Many Ceylon refugees have endured difficult journeys to reach India, and even upon arrival on the shores of Tamil Nadu lack of adequate nutrition is often a problem. Receiving only a small government dole and lacking the means to enjoy a full and varied diet, the struggle to improve their nutritional status is a fact of life for many refugees. Malnutrition, anaemia, and instances of wasting, stunting and low weight have all affected the refugee community, and OfERR continues to combat these difficulties with its nutrition programme.

In February 2006 the NGO funding for OfERR’s work on nutrition was discontinued. A review meeting was held to discuss strategies for the continuance of this work despite limited resources. The following schemes have since been implemented to improve and sustain the nutritional status of the refugees, especially vulnerable groups among them.  

ICDS Scheme
The Tamil Nadu Government is implementing an Integrated Child Development Scheme programme to enhance the nutritional level of children, pregnant women and lactating mothers in Tamil Nadu. OfERR co-ordinated with government officials to implement the scheme among the same groups in the refugee community so that camp residents could also benefit and enhance their nutritional status. The Government of Tamil Nadu provides Rs.6,000 to each pregnant woman over the course of her pregnancy, and assistance is extended to lactating mothers after child birth. Over 1,000 refugee women have benefited from this programme.

Community  Canteens
Community canteens were started in the refugee camps by OfERR through women’s self-help groups (SHGs). The aim is to make available nutritious food at low prices for camp residents. Elderly people who are alone, those who have to leave early in the morning for work and school children whose parents are out working are the main beneficiaries of this service. Apart from the positive impact on the nutritional health of these people, the canteens also provide an income for the SHG members involved in their management. Around 30 community canteens are now functioning or being established and there are plans to extend the scheme to other camps. Approximately 2,000 people have so far felt the benefits of this popular scheme.

Vegetable Shops
The availability of vegetables in the vicinity of the camps is very limited. Refugees have to travel long distances to purchase them. When vegetables are purchased in large quantities, they can be acquired at a cheaper rate. Consequently OfERR encouraged SHGs to buy in bulk and set up vegetable shops within the camps, allowing residents to access fresh produce at low prices and facilitating a small profit for the SHG members. Vegetables and fruit grown in home gardens in the camps are also sold in these shops. Access to the nutrients available from fresh vegetables is vital in the fight against malnutrition and other health problems. 22 shops are now functioning, providing for over 1,500 families, and the creation of other such stores is in progress.

Organic Home Gardening and Mushroom Cultivation
The creation of home gardens involves refugees making use of the available land around their shelters to grow vegetables using organic manure. The cost of production is low and the produce is highly nutritious. Selling these vegetables to the camp population at low prices benefits both the producers and the under-nourished refugee community. Non-use of chemicals helps to preserve the enviornment.

OfERR volunteers along with personnel from the Tamil Nadu Agriculture Department run training sessions on natural agriculture and how to conduct home gardening during the northeast monsoon (October–December). Initially, around 200 refugees from all regions took part in this training, and following this they received vegetable seeds from OfERR which allowed them to begin home gardening in the camps. Gardens have been established in 82 camps. Meanwhile, sheds for mushroom cultivation have been built in 44 camps. OfERR continues to create interest in the programme and promote the benfits for all of producing nutritious food within the camps.

Home garden training programmes cover the following topics:

• Land levelling and preparation
• Creation of raised nursery bed
• Direct seed sowing
• Poly bag seed sowing
• Transplanting
• Natural pest repellents
• Panjakaviya preparation (repellent and fertilizer)
• Mushroom cultivation and seed production

Spirulina Production
OfERR launched its Spirulina programme to enhance the nutritional status of the refugees, especially vulnerable groups such as adolescent girls, children and chronic patients (see OfERR Spirulina for more on this substance). 11 full-time volunteers are responsible for Spirulina production at OfERR’s Nallyan Research and Development Centre, where there are 26 large tanks for Spirulina cultivation. Many thousands of kilos of dry Spirulina powder have so far been produced here, and this powder is distributed to the camps across Tamil Nadu. Moreover, production is spreading thanks to OfERR’s awareness programmes and the installation of some tanks for small-scale Spirulina cultivation at camp level. 35 camps currently have such facilities. Again, SHGs are heavily involved in this work, allowing them to generate a small income and serve their community by selling Spirulina at low rates and spreading awareness. The nutritional benefits of consuming Spirulina, which is rich in a variety of vitamins and minerals and high in protein, have been widely observed, and refugees returning to their homeland will be able to use thier knowledge of Spirulina cultivation to maintain their community’s nutritional health, and perhaps generate an income.

Low-Cost Nutrition Awareness
OfERR volunteers visit the camps to provide training in the preparation of low-cost, nutritious food. 12,000 women and 3,000 men have participated in these sessions to date. Drama, street displays and exhibitions are some of the forms used to convey these ideas. As a result, changes in cooking methods and eating habits have been seen. With OfERR’s help, Ceylon refugees are learning to maximise the nutritional value of their meals and eat as healthily as possible within their limited means.