Food and Immunity: Correlation to combat against COVID-19 Jyoti Sharma / S.K. Varshney
The outbreak of the current pandemic has affected the lives of people, their health, and wellbeing. The sudden disruption of daily routine, undesired laws of social distancing, and receiving a flood of information puts all of us at risk of mental stress and dilemma. Persistent fear, anxious mood, irritability, feelings of guilt, pessimism and worthlessness, insomnia, loss of appetite or weight gain, poor concentration and, worsening of chronic health proble..
Efforts to enhance cultivation of Heeng and Saffron Efforts to enhance cultivation of Heeng and Saffron
Saffron and Heeng (asafoetida) are the most valuable spices of the world and widely used in Indian cuisine since time immemorial. In India, the annual demand for Saffron spice is 100 tons per year but its average production is about 6-7 tons per year. Hence a large amount of Saffron is being imported. Similarly, there is no production of heeng in India and currently about 1200 tons..
CSIR-IHBT makes history by introducing asafoetida (Heeng) cultivation in Indian Himalayan region Due to efforts of CSIR constituent laboratory, Institute of Himalayan Bioresource Technology (IHBT), Palampur, a historical shift in farming practices is in the offing with farmers of the remote Lahaul valley in Himachal Pradesh taking up cultivation of asafoetida (Heeng) to utilize vast expanses of waste land in the cold desert conditions of the region. CSIR-IHBT brought in seeds of asafoetida and developed its agro-technology.