M3 Features

Boost for Bengal’s homemade food

March 12, 2014

The West Bengal government has devised a plan to save Bengal’s traditional homemade food items like muri, murki, mowa, khoi, chire and patali gur from the onslaught of fast food such as burger, pizza, pasta and rolls that have caught the fancy of the youths.

The state government is planning to tie up with the Indian Institute of Packaging (IIP), Mumbai, so that these fast fading traditional platters could be brought back to the tables in a new way.

“It is all about the packaging. These food items, which are simple, cheap and yet much healthier than the fast food, have lost their edge just because they have not been packaged and marketed well. We are going to do it and talks are being held with the IIP. We have also invited experts from the institute to hold a seminar in our state,” said Subrata Saha, state food processing and horticulture minister.

He was speaking at the inaugural session of the Agri-Horti-Food Fest 2014 organised by the Indian Chamber of Commerce, the state agriculture department and state food processing and horticulture department in Kolkata in February.

Bengal is also losing some of its staple snacks because the experts who used to prepare them have become old and the younger generation is not interested in such industries.

“We are also planning to give these small scale and micro industries a complete makeover. We are planning to rope in those old experts who once used to prepare these Bengali snacks as trainers,” he added.

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