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dc.contributor.authorThulasiraman, V-
dc.contributor.authorGiri Nandagopal, M S-
dc.contributor.authorKothakota, A-
dc.date.accessioned2022-11-28T14:49:29Z-
dc.date.available2022-11-28T14:49:29Z-
dc.date.issued2021-10-
dc.identifier.citationJournal of Food Science and Technology;58(10):3667-3675en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-020-04942-0-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/4131-
dc.description.abstractIndia is an agrarian country with a long history of traditional food processing practices and Short food supply chains (SFSC). However, last few decades saw a huge investment and steady increase in large scale integrated food processing units to combat globalization, food security and India’s export demands. Recent outbreak of COVID-19 has manifested the drawbacks in the existing production and supply chain system with a wide range of issues and enforces the need for a more balanced approach. This scenario can be commonly observed in many other agrarian developing nations. This article discusses various issues concerning the existing integrated food processing sectors such as high energy consumption, greenhouse gas emissions and food insecurity during disasters and pandemic outbreaks. Moreover, we emphasise a more sustainable approach with a better balance and understanding between SFSC and integrated food processing. A potential solution in this scenario would be, rejuvenating SFSC and traditional food processing approaches along with integrated food processing units. An approach of this kind, opens up new possibilities for a next generation processsupply system.en_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.subjectCOVID-19en_US
dc.subjectProcessed foodsen_US
dc.subjectEnergy demanden_US
dc.subjectShort food supply chainsen_US
dc.subjectTraditional food sectorsen_US
dc.subjectFood supplyen_US
dc.titleNeed for a Balance Between Short Food Supply Chains and Integrated Food Processing Sectors: COVID-19 Takeaways from Indiaen_US
dc.typeArticleen_US
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