State-Level Exhibition on Indigenous Edible Tubers Held at G.V.M.’s G.G.P.R. College in Ponda

Written by Intern Rency Gomes || Team Allycaral 

A state-level exhibition on indigenous edible tubers was organised at G.V.M.’s G.G.P.R. College of Commerce and Economics in Farmagudi, Ponda, by the Internal Quality Assurance Cell (IQAC) and the Indian Knowledge System (IKS) Cell in association with Nirmal Vishwa, Ponda.

The exhibition aimed to create awareness about the diversity of traditional edible tubers found in Goa while highlighting their nutritional, medicinal and cultural significance. The initiative also focused on encouraging the conservation of indigenous food resources and traditional knowledge systems.

The programme commenced with dignitaries watering potted plants, symbolising sustainability and the preservation of traditional knowledge.

Visitors were able to view an extensive display of both common and rare tubers collected from different parts of Goa. The exhibition included detailed information about their local names, uses and health benefits.

Resource persons Suryakant Shankar Gaonkar and Datta Shambu Naik interacted with students and visitors during the event, sharing their expertise on the identification, cultivation and traditional food practices associated with these indigenous crops.

The event was attended by Bhaskar K. Khandeparkar, President of Goa Vidyaprasarak Mandal; Krishna S. Shetye, Chairman of G.V.M.’s Working Committee; Deepak G. Gaonkar, Secretary; Shriram (Mandar) Khandeparkar, Member; and Prof. P. M. Bhende, retired Principal.

Representatives from Nirmal Vishwa including Gulab Borkar, Pradeep Kamat and Rashmi Sadhale were also present at the programme, along with Prof. Smita Sanzgiri, Officiating Principal of the college.

The programme was coordinated by Ana Falleiro, Coordinator of IQAC, and Dr. Deepali Naik, member of the IKS Cell.

The interactive exhibition provided an opportunity for experiential learning and was widely appreciated for promoting awareness about sustainable food traditions and the need to preserve indigenous biodiversity.