Saving native fruits and seeds

Once, our land was rich in native fruits such as gab, orboroi, kaufol, golapjam, deua, and karmocha. Our land also produced traditional fragrant rice varieties like kalijira and rajashail. These fruits were natural sources of vitamins B and C, calcium, phosphorus, and many other essential nutrients. They also played an important role in preventing diseases such as diabetes, constipation, and obesity.

Today, however, the genetic diversity of these valuable native fruits and seeds is disappearing rapidly. The rise of high-yield hybrid varieties and the lack of attention to preserving local ones are the major reasons behind this decline. Climate change and pressures from modern agricultural practices have further accelerated the loss. The disappearance of these native varieties poses a serious threat to our food security as well as the ecological balance of our environment.

We must act now to protect this precious natural heritage. Farmers, scientists, and conservationists should work together to establish seed banks where traditional seeds can be collected, preserved, and shared. The government should support and encourage farmers-through subsidies and other incentives-to cultivate native and lesser-known fruits and seeds. At the same time, schools, universities, and research institutions should focus on studying and conserving local varieties.

To safeguard our heritage and ensure future food security, saving our native fruits and seeds is not merely important-it is urgently essential.

Ibrahim Khalil

Student

Patuakhali Science and Technology University

ug2108037@lla.pstu.ac.bd