Nauni university leads farming revolution in Himachal

Dr Yashwant Singh Parmar University of Horticulture and Forestry in Himachal Pradesh has been leading a new approach to agriculture since 2018. The university runs a government-funded project called the Prakritik Kheti Khushhal Kisan Yojana, which follows the natural farming methods promoted by Subhash Palekar. The initiative focuses on making farming more in tune with nature, helping farmers adapt to climate change.

The university is experimenting with various crops grown on a four-hectare area on campus, using an intercropping system. These trials started because some were initially sceptical of the concept. Today, farmers practising natural farming are advised to grow crops with naturally made concoctions, either at home or on the farm, to help reduce input costs. A key practice is the use of dry mulch to cover the soil, which helps retain moisture and prevent erosion.

"Natural farming follows the principles of agroecology, where farming works with nature rather than harming it. Farms rely on natural inputs, making it a climate-resilient technology that helps counter the effects of climate change," said Kuldeep Singh Thakur, a scientist from the university’s vegetable science department. The university is conducting research and encouraging farmers to adopt natural farming for growing fruits and vegetables, he added.

Growing movement

Natural farming is becoming popular because it's low-cost and doesn’t use chemicals. The mixtures used are mostly made from cow urine and cow dung. 

The university showcases the benefits of natural farming, and farmers who are convinced of its advantages adopt the practice. In Himachal Pradesh, 1.92 lakh farmers are now practising natural farming on about 32,194 hectares of land. Himachal was one of the first states to embrace natural farming on a large scale. So far, 2,56,295 farmers have been trained.

The university hosted an international conference on Enabling Sustainable Food Systems through Natural Farming in September.

Keep it simple

Professor Rajeshwar Singh Chandel, the university's vice-chancellor, emphasises the importance of relatable language when communicating with farmers. For instance, using terms like "mutthi bhar" (handful) of cow dung helps bridge the gap between traditional practices and modern methods. 

Natural farming is also bringing back the indigenous varieties of seeds which were pushed aside in favour of the hybrids.

“There is no danger of overusing or underusing any farm concoction and everything is available locally. It also doesn’t take much time to prepare them. Natural farming is also bringing back the indigenous varieties of seeds which were pushed aside in favour of the hybrids. We have to bring smallholder farmers back to agriculture through natural farming. Natural farming is an option with them and many of them are happy,” he said.

A success story

Shailendra Sharma, a natural farmer from Diarag Bukhar village in Solan district, has received eight days of intensive training at the university. Before switching to natural farming in 2019, he used to rely on chemical farming.

In his 14 polyhouses, he grows red and yellow bell peppers, keeping them safe from animals. The produce is sent to Delhi, Chandigarh, and Jaipur via buses and vehicles. “I always sell them in pairs—one red and one yellow pepper goes for Rs 80,” Sharma said. His annual income from bell peppers alone is around Rs 10 lakh, and with other crops like tomatoes, cucumbers, and beans, it rises to Rs 16 lakh. His yearly expenses are about Rs 20,000, and he has received government subsidies.

He believes natural farming is the best way to protect future generations from the harmful effects of chemical fertilisers and pesticides. He also says it helps fight climate change. “In the past, landslides were rare in the mountains, but now they’re more common due to climate change.” He also pointed out that water is crucial in farming, and chemical farming has hardened the soil. “Natural farming needs less water because mulching keeps the soil moist, helping conserve water.”

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Local solutions

Natural farming uses mixtures like beejamrit, jeevamrit, and ghanjeevamrit, along with mulch and drip irrigation. Sometimes, buttermilk or lassi is added too. “Farmers use all natural inputs, so they don’t need to go to markets. They can rely on local resources like cow urine, cow dung, and different leaves,” said Subhas Chandra Verma, head of the entomology department.

Sharma buys jaggery and gram flour from the market to use in his mixtures. One of his favorite mixtures is made from neem and ten other types of leaves. He keeps it in airtight drums, and it can be stored for about a year.

He said many people thought he would fail without chemicals. Now, he has 12,000 capsicum plants growing on 2,400 sq km (593,052.9 acres). The natural farms in Himachal are certified by the CETARA system, which guarantees the authenticity of the produce. A three-star farm like Sharma’s doesn’t use any chemicals and is completely natural.

Sharma said now the bell peppers stay on the branches longer. He also mentioned that earthworms have increased on his farm because of the soil's biological activity. He has received support from the government, the university, and Krishi Vigyan Kendras.

Addressing criticism

Along with farmers, university scientists are also conducting trials on the plots. Today, the biggest challenges in agriculture are the shortage of land and water. At the same time, people are becoming more health conscious.

“Under natural farming, the irrigation needs are reduced and crops withstand the effects of climate change. A number of crops are grown, and thus, farm production increases. Local seeds are used as these are less prone to diseases,” said Thakur. He added that there is an effort to reduce the emission of greenhouse gases. “So, it is good for the environment, soil health and also human health. Compared to monoculture, the yield is less but multiple crops are grown at the same time.” 

Critics of natural farming might think that production is lower than in chemical farming. However, Thakur noted that production costs are lower in natural farming, even though the initial labour costs may be higher due to the need to prepare various concoctions.

University scientist and assistant professor Sanjeev Kumar who specialises in botany and plant physiology works on the physiological parameters of crops like metabolic profiling. “There is an advancement of the photosynthetic rate, enhancement of growth parameters and regulation of transpiration. Stress tolerance of crops is also high due to deeper root systems.”

The vice-chancellor added that initially, some of his colleagues at Nauni were not fully convinced until last year, but now they are satisfied after seeing positive results. They have harvested the tomato crop more than a dozen times, and its shelf life has also increased.

Dr. Yashwant Singh Parmar University of Horticulture and Forestry is a symbol of hope for sustainable farming in Himachal Pradesh. It shows that working in harmony with nature can lead to good harvests and a strong future for generations ahead.