A relatively new method of growing rice designed to not damage the root system when transplanting. SRI uses specific spacing and planting technique to drastically increase the crop yield whilst significantly reducing water needed to grow the crop.
Growing Heritage Varieties
Growing heritage varieties such as the Mangkok rice makes sense as they have a natural resistance to pests and a high tolerance to shortages of water. As Mangkok rice is not a hybrid, it means that farmers can save their seeds for the next planting season. Mangkok is a brown variety of rice and decreases the risk of diabetes rather than increasing it like white rice does when eaten regularly.
Creating Humus- Composting instead of burning
Before a planting season most farmers cut any growth and burn it. So much carbon is lost and released into the atmosphere. By composting this growth we can return valuable nutrients back into the soil and increase soil fertility.
Seed Saving & Selecting
For decades farmers have bought hybrid white rice seed for planting instead of saving their own. Selecting & saving the most vital seed is a very important skill for the success of future crops and food security.
Relative location planning
Planning the most functional garden set up so that the garden works for you rather than the other way around. By simply changing the traditional location of the Cow there are huge benefits for the crop.
Crop rotation is exactly that, instead of planting just rice every season, farmers plant an alternate crop in-between every second rice planting. Crop rotation increases soil fertility, crop yield and reduces problems with soil-borne diseases and soil-dwelling insects. You also get produce from the alternate crop.
Integration – ducks & rice
Ducks have always had their place in the rice field but not all farmers use them. Ducks play a very important role by aerating the water & soil, eating pests & weeds and then converting them into an amazing growing material…duck poo & pee!
Micro Organism Local (MOL)
Enriching soil with microorganisms sourced from local materials cuts out the need to buy external inputs. By fermenting legumes, bamboo leaves, banana (providing potassium) and silica the mixture is converted into nutrient-rich plant food.
Making Natural Fungicide
The ash from rice husks (a by-product of the milling process) is fermented creating a very effective natural fungicide that is applied to the soil pre-planting.
Making Natural Pest Control
Using the process of fermentation with natural local ingredients a very powerful natural pest-control can be made. Derived from the sorsup leaf, white neem berries, king of bitters, queen of bitters, brotowali with sugar and water this natural pesticide is not harmful to the human body and is much cheaper to produce than purchasing toxic synthetic chemical pest controls.
A new invention that would be beneficial to a Subak-Co-op is a machine that dries rice with a by-product of naturally treating bamboo. This naturally treated bamboo can be sold to locals at an affordable price (currently only very wealthy people can afford treated bamboo) and within a couple of years pay off the whole system. Thus providing huge economic benefit to the Subak.