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A hot topic of discussion across various groups, electronic media, and social media today is the issue of the “non-fitness” of food brands and high-end restaurants for human consumption. The news and discussions of the past few weeks took me back to the beginning of my professional journey as a technician in Basmati rice milling. In 1986, India was desperately looking to increase its milling capacity while simultaneously improving agricultural productivity in paddy fields. Increasing field production brought its own challenges, including fungal contamination and concerns related to aflatoxins. These challenges required the industry to continuously improve agricultural and post-harvest practices. Modernization of the parboiling process also brought another challenge—“musty smell” in rice. Through technological improvements and process optimization, this issue was eventually overcome. As the industry continued its efforts to increase field yields and production of Basmati rice, another major concern emerged: pesticide residues. The Basmati rice exporters took these challenges head-on and worked towards resolving them. The motivation was primarily commercial—improving profitability, increasing export volumes, and protecting market access. However, the solutions developed in the process eventually contributed to a much stronger culture of quality, food safety, and process control. Over time, the food industry faced increasingly stringent scrutiny from international markets. This led to the adoption and implementation of structured quality and food-safety systems such as ISO 9000 and HACCP. I personally had to train myself in these systems and was fortunate to receive training from one of the best professionals at SGS in 2002. I subsequently became a certified Lead Auditor, a qualification I held for three years. I still recall those days with great pride, as they played an important role in shaping my professional approach towards the food industry. From Compliance to Prevention Technology has evolved significantly since 2002, and I firmly believe that the challenges the food industry is facing today can become an opportunity to create substantial value. These challenges can encourage the industry to improve its processes, reduce wastage, enhance margins, increase volumes, and ultimately contribute more significantly to the country’s GDP. Being a typical technician with an aptitude for commercial science, my transition into rice milling through the prism of ISO and HACCP helped mature my professional approach. It eventually led me to design future projects around one fundamental philosophy: “Prevention is Better Than Cure” (PIBTC). The PIBTC approach made my professional life easier because it shifted the focus from correcting problems after they occurred to preventing them from occurring in the first place. It also created the time and freedom to focus on innovation. I believe the same philosophy can now help the broader food industry. The current challenges should not demotivate the food industry fraternity. Instead, they should encourage the industry to raise the bar, rethink processes, embrace technology, and convert challenges into opportunities. If a traditional and highly competitive industry like Basmati rice milling could rise to the occasion and overcome challenges related to contamination, pesticide residues, processing, quality systems, and international compliance, I am confident that today’s food industry can overcome its current challenges even faster. My Suggestions from Two Decades of Experience in the Food Industry Based on my experience, I would recommend the following: 1. Source ingredients from HACCP/ISO-certified vendors Supplier qualification and continuous vendor evaluation should become an integral part of food-safety management. 2. Conduct frequent training on HACCP and ISO principles Food safety is not a one-time training exercise. Regular training, refresher sessions, and practical demonstrations should become part of the organizational culture. 3. Think out of the box to reduce wastage Food safety and profitability should not be viewed as separate objectives. Better process control can simultaneously reduce wastage, improve quality, and increase margins. 4. Introduce voice-based activity recording Digital and voice-based recording of operational activities can improve traceability, accountability, and documentation while reducing dependence on manual records. 5. Use AI for sequential corrections and process improvement Artificial Intelligence can help identify recurring deviations, analyze process data, recommend corrective actions, and support preventive decision-making. 6. Make training, retraining, and group discussions a continuous process Regular training sessions, retraining programs, and even weekend group discussions can help employees understand problems collectively and develop practical solutions.   The Opportunity Behind the Challenge The only constant is change. Every major challenge faced by an industry has the potential to create new technological and commercial innovations. The current food-safety concerns should therefore be seen not merely as a threat but as an opportunity to build a stronger, safer, more efficient, and more transparent food industry. My journey from Basmati rice milling to quality systems and project design has taught me one important lesson: When an industry chooses prevention over correction, challenges become opportunities for innovation. If the Basmati rice industry could raise its standards in response to global challenges, I am confident that the wider food industry can do the same—and do it faster. The future belongs to those who do not merely respond to change, but prepare for it, prevent its consequences, and innovate ahead of it.   By Professor Munishwar Vasudeva Director, Lotus Harvestec Pvt. Ltd.

While writing my book “Rice Technology,” I realized that the rice milling industry offers immense opportunities for value addition beyond conventional processing. Although I shared these ideas with several millers, I felt the potential was yet to be fully appreciated. This realization inspired Lotus Harvestec to embark on an ambitious journey of research and innovation in functional food products. Enriched Rice Premix – A New Standard in Fortification Our first initiative focuses on developing an Enriched/Fortified Rice Premix featuring a unique coating technology. Unlike conventional fortified rice kernels, our technology is designed to retain essential nutrients even after repeated washing and soaking for one to two hours. The technology is currently progressing towards patent protection, after which Lotus Harvestec plans to introduce it to both domestic and international rice millers. Our commercial launch is targeted for October. Plant-Based Functional Foods Our second initiative extends beyond rice. We are developing plant-based functional bakery products, including cookies and bread, enriched with naturally sourced vitamins, minerals, dietary fiber and oryzanol (Omega-3 fatty acids). Research and development is progressing well, and we plan to begin limited distribution across Delhi NCR by November, followed by expansion into domestic and international markets. These products are designed not merely as snacks but as nutritionally balanced foods that support everyday health. A Question That Changed Our Direction During our laboratory research, one question repeatedly came to mind: Can food keep us satisfied for longer while naturally delivering essential nutrition? This question led us to explore the relationship between easy digestion and optimal digestion. Foods that digest very quickly often leave us hungry within an hour or two, encouraging frequent snacking and excessive calorie intake. In contrast, foods that digest at an optimal rate can provide sustained energy, reduce hunger for four to six hours, and continuously supply essential nutrients. Learning from Personal Experience While managing my own diabetes, I began incorporating whole millets into my diet. I noticed a significant improvement—not only in blood sugar control but also in satiety. Instead of feeling hungry every couple of hours, I often remained comfortably satisfied for four to six hours. This experience reinforced an important belief: Whole grains are not only beneficial for people with diabetes—they are valuable for everyone seeking better health. This insight encouraged us to explore a broader range of plant-based nutritious foods, beginning with cookies and bread and eventually expanding into products such as noodles, pasta, and other everyday staples. Our Ultimate Goal Our vision extends beyond launching new food products. We aim to develop foods that help people: Feel fuller for longer Reduce unnecessary snacking Maintain healthy vitamin and mineral intake Build natural immunity Support long-term wellness Contribute to reducing obesity and lifestyle-related diseases Changing Food Habits We recognize that encouraging people to eat less—but eat more nutritiously—is not an easy message. It requires awareness, education, and trust. However, we firmly believe that quality of nutrition matters more than quantity of food. If functional foods can help people remain healthier, reduce overeating, and naturally improve their nutritional status, they have the potential to create meaningful improvements in public health. Looking Ahead At Lotus Harvestec, we believe the future of food lies not only in producing more but in producing better—foods that combine science, nutrition, and sustainability to improve lives. Our journey from rice technology to functional nutrition has only just begun, and we look forward to contributing to a healthier future through continuous innovation.

The concluding Chapter 12 of my book Rice Technology, titled “Commercial Aspects of Milling Business,” focuses on the fundamental business principles of rice milling. While these concepts are generally well understood within the business community, they are often overlooked by technical professionals like myself. Interestingly, I once had a discussion with a seasoned businessman on this subject. To my surprise, after reviewing these basic principles, he revisited and restructured his approach—and is now reaping significant rewards. This experience reinforced my belief that even fundamental commercial insights, when applied correctly, can drive meaningful results. I continue to emphasize the importance of these concepts to commercial professionals and investors in the rice industry. A major opportunity lies in value addition. Significant potential exists in by-products such as rice bran, paddy husk, and brown rice. With focused investment in commercial research and development, these segments can generate enhanced margins and long-term profitability. While the basmati segment has already leveraged value addition effectively, there remains tremendous untapped potential in the non-basmati sector. In this context, I am sharing a representative and indicative calculation sheet highlighting the value addition potential of brown rice. This serves as a starting point for further exploration and investment decisions. The figures are tentative but illustrate the scope clearly—value lies not just in milling, but in how intelligently we utilize every output of the process.

It has been a satisfying journey sharing my experiences in various aspects of Rice Technology. As we approach the concluding chapters of this series, I am pleased to present insights from the 11th Chapter: Rice Fortification and Enrichment Technologies—a crucial and impactful domain in modern food processing. Rice fortification is an advanced process aimed at addressing nutritional deficiencies in populations. In this technology, broken rice is finely ground, blended with essential nutrients, and then processed through cold extrusion to recreate rice-shaped kernels. These fortified kernels, often referred to as vitamin premix, are blended with regular rice in small proportions (typically 1–2%) to achieve targeted nutritional enhancement. This approach plays a vital role in combating micronutrient deficiencies at a community level. On the other hand, rice enrichment is a premium process, particularly relevant for value-added varieties such as Basmati rice. In this method, the nutritional profile of brown rice is restored in polished rice—excluding components like oryzanol and dietary fiber. This is achieved by incorporating a specialized premix, thereby enhancing the overall nutritional value while maintaining consumer-preferred texture and appearance. Additionally, there are cost-effective alternative technologies available that ensure nutrients remain intact even after rinsing or soaking. These methods are simpler to implement and involve significantly lower capital (CAPEX) and operational (OPEX) costs, making them highly viable for large-scale adoption. Taking this forward, I have undertaken the initiative to introduce this technology to the market at accessible and reasonable pricing. In the coming weeks, Lotus aims to launch its own Fortified Rice Premix for both domestic and industrial applications. Conclusion Rice fortification and enrichment are not just technological advancements—they are powerful tools to improve public health. With the right implementation, these innovations can significantly contribute to reducing nutritional deficiencies and enhancing food quality on a large scale.

After a brief pause of three weeks from writing on Rice Technology, I am pleased to share the 10th chapter, focusing on Rice Husk Value Addition Techniques. This week is personally special for me, as I reflect on my four-decade-long journey with Rice Technology — what began as an infatuation has now evolved into a lifelong passion. It is with this emotional connection that I turn to a critical yet underutilized area: value addition of rice husk. One of the most promising opportunities lies in preserving silica in its amorphous form through controlled combustion of rice husk at approximately 830°C. This process enables the production of high-purity amorphous silica, which commands a market price of ₹50–70 per kg. Today, husk-based boilers have become an integral part of rice milling operations. However, the resulting husk ash is often treated as a disposal challenge rather than a valuable resource. This presents a significant opportunity for the industry to shift perspective — from waste management to value creation. By adopting controlled combustion techniques, rice millers can convert husk ash into 100% pure amorphous silica, unlocking a new revenue stream. While the technology is already proven and tested, the primary barrier remains its high initial cost. Therefore, the immediate focus should be on conducting commercial trials aimed at making this solution more cost-effective and scalable. Given the low associated risk and high potential returns, it is imperative for millers and industry stakeholders to step forward and invest in this promising technology.

The ninth chapter of the book Rice Technology focuses on Brown Rice Value Addition Techniques. The most nutritious part of paddy is the rice bran, which contains essential nutrients such as thiamine, riboflavin, niacin, iron, zinc, dietary fiber, and oryzanol. These components make brown rice one of the most nutritionally valuable food grains. Rice polishing is often considered a “necessary evil” that demands serious attention today. Polished rice, though preferred for its taste and appearance, is primarily a source of carbohydrates. The removal of rice bran during polishing significantly reduces its nutritional value, making it less healthy by modern dietary standards. While polishing improves palatability, limited efforts have been made to enhance the acceptability and taste of brown rice to match that of polished rice. One practical approach could be the inclusion of rice bran in polished rice packaging. Although this idea appears simple, it is technically challenging to implement. However, when polished rice is cooked with rice bran, the flavor remains comparable to polished rice, while the nutritional value becomes equivalent to that of brown rice. Cleaning rice bran, stabilizing its oil content, and packaging it into small pouches represent a promising value addition strategy. Even a spoonful of purified, stabilized rice bran consumed daily can serve as a powerful nutritional supplement. Such innovations can pave the way for healthier rice consumption and sustainable value-added rice products.

Strengthening the Parboiling Process: Reflections Beyond Chapter 4 of Rice Technology While I discussed the fundamentals of the parboiling process in Chapter 4 of my book Rice Technology, I feel the need to further articulate my perspective—particularly in light of practical challenges and opportunities that still exist in the industry. Early Work on Parboiling Upgradation (1993–1996) Between 1993 and 1996, I had the privilege of assisting Dr. K. R. Bhattacharya in upgrading the conventional parboiling system. Over these three years of focused and intensive work, we examined nearly every critical parameter influencing parboiling performance. Our work primarily involved Basmati rice parboiling, which presented a unique and demanding challenge:the rice had to retain its superior cooking qualities, especially: 2.5 times elongation Distinct ring formations along the grain length While hygiene and process cleanliness were important considerations, preserving cooking quality remained the most critical and technically challenging aspect. Process Optimization Through Controlled Experimentation We conducted extensive permutations and combinations involving: Soaking temperature versus soaking time Residence time during steaming Steam intensity and exposure duration Through systematic experimentation and commercial-scale trials, we successfully achieved our objective. The improved process was subsequently adopted by the rice milling fraternity, marking a significant milestone in practical parboiling technology. However, I must emphasize that the industry has largely stagnated at this point of adoption, without sufficiently exploring further improvements required to meet present and future challenges. Dry Heat Aging and the Need for Further Innovation The introduction of Dry Heat Aging was a commendable advancement, primarily aimed at: Reducing working capital costs Minimizing long-term storage requirements Lowering interest burdens on inventory Yet, while Dry Heat Aging addressed storage and financial concerns, parboiling itself still holds untapped potential, particularly in reducing power consumption. Pressure-Based Soaking and Steaming: A Breakthrough To address this, we explored methods to reduce soaking time, experimenting with: Vacuum-based soaking Pressure-based soaking Our trials conclusively showed that soaking under pressure was significantly more effective, enabling us to reduce soaking time to just two hours—a result validated through full commercial-scale trials. Encouraged by this success, I extended the concept to include: Soaking under pressure Steaming under pressure The results were astonishing and exceeded expectations. This development challenged some long-held assumptions, including those of my revered Guru, Dr. K. R. Bhattacharya. His gracious acknowledgment and blessings for this achievement remain a deeply cherished memory for me. The Way Forward: Continuous Parboiling and Energy Integration The purpose of sharing these insights is not merely retrospective—it is a call to action for the rice milling fraternity. I strongly believe that the future lies in making the parboiling process continuous, which would allow: Effective utilization of back-pressure steam Integration with steam turbines for captive power generation A drastic reduction in net power costs—potentially to negligible levels Such integration would significantly enhance millers’ margins, improve energy efficiency, and ensure long-term sustainability in rice processing.