Bundelkhand’s native wheat variety kathiya gehu or durum is celebrated for its robust characteristics and nutritional benefits. The GI tag preserves the agricultural heritage of the region and paves the way for a sustainable farming future.
Placing Bundelkhand’s native kathiya gehu, also known as durum, on an equal footing with sparkling wine from Champagne and Darjeeling tea won’t be an exaggeration anymore. Like those illustrious gastronomic products, this native wheat strain received on March 31 this year the geographical indication (GI) tag — a sign used on products with specific geographic origins that confer unique qualities or reputation.
This first GI tag for Bundelkhand’s farm produce promises revitalisation for this heritage crop, celebrated for its robust characteristics and nutritional benefits. Kathiya gehu, a staple in Bundelkhand, is noted for being protein-rich and less glutinous. Its fame extends beyond sustenance. It thrives in harsh climatic conditions, needing minimal water — a crucial trait in this drought-prone semi-arid region consisting of seven districts in Uttar Pradesh — Jhansi, Jalaun, Lalitpur, Mahoba, Hamirpur, Banda, and Chitrakoot — and six districts in Madhya Pradesh — Datia, Tikamgarh, Chhatarpur, Panna, Damoh and Sagar.
The journey towards the GI tag began in January 2022, when the Khatiya Wheat Bangra Producer Company Limited, supported by NABARD and guided by Padma Shri recipient Rajani Kant, director of the Human Welfare Organisation in Varanasi, applied for the certification. After a thorough evaluation over two years, the tag was awarded, with certificate number 585.
The GI tag is expected to boost the wheat’s brand value, opening new markets and attracting consumers who prioritise quality and authenticity. This recognition positions kathiya gehu as a premium product, potentially fetching higher prices and directly benefiting the local economy and farmers.
“This is a monumental achievement for Bundelkhand. It will promote kathiya gehu, enhance its marketability, and ensure fair compensation for farmers’ hard work,” said Bhupesh Pal, assistant general manager of NABARD in Jhansi.
Ramesh Jha, a farmer, finds inspiration in the deep past as he adapts to recurrent droughts by sowing kathiya gehu, the old wheat variety handed down by his father. For years, he has been planting seeds used by his family for generations.
“Growing kathiya gehu is a tradition,” Jha said as he detailed his methods.
“First, field preparation is crucial. We do deep ploughing to ensure the soil is fine and friable. If the soil is dry, which it often is around here, we irrigate it before sowing to promote uniform germination,” he explained. “We use about 40kg of seeds for each acre.”
He treats seeds with Vitavax to prevent soil-borne diseases and applies fertilisers based on soil tests. Typically, he uses 120kg of nitrogen, 60kg of phosphorus, and 40kg of potash for each hectare, applying phosphorus and potash at sowing and nitrogen in stages.
“The sowing time is critical too. We usually sow from the last week of October to the first week of November. The timing helps in non-irrigated conditions, but if you have irrigation, a couple of weeks later works fine too. Irrigation timing is also crucial — the first should be about 25-30 days after sowing, the second around 60-70 days, and if needed, a third after 90-100 days. This schedule helps the wheat grow strong and resilient,” Jha said.
He doesn’t often struggle with weeds, but when they do appear, he tackles them early on. “A spray of pendimethalin right after sowing usually keeps them at bay,” he said. “This method has served us well, producing wheat that’s not just high in nutritional value but also adaptable to our challenging climate. And now, with the GI tag, there’s a renewed sense of pride in what we grow — a wheat variety that’s as unique as our land.”
Kathiya gehu’s agricultural significance extends beyond economics. It’s effective against various ailments and is rich in carbohydrates, vitamin A, fibre and antioxidants. It’s used not just for traditional dishes but also in making maida, suji, daliya and other products.
Despite its benefits, this wheat strain faces challenges from higher-yielding varieties and diseases like rust.
The Kathiya gehu story is also about the revival and preservation of the country’s rapidly vanishing food biodiversity by bringing back the rich crop varieties that thrived in the past but are now on the verge of extinction. All these varieties were widely grown and eaten until just 100 years ago but disappeared with the Green Revolution initiated in the 1960s, which placed a premium on high crop yield over soil preservation and quality produce, according to experts.
Rampant use of pesticides and tampering of seeds through GMO further sounded the death knell of many indigenous seed varieties that had medicinal and curative properties.
Local farmers and the district authorities have been advocating to include Kathiya gehu in the government’s “one district one product” (ODOP) scheme to ensure focused marketing and support for the crop. SK Chaturvedi, director of research at the Rani Lakshmi Bai Central Agricultural University, highlighted collaborative efforts with the International Center for Agricultural Research in the Dry Areas (ICARDA) to enhance the wheat’s quality and yield.
As Kathiya gehu steps into the limelight with its GI status, the Bundelkhand region looks forward to reaping the benefits. This tag preserves the agricultural heritage and also paves the way for a sustainable farming future, where tradition and innovation go hand in hand to overcome the challenges of modern agriculture.
The lead image at the top shows a field lush with kathiya gehu variety of wheat. (Photo by Akansha Deshmukh)
Akansha Deshmukh is an independent investigative journalist with a rich background in uncovering the intricacies of crime, scams, corruption, and political affairs.
