The leafy greens of India - their diversity, pattern of consumption, and overriding implication on food and nutrition security. Issue 3 (16th March 2022)

• Record Type: Journal Article
• Authors: Ray, Avik; Ray, Rajasri
• Is Part Of: Agroecology and sustainable food systems. Volume 46:Issue 3(2022)
• Page Start: 432
• Page End: 451
• Publication Date: 2022-03-16
• Subjects: Green leafy shoots -- hidden hunger -- culinary diversity -- food choice -- food security -- biofortification -- vitamin A deficiency -- Golden Rice; Sustainable agriculture -- Periodicals; Agricultural ecology -- Periodicals; 577.55
• DOI: 10.1080/21683565.2022.2025987
• Languages: English
• ISSNs: 2168-3565

Abstract

ABSTRACT: Green leafy shoots are important components of the food culture of many Asian and African countries. We examined this aspect in India where a living tradition of consuming leafy green is ubiquitous. We investigated a database drawn from 105 studies to analyze the edible species diversity, spatial distribution, culinary diversity as a measure of acceptance, and complemented our interpretation with nutritional composition. We discussed it in light of the crisis of hidden hunger, agrarian change, and in formulating food policy. India demonstrated a rich heritage of eating leafy shoots that resonated in a high diversity of species (723 species) and culinary delicacies to accept them in various forms suiting its culture of taste. These plants are charged with key vitamins and minerals to mitigate micronutrient deficiency. Altogether, it emphasized their untapped potential to ensure nutritional security alleviating hidden hunger, specifically combating vitamin A deficiency. We also observed a heterogeneous distribution of edible species diversity across the regions perhaps affected by plant choice and suggested a data-driven framework to select a set of species for policy intervention. Building on our findings, we proposed their inclusion in national food policy through the encouragement of cultivation, awareness generation, and incorporation into meals.