Farmer groups to promote leafy greens at ‘Soppu’ mela in Mysuru on Sept. 6 and 7

A two-day leafy greens mela or ‘soppu’ mela will be held in the city on September 6 and 7 in a bid to revive the consumption of traditional leafy greens that were once a part of the local cuisine and diet.

The event, to be organised by Sahaja Samrudha, Hulikadu Farmers Producer Company, and ICAR–JSS Krishi Vigyan Kendra, Suttur, will be held at Nanjaraja Bahadur Choultry.

Krishnaprasad of the Sahaja Samrudha said that farmers’ groups and community organisations have come together to present the mela which will also create a greater awareness on the nutritional value of leafy greens. He said that the mela is part of a grassroots effort to restore diversity in food and diet, and farmers from across the State will showcase more than 150 varieties of greens, including Anne soppu, Seege soppu, Bereke soppu, and Honagonne soppu, and rare finds such as Kirakasali from North Karnataka and Kempu soppu from Gokarna.

“Each of these has been valued for generations as a natural source of iron, fibre, and micronutrients; yet they have disappeared from urban kitchens,” Mr. Krishnaprasad added.

Growers from Kaadu Halli and H.D. Kote will bring and display 25 varieties, while women farmers from Kolagondanahalli and Kanakpura will highlight Seege soppu.

“Visitors can get a taste of Kalale Saaru or try out green juices and a traditional platter of Ragi mudde with Bereke soppu curry — dishes that are still popular in rural areas,” said Mr. Krishnaprasad.

The mela comes at a time when leafy greens have disappeared from kitchens as urban households have shifted to a narrow range of vegetables available in the market, he added.

The mela also proposes to link food diversity with farm livelihoods; farmers will sell desi rice, millets, pulses, organic value-added products, and traditional seeds, according to Sahaja Samrudha. In addition, saplings of fruit trees and Belva plants will also be available to the public, it added.

To deepen public engagement, organisers are hosting a cooking contest on September 7 and participants can present traditional or innovative recipes using the vegetables. Besides, a drawing competition will be held for children to create awareness about food diversity among them from a young age.

Given the prevalence of malnutrition and anaemia, the organisers believe reviving these neglected greens is not merely about tradition, it is about food security, health, and ecological balance. By connecting urban consumers with rural growers, the fair seeks to bring the “forgotten” leafy greens back into the mainstream, according to them.

Entry is free and open to all from 10 a.m. to 8 p.m. on both the days.