From black rice to black garlic: How agribusinesses influence Assam

The quest to find a balance between healthy and delicious foods has driven many players in the agri-processing industry to seek alternative ways of planting, growing, harvesting and processing certain foods that make all the difference. In Assam, this has meant an increase in the production of black rice, black garlic, and black turmeric in recent years, a move looking to revolutionise culinary habits in Assam and beyond.
The importance of rice to the people of Assam can’t be overemphasised; it is not just the state’s most important crop. It accounts for at least 95 per cent of total food grain production and around 61 per cent of cultivated land in Assam. Rice cultivation is a way of life for many farmers, with the value chain affecting several million until it gets to the dining table. Garlic and turmeric, meanwhile, are among herbs that enjoy cultural and culinary importance in the state.

The black rice revolution

Black Rice is considered a luxury variety with immense nutritional value. It is rich in antioxidants, carbohydrates, minerals, and fibre. Organic black rice, found in Manipur, of late, has seen huge demand not just in India but across the world. This valuable food grain is now being cultivated by many farmers in Assam and this has helped them secure more income.

According to Jyoti Bikash Nath of the International Rice Research Institute (IRRI), these changes were inevitable especially considering the recent economic liberalisation, changing agricultural markets, and evolving society. “It has brought about an avenue for new entrants, innovation, and entrepreneurship development opportunities in agriculture. Although the potential of Assam’s special classes of rice like Joha (aromatic rice), Bora (glutinous rice), and Chokuwa (semi-glutinous rice) is yet to be fully exploited, there are scopes for value-added products of black rice in Assam,” he says.