Food Processing Industry Research Articles

Designing nano ranged electrode modifier comprised of samarium niobate anchored carbon nanofibers for trace level detection of food colourant: Tartrazine.

Tartrazine (TRZ) is a predominantly used food color in food processing industries which is soluble in water to produce a orange colour. This food colorant is categorized under the mono-azo pyrazolone dye group known for the perilous azo group (-NN-) attached to the aromatic ring that threatens human health. In consideration of these aspects, a novel TRZ sensing platform with advanced electrode material is designed by incorporating nanotechnology with chemical engineering. This innovative sensor is prepared by electrode modification through a nano ranged electrode modifier of SmNbO4 decorated on the enmeshed carbon nanofibers. This is the first report on the investigation of SmNbO4/f-CNF as an electrode modifier to extricate the superlative electrochemical properties towards TRZ detection and protracted its practicality to food samples with a lower limit of detection (2 nmolL-1), broad linear range, good selectivity, and functional stability.

Multi-frequency microwave dielectric properties-based method coupled with SPA-PLSDA algorithm for rapid discrimination of grain mildew

To achieve in-situ monitoring of the occurrence of grain mildew and ensure food safety, this study took paddy grains as the object and carried out the discrimination of paddy mildew based on microwave dielectric properties. The multi-frequency swept measurement technique was used to acquire the dielectric constant (DC) and dielectric loss factor (DLF) spectra (2.00–10.00 GHz) of healthy samples and samples with different moldy paddy content. To choose the most effective frequencies, 20 frequency subsets (DC subset 1–10, DLF subset 1–10) were generated by an algorithm coupled with the successive projections algorithm and partial least-squares discriminant analysis. Afterward, four key frequencies were determined from the 100 pairwise combinations of the two types of frequency subsets by exhaustive method. Dielectric properties at key frequencies and sample thickness were used as the input variables to establish the discriminating model for paddy mildew. The established microwave dielectric properties-based model achieved 100% accuracy in distinguishing healthy and moldy samples, showing perfect discriminant validity. Moreover, only 4.4% of those samples whose MPC was at a low level (≤30%) were misclassified by the model, and the discrimination model achieved 97.29% overall accuracy. The results of this study should encourage future research on dielectric-based mildew detection in food processing and agriculture-related industries.

Water Quality Degradation Due to Heavy Metal Contamination: Health Impacts and Eco-Friendly Approaches for Heavy Metal Remediation.

Water quality depends on its physicochemical and biological parameters. Changes in parameters such as pH, temperature, and essential and non-essential trace metals in water can render it unfit for human use. Moreover, the characteristics of the local environment, geological processes, geochemistry, and hydrological properties of water sources also affect water quality. Generally, groundwater is utilized for drinking purposes all over the globe. The surface is also utilized for human use and industrial purposes. There are several natural and anthropogenic activities responsible for the heavy metal contamination of water. Industrial sources, including coal washery, steel industry, food processing industry, plastic processing, metallic work, leather tanning, etc., are responsible for heavy metal contamination in water. Domestic and agricultural waste is also responsible for hazardous metallic contamination in water. Contaminated water with heavy metal ions like Cr (VI), Cd (II), Pb (II), As (V and III), Hg (II), Ni (II), and Cu (II) is responsible for several health issues in humans, like liver failure, kidney damage, gastric and skin cancer, mental disorders and harmful effects on the reproductive system. Hence, the evaluation of heavy metal contamination in water and its removal is needed. There are several physicochemical methods that are available for the removal of heavy metals from water, but these methods are expensive and generate large amounts of secondary pollutants. Biological methods are considered cost-effective and eco-friendly methods for the remediation of metallic contaminants from water. In this review, we focused on water contamination with toxic heavy metals and their toxicity and eco-friendly bioremediation approaches.

Microbiological transglutaminase: Biotechnological application in the food industry.

Microbial transglutaminases (mTGs) belong to the family of global TGs, isolated and characterised by various bacterial strains, with the first being Streptomyces mobaraensis. This literature review also discusses TGs of animal and plant origin. TGs catalyse the formation of an isopeptide bond, cross-linking the amino and acyl groups. Due to its broad enzymatic activity, TG is extensively utilised in the food industry. The annual net growth in the utilisation of enzymes in the food processing industry is estimated to be 21.9%. As of 2020, the global food enzymes market was valued at around $2.3 billion USD (mTG market was estimated to be around $200 million USD). Much of this growth is attributed to the applications of mTG, benefiting both producers and consumers. In the food industry, TG enhances gelation and modifies emulsification, foaming, viscosity, and water-holding capacity. Research on TG, mainly mTG, provides increasing insights into the wide range of applications of this enzyme in various industrial sectors and promotes enzymatic processing. This work presents the characteristics of TGs, their properties, and the rationale for their utilisation. The review aims to provide theoretical foundations that will assist researchers worldwide in building a methodological framework and furthering the advancement of biotechnology research.

Conversion of Orange and Pineapple Fruit Peel Waste into Single Cell Protein Using Saccharomyces Cerevisiae

The biological treatment of fruit wastes into single-cell protein has the potential to address the global protein shortage problem by producing a cost-effective product for food and feed. Pollution may be reduced if the substrate was made from the leftovers from the food processing industry. Herein, the submerged fermentation method was to make single-cell protein from pineapple and orange peels. Results indicated that fruit wastes analysed were highly hydrolysable. Proximate analysis of fruit wastes protein content of orange peel (10.73±0.02%) was significantly higher (P<0.05) than the protein content of pineapple peels (7.50±0.016%). When Saccharomyces cerevisiae was cultivated on fruit hydrolysate medium (FHM) without supplementation, the proportion of protein in single-cell protein was substantially lower, which produced (41.50±0.05% and 37.97±0.006%) total carbohydrate with (29.73±0.031% and 34.50±0.4%) crude protein, in both pineapple and orange medium respectively. The introduction of glucose to the supplemented fruit hydrolysate medium (GSFHM), increased the level of protein (45.50±0.031 and 37.73±0.011%) within the yeast cell, the comparison of treatment showed P<0.05, thus we can conclude that there is significant difference in the overall comparison of treatments in most of the parameters. The ITS2 region sequence analysis of Saccharomyces cerevisiae MA851180, revealed 99% identity with Saccharomyces cerevisiae. Thus, Saccharomyces cerevisiae produces higher amount of Single Cell Protein by submerged fermentation of pineapple peel hydrolysate as compared to orange peel hydrolysate. Hence, the single cell protein production by yeast depends on the growth substrates or media composition. SCP from yeast using fruit waste can serve as cheaper alternative to the conventional protein gotten from plant and animal and by selecting the most suitable prospective microbe and cost-effective technique.

Research Advances in the High-Value Utilization of Peanut Meal Resources and Its Hydrolysates: A Review.

Peanut meal (PM) is a by-product of extracting oil from peanut kernels. Although peanut meal contains protein, carbohydrates, minerals, vitamins, and small amounts of polyphenols and fiber, it has long been used as a feed in the poultry and livestock industries due to its coarse texture and unpleasant taste. It is less commonly utilized in the food processing industry. In recent years, there has been an increasing amount of research conducted on the deep processing of by-products from oil crops, resulting in the high-value processing and utilization of by-products from various oil crops. These include peanut meal, which undergoes treatments such as enzymatic hydrolysis in industries like food, chemical, and aquaculture. The proteins, lipids, polyphenols, fibers, and other components present in these by-products and hydrolysates can be incorporated into products for further utilization. This review focuses on the research progress in various fields, such as the food processing, breeding, and industrial fields, regarding the high-value utilization of peanut meal and its hydrolysates. The aim is to provide valuable insights and strategies for maximizing the utilization of peanut meal resources.

Cultivating Consumer Choices: Exploring the Impact of Product Packaging Design on Purchasing Behavior in the Food Processing Industry of Metro Baguio (MBLISTTDA)

This study investigates the influence of product packaging design on consumer purchasing behavior within the food processing industry of Metro Baguio, comprising Baguio City and its contiguous municipalities. The research aims to identify the specific packaging elements that significantly impact consumer purchasing decisions and examine the effects of various packaging attributes on consumers' choices in this region. The study encompasses packaging color, typography, visuals and mascots, and packaging format as key elements of interest. The significance of this study lies in its potential to elevate consumer perceived value of products through innovative packaging design and technology adoption within Metro Baguio's food processing sector. By embracing contemporary packaging practices, local food entrepreneurs can enhance their products' marketability and consumer impact. Using a descriptive research design and quantitative analysis, data was collected through a structured visual questionnaire. The findings highlight the preference for visually engaging packaging designs, particularly those incorporating mascots and emotive visuals. Positive responses to packaging colors emphasize their role in creating favorable impressions. The study also underscores the importance of transparent and accurate product information and visuals' influence on purchase intent. To optimize packaging's impact, local food processing businesses are encouraged to collaborate with young designers to create emotionally resonant packaging designs. Modern designs that resonate with the current generation can enhance emotional engagement, leading to stronger brand-consumer relationships, increased product desirability, and higher sales. Additionally, market research should inform packaging color choices to align with consumer emotions and cultural associations. Providing transparent and accurate information on packaging fosters trust while visually engaging images to enhance visibility and purchase intent. Prioritizing safe and eco-friendly packaging materials reflects consumer values and enhances brand perception and sustainability efforts.

VOLATILE ORGANIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF Curcuma longa L. AND Curcuma caesia Roxb. LEAVES: EXPLORING BIOACTIVITY IN NATURAL PRODUCTS

Natural products contain diverse bioactive compounds with therapeutic and pharmacological potential, including antimicrobial, antioxidant, anticancer, antifungal properties, and respiratory benefits for conditions. Bioactive volatile organic compounds were identified using headspace-gas chromatography in Curcuma longa L (CL). and Curcuma caesia Roxb. (CC) leaves, with CL leaves containing 90.48% terpenes and CC leaves containing 77.5% terpenes and 22.5% non-terpenes. The total phenolic content and antioxidant capacity were evaluated, employing a 2x7 factorial design analyzed through one-way and factorial ANOVA. Methanol:water and ethanol extracts from CL exhibited superior radical sequestering capacity (IC50 of 0.35 mg mL-1) compared to CC extracts. The highest Ferric Reducing Antioxidant Power value of 95.28 µMol FeSO g-1 was achieved analyzing methanol:water. Ethanol:water was considered most appropriate, as it is the most suitable solvents for industrial food processing due to safety and compatibility aspects. Natural products contain diverse bioactive compounds with therapeutic and pharmacological potential, including antimicrobial, antioxidant, anticancer, antifungal properties, and respiratory benefits for conditions. Bioactive volatile organic compounds were identified using headspace-gas chromatography in Curcuma longa L (CL). and Curcuma caesia Roxb. (CC) leaves, with CL leaves containing 90.48% terpenes and CC leaves containing 77.5% terpenes and 22.5% non-terpenes. The total phenolic content and antioxidant capacity were evaluated, employing a 2x7 factorial design analyzed through one-way and factorial ANOVA. Methanol:water and ethanol extracts from CL exhibited superior radical sequestering capacity (IC50 of 0.35 mg mL-1) compared to CC extracts. The highest Ferric Reducing Antioxidant Power value of 95.28 µMol FeSO g-1 was achieved analyzing methanol:water. Ethanol:water was considered most appropriate, as it is the most suitable solvents for industrial food processing due to safety and compatibility aspects.

The Influence of Halal Certification and Religiosity on Interest in Buying Mixue Products Through Attitude as an Intervening Variable (Study of Communities in Madiun City)

The processed food industry is one of the industries that has been able to survive and grow positively, even including the one with the highest growth. The processed food industry as part of manufacturing has very promising prospects, both globally and domestically. Several factors determine interest in purchasing food products, including halal certification and religiosity. This study aims to empirically prove the effect of halal certification and religiosity on purchasing interest in mix products through attitude as an intervening variable.This type of research is descriptive quantitative. Data collection was carried out by distributing questionnaires. The sampling method used is purposive sampling method. The sample in this study is the community in Madiun City. The data used in this research is primary data. Regarding data analysis using multiple linear regression analysis with the help of the SPSS version 19 program. The results of this study prove that the variables of halal certification and religiosity have a positive and significant effect on the intention to buy mixed products. The results of this study also show that the variables of halal certification and religiosity affect consumer attitudes.

Metal Content Of Midrib Sap Flour Salak Tree (Tgps) As A Thickening Agent

The food processing industry, whether related to livestock, agriculture, or fishery products, often requires thickening additives to improve product quality. Salak trees are found around the Southern Tapanuli area of North Sumatra, Indonesia. Previous research showed the Midrib Sap Flour Salak Tree (TGPS) has fairly good quality content as a natural thickening agent but has not reported the quality of TGPS in terms of heavy metal content. Here, a study was carried out to determine the heavy metal content of TGPS. This research was conducted in January-March 2022 in Southern Tapanuli. The analysis showed that the metal content in TGPS does not exceed the threshold required in Indonesian Standard SNI 7387-2009.
 

Morphological, physicochemical, and functional properties of 15 different dietary carbohydrate sources in Sri Lanka

AbstractBackgroundCarbohydrate is the primary source of energy in the human diet and plays an important role in a healthy diet. In this study, 15 different carbohydrate sources (white raw rice, red raw rice, white basmati rice, red basmati rice, wheat, atta flour, soy, black gram, corn, finger millet, water lily seeds, kithul, chickpea, oats, and palmyra sprouts) in Sri Lanka were investigated for their physicochemical and functional properties.ResultsThe shape of the extracted starch granules varied according to the source, and the amylose content ranged from 17.22% to 36.12%. Kithul and black gram showed the highest water swelling capacity and water absorption index, respectively. Flour of white raw rice and finger millet showed significantly higher (p < 0.05) freeze–thaw stability than other sources. Flour of Soy, black gram, and chickpea showed significantly higher (p < 0.05) dietary fiber content and potassium content than other samples. Water lily seeds showed remarkable in vitro prebiotic activity from the studied carbohydrate sources.ConclusionThe study indicates the potential utilization of raw white rice, palmyra, and finger millet starch in the food processing industry as alternatives to conventional starch sources. Furthermore, the flour from water lily seeds, white basmati rice, soy, and black gram has the potential for use in functional food preparation, offering a wide range of health benefits.

Анализ рисков информационной безопасности в пищевой промышленности с использованием системы нечеткого вывода

Recently, different attempts have been made to characterize information security threats, particularly in the industrial sector. Yet, there have been a number of mysterious threats that could jeopardize the safety of food processing industry data, information, and resources. This research paper aims to increase the efficiency of information security risk analysis in food processing industrial information systems, and the participants in this study were experts in executive management, regular staff, technical and asset operators, third-party consultancy companies, and risk management professionals from the food processing sector in Sub-Saharan Africa. A questionnaire and interview with a variety of questions using qualitative and quantitative risk analysis approaches were used to gather the risk identifications, and the fuzzy inference system method was also applied to analyze the risk factor in this paper. The findings revealed that among information security concerns, electronic data in a data theft threat has a high-risk outcome of 75.67%, and human resource management (HRM) in a social engineering threat has a low-risk impact of 26.67%. Thus, the high-probability risk factors need quick action, and the risk components with a high probability call for rapid corrective action. Finally, the root causes of such threats should be identified and controlled before experiencing detrimental effects. It's also important to note that primary interests and worldwide policies must be taken into consideration while examining information security in food processing industrial information systems.

Supplier Management and Organizational Performance of Food Processing Industry in Nairobi County Kenya

In current environmental changes, hyper-stiffed competition to deliver more innovative products, changing customer and investor demands and globalization have become the standard setting for firms in Food Processing Industry. Multinational firms are constantly under pressure to find the most profitable ways to bring products to market. To effectively compete, organizations must continuously improve their performance by reducing costs, enhancing quality, and differentiating their products and services. Increasingly, this means relying on third parties management and outsourced services have to lead to a highly collaborative working relationship with their suppliers. The study meant to determine the relationship between Supplier Management and Organizational Performance of Food Processing Industry in Nairobi County Kenya. The study objectives was to determine the role of supplier selection process, supplier involvement practices, supplier development practices, and supplier monitoring programs on the Organizational Performance of Food Processing Industry in Nairobi County Kenya. Theories relevant to this study were Transaction Cost Theory, Resource Dependency Theory and Social Capital Theory which most of them were drawn from different disciplines such as industrial-organizational psychology and economics reflecting the interdisciplinary origin of purchasing and supplies management which were all shown how the variables link up with the mentioned theories. Study variables were discussed under the conceptual framework there after operationalized. Theories relevant to this study were reviewed that included; resource based view theory, strategic choice theory, network theory, and stakeholder theory. The study variables were explained under conceptual framework under independent variables that is; supplier selection process, supplier involvement practices, supplier development practices, and supplier monitoring programs and Organizational Performance. Critique of relevant literature relevant to the study was done and research gaps identified. The study adopted cross-sectional survey design using both quantitative and qualitative methods. The target population was 102 Food and Beverages Manufacturing Firms in Kenya in Nairobi City County. The study used simple random sample to pick a sample size of 50 Food and Beverages Manufacturing Firms. Data was collected using questionnaires which were self-administered. Qualitative and quantitative data was coded and entered in Statistical Package for Social Sciences version 24 for analysis. A pilot study was conducted to measure the research instruments reliability and validity. Descriptive statistics were generated. Inferential statistics using linear regression and correlation analysis was carried out to test the relationship between independent and dependent variables where all the independent variables were positively correlated with the dependent variable. The results were presented using tables and graphs. The study findings indicated that, supplier selection process, supplier involvement practices, supplier development practices, and supplier monitoring programs have a positive and significant association with performance of food and beverages manufacturing firms in Kenya. This implied that Supplier Management practices and performance of food and beverages manufacturing firms change in the same direction. The study found out that food and beverages manufacturing firms’ in Kenya have embraced Supplier Management practices for effective performance. The study recommends that it would be appropriate for food and beverages manufacturing firms embrace, supplier selection process, supplier involvement practices, supplier development practices, and supplier monitoring programs as Supplier Management practices. Equally, the study recommends that food and beverages manufacturing firms should conduct overall effective and efficient supplier management strategies /practices that focus on long term goals of the organization. This study recommends that a similar research can be conducted from multiple informants groups to come up with a variety of outcomes by creating discussion among supply chain managers with different skills and capability. Moreover, a similar research can be conducted using longitudinal so as the research to identify the evolution of supplier management strategies across number of year.

Nutritional, Functional Properties and Applications of Mee (Madhuca longifolia) Seed Fat

Mee (Madhuca longifolia (Koenig) J.F. Macb. var. longifolia) is a salient economic tree spread throughout the subtropical region of the Indian subcontinent. Its seed constituents have distinctive chemical properties and thus extracted fat have distinctive nutritional and functional characteristics. This seed fat is edible and can Meet the fat requirements of a human diet in an economical way. Research on potential utilizations, understanding of the chemical composition, and nutritionally beneficial properties and industrial applications of Mee fat are important for efficient utilization. There are some reports available on potential applications of Mee fat in the food-processing industry. But, presently, it can only be considered as an underutilized seed fat. In India, Mee fat is used for edible purposes to a certain extent and similarly in Sri Lanka. Therefore, more scientific research should be conducted on Sri Lankan Mee varieties for edible purposes. Popularization of this valuable fat source is important. Scientific knowledge and agricultural tools have been effectively applied to make Mee fat beneficial for commercial applications. This review article summarizes recent research and studies available on botany, phytochemistry, functional properties, processing as well as food and other industrial applications of Mee fat.

Influence of demographics and having chronic disease on worker mental health in food processing and agricultural industries in southern Thailand

Influence of demographics and having chronic disease on worker mental health in food processing and agricultural industries in southern Thailand

Exploration of the Potential Application of Banana Peel for Its Effective Valorization: A Review.

The production of banana peel by the food-processing industry is substantial and the disposal of this waste material has become a matter of concern. However, recent studies have demonstrated that banana peel is a rich source of biologically active compounds that can be transformed into valuable products. This review aims to explore the potential of converting banana peel into valuable products and provides a comprehensive analysis of the physical and chemical composition of banana peel. Additionally, the utilization of banana peel as a substrate to produce animal feed, bio fertilizer, dietary fibers, renewable energy, industrial enzymes, and nanomaterials has been extensively studied. According to the researches that has been done so far, it is clear that banana peel has a broad range of applications and its effective utilization through biorefinery strategies can maximize its economic benefits. Based on previous studies, A plan for feasibility of a banana peel biorefinery has been put up which suggest its potential as a valuable source of renewable energy and high-value products. The utilization of banana peel through biorefinery strategies can provide a sustainable solution for waste management and contribute to the development of a circular economy.

Extraction and Purification of Bromelain Enzyme from Fruits and its Therapeutic Application Study

Food processing industries release a lot of fruit wastes mainly of seed, skin, rind, pomace, crown etc. containing potential bioactive compounds. Bromelain is a crude protein extracted from certain fruits. Bromelain is a sub-type of cysteine protease enzyme extensively investigated for its therapeutic properties such as anti-microbial and anti-oxidant activity with good ferric reducing power. The present study deals with isolating and purifying bromelain from kiwi and avocado fruits and assessing their therapeutic application. Fruit samples were taken from a juice shop in VIT, Vellore, for performing all the experimental analysis. Different parts such as stem, pulp, peel and leaves of the avocado and kiwi fruits were collected for the bromelain extraction process. The extraction of protein was done by the ammonium sulfate precipitation method. Estimation of protein content was performed and the concentration of crude enzyme was found to be 970μg/ml and 900μg/ml for avocado peel and kiwi pulp respectively. Avocado peel showed good activity in ferric reducing power and also a potent radical scavenging activity of 40% at 200μg concentration. Crude bromelain extracted from both fruits showed a broad spectrum of antimicrobial activity against Escherichia coli and Staphylococcus aureus. Hence it can be concluded that bromelain can be used as an effective health supplement.

Modelling of Challenges towards Achieving Sustainability: A Case of Indian Food Processing Industry

The food processing industry has a significant impact on the socioeconomic development of a nation. The total output of Indian food processing may touch $535 billion by 2025-2026. About 1.77 million people are employed in the Indian food industry (IBEF, 2022). However, the food processing industry in India is facing numerous challenges, including a lack of food quality, inadequate supply chain infrastructure, food waste, greenhouse gas emissions, and so on (Kumar et al., 2020; Sharma et al., 2019). These challenges are interrelated with each other and pose a significant threat to sustainability. Considering this background, this study aims to identify and analyse the interrelationships among the challenges associated with sustainability in the Indian food processing industry and then to prioritise those challenges. Additionally, this study also classifies those challenges based on driving and dependence power. The authors identified eleven challenges associated with sustainability in the Indian food processing industry with the help of a literature review. Then based on expert opinion, the interpretive structural modelling (ISM) was employed to determine the interrelationships among the challenges, and finally, a prioritisation order for those challenges was established. ISM is a methodology for identifying the interrelationships and modelling the challenges, especially while dealing with complex issues (Attri et al., 2013). Further, Matrices d'Impacts Croises Multiplication Appliqué a un Classement (Cross-impact matrix multiplication applied to classification) (MICMAC) analysis was also carried out to categorise the challenges according to the driving and dependence power. Keywords: Food Processing Industry; Sustainable Challenges; Sustainability; Interpretive Structural Modelling; MICMAC Analysis.

Hotspots and Frontiers in Global Online Learning Satisfaction Research from 2000 to 2022: A visual analysis using CiteSpace

The food processing industry has a significant impact on the socioeconomic development of a nation. The total output of Indian food processing may touch $535 billion by 2025-2026. About 1.77 million people are employed in the Indian food industry (IBEF, 2022). However, the food processing industry in India is facing numerous challenges, including a lack of food quality, inadequate supply chain infrastructure, food waste, greenhouse gas emissions, and so on (Kumar et al., 2020; Sharma et al., 2019). These challenges are interrelated with each other and pose a significant threat to sustainability. Considering this background, this study aims to identify and analyse the interrelationships among the challenges associated with sustainability in the Indian food processing industry and then to prioritise those challenges. Additionally, this study also classifies those challenges based on driving and dependence power. The authors identified eleven challenges associated with sustainability in the Indian food processing industry with the help of a literature review. Then based on expert opinion, the interpretive structural modelling (ISM) was employed to determine the interrelationships among the challenges, and finally, a prioritisation order for those challenges was established. ISM is a methodology for identifying the interrelationships and modelling the challenges, especially while dealing with complex issues (Attri et al., 2013). Further, Matrices d'Impacts Croises Multiplication Appliqué a un Classement (Cross-impact matrix multiplication applied to classification) (MICMAC) analysis was also carried out to categorise the challenges according to the driving and dependence power. Keywords: Food Processing Industry; Sustainable Challenges; Sustainability; Interpretive Structural Modelling; MICMAC Analysis.

Industrialization of Indigenous Food (Kurkufa and Qitta) Preparation

This project can cover some of the basic principles needed for a successful food processing implementations, as well as some of the most important features of industrialization of indigenous kurkufa and qitta processing operations. It includes both the physical facility, that is, the structure and supporting utilities, as well as the process. In light of the variety found in the food processing industry, it is necessary to consider the general principles that might apply across the potential range of applications. The instruments for the product industrialization which can be implemented in phases, depending on the experience of trained professionals, are the means for putting these concepts into practice. The focus of the industrialization of indigenous kurkufa & qitta manufacturing is mostly on sanitary sanitation design because it has consumer drive power, environmental petition control mechanisms & production equipment & procedures that are feasible. Once a process has been designed, it is frequently mathematically & physically simulated to study parameters & define operating conditions. The capacity to effectively replicate a process indicates that it is well understood, which is especially comforting when implementing a new or current process at a larger scale. Kurkufa & qitta processes must always be carefully monitored & documented, even if it is not mandated by law. Computer automation is now commonly used to support HACCP programs & to combine manufacturing with quality controls. The processing, industrialization & distribution of indigenous kurkufa & qitta via the OHS management system is another key working principle option of safety & quality controls. Kurkufa & qitta are indigenous products both made from maize flour which is binded with cassava root flour during dough development, were being popular traditional dishes among the Alle people of Ethiopia's Southern region's Alle zone. Moreover, qitta which is a traditional Ethiopian bread, is a basic nutritional item that dates back to the Ethiopian people's history & is created by baking on a clay pan. It is one of the most widely consumed foods in human history & for some, it is sole source of nutrition. However, the boost & control of kurkufa & qitta production & distribution via tracking & traceability mechanism has not been employed as a tool in food manufacturing systems. Therefore, kurkufa & qitta are among Ethiopia's traditional foods that should be upgraded to industrialization in order to increase supply in response to rising food demand owing to population growth.