What is Jhum Cultivation?

Jhum cultivation, also known as shifting cultivation or slash-and-burn agriculture, is a traditional farming method practiced mainly in the hilly regions of Northeast India and parts of Bangladesh. The technique involves several key steps:

• Clearing and Burning: Farmers, known as jhumias, begin by cutting down trees, shrubs, and other vegetation on a selected patch of land, usually on hill slopes, during the dry months (December to January). The cut vegetation is left to dry and is later burned, typically before the onset of the monsoon (February to March), to clear the land and enrich the soil with ash, which acts as a natural fertilizer.
• Sowing and Cultivation: Seeds of various crops—such as upland paddy (rice), maize, millet, pumpkin, cotton, sesame, and others—are sown directly into the ash-enriched soil, often using simple tools and minimal tillage. The land is cultivated for a limited period, usually 2–5 years, until soil fertility declines.
• Shifting: Once yields decrease and the soil becomes less productive, the plot is abandoned, and the farmers move to a new area, repeating the process. The abandoned land is left fallow for several years (traditionally 10–20 years, but now often much less due to population pressure), allowing natural vegetation to regenerate and soil fertility to recover.

Jhum cultivation is closely tied to the livelihoods and cultural practices of many indigenous communities, especially in the North Eastern Hill regions of India, where it remains a significant source of subsistence.

Jhum Advantages:

• Low investment and simple tools required.
• Ash from burning acts as a natural fertilizer, temporarily boosting soil nutrients.
• Traditionally, long fallow periods allowed for recovery of soil fertility and natural vegetation.

Jhum Disadvantages:

• Shortened fallow periods due to land scarcity and population growth lead to soil degradation, reduced yields, and ecological imbalance.
• Causes deforestation, loss of biodiversity, soil erosion, and air pollution from burning vegetation.

Jhum cultivation is often criticized for its environmental impacts, but it is also recognized as an ancient, adaptive practice that sustained communities for millennia. Efforts are ongoing to introduce more sustainable alternatives and improve the livelihoods of jhumias while minimizing ecological harm.