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The Sundaytimes Sri Lanka

Lankan food-based exhibition grows since inauguration in 2001

By Quintus Perera View(s):

The International Profood and Propack Exhibition (PPIE) held annually in Sri Lanka, has grown in size and stature since its inaugural event in 2001. When the 2012 edition opening in Colombo last week, there were nearly 250 stalls compared to 41 in 2001. PPIE displayed everything concerning agriculture-based food processing and packaging. It provided special pavilions for SMEs and several countries also participated including India, Italy, Pakistan and Argentina.

There was sophisticated ultra-modern machinery for food processing and packaging that were exhibited. The event was organized by Sri Lanka Food Processors Association (SLFPA) in collaboration with several other organizations and government agencies. Though SLFPA has been in existence for many years, Sri Lanka is one of the few countries that didnt have an institute dedicated to food science and technology, until recently. Prof Upali Samarajeewa, Chairman, Institute of Food Science and Technology Sri Lanka (IFSTSL) who was busy attending to public queries just after the inauguration of PPIE 2012 at the entrance of the event venue at the BMICH, told the Business Times that it was only last September that the IFSTSL was established by the SLFPA. He said that food processing has become a global industry and Sri Lanka has to compete with other countries and the problem Sri Lanka has been faced with was the need for a strong science base with the need for security and risk management to be competitive in the world market.

When asked that food health and safety has become one of the extremely grave requirements throughout the world as more and more people are dying of food based ailments, Prof Samarajeewa said that the food habit culture has changed and in particular in Sri Lanka from the old culture of food habits the country generally embraced the new food cultures, adapted to new lifestyles and lack of physical exercises, creating an imbalance in food intakes.

He said that Sri Lanka is slow in changing compared to some other countries as in the developed countries once used to eat and drink what is branded as ‘junk food’. But today even young people, look at the label to find out the contents and select items that are less considered to be ‘unhealthy’ like sugar, salt and fat. He said that food manufacturers and processors are actually concerned about the factors of the ‘poisonous’ effects of some ingredients and they are introduced at levels that would not jeopardize the health of the people. Crucially important is to take only the required amounts as prescribed by food scientists, Prof Samarajeewa said.

He said that what leads to most of these deaths (from food poisoning and other connected issues) is that people take more than what is required for the body, “The more you take, the more poisonous it gets to the body”.  He said that if one consumes a large quantity of water in a limited time, even that life giving water would become poisonous. He said that Sri Lanka should get back to its traditional food; indigenous food that could effectively lower cholesterol levels and contains blood sugar levels. He said that they are working in a competitive world, “but now all food decisions are based on science and risk management and such food is acceptable in the international market”. He said “This is all about the activities of IFSTSL accommodating national and international quality standards, to support processing good food and boost their exports”.By Quintus Perera.
The International Profood and Propack Exhibition (PPIE) held annually in Sri Lanka, has grown in size and stature since its inaugural event in 2001. When the 2012 edition opening in Colombo last week, there were nearly 250 stalls compared to 41 in 2001. PPIE displayed everything concerning agriculture-based food processing and packaging. It provided special pavilions for SMEs and several countries also participated including India, Italy, Pakistan and Argentina.  There was sophisticated ultra-modern machinery for food processing and packaging that were exhibited. The event was organized by Sri Lanka Food Processors Association (SLFPA) in collaboration with several other organizations and government agencies. Though SLFPA has been in existence for many years, Sri Lanka is one of the few countries that didnt have an institute dedicated to food science and technology, until recently. Prof Upali Samarajeewa, Chairman, Institute of Food Science and Technology Sri Lanka (IFSTSL) who was busy attending to public queries just after the inauguration of PPIE 2012 at the entrance of the event venue at the BMICH, told the Business Times that it was only last September that the IFSTSL was established by the SLFPA. He said that food processing has become a global industry and Sri Lanka has to compete with other countries and the problem Sri Lanka has been faced with was the need for a strong science base with the need for security and risk management to be competitive in the world market.

When asked that food health and safety has become one of the extremely grave requirements throughout the world as more and more people are dying of food based ailments, Prof Samarajeewa said that the food habit culture has changed and in particular in Sri Lanka from the old culture of food habits the country generally embraced the new food cultures, adapted to new lifestyles and lack of physical exercises, creating an imbalance in food intakes.

He said that Sri Lanka is slow in changing compared to some other countries as in the developed countries once used to eat and drink what is branded as ‘junk food’. But today even young people, look at the label to find out the contents and select items that are less considered to be ‘unhealthy’ like sugar, salt and fat. He said that food manufacturers and processors are actually concerned about the factors of the ‘poisonous’ effects of some ingredients and they are introduced at levels that would not jeopardize the health of the people. Crucially important is to take only the required amounts as prescribed by food scientists, Prof Samarajeewa said.

He said that what leads to most of these deaths (from food poisoning and other connected issues) is that people take more than what is required for the body, “The more you take, the more poisonous it gets to the body”.  He said that if one consumes a large quantity of water in a limited time, even that life giving water would become poisonous. He said that Sri Lanka should get back to its traditional food; indigenous food that could effectively lower cholesterol levels and contains blood sugar levels. He said that they are working in a competitive world, “but now all food decisions are based on science and risk management and such food is acceptable in the international market”. He said “This is all about the activities of IFSTSL accommodating national and international quality standards, to support processing good food and boost their exports”.

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