 | Pathariya RiceAnandpuri and Kushalgarh BlockBanswara District of RajasthanIndia |
Pathariya rice is a very important food crop of Banswara district, the “green paradise” of Rajasthan state. Despite being a rare variety, it is best suited for local agroecological conditions. Once mature, the strong aroma is spread around the farm fields and can be easily recognized passing by. The origin of Pathariya rice cultivation traces back hundred of years. It is believed by local people that it has been grown in the region for many decades by generations of farmers.
Tradition
The elderly people of the producer’s community say that Pathariya rice has been there for many years and may have originated in the area. It is cooked especially during the Diwali festival, for the religious ritual Govardhan Puja. Patharia rice is commonly eaten also after 14 days of Diwali during the Chhoti Diwali festival. Rice is boiled by mixing it with buttermilk to be consumed in form of Rabdi. The grains are often offered in prayers and at the time of the wedding welcome.
Producers
Smallholder families of 30 villages of Anandpuri Block, in Banswara District produce Patharia rice. The producers are gathered in the Company Limited. Vaagdhara Tribal Food and Grain Initiative Procedure. They belong to the Bheel ethnic group, part of the Advasi Indigenous Peoples group, who are claimed to be one of the original inhabitants of India.
Processing
The process adopted to produce Patharia rice is organic, with no use of chemicals and fertilizers. Organic manure and traditional organic inputs are used for the treatments. The rice is de-husked locally and converted into grains and flour. The processing of grain flour is done locally in small mills at the village level.
Further information
