Rice Cultivation in Sri Lanka Sandamini Sayawardhana Department of Crop Science,Faculty of Agriculture, University of Ruhuna

General Overview
Paddy production holds paramount importance in Sri Lanka’s agricultural sector, as rice serves as the nation’s staple food crop. About 34% of the country’s cultivated land is dedicated to paddy cultivation. The cultivation of paddy is carried out in two main seasons, Yala and Maha, with respective cultivation areas of approximately 748,027 hectares for Maha and 368,906 hectares for Yala, totaling 1,116,933 hectares annually. On average, around 3.1 million tons of rice are produced each year, covering 95% of the domestic demand. Paddy production sustains the livelihoods of approximately 1.8 million farming families across the island. On average, each person consumes around 107 kilograms of rice annually, subject to price fluctuations in comparison to other staples like bread and wheat flour.

History of Rice Cultivation

According to numerous historians, the origins of rice cultivation can be traced back as far as 5000 BC. Evidence of rice dating back to approximately 4530 BC was unearthed by archaeologists in India, but it was in 2800 BC when the first recorded mention of rice appeared in the historical records of China.
Sri Lanka, on the other hand, boasts a rich history and culture spanning over 5,000 years. In parallel with this extensive history, traditional farming methods and the practice of paddy cultivation have deep roots. Notably, the hydraulic civilization that flourished in Sri Lanka from the third century BC onwards is widely acknowledged. This enduring civilization, with its roots going as far back as 900 BC, revolved around the cultivation of rice for an impressive two millennia. Sri Lanka’s history is brimming with the achievements of rulers who made significant contributions tothe development of water resources for agriculture.
Rice farming in Sri Lanka was a communal endeavor, with decisions typically entrusted to the village chief. The cultivation process encompassed various stages, commencing with rituals and progressing through shallow tillage, puddling, levelling, sowing, irrigation, and fencing. The upkeep of soil fertility was carefully maintained through methods such as cattle-free grazing, crop residue incorporation, and the application of manure. Pest control measures included the use of paddy strips, ritualistic practices and biopesticides. Following the harvest and threshing, paddy grains were meticulously preserved for use in traditional festivals.

The Nutritional Power of Rice
Rice stands as the most widely consumed grain globally, with over half of the world’s population primarily relying on it as a staple food source. Whether your goals are to enhance nutrition, shed excess weight, boost your energy levels, or simply nourish your body, rice can be a versatile ally in achieving them. In Sri Lanka, where rice is a dietary cornerstone, it plays a significant role in meeting the calorie and protein requirements of the average person, accounting for approximately 45% and 40% of these respective needs

Table 1:Nutritional composition of Rice

It’s important to note that various factors come into play when determining the nutritional value of rice, such as the type of rice chosen, the milling process it undergoes, the cooking method employed, and several others, as outlined in Table 1. In Sri Lanka, rice continues to be a vital source of nourishment, contributing to about 40 percent of the daily calorie intake for its people

Traditional Rice Cultivation in Sri Lanka
In the 1960s, the landscape of Sri Lanka’s rice cultivation underwent a transformative shift with the introduction of high-yielding improved rice varieties, leading to the disappearance of many traditional rice strains. Nevertheless, Sri Lanka has managed to preserve a remarkable collection of more than 3000 traditional rice varieties, and intriguingly, over 400 of these time-honored strains continue to thrive, cherished by local farmers.
These traditional varieties serve diverse purposes. For instance, the heenati rice variety was specifically cultivated to provide essential nourishment for nursing mothers. To sustain the energy of men toiling in the fields, a distinct strain known as Kanni murunga was carefully developed. Suvandel, renowned for its exceptional aroma, found its place among the Sri Lankan rice pantheon. Monks who abstained from lunch were offered a special, high-protein type named mawee, which required over six months to grow.
Despite the evident nutritional and economic advantages of these traditional rice varieties, they have remained relatively overlooked, even though there is a growing demand for them within Sri Lanka.

Suwendel

Indulge in the exquisite essence of Suwadel, a remarkable white rice variety celebrated for its extraordinary flavor and aromatic charm. When Suwadel rice graces your table, you’ll revel in the culinary delight of cooked grains that not only surpass most traditional counterparts but also present a superior appearance and an unmatched flavor.
Suwadel’s unique attributes shine in rainfed farming systems, where the short-round Samba cultivar proves to be an ideal choice. This resilient variety offers a swift harvest, with a bountiful yield ready in a mere 3 1/2 months, generously providing an average of 40 bushels of grain per acre. These robus plants stand at a modest height of around 90 centimeters, and it’s worth noting that eight to ten of these bushes collectively contribute to the overall yield. As the grains mature, they undergo a captivating transformation, adopting a lustrous golden-yellow hue that adds a touch of elegance to this exceptional rice variety. This has more micronutrients, vitamins, and carbohydrates. Traditional medical practices claim that this type encourages fair, luminous complexion, enhances male sexual potency, improves vocal clarity, improves excretory system function and controls diabetes.

Pokkali
Pokkali, a rice variety steeped in tradition, thrives in the unique conditions of saline- affected rice fields. These robust plants stand tall, reaching heights of 130 to 140 cm, a testament to their resilience in challenging environments. Pokkali is a 3 ½ month cultivar known for its distinctive crimson grains, adding a visual allure to its other merits. Beyond its aesthetic appeal, the grain is a rich source of protein, making it a valuable nutritional resource.
Remarkably, scientific research has unveiled the potential medicinal applications of Pokkali. Studies have demonstrated its efficacy in treating oxidative stress, and belives it has a antibacterial effect too Showcasing its versatility beyond being a staple in the culinary world. This multifaceted rice varity, with its resilience and health benefits, stands as a testament to the ingenuity of traditional agricultural practices.

Maa wee
Ma-wee is a rice variety characterized by its reddish-brown grains and a unique, appealing texture. These plants typically reach ad average height of 150 to 180cm and boast an impressive 15 to 20 tillers, contributing to their robust growth.
What sets Ma-wee apart is its remarkable resilience to submergence conditions. Evan as rapid flooding occurs, the upper section of the plant, beraing panicles, can emerage up to 2-3 feet above the waters surface. This exceptional adaptation allows Ma – wee to endure and thrive in submerged environments, making it a valuable choice for regions prone to flooding.
Within the Maa Wee subvarietal group, there are various distinct strains, each with its own unique qualities. These include “Maha Maa Wee,” “Kohu Maa Wee,” “Palatuwa Maa Wee,” as well as “Kuru Maa Wee” (the dwarf variety), “Baala Maa Vee” (the early-maturing variety), and “Maha Maa Wee.” The diverse subvarieties within the Ma-wee family offer options to suit different agricultural and culinary needs, contributing to the rich tapestry of rice cultivation. Consuming cooked rice helps to keep the body cool and in form. It has the power to lower body weight and obesity. It is a very effective treatment for those with diabetes, Tuberculosis, and cardio vascular

Madathawalu
Madathawalu, a revered traditional red rice variety, thrives in conditions where the soil is acidic, and muddy rice fields are the norm. These hardy plants reach a height of approximately 130 cm and are known to produce between 20 to 30 tillers, showcasing their robust growth and adaptability.

Madathawalu is characterized by its sturdy trunk and short panicle, adding to its resilience. The grains of this variety mature to an ash-brown color, lending an earthy quality to its appearance. Under favorable conditions,it has the potential to yield an impressive 100 bushels per acre, making it an excellent choice for both conventional and organic rice farming.
Beyond its agricultural merits, Madathawalu has a significant role to play in the realm of medicine. It is known for its capacity to manage oxidative stress and diabetes, underscoring its potential as a valuable dietary component for health-conscious individuals. Given its dual strengths in terms of yield and health benefits, Madathawalu stands as a prime choice for organic rice farming, further contributing to the rich heritage of traditional rice cultivation.

Kuruluthuda

Kuruluthuda, a rice variety with a relatively short 3 ½ month growth cycle, stands out for its striking crimson long grains. When cooked, it consistently delivers a delectable taste and texture that’s truly satisfying. The plants typically form 8-10 bushes and reach a modest height of around 130-140 cm.
Kuruluthuda is not only a culinary delight but also a healthy choice. This red rice variety is rich in fiber and essential nutrients, making it a valuable addition to a balanced diet. Beyond its nutritional benefits, Kuruluthuda has been traditionally associated with potential health advantages. It is believed to enhance male sexual potency, promote healthy bladder function, and contribute to the prevention of impotence.

Herathbanda
Herathbanda, a renowned traditional rice variety, is celebrated for its diverse range of medicinal properties. This resilient rice plant follows a 3 1/2 month growth cycle and typically yields a substantial number of tall plants, ranging from 120 to 135. While there are relatively few tillers present, the rice

grains themselves are distinctively red and somewhat rounded in shape, with paddy grains bearing a light yellowish-brown tint.
The culinary appeal of Herathbanda rice shines through when cooked, as it boasts a mild flavor and a non-sticky texture. Beyond its culinary attributes, this rice variety has garnered attention from traditional medical experts who recommend its use for the enhancement of human immunity. The multifaceted qualities of Herathbanda, spanning both culinary and potential health benefits, exemplify the richness of traditional rice cultivation practices.

Pachchaperumal
Pachchaperumal, a renowned traditional rice variety, stands out for its exceptional nutritional value. The name “Pachchaperumal” itself signifies the hue of the Lord Buddha, reflecting its cultural significance. This rice can be harvested within a relatively short span of 3 ½ months, making it a practical choice for farmers. It yields animpressive grain yield of 30-35 bushels per acre.
In terms of plant characteristics,Pachchaperumal typically reaches a height of about 120 cm, with each plant boasting a cluster of 8-10 bushes. The paddy grains of this variety exhibit hues ranging from brown to straw color, presenting a visually appealing and wholesome red rice variety.
Beyond its visual appeal, Pachchaperumal is recognized for its potential health benefits. It is often considered an ideal dietary choice for individuals dealing with diabetes and cardiovascular disease. The grain is rich in anti oxidant agents. It can control the activity of nephrons and make proper function of excretory system. Some enzymes and hormones are producing for development of red blood cells. It helps to increase the production of insulin and reduce the production of thyroxin in the body.
The multifaceted qualities of Pachchaperumal, spanning cultural significance, agriculture, and health benefits, exemplify the richness of traditional rice cultivation practices.

Kaluheenati
Kaluheenati, often characterized as the “black and fine-striped grain” cultivar, is known for its production of medium-sized grains with a striking crimson pericarp. These grains are not only visually appealing but also noteworthy for their distinctiveness.
The stature of the Kaluheenati plant is relatively short and tall, standing at about 115-
120 cm, which may pose the risk of lodging as it matures. Each clump comprises eight to ten plants, contributing to the overall yield.
Kaluheenati holds a special place in traditional medicine due to its perceived medicinal properties. It has been traditionally linked to the treatment of conditions such as diabetes and the management of the poisonous side effects resulting from snake bites. In the past, Kalu Heenati was used to treat a variety of illnesses, particularly diarrhea, diabetes and high cholesterol. This divers array of attributes, spanning both agricultural and potential health benefits showcases the significance of traditional rice cultivation practices.

Suduheenati
Suduheenati, despite its name, yields red bold grains with a pale straw-colored hull when cultivated for white rice. The plant’s height can reach up to 130 cm, and each plant typically consists of 10-12 bushes, contributing to its overall productivity. As the grains ripen, the panicle transforms into a straw color, adding to its visual appeal.
While Suduheenati can usually be harvested in four months, it may take longer during the Yala season. Notably, Suduheenati is a standout variety within the Heenti subgroup, offering the potential for successful cultivation in organic farming conditions. When cooked, this rice presents a pleasant, slightly sticky texture and flavor.
Beyond its culinary attributes, Suduheenati is highly regarded for its exceptional nutritional and therapeutic value, emphasizing its significance in both agriculture and traditional medicine. It contains significant amounts of Vitamin E , Iron, zinc, and other natural antioxidants, It has been demonstrated that the variety is effective in treating oxidative stress, cholesterol,constipation, diabetes, cancer and neurological disorder in addition to helping to strengthen the human immune system.

Sulai
Sulai is a traditional rice variety well-suited for growth in marshy and waterlogged areas. Typically characterized by a relatively modest number of tillers, Sulai plants can reach an impressive height of 160 to 175 cm. These hardy plants yield approximately 40 to 50 bushels of grain, making them agriculturally valuable. What sets Sulai apart is its exceptional nutritional content and its potential to enhance human immunity. This rice variety boasts a vibrant crimson hue and a noticeably rounded grain shape. Beyond its culinary attributes, Sulai has gained recognition for its diverse therapeutic benefits, with a particular emphasis on its immune-boosting properties. The multifaceted qualities of Sulai, spanning agriculture and health benefits, underscore the significance of traditional rice cultivation practices.

Murungakayan
Murungakayan is an ancient and highly productive rice variety. The grains of this variety are of medium size and exhibit a pristine white color. The plants typically reach a height within the range of 125 to 135 cm.
One of the remarkable aspects of Murungakayan is its high nutritional value. It is traditionally valued for its ability to support the healthy growth of a fetus and provide nutritional benefits to the mother, particularly during the confinement period. This multifaceted rice variety, with its agricultural productivity and potential health advantages, underlines the importance of traditional rice cultivation practices.

Beheth Heenati
iBeheth Heenati s a rice variety primarily recommended for the cultivation in waterlogged and muddy puddle soil, making
it a popular choice in the South-West region of the island. These rice plants typically grow to a height of around 112 to 115 centimeters. Each plant typically has approximately 10 tillers and exhibits a lower tillering capacity compared to some other varieties.
Beheth Heenati yields short-round (Samba) grains, typically averaging around 30 to 40 bushels per acre, making it agriculturally valuable. Beyond its culinary uses, this rice
variety has medicinal significance. Congee made from Beheth Heenati is often recommended for individuals with diabetes and those who need to counteract the effects of snake toxins. This showcases the multifaceted qualities of Beheth Heenati, encompassing both agriculture and traditional medicinal applications.

Suduru samba
Suduru Samba is a rice variety known for its photoperiod sensitivity. During the Maha season, it can be harvested within four months, but it extends to 4½ months in the Yala season. This cultivar offers a generous yield of approximately 50 bushels per acre. The plants of Suduru Samba exhibit a considerable height, ranging from 160 to 180 cm, which, at times, can lead to lodging before the harvest. Typically, this cultivar produces around 9 tillers.
The grains of Suduru Samba are exceptionally small, round, and follow the samba-style tradition, resulting in white grains. When cooked, this rice variety is not only flavorful
but also aromatic and non-sticky, making it a culinary delight with a distinctive appeal.

Rath el
Rath el is a rice variety known for its relatively small grains with a white pericarp. It falls within the 3-3½ month age range and is typically recommended for cultivation in the wet zones of the country. The plant stands at an average height of around 120 cm, and the yield per acre typically reaches about 40 bushels.
Beyond its agricultural significance, Rath el is noted for its potential health benefits. It is often recommended for managing conditions such as cirrhosis, viral fever, skin rashes, urinary tract disorders, and the prevention of kidney stones. Additionally, it is advised for individuals dealing with diabetes and fever. Although the cooked rice may have a less vibrant color, it exhibits a sticky and mildly palatable texture, making it a valuable dietary component with potential therapeutic value.

Masuran
Masuran is a well-loved medium-grain red rice variety deeply rooted in Sri Lankan tradition. These resilient plants typically reach a maximum height of 120 cm and demonstrate resistance to lodging, ensuring their stability throughout their growth cycle. Masuran offers a flexible harvest schedule, with the potential for harvesting within 3½ months from seeding during the Yala season and within 4½ months in the Maha season. This adaptability and cultural significance make Masuran an important part of Sri Lanka’s agricultural heritage.
Rathkanda
Rathkanda rice is an indigenous and culturally significant rice variety in Sri Lanka, often reserved for festive occasions. Similar to many other traditional rice strains, Rathkanda should be stored in a dry place, preferably in a sealed container, to maintain its quality and ensure its long-term preservation for future use. This practice underscores the importance
of safeguarding and cherishing traditional rice varieties in Sri Lanka’s culinary and cultural heritage.

References
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