Wayanad Gandhakasala rice facts for kids
Gandhakasala rice is a special type of rice grown by farmers in the Wayanad District of Kerala, India. This fragrant rice is mostly cultivated by tribal communities in areas like Panamaram, Sultan Bathery, and Mananthavady in Wayanad. As of 2010, Gandhakasala rice was grown on about 327 hectares of land.
Gandhakasala is one of two types of scented rice from Wayanad; the other is Jeerakasala rice. Both types are thought to be good enough to compete with famous scented rice varieties like basmati rice and jasmine rice. This rice is often used for special events, such as wedding feasts. This is because it helps fight diseases, is very nutritious, and tastes great when cooked.
Studying Gandhakasala Rice
The MS Swaminathan Research Foundation (MSSRF) has carefully studied Gandhakasala rice. They used a special list of features to describe it. This list was created by the National Bureau of Plant Genetic Resources (NBPGR) and the International Plant Genetic Resources Institute (IPGRI). More than 40 different features were used to describe this rice. The Community Agrobiodiversity Center in Kalpetta, Wayanad, which was started by MSSRF, has been working since 1997 to protect these unique rice types.
Special Recognition for Farmers
The seeds of Gandhakasala rice, along with Jeerakasala and four other rice types, received a special award. They were certified as "Farmers' Varieties" by the Protection of Plant Varieties and Farmers' Rights Authority, which is part of the Indian government's Ministry of Agriculture. This achievement was possible thanks to SEED CARE, a group of traditional rice farmers in Wayanad. They worked under the guidance of MSSRF's Community Agro-biodiversity Centre.
Across India, 545 rice varieties have received this certification. However, the Wayanad rice varieties are special because their certification was given to an entire "farming community," not just individual farmers.
Protecting the Rice's Origin
Both Jeerakasala and Gandhakasala rice were officially registered in 2010. This registration is called a Geographical Indication (GI). It means that these rice types are strongly linked to their place of origin. This was a joint effort by Kerala Agricultural University and the Wayanad Zilla Nellulpadaka Karshaka Samithi.
The special smell and taste of Jeerakasala and Gandhakasala rice come from several things. These include the local environment where they grow, the way they are farmed using natural methods, their traditional genetic makeup, and the unique ways they are processed.
