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Indian Express
14-07-2025
- Business
- Indian Express
New Delhi has chance to repay Green Revolution debt: Why doing so is in India's interest
It was William S Gaud, administrator of the United States Agency for International Development (USAID), who coined the term 'Green Revolution'. In a speech delivered on March 8, 1968, Gaud delved on the 'paramount importance of the world food problem' and how countries such as India were addressing it through planting of high-yielding varieties of wheat. This development, he said, had the makings of a new revolution: 'It is not a violent Red Revolution like that of the Soviets…I call it the Green Revolution'. It's the same USAID that has been shut down by the Donald Trump administration from July 1. Among the institutions impacted by the closure of the agency — that oversaw civilian foreign aid and development assistance from the US government — is the Mexico-headquartered International Maize and Wheat Improvement Center or CIMMYT. Synonymous with the renowned agricultural scientist Norman Borlaug, CIMMYT bred the semi-dwarf varieties Lerma Rojo 64A, Sonora 63, Sonora 64 and Mayo 64 that Indian farmers first sowed in 1964-65. Over the next few years, these varieties spread to more countries, heralding Gaud's 'Green Revolution.' While CIMMYT originated from a Mexican government and Rockefeller Foundation-sponsored programme in the 1940s and 50s, USAID became its main funder. It accounted for about $83 million out of CIMMYT's total $211 million grant revenues received in 2024. With the USAID's dismantling, CIMMYT is now looking at India — one of its major beneficiaries — as a potentially significant benefactor. Cold War institutions CIMMYT is to wheat what the Philippines-based International Rice Research Institute (IRRI) — established by the Ford and Rockefeller foundations in 1960 — has been to the other big cereal grain crop. Both were key to the US cultivating soft power and projecting a positive global image, more so during the Cold War. That was the time the US saw the Soviet Union as a threat, and believed that the deteriorating food situation in developing countries could foment political instability and eventual communist takeovers. Increasing cereal grain production in these countries, then, became a geopolitical imperative as part of US foreign policy. With Borlaug's varieties, Indian farmers could harvest 4-4.5 tonnes per hectare of wheat, as against 1-1.5 tonnes from the traditional tall cultivars prone to lodging (bending or falling over) when their earheads were heavy with well-filled grains. IRRI's semi-dwarf varieties, such as IR 8, IR 36 and IR 64, similarly boosted paddy (rice with husk) yields from 1-3 tonnes to 4.5-5 tonnes per hectare with minimal fertilisers, and 9-10 tonnes with higher application. Moreover, they matured in 110-130 days, compared with the 160-180 days (from seed to grain) for the traditional tall varieties. Borlaug was awarded the Nobel Prize in 1970. And it was fittingly for Peace. How India benefited The Green Revolution was seeded in India by CIMMYT and IRRI. Even the blockbuster wheat varieties Kalyan Sona and Sonalika, released for commercial cultivation by Indian scientists in 1967-68, were developed through selections from the progeny of advanced breeding material supplied by CIMMYT. Over time, Indian scientists, led by VS Mathur at the Indian Agricultural Research Institute (IARI) in New Delhi, came out with their own varieties, particularly HD 2285 in 1982 and HD 2329 in 1985. These raised wheat yields to 5-6 tonnes per hectare. It went up further to 7 tonnes-plus with HD 2967, which IARI scientists — mainly BS Malik, Rajbir Yadav and AP Sethi — unveiled in 2011. In rice, likewise, V Ramachandra Rao and MV Reddy at the Andhra Pradesh Agricultural University developed the mega varieties Swarna (MTU 7029) and Samba Mahsuri (BPT 5204), released in 1982 and 1986 respectively. IARI scientists like EA Siddiq, VP Singh and AK Singh also bred improved high-yielding basmati varieties, including Pusa Basmati 1 (released in 1989), 1121 (2003) and 1509 (2013). India exported 6.1 million tonnes of basmati rice valued at $5.94 billion (Rs 50,311.89 crore) in 2024-25. More than 90% of that was from IARI-bred varieties. Borlaug was once asked why the Green Revolution succeeded in India and not in most other developing countries, specifically Africa. He is said to have replied that it was because 'they didn't have institutions like IARI and scientists like MS Swaminathan'. The latter was instrumental in devising the overall strategy and implementation plan for the Green Revolution, with the full support of the then political leadership — from agriculture minister C Subramaniam to Prime Ministers Lal Bahadur Shastri and Indira Gandhi. Significantly, IRRI's chief breeder Gurdev Singh Khush — his IR 36 and IR 64 varieties were planted in 10-11 million hectares (mh) each worldwide during the 1980s and 1990s respectively — was an Indian. So was Sanjaya Rajaram, appointed by Borlaug as head of CIMMYT's wheat breeding programme when he was just 29. The major varieties released during the 1990s in India — PBW 343, WH 542, Raj 3765 and PBW 373 — were all under his leadership. Why India still needs them The accompanying table shows that six out of the top 10 wheat varieties, accounting for over 20 mh out of the roughly 32 mh area sown by Indian farmers in 2024-25, were directly released from CIMMYT material. The only notable indigenously bred wheat variety in recent times has been HD 2967, which covered a record area of 12-14 mh at its peak in 2017-18 and 2018-19. But the varieties released since then are predominantly based on CIMMYT germplasm. CIMMYT and IRRI, to that extent, remain relevant to India, which has a vital stake in both institutions. With the US under Trump adopting a more transactional, if not coercive, approach to foreign policy, India has both scope and reason to step up funding of the global breeding research and development programme. In 2024, India contributed a mere $0.8 million to CIMMYT and $18.3 million to IRRI. 'We should give more, but it must be for basic and strategic research in areas such as identification of new genetic resources for heat and drought tolerance, nitrogen use efficiency traits, gene editing and use of artificial intelligence tools. And it should be collaborative, not at the expense of funding for our own national agricultural research system,' said Rajendra Singh Paroda, former director-general of the Indian Council of Agricultural Research. Harish Damodaran is National Rural Affairs & Agriculture Editor of The Indian Express. A journalist with over 33 years of experience in agri-business and macroeconomic policy reporting and analysis, he has previously worked with the Press Trust of India (1991-94) and The Hindu Business Line (1994-2014). ... Read More
Time of India
19-06-2025
- General
- Time of India
Dissent, but make it delicious: Decoding the iconic Juneteenth red spread
Part of moving forward is often packed with reflections on the past. In order to build a healthier and more inclusive and sustainable future, it's imperative that we look back at history. Marking important occasions, as celebratory days, is about the pursuit of honoring the struggle, taking inspiration from it, and marching ahead. And what's a celebration without a splash of culinary rebellion, especially if it's an occasion like Juneteenth! Because let's call it what it truly is – food is deeply and undeniably political. With the vital decisions that drive its production, access, distribution, and consumption – food is often influenced by power dynamics, social norms, and government policies, while impacting individuals and societies. But more on that later. For now, let's sink our teeth into the iconic Juneteenth red spread, its history and its significance; because why not mark such an important occasion with an elaborate and delicious menu – that, along with paying a fitting tribute, leaves us with happy burps! Juneteenth: A look back Juneteenth, observed annually on June 19, commemorates the emancipation of enslaved African Americans in the United States. The holiday's origins trace back to June 19, 1865, when Union General Gordon Granger arrived in Galveston, Texas, and announced that all enslaved individuals were free, per then-President Abraham Lincoln's Emancipation Proclamation issued over two years earlier. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Thị trường có dấu hiệu suy thoái không? IC Markets Đăng ký Undo This delayed announcement marked the last major emancipation of enslaved people in the US. Why the name, Juneteenth? The name 'Juneteenth' is a blend of 'June' and 'nineteenth', reflecting the date of the announcement. Following the proclamation, formerly enslaved individuals in Texas celebrated their newfound freedom with prayer, feasting, song, and dance. After all, what's a celebration of a revolution if you can't live to eat, sing, and dance your heart out! The first official Juneteenth celebrations took place in Texas in 1866, and the observance gradually spread to other states. Over time, Juneteenth has become a significant day of remembrance and celebration of African American freedom and heritage. And now, Juneteenth is more than a date on the calendar. Nowadays, it is celebrated in various ways across the United States, including parades, festivals, educational events, family gatherings, and cultural performances. While the holiday serves as a time to reflect on the history of slavery, honor the resilience and contributions of African Americans, and promote awareness and understanding of the ongoing struggles for racial justice and equality, beyond the parades and speeches – Juneteenth has also emerged to be a feast for the senses, especially when it comes to the iconic 'red spread'. The Red Revolution: Red isn't just a color; it's a statement. In many West African cultures, red symbolizes strength, spirituality, and transformation. These cultural associations were carried across the Atlantic during the transatlantic slave trade, influencing the culinary traditions of enslaved Africans in the Americas. As per an article published on the Public Broadcasting Service, Culinary historian Michael Twitty noted that the tradition of eating red foods likely originated from the Yoruba and Kongo people brought to Texas in the 19th century. In these cultures, red represents spiritual power and transformation. These cultural associations were carried across the Atlantic during the transatlantic slave trade, influencing the culinary traditions of enslaved Africans in the Americas. What's more, red serves as a poignant reminder of the bloodshed of enslaved ancestors. It symbolizes the sacrifices made in the pursuit of freedom and the resilience of Black Americans throughout history. The Red Drinks: Sipping on shared history The red spread begins with the welcome drink. And no, we're not talking about a generic fruit punch with some shallow greetings. We're diving into beverages that tell stories. Hibiscus tea (Bissap/Sorrel/Zobo): This tart, ruby-red drink is made from dried hibiscus flowers and is often flavored with ginger, cloves, and citrus. Known by various names across the African diaspora—bissap in Senegal, sorrel in the Caribbean, and zobo in Nigeria—this beverage is not only refreshing but also carries cultural significance as a symbol of resilience and community. Molasses and water: One of the earliest known red drinks, molasses and water, was a popular beverage among enslaved Africans. Molasses, derived from sugar cane, has a reddish hue and was readily available. It provided a source of energy and was often consumed during celebrations. Big red soda: A carbonated beverage that combines the taste of berries with that of cotton candy, Big Red soda is a popular choice in Texas during Juneteenth celebrations. While its origins are more recent, it has become a modern staple at many Juneteenth gatherings. Strawberry soda: Sweet and effervescent, strawberry soda is a nostalgic favorite at Juneteenth celebrations. Its bright red hue and fruity flavor make it a hit among guests of all ages. Sweet potato spritz: Inspired by Nicole A. Taylor's "Watermelon and Red Birds," this cocktail features a syrup infused with sweet potatoes, vanilla, and warming spices, topped with sparkling wine for a festive fizz. Watermelon coconut Jamaican rum punch: A tropical twist on the classic punch, this drink blends watermelon juice, coconut water, citrus flavors, and Jamaican rum, with a touch of pimento seeds and muddled mint leaves for added sophistication. Strawberry-ginger limeade: This punch combines lime juice, honey, fresh strawberries, and a hint of ginger for a zesty and refreshing drink. It's a great way to use overripe berries and adds a burst of flavor to the celebration. The Red Feast: A spread of red foods Food is intrinsically connected to Juneteenth celebrations. And red-colored foods are a prominent feature of Juneteenth gatherings, symbolizing the resilience, rebellion, and sacrifice of enslaved ancestors. So, nope. No Juneteenth celebration is complete without a spread that dazzles in red. Barbecue: Barbecue is a central element of Juneteenth feasts, especially in Texas. The red hue of the meat, often enhanced by tomato-based sauces, symbolizes the bloodshed of enslaved ancestors. The tradition of barbecuing meats has roots in African cooking techniques and has been adapted over generations. Dishes like smoked ribs, pulled pork, and spicy hot links are staples. These meats are often seasoned with bold spices and slow-cooked to perfection, reflecting the rich culinary traditions of the South. Fried chicken: Crispy, seasoned fried chicken is a beloved comfort food that frequently appears on Juneteenth tables. Its origins trace back to the era of slavery, where it was a rare treat that brought moments of joy and comfort. Jollof rice: A West African dish made with rice, tomatoes, and spices, jollof rice is often prepared with palm oil, giving it a red hue. This dish connects Juneteenth celebrations to African culinary heritage. Potato salad: A Southern staple, potato salad is often made with boiled eggs, mustard, and mayonnaise. Each family has its own secret recipe, making it a cherished dish passed down through generations. Black-eyed pea salad: This protein-packed side dish combines black-eyed peas with celery and ripe summer tomatoes. It's a nod to African culinary traditions and offers a refreshing contrast to the richness of grilled meats. Watermelon: In season during June, watermelon is a refreshing and symbolic fruit at Juneteenth celebrations. Its bright red flesh and high water content make it a perfect addition to summer gatherings. The Red End: Sweet treats to end the meal Watermelon and red drink water ice: A frozen dessert made with blended watermelon and red drink, this treat is a playful nod to the traditional red foods of Juneteenth. Its icy texture and sweet flavor are perfect for summer gatherings. Red velvet cake: A quintessential dessert, red velvet cake features a moist, tender crumb with a hint of cocoa, topped with tangy cream cheese frosting. Its vibrant red color makes it a festive centerpiece. This rich, red-hued cake is a beloved dessert at Juneteenth feasts. Its vibrant color and sweet flavor make it a festive treat that honors the holiday's traditions. Sweet potato pie: A beloved dessert in African American culture, sweet potato pie features a spiced filling encased in a flaky crust. Its origins trace back to West African cuisine, where yams and sweet potatoes were dietary staples. Strawberry pretzel: This layered dessert combines a salty pretzel crust, a creamy cheese filling, and a sweet strawberry gelatin topping. It's a crowd-pleasing treat that balances sweet and savory flavors. Strawberry-aperol pops: For a fun and adult-friendly dessert, these frozen treats feature macerated strawberries, Aperol, and dry vermouth. They're a stylish way to cool down during the summer festivities. The Power of Red: Honoring the rebellion with every bite The red spread at Juneteenth celebrations is more than just a collection of foods and drinks; it is a vibrant expression of history, culture, and identity. Through the color red, these culinary traditions tell a story of struggle, survival, and triumph. The foods, drinks, and sweet treats enjoyed on this day are steeped in cultural significance, each dish telling a story of resilience, community, and joy. Moreover, the shared table of food and more aims to weave the story of a journey toward a more just and equitable future. So, gather your friends, family, and folks to celebrate Juneteenth, and remember that each bite and sip is a tribute to the enduring spirit of Black Americans. And if someone asks why everything is red, go on and proudly say, "It's not just a color; it's a revolution on a plate." Watch: How to make Red Velvet Milkshake One step to a healthier you—join Times Health+ Yoga and feel the change
