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About Event

Cereals and millets are the important sources of carbohydrates in Indian diets, with, rice and wheat as the staple crops. Millets that are consumed commonly are jowar, ragi and bajra, but mostly restricted to rural areas, where they are produced. Minor millets like   korra, sama, arika etc are neither cultivated nor consumed popularly due to lack of demand and supply. However, recently, due to an increased awareness of health benefits of millets, a segment of population in urban areas are consuming jowar rotis, available at selected retail counters in cities. Today, the nutritional value of major millets like jowar, bajra and ragi are being recognized by consumers and health specialists. So, after years of neglect, millets are finding their place in agricultural research institutes and the agendas of large private companies, this time as functional foods and nutraceuticals.

Most people have not even heard of millet, much less understand the benefits of millet nutrition. And yet, millet is one of the best-kept secrets of our ancient ancestors. Millet can be found in some grocery stores, often in the ethnic foods section. These grains are particularly beneficial for those who are sensitive to gluten and hence can be used as an alternate form of grain with their diverse health benefits. Depending on the cooking method, the consistency of this delicious grain can vary, ranging from a smooth creamy texture to fluffy forms, as in rice.

Farmers’ Concern                                                                                                                                                      
The cultivation of millets has less impact on the environment. They are better suited for India’s harsher climate and they need less water and no chemical fertilizers making them ideal for organic cultivation. In an increasingly warming up world, where wheat and rice cultivation are pesticide and water intensive, millets are the ideal alternative. It is these millets which will be the key for resolving India’s agricultural crisis burdened by farmer suicides and soil degradation. Over the years, millets have withstood challenges and provided people with food, water, fibre, health, nutrition, livelihood and ecological balance.

Health Benefits of Eating Millet
In addition to the matrix of nutrients in their dietary fibers, millets have a wide variety of additional nutrients and phytonutrients that reduce the risk of cardiovascular disease, eating whole grains, such as millet, has been linked to protection against atherosclerosis, ischemic stroke, diabetes, insulin resistance, obesity, and premature death. Eating a serving of whole grains, such as millet, at least 6 times each week is an especially good idea for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular diseases (CVD). Compounds in whole grains that have cholesterol-lowering effects include polyunsaturated fatty acids, oligosaccharides, plant sterols and stanols, and saponins.
Over the last two to three decades, several Non-Government agencies, along with ICAR institutions including   Agricultural Universities have relinquished their services to bring the glory of millets, back to the table through research, extension and cultivation. College of Home Science under the aegis of Acharya N.G.Ranga Agricultural University, has been training rural women on millet processing technologies and preparation of a variety of home foods on one side and also thriving hard to make millets more appealing to the inflicted westernized generation, through designing trendy fast foods, from breads, buns and cookies to noodles and pastas using millets.
Yet another intervention has been launching of “Initiative for Nutritional Security through Intensive Millet Promotion (INSIMP)” by the Department of Agriculture, GOI in 2011-12 to promote millets as “nutri-cereals”. The scheme aims to catalyze increased production, processing and utilization of millets in the country. In doing so, it aims to enhance India's nutritional security. This indeed is the time for us to think of ‘Millets’ and evolve a movement to address the present crisis in our Health and Agriculture.
In an effort to increase the production and consumption of millets an awareness drive has been initiated by the Dept. of Agriculture, Government of Andhra Pradesh and College of Home Science,    ANGRAU and “Millet Fest 2012” was conducted at People’s Plaza last year, which brought together people, entrepreneurs, industrialists, food technologists, scientists and farmers, and showcased the machinery designed to process the millets, various products of processing and finally the millet recipes which could be added to our meals and menus. The festival turned out to be a grand sweeping success with a turnout of more than 30,000 people last year. It was an eye opener for several entrepreneurs.

Millet Fest is back again from 30th March to 1st April 2013 from 4.00pm to 10.00pm, at People’s Plaza, Necklace Road, Hyderabad, with a new enthusiasm to popularize the health benefits of millet consumption and promote nutritional security in the State of Andhra Pradesh. The focus of this fest is also to sensitize the urban and rural communities towards the benefits of incorporating millets into their daily diet and create market linkages for farmers producing these crops. Millet Fest might help in encouraging farmer-led markets, along the lines of Raitu Bazaars and local, farmer-led, processing centers to enable the availability of processed millets at a reasonable price within the villages.

In an attempt to further underline the health benefits of millets, the following themes have been envisaged.

  • Health benefits of millets
  • Processing of millets
  • Value addition of millets
  • Popularization of millets
  • Encouraging millet entrepreneurs
  • Promote farmers
  • Diet and Nutrition Counseling

Sale of millet food items for consumption will be the highlight of the festival.

The organizing committee of the Millet Fest invite and request all the NGOs and ICAR institutions, covered under INSIMP and those involved in millet enterprise to participate in the Fest, duly occupying a stall and make available the delicious millet foods to the public, share your knowledge and educate them on health benefits of millet foods. Please give a mail of confirmation at the earliest.

For further details, you may contact the following in-charges:

  1. Dr Anurag Chaturvedi, Associate Dean, College of Home Science, Hyderabad-4
    anuragchaturvedi1955@gmail.com, Ph. No: 9989625202
  2. Dr K. Manorama, Professor & Head, PGRC, Rajendranagar
    makanuri@yahoo.com, 9246112225
  3. Dr K. Uma Devi, Professor, Foods and Nutrition, College of Home Science, Hyderabad,
      uma_chsc@yahoo.com;  Mob.No.9849145673
  4. Dr T.V. Hymavathi, Associate Professor, PGRC, Rajendranagar
    hyma2000@hotmail.com, 9849280806
  5. Dr V. Vijaya Lakshmi, Professor, Foods and Nutrition, C.H.Sc, Hyderabad
    lakshmivvdr18@gmail.com, 9391134018


    Chief Patron : Sri A.C. Punetha, I.A.S, Principal Secretary , Agriculture, Govt. of AP
    1. Chairmen :  Sri K Madhusudhana Rao, I.A.S, Commissioner & Director of Agriculture
                            Dr A Padma Raju, Vice Chancellor, ANGRAU
    2. Convener :  Dr.TV Satyanarayana, Dean, Home Science, ANGRA
    3. Members :
      • Dr. P. Gidda Reddy, Director of Extension, ANGRAU
      • Dr. Anurag Chaturvedi, Associate Dean, CHSc, ANGRAU
      • Dr  B Dayakar Rao, Principal Scientist, Nodal Officer, INSIMP (PHT)
      • Mrs. B. Sreedevi, ADA, INSIMP
      • Sri.Y. Lakshman Rao, JD, Crops Schemes
      • Mr. Sateesh Periyapatna, Director, DDS
      • Dr. T.V. Hymavati, Associate Professor, PG&RC, ANGRAU
    4. FINANCE
    5. Convener : Dr. TV Satyanarayana, Dean, Home Science, ANGRAU
    6. Members:
      • Dr K Mayuri, Professor and Head, CHSc, ANGRAU
      • Dr G Nageswar Rao, Professor, Stats & Maths, CHSc, ANGRAU
      • Mr. P. Sarangam, ADA
    1. Convener : Dr. K.Uma Devi, Professor, CHSc, ANGRAU
    2. Members
      • Dr. Mary Swarnalatha, Professor, CHSc, ANGRAU
      • Dr. Geetha Reddy, Associate Professor, CHSc, ANGRAU
      • Dr. S.Suchiritha Devi, Assistant Professor, CHSc, ANGRAU
      • iv.    Dr TVN Padmavathi, Teaching Associate, CHSc, ANGRAU
    1. Convener : Dr. V.Vijaya Lakshmi,  Professor, CHSc, ANGRAU
    2. Members
      • Dr. T.V. Hymavati, Professor, PG&RC, ANGRAU
      • Dr. Aparna Kuna, Assistant Professor, PG&RC, ANGRAU
      • Mrs. T. Supraja, Assistant Professor, CHSc, ANGRAU
      • Mrs. V. Sujata, Teaching Associate, CHSc, ANGRAU
      • Dr. Jessie Sunitha, Teaching Associate, PG&RC, ANGRAU
    1. Convener : Dr. K. Manorama, Professor, PG&RC, ANGRAU
    2. Members
      • Dr T Neeraja, Professor, CHSc, ANGRAU
      • Mr. Vidyasagar, AO, Commissioner’s Office
      • Dr. M.Sharada Devi, Professor, CHSc, ANGRAU
      • Dr K Uma Devi, Professor, CHSc, ANGRAU
      • Ms. Kameshwari, Assistant Professor, CHSc, ANGRAU
    1. Convener : Dr. P. Amala Kumari, Professor, CHSc, ANGRAU
    2. Members
      • Mr. Sudhakar, PRO, ANGRAU
      • Dr. M.S Chaitanya kumari, Assistant Professor, CHSc, ANGRAU
    1. Convener : Dr. Mahalakshmi V. Reddy, Professor, CHSc, ANGRAU
    2. Members :
      • Dr. P.Radha Rani, Professor, CHSc, ANGRAU
      • Dr. D. Ratna Kumari, Professor, CHSc, ANGRAU
      • Dr  Y. Vijayalakshmi, Associate Professor, CHSc, ANGRAU
    1. Convener: Dr. K. Uma Maheswari, Professor, QC Lab, ANGRAU
    2. Members
      • Dr D Anitha, Professor, CHSc, ANGRAU
      • Dr B Lakshmi, Teaching Associate, CHSc, ANGRAU
      • Mr D Venkatesh,     Record Assistant, Library, CHSc, ANGRAU
    1. Convener : Mr. Abdul Hakeem, Assistant Librarian, CHSc, ANGRAU
      • Member
      • Mr. Shankar Reddy, Record  Assistant, CHSc, ANGRAU

Millet Fest 2013

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