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Honey bee publish details |
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Nourishing agro biodiversity |
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| Abstract |
Traditional recipes from Sikkim, 34th Shodhyatra Sikkim, 2015 Sattvik, have been organised at IIM-A for the last 12 years to create market-based incentives for the conservation of agro-biodiversity, promote traditional foods, organic agriculture and demonstrate linkages between higher nutrition, food and diversity. In addition, the farmers-bred varieties have been recognised for their contribution to not only enhanced productivity or greater resistance to pests and diseases, but also because higher agro-biodiversity is necessary for social safety in the wake of climate change induced fluctuations. Farmers are sometimes able to select varieties by carefully observing the fields and looking for an odd plant with different characteristics from the rest. Farmers may select new varieties at the level of seed, pod, plant, plot and bulk. |
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Outstanding results of in situ experimentation Kochukudy - Improved nutmeg variety Jose Mathew, Muvattupuzha, Ernakulum The variety kochukudy was developed through selection from a local variety in the Vazhakulam area followed by budding with a wild variety kattujathi (rootstock). Characteristics: Coniferous shape, dark red mace and nut, high yield (4500-5000 fruits/tree), early bearing and high dry nut recovery (70%), Oleoresin in mace is 28.7 %, Oleoresin in kernel is 25.8 %, Essential oils content in mace are 10.99 % and in kernel 7.92 %. He has already received Plant Genome Savoir Community Award 2011 from PPV&FRA. Around 375 to 400 farmers are growing the variety in Ernakulam, Idukki, Kottayam and Thrissur districts of Kerala in an area of approximately 220 hectares. Arjun - Improved cardamom variety Menuwin Thomas, Idukki, Kerala Menuwin Thomas has developed the Arjun variety from Mysore variety of cardamom through selection and multiplication by suckers. Characteristics: High yield (2000-3000 kg/ha dry yield), Longer capsules, Resistance to thrips and stem borers, 25% dry recovery. Validation was done by Indian Cardamom Research Institute, Idukki. It was found that the capsules retain their light green colour and yield is stable for 5-8 years. The application for registration of the variety under PPV&FRA has already been filed. Pappalu - Pest tolerant cardamom variety K.V Paulose, Idukki, Kerala Paulose developed a pest tolerant cardamom variety Pappalu through selection from Njallani (Vazhukka type). Characteristics: High yield (2500 – 3000kg/ha) with 25% dry recovery, productive tillers (70-72%), long panicles (130 – 147cm) with ovoid shaped capsules. Tolerance to thrips, stem borer, root grub and capsule rot. He has also received an award from the Indian Spice Board for producing high yielding cardamom during 1995 and 2010-2011. The variety has been diffused to more than 30 farmers in Idukki district. The application for registration of the variety under PPV&FRA has already been filed. Vol 23(4) & 24(1) Oct 2012 - Mar 2013 Improved varieties of Onion (Balwan Pyaj) and Chilli (Alkhapura Selection) Balwan Singh, District Bhiwani, Haryana Balwan Singh has developed improved and high yielding varieties of an onion. Characteristics: High yield (350 q/ha) Tolerance to stemphylium blight and moderate pungency. Large bulbs, dark red colour. Validation was done by Haryana Agriculture University, Hisar. The application for registration of the variety under PPV&FRA has already been filed.Vol 22(4) & 23(1) Oct 2011 - Mar 2012 Kudrat-9 Wheat varietyPrakash Singh Raghuvanshi, Varanasi, Uttar PradeshThe variety Kudrat-9 was developed by selection from the variety Kalyan sona. Characteristics: High yield (65-70q/ha), long spikes and higher number of seeds per spike, high no. of ear bearing tillers, high protein content (14%), resistance to water logging due to a robust stem. Protein: 15.36%, Gluten: 29.36% and Carbohydrate: 59.48% Validation was done by Rasayan Laboratories, Anand. The variety has also been disseminated to various locations of Uttar Pradesh, Madhya Pradesh, Rajasthan, Maharashtra and Gujarat. The variety has already been granted a certificate of registration under PPV & FRA. Vol 20(3) Jul-Sep 2009 Wilt tolerant groundnut variety Dhiraj-101 Late Dhiraj Lal Thummar, Amreli, Gujarat In his groundnut field growing GG-20 variety, the late Dhiraj Lal Thummar selected a few plants, which were not affected by wilt disease with the intention of expanding the desired plants. Characteristics: Resistance to wilt disease, high oil content (52%) and average yield of 30-33 q/ha. Validation was done by Junagadh Agricultural University, Gujarat. The application for registration of the variety under PPV & FRA has already been filed.Vol 20(3) Jul-Sep 2009 Keer Brinjal - Traditional brinjal variety Ganga Ram Keer, Jaipur, Rajasthan Ganga Ram Keer has been conserving and cultivating a traditional brinjal variety for the last 20-25 years. Characteristics: Spiny, more number of fruits per plant, large fruit size and sweeter in taste. Validation was done by Swami Keshwanand Rajasthan Agricultural University, Bikaner. The Keer community is famous for conserving the traditional varieties of various vegetables. The community has already received an award from the National Innovation Foundation-India in the year 2009 for conserving a traditional round gourd variety. Ajitgarh selection- Improved cauliflower variety Jagdish Prasad Parikh, Sikar, Rajasthan The cauliflower variety Ajitgarh selection was developed from a local variety through selection. Characteristics: High yield (50 tons/ha), 70 day maturity period, Higher tolerance to pests. Weight of each cauliflower is up to 15 kg. Validation was done by Agricultural Research Station, Jaipur.Vol 11(3) Jul-Sep 2000 Chinnar-20 - An Improved and high yielding paddy variety Smt. Pushpam & Smt. Ariyammal, Ramanathapuram District, Tamil Nadu Ariyammal, her husband (Late Mr. Chinnar) and Smt. Pushpam had developed Chinnar( 20 variety using selection method from ADT (Aduthurai–46) variety. Characteristics: Purplish colour, High yield (27-30 q/acre), short maturity claim period (110-115 days), Drought tolerant, suitable for both dryland and wetland cultivation. The Agricultural College & Research Institute, Madurai conducted the experiments for the claimed characteristics and found them correct. The application for registration has been filed at PPV&FRA.Vol 23(4) & 24(1) Oct 2012 - Mar 2013Cultural Creativity Biodiversity Competition A Biodiversity Competition is held in every village during a shodhyatra. The concern for conservation of biodiversity and its sustainable utilisation has to be developed among the children at a young age so that their attitudes in this regard can be moulded. Children in a village school are informed about the competition a few weeks in advance. Each child is told to bring on the appointed date, a list of as many plants as he/she can, identify their uses after talking to grandparents, neighbours or whoever, and collect samples in the case of plants which are not endangered. They are given points on the basis of each criteria and are also quizzed to find out whether they remember some of the things that they have written. The top rankers are given prizes and social applause. Such competitions invariably lead to a process of ‘knowledge churning’ in villages. In one of the shodhyatras (Rapar taluka, Kutch district) during a biodiversity contest for students, a winning student could recall the names of 728 plants out of which he wrote the names of 572 plants and could remember the use of 156 plants! In another biodiversity contest held in the Banaskantha district, a total of 364 students participated from nine schools. The participant who won the competition was able to name 612 plants, out of which, he wrote the names of 265 plants, could remember the use of 258 plants and obtained the samples of 89 plant varieties. In the 21st Shodhyatra, during a biodiversity competition all other children brought five to ten mostly common plants. But Jyothi, surprised everybody. She had brought 25 different types of plants and narrated their names and uses. On being asked to call her parents, she just cried for her dead mother and apathetic father. Brought up by her grandparents, her soul mates must have been those plants. In the 25th Shodhyatra, Sampath Sahu, a ten year old boy, had collected 115 varieties of plants and herbs and had knowledge of almost each variety. In the 34th Shodhyatra, children had classified the plants in two categories, plants found at low altitudes and plants found at high altitude, also stating their uses. Recipe Competitions SRISTI has organised 8 competitions amongst 443 rural participants yielding a total of 964 traditional food recipes. In addition another 130 competitions were organised during 34th Shodhyatras which yielded another 2500 recipes. The Shodhyatra provides a platform for women to display their knowledge of traditional recipes. This also helps in spreading awareness about the traditional and local recipes. There are also instances where villagers have brought their traditional recipes to the Sattvik food festival and found a platform to show their talent and knowledge and earn money out of it. The people who cook the most nutritious variety from the local ingredients are encouraged with prizes and certificates. The whole objective is to make the people aware of the unique nutritional value of indigenous crops and their importance in maintaining ecological diversity. The aim is also to equip families with the desire to eat more healthy food and with the knowledge of how to achieve it. The competitions are helpful in breaking down barriers for people who think they cannot afford to eat healthily and change perceptions about what it takes to cook a healthy meal and access healthy food. In Ahmedabad, SRISTI has organised 14 recipe competitions in which 583 women have participated and about 1250 traditional recipes have been documented. Many recipes have received public attention after coming to Sattvik; also there were some recipes on the verge of extinction which were revived. Due to Sattvik, the sale of millets has increased. Also many companies have brought multigrain products into the market due to the impact of Sattvik. Sattvik: The Traditional Food Festival The festival was started in 2003 with the broad objective of conserving agrobiodiversity and creating demand for crops which are rarely cultivated. The specific objectives were: 1. To stimulate demand of local crops and their varieties from dry regions so as to generate market based incentives for their conservation. 2. To generate feedback from the visitors about the attributes they prefer in local varieties and also in organic food. 3. To organise a competition among women and others to identify recipes based on less common or uncultivated plants and create awareness about organic food in the cities, for better consumer health as well as sustainability of soil and water use practices. 4. To bring various institutions working for the cause of organic agriculture to a common platform. This festival endeavours to bring the lesser known but nutrient rich organic food to the urban population, helping them to adopt healthier food habits and lifestyles. SRISTI incentivises the farmers to grow such crops by adding to their income. This in turn is expected to help in conserving the depleting agro-biodiversity. This occasion generates awareness about organic farming and organic farm products among children by involving them in various creative exercises. Surveys have also been conducted during the food festivals to gauge people’s knowledge, attitude and practice towards organic food and organic farming. During the food festival, foods from different parts of the country are showcased, along with a separate chapter of organic food products. Underlining the critical link between food and culture, the food festival, which brings together a diversity of foods, recipes and food products, provides only a cursory glance at the existing cultural diversity in Indian society. Khedut Haat These are fairs where farmers themselves participate and hence the whole profit goes to the producer and not middlemen who otherwise demand a hefty share. The products are organic and verified by SRISTI mitra (volunteers). Farmers from remote tribal areas participate and bring products which are rarely seen in the urban markets. Farmers not only sell fruits, vegetables and grains but also value added products like jam, jellies, and squash. Khedut Haat is part of the annual Sattvik Food Festival which takes place in Ahmedabad. In year 2014 festival, 72 farmers brought organic products such as groundnuts, til (sesame), maize, millet, rice, garlic, fennel, peas, different types of pulses and spices, pickles, homemade products, ghee from cow’s milk, and various vegetables. As organic products do not have an established market, Sattvik provides a platform to organic farmers to present their produce directly to consumers, thus maximising the benefit to the rural community from purchases by the urban population. Sattvik 2014 The Twelfth Sattvik was held between December 20th and 22nd 2014, inaugurated by Smt. Maneka Gandhi, Union Cabinet Minister and an avid environmentalist. Recipes from various states of Uttrakhand, Haryana, Maharashtra, Sikkim, West Bengal, Rajasthan, Madhya Pradesh, Tamil Nadu and Gujarat were present. For the first time there was representation from the state of Sikkim which included recipes like Khuri, Momos, Khapche and Buckwheat Roti. Participants from Madhya Pradesh presented Makke ki maheri, dahi wada. From Rajasthan Daal Bati, Fada Lapsi, Shekhawati dahi wada, Bajri Khichdi were served. Organic vegetables were served by participants from Karnatak. From Maharashtra Gajar poli, Pithla Bhakar, Channa Chatpati, Mirgunda were served. ChamCham Raskadam, Vegetable chop, Khajurpatani, Ghoogni, Kashadi and Gurupadasa from West Bengal were served. From Gujarat recipes with low oil content and recipes which are not found in hotels and restaurants were served such as Cabbage Halwa, Rasaiya made of Cheel Bajri, Pineapple Khichda, Ragi wada, Ragi shev, Ragi roll, sabji made of Aloe vera flowers, Umbra Sag and many more recipes were served. This year many organisations had participated for awareness of Sattvikta. Sadbhav Foundation, Lokmitra, Ratan Mahal Adivasi Mahila Group - Anandi, Aadhar Charitable Trust, M J Science College, Aarzoo, Akshaypatra, Savera, SEWA, and Gujarat Vidyapeeth participated in the Sattvik Food Festival. The Environment Education Centre participated in an exhibition of many traditional varieties of grains. Paryavaran Rakhshak Trust had a display of books on Environment and Ayurveda. Cultural programmes were held during the event, youth from Dang district of Gujarat performed their traditional dance and people enjoyed the mesmerizing performance. People from Lavariya village of Dang district gave an interesting performance with traditional instruments. Bhajan Mandal from Surendranagar entertained the audience with their traditional instruments and songs. Children had their share of the entertainment with a puppet show, Lazim Dance, and Kachi Ghodi dance. Apart from this exhibition of grassroots innovations there were lectures for spreading awareness for Yoga, Ayurveda and Organic farming. The Dog Temple In 18th Shodhyatra we came across an astonishing folk story of a temple involving Lakhi Banjara who owed a great deal to a moneylender. So, he asked the lender to keep his loyal dog until he could repay the debt. One day the moneylender came home from work to find that he had been robbed. The dog barked and barked until the moneylender followed him to the riverbank. There he found a cache of his jewels buried in the sand. He was so grateful to the faithful dog that he released him from his servitude, sending him home to his master’s house with a note of thanks attached to his collar. The master was enraged when he saw the dog at home, thinking that it had shirked its responsibilities to the moneylender. Lakhi Banjara promptly killed his dog in a fit of fury. Only afterwards did he see the note of gratitude on the dead dog’s neck. The man felt terribly guilty about his actions, so he resolved to build this temple in the dog’s honour. The dog temple is a unique piece of cultural history for this village. Vol 17(4) & 18(1) Oct 2006 to Mar 2007 |
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Honey Bee 25(4) & 26(1) 115-121 2014-2015 (25 years celebration) |
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