Indian Food Research Paper (Research Paper Sample)

Running Head: INDIAN’S FOOD AND AGRICULTURAL INDUSTRY
Title: Indian’s Food and Agricultural Industry
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Introduction
Food is anything that is palatable and can provide the required nutrition for the body (Chapman, 2009). Food is ready from several sources such as plants and animals. The essential nutritional values of foods are vitamins, minerals, fats, carbohydrates and proteins (Katz, 2003). The nutrients must be digested and assimilated into the body and availed to the cells of the organism where energy production occurs through the process of metabolism. The primary method of securing foods in the world is through agricultural practices (Katz, 2003). The existing agricultural industries can prepare the foods and consumed at a later date. Food processing allows for extended storage of foodstuff as well as increasing food security in the globe.
Indian Food
India celebrates a variety of culture, soil type, ethnic groups, occupations as well as the climate (Katz, 2003). This diversity has led to different kinds of foods in the country depending on the region characterized by the factors named above. Other factors influencing the type of food and cuisine are the availability of spices, fruits, herbs, vegetables, religion, traditional and cultural choices (Katz, 2003). Cultural of Indians with other societies interaction have placed the Indian cuisine on evolving trend. The Indian food encompasses vegetarianism where beef and pork miss in their kitchen due to religious beliefs and cultural aspects.
India cuisine staple foods are pearl millet (bajra), lentils (dehusked or whole, split), rice, pigeon peas, black grams (urad), mung beans (mong) and whole wheat flour (Espinet, 1994). Pulses such as chickpeas (channa), kidney beans (rajma) and most commonly black eyed peas (besan) are present in Indian cuisine (Espinet, 1994). The Indians use peanut oils (northern and western India), coconut oil (Western coast), mustard oil (eastern India) and vegetable oils in cooking their foods (Chapman, 2009). Recent oils adapted in the Indian dishes are hydrogenated vegetable oils, butter based ghee, soybean and sunflower oils. According to Chapman (2009), the most widely consumed meat in the Indian society is the chicken meat and mutton. However, beef and fish are rarely consumed in some regions of the country.
The Indian culture does not allow the consumption of pork due to some beliefs attached to its use (Katz, 2003). India foods have spices and flavourings added to them to improve their taste and aroma. Chilli pepper is one of the most common spices that got introduced by the Portuguese (Chapman, 2009). Other spices and flavours used on Indian food include black mustard seed, cumin, ginger, cardamom, garlic, asafoetida, coriander and turmeric. A mixture of dried spices such as pepper, mustard, cardamom, clove and cinnamon make up the garam masala that is most popular (Espinet, 1994). Flavours come from leaves like fenugreek leaves, bay leaves, mint leaves, curry leaves and coriander leaves. Curry roots flavour foods as well as petals from cardamom, nutmeg, saffron and essences (Chapman, 2009). Cuisines in India are different depending on the regions.
In Andaman and Nicobar Islands particular foods are sea foods such as raw fish and fruits. In Andhra Pradesh, the staple food is rice, eaten together with lentil preparations and spicy vegetables such as bottle gourd and eggplant (Espinet, 1994). Pickles include mango, tomato, maagaya, gonguru, gooseberry, and lime pickles. Yoghurt is also regular for altering spiciness in foods. Arunachal Pradesh region has rice as its staple food in addition to fish, leaf vegetables and meat (Chapman, 2009). The favorite beverage in this area is the rice beer made of fermented rice or millet. Assam region outstanding cuisine is fish, with vegetables, fruits and herbs served fermented, dried or fresh (Katz, 2003). Their meals start by taking rice wine/beer and finally chewing betel nut. Bihar region has Little chokha as their main meal, made by wheat flour with baked chickpea flour and individual spices (Espinet, 2003). Mutton is common as well as dal puri, malpua, Balu Shashi and thekua dishes ( Katz, 2003). These are some of the a few examples of the regions in India and their favourite dishes.
The Indian Agricultural Industry
Globally, Indian ranks the second in the largest food producer next to China (IBEF, 2015). Furthermore, the Indian food processing industry is the fifth largest industry in India paying attention to the level of consumption, export, production and growth (IBEF, 2015). The agricultural sector of India has given rise to these processing industries. Most common products produced by the agricultural sector and end up in the processing industries include milk, fruits and vegetables, grains, pulses, meat, fish and chicken (Bhalla, 2007). The agricultural sector accounts for 22% of the GDP and provides livelihood to 60% of the country’s population especially those in the rural (IBEF, 2015). Additionally, India produces the most cereals and milk ion the world.
India ranks second regarding production of rice, sugar, wheat, vegetables, inland fish and fruits as well as cotton (IBEF, 2015). ...