Thought for food

Preserving fruits

Stringent measures

Thailand

Under pressure

No entry

Forced role reversal

Paspalum Scrobiculatum: Kodo Millet

One of the oldest known millets, kodo is said to have originated in India 3,000 years ago. This millet has a husk which has to be removed before …

Panicum miliaceum: Proso millet

High in protein, this small-grained millet has a creamy texture when cooked. The cooked millet acts as a great binder and can easily substitute …

Nigeria’s street food: Tasty but toxic? Expert shares advice to make it safer

In Nigeria, there have been pockets of foodborne disease outbreaks over the years which have claimed lives

Work capacity of farm labourers in key food-producing areas to reduce with rising temperatures, shows study

Physical work capacity begins to decline around 20°C ambient temperature & further diminishes as temperature, humidity & exposure to …

Ivy League of its own

The humble ivy gourd or kundru lends itself for use in recipes of diverse regions

Food in good times and bad: What did 2020 teach us about the way we eat?

With the pandemic as our backdrop, several cooking and eating practices changed for us this year

Why is Johnson and Johnson talcum powder being tested by Indian authorities?

Indian authorities are verifying the truth behind the allegations of carcinogens in Johnson and Johnson's talcum powder

‘Labour burden on women millet producers must be reduced’

Shailaja Fennell, an expert in gender and household dynamics in agriculture, talks to Down To Earth about millet production in India

Madhya Pradesh govt in denial mode after 7-month-old dies due to malnutrition

The girl from Sheopur district was admitted in a centre for malnutrition treatment; in the past hundreds of children have died in several …

Kerala botanists discover 2 new ginger species in Arunachal

The first species is named after a sacred abode of a spirit invoked by Mishmi community in Lohit district, & second acknowledges …

Awa phadigom, a hidden enhancer

Manipur’s wild coriander acts as a flavouring agent in meat and vegetable dishes, besides being used as a medicine

Chow-Chow: Gourd first brought by Welsh missionaries to the colonial Mizo Hills is an all-purpose crop

Chow-chow is rich in nutrients and low in calories. It can earn good returns in hilly regions 

Kernel power: Why the seeds of tamarind, the ‘date of India’, pack a punch

The small, brown seeds of tamarind are not just a rich source of protein but also versatile in use beyond food items 

Tropical forests the size of Europe lost in first 20 years of this century

South America lost around 68 million hectares — the highest in the world, followed by Africa with 49 million hectares, according to a new …

Grow your own herbs: Edible Routes

Edible Routes organised a workshop in New Delhi, where they explained and taught participants how to grow herbs and have your own kitchen garden. …

You say tomato… why some fruits are forever doomed to be called veggies

When botany and linguistics collide: pumpkins are fruits and there's technically no such thing as a vegetable. But try telling that to a five-year-…

Low inflation rates and dipping food prices: Where do they leave the farmer

Almost a fifth of India's consumer goods basket was in deflation zone in January. All were food items

India can’t have a piece-meal approach of fighting only food security or climate change

Any effective solution to mitigate climate change in India must take in to account poverty, inadequate food distribution and lack of basic shelter