Dr. Bidyut Prava Mishra

Assistant Professor, LPT

C.V.Sc & A.H., OUAT

Total livestock population of India: 512.05 Million

11.6% of the world population

Speies Population in million % Share in world & position

Cattle 190.9 15.06 (Second)

Buffalo 108.7 57.83(First)

Goats 135.17 17.14% (Second)

Sheep 65.06

7.14% (Third)

Pig 10.29 1.2%

Poultry 729.2

17% (Seventh) 2012 census

Total meat production in India: 6.7 MT (2014-15)

Growth rate in meat production in India: 7.31% Category % share % of animal slaughtered

Cattle 5 10.6

Buffalo 21 10.6

Sheep 8 24.1

Goat 14 58.7

Pig 7 95

Poultry 45 90

Per capita meat consumption in India: 5.5 kg/head/year

Bovine meat 2.1

Sheep & goat 0.7

Pig 0.4

Poultry 1.7

Other meat 0.4

Total 5.5

Per capita meat consumption in world: 42 kg/head/year

Developed countries: 80.3 kg/head/year

Contribution of livestock sector to Indian GDP-4.1%

Items Percent (%) of total values

Milk and milk products

65.05

Meat and meat industry byproducts

19.83

Eggs 3.77

Wool and Hair

0.1

Dung

6.93

Type 2013-14 Qut. In MT

Rupees in lacs

2Qut. In MT014-15

Rupees in lacs

2015-16 Qut. In MT

Rupees in lacs

Carabeef 1451941.75

2647235.44

147630.78

2928915.69

1314473.67

2668541.29

Sheet and goat meat

20425.85

67957.68

22827.77

82153.84

21635.89

83389.82

Other 255.23 691.75 261.92 1419.71 0.10 618.18

Processed meat

488.78 691.75 406.11 1419.71 280.92 618.18

India’s international trade in livestock and

livestock products is mainly in live animals

(17%), meat and meat products (82%), dairy

products and eggs (1%).

India does not even contribute 1 per cent to the

world export of the livestock products

20.5 million people depend upon livestock for their livelihood

Livestock sector contributed 16% to the income for all rural

households.

Indian Meat export: growing at 13% annually

In spite of big potential because of large livestock population,

the meat industry in India has not taken its due share.

India is still a small player in global market of livestock trade

The total processing capacity in India is over 1 million tons per

annum

Only 2% of total meat produced utilized for processed meat product

In developed countries , 60% meat is utilized

Remaining meat sold in fresh or frozen forms

Only 34 modern meat processing plants approved for export of meat

75 no. of Abattoir cum meat processing plants are approved under

APEDA for export

Allanasons Limited pioneered Indian meat exports in 1969 and

continuous to be the leader in meat export

Uttar Pradesh, Andhra Pradesh , West Bengal ,

Maharashtra , Kerala, Delhi , Rajasthan are the key areas

of Processed meat production in India.

Major Export Destinations (2015-16) : Korea Republic,

United Arab Emirates, Saudi Arabia, Thailand and

Maldives.

Even though production is in accelerated trend still processing and

marketing strategies are not in a well defined manner which leads

to overall moderate profitability and less export promotion.

All essential amino acid

Protein 19-21%

High biological value (85)

Fe, Zn, Se, P

Vit-D

Vit- B (B1, B2, B6, B12, Niacin, pantothenic acid)

Omega-3 and omega-6 PUFA

40% MUFA :Oleic acid

Low myristic acid

Linoleic acid, linolenic acid

Process of changing or transforming a product

from its original state to a more valuable state.

Product development in a way that enhances its

value

A broad definition of value added is to economically

add value to a product by changing its current

place, time, and form characteristics to

characteristics more preferred in the marketplace.

Variety/

convenience

Function Processing

Classification

Deboning

Size reduction

Seasoning-(addition of spices and condiments)

Tenderization

Tumbling

Smoking

Retorting / cooking

Emulsion preparation

Battering

Quality raw materials

Correct formulation

Optimum processing

Right packaging

Storage stability

Flavour and colour changes

Nutritional value

Labeling requirements

Product specifications and regulations

Provide valued, variety and convenience meat products.

Meet life style requirements.

Increase demand and marketability

Utilize different carcasses & by-products beneficially.

Utilisation of inferior carcass cuts with combined technology

Incorporation of extenders for quality and economy

Improves safety and product attribute such as appearance, juiciness and flavour.

Facilitates diverse products, cost reduction, competitive pricing

Economic utilisation of waste

Check large scale imports & promote exports

Promote entrepreneur ventures and employment

Production of high demand value added product such

as low fat meat products

Processed meat products reduces the gap in the

marketing channel when supply of meat is excess.

Lower cooking losses

Largest population of Livestock (Large amount of raw

material)

Tough meat from spent animals will be successfully utilised

for development of palatable and qualitative products.

Rapid urbanization and industrialisation & change of food

habits resulted in increase in demand.

Increase in demand mostly by nuclear families

Higher middle class income group

Export prospects (Global market)

Availability of contemporary technology

Less preference for frozen meat by the consumer

Insufficient cold chain facilities

Lack of well organized marketing system

Less domestic demand for value added meat products

Lack of infrastructure facilities for processing and storage

Non availability of adequate technology in most parts of the

country

Fluctuating export trade

High import duty and stringent SPS measures of respective

importing countries

Inadequate focus on quality & safety standards

Traceability

Lack of skilled & trained personnel

Low availability of reliable & accurate instruments &

equipments

High requirement of working capital.

Negative attitude of public towards meat on account of

misinformation campaign and socio- religious taboos.

Lack of product development & innovation

Inadequate focus on quality and safety

standards

Poor processing and marketing conditions

Microbiological problems

Quality deterioration due to bio-chemical

changes

Bio- insecurity of products

Newer technologies for design of mini meat processing units

Increasing production efficiency leading to lower production cost

Production of hygienic and quality products

Shelf life extension of meat products by application of hurdle technology and biotechnology means

Developing newer techniques for tenderization of meat

Uniform processing technologies for traditional meat products.

Improved packaging techniques like vacuum, MAP, CAP, retort and aseptic

All efforts have to be made to keep production cost at minimum with selection of appropriate formulation, processing conditions and infrastructure facilities.

Development of quick and sensitive methods for detection of pathogens and hazardous feed residues

Organized marketing network need to encourage positive trend for uniform profits to all the players in the meat industry

Creation of facilities for production of quality and safety products

Quality and safety compliance in food chain from production to consumption

Adoption of processing technologies at different location for easy distribution and marketing and development of further processed meat products

Identify potential markets for value added meat and

poultry products.

Identify risks and benefits of producer participation

Introduce producers and processors to products and

processes that enhance efficiency in production

process and results in products that compete well in

the value added market place.

chicken pickle Chicken nuggets

Meat patties Meat balls

Chicken croquettes Buttered chicken eggs

Dietary supplementation of functional ingredients

Fortification of essential nutrients, e.g. dietary fibers, vitamins •

Protein incorporated meat products

Carbohydrate enriched meat products

Probiotic & fermented meat products