Welcome to the world’s largest annual food event serving one of the fastest growing sectors on the planet.
In a market valued at more than $5 trillion globally, the business opportunities are vast and the stakes are high. To grow, you must remain agile, sourcing the latest products from the most competitive suppliers armed with real-time knowledge of industry pricing and forthcoming trends.
That’s why Gulfood is your gateway to new food business in established, evolving and emerging markets. Only here can you access more than 5000 local, regional and international suppliers from 5 continents during a critical phase in the annual world harvest cycle. Global prices are set here, and it is from this foundation that your business year will evolve.
The MENA region is the third fastest growing region for dairy and has overtaken Eastern Europe with a value CAGR of 4.9% over the forecast period as compared to a global performance of 2.3% over the next five years. The market in the region is unsaturated with per capita spend on dairy at just US$25 per head, the lowest in the world. This means that there is huge growth potential with improving efficiencies in cold storage in a developing retail environment for perishable food. With the exception of Iran, yoghurt and sour milk products has seen a strong performance across all markets.
In line with increased urbanisation, demand for on-the-go dairy solutions will continue to increase due to consumers having less time to prepare food, especially with female participation in the workforce on the rise.
Rujuta Diwekar on why you shouldn’t skip rice, ghee and sugar
We are at Rujuta Diwekar’s (38) Khar office — a minimal room with a wooden floor, comfortable couches, and a painting of the body’s energy points or chakras. Unassuming yet welcoming, a lot like Diwekar herself.
Nutritionist to celebrities such as Kareena Kapoor Khan (she helped her turn ‘size zero’ for Tashan, 2008), Alia Bhatt and Varun Dhawan, Diwekar was one of the first Indian bloggers on the scene. She started Rujuta’s Gyan (rujuta diwekar.blogspot.in) in 2008, and wrote about her take on health, dieting and food. With bestsellers like Don’t Lose Your Mind, Lose Your Weight (2009) and Women and the Weight Loss Tamasha (2010) behind her, she is now out with a fourth book — Indian Superfoods.
Much like her other works, this book, too, champions the idea of eating foods you are familiar with but consider unhealthy. Think rice, ghee, sugar and cashews. What’s the catch? You need to eat it fresh, locally sourced and in the “versatility it is meant to be eaten in”. And exercising and sleeping right, meanwhile, are non-negotiable, of course.
Back to basics
The foundations of this philosophy were laid during Diwekar’s childhood when she would visit her grandparents’ farm in Sonave (a village in Palghar district, Maharashtra). “All my vacations would be spent there. My cousins and I would help grow and harvest the crops. That was our entertainment, and a tool for learning,” she recalls.
Diwekar started her practice in 1999, armed with a postgraduate degree in sports science and nutrition from SNDT College. Her first clients were fitness conscious actors and industrialists. Diwekar remains full of praise for the former: “The easiest people to work with are celebrities. They are the most disciplined.”
It was her experience at her grandparents’ farm that made Diwekar realise the importance of sustainable living. “Today, we are told about a particular ingredient that’s supposed to be the ultimate thing to lose weight. Tomorrow, the same ingredient is touted as the biggest villain. How often can you change the way you live?” she asks.
Instead, Diwekar advocates that we follow our grandmothers’ wisdom, and not be swayed by modern trends like stocking up on quinoa and kale — the two biggest trends internationally in recent times. “Quinoa doesn’t sit well in your stomach nor does it blend with anything. And until two years ago, we didn’t even know what kale was. Now, we have it in every form. We are copying the poor man’s food from a different continent. There is such diversity in the food of our own country — grains, legumes, pulses — but are overlooking it.”
So, how did the definition of nutrition become synonymous to filling your plate with unpalatable foods? When did we became a nation that rejects ghee but takes to olive oil? “The demarcation of carbohydrates, proteins and fats was meant to help people make sensible decisions. But it has just left people confused. These days, selling anything by terming it ‘trans fat-free’ or ‘sugar-free’ is lucrative. The only people benefiting are those in the food and weight-loss industries,” she says.
But telling people that the global ‘health’ foods fads they’ve bought into are unnecessary must be tricky. Diwekar, on the other hand, says people are relieved. “They are reminded of the time in school or college when they would eat everything, and still be healthy.”
The next round
Aiming for a holistic view on life, Diwekar started Beyond Weight Loss — a series of programs targeted at overall well-being — early this year. As part of it, she hosts a talk at her Khar office every month. The talk is live-streamed on Facebook as well. Past events have included a dhrupad music concert and a financial talk on why women should invest.
Diwekar is also working on a book on child obesity. Another project that she is keen on is the Sonave Community Farming Project, where she takes Mumbaikars to her ancestral farm to grow their own food. The idea is to raise awareness about the goodness of Indian food and ensure it doesn’t come back repackaged from the west. “We should not wait for the West to acknowledge it as something of value. A diet that is not culturally compliant is a diet that won’t last beyond two meals. Why is killing yourself at a gym and starving a better idea than giving food we grew up eating a chance?”
7 Surprising Reasons Why You Should Use Ghee More!
Imagine the sight of smooth butter, slowly melting on top of a hot paratha, makes your mouth water right? Well, as much as we love butter, there is a healthier alternative that you could use in the kitchen – ghee! Most of us, especially in India would be quite familiar with ghee, right? We use it to prepare various dishes, including sweets, fried foods, etc.
In south India, people even use it to mix their rice with various masala powders, to add a great taste to the dish. Ghee is nothing but butter that is clarified, which means, the water and the milk solids present in butter are removed, by simmering and churning the butter, to obtain ghee.
Ghee is said to have originated in ancient India and is still used in many holy rituals, like ‘homas’, as ghee is considered to be an auspicious ingredients, probably owing to its medicinal properties. So, if you are wondering why it is better to use ghee instead of butter, then here are 7 reasons!
Ayurveda claims that ghee has a host of health and cooking benefits and is beneficial for both the mind and the spirit. Ghee is made by a simple process of boiling butter and then removing the butterfat, leaving behind the proteins (casein and whey) and the milk solids (which includes lactose). This is known as clarified butter. If eaten in moderation, ghee can provide your body with higher concentrations of essential nutrients that aren’t available in butter.
High Smoke point: Since it cooks at a higher point than almost any other oil, the advantage is that it won’t break into free radicals like that in other oils. Free radicals can potentially be harmful to health, and when oils reach beyond their smoking point, it can be hazardous to a person’s respiratory system. Ghee also has a higher smoke point than butter.
Reduce Risk Of Heart Disease: Ghee is rich in conjugated linoleic acid, or CLA, a fatty acid known to be protective against carcinogens, artery plaque, and diabetes. Because of this, researchers say ghee can be used to prevent cardiovascular disease.
Weight Loss: When ghee is derived from grass-fed cows, the butter contains cancer-fighting fatty acid that aids in weight loss.
Better Digestion: Ghee is rich in butyric acid. Beneficial intestinal bacteria convert fiber into butyric acid and then use that for energy and intestinal wall support. According to the author of Prescription of Nutritional Healing, butyric acid is “a monounsaturated fatty acid that reduces inflammatory conditions, reduces seepage of undigested food particles, and aids in the repair of the mucosal wall.”
Lowers Cholesterol: Ghee is high in palmitic acid, which is artery-clogging. Studies have shown that ghee can reduce cholesterol both in the serum and intestine. This is done by triggering an increased secretion of biliary lipids.
Skin: Ghee is known to purify the skin and give it an added glow. It acts as a natural moisturizer when used regularly. It’s also known to reduce burning sensation of the skin, heal scars, chicken pox scars and more.