Jhum cultivation: A vanishing hillside harvest heritage
In the remote hills of Bandarban, the ancient rhythm of Jhum cultivation continues as farmers clear forest patches, burn the undergrowth, and sow rice along with maize, ginger, turmeric, chillies, pumpkins, okra, beans, and even cotton—transforming the slopes into a patchwork of sustenance.
After harvest, the land is left fallow for at least five years, allowing the soil to regain its fertility, a cycle that makes Jhum a distinct form of agriculture.
Yet, this practice is slowly fading. Population pressure and shrinking forests have pushed many towards commercial orchards.
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Still, in the steep, inaccessible stretches of the Chittagong Hill Tracts, where flat land is rare and transport a struggle, Jhum remains the heartbeat of survival.
This year promises abundance, according to farmers. As the paddy ripens by late monsoon, the hills will prepare for Nobanno—a festival where fresh rice becomes not just nourishment but celebration.
