Choices! What will it be? #72

Recently, Sri Lanka introduced its first local mustard variety

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Mustard is widely used as an oil extraction crop around the world. Even though mustard oil is not commonly used in Sri Lankan cuisine, it is a nutritious cooking oil. All black, white, and brown seeds are used to extract oil, and it is utilized in the majority of Indian cuisines. It is because, among Indians, its nutritional value is recognized well.

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Despite its social appeal due to its 60% unsaturated fatty acid content, the American Food and Drug Administration didn’t encourage using mustard oil as a food, since it has a high concentration of erucic acid, which is thought to be damaging to human health. They recommend that it is more suitable for usage as a topical massage. However, these ideologies have little impact on our country because we consume them in small quantities.

Anyway, it is proof that Sri Lankans used mustard for their food even during the Age of Enlightenment, the story of Kisagothamiya who searched for a bunch of mustard from the house where no one died. Even though we have used them very long time, still Sri Lankans import these seeds for our use. Although we imported them into our country, spending a substantial amount of foreign exchange each year, it has been found recently that they can be grown successfully in Sri Lanka with ease and at a low cost.

True, mustard is planted mostly in the Matale, Kandy, Nuwara Eliya, and Badulla districts as a mixed crop and in household gardens, but it is not grown as a single crop for economic. The reason for this lack of interest in growing mustard as an economic crop in Sri Lanka is that farmers are not recommended a good variety of mustard, and instruction is not provided through a specialized cultivation package.

According to sources from Sri Lanka's Agricultural Department, the mustard crop comes in second only to the extra food crops of chilies and onions in terms of farmer unit fields. The reasons for this are lower crop establishment and maintenance costs, reduced disease and pest damage, and the ability to harvest in a short period.

I am proud to say that the Sri Lanka Agricultural Department has introduced its first local mustard variety, marking a significant step toward reducing the country’s dependence on imported seeds. Sri Lanka’s new development will encourage farmers to grow mustard as a commercial crop. When considering Sri Lankan soil and climate this variety will be a cost-effective option for Sri Lankan farmers.

We believe that introducing such local verities will benefit not only the agricultural sector but also the whole economy. By growing mustard crops locally, Sri Lanka can save a significant amount of foreign exchange required to import them. Furthermore, these initiatives, in collaboration with the government, help to enhance self-sufficiency in Sri Lankan food production.

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Farmers who grow mustard as their main crop can gain many advantages. Apart from the low cost of cultivation and maintenance, the mustard plants have natural resistance to many pests and diseases, which reduces the use of chemical pesticides. This will assist the mustard crop become more environmentally friendly while also ensuring the safety of farmers and consumers.

Furthermore, as mustard can be harvested in a short period it helps farmers to rotate their crops and gain maximum benefits from their fields. When Sri Lankans have their own variety of mustard combined with education support, it will help farmers increase their production and income.

In conclusion, I am sure introducing of the Sri Lankan’s first local mustard variety will develop food production. By embracing this new variety, Sri Lankan farmers can lead to a more sustainable and profitable agricultural industry. Additionally, it will help to promote healthier cooking options for Sri Lankan households.

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