Traditional farming and rice
In the era of King Parakramabahu the Great, the country is said to have been self-sufficient in rice and even to have exported it. Today, although our agriculture uses machinery and heavy doses of agrochemicals, it has been hard to bring back that earlier situation.
So the time has come to return to traditional farming methods — local seed varieties and ways of cultivation — instead of the seeds and agrochemicals obtained from multinational companies.
For extra knowledge — traditional local rice
| Rice variety | Benefits |
|---|---|
| Kuruluthuda | Strengthens the body and immunity; helps the excretory system; eases joint pain |
| Kahawanu | Eases digestion and sugar absorption; has anti-cancer properties |
| Rath hal | Cools and lightens the body; good in fevers and lung ailments; eases stomach trouble |
| Madathawalu | Removes poisons; controls diabetes; protects against cancer; builds immunity |
| Suwandel | Controls eye and nerve disease; eases swelling; counters diabetes |
| Maavee | Counters diabetes; good for skin disease; relieves constipation |
| Kalu heenati | Helps excretion; anti-cancer; warms the body |
The benefits in this table are the textbook's, drawn from traditional knowledge; most have not been tested in scientific trials.
Why local varieties are worth keeping
Traditional rice varieties were selected by farmers over centuries to suit local soils, rainfall and pests, so many grow with little or no chemical fertiliser and resist local diseases. They are usually eaten as unpolished red rice, keeping the bran and its fibre and minerals, which releases glucose slowly — a help against the diabetes of the last skill. Keeping many varieties alive also keeps genetic variety, which plant breeders may need in future to cope with new diseases or a changing climate.
Traditional knowledge in the field
Returning to local seeds and traditional methods reduces dependence on imported seeds and agrochemicals; local rice varieties have many health benefits.