Nutrimillets Namkeen – Jowar Chivda – Khatta Mitha Flavor (100 grams)

1. Sustainability Factors:

• Ingredients:
  • Jowar (Sorghum): Sorghum is a drought-resistant crop, meaning it requires less water compared to other grains like rice or wheat. It is often grown in arid regions with minimal irrigation, reducing the strain on water resources.
  • Locally Sourced Ingredients: If the ingredients are sourced locally, it reduces transportation emissions, which are a significant contributor to the carbon footprint. Local sourcing also supports regional agriculture, which can be more sustainable due to shorter supply chains and reduced energy consumption.
• Farming Practices:
  • Low-input Agriculture: Sorghum can be grown with minimal inputs such as fertilizers and pesticides, making it more environmentally friendly. This reduces the energy and chemical use associated with conventional farming practices.
  • Soil Health: Sorghum is known for its ability to improve soil health by reducing erosion and improving soil organic matter, contributing to the overall sustainability of agricultural practices.
• Production Process:
  • Minimal Processing: Traditional namkeen like Jowar Chivda typically involves minimal processing, which means less energy consumption during production. The use of natural spices and flavors without chemical additives also contributes to sustainability.
• Packaging:
  • Eco-friendly Packaging: If the product uses recyclable, biodegradable, or minimalistic packaging, it contributes to reducing waste and the environmental impact of the product. Packaging materials made from recycled content further enhance sustainability.

2. Low Carbon Footprint Factors:

• Crop Efficiency:
  • Sorghum’s Resilience: Sorghum’s ability to thrive in dry conditions means it has a lower carbon footprint compared to crops that require intensive irrigation and care. This efficiency in water use also translates into a lower carbon footprint because less energy is required for irrigation.
• Reduced Energy Use:
  • Processing Efficiency: The production of Jowar Chivda involves simple roasting or frying, which is less energy-intensive compared to more complex food processing techniques. Using traditional methods and local facilities further reduces energy consumption.
• Transportation:
  • Local Distribution: If the product is distributed locally or regionally, it reduces transportation-related emissions. Shorter transportation routes mean less fuel consumption and lower greenhouse gas emissions.
• Packaging and Waste Management:
  • Lightweight Packaging: Using lightweight, recyclable packaging reduces the energy required for transportation and waste management. Less material means less energy to produce and recycle the packaging.

3. Scientific Justification:

• Lifecycle Assessment (LCA):
  • Energy and Water Use: Scientific studies on sorghum indicate that its cultivation requires significantly less water and energy compared to other staple grains, contributing to a lower overall carbon footprint. Lifecycle assessments often highlight these factors as critical in determining the environmental impact of food products.
  • Greenhouse Gas Emissions: Sorghum fields have been shown to emit lower levels of greenhouse gases, particularly methane and nitrous oxide, compared to other cereal crops, due to its lower reliance on nitrogen-based fertilizers and anaerobic conditions that produce methane.
  • Sustainable Agriculture: The sustainability of sorghum as a crop is supported by its contribution to soil health and its ability to grow in marginal lands without heavy chemical inputs. This minimizes the environmental degradation associated with intensive farming.

References & Studies:

• Research on the environmental impact of sorghum cultivation, such as studies published in journals like Agricultural Systems and Journal of Cleaner Production, provide insights into the lower water and energy requirements of sorghum.
• Lifecycle assessments from organizations like the Food and Agriculture Organization (FAO) or environmental NGOs that study the carbon footprint of food products, highlighting the benefits of crops like sorghum.