Executive Summary
White Sticky Rice from Meghalaya is a heritage grain known for its soft, glutinous texture and mild sweetness. Grown at 800–1,500m in fertile, rain-fed valleys, it supports smallholder farmers—mostly elderly women—who still cultivate it by hand. Harvested in Oct–Dec after 5–6 months of growth, the rice is sun-dried, de-husked, and cleaned before being transported to Mumbai for final polishing and FSSAI-certified packing. Direct sourcing ensures authenticity, traceability, and fair value to farmers.
Product Profile
- Region: Meghalaya (valleys & slopes)
- Altitude: 800–1,500m
- Soil: Loamy, pH 5.0–6.0
- Climate: 2,000–3,000mm rainfall; 18–26°C
- Season: Planting May–Jun; Harvest Oct–Dec
- Maturity: 150–180 days
- Yield: 2–3 t/ha
Cultivation & Harvest
Planted with monsoon rains, grown traditionally with organic inputs, and harvested by hand in Oct–Dec.
Challenges
- Steep terrain and poor roads
- Lack of machines due to terrain, electricity, and reluctance
- Elderly-led farming, labour intensive
- Monsoon-related delays
Post-Harvest & Processing
- Sun-dried (target ~12% moisture)
- De-husked, cleaned, graded
- Lab-tested for moisture, microbes, and contaminants
- Packed in food-grade FSSAI-labelled bags
Regional Difference
Unlike plains rice, Meghalaya’s sticky rice has a unique glutinous texture and cultural value, though yields are lower.
Sourcing & Logistics
Sourced directly from farmer clusters; transported by truck to Mumbai. Seasonal delays occur due to monsoon or landslides.
Compliance
Meets FSSAI rice standards, batch-wise lab tested, allergen notes and batch codes on packs.
Sustainability & Impact
- Supports women and elderly farmers
- Preserves biodiversity through mixed cropping
- Maintains traditional food heritage
Customer Story
From Meghalaya’s misty hills, White Sticky Rice is hand-grown in rain-fed paddies, where elderly women carefully tend the fields. Machines are scarce, so every grain reflects manual care. After autumn harvest, the rice is sun-dried, cleaned, and sent to Mumbai, where we polish and hygienically pack it for your kitchen. Choosing Pahari Roots Sticky Rice supports small farmers, protects traditions, and brings authentic Northeast flavour to your table.
FAQs
- Where is it grown? Meghalaya’s valleys & slopes.
- Why special? Soft, sticky texture; mild sweetness.
- Harvest season? October–December.
- Growth cycle? 5–6 months.
- Who grows it? Mostly elderly and women farmers.
- Is it organic? Grown traditionally with natural inputs.
- Post-harvest steps? Sun-dried, de-husked, cleaned.
- How is quality ensured? Batch lab testing.
- How is it packed? FSSAI-approved food-grade bags.
- Challenges? Terrain, labour, climate, market access.