Desi Soppu Mela begins in Mysuru
The Desi Soppu Mela in Mysuru aims to promote the consumption and conservation of indigenous edible greens. Experts and farmers highlighted the nutritional value of these plants and the importance of preserving traditional knowledge for future generations.
Why it matters
Promoting indigenous food varieties supports biodiversity, improves public nutrition, and preserves cultural heritage against the dominance of commercial monocultures.
“When we were children, our elders introduced us to edible greens found along the bunds of fields, agricultural lands, ponds and water bodies. Because of this traditional knowledge, I can identify more than 100 varieties of greens. We must pass this knowledge on to our children as well,” said Neelamma Kemannanavar, a woman farmer from Thimmapur in Haveri.
She was speaking after inaugurating the two-day Desi Soppu Mela at Nanjaraja Bahadur Choultry in Mysuru. The festival is being organised jointly by Sahaja Samrudha, Keystone Foundation - Using Diversity, Hulikadu Farmers Producer Company and ICAR–JSS Krishi Vigyan Kendra, Suttur.
“Today, the increasing use of herbicides is causing the diversity of edible greens to disappear. We must increase our consumption of these health-promoting greens and conserve our indigenous varieties,” Neelamma said.
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