Technological Status and Challenges of the food processing industry in Sri Lanka
Introduction
In every plate of food we eat, we can see the support of the
entire universe for our existence, with eating and drinking being universal
pleasures. In recent times, agriculture has expanded to include related fields
such as animal husbandry, postharvest handling, food processing, and trade.
Together, these sectors now form one of the most critical pillars of the global
economy, contributing significantly to both production and employment. The
importance of robust food production systems is undeniable, as no civilization
can thrive without them. In Sri Lanka, the Food and Beverage (F&B) industry
stands as one of the fastest-growing sectors in the economy, with immense
potential for further expansion in the short and medium term.
Sri Lanka’s Food and Beverage industry encompasses a diverse
range of products, including processed foods, vegetables, fruits, concentrates,
juices, rice, cereals, oil seeds and their derivatives, beverages, sugar,
confectionery, bakery items, and coffee. By the end of 2021, the total value of
F&B exports reached USD 301.91 million, contributing approximately 2.47% to
the country’s total merchandise exports. This reflects an 18% year-over-year
increase from USD 255.93 million in 2020. India, the largest buyer, accounted
for USD 45.47 million of these exports. However, small and medium enterprises (SMEs)
in the Food and Beverage industry in Sri Lanka are becoming less competitive.
Sensitivities in Local Market
Sri Lankan Media now more focuses on people’s
healthy life based on proper nutrition avoiding any risks of non-communicable
diseases (NCDs). Hence, the food industry will have more opportunities as well
as challenges; the consumer will continue his search for new foods different
but something related to traditional, healthy friendly but flavorful, nutritional
but affordable and so on. Moreover, Sri Lankans now tend to dine outside, but
not to depend on fast foods or junk foods. Dining culture has crossed the
conventional boarders like at-home dining. As a result, many more new
definitions are being added up to our vocabulary; away from home, take out,
modern fast foods, traditional fast foods, casual dining, pre-cooked meals,
ready to eat (serve) meals and microwavable foods are a few to name. Hence, the
food manufacturer now should address all these issues and involve a workable
mechanism with supermarket/grocery, delicatessen etc
Export market
Among the commodities that have export potentials, Coconut
and Coconut Based Products (Desiccated Coconut and Coconut Cream and Milk),
Fish and Fisheries Products (tuna, fresh chilled and frozen form, shrimps and
prawns, crabs and lobsters and shark fins, fish maws, beche-de-mer, cuttle fish
and squid and sprats), Fruits and Vegetables, Ceylon spices (Ceylon Cinnamon,
Pepper, Cloves, Cardamom, Nutmeg and Mace), Ginger and Ceylon Tea are of
primary importance. One of the challenges, the exporters face is the assurance
of the quality in the food chain. In this context, Government intervention is
necessary to implement a general programme focusing the entire food chain. Sri
Lankan Government has updated its trade policies to expand the exports of food
commodities in all possible sectors of Agriculture. These goals can be achieved by through
increased production and most importantly enhanced quality which need new
technological inputs.
Use of Technologies
The local food sector, especially large-scale companies successfully employ major food processing and preservation operations. To accomplish these functions, the companies have different machinery intended for various operations including size reduction, mixing, separation, drying, osmotic dehydration, sculpturing, blanching, pasteurization, extrusion, baking, frying, chilling, canning and packaging. SMEs also use small scale and simple machinery for most of the operations referred to the above but the efficacy of the machinery is less. Moreover, local medium and large-scale food processors follow the relevant standards set by the Sri Lanka Standards Institute. Another important point is that foods being free from adverse substances are becoming a norm and the enforcement Institutions are devotedly engaged in ensuring food safety needs. The consumer, today, is more concerned with what he or she eats.
Organizations like the Sri Lanka Food
Processors Association, Institute of Food Science and Technology Sri Lanka,
Industrial Technology Institute, Industrial Development Board, Cathy Rich
Memorial Food Processing Centre and specialty departments of National
Universities and Programmes like Vidhatha extend their helping hands for the
SMEs in acquiring technical know-how and other essentials for running their
businesses although one has to secure a suitable market for their
products.
Challenges before Food Manufacturers
With new developments like
urbanization, the consumers prefer to prepare meals with less cooking time.
Nevertheless, they are not prepared to sacrifice nutrition value,
affordability, pleasure and other characteristics just for the convenience
taken alone. In this context, the local food industry has a big challenge to
meet; conceptual, technological and marketing breakthroughs. The present local urban market needs more processed
foods. Moreover, there is an expansion of the market into the North and East and
outside the mega cities in the other provinces. It is, therefore, high time for
the food industry to look into possible ways of expanding the market, whether
through replacing the existing technologies with modern high-end technologies or
setting up extra food manufacturing units in those areas and so on.
According
to Food and Agriculture Organization’s estimates, the world population is expected to grow by over a
third, or 2.3 billion people, between 2009 and 2050. This will require agriculture and food production to be
more efficient (more intensive) which will put more pressure on rural areas. Ever
increasing world energy prices and its other related economic factors associated
with the food processing increase in the price of the final food product in the
market. Therefore, improvement of the manufacturing efficiency can be one of
the solutions to this problem. But for the food manufacturer to do this, the
company management and technical personnel should be aware of recent and
emerging techniques in improving the productivity of all units in the processing
operations, which can be identified as improved machine efficiency, reduction
of waste and improved services at the factory.
University of Sri Jayewardenepura