Najran: Farmers in the Najran region are gearing up to harvest their wheat crop in March after months of dedicated labor. Wheat cultivation typically begins in early October during the winter season, followed by its distribution in local markets.
According to Saudi Press Agency, this year's wheat harvest coincides with the holy month of Ramadan, marked by a surge in demand for various local wheat varieties, notably the renowned Al-Bur Al-Najrani wheat (Al-Samraa). These wheat varieties are integral components in numerous traditional Najrani dishes enjoyed during Ramadan.
Through the lens of SPA, picturesque scenes of golden wheat fields swaying in the breeze signify a fruitful harvest, underscoring wheat's critical role in food security and cultural heritage in the region. Wheat farming stands as a time-honored tradition that solidifies the region's identity.
Acknowledging its significance, the global food organization Slow Food has included Najrani wheat among Saudi Arabia's selected products, emphasizing its nutritional value.
During a tour of the region's farm, an SPA correspondent met with farmers who shared insights into the wheat cultivation process, from land preparation to harvest. They praised the quality of Al-Samraa wheat, cultivated organically without the use of chemicals. They also noted advancements in agricultural machinery that enhance efficiency and product quality.
In a statement, the deputy director general of the Ministry of Environment, Water and Agriculture branch in the Najran Region Fahad Al Saab emphasized the ministry's pivotal role in supporting farmers through workshops, field visits, and sustainable agricultural development programs.
Furthermore, Al-Samraa wheat is a staple ingredient in numerous popular dishes, such as Al-Raqsh (comprising thin baked bread slices stacked in a pot with layers of meat, broth, milk, and ghee poured over them) and Al-Wafd (a thick baked bread is hand-molded into a bowl shape and drenched in meat broth).