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The COVID-19 pandemic has changed the way we live, shop, and eat. It’s also changed the way USA Rice promotes the rice industry. Director of Domestic Promotion Cameron Jacobs joins the podcast to talk about the great pandemic promotion pivot and the role U.S.-grown rice can play as the battered restaurant industry stages a comeback.
Michael and Lesley also ask listeners to let them know about local restaurants that are serving U.S. rice so they can give them a shout out and maybe send some business their way.
GUEST
Cameron Jacobs, Director of Domestic Promotion, USA Rice
There is a high chance that the black rice in your kitchen may have its origins in Bihar. That’s because thousands of farmers in Bihar are now giving up traditional cropping patterns, and looking for better options.
“I was sceptical experimenting with a new variety of rice. But interactions with scientists and knowing the nutritional value of the black rice, I decided to try growing it in half an acre of land,” says Biru Singh, a farmer in Bihar.
Biru says the experiment required less water for growth and the produce is good.
Biru has also tried cultivating black wheat variety. “The experts confirm that black wheat is rich in anti-oxidants and good for diabetic people, along with other health benefits. It also received good returns,” he added.
Like Biru, there are about 5,000 farmers in Bihar who are connecting with Awaz Ek Pahal, an NGO working to change the farming habits of farmers for the last few years. They are also growing exotic fruits like kiwis, dragonfruit, strawberries among others.
Luvkush, a member of the organisation, says the farming sector is in poor condition in Bihar and there is a need to revamp it.
“Since the year 2005, there is no government market, the irrigation techniques used are poor, and the government agriculture institutions have failed to connect with the farmers and support in technical know-how,” Luvkush said.
The member, also a science graduate working to popularise science among school children and locals, said, “According to the reports of the central government, there are about one crore farmers in Bihar, and about five crore people depend on agriculture. The average basic income of these farmers is about Rs 3,500.”
To improve these conditions, Luvkush, along with some other members, tried to reach out to farmers hoping to bring innovations to the sector.
“Our organisation was already connected to people since 2016 for help during the floods and other social causes. In 2018, we decided to reach out to farmers and succeeded in connecting with few,” he added.
Luvkush said scientists were invited for visits to explain techniques and share necessary knowledge and training.
Promotion
“Farmers who succeeded in growing these varieties were called to share their experiences. These efforts convinced the farmers to a large extent,” he added.
The organisation member said farmers who could afford to try out new ideas used small portions of their land and saw brilliant results.
“Some farmers doubled their income in the given space and became confident about the new varieties,” he added.
Black wheat piled up after harvest
Lukush said 25,000 farmers this year produced about 40 tonnes of black rice seeds and sent those across India for cultivation. “It is the first time in years that farmers from Bihar have been able to send any farm produce outside the state,” he added.
Along with black wheat and black rice, which are a success, the farmers are also growing exotic fruit varieties and also working to conserve traditional crops lie Chinna (a local gram), Rag, Kodu rice and millets.
“We also help farmers to market the products. There is a small number of farmers which are benefitting, and many more should reap benefits of something that has a market value of Rs 300 a kg,” Luvkush says.
Jitendra Singh, another farmer, said he belongs to a part where progressive methods are used. “We grow basmati and other varieties of rice. But the black rice grown in half an acre has given a bigger boost to the growth,” he added.
Ghanshyam Kumar, a farmer from Vikram village, says his farm reaped 400 kg of black wheat. “The variety is so good that I kept a portion for my family and relatives. I have learned its health benefits on social media and watched many YouTube videos,” he added.
(Edited by Vinayak Hegde)
Promotion
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If you ever plan any kind of cultivation at home or in your backyard, opt for organic oyster mushrooms as they require less space, time, water and investment. And they will give you a high yield, says Anjana Gamit, a civil engineer from Gujarat’s Tapi district.
Now, you might wonder how an engineer, who also handles her small construction venture, is so confident about growing mushrooms?
Well, to begin with, she has three years of experience, and last year she made a profit of more than Rs 2 Lakh. Not just that, despite a negligible demand for the protein-rich food in her area, she has managed to create her market of potential buyers.
“Not many people in our region are aware of the benefits of mushroom and they often associate it with something that grows during monsoons like algae. Contrary to belief, they are super-nutritious, natural sources of Vitamin D and they also contain antioxidants,” Anjana tells The Better India.
Anjana underwent a 4-day training on mushroom cultivation called ‘Entrepreneurship development through Mushroom Cultivation” at Krishi Vigyan Kendra (KVK). In return, she received raw materials like spawn (mushroom seed) and polythene bags.
The experts at KVK also helped her set up and provided her technical guidance in the initial days.
“KVK has always promoted the concept of organic farming among farmers and regular citizens who wish to grow at a small scale. Through our workshops, we assure people that farming is not rocket science. It requires some expertise and maintenance but that can be acquired with the right guidance. The key reasons for Anjana’s success are her interest and curiosity towards farming. We hope more women like her come forward and learn basic cultivation, if not for selling then at least self-sufficiency,” Sachin Chavan, Scientist (Plant Protection) at KVK tells The Better India.
A Hassle-Free Method
Anjana began her cultivation in a 10×10-foot area of her parking shed and enclosed it with green shade net and bamboo. She harvested around 140 kilos and fetched Rs 30,000 within two months.
Promotion
Explaining the process, Anjana says,
Soak the straw in water for five hours to soften it and remove the dirt
Sterilise the straw in a steamer at a temperature of about a 100 degrees (Alternatively, you can get this temperature in your geyser)
Keep the straw for cooling in the water at normal temperature and cover it with a banket or thermocol
Dry the straw overnight
Mix the straw with seeds and keep them in an air-tight polythene bag and leave it for 18 days
Once the mushrooms start sprouting tear the bag and carefully remove each mushroom from its roots.
“The entire process takes around 25 days. Ten kilos of spawn can give up to 45 kilos of mushrooms. While the process might seem easy, it is no mean feat as one has to be careful about the temperature, humidity, contamination and quality of seeds. For the first couple of tries, 80 per cent of my cultivation was wasted,” says Anjana.
To overcome, contamination problem, she uses neem oil and to prevent humidity from spoiling the spawns, she uses an extra layer of coverage on the green shade net. She moistens the curtains and hangs over on all four sides of the shed.
With time and experience, Anjana expanded her cultivation and gradually converted her entire parking shed (25×45 ft). At present, she has 350 cultivation bags of mushrooms.
For beginners who wish to start mushroom farming at home, Anjana says a minimum area of 10×10 ft and investment of Rs 400 is required. One can acquire raw materials from a nursery or horticulture centre.
“Start with a kilo of mushrooms for which you will need half a kilo straw (wheat or paddy) and 50 grams of mushroom seeds. The daily water requirement will be around five litres. For those who are not sure about the temperature, purchase a thermometer. Finally, get plastic bags and a bucket.”
As for marketing of mushrooms, Anjana has tied up with Anganwadi workers and local retail shopkeepers who not only further sell them but also educate people about the health benefits and burst myths like it is non-vegetarian or poisonous.
“It took some time to educate the vendors and customers but now I am planning to make value-added products from mushrooms like chips, pickles, powder, etc. so to make the selling easier,” she adds.
(Edited by Vinayak Hegde)
Promotion
We at The Better India want to showcase everything that is working in this country. By using the power of constructive journalism, we want to change India – one story at a time. If you read us, like us and want this positive news movement to grow, then do consider supporting us via the following buttons:
