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Context:

The Ministry of Commerce, along with Uttar Pradesh (UP), to promote Kalanamak rice, also called "Buddha Rice," for export to countries like Thailand, Vietnam, and Singapore.

Kalanamak Rice

It is a special, aromatic rice variety grown in Nepal and India, particularly in the Himalayan Tarai region of Nepal (Kapilvastu) and eastern Uttar Pradesh, specifically the districts of Siddharth Nagar and adjacent areas.

Its name comes from its black husk—kala means "black" and namak means "salt" in Hindi, referring to the saline soil where it grows.

This rice is non-basmati, with medium-slender grains, and is famous for its unique fragrance, taste, and nutritional benefits. It was granted the Geographical Indication (GI) Tag in 2013.

This rice variety has been in cultivation since the original Buddhist period (600 BC). Archaeological evidence shows Kalanamak grains were found from the excavation of Kapilvastu.

It gained international recognition when it was featured in the book Speciality rice of the world by the Food and Agriculture Organization of the United Nations.

Unique Features and Benefits

• Aroma and Taste: Its fragrance surpasses Dehradun Basmati (Type-3), and its elongation after cooking (2.2–2.7 times) beats basmati’s (1.8–2.0).
• Nutritional Value: It’s rich in iron, zinc, and protein (16g per 100g), with a low glycemic index (<55), making it diabetic-friendly. It also aids in regulating blood pressure and skin health, have Antioxidant Properties,
• Organic Cultivation: Kalanamak grows without fertilizers, herbicides, or pesticides, ideal for the growing organic rice market (30% annual growth globally).
• Resilience: During the 2001–2003 drought in the Tarai region, when other rice yields fell by up to 50%, Kalanamak remained unaffected.

Its unique double transplantation process, called Kalam, involves planting 30–35-day-old seedlings in bunches, then separating and replanting them after 25–30 days. This process boosts yield compared to single transplantation.

Kalanamak outperforms basmati economically. It requires lower input and labor costs, yet yields 40–50% more. Studies estimate its net return at Rs 22,447 per hectare, potentially reaching Rs 50,000, far higher than basmati’s Rs 12,564 per hectare. Its high head rice recovery rate (over 65% unbroken grains after polishing, versus basmati’s 40–45%) adds to its profitability.

Why Did Kalanamak Nearly Disappear?

Kalanamak was once a major crop in Uttar Pradesh’s Tarai belt, covering districts like Siddharthnagar, Sant Kabir Nagar, Maharajganj, Basti, Gonda, and Gorakhpur. Until the 1990s, it accounted for over 10% of rice cultivation in Siddharthnagar. 

However, by 2002, this dropped to less than 0.5%. The Green Revolution, which prioritized high-yield varieties, sidelined traditional crops like Kalanamak. Its tall stalks, prone to lodging (falling over due to heavy grains), also reduced yields, discouraging farmers.

Revival Efforts

Research and Development => The Indian Council of Agricultural Research (ICAR) and the Indian Agriculture Research Institute (IARI) developed improved varieties like KN 3, Bauna Kalanamak 101, Bauna Kalanamak 102, and Kalanamak Kiran. IARI’s dwarf varieties, Pusa Narendra Kalanamak 1638 and 1652, double yield by addressing lodging issues.

Farmer Training => Programs educate farmers on organic farming and Kalanamak’s commercial potential.

Marketing and Exports => Campaigns promote it as a luxury product in domestic and international markets, including the US, Europe, and Buddhist countries like Japan, Malaysia, and Cambodia. It’s branded as “Buddha Home Rice” for exports.

Geographical Indication (GI) Tag: In 2012–2013, Kalanamak received a GI tag, restricting its official production to 11 Uttar Pradesh districts. This ensures authenticity and boosts market value.

Nutri-Farm Scheme => In 2013, the central government selected Kalanamak as a nutri-crop to address micronutrient deficiencies.

Must Read Articles: 

KALANAMAK RICE 

INDIGENOUS RICE VARIETIES

Source: 

LIVEMINT