Category Food

Which is the largest producer of millet in the world?

India is the largest producer of millets in the world. Millets are a group of small-seeded cereal grains. They are called superfoods as they are rich in macro and micronutrient. The year 2023 has been declared the UN International Year of Millets so as to create awareness about these superfoods and encourage their consumption. They are a group of planet-friendly crops as they possess superior climate resilience properties and require fewer inputs. Let's learn about a few millet varieties.

KODO MILLET

 A millet indigenous to India, the kodo millet is hardy and drought-resistant. It is a good source of protein and dietary fibre. It is said to have been domesticated some 3000 years ago. The millet is grown mostly by the tribal communities of Odisha, Telangana and Andhra Pradesh.

FOXTAIL MILLET

Also called kangni, the foxtail millet is a drought-resistant crop. It is largely grown in Rajasthan, UP, Haryana, and the drylands of the Deccan Plateau. When compared to mainstream cereals, foxtail millet is highly nutritious. It is a rich source of protein and has a good amount of fat and fibre. Foxtail millet originated in China. The crop has a very short growth cycle.

LITTLE MILLET

A small-grained cereal crop, the little millet is also called kutki. It is largely cultivated as a cereal across India, Nepal, and western Myanmar. This crop can withstand both drought and waterlogging. The little millet is native to India and is called "Indian millet. It's an excellent source of protein and fibre. Widely produced in States such as Tamil Nadu, Karnataka, and Andhra Pradesh, the little millet is used by many tribal communities.

FINGER MILLET

The finger millet is a powerhouse of nutrients. It packs in it a lot of protein, amino acids, calcium, minerals, fibre and iron. It also has low fat content. One of the most nutritious cereals, the finger millet does not contain gluten and is easy to digest. Also called ragi, the finger millet is grown mostly in Andhra Pradesh, Tamil Nadu, Maharashtra, and Karnataka. It is said to have been domesticated some 5000 years ago, at the beginning of the Iron Age in the highlands of Eastern Africa. Seen here is a tribal woman harvesting her new ragi crop.

BROWNTOP MILLET

A crop grown mostly in the southern parts of the country, the browntop millet also goes by the name korale. A crop native to South Asia, it is traditionally cultivated as a cereal crop. It has a high nutritional value and is rich in fibre, iron, calcium, potassium, and magnesium. As it requires less energy input, it leaves a lower carbon footprint in agriculture. Seen here is a field carpeted with ready-to-harvest browntop millet.

BARNYARD MILLET

Grown mostly in the regions of Uttar Pradesh, Bihar and Haryana, the barnyard millet is a drought-resistant crop. It is also called sanwa. Barnyard millet is a good source of protein, carbohydrates, and fibre. It also contains more micronutrients such as iron and zinc. Despite the fact that this crop can withstand adverse weather conditions much better than other cereals and has excellent nutritional and agronomic value, it is still an underutilised crop. Indian barnyard millet and Japanese barnyard millet are the two popular varieties of this millet species. The oldest archaeological records of the cultivation of Indian barnyard millet date back to 5000 B.C in India. Japanese millet is believed to have originated in Japan.

PEARL MILLET

One if the most widely grown crops in India, the pearl millet is also called bjra. In fact, it is the fourth most widely cultivated food crop after rice, wheat, and maize. It is grown majorly in areas such as Rajasthan, Maharashtra, Gujarat and Haryana. This is an easy-to-digest cereal grain and is considered important due to its climate- resilent nature. It is draught resistant and can easily be cultivated in regions having not-so-good agro climatic conditions such as low and erratic rainfall, high mean temperature, infertile soil, and so on. It has its origins in West Africa, with the oldest usage dating back to 1000 BC. It is also used as feed and fodder for livestock.  

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What is the difference between macronutrients and micronutrients? And why do we need both?

Macronutrients are those nutrients you need in large amounts. They provide the energy (calories) required by the body. They are carbohydrates, proteins (including essential amino acids) and fats (including essential fatty acids). Some scientists also consider water and fibre to be macronutrients.

Different macronutrients have different amounts of calories per serving: fats yield 9 calories per gram, while proteins and carbs contain 4 calories per gram.

Energy-giving carbs are found in grains, fruits, beans and vegetables.

Protein in meat, dairy, eggs, tofu and legumes repairs and builds muscles, skin and organs and aids in producing some hormones. Fats in foods such as oil, seeds and nuts are stored in the body and used as backup fuel. They also protect and insulate organs and bones.

Vitamins and minerals

Micronutrients are so called because they are needed only in minuscule amounts. They help the body produce enzymes, hormones and other substances needed for proper growth and development.

Micronutrients are the vitamins and minerals found in food. They include water-soluble vitamins such as Vitamin C and all the B vitamins, fat-soluble vitamins such as Vitamins A, E and K and essential trace minerals like chromium, copper, iodine, iron, selenium, manganese, molybdenum and zinc.

The body cannot manufacture enough of the 30 essential micronutrients on its own, so you have to obtain them from food or from supplements.

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What is meaning of term ‘Superfoods’?

Superfoods refer to a variety of foods many of them plant-based -said to be packed with nutrition The likes of blueberries, salmon, and kale are often part of what are called superfoods While discussing superfoods it is good to remember that the word is neither an official attestation by any government nor a medically proven label for the types of foods labelled so. In fact many consider the word a marketing ploy to sell specific kinds of food. Rather than try to stick to foods falling under the superfoods category, nutritionists urge us to consume a variety of foods that cover reasonable amounts of fruits, vegetables, grains, nuts, fish, meat, dairy, etc. since all these together provide us with a range of nutrients. While choosing what we eat, it is always wise to go in for natural and organic foods and those free of chemicals and carcinogens (cancer-causing agents). Such foods are far kinder to both humans and our planet than their processed counterparts.

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Is irradiated food safe for consumption?

Research has proved that irradiated food does not retain any radioactive property. Absolutely. The process of food irradiation involves exposing the food to the energy from short-wave radiations like gamma rays, x-rays or electrons. But research over the last 40 years has proved that irradiated food does not retain any radioactive property and hence is completely safe. Moreover, irradiation does not diminish the nutritive value of the food.

This technology is used to destroy the bacterial, fungal or viral growth in food that can spoil it or cause diseases. Irradiated food thus has a longer shelf life. As irradiation is a cold process it causes no change in the freshness or texture of the food unlike certain other procedures that involve heat. In fact, it is difficult to tell an irradiated apple from a normal one as it remains as juicy and crisp. Presently over 40 food items such as fruits, vegetables, spices, seafood, grains, meat and poultry are available in irradiated form. Many specially-marked irradiated fruits and vegetables are commercially sold in the U.S., France, China, South Africa and the Netherlands.

Although the process of irradiation greatly reduces the growth of bacteria it does not completely eliminate it. Hence irradiated poultry needs refrigeration. As for irradiated fruits, refrigeration is not essential though they will last much longer in a refrigerator.

Around 20,000 million tonnes of food and allied products are irradiated in India annually. These include agricultural produce such as onion, potato, mango, grains and other products such as onion powder, garlic powder, spices, Ayurvedic products and animal feed.

DID YOU KNOW?

*The Radura logo is an international symbol that indicates a food product has been irradiated. The logo, usually green in colour, depicts a flower represented by a dot and two leaves within a half-broken circle.

* Around 20,000 million tonnes of food are irradiated in India annually.

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What are the most popular food dishes in the world?

Every country has its own set of unique dishes. Some dishes are so woven into the fabric of the land that they have become synonymous with the place. However in the case of India, which has a highly diverse culinary culture, it is impossible to pinpoint a few classic dishes. Hop on as we take you on a gastronomical journey. We also look at some of the authentic dishes that have crossed over to other lands, becoming ‘global’ dishes.

HAMBURGERS – THE U.S.

 Who doesn’t love a good hamburger? Even as the origin of the hamburger is debated, the dish is well loved in the U.S. and is more of an emotion. This classic dish comes with different toppings and accompaniments and has turned into a global delicacy.

ACKEE AND SALTFISH – JAMAICA

“Ackee, rice, saltfish are nice…” sang Harry Belafonte in his iconic song Jamaica Farewell’. One of the most famed delicacies in Jamaica, it is a combination of saltfish (traditionally cod) and Ackee, a West African fruit. While Ackee is the national fruit of Jamaica, Ackee and codfish is the national dish.

POT-AU-FEU – FRANCE

Pot-au-Feu translates to “pot on fire. A soup fashioned out of meat and root vegetables and spruced up with herbs, Pot-au-Feu is the signature dish of France. This traditional dish often uses beef as the meat. The dish is served in two courses. The broth is sieved and served separately from the meat. This is a well-loved meal in France.

KUNAFA – PALESTINE

Here is an overload of sweetness and cheesy goodness. With a golden crust and a gooey, cheesy core, the kunafa, a dish from Palestine, makes for the ideal dessert. It traces its origin to the Palestinian city of Nablus. The base of the dish is Phyllo dough and cheese. It is topped crushed pistachio and is paired with sugar syrup.

IRISH STEW- IRELAND

On any given day, a good broth is always comfort food. The Irish Stew is one of the most popular dishes in Ireland. The thick broth is a medley of mutton and root vegetables.

PIZZA – ITALY

Italy is synonymous with pizza. The dish has traversed the world and is loved globally. The flatbread is often topped with a myriad range of toppings. The origin of pizza dates back to 1700s in Naples. The city’s tradition of making pizza has even been accorded intangible heritage status by UNESCO.

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What is fondue?

Fondue is a delicious, warm dish made of cheese. Get to know how it is eaten

Fondue is a delicious (warm) cheese dish of Switzerland, France and Italy. It is considered a national dish in Switzerland.

Fondue is basically a communal dish, which means it is generally eaten by a group of people, rather than individually. The fondue is served in a communal pot (called a fondue pot), at the centre of the table. It is kept warm by heating it on a low flame, usually with a candle or a spirit lamp. People seated at the table, dip pieces of bread into the fondue with long-stemmed forks and eat them.

According to tradition, if anyone’s bread piece falls into the cheese then he or she has to pay a penalty as punishment! This style of eating is not only fun, but also gives the diners a certain sense of equality and sharing.

There are different types of cheese and so there are different types of fondue. The word fondue comes from the French word fondre, which means ‘to melt. The term fondue’ is now used to describe other dishes where pieces of solid food are dipped into a liquid that is kept warm in a fondue pot. For example, in the case of chocolate fondue, pieces of fruit or pastry are dipped into melted chocolate, kept warm in a pot. Other kinds of dessert fondue include honey, caramel, coconut and marshmallow.

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