Published Paper Details:

Traditional crops, also referred to as indigenous or underutilized crops, have been central to Indian agriculture for centuries, providing essential nutrition, sustaining livelihoods, and enhancing ecological resilience. This paper explores the significance of traditional crops--such as millets, pulses, root and leafy vegetables, and fruits--in ensuring food security, promoting nutritional well-being, and supporting sustainable agriculture in India. These crops are rich sources of carbohydrates, proteins, fats, vitamins, minerals, and phytochemicals vital for human health. Millets like ragi and pearl millet, pulses such as tur and moong dal, root vegetables like sweet potatoes, and a diverse array of fruits including mango, jackfruit, and guava contribute significantly to dietary diversity and resilience against climate change. Traditional agricultural practices like mixed cropping, crop rotation, and agroforestry have further strengthened the adaptability and productivity of these crops, especially in regions with harsh growing conditions. As India faces emerging challenges of climate change, soil degradation, and nutritional deficiencies, promoting the cultivation and consumption of traditional crops offers a sustainable pathway toward achieving food security and improving public health. This paper underscores the need to revitalize traditional agricultural practices and integrate indigenous crops into modern farming systems to ensure environmental sustainability, economic viability, and enhanced nutritional outcomes.