Peculiarities of wheat cultivation in the high-altitude regions of the Chum Valley

Farmers in remote areas of the Tsum Valley, located near the Tibetan border at altitudes between 3,300 and 3,500 meters, have begun the grain harvesting. The uniqueness of local agriculture lies in the long ripening period of the crop, which reaches 11 months. In the current season, work in the Chumbali settlement began in the last week of July.

The traditional organization of labor involves a division of responsibilities: men handle mowing and threshing, while women perform pressing and the storage of grain. In accordance with local customs, mass harvesting begins after the crop is gathered from the local lama's fields. The process is organized in turns for the residents of the villages of Chhekam, Jong, Ngakyu, Leru, Lamagaun, Burji, Lar, Pangdun, Chhule, and Nile, who help each other with fieldwork, traveling up to four hours on foot.

The local farming system is based on annual crop rotation: wheat is alternated with sorghum. According to Tashi Dorje Lama, chairman of the Chumnubri-7 ward, traditional methods have been gradually supplemented over the last decade by the use of modern machinery — many households have purchased harvesting and threshing machines brought in from Tibetan markets. All agricultural activity in the region is limited to one cycle per year, so the harvest of wheat, sorghum, and potatoes is the primary source of food supply.

The harvested grain is used for preparing traditional dishes, such as dido, bread, and tsampa, as well as in the production of homemade alcohol using products from yaks and naks. The high quality of local produce is confirmed by the demand from lamas living in Kathmandu and abroad. Immediately after the wheat harvest is completed, the planting of mustard and fenugreek begins in the fields.