CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 11 : Traditional Food Adjuncts

Food adjuncts

Introduction

1. India has a variety of agro climatic conditions.
2. Indian cuisine is represented as a wide spectrum of food culture with regional differences and preferences.
3. The last two decades have passed towards global food culture.
4. It is a blend of ethnic traditional taste combined with variety of convenience.

Meaning:

The term “food adjuncts” includes an assortment of items that are consumed as an accompaniment to the staple food.

• They add variety, spice and crunch to the common menu with standard items.
• Items cover a large variety of tastes, textures and consistencies.

Classification:

1. Pickles
2. Chutneys
3. Preserves
4. Dried vegetable products, such as sandiges and dried chillies.
5. Papad, badi and extruded products of starchy cereals that are fried.

Market value:

• The market of traditional adjuncts is difficult to estimate, due to absence of regulatory mechanism.
• Market experts estimate the yearly sales of pickles at 4000 crore and papads at 5000 crores.