Jhum Cultivation: Case Study 1, Garo Hills
Jhum Cultivation: Case Study 1, Garo Hills
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| Main Info | ML/GH/AGRI/001-Jhum Cultivation |
| Name of the Technique | Jhum Cultivation, Garo Hills Meghalaya |
| Source Publisher | Primary Survey, Garo Hills, Meghalaya |
| Source Year | 2023 |
| History Of The Technique | The Traditional Farming (Jhum Cultivation) has been practiced by indigenous Garo Communities of Meghalaya from generation to generation. Jhum Cultivation also known as Shifting cultivation or ‘a.ba’ in Garo language, is mainly practiced in the hilly areas. This study was carried out in Garo (Atong) tribe. The respondent documented has been practicing Jhum cultivation since 1997. He acquired this traditional knowledge from his parents who have been engaged in natural farming since 1960. Farming is the respondent’s main occupation that supports his livelihood. He generates income by selling variety of vegetables like mustard plants, Roselle, Snake beans and pumpkin at the rate of Rs 20-80/-. |
| Manufacturing technique | Traditional Method of Seed Preservation: Seed preservation is firstly done by sun-drying the seeds for one day and then stored in clean cloth or koksi made of bamboo or polythene bags. The seeds are then kept in a chamber above or near a fire place called ‘akan or ongare’ to be free from pests and insect infestation. Methods of Agricultural practices: (a) Preparation of land- In Shifting Cultivation, local farmers would first select a piece of land in the forested area, followed by clearing the area by cutting down the trees and bushes, left to dry and burnt in the month of February and March. This is done with caution so as to avoid forest fires from spreading to another area. |
| Method of Preparation | (Sowing)- Different methods or techniques are followed for sowing seeds in Jhum cultivation. First method is done by broadcasting the seeds. Local farmers carry small bamboo basket on the side of their waist, which is locally called Nemakai, and then manually scatter the seeds over the cleared land. Secondly, the seeds are lightly buried by using Batchar, (traditional Trowel used for sowing seed) or Dibbling stick (Tymin). Most local farmers have been reported to practice mixed cropping. Paddy is the main crop grown. People from this region grow two types of rice i.e sapang rice; a short duration rice which is sown in the month of March and harvested in the month of June-July. However, at present this rice is rarely found or grown by the local farmers because it was harvested in the rainy season, so for this reason proper storage of the seeds were unavailable resulting in a waste. Chagring rice; a long duration rice is sown in the month of March and harvested in the month of December and January, and successfully grown. Along with rice, other crops like maize, millets, Pumpkin, Yam, roselle,mustard plant, Bottle groud, tapioca, chillies, hyacinth beans, Snake beans, White groud are also cultivated. |
| Material Composition | Batchar, (traditional Trowel used for sowing seed) or Dibbling stick (Tymin). Ash, locally called “a.dapra” for fertilizer and pest management. Traditional tools called gitchi (hoe) and atte (machete or dao). Bamboo basket which is slightly bigger in size than nemakai during the harvest. For storage large conical bamboo basket called ‘kokbal’, etc. |
| How to implement | (Irrigation)- It is purely a rain-fed agricultural system and the local farmers of this region are dependent on rain for irrigation purposes. (Manure)- The Ash, locally called “a.dapra” contains Potash, which is specifically collected after burning, because it acts as fertilizer for the crops. (Pest Management) - The Ash collected from wood fire also act as pest control because it contains potassium. Local farmers from this region even used ashes of burnt bamboo, banana and banyan trees because it contains sodium locally known as ‘kalchi’ which is added with water and filtered by using bamboo sieve which is said to significantly reduce the spread of pests. (Weeding)- Removing of weed is done by using traditional tools called gitchi (hoe) and atte (machete or dao) (Harvesting)- Harvesting process is done in the month of December to January where riped crops are collected from the field. The grains are plucked and filled in a bamboo basket which is slightly bigger in size than nemakai. The grains are then transferred to kera which a bamboo basket bigger than net, and this is used for carrying the grains home. (Storage)- Traditional storage method is done by storing grains in large conical bamboo basket called ‘kokbal’ and covered the top with plastic or a piece of clean cloth. They even build storage house called “pung”. |
| Theme | Traditional Agriculture |
| Sub Theme | Shifting Cultivation |
| Source Publisher | Primary Survey, Garo Hills, Meghalaya |
| Source Year | 2023 |