Experts from the West Bengal Biodiversity Board (WBBB) are now attempting to revive some of the traditional varieties of paddy, pulses, vegetables, fruits, and medicinal plants, armed with knowledge about traditional practises and bio-resources in the form of People’s Biodiversity Registers.

This, according to experts, will not only assist farmers in reducing their reliance on chemical fertilisers, thereby increasing profit, but will also aid in combating natural disasters such as floods, rising salinity, and droughts caused by climate change and global warming.

“Take paddy, for instance. Farmers in West Bengal used to grow at least 5000 varieties of desi or traditional paddy nearly six to seven decades ago. However, there are only about 460 varieties left now. We’ve most likely lost the rest because no one grows them anymore. “Only high yielding varieties can be found,” said WBBB chairman HS Debnath.

Following the preparation of People’s Biodiversity Registers by biodiversity management committees made up of people from the village, block, and district levels, experts from the biodiversity board discovered dozens of these traditional varieties and the knowledge associated with them.

West Bengal now has 3380 such registers, which are dossiers that contain a detailed account of local bio-resources as well as related traditional knowledge and practises.

“Now that we have the PBRs, we’re trying to resurrect whatever traditional varieties are left.” Paddy, pulses, fruits, vegetables, and even medicinal plants are all possibilities. Around 100 paddy varieties have already been identified. But first, we’re attempting to register the varieties under the Protection of Plant Variety and Farmers Rights Act, in order to protect farmers’ rights,” Debnath explained.

Officials said that 14 people have already registered, with another 74 waiting in line. Each variety is distinguished from the closest similar variant by identifying more than 50 morphological and around eight biochemical characteristics.

“Traditional varieties such as Dudheshwar, Kanakchur, and Tulaipanji, which are known for their aroma, are included in the list. Bhadoi, Danbhutia, and Bhashamanik varieties can thrive even in flooded farmlands with four to five feet of standing water. Then there’s the drought-resistant Bhutmuri, Nyata, and Jhulur. Variety such as Patnai, Nona Bakhra, and Tangrasali would survive and give a good yield in the Sunderban, where salinity is a major issue,” said Anirban Roy, a board research officer who has been working on these registers for years.

In addition, the board has enlisted the help of a Calcutta University expert to develop low-cost models for increasing plant yield using traditional methods and home-made manures.

“Chemical fertilisers and pesticides are heavily used by farmers. However, as their prices rise, farmers’ profit margins are shrinking, and they are frequently losing money. These chemicals also have a negative impact on soil health because they kill microorganisms. I try to show farmers how to use readily available items like cow dung, cow urine, banana stems, rotten fish, lime, and ash to improve soil fertility, boost plant growth, and kill pests. This lowers their input costs, allowing them to make a profit,” said Krishnendu Acharya, a botany professor at Calcutta University.

Now that the board has identified farmers who are still growing traditional paddy, vegetables, fruits, and pulses, among other crops, efforts are underway to establish at least five “seed banks” throughout the state.

“At first, we considered establishing a centralised seed bank in and around Kolkata.” But then we came up with the idea of establishing smaller seed banks in each of the state’s five agro-climatic regions. Debnath stated, “Talks are being held.”

It isn’t just paddy, though. The PBR also mentions dozens of vegetables and fruits that the average person is unfamiliar with.

“Only in and around Balurghat in Uttar Dinajpur district can you find at least eight varieties of potatoes.” Birbhum has at least 20 varieties of runner beans. There are varieties that are completely white and others that have a red border. Then there are a variety of chilly and brinjal varieties in various shapes, sizes, and flavours. There are also a variety of pulses and fruits that we remember from our childhood,” Roy explained.

The board is now working on marketing strategies to ensure that the farmers’ products are sold and that they are properly compensated.

“One option is to brand the vegetables in the same way that we do with Basmati or other paddy varieties. Farmers, for example, would not simply sell a brinjal. They’d sell ‘Palui’ brinjal, a soft variety with a distinct flavour. They wouldn’t just sell chillies; they’d brand them as Beldanga chillies, which are thin and extremely hot,” Debnath explained.

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