District-Level Millet Food Contest Promotes Health and Sustainability

 

A healthy lifestyle can be strengthened by including a wide variety of millet-based dishes in everyday meals, said Jayaram, Project Director of the Dakshina Kannada Zilla Panchayat, while inaugurating the district-level millet and traditional foods cooking competition. The event, held at the office of the Joint Director of Agriculture, focused on promoting the nutritional value of millets, the importance of traditional food practices, and their role in sustainable agriculture. Officials highlighted that such initiatives are vital for creating awareness about healthy eating habits rooted in local food systems.

Jayaram stressed that millets are highly nutritious grains that contribute significantly to overall well-being. He explained that millet cultivation supports soil health, requires less water than many other cereals, and helps maintain ecological balance. According to him, regular consumption of millets can improve immunity and reduce lifestyle-related health issues, while their cultivation benefits farmers and conserves natural resources. He encouraged people to adopt millets as part of their daily diet, noting that they can be prepared in numerous tasty and appealing forms.

The Project Director also emphasised the need to encourage younger generations to consume millets instead of processed and junk foods. Reviving traditional food habits, he said, is essential not only for personal health but also for long-term food security. Millets, once a staple in traditional diets, are now gaining renewed attention for their adaptability to modern cooking styles and changing climate conditions.

Joint Director of Agriculture Honnappa Govinda Gowda highlighted that earlier generations relied heavily on locally grown, nutrient-rich foods such as millets. With changing lifestyles, many of these practices have faded, leading to increased health concerns. He said programmes like this competition help reconnect people, especially youth, with traditional food knowledge and encourage them to reintroduce these dishes into daily life.

The competition witnessed strong participation from across the district, with 51 participants representing various taluks. Contestants competed in forgotten foods, savoury millet dishes and sweet millet dishes, showcasing creativity and traditional culinary skills. The wide range of dishes reflected the region’s rich food heritage and demonstrated how millets can be adapted to suit contemporary tastes.

Judges observed that the dishes combined nutrition, taste and traditional preparation methods, highlighting the versatility of millets. Winners were announced in all categories, recognising both innovation and authenticity. Officials noted that beyond competition, the event served as a platform to spread awareness about the health, cultural and environmental benefits of millets, inspiring communities to adopt millet-based, sustainable lifestyles

 

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