Kerala's rice losing its aroma
The rice in paddy fields in Wayanad is not ordinary. They are exclusive to Kerala called the 'Gandhakasala'. And in the days of experiments in genetically modified crops, only a few families still sow this authentic variety.
A farmer in Kerala I S Rajagopalan says, "We have been sowing this variety for a long time now. We grow this crop for our own use. We do not want these seedlings to die out because they are available only in Wayanad."
The Gandhakasala rice is known specially for its rich aroma. Also called Kerala's basmati, this variety of rice is popular in the scientific community for its tolerance to drought, flood, pests and diseases. They can also survive the salinity and alkalinity of the soil in Kerala.
"It's conducive to nature here. It can't be grown anywhere in other regions. The high altitude of Wayanad suits the crop," Agricultural scientist K V Diwakaran says.
Higher yield and commercial viability are leading more and more farmers to opt for new versions of rice. Varieties like 'Navara', Mullanchana' and 'Chenellu' have already ceased to exist. And it's research organisations that are now jointly working towards bringing back these lost varieties.
The few acres of land in Wayanad are probably the last traces of cultivation of beautiful smelling rice in the area. In the midst of all the commercial agriculture, that has now taken centre stage, the question is – is India losing on its natural heritage?
http://www.ibnlive.com/news/keralas-rice-losing-its-aroma/27551-3.html
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