Learn about the Ragi Cultivation in India


Finger Millet is called ragi in Hindi. This millet is mainly grown in India. A large number of people enjoy eating ragi food due to its high nutritional value, low-fat properties, and gluten-free nature. Indians consume it in various forms, such as flatbreads, cookies, pasta, idlis, and other dishes. Ragi cultivation in India is primarily found in the southern region, particularly in the states of Karnataka and Tamil Nadu. Last year, 13.86 lakh tonnes of ragi were produced through cultivation.


Process of Ragi Cultivation

Finger millet can grow in any soil, whether it's poor or fertile soil. It requires a minimum temperature of 8 to 10°C for proper growth and optimal quality outcomes. Twice soil ploughing is quite essential for better growth of ragi seeds. The line sowing method is suitable for Ragi cultivation.

Inter-cropping and Crop Rotation methods help manage various crops simultaneously, such as black gram, rice bean, soybean, and groundnut.


Pest control management

Pest disease and weed management are essential for any cultivation process. In the case of ragi farming, farmers should weed with a hand hoe at 25 days after sowing (DAS) post-emergence. To maintain soil moisture, apply one kg of activated kaolin or 5% Malathion for every 100 kg of seed.


Visit TractorKarvan to learn more about in-depth ragi cultivation in India.

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