by,FRANCISCUS WELIRANG

Presented at,INTERNATIONAL SEMINAR

”EMERGING ISSUES AND TECHNOLOGY DEVELOPMENTS IN FOOD AND INGREDIENTS” Thursday, 30 September 2010, 14.45 - 17.00

Jakarta International Expo Kemayoran, Jakarta, Indonesia

DEVELOPMENT OF LOCAL BASED FLOUR AS FOOD INGREDIENT

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CONTENT

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1. FOOD PRODUCTION IN INDONESIA – FLOUR

2. COMPARISON OF NUTRITION IN WET CASSAVA, DRIED

CASSAVA, CASSAVA FLOUR, TAPIOCA, RICE FLOUR AND

WHEAT FLOUR

3. FOOD SECURITY AND AGRICULTURE CHAIN

4. THE CHALLENGE OF FOOD ENGINEERING – NON RICE

5. AGRIBUSINESS STRUCTURE – VERTICAL INTEGRAL

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FOOD PRODUCTION – FLOURIN INDONESIA

GARUT(N/A)

GANYONG(N/A)

POTATO(1,8 mil ton / year)

CASSAVA(20,3 thousand ton/ yrs)

SOYBEAN(698 thousand ton/yrs)

SORGHUM(N/A)

WHEAT(N/A)

CORN(13,8 mil ton/ year)

RICE( 58 mil ton / year)

Sumber : BPS, Deptan, 2008

RICE FLOUR

CORN FLOUR

WHEAT FLOUR

SORGHUM FLOUR

SOYBEAN FLOUR

CASAVA FLOUR

TAPIOCA FLOUR

POTATO FLOUR

GANYONG FLOUR

GARUT FLOUR

HORTICULTURE

GRAIN

TUBERS

SUKUN(73,6 thousand ton/yrs)

BANANA(4,1 mil ton / tahun)

SUKUN FLOUR

BANANA FLOURFRUITS

SWEET POTATO (N/A) SWEET POTATO FLOUR

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COMPARISON OF NUTRITION IN WET CASSAVA, DRIED CASSAVA, CASSAVA

FLOUR, TAPIOCA, RICE FLOUR AND WHEAT FLOUR

NO. DESCRIPTION WET CASSAVA

DRIEDCASSAVA

CASSAVAFLOUR TAPIOCA RICE

FLOURWHEAT FLOUR

1 Calorie (kal) 154,00 338,00 363,00 363,00 360,00 365,00

2 Protein (gr) 1,00 1,50 1,10 1,10 6,80 8,90

3 Fats (gr) 0,30 0,70 0,50 0,50 0,70 1,30

4 Carbohydrates (gr) 36,80 81,30 83,20 83,20 78,90 77,30

5 Calcium (mg) 33,00 80,00 89,00 - 6,00 16,00

6 Phosphorus (mg) 40,00 60,00 125,00 - 140,00 106,00

7 Iron (mg) 1,10 1,90 1,00 - 0,80 1,20

8 Vitamin B-1 (Sl) 0,06 0,00 0,00 0,00 0,26 0,12

9 Thiamine (mg) 20,00 0,00 0,40 0,40 0,00 0,00

10 Vitamin C (mg) 30,00 0,00 0,00 0,00 0,12 0,12

Sources : From various sources and Ministry of Health (Nutrition Directorate)

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POPULATION GROWTH

Food Problem :- Low nutrients

- Vulnerable health- Low Quality of

Education

Flour vs GrainStrategic requirement

• Longer Storaging• Easy to Fortify• Easy Handling

• Economic Value• Flour Mixing

• Nutrient & Food Ingredients

Consumer

FARMER INDUSTRY CONSUMERS

Value Chain

Demand Requirement Information

TechnologTechnologyy

Cost & Cost & YieldYieldSpecial Fund for Seed

Development

Selection & Planting

AGRIBUSINESS

FOOD- Availibility- Safety- Security- Sustainability

Seed FarmingAdvanced

ProcessingPost Harvest Processing I

End Processing

Distribution / Outlet

TechnologyPost Harvest

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FOOD SECURITY AND AGRICULTURE CHAIN

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THE CHALLENGE OF FOOD ENGINEERING-NON RICE-

REQUIREMENT FOR COMPOSITE RICE;1. LIKE RICE BUT NOT SIMILAR (GRANULAR)2. THE SAME COOKING PROCESS3. QUALIFIED NUTRITION4. FLAVOUR LIKE RICE5. TEXTURE LIKE RICE6. CAN BE MASS PRODUCTION (ECONOMICAL PRICE)

ADDITIVE

-ENZYME-FLAVOUR

-NUTRIENTS, ETC

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PROCESS VARIOUS FLOUR

DOUGH EXTRUDER FORMING DRYING

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AGRIBUSINESS STRUCTUREVERTICAL INTEGRAL

COOPERATIVES• ASSOCIATION

• INFORMAL GROUPS

COOPERATIVES• ASSOCIATION

• INFORMAL GROUPS

FARMER1 FARMERNFARMER2 FARMER3

CONTRACT• REGULATED

• TYPE : RELATIONSHIP CLASIC

NEO CLASIC

CONTRACT• REGULATED

• TYPE : RELATIONSHIP CLASIC

NEO CLASIC

AGRI INDUSTRY

POST HARVEST TECH/• STORE

• STACKING

POST HARVEST TECH/• STORE

• STACKING

HANDLING• CLEANING • GRADING

• DRYING • PACKING

HANDLING• CLEANING • GRADING

• DRYING • PACKING

DIRECTSALES

HORTICULTURE INDUSTRY• VEGETABLES PICKLING• TOMATO/CARROT JUICE

• PROCESS CHILLING/FROZEN• ETC

FRUITS INDUSTRY• DRYING

• JAM • CANNING• FRUIT JUICE

FISHERY / POULTRY INDUSTRY• FISH/MEAT CANNING

• SALTED FISH • FROZZEN FISH• CHICKEN NUGGET • CORNET ETC

ETCETC

FRESH MARKET

RELATIONSHIP• DIRECT INTEGRATED

• CO-INTEGRATED• CONTRACTUAL

RELATIONSHIP• DIRECT INTEGRATED

• CO-INTEGRATED• CONTRACTUAL

PROBLEM• PRICING• QUALITY

• INFRASTRUCTURE• BEHAVIOUR / ETHIC

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