'జీడీపీ లెక్కల్లో మాయ- అసలుకన్నా 2.5% అధికం' - GDP growth

జీడీపీ వృద్ధి లెక్కల్ని 2011-12, 2016-17 మధ్యకాలంలో ఎక్కువ చేసి చూపించారని కేంద్రప్రభుత్వ మాజీ ప్రధాన ఆర్థిక సలహాదారు అరవింద్ సుబ్రహ్మణ్యం అన్నారు. ఈ వ్యత్యాసం రెండున్నర శాతం ఉంటుందని వివరించారు. జీడీపీ లెక్కింపు విధానాన్ని మార్చడమే ఇందుకు కారణమని తెలిపారు అరవింద్.

'జీడీపీ లెక్కల్లో మాయ- అసలుకన్నా 2.5% అధికం'

Published : Jun 11, 2019, 7:32 PM IST

యూపీఏ, ఎన్డీఏ హయాంలో భారత జీడీపీ వృద్ధి లెక్కలను వాస్తవానికన్నా ఎక్కువగా చూపించారని కేంద్ర ప్రభుత్వ మాజీ ప్రధాన ఆర్థిక సలహాదారు అరవింద్ సుబ్రహ్మణ్యం వ్యాఖ్యానించారు. 2011-12, 2016-17 మధ్యకాలంలో జీడీపీ వృద్ధిని తప్పుగా లెక్కగట్టారని "ఇండియాస్ జీడీపీ మిస్ ఎస్టిమేషన్: లైక్లీ హుడ్, మ్యాగ్నిట్యూడ్, మెకానిజం, ఇంప్లికేషన్స్" పేరిట రూపొందించిన పరిశోధనా పత్రంలో వెల్లడించారు. జీడీపీ లెక్కింపు పద్ధతుల్లో ఉన్న తేడాల వల్లే అసలు కంటే 2.5 శాతం ఎక్కువగా అంచనా వేశారని పేర్కొన్నారు.

2011, 2016 మధ్యకాలంలో భారత వృద్ధి సరాసరి 4.5శాతంగా ఉందని, కానీ అధికారిక లెక్క మాత్రం 6.9 శాతమని వెల్లడించారు అరవింద్.‘2011 తరవాత జీడీపీ లెక్కింపు కోసం తీసుకువచ్చిన కొత్త పద్ధతులే అధిక అంచనాలకు కారణమనడానికి అనేక ఆధారాలున్నాయని ఆ పరిశోధనా పత్రంలో పేర్కొన్నారు. భారత్ వేగవంతమైన వృద్ధి కోసం వాస్తవిక విధానాలను అనుసరించాల్సిన అవసరం ఉందని సుబ్రహ్మణ్యం అభిప్రాయపడ్డారు.

జనవరి-మార్చిలో భారత ఆర్థిక వృద్ధి 5.8శాతం నమోదై ఐదేళ్ల కనిష్ఠానికి పడిపోయింది. వ్యవసాయం, ఉత్పత్తి రంగాల పేలవ ప్రదర్శనే ఇందుకు కారణం.

ఇదీ చూడండి: 'ఎన్ని సవాళ్లు ఎదురైనా అప్పు తీరుస్తాం'

------------------------------------------------------------------------------------------------------------------------------------
Please Note: AP is distributing the following video news release on behalf of a 3rd Party Client.
Material is free access all.  Material is not AP Content.
AP does not guarantee the accuracy of this content, nor endorse any opinions reflected in it.
------------------------------------------------------------------------------------------------------------------------------------
SLUG: JPN G20 Ibaraki Superfood 20190531 IAV.mov
DATELINE: 31 May 2019
SOURCE: IBARAKI PREFECTURAL GOVERNMENT; ASSOCIATED PRESS CONTENT SERVICES
DURATION: 04m45s
TYPE: FRENCH/JAPANESE/NATSOUND
RESTRICTION SUMMARY: UNRESTRICTED - FREE USE FOR ALL
Ibaraki Prefecture, JAPAN – 27 February; 15-16 March 2019;
Tokyo , JAPAN – 2 February 2019; Paris, FRANCE – 13 March 2019;
Singapore – 7 March 2019
SHOTLIST:
Oarai, Ibaraki Prefecture, JAPAN – 16 March, 2019
1. Wide of sunrise with a torii gate in the foreground - the Kamiiso-no-torii gate, which is part of the Oarai Isosaki Shrine
2. Mid shot of sunrise at the same location
3. Low angle shot of sunrise with torii gate in the foreground
Mito, Ibaraki Prefecture, JAPAN – 16 March, 2019
4. Mid shot of a bamboo forest at Kairakuen Gardens
5. Closeup of cherry blossoms at Kairakuen Gardens
6. Various of girls in kimono walking though Kairakuen Gardens with cherry blossoms in bloom.
Ushiku, Ibaraki Prefecture, JAPAN – 27 February 2019
7. Various of the Ushiku Buddha statue
Mito, Ibaraki Prefecture, JAPAN – 15 March 2019
8. Closeup of soybeans used for making natto
9. Various of natto factory (Daruma Shokuhin) where wara natto (natto wrapped in rice straw) is being made
Paris, FRANCE – 13 March 2019
10. Exterior of Kioko, a Japanese supermarket in Paris
11. Soundbite (French): Quentin Mollard, customer
"When I came back from Japan, I was a bit worried that I wouldn't be able to eat natto anymore. But thanks to here (Kioko's supermarket), I can eat natto again. I think it's kind of amazing to see that today you can eat something that comes from the other side of the world".
12. Customer paying at the cashier
13. Soundbite (French): Julien Royer – Kioko Supermarket, clerk
"Natto customers in Paris have been almost exclusively Japanese until recently. But now we have more and more French customers, especially older people. Natto is well known to be good for health and its virtues are praised."
Hitachinaka, Ibaraki Prefecture, JAPAN – 15 March 2019
14. Wide of exterior of Daimaruya's green house, a sweet potato producer
15. Wide of interior of Daimaruya's green house with sliced sweet potatoes left to dry
16. Close up of sliced sweet potatoes left to dry
17. Soundbite (Japanese): Kazutake Ohsone – Daimaruya, Owner
"What you see behind me, are (sweet potatoes) left to dry. The shortest period they are left to dry would be one week, the longest three weeks. What's important is the sunlight and the salty sea breeze from the ocean. Those elements affect the sweetness."
18. Various of staff working in the green house
19. Soundbite (Japanese): Kazutake Ohsone – Daimaruya, Owner
"Hoshi imo are really just the potatoes themselves. No sugars or color additives are being used. The point is to appreciate the sweet potatoes themselves in their natural form."
20. Various of a sweet potato being prepared and sliced after it was steamed.
21. Soundbite (Japanese): Kazutake Ohsone – Daimaruya, Owner
"Important factors are things like how long they are steamed for and how long they are left to dry. I think the hard work we put in is reflected in the taste. Each step of the process is carefully thought-out and that, for us, is key."
Tokyo, JAPAN – 2 February 2019
22. Various of sweet baked potatoes being sold at an event in Tokyo
SINGAPORE – 7 March 2019
23. Various of sweet baked potatoes being sold in a store in Singapore.
STORYLINE:
From fad diets to dubious science based on selling the "secret" to eternal youth, the culture of healthy eating and living has become big business — from consumer products to social media marketing. But when it comes to tried-and-true nutrition, one needs to look no further than two popular superfoods in Japan: natto and dried sweet potatoes.
Eaten by the Japanese for thousands of years, natto and hoshi imo (both of which are largely produced in Ibaraki prefecture), offer high nutrition and guilt-free snacking at a cheap price. These unprocessed foods are traditionally grown by local farmers using extremely low carbon prints.
Dubbed "the Japanese Vegemite" thanks to its strong flavor (and smell), natto is a probiotic paste of fermented beans that offers gut-friendly bacteria.
This healthful probiotic free from additives and preservatives is instead full of vitamins (B2, or Riboflavin, which is essential in helping the body burn fat and produce energy; and K2, which helps keep bones strong by regulating calcium deposition) thanks to the food's yeast and fermentation. This makes it a reliable vegetarian option, with approximately 16 grams of protein for every 100 gram pack.
But making natto is hard work, and the best natto is still produced manually in Japan. At the Daruma Natto factory in Mito City, Ibaraki Prefecture, the boiled soybeans are wrapped in rice straw ("wara" in Japanese). Batches of these packages are then placed into a small room heated up to 40 degrees Celsius, where fermentation will work its magic for the next 18 hours to turn them into "wara natto." This kind of packaging is also environmentally friendly and sustainable due to the sourcing of the straw from the local rice fields.
Kioko is a Japanese supermarket in Paris, France. Julien Royer, a clerk at Kioko Supermarket, says he is witnessing a change in the type of consumers that are interested in natto: "Natto customers in Paris have been almost exclusively Japanese until recently. But now, we have more and more French customers, especially older people. Natto is well known to be good for health and its virtues are praised."
And natto isn't the only superfood that's gaining popularity overseas.
Dried sweet potatoes ("hoshi imo" in Japanese) are a 100% naturally sweet snack popular in Japan and Asia, thanks in part to its silky and chewy texture. This low-calorie superfood comes packed with fiber, is low on sugar and is handmade using no machinery.
Ibaraki Prefecture is Japan's most prolific producer of hoshi imo, accounting for more than 90% of the entire national production.
Since there are no added ingredients, it all comes down to the process. Daimaruyama factory owner Kazutake Ohsone explains: "The shortest period they (sweet potatoes) are left to dry would be one week, the longest (being) three weeks. What's important is the sunlight and the sea breeze from the ocean. Those elements affect the sweetness."
And while nature does most of the work, sweet potatoes and hoshi imo boast a variety of health benefits compared to normal potatoes. The food is sweet and safe enough that Japanese parents can mix it with water to feed babies under a year-old.
In Asia, sweet potatoes are also often added to miso soups, salads or served as a side dish. The baked variety known as "yaki imo" is such a popular street food in Singapore that people gladly wait in to get one.

For All Latest Updates