The two-day Desi Soppu Mela has kicked off in Mysuru, showcasing over 200 varieties of rare indigenous greens. The festival aims to preserve traditional agricultural knowledge and promote nutritional biodiversity.

  • Two-day Desi Soppu Mela launched at Nanjaraja Bahadur Choultry, Mysuru.
  • Exhibition of over 200 varieties of rare indigenous greens.
  • Focus on preserving traditional knowledge and biodiversity.
  • Highlights include regional specialties like Berake Soppu and Seegae Soppu.

The vibrant Desi Soppu Mela has officially commenced at the Nanjaraja Bahadur Choultry in Mysuru, marking a significant event for biodiversity and traditional farming. Organized jointly by Sahaja Samrudha, Keystone Foundation, Hulikadu Farmers Producer Company, and ICAR–JSS Krishi Vigyan Kendra, the festival serves as a vital platform for showcasing the richness of indigenous flora.

Inaugurating the event, Neelamma Kemannanavar, a veteran woman farmer from Haveri, emphasized the importance of ancestral wisdom. She noted that elders traditionally identified edible greens found near water bodies and fields—knowledge that is rapidly fading. She expressed concern that the widespread use of herbicides is causing a catastrophic disappearance of edible plant diversity.

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The Crisis of Nutritional Biodiversity

During the event, Ramachandran G., Senior Programme Coordinator at the Kerala-based Keystone Foundation, highlighted a staggering statistic: while over 3,000 plant species are edible globally, modern diets rely on only about 30 species. The vast majority of nutritional diversity is maintained by local and indigenous communities, a heritage currently at risk of being lost to younger generations.

The increasing use of herbicides is causing the diversity of edible greens to disappear; we must pass this knowledge to our children.

BozokMedia analysis shows that this festival is particularly timely given the current climatic challenges. With Mysuru experiencing a 49% rainfall deficit this year, the promotion of indigenous greens is crucial. These plants are highly resilient, require significantly less water, and can be harvested in as little as two months, making them ideal for water-scarce environments.

Regional Specialties and Culinary Heritage

The festival has become a melting pot of regional botanical wealth. Farmers from the Nagarahole region have brought 'Berake Soppu' and 'Anne Soppu', while those from the Kanakapura forests have showcased 'Seegae Soppu'. Additionally, dryland greens such as 'Kirkasali' and 'Gurji' from Kundgol are drawing massive interest.

Beyond the greens, the mela offers a complete sensory experience of traditional Karnataka cuisine. Visitors can enjoy Ragi Mudde with Bassaru, Jowar Roti with Kirkasali Palya, and unique Greens Chapati. The event also provides access to indigenous rice, millets, pulses, and organic seeds, ensuring a holistic approach to sustainable living.

Did You Know?: Many plants categorized as 'weeds' are actually highly nutritious and medicinal superfoods.

Frequently Asked Questions

Question 1: Why is the Desi Soppu Mela important for food security?
Answer: It promotes the consumption of resilient, low-water-requirement crops that are essential in the face of climate change and rainfall deficits.

Question 2: What can visitors find at the festival besides greens?
Answer: Visitors can find indigenous millets, organic seeds, fruit saplings, and traditional cooked meals made from local ingredients.