AgriBiz
When milk turns sour for Kashmir’s dairy farmers
Tajamul Islam Salroo writes about the reasons behind the recession in Kashmir’s otherwise recession-proof dairy sector, and the measures required for tackling it.
The dairy sector is considered a recession-free industry, a cash business with a good rate of return and always in demand. But what has happened this year, the demand for milk and milk products in Kashmir has plummeted to an extent, which was never expected. It is really disturbing to see farmers dumping their produce down the drain for no demand. The question remains if it is because of the rise of COVID19 that this business is showing such a slump or there are some other possible reasons for disturbance in the daily cycle. Being associated with this industry I have made an analysis based on my own observations.
The first and foremost reason for this issue seems to be the sharp rise in both domestic-level as well as commercial-level dairy farms in the last year across the Kashmir valley. We should know that the youth have been attracted towards dairy farming owing to subsidy schemes put in place by the Department of Animal Husbandry to make the UT self-sufficient in milk production. Envisaging it a daily-need, profitable business, people established a considerable number of dairy farms mostly at the commercial scale, with five to 20 cows, not knowing the fact that without proper market analysis or a backup it was going to put them in troubled waters soon. The milk production, as it seems, is surplus this year and that too in the very lean season of milk production while this has, unfortunately, happened for the first time in the history of Kashmir. The whole of the dairy cycle has got disturbed, right from the producer to the consumer because on one hand, the production has tremendously increased by incorporating high yielding cows in the dairy sector while on the other hand, the consumption has got reduced to a certain level. The agitation of dairy farmers is, therefore, obvious because their produce is hardly in demand. Having limited or no options available to sell their produce, dairy farmers feel dejection at all levels.
The other reason for the dairy business slump in Kashmir is the increased consumption of ultra-high temperature (UHT) milk that comes in Tetra Paks of 100 ML, 200 ML, 500 ML & 1000 ML. A large chunk of the population consumes this type of milk as well owing to its extended shelf life and now all-time availability in nook and corner of the valley.
The other reason for the dairy business slump in Kashmir is the increased consumption of ultra-high temperature (UHT) milk that comes in Tetra Paks of 100 ML, 200 ML, 500 ML & 1000 ML. A large chunk of the population consumes this type of milk as well owing to its extended shelf life and now all-time availability in nook and corner of the valley.With the rise of COVID19, milk by-products like Dahi, Paneer, Cheese, Ghee, sweets etc are in the least demand, which has really contributed to the dwindling dairy market. The demand for Dahi, Ghee and Paneer has gone down to an all-time low this season while cheese and sweets have negligible demand, and the most probable reason is COVID19. This fall-off in dairy demand due to the shutdown of tea stalls, hotels, restaurants, and confectioneries have given rise to unprecedented recession in the dairy industry. A survey conducted by the milk processing plants has shown that the milk revenue has plummeted by 30-35% between January 2020 to January 2022. It reveals that every stakeholder is hit by the situation, be it a milk producer, a milk agent, a milk vendor, a milk plant holder, a milk distributor or a milk retailer.
The input costs of milk production have gone high at all levels, and it is hard to pass on the higher costs to consumers due to challenging economic conditions. Thus, undesired anxiety looms over. This is also one of the reasons that smaller businesses have wound up their operations while large ones are struggling. In fact, everyone associated with the milk industry is under stress at present.
The other reason for the dairy business slump in Kashmir is the increased consumption of ultra-high temperature (UHT) milk that comes in Tetra Paks of 100 ML, 200 ML, 500 ML & 1000 ML. A large chunk of the population consumes this type of milk as well owing to its extended shelf life and now all-time availability in nook and corner of the valley. I think the consumption of tetra packed milk has increased to a greater extent over the last couple of years.
Undoubtedly the present dairy times are tough, but it is not permanent, I must tell it to all of my readers based on my experience and expertise in this field. The situation will change. Covid will not last long. People will again switch to dairy products, the consumption of which they have reduced. But the efforts must be made to keep the Dairy Cycle moving always and ever in future. If the government has put in its efforts in making Kashmir self-sufficient in the milk, they must also take proper measures to balance it as well and the only solution is to establish a Milk Powder Plant that is what Milk Balance Cycle actually refers to. The establishment of UHT Plants is another solution to this problem besides the manufacturing of by-products like cheese, ghee, chocolates, dairy-whiteners, flavoured milk, cream etc. The sooner the government takes initiatives in this regard better it is going to be for dairy farmers across the valley, in particular, and the dairy sector, in common.
An MBA, Tajamul Islam Salroo has 15 years of experience working in dairy and other food processing industries. You can reach him at tajamulsalroo@gmail.com
BK News
Srinagar: The month-long Training of Trainers (ToT) program for Farmer Producer Organizations (FPOs), organised by Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K) and Agriculture Department in collaboration with the National Institute of Agricultural Extension Management (MANAGE), Hyderabad, concluded successfully, marking a major milestone in capacity building for agricultural transformation in Jammu and Kashmir.
The program brought together some of India’s foremost agricultural business experts to train nearly 300 resource persons in eight batches. Designed under SKUAST-K’s HADP Project 20: Innovative Approaches for Promoting Agriculture in J&K, the initiative aimed to strengthen farmer organizations such as FPOs, Self-Help Groups (SHGs), Common Interest Groups (CIGs), and Primary Agricultural Credit Societies (PACS). The program covered topics like FPO formation, business planning, supply chain management, and market linkages.
The valedictory session, held at SKUAST-K’s Shalimar Campus, was attended by Director Agriculture Kashmir, Chowdhary Mohammad Iqbal, who commended the university’s efforts in empowering trainers to lead grassroots-level transformation. He encouraged the participants to utilize their skills to create resilient and sustainable farmer organizations, emphasizing the need for market-oriented and collective farming practices.
Vice-Chancellor SKUAST-K, Prof Nazir Ahmad Ganai, who actively monitored the program, in his message stressed the importance of FPOs in transitioning J&K from subsistence farming to sustainable commercial agriculture. Drawing comparisons with advanced economies, he highlighted the urgent need to increase agricultural processing, which currently stands at just 2% in the region.
Prof Masood Saleem Mir, Associate Director Research and Principal Investigator of the HADP Innovative Extension Project, elaborated on the program’s objectives and logistics. “This training was designed to address the unique challenges faced by farmer organizations in J&K. By equipping participants with technical, managerial, and entrepreneurial skills, we aim to create a ripple effect where these trainers will mentor and guide farmers across the region,” he said. Prof Mir further highlighted the strategic collaboration with MANAGE Hyderabad and the Agriculture Production Department, which ensured the program’s success.
“Our aim is not just to train individuals but to build a system where farmers can access consistent support and practical solutions for their challenges. The comprehensive curriculum, covering everything from FPO formation to business sustainability, is tailored to meet the region’s specific needs,” Prof. Mir added.
The training, facilitated by MANAGE Hyderabad, featured country’s top expert in FPO formation, business planning and supply chain management. These experts provided strategic insights into FPO management, business sustainability, and innovative mobilization techniques, ensuring practical outcomes for the participants.
Participants praised the program for its practical orientation, stating that it had demystified the complexities of building successful FPOs. Many called for follow-up sessions focused on developing tailored, commodity-based business plans to enhance FPO effectiveness.
This initiative aligns with SKUAST-K’s vision to make J&K a model bioeconomy in the country, fostering a resilient and sustainable agricultural landscape. The university plans to replicate the program in the Jammu division, further extending its impact.
The event concluded with the distribution of certificates to the trainees and a pledge by all stakeholders to work collectively towards uplifting the region’s farming community.
Dr Asima Amin Dr Baseerat Afroza Naveed Hamid
In a world grappling with the challenges of population growth, environmental sustainability, and a shifting focus towards healthier lifestyles, the potential of vegetable science in startups emerges as a beacon of transformative innovation. The intersection of agriculture, technology, and health has given rise to a myriad of opportunities for entrepreneurs to revolutionize the way we cultivate, consume, and benefit from vegetables.
As global consciousness veers towards sustainable practices and healthier food choices, startups delving into vegetable science are poised to play a pivotal role in shaping the future of our food systems. This introduction seeks to explore the diverse avenues where startups can harness the power of vegetable science to address pressing issues such as food security, nutritional health, and environmental impact.
From leveraging cutting-edge technologies in agriculture to developing novel plant-based food products, the potential applications of vegetable science are vast and impactful. This exploration encompasses not only the traditional aspects of farming and crop management but also delves into the realms of biotechnology, food technology and sustainable business practices.
We will delve into specific domains where startups can thrive, exploring how innovation in vegetable science can drive change in agribusiness, food technology, health and wellness, sustainability, and more. The goal is to unveil the untapped potential that lies within the realm of vegetable science, inspiring entrepreneurs, investors, and stakeholders to contribute to a more sustainable, nutritious, and equitable future.
As we embark on this journey through the fertile landscape of vegetable science in startups, envision a world where the humble vegetable becomes a catalyst for transformative change, not only in our diets but in the very fabric of how we approach agriculture, technology, and the well-being of our planet.
STARTUP AREAS
Vegetable science can play a significant role in startups across various sectors, ranging from agriculture and food technology to health and sustainability. Here are some potential areas where vegetable science can contribute to startup innovations:
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Ag-Tech Startups:
- Precision Farming: Utilize technology, sensors and data analytics to optimize vegetable cultivation, ensuring efficient resource use and higher yields.
- Vertical Farming: Develop indoor farming solutions using controlled environments, allowing year-round vegetable production in urban areas.
- Biotechnology: Explore genetic modification and breeding techniques to enhance the nutritional content, disease resistance,and overall quality of vegetables.
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Food Technology:
- Plant-Based Alternatives: Create innovative plant-based products using vegetables to meet the growing demand for vegetarian and vegan options.
- Food Preservation: Develop technologies for extending the shelf life of vegetables, reducing food waste, and ensuring freshness during transportation.
- Nutritional Enhancement: Explore methods to fortify vegetables with additional nutrients to address specific health concerns.
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Health and Wellness:
- Functional Foods: Develop vegetable-based products with specific health benefits, such as anti-inflammatory, antioxidant or immune-boosting properties.
- Nutraceuticals: Investigate the medicinal properties of vegetables and create supplements or health products based on their natural compounds.
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Sustainability:
- Circular Economy: Implement sustainable practices in vegetable production, such as recycling agricultural waste, utilizing organic fertilizers, and adopting eco-friendly packaging.
- Zero-Waste Solutions: Develop technologies to utilize every part of vegetables, minimizing waste and creating by-products for various applications.
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Smart Farming and IoT:
- Smart Sensors: Integrate sensors to monitor soil conditions, water levels, and plant health, allowing farmers to make data-driven decisions for optimized crop management.
- IoT in Supply Chain: Implement IoT technologies to track and monitor vegetables throughout the supply chain, ensuring quality, reducing losses, and enhancing traceability.
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Education and Consulting:
- Agribusiness Consulting: Startups can provide consultancy services to farmers on adopting modern vegetable cultivation techniques, sustainable practices, and technology integration.
- Educational Platforms: Develop online platforms to educate farmers, entrepreneurs, and consumers about the latest advancements in vegetable science, sustainable agriculture, and healthy eating.
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Community and Social Impact:
- Community Gardens: Startups can facilitate community-based vegetable gardens, promoting local produce, community engagement, and sustainable agriculture practices.
- Social Enterprises: Combine vegetable science with social impact by addressing issues like food insecurity, promoting fair trade, and supporting local farmers.
IMPACT OF STARTUPS IN VEGETABLE SCIENCE
The potential of vegetable science in startups offers a range of benefits that extend beyond economic success. These ventures can positively impact various sectors and address pressing global challenges. Here are some key benefits:
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Sustainable Agriculture:
- Resource Efficiency: Startups can develop technologies and practices that optimize resource use, such as water, fertilizers, and land, contributing to sustainable and environmentally friendly agriculture.
- Reduced Environmental Impact: By promoting organic farming, minimizing chemical pesticide use, and adopting eco-friendly practices, vegetable science startups can contribute to reducing the environmental footprint of agriculture.
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Innovation in Crop Management:
- Increased Yields: Precision farming technologies and genetic modifications can lead to higher crop yields, addressing the growing demand for food in a world with an expanding population.
- Disease Resistance: Genetic modifications can enhance the resistance of vegetables to pests and diseases, reducing the reliance on chemical pesticides and promoting healthier crops.
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Health and Nutrition:
- Improved Nutritional Content: Biotechnological advancements can be harnessed to enhance the nutritional content of vegetables, providing consumers with healthier and more nutrient-rich food options.
- Functional Foods: Startups focusing on functional foods can contribute to improved public health by developing vegetable-based products with specific health benefits.
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Economic Opportunities:
- Job Creation: The growth of vegetable science startups can lead to job creation across various sectors, including agriculture, technology, research, and product development.
- Market Expansion: Innovations in vegetable-based products can open up new markets and cater to the increasing demand for sustainable and plant-based alternatives.
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Food Security and Accessibility:
- Year-Round Production: Vertical farming and controlled environment agriculture enable year-round vegetable production, reducing dependence on seasonal harvests and improving food security.
- Localized Farming: Community-based initiatives and startups focused on local farming contribute to localized food production, reducing the need for extensive transportation and storage.
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Technological Advancements:
- Smart Farming: Integration of technology in agriculture, such as smart sensors and IoT devices, leads to more efficient and data-driven farming practices, improving overall productivity.
- Traceability and Transparency: Technologies for supply chain traceability enhance transparency in the food production process, building consumer trust and meeting the demand for ethically sourced products.
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Community Engagement and Social Impact:
- Community Empowerment: Initiatives like community gardens and social enterprises create opportunities for community engagement, fostering a sense of empowerment and ownership among local populations.
- Addressing Food Insecurity: Socially focused startups can play a role in addressing food insecurity by promoting sustainable and affordable vegetable production methods.
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Education and Awareness:
- Knowledge Dissemination: Educational platforms and consulting services contribute to disseminating knowledge about sustainable agriculture practices, technology adoption, and healthy eating habits.
- Empowering Farmers: Agribusiness consulting services empower farmers with the knowledge and tools to adopt modern practices, improving their livelihoods and the sustainability of their operations.
Conclusion
The potential of vegetable science in startups holds tremendous promise and presents exciting opportunities for innovation, sustainability, and societal impact. As the world grapples with challenges such as food security, environmental sustainability, and public health, leveraging the power of vegetable science can pave the way for transformative solutions.
Startups focusing on vegetable science can contribute significantly to agricultural advancements by developing resilient and high-yielding vegetable varieties through breeding techniques, genetic engineering and precision agriculture. This not only addresses global food demand but also aids in the conservation of resources, reduction of environmental impact, and mitigation of climate change.
Furthermore, the integration of cutting-edge technologies, such as artificial intelligence, robotics, and data analytics, into vegetable science can enhance crop monitoring, optimize resource utilization, and streamline supply chain processes. This not only increases efficiency but also opens new avenues for automation and smart farming practices.
The nutritional value of vegetables also plays a crucial role in promoting public health and wellness. Startups can explore innovative approaches to enhance the nutritional content of vegetables, develop functional foods, or create new plant-based products to meet the growing demand for healthy and sustainable diets.
Moreover, the rise of alternative protein sources, including plant-based proteins derived from vegetables, presents a unique opportunity for startups to contribute to the burgeoning market of sustainable protein options. By developing novel processing techniques and improving the taste and texture of plant-based products, these startups can cater to the increasing consumer preference for environmentally friendly and ethical food choices.
In Nutshell, the convergence of vegetable science, technology, and entrepreneurship holds the potential to revolutionize the agriculture and food industry. Startups that embrace this intersection can not only drive economic growth but also make significant contributions to addressing some of the most pressing challenges facing our planet. As the world continues to recognize the importance of sustainable and nutritious food systems, vegetable science startups stand at the forefront of creating a more resilient, efficient, and healthier future for all.
SKUAST K under the ambit of SKUAST K Innovation, Incubation & Entrepreneurship Centre is always ready to support new young minds or budding entrepreneurs who wish to start their enterprises or have some novel or great ideas to take it forward to convert them into minimum viable products or technologies in vegetable science field can come and take advantage of this Centre situated in SKUAST K main campus Shalimar.
The authors are faculty at SKUAST-K
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