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For over 1 300 years, Jumla Marshy Rice has been cultivated along the banks of the Tila River in Jumla, a mountainous district of northwest Nepal. This hardy grain is naturally tolerant to the cold temperatures of the Himalayas and is grown at elevations higher than any other rice in the world. Desired for its unique flavour and high nutritional value, the rice is traded and sold by indigenous Bhote (Jaar), Kathayat, Rawal and Rokaya mountain farmers living in the Jumla District.
Tradition and consumption
Jumla Marshy Rice is revered by locals as one of their holiest foods. Believed to provide the energy necessary for long hours of work in cold climates, it is traditionally prepared for two of the most important Nepalese festivals, “Dashain” and “Tihar”, as an offering to the gods and goddesses. Jumla Marshy Rice is also said to have medicinal properties. Locals use the starchy soup that forms when boiling the rice to treat various illnesses. To this day, it represents an alternative remedy in remote areas where access to healthcare facilities is limited.
Producers and processing
Jumla Marshy Rice is grown by 1 375 smallholders – 850 of whom women – who are part of the Jumla Organic Group. Only traditional methods are used in the production and processing of the rice. The fields are ploughed and puddled with the help of bulls and are regularly irrigated with river water. After the harvest, the producers dry and winnow the rice and transport it to Kathmandu, where it is further processed, packaged and labelled for the market.
Territory
This pink-coloured rice comes from the highest rice-growing fields in the world, cultivated between 2 400 and 3 050 metres above sea level. It is grown primarily in the villages of Lachhujul, Sinja Valley and Tatopani in the Jumla district of northwest Nepal. This district is one of the most remote and underserved mountain districts in Nepal’s Karnali province.
Further information
