 2.1 Gaps in Production, Utilization and Marketing of Millets
  • 2.2 An Innovative Value Chain Model: the NAIP’s ‘Millets Value Chain Project’
    • 2.2.1 Objectives of the project
    • 2.2.2 Role of partners
    • 2.2.3 Interventions
    • 2.2.4 Technical profile-contours of the value chain
      • Objectives
      • The major outputs
  • Reference
• 3: Nutritional and Health Benefits of Millets
  • 3.1 Nutritional Overview: Millet vs Major Cereals
  • 3.2 Nutritional Profiles of Millets
    • 3.2.1 Nutritional profile of sorghum
    • 3.2.2 Nutritional profile of pearl millet
    • 3.2.3 Nutritional profile of finger millet
    • 3.2.4 Nutritional profile of foxtail millet
    • 3.2.5 Nutritional profile of proso millet
    • 3.2.6 Nutritional profile of kodo millet
    • 3.2.7 Nutritional profile of barnyard millet
    • 3.2.8 Nutritional profile of little millet
  • 3.3 Health Benefits of Millets
    • 3.3.1 Anti-diabetic properties
    • 3.3.2 Reduction of oxidative stress
    • 3.3.3 Anti-cancer properties
    • 3.3.4 Anti-hypertensive and cardiovasculardisease prevention
    • 3.3.5 Coeliac disease
    • 3.3.6 Obesity
    • 3.3.7 Coronary heart disease
    • 3.3.8 Other benefits
      • Treatment of stomach ulcers
      • Prevention of gallstones and allergic reactions
      • Finger millet for anaemia control
  • 3.4 Nutritional Evaluation of Food Products from Millets
    • 3.4.1 Nutritional composition of sorghumproducts
    • 3.4.2 Glycaemic index and glycaemic load of sorghum products
    • 3.4.3 Effect of sorghum diet on glycosylated haemoglobin and lipid profile in diabetics
    • 3.4.5 Effect of sorghum diet on nutritionalstatus of school children
    • 3.4.6 Determination of protein efficiency of sorghum
  • 3.5 Impact of Sorghum Grain Processingon Nutritional Composition
    • 3.5.1 Effect of grain processing on nutrient composition of sorghum products
    • 3.5.2 Assessment of sorghum semi-processed products based on nutrient superiority for marketability
      • Sorghum grain
      • Sorghum flour
      • Sorghum semolina
      • Sorghum flakes
      • Sorghum pasta
      • Sorghum vermicelli
  • 3.6 Conclusion
  • References
• 4: Value Chain: On-Farm Production Interventions
  • 4.1 Identification of Genotypes for Specific End Products
    • 4.1.1 Analysis of physical attributes of sorghum genotypes
    • 4.1.2 Analysis of biochemical attributes of sorghum genotypes
    • 4.1.3 Identification of high protein digestibility and amino acid profiles in sorghum genotypes
    • 4.1.4 Variability and correlation analysis for biochemical grain quality traits in sorghum genotypes
    • 4.1.5 Shelf-life studies of rabi sorghum grain cultivars
  • 4.2 End Product-Specific Sorghum Cultivation through Backward Integration: a Pilot Project
    • 4.2.1 Sorghum yield in kharif season
    • 4.2.2 Sorghum yield in rabi season
    • 4.2.3 Economics of improved sorghum cultivars in kharif season
    • 4.2.4 Economics of improved sorghum cultivars in rabi season
    • 4.2.5 Comparative yield and economics of kharif and rabi sorghum
    • 4.2.6 Factorization of income from on-farm sorghum production
  • 4.3 Conclusion
  • References
• 5: Value Chain: Processing Interventions
  • 5.1 Background and Scope
  • 5.2 Recent Millet Food Processing Initiatives by ICAR
  • 5.3 Why is Processing Intervention Needed in Sorghum?
  • 5.4 Structure of the Sorghum Grain
  • 5.5 Sorghum Processing
    • 5.5.1 Sorghum milling technology
    • 5.5.2 Wet milling for starch extraction
    • 5.5.3 Sorghum dehulling/decortications
    • 5.5.4 Effect of parboiling on milling and cooking quality
    • 5.5.5 Standardization of particle size for different products
    • 5.5.6 Formulation of designer semolina for enhanced resistant starch
    • 5.5.7 Development and standardization of sorghum-rich multigrain flour
    • 5.5.8 Intervention on sorghum flours
    • 5.5.9 Storage studies on sorghum rich multigrain flour in different packages
    • 5.5.10 Enhancing shelf life of sorghum flour and multigrain flour
  • 5.6 Development of Sorghum Products
    • 5.6.1 Roti, mudde and peda
      • Roti
      • Mudde
      • Sorghum bran peda
    • 5.6.2 Sorghum bakery products
      • Sorghum biscuits
    • 5.6.3 Fermented sorghum products
    • 5.6.4 Sorghum malt products
    • 5.6.5 Sorghum lassi
    • 5.6.6 Sorghum flakes
      • Conventional flakes
      • Flakes made from roller flaker technology
      • Optimal conditions for manufacture and nutritional content of sorghum flakes
    • 5.6.7 Pop sorghum and sorghum puffs
    • 5.6.8 Sorghum extruded products
      • Breakfast cereals
      • Vermicelli and pasta
      • Hot-extruded sorghum snack
    • 5.6.9 Fat-free sorghum crunches
    • 5.6.10 Instant mixes
      • Instant sorghum idli and dosa mix
      • Instant dhokla mix
      • Instant upma-mix
      • Instant vermicelli kheer mix
      • Instant flakes kheer mix
    • 5.6.11 Formulation of masala for the preparation of sorghum flakes and pops
    • 5.6.12 Standardization of flavourings for sorghum pasta
    • 5.6.13 Sensory properties of cooked sorghum foods for daily consumption
      • Sensory evaluation
      • Statistical analysis
      • Results
  • 5.7 Conclusion
  • References
• 6: Value Chain: Interventions Related to Consumer Acceptability, Entrepreneurship, Commercialization, Promotion and Policymaking
  • 6.1 Consumer Acceptability and Market Feasibility of Newly Developed Sorghum Products
    • 6.1.1 Sampling and methodology
      • Factors/dimensions used for the analysis
      • Cluster analysis
    • 6.1.2 Sorghum-rich multigrain
      • Clusters of respondents for sorghum-rich multigrain atta
      • Attributes influencing the purchase of sorghum-rich multigrain atta
      • Prediction of correct purchase decision
      • Purchase prediction accuracy based on individual attributes (hit ratio)
      • Similarities and dissimilarities in the response of respondents on important attributes of sorghum-rich multigrain atta
    • 6.1.3 Sorghum biscuits
      • Clusters of respondents for sorghum biscuits
      • Attributes influencing the purchase of sorghum biscuits
      • Prediction of correct purchase decision
      • Purchase prediction accuracy based on individual attributes (hit ratio)
      • Similarities and dissimilarities in the response of respondents on important attributes of sorghum biscuits
    • 6.1.4 Sorghum vermicelli
      • Clusters of respondents for sorghum vermicelli
      • Attributes influencing the purchase of sorghum vermicelli
      • Prediction of correct purchase decision
      • Purchase prediction accuracy based on individual attributes (hit ratio)
      • Similarities and dissimilarities in the response of respondents on important attributes of sorghum vermicelli
    • 6.1.5 Sorghum semolina (for uppit)
    • Clusters of respondents for sorghum semolina (for uppit)
    • Attributes influencing the purchase of sorghum semolina (for uppit)
    • 6.1.6 Sorghum semolina (for
    • 6.1.7 Sorghum flakes
      • Clusters of respondents for sorghum flakes
      • Purchase influencing attributes of sorghum flakes
      • Prediction of correct purchase decision
      • Purchase prediction accuracy based on individual attributes (hit ratio)
      • Similarities and dissimilarities in the responseof respondents to important attributes of sorghum flakes
    • 6.1.8 Conclusion
  • 6.2 Entrepreneurship Development in Millet Product Technologies
    • 6.2.1 Entrepreneurship development at farm level
    • 6.2.2 Entrepreneurship Development Programmes for women, rural entrepreneurs and urban start-up entrepreneurs
    • 6.2.3 Entrepreneurship Development Programmes in various states
  • 6.3 Commercialization of Sorghum Product Technologies on a Pilot Scale
    • 6.3.1 Branding, labelling and packaging
      • Branding
      • Labelling
      • Packaging
    • 6.3.2 Launching of eatrite brand by IIMR
    • 6.3.3 Commercialization of the sorghum product technologies
      • Salient features of commercialization and scaling-up
  • 6.4 Sensitization of Policymakers
    • 6.4.1 Organizing national and international conferences
    • 6.4.2 Formation of a taskforce for promotion of millets
  • 6.5 Promotion of Value Added Healthy and Convenient Sorghum Product Technologies
    • 6.5.1 Communication strategies
  • 6.6 Conclusion
  • References
• 7: Impact Assessment of Value Chain on Millet Foods
  • 7.1 Impact Assessment on Various Stakeholders in Value Chain Development of Sorghum
    • 7.1.1 Farmers – impact of end product specific sorghum cultivation
      • Shifting of allocation of sorghum cultivation from marginal to better lands
    • 7.1.2 Processors – processing diversification and product development
    • 7.1.3 Entrepreneurs – entrepreneurship development
    • 7.1.4 Policymakers
    • 7.1.5 Consumers
    • 7.1.6 Conclusion
  • 7.2 Business Plan for Sorghum Value-Added Product Technologies
    • 7.2.1 Opportunity for developing value-added sorghum products
    • 7.2.2 Seasonality vs quality of sorghum
    • 7.2.3 Backward integration and supply chain management
    • 7.2.4 Prospective districts where backward linkages as well as production can be taken up
    • 7.2.5 Structure of organization and phases of development
      • Organization, structure and manpower
      • Phase-wise production and product selling plan
      • Phase-wise implementation
    • 7.2.6 Product launch
      • Implementation schedule
    • 7.2.7 Market and competitor analysis
      • Advantage of sorghum-based products
      • Competitiveness of sorghum-based multigrain atta
      • Competitiveness of sorghum-based biscuits
      • Competitiveness of sorghum-based flakes
    • 7.2.8 State-wise potential markets for launching sorghum products
    • 7.2.9 Industry size estimation
      • Multigrain atta industry
      • Biscuit industry
      • Rice flake industry
    • 7.2.10 SWOT analyses of sorghum food products
    • 7.2.11 Product-wise SWOT analysis
      • Sorghum multigrain atta
      • Sorghum-based biscuits
    • 7.2.12 Production plan
    • 7.2.13 Financial plan
    • 7.2.14 Marketing plan
    • 7.2.15 Alternative strategies for selling the products
    • 7.2.16 Risk factors
      • Availability and accessibility of the sorghum
      • Entrepreneurial skills and capabilities
    • 7.2.17 Social impact
  • References
• 8: Value Chain of Millets: Lessons to Learn and Prospects for the Future
  • 8.1 Constraints and Challenges in the Value Chain of Millets
    • 8.1.1 Production constraints
    • 8.1.2 On-farm technological backstopping
    • 8.1.3 Clustering of farmers
    • 8.1.4 Primary and secondary processing of sorghum
    • 8.1.5 Shelf life remains a challenge
    • 8.1.6 Policy
    • 8.1.7 Inadequate promotional awareness on health aspects
    • 8.1.8 Conclusion
  • 8.2 Scope for Replication, Upscaling Horizontal Expansion and Export Avenues
    • 8.2.1 Upscaling and replication
    • 8.2.2 Horizontal expansion within India
    • 8.2.3 Export avenues
  • 8.3 The Future of Demand Creation for Millets: a Sustainable Approach
  • References
• Appendices
• Index