Experience in the rice fields

Diving into the Secrets of Thai Rice Cultivation: a journey through the stages of the harvest

Rice cultivation, a symbol of subsistence and tradition in many regions of the world, is an age-old art that unites communities around ancestral practices. Let’s dive into the depths of this fascinating process, from the early stages of germination to the golden harvest.

1. Germination and Nursery:

It all starts with rice seeds, which swell and germinate in water, ready to give rise to new shoots. The young plants then take root in the nurseries, under the watchful eye of farmers who ensure their vigorous growth.

2. Preparing the rice field:

While rice thrives in the nurseries, farmers undertake a series of crucial tasks to prepare the rice fields. The bunds are carefully repaired, ensuring optimal water retention, while the irrigation canals are cleaned of any plant debris, ready to guide the precious water to the fields.

3. Plowing and transplanting:

The long-awaited moment of plowing arrives, marking the start of an intense period of agricultural activity. Flooded fields welcome young rice plants, carefully transplanted by experienced farmers, ensuring healthy and vigorous growth in their new aquatic habitat.

4. Harvest and post-harvest:

After five to six months of patient waiting, the rice is finally ready to be harvested. Three weeks before harvest, water is drained from the fields, preparing the ground for the impending harvest. The ripe panicles are cut with a sickle, then placed in the sun to dry, a striking spectacle of simplicity and efficiency.

Rice threshing, a once laborious step done by hand, is now often mechanized, speeding up the grain processing process. Once threshed, the grains are skillfully winnowed, allowing the wind to delicately carry the husk away from the precious golden treasures.