Palakkad has become home to a remarkable culinary innovation with the successful cultivation of Agonibora rice, popularly known as Magic Rice. This unique rice, native to Assam’s western region, requires no boiling to cook. Instead, it becomes ready to eat after soaking in cold water for 30-45 minutes or in hot water within 15 minutes, making it ideal for quick meals and emergencies.
The cultivation, carried out by the Athachi Group in Elappully, Palakkad, began in June and recently concluded with a harvest of 170 kilograms from just 12 cents of land. The initiative was led by Chairman Raju Subramanian, Vice Chairperson Deepa Subramanian, and MD Vishwanathan. The rice was grown using organic farming methods, with the seeds imported from Assam. Traditional practices like Panchagavya fertilizer and neem oil-based pesticides ensured a healthy crop.
The rice plants, reaching a height of about three feet, were harvested in 100-110 days. With its potential to serve as a convenient food source during emergencies, the Athachi Group plans to expand its cultivation and introduce this innovative rice variety to a broader market.
Rice Museum: A Celebration of Diversity
In addition to Agonibora rice, the Athachi Group has curated a collection of 37 rice varieties from India and beyond at its Rice Museum. The collection includes Manipur’s Black Rice, Assam’s Joha, Thailand’s Jasmine Rice, and traditional Kerala varieties, celebrating the rich heritage and diversity of rice cultivation.
This groundbreaking achievement not only showcases Palakkad’s agricultural potential but also highlights the versatility and adaptability of Agonibora rice, a boon for culinary convenience and disaster preparedness alike.
