In many parts of northeastern India, the practice of jhumming is maintained. While it is one of the oldest forms of farming, it is slowly being replaced by more commercial agricultural methods.
The process is relatively simple and small-scale, following the natural cycles of the environment. While the amount of rain and heat are crucial, the most important method of jhumming is to burn the land after harvest. The area used for growing crops such as rice, vegetables or fruits is naturally fertilized by this process, and a new area is chosen to plant the next round of crops.
As the developed world looks for ways to reduce the environmental impact of agriculture, the farmers who continue to practice this look to stabilize their own access to food in an environment increasingly affected by climate change.