India Post Special Covers on GI Tagged Products: 030. Chokuwa Rice of Assam

Friday, December 22, 2023

030. Chokuwa Rice of Assam

Chokuwa rice of Assam is a semi-glutinous winter rice or sali rice type which are photosensitive and long duration crops (160 days) cultivated around the Brahmaputra River area encompassing areas like Tinsukia, Dhemaji, and Dibrugarh in Assam. It is deeply intertwined with the culinary legacy of Assam and has a rich historical connection as staple of the troops of the mighty Ahom dynasty

The sticky and glutinous variety is categorised as Boka and Chokuwa based on their amylose concentration. The low amylase Chokuwa rice variants are used to make soft rice, which is known as Komal Chaul.

This unique rice variety is widely consumed for its convenience of preparation and nutritional value. This whole grain can be consumed after soaking the rice in cold or lukewarm water. These preparations seem to be useful for sailors, travellers, mountaineers, people in military services or in any places where there is a scarcity of fuel for cooking etc.

Thus this class of rice is metaphorically termed as "magical rice" as it becomes ready to use just by soaking. It is consumed with curd, sugar, jaggery, and bananas to name a few. This rice is also used in making several Assamese delights like Pithe and other local dishes.

The hilly terrain, subtropical climatic conditions of a warm humid summer and cool dry winter, acidic soil rich in phosphorus, potassium, organic matter and nitrogen and consistent rainfall during the months of June to September are some of the agroecological features of Assam that favours the growth of Chokuwa rice.

Most of the cultivation is done during the winter season using traditional methods of puddling, preparation of nursery using the wet method, field preparation and ploughing, transplantation to the main field, use of organic fertilizers and irrigation. Harvesting is done during the months of November- December.