Pakistan’s
food exports increase 16.81%
By DND
January 25, 2018
ISLAMABAD, Pakistan: Food
exports from the Country witnessed an impressive growth of 16.81 during the
first half of the current fiscal year compared to the corresponding period of
last year.
The food exports rose to
$1,932,269 million during July-December (2017-18) against the exports of
$1,654,245 million during July-December (2016-17), according to latest data of
Pakistan Bureau of Statistics (PBS).
The commodities that contributed
in overall food trade from the Country included rice exports of which grew by
18.32 percent from $712,832 million last year to $843,388 million during the
current year. Among rice commodities, the exports of basmati rice increased by
4.52 percent while that of other rice commodities increased by 22.88 percent.
The exports of fish and fish
preparations from the Country also increased by 9.08 percent by growing from
$183,446 million to $200,097 million while the exports of vegetables increased
by 6.52 percent, from $58,871 million to $62,709 million.
During the period under review,
the tobacco exports from the Country increased from $3,991 million to $20,625
million, showing growth of 416.79 percent while the wheat exports witnessed
increase of 100 percent by going up from zero exports to $0.045 million.
Exports of oil, seeds, nuts and
kernals increased by 10.35 percent from $20,243 million to $22,339 million
while sugar exports also increased from zero exports last year to $181,209
million, showing 100 percent growth.
Meanwhile, the food products that
witnessed negative growth in trade included fruits, exports of which declined
from $198,143 million to $180,288 million, showing 9.01 decline while the
exports of leguminous vegetable (pulses) decreased by 100 percent .
Exports of spics from the Country
also decreased from $37,478 million to $36,421 million, showing decrease of
2.82 million while the exports of meat and meat preparations decreased by 6.21
percent, from $104,401 million to $97,915 million.
Other than these commodities, the
exports of all other food products also witnessed decline of 14.08 percent by
falling from $334,312 million last year to $287,233 million this year.
Meanwhile, on year-on-year basis,
the food exports from the Country witnessed 31.18 percent growth during the
month of December 2017 compared to the same month of last year.
The food exports during December
2017 were recorded at $439,285 million against the exports of $334,860 million
last December, according to the PBS data.
On month-on-month basis, the food
exports from the Country also witnessed increase of 4.92 percent in December
2017 when compared to the exports of $418,697 million in November 2017, the
data revealed.
https://dnd.com.pk/pakistans-food-exports-increase-16-81/138407
This Pakistani restaurant is
literally a hole in the wall — and it's awesome
Yep, literally a hole in the
wall.
Karahi Korner
27616 Middlebelt Rd., Farmington Hills
248-535-9445
Hours vary (call ahead)
Around $10 per meal
248-535-9445
Hours vary (call ahead)
Around $10 per meal
Yes, Karahi
Korner is a hole in the wall. Pretty much literally so. There's a hole in a
wall in the back of a small, basic Indian and Pakistani grocery store at 12
Mile and Middlebelt. It's essentially a carryout window, so when it's time for
fragrant Pakistani cuisine from Karahi Korner, you walk through the store,
approach the window in the back wall, place your order, pay, take the food,
then leave.
It's'
semi-unconventional, but it doesn't matter because the food is awesome. Some of
the best in metro Detroit. And it's one of your rare — if not only — chances to
try this type of Pakistani cuisine in metro Detroit. These are intensely
bright, aromatic-pumped South Asian dishes in which the Pakistani chefs
orchestrate spices, heat, and acid in ways that you might have never
encountered, and it's nearly intoxicating.
But there's
more that you need to know before going. A taste of that harmony requires some
work, and it might take two tries before you get what you came for. Because of
that, you'll have to put a little faith in the chefs. It took me several phone
calls over a three-week period and two trips from Hamtramck to Farmington Hills
before figuring out exactly how Karahi Korner rolls.
That's partly
because the guy who answered the phone didn't speak much English. That type of
thing is generally a good sign if you're looking for authentic cuisine of a
different country, but it presents a language barrier. Among those questions I
couldn't initially figure out: Why are there 15 things on Karahi Korner's menu,
but only a couple that are ever available at one time? When is the restaurant
open? Why is there rarely any food during the lunch hour.
A cashier at
the store finally explained what's up. The owners shop for their ingredients
every morning, make enough food from scratch for the day, then start again the
next morning. There's not much sitting around in the kitchen overnight. They
arrive in the morning — on their schedule — and start cooking. What happens if
you show up at noon? No biryani for you. What happens if you show up at 2 p.m.?
It might be ready. But don't go too late, because the food is gone when it's
gone. Timing is everything.
As for the
menu, chef Ikhlaq Ahmed regularly prepares three items, including chicken
biryani and chicken karahi, everyday. Usually there's beef or chicken kebabs, but
only if Ahmed goes to the butcher that morning. On other days there's korma,
tandori chicken, and a few other dishes. But the best bet is to call ahead,
especially on weekends Karahi does huge catering gigs.
( Clockwise from top) Tandoori
chicken, biryani, and chicken karahi.
In short,
here's what you can generally count on: chicken karahi and biryani everyday,
starting sometime between 1 p.m. and 2 p.m., and kebabs after 4 p.m.
It's worth
going for dinner and ordering all three for about $30. The dishes are unique,
though all of Karahi's meat is slow-cooked and super tender, and many of the
same spices and aromatics are in each.
In the chicken
karahi, nubs of meat that falls from small bones arrives in a wet, deep
rust-colored, oily mix of ginger, coriander, cumin seed, garlic, onion,
tomatoes, cilantro, and some variety of hot pepper. It's an incredibly rich and
fragrant mix accented with the crunch of fresh ginger. Again, the balance and
interplay of the aromatics, spices, and mellow heat is something for a
southeast Michigan palate to behold.
The same
principles apply in the kebabs, which are super flavorful sticks of ground meat
that's slightly charred on its ends and speckled with bits of herbs, garlic,
and onion. You'll find more coriander in the soft, moist sausage, along with
the ever-present mellow heat from jalapeños. A hint of sweetness seamlessly
plays into each bite, and the meat should be dipped in a yogurt raita sauce
that holds mint, cilantro, and cumin seed. The wave of mellow cumin rolls
through your mouth as more of a sensation than a flavor.
On another trip, I was lucky to come across the slightly charred and super moist tandoori chicken, which is flavored with garam masala, salt, garlic, and other spices.
On another trip, I was lucky to come across the slightly charred and super moist tandoori chicken, which is flavored with garam masala, salt, garlic, and other spices.
Finally, there's
there biryani, a basmati rice dish that comes stocked with nubby pieces of
tender chicken. Again, you're going to find the cumin, coriander, hot peppers,
garam masala, and aromatics at work, but there's also a heavy presence of
perhaps cardamom, and lots of whole peppercorns. I found myself seriously mad
that there wasn't another bite when I finished my plate.
A lot of
restaurants in metro Detroit advertise as Indian and Pakistani, but Karahi is
clearly something different. For one thing, India and Pakistan are huge places
with localized cooking that differs depending on which corners of the countries
you're in. (That's like moving to Karachi and opening an
"American-Mexican" restaurant.) Ahmed is from Jhelum, Pakistan, and
says the restaurant keeps the menu so short because it's important to make
things fresh everyday. That's what he says distinguishes Karahi from other
Pakistani restaurants that have 100 items on the menu.
And though you're likely only going to get to try three dishes at Karahi, and there might be a little more work involved, it's an intense experience that's worth the effort.
And though you're likely only going to get to try three dishes at Karahi, and there might be a little more work involved, it's an intense experience that's worth the effort.
https://www.metrotimes.com/detroit/this-pakistani-restaurant-is-literally-a-hole-in-the-wall-and-its-awesome/Content?oid=8784322
Genetic engineering, CRISPR and
food: What the 'revolution' will bring in the near future
Steven
Cerier | Genetic
Literacy Project | January 24, 2018
Editor's note: This is the first in a four-part series examining
genetic engineering's impact on our lives. The next installment will examine
the role of gene editing in medicine; the third will look at regulatory
obstacles blunting the potential of genetically engineered animals; and the
final segment will look at synthetic biology and other novel applications.
Humankind is on the verge of a
genetic revolution that holds great promise and potential. It will change the
ways food is grown, medicine is produced, animals are altered and will give
rise to new ways of producing plastics, biofuels and chemicals.
Many object to the genetic revolution, insisting we should not
be ‘playing God’ by tinkering with the building blocks of life; we should leave
the genie in the bottle. This is the view held by many opponents of GMO foods. But few transformative scientific advances are widely embraced
at first. Once a discovery has been made and its impact widely felt it is
impossible to stop despite the pleas of doubters and critics concerned about
potential unintended consequences. Otherwise, science would not have
experienced great leaps throughout history—and we would still be living a
primitive existence.
Gene editing of humans and plants—a revolutionary technique
developed just a few years ago that makes genetic tinkering dramatically
easier, safer and less expensive—has begun to accelerate this revolution.
University of California-Berkeley biochemist Jennifer Doudna, one
of the co-inventors of the CRISPR technique::
Within the next few years, this new biotechnology will give us
higher-yielding crops, healthier livestock, and more nutritious foods. Within a
few decades, we might well have genetically engineered pigs that can serve as
human organ donors…we are on the cusp of a new era in the history of life on
earth—an age in which humans exercise an unprecedented level of control over
the genetic composition of the species that co-inhabit our planet. It won’t be
long before CRISPR allows us to bend nature to our will in the way that humans
have dreamed of since prehistory.
The four articles in this series
will examine the dramatic changes that gene editing and other forms of genetic
engineering will usher in.
Great advances likely for GE foods
Despite the best efforts of
opponents, GE crops have become so embedded and pervasive in the food
systems—even in Europe which has bans in place on growing GMOs in most
countries—that it is impossible to dislodge them without doing serious damage
to the agricultural sector and boosting food costs for consumers.
Even countries which ban the
growing of GMOs or who have such strict labeling laws that few foods with GE
ingredients are sold in supermarkets are huge consumers of GE products.
And the overwhelming majority of cheeses are
made with an enzyme produced by GM microbes and some beers and wines
are made with genetically engineered yeast.
North America, much of South America and Australia are major
consumers of foods grown from GE seeds. Much of the corn oil, cotton seed oil,
soybean oil and canola oil used for frying and cooking, and in salad dressings
and mayonnaise is genetically modified. GM soybeans are used to make tofu,
miso, soybean meal, soy ice cream, soy flour and soy milk. GM corn is processed
into corn starch and corn syrup and is used to make whiskey. Much of our
sugar is derived from GM sugar beets and GE sugarcane is
on the horizon. Over 90 percent of
the papaya grown in Hawaii has been genetically modified to make it resistant
to the ringspot virus. Some of the squash eaten in the US is made from GM
disease-resistant seeds and developing countries are field testing GM disease-resistant cassava.
Many critics of GE in agriculture
focus on the fact that by volume most crops are used in commodity food
manufacturing, specifically corn and soybeans. One reason for that is the high
cost of getting new traits approved. Indeed, research continues on commodity
crops, although many of the scientists work for academia and independent
research institutes.
For example, in November 2016, researchers in the UK were
granted the authority to begin trials of a genetically engineered
wheat that has the potential to increase yields by 40 percent.
The wheat, altered to produce a higher level of an enzyme critical for turning
sunlight and carbon dioxide into plant fuel, was developed in part by Christine
Raines, the Head of the School of Biological Sciences at the University of
Essex.
Genetic engineering and nutrition enhancement
A new generation of foods are now
on the horizon, some as the result of new breeding techniques (NBTs), such as
gene editing. Many of these foods will be nutritionally fortified, which
will be critical to boosting the health of many of the poorest people in
developing nations and increase yields.
Golden rice is a prime example
of such a nutrition-enhanced crop. It is genetically engineered to have
high levels of beta carotene, a precursor of Vitamin A. This is particularly
important as many people in developing countries suffer from Vitamin A
deficiency which leads to blindness and even death. Bangladesh is
expected to begin cultivation of golden rice in 2018. The Philippines may
also be close to growing it.
The Science in the News group at Harvard University discussed
some of the next generation foods.
Looking beyond Golden Rice, there are a large number of
biofortified staple crops in development. Many of these crops are
designed to supply other micronutrients, notably vitamin E in corn, canola and
soybeans…Protein content is also a key focus; protein-energy malnutrition
affects 25% of children because many staple crops have low levels of essential amino acids. Essential amino acids are building blocks of proteins and must
be taken in through the diet or supplements. So far, corn, canola, and soybeans
have been engineered to contain higher amounts of the essential amino acid
lysine. Crops like corn, potatoes and sugar beets have also been modified to
contain more dietary fiber, a component with multiple positive health benefits.
Other vitamin-enhanced crops have been developed though they
have yet to be commercialized. Australian scientists created a GE Vitamin
A enriched banana, scientists in Kenya developed GE Vitamin A enhanced sorghum and
plant scientists in Switzerland developed a GE Vitamin B6 enhanced cassava
plant. None is near approval, however.
Scientists genetically engineered canola, a type
of rapeseed, to produce additional omega-3 fatty acids. Research is being
conducted on developing GM gluten free wheat and vegetables with higher levels
of Vitamin E to fight heart disease.
Other more consumer-focused
genetically-engineered crops that do not use transgenics, and have sailed
through the approval system include:
- FDA has approved the commercialization of
a GE non-browning apple—the Arctic Apple, developed by using
a gene-silencing technique.
- Simplot has developed GE potatoes created
using gene-silencing techniques. They are less prone to bruising and
blackening, in some cases are resistant to certain diseases and also
contain less asparagine which reduces the potential for acrylamide that is
created when frying, baking and roasting.
Fighting plant diseases
Other products are in development that fight viruses and
disease. Scientists have used genetic engineering to develop disease-resistant
rice. A new plum variety resists
the plum pox virus. It has not yet been commercialized. GE
solutions may be the only answer to save the orange industry from citrus greening, which
is devastating orange groves in Florida. GE might be utilized to curb the
damage caused by stem rust fungus in
wheat and diseases effecting the coffee crop.
Scientists at the John Innes Center in
the UK are attempting to create a strain of barley capable of making its own
ammonium fertilizer from nitrogen in the soil. This would be particularly
beneficial to farmers who grow crops in poor soil conditions or who lack the
financial resources to buy artificial fertilizers.
Peggy Ozias-Akins, a horticulture expert at the University of
Georgia has developed and tested genetically-engineered peanuts that do
not produce two proteins linked to intense allergens.
New Breeding Techniques
New gene editing techniques
(NBTs) such as CRISPR offer great potential and face lower approval hurdles, at
least for now.
- Scientists at Penn State have removed the
gene that causes white button mushrooms to discolor, and the
product was quickly approved.
- In 2014, scientists in China
produced bread wheat resistant to powdery mildew.
- Calyxt, a biotechnology company, has
developed a potato variety that prevents the accumulation
of certain sugars, reducing the bitter taste associated with storage. The
potato also has a lower amount of acrylamide.
- DuPont has developed a gene-edited variety
of corn, which can be used to thicken
food products and make adhesives.
In June, the EPA approved a new first of its kind GE corn known
as SmartStaxPro, in
which the plant’s genes are tweaked without transgenics to produce a natural
toxin designed to kill western corn rootworm larvae. It also produces a
piece of RNA that shuts down a specific gene in the larvae, thereby killing
them. The new GE corn is expected to be commercialized by the end of the
decade.
What could slow—or even stop—this revolution? In an opinion
piece for Nature Biology, Richard B. Flavell, a
British molecular biologist and former director of the John Innes Center in the
UK, which conducts research in plant science, genetics and microbiology, warned
about the dangers of vilifying and hindering new GE technologies:
The consequences of simply sustaining the chaotic status quo—in
which GMOs and other innovative plant products are summarily demonized by
activists and the organic lobby—are frightening when one considers mounting
challenges to food production, balanced nutrition and poverty alleviation across
the world. Those who seek to fuel the GMO versus the non-GMO debate are
perpetuating irresolvable difference of opinion. …Those who seek to perpetuate
the GMO controversy and actively prevent use of new technology to crop breeding
are not only on the wrong side of the debate, they are on the wrong side of the
evidence. If they continue to uphold beliefs against evidence, they will find
themselves on the wrong side of history.
Steven E. Cerier is a freelance international economist and a
frequent contributor to the Genetic Literacy Project.
Head to the
Rice Aisle at the 2018 North Louisiana Ag Expo
By Kane Webb
MONROE, LA -- This past weekend, the Louisiana Rice Council, along
with USA Rice and the North East Louisiana Rice Growers Association (NELA)
attended the 2018 North Louisiana Ag Expo here.
Held each year at the Ike Hamilton Expo Center, this event welcomes
several thousand visitors to experience all things agriculture, including the
Ag Alley Mini Farm, educational seminars, a junior livestock show, and a trade
show.
Louisiana Rice Council President Eric Unkel, along with growers
Jimmy Hoppe, Charles Precht, and Kent Brown, greeted visitors over the two-day
event with USA Rice staff lending a hand to keep up with the crowds.
The "rice aisle" is one of the more popular spots in the
trade show as many folks start at the NELA Rice Growers booth where they are
treated to a cup of red beans and rice, and then proceed to the Rice Council
booth to meet the "Rice Men and Lady" that includes USA Rice's Mary
Jemison.
Young and old alike spend a few minutes visiting, gathering the
latest recipe brochures, registering for the hourly door prize drawing, and of
course, getting a one-pound bag of Louisiana-grown rice after answering a quick
trivia question about rice. That one,
simple question makes a lasting impression as many repeat visitors can tell you
the question they had the year before.
As they move on to the next booth, you hear the "thank
you's," and "we'll see you next year," as they place the rice in
their tote bags. And for the Rice Men
and Lady, they know everyone walks away with THINK RICE on their mind!
USDA Releases Farm Bill &
Legislative Principles
By Frank Leach
Secretary Perdue (center) visits the Brantley farm last Friday
WASHINGTON, DC -- Today, Ag Secretary Sonny Perdue unveiled the
U.S. Department of Agriculture (USDA) Farm Bill & Legislative Principles
for Congress to consider as they craft the Farm Bill and other legislation
impacting rural America. The principles
cover a wide array of USDA's mission areas, including farm production and
conservation, trade and foreign agricultural affairs, marketing and regulatory
programs, food safety and inspection services, and rural development.
The common themes throughout USDA's principles document are
supporting the U.S. agriculture sector, lessening the burden of regulations,
and helping the American people. Through
the principles, USDA offers counsel to Congress and supports legislation that
provides a strong safety net for farmers to weather times of reduced prices,
ensures that voluntary conservation programs balance farm productivity with
conservation benefits, and helps open foreign markets for U.S. agriculture
products.
"These USDA principles are complimentary to USA Rice priorities
for the Farm Bill," said Ben Mosely, USA Rice vice president of government
affairs. "We're encouraged that
Secretary Perdue has offered assistance in a way that provides Congress with
the flexibility needed to put together legislation that works for all of the
stakeholders, and we look forward to continuing the partnership we have with
Congress and USDA to ensure that the final package works for rice farmers and
agriculture as a whole."
Congress will have to pass a new Farm Bill or extend the current bill
by September 30 when the current legislation expires.
Market Information
Daily Rough Rice Prices
(updated daily)
Indonesia can only import 346,000 tons of rice
23.01.2018
Indonesia can only import 346,000 tons of rice A worker
shoulders a sack of rice taken from a warehouse at the Cipinang wholesaler rice
market in East Jakarta on Jan. 19. (Antara/Sigid Kurniawan)
State Logistics Agency (Bulog) procurement director Andrianto Wahyu Adi said on Monday the agency could only import 346,000 tons of rice or 69.2 percent of 500,000 tons planned import due to limited time."The shipment can only be implemented up to Feb. 28. So that amount is the best we can afford,” he added.The eight winning bidders are Vinafood I and II from Vietnam, Ponglarp, Capital Cereal, Asia Golden from Thailand, Amir Chand from India, Al Buhks and Sind Agro from Pakistan.
State Logistics Agency (Bulog) procurement director Andrianto Wahyu Adi said on Monday the agency could only import 346,000 tons of rice or 69.2 percent of 500,000 tons planned import due to limited time."The shipment can only be implemented up to Feb. 28. So that amount is the best we can afford,” he added.The eight winning bidders are Vinafood I and II from Vietnam, Ponglarp, Capital Cereal, Asia Golden from Thailand, Amir Chand from India, Al Buhks and Sind Agro from Pakistan.
Andrianto said Vinafood II and other suppliers from Thailand have signed the contracts on and before Monday. "For the other suppliers, we will complete [the contracts] today."He could not stipulate when the imported rice would arrive, but added that each shipment would be 20,000 tons.
"We set the deadline for Feb. 28,” Andrianto said, adding that the ships from Thailand and Vietnam needed five days to arrive in Indonesia, while it would take between 14 and 16 days to arrive from Pakistan and India.
The price of rice in Jakarta was Rp 13,950 (US$1.05) per kilogram or 17.7 percent higher than the price in September, according to data from Bank Indonesia’s price tracking website, hargapangan.id.
Meanwhile, the price increased by 13.3 and 14.7 percent to Rp 11,900 per kg and Rp 11,700 per kg in West and East Java, respectively.
Iranian delegation keen to
promote agriculture trade with Pakistan
6:19
PM, January 23, 2018
Islamabad: A delegation of Iranian entrepreneurs of West
Azerbaijan Province of Iran led by Behnam Tajodinni, Head of the AgricultureCommission of the Urmia
Chamber of Commerce & Industry visited Islamabad Chamber of Commerce &
Industry and showed keen interest to develop strong trade relations with Pakistan in agriculture products.
Speaking at the occasion, Behnam Tajodinni said
that West Azerbaijan was the third largest province of Iran with one of the
highest producers of agricultural commodities.
He said the province was producing annually 6
million ton fruits & vegetables, 1.2-million-ton apple, 380,000-ton grapes
and 280,000-ton apricots with 326 cold storage facilities with storage capacity
of 1 million tons.
He said the province was also on top in
producing honey and was a hub of import and export activities in Iran. He said
the province has great potential to promote cooperation in the agriculture sector with Pakistan .
He stressed that the agriculture sector businessmen of
both countries should develop close cooperation to promote bilateral trade of agro products between
Iran and Pakistan .
Behnam Tajodinni said that about 32 Iranian trucks loaded with agricultureproducts were stuck up on
Pakistani border in Baluchistan for the last 10 days and added that Pakistan has not informed them why
the trucks were stopped.
He said such measures were discouraging efforts
to improve bilateral tradebetween the
two countries. He said both countries should revise high tariffs on agriculture products to facilitate
the entrepreneurs in further improving bilateral trade . He also invited ICCI
delegation to visit Urmia Chamber of Commerce & Industry and explore new
avenues of mutual cooperation with Iranian counterparts.
Speaking at the occasion, Sheikh Amir Waheed,
President, Islamabad Chamber of Commerce & Industry said that Pakistan and Iran enjoyed good
relations, but given the size of the economies of both countries, their
bilateral trade was far
below the actual potential.
He
stressed that both countries should encourage frequent exchange of trade delegations and focus on
organizing single country exhibitions on a reciprocal basis to explore new
areas of mutual collaboration.
He said despite signing a preferential trade agreement with Pakistan , Iran was maintaining high tariffs on many Pakistani products including textiles, clothing, leather goods, footwear, fruits & vegetables and rice which was a major hurdle in promoting trade with Iran.
He said despite signing a preferential trade agreement with Pakistan , Iran was maintaining high tariffs on many Pakistani products including textiles, clothing, leather goods, footwear, fruits & vegetables and rice which was a major hurdle in promoting trade with Iran.
He stressed that Urmia Chamber of Commerce
& Industry should take up this issue with Iranian authorities to revise high
tariffs.Muhammad Naveed, Senior Vice President ICCI said that Pakistan and Iran should establish
border markets that would greatly help in improving bilateral trade and curb illegal trade as well.
https://nation.com.pk/23-Jan-2018/iranian-delegation-keen-to-promote-agriculture-trade-with-pakistan
GCC Basmati Rice Market: 2018: Growth, Demand
and Forecast Research Report to 2023
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- Leave a Comment
The GCC basmati rice market has witnessed a healthy growth over
the last few years. This can be accredited to the growing demand for better
quality of rice, lack of domestic production, and the thriving expatriate
population in the GCC countries.
According to IMARC Group’s latest
report, titled “GCC Basmati Rice Market: Industry Trends, Share, Size, Growth,
Opportunity and Forecast 2017-2022”, the GCC basmati rice market reached a
value of nearly US$ 4 Billion in 2016. ‘Basmati’, derived from the Hindi
language, literally means fragrant. It is a variety of long, slender-grained
aromatic rice and traditionally finds its roots from the Indian subcontinent.
The distinctive fragrance and flavor of basmati rice can be accredited to the
presence of a natural aromatic chemical compound. The presence of this compound
is 12 times more in basmati rice as compared to the non-basmati rice varieties.
Owing to this, basmati rice is considered as one of the best quality rice, and
is extensively used in the Middle Eastern cuisines. It represents a major
component of various lavish dishes, particularly in the GCC countries, which
contain layers of rice, meat, sauces and dried fruits.
Request a Free Sample Copy of The Report: https://www.imarcgroup.com/request?type=report&[...]
Highlights of
the GCC basmati rice market:
- Lack of domestic rice production in the GCC region
remains the key growth inducing factor.
- Parboiled basmati rice represents the most popular
product type.
- Within the region, Saudi Arabia is the leading
market for basmati rice.
Due to unsuitable climatic conditions and a consequent lack of
domestic rice production, the GCC countries are highly dependent on imports to
meet their rice needs. Since rice forms an important part of the regular diet
and numerous dishes in these countries, the growing demand for better quality
basmati rice is influencing the market growth positively. Additionally, a
thriving expatriate population and flourishing tourism sector in the GCC
countries has fueled the consumption of basmati rice in the region. Some of the
other factors contributing to the growing GCC basmati rice market include the
presence of strong distribution channels in the region, rising urbanization
rates, changes in demographics and inflating income levels. According to the
report, the market is expected to reach a value of around US$ 6 Billion by
2022, growing a CAGR of 7.5% during 2017-2022.
On the basis of product type, the market is segmented into
parboiled basmati rice and raw basmati rice. Currently, parboiled basmati rice
is the most popular type, holding the majority of total sales. Based on the
pack size, the market is categorized into institutional packaging and retail
packaging. On a regional basis, Saudi Arabia represents the largest market,
accounting for the majority of the total share. Other major regions include
UAE, Kuwait, Qatar, Oman and Bahrain.
To View Report Summary And Table of Contact , Click on: https://www.imarcgroup.com/gcc-basmati-rice-mar[...]http://industrial.embedded-computing.com/news/gcc-demand-forecast-research-report-2023/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+industrial+%28Industrial+Embedded+Systems+News%29
Future Group's Kishore Biyani expects 33%
growth in retail business in FY19
Expansion of the store network under various
formats and product launches would fuel the growth from around Rs 300 billion
in this financial year, said Biyani
B
Dasarath Reddy | Hyderabad Last Updated at January
24, 2018 20:42 IST
Kishore Biyani. Photo: Kamlesh Pednekar
The group has four listed retail entities -- Future Retail, Future Lifestyle Fashion, Future Consumer and Future Enterprises. Their combined revenue was Rs 286 bn in 2016-17. Biyani expects the retail businesses to show 33 per cent growth in FY19, as compared to five per cent this financial year.
Adding South India's staple, rice, to its food product basket, Future Consumer launched Sona Masoori, a fine rice variety, under its Rs 120 billion Golden Harvest brand on Wednesday in Hyderabad, the biggest grossing city for the group across segments.
The company also introduced a subscription model, like door delivery of milk, for rice delivery.
"We have launched most of our retail formats and products from Hyderabad, known as the Punjab of South India in terms of consumption. This city is going to contribute 10 per cent of our retail revenue or Rs 40 bn during the next financial year," he said.
Biyani announced Sona Masoori would also be sold in North India by Future Consumer under brand name Shubra, positioning this product against Basmati rice. The group has invested close to Rs 800 million on a processing and packaging plant, using Swiss technology. The rice is being procured from Telangana, Andhra and Karnataka, the three states where this variety is grown.
