Nov 30, 2018
Changing food preferences based on what other countries are offering and serving, changing food habits, dispensable income, increasing health awareness and consciousness; more dining-out options and rising aspirations are all converging to bring a tremendous variation on an Indian table, especially in metro cities.
This discovery of continental food outside of the traditional gourmet though leading to an increased demand for some imported food items, is also enticing on-looking farmers to begin producing some of these products locally, especially organic.
The grain quinoa served on the splendid plates of Michelin-starred chefs was, within no time lost are grown by inventive Indian farmers in states like Gujarat and Andhra Pradesh.
Point to be observed is that while traditional products like bhakarwadi, farsan, bhujiya, and others are growing at the rate of 9-12 percent, imported food industry in India is growing at 22-23 percent which is closely followed by domesticated international foods having a growth of 14-16 percent.
Forum of Indian Food Importers’ (FIFI’s) director stated, “imported food products like breakfast cereals, savory processed snacks, seasonings, dressings & sauces, ready-to-eat meals, and confectionary products are expected to see a compound annual growth rate (CAGR) of 19.2, 33.6, 7.9, 12.4, and 16.6 percent, respectively, during the period of 2016-20. None of the referenced categories were ‘traditionally’ consumed in India as recently as ten years ago, but now they are transforming the kitchens of aspirational Indians who will eventually start looking for those same products to be produced locally.”
In fact, many global products have made their passage for India’s domestic food industry to meet international standards through the “Make in India” campaign.