HP farmers to add flavour to Indian cuisine with home-grown heeng
By
VISHAL GULATI ( IANS) |
Published on
Sun, Jan 24 2021 11:12 IST |
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A total of 2,209 panchayats out of the total 3,226 have been brought under the ambit of natural farming in Himachal Pradesh. . Image Source: IANS News
Shimla, Jan 24 : After offering pest-free potatoes and exotic vegetables that are foodies delight, farmers of Himachal Pradesh are set to add flavour to the Indian culinary life by offering home-grown asafoetida (heeng) a first for the country in the coming years.
Agriculture Minister Virender Kanwar told IANS on Sunday that the first plantation of asafoetida, which gives a zing to the recipes due to its unique pungent smell owing to high sulphur content, was done successfully on an experimental basis in Kwaring village in Lahaul Valley at an altitude of 11,000 feet on October 15, 2020.
Technology > Biotech & pharma
21 January 2021
There could soon be a wheat variety that does not lose its productivity under heat stress thanks to research undertaken by Vijay Gahlaut, an Inspire faculty fellow of the Department of Science and Technology (DST).
Heat stress causes a dramatic reduction in yield and quality loss of wheat, the food crop that nurtures more than one-third of the world population.
In order to address this challenge, Gahlaut is exploring the epigenetic route to modify gene expression in a manner that is stably transmitted but do not involve differences in the underlying DNA sequence, so that the heritable genes do not buckle under heat stress and non-stress conditions during different grain filling stages.
Dr Vijay Gahlaut, an Inspire Faculty Fellow of the Department of Science and Technology (DST), is exploring the epigenetic route to modify gene expression