Nearly 200 stalls, 12,000 visitors, more than 1,000 big and small industries and four days in celebration of food — food expo Vibrant Tamil Nadu 2018, held at the Ida Scudder Trade Centre, brought together players of the food industry from across the State on a single platform. The event covered food growing and processing industries, including concepts such as organic farming, customised diet, slow cooking, reinventing traditional recipes, innovative food packaging and allied products, new-age dining ideas, and eco-friendly food practices. “The goal was to give home-grown brands a fillip, put Madurai on the food map of Tamil Nadu, and ensure that genuine products reached the right markets. The expo has also paved way for a mass exchange of ideas and a number of trade deals have materialised,” says Anmol Modi, Senior Head of Promotions, Vibrant Tamil Nadu. “The response was overwhelming and we plan to hold more editions in future.” Among the hotchpotch of products, there were some futuristic concepts such as edible carry bags made of tobacco starch, that dissolve in warm water in just five minutes. Some products reflected the trend of shifting back to organic and traditional food methods. For instance, Herboo Chicken, based out of Erode, grows antibiotic-free broiler chickens that are said to be fed herbs and grains. Madurai-based Kuyavan Crafts is attempting to reinvent earthen cookwares. Several stalls showcased native paddy varieties and millets. A minimal, mobile and cost-effective restaurant concept was showcased by city-based Navdanya’s organic store. Modelled like a ship container, the kiosk measuring, just 8x5 feet, comes with a built-in oven and freezer and storage space. It can be mounted on a truck or can be stationed at any corner by the roadside. Largest bean salad Another element of attraction was the World Record attempt of preparing the largest bean salad. The mammoth task was successfully completed by 17 chefs from South India Chefs Association and 63 catering students from five hotel management colleges in South Tamil Nadu. A total of 1,121 kilos of salad was prepared in a colossal vessel custom-made for the purpose. Over 10 varieties of pulses including cow pea, kidney beans, chick pea, black channa, horse gram, green pea, lima beans and groundnut were mixed. To this, finely chopped beetroot, cabbage, onions, mango, capsicum and carrot were added. A dressing of vinegar, salt and pepper and a tadka of green chillies, mustard and coriander were added on top to give the finishing touch. “Asia Book of Records has given us an adjudication certificate on the spot. We will soon be sending it for approval from the Guinness Book of Records as well,” says Chef M S Rajmohan, who formulated and executed the idea.

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