Vegetable Microgreens Farming in High-Altitude Region of Trans-Himalayas to Maintain Nutritional Diet of Indian Troops

Abstract

Vegetables that are the source of nutritional diet are highly perishable, cannot travel very long and may lose nutritional value within a few days as compared to the fresh ones. Supply of fresh food products to remote locations of the country is a serious concern, and a large proportion of the Indian army is deployed in harsh conditions of high altitudes where food and nutritional security of the soldiers remain a sincere issue for long. Under such situations, microgreen vegetables can be helpful to diversify and enhance the nutrient content of the diet in remote locations where fresh food availability is a common constraint due to seasonal variability and the technological backwardness of the region. Microgreens are the tender green immature tiny plants having two fully developed cotyledon leaves with or without the emergence of a rudimentary pair of the first true leaves. Microgreens are considered as functional food which possesses phytonutrients having health-promoting benefits and antioxidant potential. Microgreen vegetables could be a good alternative of high-value food against various disorders common in high altitudes. Keeping in mind local conditions and resources available in remote areas, a multilayer unit of growing microgreens is adopted by the Defence Institute of High Altitude Research, Leh Ladakh. Vegetables suitable for microgreens cultivation in the region are radish, cabbage, cauliflower, broccoli, red cabbage, knol khol and fenugreek.