STRATEGIC ROAD MAP

FOOD AND AGRICULTURE DIVISION COUNCIL

EXECUTIVE SUMMARY

The Food and Agriculture Division Council (FADC) under BIS formulates national standards in
the field of food, feed and agriculture covering the entire food supply chain. The scope of FADC
is as under:

Scope - Standardization in the field of food, feed and agriculture produce covering food and
feed chain from primary production to consumption. This also includes soil management,
organic farming and products, agricultural inputs, agricultural machinery, farm management,
animal keeping and husbandry, fisheries and aquaculture, food processing, food additives,
food and feed safety management, biotechnology for food and agriculture, beverages, drinking
water and AYUSH.

28 Sectional Committees work under the supervision of FADC and a total of 2100 Indian
Standards have been published on date under FADC. These Sectional committees comprise of
technical experts comprising of relevant stakeholders who work through a process of consensus to
formulate Indian Standards. The committees are of two types – vertical and horizontal. The vertical
committees are product-oriented committees on food grains, fruits & vegetables, dairy, meat etc.
Horizontal committees, on the other hand cut across food categories and deal with topicssuch as
food safety systems, methods of test, food additives etc. Out of 2100 standards formulatedunder
FADC, around 90 percent comprise product specification and methods of test, which enable
objective assessment of products or processes. The scope of work of the 28 Sectional Committees
under FADC and the corresponding ISO Technical Committees/Sub-committees with which these
committees have a liaison are given in Annex A of this document.

The food supply chain comprises a series of activities starting from farming, pre-processing,
processing, storage, transport, distribution to consumption. Integrity of the food across the whole
supply chain is important to ensure that the food is safe for human consumption. The annual value
of trade in agricultural products has grown almost three-fold over the past decade, largely in
emerging economies and developing countries, reaching USD 1.7 trillion (WTO International
Trade Statistics 2015). Over the past two decades, the reduction in tariffs through global and
regional trade agreements has provided greater opportunities for the expansion of global food
trade. However, in order to trade internationally and access global markets for high-value products,
producers must be able to meet food standards. Governments apply food standards to ensure that
food is safe for consumption, and meets quality and labelling requirements. The use of national
food standards harmonized with international standards help reduce trade costs by making trade
more transparent and efficient, allowing food to move more smoothly between markets.
The objective of this road map is to provide a strategy for strengthening the standardization process
in the food and agriculture sector in the country in view of fast changing economic and social
scenario. This road map conceptualizes one nation- one standard and lays stress on the elimination
of multiplicity of standards. It also gives emphasis on the preparedness of various stake holders to
increase their involvement. This road map will be reviewed from time to time to evaluate the
progress as well to formulate new strategies to deal with new challenges. This will enable India to
establish itself as a major player in the food and agriculture sector.

It covers an up-to-date overview of the Division Council’s work that would form the basis for the
Sectional Committees working under the Division Council to in turn develop their respective
standardization plan and can be shared with all interested stakeholders.

1 INTRODUCTION

1.1 This Strategic Road Map of the Food and Agriculture Division Council has been developed
as a document which would reflect its vision of national standardization policy in the field of food
and provide a broad standardization roadmap with a five-year perspective. The aim is to align the
standardization work with expressed business environment needs and trends and to allow sectional
committees to prioritize among different projects, to identify the benefits expected from the
availability of Indian Standards, and to ensure adequate resources for their development.

1.2 An Indian Standard embodies the essential principles of national openness and transparency,
consensus and technical coherence. These are safeguarded through its development in the sectional
committees, representative of all interested parties, supported by a public comment phase.

1.3 The Road Map covers the main objectives and current strategies taking into consideration
the economic, social, regulatory or other environment in which the Division Council operates.

a) To provide a national framework for the development of unambiguous and reliable

market/society driven standards in the areas of economic and social activity.
b) To review the standards for their efficacy and relevance to market / societal needs for their
continuance or revision / amendment.
c) To emphasize safeguards in the areas affecting environment, health and safety for overall
community benefit.
d) To identify and formulate emerging areas in which standards needs to be developed
e) Contribute to the United Nations Sustainable Development Goals (SDGs) through its
standards
f) To harmonize the standards developed or under development with International Standards
(Codex, ISO and other international standard setting bodies).

2 BUSINESS ENVIRONMENT OF THE DIVISION COUNCIL

The following political, economic, technical, regulatory, legal and social environment make up the
business environment of the industry sector, products, materials, disciplines or practices related to
the scope of FADC, and they may influence how the relevant standards development processes are
conducted and the content of the resulting standards:

2.1 Market Size

Now India is a global agricultural powerhouse. It is the world’s largest producer of milk, pulses,
and spices, and has the world’s largest cattle herd (buffaloes), as well as the largest area under
wheat, rice and cotton cultivation. India is the second largest producer of rice, wheat, cotton,
sugarcane, farmed fish, sheep & goat meat, fruit, vegetables and tea. The country has some 195 m
ha under cultivation of which some 63 percent are rainfed (roughly 125m ha) while 37 percent are
irrigated (70m ha). (source : Feature Story “India: Issues and Priorities for Agriculture”, The
World Bank).

Agriculture is the primary source of livelihood for about 58% of India’s population. Gross Value
Added by agriculture, forestry, and fishing was Rs. 19.48 lakh crore (US$ 276.37 billion) in
FY2020. Share of agriculture and allied sectors in gross value added (GVA) of India at current
prices stood at 17.8 % in FY2020.

The Economic Survey of India 2020-21 report stated that in FY2020, the total food grain
production in the country was recorded at 296.65 million tonnes—up by 11.44 million tonnes
compared with 285.21 million tonnes in FY2019. Production of horticulture crops in India was
estimated at a record 326.6 million metric tonnes (MMT) in FY2020 as per third advance
estimates, an increase of 5.81 million metric tonnes over FY2020. India has the largest livestock
population of around 535.78 million, which translates to around 31% of the world population. Milk
production in the country is expected to increase to 208 MT in FY2021 from 198 MT in FY2020,
registering a growth of 10% y-o-y. Area under horticulture is projected to rise by 2.7% in FY2021.
India also produced 25% of the world's pulses, as of last decade, until 2019.

The Indian food industry is poised for huge growth, increasing its contribution to world food trade
every year due to its immense potential for value addition, particularly within the food processing
industry. At present Indian food and grocery market is the world’s sixth largest, with retail
contributing 70% of the sales. The Indian food processing industry accounts for 32% of the
country’s total food market, one of the largest industries in India and is ranked fifth in terms of
production, consumption, export and expected growth.

The organic food segment in India is expected to grow at a CAGR of 10% during 2015-25 and is
estimated to reach Rs. 75,000 crore (US$ 10.73 billion) by 2025 from Rs. 2,700 crore (US$ 386.32
million) in 2015.
With the current turnover of US$ 18.1 billion, the market size of Indian AYUSH industry as a
whole has grown by 17 per cent during 2014-2020. Plant derivatives experienced 21 per cent
growth in the period 2014-2020 followed by nutraceuticals (20.5 per cent), pharmaceuticals (15.8
per cent), plant extracts 14.7 per cent and herbal plants (14.3 per cent). The AYUSH industry is
projected to reach US$ 20.6 billion in 2021 and US$ 23.3 billion in 2022.

2.2 Exports

India is among the 15 leading exporters of agricultural products in the world. The total agricultural
and allied products including dairying and food processing exports stood at US$ 41.25 billion in
FY21. Agricultural export from India reached US$ 35.09 billion in FY2020.

Between April 2020 and February 2021, the total value of processed food products exports was
Rs. 43,798 crore (US$ 6.02 billion). India exported key processed food products such as pulses,
processed vegetables, processed fruits and juices, groundnuts, guar gum, cereal preparations,
milled products, alcoholic beverages and oil meals.

2.3 Challenges

However, India still has many growing concerns. As the Indian economy has diversified and
grown, agriculture's contribution to GDP has steadily declined from 1951 to 2011. While achieving
food sufficiency in production, India still accounts for a quarter of the world’s hungry people and
home to over 190 million undernourished people. Incidence of poverty is now pegged at nearly 30
percent. As per the Global Nutrition Report (2016), India ranks 114th out of 132 countries on
under-5 stunting and 120th out of 130 countries on under-5 wasting and 170th out of 185 countries
on prevalence of anaemia. Anaemia continues to affect 50 percent of women including pregnant
women and 60 percent of children in the country. Now we are aiming to to meet these challenges
through food supplements and fortification.

While agriculture in India has achieved grain self-sufficiency but the production is, resource
intensive, cereal centric and regionally biased. The resource intensive ways of Indian agriculture
has raised serious sustainability issues too. Desertification and land degradation/soil quality also
pose major threats to agriculture production in the country.

2.4 Recent or expected technological changes and major innovations related to the agri-food
sector

An important trend is the rapidly changing global market. Food products have always traveled
globally – but the amount and the scope of their global trade have increased substantially over the
years. There is an extensive movement among countries as businesses take steps to become more
innovative and competitive. Products formulated and manufactured in one country may act as raw
material in another country, further processed in a third and marketed in the originating country.
This has highlighted the question of food and feed safety and criteria are being developed, for
example, the absence of a microorganism or the maximum tolerated number of microorganisms
per quantity of product, in order to ensure the exchange of food products without endangering the
health of the consumers. In order to check these criteria, test methods need to be developed.
Standards act as the common language for communicating the buyer's requirement to his suppliers.
To ensure a food product meets the desired requirements, the food business in turn shall ensure the
whole of the food supply chain, from the farmer through to consumer, knows what is required.Each
part of the supply chain may in turn be specifically responsible for certain aspects of the desired
standards.

Over the last decades the use of fertilizers, pesticides, herbicides, veterinary drugs and other
chemicals has increased significantly in the food and feed industry in particular to meet the
increasing demand for food. The use of additives and processing aids and at the same time the
occurrence of several illnesses, e.g. allergy or hypersensitivity to certain food constituents (for
example lactose – in dairy products; gluten – in wheat, etc.), made people become more and more
worried about their health and the environment.

Therefore, new technologies are being developed to ensure sustainable development in agriculture,
feed and food sectors (for example development of more effective agricultural and food
technologies which are also less detrimental to the environment like organic farming, vertical
farming, hydroponic and aquaculture), and also, for example, to answer a request from the
consumers for the maintenance of the nutritive value and taste of the products.

A major recent innovation in the food and feed sectors is the increased use of transgenic materials
that implies the need to develop new methodologies, both qualitative and quantitative, for the
detection and identification of genetically modified (GM) materials due to the demands of the
consumers. It is foreseeable that the development of biotechnology-derived crops will be followed
by the development of similar approaches in food for animals.

Possible increases in quantities of food and feed by the use of chemicals are getting exhausted,
some undesirable effects of their overstrained use have already appeared and therefore people are
becoming more and more concerned with chemicals. Demand for the development of Indian
Standards specifying reliable, sensitive and selective methods for the detection and determination
of residues of the above-mentioned materials is increasing. Indian Standards are used by both
public and private laboratories, food and feed producers and official government laboratories. This
means, for example, that thousands of analyses per day are conducted in accordance with Indian
Standards.
From a general point of view, it should be noted that the Indian population is increasing and this
trend generates bigger needs in terms of food and feed. Together with the increase in demand, is a
modification of the expectations due to the ageing of the population and the increased concern
with obesity in the country. This has resulted in:
• the development of a request for bio-products and special food products satisfying different
dietary purposes,
• a tendency to make agriculture more environmentally friendly and,
• a need for food safety.

In a nutshell, it can be said that following social, safety, health, environmental or cultural issues
related to the industry sector have an impact on the work of FADC and thus need to be addressed:
• increase of the world population,
• increased needs for food and feed products and change in the demand due to the ageing
 of the population (tailored and dedicated nutrition, fulfilment of special nutritional demands,
increasing trend for vegan products),
• more results oriented requirements and less means oriented requirements,
• request for more information on the products (labelling, communication, certification,
• waste reduction, and recycling, towards preservation of the environment
• increasing speed of the launching of new food products.

2.5 Categories of relevant stakeholders

The span of stakeholders concerned with the work of FADC, either directly or indirectly, is very
wide and include :
⮚ government including the regulator
⮚ Academic and research institutes under Indian Council of Agriculture Research, CSIR
and other premier national institutes etc
⮚ farmers (private, state-owned and co-operatives), farmer producer organizations
⮚ food manufacturers,
⮚ animal feed producers,
⮚ testing laboratories,
⮚ retailers,
⮚ exporters/importers,
⮚ consumers and consumer organizations.

In the field of activity of FADC, the Food Safety and Standards Authority of India (FSSAI) as the
food regulator is an important stakeholder and coordination of work between the two bodies is
paramount. Through the Food Safety and Standards Act, 2006, FSSAI is mandated to make
regulations in the area of food for protecting the health of consumers and ensuring fair trade
practices. FSSAI sets provisions with respect to the safety and nutritional quality of food, including
microbiological standards, limits for food additives, pesticide residues, contaminants, etc. These
have to be followed by all operators in the food and feed chain in order to provide the consumer
with an acceptable product. In the interest of public safety and health, the FSS Regulations have
made compliance to Indian Standards mandatory for products like packaged waters, infant foods,
dairy products and animal feeds. Directorate of Marketing and Inspection under the Ministry of
Agriculture and Farmers’ Welfare sets standards for grading and quality control of agriculture
produce, popularly known as AGMARK standards. A number of other Government Departments
and Ministries including Ministry of Agriculture and Farmers’ Welfare, Ministry of Fisheries,
Animal Husbandry and Dairying, Ministry of Food Processing Industries are responsible for
running various schemes wherein subsidy is given to farmers or support the industry for
implementation of Indian Standards. It is thus important that the Ministries as well as regulating
authorities should work in sync while drafting the policies and regulations so that the same can be
implemented smoothly enabling the growth of Indian Industry. BIS ensures this through adequate
representation of the concerned Ministries and the regulator in the relevant technical committees
of FADC.
There is a need for a roadmap/strategy for the sector for the coming years that would continue and
hasten the process of standardization in the food-agri sector, by prioritizing standards from the
point of view of health, hygiene, environment and safety.

3 BENEFITS EXPECTED FROM THE WORK OF DIVISION COUNCIL

3.1 Sectional Committees under Food and Agriculture Division Council are structured to develop
the specifications and test methods for the variety of food and agri products which provide the
means to enable objective assessment of process and product. In recognition of this responsibility,
the work programme includes standards that pertain to practically the whole supply chain from
farm to fork. In addition, the diverse range of FADC standards also include terminology standards
as well as standards on hygiene practices and management systems. FADC contributes to the
building of confidence among the different stakeholders operating in the agriculture, feed and food
sectors. For example:
● Product specifications harmonized with international standards ensure that the minimum
requirements are the same all over the world and facilitate fair practices in international
trade of commodities,
● Methods of test and analysis ensure that the test results provided are reliable and
comparable
● Good hygiene practices, good manufacturing practices, HACCP and management systems
standards ensure that the foods are safe at the time of consumption
● Standardized terminology ensures that different stakeholders communicate without any
risk of misunderstanding
● Furthermore, with the easy and free public availability of all indigenous and up-to-date
standards, it reduces the cost of the development of products thus contributing to cost
saving.

During the past five years, several new standards have been developed as well as updation of
existing standards totalling more than 350 has been carried out under the aegis of FADC. Different
technical committees constituted under FADC include domain experts who have a rich experience
of research and industry. FAD has been continuously trying to improvise upon the existing
standards, bringing the required revisions and also creating new standards wherever required.
While doing so, it is taking into account the new developments with regards to technology, how
new technology can be used so as to facilitate the industry and at the same time satisfy the
requirements of consumers. For this, the technical committees under FADC while developing any
Indian Standard try to align the standard with international standards, namely ISO and Codex, to
the extent possible keeping in view the specific Indian conditions particularly with respect to
technology, geographical and climatic considerations.
3.3 The UN Sustainable Development Goals (SDGs) calls on the contribution of society, including
national and local governments, business, industry and individuals to achieve the targets set
through a process of consensus, innovation and collaboration. The standards developed under
FADC are built through a process of consensus and collaboration of relevant stakeholders and
provide a solid foundation on which innovation can thrive and are essential tools to help
government, industry and consumers to contribute in the achievement of the SDGs. The agriculture
and food standards developed under FADC contribute to achievement of a number of SDGs but
are directly responsible for achieving SDG 1 (No poverty), SDG 2 (Zero hunger), SDG 3 (Good
health and wellbeing), SDG 6 (Clean water and sanitation), SDG 11 (Sustainable cities and
communities), SDG 12 (Responsible consumption and production), SDG 14 (Life below water)
and SDG 15 (Life on land).

4 STAKEHOLDER REPRESENTATION

4.1 The Food and Agriculture Division Council (FADC) and all its Sectional Committees as
adequately represented by all important stakeholders in a balanced way. They include
manufacturers, consumers, organized buyers, scientific and technical organizations, academic and
research institutions, government and regulatory bodies, NGOs etc. In some cases, eminent
scientific persons with established credentials have also been given representation in personal
capacities. The composition of each sectional committee is reviewed every three years by the
Division Council based on their participation in the work of the committee. The recommendations
of the sectional committees on co-options and withdrawals are also considered and approved by
the Division Council.

4.2 Each sectional committee under FADC functions as the national mirror committee of one or
more of the corresponding ISO technical committees and works in close liaison with them. The
list of such committees are given in Annex A.

4.3 In order to encourage participation in the committee meetings, it is ensured that meetings are
organized at a place that would ensure maximum participation. The meetings are also organized
through virtual mode for the convenience of members so as to avoid travel by the members.
FADC would strive to:
a) Grow participation of stakeholders in the standards development activities
b) Increase use of virtual meetings to enable increased participation from all
members
c) Encourage consumers and MSME sector to participate in FADC’s work to a
greater degree
d) Attract more and more domain experts to participate in the work program
 e) Strengthening the interface platform with testing laboratories for validation of
test methods to be adopted
f) To organize workshops and training programmes to increase awareness.
g) To encourage wider participation of industries in the committees by rotation of
membership of industry representatives.

5 OBJECTIVES OF THE STRATEGIES

5.1 Defined Objectives of Food and Agriculture Division Council (FADC)

a) To elaborate standards within the scope of committee to ensure quality and safety of food
products, fair practices in trade and sustainable development.
b) To develop Indian Standards covering all aspects of standards including product
specifications, test methods, hygiene codes, terminologies and management system
standards for the industries as well as for the consumers and concerned parties.
c) To adjust the existing programme of work to be relevant to the stated needs of the industries
including the MSME sector as well as the consumers and concerned parties and elaborate
a coherent library of standards.
d) To make standards more relevant to the needs of the industries as well as of the consumers
and concerned parties by ensuring timely delivery.
e) To continue working in close liaison with ISO, the regulatory body and other liaison
committees to avoid repetition and conflict.
f) Strategically position India’s participation at the ISO level so as to influence international
standards to the best of our interests to gain competitive advantage.

5.2 Identified Strategies to Achieve the Defined Objectives of FADC

FADC will employ the following strategies to achieve the preceding objectives:

a) Continually monitor the structure of the Division Council to accurately reflect the changing
work programme and the needs of the industries as well as the consumers and the concerned
parties.
b) Follow-up of the activities of the Sectional Committees to ensure coordination and in order
to avoid, in particular overlaps and parallel projects
c) Give priority to the timely development and circulation of documents and adherence to target
dates.
d) Limit physical meetings to when necessary and encourage more and more virtual meetings
to enable timely decisions and faster progress in standards development.
e) Increase participation of all stakeholders particularly testing laboratories, MSME and
academia in Sectional Committees.
f) Continue close liaison with the corresponding ISO committees as well as the regulator and
other Ministries/SDOs.
g) Identify committees where regular contribution and participation in ISO and IEC committees
is required and ensure participation of right people/domain experts. Strive to take leadership
positions at the working group level
h) Promote setting up of standardization cells within industry associations and recognizing their
efforts towards standardization
i) Strengthening liaison in standard setting with testing laboratories including BIS laboratories
and other NABL accredited food laboratories

6 IMPLEMENTATION OF THE STRATEGIC ROAD MAP

6.1 The strategic roadmap of FADC will be implemented in the next five years and the progress
to be monitored periodically. Focused approach towards development of action plans, key
milestones, defined tasks, and timelines will be adopted. The implementation of this Road Map
should address the following points to achieve the targeted benefits.

6.2 Implementation of standards is the spirit behind their formulation. FADC envisages to continue
organizing webinars, seminars, orientation programmes and virtual meets to effectively engage
with the stakeholders. Participation in various forums and conclaves organized by like-minded
organizations both at National and International level is to be encouraged for dissemination of
Indian Standards as well as foster exchange of knowledge with other Standards Developing
Organizations (SDOs). Special emphasis is envisaged on organization of such programmes in
educational institutions with a view to sensitize the students regarding the science and sanctity of
Standards.

6.3 Harmonization of Standards: It shall be the endeavour of FADC to promote harmonization

with ISO Standards, wherever feasible and implementable in the National Scenario. The mapping
of Indigenous Standard with corresponding ISO and Codex Standards will be undertaken for
harmonization, wherever International Standard is existing or feasible.

6.4 Participation in International Standardization: Expert members associated with FAD

sectional committees have been actively contributing in the formulation of standards in ISO
Technical Committees. With a view to engage in formulation of international standards in the
prioritized areas especially the emerging technologies, FADC envisages to encourage more
rigorous participation of its officers and experts in the ISO standards activity especially in areas of
national interest and international relevance as well.

6.5 New Subjects:

It is intended to identify the broad areas of priority in which standardization work need to take
place, keeping into consideration the technologies, innovations, Government policies, regulatory
requirements, environmental and social aspects. Importance of keeping pace with the upcoming
technological innovations in the field of food and agriculture and related domains is well
understood and FADC looks forward to working in collaboration with experts and stakeholders in
the identified areas The priority areas where FADC intends to formulate standards is listed in
Annex B. In addition to the identified priority areas, FADC is committed towards formulating
standards commensurate to the evolving needs of Indian consumers and food and agri sector.
6.6 Review of Standards: The existing number of over 2100 standards under the FADC and its
Sectional Committees needs regular review/ confirmation/ amendment/ revision, to ensure their
relevance and to meet pace with evolving technology. A time bound action plan will be devised
for each sectional committee for in depth review of each standard which are more than 5 years old.

The Road Map would form the basis for the Sectional Committees under the FADC to frame their
individual Standardization Plans.

7 REVIEW OF PLAN

The Strategic Road Map of the FADC shall be approved by the Council. The plan would be
reviewed from time to time to evaluate the progress as well to formulate new strategies to deal
with new challenges. It shall also be reviewed in every meeting of the FADC which is normally
held once in a year. Any changes proposed shall be discussed in the meeting and approval of the
Council shall be obtained before incorporation. All stakeholders shall also recommend appropriate
actions required for further progress and to analyze whether new situations call for any strategic
revision for treading on new opportunities.
 Annex A
Sectional Committees under FADC

FAD Sectional Scope Liaison ISO Committees

Committee

Pesticides Sectional a) Pesticides, pesticidal formulations, and other ISO/TC 81 ‘Common names for
Committee, FAD 1 items relating to pest control including safety pesticides and other agrochemicals
b) Biopesticides Technical Committee’ – P member
c) Plant growth regulators.
Sugar Industry Sugars and by products of sugar industry; their -
Sectional Committee, laboratories and sugar laboratories and sugar
FAD 2 godowns; sugar machinery, equipment and its
components, Molasses tanks and other such items.
Layout plans for sugar factories including a)
General layout for sugar factories, b) Quality
Control Area &
c) Sugar handling and Packing area,
test methods of sugar products, sweeteners
produced by the sugar industries and Speciality
sugars such as golden brown sugar, sulphur less
sugar etc.
Apiary Industry Apiary products and equipment, code for ISO/TC 34/SC 19 ‘Bee Products
Sectional Committee, conservation and maintenance of honey and honey Sub committee’ – P member
FAD 3 bees.

Tobacco And Tobacco Standardization in the field of ISO/TC/126 ‘Tobacco and Tobacco
Products Sectional a) Tobacco (excluding specifications), tobacco Products Technical Committee’ – P
Committee, FAD 4 products; codes for seaworthy packing of tobacco member
and construction of tobacco barns and farming
ISO/TC 126/SC 1 ‘Physical and
practices
dimensional tests Sub committee’ –
b) Physical and chemical methods of test for
P member
tobacco and tobacco products.
ISO/TC 126/SC 2 – ‘Leaf tobacco
Sub committee’ – P member
Animal Husbandry, a) Animal husbandry (management practices, ISO/TC 34/SC 10 ‘Animal Feeding
Feeds and Equipments welfare and transport) for livestock, poultry, pet Stuffs Sub Committee’ – P member
Sectional Committee, and laboratory animals
FAD 5 b) Equipment for livestock, poultry, pet and ISO/TC 191(Standby) ‘Animal
laboratory animals (mammal) traps Technical
c) Code for breeding, housing and transport of the Committee’ – O member
laboratory and other animals
d) Animal feedstuffs, mineral mixtures,
compounded feeds and feed supplements. e)
Physical, chemical and microbiological methods
of analysis.
Stimulant Foods Standardization in the field of: ISO/TC 34/SC 8 – ‘Tea Sub
Sectional Committee, a) Tea, coffee, cocoa and their products committee’ – P member
FAD 6 b) Physical, chemical and microbiological
ISO/TC 34/SC 15 – ‘Coffee Sub
methods of test pertaining to this committee
committee’- P member
c) General methodology for sensory evaluation
including nutritional aspects. ISO/TC 34/SC 18 – ‘Cocoa Sub
committee ‘ – P member

Soil Quality and a) Soil Sampling, Testing and Analysis ISO/TC 190 ‘Soil Quality
Fertilizers Sectional b) Reclamation of acid and salt affected Soil Technical Committee’– P member
Committee, FAD 7 c) Improvement of soil qualities and nutrient
status, representative samples for fertilizer ISO/TC 190/SC 3 ‘Chemical
recommendations and mapping purposes methods and soil characteristics
d) Soil amendments including compost Sub committee’ – P member
e) Fertilizers (including primary, secondary and
micronutrients), plant hormones and related ISO/TC 190/SC 4 ‘Biological
products methods Sub committee’– P
f) Agriculturally useful microorganisms and bio- member
inoculant technologies
g) Handling storage and packaging of fertilizers ISO/TC 134 ‘Fertilizers and soil
h) Nano Fertilizers, Bio-Stimulant, Amino Acid, conditioners Technical
Humic Acid Committee’– P member
Food Additives a) Food additives (colours- Synthetic & natural, -
Sectional Committee, preservatives/mould inhibitors, acidity regulators,
FAD 8 Improvers, flour treatment agent, artificial
sweeteners, nutrients, yeast, jellifying agents,
antioxidants, synergists, emulsifying and
stabilizing agents, flavours, flavouring agents,
leavening agents, surface/coating agents,
encapsulation agents & dough conditioners, etc)
permitted under the Food Safety & Standards
Regulations
 b) Their methods of test in food products; and food
additives produced through the application of
biotechnology
c) Physical and chemical methods of test
pertaining to this committee including
microbiological aspects
d) General methodology for sensory evaluation
including nutritional aspects.

Spices and Condiments Standardization in the field of ISO/TC 34/SC 7 ‘Spices, Culinary
Sectional Committee, a) Spices, Culinary Herbs and Condiments b) herbs & Condiments Sub
FAD 9 General methodology for quality evaluation committee’ – P member
including nutritional aspects.

Fruits, Vegetables, and Formulation of Indian Standards for processed ISO/TC 34/SC 3 ‘Fruits and
allied Products fruits and vegetables; dried fruits and nuts, vegetables and their derived
Sectional Committee, coconut, bamboo, mushroom, edible fungus, products Sub committee’ – P
FAD 10 processed aloevera and their products. Coconut member
milk powder, coconut vinegar, packed tender
coconut water and packed matured coconut water.
Physical and chemical methods of test pertaining
to this committee including microbiological
aspects. General methodology for sensory
evaluation pertaining to this committee including
nutritional aspects. Requirements for packaging,
storage and transportation of products pertaining
to this committee.

Agricultural Machinery Machinery and Equipment used in agriculture, ISO/TC 23 ‘Tractors and machinery
and Equipment gardening and forestry operations including for agriculture and forestry
Sectional Committee, agricultural tractors, power tillers and their Technical Committee’ – P member
FAD 11 attachments.
ISO/TC 23/SC 2 ‘Common Tests
Sub committee’ – O member

ISO TC 23/SC 3 ‘Safety and

comfort Sub committee’ – P
member

ISO/TC 23/SC 4 ‘Tractors Sub

committee’ – P member
 ISO/TC 23/SC 6 ‘Equipment for
crop protection Sub committee’- P
member

ISO/TC 23/SC 7 ‘Equipment for

harvesting and conservation Sub
committee’ – P member

ISO/TC 23/SC 13 ‘Powered lawn

and garden equipment Sub
committee’ – P member

ISO/TC 23/SC 14 ‘Operator

controls, operator symbols and other
displays, operator manuals Sub
committee’ – O member

ISO/TC 23/SC 15 ‘Machinery for

forestry Sub committee’ – O
member

ISO/TC 23/SC 19 ‘Agricultural

electronics Sub committee’ – P
member
Fish, Fisheries, and Standardization in the field of ISO/TC 234 ‘Fisheries and
Aquaculture Sectional a) Fresh and processed fish, fisheries and aquaculture Technical Committee’ –
Committee, FAD 12 aquaculture products including fish feed and feed P member
ingredients not covered by FAD 5
b) Fisheries and Aquaculture, including, but not
limited to, terminology, technical specifications
for equipment and for their operation,
characterization of aquaculture sites and
maintenance of appropriate physical, chemical,
and biological conditions, environmental
monitoring, data reporting, traceability and waste
disposal
c) Physical, chemical, microbiological and
organoleptic methods of test pertaining to this
committee.
Oils and Oilseeds Standardization in the field of: ISO/TC 34/SC 2 ‘Oleaginous Seeds
Sectional Committee, a) Terminology, methods of sampling and test, and Fruits Sub committee’ – P
FAD 13 codes of practice for handling, storage and member
packaging
b) Specifications for oleaginous seeds and fruits,
oils and fats, blended oils and fortified oils
 (including animal fats and marine oils but ISO/TC 34/SC 11 ‘Animal and
excluding oils covered by other Sectional Vegetable Fats & Oils Sub
Committees), fatty acids, vegetable tallow and committee’ – P member
bleaching earths and equipment used for handling,
processing, packaging, storage & transportation.
Drinking Water and Standardization in the field of: -
Carbonated Beverages a) Drinking water, packaged or supplied in
Sectional Committee, unpackaged form through organized water supply
FAD 14 b) Water used in any food processing industry for
the manufacture, processing, preservation, or
marketing of products or substances intended for
human consumption
c) Carbonated beverages
d) Physical, chemical and microbiological
methods of test pertaining to this Committee
including sensory evaluation.
Food Hygiene, Safety Standardization in the field of ISO/TC 34/SC 9 ‘Microbiology Sub
Management and other a) Food hygiene including codes of hygienic committee’ – P member
Systems Sectional practices applicable for food products in general
Committee, FAD 15 ISO/TC 34/SC 17 ‘Management
(except subject/ product specific codes covered
systems for food safety Sub
under other Sectional Committees of FAD)
committee’ – P member
b) Food safety management systems
c) Food Labelling
d) Microbiological methods of tests and
specifications for ingredients used in media for
microbiological work.
Foodgrains, Allied Standardization in the field of: ISO/TC 34/SC 4 ‘Cereals and pulses
Products, and Other a) Foodgrains, allied products (including edible Sub committee’ – P member
Agricultural Products oilseed flour and excluding ready-to-eat foods) ISO/TC 93 ‘Starch (including
Sectional Committee, and agricultural produce except those covered derivatives and by-products)
FAD 16 under the scope of FAD 4, FAD 6, FAD 9, FAD Technical Committee’ – O member
10 and FAD 13
b) Starches (including derivatives and by-
products)
c) Storage of Foodgrains
d) Physical, chemical and microbiological
methods of test and general methodology for
sensory evaluation including nutritional aspects
pertaining to this committee
Farm Irrigation and a) Methods of evaluation and adoption of quality ISO/TC 23/SC 18 ‘Irrigation and
Drainage System of irrigation water, efficiency of irrigation, water drainage equipment and systems
Sectional Committee, requirement of crops and guidelines for various Sub committee’ – P member
FAD 17 practices associated with soil water management
as well as various irrigation equipment and
 systems (excluding centrifugal and hand pumps),
soil conservation practices
b) All types of farm drainage practices, design,
material, drainage and sub-surface drainage
systems and equipment, all types of on farm water
management practices including construction and
improvement of water distribution systems, land
levelling & all equipment &machinery dealing
with command area development.
Slaughter House and a) Equipment, materials used in slaughter house ISO/TC34/SC6 ‘Meat, poultry, fish,
Meat Industry Sectional and slaughter house layouts, flow sheet eggs and their products Technical
Committee, FAD 18 categorization Committee’ – P member.
b) Meat, meat products, poultry, poultry products
and other by-products from abattoir; codes for
ante-mortem and post-mortem examination; meat
stalls
c) Physical, chemical and microbiological
methods of test pertaining to this committee.
Dairy Products and Standardization in the field of dairy and dairy ISO/TC 34/SC 5 ‘Milk and Milk
Equipments Sectional products covering the dairy chain from primary Products Sub committee’ – P
Committee, FAD 19 production to consumption, in particular: member
a) Product specifications including milk based
infant foods
b) Specifications for dairy equipment
c) Methods of test and analysis including sampling
d) Codes of hygienic practices
Agriculture and Food a) Equipment for primary processing operations ISO/TC 376 ‘Machinery intended
Processing Equipments like cleaning, grading, shelling, washing, for use with foodstuffs Technical
Sectional Committee, polishing, drying and testing for food grains, seeds Committee’ – P member
FAD 20 & horticulture produce
b) Equipment and system for secondary
processing like milling, expelling, extraction,
crushing of food grains, oil seed & horticulture
produce
c) By product handling and processing
equipments
d) Equipment for value addition to agricultural
product and by products including packaging
e) Equipment and materials for protected
cultivation
f) Crop residue utilization.
Agricultural Systems a) Systems approach to Agricultural Management -
and Management including Good Agricultural Practices (GAP)
Sectional Committee, b) Hi-Tech agricultural practices viz.
FAD 22 plasticulture, protected agriculture and precision
farming
c) Agricultural production systems including crop,
horticulture, livestock, medicinal and aromatic
plants, aquaculture and organic production
systems.
d) Post harvest management system for loss free
packaging, storage and transport, and value
addition related aspects
E) Agricultural marketing viz. contract, corporate
marketing and direct marketing relating aspects
F) Other miscellaneous activities related to
agricultural resource management
Biotechnology for Food To formulate standards for: ISO/TC 276 ‘Biotechnology
and Agriculture i) food and agricultural products derived from Technical Committee’- P member
Sectional Committee, modern biotechnology, or traits introduced by
FAD 23 modern biotechnology into food and other articles ISO/TC 34/SC 16 ‘Horizontal
of human and animal consumption, on the basis of Methods of Molecular Biomarker
scientific evidence, risk and analysis and having Analysis Sub committee’ – P
regard, where appropriate, to other legitimate member
factors relevant to the health of consumers,
biosecurity, and the promotion of fair practices in
the food and agricultural products trade; and
ii) terminology, codes of practice/guidelines,
methods of sampling and test, etc., thereof.
Ready to eat food and Special purpose foods# and specialized products, -
Specialized Products processed nutritious food, snack foods, protein
Sectional Committee, isolates, bakery, confectionery products and all
FAD 24 types of ready-to-eat foods $ (excluding ready to
eat fish products and ready-to-eat meat products),
their equipments and related items.
#Special purpose foods are foods that have been
designed to perform a specific function, such as to
replace a meal which necessitates a content of essential
nutrients which cannot be achieved except by addition
of one or more of these nutrients. These foods include
but are not limited to foods for special dietary use.
$ Ready-to-eat-food is food that is ready for
consumption and includes food that may be re-heated,
portioned or garnished or food that undergoes similar
finishing prior to being served.
Ayush Sectional Standardization in the field of AYUSH in terms ISO/TC 249 ‘Traditional Chinese
Committee, FAD 26 of terminology and quality of standards of Medicine Technical Committee’- O
ingredients, plant extracts, accessories member

Pesticide Residue Methods of test for estimating the residues of -

Analysis Sectional different pesticides in various agricultural and
Committee, FAD 27 food products.

Test Methods for Food To formulate standards on; Horizontal methods of ISO/TC 34/SC 12 ‘Sensory Analysis
Products Sectional test for food products including physical, chemical Sub Committee’ – P member
Committee, FAD 28 and sensory evaluation excluding the
microbiological methods of test covered under the ISO/TC 34 ‘Food Products –
scope of FAD 15 and methods of test for Principle Technical Committee’ – P
estimation of pesticide residues covered under the member
scope of FAD 27.

Alcoholic Drinks Standardization in the field of: -

Sectional Committee, a) Alcoholic drinks and its fermenting agents
FAD 29 b) Physical, chemical and microbiological
methods of test pertaining to this Committee
c) General methodology for sensory evaluation of
alcoholic drinks.
Water Purification Standardization in the field of: -
Systems Sectional a) Water Purification Systems for drinking
Committee, FAD 30 purposes in domestic (point-of-use) as well as
industrial sector
b) Methods of test pertaining to this committee.
 Annex B
POTENTIAL AREAS OR NEW AREAS

FADC will work on following priority areas/technologies where efforts would be made
to develop standards as per Market needs and business requirements.
1. Sustainable agriculture through standardization of bio pesticides and
Biofertilizers, Nano fertilizers, organic production systems
2. Smart agriculture

3. Fortified/ Enriched foods

4. Storage and transportation codes of agriculture produce

5. Advanced instrumental test methods for testing of contaminants like heavy

metals, pesticide residues, aflatoxins etc in various food matrices.
6. Advanced instrumental test methods for testing of micronutrients in various
food matrices.
7. Utilization of various industrial byproducts for use in agriculture

8. Post-harvest agriculture equipment

9. Hygienic design of food processing machinery

10. Feed for various aquatic species

11. Good aquaculture practices for seaweed farming

12. Fermented fish

13. Requirements for used cooking oil for biodiesel purpose

14. Enhanced shelf life milk

15. Food serving utensils made from agri by-products

16. Point of Use (POU) water purifier that reduces Arsenic in water to safe level
for potable application
17. Standardization in the AYUSH sector

18. Nutraceuticals and Food Supplements

19. Vegan Foods