Godda farmers earn high profits due to modern farming methods, innovative cultivation of vegetables, fruits and grains. Among them, a lesser-known vegetable, the Arwa potato, offers profitable opportunities with minimal land area and traditional farming methods. This article explains how farmers can profit from this unique crop.
Arva Potatoes: a high-yielding crop with minimal requirements
Arwa potato, a tuberous vegetable common in Godda, is gaining popularity among farmers due to high demand and profitability. Despite its limited cultivation, this vegetable commands a significant market price due to its unique characteristics.
Cultivation and characteristics
Arwa potatoes are grown traditionally: planting occurs in May and harvesting occurs from late June to July. It requires a minimal amount of land, making it accessible to small farmers. Typically, one piece of Arva potato can weigh between 12 and 15 kilograms, making it very productive. The vegetable is known for its delicious taste, which enhances its market appeal.
Market demand and pricing
The limited cultivation of Arwa potatoes contributes to its high demand and price. In the markets of Godda it is sold at around 80 to 100 rupees per kilogram. Rakesh Sah, a farmer from Charka Neema Barn village in Pathargama block, has been cultivating arwa potatoes for generations. With just 50 square feet of land in his backyard, he grows 10 to 20 plants, producing about 10 quintals of Arwa potatoes per season. This results in an annual income of Rs 70,000 to Rs 80,000.
Growing methods
Growing Arwa potatoes involves simple but effective traditional methods. Farmers plant tubers left over from the previous harvest season. Plants require abundant watering and regular weeding, as well as application of urea, DAP and potash for optimal growth. This low-maintenance crop allows farmers to achieve significant yields with minimal effort.
Culinary appeal
The culinary versatility of the Arwa potato increases its demand. It is especially loved in dishes such as crispy, spicy bhuja, often served with rice and dal. Its distinctive flavor and texture make it a popular ingredient in local cuisine.
