Forgotten Crops of Nepal
In the era of globalization and high-input agriculture, the diverse and resilient crops once grown in Nepal's mid-hills and highlands gradually faded from the mainstream. Once a staple of local diets and community food systems, these "forgotten crops" are now making a meaningful resurgence—revived by ecological necessity, nutritional awareness, and grassroots movements advocating food sovereignty. Their comeback is not just a return to tradition but a forward-thinking response to climate resilience and nutritional security.
1. What Are Forgotten Crops?
Forgotten crops, often termed “neglected and underutilized species” (NUS), are those that have been historically cultivated but were later abandoned or replaced by cash and cereal crops like rice and wheat. These include:
Finger millet (Eleusine coracana) – locally: Kodo
Foxtail millet (Setaria italica) – Kaguno
Amaranth (Amaranthus spp.) – Latte, marshe sag
Buckwheat (Fagopyrum esculentum) – Phapar
Sorghum (Sorghum bicolor) – Jowar
Barley (Hordeum vulgare) – Jau
While these crops once dominated the diets of rural and highland communities, their cultivation declined with the Green Revolution, which emphasized high-yielding varieties and chemical inputs. However, their agronomic potential, especially under marginal conditions, has never disappeared.
2. Why Did These Crops Vanish?
Several factors contributed to the decline of these indigenous crops:
Agricultural Policy Shift: Government subsidies and research favored cereals like rice and maize.
Market Demand: Cash crops and imported foods displaced traditional grains.
Perception: These crops were associated with poverty and backwardness.
Urban Migration: Out-migration led to the abandonment of traditional farming practices in hill regions.
3. The Resurgence: What's Driving It?
The revival of these crops is driven by multiple intersecting forces:
3.1 Climate Resilience
These crops are highly tolerant of drought, poor soils, and fluctuating climates—making them ideal for mid-hills and highland zones.
For example, finger millet can be grown on sloping land with minimal irrigation, a practice still common in parts of Karnali and Jumla where mechanized farming is challenging.
3.2 Nutritional Superiority
Unlike polished rice or refined wheat flour, forgotten crops are nutrient-dense, rich in dietary fiber, calcium, iron, and essential amino acids.
Kodo: High in calcium and beneficial for bone health.
Phapar (buckwheat): Gluten-free, rich in flavonoids like rutin.
Amaranth: A complete protein source, with lysine and iron.
According to a 2019 FAO report, increasing millet and buckwheat consumption can help address both undernutrition and non-communicable diseases in rural Nepal.
3.3 Cultural Revival and Gastronomy
Chefs, food entrepreneurs, and health-conscious urbanites are reviving interest in these grains through traditional dishes and fusion cuisine.
Phapar ko roti and kodo ko raksi are now appearing in restaurants from Kathmandu to Pokhara.
Culinary tourism in Mustang and Rukum highlights buckwheat pancakes and amaranth porridge.
3.4 Grassroots and Development Initiatives
Several NGOs and agricultural extension programs have begun reintroducing seed banks and farmer field schools focused on these crops.
Notably:
LI-BIRD, a Pokhara-based NGO, promotes local landraces of foxtail millet.
NARC research stations in Jumla and Khumaltar have worked on improving productivity of local barley and buckwheat.
Moving Forward: What Needs to Be Done?
To sustain and scale this comeback, efforts must go beyond nostalgia. We need:
Research Investment: Improved varieties, pest resistance, and post-harvest technologies.
Market Linkages: Branding, packaging, and value chain development.
Policy Support: Subsidies, crop insurance, and procurement incentives.
Youth Engagement: Training and entrepreneurship programs to bridge tradition and innovation.
Final Thoughts
Forgotten crops are not relics of the past; they are the seeds of a more resilient, nutritious, and culturally rooted future. In a country like Nepal, where geography is as diverse as its food traditions, embracing these crops is not just an act of preservation—it is a pathway to transformation.