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Puffed Rice (Muri) Manufacturing Business

Wednesday, October 3, 2018

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Puffed Rice (Muri) Manufacturing Business. Production of Puffed Food (Kurmura, Murmura, Muri). Rice Processing and Value Added Products

Muri is to rice as popcorn is to corn. A traditional puffed rice called muri (sometimes spelled mouri) is made by heating rice in a sand-filled oven.

Puffed rice also known as kurmura, murmura, muri in Hindi are very lightweight and crisp. As the same suggest puffed rice are made from rice, where the rice grains are expanded because of high-pressure heating. Rice grains are slow roasted with sand in huge iron kadai (wok) with lot of patience keeping the heat very slow so that the rice grains do not burn. Puffed rice has greater volume than regular rice but is less in calories which means that given equal sized servings puffed rice will have fewer calories than rice. Puffed rice is used to make bhelpuri and snacks and for other needs.

Market Outlook

The most common sight today would be Bhel puri - is a savoury snack originating from the Indian subcontinent, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce.

Puffed rice is a popular low cost breakfast cereal and snack used worldwide because of its ready to eat (RTE), lighter and crispness characteristics. India produces annually 89 million tonnes of rice (second largest producer of rice in the world), but, only 10 percent of it is converted to different value added products such as puffed rice, popped rice or flaked rice. Puffed rice has got a highest demand both in national and international market. Quality factors such as uniform puffing, contamination free, good colour, crispness etc. are the major concern for export of puffed rice. However, the production of puffed rice in India is only limited to village levels. The puffing method traditionally followed in India is sand-roasting. The whole process of puffing is very tedious, time consuming and involves a large amount of skilled labour working in hot conditions.

The Puffed Rice Market to grow at a substantial Compound Annual Growth Rate during the forecast period 2017-2022. With the increase in demand for muri, farmers are growing more rice to meet the demands.

Puffing of food is done by using high temperature, pressure, or extrusion. In puffing process expansion of seed is carried out and at that period the vapor pressure escapes through the micropores of the grain structure due to high pressure or thermal gradient. There are different methods of puffing viz. dry heat, sand and salt treated, hot air popping, gun puffing, popping in hot oil, and microwave heating. A wide range of cereals and millets used for puffing such as rice, wheat, corn, sorghum, and ragi.

Puffed food

Puffed food has a primary role in human consumption. Consumer demand is increasing for puffed foods due to various health benefits such as weight loss. Therefore increasing the market share of puffed food market. Increasing demand for flavor food products is expected to increase the puffed food market over the forecast period. The growing puffed market attributed to the shift in consumer demand for various flavors and nutritious food.

Increasing demand for healthy snack food in breakfast is fuelling the market for puffed food. The shift is now leading to growing demand for nutritious street food. Thus puffed food are expected to see higher market share related to its various health benefits. Puffed food market is also growing due to its innovations in packaging.

Puffed food segmented by category type, application and region.  By category, puffing comes in wheat, rice, corn, sorghum, and ragi. Puffed wheat is prepared by heating wheat grains under pressure and then rapidly releasing pressure when the superheated steam in the grain expands grain is puffed. It is a good source of copper, protein, and iron. Puffed rice used in breakfast cereal or snack foods served as popular street food. It is made by heating rice kernels under high pressure in the presence of steam. Puffed food is segmented by applications as Bakery Industry and Snacks Industry. In bakery it uses in in making puffed backed pancake, puffed baked potato and others. Puffed food market is further segmented by region such as Latin America, North America, Europe, Middle East and Africa, and Asia Pacific. Latin America and North America possess significant potential, whereas Europe and other developing markets such as Asia-Pacific and MEA possess the growth opportunities for quinoa over the forecast period. There is a high consumption of puffed food in Asia-Pacific regions like India and China as growing young population prefers street food and snacks like cheese doodles.


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