AL-AHSA: Saudi farmers here need more support to buy fertilizers, medicines and equipment, and market their products.
This is the view of Ahmed Al-Musalmi, who recently won the country’s ‘Ideal Farmer Award.’ He said high production costs and low market prices are preventing farmers from cultivating vegetables.
He said this situation was forcing some farmers to borrow money. Rising debt could see many leave the industry, which could have an impact on the country’s economy, he said.
Ibrahim Al-Saleh, a farmer in his eighties, said: “I used to go to the farm every day, even during Ramadan. When I was 12 years old, I worked a full day while fasting for only SR1. My brothers and I used to plow the farm until sundown, so that we could grow rice.”
Al-Saleh said many farmers were still working out in the heat and would wet their clothes as a relief measure.
Reminiscing about the old days, Saad Majeed, also a farmer, said that many farmers used to gather for iftar at a different farm every day.
“I used to spend my day during Ramadan irrigating the palms and herding the sheep, just like other days of the year,” he said.
Saudi farmers seek more state support
Saudi farmers seek more state support
Minzal brings Saudi traditions to life in Diriyah
- From leather crafts and archery to Saudi coffee, Minzal offers a lesson in ‘Sloum Al-Arab’
RIYADH: This season of Minzal places social norms and traditional etiquette at its center, with tents set up to teach what is locally known as “Sloum Al-Arab” alongside gatherings for coffee, dinner and stargazing around campfires.
“Sloum Al-Arab” refers to the unwritten customers and values that have shaped Arab and Bedouin society for centuries, including generosity, coffee preparation, courage and archery.
In Saudi Arabia, these traditions are closely ties to cultural identity and religious belief.
Leather products and the making of leather goods is one of the crafts featured at Minzal this year and is one of the oldest crafts still practiced in the kingdom.
“The most difficult thing I faced to work on was camel leather because it is a little tough,” Nada Samman, a leather trainer and craftsman at Minzal, told Arab News.
“The work on leather is wonderful whether it is goat leather, cow leather, Sawakni sheep, and of course, camel leather. At Minzal, we are offering multiple handicraft workshops, most specifically the leather handicrafts. We want visitors to spend time at something useful and fun."
Samman explained the workshops allowed participants to preserve heritage while engaging in meaning, hands on activities.
Faisal Al-Khaled, a visual artist and craftsman specializing in Saudi designs at Minzal, shared a similar goal: “I want people to have, by the end of this experience, a unique and traditional art piece created by them, and that I know I helped them to preserve this craft.”
Minzal, which has been organized for several years now, continues to evolve with each season, offering activities that highlight Bedouin values, traditional skills and sports. Archery is a key feature, reflecting its deep roots in Arab and Islamic history.
Mohammed Al-Sharif, a certified archery player and coach with the Saudi Archery Federation since 2028, said the sport was closely connected to Saudi culture. It was encouraged by the Prophet Muhammad, which led people to learn and teach it through generations.
“Our traditional bow is considered one of the most important and widely used bows in Arab culture,” Al-Sharif said. “We have several styles, and professional archers specializing in traditional bow shooting … There are various types of archery, such as horseback archery and standing archery, where bow sizes vary according to specific needs, such as types used for hunting and others used during warfare.”
He explained that archery was historically part of daily life, used for protection and hunting.
Saudi coffee also plays a significant role in the Minzal experience, with live demonstrations. One of the most frequently consumed beverages in the Kingdom, it is a symbol of hospitality and generosity.
Ahmed Al-Shuaibi explained how it was prepared at the Sloum tent, first by roasting the beans and then allowing them to cool. The beans are ground with spices in a Nigr.
“Coffee is passed from our grandparents,” he added. “In significant majlis, you see them offering our local coffee and not other types of coffee. We organized this corner so that young generations can visit and learn this.”
