Kolpi is a traditional rice variety grown in the Bhandardara region of Ahmednagar district in Maharashtra. Farmers in this region continue to cultivate the crop using locally preserved traditional seeds. The crop is grown under natural farming practices without the use of chemical fertilisers or synthetic pesticides.

In Maharashtrian households, rice is a staple grain used in everyday meals. Kolpi rice can be cooked as plain steamed rice and served with dal, vegetables, or curry. It may also be used for common dishes such as varan-bhat, rice-based meals served during festivals, or as part of everyday home cooking.

According to the Indian Food Composition Tables (ICMR-NIN), rice is a source of carbohydrates and contains small amounts of plant protein. These nutrients include naturally occurring carbohydrates and protein present in cereal grains. [VERIFY: ICMR-NIN micronutrient data for rice]

Choosing rice sourced through Kalsubai Millets means the grain comes from farmers growing traditional varieties rather than large commercial hybrid systems. The rice is produced without chemical fertilisers or synthetic pesticides and reaches consumers without passing through multiple intermediaries. Buying through a farmer producer company also supports the continued cultivation of traditional seed varieties.

Source: Indian Food Composition Tables — ICMR, National Institute of Nutrition, Hyderabad