January 20, 2019
Tripuravasini Palace Ground,
Contact: Lakshmi - 9740714824
The International Organics and Millets 2019 Trade Fair is being hosted in 'Namma Bengaluru' for the second consecutive year. The Organics & Millets 2018 International Trade Fair was a huge success. The trade fair organized by the Department of Agriculture, Govt. of Karnataka has been successful in drawing the attention at the global level. Today almost each and every household across the State and the country is well aware of the importance of millets.
The millet food products exhibition and competition was one of the highlight during the last International Trade Fair, which has inspired us to take it to the next level this year. The Millet Food Product Challenge this year will be held in two categories: a) Savoury; b) Baked Products.
Savoury– Snack or appetizer usually salty and spicy.
Baked Products– Products made using baking as the method of cooking.
Savoury - 9.30 am to 12.00 noon
Reporting time: 9.30 am
Display time: 10.00 am - 11.00 am
Judging time: 11.00 am - 12.00 noon
Baked Products - 12.30 pm to 3.00 pm
Reporting time: 12.30 pm
Display time: 1.00 pm - 2.00 pm
Judging time: 2.00 pm - 3.00 pm
The maximum points per exhibit will be 100 marks based on the following aspects:
|Degree of difficulty/creativity||20 points|
|Correct Preparation & Taste||20 points|
|Presentation & Portion size||20 points|
|Texture & Consistency||20 points|
The ingredients used in the recipe must complement with the main item in terms of quantity, taste and colour.Correct Preparation
The preparation should be free of unnecessary additions and ingredients. Dishes conceived shall be hot, but exhibited cold. Recipe mentioned on the card & the product should match.Presentation and Portion
The dish must be portioned to serve three (3) members. Plating shall be done accordingly. Presentation must be creative.
Please carry the required material and a dust cloth to clean up the allotted space.Texture & Consistency
The dish must conform to the standards of texture and consistency of the recipe (for both savoury and baked product)
Each participant of the specific category for which they have registered will receive a 'Certificate of Participation.'