Farmers are restarting the cultivation of amaranthus in Mysuru, India
Published Jun 28, 2022
The crop provided the most nutrition per calorie compared to most foods, according to Aravinda Kumar, Assistant Professor at the College of Horticulture in Mysuru, who also noted that Amaranthus was a fantastic source of calcium, magnesium, potassium, vitamin A, B, and C and a fantastic source of vitamin K.
There are initiatives ongoing to encourage farmers in the area to grow a range of green leafy vegetables including Amaranthus as part of mixed cropping. Even though it is known to be very nutritious and is still consumed but in a limited quantity, it also has economic advantages and allows farmers to have multiple harvests to increase their revenue. But cultivation was gradually on the wane and with it a slice of culinary culture. “A wide range of green vegetables, such as Kirkire Soppu and Dantina Soppu, are referred to as amaranthus and are used in limited quantity. Additionally, its cultivation and growth are steadily declining, and we want to reintroduce it to society," said Krishna Prasad, Director of Sahaja Samruddha, an organization that promotes the production of indigenous crops as well as maps the diversity of crops in Karnataka. He also said that Danttu and stem amaranth used to be cultivated in household gardens and hilly places and once cultivated, farmers harvest it ...