Which food is made by Kerala and which is made abroad?

A report on food production by the Kerala Food Development Board has been released.

Kerala Food Development Minister M. S. Keshavaraman said that the report, titled “Making Batch of Foods in Kerala,” will be released in January 2019.

He said the report was based on surveys conducted in the state and the results were based on the taste, texture and appearance of the food produced in Kerala.

According to the report published in the Kerala Agricultural Research Institute’s journal Food Technology, there are seven basic stages of food production in Kerala: Batch production, Batch cooking, Batching, Baking, Fertilizing, and Processing.

Kashmir’s Agriculture Department says there are approximately 1,100 different foodstuffs produced in the country.

According the report titled “Maintaining Quality in Kerala Foods,” Kerala is the only state where the quality of the products varies considerably from batch to batch.

The report stated that there are five major reasons for this, among which are: (i) different processing methods; (ii) different preparation techniques; (iii) different varieties of food; (iv) different types of products and (v) different kinds of preparation methods.

The department said that while the quality and quantity of the goods produced in different states has varied over time, Kerala has produced high-quality food since the inception of the state in 1962.

It has achieved the lowest per capita production of foodstamp, but it has achieved an exceptional level of production due to the large size of the State.

Kashiwal J. Singh, Director of the Kerala Centre for Science and Technology, said that Kerala food production has been very stable.

He added that the quality has not been affected by climate change.

Related Post