Integrated Human Practices

Here's how we started:

• 1. Charolette Jhakaria

To first understand the impact of our project, we had an interaction with nutritionist Charolette Jhakaria, working in Kasturba Hospital for Infectious Diseases, Mahalaxmi, which is a municipal hospital.

She emphasized that micronutrient deficiency, especially in women and children, is widespread in India. Legumes and millets, being economically accessible and part of government rations, offer a potential source of vital nutrients. However, concerns exist about the willingness to introduce genetically modified (GM) foods into diets, primarily due to perceived reduction in nutritional content with processing, and due to scepticism about GM foods within the public. Risks associated with GM foods include hormonal imbalances in adolescents and gut microbiota effects.

Certain populations, such as pregnant women, children, and geriatric patients, may be more vulnerable to GM foods, although legumes and millets themselves are associated with poor protein digestibility.

Proper labelling specifications are crucial, including- flour standardization, ingredient combinations, allergens, sodium content, proximate analysis, and basic GM food regulations.

The project’s impact could be enhanced by creating versatile premixes with multiple cereal pulses, beneficial for addressing malnutrition, particularly in mid-day meal programs. It could also simplify nutritious food preparation, extending beyond industry applications to reach local communities. Urban areas stand to benefit the most, while extreme rural markets may require different strategies, like incorporating these ingredients into traditional recipes like Bhakri. Overall, she considered the concept healthy, with potential to further fortify and diversify its applications beyond bread.

• 2. Ishwa Desai

In our discussion with nutritionist, Ishwa Desai, several important topics were highlighted:

Impact of Phytate: Removing phytate from food products could affect their shelf life. For instance, bakery products may have a longer shelf life when phytate is used excessively. Micronutrient Fortification: Introducing micronutrients into diets, known as fortification, can be crucial for maintaining product shelf life. In developing countries like India, removing these micronutrients can also lead to shorter product lifespans, impacting accessibility for economically disadvantaged individuals and small-scale businesses.

Role of Millets and Legumes: Millets and legumes are being promoted in India due to their affordability and rich micronutrient content. Research suggests that replacing wheat with millets can potentially reduce the risk of diabetes.

Genetically Modified (GM) Foods: Recommending GM foods to patients can depend on individual health conditions. Patients with specific health concerns, like prostate or ovarian issues linked to zinc and copper, may benefit from this GM food, but it is essential to consult with doctors for personalized recommendations.

Parameters for Introducing GM Foods: Introducing GM foods involves considering nutritional content, geographical location, social constraints, and product shelf life to meet the needs of clients and patients.

Risks Associated with GM Foods: The acceptance of GM foods varies among individuals due to genetic and health factors. Lactose intolerance and certain hormonal reactions are factors to consider, along with pricing.
Nutrition Labelling for GM Products: Proper nutrition labelling, as regulated by organizations like FSSAI, is essential when introducing GM products to the market. It should include information on sugars, cholesterol, sodium, potassium, carbohydrates, and energy content.
Impact of the Project: The project aims to address micronutrient deficiencies and reduce the risk of diseases like diabetes, pneumonia, kidney disorders, cardiovascular diseases, and neurological conditions. Collaborating with government initiatives and NGOs could enhance its impact.
Target Audience: The project can have a significant impact in both urban and rural areas as bread consumption is seeing an increase in rural areas, provided it collaborates with government programs and organizations working in the nutrition sector.
Fortification and Genetic Modification: A combination of fortification and genetic modification may be necessary to address the diverse dietary needs of different individuals. Considerations for Implementation: To succeed, the project should gather strong scientific evidence, collaborate with relevant authorities, and address health risks associated with excessive phytate consumption.

• 3. Dr Anuradha Borkar & Dr Rosemarie Desouza

We consulted Dr Anuradha Borkar, the Chief Medical Officer in Kasturba Hospital. She reiterated the prevalence of micronutrient deficiency in our country among various populations. She mentioned that the current treatments for deficiencies are mainly supplements. The major drawbacks for this are the exuberant costs of these supplements. For the section of the population which suffers from deficiencies due to poverty, this is not the best solution. Another way of avoiding deficiencies is to implement national fortification programs as seen in India with iodized salt and beta carotene in golden rice, etc.
Dr Rosemarie Desouza was of the opinion that According to both of them, ultimately the cause of deficiencies is lack of awareness surrounding dietary choices, which is a major problem. For people that are poor, it is difficult to get the nutrients they require due to Anti Nutritional factors from their diets which majorly consist of millets and legumes as they are cheaper. For that, they believe our project could possibly prove to be impactful. Apart from the cost, micronutrients from a natural, dietary source have also proven to be better for us than supplements, as literature suggests that certain supplements such as Calcium, perform to a lesser degree and are even linked to heart disease.
Their opinion suggested no major risks currently but a need for more research for long term use of GM foods.

Upon Prof. Lavanya Bhagavatula’s (IISER Bhopal) advice, we talked to a few policy makers- Dr Rekha Singhal and Dr Kapila Mehta.

• 4. Dr Rekha Singhal

Dr Rekha Singhal, HOD of Food Engineering and Technology and previously a member on the FSSAI panel on Food additives, Flavourings, Processing aids and Materials in contact with food, gave us an insight into the Food Safety guidelines, and the regulations for the approval of any food products. We gained knowledge about the various tests and standards practised at FSSAI. She gave ideas on how to incorporate our modified organism into the doughs and batters of various Indian food products, and the process modifications needed, best suitable for our legume and millet based product. She also aided us in realising the potential problems we might face while seeking approvals from governing bodies and helped provide a sense of direction for future Human Practices needed.

• 5. Dr Kapila Mehta

Dr Kapila Mehta, a renowned expert in the field, shed light on the challenges and considerations associated with regulatory approvals for genetically modified organisms (GMOs) in the food sector.
On the Regulatory Framework by FSSAI: One of the foremost challenges in the Indian food industry is the stringent regulatory framework established by the Food Safety and Standards Authority of India (FSSAI). FSSAI regulations must be adhered to rigorously; making the approval process for GMOs complex and time-consuming. Currently, there is no streamlined pipeline for obtaining approvals for commercializing such products.
On the Lack of Approved GMO-Based Products: As of now, India has not approved any commercial food products that are GMO-based. This presents a significant challenge for innovative companies and researchers seeking to introduce novel synthetic biology-based products into the market.
Multi-Step Approval Process: The approval process for synthetic biology-based products involves several stages. Dr Mehta outlines the following steps: a) Patents and Copyrights: Companies and researchers must secure patents and copyrights for their technologies, ensuring legal protection for their innovations. b) Guidelines and Lab Procedures: Strict adherence to the guidelines and laboratory procedures prescribed by FSSAI is essential to meet safety and quality standards. c) Ethical and Biosafety Approval: Products must undergo evaluation and approval by both the biosafety committee and ethical committee. These committees assess the methods and ensure that the products meet ethical standards.
Challenges in Market Launch: Launching synthetic biology-based products in the Indian market poses various challenges: a) Public Awareness and Social Implications: The Indian public is diverse, and acceptance of products containing genetically modified organisms, especially microbes in food, remains a challenge. Despite safety guidelines issued by FSSAI, consumers may be hesitant to embrace such products, as food preferences in India are often closely tied to taste and tradition. b) Economic Hurdles: Companies and researchers must evaluate whether their production processes are cost-effective. Economic feasibility is a crucial factor in gaining regulatory approval and market acceptance. Industry Collaboration: Dr Kapila Mehta emphasized that industry collaboration is vital in the field of synthetic biology-based food products. Companies often partner with academia to harness cutting-edge technologies and then commercialize them. This collaboration allows for expertise in marketing, finance, and scale-up, which academia may lack. ClearMeat as an Example: ClearMeat, an Indian lab-based meat company, is cited as an example of a forward-thinking organization in the modified food space. They have developed cruelty-free, cost-effective media for lab-based meat production, bringing them closer to regulatory approval. Dr Kapila Mehta concluded by acknowledging that synthetic biology is a double-edged sword. While it holds tremendous potential, it is also a challenging field. She emphasized the importance of thorough validation before widespread adoption.

• 6. Bristol Bakery

To get more inputs from the industry about their perspective on this, the members of our team paid a visit to Bristol bakery in Mahim. During the interview with Mr. Iliyaz, the plant manager at a Bimbo bakery product facility, several important points were discussed regarding production processes and potential collaborations. The facility mainly uses fresh yeast, along with refined wheat flour and grains like ragi jowari, aiming for healthier options with 70% grain content while also offering custom-made products. A concise project description involving the idea of inserting BioBricked plasmids into yeast cells, potentially improving efficiency and creating products with increased calcium, copper, and zinc intrigued Mr. Iliyaz and the facility is open to collaborating and exploring new yeast strains. While they haven't used genetically modified yeast yet, considering millets aligns with the Millet Year initiative, though market demand remains uncertain. In terms of regulations, lab-produced yeast faces minimal safety concerns with government approval. Marketing baked goods with a shorter shelf life due to novel yeast could be challenging, but educating consumers about its benefits is a proactive approach. If lab-produced yeast can match conventional yeast in price while offering more advantages, it holds promise, though fermentation time considerations need careful evaluation along with other ambient conditions. In essence, the plant manager's focus on innovation and collaboration, along with attention to customer preferences and market dynamics, is a driving force to help in implementation of the novel yeast into the market.

• 7. Mr Akashchandra Gourthakur

In a recent discussion with Mr. Akashchandra Gourthakur, an experienced agribusiness owner, we explored the role of millets and legumes in Indian agriculture. Mr. Akashchandra Gourthakur, who cultivates traditional crops like wheat, rice, and jowar, shared valuable insights: Mr. Gourthakur demonstrated a profound understanding of the viability of millets and legumes as agricultural resources. He emphasized various advantages associated with these crops, particularly their remarkable nutritional value. Millets, he pointed out, stand out due to their low-maintenance nature and reduced resource requirements, making them an attractive choice for cultivation. Notably, they exhibit lower water consumption in comparison to traditional crops like rice and wheat, a crucial attribute in regions grappling with water scarcity. In addition to these attributes, they naturally contain lower gluten content while being rich sources of protein, fiber, and essential minerals. Mr. Gourthakur acknowledged the presence of certain disadvantages associated with millets and legumes. These include potential constraints in market demand and the relatively low level of consumer familiarity. He underscored the pivotal importance of public awareness and consumer education in overcoming these challenges. Yield and profitability depend on factors like location and farming practices. While millets may yield slightly less, they can be profitable due to niche markets and lower input costs. Deciding to switch to millet farming is influenced by market demand and suitability for the region. Innovation and sustainability make it an attractive option for forward-thinking farmers. Mr. Gourthakur is well-versed in the substantial nutritional merits of millets and their capacity to serve both human and livestock consumption. These grains not only bolster food security but also offer a conduit for the enhancement of community health and well-being. Marketing millet-based products can be challenging and may require consumer education. Government policies increasingly support sustainable farming practices, coinciding with the International Year of Millets. Collaboration between farmers and food processors can lead to innovative products and sustainability, contributing to food security and agricultural sustainability. In conclusion, Akashchandra Gourthakur's insights highlight the potential of millets and legumes as valuable components of Indian agriculture, offering both profitability for farmers and a path towards sustainable and nutritious food production.

• 8. Mr Padmaraj Shinde

In the heart of Bavi, Osmanabad, Mr. Padmaraj Shinde, a generational farmer with over 25 years of experience managing 15 acres of farmland, provided us with valuable insights into the world of crop cultivation. His diverse range of crops, including staples like wheat, jowar, soybean, sugarcane, and the resilient tur(pigeon pea) in varieties such as BDN 713 and Gold 100, demonstrates a careful consideration of climate suitability. Some crops even undergo biannual planting cycles to maximize yield.
In our discussion, Mr. Shinde highlights the advantages and challenges of different crops. Soybean (KDS 736 and KDS 335) and jowar (Phuleyashoda and Jyot) emerge as profitable choices due to strong market prices. Notably, tur (pigeon pea) varieties like BDN 713 and Gold 100 shine, thanks to their cost-effective production, making them the most financially rewarding crops.
Productivity and profitability form the bedrock of Mr. Shinde's decision-making process. Corn consistently yields 20-25 quintals per acre annually, while wheat, jowar, and soybean follow closely with 10-12, 8-10, and 9-10 quintals per acre, respectively. Despite wheat's high production, its market price falls short of expectations. In contrast, soybean and jowar prove to be profitable choices, with tur (pigeon pea) leading the way.
Despite challenges such as pest infestations and diseases affecting specific crops, Mr. Shinde recognizes the resilience of millets and legumes, often with minimal impact on yield. He remains open to diversifying his crop portfolio, including more millets and legumes, depending on market demand, climate suitability, and profitability.
Mr. Shinde is well-versed in the nutritional benefits of these crops, both for human consumption and as high-protein livestock feed. He acknowledges the importance of securing unaffected yields to command better markets and explores opportunities to market products derived from millets and legumes.
Market dynamics present their challenges, including factors like crop aesthetics, usability, fragrance, and price. Crop ailments, such as wheat affected by Yellow Ear Rot Disease (commonly known as Tundu), face difficulties in the marketplace. Nevertheless, staple crops like wheat, jowar, and pulses continue to thrive, serving as integral components of local diets with high utilization and profitability.
Government initiatives, such as the distribution of jowar seeds and fertilizers, play a vital role in bolstering crop production, but Mr. Shinde emphasizes the need for targeted support to promote the growth of neglected crops like legumes and millets.
Mr. Shinde's insights, informed by years of hands-on experience, underscore the intricate dance of factors that influence crop choices and farming practices. His willingness to adapt and explore new horizons reflects the untapped potential of millets and legumes in promoting sustainable and nutritious agriculture, provided they receive the right support and market access.

• 9. Mr Vijay Savakare

The key findings from an interview conducted with Mr. Vijay Savakare, a biotechnology expert and an employee at Tower Yeast are summarized below. The interview aimed to explore the potential application of phytase-producing yeast in the baking industry. The following are the main insights obtained from the interview:
Compliance with FSSAI Guidelines: One of the primary considerations when introducing new ingredients to the baking industry is compliance with the Food Safety and Standards Authority of India (FSSAI) guidelines and framework. Ensuring alignment with these standards is crucial for food safety and quality.
Micronutrient Content: For yeast to be an effective addition to baked goods, it should possess desirable micronutrient factors. This can significantly improve the nutritional value of the final products, aligning with the increasing demand for healthier food options.
Safety: Safety is a non-negotiable aspect, both in terms of human consumption and industrial use. Any yeast strain considered for use in baking must be safe for consumption and handling in a commercial setting.
Fermentation and Activity: Speedy fermentation and high activity levels are essential characteristics for yeast in the baking industry. These traits directly contribute to efficient baking processes and product consistency.
Consistent Production: Industrial and commercial viability heavily relies on the consistent production of yeast in the required quantity. A stable supply is a critical factor for the success of any product.
Optimum pH and Temperature: Precise control over pH and temperature parameters is vital for optimizing yeast performance in bakery applications. Maintaining the right conditions ensures the desired outcomes in baking processes.
Ash Content: Monitoring ash content is necessary to maintain product quality. Minimizing debris or non-yeast components is key for producing a cleaner yeast product. Other Applications: Beyond baking, yeast can find additional applications, such as serving as a feed supplement for livestock. This versatility adds value to the yeast strain and expands its potential uses.
Biosafety and Ethical Considerations: Ensuring biosafety and ethical safety in genetic modifications and research is a top priority. Preventing unintended mutations and upholding ethical standards are essential aspects of responsible research.
Cost Effectiveness: While cost-effectiveness is important, Tower Yeast values long-term benefits and reliability over being the cheapest option. Quality and consistency are prioritized over immediate cost savings.
Mr. Savakare mentioned that Tower Yeast is open to working with genetically modified (GMO) yeast strains, provided they align with their requirements and comply with local regulations. The insights gained from the interview with Mr. Savakare provide valuable guidance for our iGEM team's project. Addressing these factors in our research and development process will be crucial for the successful application of phytase-producing yeast in the baking industry.