Traditional Food and Products to Achieve SDGs in India

Abstract

The diversity of India has conserved through indigenous innovations, practices and skills and associated with community traditions and practices. The traditional food system plays a significant role in improving and strengthens Medicare system through improvement in the quality of life including health and nutritional status, food system with improving nutrient values, consumable products for other such as fermented food products like Sinki. A major proportion of the community is suffering from health problems such as Malnutrition, Malaria, Tuberculosis etc and also facing economic crisis due to minimum involvements of traditional knowledge, food and beverages, traditional food system and ignorance of their cultural acceptability in the modern health care, livelihood programme and development programme/policies. The Indigenous diet and tradition food system found helpful to fight with modern illnesses and potentially fulfill dietary recommendations for various micronutrients. The traditional fermented food/ beverage with cultural acceptability can also play an important role in the better livelihood of communities through enhanced food security and income generation via a valuable small scale enterprise option and marketable products. No poverty and Good health and Wellbeing are the most important goals of Sustainable Development-2030 will be achieved via wellbeing and development programme/policies with including culturally important traditional knowledge and traditional food of native and tribal comminutes. The present research paper aims to find out the socio-cultural and medicinal value of traditional food and products and also explore the possibilities of their marketing to achieve the SDGs.