14 October 2024 - turtuktourism.in

In the far northern region of Ladakh, Turtuk, a vibrant area known for its breathtaking beauty and rich cultural heritage, plays a vital role in one of the most crucial agricultural practices of the region: buckwheat farming. As one of the largest buckwheat-producing regions in Ladakh, Turtuk is home to a farming tradition that has been passed down through generations, centered around two main varieties of buckwheat, Bro and Gyas. This article explores the unique buckwheat farming and processing methods practiced across the Turtuk region, a sustainable agricultural system that thrives in the harsh Himalayan terrain and remains deeply woven into the local way of life. The Turtuk region’s diverse geography, marked by high-altitude landscapes and crisp, clean air, provides an ideal environment for buckwheat cultivation. This cold-resistant crop, grown in the narrow valleys and terraced fields of Turtuk, is not only a dietary staple but also a cultural symbol, reflecting the deep connection between the people and their land. Farmers in the region have long perfected techniques to grow buckwheat in these extreme conditions. The Bro variety, known for its hardiness, and Gyas, prized for its flavor, are harvested using age-old methods that remain largely unchanged. After harvesting, the buckwheat is processed in traditional stone mills, a practice that sustains both the crop’s nutritional value and the local economy. Through the lens of Buckwheat farming and processing in Turtuk, we can see how this region blends natural beauty, cultural heritage, and agricultural innovation to maintain an essential crop that not only sustains the local population but also represents a vital link to Ladakh’s agricultural heritage. The Nutritional Power of Buckwheat: Health Benefits Before exploring the fascinating farming process, it’s important to understand why buckwheat is such a prized crop, not only in Turtuk but globally. Although its name may suggest otherwise, buckwheat is not a type of wheat but rather a pseudocereal, meaning it’s a seed that's used in the same way as cereals or grains. Nutritionally dense, buckwheat is naturally gluten-free, making it an excellent alternative for those with gluten sensitivities. It's also packed with essential nutrients including protein, fiber, antioxidants, and magnesium. These components promote heart health, aid in digestion, and help regulate blood sugar levels, making buckwheat a health-conscious choice in today’s diet. Buckwheat Farming and Processing in Turtuk : A Time-Honored Tradition The Turtuk region's unique climate and terrain make it one of the largest buckwheat producers in Ladakh, where two varieties are cultivated: Bro and Gyas. These two types of buckwheat are distinguished by their flowers—Bro boasts reddish-white flowers, while Gyas is adorned with pure white blooms. In Turtuk, buckwheat is considered a staple crop, second only to barley in importance, and it is a primary source of sustenance for the local people. The crop not only supports local diets but also represents the eco-friendly, organic farming methods practiced by the villagers. The Sowing of Buckwheat: Beginning in the Month of Bramgo Buckwheat farming in Turtuk begins in the local month of Bramgo, which spans from June 22 to July 21. The term "Bramgo" itself is derived from "Bro" (buckwheat) and "mgo" (starting), reflecting the deep connection between the crop and the local culture. After the barley harvest is complete, the fields are prepared for buckwheat sowing. people of turtuk ploughing the field with a horse to sow the buckwheat seed in turtuk Traditionally, plowing was done using dzo (a hybrid of yak and cow) or horses, but with the advent of modern technology, many farmers now use machines to expedite the process. However, these technological advances have not diminished the community spirit that is central to Turtuk’s farming culture. It is usually the men of the household who take on the initial plowing, signaling the beginning of the agricultural cycle. Preparing the Fields: A Collective Effort Once the plowing is complete, the women of the village take over, working in groups to prepare the fields for sowing. They create long furrows, partitioned into smaller sections, allowing for controlled irrigation. This practice helps ensure that water is distributed efficiently, especially in an area where water conservation is vital. The buckwheat seeds are then planted into these meticulously prepared plots, and the fields are irrigated using traditional water canals that have existed for centuries. Organic compost and fertilizers, often made from animal dung, are applied to the fields to enrich the soil, maintaining the organic nature of the farming process. The Growth Stage: From Sprouts to Full Bloom Fifteen to twenty days after sowing, tiny buckwheat sprouts begin to emerge, blanketing the fields in green. At this stage, the fields must be carefully managed to remove any unwanted weeds. Since Turtuk’s buckwheat farming is entirely organic, de-weeding is done manually, a labor-intensive process carried out primarily by the women of the village. They spend hours in the fields, hand-picking weeds to ensure the buckwheat has enough nutrients and space to thrive. After the de-weeding process is complete, the fields are watered once more, and the waiting game begins. Over the following weeks, as the plants mature, the fields transform into a sea of vibrant flowers—reddish-white for Bro and white for Gyas. This beautiful spectacle occurs between August and October, turning Turtuk’s landscape into a breathtaking sight of Buckwheat Blossom. Harvesting the Buckwheat: A Family Affair As the local month of Mehzaan approaches (typically from October 5 to 15), the villagers prepare for the buckwheat harvest. The entire process is very different from wheat and barley harvesting due to the delicate nature of buckwheat. Equipped with a traditional tool called Zorba, both men and women in the family work together to carefully cut the buckwheat stems just above the roots. Unlike other crops, the buckwheat plants are handled with special care to preserve their fragile grains. Once harvested, the buckwheat is gathered and bound at the top of the stems, with the plants standing upright in small bunches on the field. This process, known as Chok Boba, allows the plants to dry in the sun for several days. This step is critical to ensure the grains are ready for the next stage of processing. The Fun of Threshing: Dungma Once the buckwheat plants have dried, the threshing process, known locally as Dungma, begins. This stage is both labor-intensive and enjoyable for the villagers. The entire family heads to the fields early in the morning, armed with thick wooden sticks or logs. Each family member takes a turn beating the dried buckwheat plants, with the aim of dislodging the grains from the stems. The repetitive thumping sound fills the air as the whole family works together in a rhythmic dance of sorts. This communal effort not only ensures an efficient harvest but also serves as a bonding activity. Separating the Grains: Lung La Tangma and Kraba After the grains have been thoroughly beaten out of the plants, the next step is to separate the valuable buckwheat grains from the chaff and other impurities. This process, known as Lung La Tangma, involves using a traditional container called a Falhu. The mixture of grains and chaff is placed into the Falhu, and the villagers allow it to fall from shoulder height, allowing the wind to blow away the lighter impurities. This process is repeated several times until the majority of the unwanted materials are removed. Once the lightweight impurities have been separated, the villagers use the Kraba technique to remove heavier impurities like stones. By shaking the Falhu, the heavier particles remain in the container, while the pure buckwheat grains fall to the ground. This purification process is done meticulously to ensure that the buckwheat is ready for consumption or processing into flour. Drying and Storing the Grains: Preparing for the Winter After the grains have been purified, they are brought back home and spread out in the sun for one or two days to ensure they are fully dried. This drying process is crucial for the long-term storage of the buckwheat, as it prevents spoilage during the colder months. Once dried, the grains are stored in sacks or containers, ready to be milled into buckwheat flour, or buckwheat atta, which will be processed in the second phase of production. Buckwheat Flour: The Next Phase of Processing While the harvesting and threshing process marks the end of the farming phase, the next step in the lifecycle of buckwheat involves processing the grains into flour. This will be explored in further detail in a subsequent article, but it’s worth noting that the traditional milling methods used in Turtuk ensure that the flour retains its natural nutrients and flavor, making it a staple ingredient in the local diet. Conclusion: A Community Driven by Tradition and Organic Farming Buckwheat farming in Turtuk is more than just an agricultural activity—it is a way of life that binds the community together. From the early stages of sowing to the final harvest, every member of the family plays a role in ensuring the success of the crop. This organic, labor-intensive process has been practiced for centuries, providing not only a vital source of food but also fostering a deep connection between the people of Turtuk and their land. As Turtuk continues to grow as a tourist destination, the importance of preserving these traditions cannot be understated. Buckwheat farming is at the heart of the region’s agricultural heritage, and through sustainable, organic methods, the villagers of Turtuk are keeping this tradition alive for future generations. FAQs 1. What is buckwheat, and why is it important in Turtuk? Buckwheat is a highly nutritious pseudocereal that is gluten-free and rich in protein, fiber, and essential minerals. In Turtuk, it is one of the primary crops, second only to barley, and it plays a vital role in the local agricultural economy and diet. 2. What types of buckwheat are grown in Turtuk? Turtuk produces two main varieties of buckwheat: Bro and Gyas. Bro has reddish-white flowers, while Gyas has pure white flowers. Both types are cultivated organically using traditional farming methods. 3. When does the buckwheat farming season start in Turtuk? Buckwheat farming begins after the barley harvest, usually in the local month of Bramgo (June 22 to July 21). This is when the fields are prepared for sowing buckwheat. 4. How is the buckwheat sown and irrigated? After plowing, which is often done using traditional animals like dzo or modern machines, the fields are prepared by women to ensure proper irrigation. Water is distributed through canals, and organic compost is applied to enrich the soil. 5. Is buckwheat farming in Turtuk organic? Yes, buckwheat farming in Turtuk is done purely organically. The use of natural compost, manual de-weeding, and traditional farming techniques ensure that the crop is grown without chemicals or artificial fertilizers. 6. What role do women play in buckwheat farming? Women play a crucial role in the farming process, particularly in preparing the fields for irrigation, manual de-weeding, and maintaining the crop's health through various stages of growth. 7. When is buckwheat harvested in Turtuk? Buckwheat is harvested in the local month of Mehzaan, which falls between October 5 and October 15. The harvesting process is a family effort involving both men

Buckwheat Farming and Processing in Turtuk : A Local Tradition Rooted in Organic Practices

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Day: 14 October 2024

Buckwheat Farming and Processing in Turtuk : A Local Tradition Rooted in Organic Practices