Rice Varieties
Rice Varieties
Until 1970, India had about 110,000 varieties of rice and now it has about 6,000 varieties.
In crude lipid content, six traditional rice varieties outperformed the high- yielding rice variety Jyothi which had crude lipid content of 3.3% while all 13 traditional rice varieties surpassed the crude lipid content of the high-yielding Kanchana (2.2%). Traditional rice varieties Thavalakannan (4.8%), Gandhakasala (4.1%), Rakthasali (3.9%), Jeerakasala (3.9%), Thekkan (3.7%) and Vellari (3.7%) had significantly higher lipid than Jyothi.
The total dietary fibre (TDF) content varied between 4.7% to 6.8%. Significantly higher TDF content was observed in traditional varieties Jeerakasala (6.8%), Thavalakannan (6.7%), Rakthasali (6.6%), Chettadi (6.2%) and Velutha Navara (5.9%) than the two high-yielding varieties which had a TDF of 5.1% for Jyothi and 5.2% for Kanchana. The mineral analysis found that traditional varieties Thekkan, Kattamodan, Gandhakasala and Chettadi had the highest content of potassium, calcium, manganese and copper respectively, whereas iron content was the highest in Kanchana
Aromatic and medicinal rice varieties of Kerala
Kerala was once rich with traditional rice varieties that grow in various agro- climatic conditions of the state. More than 2000 traditional rice varieties including scented ad medicinal varieties contribute much variation to India’s bowl of rice diversity. But many of these varieties are not cultivated any more owing to the
drastic reduction of paddy cultivation in the state.
According to a recent study conducted by Kerala State Biodiversity Board; 55 local paddy varieries have disappeared from Wayanad district of Kerala which was once rich in indigenous paddy varieties. Kerala State Biodiversity Board is initiating activities for in-situ and ex-situ conservation of these varieties. Establishment of seed banks, promoting the cultivation of indigenous varieties and awareness programmes will be launched as part of this.
Traditional rice varieties having good qualities and requiring less care are considered superior compared to modern rice.
GENERAL CHARACTERISTICS OF THE
AROMATIC AND MEDICINAL RICES OF KERALA
Gandhakasala – Duration 150-180 Days ,Straw colored,
small, roundgrains, aromatic with white kernel, Suitable for
transplanting during Khariff Season.
GANDHAKASALA
Gandhakasala Rice is a long duration variety with tall plants and
has a low grain yield of 2.0-2.7 tonnes per hectare.It is mainly
cultivated organically.Gandhakasala Rice cultivar is 150 to155cm
with lesser no.of tillers (average 6 to 8 tillers) and very long
panicles(27-28.4cm) with 105 to110 small, short bold ,awnless
golden yellow colored grains.This is a tall variety with weak straw
and is susceptible to lodging .The thousand grain weight is only
15 to 18.9 grams owing to small grains. As per the traditional
almanac of kerala this variety is planted during “Thiruvathira
Njattuvela”.Thiruvathira Njattuvela, starting during month of June
gives equal amount of rain and sun,favorable for farming.
The grains are very short in size compared to other popular
aromatic rice varieties like Basmati as well as the common rice
varieties of Kerala.The grains have an appealing golden yellow
color.The length of the rice grain ranges between 4 to4.8mm
coming to the international classification of short bold.This paddy
requires specialized mills with rubber hullers for getting high
head rice(unbroken grains) recovery.The cultivar has tolerance
to pests and diseases.For better aroma,the crop is raised in
the Nancha season and is also cultivated mainly in kundu
vayals(deep fields)
Jeerakasala, Gandhakasala varieties are mainly used
for preparation of special dishes like “Ghee Rice or
Neichoru”prepared for marriages and festivals and also for the
preparation of sweet items like “payasam”. Gadhakasala rice is
also used for poojas and marriage feasts of tribal communities.
Jeerakasala – 150-180 Days, Straw colored, slightly longer
and slender grains, aromatic with white kernel, Suitable for
transplanting during Khariff Season. (also known as Wayanadan Kaima)
JEERAKASALA
Wayanad is the land of hills and deep valleys. Annual rainfalls in
these high rainfall areas range from3000-4000 mm. Jeerakasala
Rice is a popular traditional aromatic rice cultivar of Wayanad.
This scented, non-basmati rice is famous for its characteristic
fragrance and aroma.The pleasant flavor and aroma of wayanad
Jeerakasala rice fetches a premium price in the market. The
average grain yield of Jeerakasala is 20-27t/ha and straw
yield is 4.0t/ha. The plants are tall and weakly photosensitive,
susceptible to lodging and tolerant to pests and diseases.The
average plant height of Wayanad Jeerakasala cultivar is 130-
140cm with lesser no.of tillers (average 7-8 tillers) and very long
panicles (27-31cm) with 130 to150 grains which are short awned, medium In size and shape(slightly elongated) with golden yellow color for the hull.
For better aroma, the crop is raised in the Nancha season(winter
season) so that flowering coincides with the coldest months of
November&December .It is mainly cultivated in kundu vayals
(deep fields). The faunal diversity associated with paddy fields is
rich and plays a significant role in controlling harmful insects and pests.Sixteen species of birds have been reported from these paddy fields.The diversity of fish is also reported to be high in kundu vayals.
Velumbala – 180 Days, White long slender grains, aromatic with
white kernel. Suitable for transplanting during Khariff Season
Chomala – 165-180Days,Small,slender reddish straw colored
grains ,Suitable for direct seeding in uplands.
Kayama – 150-180 Days ,Straw colored ,small,round grains,
aromatic with white kernel Suitable for transplanting during
Khariff. Kotham
Kothampala – 120-130 Days, Small, slender, black grains with
white kernel, Aromatic, Suitable for Khariff.
Pookkilathari -130-135 Days, Small, slender,straw colored
grains, Aromatic with white kernel, Suitable for transplanting in “palliyals”(single crop terrace lands ) during Rabi.
Njavara -(Navara)-70-75 Days, Plants tall, lanky lodging
Panicles are short to medium in legth. Suitable for Khariff crop
in uplands and summer crop inn wetlands. Yellow and black
glumed types occur. The yellow type has golden yellow lemma
ad palea white it is black in the other. Seed coats are brown in
color,endosperm non waxy and grains non-scented.
NAVARA RICE
Though the bulk of the wide variability in medicinal rice grown
in Kerala are lost ,some rice varieties are still grown by farmers
for their medicinal properties, which include Njavara,Chennellu
,Kunjinellu, Erumakkari, karuthachembavu ad kavunginpoothala
.
Navara is used as a nutritional rice and health food.Referance of
Navara as”Sashtika rice are found in ancient ayurvedic scriptures like “Susrutha Samhitha”,datingback approximately to 400-200 B.C.and in “Ashtanga Hrudaya”datingback approximately to 600 A.D.Navarakizhi and Navaratheppu are two major treatments in Ayurveda for conditions such as arthritis, paralysis and neurological disorders.
Navara is often reffered to as “pious grain”used on auspicious
occations. Before sowing Seeds are soaked in water for 12
hours and then taken out and kept in gunny bags rightly tied.
Covered with hay and kept for 3-4 days till sprouts emerge.
Tribal communities treat the seeds by exposing it to fog and sun light. In the meantime moisture in the gunny is maintained by sprinkling water water 2-3 times a day over the hay cover. This seed is sown directly in puddle plots. The crop matures in very short duration (90 days).Paddy is harvested manually. Navara is medicinal rice and the cultivation has to be organic.
Chennellu -120-125 Days,Yellow and red glumed types occur.
The yellow type has golden yellowg grains with purple apiculus
while the red type has bright red grains.Seed coats are brown
in color,endosperm non waxy and grains non-scented.Red type
is grown in coconut gardens during Khariff season while yellow
type is grown in wetlands during Khariff and Rabi.
Kavungin poothala-150-160 Days,Photosensitive, Long slender
white grains Suitable for Rabi crop.
PALAKKAD MATTA
Palakkad matta rice is cultivated traditionally in Palakkad District
of Kerala and has very high content of nutrients and is very
unique in taste and color. Under GI registry there are 10 varieties of Palakkad Matta-Aryan, Aruvakkari, Chitteni, Chenkazhama, Chattadi, Thavalakkannan, Eruppu, Poochamban, Vattan Jyothi and Kunju kunju. It is a coarse variety of rice with bold grains and red pericarp. The rice has got a unique taste. The coarse rice with red pericarp by itself ensures high content of nutrients. “Par- boiling” of the rice further ensures retention of nutritional value. It is also rich in fiber.
The grains are grown on unique black cotton soil, derived from
rocks rich in lime, peculiar to Palakkad. It is also cultivated in
“Poonthalapadam” where the soil is heavy, containing 60-80%
of clay and silt and possessing low permeability and having
high water holding capacity. These soils, the humid weather of
Palakkad, easterly winds that blow through the Palakkad gap, the rivers that flow from the Western Ghats and the bright sunshine determine the unique taste and quality of the Kerala Matta Rice.
Traditionally these varieties have been used in preparations of
rice-snacks like “Kondattam”, “Murukku” etc
POKKALI RICE
Pokkali varieties and cultivars are world famous for their salinity
tolerance and are highly valuable as gene donors in international rice improvement programmes for salinity tolerance. Pokkali rice is believed to have medicinal properties. Characterization studies revealed that Pokkali rice is medium bold in shape, with very good cooking quality, special taste, average protein (7.5 – 8.5%) and intermediary amylase (> 20%) content. Pokkali rice has intermediate gelatinization temperature with a hulling percentage of more than 80, milling percentage of more than 75.
The Pokkali system of rice cultivation in the acid saline soils of
Kerala is a unique method of rice production. In this method,
a single-crop of rice is taken in the low saline phase of the
production cycle (June to mid- October) on mounds, to be
followed by prawn farming during the high saline phase
(November to April). A noteworthy feature of this traditional rice cultivation method is that neither chemical fertilizers nor plant protection chemicals are applied in the field. The Pokkali fields are also subjected to periodic submergence. The daily tidal infl ows and ourfl ows, besides the tremendous microbial activity owing to the presence of large quantities of organic matter (decomposed aquatic weed mass and paddy stubbles0, make the pokkali fields particularly fertile. Despite this, the average rice yield realized by pokkali farmers is only 2000 kg ha.
Kerala State Biodiversity Board
L-14, Jai Nagar, Medical College P.O,
Thiruvananthapuram-695011
Phone: 0471-2554740 , Fax-0471-2448234
www.keralabiodiversity.org
keralabiodiversity@gmail.com