Title : Empowering indigenous communities through Agro-entrepreneurship training in millet-mushroom food innovations for nutrition and socio-economic development.
Abstract:
In Bangladesh, a big number of indigenous peoples, who mainly lives in hilly areas are deprived of many facilities including, education, health-care facility, market access etc. which render them to suffer from malnutrition and subsistence living standard. This research focused on the nutritional status of great millets (Sorghum bicolor) and oyster mushrooms (Pleurotus ostreatus), exploring their health benefits, food innovations, and potential for agro-entrepreneurship in addressing the socio-economic challenges, malnutrition, and subsistence living conditions among indigenous communities in Bangladesh. Millets are known for their high nutritional value, rich in fiber, protein, vitamins, and minerals, which offer numerous health benefits including improved digestion, weight management, and reduced risk of chronic diseases such as diabetes and heart disease. While mushrooms are renowned for their protein content, essential amino acids, and medicinal properties, which contribute to immune support, cardiovascular health, and cancer prevention. By infusing mushroom powder with millets, a range of nutritious ready-to-eat foods such as dosa, chapati, adli, roti, paratha etc., and ready-to-cook food items e.g., nodules, pagati, pasta etc. can be developed, leveraging the diverse culinary traditions highlighted in Indian cuisine. Through gender-inclusive training in agro-entrepreneurship, indigenous communities can harness these resources to create sustainable food products, develop SMEs with the prepared food items, and promoting both economic empowerment and improved nutrition. Millet and mushroom can easily be grown in the hilly land with low cost and cares. This research underscores the potential of millet-mushroom food innovations not only in enhancing dietary diversity and addressing malnutrition but also in fostering socio-economic development and resilience among marginalized communities in any other developing countries.
Audience Takeaways:
- The audience can get insights of socio-economic conditions of indigenous peoples and the reasons behind it. The innovative food development from the nutritious millets and mushrooms will open their knowledge and concepts of new SMEs.
- Other people can replicate or expand the research concept and fit in local conditions especially for the indigenous communities.
- This research underscores the potential of millet-mushroom food innovations not only in enhancing dietary diversity and addressing malnutrition but also in fostering socio-economic development and resilience among marginalized communities in any country.
