Category Archives: Business & Economy

Ananya Cultural Academy celebrates its silver jubilee

Amazing Feats, Arts, Culture & Entertainment, Business & Economy, Records, All

RaghavendraBF28may2020

Founder RV Raghavendra speaks of the exhaustive library, the 2,500 programmes in the last 25 years and the help extended to musicians during the lockdown

RV Raghavendra, founder of the Ananya Cultural Academy, which turns 25 today, (May 27) was disturbed by the plight of musicians and performers who had no means of earning a livelihood during the lockdown to contain the COVID-19 pandemic. Raghavendra organized financial assistance to deserving artists helping nearly 105 artistes throughout Karnataka. “We will be disbursing around ₹12 lakh to people connected with music, dance, folk arts and light music. We have distributed ₹7 lakh from March.”

The monetary help was possible through donations from Raghavendra, Ananya’s Arogyadhara Medical Help Scheme and through donations. “Just one announcement on Facebook garnered an unprecedented response from the music-loving public.”

Ananya is a self-funded, non-profit cultural organization. It was established in 1995 to propagate and nurture different art forms. Jnanpith Awardee Dr. UR Ananthamurthy was its founder-chairman. Since its inception, Ananya has been working in the fields of music, dance, literature and painting.

“Our activities are multi-dimensional. We organise music, dance and visual art (Ananya Drishya) shows. We have individual performances, festivals, lec-dems, workshops, thematic programmes and interactive sessions. We have a well-defined space for young and upcoming artistes. With artist SG Vasudev as the present chairman, we look back at over 2,500 programmes in the last 25 years.”

After a Masters in Geology from University of Mysore in 1973, Raghavendra obtained PhD in Geo-Chemistry from IISC in Bengaluru. He established Geological and Metallurgical Laboratories (GML), an industrial test house for various industrial materials, in 1980. “The profits from the business helped me run Ananya all these years.”

Born in 1952 in Chitradurga to RN Viprakallachar and Susheela Bai, Raghavendra says though he does not come from a musical background, his mother’s informal renderings of devotional songs at home did have a strong bearing on his personality. “After moving to Mysore for my Post Graduation, I started attending concerts. Coming to Bangalore only increased my craving for all genres of music and dance. I soon became a member of every possible music club in the city.”

Ananya has been publishing Ananya Kalasinchana, a music magazine in English for 23 years. The magazine is now available for free online. “My wife, Pramila Bai, a former professor in the Mechanical Engineering Department at IISc, helps me run the magazine. We have articles on music, dance, literature and interviews. We have a 7,000-strong subscription base.”

Raghavendra has over the years collected books, audio-clips and photos of classical musicians. To make the collection accessible to the public he started Ananya Sangraha, a reference library, in West Park Road, Malleswaram. “People who attended our concerts at Ananya auditorium in Malleswaram were encouraged to make use of the material at Ananya Sangraha.”

The collection includes nearly 15,000 hours of live programmes and rare recordings by yesteryear and present day artistes. “I started collecting music three decades ago. Audio recordings such as composer Mysore Vasudevachar’s vocal rendering of kritis, Mysore composers’ Javalis, pieces by Mallikarjun Mansur, Violin Chowdiah, Veena Doreswamy Iyengar, Rudrapatnam RK Srikantan, Alathur Brothers, Semmangudi Srinivasa Iyer, Lalgudi and MSG amongst others are part of the collection. We have digitised almost 6,000 hours of music as of now. Music from South Asian countries including Bangladesh, Sri Lanka, Pakistan and Nepal in several dialects are part of the collection, which has music in nearly 25 languages.”

Ananya Sangraha also has a vast collection of books — nearly 10,000 titles including rare ones such as a Kannada translation of Subbarama Dikshitar’s Sangeeta Sampradaya Pradarshini by Anandarama Udupa and edited by SK Ramachandra Rao. “This is one of Dikshitar’s greatest works. Practicing musicians, theorists, editors and publishers have continuously drawn inspiration from it. We are lucky to have this monumental work in translation.” Ananya also has the work of nearly 50 composers, books on instrument playing techniques and sahitya (lyrics) ideologies.

source: http://www.thehindu.com / The Hindu / Home> Entertainment> Art / by Ranjani Govind / May 27th, 2020

ITI Ltd. makes face shields; to be provided to healthcare setups, local administration

Business & Economy, Records, All, Science & Technology

The company plans to provide face shields to airports, municipal corporations, police departments, state governments, corporates in the second phase

To strengthen the government’s Aatma Nirbhar Bharat Abhiyan and to prevent the spread of coronavirus, ITI Limited, a public sector undertaking under the Ministry of Communications, has started manufacturing face shields at its Bengaluru-based unit.

The 3D designed face shield provides protection to the facial area including eyes, nose and mouth from sprays and droplets. The indigenous face shield allows for hassle-free respiration.

Commenting on the steps taken by the company, R.M. Agarwal, Chairman & Managing Director, ITI Limited, said, “ITI has joined the fight against coronavirus as the number of positive cases in the country are increasing everyday and being country’s first PSU we have an obligation to extend help to corona warriors across the country. The company is now capable of producing half a million face shields a month which may be extended to 1.5 million face shields per month in the coming days”.

“In the first phase, the company is providing these face shields to various healthcare setups, educational institutes, NGOs and local administrations on complementary basis. In the second phase, we are planning to provide these to various organisations such as airports, municipal corporations, police departments, state governments, corporates etc.,” Mr. Agarwal added.

source: http://www.thehindu.com / The Hindu / Home> News> Cities> Bengaluru / by Special Correspondent / Bengaluru – May 26th, 2020

Free app to help dementia patients and caregivers

Business & Economy, Records, All, Science & Technology

It has been developed by the Nightingales Medical Trust

The COVID-19 pandemic, and the restrictions accompanying it, have been especially taxing for people suffering from dementia and their caregivers, for whom this time has been physically and psychologically burdensome.

To ensure a support system for them, the Nightingales Medical Trust (NMT), an NGO working with the elderly and for those with dementia, has developed Demkonnect, a mobile application which is aimed at providing access to care and support related to dementia. This app is available on Android and iOS and is free of cost.

According to NMT, the nature of the disease tends to cause disorientation and makes those who are affected more vulnerable. This has a direct impact on the stress levels of caregivers. Family members, who have now turned into full-time caregivers, have noticed symptoms of dementia, like memory loss and behavioural changes, but are unable to visit a specialist and seek a formal diagnosis due to the lockdown and the fear of contracting the virus, a release said.

The application has options based on the need of the user.

“The Memory Screening option enables the user to assess their loved ones or themselves through a range of questions which would advise them on how to go forward based on the score. This could then be followed up with a consultation with a dementia care expert, through the chat option or through a video call. This is specially intended for those who are unable to visit a specialist for a diagnosis. Family carers, who are facing challenges at home or have queries regarding care of a person with dementia, can opt for the consult-an-expert option, which would enable the user to chat with a dementia care expert any time between 10 a.m. and 5 p.m.,” the release explained.

Users can learn from the experiences of other family carers and share their own experiences through the Communities option.

With day care centres closed, the Demkonnect app has a few brain games to keep patients engaged and a Reminiscence album, which can help the user reminisce by discussing memories and past experiences using prompts such as photographs. The app aims to remove the stigma associated with dementia by educating users about the disease, the release added.

source: http://www.thehindu.com / The Hindu / Home> News> Cities> Bengaluru / by Staff Reporter / May 26th, 2020

Bengaluru-based startup becomes the helling point amid COVID-19 crisis

Business & Economy

From cold-pressed virgin coconut oil, dehydrated chips, shell bowls, vegan wax candle, soaps, coir dish scrubbers, the list is endless.

Tengin founder Madhu Kargund
Tengin founder Madhu Kargund

Buy local, be vocal is the buzz in this time of corona crisis. Madhu Kargund (32) had no idea that this would be the affairs to come when he quit his corporate job a few months ago to pursue his start-up, Tengin, which turns every part of the coconut into something usable.

From cold-pressed virgin coconut oil, dehydrated chips, shell bowls, vegan wax candle, soaps, coir dish scrubbers, the list is endless. “A few years ago I took some of this coconut oil to work and found many takers. In addition, the benefits of the oil as an immunity booster has been doing the rounds,” says Kargund who took impetus from such remarks.

Hailing from Arsikere, Hassan, but who has made Bengaluru his home in the last eight years, Kargund felt the need for farmers in his village to integrate age-old practices for new-age consumers. “Ragi is sold at Rs 10 in villages, but ragi biscuits here go for Rs 40. A slight value addition can make a huge difference,” says Kargund who has five acres of farmland back home.

“Something like the coconut bowl can be used to mix hair colour. Usually a steel container is used wherein the steel reacts with the dye, which does not happen in this case,” says Kargund, whose unit belonging to a group of farmers, manufacturers 400 litres of cold pressed virgin coconut oil. On an average around 300 litres is sold.

Now, sourcing from farmers in his village, Kargund’s mission is also to retain the skilled workers in his hometown. “I noticed several young farmers were moving to cities for better opportunities. Instead, with organic products seeming to be the go-to thing, I thought it necessary to gainfully employ farmers,” he says, adding that women are employed in creating products like the coconut bowl shell.

“My parents co-ordinate with the farmers while I look into research and marketing,” says Kargund who has invested over Rs 2 lakh into the venture. Having left his job at a French MNC in the midst of this pandemic, there are times Kargund wonders if he has made the right move. But with plans like organising coconut tours something on the lines of a wine tour, and working with other crops, Kargund is hoping to make a difference both in terms of creating eco-friendly products as well as empowering women and rural farmers.

source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Bengaluru / by Vidya Iyengar / Express News Service / May 24th, 2020

Mysuru only place in South India to get 5-star garbage-free city tag

Arts, Culture & Entertainment, Business & Economy, Records, All

The other 5-star garbage-free cities are Ambikapur, Rajkot, Surat, Indore and Navi Mumbai.

Mysuru city (Photo | EPS)
Mysuru city (Photo | EPS)

Mysuru :

Centre has declared Mysuru a 5-star garbage-free city.

Ministry of Housing and Urban Affairs on Tuesday announced the names of 5-star garbage-free cities in India and Mysuru is the only city in South India to make to the list. The other 5-star garbage-free cities are Ambikapur, Rajkot, Surat, Indore and Navi Mumbai.

The effort of Mysuru City Corporation (MCC) to make the city garbage-free bore fruit in the annual Swachh Survekshan ranking and star-based ranking of cities.

The star rating was given based on 25 key parameters across the solid waste management spectrum. Mysuru had submitted a self-assessment and self-verification for achieving the star rating early in the year and a third party inspection was carried out.

Expressing his happiness, MCC commissioner Gurudatta Hegde thanked the health team and pourakarmikas who worked hard to get the 5-star rating to the city for the second consecutive time.

“This is a good recognition to the city and also to the brand Mysuru. Though we aimed for the 7-star rating, we couldn’t bag that due to the stringent rules,” he said.

Meanwhile, MCC health officer Dr Nagaraju thanked the support extended by citizens and organisation in making this feat.

source: http://www.newindianexpress.com / The New Indian Express / Home> States> Karnataka / by Express News Service / May 19th, 2020

Bengaluru scientists develop ‘coat’ for PPE reuse

Business & Economy, Science & Technology

They are already in talks with chemical manufacturing companies.  “The chemical can be used on pillow covers, bedspreads, covering sheets etc.

With an increase in the number of Covid-19 cases in Bengaluru as of Saturday, doctors at Victoria Hospital find themselves busier than usual | Shriram BN
With an increase in the number of Covid-19 cases in Bengaluru as of Saturday, doctors at Victoria Hospital find themselves busier than usual | Shriram BN

Bengaluru :

Scientists at Bengaluru’s National Centre for Biological Sciences (NCBS) have developed a chemical coating that can be applied to personal protective equipment to prevent the virus from sticking to the cloth. NCBS director Prof Satyajit Mayor told The New Sunday Express, “This germicidal molecule will provide better protection to frontline healthcare workers. The coating neutralises bacteria or viruses when applied on cotton fabrics.

It neutralises anything that has a membrane. All bacteria and a large number of viruses have membranes,” he said. The chemical compound used for the coating is based on quaternary ammonium salts and is the brainchild of Prof Praveen Kumar Vemula, associate professor at NCBS’ Institute for Stem Cell Science and Regenerative Medicine (InStem) and lead researcher of the project.

(Quaternary ammonium salts are water soluble compounds that can be used as disinfectants in textiles.)
“Masks/PPEs act as physical barriers on which the virus gets deposited. It can remain active at least for seven days. If you coat PPE with this chemical it will be resuable,” Vemula said. Lab results show the compound is promising, but regulatory approvals are awaited, he said, adding that once they are obtained, it can be manufactured on an industrial scale in four months.

They are already in talks with chemical manufacturing companies.  “The chemical can be used on pillow covers, bedspreads, covering sheets etc. It is working very well on cotton materials and will surely help the healthcare sector,” explained Mayor said. The compound can be used in two ways. It can be applied through a solution on cloth which must be heated as prescribed for the molecules to get attached. Or, mask/gloves/PPE manufacturers can be given fabric which has been pre-attached to the compound. The molecule is efficient for up to 25 washes of the cloth on which it is used.

source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Bengaluru / by Chetana Belagere / Express News Service / May 17th, 2020

How a scientist developed jackfruit juice, chocolates and cookies

Agriculture, Business & Economy, Records, All, Science & Technology
Tropical fruit salad with jack fruit
Tropical fruit salad with jack fruit

Jackfruit in chocolates, cookies, and seed flour that can be stored for a year… CK Narayana, Principal Scientist at Indian Institute of Horticultural Research, is giving the fruit new forms

The Indian Institute of Horticultural Research (IIHR), in Bengaluru has developed a technology to make jackfruit juice, chocolates and cookies. “It took me three years of research to develop this technique,” says CK Narayana, Principal Scientist, and Former Head of the Division of Post Harvest Technology, IIHR, Hessaraghatta.

Jackfruit, unlike the mango, was largely ignored until a few years ago. “Jackfruit is believed to have originated in the Western Ghats and finds mention in traditional systems of medicine,” says Narayana. Its benefits are varied. “100 grams of jackfruit bulbs provide 95 calories of energy, which is better than honey. The fruit is made of soft, easily digestible flesh with simple sugars such as fructose and sucrose that replenish energy instantly.”

Narayana spoke to MetroPlus on what makes jackfruit special. Excerpts:

How much jackfruit is grown in India?

As per the National Horticulture Board Statistics, we produce 1.74 million tonnes annually. Tripura, Odisha, Assam, West Bengal, Karnataka, Kerala, Chhattisgarh and Jharkhand produce more than one lakh tonnes. Most are natural hybrids and each has a unique taste and texture. Many farmers grow jackfruit in their field bunds or backyards for their consumption. Huge quantities come from forests where they grow wild.

Could you talk about the field gene bank?

IIHR Bengaluru, a subsidiary of Indian Council of Agricultural Research (ICAR), is a National Active Germplasm Site (NAGS) for jackfruit. We maintain a collection of more than 75 types collected from all over India. This is a continuous process and we keep enriching our gene bank. We help custodian farmers who have been conserving jackfruit trees in their homes or orchards for several generations. We recognise and reward these farmers, and also spread these rare types among other farmers and growers.

Arka Halasuras
Arka Halasuras

Was jackfruit always a part of our traditional diet?

Long ago, before India became self-sufficient in food grains, people from Kerala, coastal Karnataka, and Maharashtra used to boil jackfruit seeds and eat them during the rainy season or drought as no other food was available. After rice and wheat was made available in plenty, post the Green Revolution, people stopped eating jackfruit seed as it was seen as a symbol of poverty. Over the last few years, jackfruit started getting attention from global scientists, policy makers and farmers.

What is IIHR doing to build awareness of the nutritional benefits of jackfruit?

We have been organising jackfruit diversity shows for the last three years. I have also started researching ways and means to use every part of the fruit (edible flake, seeds and rind). As part of this project, I developed three products using jackfruit seeds, one from the pulp and one animal feed formulation using the rind.

Could you tell us about the products you have developed?

I have developed a process to make a ready-to-drink beverage, without added sugar or acid that can be stored for up to six months at room temperature without any preservative. We also have a process by which jackfruit seeds can be converted into flour that can be stored for up to one year. At IIHR, we have standardised the optimum ratio to be blended into rice or wheat without the taste being compromised. After our laboratory trials, we collaborated with a food processing industry (an IIHR off-site incubatee) in Mangaluru district to introduce this into the market as ready-to-eat chapatis.

We have also developed a jackfruit seed chocolate, where the seed flour is blended with other food additives and non-sugar sweeteners and wrapped in chocolate. The jackfruit comprises almost 50% of the weight of each chocolate, reducing the calorific value by one-third, while raising its mineral content, as the fruit seed is rich in iron, zinc and calcium and other phytochemicals.

Arka Jackolate
Arka Jackolate

The seed flour-based cookies we developed have 10% lesser calories and high amounts of iron, calcium, magnesium and zinc compared to the commercially available cookies. The licence to manufacture the cookies has been given to an entrepreneur in Shivamogga in Karnataka. Production will begin once lockdown is lifted.

What are the nutritional benefits of jackfruit?

Jackfruit is a wonderful gift of nature. The ripe fruit is a delicious dessert, while the unripe one can be cooked as a vegetable, as it has crude as well as dietary fibre. The seed is rich in resistant starch and phytochemicals that have medicinal properties.

source: http://www.thehindu.com / The Hindu / Home> Life & Style> Food / by Ranjani Govind / Bengaluru – May 14th, 2020

When life gives you ash gourd, make petha

Agriculture, Business & Economy, Records, All, Science & Technology
Piles of ash gourd in Thirthahalli, Karnataka
Piles of ash gourd in Thirthahalli, Karnataka

Farmers in Karnataka, struggling to sell 2,000 tonnes of ash gourd under lockdown, have found a sweet solution

At a press meet convened by Member of Legislative Assembly (MLA) Araga Jnanendra of Thirthahalli, a town on the banks of the Tungabhadra, petha was served. And thereby hangs a tale.

Ashgourd02BF16may2020

The delicacy that is known to the world as Agre ka petha, is made from ash gourd (known locally as kumbalakai). The sweet is usually made in the North of India, far away from Thirthahalli, but barely a week ago, out of sheer desperation, it began to be made right here. A week ago, Shashank Hegde, also from Thirthahalli, put out an impassioned plea on social media. The 35-year-old posted how farmers had cultivated 2,000 tonnes of ash gourd that should have found its way into Agre ka petha. But with the lockdown, they were left holding the gourd.

_________________________

Warm Welcome Juice by Mallika Badrinath
  • Ingredients
  • White pumpkin: 400 gms
  • Cucumber: one or two
  • Carrots: one or two
  • Tomato
  • Ginger: an inch-long piece
  • Apple: 1
  • Celery: (optional)
  • Karpooravalli leaves: (optional)
  • Salt, white pepper
  • Just a drizzle of honey
  • Method
  • Wash, peel, de-seed and chop the vegetables. Add them to the juicer or mixer. First put in the ginger and celery. Add the karpooravalli leaves if you enjoy the taste it lends. Add the rest of the vegetables and grind. Do not add water. Strain, add white pepper and salt and very little honey. Your nutrition-packed juice is ready.

_____________________________

MLA Jnanendra, industrialist Kuntolli Vishwanath, tehsildar Sripadh and president of the Agricultural Produce Market Committee HR Mahabalesh, along with the Horticulture Department, and Shashank’s Hingaara Foundation, swung into action to help the farmers.

“Someone from Delhi suggested that instead of trying to transport trucks of ash gourd to Delhi, why not make the petha right here? It was not that complicated to make,” and so the Thirthahalli petha was born, says Shashank.

______________________________

Ash Gourd Minestrone by Chef Bakshish Dean
  • Ingredients
  • Ash Gourd: 1 cup (150gm), 1/2” dices
  • Olive Oil: 3 tbsp (you can also use gingelly oil)
  • Garlic: 4 cloves, sliced thick
  • Onion: 1/4 cup (30gm), 1/2-inch dices
  • Carrot: 1/4 cup (30gm), 1/2” flat dices
  • Bell Peppers: 1/2 cup (50gm), 1/2” flat dices
  • Cabbage: 1/2 cup (40gm), 1/2” flat dices
  • Spinach: 1/2 cup (40gm), 1/2” flat dices
  • Parmesan Rind: 2/3” piece (optional)
  • Pasta (short): 4 tbsp (40gm), dry
  • Chickpeas: 3/4 cup (120gm), boiled
  • Chickpea water: 2 cups (400ml)
  • Water: 2 cups
  • Salt: 1 1/2 tsp (to taste)
  • Pepper: 1/2 tsp, freshly ground
  • Pesto: 3 tbsp (45gm)
  • Method
  • In a heavy bottom pan, over medium heat, add the sliced garlic, followed by the vegetables, except spinach, mix well and cook covered for 3 minutes.
  • Add the Parmesan rind, chickpeas, chickpea water, water, pasta, salt and pepper, mix well, allow it to come to a boil, cover and simmer gently for 8-10 minutes, stir every 3/4 minutes.
  • Add spinach, mix in well and simmer for another 4-5 minutes.
  • Check doneness of vegetables and pasta, and seasoning.
  • Finish the soup with Coriander Cashew Pesto.
  • Pour in portion bowls and garnish with grated Parmesan cheese (any good hard cheese can be used in this soup) and a drizzle of olive oil.
  • This is a hearty soup, which if complimented with some good rustic toasted buttered bread, can turn into a fantastic meal!

____________________________

Many hours of YouTube and consultations later, 39-year-old Kuntolli Vishwanath set his people to work and the first lot of pethas was made. Vishwanath, a mechanical engineer, also owns a food processing unit. His company is a pioneer and holds a patent for arecanut dehuskers.

“My company exists, thanks to farmers. I had to do something to pull them out of trouble. When the district administration approached me, I readied a sample in 24 hours but it was not perfect. YouTube instructions are not the most accurate and we got it 60% right,” he laughs.

So Vishwanath turned to Suresh Bhatt, who has been making sweets for weddings and other functions for 30 years. Suresh pointed out where they were going wrong. Now Vishwanath has around eight to 10 women working on the petha. “At the moment, we are manually cutting two tonnes of the gourd. Our target is 10-15 tonnes once the machines take over. We are learning by trial-and-error. I have tasted the pethas but had no idea they were made from gourds grown in my region,” says Vishwanath.

The process from start to finish takes 72 hours and needs precision. “The gourd is cut, washed, soaked in lime for several hours, then again thoroughly washed and boiled.” The sugar syrup is made to just the right consistency. The sugared pieces have to dry. “We cannot keep them out as even a drop of water will lead to fungus.”

Vishwanath is buying ash gourd from farmers in need of sales within 10-15 kilometres radius from here. “They have no money to harvest, or transport… I am reaching out to them.”

But just making pethas does not solve the problem. One is unsure how much of it will sell, and 2,000 tonnes cannot all be converted into the sweet. So they are working on a marketing campaign. “We plan to send ash gourds to Bengaluru. I have spoken to contacts at various apartment blocks and gated communities.”

They have requested residents to buy the ash gourds and distribute them to anyone who is struggling to put food on the table.

To know more, call 9900602529. Mail: info@hingaara.com

 source: http://www.thehindu.com / The Hindu / Home> Life & Style> Food / by Pankaja Srinivasan / Coimbatore – May 12th, 2020

Bengaluru-based biotech firm Genei Laboratories to produce IIT-Delhi’s COVID-19 testing kit

Business & Economy, Records, All, Science & Technology

IIT Delhi, which has become the first academic institute to develop a COVID-19 testing method, is planning to give non-exclusive open licence to companies for commercialising the test.

Women artisans offer handmade COVID-19 masks

Arts, Culture & Entertainment, Business & Economy

The 60 underprivileged women are employed by a Bengaluru-based NGO

Many non-government organisations have started adapting to a country grappling with the COVID-19 pandemic by making handmade masks.

One such organisation is Craftizen Foundation, a Bengaluru-based NGO. Its founder Mayura Balasubramanian said they have sold over 10,000 plain, reusable cotton (cambric and handloom) masks made by over 50 women. It availed the services of 10 more women to make hand-painted and reversible masks, which was launched last week.

Craftizen Foundation, founded in 2014, helps traditional artisans, especially from marginalised communities. They claim their work — which includes skill development in design, production and marketing — has benefited over 2,000 persons in the last six years.

Craftizen currently runs 15 livelihood centres across Bengaluru and Hyderabad. Of the 60 women, who make the masks, 10 work in the Chikkabyratti centre (in Bengaluru) and the rest in two centres in Hyderabad.

“It’s a great challenge now to keep the artisans relevant,” says Mayura, “Their skills might not be essential in these times. But a lot of them will suddenly be unemployed. Which is why we came up with this idea of hand-painted masks.”

The women who make these masks, she adds, have been involved with Craftizen for one to three years. “The sourcing of raw materials has been difficult due to the lockdown. Which is why, most of our centres are closed. And, the delivery of the masks will take up to three weeks. Despite the difficulties, within the first two days of launching the handmade masks, we received orders for over 500 of them.”

Craftizen has also launched a children’s edition of masks.

source: http://www.thehindu.com / The Hindu / Home> News> Cities> Bengaluru / by Praveen Sudevan / May 13h, 2020