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Double Horse Jeerakasala Rice - 2 Kgs

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The PPVFR, uniquely amongst national schemes for the protection of plant varieties, contains a scheme of protection for “farmers' varieties.” Section 2(l) of the PPVFR Act defines as a “farmers' variety” a variety which—

This study was funded by the Australian Research Council and The University of Western Australia (Project ID: DP170100747). Conflict of Interest Indian food culture is as elaborate as its history. It offers you an extensive range of foods that are flavourful, aromatic and varied. If you explore the food culture in depth, you will find every region has something unique to offer. For instance, Kashmir offers Wazwan thali which is meat dominated and has extensive use of saunf and saunth (fennel and dry ginger powder). Likewise, in Bengal, you will find different types of local freshwater fish that are widely consumed. If you go to the Southern region of the country, the food there is majorly prepared in coconut oil, with heavy use of mustard seeds, curry leaves and different types of local chillies. Speaking about South Indian food, we instantly relate it to dosa, idli, appam and Malabar parotta. But, did you know that the cuisine has much more to offer? In fact, different states in Southern India have different types of foods. While some are popular across the globe, some are yet to be explored. Take Neychoru for instance. Basmati rice is known for its long grains and aromatic flavor. I absolutely love using Basmati rice in my biryani recipes. Its subtle floral undertones complement the spices and ingredients used in traditional Indian recipes, creating a harmonious blend of flavors.

Curd (Yogurt): If you’re using curd or yogurt instead of coconut milk in the vegetable gravy of this biryani, then make sure to use fresh curd which is not sour. The curd should also be made from whole milk. Do not use fat free curd made from toned milk as it will split while cooking.

The 2014–15 Annual Report describes SEED CARE as a brand name for the marketing of traditional varieties of rice and mentions that Chennellu (red rice with medicinal value) was secured a rate of Rs. 25/kg as against the normal rate of Rs. 15/kg and Gandhakasala (aromatic variety) obtained Rs. 100/kg against the normal rate of Rs. 80/kg. ( SEED CARE, 2015, p. 36). The questions of the quantitative survey focused on the various structural and socio-economic features of the traditional rice cultivation system that were relevant for the analysis of farmers' knowledge of the PPVFR Act and the GIs Act in promoting agricultural innovation (questionnaire in Annex 1).

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The decline in cultivation of traditional rice varieties attributable to the constraints identified in Table 5 are supported by Karunakaran (2014) who refers to reduced price expectations, reduced availability of labor, impact of government strategies, agro-climatic conditions, irrigation facilities, expected yield, cost of cultivation and declining soil fertility” ( Karunakaran, 2014, 22).

A major obstacle which has been identified to the development of export markets for farmers' varieties of rice are the restrictions imposed by the Indian Government on non-Basmati rice ( GoI, 2015; Adhikari et al., 2016). Survey Methodology Field visits were organized in the three principal traditional rice-producing districts in Kerala viz., Wayanad, Malappuram and Palakkad, during the crop years 2018 and 2019. Since authentic records or lists of such farmers were not available, focus group discussions were conducted in each of the districts comprising scientists, regional agricultural development officers in the state, lead farmers, local government members and other development workers at the local level. Information regarding farmers predominantly cultivating traditional rice varieties was sought during these discussions and lists of farmers were compiled. Gandhakasala rice is a variety of rice cultivated by the farmers in Wayanad District in Kerala. This is a scented variety of rice grown mostly by the members of the tribal communities of in Panamaram, Sultan Bathery, and Mananthavady areas in Wayanad. [1] As of 2010, gandhkasala is cultivated in an area of 327 hectares and jeerakasala in 22 hectares. [2]As a food enthusiast, I can attest to the unique qualities of Jeerakasala Rice. When cooked, it has a fragrant smell reminiscent of roasted nuts and a slightly sweet taste that pairs perfectly with a variety of dishes. Its short grains also make it ideal for biryani, as they absorb flavors exceptionally well and have a soft yet firm texture.

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