Food Processing: Deepa Loshali, a teacher turned businesswoman, is spreading the taste of Uttarakhand across the country 

Deepa Loshali, owner of DBL Traditional Product Center, is processing the traditional products of Uttarakhand safely through food processing and selling them across the country.

Uttarakhand is not only known for its beautiful valleys and pleasant weather, but its culture, food and crops are also very special. There are some crops which are found only here or in very small quantities in other places. DBL Traditional Product Center is collecting products from different villages and districts of the state and selling them across the country. Not only this, many women groups are also getting employment from this center.

This effort of Deepa Loshali is also making a significant contribution in the field of food processing, because she processes these traditional products in a safe and natural way. Deepa Loshali, owner of DBL Traditional Product Center, discussed in detail about some special crops of her state with Kisan of India correspondent Sarvesh Bundeli.

DBL Traditional Products Centre launched

Deepa Loshali, a resident of Haldwani district of Uttarakhand, established DBL Traditional Products Centre in 2019. Earlier she was a teacher, but after marriage, when she had to leave her job due to personal reasons, she started her own business with the support of her family. Her father-in-law and husband also fully support her in this center. Deepa says that only organic products are sold here and processing of flour, oil and spices is also done. Through this food processing, she is delivering special products of Uttarakhand to the whole country.

Assembling a product from individual parts

Deepa Loshali says that there is not much production in Haldwani, so she has to collect pulses and other products from different districts and villages of the state. After collecting these products, she sends them all over the country through her center. In the hilly areas, farming is done in a natural way, in which the use of chemicals and medicines is very less. The pulses they have come from Kumaon and Garhwal region, where they are produced well. These products are processed in a commercially profitable way while maintaining quality through food processing.

Features of pulses

Pulses play a very important role in the food of Uttarakhand. Gahat and Bhatt ki dal is one of the very famous dishes here, which is eaten especially in winters. Deepa Loshali says that the Gahat dal of the mountain, which is also called Kulth, is very beneficial. Its regular consumption does not cause stone problems. Doctors recommend drinking the water of this dal. She further tells that Rajma of Bauna village of Munsiyari is also very special, it has got GI tag.

There are many types of pulses at their center too. There are 3-4 varieties of Rajma in which Makkhan Rajma is sold the most expensive, along with Pahadi Bhatt which is also called black soybean, black lentils, mixed pulses which are called Navrangi Dal, a rice called Jhangura, all these are special crops of Uttarakhand. Apart from this, the red rice here is also very special. Bhatt is produced the most in Bageshwar, Kota Bagh and flat Bhatt is a special pulse of Uttarakhand.

Bhang-Bhangjira Chutney

On hearing the name of Bhang, everyone usually remembers the Holi Thandai, but in Uttarakhand people eat its spicy chutney with great fondness, so there is a lot of demand for Bhang seeds. Deepa tells that Bhang and Bhangjira are used to make chutney. The immunity power of Bhang seeds is very high. Along with making Bhang chutney, it is also eaten by adding it to vegetables.

In the hilly areas, it is definitely used in potato raita, which tastes completely different or we can say that it has its own hill flavour. Bhangira is also like bhang, only its seeds are finer.

Special spices

Along with cinnamon, Deepa’s traditional product center has some special seasoning spices which are produced especially in Uttarakhand. She tells that Jambu of Munsiyari is also used for seasoning. Apart from this, Gandrayani is also a spice which is used for seasoning, as well as it is also consumed to get relief from stomach pain. The spices here also include Jakhiya which looks like mustard and is used to season the potato-pumpkin vegetable, it enhances the taste of the vegetable.

Food Processing and Vadis

In addition to pulses, spices and flour, Deepa’s DBL traditional product center also sells many types of delicious vadis, which are made by women groups. These include Pahadi Cucumber Vadi, Moong Dal Vadi (Mungodi), Lauki Vadi and Arbi Vadi. Through this medium of food processing, Deepa is preparing various types of products in her unit, which are very popular in the market.

8-9 types of flour and food processing 

Deepa Loshali processes spices and flour in her centre. She says that 8-9 types of flour are made in her unit. Which includes rice, millet, gram, soybean, sorghum, barley, madwa. Apart from this, there is a multigrain flour in which roasted soybean and bhatt are added along with these 8 types of flour. That is why it is very healthy.

Deepa says that she takes raw material from the farmers and processes it in her unit. Earlier, when she used to order madwa flour from outside, they did not remove the peel due to which the flour tasted bitter. But now she grinds the flour at her own place after removing the peel with a thresher. She says that natural flour lasts only for 2 months and flour is ground in a natural way at her place. Whereas if preservatives are added, the flour lasts for 6 months, but it is not good for health.

Coarse grains are a companion of health

Deepa says that Madwa, Jowar, Bajra, Maize etc. are coarse grains, so making roti from them is a bit difficult. While making roti, it breaks, for this knead the dough in hot water and instead of making it with a rolling pin, spread it on a plastic sheet by hand. It will take some effort, but it will be good for health, because these rotis are digested quickly. Coarse grains, especially after food processing, become even more nutritious and tasty, which proves beneficial for health.

Employment of women

Deepa is associated with women groups, who make vadia, pickles, wicks etc. Apart from this, women also do the cleaning work. Not only this, she tells that during the exhibition when the work increases, more women are employed. Through food processing and other production, Deepa has not only promoted the traditional products of Uttarakhand, but has also helped women become self-reliant.

How much stock do you keep

Deepa Loshali says that her collection starts from September and it goes on according to the production. All her stock is usually sold from September to March. She keeps a stock of 20-30 quintals. Some things are seasonal and they cannot be sold throughout the year, so their stock is kept accordingly. Through food processing, Deepa maintains the freshness and quality of these products, so that her stock remains safe for a long time.

Promotion of products of Uttarakhand

Deepa Loshali is also sent out for exhibitions by the government department, through which she is working to make the products of Uttarakhand popular all over the country. His contribution in the field of food processing has given a new identity to the local products and they are now widely available across the country.