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Nutrition and economy driven secondary agriculture in mountains
towards developing enabled villages (eVillage clusters)
SPS Khanuja Founder FloraFauna Science Foundation
Not to follow
Innovate
Route to Enabling???
Tall grows to dwarf
Innovate
Example !
Dwarf gene riceDee geo woo ger
6n4n
Green
Revolution
Wheat Dwarf gene sources
Norin 10, Tordo S
Think Resources !!
Glocal – not local nor only global
…. and market ??
Think Resources !!
Markets: Glocal – not local nor only global
Industrial Agriculture: Farming to Pharming
Agrotech: Plants to Crops (MAPs to MACs)
Value Addition: Plants to the Plant (Processing)
Products: Foods to FFoods (Functional Foods)
Strategic Road Map to Achieve Sustainability
Reaching the Unreached
•End-to-end Technology
•Establishing Value Chain
•Cultivation to Product to Market
Enabled Biovillages
Farming
To
Pharming
“Nutraceutical”
A nutraceutical is a product isolated / purified
from foods and is normally available in medicinal
forms that are not usually associated with food
and possesses demonstrable physiological
benefit / provides protection against chronic
diseases.
Thus, functional foods are fast becoming a part of
the meals with health benefits and better delivery.
“Functional Food”
Typically a functional food encompasses all
edible items having a health-promoting and /
or disease-preventing property beyond the
primary function of providing nutrients.
1. Nutritionally functional: the biggest trend.
2. Dairy: Dairy’s rebirth as a natural whole food.
3. Protein: Beyond the tipping point.
4. Energy: An unstoppable global trend.
5. Weight wellness: Consumer thinking redefines a market.
6. Snacking: The snackification of everything.
7. Slow energy: A new frontier.
8. Sugar: The demonisation of sugar.
9. Permission to indulge: A very smart strategy.
10. Free-from: The consumer-led trend.
11. Seniors: Opportunity for science and smaller companies.
12. Kids’ nutrition: Communication, indulgence and naturalness key to Kids’
success.
The top twelve key trends in food, nutrition and health
Source: www.foodmanufacture.co.uk/content/view/print/856593
Focus shift from ‘sustainability’ to food waste use
Move from ‘local’ to ‘authentic’
Food Information for Consumers (FIC) regulation
Protein in everything (sources include insects)
Healthy indulgence
Top five industry drivers (EU) in 2014- FoodNavigator predicts
By Caroline Scott-Thomas+, 06-Jan-2014
As the New Year dawns, FoodNavigator predicts the top five drivers of the
European food industry in the year ahead.
Kalanamak rice, ‘Buddha’s gift’, awarded GI tag
Deriving its name from the black husk (kala) and a mild salty (namak)
taste, it is considered as one of the finest rice varieties in the
international market.
Source: Manish Raj, TNN Oct 4, 2013, Times of India
CHENNAI: If you think Basmati rice, a subject of many patent battles, is the best,
here is Kalanamak rice. Known for its aroma and distinct taste, Kalanamak has
now been awarded the Geographical Indication (GI) tag.
It surpasses Basmati rice - the variety with the highest trade volume in
the international market - in every aspect except grain length, says
Uttar Pradesh State Biodiversity Board in a document on agricultural
diversity. It is soft, easily digestible and has a long shelf life. It also has
"greater head rice recovery after polishing and better elongation after
cooking," says the board.
According to the GI registry journal, grains similar to Kalanamak were
found from excavation sites at Aligarhwa (Siddharthnagar, UP) -
identified as the territory of Buddha's father, king Shuddodhan. The
name 'Shuddodhan' means pure rice.
Uttarakhand is yet to catch up in terms of Geographical
Indicators
The state has only 2 till date –
1. Basmati (jointly with other states) and
2. Uttarakhand Tejpat
Cinnamomum tamala
(Lauraceae)
It has aromatic leaves which are
used for culinary and medicinal
purposes. It is thought to have
been one of the major sources of
the medicinal plant leaves known
in classic and medieval times as
malabathrum
Aroma attributes
Beta-caryophyllene
Linalool
Eugenol
Caryophyllene oxide
Bal Mithai
(Still in process)
Small Millets of Uttarakhand: Towards Sustainable Nutritional Security
• Small millets occupy an important place in the agriculture
of the Uttarakhand especially in Hilly regions.
• Apart from food for humans, they also serve as fodder.
• This balances the delicate ecosystem in the Himalayas by
reducing pressure on grazing fields and forests.
• Small millets are grown up to an altitude of 3000 m above sea level (asl) in both pure and
mixed stands and under Jhuming (shifting) cultivation.
• Pure stands of finger and barnyard millets are common in the mid hills (1200-1700 m asl),
while in the maximum areas comprising Garhwal and Kumaon hilly region, foxtail millet is
largely grown as a mixed crop.
• Mandua (finger millet or ragi) and Jhangora have been grown since times immemorial
with high productivity.
Nature, in its generosity,must have said: “Let athousand seeds grow onthe humble stalk”, as faras millets are concerned.
Forgotten Foods Maximum nutrition per acre Water prudent Grow in hardiest terrain Need very little pampering Help promote organic farming
Mandua/Finger millet (Eleusine coracana) (Poaceae)
Metabolic potential• Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets
of hundreds of millions of the poor who live on starchy staples such as cassava, plantain, polished rice, or
maize meal.
• It is very adaptable to higher elevations and is grown in the
Himalaya up to 2,300 metres in elevation.
• E. coracana is amenable to intercropping with legumes such as
peanuts, cowpeas, and pigeon peas.
• The grain is made into a fermented drink (or beer) in Nepal. In
India, it is used malted and / or ground. This ground flour is
consumed mixed with milk, boiled water or yoghurt.
• The straw from finger millet is used as animal fodder. It is also
used for a flavored drink in festivals.
• Finger millet is very high in calcium, rich in iron and fibre, and
has a better energy content than other cereals. These characteristics
make it ideal for feeding to infants and the elderly.
Fields of finger millet in the Annapurna region of Nepal
In the Garhwal region of
Uttarakhand, koda or
mandua is made into
thick rotis (served with
ghee), and also made as a
dish – badi - similar to
halwa but without sugar.
In the Kumaon region of
northern India, ragi is
traditionally fed to
women after child birth.
Jhangora/Barn yard millet (Echinochloa frumentacea) (Poaceae)
Metabolic potential• Jhangora is highly nutritious, contains high levels of calcium, minerals, protein and iron.
• Known as Jhangora in the Garhwal Hills.
•It is cultivated on marginal lands where rice and other cereal crops will
not grow well. It grows in the high altitudes of the Himalaya.
• The grains are cooked in water, like rice, or boiled with milk and sugar.
Sometimes it is fermented to make beer.
• It is easy to digest and gluten free, making it an excellent alternative to
those with gluten allergies.
• It can provide us not only a high fibre food but also the subtler elements
of our dietary requirements.
• Very similar to its now glamorous cousin quinoa.
• Mouth-watering dishes with Jhangora - apart from the festive kheer,
there is also a kadhi called Jhangora ka chencheda
Vrat ke chawalEaten during
religious fasting
According to the Nutritive Value of Indian Foods, published by the National Institute Of Nutrition, every 100 gm of barnyard milletcontain 11.9 gm of moisture, 6.2 gm of protein, 2.2 gm of fat, 4.4 gm of minerals (one of the highest value among grains), 9.8 gmof crude fibre, 65.5gm of carbohydrates, 20 mg of calcium, 5 mg of iron and a high level of phosphorus at 280 mg.
Light on the stomach
Kodo millet (Paspalum scrobiculatum) (Poaceae)
Metabolic potential• Kodo millet is a nutritious grain and a good substitute to rice or wheat. The grain is composed of 11% of
protein, providing 9 grams/100 g consumed. It is an excellent source of fibre at 10 grams (37-38%), as
opposed to rice, which provides 0.2/100 g, and wheat, which provides 1.2/100 g. An adequate fibre source
helps combat the feeling of hunger. Kodo millet contains 66.6 g of carbohydrates and 353 kcal per 100 g of
grain, comparable to other millets. It also contains 3.6 g of fat per 100 g. It provides minimal amounts of
iron, at 0.5/100 mg, and minimal amounts of calcium, and 27/100 mg. Kodo millets also contain high
amounts of polyphenols, an antioxidant compound.
• Kodo millet is ground into flour and used to make pudding.
• It may also have potential to be used as grass ties on hillside
plots to prevent soil erosion, while also providing a famine
food as a secondary purpose. It has been noted that it makes a
good cover crop.
• Planting kodo millet in rows, instead of broadcasting the
seeds, increases yields and makes weeding easier. It grows on
marginal soils, but only if it has little competition from weeds.
• It is a very hardy crop that is drought tolerant and can
survive on marginal soils where other crops may not survive,
and can supply 450–900 kg of grain per hectare.
Little millet (Panicum sumatrense) (Poaceae)
Metabolic potential• The protein content of the grain is 7.7%.
• Little millet is a cheap source of energy, protein, vitamin B, fiber and minerals, and particularly rich in iron,
reported to be 9.30 mg/100g compared to 0.7 mg/100g in raw rice.
• It is grown throughout India up to altitudes of 2,100 meters.
• It can withstand both drought and waterlogging.
• The harvest yield is from 230 to 900 kg/ha.
• Little Millet is cooked like rice. Sometimes the millet is also
milled and baked.
• Zeins are prolamin storage proteins that accumulate in kernel
endosperm of several cereals. Zein-like proteins accumulate in
enhanced quantities in the filling stages of little millet.
• Nutritionally superior to rice and to wheat and is grouped
under nutritious cereals.
• The stover is a good fodder for cattle.
Highly acceptable biscuits
could be obtained by
incorporating 30% little
millet flour in the biscuit
formulations.
Foxtail millet (Setaria italica) (Poaceae)
Metabolic potential• Protein 9-14%; Carbohydrates 70-80%; Rich in dietary fibre; Starchy
with 25:75 amylose:amylopectin ratio; Lipids 3-6% with 50% of them
in form of PUFAs.
• It is the second-most widely planted species of millet, and the
most important in East Asia.
• It has the longest history of cultivation among the millets,
having been grown in China since sometime in the sixth
millennium BC.
• It is a warm season crop, typically planted in late spring.
• Harvest for hay or silage can be made in 65–70 days (typical
yield is 15,000-20,000 kg/ha of green matter or 3,000-
4,000 kg/ha of hay), and for grain in 75–90 days (typical yield
is 800–900 kg/ha of grain).
• Its early maturity and efficient use of available water make
it suitable for raising in dry areas.
• It has potential for use as a C4 biofuel.
It can be used as a weed-
suppressing smother crop.
BGI, in cooperation with ZhangjiakouAcademy of Agricultural Science, hascompleted the genome sequence andanalysis of foxtail millet (S. italica) in2012.
Proso millet (Panicum miliaceum) (Poaceae)
Metabolic potential• Protein content in proso millet grains is comparable with that of wheat (11.6% of dry matter), but the share
of essential amino acids (leucine, isoleucine and methionine) is substantially higher in proso millet. Thus
Essential Amino Acid Index is higher (51%) as compared to wheat.
• In addition, health-promoting phenolic compounds contained in the grains are readily bio-accessible and
their high calcium content favor bone strengthening and dental health.
• It is well adapted to many soil and climatic conditions; it
has a short growing season, and needs little water.
• It is an excellent crop for dryland and no-till farming.
• Like corn, it has a C4 photosynthesis.
• Proso millet can help to avoid a summer fallow, and
continuous crop rotation can be achieved.
• Among the most commonly consumed products are ready-
to-eat breakfast cereals made purely from millet flour as well
as a variety of noodles and bakery products, which are,
however, often produced from mixtures with wheat flour to
improve their sensory quality
The consumption pattern for minor millets varies from region to region.
The people in Himalayan foothills of Uttarakhand use millet as a cereal, in soups, and
for making dense, whole grain bread called ‘Chapatti’.
In India flat thin cakes called ‘Roti’ are often made from millet flour and used as the
basis for meals.
‘Kodo ko jaanr’ is the most common fermented alcoholic beverage prepared from dry
seeds of finger millet in the Eastern Himalayan regions of the Darjeeling hills and Sikkim
in India.
‘Chhang’ is also a fermented finger millet beverage popular in Ladakh region in India.
The traditional, naturally fermented finger millet product is called ‘Ambali’.
Finger millet is the cereal of choice for the preparation of porridges for children and for
the sick and old in India.
Germinated finger millet is used to make weaning foods for infants.
The tribal people in Kumaon hills of Uttarakhand consume weaning food containing
malted foxtail millet flour and malted barnyard millet flour.
Multi-utility of Millets
Currently the key millet growing regions in the
state of Uttarakhand are Pauri Garhwal, Tehri
Garhwal, Uttarkashi, Chamoli, Rudrpryag,
Pithoragarh, Champawat, Bageshwar, Almora
and Nainital districts.
Millets are priced between Rs 1,900 and
Rs. 2,000 per quintal. The rise in prices
is attributed to the low supply of the
produce. Among the value added
products are ready-to-eat flour, papad,
chaklis, cakes and biscuits.The biggest advantage of millets is that it can
provide multiple securities like food, nutrition,
fodder, fibre, health, livelihood and ecology.
Every millet farmer in India as whole
and Uttarakhand in particular must be
given a climate change bonus,
biodiversity bonus and water
conservation bonus.
If the public distribution system of Uttarakhand
includes these millets, then it will provide the
below the poverty line population a food and
nutritional security program. Problem in agriculture production in
Uttarakhand includes:
• Small and scattered land holdings,
• Scanty level of irrigation,
• Low order of mechanization,
• Terraced farms,
• Low organic content in soil,
• Low soil depth,
• High order of soil erosion and
• Difficult approach to the fields.
Uttarakhand Hills are rich
in millet biodiversity.
NATURE’S NUTRACEUTICALS
Solution to problems
Frontier Bio-horticulture
Interestingly vegetables and fruits or horticultural crops in general
represent the best examples of edible plant harvest having functional
food properties with a potential to develop nutritional ingredients or
supplements. The perception of horticultural crops and products only
as food, pulps and juices in various forms is now changing with
developments in nutrition research. The chemistry of horticultural
crops including edible and non-edible plant biomass is gaining
importance for their metabolome capabilities to compete with
conventional medicinal plants constituents for preventive health care
Khanuja SPS, Shukla AK (2011) Human health and nutrition: Functional
foods. In: Horticulture to Horti-Business (Editors: KL Chadha, AK Singh,
VB Patel), Proceedings Book of the Fourth Indian Horticulture Congress
held at New Delhi during 18-21 November, 2010, Westville Publishing
House, New Delhi, pp 433-445
Underutilized fruits for nutritional security – Hidden Opportunity
• The people of the rural regions are severely malnourished along with multiple nutrient-
deficiency disorders due to ignorance about importance of fruits and vegetables in their
diets.
• The forest areas are full of biodiversity having natural vegetation which is not harnessed
fully.
• Due to which a wide gap is formed between health and optimal use of natural sources of
nutrients, i.e., underutilized crops.
• The crops, which are neither grown commercially on large scale nor traded widely, may be
termed as underutilized horticultural crops.
• These crops are cultivated, traded, and consumed locally.
• Their consumption can provide nutrition to the poor and needy tribals by meeting the
nutrient requirements of vulnerable groups.
• As underutilized fruits, nuts, and vegetables are a rich of source of
carbohydrates, fats, proteins, energy, vitamins-A, B1, B2, B3, B6, B9, B12, C, folic
acid, and minerals-Ca, P, Fe, and dietary fiber, they have the nutritional capacity to
prevent and cure various diseases like kwashiorkor, marasmus, night blindness,
anemia, diabetes, cancer, hypertension, and hidden hunger.
Sea-buckthorn (Hippophae rhamnoides) (Elaeagnaceae)
• It is a dioecious plant having roots living in symbiosis with
actinomycetes, which permits fixation of nitrogen from the air.
• It is grown as an agricultural plant in Germany, France, Finland, India
and China. China is the largest agricultural producer.
• In France, it is commonly sold as fruit juice or as an ingredient in non-
alcoholic and alcoholic mixed beverages. Other uses include the berries to
be processed as fruit wine or into liquor as well as jam. Buckthorn tea is
also made out of the fruits and originates from India. The fruits have a very
high vitamin C content, on average exceeding that of lemons and
oranges.
• Various pharmacological activities - cytoprotective, anti-stress,
immunomodulatory, hepatoprotective, radioprotective, anti-
atherogenic, anti-tumor, anti-microbial and tissue regeneration.
• Dry temperate and cold desert areas in regions of the North-West
Himalayas (2590–4175 m above mean sea level).
Metabolic potential• Bioactive compounds like hippophae cerebroside, oleanolic acid, ursolic acid, 19-alpha-hydroxyursolic
acid, dulcioic acid, 5-hydroxymethyl-2-furancarbox-aldehyde, cirsiumaldehyde, octacosanoic acid, palmitic
acid and 1-O-hexadecanolenin; vitamins (A, C, E, K, riboflavin, folic acid); carotenoids (α, β, δ-carotene,
lycopene); phytosterols (ergosterol, stigmasterol, lansterol, amyrins), organic acids (malic acid, oxalic acid),
saturated and polyunsaturated fatty acids [palmitic acid, oleic acid (omega-9), palmitoleic acid (omega-7),
linoleic acid (omega-6), and linolenic acid (omega-3)] and some essential amino acids.
Buckthorn is resistant to wind and
frost, tolerates salty soils and has a
wide-reaching root system. It is
often used to stabilize sandy
locations and as a pioneering plant
on regosols.
Suryakumar and Gupta, 2011, J. Ethnopharm. 138, 268-278
(Rhododendron anthopogon) (Ericaceae)
• This essential oil has an exotic floral aroma with lingering
sweet fruity notes.
• An interesting spiritual fact is that the dried leaves of R.
anthopogon are crushed by Buddhist monks, mixed with ghee,
and made into sacred incense for their monasteries and others
throughout S.E. Asia.
• This is a wonderful calming oil for meditation or chanting to
help make spiritual connections by opening the mind and heart
to a free flow of positive energy through its grounding, calming,
and centering properties.
• Significant killing effect against some Gram-positive reference
strains: Staphylococcus aureus, Enterococcus fecalis, Bacillus
subtilis; Mycobacterium tuberculosis reference strain and a
clinical isolate of Candida, C. pseudotropicalis are killed by as
low as 0.04% (v/v) essential oil.
• Moreover, the oil is able to reduce cancer cell growth
independently of the cell line and the treatment protocols used.
Metabolic potential• Essential oil from aerial parts contains monoterpenes alpha-pinene, beta-pinene, limonene and the
sesquiterpene delta-cadinene.
Rhododendron arboreum
Rhododendron wightii
R. arboreum is the national flower
of Nepal; in India it is the state tree
of Uttarakhand and state flower of
Himachal Pradesh and Nagaland.
The tree discovered in 1993 at Mt. Japfü
in Kohima district of Nagaland, India,
holds the Guinness Record for the tallest
Rhododendron at 108 ft measured at the
time of discovery which is still growing.
R. wightii is found in the Himalayas,
from E. Nepal to S.E. Tibet, at
altitudes of 3600-4300 m.
Flowering: May-June.
Kaphal (Myrica esculenta) (Myricaceae)
• It grows at altitudes 1000-2000 m above sea level.
• According to Ayurveda, it has two varieties based
on the color of flower: Shwet (white) and Rakta
(red).
• It is used in treating wounds, musculoskeletal
disorder and disease of oral cavity.
• It has anti-asthmatic activity.
• Considering the remoteness and poor rural
settings of Uttarakhand Himalaya in India,
consumption of M. esculenta fruits is likely to
benefit by scavenging and reducing free radicals in
the body of rural inhabitants.
Metabolic potential• The bark is yellow and contains the chemical substances myricetin, myricitrin and glycosides.
• Leaves of the plant also contain flavone-4'-hydroxy-3',5,5'-trimethoxy-7-O-β-I-D-
glucopyranosy)(1→4)-α-L-rhamnopyranoside; flavone-3',4'-dihydroxy-6-methoxy-7-O-α-L-
rhamnopyranoside; β-sitosterol; β-sitosterol-β-D-glucopyranoside and quercetin.
Hisalu (Rubus ellipticus) (Rosaceae)
• It is quite popular amongst the locals. Serves as the
free energy packet for the people travelling mountains.
• This bright yellow coloured fruit is abundant both in
Kumaon and Garhwal regions and it tastes amazingly
sweet.
• It ripens during March-April, available mostly in and
around Nainital, Bhimtal and Almora.
• Nepal farmers have had limited success in harvesting
and fermenting the fruit to produce a fruit wine.
• May be potential source for the formulation of
nutraceuticals or natural foods.
Metabolic potential• Significant contents of dietary fiber (5.90g/100g), carbohydrates (86.4 g/100 g) and Fe (4.249mg/100g).
• The fruit contains about 10.9% sugars, 1.1% protein, 0.5% ash, 0.55 pectin.
• Phenolics (Gallic acid, catechin, chlorogenic acid and caffeic acid), flavonoids, monomeric anthocyanins,
ascorbic acid and β-carotene.
Golden Himalayan raspberry
Rubus ellipticus is listed in the IUCNInvasive Species Specialist Groupdatabase as an Invasive species.
Habitat: Dry slopes, mountainvalleys, sparse forests and thickets atelevations of 1000 - 2600 m.
Mehal/Wild Pear (Pyrus pashia) (Rosaceae)
• It is distributed across the Himalayas (between 750
and 2,600 m asl). It is a tolerant tree that grows on
sandy loamy soil that is well drained.
• Fruit of Mehal is best to eat when it is slightly
decaying. It is set apart from the cultivated pears by
having a grittier texture.
• It is rarely found in local, national and international
markets as it is not a major cultivated tree and also the
fruit are very soft and highly perishable at maturity.
• Locals use the juice of the ripped fruit to treat
conjunctivitis by putting it in the eye of the diseased
animal. They also use this juice, about 6 teaspoons
twice a day, to treat diarrhea. It is also believed that
consumption of its fruit can also help reduce the risks
of colon cancer and can prevent the growth of polyps.
Metabolic potential• The nutritive contents of fruit are about 6.8% sugars, 3.7% protein, 1% ash, 0.4% pectin. It also contains a
low content of Vitamin C, about 1.2 mg per 100g. The percentage contents of some of the mineral elements
in the fruit are phosphorus, 0.026 percent, potassium, 0.475 percent, calcium, 0.061 percent, magnesium,
0.027 percent, and iron, 0.006 percent.
Pangar (Aesculus indica) (Hippocastanaceae / Sapindaceae)
• It is common along the Himalayan Lowlands, between Kashmir
and Western Nepal at elevations between 900 and 3,000 m.
• Its leaves are used as cattle fodder in parts of Northern India. Its
seeds are dried and ground into a bitter flour, called tattawakher.
• The flour is often mixed with wheat flour to make chapatis and also
to make a halwa (Indian sweetmeat) and sometimes is served as a
dalia, (a type of porridge or gruel) during fasting periods.
• It is used in traditional Indian medicine, for the treatment of some
skin diseases, rheumatism, as an astringent, acrid and narcotic, and in
the relief of headaches.
• Seed extract have anti-cancer potential. The fruits have been used
in ethnoveterinary medicine for treating horses.
Metabolic potential• The bitterness is caused by saponins.
• Also contains aescin, quercetin, glycosides, etc.
• Seeds contain a toxin aesculin, which is poisonous to humans.
Metabolic potential• This is the first report of the potent chemical, generically known as paclitaxel, being found in a plant other
than the yew tree. It was isolated from the nuts, branches and shells of the trees.
• As demand for the anticancer drug continues to increase, researchers may be wise to consider the hazelnut
tree as an alternative source of paclitaxel.
• Although the amount of the chemical found in a hazelnut tree is about one-tenth that of the yew (6 to 7
micrograms/gram dry weight of hazel vs. 60 to 70 micrograms/gram dry weight of yew), the effort required
to extract paclitaxel from these sources is comparable.
• Even the fungi that attack the hazelnut tree produce paclitaxel. A related species Corylus avellana also
produces taxol and precursors. (Hoffman & Shahidi, 2009, Paclitaxel and other taxanes in hazelnut, J. Func. Foods 1: 33-37)
• Found at altitude of 2,500 – 3,200m.
• Seed is used raw or cooked. It is rich in oil.
• The active chemical of the anticancer drug Taxol®
has unexpectedly been found in hazelnuts, by a team
of researchers at the University of Portland in
Portland, Oregon, USA.
Hazelnut/Bhuti badam (Corylus jacquemontii) (Betulaceae)
Potent Anticancer Agent Found in Hazelnuts: Plant Could
Become Alternative Source of Taxol Precursor (Ref:
http://www.sciencedaily.com/releases/2000/04/000410084755.htm)
Bhamora (Cornus capitata) (Cornaceae)
• It grows in moist mixed evergreen forests at
elevations of 1000 – 3000 m.
• The fruits of Himalayan strawberry tree ripen from
September to November.
• The fruits are mostly eaten raw. But at times these
are also processed and made into a preserve.
• Bark of Himalayan strawberry trees is used for
tanning. Young twigs are used as fodder. The wood is
used mainly as fuel and for making tools.
• The seed germination percentage is generally very
poor (11.4-24.7%) in this plant. The cold stratification
of seeds for 3 - 4 months improves the germination
percentage.
Metabolic potential• Ellagic compounds have antioxidant properties known to inhibit the DNA from binding to carcinogens.
• These compounds also reduce oxidative stress, combat aging, protect the heart and are anti-cancerous.
Himalayan strawberry tree
Chuaru/Wild Apricot (Prunus armeniaca) (Rosaceae)
Metabolic potential• The fruits are pulpy and the pulp is 81 per cent of the whole fruit, having 58.5 per cent moisture.
• The total soluble solids content of the fruit pulp is 17.2 per cent.
• The acidity is 1.34 per cent and the content of total sugars is 6.30 per cent.
• The reducing and non-reducing sugars are 6.25 and 0.041 per cent respectively.
• The pectin content is 2.52 per cent.
• The vitamin C is 9.95 mg per 100 g of pulp.
• The total mineral content of the pulp, as represented by its ash, is 2.452 per cent. The percentage content of
different mineral elements in the pulp is phosphorus, 0.083; potassium, 0.996; calcium, 0.042; magnesium,
0.033; and iron, 0.010.
• The protein is only 0.67 per cent.
• The wild apricot is commonly found in mid-hills, ranging from 1100 to 1700
metres above the a mean sea-level.
• The fruits are antidiarrhoeal, antipyretic, emetic, allaying thirst and not good
for old people. The seeds are tonic and anthelmintic, used in liver troubles,
piles, earache and deafness. The masticated wild apricots are applied in
ophthalmia. The fruits are also considered to be laxative and refrigerant in fever. Chopped kernels areadded to kheer in villages.
Mediterranean Diet Helps Control CholesterolLevels
ScienceDaily (Nov. 1, 2010) — The
addition of monounsaturated fat (MUFA) to
a cholesterol-lowering dietary portfolio in
patients with mild to moderate elevated
cholesterol levels increased HDL by 12.5%
and lowered LDL levels by 35%, found a
study published in CMAJ (Canadian
Medical Association Journal).
Plate with baked stuffed eggplants
Botanical name Vernacular name Part used Uses
Angelica glauca Chora Underground part Edible
Asparagus filicinus Jhinjan Tuberous roots Edible
Cyperus rotundus Motha Underground part Edible
Dioscorea bulbiflora Genthi Rhizome Edible
Orchis latifolia Hatajari Roots Edible
Vigna vexillata Pholi Underground part Edible
Adhatoda zeylanica Basing Young shoots/leaves Edible
Amaranthus caudatus Marchhu Young shoots/leaves Edible
Bergenia ciliate Patharchhata Young shoots/leaves Edible
Oxalis corniculata Chalmosi Young shoots/leaves Edible
Rheum australe Archa Young shoots/leaves Edible
Rumex hastatus Kilmoru Young shoots/leaves Edible
Smilax glaucophylla Kanjolya Young shoots/leaves Edible
Urtica dioeca and U. parviflora Kandali Young shoots/leaves Edible
Bauhinia purpurea Guiral Flowers Edible
Bombax ceiba Semwal Flowers Edible
Woodfordia fruticosa Dhaula Flowers Edible
Ficus auriculata Timla Unripe fruit Edible
Aegle marmelos Bel Fruit Edible when ripe
Aesculus indica Pangar Fruit Eaten roasted
Cornus capitata Bhamor Fruit Eaten when ripe
Elaeagnus angustifolia Giwain Fruit Eaten raw/ripe
Fragaria vesca Bhuin kaphal Fruit Eaten raw/ripe
Grewia optiva Vimal Fruit Eaten raw/ripe
Myrica esculanta Kaphal Fruit Eaten raw/ripe
Prunus sp. Chula/payan/jamni Fruit Eaten raw and ripe
Rhus parviflora Titnulya Fruit Eaten raw
Cannabis sativa Bhang Seeds/grains Eaten raw and roasted
Cleome viscose Jakhya Seeds/grains Used as spices
Impatiens balsamina Manjruya Seeds/grains Eaten raw
Juglans regia Akhore Fruit Dry fruits
Allium griffthianum Jambo Seeds/grains Spices and condiments
A. humile Laadu Seeds/grains Spices and condiments
Alpinia galanga Kalji Rhizome Spices and condiments
Angelica glauca Choru Seeds/grains/roots Spices and condiments
Mentha arvensis Pothya Leaves Spices and condiments
Zanthoxylum acanthopodium Timru Fruits/seeds Spices and condiments
Brasica napus Lahiya Seeds Oil
B. juncea Rai
Prunus armeniaca Chula Seeds Oil
Buxus wallichiana Papri Leaves/barks Non-alcoholic beverage
Cassia occidentalis Chakunda Seeds Non-alcoholic beverage
Hippophae rhamnoides Amlich Fruits Non-alcoholic beverage
Punica granatum Darim Fruits Non-alcoholic beverage and chatni
Rhododendron anthopogon Botyachaa Leaves Non-alcoholic beverage
Rhododendron arboreum Burans Flowers (petals) Non-alcoholic beverage
Taxus baccata Thuner Bark and leaves Non-alcoholic beverage
Viola sp. Somaya Leaves Non-alcoholic beverage
Andrachne cordifolia Bhotti – Alcoholic beverage
Bupleurum falcatum Tirmiri – Alcoholic beverage
Datura stramonium Dhatura – Alcoholic beverage
Hemidesmus indicus Morchiyapar – Alcoholic beverage
Rubas ellipticus Hinsar – Alcoholic beverage
R. niveus Kali hinsar – Alcoholic beverage
Taraxacum officinale Karhatu – Alcoholic beverage
Some important
wild edibles of
Uttarakhand
(vegetables, fruits,
seeds/grains, spices
and condiment, oils
and beverages).
Ref: Gairola and
Biswas, 2008, Curr.
Sci. 94: 1139-1143.
Some lesser
known exotic
veggies of
UttarakhandAcorn (Quercus sp.)
Chyun (Mushroom) Hissar (Raspberry)
Kandeli/Bichchu Buti/Stinging Nettle (Urtica dioica) (Urticaceae)• Has many hollow stinging hairs called trichomes on the leaves and stems,
which act like hypodermic needles, injecting histamine and other
chemicals that produce a stinging sensation when contacted by humans
and other animals.
• The plant has a long history of use as a source of medicine, food, and
fibre.
• U. dioica has a flavour similar to spinach mixed with cucumber when
cooked, and is rich in vitamins A and C, iron, potassium, manganese, and
calcium.
• Soaking stinging nettles in water or cooking removes the stinging
chemicals from the plant, which allows them to be handled and eaten
without injury. The leaves are also dried and may then be used to make a
herbal tea.
Metabolic potential• Stinging hairs (trichomes), whose tips come off when touched, transforming the hair into a needle that can
inject several chemicals: acetylcholine, histamine, 5-HT (serotonin), moroidin, leukotrienes, and possibly
formic acid.
• In its peak season, nettle contains up to 25% protein, dry weight, which is high for a leafy green
vegetable.
Nettle Purée
Linguda (Diplazium esculentum) (Athyriaceae)
• Vegetable fern (D. esculentum) is an edible fern.
• The young fronds are stir-fried as a "vegetable" or used
in salads.
• It is grown from rhizomes as a harvest crop.
• The spores also freely implant in humus rich, moist soils.
• Distribution is widespread and even invasive in regions
where there is plentiful heat, water and light shade. The
plants prefer acidic soil and thrive in hot conditions.
• Apart from being often served as salad, it is also
prepared with coconut milk or stir-fried together with
other vegetables, along with meat and seafood.
Metabolic potential• Plant extract also has alpha-glucosidase inhibitory activity.
• Beta-carotene: low; vitamin E: medium; riboflavin: low; ascorbic acid: low; calcium: low; iron: low;
protein: 3.2%. Both fresh and boiled leaves have antioxidative activities higher than alpha-tocopherol.
Kholya Jalpatti/Watercress (Nasturtium officinale) (Brassicaceae)
• Watercress is an aquatic vegetable plant species.
• Cultivation of watercress is practical on both a large-scale and a
garden-scale. Being semi-aquatic, watercress is well-suited to
hydroponic cultivation, thriving best in water that is slightly
alkaline.
• Watercress can be sold in supermarkets in sealed plastic bags,
containing a little moisture and lightly pressurised to prevent
crushing of contents. This has allowed availability with a once-
purchased storage life of one to two days in refrigerated storage.
• SIDE EFFECTS: Watercress crops grown in the presence of
manure can be a haven for parasites such as the liver fluke
Fasciola hepatica. It is also a known inhibitor of the
cytochrome P450 CYP2E1, which may result in altered drug
metabolism for individuals on certain medications such as
chlorzoxazone.
Metabolic potential• A 100-gram serving of watercress provides 11 calories and is particularly rich in vitamin K. It also contains
significant amounts of vitamin A, vitamin C, riboflavin, vitamin B6, calcium, manganese, and folate.
Watercress has low contents of carbohydrates, protein, fat and dietary fiber.
Guenlee/Giwain (Elaeagnus umbellata) (Elaeagnaceae)
Metabolic potential• Though the fruit are small, the tree bears them abundantly. They are tart-
tasting, with chewable seeds. Their content of the carotenoid, lycopene, is
some seven to seventeen times higher than that of tomatoes.
• The fruit is a rich source of vitamins and minerals, especially in vitamins
A, C and E, flavanoids and other bio-active compounds. It is also a fairly
good source of essential fatty acids, which is fairly unusual for a fruit.
• The small white (fading to yellow) flowers have a sickly-sweet
aroma.
• It is found in the Himalayas, from Kashmir to Bhutan, Assam
and W. China, at altitudes of 1300-3000 m.
• Since it fixes atmospheric nitrogen in its roots, it often grows
vigorously and competitively in infertile soils.
• When ripe, the fruit is juicy and edible, and also makes a good
dried fruit.
• The flowers are astringent and cardiac stimulant.
Laboratory to Industry
The Paradigm Shift
Industry from laboratory
The SKiES Targets
Nutraceuticals and functional food products
for nutrition based healthcare
Bringing nature to life
SKiES Life Technologies Pvt. Ltd.
In India, the functional food industry has earned revenues of more than US $ 265 million (Approx Rs 1,325
Crores) in 2007-08 and with an estimated growth rate of 43 %, it will reach US $ 3.2 billion (Approx Rs 16,000
Crores) in 2014-15. (Source: Technopak)
In India, functional foods are therefore expected to see increased consumption over the next five years resulting
in functional foods and beverages garnering greater product share in the market as opposed to dietary
supplements (Source: Frost & Sullivan)
Source: Technopak
M&G Products/Services
(Mentored Guidance Packages)
Beneficial for
Students at various levels (BSc/BTech/MSc/MTech)
Research Scholars (MPhil/PhD/Post Doc)
Scientists or Faculty (Project Investigators/Leaders)
Major Domains: Agriculture/Lifesciences/Biotechnology
FloraFauna Science FoundationEnabling society to achieve health & nutrition through science
www.florafauna.in
VisionTranslating high tech science discoveries, biotech skills and out-of-box ideas into
high value agriculture as technology driven platform creating “Entrepreneurial
Villages” (e-Villages) enabled with skills, knowledge and innovations for natural and
agro-products of nutrition & healthcare creating self-reliant agro-entrepreneurial
zones (AEZs) strengthening India as nature-friendly growth model nation of health &
prosperity for the planet
MissionCreating “Entrepreneurial Villages” (e-Villages) as technology translation platforms
of science, knowledge and innovations (Ski) enabling agriculture, health & nutrition
as drivers of quality life, economy and growth of society
Not to follow – Dare to LeadLucknow Declaration 1st June2015
First eVillage
By FloraFauna
10th April 2016
RAJAGARHA
Itaunja
Lucknow
Uttar Pradesh
Suman P S Khanuja
Director & Mentor SKiESChairman FloraFauna Science Foundation
Former Director CIMAP/CSIR
SKILL WILL & HILL
Man, Mind, Machine and Market (Money)
Change the Mountains !!!
Team CIMAP (CSIR)
Acknowledgement…
The green path to better health & life
Translating R&D into
Innovation Ventures
NutraHelix Biotech (P) Ltd
www.nutrhelix.com
Teams are always there – we need to see
Let’s be a force
Join hands and minds
M&G: SKiES Research Port
Agro-Biotech Research Mentoring
for Lab to Land R&D
Thesis Projects for Students
Technology Projects for Faculty
Suman P S KhanujaFounder, SKiES India
Director & Mentor SKiES Life Technologies
Chairman FloraFauna Science Foundation
spskhanuja@gmail.com
khanujazy@yahoo.com
spskhanuja@skiesindia.com
SUMAN KHANUJA INNOVATION ENTERPRISES
Bringing nature to life
www.skiesindia.comThank you
Simple Working Deep Thinking