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Srinagar’s renowned Nadur production in Kashmir faces a decline, attributed by growers to water pollution originating from drains seeping into water bodies.

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Growers have observed a consistent reduction in production year after year as pollution levels rise, leading to worsening water quality.

Mohammad Maqbool, a seasoned Nadur grower from Sangam Srinagar, voiced worry about the ongoing decrease in production over the past 16-18 years. He pointed fingers at both the public and the government, attributing negligence to the issue.

Maqbool emphasized the constant discharge of drains into water bodies as a primary cause of contamination, directly contributing to the decline in Nadur production. He highlighted the vital role water bodies like Dal Lake play in sustaining numerous families and expressed concern over Nadur’s drastic reduction in production since the devastating floods of 2014. The aftermath of these floods has resulted in a continuous struggle for Nadur growers.

The grower highlighted the persisting decline in production due to widespread pollution, deteriorating water quality, and encroachments in the lakes. He feared that unless substantial measures are taken to restore the water bodies, Nadur might disappear from these lakes entirely.

Furthermore, growers raised concerns about the poor condition of available boats necessary for Nadur extraction from water bodies. They also noted the challenges posed by the lack of deodar timber for boat repairs.

Other cultivators pointed out the adverse impact of excessive water levels, leading to extended submersion of lotus stems. This prolonged submersion weakens the plants and reduces yields.

The degradation of water quality in Dal Lake and other water bodies, caused by both excessive water and pollution, has exposed Nadur plants to diseases and fungal growth. As a consequence, the produce is rendered unsuitable for consumption.

The declining Nadur production not only worries local farmers but also raises concerns for Kashmir’s thriving food industry. The distinct texture and flavor of lotus stems are crucial ingredients in various Kashmiri dishes, such as Nadru Monje and Nadru Yakhni.

Officials have assured that the government remains committed to reviving Nadur production. They highlighted ongoing large-scale cleaning initiatives in water bodies and urged the public to avoid littering and dumping waste into the lakes.

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