Dr. Parveen Kumar
Diversity is the hallmark of Indian culture. Communities belonging to different races, colour, caste and ethnicity inhabit different geographical regions in the country. These communities are a storehouse of indigenous wisdom. It is a knowledge that is unique to a given culture or society. This wisdom is unique and traditional based on local knowledge, existing within and which has developed around the specific conditions of a particular geographic area resulting in development of certain practices and technologies which are sustainable and eco-friendly. These technologies developed with the traditional wisdom of local peoples are still playing a crucial role in conservation of natural resources, livelihood of peoples and sustenance of the local economy. We also call all such knowledge as Indigenous Technical Knowledge (ITK). Agriculture is a sector which plays a major role in progress of the country. This is because about fifty per cent of the population directly or indirectly is still engaged in this sector for securing its livelihood. As such, the use of traditional wisdom by the farming communities especially in the Himalayan region for different purposes can be found almost everywhere in every nook and corner of this planet. Himalayan region is a rich tapestry of natural resources and their utilization approaches and conservation practices. Studies have reported the existence of about 200,000 Gharats in this Himalayan region in the states of J&K, Himachal Pradesh, and Uttarakhand. Due to inaccessibility and heterogeneity of mountain systems along with a difficult terrain and lack of technological interventions, the peoples here have developed numerous indigenous technologies. Charkha (spinning wheel), Takali (Spindle), Khaddi (wooden weaving machine) is some of the technologies based on indigenous wisdom of the masses. Another example of the use of indigenous knowledge lies in ‘Gharat’ which are known as ‘Rantak’ in Ladakh.
‘Gharat’ at village Mulchiter in Kishtwar
Gharat basically refers to a conventional mechanical device used for grinding grains of Wheat, Maize, Barley, Buck wheat and Peas. This technology is generally found in the regions where there is enough availability of water because of snowfall. The device is driven by water and does not require any electricity or fuel thus making it environmental friendly. It is a carbon free energy source. The villagers in the mountainous regions use fast flowing water coming from snow fed mountain streams and rivers to power the Gharat which is also a sort of flour mill. In Ladakh region also such mills are found and are known as ‘Rantak’. It does not require any investment as it is made by locally available materials like stone and wood.
‘Gharat’ works on the simple principle of conversion of kinetic energy into mechanical energy. The Kinetic energy of the moving water is turned into mechanical energy by the water driven mill. The water from the rivers, streams and other water bodies is diverted and is made to rotate the mill. This energy of the fast moving water forces the underground turbine to rotate. On the surface are two circular stones of which one is fixed and the other is rotating. The lower one is fixed and the upper one is rotating. The threshed, cleaned and dried grains are fed in the basket like structure locally called as ‘Kothar’ that is fitted on the top of the stones. The grinding stones are made into circular shape by local artisans. Each stone can weigh up to 1 quintal. The upper stone rotates with the flow of water and grinds the grains. An underground wooden fan like structure with wings like the fan is fitted below on which the water falls. When the water from a height falls on the wings of the fan like structure, it rotates and causes the stone wheel to rotate which is connected to it through a shaft. The rotational force caused by the water falling from a height gets transferred to the upper rotating stone and makes it to grind against the lower fixed stone.
Fitted with the ‘Kothar’ is a wooden flat rectangular structure usually 10 to 15 cm in length which when touches the upper rotating stone shakes the hopper thus discharging the grain from it. About 2 to 3 quintals of flour can be made from the mill in a single day. Another small wooden piece to adjust the flow of grains from ‘Kothar’ to the hole in upper stone is also present.
Similar to the ‘Gharats’ are the ‘Rantaks’ of the Jammu region. These are best examples of how excess water can be made to do very useful work without any investment and labour. The limitation of these structures is that these become non functional during the winters when water get frozen. However, studies have reported that a lot of beneficial effects too and these have been proved scientifically. As the grinding by stones is a slow process as compared to electric ones, the wheat germ is not exposed to excessive temperatures. Heat causes the fat from the germ portion to oxidize and become rancid. The flour hence does not get spoiled for years on storage. Baking quality of the flour is better as compared to the flour of modern mill. Yield of the flour thus obtained by grinding is also more as there is less of wastage as compared to present day flourmills.
(The author writes on agriculture and social issues)