Twenty-eight-year-old Bharadwaj Karanth’s company,Suvidha Foods and Beverages, procures fruits and vegetables directly from farmers and processes them into chips and dry fruits.
Bengaluru :
A PhD in digital image processing is a long way from allied agricultural activities, but in a strange way, that is what this former lecturer ended up doing by setting up a company that can turn any fruit or vegetable into tasty chips.
Twenty-eight-year-old Bharadwaj Karanth’s company, Suvidha Foods and Beverages, procures fruits and vegetables directly from farmers and processes them into chips and dry fruits. Until two years ago, Karanth taught at a college in Sringeri, his hometown. “I realised that many of my students were moving out of here, leaving their parents behind because there are no employment opportunities for them. I have a PhD in a subject related to artificial intelligence, but to start a company in that field here… there is a shortage of skilled workers and power outages are common,” he said.
It hit him then that farmers found it extremely difficult to access markets, and that if there was some value addition to their farm produce, it would be a win-win situation for all. Two years ago, he founded Suvidha, which employs 18 people – mostly students who have an opportunity to remain in their hometown, and makes chips out of practically any fruit or vegetable.
“At present, we have banana, jackfruit, chikoo, beetroot, ladies finger, garlic, carrot, sweet potato, papaya chips and more,’’ he said. The first step is to remove the moisture content from the fruit or vegetable, followed by vacuum frying, which needs very little oil. Karanth says the whole process is natural, and that no colour additives are used.
“The nutritional value remains intact. It tastes just as fresh as the fruit (or vegetable), but it’s just crispy,” he said. For seasonal fruits such as jackfruit, the company has a cold storage facility so that production can continue throughout the year.
Karanth plans on expanding into manufacturing powdered spices, for which his home district Chikkamagaluru is famous.
Other plans on the anvil include the sale of products made from medicinal plants such as Amruthballi, which are abundant in the Western Ghats.
source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Bengaluru / by Ashwini M Sripad / Express News Service / June 28th, 2020
38-year-old Satish Shidagoudar is popular in this region as ‘Bitter Gourd Specialist’ for his amazing skills in growing quality and quantity vegetable in his agricultural field.
He has been cultivating it in his 1.5-acre lands out of five-acres owned by him and is earning in lakhs every month, which he says, no employer could have paid him that much salary, if he had got a job.
Belgavi :
Being a double degree holder he could have easily landed job anywhere. But he wasn’t that lucky as he was denied a job. But it didn’t stop him from doing something else to eke out a living and to his luck he is a successful farmer now, mainly In cultivating ‘ bitter gourd’.
He is Satish Shidagoudar, a 38-year-old farmer from Shirur village of Hukkeri taluk, about 35 km from Belagavi, popular in this region as ‘Bitter Gourd Specialist’ for his amazing skills in growing quality and quantity vegetable in his agricultural field.
He has been cultivating it in his 1.5-acre lands out of five-acres owned by him and is earning in lakhs every month, which he says, no employer could have paid him that much salary, if he had got a job.
He is also a wealthy farmer now, as he owns four vehicles, a piece of land and is also planning to build a bungalow.
Speaking to Express, Satish Shidagoudar said that “I wanted to be a teacher for which I also studied bachelor’s degree in education.
I had also completed BA degree. But I was asked to pay Rs 16 lakh as a bribe for a job with Rs 16,000 salary per month. My father was also planning to arrange money by taking loans as he was desperate to get a job for me. But I refused to and decided to help my father in the field”.
My father Nagappa who is aged 69 and uncles were growing variety of vegetables from the past 15 years in a traditional way.
But the yield and quality were poor due to which they were barely generating any income.
“After joining them in agriculture in 2008, I chose the advanced techniques of growing vegetables by adopting drip irrigation for proper water management, mulching the base to maintain moisture and prevent the growth of weed and providing micronutrients regularly and management of pest.
“I chose to grow bitter gourd by studying its demand in the market. It is bitter by taste, but it is a remedy for diabetes, cancer and many more diseases. People have started consuming it more nowadays. It is also used in making medicines,” said Satush.
“Following this, we started growing the very crop throughout the year by changing the plots in one-and-a half-acres of land. We harvest about 50 tonnes in one season.
“This year, it is being sold at Rs 35,000 per tonne against Rs 48,000 last year. During seasons, I earn about Rs 25,000 to Rs 35,000 per day which I think is far more than the salary earnings of any teacher’ says Satish with a smile on his face”, he added.
“I hardly invest Rs 1.5 Lakh and earnings are several times more than the investment. This is possible only due to hard work and dedication.
“I take care of the plants like a baby due to which I get quality yield. Many people from various districts visit my field to understand the method of cultivation”, he said.
source: http://www.newindianexpress.com / The New Indian Express / Home> Good News / by Sunil Patil / Express News Service / June 10th, 2020
Arka Rakshak, a high-yielding and disease-resistant variety of tomato brought out by IIHR in Bengaluru. | Photo Credit: B.S. Satish Kumar
The Indian Institute of Horticultural Research (IIHR) in Bengaluru has launched a seed portal through which people living anywhere in the country can get quality seeds at their doorstep after paying online.
Said to be the country’s first such seed portal from a public sector unit in horticulture with a wide range of seeds, it offers more than 60 high-yielding varieties of seeds for vegetables, flowers and fruit crops. Though the ICAR-IIHR seed portal(https://seed.iihr.res.in) was launched by Indian Council of Agricultural Research (ICAR) Director-General Trilochan Mohapatra during the National Horticulture Fair organised by the institute on its campus this February, it has become functional now.
According to institute director M.R. Dinesh, the portal aims to take the institute’s quality seeds to even remote places of the country which do not have access to quality plant material through this portal. “This helps in increasing productivity of horticultural crops as all our seeds are high yielding and have resistance to several diseases,” he said.
Pointing out that IIHR has adopted a novel seed village concept of using skilled farmers to produce seeds, he said the income of farmers who are into seed production is also bound to increase thanks to the seed portal. Environment protection will also get a boost as the use of pesticides will reduce since IIHR varieties have resistance to many diseases, Mr. Dinesh said.
K.K. Upreti, principal scientist and nodal officer of the Agricultural Knowledge Management Unit of the institute, said the institute produces over 15 tonnes of seeds of fruits, vegetables and flower crop varieties annually for sale to farmers. The sales are expected to increase by 20-25% now. When a farmer registers online for buying seeds, he will also be told whether the location is suitable for cultivation of such a variety, he said. In the coming days, the institute also plans to provide counselling on cultivation practices. It has prescribed norms on maximum purchase of each variety, to ensure that quality seeds are available to a large number of farmers.
IIHR has branded all of its seeds with the prefix “Arka”, as it is located on the banks of river Arkavathi. Some of the popular varieties of vegetable crops developed by the IIHR include tomato (Arka Rakshak), chilli (Arka Meghana), onion (Arka Kalyan), ridge gourd (Arka Prasan), French beans (Arka Arjun), and okra (Arka Nikita and Arka Anamika).
source: http://www.thehindu.com / The Hindu / Home> News> States> Karnataka / by B.S. Satish Kumar / Bengaluru – May 22nd, 2020
Both facilities are aimed at helping farmers, students
The University of Agricultural Sciences-Bengaluru (UAS-B) has launched its official YouTube channel and toll-free telephone number to help farmers and students as well as the general public.
Both the facilities were launched by Vice-Chancellor S. Rajendra Prasad on Friday. The YouTube channel which can be viewed on https://www.youtube.com/channel/UCT3_lfb8uL8gXMJtckT3Bq provides information on the university, agricultural education, research and extension, research stations and Krishi Vigyan Kendras of the university and various facilities available for agriculture.
The vice-chancellor said farmers could also get information on the services available from the university through this channel while students could get information on various agricultural courses that can be pursued after completing II PU.
Similarly, farmers could get technical information related to agriculture by calling the toll-free telephone No: 18004250571. Also, farmers could WhatsApp pictures related to diseases and pest attack to mobile No: 9482477812 to get accurate information related to remedial measures, the Vice-Chancellor said.
He called upon farmers to make use of the above facilities.
source: http://www.thehindu.com / The Hindu / Home> News> States> Karnataka / by Special Correspondent / Bengaluru – March 22nd, 2020
Jackfruit in chocolates, cookies, and seed flour that can be stored for a year… CK Narayana, Principal Scientist at Indian Institute of Horticultural Research, is giving the fruit new forms
The Indian Institute of Horticultural Research (IIHR), in Bengaluru has developed a technology to make jackfruit juice, chocolates and cookies. “It took me three years of research to develop this technique,” says CK Narayana, Principal Scientist, and Former Head of the Division of Post Harvest Technology, IIHR, Hessaraghatta.
Jackfruit, unlike the mango, was largely ignored until a few years ago. “Jackfruit is believed to have originated in the Western Ghats and finds mention in traditional systems of medicine,” says Narayana. Its benefits are varied. “100 grams of jackfruit bulbs provide 95 calories of energy, which is better than honey. The fruit is made of soft, easily digestible flesh with simple sugars such as fructose and sucrose that replenish energy instantly.”
Narayana spoke to MetroPlus on what makes jackfruit special. Excerpts:
How much jackfruit is grown in India?
As per the National Horticulture Board Statistics, we produce 1.74 million tonnes annually. Tripura, Odisha, Assam, West Bengal, Karnataka, Kerala, Chhattisgarh and Jharkhand produce more than one lakh tonnes. Most are natural hybrids and each has a unique taste and texture. Many farmers grow jackfruit in their field bunds or backyards for their consumption. Huge quantities come from forests where they grow wild.
Could you talk about the field gene bank?
IIHR Bengaluru, a subsidiary of Indian Council of Agricultural Research (ICAR), is a National Active Germplasm Site (NAGS) for jackfruit. We maintain a collection of more than 75 types collected from all over India. This is a continuous process and we keep enriching our gene bank. We help custodian farmers who have been conserving jackfruit trees in their homes or orchards for several generations. We recognise and reward these farmers, and also spread these rare types among other farmers and growers.
Arka Halasuras
Was jackfruit always a part of our traditional diet?
Long ago, before India became self-sufficient in food grains, people from Kerala, coastal Karnataka, and Maharashtra used to boil jackfruit seeds and eat them during the rainy season or drought as no other food was available. After rice and wheat was made available in plenty, post the Green Revolution, people stopped eating jackfruit seed as it was seen as a symbol of poverty. Over the last few years, jackfruit started getting attention from global scientists, policy makers and farmers.
What is IIHR doing to build awareness of the nutritional benefits of jackfruit?
We have been organising jackfruit diversity shows for the last three years. I have also started researching ways and means to use every part of the fruit (edible flake, seeds and rind). As part of this project, I developed three products using jackfruit seeds, one from the pulp and one animal feed formulation using the rind.
Could you tell us about the products you have developed?
I have developed a process to make a ready-to-drink beverage, without added sugar or acid that can be stored for up to six months at room temperature without any preservative. We also have a process by which jackfruit seeds can be converted into flour that can be stored for up to one year. At IIHR, we have standardised the optimum ratio to be blended into rice or wheat without the taste being compromised. After our laboratory trials, we collaborated with a food processing industry (an IIHR off-site incubatee) in Mangaluru district to introduce this into the market as ready-to-eat chapatis.
We have also developed a jackfruit seed chocolate, where the seed flour is blended with other food additives and non-sugar sweeteners and wrapped in chocolate. The jackfruit comprises almost 50% of the weight of each chocolate, reducing the calorific value by one-third, while raising its mineral content, as the fruit seed is rich in iron, zinc and calcium and other phytochemicals.
Arka Jackolate
The seed flour-based cookies we developed have 10% lesser calories and high amounts of iron, calcium, magnesium and zinc compared to the commercially available cookies. The licence to manufacture the cookies has been given to an entrepreneur in Shivamogga in Karnataka. Production will begin once lockdown is lifted.
What are the nutritional benefits of jackfruit?
Jackfruit is a wonderful gift of nature. The ripe fruit is a delicious dessert, while the unripe one can be cooked as a vegetable, as it has crude as well as dietary fibre. The seed is rich in resistant starch and phytochemicals that have medicinal properties.
source: http://www.thehindu.com / The Hindu / Home> Life & Style> Food / by Ranjani Govind / Bengaluru – May 14th, 2020
Farmers in Karnataka, struggling to sell 2,000 tonnes of ash gourd under lockdown, have found a sweet solution
At a press meet convened by Member of Legislative Assembly (MLA) Araga Jnanendra of Thirthahalli, a town on the banks of the Tungabhadra, petha was served. And thereby hangs a tale.
The delicacy that is known to the world as Agre ka petha,is made from ash gourd (known locally as kumbalakai). The sweet is usually made in the North of India, far away from Thirthahalli, but barely a week ago, out of sheer desperation, it began to be made right here. A week ago, Shashank Hegde, also from Thirthahalli, put out an impassioned plea on social media. The 35-year-old posted how farmers had cultivated 2,000 tonnes of ash gourd that should have found its way into Agre ka petha. But with the lockdown, they were left holding the gourd.
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Warm Welcome Juice by Mallika Badrinath
Ingredients
White pumpkin: 400 gms
Cucumber: one or two
Carrots: one or two
Tomato
Ginger: an inch-long piece
Apple: 1
Celery: (optional)
Karpooravalli leaves: (optional)
Salt, white pepper
Just a drizzle of honey
Method
Wash, peel, de-seed and chop the vegetables. Add them to the juicer or mixer. First put in the ginger and celery. Add the karpooravalli leaves if you enjoy the taste it lends. Add the rest of the vegetables and grind. Do not add water. Strain, add white pepper and salt and very little honey. Your nutrition-packed juice is ready.
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MLA Jnanendra, industrialist Kuntolli Vishwanath, tehsildar Sripadh and president of the Agricultural Produce Market Committee HR Mahabalesh, along with the Horticulture Department, and Shashank’s Hingaara Foundation, swung into action to help the farmers.
“Someone from Delhi suggested that instead of trying to transport trucks of ash gourd to Delhi, why not make the petha right here? It was not that complicated to make,” and so the Thirthahalli petha was born, says Shashank.
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Ash Gourd Minestrone by Chef Bakshish Dean
Ingredients
Ash Gourd: 1 cup (150gm), 1/2” dices
Olive Oil: 3 tbsp (you can also use gingelly oil)
Garlic: 4 cloves, sliced thick
Onion: 1/4 cup (30gm), 1/2-inch dices
Carrot: 1/4 cup (30gm), 1/2” flat dices
Bell Peppers: 1/2 cup (50gm), 1/2” flat dices
Cabbage: 1/2 cup (40gm), 1/2” flat dices
Spinach: 1/2 cup (40gm), 1/2” flat dices
Parmesan Rind: 2/3” piece (optional)
Pasta (short): 4 tbsp (40gm), dry
Chickpeas: 3/4 cup (120gm), boiled
Chickpea water: 2 cups (400ml)
Water: 2 cups
Salt: 1 1/2 tsp (to taste)
Pepper: 1/2 tsp, freshly ground
Pesto: 3 tbsp (45gm)
Method
In a heavy bottom pan, over medium heat, add the sliced garlic, followed by the vegetables, except spinach, mix well and cook covered for 3 minutes.
Add the Parmesan rind, chickpeas, chickpea water, water, pasta, salt and pepper, mix well, allow it to come to a boil, cover and simmer gently for 8-10 minutes, stir every 3/4 minutes.
Add spinach, mix in well and simmer for another 4-5 minutes.
Check doneness of vegetables and pasta, and seasoning.
Finish the soup with Coriander Cashew Pesto.
Pour in portion bowls and garnish with grated Parmesan cheese (any good hard cheese can be used in this soup) and a drizzle of olive oil.
This is a hearty soup, which if complimented with some good rustic toasted buttered bread, can turn into a fantastic meal!
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Many hours of YouTube and consultations later, 39-year-old Kuntolli Vishwanath set his people to work and the first lot of pethas was made. Vishwanath, a mechanical engineer, also owns a food processing unit. His company is a pioneer and holds a patent for arecanut dehuskers.
“My company exists, thanks to farmers. I had to do something to pull them out of trouble. When the district administration approached me, I readied a sample in 24 hours but it was not perfect. YouTube instructions are not the most accurate and we got it 60% right,” he laughs.
So Vishwanath turned to Suresh Bhatt, who has been making sweets for weddings and other functions for 30 years. Suresh pointed out where they were going wrong. Now Vishwanath has around eight to 10 women working on the petha. “At the moment, we are manually cutting two tonnes of the gourd. Our target is 10-15 tonnes once the machines take over. We are learning by trial-and-error. I have tasted the pethas but had no idea they were made from gourds grown in my region,” says Vishwanath.
The process from start to finish takes 72 hours and needs precision. “The gourd is cut, washed, soaked in lime for several hours, then again thoroughly washed and boiled.” The sugar syrup is made to just the right consistency. The sugared pieces have to dry. “We cannot keep them out as even a drop of water will lead to fungus.”
Vishwanath is buying ash gourd from farmers in need of sales within 10-15 kilometres radius from here. “They have no money to harvest, or transport… I am reaching out to them.”
But just making pethas does not solve the problem. One is unsure how much of it will sell, and 2,000 tonnes cannot all be converted into the sweet. So they are working on a marketing campaign. “We plan to send ash gourds to Bengaluru. I have spoken to contacts at various apartment blocks and gated communities.”
They have requested residents to buy the ash gourds and distribute them to anyone who is struggling to put food on the table.
To know more, call 9900602529. Mail: info@hingaara.com
source: http://www.thehindu.com / The Hindu / Home> Life & Style> Food / by Pankaja Srinivasan / Coimbatore – May 12th, 2020
This engineer-turned-farmer has ensured technological convergence in farming after developing an online platform for consumers to place orders for vegetables and fruits so that the required quantum could be sourced from farmers and delivered at their doorsteps.
Chetan Dabake, 30, an active member of Bidar Horticultural Farmers Producers Company Limited, has developed www.raithanamitra.in. “Consumers can place their orders with a minimum purchase of ₹100. The orders are in the four categories – vegetables, leafy vegetables, fruits, and ripen-yourself-mangoes under which consumers can buy green mangoes and ripen them at their homes through traditional methods,” he says. “The door-delivery system on behalf of the FPO began on April 14 in Bidar and we are about to extend it to Belagavi.” According to him, there are about 2,300 consumers for the organisation so far in Bidar.
Mr. Dabake, a civil engineer with an MBA degree, says he took to farming as it was his passion. Earlier in February, he was honoured by the Indian Institute of Horticultural Research (IIHR) with the ‘innovative farmer award’.
“I have realised that 10% is growing crops while 90% is marketing. Hence direct and innovative marketing is the key to make agriculture a profitable venture,” he says.
He is planning to extend the scope of door-delivery to all parts of the State.
source: http://www.thehindu.com / The Hindu / Home> News> States> Karnataka / by Special Correspondent / Bengaluru – May 10th, 2020
The Devanahalli Pomelo (chakota), which is almost on the brink of extinction, is set to be rejuvenated and conserved.
Number of farmers growing the fruit had come down owing to urbanisation and change in landscape
Armed with its unique taste and flavour and a Geographical Indication tag, the Devanahalli Pomelo, the fruit popularly known as chakota, is set to get a push from various quarters.
The Horticulture Department plans to provide the plant to interested farmers in Devanahalli and Doddaballapur regions. Owing to urbanisation and change in landscape, the number of farmers growing the fruit has come down over the years. The fruit is localised in around 13 villages in Devanahalli taluk, eight villages of Sidlaghatta taluk, and seven villages of Doddaballapura taluk.
Joint director of the Horticulture Department, Krishnamurthy, said: “Farmers in these areas grow chakota on the border of their fields or near their homes. This has been the practice for years. After the fruit got the GI tag, farmers are coming forward to grow the plant. The department is using its farms in Chickballapur and Bengaluru Rural district to provide plants for cultivation.”
At Soppahalli farm in Chickballapur, the department will propagate 5,000 plants and provide them to farmers. Guru Kumar, a farmer, said: “Devanahalli is known for chakota. During summer, farmers used to sell it on Devanahalli main road and NH for ₹80 a piece. However, due to lockdown, the demand has come down.”
Bangalore International Airport Ltd. (BIAL), the operator of Kempegowda International Airport, too has taken measures to cultivate the fruit. In a release, BIAL said that under its CSR programme ‘Namma Ooru’, it will come up with an orchard of 500 chakota plants.
BIAL states that with support from the Horticulture Department, 50 plants have been planted on its campus that once was a hub for Pomelo before the construction of the airport. “This location will be developed as an organic Pomelo cultivation demonstration site, with signboards and literature for those interested in learning about the process,” the release said.
The release further states that BIAL intends to promote cultivation of the fruit around the region and create a viable market by collaborating with Indian Council of Agricultural Research and other institutions.
BIAL will also work with farmers in and around Devanahalli to preserve the fruit and promote cultivation by empowering self-help groups and sundertaking tree grafting.
source: http://www.thehindu.com / The Hindu / Home> News> States> Karnataka / by Special Correspondent / Bengaluru – April 23rd, 2020
A cauliflower farmer who supplies his produce to Ninjacart, seen in Chikka Tirupathi Road, Bengaluru. Photo: Nahla Nainar/THE HINDU
Ninjacart’s app-based sales plan is bringing fresh fruits and vegetables right to your apartment, so you can stay home safe
India’s farming community hardly had the time to celebrate the bumper harvest that followed an unusually wet winter, before it got hit by the nationwide lockdown to stem the spread of Coronavirus.
Unlike sectors where goods can be held in storage for a reasonable amount of time, agriculture thrives on fresh produce being sold within hours of being picked from the farm. Bengaluru-headquartered Ninjacart, reportedly one of India’s largest fruit and vegetable supply chain companies, has moved in to ease the plight of farmers and help people stay indoors, with an app-based fresh produce sales plan.
Targeted at residents of apartment blocks inChennai, Delhi, Gurugram, Pune, Mumbai, Bengaluru and Hyderabad, Ninjacart ensures location-specific vegetable and fruit sales for the duration of the COVID-19 lockdown. Customers need to download the Ninjacart app from Google Playstore (it doesn’t have an iOS version), and fill out an online form with details of location, identity proof and so on. Ninjacart then assigns a mobile seller to the registered apartment block (with a minimum order of 50 kilograms per building).
“The COVID-19 pandemic really caught all of us by surprise,” says Ninjacart co-founder and CEO Thirukumaran Nagarajan, who prefers to be known simply as ‘Thiru’. “From a supply chain business, we have transformed ourselves into a company on a par with an essential service provider — just like you need hospitals to be working during lockdown, you need fruits and vegetables to be available daily too.” The COVID-19 effort has seen the five-year-old company change its operations as well, says Thiru. “So far, we have covered 1,000 apartments in six cities, with the help of 3,000 to 4,000 volunteers and staff. With many of our drivers being on the road for 12 or 13 hours daily, besides all our other executives and labourers putting in long hours, we realised that we had to provide them food, and if necessary, accommodation as well, to help them carry out their duties effectively. This was totally new for us,” says Thiru.
Thirukumaran Nagarajan, Co-founder and CEO, Ninjacart. Photo: Special Arrangement/THE HINDU
An electrical engineer with an MBA from IIM-Kozhikode, Thiru was part of several technology startups before co-founding Ninjacart with Sharath Loganathan, Vasudevan Chinnathambi, Kartheeswaran KK, Ashutosh Vikram and Sachin Jose. “Though I have moved away from my core degree, the Engineering mindset helped in solving a lot of operation-related problems,” says Thiru. For him and his team, selling fruits and vegetables with greater transparency was just an opportunity waiting to happen.
“Farming is an emotional profession, and that’s why our relationship with our growers doesn’t end with our transaction; we keep working on other aspects like their farming outlays and crop plans to make sure that they can make a profit on their harvest,” he says.
At present, Ninjacart has more than 50,000 farmers under its umbrella in as many as 20 states, and supplies fresh produce to over 60,000 local groceries and restaurants in Chennai, Delhi, Gurugram, Pune, Mumbai, Bengaluru and Hyderabad. Mumbai is temporarily out of service during the COVID-19 alert. Which in logistical terms, is around 1,400 tonnes of produce graded and delivered within 12 hours, using data analytics and technology.
Perhaps, the biggest game-changer has been the removal of the commission agent from the agri-business model. Says Thiru, “Besides increasing the farmer’s revenue by at least 20%, we also ensure freshness. From the time we get it from the farmers until when it reaches the retailers, the consignment is not touched.”
Ninjacart official Naveen Prakash Reddy showing the RFID tags fixed on the vegetable crates that will track their delivery from the centre to client seamlessly. Photo: Nahla Nainar/THE HINDU
MetroPlus had an opportunity to see the agritech company at work at a collection centre on Chikka Thirupathi Road in Bengaluru, a week before the COVID-19 alert was issued in March. The open-plan centre smells fresh, just like the greens that farmers from approximately 25 villages in the vicinity kept bringing in mini trucks for grading. “We have certain criteria for our produce, in terms of shape and weightage, which farmers have to adhere to, which is why we have a manual grading process,” says Ninjacart executive Naveen Reddy.
As we watch, a mini truck carrying capsicum and baby snake gourd gets readied for dispatch to retailers. Crates are fixed with radio-frequency identification (RFID) tags that help in seamless end-to-end operations. The consignment is weighed and a statement of accounts is given to the farmer. All payments are made by electronic transfer.
Large-size chillies being grown in a Ninjacart supplier farm along Chikka Tirupathi Road, Bengaluru. Photo: Nahla Nainar/THE HINDU
There are 14 such collection centres dotting Bengaluru, which Ninjacart considers to be its toughest market yet.
“Bengaluru is the horticulture hub of India. It is tougher for us to show a stark differentiation in the quality of the market and our product here, since so many fruit and vegetable farms are located close to the city. But having made an impact in Bengaluru has helped us replicate our business model in other cities,” says Thiru.
This article has been corrected for a statistical error.
source: http://www.thehindu.com / The Hindu / Home> Sci-Tech> Agriculture / by Nahla Nainar / Bengaluru – April 09th, 2020
Since 1720, the brown salt business has operated in Sanikatta, one of the oldest places engaged in this business in the country.
Labourers packing salt
Years ago, Karnataka villager Venkat Nayak used to curse the saline water gushing into his fields from the Arabian Sea. He was unable to farm his one-acre plot on the banks of the Aghanashini river which passes by Sanikatta village near Gokarna. And then he decided to follow an old practice, which revived the fortunes of farmers like him. He decided to turn the unusable water to his advantage. And struck salt.
“I now have little reason to complain about my land,” says Nayak. He is not alone in having found a fortune in the river waters, which fill nearby fields with a mineral-rich decoction. The farmers of Sanikatta are now a flourishing community, having found a thriving market for the natural, brown salt, which carries the name of their eponymous village. Sanikatta salt may not be as popular as polished white salt, but continues to have a large dedicated customer base comprising people who realise its benefits due to the presence of natural minerals, including iodine.
“We produce salt from the Aghanashini river water using a natural process, which is why its colour is brown,” says Arun Nadakarni, chairman of Nagarbail Salt Owners Cooperative Society. “This salt is a medicinal product, containing nearly 96 per cent minerals, with 4 per cent of them being rare minerals. We only add potassium iodide,” he adds, pointing out the huge demand for brown salt in Ayurveda and naturopathy treatment. Even doctors often ask patients to consume the salt.
Since 1720, the brown salt business has operated in Sanikatta, one of the oldest places engaged in this business in the country. However, it became an organised sector only after the cooperative society was formed. The extraction of salt is done by the villagers, who work in pans spread over 564 acres on the bank of the Aghanashini. While they would market it individually earlier, they came together in 1952 to form the cooperative society. Since then, they have been making 10,000-12,000 metric tonnes of salt every year, which is sold mainly to Ayurveda and naturopathy centres, direct customers at the production unit, and e-commerce platforms.
The society does not spend any money on advertising and marketing. Nadakarni says the total net profit is shared by the salt field owners, who pay the society for its functioning. The salt fields and the production unit employ around 200 labourers from Sanikatta and neighbouring villages. They are all covered under various government schemes for wages, healthcare and other welfare measures. The salt field owners, who have land measuring from 10 guntas to 50 acres, earn up to Rs 50,000 profit per acre per year. For land, which does not support crop cultivation, salt is their sweet deal.
source: http://www.newindianexpress.com / The New Indian Express / Home> Magazine / by Arunkumar Huralimath / March 29th, 2020
