Champaran, September 20 (Daily Kiran) : Champaran’s renowned Marcha Chura has seen a surge in demand both domestically and internationally following its recent Geographical Indication (GI) tag. Local businessman Ramji Prasad highlighted that the most distinctive feature of Marcha Chura is its unique fragrance, which fills homes with a delightful aroma.
In an interview, Prasad noted that the recognition from the GI tag has helped people appreciate the significance and uniqueness of Marcha Chura. The scent released during the milling of Marcha rice permeates the entire mill, and even when packed in bags, its fragrance lingers around. Homes that store Marcha Chura retain its delightful aroma.
Prasad explained that the special characteristics of Marcha rice, grown in Champaran’s soil, set it apart from rice cultivated in other regions. He emphasized that Marcha rice lacks its signature scent when grown outside Champaran.
Farmers in certain areas of Champaran are cultivating Marcha rice, reaping economic benefits from this crop. Prasad urged farmers to increase their production of Marcha rice to capitalize on the rising demand, benefiting both farmers and businesses.
Currently, Marcha Chura is priced at approximately 150 rupees per kilogram. Prasad believes that if farmers enhance their yields, more people in the region could experience economic gains.
The cultivation of Marcha rice begins in the month of Sawan and is ready for harvest by the end of November. The rich soil of Champaran plays a crucial role in the fragrance of Marcha Chura. The rice is grown using traditional and organic methods, with no chemicals or fertilizers involved. Its appearance, resembling black pepper, also distinguishes it from other rice varieties, hence the name Marcha.
Marcha Chura is distributed not only within Bihar but also to states like Uttar Pradesh, West Bengal, Odisha, Uttarakhand, and Jharkhand. Additionally, it is a popular gift among those traveling abroad.
According to Ramji Prasad, his family has been in the Marcha Chura business since 1969. Initially, the milling of Marcha rice was done entirely by hand, a process that required significant time and effort. In 1997, machinery was introduced for processing, leading to various innovations and business expansion over the years. Currently, around 50 to 60 quintals of Marcha Chura are produced monthly, providing employment to approximately 100 individuals.
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