Yak and Chauri Farming in Nepal

Yak and Chauri farming in Nepal
By: Rameshwar Singh Pande




"Yak expedition", "Yak tours", "A yak for Christmus", are some familiar words for most of us. There are many legends related to Yak. Still Yak is a mysterious beast for most of us. Yak is a Himalayan cattle; native to the Himalayan region of Nepal, Bhutan, China and India. It is the only domestic animal, which survive and thrive in the high Himalayan region. They are the prime source of milk, meat, wool and track power in the Himalayan regions. Yaks are the excellent pack animal for the expeditions to Mount Everest. The Yak has been always underrated except to the semi- nomadic peoples of the high Himalayan region. Wild yak (the progeny of domesticated Yak) is rapidly extinction. It is endangered species of the World. There is little information on Yak farming. Present World population of Yak is estimated to be 14 million, out of this approx. 0.2 million Yak and its crosses are found in Nepal.

Yak is a male animal and female is called Nak in Nepali; are pure breed Himalayan cattle. The scientific name is Bos grunniens. Yak and Nak reared at higher altitude regions and seldom comes below 3,000 m. Yak is raised in 22 Himalayan districts of Nepal along the Tibetan boarders. It has long hairs and pointed horns. The adult body weight of a male is about 245 kg and of female Nak is about 215 kg. Yak and Nak provides milk and meat for human consumption. Castrated yak used as pack animal and could carry up to 120 kg of weight. Yak skins are used for making bags, sacks and other materials. Fibbers are used for making ropes and blanket (‘radi’). Yak steak (dried yak meat) is quite popular among the tourists. FAO/RAPA (1994) estimate that the total production of yak steak is 5 Mt/yr.

Yaks are very hardy animal and nomadic in nature. The mouth parts are adapted to graze very short grasses, quickly and efficiently. Their legs and hooves are very strong and suitable to walk in steep terrain and precipitous places. They can thrive on poor quality roughages. In the high altitude regions the growing season of crops and grasses are very short. The average temperature is approximately zero degree Celsius. Most of the year grazinglands are covered with snow. During this period either they are fed with poor quality hay or they have to rely on shrubby foliage. Their grazing behaviour is quite adapted to the harsh alpine climate. They graze at any time during the 24 hrs period. In search of a mouthful of grass or hay they even paw the snow layer up to 8 -12 cm thick with their head and face.

Yak & cattle and vice versa are crossed to produce hybrids. The crosses of yak (Bos grunniens) and local hill cow (Bos indicus) and vice versa are called Chauri. The Chauri are more productive than female yak and are more adaptive to lower altitudes and are reared at the intermediate zone between cattle and yak. Chauri farming is a main source of households’ income in the Himalayan regions.
The Chauri are reared under migratory systems, grazing in alpine/sub-alpine pastures during summer and feeding fodder tree leaves during winter. Due to continuous lopping, the forest fodder most of the browse species are threatened to its existing (Pradhan, S.L; D. Miller, D.K. Hitchcock. 2000, Joshi, 2002; Pande 2004). The herders are abandoning the Chauri farming occupations and shifting into other businesses, mainly due to lack of adequate pastures, low production of Chauri, hardship, low return compared to investment, and poor animal health care services.





The female Chauri are more productive than Nak. The hybrids are more adaptive to lower temperature and are reared at the intermediate zone between cattle and Yaks at the altitude between 2000-5000 metre (Joshi, 1982; Robinson 1992; Miller 1993). The population of the pure Yak/Nak is rapidly declining. It is estimated that there are 56 thousands of Yak and Chauris in Nepal (Miller, 1993). Out of the total Yak/Chauris population the pure Yak/Nak population is only 10,000.
The performances of the Yak/Nak are:
• The age of first calving is 48 months,
• The milk yield is 470 Lt/lactation
• The calving interval is 687 days,
• The lactation length is about 174 days.

The performances of the Chauri' are:
• The age of first calving is 36 months,
• The milk yield is 1960 Lt/lactation
• The calving interval is 425 days,
• The lactation length is 254-400 days.

Generally breeding takes during the months of August to November and calving takes place in the months of April to July.

Milk production capability of a Chauri is more than Nak. The milk produced from Nak and Chauri are used for making Yak cheese, which is quite popular among the tourist. There are altogether 20 Yak cheese (11 under Dairy Development Corporation and 9 under private sector) (Pande 1996). Total Yak cheese production is about 120 Mt in FY 2004/05. Government of Nepal has established a Yak Farm at Solukhumbu in 1973/74 for the development of Yak/Nak and Chauri. There was another Yak Farm at Dolpa, which was closed down in 1994 (Pande, 1996).
Pande (2004) studied the yak/chauri production system in upper slopes of Sindhupalchok and describedthe folowing results:

Trend of Chauri population and herd size: The Chauri population and the herd size are decreasing each year. About five years ago, the population was approximately double (Table 1). Compared to the Chauri population, the number of herders maintains approximately the same during the last five years. However, in Tasitang village the number of the herders has been decreased. About five years ago on average each herder reared 20-25 Chauris but these days a herder is rearing only 10-15 Chauris. For example, in Kyangsing village, there were about 40-45 herders and the population of Chauri was about 1200 five years ago. They are reduced to 800 heads of Chauris and 33 herders.



Each year the production of Chauri calf are also decreasing. The estimated production of Chauri per year is 70-100 only (Tasitang - 10; Temathan (Gumba) - 40-50, Kyangsing - 20-40) in the Upper Slopes Areas of Sindhupalchok.
The identified causes for the reduction in the number are: 1) casualty by leopard (e.g. during last year, the casualty of Chauris was over 105 by leopard from Tasitang, Bagam, Chhagam and Kyangsing villages); 2) high incidence of diseases (10-12 deaths each year from Tasitang, Bagam, Chhagam and Kyangsing areas); 3) natural death; 4) live export to Tibet (for meat purpose); and 5) others.

Estimated Chauri population and herd numbers in Upper Slopes, Sindhupalchok.

Village, number of Herds and Populaton: Kyangsing, Gumba -33 (800), Bagam, Listi -23 (350), Chhagam, Listi -11 (156), 4 Tasitang, Tatopani-6(80), 5 Sapukhani, Listi-4(50), Temathang, Gumba-33 (500), Liping, Tatopani-13(220), Bokchen, Tatopani-8 (150),Total-131 (2306)

It was discussed that about five years ago the community people had the only option to rear Chauri as a means of livelihoods but nowadays they became selective to choose from various options such as: 1) trading (Tibet-Nepal); 2) migrating to Kathmandu/Tatopani and other places; 3) going Malaysia and/or Arabian countries for employment; and 4) seasonal migration to India.
The new generation does not want to be involved in Chauri farming business because it is very hardy and return is also nominal. It was agreed that even the conditions of pastures would be improved, the Chauri population will remain the same, on the other hand, if the conditions remain the same, the population will reduce drastically.
The participants cited an example of Helambu village (neighboring village located in 4-5 days walking distance) where a few years ago the Chauri population was more than 2500 heads but now none is rearing a single Chauri. The same phenomenon could happen in these areas also, if the problem remains the same. The present herders are also keen to sale their herds and want to shift into other businesses. Most of the Chauri herders are keen to replace the Chauris with improved cattle (Jersey and/or Brown Swiss) if cows would be available to them and management skill would be provided.

Chauri breeding systems
Chauris are the products of yak and hill cattle (Aule gai) and/ or Kirko (bull) and Nak (female yak) (Joshi, 1982). Most of the yak reared in Upper Slope Areas is the progeny of yak and hill cow.
The yak are brought from Tibet and/or Rasuwa and they are expensive. One adult yak costs about NRs 25000.00-32000.00/each (NRs 75 = 1 US$). There is a shortage of yak bulls also. About three yak bulls are reared in Kyangsing and another three in Tasitang in the Upper Slope Areas (at altitudes of 2700- 2900 m).
The yak bulls are selected based on following criteria: 1) at least three years of age; 2) physically fit, strong and stout; 3) well developed and pointed horn; and 4) white in coat color.
Farmers reported that the Chauri born from “Kirko” (Tibetan cattle) cow and yak is much better than the Chauri from yak and hill cow. There is no systematic approach followed for selection of yak and/or cow for Chauri production. Participants were keen to improve the performance of Chauri through genetic upgrading, and cited the example that one of the herders practiced crossing between Jersey cow and the yak and the Chauri (progeny) is quite good in milk production. However, it is difficult for mating between Jersey cow and the yak. So, herders were proposing A.I. for Chauri production from improved cow and yak.

Pasture and feeding systems
The availability of pastures and fodder is becoming scarce. The Chauri remains in alpine pastures (3000-4500 m) for two months of July and August and the rest of the year in lower altitude oak forest (2500-3000 m). The oak forest has been seriously lopped out and threatened to its existence. Due to the shortage of pastures, the productivity of the Chauris has been decreased significantly and the Chauri farming business is no more beneficial. If the productivity of the pastures would not be improved and/or the supply of forage could not be adequate, the herders will starts abandoning the Chauri farming business within next five years.
The participants identified following measures for the improvements of the pasturelands and forage development:
• Renovation of native pasturelands by over-sowing with improved species (perennial rye grass, cocksfoot, white clover and others).
• Clearance of weeds and fallen trees from the pasturelands.
• Provision for drinking water, trails, bridges for easy access to the pasturelands.
• If the alpine pastures could be improved, the Chauri could stay for three months and will reduce the grazing pressure in oak forest.
• The on-farm pasture could be developed between the altitudes of 2500 to 2800 m for Chauris.
• Alpine and/or cold tolerant fodder trees should be planted as a source of fodder.
• Involvement of all herders in the formation of the Central Committee under the Forest User Group for the development of policies for pastureland management.

Animal health conditions
The major diseases are FMD, Red water, infertility and parasites (such as tick, flea, worms and others), which occur mainly during summer season (March/April to June/July). Each year about 10-12 Chauris die from various diseases. There is a lack of veterinary services provider. The only Veterinary Service Center is located in about 4-6 h walking distance. The farmers are adopting some local medicines to cure some diseases, for example, animals got Red water disease are fed on “Chhyang” (a locally brewed alcohol) and mustard oil, Tibetan tea leaves, the excreta of insects collected from trees and others.

Chauri products and it marketing
The major Chauri products are Chhurpi (dried yak Cheese), Ghee (butter oil), Soh-si (by-product of the ‘Dhundre/Theki’ milk bucket and used for soup making), skin (mat), tail-switch (for religious purpose), Jopkyo (for meat and pack) and others. The most of the ghee produced in the areas are consumed locally (by Ani-Gumba at Chhagam) and/or collected by traders to export to Tibet. Most of the Chhurpi produced is sold to the traders, who visit the herds regularly and export to Kathmandu and India. The recent price of the Chhurpi was NRs 440.00 and for ghee NRs 500.00 per Dharni (about 2.5 kg), respectively. Herders are happy with the price and the marketing systems.
Some male Chauri and/or old unproductive Chauris are sometimes exported to Tibet for meat purpose, through illegal way, because the HMG/Nepal regulations do not allow export the live Chauri to other countries. In the other side, the Tibetan government does not allow entering the live animals from the quarantine point of view.

Training needs
The herders identified following topics for the training: 1) field level training to herders in ‘animal health improvement’; 2) quality Chhurpi making training to all Chhurpi makers; 3) improved crossbred cattle farming tour and training; 4) hay making training in situ to the herders; 5) establishment of pasture and fodder tree nurseries; 6) training on fodder conservation such as hay- making; 7) establishment of improved pasturelands for demonstration; and 8) others.


Reference:•
Joshi, D.D. 1982. Yak and Chauri husbandry in Nepal.
• Miller, D.J. 1987. Yaks and grasses: pasturalism in the Himalayan countries of Nepal and Bhutan and Strategies for sustained development. UNDP.
• FAO/RAPA (1994), Selected Indicators of Food and Agriculture Development in Asia-Pacific Region, 1992/93. Bangkok
• Pande, R.S. 1996.Livestock development: In search of greener pastures. The Risisng Nepal. October 4, 1996.
• Pande, R.S. 2004. Chauri Production systems in Upper Slopes Areas, Sindhupalchok, Nepal. Fourth International Congress on Yak, September 20-26, 2004 Chngdu, China