GUWAHATI: In a landmark achievement for agricultural science and farmers in the region, the Assam Agriculture University (AAU) has developed and successfully registered a new high-yielding purple rice variety named ‘Labanya’ with the Protection of Plant Varieties and Farmers’ Rights Authority (PPVFRA). This innovative strain combines the nutritional benefits of traditional black rice with significantly improved yield and cooking properties, marking a major step forward for both commercial cultivation and consumer health.
According to Ranjit Kumar Hout, the Public Relations Officer of AAU, ‘Labanya’ was developed to offer a practical solution that marries the rich nutrient profile of black rice—known for its antioxidants and minerals—with the convenience needed for everyday use. The new variety boasts a yield potential of 4.5–5 tonnes per hectare, a remarkable improvement over the 1.5–2 tonnes offered by traditional black rice, which often poses a challenge for farmers. Its grains are aromatic, have a lower glycemic index, and cook in a much shorter time, addressing the common consumer complaint about the long cooking duration and sticky texture of conventional black rice.
In a proactive move to capitalize on its commercial potential, AAU had already launched ‘Labanya’ for sale on e-commerce platforms before its official registration. The exclusive commercial rights were granted to a local entrepreneur, and the rice variety has since been sold in over 18 states across India. The strong market demand is evident, with over 30 per cent of buyers being repeat customers, as highlighted by Hout. This early success underscores the market’s readiness for a product that offers both health benefits and ease of use.
The variety’s superior quality is further cemented by its high head rice recovery of 60 per cent and an amylose content of 18 per cent, ensuring excellent milling and eating quality. ‘Labanya’ is also being explored for its versatility in creating a wide range of value-added products, including bakery items, traditional delicacies, and gluten-free flour, opening up new avenues for food processing and entrepreneurship. This registration by the PPVFRA not only protects the intellectual property of AAU’s scientists but also paves the way for wider dissemination of this promising variety, which could significantly boost farmers’ incomes and promote a healthier lifestyle among consumers.
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