Raising awareness about Kagga rice
Kagga crop is a paddy variety cultivated in the saline soils of Ghazini area of the Aghanashini estuaries of coastal Karnataka. It has longer internodes (up to 140-160 cm in height) and a long panicle with an awn on the seeds. The dehusked rice grain is red-pigmented and slightly bigger in size. Kagga rice is a favourite food of local people, has several health benefits, is a rich source of nutrients, provides more energy to work for long hours, acts as coolant, prevents heat strokes, and is also used to treat diarrhoea and other digestive disorders.
Credits
Coordination & Editing – Sangeetha Rajeesh
Contributing authors – Dr. G.N Hariharan, MuthukumarS., Dr. Karthik S, Manjula D. and Manikantha Gunaga
Editorial support – R Surya