Indigenous Farming System of NE IndiaIntegrated cash-crop plantations
The farmers of Koio village under Chukitong block in Wokha district of Nagaland practice a suitable cultivation as an alternative to shifting cultivation for higher return by taking up a few cash crops on the same plot of land as an integrated cash crop plantation. Here the farmers have selected large cardamum as the main crop, and the boundary of the plantation is being done by planting tung (Aleurite montana) They grow oil seed crop on the boundary. The passion fruit is grown as the fencing crop around the main crop plantation area. The plantation pattern is as indicated below:
Crop: Large cardamum
Planting season : May to July
Spacing : 6'×6' or 5'×5'
Gestation : 4 years
Time of harvest : August to October
Yield : 5 to 12 q/ha
Crop : Tung (Aleurite montana)
Planting season : March to April
Spacing : 20' to 20'
Gestation : 4 years
Time of harvest : December
Yield : 70 to 100 kg/tree
Crop: Passion fruit (Passiflora edulis)
Planting season : April to June
Spacing : 15' to 20'
Gestation : 2 years
Time of harvest : July to September
Yield : 200–300 fruits/tree
The main purpose of this practice is to maximize income and also to reduce the practice of shifting cultivation, which is affecting the soil fertility in Nagaland. Now almost all the farmers have adopted this practice and is in use since the last 20 years.
Multiple cropping in jhum field
The practice of multiple cropping in jhum field is followed by farmers of Wokha district in the state of Nagaland. Jhuming is still popular in this region and in order to get higher production and sustainable farming, multiple cropping system has been adopted, where 20 to 40 or more items of crops are grown on the same plot of land as intercropping with paddy as the main crop. To demarcate the boundary from the next farmer job’s tears millet is sown around his own plot. Then, maize, sesamum and vegetable and other crops are sown in line as the filter strips whereas colocassia and ginger are also sown in line as contour vegetative hedges in order to conserve soil and water and also help form bunds at certain spacing in rows. The leguminous crops, specially the beans, are grown on every standing staking that are kept purposely at the time of jungle clearing. Harvesting of such crops start right from May and June. And for seed or marketing purposes it will be harvested in December. Some of the cucurbits and the tuber crops are grown as the cover crops wherever necessary and chilli is grown only on certain locations. These systems are practiced for higher production and economic return, and as soil-and-water conservation measures. With this practice, the economic return of a given area is increased by at least three times. Most of the farmers have adopted this practice and it is in use for about last 20 years.
Alder tree-based farming system in Nagaland
The Jhumia of Khonoma village under Kohima district of Nagaland plant alder trees in the jhum cycle area and traditional agricultural crops basically with the idea that their root nodules improve soil fertility by fixing atmospheric nitrogen. It also increases crop yield and reduces soil erosion, besides providing sheds to plantation crops like coffee at lower altitude and cardamom at higher altitude. Normally, a Jhumia cultivates the field for 2 years within a 9 years span, but the alder-based system allows two harvests in every 4 to 5 years.The system involves pollarding of alder trees in two phase i.e. (i) Initial pollarding and (ii) cyclical/subsequent pollarding. This practice has been in use since about 100 years by the whole community.
Anüshe (colocassia) leaf biscuit as ethnic food
Anüshe is an ethnic food item of Ao Naga Community under Mokokchung district of Nagaland. It is used as taste maker and also for use during lean period when the availability of fresh leaf is less. For preparation, large quantity of colocasia leaves are required. The leaves are collected and kept for some period till they become yellowish. The ribs of the leaves are excluded for the preparation. After this the leaves are pound nicely till they are made into paste. The pound leaves are then wrapped with banana leaves in which small holes are made in the lower part. This is then placed in one place, over which a heavy object like stone is kept for about 3 to 4 hours to drain out juice.Again, it is transferred to the metallic plate, which is placed over the fire. Ash is spread over the metallic plate before placing the wrapped colocasia leaves over it. Heavy objects are again placed over it and time to time it is turned over. After a few hours, it is ground again with addition of dry chilli, salt and local spices. Some people do not add anything. This paste is again made into biscuit form, having a diameter of about 2 inches, for drying over the fire. The taste is better if dried quickly.
Hence people go for overnight drying. Preparation in powdered form: Dried Anüshe is heated in pan with continuous stirring and then pound in large mortar into powder. Cooked smoked meat, dry chilli, salt and other local species are added to it and ground again. This can be taken as such with rice.This ethnic food has very good market value, costing Rs 160–180 per kg and has been in practice since time immemorial by almost all the Ao Naga community.
Grasshopper as food item
Grasshopper as food item is used by the people of Phek, Kohima and Dimapur districts of Nagaland. Grasshoppers are usually collected after the harvest of paddy, especially at night, with the help of torch light or lamp. This is a seasonal food item which can be collected only after the harvest of paddy. The wings and stomach of the insect are removed and it is washed with clean water. It is then fried in vegetable oil with the ingredients like ginger, garlic, chilli, salt, oil, onion, fermented bamboo shoot etc. Water is usually not added and it is cooked dry. It can be collected from field and also can be purchased from market. The risk factor is that, some people are allergic to grasshopper. This practice has been followed by almost all the people in the village since time immemorial.
Snail as food item
Snail as a food item is consumed by almost all the Nagas but more popularly among the tribe of Chakhesang, Angami, Rengma and Zeliang. This is considered as a special food item and by some poor families as a substitute of meat. Not all the species of snails but only a few species, which are found in terrace fields and fishery ponds, are added. Usually two species are consumed, one has elongated shell and the other with round shell. The fleshy part is eaten. The snails are collected from ones own terrace fields and ponds or can be purchased from market. The materials used in the preparation of food item are snail, salt, chilli, tomato or fermented bamboo shoot, vegetable oil etc. The shell of the snail is washed properly with the help of a brush. The operculum is removed and the other pointed end is cut with a knife. After proper cleaning it is cooked according to desire. It can be cooked along with meat, especially pork or fried with vegetable oil. Another method of preparation is with fermented bamboo shoot. After cooking for about 45 minutes it can be served. Almost all the farmers, except a few who do not like it,consider snails as special food item and have been practicing this since time immemorial.
Fermented til (sesame) seed and crab as food item
This ethnic food preparation is popular among the Rengma Naga community under Kohima district of Nagaland. In this practice til seeds are cleaned and pound into paste to which crabs are added in a proportionate quantity and crushed again. After proper pounding it is taken out and kept in a container for fermentation. It takes about 2 days to ferment in summer and a little longer period in winter. After proper fermentation, it is wrapped in banana leaves and placed over fire for drying or it can be buried under hot ash in the furnace for some time till it gets cooked. Now it can be used for preparing chutni/pickle. This preparation is used as taste maker in chutni/pickle.Preparation of chutni/pickle: Green chillies and tomatoes are placed over the burning charcoal for sometime and then taken out and ground in a mortar with a pestle. A particular species of local onion, called anasi or khuva in Rengma and Tenyidi dialect, respectively is also added to it and crushed. Small quantity of fermented til seed and crab is added and mixed properly. Salt is added to taste and is ready to serve.Til seed is readily available in the house or can be purchased from the market. This has been practiced by almost all the people of Rengma Naga Community since time immemorial.
Agro-biodiversity in shifting cultivation (jhum)
Jhuming is a common practice followed by the farmers of Nagaland, especially in the high altitude areas. The farmers, however, have started maintaining agro-biodiversity in jhum fields by sowing agricultural crops amidst naturally regenerated plants preserved in jhum cycle. The practice of maintaining the agro-biodiversity has been an important factor in sustaining village life through a wide range of food, medicine, fibre and fuel crops over many decades now. The agro-diversity depends on different altitudinal zones, consisting of cold, warm and sub-tropical regions. The crops used are mainly rice or maize, followed by soybean, millets etc., specially cultivated in the terraces. On the contour bunds, short-duration crops like beans and mustard are grown, followed by biennial root crops such as ginger, which also serves as vegetative barrier for soil conservation. Boundaries are demarcated through the cultivation of creeper crops like cucumber, pumpkin etc. Almost all the crops grown in the field are also found near the household. Due to such agricultural bio-diversity practiced by the farming community in Nagaland, the villagers are almost self-dependent. The only item they look forward to have from outside source is salt. The main advantage of the practice is that the ecosystem is maintained and preserved, besides ensuring availability of food, fuel etc., including medicinal plants for immediate local use. Local varieties of paddy, maize, soybean, millets, root crops, mustard and wide range of vegetables besides timber like teak, hollock, titachap and alder in specific areas. Almost all the farmers in higher altitude have been practicing this since 50–60 years. fields in rows at a distance of 10–20 feet (row to row), depending on the degree of the slope. Proper support of the laid log/bamboo is ensured to last for at least three years, as the farmers go up to third year. Thus, the soil erosion and speed of the run-off water are checked and moisture is conserved in the soil. This practice results in increased crop yield. The entire farming community of this region has been following this practice since time immemorial with certain modifications like planting colocasia, ginger, chilies etc. on the bund to strengthen the bund and serve as additional barrier as also to get additional harvest.
Use of indigenously prepared fresh and dry fermented bamboo
The fermented bamboo shoot, both wet and dry form, is an indigenously prepared food shoot item, used mainly by Rengma, Lotha, Angami, Zeliang and some other tribes of Nagaland. The method of preparation in this text is from Nsünyu village in Kohima district of Nagaland. The product is used as taste-maker in the food preparation and also some people believed that this neutralizes the effect of poisonor toxin in any food item, when cooked along with it.Onset of monsoon initiates the new growth of bamboo shoot. Soft and succulent shoots (top) are harvested and sliced or crushed to pieces. It is then kept in airtight containers, preferably plastic/wooden/glass for fermentation. After 30–35 days, it becomes ready for consumption as fresh-fermented bamboo shoot. For dry bamboo shoot, fermented fresh shoots are dried on a clean woven bamboo mat/plastic sheet in the sun, which is kept away from domestic birds and animals to prevent it from contamination, as it is directly consumed without further washing/cleaning. The dried shoots can be stored/kept in any container for use. The product can be stored for very long period, if stored properly. No preservative is required for its preservation. This is practiced by every family in the village for time immemorial.
Dry gooseberry as mouth refresher
This is practiced in villages of Medziphema, Chumukedima etc. in Dimapur district of Nagaland. The practice is to preserve gooseberry for off-season. For preparation, gooseberry or amla is boiled in a container in water. Seed or nut is removed and the fleshy portion is broken into pieces. These pieces are taken into a container and sugar is sprinkled over it. If gooseberry is 1 kg, 400–500 g sugar will be required. Then the container is covered with lid. After 3–4 days sugar gets dissolved and the juice is taken out and can be used as drink. This juice helps in controlling blood pressure and stomach problems. The pieces of gooseberry will be dried nicely in the sun (keeping these pieces over a paper. When it is dried, it can be packed in small polythene bags and can be stored for about 8–10 months. These gooseberry pieces are used as mouth refresher and appetizer also. It is eaten at any time.This product is believed to have therapeutic value in controlling blood pressure as well as stomach problems. The product is packed in small polythene bag and is sold in the market through which one can earn money. An average 25 farm families in the village use the practice which is in use for the last 50 years. The reason for non-use of this practice is due to non-availability of the material i.e. gooseberry. Some farm families prepare pickle with gooseberry as another product. In this method, chilli and salt is added and boiled. It is then dried well in the sun.
This is practiced in villages of Medziphema, Chumukedima etc. in Dimapur district of Nagaland. The practice is to preserve gooseberry for off-season. For preparation, gooseberry or amla is boiled in a container in water. Seed or nut is removed and the fleshy portion is broken into pieces. These pieces are taken into a container and sugar is sprinkled over it. If gooseberry is 1 kg, 400–500 g sugar will be required. Then the container is covered with lid. After 3–4 days sugar gets dissolved and the juice is taken out and can be used as drink. This juice helps in controlling blood pressure and stomach problems. The pieces of gooseberry will be dried nicely in the sun (keeping these pieces over a paper. When it is dried, it can be packed in small polythene bags and can be stored for about 8–10 months. These gooseberry pieces are used as mouth refresher and appetizer also. It is eaten at any time.This product is believed to have therapeutic value in controlling blood pressure as well as stomach problems. The product is packed in small polythene bag and is sold in the market through which one can earn money. An average 25 farm families in the village use the practice which is in use for the last 50 years. The reason for non-use of this practice is due to non-availability of the material i.e. gooseberry. Some farm families prepare pickle with gooseberry as another product. In this method, chilli and salt is added and boiled. It is then dried well in the sun.
Bamboo shoot as food item
This is a food item for the people of Nagaland and Meghalaya. Young shoots of bamboo are collected and the outer coverings are sliced out. The inner soft part is taken which is then sliced into smaller pieces. The sliced shoots are kept in a basket and then covered with banana leaves. It is then kept for 2–3 months after which the liquid portion is drained off. The remaining sliced shoots are packed in an airtight container. This can be preserved for years together. Young tender shoots are also taken as such with other food items. This product is used for preparation of different curries, as preservative in pickle and supplement of tomato during off season. Decoction of the shoot, when taken with teaspoonful of honey once or twice a day cures respiratory disease.This practice is followed by all the people of Nagaland and Meghalaya for about 100 years.
Ngüghü, a dried fermented mustard leaf
Ngüghü is dried fermented mustard leaf, which is used as taste maker in preparation of different varieties of local delicacies. This is a popular food item in Nsünyu, Kontsünyu, Tseminyu etc. in Kohima district of Nagaland, which is gaining popularity even among other tribes. This is usually prepared during summer season, where mustard leaves are harvested from mixed farming with paddy. For preparation, a pit about 2–3 feet deep and 2–3 feet wide is dug. Then it is covered properly with either athama or amejan leaves (local name) both at the bottom and sides. Mustard leaves are washed and kept in the sun for some time to reduce the moisture content. Then these leaves (mustard) are placed in the pit nicely, so that minimum air space is maintained in pit. After this, the mustard leaves are covered at the top with either of the two leaves used. Lastly, it is covered with earth making it airtight and raised from the surroundings so that waterlodging does not take place.After about 3 weeks, mustard leaves get fermented and are removed from the pit and dried in the sun. The materials used for the preparation is locally available. Fermentation period should be monitored carefully so that spoilage is reduced to the minimum. The practice has been in use since time immemorial by almost all the farmers in the villages. A slight modification has been made by some farmers by using large polythene bags instead of athama or amejan leaves for covering the mustard leaves.
Ziegi-chang dvi as food item
Zeigi-chang dvi is a decocted semi-liquid of mustard leaf which is prepared in Poilwa village in Kohima district of Nagaland and is popular among the Zeliang tribe of Nagaland. Mustard leaf, cooking vessels, airtight container and fire woods are the materials required for preparation of this food item. Mustard leaves are washed properly and grinded in paste form. It is then kept in an airtight container for a week. The paste is then squeezed to get the juice. The juice is then boiled in a cooking vessel into a semi-liquid form and then used. Excess quantity is preserved in a bamboo cup. It could be preserved up to 2 years if properly covered. This practice is being followed by all the farmers in the village for more than 100 years. Materials used in the preparation are locally available.
Though, the North Eastern Region of India is endowed with rich natural resources, the faulty agricultural practices followed in the region have caused their fast depletion. Shifting cultivation has resulted in large-scale land and environmental degradation in the region. However, there exists some unique, ecofriendly and reasonably productive indigenous farming systems which have remained sustainable for centuries. These farming systems have in -built soil fertility management and soil and water conservation components. In Zabo system, followed in Phek district of Nagaland, the irrigation water from the main water collection tank is passed through animal yard and it carries all dung and urine of the animals to the field below the slope. Besides, farmers add succulent branches and leaves of trees in the field for enhancing soil fertility; Alder (Alnus nepalensis) land use system is followed in Kohima district of Nagaland. More than 200 years old trees
Use of different indigenous methods to treat animal diseases
The farmers of Porba and surrounding villages in Phek district of Nagaland have adopted the use of different plants and other products as medicines to treat their animals as described below:
Burns and scalds: For curing burn injury, even in human, a particular honey called yiechodzu/rupodzu (local name) is applied, whereby healing takes place very rapidly. If the burn is severe, skin of fresh frog is peeled off and pasted over the burn for 3–4 days. It has been found that both the methods are very effective.
Maggotted wound: Fresh leaves of tenichiede (Ficus dirta) is fed to animal for 2–3 times. The maggots come out automatically within 12 hours.
Indigestion: Tsamhu seed (local name) is powdered and mixed proportionately with water and fed orally. Animals get relieves quickly.
Greenish-white diarrhoea in poultry: Gatta (local grass) root is crushed and mixed with poultry ration for 2 days. It controls the problem quickly.
Canine distemper: Dried fish and seed of tsamhu (local tree) in the ratio of 1: 2 is mixed with proportionate quantity of water and fed to the affected dog twice a day. The practice has been found to be very effective.
Water leech infestation: Tobacco-leaf extract and tetsishe (local plant) are pushed into the nostril of the animal for the control of water leech, and this practice is also found to be very effective.
Weak and listlessness: Kuvishurho leaf (local tree), when fed in sufficient quantity, the animals regain normal health soon.
First aid: A moss, which is called tenha (local name), is made into a paste or chewed a little and applied over the cut wound. Bleeding stops very rapidly.
Temiekhubou (local name) is also found to be very effective for controlling bleeding.
Tsurho/temvutsuthu leaf extract is widely used for control of bleeding. It is also called iodine by the local people. The practices have been adopted by all the farmers since about 50 years back. As an alternate method, they approach veterinary doctors.
Use of logs, bamboo and stones for control of soil and water erosion in the hilly jhum cultivation
In this practice, the Jhumia of Nsünyu village under Tseminyu block in Kohima district of Nagaland use logs, bamboo and stones for controlling soil erosion in the hilly jhum fields. Jhum system of farming is very popular in this region, which is one of the main factors of losing soil fertility. To check this, logs, bamboos and stones are laid across the slopes of jhum fields in rows at a distance of 10–20 feet (row to row), depending on the degree of the slope. Proper support of the laid log/bamboo is ensured to last for fields in rows at a distance of 10–20 feet (row to row), depending on the degree of the slope. Proper support of the laid log/bamboo is ensured to last for at least three years, as the farmers go up to third year. Thus, the soil erosion and speed of the run-off water are checked and moisture is conserved in the soil. This practice results in increased crop yield. The entire farming community of this region has been following this practice since time immemorial with certain modifications like planting colocasia, ginger, chilies etc. on the bund to strengthen the bund and serve as additional barrier as also to get additional harvest.
Traditional system of controlling soil erosion in jhum field
In this practice, the Jhumia of Khonoma and Pfutsero villages under Kohima and Phek districts of Nagaland respectively follow indigenous technique to check soil erosion by use of mechanical and vegetative barrier. As there is no viable alternative to jhum cultivation, in the steep hill areas of Nagaland, the farmers continue practicing jhum cultivation, particularly in the high hill areas. However, the farmers are aware of the fact that the hill slopes when cultivated are prone to soil erosion through rain and wind. They have, therefore, developed a technique to check soil erosion through mechanical and vegetative barriers to sustain cultivation in the hill slopes.
Mechanical barrier: The farmers construct boulder and stone barriers to check soil erosion. They also use logs, poles, bamboos and trash, besides creating earthen bunds. The use of these materials is as per availability and rate.
Vegetative barrier: Many farmers use the method of planting crops and vegetables in rows across the slope in the jhum field to check soil erosion. For example, crops like maize, millets, jobs-tears are used as vegetative barriers in some place across the slope, where crops like soybean and velvet bean are grown in rows along the contour to check soil erosion. These methods are cost effective and have a very good impact. Almost all the farmers are practicing this for the past 50 years.
Technique of rain water harvesting
The villagers of Kikrüma village in Phek district of Nagaland has adopted a method of harvesting rain-water mainly for irrigation of paddy fields and also for use as a source of drinking water. The system is to harvest water in water harvesting ponds constructed locally and tapping run-off rain water through contour trenches. The method is simple but it is very effective. The technique involves construction of a channel parallel to the slope. Stones are also carefully laid at the bed of the channel to prevent gully erosion. Several parallel gradual sloping contour trenches are made in series on both sides of the channel. These trenches collect run-off water from the catchment areas and drain it into the channel that leads the water to the target field. During planting season of rice, the water collected in the pond is gradually released by cutting open a small section of the bund. It has been recorded that a pond of 3×2×2 m size can irrigate terrace to yield 600 kg rice. This practice has received wide publicity since many areas covered under the system are by the side of highways. The system has been followed by all the villagers for the past 150 years.
Use of ash in terraced fields
The farmers of Porba village and surrounding areas in Phek district of Nagaland mainly go for terrace field system of cultivation as water in this region is sufficient enough and they have adopted the use of ash in their fields, which prevents paddy from dying of unknown etiology after transplanting. In some fields, paddy does not grow well after transplanting and becomes yellowish, dies after a few days. But the farmers manage this problem by application of ash in the paddy field after about 2 weeks of transplanting. The reason could be neutralization of acidic nature of the soil in the field by ash. This practice has a very good effect, up to the extent of 70%. Around 80% of the farmers have been practicing this method for the past 20–25 years.
Maize seed treatment with soot to control insect infestation
In this practice the farmers of Porba village under Phek district of Nagaland use soot, the black carbon deposit from kitchen, as seed treatment for maize. This soot is collected and crushed into powder form, which is then mixed with maize seed at sowing. This method prevents the seed from being eaten up by a particular ant. Thus, the germination rate of seeds is greatly enhanced. It has the efficacy up to the extent of about 70%. The practice is in use for the past 20–25 years by about 70% of the farmers.
Use of dead frog/crab to control bug in paddy
The farmers of Khonoma village in Kohima district of Nagaland have adopted a method by use of dead frog or crab to control gandhi bug infestation in paddy. This insect infestation is very common in all the varieties of paddy, but has been found to be significantly higher in early, maturing varieties. The practice is to put dead frogs and crabs in a bamboo stick equivalent to the length of the paddy, since gandhi bug attack is more prominent during milking stage. Several dead frogs/crabs are put in the field depending on the size of the plot. The gandhi bugs are attracted towards the dead frog/crabs and feed on them thereby saving the paddy crop. Each dead frog/crab by and large can attract around 20 gandhi bugs. Attraction of bugs to the carcasses of frogs/crabs might be due to the smell of the carcass. This practice is in use for the past 20–25 years by about 100 out of 150 farm families.
Chopping off the paddy at nursery stage to control infestation thrips
To protect the paddy from the damage caused by leaf-tips thrips as well as to control lodging problem, the farmers of Medziphema, Socünoma, Kukidolong, Jharnapani etc. have adopted the method of chopping off the paddy at nursery stage. Thrips infestation has been observed to be a common problem in almost all the paddy-growing areas of Nagaland. This insect generally attack the paddy from the tips, sucking its moisture/water content, which results in subsequent drying up of the paddy. The general practice developed is that the tip of the paddy is chopped off which discourages the insect to have its initial attack. Lodging problem is minimized, as initial tilting of the paddy stem is avoided by the practice. This technique has been developed by the farmers over the years which has been found to have a good effect up to the extent of 40%. Almost 100% of the farmers are practicing this for decades.
Use of dhatura stems and leaves to control stem borer infestation in paddy
The farmers of Razüphema, Zubza etc. under Dimapur and Kohima districts respectively of Nagaland have devised their own means to control stemborer infestation by using dhatura stem and leaves in the paddy field. Stemborer infestation in paddy is very common in Nagaland. The indigenous tribal people of the state are normally not very keen to apply chemical insecticides/ pesticides, mainly due to its cost factor as well as attitude of the people to grow paddy mostly under organic farming system. The practice is to spread dhatura leaves and stems (cut pieces) in the paddy field particularly on observing the stemborer attack. The water in the field is then blocked through bunds so that the dhatura stems and leaves spread and get decomposed. These decomposed leaves and stems get circulated throughout the field, which acts as a repellent to the stem borer, thereby saving paddy from severe damages. The smell as well as the bitterness of dhatura leaves could be the reason to distract the stemborer pest from approaching the area. The practice has been in use since time immemorial, but about 40% of the total farmers only use it due to non-availability of dhatura plant. Alternatively, the farmers drain out water from the paddy field when the infestation occurs, and it is allowed to dry up after which fresh water is pumped in again
Technique of indigenous dye
In the ancient times when readymade yarn/threads were not available for making different designs of cloths, the people of Nsungu village, under Tsemingu block in Kohima districts of Nagaland, used indigenous plants for dying yarns threads into varieties of colours. Different plants are used for dying to get different colours
Black dye: A particular plant called nushunphangha, is planted near the house or garden and is use for black colour of shawl/clothes and dresses.
Process of dyeing: The leaves are plucked from the plants and boiled along with the yarn in a big earthen pot for 2 to 3 hours. The yarn is then takenout and dried in the sunshine. The process is repeated till the yarn is turned into completely black.
Red dye: There are two plants whose roots are used for red colour, called allawi, which means red yarn. The shrub called achaque is a creeping plant with sticky stem and leaves, which grows mostly in the bank of river and swam areas. Another plant called akughon, which grows in any area, is also used in combination with achaque for dyeing white yarn into red. The combination of these two roots is the best ingredient for red colour dyeing of yarn.
Process of dyeing: The roots are cut into pieces and put into the big earthen pot and boiled along with the yarn or fur for several hours and yarn is taken out and replaced with its fresh roots and the same process of boiling with yarn/fur is repeated, and is dried in sun. Again, it will be sucked in the wooden vessel and fermented for 2 to 3 days. Then it is taken out from the vessel, contents are boiled and liquid of plants and dried it again.
3. Yellow dye: Roots of khentsu and ahicho are used for yellow dye. Process of dyeing is the same as that of black and red dye. The plant materials used for dyeing are locally available from nearby and in the jungle. Almost all the people in the village have been using this method. Due to the laborious work and availability of readymade yarns of different colours in the market, the use of this practice has almost stopped.
Use of ash for control of pest infestation in Cucurbitaceae family
The farmers of Chumukedima, Sethikema, Bade, Sovima etc. under Dimapur district of Nagaland use ash for control of pest infestation in vegetable crops belonging to Cucurbitaceas family (bottle gourd, cucumber etc). In this practice, ash is dusted over the leaf in the early morning before the dew-drops over the leaf are dried up. The ash thus gets stuck on the leaf and prevents the insect pest to have direct access to the leaf. The dusted ash also acts as a repellent for the insects. Thus the proper growth of the plant is achieved without much damages caused as these insects normally start their attack through the leaf. This practice has a very good effect and is reported to have been able to control the insect infestation up to 50%. Deep ploughing is also another method to kill the insects and pests in the soil as well as to provide exposure of the soil to the sun. All the farmers growing these vegetables, which roughly constitute about 30% of the village population, follows this practice. This practice has been in use since time immemorial with no major modifications.
Use of straw for higher productivity of rhizomatous crops, in Nagaland
In this practice, the farmers of Molbong, Khoibong and Medziphema villages in Dimapur district of Nagaland use straw for higher productivity of rhizomatous crops. The purpose of this method is to get higher germination rate and healthy growth of the crop. The practice is that, after ploughing the field, several furrows are made in the field. The soil dug out from the furrows is kept along the line. The furrows are then filled up with dried straws (paddy straw, grass straw etc). The seeds of rhizomatous crops such as ginger and turmeric are then sown over the straw. After sowing, the straw is covered by soil. This method of planting has been observed to be highly successful in achieving higher germination rate particularly in ginger and turmeric, which are grown extensively in this region. In fact, some of the ginger and turmeric producers have attracted exporters. In this practice there is higher germination rate because the seeds get proper environment in the form of moisture, temperature and humidity. Straw also provides enough space for the seeds to grow and expand. Straw is converted into organic manure at a later stage. This practice has a satisfactory result with about 40% of the farmers following it for the last 15 years. The material used for this practice is cheap and locally available, but not in plenty and this is the reason why all the farmers cannot adopt this practice.
Use of common salt to improve shelf-life of Jahaji banana
This practice is followed by the farmers of Nsünyu village in Kohima district of Nagaland. The practice is to improve the shelf-life of Jahaji banana and also to get yellow, ripened fruits, which is normally green even if fully ripened. A small hole is made in the main stalk of the matured banana and a little quantity, about a teaspoon full of common salt is poured into the hole. It is then kept in the corner of the house for ripening. The salt gets absorbed and is distributed to every part of the banana and thereby improves the shelf-life.It has a good effect as the shelf-life can be increased to some extent and also the colour of ripened banana can be turned yellow, if so desired. About 50% of the farmers in the village follow this practice and the practice has been in use since 15–20 years.
Use of smoke for banana ripening
In this practice, the farmers of Chumukedima, Medziphema, Sethikema and Sovima in Dimapur district of Nagaland use smoke for ripening banana especially during winter season. A pit is made so that it can accommodate the matured green bananas. Bananas are kept in the pit. It is then covered by a tin sheet. Only one small hole is left from one side of the pit. At the opening of hole, some dry and green leaves or twigs are burned to push smoke into the pit. When sufficient smoke is produced, the hole is closed by wet soil and tin sheet and the sides are closed with wet soil. Again in the next day, the hole is opened and smoke is produced by burning leaves and twigs. The process is done for 2–3 times. Every time the pit is to be closed with wet soil. The rationale behind this is that smoke in the closed chamber produces heat as well as ethylene gas which is a ripening agent for banana. Within 4–5 days, around 30 bananas get ripened. But care should be taken not to allow the banana to be overripened, which happens if the pit is not closed properly and not opened after 4–5 days. This practice has a good effect because the taste of banana is not affected unlike the case of calcium carbide. The practice is in use for a long period by about 80% of the farmers. As an alternative method, some farmers, after harvesting fully matured bananas, wrap it in jute bags and keep it over the fume of chulhas (i.e. about 4–5 ft height). Some make a stand over the chulhas. No additional labour is involved, but it takes more time to ripen bananas.
Use of Albizia leaves for faster ripening of banana
In this practice, for faster and better ripening of bananas, the farmers of Nsünyu, Kontsünyu, Tseminyu and neighbouring villages in Kohima district of Nagaland use Albizia leaves locally called Ameghon. The practice is that leaves of Albizia are collected and kept in an empty carton or wooden box or sack. Then the bunch of banana is chopped off from the main stalk and placed inside. After this, it is wrapped properly and kept for ripening. In about 3–5 days almost all the bananas will be ripened. The colour of the ripened banana is much better than by other methods. This method takes less time for ripening. Different varieties of bananas like Jahaji, local etc. are cultivated. The plant material used is locally available. This practice is used by about 80% of the banana farmers for the past 20–30 years. Alternatively, some farmers wrap banana in jute bag (sack) and keep it above the fire place (smoke treatment) or keep in the wooden box for ripening.