Why in News?
GI-tagged Joha Rice is Recently after the Agricultural and Processed Food Products Export Development Authority (APEDA) facilitated the first major export of 25 metric tonnes to the UK and Italy from Assam on March 12, 2026.
Key Characteristics
- Joha rice features a unique fragrance, fine short-grain texture, soft cooking quality, and rich flavour, distinct from basmati.
- It is photoperiod-sensitive, tall, and traditionally grown on marginal lands in Assam.
- Cultivated as a Kharif crop in monsoon, harvested in early autumn, using organic methods to preserve purity.
Origin and Cultivation
- Indigenous to Assam, Northeast India, with centuries-old traditional farming by local communities.
- Covers about 20,000 hectares annually, yielding 30,000 MT at 1-1.5 tonnes per hectare over 120-160 days.
- Linked to Assamese cuisine and festivals; GI tag awarded in 2017 for unique origin and practices.
Nutritional Value
- Rich in protein (7-8.45%), carbohydrates (65-80%), lipids (2-3%), antioxidants, flavonoids, phenolics, and essential amino acids.
- Contains unsaturated fatty acids: linoleic (omega-6) and linolenic (omega-3), aiding physiological health.
- Low glycemic index, high fiber; supports diabetes management, anti-aging, and vegan diets.
Download Pdf
