Consumption of tur or arhar dal has experienced a year-on-year decrease of 15-20% in 2023, according to industry executives. This decline is linked to a notable increase in retail prices, soaring from INR 130-140 per kg last year to the current INR 200 per kg.
Experts noted a shift in consumer behavior, with households in southern and eastern India replacing tur dal with imported green lentils, while in the northern and western regions, institutional consumption saw a substitution of tur dal with other lentil varieties. Additionally, experts observed a rise in the consumption of chana dal, promoted by the central government as a healthy alternative to tur dal, particularly in vegetarian meals.
While chana dal holds the title of being the most extensively produced and consumed dal in the country, tur dal finds broader usage, particularly in combination with rice and in various South Indian dishes such as sambar and rasam.
“There was a demand destruction of 15-20% in tur dal in 2023 in both the household consumer segment and the segment of institutional consumption, including hotels and restaurants,” Ankush Jain, business head-pulses at Olam Agri India, said in a webinar organised by the Indian Pulses and Grains Association. “The consumption of tur dal was substituted with lentils, green lentils and chana dal, especially the government’s Bharat Dal brand of chana dal.”
A Mumbai-based pulses importer, Satich Upadhyay, said, “The overall consumption of tur dal has declined since the prices in the retail market touched INR 200 per kg. In south India, green lentil was substituted for tur dal in the government tenders as lentils have taste similar to tur dal.”
The yearly demand for tur dal in India ranges from 4.2 to 4.5 million tonnes, whereas the estimated local production falls between 2.8 and 3.4 million tonnes. To address the shortfall, the country relies on imports and substitutes such as lentils.
In 2022, the country witnessed a surge in tur dal imports, rising to approximately 965,000 tonnes from 516,000 tonnes in 2020. Projections indicate that this year’s tur dal imports are anticipated to hover around 900,000 tonnes.
The current cost of whole unprocessed lentils in the wholesale market is 40% lower than the price of whole unprocessed tur.
India’s annual average demand for lentils stands at 2.4 million tonnes. However, in the fiscal year 2022-23, the country’s production amounted to 1.6 million tonnes.
Sugar stocks experienced an 8 percent surge in early trading on December 18, following a recent order from the food ministry that lifted the ban on using sugarcane juice to produce ethanol.
The ministry has granted approval for the use of both sugarcane juice and B-heavy molasses in the production of green fuel for the supply year 2023–24.
At 9:17, Balrampur Chini Mills and Shree Renuka Sugars witnessed an increase of approximately 7.5 percent, while Dalmia Bharat Sugar showed a gain of 6.5 percent. Triveni Engineering and E I D-Parry (India) also experienced rises of around 5 percent each.
On December 5, the ministry issued a directive to all sugar mills and distilleries, stating that oil marketing companies (OMCs) would provide a revised allocation of ethanol derived from sugarcane juice and B-heavy molasses for the 2023–24 supply year to each distillery.
From December 6 to the market close on December 16, Balrampur Chini Mills saw a decline of 17.5 percent in its shares, Dalmia Bharat Sugar experienced a loss of 11.13 percent, Shree Renuka Sugars decreased by 7.6 percent, and Triveni Engineering recorded a drop of 12.2 percent.
The government’s decision to restrict ethanol production from sugarcane follows a period of irregular monsoon in India, causing damage to sugarcane crops. This led the world’s second-largest sugar producer to extend export restrictions beyond October 31.
Last month, the Indian Sugar Mills Association (ISMA), a trade organization representing sugar producers, projected an 8 percent decline in the country’s sugar production to 33.7 million tonnes (excluding diversion towards ethanol) in the marketing year 2023-24. This outlook was attributed to reduced rainfall in crucial sugar-producing states, which could adversely impact yields.
“The diversion into ethanol has been quite meaningful over the past quarters and margin accretive for sugar companies. The government’s ethanol clampdown may increase sugar production solely but the core output has not been as lucrative as ethanol diversion. Most of the consistent run-up seen across sugar stocks was on the back of the money made through ethanol diversification,” said Nirav Karkera, head of research, Fisdom.
The Uttar Pradesh government has directed the Lucknow district administration to ensure that hotels do not take any advance booking during the key dates in January.
This has been done to avoid overpricing in hotel tariffs ahead of the consecration ceremony at Ayodhya’s Ram temple on January 22, according to Chief Minister Yogi Adityanath‘s principal secretary, Sanjay Prasad.
The principal secretary has directed that no advance booking should be made in hotels on January 20, 21, 22, and 23.
“The programme is quite grand, and a large number of people/dignitaries/guests are expected to arrive in the district. We must ensure that everyone takes back happy memories of good hospitality. Thus, advance booking and resultant overpricing of the hotel rooms should be avoided at all costs, especially on January 20, 21, 22, and 23,” Prasad said.
He further said that starting January 22, special care should be taken to ensure that the tourists have a wholesome experience while visiting the Ram Temple in Ayodhya. He said the administration and police should ensure that hotel staff are properly trained to ensure a courteous welcome for the guests.
Besides, a thorough verification of all newly appointed personnel working in the hotel must be done to avoid any inconvenience to the guests, he added.
Lucknow district magistrate Surya Pal Gangwar has directed the hotels to ensure no advance booking is done and the ones that have been done by the agents to rake in profits, should be cancelled.
“A mandatory meeting/training of hotel staff and taxi drivers should be organised to train them to behave politely with the visiting guests,” he directed.
Meanwhile, the decision on cancellation of bookings has already created momentary confusion. While hoteliers assumed they had to cancel all the bookings already made, the administration clarified that only those bookings where agents have blocked the rooms to rake in profit later need to be verified and cancelled accordingly.
“Only those bookings where agents have booked a set of rooms in advance and plan to sell them for higher prices later need to be verified and cancelled accordingly,” the district magistrate said.
Mensa Brands, a direct-to-consumer (D2C) company, recorded a loss of INR 329 crore in the fiscal year 2023, marking a 2.4-fold surge compared to the previous fiscal year. This increase can be attributed to escalating expenses.
Mensa Brands experienced a 55% increase in operating cash flow, reaching INR 249.4 crore during the fiscal year 2023, as reported by Entrackr. The information is sourced from the financial statements of the company’s group entity in Singapore.
In the fiscal year ending March 2023, Mensa Brands saw a significant rise in operating revenue, reaching INR 1,317 crore. This marks a substantial increase from the INR 339.2 crore recorded in the previous fiscal year (FY22).
“The sale of products from its portfolio firms formed 98.5% of its revenue which stood at INR 1,297 crore while INR 17.7 crore came from sale of services,” the report mentioned. During the fiscal year 2023, Mensa Brands reported an EBITDA of INR 19.35 crore. The company, founded by Ananth Narayanan, former CEO of Myntra and Medlife, enjoys support from prominent global investors, including Accel Partners, Falcon Edge Capital, Norwest Venture Partners, Prosus, and Tiger Global Management.
Within the initial 12 months of operations, it achieved a net revenue run rate of INR 1,500 crore.
In September, Mensa Brands acquired the health-food startup MyFitness for an undisclosed amount, with the goal of developing it into a INR 1,000 crore brand within the next three to four years.
Motisons Jewellers, a retail jewellery company based in Jaipur, announced that it secured slightly over INR 36 crore from anchor investors just days ahead of its inaugural public offering. As per information available on the BSE website, the company has allocated 66 lakh equity shares to two funds at INR 55 each, which represents the higher end of the price band.
Meru Investment Fund PCC-Cell 1 acquired 4.6 million equity shares, totaling INR 253 million, while Zinnia Global Fund PCC-Cell Dewcap Fund bought 2 million shares worth INR 110 million.
Collectively, their purchases amounted to INR 36.3 crore, as indicated by the data.
The maiden public issue comprises solely a fresh issue of 2.74 crore equity shares with no Offer For Sale (OFS) component.
The Initial Public Offering (IPO) with a price band of INR 52-55 is scheduled to open on December 18 and close on December 20.
At the higher limit of the price band, the IPO is expected to generate INR 151 crore.
The funds raised from the offering will be allocated towards repaying debts, meeting the company’s working capital needs, and, in part, for general corporate purposes.
Holani Consultants serves as the book-running lead manager for the offering. The equity shares are intended to be listed on both the BSE and the NSE.
Farmley Co-founders Akash Sharma and Abhishek Agarwal
Farmley, a healthy snacking brand, has raised $6.7 million in a pre-Series B round led by BC Jindal Group, with participation from existing investors DSG Consumer Partners, Omnivore, and Alkemi Partners.
In August last year, Farmley secured $6 million in a Series A round led by DSG and Alkemi. Furthermore, in 2020, the company had previously raised $2 million in a seed round with support from Omnivore and Insitor.
According to a press release, the latest funding round will enable Farmley to expand its footprint in offline retail channels and enhance its brand-building initiatives. The company has recently enlisted former Indian cricketer Rahul Dravid as its brand ambassador.
Established in 2017 by Akash Sharma and Abhishek Agrawal, Farmley has established backend connections with both domestic and international farming communities to procure nuts and dry fruits.
Providing a diverse range of over 100 products, Farmley is accessible through various e-commerce and quick commerce platforms such as Amazon, Flipkart, Blinkit, Zepto, Instamart, and BigBasket. The brand is also distributed through an extensive network, reaching over 10,000 retail outlets in the top 50 cities across India.
The company asserts that it has achieved a revenue of approximately INR 150 crore in the fiscal year 2023 and surpassed the INR 300 crore Annual Recurring Revenue (ARR) milestone, marking a growth of over 400% in the past two years. Additionally, the company reports having achieved a positive Earnings Before Interest, Taxes, Depreciation, and Amortization (EBITDA).
In addition to its operations in India, Farmley has established a footprint in the United States, the Middle East, and Australia.
It competes with Happilo and True Elements, both of which have received backing from major entities. Happilo secured $25 million from Motilal Oswal PE (MOPE) last year, while Marico acquired a 53.98% stake in True Elements.
As we bid farewell to the old and embrace the new, there’s no better inspiration for a fresh start than Dia Mirza, actor and UN environmental ambassador. Her commitment to sustainability serves as a guiding light for us all, and what better way to kick off the year than by adopting her eco-conscious lifestyle as our New Year’s Resolutions?
In the frenzy of setting resolutions, let’s make home-cooked, plant-based meals the star of the show. Dia Mirza’s advocacy for sustainable living extends to the kitchen, promoting not just the health benefits of plant-based eating but also the positive impact it has on our planet.
In one of her very elaborate videos on Instagram, Dia Mirza gave her view on the impact home-cooked meals can have on our planet.
“One of the ways to make a difference at an individual level is to eat seasonal and local fruits and vegetables. Practice a mostly plant-based diet to act on climate. Join the movement to help achieve global goals. Every one of us can act now to help create a better and more sustainable future. In India we have always known and understood the benefits of plant-based meals. Give me dal, chawal, sabzi and I am happiest! What is your favourite home-cooked food?”
Acknowledging the challenges of integrating home-cooked, plant-based meals into everyone’s routine is crucial. While Dia Mirza’s passion for homemade meals is admirable, we understand that not everyone may find it feasible to adopt this practice daily. Modern lifestyles often present time constraints and varying priorities. However, the beauty of sustainable living lies in the diversity of our efforts. It’s about finding realistic and achievable steps that align with individual lifestyles, making sustainability accessible to all. But for every aspiring workaholic, we have a solution to ease the burden off your shoulders.
Meal Planning
Dedicate a small part of your Sunday to meal planning. Outline your weekly menu, incorporating a mix of plant-based options. This will not only save time during busy weekdays but will also help in organising your grocery shopping efficiently.
Plant- Based Food Roster
Compile a list of local restaurants or eateries that offer plant-based options according your choice of cuisine and taste. Having a roster of go-to places for quick and sustainable meals can be a game-changer.
Tiffin Services
Discover local tiffin services that specialise in wholesome, home-cooked and plant-based meals. Many cities have innovative providers catering to a range of dietary preferences. Subscribing to such services ensures a regular influx of nutritious and eco-friendly meals, minus the hassle of cooking.
Batch Cooking for Busy Days
Identifying time constraints, and allocating specific days for home-cooked meals can let you relieve the worry of preparing fresh meals. Consider designating one or two days a week for batch cooking. Prepare larger portions that can be refrigerated or frozen, providing you with readily available, home-cooked options during hectic days.
Community or Shared Cooking
Join or form local cooking groups with friends or neighbours. Sharing the responsibility of cooking can lighten the load and foster a sense of community. Rotate cooking duties, allowing everyone to enjoy home-cooked meals without being burdened every day.
Flexible Approach To Eating
Embrace a flexible lifestyle by gradually incorporating more plant-based meals into your diet. You don’t have to go fully vegan or vegetarian overnight. Gradual shifts can be more sustainable and easier to maintain.
Online Apps and Resources
Leverage technology to your advantage. Explore meal planning apps, cooking tutorials, and online resources that simplify the process of preparing plant-based dishes. These tools often provide quick recipes, nutritional information, and grocery shopping assistance.
Remember, sustainability is about progress, not perfection. Find a rhythm that suits your lifestyle and allows you to contribute to a greener world in a way that aligns with your personal journey!
Tackling food waste is inviolable: Consider your restaurant, a place where every ingredient matters, not just for taste but for the impact it leaves on our planet. In this age of conscious dining, where customers increasingly seek businesses aligned with their values, it’s time for restaurant owners and managers to infuse conscious values into the very fabric of their operations. As individuals who are dependent on both natural and human-made resources that nourish us, help us survive and thrive within the greater realm of existence, we automatically become responsible for not exploiting, but consciously utilising our resources— it’s a single basket we have all been sharing from, and it’s time we realise that the bottom of the basket is coming closer to vision!
Why Is Food Waste Management Important
The sustainability of our food systems is compromised by food loss and waste. When we lose or discard food, we misuse not only the food itself but also the extensive resources invested in its production—such as water, land, energy, labor, and capital. Furthermore, disposing of food in landfills generates greenhouse gas emissions, further agrevating climate change. These practices can have adverse effects on food security and availability, and they contribute to the rising costs of food.
While this is only one way to look at it, consider this: A global population of 10 billion by 2050, and limited resources and agricultural land for the production of food. Not only, do we not have enough resources to feed that big a population, but in order to make the resources expendable, the increase in food production has to be upto 60-70% (keeping in mind, that agricultural industry is one of the bigger consumer of freshwater resources in the world).
Regardless of how committed you are to the process, there’s no harm in taking a look at a few effortless systems we can put in place, and still play our part in replenishing the planet. Let’s explore a few practical strategies for tackling food waste in your food establishment.
Redistributing surplus food
Stressing the urgency for food waste reduction is not a subjective viewpoint; it’s a stark reality that we must pay attention to. According to the United Nations, the prevalence of hunger has been steadily increasing since 2014 and it has become a matter of utmost importance. Additionally, the theme for 2023’s International Day of Awareness of Food Loss and Waste, as announced by the United Nations was “Reducing food loss and waste: Taking Action to Transform Food Systems”. Here are two organisations that are committed to collecting surplus food from restaurants and communities, and redistributing it as a means of sustenance to those who are subject to poverty and hunger.
No Food Waste
No Food Waste believes “Hunger is not a problem. It is an obscenity”. No Food Waste is an organisation which aims to redistribute excess food from weddings, parties, events to those who are hungry. Food Safety, lies at the heart of their mission. After their volunteers have collected surplus food from donors, the food is packed and stored hygienically- separate for perishable and non-perishable items. Their delivery transport is not used for anything but food items, and each volunteer promises to follow hygiene practices to avoid any contamination of the food.
They say “The challenge is not a lack of food — it is making food consistently available to everyone who needs it”. The Robin Hood Army is a volunteer based, zero-funds organization that works to get surplus food from restaurants and the community to serve less fortunate people. The sections of society they serve include homeless families, orphanages, patients from public hospitals, and old age homes. Apart from serving every state and multiple cities, across India, they are also functioning in 12 different countries. As a restaurant owner, you can choose to partner with them and contribute food. As an individual, you can also contribute to their community on a regular basis with one meal or more, or become a volunteer.
Implementing transformative change hinges on the adoption of technologies, innovative solutions, new working methods, and best practices for effectively managing food waste. One of the major reasons why treating food waste is important is that the diversion of organic waste from landfills and open dumping sites through methods like composting does not only lessens greenhouse gas emissions but also averts contamination.
Supr Enviro Farms Pvt Ltd
Pioneering a transformation in the poultry industry, Supr Enviro Farms‘ goal is to provide sustainable and environmentally friendly solutions using Black Soldier Fly Larvae (BSFL) technology. Their mission includes minimising pollution, fostering a circular economy, and enhancing food security, all within the framework of environmental responsibility.
Vyuuham
Vyuuham‘s organic waste-to-value technology revolutionises the treatment of organic wastes, including food waste, whether separated from or mixed with household waste, garden waste, manure, pig slurry, and sewage; and aims to progress toward a zero-waste solution.
Installing an In House Food Waste Recycler
NetSol Water is one such company that provides food recycling solutions amongst other waste management systems, that are affordable, sustainable as well as energy-efficient in order to cope with the challenges of population growth, industrial expansion and climate change. Installing an in house food waste recycler reduces food waste volume , creating a disinfected, odorless and nutrient-rich soil amendment that can be used as a fertiliser for your plants or garden.
These systems are not just about minimising waste; they’re about creating a culinary legacy that resonates with mindful consumers. Take 2024 as a milestone year transform your restaurant into a beacon of responsible dining.
Oreo is expanding its flavor options once again, providing cookie lovers with yet another reason to fill up their pantries.
Three new flavors will soon hit store shelves, featuring a limited-time option and an alternative for those with dietary restrictions. These flavors are novel additions to the Oreo cookie universe and will be available soon.
Oreo gave a sneak peek of three upcoming flavors: gluten-free golden cookies, peanut butter cakesters, and black & white cookies.
The inspiration for the black & white cookie comes from the classic New York City treat, alternatively known as half-and-half cookies or half-moon cookies. In the original version, one half of the cookies is coated in vanilla icing, while the other half is immersed in chocolate.
Oreo’s version will showcase the same contrasting combination of vanilla and chocolate, featuring a “split of chocolate and vanilla-flavored creme filling,” as stated by the company.
The company stated that the black-and-white option will be exclusively available for a limited duration.
Nevertheless, the gluten-free golden is set to become a permanent addition to the Oreo cookie lineup. This vanilla-flavored cookie is designed specifically for individuals with gluten allergies, as per the company.
Oreo marketing director Anu Raja stated in a release that the choice to broaden the company’s gluten-free offerings was a response to “address the increasing demand” from individuals with this dietary restriction.
“As a brand that champions inclusivity and playfulness, ensuring that we can meet the diverse needs of all our consumers around the world is a priority within our halls,” Raja said.
Several Instagram users, sharing their thoughts on the launch of the gluten-free golden cookie, expressed delight at the brand’s new addition. One person mentioned their joy in witnessing the company step into its “gluten-free era.”
Another commentator enthusiastically urged the brand to also offer its cakesters, the company’s soft-baked cookie snacks, in a gluten-free variant.
“That was my childhood cookie!” the commenter wrote.
While cakesters didn’t have a dedicated gluten-free introduction, they did receive recognition as the third new flavor in the launch. Just like other cakester snacks, the peanut butter cakester will include a “rich, peanut butter flavor creme filling,” as stated by the company.
It is also slated to be a permanent cakester flavor option, according to the company.
As per the company’s Instagram posts, all three of the new flavor choices are set to make their debut on January 1, 2024.
According to the company, the three new products will be accessible nationwide.
Kellanova is reducing the plastic content in the packaging of some of its well-loved snack brands (Cheez-It Snap’d, Cheez-It Puff’d, and Club Crisps) compared to the same volume last year, all while maintaining the consistent amount of food in each package. Through packaging optimization, the company has successfully cut down 672,000 pounds from the total material weight of the products, comprising a reduction of 124,000 pounds of plastic and 548,000 pounds of corrugated cardboard used annually for shipping cases.
“At just 12% of our total packaging footprint, Kellanova has one of the smallest plastic packaging footprints among peer companies,” said David Lestage, chief R&D officer at Kellanova. “Yet we remain committed to working with new and existing partners, customers and other innovators to identify packaging solutions, such as the plastic reduction in Cheez-It Snap’d, Cheez-It Puff’d and Club Crisps, that protect and enhance our foods, while caring for the planet.”
The decision aligns with Kellanova’s Better Days Promise, reinforcing the company’s commitment to achieving packaging that is 100% reusable, recyclable, or compostable by the end of 2030. Furthermore, as a signatory to the Ellen MacArthur Foundation New Plastics Economy Pledge, the company aims to reduce virgin plastic by 5%.
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