Guwahati: In a breakthrough for Assam’s agricultural sector, researchers at Assam Agricultural University (AAU) have developed two high-yielding mustard greens varieties, “Kajali” and “Laika,” along with a new chilli variety named “Prabali.”
These innovations are expected to significantly enhance farming practices during the rabi season, offering farmers a major boost in both productivity and economic returns.
The Department of Horticulture at AAU spent five years researching and developing these varieties, aiming to address long-standing challenges in yield and resilience faced by local farmers.
Mustard greens, a key component of Assamese cuisine, have traditionally had limited yields, affecting supply and dietary practices in the region.
The new varieties, “Kajali” and “Laika,” are set to change this by providing higher yields and improved hardiness, ensuring better availability of these nutritious leafy greens.
The newly introduced mustard varieties are expected to produce two crop cycles within 85-90 days, with an estimated yield of 400-450 quintals per hectare.
“Laika” is notable for its dark green color, long, slender leaves, and authentic Assamese flavor, while “Kajali,” with its distinctive blackish hue, offers similar attributes.
Additionally, the “Prabali” chilli variety promises a robust flavor with a fiery heat and productivity of 120-130 quintals per hectare.
Both the mustard greens and chillies are rich in nutrients, adding to the value they bring to the Assamese diet.
These high-yield varieties not only offer a solution to supply shortages but also open up new commercial opportunities for local farmers, who can now meet rising market demand for mustard greens and chillies.
With increased production, farmers stand to benefit from better market prices and the chance to expand their operations, contributing to the overall economic growth of Assam’s agricultural sector.
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