Food losses and wastage has become a major Global issue. There is enough food produced in the world to feed everyone, one third of all food produced is lost or wasted ( i.e around 1.3 billion tonnes ) each year. Food losses and food wastage are two different aspects which lead to food scarcity. India losses 16% of its total agricultural produce which is up to 350 million tonnes and this is due to the lack of proper retailing and adequate storage capacity and packaging, and food wasted in India is about 40% which is up to 92,000 crore per annum due to negligence Or Poor handling or through a way of food that could be consumed by humans.
Therefore reducing food losses and wastage is a way to lower production costs, improve food security and nutrition and
contribute towards environmental sustainability. By bringing improvements in efficiency of production and utilisation of Agricultural Products, improving food processing storage and preservation techniques. Food scientists can play a key role in developing for from new sources and more efficiently utilising current resources.
Food processing and technology can help in reducing food spoilage by improving post harvest techniques, to ensure that the product should not spoilt during transportation till it reaches the consumer. New product development, to utilise the production in better way and serve the consumer with various products with value addition and to provide consumers better nutrition than that they get by consuming raw products, increasing shelf life of the product so that the product can be consumed for longer period.
Food processing is very essential and effective way to prevent the food losses. We can understand this more effectively by recognising our past food processing practices, which were practiced in our Indian historical periods.
Food Processing is not that which implemented recently but food processing also being practiced in our Indian history. At that time food scarcity due to food losses and wastage was very less.
During Mahabharat Kal in Gokul, mostly milk processing is practiced, after taking out the milk from the cow immediate processing was done by the women’s of that village it along with Lord Krishna’s mother Yashoda, from which they get the milk product known as ‘Makhan’ which is kept in pots, and than it is sold in markets, also kept for their consumption. Due to high perishability of milk risk of spoilage is more, but this type of