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Prof. Sukhpal Singh, Centre for Management of Agriculture, IIM Ahmedabad interviewed by Anupama Katakam

-Frontline Professor Sukhpal Singh, a faculty member of the Centre for Management of Agriculture at the Indian Institute of Management, Ahmedabad, has been researching and documenting the process of contract farming and food supply chains in India for more than a decade. He is of the view that the small farmer is being excluded in the method currently in place, which defeats the very purpose of improving Indian agriculture. Sukhpal Singh,...

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Why vegetable prices are killing you-Subodh Varma

-The Times of India Tomato prices have gone through the roof. This essential part of food in most households is selling at over Rs 60 per kilogram, in some places even up to Rs 80. In February this year, onion prices had similarly spiked for a few weeks, forcing families to shell out double-triple prices. So, what's going on? Is it a demand-supply problem, as claimed by traders and administrators? Or...

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The politics of cheap rice in Karnataka -ND Shiva Kumar & Narayanan Krishnaswami

-The Times of India With the state budget all set to be presented on July 12, TOI takes a hard look at the government's cheap rice scheme and its impact on politics and employment. Will cheap rice boil? Let's look at the math. Reducing the price from Rs 3 to Re 1 per kg will help a family save Rs 60 per month. Till now, poor families got rice from the Public Distribution...

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Social Protection Can Help Overcome Poverty and Hunger -Jomo Kwame Sundaram

-IPS News ROME: The growing consensus, momentum and commitment to eradicate world hunger may seem overly ambitious in view of the slow progress in reducing the number of hungry people in the world in recent decades. After all, declining food prices in the second half of the 20th century, thanks to increasing production, were not enough to eliminate poverty and hunger in the world. In the 1960s and 1970s, many governments invested a...

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Fuel for food-Keya Acharya

-The Hindu Switching to renewable energy sources in the country's midday meal programme will save millions of rupees. But only a few kitchens are doing anything about it, says the author. This is a story of facts and figures and sheer size. Of an auditorium-sized room dense with hot steam from cooking. Of seven tonnes of cooked rice and four tanker-loads of steaming sambar that needed 70 pairs of hands for cutting...

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