Characterizing the local rice varieties to preserve traditional ecological knowledge and promote improved agricultural practices in West Garo Hills Meghalaya India

Rice is the major staple for half of the world’s population. A cross-sectional mixed-methods study was conducted among Garo communities of Meghalaya in 14 villages of Rongram and Dadenggre, Meghalaya. The Garos are one of the main tribal groups in Meghalaya, who largely practice Jhum and shifting cultivation. The study aimed to document local rice varieties and characterize them in terms of identification, profiling, test weight, nutritional value, community preference and consumption. It also explored barriers and facilitators related to the production and consumption of these varieties. Nutritive values for commonly consumed rice types were compiled from secondary literature and confirmed through nutritional analysis in a NABL-certified laboratory. The study identified 64 rice varieties, of which most were indigenous (64%) and grown in plains or lowlands (59%). Among the stated 41 local varieties, only 10 (24%) were commonly consumed, while 18 (44%) were rarely and 13 (32%) were no longer consumed. High dietary fibre and iron content were seen in 2 of the 11 varieties profiled for nutritional composition. “ Atte pangra ” was the most commonly consumed, whereas Mi Dambak/Mi Damdil/ Mi Ja.wek, Malbok Mi and Kotchi/ Kotchu Mi/ Kotchu Gisim Mi were most preferred for taste and aroma. The Food Frequency Questionnaire data (n = 171) indicated that households predominantly consumed non-indigenous rice varieties. Erratic rainfall, declining soil fertility and low yield were key constraints reported that prevented the cultivation of local varieties. The findings highlight the need to support farmers with appropriate institutional mechanisms and resources to conserve traditional knowledge and promote nutritionally rich indigenous rice varieties.