Practices followed by halwais to manufacture fig burfi in Maharashtra, India

Transcription

1 Asian J. Dairy & Food Res., 34 (1) 2015: 1-7 Print ISSN: / Online ISSN: AGRICULTURAL RESEARCH COMMUNICATION CENTRE Practices followed by halwais to manufacture fig burfi in Maharashtra, India D.K. Kamle, D.D. Patange*, D.M. Choudhari and V.A. Kale College of Agriculture, Kolhapur , India. Received: Accepted: DOI: / ABSTRACT The fig burfi is a variety of burfi prepared and marketed in Maharashtra and a milk product preferred by the rich section of population. The preparation of fig burfi is a small scale industry and large variations were found in processing steps and ingredients used during manufacture of fig burfi. To know the variation in practices, twenty four halwais from semi-urban, urban and metro market were selected and information from them was collected on pre-structured questionnaires. Most of the halwais (66.67%) used vendor milk for preparation of fig burfi, however, they did not standardize the milk to any fat percentage. Majority of the halwais (70.83 %) used LPG as source of fuel and most of them used non jacketed karahi for preparation of fig burfi. None of the halwais showed preference for any variety or brand of fig to be added in manufacture of fig burfi. However, majority of halwais added dry chaffed fig at the rate 5 to 10 g per L. of milk at pat formation stage of khoa during the manufacture of fig burfi. The addition of synthetic flavour by the halwais was rarely found. Regarding marketing of fig burfi, per cent of halwais cut the burfi in square shape pieces weighing about 30-35g. each, wrapped with parchment paper and packed in cardboard boxes. About per cent of halwais stored the fig burfi till marketing at C and nearly half of the halwais did not store the product for more than 2 days, may be due to market demand for fresh fig burfi. The prevailing sale price of fig burfi was in the range of Rs. 150 to 250 per kg depending on the quality of product and location of shop in the market. Key words: Fig burfi, Manufacturing, Marketing practices. INTRODUCTION Burfi is one of the most popular khoa based sweets all over India (Arora et al., 2010). Burfi is prepared by heating a mixture of concentrated milk solids (khoa) and sugar to a near homogenous consistency followed by cooling and cutting into small cuboids. (Chetna et al. 2010). Several varieties of burfi are being sold in the market depending on additives, viz; besan burfi (Sharma et al., 1992), plain burfi (Vijayalakshmi et al., 2005), groundnut burfi (Khan et al., 2008), cashewnut burfi (Rao et al., 1993), coconut burfi (Gupta et al., 2010), moong dhal burfi (Sharma et al.,2003), chocsidu burfi (Verma and De, 1978) rawa burfi and any fruit flavoured burfi (Dhram Pal and Narender, 2006; Shobha and Bharati, 2007 and Sakate et al., 2004). Production and marketing of burfi in general is mostly confined to the halwai (traditional sweets-makers) and only few commercial manufacturing units exist in market (Ramesh, 2006). One of the reasons for this is poor keeping quality with unpredictable shelf life (Suresh and Jha, 1994). The shelf life of unpacked product is about 7-10 days (Vijayalakshmi et al. 2005). In Maharashtra, burfi is also prepared by using various fruits like ber (Kathalkar, 1995), papaya and sapota (Khedkar et al. 2007), mango (Kadam et al,.2009), orange (Thaware et al. 2009), wood-apple (Sakte et al. 2004), fig (Matkar and Deshmukh, 2007) etc. These fruits enhance the acceptability of burfi to the masses as well as choosy classes. The fig burfi is high valued variety of burfi in Maharashtra and a dairy product of choice of the rich and elite class of society. Fresh fig (Ficus carica L.) fruits are very delicious, wholesome and nutritious and used as dissert or for making jam, jelly, milk shake, ice-cream etc. (Pawar, 2001; Dhumal et al., 2003; Kute et al., 2000). Figs are consumed fresh or dried, candied or canned. The proximate composition of dried fig constitutes protein 3.03 per cent, carbohydrates per cent, calcium 174 mg/100g, iron 2.5 mg/100g, vitamin A IU and vitamin C 3.6 mg/100g (Desai and Kotecha, 1995). Fig is a good source of calcium, iron and copper. It helps to maintain acid-alkaline balance of the body very effectively by neutralizing excess acid (Tofu and Tofu, 1969). *Corresponding author s patanger@rediffmail.com.

2 2 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH The ripe fruits usually remain acceptable upto 2-3 days at ambient condition and consumption of fig as a table fruit is meagre (Khandekar et al., 2005). Hence, it is used into value added products. It is a tradition amongst halwais to use fig in the manufacture of burfi for value addition..the traditional sweet sector, which absorbs substantial proportion of milk production, has received little attention due to its concentration in the non-organised sector. Only some selective attempts have been made in the past to understand different dimension of this sector, viz. raw material use, product portfolio, marketing practice, etc. (Aneja et al., 2002) at the same time, relevant projections regarding this sector have so far proved a difficult task in view of its structure (house hold/ tinny/cottage sector) and spread (semi-urban/ semi urban/ urban). The published information on burfi shows wide variation in the methods of manufacture (Reddy and Rajorhia, 1992). Information is also not available in the literature on the practices followed by halwais for manufacture of fig burfi sold in different markets. Hence, the present study was undertaken to evaluate various practices followed by halwais for manufacture of fig burfi in semiurban, urban, and metro market. MATERIALS AND METHODS In order to study the various practices followed by halwais for preparation of fig burfi, representative halwais from semi-urban, urban, and metro market viz. Rahuri ( ), Ahmednagar ( ) and Pune ( ), respectively, were selected. A list of halwais who manufacture and sale the fig burfi from each market was prepared with the help of known localities. Thus a total sample of 24 halwais, 8 from each selected market was drawn randomly. The data from 24 halwais were collected during the year 2009 by contacting them personally with the help of structured interview schedule. Therefore, a descriptive and diagnostic design of social research was used for the present investigation. The basic instrument used for study was interview schedule. The data were collected by personal interview so as to get valid and complete responses. Keeping the objective of the study in view an interview schedule was developed, and was personally administered. The pre-testing of interview schedule was done on 6 halwais of non-sampled area. The data collected from these halwais were thoroughly studied to detect unfamiliar words, vagueness and complexity of questions included in the schedule. Considering the experiences of pre-testing, language of few questions were appropriately modified to increase clarity of questions included in the interview schedule. The interview schedule was then finalized and required numbers of copies were prepared for data collection. During collection of data majority of the selected respondents were contacted at their shop and at their leisure time. In the first instance researcher introduced himself or introduced by known localities. After the introduction, purpose of visit, object and importance of the study and the significance of the co-operation of the respondents in the investigation were explained to respondents to establish proper rapport. Thereafter, the interview was conducted and responses were marked in the schedule. Every possible case was taken to maintain congenial atmosphere free from discomfort and outside influence to get the unbiased opinions of the responder The Interview schedules thus filled were checked before closure of interview for its completion in all respects. The information collected through interview was transferred from the interview schedule to the primary table (master table) and then to the secondary tables. Wherever necessary the information in qualitative form was converted into quantitative form. The data was analyzed through statistical tools. RESULTS AND DISCUSSION Quality and quantity of milk used: Perusal of the results presented in Table 1 reveals that a substantial number of halwais (66.67 %) used the vendor milk (loose, unprocessed) for preparation of fig burfi, further, it was noticed that most of the halwais (75 %) used buffalo milk. For khoa and khoa based sweets buffalo milk is usually preferred than cow milk, since the former gives greater yield and has a more desirable flavour, body and texture (Rajorhia, 2002). It was also found that none of the halwais neither standardized the milk for fat percentage nor determined the acidity; however, they tested and evaluated the quality of milk organoleptically. Some halwais stated that they judge the quality of milk on the basis of khoa made from that milk and pay accordingly. Finally, it was observed that per cent of halwais had taken less than 10 L. of milk for manufacture of one lot of fig burfi and per cent and were took L. and more than 20 L. of milk, respectively. The quantity of milk used by the halwais for the preparation of fig burfi was higher in metro market than semi urban markets. Preparation of burfi in small batches may be due the poor shelf life of burfi at room temperature, which is a serious limitation as far its commercial production and marketing is concerned (Dharam Pal, 2000). Traditional peda makers from Rajkot, Rajasthan were also take a quantity of 5 L. of buffalo milk into clean vessel which is then placed on burning furnace (Patel, 1986). Equipment and utensils used: It is observed from Table 2 that majority of halwais (70.83 %) used liquid petroleum gas (LPG) as a source of fuel for heating followed by diesel (25 %) and wood (4.17 %) for preparation of fig burfi. It

3 Volume 34, Issue 1, 2015 TABLE 1: Quality and quantity of milk used by halwais for preparation of fig burfi Particular Market Total(N=24) Percent Source of milk Vendor Packed Type of milk used Cow Buffalo Cow and buffalo Mix Standardization of the milk for fat* Yes No Acidity determination Yes No Quantity of milk taken for one lot < 10 L L > 20 L * Actually milk is not standardized for fat but purchase price of milk depend on the basis of weight of khoa obtained /L. of milk. TABLE 2: Equipment and utensils used by halwais for preparation of fig burfi Particular Market Total percent Source of fuel forheating LPG Diesel Wood Type of karahi Jacketed Non Jacketed Type of stirrer used at last stage of preparation Flattened end Round end (wooden) might be due to the easy availability, economy, more safety and non smoky fire of LPG. With respect to type of karahi (shallow pan), percent halwais used non jacketed mild steel karahi, while, only one halwai preferred jacketed karahi. Aneja et al. (2002) also reported that for preparation of burfi, halwais used the mild steel shallow pan. Traditional peda makers from Rajkot devised special vessel similar to karahi for manufacture of peda. This vessel was with a round bottom and having an approximate capacity to hold 40 L. of liquid when filled up to brim (Patel,1986). Further, majority of halwais (58.33 %) used flattened end type stirrer and per cent used round ended (wooden) stirrer at the last stage of manufacture of fig burfi to develop desired body and texture. Addition of fig: It is evident from Table 3 that halwais had no preference to any variety or brand of fig to be added in manufacture of fig burfi. Most of halwais (91.67 %) used fig in the form of dry chaff followed by dry fruit paste (8.33 %), but none of them preferred fresh fruit pulp. Majority (58.33 %) of halwais used dry figs cut in strips while, per cent halwais used figs in rectangular form. As regard to quantity of fig used, it was recorded that per cent of halwais added 5 to 10 g fig per litre of milk, whereas, per cent added less than 5 g of fig per liter of milk. Further, it is clear from the table that a majority (70.83 %) of halwais added the fig at the pat formation stage of khoa, while rest of them added either at milk boiling (12.50 %) or rabri (16.67 %) stage during manufacture of fig burfi. Kadam et al., (2009) also incorporated mango pulp at pat formation stage of khoa during preparation of mango burfi and pat formation stage was found to be the most appropriate one than at earlier stages. Addition of other ingredients: It is clear from Table 4 that on an average per cent of halwais used sugar in crystalline form and only per cent of them used in ground/boora form for the preparation of fig burfi and nearly half (41.67 %) of them added the sugar at pat formation stage, while per cent added the sugar at rabri stage of khoa. Sakate et al., (2004) prepared good quality wood apple burfi after addition of sugar at rabri stage while, Kadam et al., (2009) prepared good quality mango burfi after addition of sugar at pat formation stage. Sugar does more than providing sweetness; it provides bulk, lower water activity and modifies texture of traditional sweets (Chetana et al. 2010). About per cent of the halwais added sugar less than 75 g/l of milk. Whereas, equal percentage (29.17 %) of the halwais added sugar g or more than 100 g/ L. of milk. Hemavathy et al., (1974) reported that there is no accepted level of sugar in burfi samples from Mumbai,

4 4 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH TABLE 3: Practices followed by halwais related to addition of fig Particular Market Total percent Preference with any Yes variety/ brand* of fig No Form of fig Fresh pulp Dry chaff Dry fruit paste Shape of dry fig Strip Rectangular quantity of fig added (g/ L.) < to > Stage of addition of fig Milk boiling Rabri Pat formation *Not preference to any variety/brand however, most of halwais prefer thick size and light yellow coloured dry fig. TABLE 4: Practices followed by halwais related to addition of other ingredients Particular Market Total Percent Form of sugar Ground Crystal Stage of addition of sugar Milk boiling rabri Pat formation In raw khoa Quantity of sugar added (g/ L) < > Addition of synthetic flavour Yes No Addition of synthetic colour Yes No Bangalore and Mysore market which varies from as low as to as high as per cent on dry matter basis of burfi. Addition of synthetic colour and flavour is one of the age old practices followed in the preparation of burfi. In the present investigation, it was observed that addition of synthetic colour was more common (66.67%). However, very few (4.17 %) halwais added synthetic flavour in fig burfi. Widely variation in colour and flavour of burfi sold commercially in Indian market is reported by Sarkar et al., (2002) whereas, various conditions in the manufacture of Indian sweets is reported by Dwarakanath and Srikanta (1977).Variation in ingredients, their proportions and processing conditions affect the quality of burfi, and lack of knowledge in this aspect is serious limitation for the process standardization and quality control (Chetana et al. 2010). Marketing of fig burfi: Data furnished in Table 5 reveal that per cent of halwais cut the burfi in square shape and per cent in rectangular shape. Gupta et al., (2010) were procured coconut burfi from local market which had cut into 4 x 4 cm of thickness 1.0 to 1.5 cm whereas, freshly prepared 1 cm thick, 5.5 cm x 5.5 cm size square burfi was procured from the local market by Vijaylakshmi et al.,(2005). Average weight of the marketed fig burfi pieces was between g (41.67 %), however, cutting of burfi pieces above and below this weight were also practiced. Khan et al., (2008) also weighed groundnut burfi of 30±2 g. It was a common practice to wrap fig burfi with parchment paper and pack in cardboard box in the surveyed area. A combination of hard paper box with butter paper lining containing 250 g and 500 g peda has proved very successful at Rajkot Dairy (Patel, 1986). Interestingly, one of the halwais from metro market used plastic tubs to pack and sell fig burfi. As an attractive and hygienic packaging plastic tubs were more acceptable in the market (Patel, 1986) and also provide better shelf life. Dharam Pal, (2000) found increase shelf life of burfi when packaged in polystyrene tubs. Storage temperature is one of the important and major parameter to extend the shelf life of intermediate

5 Volume 34, Issue 1, 2015 TABLE 5: Practices followed by halwais related to marketing of fig burfi Particular Market Total Percent Halwais Shape of burfi piece Square ,50 Rectangular Approximate weight of each piece (g) Type of packaging material Card board boxes Card board boxes + Parchment paper Plastic tubs Storage temperature Room temperature C C Period of storage < 2 days days > 4 days Cost of production Expressed Denied to express Per day sale (Kg) < > Addition of any preservative Yes No Sale price Rs./ kg > moisture product like burfi ((Suresh and Jha, 1994). It is observed from the Table 5 that one third of the halwais stored the burfi till marketing at 10 to 15 0 C, whereas, per cent of halwais stored, the burfi at 16 to 20 0 C. During survey, it was found that the product had good demand in market as per cent of the halwais did not store the burfi for more than 2 days. Other way, it can be said that halwais prefer to sell fresh product. Misra and Kuila, (1988) also stated varying condition of sell of Indian sweetmeat. Therefore, looking to the demand, quantity of fig burfi might be produced every day or alternate days so that no stock is left for storage. Sale price of the burfi was in the range of Rs.150 to 250/kg depending on the quality of the product and location of the shop in the market. The market structure analysis based on sale of burfi i.e. <2 kg, 2-4 kg and > 4 kg revealed that the retailers who sale < 2kg fig burfi handle nearly per cent the total fig burfi sold from the sampled outlets and these were mostly from the rural and semi-urban market. This might be due to the fact that rates of fig burfi and the limited purchasing power of the consumer reside in the different locations. Similar observation is also reported in report of Market survey and analysis of traditional milk products in India undertaken by the Institute of Semi-urban Management (IRMA), (Aneja et al, 2002). All the halwais stated that they did not use any preservative in fig burfi but none disclosed the cost of production and thereby profit. According to Patil (2002) the operating margins of traditional dairy products like are much higher, mainly due to lower raw material cost. CONCLUSION The preparation of fig burfi is a small scale industry and large variations were found in processing steps and ingredients viz. sugar, fig, and milk used during manufacture of fig burfi. A substantial percentage of halwais used vendor milk for preparation of fig burfi, not been standardize the milk fat and/ or SNF percentage. They had taken less than 10 L. of milk per lot for preparation of fig burfi on LPG fuel in non jacketed karahi. None of the halwais preferred any variety or brand of fig and added the fig in dry chaffed form at pat formation stage of khoa during the manufacture of fig burfi. For marketing of fig burfi, halwais cut the burfi in square shape pieces, weighting about 30-35g. each, wraped in parchment paper and packed in cardboard boxes. The sale price of fig burfi was in the range of Rs. 150 to 250 /kg depending on the quality of the product and location of shop in the market.

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