Rice feeds more than half of the planet's population, is a staple food for more than 3.5 billion people, and has been around for approximately 10,000 years. But what do farmers go through to grow it? We know this first hand.
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Imagine Sydney Harbor, but instead of water lapping against its stony shores, imagine it being filled with rice. All the way to the climax line. In fact. This is what 540 million tons of rice looks like. This is how much rice we humans grow and consume every year.
But where does it come from? How does it grow?
When we were in Laos recently, Christina and I took a crash course in farming in real-life rice fields. We went through every stage of the process, from sowing to consumption (yes, there are snacks at the end), and we were amazed at how complex and laborious rice cultivation can be.
But it’s not just about agriculture lessons.
We learned about Laos’ cultural connection with rice, especially Sticky rice —The role of rice paddies in Laos and wider Asia.
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Rice planting and living land experience, Luang Prabang
Not far from the ancient city Luang Prabangwe find ourselves in living land farman organic rice farm that still uses traditional and ancient farming methods to grow rice.
They provide visitors with first-hand experience of the 13 stages of traditional organic rice farming.
Our young tour guide, Mr. Johnny, was a multi-generational rice farmer, but he was also very good at taking us through the various stages, and his dry humor and affable attitude made our experience even more enjoyable.
13 stages of rice cultivation
I won’t go through every stage – I don’t want to spoil the surprise.
The farm is divided into various stages of rice harvest, with rice fields at all important stages of the crop.
The journey begins with planting rice seeds from last year’s harvest. We learn how to use brine to separate the good grains from the empty “ghost” grains.
Then we crawl into the mud of the rice fields, sow grain, harvest new seeds, and till the soil.
Today, farmers use tractors (or “Chinese buffalos” as locals call them), but in our demonstration we drove a hand plow behind a real buffalo. This was no easy task; the mud to be sucked was thick and sticky, and the buffalo was strong-willed and determined.
We learn about the stages of rice growth, how long it takes for the crop to grow, and the clever irrigation systems of rice fields. Rice requires more or less water at different stages of growth.
Once the plants enter the panicle stage, when the grains develop at the top of the stems, farmers drain all the water from the rice fields by cutting into the surrounding banks. This makes the rice ripe and ready for harvest.
We harvest with a sharp sickle that cuts through the tough rice stalks like butter.
This experience is Our trip to Laos with InsideAsia Toursa travel company that does all the hard work for you so you can enjoy the experiences your destination has to offer.
We are very impressed with this company. They thought of everything but at the same time not intruding on our own plans or time. Their itineraries find things to do and places to go for you that you might miss if you were doing it all on your own.
Highly recommended.
return home
After the harvest was over (when we washed the dirt off our legs and feet) we returned to our homestead for the rest of the trip.
Here we learn how farmers thresh, remove chaff, polish grains and cook rice.
We also learn about what other things the community does after the growing season is over.
There was a forge and smithy for making tools, a sugar cane “juice press” – a huge system of wooden gears and handwheels – and a textile cottage industry.
Old farmers who can no longer work in the fields turn to bamboo and straw to make hats, fish cages, tools, furniture and decorations.
Finally, we sit back and enjoy the fruits of our labor. kind of. A variety of rice-based snacks, including Laos’ number one delicacy: sticky rice.
This cultural experience is a great thing when you are in it Luang Prabang ——It will also make you appreciate rice more!
