How Kashmir’s Prized Aromatic Rice Was Saved from Extinction

Kashmir, known for its stunning landscapes, is also home to Mushq Budji, a unique aromatic rice variety that has been cherished for generations. However, for many years, this prized rice faced significant challenges. Farmers began to stop cultivating it due to the threat of blast disease, a harmful fungal infection that made growing Mushq Budji risky and costly. Luckily, in recent years, positive changes have emerged, leading to a revival of this fantastic rice.

The Unique Appeal of Mushq Budji Rice

Mushq Budji is not just any rice; it’s a traditional variety native to the beautiful Kashmir Himalayas. It thrives at altitudes of 1,600 to 1,800 meters above sea level, producing short, bold, and translucent grains that are known for their delightful aroma. This rice holds a special place in the culinary culture of Kashmir, especially during Wazwan, the region’s traditional feast.

The recognition of Mushq Budji gained momentum when it received a Geographical Indication (GI) tag in 2023, safeguarding its authenticity and connection to the region. But this aromatic rice faced a significant threat—blast disease. The disease, which affects various parts of the plant, can lead to total crop failure. Consequently, the cultivation of Mushq Budji began to decline in the 1980s, reaching its lowest point by 2000.

The Revival Efforts

Recognizing the severe threat to Mushq Budji, the Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-Kashmir) initiated a revival program in 2007 to tackle the issues threatening this valuable crop. Professor Asif Bashir Shikari, a key figure in this research, explained that it was remarkable for a traditional variety to be genetically improved and saved from the brink of extinction.

Researchers adopted marker-assisted selection to develop disease-resistant versions of Mushq Budji. This technique allows scientists to choose beneficial traits like disease resistance without changing the crop’s original flavor and identity. In India, this approach has begun gaining popularity in the early 2000s.

Over a decade, SKUAST-Kashmir successfully created two improved strains of Mushq Budji: SKUA-485 and SKUA-528, both designed to be more resilient against blast disease. While these new varieties did not specifically target weather-related tolerance, they still maintained some essential characteristics of traditional Mushq Budji, such as short stature, which helps them withstand strong winds and heavy rains.

Positive Results from Farmers

The improved Mushq Budji rice has shown promising results during various field trials across several districts, including Anantnag and Kupwara. Farmers have expressed satisfaction with their yields and improved resistance to the conditions that once devastated the original variety.

For instance, Zafar Ahmad Bhat, a farmer from Anantnag, shared his experience. After hearing about the improved variety in 2012, he was eager to give it another shot. The results were encouraging. For every kanal of land he cultivated, he harvested around 2.5 quintals, compared to around five quintals for traditional varieties. This yielded a higher price, with Mushq Budji selling for ₹10,000 to ₹15,000 per quintal compared to the lower prices of other rice types.

Similar stories emerged from other farmers, showcasing their confidence in the new methods and rice varieties. Each farmer has a unique journey, but the common thread is a renewed sense of confidence in cultivating Mushq Budji once again.

Challenges Ahead

While the renewed interest in Mushq Budji and the efforts to protect it are commendable, challenges remain. There are issues with marketing and demand, primarily focused on local consumers. Additionally, local mills struggle with producing high-quality rice, often resulting in broken grains during processing, which impacts its marketability.

Fortunately, initiatives are underway to explore export markets for Mushq Budji, with efforts directed towards Japan and Southeast Asian countries. Participation in international trade fairs has helped garner attention, with international chefs praising the unique qualities of Mushq Budji rice.

Conclusion

The story of Mushq Budji rice is one of hope and resilience. Thanks to dedicated farmers and researchers, this aromatic rice variety has been brought back from the brink of extinction. As time goes by, it is hopeful that Mushq Budji will regain its well-deserved place in the kitchens of Kashmir and beyond, once again embodying the rich agricultural heritage of the region.

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