Interfaces between agriculture, nutrition, and food science

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The United Nations University Press

Food and Nutrition Books

Interfaces between agriculture, nutrition, and food science

Proceedings of a workshop held at Hyderabad, India, 10-12 November 1981, cosponsored by the United Nations University (UNU), the international Crops Research Institute for the Semi-arid Tropics (ICRISAT), the National Institute of Nutrition (NIN), and the Central Food Technological Research Institute (CFTRI)

Edited by K.T. Achaya

THE UNITED NATIONS UNIVERSITY

The views expressed in this book are those of the contributors and not necessarily those of the United Nations University.

The United Nations University
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Typeset in France
Printed in Japan

From the charter of the United Nations University

Preface

Foreword

Inaugural session

Introductory remarks
Relevant interface research at ICRISAT
Interfaces: present and future
Interactions in food technology, agriculture, and nutrition

Research and development efforts to raise food production
Technological considerations in evolving strategies for varietal development of food grains
Conclusions
References

Generating multidisciplinary action: the importance of interface activity between agriculture, food science, and nutrition

The Role of Science and Technology
The approach for developing countries
The post-harvest phases
Conclusion
References

Session 1: interaction at the production stage

The improvement of nutritional quality by genetic means

Abstract
Priorities
References

Grain quality of sorghum, pearl millet, pigeon-pea, and chick-pea

Abstract
Nutritional quality
Anti-nutritional factors
Milling characteristics, cooking quality, and consumer acceptability
Conclusions
References

The impact of recent agricultural development on calorie and protein production

Abstract
Overview of agricultural development
Trends in agricultural production
Impact on calorie and protein production
Nutrition implications
Conclusions
References

Cropping systems for upland areas

Abstract
Crops and nutrition
Characterization of uplands
Fertilizers
References

Design of cropping systems to achieve nutritional goals in dry farming

Abstract
The nutritional goals
Cropping systems for drylands and their production potential
Total nutrients supplied through cropping systems
Nutritive value of the proteins of some foodstuffs
Conclusion

Discussion

Agricultural production and nutrition
Consumer acceptability
Economics and marketing

Session 2: Interaction at the post-harvest stage

Effects of processing on the nutritional and culinary properties of food grains, with special reference to millets

Abstract
Milling
Heat treatment
Germination
Fermentation
References

Improved post-harvest technology to maximize yield and minimize quantitative and qualitative losses

Abstract
Introduction
Harvesting and threshing operations
Drying and curing operations
Pre-milling treatments
Milling of grain
Transportation losses
Grain storage and preservation
Farm-level storage
References

Nutritional implications of recently developed techniques of storage and pest control

Abstract
Food availability versus the pest complex
Choice of disinfestation systems
Soil quality and environment, and their influence on post-harvest quality of food grains and other agricultural products
Disinfestation in post-harvest ecosystems
References

The use of solar energy in post-harvest technology

Abstract
Drying
Parboiling
Storage
Household cooking
Conclusions
References

Discussion

Choices of technology
Viewing problems

Session 3: Interaction at the consumers' stage

Genetic and technological means of reducing health hazards of food toxicants

Abstract
Lathyrism
Veno-occlusive disease
Mycotoxicoses
Karnal bunt wheat
Conclusion
References

The nutritive value of foods and the significance of some household processes

Abstract
Milling of food grains
Germination and malting
Cooking
References

Storage and the quality of grain: village-level studies

Abstract
Introduction
Qualitative changes in storage of cereals and millets
Qualitative changes in storage of grain legumes
Conclusion
References

Malnutrition: an intellectual odyssey

Abstract
Introduction
Nutritional requirements
Small but healthy
Policy implications
Acknowledgement
References

Discussion

Food toxicity and anti-nutrients
Small but efficient

Session 4-A: Achieving better nutrition

Fortification of foods

Abstract
Introduction
Enrichment of staple foods
Fortification of foods
Large-scale consumer trials
Indian experience
Is food fortification necessary?
Conclusion
References

Distributional aspects of caloric consumption: implications for food policy

Abstract
Model
Results
Policy implications
References

The national dairy development board's project on oilseed growers' cooperatives

Abstract
Introduction
Background
The Anand model
The project
The scope of the project
Co-operative organization and supervision
Arranging production enhancement inputs
Demonstration plots
Management subsidies and equipment/storage grant
District farms
Area agronomic centres
Present status

Meeting dietary fat requirements

Abstract
Actual fat intakes in India
Quality of fat consumed
Comparison with recommended levels
Fat intakes in childhood
Edible fat shortages
Conclusion
References

Composite programme for women and pre-school children: a joint programme of the government of Kerala, Mahila Samajams, and care

Abstract
Introduction
The composite programme (CPWPC)
Programme participants
Programme inputs
Conclusions

Discussion

The food mix
Fats in the diet

Session 4-B: Achieving better nutrition

Policy planning and management of an integrated agriculture and nutrition technology network

Abstract
Missing link
Policies and planning
Inputs
Agricultural prices commission
Integration of policies
Credit
Marketing
Integrated use of agricultural commodities

Regional nutrition programmes

Abstract
Introduction
Overview of the regional problem and associated factors
Responsibilities of the health sector in nutrition
References

Malted versus roasted weaning mixes: development, storage, acceptability, and growth trials

Abstract
Introduction
Formulations and standardization
Proximate composition
Viscosity measurements of a 10 per cent cold-paste slurry solution of various WBG formulations
Storage trials
Cost of formulations
Acceptability trials in Baroda
Acceptability trials in Pondicherry
Rat growth and protein quality trials
Prospects and problems
References

Discussion

The virtues of malting
Balanced nutrition

Session 5: Country reports

Interaction between agriculture, nutrition, and food science in Sri Lanka

Abstract
Agriculture sector
Calorie availability and food consumption
Nutrition sector
Food science sector
Future prospects for strengthening the interphases of agriculture, nutrition, and food sciences
References

Interaction between agriculture, nutrition, and food science in Bangladesh

Abstract
Introduction
Production
Distribution and preservation
Consumption
Interfaces
Conclusion
Bangladesh: important statistics on agriculture (1978/79)
References

Interaction between agriculture, nutrition, and food science in Nepal

Abstract
Introduction
Agriculture
Food science and technology
Nutritional status
New perspectives
Conclusion
References

Interaction between nutrition and agriculture in India

Abstract
Production of food grains
Upgrading nutrient quality
Meeting nutritional needs
References

Interaction between nutrition and health

Abstract
The past
The present
The future
References

Discussion

Aspects of food production
Promoting interfaces

Session 6: Panel presentations

From knowledge to practice in the home
Storage in practice
From research and development to industry
How the consumer can react to policy
Technology for farmers
Popularizing new technology
Discussion

Continuing interdisciplinary dialogues
Practical measures

Concluding session

An overview

Inaugural speeches
Production level
Post-harvest interactions
Consumer interactions
Achieving better nutrition
The Asian region
Panel discussions
Coda

Participants

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Interfaces between agriculture, nutrition, and food science

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