Wheat the Golden grain, is called "Kanak" in North Western India. It is the staple of a large majority. Wheat diversity has been evolved by Indian farmers over millennia for taste, for nutrition, for ecological adaptation to cold climates and hot climates, dry regions and wet regions.heat forms an integral part in the life of most Indians. It has been the principle crop in several regions of India for thousands of years. Apart from being the staple food of most Indians, wheat in India has been closely associated with religious ceremonies and festivals since time immemorial. Each traditional variety has its own religious or cultural significance. The different varieties of wheat, the use of different wheat preparations in rituals, and the medicinal and therapeutic properties of wheat have all been documented in ancient Indian texts and scriptures. Wheat is one of the most important food crops from the grass family, known scientically as the family Gramineae. The genus name, provided by Linnaeus is Triticum, an old Latin name for cereal, which is in turn derived from the name of the Roman goddess of food “Cires”.
An amazing diversity of indigenous wheat was evolved by farmers through their indigenous innovation and knowledge. In 1906, the Howards began to select and systematize Indian wheat in Pusa (Bihar) and Lyallpur in Punjab (now Pakistan) and made Indian wheat known worldwide. They identified 37 separate botanical varieties of wheat belonging to 10 sub-species.The Ghoni, Kanku, Rodi, Mundli, Retti, Kunjhari, Sindhi, Kalhia, Sambhergehna, Sambhau, Kamla, Laila, Dandi, Gangajali, Pissia, Ujaria, Surlek, Manipuri, Anokhla, Tamra, Mihirta, Munia, Gajia, Mundia, Merdha, Dudhia, Lurkia, Jamali, Lalka, Harahwa, Galphulia¬Ö. Millennia of breeding by millions of Indian farmers is however now being hijacked by Monsanto which is claiming to have "invented" the unique low-elasticity, low gluten properties of an indigenous Indian wheat, rice lines derived from such wheat and all flours, batters, biscuits and edible products made from such wheat.
Navdanya brings you a rich diversity of India’s indigenous wheat varieties, we have conserved The wheat exhibiting these special baking qualities is the result of the labours of cultivators and farmers in India who originally grew these plants for their own regional requirements, growing them to bake traditional Indian bread (chapatis). As it is natural for these farmers to freely swap seeds, it comes as no surprise that this wheat seed has been stored in various international gene banks outside India for many years. Celebrate this gift of diverse nutritions, health, organic food while contributing to the livelihood and ecological practices of the small marginal farmers