Gheus is a hardy, unscented, bold, and slightly yellowish grain predominantly used in its parboiled form. Traditionally cultivated in the coastal districts of West Bengal, such as North and South 24 Parganas, this lowland variety is valued for its high tolerance to salinity—but fell out of favor following the introduction of HYVs. The situation changed completely when the infamous cyclone Aila hit this region in 2009 and the salt water ingress resulted in a total loss of crops. To restore food security, various NGOs and organizations assisted farmers in growing saline-resistant varieties, leading farmers to prioritize local salt-tolerant strains and focus on food security and seed sovereignty rather than just yield. Gheus is one of those varieties that have helped marginal farmers restore their confidence in traditional crops and improve their economic situation.
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Description
THE CULTURAL & ECOLOGICAL LIFE OF THIS RICE
Gheus is a kharif variety which matures in 112-115 days and like most heritage varieties, is inexpensive to produce. It grows in the swampy regions of the Sundarbans (coastal Bengal) and is recognized as a high-yielding type among traditional rice varieties.
Researchers studying the adoption of saline-tolerant rice varieties after the destruction caused by Aila have found, however, that Dudhersar has still emerged hands-down as the preferred variety for farmers, even though it is only of medium saline-tolerance—but it hits a sweet spot of climate-resilience and profitability. Ghosh and Chattopadhyay write: “the top few salt tolerant varieties are not that popular. It implies that salt tolerance, though a required feature for choice of rice in ensuring food security, is a secondary criteria after realized price or profit. This finding puts up a policy guidance of promoting salt tolerant rice varieties in this region. Apparently, a price premium holds the key and government has an important policy handle here (2017: 27-8).
NUTRITIONAL AND MEDICINAL PROPERTIES
- Not known as of now
CULINARY USES
- Gheus is primarily available in parboiled, semi-polished forms, with the cooked rice being short, round, and somewhat chewy.
- Cooking this rice takes a considerable amount of time, so pre-soaking or using a rice cooker could help save fuel.
- It is especially favored by rural workers for its long-lasting satiety. However, it is less popular among city dwellers who often prioritize flavor over nutritional benefits.
- Gheus is an excellent grain for making muri or puffed rice, with its bold grains producing a crisp, sweet-tasting product.
WHO GROWS THIS RICE & WHERE CAN I BUY?
- Pathar Pratima Runners, DRCSC (Development Research Communication and Services Center) is helping the farmers of coastal Bengal to grow this rice. They also market some of the surplus amounts locally and in and around Kolkata.
- Tona Organic Farm [an organic farm and producer company, based in Kolkata]
- Other Possible Sources
SOURCES & FURTHER READING
- Aich, Amitava & Dey, Dipayan & Roy, Malancha. (2022). Performance of Selective Indigenous Rice Landraces in Rain Fed Agro Ecological System of Indian Sundarbans. 10.31219/osf.io/c4gdp.
- Ghosh, Santadas and Kali Sankar Chattopadhaya. 2017. “A study on indigenous rice varieties in sundarban delta and their role in ensuring local food security in the face of climate change threats.” Study no. 184. Santiniketan: Agro-Economic Research Centre.
Additional information
| Region of Origin | East |
|---|---|
| Grain Shape | short bold |
| Grain Colour | White |
| Fragrance | Nonscented |
