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TAKING A SMART FOOD APPROACH
TAKING A SMART FOOD APPROACH
TAKING A SMART FOOD APPROACH
TAKING A SMART FOOD APPROACH
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TAKING A SMART FOOD APPROACH
TAKING A SMART FOOD APPROACH
TAKING A SMART FOOD APPROACH
TAKING A SMART FOOD APPROACH
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TAKING A SMART FOOD APPROACH

  1. & A ORGANIZED BY NUTRI CEREALS 16thOCTOBER 2019 KRUSHI BHAWAN, Bhubaneswar DEPARTMENT OF AGRICULTURE AND FARMERS' EMPOWERMENT GOVERNMENT OF ODISHA (ODISHA MILLETS MISSION) DEPARTMENT OF AGRICULTURE, COOPERATION & FARMERS WELFARE GOVERNMENT OF INDIA (NFSM-NUTRI CEREAL) A
  2. SECTION - 16 SOUVENIR GNational Workshop on Nutri Cereal ~ DR. JOANNA KANE POTAKA ASSISTANT DIRECTOR GENERAL,COMMUNICATIONS, ICRISAT I TAKING A SMART FOOD APPROACH Two ofthe biggest issues on the global agenda are nutrition and climate change. These are equally important for India. Add to this the plight of Indian farmers and we have some tough challenges. Typically, solutions for these big issues work in silos. The Smart Foodl approach is about finding solutions that are good for you, the planet and the farmer, in unison. The first step in achieving this is to focus on diversifying staples with Smart Foods. Given that staples are often 70% of a meal and typically refined carbohydrate, hence there is little nutrition being gained, this is where we can have big impact. Millets and sorghum are excellent foods to target to diversify staples. They fit the criteria of being Smart Foods like the examples shown in Diagrams A, Band C. ,', smart food Good for you
  3. © SOUVENIR National Workshop on Nutri Cereal ' Averageramied' sorqtium y>rk! ts as k>,vis 600 Ssgrta. whete 3S reel ootetma>£free FODDER SPEED mtM POTENTIAL BIOFUEL f Miilets & ^ Sorghum are Good for the FARMER BREWING Typcafvthc « tents o*tfnsueW SU">v»I M DRY HOr CONEHIiONlS QMMTECHANGE Ot*ylird*t«cn*»nd OrtOitjnMw s. CnftCii y Especially it wecm DEVELOP THE VALUE CHAIN GROWm m putting less stress m the _ environment Millets survive with less water 100 io 140^ f Millets& Sorghumare Good for the PLANETMillets can grow with MINIMAL fertilizers and pesticides sm art food Good for the farmer smart rood Good for the planet
  4. National Workshop on Nutri Cereal SOUVENIR In the past, the biggest efforts and investments have been at the growing end. As a result, there is a big gap at the consumer end which especially needs marketing to build awareness and change the image, as well as working with processors to make modern, convenient and affordable products available. For longer term sustainability of any efforts to bring millets and sorghum into mainstream, they need to be tasty and have a positive image. Marketing, food processors, cooks and chefs play a key role in achieving this. What is often missed is that the food processors struggle just as much as farmers. The Small - Medium Enterprises (SMEs) are the pioneers of the millet and sorghum industry and equally deserve supporting. The need for marketing and tasty products are just as important when being brought into a feeding program as it is when being made into commercially available products. Also just including millets into a feeding program because they are nutritious, will not always be highly impactful, unless key criteria are taken into account. Results are about to be officially released to the media of a recent pilot undertaken, which is the first known ‘scientific study’1 on introducing millets into school feeding, that tested the acceptance and nutritional impact. Early presentation of the results of the study are included here which was undertaken by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) and Akshaya Patra. Approximately 1,500 adolescent school children from two schools were provided a millet based mid-day meal for 3 months. Another two schools being fed the standard fortified rice and samba mid-day meals were the control group for comparison. 10% of the children were tracked for their growth rate (using anthropometry measurements) and also sensory evaluations undertaken every month to see how the children were liking each of the millet meals. The methodology to maximize the benefits was designed based on 6 components: 1. Understanding and targeting the nutritional needs of the consumers e.g. anemia. 2. Selecting the millets that best target the nutritional needs 3. Selecting the variety of the millets highest in the required nutrients 4. Use nutritional data that distinguishes by variety and does not use averages of the nutritional level for a variety 5. Include an edu-tainment program (awareness program that is fun) 6. Especially designed menus taking into account: O combinations of foods
  5. SOUVENIR _______________ '-■jfioi :: Workshop on Nutri Cereal O preparation and cooking methods O equipment and cooking skills O cultural sensitivities and taste. With this approach being followed, the study results, that are about to be officially released, included: O 50% faster growth for the children being fed the millet-based meals than those eating fortified rice- based meals, in just 3 months. O The children rated the meals 4.5 or higher out of 5 for taste, including eating little millet as rice. The nutrition composition of the meals was laboratory tested - see graphs A-D. The newly designed millet based meals were significantly superior for nutrition compared to the standard meals normally served of fortified rice and sambar. Rice was not served at all during the three months, and on some days little millet was served as a rice. Graphs A-D: Nutrition composition of standard MDM of fortified rice and samba compared to the millet based MDMs. Iron and zinc (mg/350g serving) so 7 0 (M i 50 -40 Mt 20 IO O ! O f l l l t c d f IC C s . i i i t b . i r l i x u f n i l II1 tiilc IIIV a tl II1 tngcr IIfV a il «V IIIV arl I.1 m ger II1V arl A. n e e w ill* m iilct M illet m illet 1 ittle M illet m illet R a g i N.im Kii B is i-b c lc Klu*. lull Idtv ill) m illet Il*v|-i>clc I p m a m illet B ath S am b ar I pm a B .tih 1**>!*;» • I r o n m g m / m e m g
  6. SOUVENIR National Workshop on Nutri Cereal Iron and zinc (mg/350g serving) xo 70 <*o 5 0 4 0 30 20 Id o I . I orotic iice J N.tmKir I ortiticd iicc with I Kilo m illet N am bar B is i-b c tc K h ic h d i ld l w ith H a th N a m b a r ■ Ir o n in g ■ / m c m g I‘car I M illet BiM -bcle B a th llI m ger millet I pm.i I V . t r l & R a g i m illet I ’o i l . I Energy (Kcal/350g serving) 1600 1400 1200 1000 800 600 400 200 0 Fortified Sam bar Fortified Little Pearl Finger Pearl & Pearl Finger Pearl & rice rice with millet M illet millet Little M illet m illet Ragi Sam bar B isi-bele Khichdi Idly with millet Bisi-bele Upma millet Bath Sambar Upma Bath Poha
  7. SOUVENIR National Workshop on Nutri Cereal Protein, total fat and fibre (g/350g serving) 4o *5 15 lI o r l i l i a r ic e liSambar h u tilk -J l ittle millet Pearl Millet l inger millet Pearl & Pearl Millet I tngcr millet Peart & Kagi n e e u itli Bisi-bele khtelult Idly with l ittle millet Bisi-bele t pma millet Poha Sambar Hath SaniKu t (Mil.I Hath »Protein i otal tat MARKET APPROACHES FOR THE FUTURE Marketing to position the image of millets and sorghum along with ensuring delicious recipes and products, are important components to popularize and mainstream millets and sorghum. This requires market testing and support. This is important whether it is a feeding program or a commercial product. Keeping food tasty but still healthy is possible but can take extra effort. Maximizing the nutrition and health benefits also takes specific efforts and knowledge. Now is the time to ensure Smart Food consumer foundations are in place for future growth.
  8. WASSAN V_ DIRECTORATE OF AGRICULTURE & FOOD PRODUCTION, ODISHA 2nd Floor, KRUSHI BHAWAN, Gopabandhu Marg Unit - V, Bhubaneswar - 751001, Tel: 0674 2395532 email: diragri,or@nic.in Agriculture Information Wing Bhubaneswar - OCT - 2019 - 200
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