On the occasion of World Food Day 2016,this year on 16.10.16, Council for Traditional Food Research (CTFR) in association with Association of Food Scientists & Technologists of India (AFSTI)& Bhartiya Dharohar organized one day Conference and prize distribution function at Mavlankar Hall, Constitution Club, Delhi. The main Theme of the Conference is “Traditional Foods for Healthier Nations”. FSSAI, NIFTEM, Ayush Ministry and IFUNA are also Supporting the conference as partners. The representatives from UN agencies like WHO and FAO were present during the function. Pravek, an Ayurceautical company and Care world TV supported the conference.
Welcoming the Chief guests and other participants, Secretary General CTFR Dr.Surender S. Ghonkrokta informed that Council for Traditional Food Research (CTFR) is an initiative to involve Food technologists & scientists, food industry, government agencies, food business operators and concerned consumers to plan, undertake, aid, promote and co-ordinate education, research and its application in Traditional foods. It plans to sponsor food science and technology research programmes and projects and administer grants to institutions and individuals for research and innovations in traditional foods. Council supports programs in preservation, packaging, sensory and consumer science, microbiology, safety, and other technology related fields.
It is a forum for the rapid dissemination of significant novel and high impact research in traditional food science, technology, engineering and nutrition.
The wellness and health of any nation is dependent on the use of Traditional, compatible, local and wholesome food. This is because locally available and traditional food has been adopted after thousands of years of experimentation and trials and whatever is compatible and suitable nutritionally and otherwise is finally adopted. Unfortunately, with in race for achieving mass production and uniformity/ standardization, the health and nutrition was casualty.
This needs to arrested and corrected. Local foods were always as per the local climate, local produce and local needs. These were adopted by the local population after experimenting and accepting after many years of use. These foods are closer to nature as these were produced, processed, cooked and eaten in a most compatible manner which was natural and sustainable. Somewhere in between, in our race for so called development, we lost these foods and lifestyles
Swami Bharmadev ji Vice chancellor Vedic university, Trinidad & Tabago, Who was the chief guest on this occasion requested students and others to shun away from non- traditional foods as has been done by the people of West Indies. Swami Brahmadev Ji Vice Chancellor said , vegan food is very much popular.
He further stress that the lifestyle & food habits should be appropriate, preferably vegetarian and should be as per the season and place as was done earlier times in India. Special Secretary MOFPI Shri. J.P.Meena said Indian curry has been intial Item in Britain. Indian tradition food is popular in all over the world. He also emphasized on the importance of traditional food and requested that enough research should be done to see that traditional food is safe and wholesome. Dr. Ajit kumar, IAS (R) V.C NIFTEM , Dr. Eram Rao, president AFSTI Delhi and Sh. Suresh Srivastav Sec. General IFUNA also spoke on the occasion. This year the UN theme of World Food Day 2016 is “Climate is Changing- Food & Agriculture Must too”.
Dr. G.G. Koppa, FAO representative chaired the session on the UN theme. Shri V.N. Gaur Former IAS and CEO FSSAI, Chair the session on Food safety and Traditional Food. He Emphasized that standardization of food and coding of the same is require so that Indian Traditional Foods can also complete in the world and have acceptability from safety point of view. The issue of food security, food safety and health are all linked to food and diet. Ayurvedic system of medicine appreciates the role of food in maintaining good health. Now the concern raised by UN and expressed in its theme also attempts to appreciate the importance of Indian life styles and foods by raising an issue that food and agriculture must be compatible and according to the climate and must change with the same.
There were three technical sessions in which Ayurvedic experts, Professionals from hotel management institutes and food technologists shared their views. They all were convinced that Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions. The development of these cuisines has been shaped by religious beliefs, in particular by being vegetarian, which continues to grow as a dietary trend in Indian society. Indian cuisine has been and is still evolving, as a result of the nation’s cultural interactions with other societies.
About 400 Teachers, health practitioners, people from industry, policy makers and students attended the Conference. A National Level competition was held for students in three categories on the theme of “INNOVATION IN TRADITIONAL FOODS”.
Essay with Photograph
Prizes for the same were distributed by Sh. V.N.Gaur during valedictory session. BhartiyaKhadyaShiromani Awards were also given to 25 individuals/ industrial firms the industry on the same theme.
Sh. Vijay Shankar Tiwari, Secretary General Bhartiya Dharohar thanked all the participant, scientist and professionals, Specially the students for joining the conference and contributing meaningfully towards the cause of Traditional foods and important component of Indian Heritage.
Source: World Hindu News (WHN)