
Belagavi mango mela showcases local harvest and farmer initiatives
1
2
Belagavi: With a bumper mango yield in the Belagavi district, the horticulture department will host a three-day mango mela starting Saturday. MLA Asif (Raju) Sait inaugurated the mango mela and honey farming products sales exhibition organised at Hume Park on Saturday. Growers from different parts of Belagavi and Maharashtra are participating in the fair.
Twenty-two stalls were opened at the mango mela. Sixteen stalls were allocated to mangoes grown in various parts of Belagavi district, while two stalls were given to mango growers from outer districts, and four stalls were reserved for mango traders from Maharashtra. Mangoes from 3,300 hectares across the district, with an average yield of 8–10 tonnes per hectare, were displayed alongside varieties from the neighbouring Maharashtra.
According to officials of the horticulture department, while there was a decline in mango crop yields across the state, Belagavi district maintained the status quo and had surplus yields. This is because the mango crop growing area is increasing every year and farmers took precautionary measures to protect their crops.
Vitthal, a farmer from Khanapur, said that usually the mango crop is grown in Kittur, Khanapur, Bailhongal, and Hukkeri. The area under mango cultivation further increased this year. The average yield is 8 to 10 tonns per hectare. Mangoes are also arriving to the Belagavi market from Ratnagiri, Konkan, and Pandharpur regions of Maharashtra.
Many farmers of Belagavi district supply mangoes to the markets of Maharashtra, Gujarat and Goa. If a mango fair is organised in Goa, Belagavi mangoes get priority, which is an advantage to the mango growers of Belagavi district.
Parashuram, a farmer from Hukkeri, said that a dozen Alphonso mangoes cost somewhere between Rs 450 to Rs 500, Pyri Rs 450 to Rs 550, Rasapuri Rs 350 to Rs 450, and Kesar Rs 650 to Rs 750. As more fruits are arriving to the market, prices are decreasing. Despite the increase in the prices of some fruits, consumers are buying them after bargaining. Almost all varieties of mangoes are expected to hit the market after Basava Jayanti.
Mahantesh Murgod, deputy director of the horticulture department, said that the mango yield in Belagavi district is the best this time when compared to other districts. Almost 90% of the crop is of Alphonso variety. These fruits, harvested scientifically and ripened naturally, will be sold at the fair, along with an exhibition of new mango varieties. The objective of the department is to encourage farmers to embrace entrepreneurship, get the best price for their crops, and take a step towards progress. Since last year, farmers were given the opportunity to sell their mango crop under the Belagavi Maavu brand.

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Indian Express
4 hours ago
- Indian Express
How restaurants, cloud kitchens ensure vegetarian or Jain food stays separate from non-veg items
Separate chefs, dedicated pots and refrigerators, and colour-coded utensils are some of the measures adopted by restaurants in Mumbai to prevent the mixing of vegetarian and non-vegetarian food. It's around 4 pm on a weekday, and in a compact kitchen tucked inside Bandra's bustling Pali Junction, a team of five is deep in the rhythm of food prep. On the right side, a cook is busy cleaning and cutting chunks of chicken on a red chopping board, while a helper kneads dough. On the left, two young cooks slice vegetables on a green board and prepare a batch of smoothies. One of them keeps turning back to stir a red sauce simmering on an induction stove on the opposite end. We're at Health and Beyond Nutrigo, a cloud kitchen launched last year that specialises in wraps, salads, steaks, and smoothies—served in both vegetarian and non-vegetarian options. Dressed in a white rida, co-founder Fatema Asif navigates the activity with quiet authority. Following a recent consumer court ruling that dismissed a compensation plea over a mix-up involving chicken momos allegedly delivered instead of vegetarian ones, The Indian Express reached out to restaurateurs to understand what systems are in place to prevent such errors. Asif, who studied food and research at Melbourne University and comes from the Dawoodi Bohra community—which follows specific dietary restrictions like halal meat and strict abstinence from pork—said she empathises with vegetarians and Jains who require absolute clarity about what's on their plate. To uphold this sensitivity, Asif has hardwired safeguards into her operations. 'We have separate chefs for vegetarian and non-vegetarian orders to avoid mix-ups, especially during rush hours,' she said. One refrigerator is exclusively used for vegetables, paneer, tofu, and soy products. On one pan, a 'V' on the handle can be seen scribbled with a black marker. 'For vegetarian prep only,' she explained. There was, however, no visible marking on knives and other utensils, and we noticed staff moving from one counter to another without changing gloves. At Food Matters Group—the parent company behind restaurants like The Table and Mag Street, and delivery kitchens such as Iktara and Mag St. Bread Co.—segregation takes a slightly different form. There is a dedicated butchery and pre-preparation area, but the main kitchen is divided by workflow: hot, cold, pasta, and dessert sections rather than by vegetarian and non-vegetarian zones. 'It's more about what you're cooking than whether it's veg or non-veg,' said co-founder Gauri Devidayal. 'Our teams are divided based on skill sets, not dietary categories.' Still, the kitchen follows strict hygiene protocols that align with international standards. 'For example, some of our pastas contain eggs and some don't. They're made at the same station, but after each dish, the pan or utensil goes into the dishwasher. Even if the same salad is being made back-to-back, the bowl is washed between uses,' she explained. A rigorous labelling system further reduces the chance of mix-ups. Each container is marked with the item's name, preparation time, and expiry. Ingredients are stored in airtight containers or wrapped in cling film. To ensure accuracy during service, a clear communication chain is followed: the server repeats the order for confirmation, it is entered into the system and sent to the kitchen, and once prepared, the dish undergoes a four-eye check—first by the chef, then a runner, and finally by the original server. 'This ensures the right dish reaches the right table,' she said. Though all ingredients enter through the same walk-in and refrigerator, vegetarian and non-vegetarian items are always stored on separate racks. 'That's non-negotiable,' Devidayal added. 'Our central kitchen, which supplies to our outlets in Colaba, Lower Parel, Bandra, and Andheri—and to cloud kitchens in Byculla and Andheri—follows the same rule. For example, ham and cheese croissants are never packed alongside butter croissants, even during delivery. If one item is vegetarian and the other isn't, they go into separate boxes, regardless of whether our delivery box has space for both.' At Iktara, their delivery kitchen in Colaba, known for kebabs, biryanis, and rolls, every dish is prepared in a dedicated pot. Mrigank Singh, culinary director at All In Hospitality, the company behind HyLo and The Dimsum Room in Kala Ghoda, said, 'Anybody pushing out 200 plates a day runs the risk of making a mistake.' While having separate kitchens isn't feasible in a city like Mumbai, Singh said they minimise errors through strict segregation protocols—separate utensils, refrigerators, knives, and colour-coded chopping boards. 'Green is for vegetables, red for meat, blue for seafood, and white for finished products. The red and blue boards are largely used in our separate butchery, so there's no mixing or cross-contamination.' At The Dimsum Room, where the variety of dumplings is vast, Singh said extra steps are necessary to prevent confusion across the chain. 'We use stickers on the baskets that carry dimsums—white for chicken, green for vegetarian, and orange for pork. These stay on from the steamer to the table,' he said. Since many of the dimsum wrappers look identical, they also vary the pleats to help staff identify them visually. When dishes look similar, subtle tweaks help. 'We have two kinds of buns—one with pork, the other with cheese and corn. They look the same from the outside, so we use a standard glaze for the vegetarian bun and a reddish one for the pork bun.' A similar approach is applied to thukpa, a Tibetan noodle soup. 'If there are four orders and only one is non-vegetarian, we garnish the vegetarian bowls with coriander to distinguish them,' Singh explained. This is a practice followed by most restaurants, including Davidal's The Table, where similar-looking dishes like different kinds of pasta or dimsums use distinguishing markers, like shape or garnish, for easy identification. 'For example, our Shiitake and shrimp dumplings look alike, so we garnish them differently,' she said. Currently, The Dimsum Room operates with a 250 sq ft kitchen and HyLo with 450 sq ft. Singh shared that they plan to set up a central kitchen as they expand. 'With more space, we could create separate zones for different types of prep, which would help us raise the bar on hygiene and efficiency.' When asked if a vegetarian or Jain guest has ever been mistakenly served a non-vegetarian dish, Singh answered with honesty: 'It has happened. Sometimes in the rush, either the kitchen or a server makes an error. It shouldn't—but it can.' In such cases, he said he or the restaurant manager goes to the table to personally apologise, waive the bill, and invite the guest back. 'Afterwards, we try to locate the black spot in the system and fix it.' Restaurateur Anjan Chatterjee, founder of multiple restaurant chains including Mainland China, Asia Kitchen by Mainland China, Oh! Calcutta, and the delivery brand Haka, shared that he has strict SOPs in place and the company makes sure they are followed to the letter. 'What we did right from the beginning was put protocols in place and invest heavily in training. We even have an in-house training centre in Kolkata,' he said, adding that every restaurant operates with two teams—the front of house and the backend. 'While customers interact with the front, they trust us with what happens at the back. That trust is our responsibility.' At his restaurants, the kitchen layout, he emphasised, has 'clearly defined zones for vegetarian and non-vegetarian preparation, and a small NONG (no onion, no garlic) section for Jain customers, since we usually have 8–10 Jain items on the menu.' Each zone, he maintained, is equipped with its own set of woks, fryers, utensils, and dedicated team members. Even the refrigerators are separate. To reduce confusion further, his restaurants use simple visual cues. 'We use a carrot symbol on non-vegetarian platters and a broccoli symbol on vegetarian ones to help our servers distinguish at a glance,' he explained. The challenge, he admitted, increases with deliveries. 'Delivery mein gadbad hoti hai jyada (mistakes mostly happen in delivery),' he said, highlighting the pressure created by food aggregators to dispatch orders at breakneck speed. 'That's because of the immense pressure to push out orders quickly.' In response, they've implemented a maker-checker system. 'Now, there are two teams—one to prepare the food and another to double-check it before it goes out. That's helped us bring down errors significantly.' Sagar Daryani, CEO of Wow! Momo and president of the National Restaurant Association of India (NRAI), said there are guidelines in place by the FSSAI and FDA, and that every established operator abides by them. 'There are also standard industry practices that food operators have adopted—not just segregation of vegetarian and non-vegetarian food, but also keeping in mind other dietary preferences and allergens, as well as using separate fryers, steamers, induction cookers, and utensils,' he said. At Wow! Momo, he said, there are three central factories in Delhi, Mumbai, and Kolkata. At each of them, either vegetarian or non-vegetarian momos are prepared at different stations or during different shifts. 'Furthermore, different momos have different shapes and trays to minimise errors. We also have separate fryers and steamers, and our kitchens are visible to guests,' he noted. 'F&B is a very tough and hands-on operation. It's not that mistakes don't happen—they do. What's important is that we learn from them and ensure they aren't repeated. At the same time, numerous fake complaints and compensation claims are being made. We just won such a case in the Bombay Consumer Court, where six lakh rupees were being demanded from us. We fought it, submitted all the proof, including bills, and the court ruled in our favour,' he added.


India.com
3 days ago
- India.com
India sends mangoes to these countries, the country in top is..., not US, its a Muslim nation, name is...
India sends mangoes to these countries, the country in top is..., not US, its a Muslim nation, name is... Popularity Of Indian Mangoes: When the summer season knocks on the door, the mango lovers in India get active as it is the time when several varieties of mangoes hit the markets across the country. The juicy fruit has a unique sweetness with a hint of tanginess that makes it unique from other fruits, with hundreds of varieties to choose from. It is also crowned as the king of fruits in India. Some varieties of mango are so expensive that a normal person cannot even afford them. However, there are other varieties which are cheaper and delicious at the same time. But do you know that Indian mangoes are in high demand across the world and India is the biggest exporter of the fruit? Every year 20 million tons of mangoes are produced in the world and 40 percent of them come from India only. This is the reason why India is at the forefront in mango production. According to a report of the National Horticulture Board, India is the largest producer of mango, followed by China. Other countries like Thailand, Pakistan, Mexico, Nigeria, Philippines, Indonesia and Egypt also produce the fruit in large quantities. High Demand Of Indian Mangoes Global demand for Indian mangoes is strong due to the wide variety of popular cultivars. This article will examine the top importers of Indian mangoes. This Muslim Country Is The Top Buyer The United Arab Emirates tops the list of countries buying mangoes from India. The Muslim country bought 15,336 metric tonnes of mangoes last year. People of UAE just love a vide variety of Indian mangoes. Countries That Import Indian Mangoes Following UAE, the United Kingdom is the largest importer of mangoes, purchasing approx 4706 metric tons every year. Nepal, United States, Qatar, Kuwait, Oman, Canada, and Bhutan precede Bahrain, which ranks tenth in mango imports. This Mango Tops The Charts In Popularity Among hundreds of delicious varieties of Indian mangoes, the variety of mango that tops the list is Dussehri mango. After Dussehri comes Alphonso and Kesar. These mangoes are known for their special taste, aroma and sweetness. Indian Dussehri mangoes, renowned for their sweetness, are particularly popular in northern India. Alphonso and Kesar mangoes are also highly regarded varieties. During the 2021-2022 season, India exported fresh mangoes to approximately 39 countries.


United News of India
4 days ago
- United News of India
Atria Renewabic launches rooftop solar campaign
Bengaluru, June 7 (UNI) Atria Renewabic, a frontrunner in India's renewable energy sector, on Saturday launched a unique community-centric rooftop solar campaign aimed at accelerating solar adoption in Bengaluru's residential neighbourhoods. Branded under the theme "Bangalore Deserves Better", the initiative seeks to create micro-clusters of solar adopters by encouraging group-based rooftop installations that offer both cost efficiency and collective environmental impact. The campaign specifically targets homeowners and Resident Welfare Associations (RWAs), leveraging the power of trusted community networks. Speaking at the launch, CS Sunder Raju, Chairman and Director of Atria Group, said, "At Atria, we have always believed in the power of clean energy to drive meaningful change — not just at the individual level, but at the community level. This campaign is designed to foster a collective movement that makes solar energy more accessible and affordable." Highlighting the urgency of climate action, Raju added, "Climate change is real, and it is perilous to assume someone else will fix it. Through shared adoption models like micro-clusters, and with the support of government schemes such as the PM Surya Ghar Yojana, we aim to empower Bengaluru's citizens to act now." The PM Surya Ghar Yojana offers subsidies of up to ₹78,000 for rooftop solar adoption, a factor expected to boost participation in Atria's new campaign. Founded in 1960, Atria was the first private player in India to harness hydropower and has since diversified into solar and wind energy. The company has dedicated over two decades to building sustainable solutions that impact both energy and community development. The rooftop solar market in India is poised for robust expansion. According to Mordor Intelligence's India Rooftop Solar Market Report, installed capacity is expected to rise from 17.6 GW in 2025 to 41.52 GW by 2030, reflecting a CAGR of 18.73%. Urban hubs like Bengaluru are projected to lead this growth, offering immense potential for companies like Atria. With this new campaign, Atria aims to harness the spirit of community action and environmental responsibility, setting a blueprint for sustainable urban living. UNI BDN BM