Today, the Pahad Trust, in partnership with Mumbai's SP Jain Institute of Management and Research (SPJIMR) and the M3M Foundation, held a workshop on traditional agricultural practices at H2O House in Chaminu village.
The workshop brought together 35 farmers from 10 villages to educate them about traditional farming methods, indigenous seeds, and millet cultivation. Led by Padma Shri awardee Nek Ram Sharma, the session explored the significant impacts of climate change, modern development, and chemical fertilizers on the environment and human health. Sharma highlighted the nutritional and ecological advantages of traditional grains and dietary practices, offering detailed guidance on millet cultivation, nutritious crops, and seed preservation.
Professor Chandrika Parmar engaged actively with the farmers, encouraging them to embrace traditional farming techniques, use indigenous seeds, and incorporate millet cultivation into their practices. The discussions revealed how sustainable farming methods can enhance farmers' livelihoods. Some farmers voiced concerns about the harmful effects of excessive chemical fertilizers, which have reduced local pulse and millet yields and led to soil degradation.
Sharma provided valuable insights on adopting organic and natural farming approaches, stressing the importance of indigenous seeds and nutritious grains in countering the impacts of climate change. All workshop participants committed to supporting the "Millets Are Ours" initiative, pledging to make changes in their homes, fields, diets, and mindsets to promote sustainable agriculture and expand millet cultivation.
In the district, farmers continue to use the traditional mixed cropping method known as nau-anaj (nine crops). This technique involves growing nine different crops simultaneously in a single field, including lentils, cereals, vegetables, legumes, and creepers. Currently, 935 hectares of land in the district are dedicated to this diverse cropping system. Millet cultivation remains limited in the high hills of Chamba.
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