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PROSPECTS AND POTENTIALITY OF BAKERY & CONFECTIONEY UNITS IN ODISHA

KrishiKosh

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Title PROSPECTS AND POTENTIALITY OF BAKERY & CONFECTIONEY UNITS IN ODISHA
 
Creator Mallick, Soubhagya Ranjan
 
Contributor Mahapatra, B.P.
 
Subject PROSPECTS, POTENTIALITY, BAKERY, CONFECTIONEY UNITS, ODISHA
 
Description Bakery industry in India today has an important place in the industrial map of the country. Bakery products are an item of mass consumption in view of its low price and high nutrient value. With rapid growth and changing eating habits of people, bakery products have gained popularity among masses. The sector, typically, constitutes cakes, breads and biscuits.
The bakery industry has achieved third position in generating revenue among the processed food sector. The market size for the industry is pegged at US$ 4.7 billion in 2010 and is expected reach US $ 7.6 billion by 2015.
The shining star of the sector remains the biscuits industry, which is expected to outperform the growth of the sector overall.
Some of the trends in the Industry are Retail Bakery, Improved Packaging, Health Foods, Taste & Appeal and Technology trends.
The per capita consumption of bakery products in India, as it stands today, is one to two kg per annum, which is comparatively lower than the advanced countries where consumption is between 10 to 50 kg per annum. The growth rate of bakery products has been tremendous in the both urban and rural areas.
Among the food industries, bakery is second only to dairy industry in volume of production and number of employees. The character of industry has changed over the years with the introduction of preservatives and improved mechanical methods, there appeared increasing numbers of wholesale baking companies which produced massive quantities and sold it to retailers over wide distribution area. The wholesale type of bakery dominates the multimillion dollar baking industry today. It is very important for the baker to have complete knowledge of the process involved in production of bakery foods if their quality is to be improved.
 
Date 2017-01-19T18:20:10Z
2017-01-19T18:20:10Z
2015
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/97212
 
Language en
 
Relation Th;4325
 
Format application/pdf