Local, indigenous food typical for an area often proves more nutritious than store-bought imported varieties. Through shorter supply chains, the sale of these food items also benefit local farmers. However, such foods are often woefully underutilized.

Puffing or popping can help make certain local foods more attractive as snacks – providing healthy alternatives to imported fast food and sustainably using biodiversity, while boosting local incomes. Use of this technology encourages consumption of underutilized locally available cereals and legumes through value addition.