Innovation: Robotics in food industry

Use of robotics as a replacement of the skilled labor in food manufacturing is being developed to help reduce food production cost while maintain hygiene and quality. I can’t imagine it since I am used to a full labor force production in the manufacturing sector. Like the shrimp processing plant in 1990s where in cleaning, sorting, sizing and packing of shrimps were done manually. Even in the canning of pork and beans, many areas involved human beings. The floor was always busy, it created a fiesta environment even during the graveyard shift.

However, the cost impact of the manual process creates a stumbling block to the growth of the business. Also, HR problems have become too bothersome in the operation. Because of these, gradually, the shrimp processing in the country couldn’t compete in the world market. In contrast, because of high value (cost parameters followed that of pharmaceutical industry), manufacturing of savory flavors afforded mechanization of processes that involved only one person until packaging. It is a very lonely way to do it.

With the desire to improve production, many companies continue to work on development of robotics. One interesting new application of robotics in the food industry is the advancement of grippers wherein it can handle gently food like bread in slicing area. Interestingly, in Netherlands, where the system handles final coating of Edam cheese paraffin wax in the packing section, it recorded a 10% productivity improvement and manpower cost saving equivalent to 500 hours. Another is the development of an automated butcher where the system can optimize cutting of meat. http://www.foodprocessing-technology.com/features/feature91016/

Costs of robotics are exorbitant at this stage, but long term effects in savings and productivity will make management decide to make use of the innovation. Very interesting. But what will happen to the many who lost their jobs to robots?

Spices

Burning fats naturally is the safest way, no matter what they advertise. But the slimming effect is normally slower than undergoing cosmetic surgery. There are economical alternatives to maintain a sexy figure that are likewise effective and enjoyable as well. Exercise and diet are two ways. Found this article in Yahoo, http://shine.yahoo.com/channel/health/5-spices-that-can-help-you-lose-weight-2392858/;_ylt=Ak1StLbMDBq9JFt2jBIhuitqbqU5, wherein products from the garden can not only spice up food but burn calories, too. For those who love to eat like me, this is good news!

One is cayenne pepper or “sili” which I discovered to have a good impact in building up flavor in cooking. It started when I tried doing putanesca pasta sauce using local ingredients, since then I put some sili in all dishes I cook.

The article mentioned also mentioned black pepper, cinnamon and mustard seeds which perk up tastes of dishes, too.

Learning to love these ingredients will surely do the trick without ill effects on us. It doesn’t hurt, too. And hopefully effective.

The Joy of Home Cooking

Ever since I decided to lay low from my career in the food industry (did I do the right thing? LOL) and took care of my sick father, my passion to cook begun to emerge. Surprisingly, I found it to be enjoyable! It provided me the opportunity to rediscover things which I didn't care for when I was busy with work. In a way, circumstances led me to wake up at sunrise to go to the market and prepare breakfast, lunch and dinner in the kitchen. I had to prepare food for my father during his final days so I was obliged to learn how his favorite dishes were done. We gave in to all of his requests (type of dish) because it was anticipated that his appetite would diminish soon, so even dishes that I found complicated were prepared. Now I recall that I wasn’t able to make a pasta dish that I promised him because he wouldn’t eat anymore. The experience gave me the chance to be with him and serve his favorite dishes, which I had never done before. It, also, made me realize that I prefer home cooking because of the fresh ingredients used sans flavor enhancers like MSG, used a lot in work. No wonder that numerous culinary schools had mushroomed in the country. I realized, too, that business wise, value adding could be done if fresher materials were used in food products. Importantly, numerous health benefits could be attained. I became very picky in what I eat now.

When I was in the food industry, I was thrown into the laboratory doing new products/flavors/variants of existing food product using processed ingredients for the retail and food service markets, all for convenience. So, I considerl home cooking as going back to the basics like what our grandmothers did. However tedious it is, home cooking has awakened my sleepy brain to appreciate the fresh produce, considering the intensity of the flavors in the fresh version compared to its processed counterpart. I thought I can try to achieve a twist in flavor of ordinary dishes. I particularly was curious about yellow ginger or turmeric Curcuma longa (luyang dilaw) and lemon grass Andropogon citratus DC. (tanglad) which were abundant in the area where we lived. Adding both to "laswa" and "tinolang isda" produced a very flavorful lunch for the family.