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Saturday, February 2, 2019

Inspiration - 70-YO Indore Man Sets Green Example, Grows His Own Food In His Terrace Garden!


Indore-based Arun Anand graduated with an engineering degree from IIT-Roorkee back in 1971. he engineer worked for over 15 years in Russia, Egypt and Georgia.
But post-retirement, when he decided to settle down in Indore, where he owns a home, things panned out differently.
From chiku, strawberry, papaya, guava, pomegranate and figs to vegetables like cabbage, cauliflower, basil, celery, parsley, chives, brinjal, radish and carrot, he grows them all in a 1,200 sq ft space without using any chemical pesticides or fertilisers!

“Most fruits and vegetables available in the market are genetically modified. In the greed of increasing yield and cloning these vegetables and fruits, we seem to have forgotten how damaging to human health the toxins in these crops can be. I read F William Engdahl’s book, Seeds of Destruction: The Hidden Agenda of Genetic Manipulation, which speaks about the destructive power of these genetically modified seeds and also came across research that linked genetically-modified crops to the rising cases of cancer. This pushed me to start growing my own food,” says Arun.

To keep the soil moist and fertile, the urban farmer has created his own vermicompost unit. Here, he adds dried and crushed leaves, kitchen waste, cow dung, and water. Once introduced to the mixture, worms feed on the mixture and help in decomposition. The resulting compost is added to the soil as manure.

He also uses panchagavya (panchakavyam) which is prepared by mixing nine products including cow dung, cow urine, milk, curd, jaggery, ghee, banana, tender coconut, and water. This mixture is a potent organic pesticide and growth promoter too.

He signs off with a message for aspiring urban farmers saying, “The best way is to keep yourself healthy is to grow your own food. It doesn’t need special expertise. Just a little hard work. Start small, grow leafy greens and herbs like coriander or mint in a small space, perhaps your balcony. Once you are confident, start diversifying. The joy of eating the food you grow is unmatched.”

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