Vol. 12, Special Issue 9 (2023)

Author(s):
Saikat Mukherjee, Satarupa Modak, Chitrasena Padhy, Soumik Ray, Diptarka Ghosal, Swapnamay Ghosh and Nibedita Mishra

Abstract:
A food system generally indicates parameters like food sourcing, food handling, processing technologies, market availability and ultimately consumption pattern. Hence, it includes a number of stakeholder contribution those creates a supply chain of food. In this food system largely effected by experts intervention like demonstrations on black rice, amur fish, shivani mustard, bio-fortified mushroom from time period of (2014-2022), along with introduction of technologies like System of Rice Intensification (SRI), paddy transplanter and pump machinery. Majority of the producers practiced mono-cropping; had their own land as asset; cultivating mostly rice, mustard, lentil and rui (fish). They used newspaper and peer-groups as their communication network. The food handlers, majority traded with main products like rice, lentil, oil-seeds and their by-products in locale market via physical delivery system. The highest storage capacity was with Food Corporation of India (25060 MT), food handlers majorly used gunny bags, poly synthetic material and loose packaging as packaging material and lastly majority used nothing for advertisement. Majority consumers included rice, fish and mustard in the diet diversity; nearly all of them had ration card, consumed mostly locally sourced fruits & vegetables and majority were over-nourished.