Traditional crops from the Himalayas are getting fresh scientific recognition for their role in building sustainable farming systems.

A new study conducted collaboratively by farmers from Spiti, Stanford University in America, and the Nature Conservation Foundation, Mysore, has scientifically substantiated what locals in the valley already knew; the culturally important black pea could play a crucial role in sustainable farming in the face of climate change. 

Published on 15th August 2025 in Science Advances, this is the first study from the northwestern Himalayas to examine the genetic diversity, ecological resilience, and dietary value of the nearly forgotten black pea. The research revealed that black peas are not only genetically distinct from other pea varieties but also outperform them in resilience and nutrition.

“Black pea and barley are intimately tied to the cultural, religious, and social life in the Trans-Himalayan region. That they are also climate resilient is what makes them so exciting,” said the study’s lead author Harman Jaggi, currently Postdoctoral fellow at Princeton University. “One of our findings was what the local farmers knew all along – black peas are more ecologically resilient and have higher protein levels, as compared to the introduced cash crop green peas.”Traditional crops from the Himalayas are getting fresh scientific recognition for their role in building sustainable farming systems.

A new study conducted collaboratively by farmers from Spiti, Stanford University in America, and the Nature Conservation Foundation, Mysore, has scientifically substantiated what locals in the valley already knew; the culturally important black pea could play a crucial role in sustainable farming in the face of climate change. 

Published on 15th August 2025 in Science Advances, this is the first study from the northwestern Himalayas to examine the genetic diversity, ecological resilience, and dietary value of the nearly forgotten black pea. The research revealed that black peas are not only genetically distinct from other pea varieties but also outperform them in resilience and nutrition.

“Black pea and barley are intimately tied to the cultural, religious, and social life in the Trans-Himalayan region. That they are also climate resilient is what makes them so exciting,” said the study’s lead author Harman Jaggi, currently Postdoctoral fellow at Princeton University. “One of our findings was what the local farmers knew all along – black peas are more ecologically resilient and have higher protein levels, as compared to the introduced cash crop green peas.”

 Peas are believed to have been domesticated about 10,000 years ago in the Fertile Crescent. While most scientists recognize one domesticated and one wild species, this new study – which produced the first whole genome sequencing data for black peas – suggests that they form distinct genetic clusters, reflecting complex cultural and environmental selection over thousands of years. This genetic uniqueness underscores their importance not just for local communities but also for global crop diversity.

The study compared black peas with green peas across three elevations in Spiti. Results showed that black peas survived better and reproduced more successfully under reduced water conditions, aligning with farmer accounts that they are easier to grow and require less irrigation than green peas.

The researchers also drew up a nutritional profile of black peas in collaboration with the Central Food Technological Research Institute in India. Compared to green peas, black peas contain higher protein - 21% per 100 grams, along with significant amounts of fiber, calcium, magnesium, iron, and vitamins C, B1, and B3.

Jaggi spoke to over 300 residents about traditional farming. Of these, about 10% of the households grow black peas, locally known as sanmoh nako or dhoopchum. She learned that many more would like to plant more if the crop had wider awareness, and market demand beyond their valley. Many of these farmers earn as little as $2,300 USD per year, according to 2011 census data.

“I want these findings to reach the farmers so they can diversify their crops and avoid the big losses that come from growing more water-hungry green peas,” said Akshata Anand, co-author of the study. A shift towards black peas could strengthen livelihoods while preserving cultural identity.

Promoting black peas, the study concludes, could help farmers adapt to climate change, conserve water, preserve agricultural heritage, and provide a nutritious, resilient crop for future generations.

Article link: Biocultural vulnerability of traditional crops in the Indian Trans-Himalaya | Science Advances

Authors: Harman P.K. Jaggi, Akshata Anand, Katherine A. Solari, Alejandra Echeverri, Rinchen Tobge, Tanzin Tsewang, Kulbhushansingh Suryawanshi and Shripad Tuljapurkar