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Leveraging Nutrient-Rich Traditional Foods to Improve Diets among Indigenous Populations in India: Value Chain Analysis of Finger Millet and Kionaar Leaves

Many indigenous foods are nutrient-rich but are often underutilized even among populations at high risk of malnutrition. The aims of this study were to conduct value chain analysis of one cultivated crop (finger millet among the Munda tribe) and one wild green leafy vegetable (Koinaar leaves among t...

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Autores principales: Downs, Shauna M., Kapoor, Ridhima, Merchant, Emily V., Sullivan, Tamara, Singh, Geetanjali, Fanzo, Jessica, Ghosh-Jerath, Suparna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736962/
https://www.ncbi.nlm.nih.gov/pubmed/36496581
http://dx.doi.org/10.3390/foods11233774
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author Downs, Shauna M.
Kapoor, Ridhima
Merchant, Emily V.
Sullivan, Tamara
Singh, Geetanjali
Fanzo, Jessica
Ghosh-Jerath, Suparna
author_facet Downs, Shauna M.
Kapoor, Ridhima
Merchant, Emily V.
Sullivan, Tamara
Singh, Geetanjali
Fanzo, Jessica
Ghosh-Jerath, Suparna
author_sort Downs, Shauna M.
collection PubMed
description Many indigenous foods are nutrient-rich but are often underutilized even among populations at high risk of malnutrition. The aims of this study were to conduct value chain analysis of one cultivated crop (finger millet among the Munda tribe) and one wild green leafy vegetable (Koinaar leaves among the Sauria Paharia tribe) of two Indigenous communities in Jharkhand state, India and to identify entry points for interventions aimed at supporting production and consumption. Semi-structured interviews were conducted with stakeholders among each tribal group and transcripts were open coded and organized based on key themes across the steps of the value chain for each food independently. Improved storage techniques and infrastructure, machinery for processing and improved cooking fuel would help reduce barriers across the finger millet supply chain related to postharvest losses, processing labor and safety concerns related to cooking. For Koinaar leaves, improving drying techniques to increase consumption across seasons and providing training and support to increase opportunities for selling leaves in local markets, where participants mentioned potential language barriers, could strengthen the supply chain. Improving extension services and focusing beyond production has potential to improve the production and consumption of both nutrient-rich crops among Indigenous communities in India.
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spelling pubmed-97369622022-12-11 Leveraging Nutrient-Rich Traditional Foods to Improve Diets among Indigenous Populations in India: Value Chain Analysis of Finger Millet and Kionaar Leaves Downs, Shauna M. Kapoor, Ridhima Merchant, Emily V. Sullivan, Tamara Singh, Geetanjali Fanzo, Jessica Ghosh-Jerath, Suparna Foods Article Many indigenous foods are nutrient-rich but are often underutilized even among populations at high risk of malnutrition. The aims of this study were to conduct value chain analysis of one cultivated crop (finger millet among the Munda tribe) and one wild green leafy vegetable (Koinaar leaves among the Sauria Paharia tribe) of two Indigenous communities in Jharkhand state, India and to identify entry points for interventions aimed at supporting production and consumption. Semi-structured interviews were conducted with stakeholders among each tribal group and transcripts were open coded and organized based on key themes across the steps of the value chain for each food independently. Improved storage techniques and infrastructure, machinery for processing and improved cooking fuel would help reduce barriers across the finger millet supply chain related to postharvest losses, processing labor and safety concerns related to cooking. For Koinaar leaves, improving drying techniques to increase consumption across seasons and providing training and support to increase opportunities for selling leaves in local markets, where participants mentioned potential language barriers, could strengthen the supply chain. Improving extension services and focusing beyond production has potential to improve the production and consumption of both nutrient-rich crops among Indigenous communities in India. MDPI 2022-11-23 /pmc/articles/PMC9736962/ /pubmed/36496581 http://dx.doi.org/10.3390/foods11233774 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Downs, Shauna M.
Kapoor, Ridhima
Merchant, Emily V.
Sullivan, Tamara
Singh, Geetanjali
Fanzo, Jessica
Ghosh-Jerath, Suparna
Leveraging Nutrient-Rich Traditional Foods to Improve Diets among Indigenous Populations in India: Value Chain Analysis of Finger Millet and Kionaar Leaves
title Leveraging Nutrient-Rich Traditional Foods to Improve Diets among Indigenous Populations in India: Value Chain Analysis of Finger Millet and Kionaar Leaves
title_full Leveraging Nutrient-Rich Traditional Foods to Improve Diets among Indigenous Populations in India: Value Chain Analysis of Finger Millet and Kionaar Leaves
title_fullStr Leveraging Nutrient-Rich Traditional Foods to Improve Diets among Indigenous Populations in India: Value Chain Analysis of Finger Millet and Kionaar Leaves
title_full_unstemmed Leveraging Nutrient-Rich Traditional Foods to Improve Diets among Indigenous Populations in India: Value Chain Analysis of Finger Millet and Kionaar Leaves
title_short Leveraging Nutrient-Rich Traditional Foods to Improve Diets among Indigenous Populations in India: Value Chain Analysis of Finger Millet and Kionaar Leaves
title_sort leveraging nutrient-rich traditional foods to improve diets among indigenous populations in india: value chain analysis of finger millet and kionaar leaves
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736962/
https://www.ncbi.nlm.nih.gov/pubmed/36496581
http://dx.doi.org/10.3390/foods11233774
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