· Kothambari kazhama, a kind of paddy once grown extensively in Kannur and Kasaragod districts in Kerala, had become a fond memory for many.
· Many of them had gone against the grain and continued farming indigenous varieties instead of opting for hybrids or high-yielding varieties.
· Seeds of indigenous varity are rarely available.
· Many alternative vatrities of same species has got extinct.
· Many indigenous varities of rice are grown in Kerala, , Tamil Nadu, Karnataka, Maharashtra, Northeastern India, West Bengal, Odisha and Chhattisgarh, and some from Thailand and Vietnam as well.
· 13-year-old Save Our Rice Campaign and Seed Savers Network, the Rice Diversity Block (RDB) hit the headlines last year when a drone shot captured the mosaic of colours of the paddy fields — red, black, purple, green, golden and all shades in between. S
· ince then, the RDB has been replicated in 10 other places in Kerala by farmers, all of whom are keen on saving native species of rice.
· As per British gazettes document that more than 3,000 varieties of paddy were grown in Kerala itself. Of that, we have less than 200 now.
· Traditional knowledge and crops that were ideal for our environment were discarded during the heyday of the Green Revolution, and hybrids were introduced. It almost wiped out the indigenous varieties.
· The SOR campaign has managed to revive enthusiasm in such local variants, and today many of these varieties are the cream of the crop and command a premium in the food market for their health benefits and medicinal properties, much of which is still being documented.
· Not only are farmers reaping better prices for these indigenous grains, but the harvest is bigger and the crop more sustainable than the fancy seeds introduced later. Paddy and its cultivation have been integrated into our language, lifestyle and culture, and any attempt to tamper with it affects the entire fabric of our lives.
· Inter-state and international migration of indigenous varities of rice is quite common.
· Another indication of migration of species comes to light when he shows the famous black rice that is so chic now. Although the sticky rice is an indigenous variety in Northeastern India, it is popularly known as Burma Black.
· Sowing methods, harvests and period for maturity varied widely among the native kinds of paddy. Each region had species that were ideal for the geography and climate of that region.
· Ramleela and Gvindobhog are, for instance, from the North. The names of the rice there are more linked to mythology and legends, while the names of those in the South are rooted in the soil.
· When we lose a variety, an entire body of knowledge associated with the rice dies with it. So it is essential to preserve as much as possible by developing such RDBs.
· It takes about Rs 5,000 to cultivate each kind of rice in the RDB. (Low Cost)
· Some of the paddy varieties that are much in demand for their medicinal properties. Karinjan and karimalakaran are rich in fibre, and consuming this is said to reduce the incidence of diabetes. The grains and beaten rice of mundakan are ideal for increasing stamina and so are taken by those doing physical labour..
Vella chennellu and chuvanna chennellu
· Some villagers now call this ‘gynaecology rice’. Almost six feet tall, the crop takes about seven months to ripen. Feudal families and tribals in Kannur used to give this to pubescent, pregnant and menopausal women. It is believed to reduce problems associated with hormonal imbalances.
· Chuvanna kunjinelu
· The aromatic white rice was once used only for cooking the food of the gods, such as payasam and beaten rice. At present, it is used by mortals for making fried rice, biriyani and ghee rice. Apparently, even today, the beaten rice (aval) is boiled in water and given to people suffering from epileptic fits.
Vellanavara and rakthashali
· Both are a must for preparing the medicinal karkida kanji that is now sold in ready-made packets all across India. It is believed to have several health benefits and is popularly consumed during the Malayalam month of Karkkidakam (June-July). ​​
Source : The Hindu