WAYANAD GANDHAKASALA RICE
Description of Goods:
The botanical name of rice plant is Oryza sativa. Wayanad Gandhakasala Rice is the traditional aromatic rice cultivar of Wayanad. The average grain yield ofWayanad Gandhakasala Rice is 2.0-2.7t/ha. This is a long duration (180-190days)tall variety with weak straw and is susceptible to lodging. The cultivar hastolerance to pests and diseases. The average plant height of WayanadGandhakasala Rice cultivar is 150-155cm with lesser no. of tillers (average 6 to 8tillers) and very long panicles (27-28.4cm) with 105 to 110 small, short bold, awn
less golden yellow colored grains. Wayanad Gandhakasala Rice is valued for its pleasant flavour and aroma andhence fetches a premium price in the market. It is mainly used for preparation of special dishes like "Ghee rice"/fried rice or "neichoru" prepared for marriages and festivals and also for the preparation of sweet items like "Payasam". The grains are very short in size compared to other popular aromatic rice varieties like basmati as well as the common rice varieties of Wayanad and Kerala. The grains have an appealing golden yellow colour. The length of the rice grain ranges between 4 to 5.0mm coming to the international classification of short-bold. The rice colour is white with moderate pleasant aroma. The thousand grain weight is only 15 to 18.9 grams owing to small grains. The gelatinization temperature is high to intermediate indicating high to intermediate cooking time. The intermediary amylose content renders non stickiness to this rice. This paddy requires specialized mills with rubber hullers for getting high head rice (unbroken grains) recovery. Wayanad Gandhakasala Rice is a long duration variety with tall plants and has a low grain yield of 2.0 to 2.7 tonnes per hectare. It is mainly cultivated in the organic way. The total duration of the crop is 180-190 days. The average plant height of Wayanad Gandhakasala Rice cultivar is 150-155cm with lesser no. of tillers (average 6 to 8 tillers) and very long panicles (27-28.4cm) with 105 to 110 small, short bold, awn less golden yellow colored grains.
Specifications:
Wayanad Gandhakasala Rice is the most popular traditional aromatic rice cultivar of Wayanad District. This scented (non-basmati) rice is famous for its characteristic fragrance and aroma. The grains are aromatic, short bold, awnless with a lemma and palea (hull) colour of straw. Grains have golden yellow colour. Wayanad Gandhakasala Rice differs from Basmati rice due to growth habit, areas of original cultivation, physico-chemical properties of grains and grain
shape. The grains are very short in size compared to other popular aromatic rice varieties like basmati as well as the common rice varieties of Wayanad and Kerala. The grains have an appealing golden yellow colour. The length of the rice grain ranges between 4 to 4.8mm coming to the international classification of shortbold. The Wayanad Gandhakasala Rice colour is white with moderate pleasant aroma. The thousand grain weight is only 15 to 18.9 grams owing to small grains. The gelatinization temperature is high to intermediate indicating high toÂÂÂ intermediate cooking time. The intermediary amylose content renders non stickiness to this rice. Other rice cultivars of Wayanad except Gandhakasala are non aromatic and hence are used for ordinary consumption. This paddy requires specialized mills with rubber hullers for getting high head rice (unbroken grains) recovery. Wayanad Gandhakasala Rice is a long duration variety with tall plants and has a low grain yield of 2.0 to 2.7 tonnes per hectare. It is mainly cultivated in the organic way. The total duration of the crop is 180- 190 days.
The major grain characters Wayanad Gandhakasala Rice are given below:
1. Kernel length 4.0 mm - 5.0 mm
2. Kernel shape (lib) 1.72 - 2.00 (Short bold)
3. Kernel colour White
4. Aroma Slight to moderate
5. Hull colour Golden yellow
6. 1000 grain weight 15.0-18.90 gms
7. Volume expansion ratio 4.80-6.00
8. Kernel elongation ratio 1.56-1.90
9. Brown rice (%) 76.0-81.0
10. Total milled rice (%) 65.0- 75.0
11. Degree of milling (%) 86.0-90.79
12. Head rice recovery (%) 58.0-70.0
13. Gelatinization High to intermediate
14. Chalkiness Less than 10%
15. Amylose content (%) 19.0-21.0
Proof of Origin
Mention about the traditional tall indica aromatic cultivars like Jeerakasala andGandhakasala are noted in the age old Malayalam books written on the basis of old verbal recitation in Malayalam called "Krishi Gita" describing the whole agricultural practices followed in Malayalakkara, during the 17th Century. 'Krishigeetha- Chol/um Vayanayum’is a folkloristic study of an 18th Century traditional and primitive agriculture inMalayalakkara. This book is compiled by the Nattarivu Padana Kendram, Kanimangalam P.O., Thrissur (Edited ÂÂÂ by T.T. Sreekumar, C. R. Rajagopalan and Vijayakumar Menon). In this book it is mentioned that in "Kattappattu" the Pul/uva tribes in their festival rituals and songs praise all their favorite rice varieties including Gandhakasala ('Krishigeetha- Chollum Vayanayum', page 83). The rice variety Gandhakasala, is also mentioned in the book Pulluvappattum Naagaaradhanayum, Paatukalum Patanavum(Pulluva songs and snake worship songs and studies) published in 1977 where the author Sri. M. V. Vishnu Nambuthiri has compiled different rituals and songs sung by thePul/uva tribes during different occasions. This variety is mentioned in a particular song"Kattappaattu' where the tribal singers go to rice fields awaiting harvest and sing this song. They get panicles in return (Pul/uvappattum Naagaaradhanayum (Paatukalum Patanavum), page 146147) There is mention about this variety in Krishiyude Naattarivukal, edited by Sri. V. K. Sreedharan, published by D. C. Books, Kerala in 2004. In this book it is also mentioned that in the "Vithupolipattu," the song of seeds in the ritual "Kothaamooriyattom" in North Kerala done for good yield of crops and dairy in the coming crop season, there is mention about Gandhakasala (Krishiyude Naattarivukal, page 31). Protection of Plant Varieties & Farmers' Rights Authority, Govt. of India honoured the Kuruma and Kurichya tribal communities of Wayanad district through "Plant Genome Saviour Community Award" 2008 for their contributions in the conservation of traditional rice varieties including
Method of Production:
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 Gandhakasala Rice, the famous traditional aromatic cultivar of Wayanad is cultivated in Nancha season based on traditional knowledge about 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. Kurichiyas and Kurumas, mainly depends on paddy.
Wayanad Gandhakasala Rice, being a long duration cultivar is mainly cultivated in kundu vayals. 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. In Wayanad this variety is traditionally cultivated by the Wayanad Chettis, Kurichiya andKuruma tribal group. Theses groups have a commitment for the conservation of these varieties as a gift to the coming generations. Wayanad Gandhakasala Rice 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 eco-friendly. 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 manorial 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 Gandhakasala Rice. Wayanad Gandhakasala Rice is cultivated as a transplanted crop. Sowing is done in June-July months. Transplanting will be done after 35-40 days. The crop is mainly raised by organic way of cultivation using cow dung and green leaves as manures. Pest and disease incidence is very low. Harvesting of crop will be done after attaining physiological maturity. The variety is cultivated as a transplanted crop adopting the following practices:
Nursery:
Fertile lands with irrigation and drainage facilities which receive good sunlight are selected for raising the nurseries. For transplanting, healthy seedlings are raised in seedbed. Sowing of the nursery is done in June-July months. The selected area is ploughed and harrowed two or three times until the soil is thoroughly puddled and levelled. Raised beds are prepared 5 to 10 cm high, 1 to 1.5 m wide and of convenient length with drainage channels between the beds. For each hectare of the main field, an area of about 1000 m2 is taken as nursery area. Organic manure at the· rate of one kg per m2 of the nursery bed is mixed well with the soil at the time of preparation of the field. The nursery is raised by wet method. Germinated seeds are used for sowing in the well prepared nursery bed and adequate irrigation facilities are provided. The nursery bed is drained occasionally to encourage production of vigorous seedlings with short roots.Seedlings will be ready for transplanting thirty days after sowing.
Main field:
The field is ploughed thoroughly to prepare the main field .Weeds, straw and green manure crops are incorporated into the soil by ploughing. Organic manure will be applied @ 5t/ha. Chemical fertilizers are not applied for the crop. A smooth and level field for transplanting the seedlings is ensured. Transplantation is done 10-15 days after incorporating organic manure. Seedlings are transplanted @ 2-3 seedlings per hill in rows, at a depth of 3-4 cm. The crop has a long duration of 180-190 days. For better aroma, the crop is raised in the Nancha season (winter season) so that flowering coincides with the cold months of November and December. Hand weeding will be adopted twice or thrice to remove weeds. Rouging will be adopted to remove other varieties and off type varieties. As the crop is resistant to pest and diseases, plant protection chemicals are not used in cultivation.
Harvesting:
Harvesting periods & methods: Harvesting of crop will be done after attaining physiological maturity. This usually coincides with December - January months. Upon attaining physiological maturity, panicles are selected using strict quality standards pertaining to the morphological characteristics for the collection of seeds for the next season. After threshing manually, seeds are cleaned and dried in sunlight to a moisture level of 12 to 13 per cent.
Storage and processing:
After drying, the grains will be cleaned thoroughly and seeds will be stored in the traditional way. After drying to optimum moisture content, the raw grains are either hand pounded or milled in rice mills. Milling with rubber hullers gives better head rice (unbroken grains) recovery. Excessive drying will be avoided to reduce breakage of the grains. Parboiling of paddy reduces the aroma and quality and hence is not adopted.
Geographical Area of Production
Wayanad lies (in the State of Kerala, India) between North latitude 11 ° 27' and 12° and East longitude 75° 46' and 76°27'. The altitude of Wayanad varies from 700 to 2100 meters from mean sea level. It is bounded on the East by Nilgiris of Tamilnadu and Mysore District of Karnataka, on the North by Coorg District of Karnataka, on the South by Malappuram District of Kerala and on the West by Kozhikode and Kannur Districts of Kerala. The total geographical area and population of Wayanad are 2126 sq.kms and 6, 72,128 respectively. Its geographical position is peculiar and unique. Placed on the Southern tip of the Deccan plateau, the prime glory of Wayanad is the majestic Western Ghats, with lofty ridges interspersed with magnificent forests, tangled jungles and valleys. The hills are full of plantations like tea, coffee, pepper and cardamom while the dales have a predominance of paddy.
Climate: Wayanad is the land of hills and deep valleys. The altitude of Wayanad varies from 700 to 2100 meters above mean sea level. Wayanad has a salubrious climate. Annual rainfall of high rainfall areas in Wayanad like Lakkidi, Vythiri and Meppadi ranges from 3000-4000 mm. High velocity winds are common during the South -West monsoon and dry winds blow in March - April. High altitude regions experience severe cold. In Wayanad the mean maximum and minimum temperature for the last fifteen years were 27°C and 17 °C respectively. This place experiences a high relative humidity, which goes even up to 95 percent during the South West monsoon period. The average annual rainfall of Wayanad is 1875 mm. The region is biogeographically rich with significant landscape complexity and biological diversity in both flora and fauna. The flora of Wayanad is characteristic of the Western Ghats. Forty one percent of the area is under natural forests, ranging from tropical wet evergreen to tropical dry deciduous types. Wayanad offers a panorama of undulating hills and dales which are converted into paddy fields. The cool climate offered by high altitude favors development of aroma in rice and spice crops.
Soil: The soil of Wayanad District is mainly of the forest type which is well drained with rapid to moderate permeability. The soil has dark reddish brown to reddish brown, strongly acid, sandy loam to sandy clay loam A horizons and reddish brown to yellowish red, strongly acid to medium acid B horizons. The texture of upper layers of the subsurface horizon is sandy clay loam to sandy clay. These soils are formed on gneissic material on strongly sloping to steep side slopes of Wayanad. The lush and luxuriant growth of vegetation makes Wayanad clothed in uniform greenery.
Wayanad Gandhakasala Rice is cultivated through out Wayanad district, predominantly in 22 Panchayats. Wayanad Gandhakasala Rice is cultivated in an approximate area of 327 ha.
Uniqueness:
Wayanad Gandhakasala Rice is the most popular traditional aromatic rice cultivar of Wayanad District. This scented, non-basmati rice is famous for its characteristic fragrance and aroma. The uniqueness of this rice is mainly attributed to particular climatic conditions prevalent in the area, together with varietal characters and system of rice cultivation, adding to the best expression of aroma and flavour in the product. The uniqueness of the product is maintained by adopting organic methods for cultivation. For better aroma, the crop is raised in the Nancha season (winter season) so that flowering coincides with the coldest months of November and December. It is mainly cultivated inkundu 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. Wayanad is the land of hills and deep valleys. The altitude of Wayanad varies from 700 to 2100 meters from mean sea level. Wayanad has a salubrious climate. The mean average rainfall in Wayanad is 2322 mm. Lakkidi, Vythiri and Meppadi are the high rainfall areas in Wayanad. Annual rainfall in these high rainfall areas ranges from 3000-4000 mm. High velocity winds are common during the South -West monsoon and dry winds blow in March - April. High altitude regions experience severe cold. In Wayanad (Ambalavayal) the mean maximum and minimum temperature for the last five years were 29°C and 18°C respectively. This place experiences a high relative humidity, which goes even up to 95 percent during the South West monsoon period. The region is biogeographically rich with significant landscape complexity and biological diversity in both flora and fauna. The flora of Wayanad is characteristic of the Western Ghats. Forty one percent of the area is under natural forests, ranging from tropical wet evergreen to tropical dry deciduous types. Wayanad offers a panorama of undulating hills and dales which are converted into paddy fields. The cool climate offered by high altitude favors development of aroma in rice and spice crops. Fragrance of aromatic rice’s and plantation crops like tea, pepper, eucalyptus etc. suffuses the very air in this fairy land.
Wayanad is ethnically diverse. Wayanad has the highest concentration of tribes in Kerala.The major tribe groups are Panyias, Kurichyas, Adiyans, Kurumas, Ooralis, Kadans and Kattunaickers.
The soil of Wayanad District is mainly of the forest type. It promotes a lush and luxuriant growth of vegetation, which makes Wayanad clothed in uniform greenery. Almost entire Wayanad is drained by Kabani river and its tributaries, namely Panamaram, Mannanthavady and Thirunelli. The river Kabani, courses through the paddy fields. The east flowing rivers of Wayanad are in striking contrast to the majority of west flowing rivers of Kerala. . The organic systems of traditional rice cultivation in Wayanad are eco-friendly. 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 24.4°C to 26.8°C and hence is ideal for development of aroma in Wayanad Gandhakasala Rice. Grains have slight to moderate aroma and hence is ideal for preparation of specialty foods. Unlike basmathi, Wayanad Gandhakasala Rice have short bold grains. Wayanad Gandhakasala Rice is valued for its pleasant flavour and aroma and hence fetches a premium price in the market. This aromatic rice is mainly used for preparation of special dishes like "Ghee rice" / fried rice or "neichoru" prepared for marriages and festivals and also for the preparation of sweet items like "Payasam". The grains of Wayanad Gandhakasala Rice are very short in size compared to other popular aromatic rice varieties like basmati as well as the common rice varieties of Wayanad and Kerala. The grains have an appealing golden yellow colour. The length of the rice grain ranges between 4 to 5.0mm coming to the international classification of short-bold. The rice colour is white with moderate pleasant aroma. The thousand grain weight is only 15 to 18.9 grams owing to small grains. The gelatinization temperature is high to intermediate indicating high to intermediate cooking time. The intermediary amylose content renders non stickiness to this rice. This paddy requires specialized mills with rubber hullers for getting high head rice (unbroken grains) recovery.Wayanad Gandhakasala Rice is a long duration variety with tall plants and has a low grain yield of 2.0 to 2.7 tonnes per hectare. It is mainly cultivated in the organic way.
The total duration of the crop is 180-190 days.
Address
(1) Kerala Agricultural University, Kerala Agricultural University (PO), Thrissur Dist, Pin Code -680656, Kerala, India
(2) Wayanad Jilla Sugandha Nellulpadaka Karshaka Samithi, Rural Agricultural Wholesale Market, Sulthan Bathery, Wayanad- 673592, Kerala,
