In a significant and spiritually symbolic shift, the iconic Jagannath Temple in Puri has begun preparing Koṭhabhoga—the sacred temple offering—using five varieties of organic rice sourced from Koraput.
This marks a landmark initiative that blends spirituality, sustainability, and regional agricultural pride.
According to senior servitor Narayaṇ Mahasuar, this transition will not affect the affordability of the bhog and will uphold both taste and purity. The five rice varieties include Gobindabhoga, Jhilli, Padmakesari, Kalajira, and Hajare Chauda—all cultivated organically by progressive farmers in Koraput.
These eco-conscious grains were supplied under a government-backed procurement initiative and are now being featured in the holy kitchen of Mahaprabhu Jagannath. Officials suggest this move may extend to Niḷachala Bhog offerings shortly, ensuring consistent use of organic ingredients.
This step not only enriches the spiritual significance of the offering but also encourages environmentally responsible farming practices while supporting Odisha’s indigenous agricultural economy.
