Wayanad Jeerakasala Rice
Wayanad Jeerakasala Rice is grown in the broad and extensive valley bottom in Wayanad and the low temperature regime prevailing in this area encourages cultivation of scented rice varieties. Wayanad Jeerakasala Rice, the traditional aromatic cultivar of Wayanad is cultivated in Nancha season (Kharif) based on traditional knowledge comprising local knowledge of varieties, ecological and environmental factors, traditional belief and cultivation practices to have optimum use of resources. The livelihood and food security of tribes of Wayanad viz., Kurichyas and Kurumas mainly depends on paddy. Depending on the availability of water, soil composition and soil fertility different cultivars are traditionally cultivated in vayals (paddy fields). Jeerakasala being a medium duration cultivar is mainly cultivated in kundu vayals (deep fields). The faunal diversity associated with paddy fields is rich and plays a significant role in controlling harmful insects and pests. Sixteen species of birds have been reported from these paddy fields. The diversity of fish is also reported to be high in kundu vayals (deep fields). In Wayanad this variety is traditionally cultivated by the Wayanad Chettis, Kurichya and Kuruma tribal group. These groups have a commitment for the conservation of these varieties as a gift to the coming generations.
Jeerakasala is a variety that is traditionally grown as an organic crop to ensure the best quality of the product. The organic system of traditional rice cultivation in Wayanad is ecofriendly. This variety which has been in cultivation in Wayanad for many centuries is inherently resistant to pests and diseases owing to thin and tall stature of plants. Hence no chemical plant protection chemicals are applied to the crop. But the thin and tall feature of the plants makes them susceptible to lodging. In order to avoid lodging, chemical fertilizers are not applied to the crop. The manuring is done by raising green manure crops and leguminous crops and incorporating crop residues and farm yard manure as recommended by Kerala Agricultural University. A balanced manurial programme is followed. Maximum use of on farm resources and inputs is practiced to produce healthy and pollution free grains. The temperature between 22°C and 26°C during flowering and dough stage of paddy are ideal for the expression of aroma in rice. The maximum temperature recorded at Wayanad from July- December ranges from 24°C to 26°C and hence is ideal for development of aroma flavour in Wayanad Jeerakasala Rice.
