Special Cover on Palakkadan Matta rice of Kerala
The Palakkadan Matta rice has been very popular from early days because of the richness of rice, its unique taste and use in preparations of rice-snacks like Kondattam,Murukku etc. The Palakkadan Mattayari Kanji is also famous for its rich nutrient qualities. The PALAKKADAN MATTA is referred to in the work Rice in Kerala authored by Sri.P.C. Sahadevan and published by the Government of Kerala in the year 1966. The unique rice is mentioned in Tamil Classics like Thirukkural. During the ancient times Palakkad District was part of Tamil Nadu. Rice in the days of Chera/Chola Kingdoms was considered as a royal food. The commoners were happy with Chama (an inferior variety of cereal). One adventurous farmer chanced upon this unique rice variety in the kings farm and carried it away in a MATTA meaning Areca Leaf.
The rice variety fell into the public domain and was sown by the farmer and soon became a regular rice crop in Palakkad. This rice was popularly referred to as Matta and exclusively cultivated in Palakkad and later came to be known as the PALAKKADAN MATTA RICE. Some of the old and popular varieties of Palakkadan Matta are Chenkazhama, Chettadi, Aruvakkari, Aryan, Vatton, Ilupappoochampan, Chitteni, Thavalakkannan and the newer varieties like Kunjukunju and jyothi. In page 65 of the 2nd volume of KRISHISASTRAM, a book authored by Mr. J.V. Akkarappatti (a Retired Agricultural Officer) in 1957, there is a special reference to the PALAKKADAN MATTA RICE.
GI Tag Special Cover – KL-27-2021 – Palakkadan Matta Rice.
