Chief minister Nitish Kumar has a dream that Bihari food products should find place on every dinning table of the country. This was stated by principal secretary of industry A K Sinha at the `International Summit-cum-Exhibition on Food Processing and Agribusiness' being held at New Delhi.
While interacting with the participants, Sinha said that the government has geared up to achieve that. He said that the industry department has so far undertaken five road shows in Patna, Muzaffarpur, Bhagalpur, Begusarai and Kolkata for highlighting the strong areas of food processing to different investors.
Sinha mentioned the new schemes launched by the Bihar government and stressed that the National Commission for Farmers has dubbed Bihar the `sleeping giant' of Indian agriculture. He said that Bihar produces 50 lakh metric tonnes of paddy and 20 lakh metric tonnes of maize. He also pointed out that Bihar was the third largest producer of vegetables and seventh largest producer of fruits. He said that 75 per cent of the litchi is produced in Bihar and there are 10 lakh metric tonnes of banana and 20 lakh metric tonnes of `makhana' produced in the state.
Sinha said that Bihar has massive opportunities for rice-based industry like modern rice milling and husk-based power plants and it is the largest market for milled rice. He also pointed towards the potentiality of maize-based industry such as starch, poultry feed, corn oil and flakes and flour units. He said that the state has decided to develop two integrated food zones and food parks and would set up 100 rural agribusiness centres.
He also spoke about the enabling factors -- Bihar is the first state in the country to prepare a vision document and has come out with a very attractive policy package. He said that the state has launched two major schemes for investment in food processing sector. The first provides capital grant up to 40 per cent of the project cost, the maximum being Rs 10 crore. The second scheme for food parks provides a capital grant up to 20 per cent, maximum Rs 15 crore.link
Showing posts with label Makhana. Show all posts
Showing posts with label Makhana. Show all posts
Wednesday 29 July 2009
Police Academy to come up at Rajgir
The Bihar government on Tuesday decided to transfer 136 acres of land acquired in Rajgir to police department for construction of Bihar Police Academy for imparting training to police official appointed in junior grade, sources said.
In another decision, the state cabinet which met here under the chairmanship of Chief Minister Nitish Kumar last evening, raised the diesel subsidy to Rs 450 per hectare from Rs 350 per hectare as announced earlier in the wake of drought-like situation.
The cabinet also earmarked Rs 50 crore for seeds subsidy in view of the drought situation.
The government also decided to impose four per cent vat on Makhana and one per cent on Rajma.link
Friday 5 June 2009
Bihar denied chance to set up mega food parks
The Union food processing ministry has not included Bihar in the list of 10 states which would have mega food parks. The state has thus been denied the opportunity to establish two such parks at Muzaffarpur and Bhagalpur.
Union food processing minister Subodh Kant Sahay, during his tenure as the junior Union minister in the department, had announced at a state potato conference held at Patna in the mid-2008 that two mega food parks would be set up at Muzaffarpur and Bhagalpur with the support of the Centre.
The state NDA government had assigned the job of setting up two mega food parks to Infrastructure Leasing and Financial Services (IL&FS) right from conceptualisation to commissioning.
The state government had framed its food processing policy in December 2008 with a pledge to develop at least two mini food parks at Muzaffarpur and Bhagalpur. It had also announced a scheme for integrated development of the food processing sector.
In its food processing policy, the state government had said that the state has an excellent climate with fertile soil and abundant water for cultivation of a diverse range of food grains, fruits and vegetables. No wonder, the state is the largest producer of delicious litchi and nutritious makhana.
Sensing a political reason for non-inclusion of Bihar among the states to have mega food parks, deputy chief minister Sushil Kumar Modi told that Bihar-born Subodh Kant Sahay was elected MP from Jharkhand and as a UPA minister, he included Jharkhand among the 10 states where mega food parks would be established.
Modi said that the Bihar government would renew its demand before the Centre for establishment of two mega food parks in the state.
IL&FS agronomist Amitabh Bhattacharya said the central scheme for setting up mega food parks was more lucrative as it had a provision for a grant of Rs 50 crore or 50 per cent of the total project, whichever is minimum, to the special purpose vehicle (SPV).
But the Bihar government, despite having less resources, has announced providing Rs 15 crore or 20 per cent of the total project cost, whichever is less, to the SPV under the public-private partnership (PPP) mode for setting up the mini food park.
At Kahalgaon in Bhagalpur district, a piece of land has been earmarked for setting up a mini food park, but Bihar Agro Products, which was selected as its SPV, does not have enough fund to go for it, Bhattacharya said.
On the other hand, land has not yet been made available at Muzaffarpur for the establishment of a mini food park, he said, adding that two industrialists engaged in food processing industry and K P S Keshri and Kedia brothers are interested in getting the job of the SPV, but they lack fund.
He said local entrepreneurs were initially urged to become SPV. Investors from other states would be interested only if the Centre includes Bihar under its lucrative grant for setting up mega food parks, he added. link
Union food processing minister Subodh Kant Sahay, during his tenure as the junior Union minister in the department, had announced at a state potato conference held at Patna in the mid-2008 that two mega food parks would be set up at Muzaffarpur and Bhagalpur with the support of the Centre.
The state NDA government had assigned the job of setting up two mega food parks to Infrastructure Leasing and Financial Services (IL&FS) right from conceptualisation to commissioning.
The state government had framed its food processing policy in December 2008 with a pledge to develop at least two mini food parks at Muzaffarpur and Bhagalpur. It had also announced a scheme for integrated development of the food processing sector.
In its food processing policy, the state government had said that the state has an excellent climate with fertile soil and abundant water for cultivation of a diverse range of food grains, fruits and vegetables. No wonder, the state is the largest producer of delicious litchi and nutritious makhana.
Sensing a political reason for non-inclusion of Bihar among the states to have mega food parks, deputy chief minister Sushil Kumar Modi told that Bihar-born Subodh Kant Sahay was elected MP from Jharkhand and as a UPA minister, he included Jharkhand among the 10 states where mega food parks would be established.
Modi said that the Bihar government would renew its demand before the Centre for establishment of two mega food parks in the state.
IL&FS agronomist Amitabh Bhattacharya said the central scheme for setting up mega food parks was more lucrative as it had a provision for a grant of Rs 50 crore or 50 per cent of the total project, whichever is minimum, to the special purpose vehicle (SPV).
But the Bihar government, despite having less resources, has announced providing Rs 15 crore or 20 per cent of the total project cost, whichever is less, to the SPV under the public-private partnership (PPP) mode for setting up the mini food park.
At Kahalgaon in Bhagalpur district, a piece of land has been earmarked for setting up a mini food park, but Bihar Agro Products, which was selected as its SPV, does not have enough fund to go for it, Bhattacharya said.
On the other hand, land has not yet been made available at Muzaffarpur for the establishment of a mini food park, he said, adding that two industrialists engaged in food processing industry and K P S Keshri and Kedia brothers are interested in getting the job of the SPV, but they lack fund.
He said local entrepreneurs were initially urged to become SPV. Investors from other states would be interested only if the Centre includes Bihar under its lucrative grant for setting up mega food parks, he added. link
Monday 16 February 2009
Cuisine history of Bihar
Bihari cuisine has a history that can be traced to the cultures that flourished and waned in this part of the globe. Rice- Main Course of Food
References to rice abound in a variety of sources. During the days of the Buddha, rice was the staple food. The elite consumed the superior quality of rice while the inferior quality fell to the lot of the poor. At Nalanda, Hiuen Tsang was given mahasali rice to eat. Each grain was as large as a bean, and when cooked, was aromatic, and shining like no other rice.
Centuries later, presenting an account of the different varieties of rice around the Gangetic basin, Abul Fazal said that if a single grain of each kind of rice was collected, they would fill a large vase. The Mughal chronicler described the rice cultivated in Patna as being ‘rare and unequalled in quality’. The shali rice was popular and much in demand in Europe, while Indians preferred the shahpasand and basmati variety of Patna rice. The Gangetic plain proved to be a fertile ground for litchis – a relatively new plant that arrived in India only during the end of the 17th century. Originally from China, Buddhist pilgrims brought the first saplings of this plant from China as a hommage to the land of the Buddha.
Bhat, dal, tarkari and achar (lentil, vegetable and pickle) have been part of Bihari cuisine since the days of yore. With the advent of Jainism and Buddhism, its followers took to a vegetarian diet, while others preferred goat, pig, deer, peacock, etc. In fact offering meat to a guest was as meritorious as performing the duadasah (twelfth day) sacrifice. Thus slaughterhouses thrived alongside the Jain and Buddhist philosophies of ahimsa (non-violence). A variety of meat was openly sold in the market, and lavishly consumed during festivals. After inviting the Buddha for breakfast (this was also the Buddha’s last breakfast), Chunda, a blacksmith, served him a dish called Sukaramaddava, that translates to tender pork. Unlike Mahavira, the Buddha sanctioned fish and flesh as lawful though with some restrictions. Mahayana Buddhism rejected this altogether. The followers of this denomination believed that the sukaramaddava was some aromatic mushroom. Speculations abound about the unusual breakfast that none of the Buddha’s disciples were allowed to consume, and the remains of which were buried.
Bihari cuisine has innumerable rice-based dishes. The Buddha was usually offered rice cooked with milk, and mixed with honey. The Jatakas (legends on the Buddha’s previous lives) mention pua (prepared from the mixture of powdered rice, milk, sugar, ghee, or clarified butter, and honey), pitta (rice cake), khajjaka (also known as khaja, the finest variety of this sweet prepared from wheat flour and sugar, is sold at Silao near Rajgir), palala (modern day tilkuta made from pounded tila, or sesame seeds). Sariputta, one of the disciples of the Buddha was very fond of palala. Gaya is famous for tilkuta, that can be found only in winter, and the finest shops selling tilkuta are located at Ramna. Another delicacy from Gaya is lai, prepared with sugar and beaten rice. Along with the peras (sweetmeat made of sugar and milk) of Mathura, the ones prepared in Gaya continue to be popular.
The Mithila Brahmins who take great pride in their Vedic culture considered themselves to be ‘Aryanised’ much before other parts of Bihar. Most of their festivals and religious rites are in strict accordance with the shastras (ancient scriptures). A fine variety of beaten rice or chiwra, with a heavy coat of curd and cream continues to be a favorite dish in Mithila. Makhana, a water fruit, (gorgon or fox nut) prepared from lotus seeds, is considered pure enough to be offered even to the gods. According to a popular adage in Mithila, betel leaves and akhana are not found in heaven. So one should relish them on earth so as not to regret later. Makhana is eaten in various forms, the commonest being salted puffs. Kheer (a dessert usually prepared with milk and rice) prepared with makhana is a mouth-watering delicacy.
The people of northern Bihar rely heavily on the energy-giving sattu (powdered gram), and a number of preparations like litti, parantha (a sort of Indian bread) etc. are stuffed with sattu and spice. For breakfast in Bhagalpur and Patna, people often prepare drinks with sattu, salt, chopped onions and chilli. Litties come in a large variety and are often roasted on hot coals.
References to rice abound in a variety of sources. During the days of the Buddha, rice was the staple food. The elite consumed the superior quality of rice while the inferior quality fell to the lot of the poor. At Nalanda, Hiuen Tsang was given mahasali rice to eat. Each grain was as large as a bean, and when cooked, was aromatic, and shining like no other rice.
Centuries later, presenting an account of the different varieties of rice around the Gangetic basin, Abul Fazal said that if a single grain of each kind of rice was collected, they would fill a large vase. The Mughal chronicler described the rice cultivated in Patna as being ‘rare and unequalled in quality’. The shali rice was popular and much in demand in Europe, while Indians preferred the shahpasand and basmati variety of Patna rice. The Gangetic plain proved to be a fertile ground for litchis – a relatively new plant that arrived in India only during the end of the 17th century. Originally from China, Buddhist pilgrims brought the first saplings of this plant from China as a hommage to the land of the Buddha.
Bhat, dal, tarkari and achar (lentil, vegetable and pickle) have been part of Bihari cuisine since the days of yore. With the advent of Jainism and Buddhism, its followers took to a vegetarian diet, while others preferred goat, pig, deer, peacock, etc. In fact offering meat to a guest was as meritorious as performing the duadasah (twelfth day) sacrifice. Thus slaughterhouses thrived alongside the Jain and Buddhist philosophies of ahimsa (non-violence). A variety of meat was openly sold in the market, and lavishly consumed during festivals. After inviting the Buddha for breakfast (this was also the Buddha’s last breakfast), Chunda, a blacksmith, served him a dish called Sukaramaddava, that translates to tender pork. Unlike Mahavira, the Buddha sanctioned fish and flesh as lawful though with some restrictions. Mahayana Buddhism rejected this altogether. The followers of this denomination believed that the sukaramaddava was some aromatic mushroom. Speculations abound about the unusual breakfast that none of the Buddha’s disciples were allowed to consume, and the remains of which were buried.
Bihari cuisine has innumerable rice-based dishes. The Buddha was usually offered rice cooked with milk, and mixed with honey. The Jatakas (legends on the Buddha’s previous lives) mention pua (prepared from the mixture of powdered rice, milk, sugar, ghee, or clarified butter, and honey), pitta (rice cake), khajjaka (also known as khaja, the finest variety of this sweet prepared from wheat flour and sugar, is sold at Silao near Rajgir), palala (modern day tilkuta made from pounded tila, or sesame seeds). Sariputta, one of the disciples of the Buddha was very fond of palala. Gaya is famous for tilkuta, that can be found only in winter, and the finest shops selling tilkuta are located at Ramna. Another delicacy from Gaya is lai, prepared with sugar and beaten rice. Along with the peras (sweetmeat made of sugar and milk) of Mathura, the ones prepared in Gaya continue to be popular.
The Mithila Brahmins who take great pride in their Vedic culture considered themselves to be ‘Aryanised’ much before other parts of Bihar. Most of their festivals and religious rites are in strict accordance with the shastras (ancient scriptures). A fine variety of beaten rice or chiwra, with a heavy coat of curd and cream continues to be a favorite dish in Mithila. Makhana, a water fruit, (gorgon or fox nut) prepared from lotus seeds, is considered pure enough to be offered even to the gods. According to a popular adage in Mithila, betel leaves and akhana are not found in heaven. So one should relish them on earth so as not to regret later. Makhana is eaten in various forms, the commonest being salted puffs. Kheer (a dessert usually prepared with milk and rice) prepared with makhana is a mouth-watering delicacy.
The people of northern Bihar rely heavily on the energy-giving sattu (powdered gram), and a number of preparations like litti, parantha (a sort of Indian bread) etc. are stuffed with sattu and spice. For breakfast in Bhagalpur and Patna, people often prepare drinks with sattu, salt, chopped onions and chilli. Litties come in a large variety and are often roasted on hot coals.
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