Towards Food Autonomy: Connectivity and Self-Help Groups in Hisar, India

Promotie

Towards Food Autonomy: Connectivity and Self-Help Groups in Hisar, India

Promovendus S (Shweta) Singh
Promotor prof.dr. GTP (Guido) Ruivenkamp
prof.dr.ir. JSC (Han) Wiskerke
Copromotor dr.ir. JP (Joost) Jongerden
Organisatie Wageningen University & Research, Leerstoelgroep Rurale sociologie
Datum

di 25 augustus 2015 16:00 tot 17:30

Locatie Aula, gebouwnummer 362
Generaal Foulkesweg 1
362
6703 BG Wageningen
0317-483592

Summary

The mung-bean network as a whole can be regarded historically in terms of the centuries’ long development of traditional food processes creating food autonomy in the production and consumption practices of the local community. A research was conducted in Hisar district of Haryana-India to study how mung-bean production, processing and consumption practices (and quality-trait preferences) are organized by peasants, the local community and SHG (self-help group) to create location-specific connectivity and enhance opportunities for food autonomous development. The result shows the socio-spatial organization of food connects agriculture to its local environment, the regionally tied agriculture produce to local consumption patterns, and food production and consumption to livelihood and health, which are enabled by the abilities and practices of peasants and stimulate food autonomy. Local mung-bean food qualities are related to suitability in the local cropping system, processing requirement (short cooking-time, better consistency and appearance) and consumption choice (easy to cook, healthy food).The self-help peasants’ group (SHG) consolidates local mung-bean food production, local resources and motivations of the peasants, develops another perspective of development based upon a more localized choice for processing, distributing, marketing and accessing local mung-bean food and empowers local people (especially peasants and the poor rural community) and strengthens the connectivity between local mung-bean production and consumption.