The papers published in this book describe the present state of the Indian Food Industries and the technical problems facing them. The first 12 papers deals with the general subject of technical aid to the industry and lay stress on the problems involved in the improvement of quality of processed food products. These are followed by accounts of the technical problems of individual industries or groups of allied food industries. The industries dealt with are biscuit and bakery, breakfast foods, flour and barley milling, confectionary, Indian sweets, coca and chocolates, fruit and vegetables, gelatine, cold storage and deep freezing, oil milling, fish and the typically Indian Industry –Pan Suapri. The various contributions emphasize generally the need for a liaison between agri-horticultural authorities and the food processing industry, for cheaper and good quality raw materials, utilization of indigenous materials required in processing techniques, fabrication of equipment required for small and large-scale industries and adoption of modern scientific methods.
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