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The misconceptions about organic food

There are many who are skeptical about organic foods and like to take every information about them with a pinch of salt. Here is an article that talks about many such misconceptions.

https://foodbabe.com/2017/03/20/is-organic-food-a-scam/

 

Food facts that will shock you

We take our food so much for granted. For many of us who lead hectic lives, food is something that necessary to tickle our taste buds and quell the hunger pangs. Why should people bring in climate change and animal welfare into it?

Daana has been changing this, in our own small way, by providing you with information about the farmer, the region, the season of harvest, and the methods they use to grow their crops. So you know what it took for that packet of rice/aata/dal or Oil to reach your home.

https://www.forbes.com/sites/michaelpellmanrowland/2017/01/03/shocking-food-facts/#3e4259ea1574

Single origin, 100% organic

Daana brings you SINGLE ORIGIN, 100% ORGANIC food products from small and marginal farmers, grown with utmost care and ecological responsibility. SINGLE ORIGIN means that all the grains of that particular stock come from a single farm, belonging to an unblended heirloom variety with its unique texture, aroma and taste.
This is unlike other products that are aggregated over multiple harvests, and multiple hybridised sources.

You can trace our produce from your dinner table back to the family that grew it. For instance, our Toor Daal was grown by Bhaskar and Lakshmi, on their 5 acre farm in Metalkunta, Telangana. They use heirloom seeds passed down in their family for generations. Their farm is entirely rain-fed. No groundwater depleting borewells here. It has a very distinct, texture and taste that can only be experienced.

Daana’s products are now available all across India. Order from www.daana.in or call +91-9177882260

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Countries with most organic farmers

China, India, Mexico, Uganda have the most number of organic farmers. The data is mostly from buyers and certifying agencies. India has a large number of uncertified farmers largely due to the costs of certification. The number could actually be larger.

https://www.worldatlas.com/articles/countries-with-the-most-organic-farmers.html

 

Say no to GM mustard

The Government is gearing up to approve the cultivation of Genetically Modified (GM) mustard any day now, which has obtained a regulatory clearance on May 11th 2017.Soon, mustard oil and  mustard seed tadka in our food could harm us. Once GM Mustard is approved, it will open the floodgates for many more GM food crops – maize, rice, jowar, wheat, brinjal, bhindi, groundnut and so on. Click on the link below to sign this petition:

https://www.change.org/p/indian-govt-say-no-to-gm-mustard-pmoindia-drharshvardhan

8 sep 2016

The power of pulses

The Power of Pulses cover

This engaging and informative guide will teach you how to cultivate and eat pulses, and why this is beneficial for everyone, including the planet.

Dan Jason is a farmer from Salt Spring Island, British Columbia. He recently published a book called “The Power of Pulses: Saving the World with Peas, Beans, Chickpeas, Favas & Lentils,” in which he makes a compelling argument for pulses being the food of the future and the answer to climate change-related concerns about food security.

Meet your farmer: Bichhappa from Ibrahimpur

Bichappa, Ibrahimpur (Telangana)

Bichappa and his family have been practising organic farming for more than 45 years. His crops are entirely rain-fed. They use heirloom seeds which have been passed from generation to generation within their family.
Urad Dal (Blackgram) is a very nutritious lentil, and grows abundantly in the Deccan Plateau. It needs very little water to grow. Being a legume, it makes the soil richer and healthier to grow other things after its harvest. Most dals are used as natural fertilisers by organic farmers to nourish the soil.

Meet your farmer: Yaovan from Navgar,Telengana

Yaovan, Nagvar (Telangana)

Yaovan’s family has been practising organic farming for generations. A traditional rigorous form of inter-cropping, crop rotation and using hardy heirloom seeds ensures soil fertility, and minimises pest attack.

The Simple and Humble Moong Dal

 

 

Moong Dal is one of the most cherished  Asian Dal, and got its name from the Sanskrit word “Mudga”. A super source of protein, especially for vegetarians, this dal is used widely as an ingredient in sweet and savoury dishes.It is used very generously in Indian Ayurvedic Diets.

 

History

It is commonly believed that Moong was discovered in South East Asia. Early discovery of Moong was in the eastern zone of the Harappan Civilisation in Punjab and Haryana, which dates back to around 4500 years, while, in South India, it was discovered in the state of Karnataka 4000 years back. Archaeobotanical Research in Thailand leads us to believe that Moong had been cultivated 2200 years back. The Chinese have been cultivating Moong for over 2000 years and it is widely used in Chinese cuisine.

 

Nutrition Facts

This highly nutritious Dal is the best protein substitute for vegetarians. It is very useful for people suffering from Diabetes, Heart Diseases, Anaemia, Osteoporosis, Obesity and age related diseases. It is

  • High in protein
  • High in dietary fiber
  • Low in fat
  • Low in calories

It is a filling food rich in Manganese, Magnesium, Potassium, Folate, Copper, Zinc and other B Vitamins. It also helps in lowering the cholesterol levels.

 

How is it grown

Moong beans are grown during two seasons –  the Rabi Season(starting November) and the Kharif Season(starting June). They are tropical crops and require warm temperatures.It requires a well drained loamy to sandy loam soil. The temperatures should be between 25 degrees to 30 degrees celcius. Its growing period is usually 100 days with 80 to 100cm rainfall.

 

Moong Dal Dishes:

Savoury Pongal

Moong Dal Halwa