Conventional Food Culture and Food Security in Bangladesh

                        Conventional Food Culture and Food Security in Bangladesh

By

Rahat Uddin Jewel

Presentation

Bangladesh is a place that is known for rich culture. The way of life of Bangladesh is wealthy in an enormous and astonishing assortment offoods. Bangladesh is a nation of celebrations. There is a notable saying which is "Baro mase teroparban for example Thirteen celebrations in year". Food is an essential piece of the celebrations. The foods ofBangladesh comprise of an astounding mix of flavors, rice, fish and desserts. "Mase-Bhate Bengali" i.e."Bengalese with fish and rice" is another notable precept. Generally, the people groups of the countryare particularly attached to topping off the stomach with tremendous measure of various delectable food sources yet neverconscious about sustenance. Some time ago the sustenance prerequisite was satisfied perhapsautomatically because of admission of immense measure of variety of new food sources including fish, meat, vegetables,fruits and so on with brimming with nourishment. However, at present the circumstance has definitely been changed. Generally, cereals, to a great extent rice, are the principal food in Bangladesh. As of now, almost 66% of thedaily diet comprises of rice. Individuals of the nation take rice alongside certain vegetables, a littleamount of heartbeats and little amounts of fish if and when accessible. Milk, milk items and meat areconsumed just at times and in tiny sums. Natural product utilization is occasional and includesmainly papaya and banana which are developed round the year. The dietary admission of cooking oil and fatis pitiful. The average rustic eating regimen in Bangladesh is, apparently, not even.

 The dietary propensities frequently don't meet great healthful necessities, with an inclination for cleaned riceand verdant vegetables of poor nourishing quality. What's more, social standards direct a superior eating routine formales over females with the male top of the family getting the best feast segments. Persistentpoverty, lacking nourishment data and orientation disparity cause unavoidable hunger among ladies, particularly pregnant ladies and lactating moms. While food propensities differ at territorial and, surprisingly, individual family levels, as a rule, food preparationmethods bring about critical supplement misfortune. Minerals and nutrients, particularly B-complex nutrients arelost (40% of thiamine and niacin) in any event, during the washing of rice prior to cooking. Bubbling riceand then disposing of the water brings about considerably more supplement misfortunes. The way of washing and cooking vegetables prompts extensive loss of L-ascorbic acid and B-complex nutrients.

 Hence, food uncertainty is as yet an extraordinary worry for Bangladesh however over the last not many decades,Bangladesh has gained significant headway in expanding public level food accessibility and individuallevel energy consumption. The rice-based diet in Bangladesh with regards to food and sustenance securityBangladesh is encountering what is going on with both food and nourishment weakness. In any case, the intakeof energy and other fundamental supplements is still far beneath the supplement necessities and recommendeddietary recompenses.Eats less carbs are generally imbalanced with the staple food oats contributing around 73%of all out energy consumption and a significant extent of dietary protein. Notwithstanding awkward nature inmacronutrient admissions, counts calories are to a great extent lacking in micronutrients, fundamental unsaturated fats and individualamino acids. Mostly as an outcome of the scarcity of diets, there is a high predominance ofmalnutrition outstandingly among small kids and moms alongside arising issues of dietrelated constant illnesses in the populace.The current concentrate consequently, attempted to investigate thetraditional food culture of the country with regards to food and sustenance security of individuals of thecountry.

Procedure:

The review was directed in light of the information gathered from 10 towns of Shailkupa upazila under Jhenaidah area of Bangladesh. The primary philosophy of the review was center gathering conversation withboth male and female individuals of the review region. Portrayal of the individuals from rich, medium &poor families as well as male and female in the FGDs was guaranteed. It was additionally guaranteed portrayal ofboth Muslims and Hidus so strict variety of food culture is reflected in the review. Conversation was likewise held with significant government authorities, advancement laborers and common society individuals. Information was likewise gathered from 120 arbitrarily chosen families to gauge the admission of differentfood things per individual each day. The information was then registered by utilizing MS Succeed program of computer.Relevant optional archives were additionally surveyed in setting up the review report.

Rice is the staple food of Bangladeshi individuals. Generally Bangladeshis eat rice as Bhat (bubbled rice) astheir staple food and significant admission. Around 70% of what they eat depends on rice, which is theirmain wellspring of sugar.Riceis likewise taken as polao (sunned ricecooked with flavors), biriani(sunned rice cooked with chickenor sheep with flavors &condiments), chira (leveled rice),muri (puffed rice), hotchpotch as well as in some other preparations.For most recent couple of many years wheat hasbecome part of the Bengali menubut still not normal uncommonly inthe provincial region. Hardly any many years prior when there was shortage of rice, wheat was considered as poor peoples'food. Individuals ate wheat just when they were fallen into shortage of rice. However, presently the circumstance is beingchanged. Wellbeing cognizant individuals take rooti or chapati (wheat-based food things) no less than once in a dayon a customary premise uncommonly in the metropolitan region. However, in the rustic region wheat isn't famous yet.Few

many years prior there were likewise different wellsprings of sugar, for example, cown (one sort of food grain),barley and so on which are presently nearly vanished due predominantly to monoculture of rice.Unlike different food varieties, bhat is eaten in the wake of blending in with various sort of curry, bhaji (sear), bharta (mash)etc. For the most part Bhaji and Bharta are made of incalculable assortments of vegetables and fishes. The curry iscooked with various sort of vegetables independently or blended or added with fish or meat. Different kindof dal (soup made of various heartbeats like lentil, mung bean, khesari, gram, pea and so forth) are additionally takenmixing with bhat. There are additionally various types of ghonto (combination of vegetables, heartbeats and even headof hotshots) which are usually eaten with bhat. There are likewise unique sort of achar and chutni(pickles) which are eaten to improve the taste.Shorshe Ilish, a dish of smoked ilish with mustard-seed paste,has been a significant part Bengali food. There arenumerous approaches to cooking fish contingent upon the texture,size, fat substance and the bones. It very well may be broiled, cooked inroasted, a straightforward hot tomato or ginger based sauce (jhol), ormustard based with green chillies (shorshe batar jhaal), withposto, with occasional vegetables, steamed, steamed inside ofplantain or butternut squash leaves, cooked with doi(curd/yogurt), with harsh sauce, with sweet sauce or even thefish made to taste sweet on one side, and flavorful on the other.Bangladesh has in excess of forty kinds of generally freshwaterfish are normal, including carp assortments like rui (rohu), koi(climbing roost), the wriggling catfish family - tangra, magur,shingi, pabda (the pink-bellied Indian margarine fish), katla, ilish(ilish), as well as shuţki (little dried ocean fish). Chingri (prawn)is a specific #1 and comes in numerous assortments - kucho (little shrimp), bagda (tiger prawns) orgalda (Scampi). These are new water fishes. Just couple of many years prior these fishes could be found insmall provincial lakes and a wide range of inland water bodies and, surprisingly, in the lowered fields of paddy or juteall over the country. Around then the country individuals could get a lot of these fishes without paying anycost which is close to incomprehensible now-a-days. Salt-water fishes were likewise found in abundance.Bangladesh can flaunt an extensive variety of Shutki (sun-dried fish) of new water and salt-water fishes.Dishes made of Shutki are famous and scrumptious and highlight in common conventional feasts. Rice and fishis extremely normal dish in Bengali food culture for millennia. Thus, the Bengalis are notable as"Mase (Fish) bhate (rice) Bangali" everywhere. Be that as it may, presently a-days the maxim has lost its meritbecause the accessibility of fishes has definitely been diminished due basically to substance concentrated cropcultivation and shortage of water.

The Flavors and Sauces

Various flavors and sauces are utilized in getting ready Bengali dishes. Among them dried red stew andbay leaves, cumin powder, cumin, red stew powder, turmeric powder, 'panch phoran', corianderpowder are normal. The 'pach poron' is a universally useful flavor blend made out of radhuni(Carum roxburghianum seeds), jira (cumin), kalo jira (dark cumin, otherwise called nigella), methi

(fenugreek) and mouri (anis). This blend is more advantageous for veggie lover dishes and fishpreparations. Shorsher tel (mustard oil) is the essential cooking medium in Bengali food. Of late, theuse of sunflower oil, soybean oil and refined vegetable oil, which is a combination of soybean, kardi, andother consumable vegetable oils, is acquiring unmistakable quality. In any case, contingent upon sort of food, ghee (clarifiedbutter) is frequently utilized, for example for making the batter or for broiling bread. Mustard glue, holud (turmeric),poshto (poppy seed), ada (ginger), dhania (coriander, seeds and leaves) and narikel (ready coconut usuallydesiccated) are other normal fixings.