Kagga crop is a paddy variety cultivated in the saline soils of Ghazini area of the Aghanashini estuaries of coastal Karnataka. It has longer internodes (up to 140-160 cm in height) and a long panicle with an awn on the seeds. The dehusked rice grain is red-pigmented and slightly bigger in size. Kagga rice is a favourite food of local people, has several health benefits, is a rich source of nutrients, provides more energy to work for long hours, acts as coolant, prevents heat strokes, and is also used to treat diarrhoea and other digestive disorders.
Design & Web – S Kannappan
Coordination & Editing – Sangeetha Rajeesh
Contributing authors – Dr. G.N Hariharan, MuthukumarS., Dr. Karthik S, Manjula D. and Manikantha Gunaga
Editorial support – R Surya
M S Swaminathan Research Foundation (MSSRF) established in 1988 is a not-for-profit trust. MSSRF was envisioned and founded by Professor M S Swaminathan, agriculture scientist with proceeds from the First World Food Prize that he received in 1987.