Why in news?
Farmers in Andhra Pradesh’s Uddanam region are gradually abandoning the age‑old Paathara, or Khoni, tradition of storing paddy in underground pits. A report published in late January 2026 highlighted that only a few families continue this practice as modern houses and lack of space make pit construction difficult.
Background
For generations, households along the Mahendratanaya River dug rectangular pits in their courtyards to store freshly harvested rice. The pits, locally called Paathara in Telugu and Khoni in Odia, were lined with straw and clay. After filling them with grain, families sealed the opening with straw mats and cow dung. This method kept the grain dry and safe from rodents and insects for up to six months. The stored rice was primarily for household consumption and rituals.
How the practice works
- Pit construction: Farmers dig pits about 1–1.5 metres deep and plaster the sides with a mix of clay and straw. The bottom is layered with paddy husk or straw to absorb moisture.
- Storage process: Freshly harvested paddy is dried and then filled into the pit. A thatch cover is placed on top, followed by a mixture of mud and cow dung, which acts as an airtight seal.
- Pest control: The pit’s cool interior and the seal prevent pests and fungi. When families need rice, they remove a portion from the pit and reseal it.
- Rituals: Before filling the pit, women perform a small puja, offering grains and flowers. The practice reinforces community ties and respect for food.
Decline and relevance
Modern houses with concrete floors leave little room for digging pits, and families now prefer storing grain in bags or warehouses. As a result, the Paathara tradition is fading. However, some elders argue that the method is eco‑friendly and helps maintain grain quality without chemicals. There is growing interest among agriculturalists in documenting such indigenous knowledge for future food security.
Source: TH
