Executive Summary
Red Rice from Meghalaya is a traditional variety cultivated on terraced slopes and valleys across altitudes from below 800 m to above 1,300 m. Grown by elderly and women farmers using rain-fed, low-input methods, the crop matures over 140–170 days and is harvested by hand between November and December. Post-harvest, it is sun-dried, hulled, and stored naturally to enhance flavour. The rice is then transported to Mumbai, where it is lab-tested, cleaned, and packed in FSSAI-compliant facilities. Direct sourcing ensures fair prices, traceability, and preservation of rural livelihoods.
Product Profile
Region: Meghalaya (Khasi and Jaintia Hills)
Altitude: <800 m to >1,300 m
Soil: Clay/loam; pH 4.5–7.5; high organic content
Climate: 2,500–4,000 mm rainfall; 15–28 °C
Season: Planting June–July; Harvest Nov–Dec
Maturity: 140–170 days
Yield: 2.3–4.6 t/ha
Cultivation & Harvest
Sown with monsoon rains in terraced and valley fields; grown with traditional techniques and harvested by hand in Nov–Dec.
Challenges
- Sloped terrain and erosion risk
- Limited machines and power supply
- Elderly farmers and labour dependency
- Difficult transport and market access
Post-Harvest & Processing
- Sun-dried (~12–14% moisture)
- Hand-threshed and de-husked
- Naturally aged for improved flavour
- Lab-tested and packed in Mumbai
Regional Difference
Unlike lowland red rice, Meghalaya’s varieties are richer in anthocyanins and offer firmer texture, aroma, and nutrient retention.
Sourcing & Logistics
Sourced directly from farmer groups; moved by truck to Mumbai. Seasonal disruptions from rain or landslides are common.
Compliance
Meets FSSAI rice standards; batch-wise testing; allergen notes and traceability via coded packaging.
Sustainability & Impact
- Enables income for elderly and women farmers
- Protects native seed varieties
- Promotes traditional, low-impact farming
Customer Story
Grown in the cool, green hills of Meghalaya, this Red Rice is a result of generations of knowledge and care. Elderly and women farmers plant the seeds with the monsoon and harvest the crop by hand after months of natural growth. With no heavy machines, every grain reflects traditional, sustainable farming. Once dried and hulled, we bring the rice to Mumbai, where it’s cleaned and packed for your home—offering a wholesome taste of the hills, while supporting the people who grow it.
FAQs (short)
Where is it grown? In Meghalaya’s valleys and terraced hills.
What makes it special? Rich colour, aroma, and nutrient content.
Harvest season? November to December.
Growth cycle? 140–170 days.
Who grows it? Mostly elderly and women farmers.
Is it organic? Grown traditionally, without chemicals.
Post-harvest steps? Sun-dried, threshed, de-husked.
How is quality ensured? Batch testing in Mumbai.
How is it packed? FSSAI-approved, food-safe bags.
Challenges? Sloped terrain, lack of machines, remote access.