Goda

Description

THE CULTURAL & ECOLOGICAL LIFE OF THIS RICE

In folkloric belief, Goda rice is so nutritious that consuming it gives one the power of a horse. Hence, it is named Goda or Gora, as the Hindi name for a horse is Ghoda.

It is a native rice from the Chhotanagpur plateau, grown in the high uplands of Jharkhand. It is a hard, non-scented, and non-glutinous brown rice (Sinha 2016). The Goda variety can easily survive in a drought-like situation (Mallick and Ganapathy 2023) and is cultivated only in those areas or upper lands where irrigation facilities or water resources are almost negligible (Gene Campaign). It grows on highlands where the water run-off is high but matures in barely 60 days, compared to the 90 usual varieties take (Srivastava 2010). These upland rice varieties are grown purely as rainfed crops. They are commonly short-duration, fast-growing, and low-water-requiring crops. The height of upland rice varieties varies from 2.5 to 3 feet. Grain-to-straw ratio varies from 40:60 to 35:65. These varieties mature by September and meet the early-season cereal needs of tribal and non-tribal families. Upland varieties are sown using the broadcasting method (Buna). This helps in utilizing soil moisture. Normally, sowing is completed by June; if the rain is delayed, it is continued till early July. Farmers usually rotate upland rice with mandua (ragi) or maize in a two to three-year rotation plan period. The grains are coarse but rich in nutrients. Besides rice, these varieties also provide a good amount of straw for livestock (Sinha 2016).

Among the different Gora types, brown Gora is the most widely cultivated by upland farmers of the Chotanagpur plateau (Roy 2011). It is believed in villages that if one consumes the rice once, they can work in their field for the whole day without feeling hungry.

NUTRITIONAL AND MEDICINAL PROPERTIES

• As per Ayurvedic Dr. VK Pandey, Goda rice is consumed mostly by the tribal populations and is believed to be rich in Folic acid, protein, Carbohydrates, Vit A, B, and C; excellent for boosting immunity & strength (Shreya 2024)
• Rich in carbohydrates, protein & minerals; good source of B1, B3, and carbohydrates
  

CULINARY USES

• Apart from using it as a staple food for three to four months, Oraon and Sadan communities use it for making Handia or Hadiya (traditional rice beer) 
• Gora varieties are used for worship, and the Nayakhani (eating the new rice after harvesting) (Sinha 2016)
• Maad (Water in which rice is boiled) made from rice is very nutritious – it is very common to consume with rice instead of dal
• The rice is also used for making Poha (flattened rice)
  

WHO GROWS THIS RICE & WHERE CAN I BUY?

1. The Open Field [a farmer producer organization based in Khunti district, close to Ranchi, Jharkhand] Contact: +91 78085 51100
2. Dehati Bazaar (Village markets) in Ranchi (held every Wednesday and Saturday)

SOURCES & FURTHER READING

1. Sinha, Himadri. 2016.  “Rediscovering the Traditional Paddy Varieties of Jharkhand and Conservation Priority.” Journal of Rural Development.
2. Mallick, Anurag and Ganapathy, Priya. 2023. “Jharkhand’s Best-Kept Secrets: Its Tribal Cuisine.” CNTraveller, November.
3. Gene Campaign. “Strengthening an Indigenous Basis for Food and Livelihood Security in Rural and Tribal Areas.” Interim Report.
4. Srivastava, Mihir. 2010. “Food for thought.” India Today. 
5. Roy, Somnath. 2011. “Genetic Diversity of Gora Rice (Oryza sativa L.) Landraces of Chotanagpur Plateau Region in Eastern India.” Indian Journal of Plant Genetic Resources (IJPGR).
6. Shreya, Shikha, 2024. “इस चावल में छिपा है आदिवासियों की सेहत का राज, खाने से मिलेगी घोड़े जैसी ताकत, माड़ भी टॉनिक से कम नहीं!.” News18.