Potters lose out in competition

Artisans undercut prices to sell diyas

Earthen pots played an important role in households before the advent of metallic vessels. Many oldtimers still feel that vegetables and meat cooked in earthen pots retain their natural flavour.

 A large number of people are of the opinion diyas look attractive when they are lit in traditional earthen lamps.
But the reality is that both earthen pots and lamps are slowly making way for metals and porcelain material. Potters are facing an uncertain future across the country and more so in Tamil Nadu. Thousands of people depending on their family profession are staring at the prospect of looking for other avocation to keep the hearth burning at their homes. 

Krishnagiri district in Tamil Nadu is very famous for pottery and earthen articles produced here were in demand in other states. People from different parts of the country were placing orders for the products from Krishnagiri. Tamil Nadu has a rich cultural history in handicrafts, and pottery is one of many handmade products that add grace and beauty to the lifestyles of the people for several centuries.  

Even in Karukurichi region in Tirunelveli district, there are a few thousand people involved in pottery making. Even a few years ago, trucks carrying pots in different shapes to Goa, Karnataka, Andhra Pradesh, and other places was a common sight.

The scenario changed quickly and for the worse for potters. People started preferring metal vessels because of ad blitzkrieg by manufacturers and their durability. S Devarajan, who is from Krishnagiri, has been into making clay pots ever since his childhood as it is his family profession. Now, he is not sure whether the younger generation will carry forward the family tradition, which is very dear to his heart. 

His words were of a mixed emotion—a shock at the fast diminishing demand and sad as there are no takers for the traditional earthenware. “Once, we used to sell lakh of earthen lamps during Deepavali. Now, they hardly sell in thousands. Worse is that a few years ago we sold a thousand lamps at     Rs 500 to Rs 700 and this year we got the orders priced at about Rs 350 to 400 for one thousand lamps. Now, younger generation is not opting for earthen lamps to light diyas during Deepavali and other special and religious occasions.”  

He is a worried man that not many are coming forward to continue the family profession. The Gen-next is no longer interested in sticking to the family profession due to lack of resources and low returns. They have been looking for greener pastures and big money. Both are not there for those pursuing pottery as a profession. 

Tamil Nadu is also famous for earthen lights and stoves, which people use during Deepavali and Sankaranthi festivals. However, with most of the youngsters glued to television and mobile sets and not actively participating in traditional festivals, the sale of lamps made out of clay has dropped considerably. 

Adding to the woes of the pot makers are officials of the revenue department, who object to removing clay from waste lands despite government’s order that potters could remove clay for their living.

Non-availability of clay is not the only problem for potters. Officials warn them against polluting environment through their kilns. “We are doing our business by setting up small kilns illegally in our houses, which is banned by the government,” a pot maker said, seeking anonymity. 

“Since I did not get sufficient orders this Deepavali, I had to sell my products at a lower price to at least recover the production cost,” said potter Kuppan.   Many factors have contributed to this depressing scenario of potters. While rising cost of raw materials is a major problem, non-availability of market and low margins are adding to their woes.

 They feel they do not get adequate returns for their painstaking efforts they put in to make the products. Returns for craftsmen have reduced drastically and in some cases it is virtually a hand-to-mouth existence. 

Most of the potters say that the traditional earthen lamps have already made way for Chinese electric products.

“Chinese fancy lights have intruded the Indian market and replaced the traditional earthen lamps made by the potters from rural areas. Gradually, people’s choice has shifted to Chinese lights, which are not only affordable but also easy to install with minimum consumption of electricity,” says V Kanakaraj, an electrical shop owner said. According to him, people are not willing to pay even the cost of the pot maker. “Even the new generation is happy with the fancy lights,” he said. 

“When the multi-coloured lights twinkle children are excited. The best part is that the lights can be packed easily and could be used for the next festival. Moreover, it is difficult to clean oil from the earthen lamps,” says S Vandhana, a housewife in Chennai.Potters’ trained hands are used to give a shape to the vessel. It looks very easy but needs expertise as the other person turns the pottery wheel. The skill is passed on to the youngsters through extensive training. 

“You would have seen many people cooking in a clay pot even a few years ago since it churns out more juicy and flavoured meat and poultry as the invisible pores help in slow release of steam,” says Krishnaveni, who took over the business from her father.People have begun to switch over to electronic goods, not realising the associated health hazards. Earthen pots and utensils are eco-friendly and very good for health.

 “However, the clay pot is widely used in nursery for raising sapling. Therefore, we have also changed our business strategy and are meeting the requirements of nursery. This has somewhat helped us to earn a living,” she said.

Now, chefs at star hotels in cities like Chennai and Coimbatore are trying to revive the practice of cooking in clayware. The potters’ can hope that younger generation will be inspired by the efforts of chefs.

“I used to conduct traditional food festival every year in Chennai where the dishes will be cooked only in clay pots. However, youngsters were very few at such fairs,” S Govindarajan, a chief chef of a star hotel in Chennai, said.