High above the plains of Bangladesh, in the mist-covered hills of the Chittagong Hill Tracts, a centuries-old tradition continues—Jhum cultivation. Also known as shifting agriculture, this unique method of farming is more than just a livelihood; it’s a deeply ingrained part of the indigenous identity of the Pahari communities such as the Chakma, Marma, Tripura, Mro, Bawm, and others.
While the rest of Bangladesh’s farming is rooted in the flat and fertile deltaic soil, Jhum offers a fascinating, sustainable model of mountain agriculture, where the sky often feels within reach.
What Is Jhum Cultivation?
Jhum cultivation involves the clearing of forest land on hill slopes, burning the vegetation, and then planting a mix of crops without using plows, chemical fertilizers, or irrigation. After harvesting for a year or two, the land is left fallow for 5–10 years to naturally regenerate while the farmers move to a different plot.
Key Characteristics:
- Slash-and-burn method (carefully controlled)
- Mixed cropping system: hill rice, millet, maize, turmeric, ginger, vegetables
- No tilling or irrigation
- Entirely dependent on seasonal rainfall and soil fertility
- Practiced communally by families and kinship groups
The Cultural Roots of Jhum
Jhum is not merely a technique—it’s a way of life. It binds the community in shared labor, rituals, and ancestral wisdom.
- Spiritual Connection: Before planting, rituals are performed to honor the hill spirits or forest deities.
- Collective Living: Families often move to temporary hill-top huts (jumghars) during cultivation season.
- Timekeeping: Seasons are measured not by the calendar but by nature’s signs—bamboo flowering, bird migrations, or monsoon winds.
This practice reflects an eco-centric worldview, where nature is partner, not property.
The Agricultural Cycle of Jhum
1. Land Clearing (December–February)
Trees and shrubs are cut down, usually with machetes and axes. The area is left to dry.
2. Controlled Burning (March)
Vegetation is set on fire, which returns nutrients to the soil. Elders oversee this step to ensure no spread to nearby forests.
3. Planting (April–May)
Seeds of multiple crops are planted in the same plot using pointed sticks. Each crop grows at a different pace, utilizing different layers of the soil.
4. Weeding and Care (May–August)
Crops grow with minimal intervention. Farmers occasionally return to weed or protect against pests.
5. Harvest (September–November)
Crops are harvested by hand. Rice, turmeric, pumpkins, beans, and wild greens are gathered.
Sustainability and Ecological Intelligence
Jhum is often misunderstood as environmentally destructive, but traditional Jhum practices are surprisingly sustainable when done with proper fallow periods and community regulations.
Environmental Benefits:
- Soil Fertility Restoration through fallow cycles
- Agro-biodiversity through mixed cropping
- Carbon storage during regrowth years
- Supports forest regeneration and wildlife habitats
Modern threats (like shortened fallow cycles and encroachment) have made some cases unsustainable, but the original method is in harmony with nature.
Who Practices Jhum Today?
Jhum is mainly practiced by:
- Chakma
- Marma
- Tripura
- Mro
- Bawm
- Khumi
- Lushai
- And other ethnic groups of the Hill Tracts
Each group brings its own agricultural rhythm, food preferences, and spiritual customs to the practice.
The Cuisine of the Hills: From Jhum to Plate
The crops from Jhum fields go on to become ethnic delicacies, such as:
- Sticky hill rice
- Boiled pumpkin and bamboo shoot curry
- Turmeric-root mash
- Wild mushroom stews
- Smoked chili pastes
These foods are not just sustenance; they’re cultural heritage on a plate.
Modern Challenges
Despite its cultural and ecological value, Jhum faces many challenges today:
Towards Preservation and Respect
The solution lies not in abandoning Jhum, but in:
- Recognizing Indigenous land rights
- Providing eco-agricultural training
- Encouraging fallow periods through land allocation
- Preserving oral histories and rituals
Final Thoughts: The Sky Farmers of Bengal
In the green heights of the Chittagong Hill Tracts, the Pahari communities continue to practice Jhum—a symbol of resilience, balance, and ancestral wisdom. It may look like just farming, but it’s a ceremony of survival, passed from mother to daughter, father to son.
As we rush toward modernization, Jhum reminds us of a forgotten truth: farming is not just an act of production—it’s a dialogue with the Earth.
Author’s Note:
This article is part of the “Heritages of Bangladesh” series, dedicated to showcasing the diverse cultural treasures of our land. If you’ve visited a Jhum field or tasted food from the hills, share your story in the comments or tag us on social media.