The medium sized and red colour Pokkali repleat with starch and fat than othe rices.

Pokkali Cultivation


ഇടത്തരം വലിപ്പവും ചുവന്ന നിറവുമുള്ള പൊക്കാളി അരിയില്‍ അന്നജവും മാസ്യവും മറ്റുള്ളതിനേക്കാള്‍ കൂടുതല്‍ ഉണ്ട് . കോളറ പോലുള്ള അസുഖങ്ങള്‍ക്ക് പൊക്കാളി കഞ്ഞി വെള്ളം ഔഷധമാണ്

  • Harvesting season

    September and the first week of October are the harvesting season. Harvesting starts in September when the ripen stalks bend to touch the water.


    Pokkali cultivation is almost vanished from Alapuzha and Thrissur the remaining fields in the areas like Ayikkara and Kokkuvalli of Vyppin Paravur are also laid barren.


    Another speciality of Pokkali cultivation is the fact that form the soil prepration to harvesting all works including sowingm removal of weeds and garnering are done by manual power

    Traditional Practices

    After harvesting stalk bundles are carried to the granary. Then the workers seperate the rice and the the straw form the stalks. ‘It is called Kakkamethi’.

  • About Pokkali

    The pestisidesz that we use in our agricultural labds without any concern about future are deadly poisons which can cause incurable disease and physical challenges.