Agricultural Remedy for Nutritional Malady: The Significance of Traditional Rice Varieties in Addressing Malnutrition in Rice Growing Tracts of Kerala, India

Rice is the staple food of more than half of the world population. Incidence of micronutrient deficiency disorder in rice consuming regions is a growing concern. This paper explores the potential of traditional rice varieties for addressing hidden hunger by assessing their nutritional value and chronicling the traditional wisdom and culinary practices associated with rice.

Food and nutritional benefits of eight traditional rice varieties were analysed in CFTRI, Mysore during the year 2022 using proximate analysis and focussed group discussion were conducted among traditional rice farmers of Wayanad to elicit ethnic knowledge and practices related to the use of rice as a nutraceutical.

Nutritional analysis of traditional rice varieties (TRVs) revealed that they are good sources of micronutrients compared to the high yielding polished rice, which are consumed widely. TRVs are rich sources of calcium [85.63 mg 100 gm^-1], iron [5.66 mg 100 gm^-1], zinc [2.90 mg 100 gm^-1] and potassium [221.87 mg 100 gm^-1], which are available at significantly greater concentrations than the polished MRV available in Kerala for consumption. The study found that cultivation of TRVs is now mostly confined with indigenous farmers in the study area, as their culture and traditions are interlinked with rice cultivation. The culinary traditions and traditional wisdom associated with the use of TRVs contribute significantly for the conservation TRVs in Wayanad. People in low-income categories who cannot afford diverse food groups in their diet in rice-growing areas are more vulnerable to malnutrition-related health disorders. Since rice is the staple food of the rural poor, efforts to make staple foods more nutritive or increased consumption of TRVsare effective and low-cost strategies for reducing malnutrition in the country.