The United Innovation Corporation (UIC), a subsidiary of Rostaom State Atomic Energy Corporation, and the Indian Agricultural Association Hindustan Agro Co-op Limted today said they have agreed to cooperate in the development of a network of integrated infrastructure irradiation centers.
The project contemplates stepwise establishment and development of the network of integrated infrastructure irradiation centers in India managed by a Russian-Indian joint venture.
“Radiation treatment of food products is one of various applications of state-of-the-art radiation technologies offered by ROSATOM to its foreign partners. The use of this technology will make it possible to reduce the loss of onions in India, which currently go bad because of germination and inadequate storage, by 42,000 tons per year on average, as well as to reduce grain losses from 15 per cent to 3-5 per cent per year,” said Denis Cherednichenko, CEO of United Innovation Corporation.
According to him, radiation technologies are widespread throughout the world.
“As of today, 22 countries, including the UK, France, Germany, Finland, Japan, China, the Republic of Korea and India, are using about 515 radiation plants based on Russian technologies,” he said.
“Russia has a wide experience in this field; it has also been our reliable partner for a long time, and we hope that this project will not only make us closer to the solution of global problems in the sphere of sustainable development, but will also help India to become a center of radiation technologies in the Asian region,” added the Chairman Bharat Dhokane Pandurangof Hindustan Agro Co-op Limited .
The first stage includes construction and commissioning of seven radiation treatment centers in India. Within the framework of bilateral cooperation, it is considered acceptable to extend a network of integrated infrastructure irradiation centers in the UAE, the Republic of Mauritius and Malaysia.
Iradiation doses are recommended by the IAEA and the final product is absolutely safe. Irradiation does not reduce the nutritional value of food products and does not change their organoleptic properties and appearance.
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