In the ever-evolving world of food processing, YSM Dairy & Biotech Pvt Ltd stands out as a beacon of innovation and sustainability. Founded by Mr. S.M. Mishra, a seasoned dairy technologist, the company has been a game-changer in the dairy and food processing sectors since its inception in 2012. With a commitment to quality and a focus on empowering farmers, YSM has carved a niche in both domestic and international markets. Their journey is marked by groundbreaking solutions, a dedication to sustainability, and a vision for the future of food processing.
Let’s delve deeper into our conversation with Mr. Mishra to explore the insights behind this remarkable journey.
Can you tell us about your company, its journey from inception, and its product line?
I started initially YSM Biotech International in 2012 after working in the dairy industry as a dairy technologist. Later named YSM Dairy and Biotech Pvt Ltd., our focus was on exporting equipment. In 2015, we became a private limited company and shifted our focus primarily from the dairy industry, to food processing, herbal extraction, instant tea, and coffee. Currently, about 60-70% of our market is in dairy, while the remaining 30% encompasses food processing and herbal extraction. Over the past 12 years, we’ve successfully exported our equipment to Europe and beyond, serving markets in Greece, the Netherlands, Mexico, Algeria, Russia, Bangladesh, Nepal, Dubai, Vietnam, and various African nations.
What recent innovations and solutions has YSM introduced for the food processing sector?
We have developed our Continuous butter-making machine indigenously, incorporating a bulk Filling line of variable capacity (ranging from5 to 25 Kg) with same machine. Previously, India lagged in this area compared to European companies. This innovative setup allows us to process cream into butter that can be packed directly into (ranging from5 to 25 Kg) bags without any manual handling. This method ensures a completely hygienic and cost-effective operation. Additionally, the energy consumption and production costs are notably low, making our butter not only efficient to produce but also compliant with export standards. As a result, our product is now accepted in European markets, further enhancing its marketability.
What is the shelf life of the butter produced?
The shelf life of our butter is significantly extended when butter is produced in less expose to environment air & stored at low temperatures. Specifically, if maintained at a temperature of minus 22 degrees Celsius, the butter can retain its quality for approximately one year. This careful temperature control is essential to ensure freshness and prevent spoilage.
How does your company integrate biotechnology into dairy processes to improve product quality?
While we don’t directly integrate biotechnology into the dairy production process, we do engage in various biotechnological initiatives that significantly enhance product quality. For instance, we focus on herbal extractions and other biotechnological work. One of our key areas of development involves extracting oleoresins from sources like ginger, curcumin from turmeric, as well as essential oils from various leaves. Additionally, we are engaged in herbal extractions that have medical value, which are utilized in pharmaceutical industries as raw material. To support these efforts, we are designing specialized equipment tailored for these biotechnological processes, ensuring that we can efficiently produce high-quality extracts that meet both food and medicinal standards. This approach not only enriches our product line but also aligns with the growing consumer demand for natural and health-oriented products.
What are your recent plans for launching new products in the food processing sector?
We have recently developed cost-effective extraction equipment specifically designed for instant tea and coffee, targeting small-scale farmers and businesses. Our goal is to empower smaller enterprises by providing them access to advanced technology without the burden of high capital costs typically associated with large-scale operations. This new equipment allows these businesses to establish smaller extraction lines, enabling them to efficiently process these products and benefit from the growing market demand. By focusing on affordability and accessibility, we are committed to supporting the development of small-scale enterprises in the food processing sector.
How is YSM addressing sustainability in its operations?
Sustainability is integral to our design processes. When designing our plants, we prioritize the sustainable utilization of energy. This involves not only calculating energy efficiency but also developing utility equipment that employs environmentally friendly raw materials, thereby minimizing carbon emissions.
Given India’s agricultural background, we utilize by-products like husk and bagasse, which are often discarded. By converting these materials into steam, we create a sustainable solution that also reduces costs. Our approach ensures that production costs remain low across all processes, including refrigeration and electricity.
Moreover, we encourage our clients to incorporate solar energy solutions for their facilities. This enables them to power essential operations—such as lighting and computer systems—using renewable energy, particularly beneficial for smaller-scale loads. By focusing on these strategies, we not only lower utility costs but also contribute positively to environmental sustainability and reduce carbon footprints, ultimately enhancing the cost-effectiveness of production.
Can you provide us with some technological data regarding your recent innovations and solutions?
Certainly! One of our notable projects was in Dubai, where we tackled the challenge of producing sweetened condensed milk in a region that lacks fresh milk. The primary obstacle we faced was sustainability, as transforming liquid milk from powder to achieve suitable taste, texture and consistency of the final product.
We successfully developed advanced equipment and technology that ensures the quality remains consistent, allowing consumers in Dubai to enjoy sweetened condensed milk that is indistinguishable from its liquid counterpart. This innovation has made it possible for a desert region to access high-quality dairy products.
Additionally, in India, we are focused on developing various high-quality fermented products, particularly Greek yogurt, which boasts an impressive 8% protein content. We have established a dedicated factory for this line and supplied the necessary equipment.
The market for fermented products is burgeoning, and we are committed to pushing this initiative further. As consumers increasingly seek healthier options, we aim to offer high-protein alternatives like labneh and Greek yogurt at competitive prices. By providing these nutritious products, we not only meet market demand but also promote healthier dietary choices among consumers, setting a new standard in the industry.
What challenges do you face in the Indian market, and how do you address them?
We encounter various challenges on a daily basis in India. One of the primary issues is funding. As an Indian supplier, our equipment is often priced lower than that of larger companies, which results in very thin profit margins. This limits our ability to invest in research and development. Despite these constraints, we strive to conduct R&D using our own resources to ensure that our customers receive better products.
It’s crucial for us to keep our equipment affordable while still allocating funds for R&D. The government does provide some support for the MSME sector, but this assistance has its limitations. Although we can access some funds for purchasing small machines, it doesn’t sufficiently cover the larger-scale innovations we aspire to implement.
We remain committed to overcoming these challenges and are hopeful that, with continued effort and adaptation, we will achieve better outcomes in the future.
How is YSM adapting to market trends in the food industry?
To thrive in the ever-evolving food industry, we recognize that continuous adaptation is essential. We are committed to upgrading our educational standards and enhancing the skill sets of our technical staff. This involves not only training our team but also actively seeking out innovative ideas and new technologies from global markets.
I have established partnerships in Germany and engage in regular discussions with them to stay informed about the latest advancements. Additionally, I travel to study these innovations firsthand, bringing valuable insights back to our company. This knowledge transfer allows us to incorporate cutting-edge technologies into our equipment, ensuring that we remain competitive and aligned with market trends.
Can you name some of your clients to illustrate your market presence and capabilities?
One of our primary clients is ITC, for whom we have established five significant plants, located in Munger, Bardawan, Ranchi, and Muzaffarpur. Each of these plants handles approximately 150,000 liters per day, specializing in products like drinkable mango lassi. We take pride in being the sole company that developed the machinery specifically tailored for ITC.
In addition to ITC, we also collaborate with notable companies such as Amul (Third Party Plant), Paras, Bole Baba, and Dodla Dairy. These partnerships reflect our commitment to providing high-quality solutions across the food processing sector.
Can you share a case study where YSM solved a client’s problem?
Early in my career, I worked with the first company in India to set up an automatic production line for casein, a water-insoluble milk protein. The equipment was designed for cow milk based on European standards, which did not account for the higher fat and protein content of Indian buffalo milk. As the Project Manager, I identified that this mismatch led to significant quality issues. To resolve this, I modified the equipment to better suit buffalo milk, implemented real-time monitoring protocols, and organized training for the staff. These changes led to substantial improvements in both the quality and yield of casein production. As a result, India became a major exporter of casein to markets such as the USA and Japan, Germany, highlighting the effectiveness of tailored solutions in overcoming local challenges.
What are your expansion plans for the next five years?
We aim to innovate further in the dairy sector, particularly in butter and powder plants, focusing on sustainability and energy efficiency. Our expansion efforts will target Africa and Southeast Asia, where demand for quality dairy products is increasing.