The Agricultural and Processed Food Products Export Development Authority (APEDA) facilitated the first export consignment of Joha Rice from Assam to the United Kingdom and Italy. Best Book for Current Affairs & General Knowledge Preparation
What is Joha Rice?
Joha Rice is a premium short-grain aromatic rice indigenous to the Brahmaputra Valley in Assam.
It is known as Joha/Jaha rice or Mi Jaha and is often called “scented gold” due to its distinctive natural fragrance.
The fragrance is caused by the aromatic compound 2-acetyl-1-pyrroline.
Historical Background
Historical evidence indicates that Joha rice has been cultivated in Assam for over 600 years.
During the Ahom dynasty (13th–19th centuries), Joha rice was considered regal food and used as a staple energy source for soldiers during battles with the Mughal Empire.
Key Characteristics
Growing Season: Sali (winter) or Kharif crop
Crop Duration: 120–160 days
Yield: Low productivity (about 1–1.5 tonnes per hectare)
Soil and Climate Requirements
Joha rice thrives in fertile rain-fed lowlands and floodplains of the Brahmaputra Valley.
The crop requires cool temperatures during the flowering stage for optimal development.
Nutritional and Health Benefits
Joha rice contains several beneficial nutrients.
Omega-3 and Omega-6 fatty acids
Polyphenols and flavonoids (antioxidants)
High protein and amino acids
Oryzanol and multivitamins
It is naturally low in sodium and cholesterol-free.
Studies indicate potential benefits for blood glucose regulation and heart health.
Major Producing Regions
Joha rice is primarily cultivated in Upper and Central Assam.
It is also traditionally grown in the Garo Hills of Meghalaya.
Geographical Indication (GI) Tag
Joha rice received the Geographical Indication (GI) Tag in 2017, recognizing its unique regional identity and traditional cultivation.
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