Farmer Story

Farmer story banner – highlighting Amalfarm’s mission to empower farmers through GI crops

At Amalfarm, we work directly with farmer groups, Farmer Producer Organisations (FPOs), cooperatives, and rural enterprises across India to source authentic regional products. Our focus is on promoting Single Origin, GI-tag, ODOP, and traditional crop varieties while strengthening market access for farming communities. Through transparent sourcing and traceability, we connect consumers with products that reflect the unique agricultural heritage of their regions.

Cashew plant – green leafy plant with developing cashew apples and nuts grown naturally on Amalfarm fields

VENGURLA WHOLE CASHEWS-GI Tag

The Product comes from the Kokan cashew region from the small farmer groups involved in the production and processing of cashew nuts.

Vengurla, being a safe and natural port, the commercial center was initially established during 1665 by Dutch traders and subsequently by British rulers. 

Cashew (Anacardium occidentale L.) a native of Brazil. In the 16th Century, the Portuguese brought this crop to India to restrict soil erosion.

Vengurla  Cashew is a traditional variety of cashew in Vengurla Tahsil of Sindhudurg district. It is also known as Kokan Kaju and is famous for its high juice content. Vengurla Cashew is recognised for its distinctive flavour, quality and long cultivation history in the Sindhudurg region.

WAIGAON HALAD-GI Tag

The Waigaon Halad Producer Company works with more than 400 farmers for turmeric production, and Amalfarm is directly involved in the procurement.

Until now, Waigaon was primarily known for the famous Dargah of Baba Sheikh Farid Giradwale, but now the village’s turmeric, grown by 2,300 farmers, is popularizing the saying, “Waigaon turmeric is known for its naturally occurring curcumin content and has been cultivated in the region for generations.”

Waigaon, located in Samudrapur taluka of Wardha district, is the main area for cultivating special turmeric that naturally contains a high percentage of curcumin. The village is famous as “Haladya Waigaon” (Halad is the Marathi word for turmeric) due to the unique variety of turmeric cultivated since Mughal times.

Whole turmeric roots – freshly harvested, natural yellow rhizomes used for spice and health benefits by Amalfarm
Rice plant – lush green paddy with grain heads, representing the natural growth stage of rice crop in Amalfarm fields

BENGAL AROMATIC RICE GOBINDOBHOG-GI Tag

The small farmer groups in Burdwan, West Bengal, growing Gobindobhog rice, are crafting their farmer story by partnering with Amalfarm for direct selling.

Gobindobhog rice has been cultivated using traditional farming practices for generations. The name ‘Gobindobhog’ originates from a rich social story predating the establishment of Kolkata city (1690 A.D.). This fine, aromatic rice was traditionally used to prepare bhog offered to ‘Lord Gobinda,’ earning its name and cherished status in Bengal.

Known for its short grains, white color, sweet buttery flavor, and sticky texture, Gobindobhog rice exemplifies the heritage of Bengal’s agricultural legacy.

MITHILANCHAL MAKHANA-GI Tag

Amalfarm is collaborating with local fishermen in the Darbhanga and Madhubani districts of Bihar to procure their products and help them build their farmer story.

The region of Mithila, steeped in history and culture, is believed to derive its name from King Mithi, with Janaka as his father. The later kings of Mithila adopted the title of Janaka, with the most renowned being Seeradhwaja Janaka, the father of Sita.

Through these efforts, Amalfarm not only sources authentic products but also connects the rich heritage of Mithila with the stories of the local producers, bringing their legacy to a wider audience.

“Makhana” is derived from the Sanskrit word for grain Mak. Mak is the meaning of sacrifice. Makhana or Fox nut or Gorgon nut (Euryale feroxsalisb) is an important aquatic cash crop, belonging to the family Nymphaeaceae.

Bihar is India’s leading producer of Makhana and the Mithila region is widely recognised for its traditional Makhana cultivation. It grows in the stagnant water of wetlands or ponds in eastern Asia, Makhana has been traditionally consumed across Asia for generations and remains an important part of regional food traditions.

Open view of Makhana – premium quality popped fox nuts showcasing size, texture, and purity by Amalfarm
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Rice plant – tall green paddy with grain-filled panicles, cultivated using natural farming methods by Amalfarm

SIDDHARTHNAGAR AROMATIC RICE KALANAMAK- GI Tag

Amalfarm is working with farmer groups of Siddhartha Nagar on Kalanamak rice.  Kalanamak, deriving its name from the black husk (Kala) and a mild salty (namak) taste, is considered one of the finest rice varieties.

Kalanamak were found from excavation sites at Aligarhwa (Siddharthnagar, Uttar Pradesh) – identified as the territory of Buddha’s father, king Shuddodhan. The name ‘Shuddodhan’ means pure rice. The Asian-Agri History Foundation quotes the works of Chinese traveler Fa Hien who said that when Lord Buddha visited Kapilvastu after attaining knowledge, the villagers asked him for prasad (gift). He gave them the grains, asking them to show them in a marshy place. “The rice will have a typical aroma which will always remind people of me,” he is supposed to have told them. According to folklore, the rice variety, if sown elsewhere, loses its aroma and quality [Singh et al. 2005. Rediscovering scented rice cultivar Kalanamak. Asian Agri-History 9(3):211–219 – Eds.].

It is a short-grain rice known for its soft texture, natural aroma and distinctive flavour.