ALLIUM NEGIANUM DISCOVERED IN UTTARAKHAND | UPSC EXAM

INTRODUCTION

  • A plant discovered in Uttarakhand in 2019 has been identified as a new species of Allium, a genus that has 1,100 species globally and includes numerous staple commodities such as garlic and onion. The new species discovered in Uttarakhand has been published in Phytokeys.
  • The Irano-Turanian biogeographical region is the principal centre of evolution for the Allium, with the Mediterranean basin and western North America serving as secondary centres of variation.
  • The newly discovered species of Allium has been given the scientific name Allium Negianum in honour of the late Dr. Kuldeep Singh Negi, an Allium explorer and collector.
  • In 2019, Dr. Anjula Pandey, Principal Scientist at the ICAR-National Bureau of Plant Genetic Resources, and scientists K Madhav Rai, S Rajkumar, and Pawan Kumar Malav discovered plants of the onion species Allium Negianum, which they have now called.
  • It was discovered by scientists at the border of Malari Village in Uttarakhand’s Chamoli district.

 

ALLIUM NEGIANUM – 

  • Allium Negianum may grow at elevations ranging from 3,000 to 4,800 metres above sea level.
  • It grows in open grassy meadows, sandy soils along rivers, and streams originating in snow pasture lands along alpine meadows, where melting snow aids in the transport of its seeds to more favourable regions.
  • This newly identified species, which has a limited distribution, is only found in the Western Himalayas and has never been seen anywhere else on the planet.

 

UNDER DOMESTIC CULTIVATION

  • Even though it is new to science, local communities have long known Allium Negianum as a household cultivar. The onion from Niti Valley was particularly delicious, according to the locals, and was rated the best in the market.
  • People seeking to sample Allium Negianum, which is exclusively known from the Western Himalayan Region, may put pressure on it. The experts are also concerned that the uncontrolled harvesting of its leaves and bulbs for seasonings may endanger the natural population.

 

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