Bøker av Baptist Dias

In the fascinating field of food microbiology, the role of microorganisms in both positive and negative aspects of food production and safety is of paramount importance. These microorganisms can either contribute to the creation and enhancement of food products or lead to food spoilage, wastage, and foodborne diseases that can have severe consequences for human health. This multidisciplinary field encompasses various areas of study, including food safety, preservation technologies, food fermentations, functional foods, and the potential future utilization of microbes as sustainable food sources. Food microbiology explores the diverse aspects of microorganisms in relation to foodborne pathogens, lactic acid bacteria, spoilage microbes, and probiotics. It encompasses research on microbial detection, pathogenesis, antimicrobial resistance, microbial intervention, biofilms, food fermentation, predictive microbiology, and the ecology of food microbial communities. Over the past decade, there has been a notable increase in multidisciplinary interests within this field, resulting in a wealth of evidence implicating microorganisms in various areas of food technology, safety, hygiene, genomics, and functional foods.

The organic farming industry has been steadily growing, albeit at a slow pace, especially in the production of organic spices. Currently, there is a lack of substantial data in this field, and organic spices account for only around 1% of India's total organic product exports. The primary reason for the slow adoption of organic farming practices in spice cultivation is the extensive use of synthetic fertilizers, pesticides, and processing inputs in the existing spice fields and orchards. In light of these developments, the book "Organic Spices" provides comprehensive information on recent advancements, trade regulations, import-export analysis, production analysis, value chain optimization, market share, the impact of domestic and localized market players, emerging revenue opportunities, changes in market regulations, strategic market growth analysis, market size, category market growths, application niches and dominance, product approvals, product launches, geographic expansions, and technological innovations in the organic spices market. Therefore, this book is timely and covers all aspects of organic spice production.