Known as the Granary of the East, ancient day Ceylon was the key exporter of rice to all of Asia for over 2,500 years. The main livelihood of the ancient Ceylonese people was based on paddy cultivation and the excess paddy was exported to a number of countries in Asia. Over the course of time, with industrialization, many people turned to other jobs and abandoned paddy cultivation. The gradual increase of the country’s population and the decrease in rice production motivated foreign rice manufacturers to export rice to Sri Lanka at lower prices. However, the quality and the nutritional value of these imported rice varieties was quite poor, in comparison to traditional varieties.
Rise of the new rice varieties
Due to population increase, a new series of rice varieties, referred to as the “the H series”, was introduced in the 1950s. To increase harvest yields, chemical fertilizers were also introduced. As a result, the average yield of rice increased from 0.65 metric ton/hectare (mt/ha) to 1.73 mt/ha in 1950.
By the 1980s, 90% of the farmland in Sri Lanka was being used to cultivate the “semi-dwarf” (newly improved) rice variety.
Currently, 95% of the rice produced in Sri Lanka is from hybrid varieties. These are grown using non-organic fertilizers and pesticides.
Many of the new rice hybrids contain lower concentrations of glutamic acid, vitamins, and fibre, and a higher glycemic index compared to the traditional rice varieties grown in Sri Lanka. While the new rice varieties give better yields, they are not as nutritious as the traditional rice.
Back to Sustainability
Ancient day Sri Lankan farmers used natural pesticides to protect their harvest. Juice of Neem leaves, known locally as “Kohomba” protected the crops from harmful insects. “Mee” Trees (Mahua longifolia) acted as giant walls protecting paddy fields from thunderstorms and inclement weather while creating a sustainable eco system for natural fertilisers.
SEFEC is promoting the traditional rice value chain so that consumers can have increased access to better nutritional value in rice and farmers use more organic and sustainable methods of cultivation, to face climatic changes and market challenges.