Organic produce has been a topic trending not only among the end consumers, but also the chef's fraternity. In the Chef's Knowledge Exchange at the 37th edition of EF&H Expo in Bengaluru, leading chefs discussed the opportunities and challenges associated with adopting organic produce.
The second-panel discussion on the first day of 37th edition of EF&H Expo in Bengaluru marked the presence of renonwned chef's from leading hotels in Bengaluru who gathered to speak on the organic market in Bengaluru.
The esteemed panelists were Chef Abhijit Saha, cofounder, director & chef, Avant-Garde Hospitality, AGH Consulting; Chef Praveen Shetty, executive chef, Conrad Bengaluru; Chef Sandeep Kumar, executive chef, Renaissance Bengaluru Race Course Hotel; Chef Akshraj Jodha, executive chef, ITC Windsor Bengaluru; Chef Antony Ananda Kumar, executive chef, Elior India; Chef Kasiviswanathan, executive chef, Radisson Blu Atria Bengaluru and Chef Uchit Vohra, executive chef, ITC Gardenia.
Chef Saha started the panel discussion opining that organic is a very important part of work and he has been working with it for the past three and a half years. He said, “At our restaurant Fava, which we launched about two and a half years ago, we curated a menu which contains almost 75 per cent organic ingredients.” India today has become one of the most chemically poisoned food cycle countries in the world. The pressure of growing more food to feed more people has increased and as a result of that there has been usage of lot of chemical fertilisers and of course chemical pesticides, he explained.
Chef Saha, also highlighted that the lack of information among farmers regarding the usage of presticides misleads them to believe that the larger the quantity used, the better the yield which is not the truth, and as a result, the whole food cycle gets poisoned. India is one of the oldest civilisations where organic cultivation was something that we started, we need to go back to that, he affirmed.
The panelists agreed that it is unfortunate that the spurt of organic produce has made it more elitist. So only probably 0.05 per cent of the people in the country have access to organic produce.
This story is from the July 2019 edition of Express Food & Hospitality.
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This story is from the July 2019 edition of Express Food & Hospitality.
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