Desi Soppu Mela featuring indigenous greens begins in Mysuru

…at Nanjaraja Bahadur Choultry in Mysuru. The festival is being organised jointly by Sahaja Samrudha, Keystone Foundation - Using Diversity, Hulikadu Farmers Producer Company and ICAR–JSS Krishi Vigyan Kendra, Suttur. “ Today, the increasing use of herbicides is causing the diversity of edible greens to disappear. We must increase our consumption of these health-promoting greens and conserve our indigenous varieties ,” Neelamma said. Ramachandran G., Senior Programme Coordinator at Kerala-based Keystone Foundation, released the book “Sakkath Soppu”. Speaking on the occasion, he said, “More than 3,000 plant species are used as food…

…greens and conserve our indigenous varieties,” Neelamma said. Ramachandran G., Senior Programme Coordinator at Kerala-based Keystone Foundation, released the book “Sakkath Soppu”. Speaking on the occasion, he said, “ More than 3,000 plant species are used as food across the world. However, people today consume only around 30 species regularly. The remaining 2,970 species are mainly used by local and indigenous communities. This traditional knowledge is gradually disappearing among younger generations, and the greens festival is an excellent platform to introduce this knowledge to them.” G. L. Muralidhar Gungurumale from the Centre for…

…nutrients and medicinal properties. Children in schools should also be made aware of the importance of these greens.” Presiding over the programme, Gnanesh B. N., Head of ICAR–JSS Krishi Vigyan Kendra, Suttur, said, “ Mysuru has experienced a 49% rainfall deficit this year. In such circumstances, growing greens becomes extremely important because they require less water and can be harvested within just two months. ” More than 200 varieties of greens are being displayed at the two-day festival. Farmers from the Nagarahole region have brought “Berake Soppu” and “Anne Soppu”, while farmers from the forests of Kanakapura have brought…

…in forgotten food heritage. The two-day fair will showcase more than 150 varieties of indigenous and naturally growing greens, bringing together farmers, traditional knowledge holders, women’s groups and consumers. “ What we often dismiss as weeds growing along farm bunds, gardens, roadsides and in the wild were once an important part of our traditional food and healthcare systems. Many of these naturally growing greens were regularly used by our grandmothers as nutritious food and traditional remedies,” said a statement issued by Sahaja Samruddha’s Krishnaprasad on behalf of the organisers.…