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FOOD FORTIFICATION (F+ LOGO) “Fortification is the addition of key vitamins and minerals such as Iron, Iodine, Zinc, Vitamins A and D to staple foods such as rice, wheat, oil, milk and salt to improve their nutritional content. These nutrients may or may not have been originally present in the food before processing or may have been lost during processing. Deficiency of micronutrients or micronutrient malnutrition is a serious health risk. Access to safe and nutritious food is a must and sometimes due to lack of consumption of a balanced diet, lack variety in the diet or unavailability of food, one does not get adequate micronutrients. Often, there is considerable loss of nutrients during the processing of food as well. One of the strategies to address this problem is fortification of food. This method complements other ways to improve nutrition such as diversification of diet and supplementation of food. The food fortification logo is an identity mark to distinguish

RADURA LOGO (IRRADIATAION OF FOOD) Food irradiation is a physical process in which food commodities, bulk or pre-packaged are exposed to controlled doses of energy of ionizing radiation such as gamma rays or X-rays to achieve different technological objectives. This technological process includes extension of shelf-life, destruction of storage and quarantine insect pests and killing of parasites, pathogens and spoilage microorganisms. Radiation processing can thus be used for enhancing food safety, food security and international trade. It became mandatory in 2007 to treat Indian mangoes with gamma radiation for control of quarantine insect pests before export to the USA. In India more than a dozen irradiation facilities have been established by private entrepreneurs for treatment of food. For commercial application of the technology in India, Atomic Energy (Control of Irradiation of Food) Rules were notified in 1991 and later amended in 1996. In 2012, a new amendmen

INDIAN GRAPE PROCESSING BOARD “To foster sustainable development of the Indian wine industry it is required to focus on research and development, quality upgradation, market research and national and international promotion of wine, defining label standards, setting of quality standards and to formulate a vision and action plan for the growth of the Indian wine sector. To take a holistic view and foster sustainable development of Indian wine industry”, keeping the above in mind and to co-ordinate the efforts for promotion and development of the wine industry in India in close association with industry, producers and other stakeholders, the Union Cabinet in its meeting held on January 2, 2009 gave its approval for the establishment of the Indian Grape Processing Board (IGPB) under the Ministry of Food Processing Industries, registered as a society under the Societies Registration Act, 1860. The Board has its headquarters in Pune, Maharashtra that is close to the principal grape growing

NATIONAL MEAT AND POULTRY PROCESSING BOARD The Government of India launched National Meat and Poultry Processing Board (NMPPB) on February 19, 2009. The formation of NMPPB has been notified in the Gazette of India Extraordinary vide notification no 127 dated 20th January, 2009. The National Meat and Poultry Processing Board is an autonomous body and was initially be funded by the Government of India for two years and would be managed by the industry itself. The Board will have 19 Members including CEO of the Board. This industry driven institution is to work as a National hub for addressing all key issues related to meat and poultry processing sector for the systematic and proper development of this sector. The Board would serve as a single window service provider for producers / manufacturers and exporters of meat and meat products, for promoting and regulating the meat industry as a whole and it would result in large number of employment opportunities. The logo in red and yellow symb

INDIAN INSTITUTE OF CROP PROCESSING TECHNOLOGY The Indian Institute of Crop Processing Technology (Formerly Paddy Processing Research Centre) is a pioneer Research and Development Institute under the Ministry of Food Processing Industries, Government of India. The Institute has its origin way back in 1967 when it was started as research and development laboratory in the Modern Rice Mill complex of Thanjavur Co-operative Marketing Federation (TCMF) at Tiruvarur, Tamilnadu, India under the dedicated leadership and the able guidance of late Dr. V. Subrahmanyan, an eminent scientist and founder Director, Central Food Technological Research Institute, Mysore. The Institute was later upgraded as a national laboratory with the name Paddy Processing Research Centre - PPRC in 1972. Ministry of Food Processing Industries strengthened and upgraded the PPRC as a National Institute in February 2008 and was called as Indian Institute of Crop Processing Technology (IICPT). The Institute is located at