This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Rice & Field Crop Production”. Note that the information included here is relevant to Sri Lankan condition.
This presentation covers the production technology of the arhar crop. It also includes the latest data with respect to the area and production in India and a little about its origin and botany of the plant.
This presentation covers the production technology of the arhar crop. It also includes the latest data with respect to the area and production in India and a little about its origin and botany of the plant.
This Presentation is about Lentil (Lens culinaris), also known as Massur, Masoor, Masura. This Presentation includes Introduction, Biological Classification, Morphology of Lentil Plant, Floral Biology, Origin, Cytology, Breeding Objectives, Breeding Procedures, Diseases and Insects damage the Lentil Crop,
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Rice & Field Crop Production”. Note that the information included here is relevant to Sri Lankan condition.
This Presentation is about Lentil (Lens culinaris), also known as Massur, Masoor, Masura. This Presentation includes Introduction, Biological Classification, Morphology of Lentil Plant, Floral Biology, Origin, Cytology, Breeding Objectives, Breeding Procedures, Diseases and Insects damage the Lentil Crop,
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Rice & Field Crop Production”. Note that the information included here is relevant to Sri Lankan condition.
ragi (finger millet) is an important staple food in both Eastern and Central Africa and South Asia. There are at least 14 fungal pathogens in addition to blast and two species of Helminthosporium that have been reported infective on ragi. It is also susceptible to at least one bacterial disease and two or three virus diseases causing a mosaic or mottling of the leaves, a freckled yellow, and chlorotic symptoms like maize streak.
Presenter: K. N. Bhatt
Title: Finger Millet for Nutrition, Health and Ecological Security: SFMI
Date: June 5, 2015
Venue: Cornell University, Ithaca, NY
Sponsor: SRI-Rice
Traditional methods of ragi cultivation either through direct seed sowing and transplanting ( after 30 days of old seedlings) but If we could follow SRI system in cultivation of Ragi production can be achieved more than double.
Presentation by Dr. C.S.P. Patil Executive Director, Green Foundation
At the At the National Colloquium on System of Crop Intensification (SCI)
Held in Patna, Bihar on March 1, 2011
Presentation at the Workshop on Crop Production Equipment for the System of Rice Intensification (SRI)
Presenters: Chaminda Fernando and G. A. S. Ginigidarra, Sri Lanka
Title: Experience in building inter-row weeders for small-scale farmers
Date: November 1, 2014
Venue: ACISAI, Asian Institute of Technology, Thailand
Scope for production of Finger millet (Eleusine coracana L. Gaertn.)BHU
Millets are one of the oldest foods known to humans but they were discarded in approbation of wheat and rice with urbanization and industrialization. Millets are low water consuming crops. The rainfall requirement for sorghum, pearl millet and finger millet is less than 25% of sugarcane and banana and 30% that of rice. Finger millet is called as the powerhouse of health benefiting nutrients as it has highest amount of calcium (344 mg/100 g of finger millet), iron (3.9 g/100 g of finger millet) and minerals (2.7 g/100 g of finger millet).
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Rice & Field Crop Production”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable Cultivation”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Rice & Field Crop Production”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable Cultivation”. Note that the information included here is relevant to Sri Lankan condition.
CULTIVATION OF OKRA , PRODUCTION TECHNOLOGY OF OKRA ,Arvind Yadav
OKRA
Scientific Name : Abelmoschus esculentus
Family : Malvaceae,
Chromosome number : 2n=72, 108,130
Origin : Asiatic region /Etthiopea/Africa.
Common names : Bhendi, Lady’s FingerEconomic importance and uses :-
Okra is more remunerative than the leafy vegetables.
Tender green fruits are cooked in curry and also used in soups. The root and stem are useful for clearing cane juice in preparation of jaggery.
Okra is rich in vitamins, calcium, potassium and other minerals. 100g consumable unripe bhendi fruits contain 10.4g dry matter, 3,100 calorie energy, 1.8g protein.
The dry seeds contain 13-22% edible oil and 20-24% protein.Area and production:-
India is the largest producer of okra in the world. The major bhendi growing states are Utter Pradesh, Orissa, Bihar and West Bengal.
Popular varieties:-
Pusa Makhmali
Pusa Sawani
Arka Anamika (Selection 10)
Arka Abhay (Selection
Punjab Padmini
Punjab -7
Parbhani Kranti
Varsha Uphar (HRB 9-2)
Gujarat Bhendi 1
Production technology of vigna mungo,mash beanscience book
This Presentation will help you to understand the Importance,Basic information,production technology of Vigna mungo,Mash bean.
It will also help you get more yield and how to grow Vigna mungo(Mash bean) crop.
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Post harvest technology”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Rice & Field Crop Production”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Rice & Field Crop Production”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Rice & Field Crop Production”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Rice & Field Crop Production”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Rice & Field Crop Production”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable Cultivation”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable Cultivation”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable Cultivation”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable Cultivation”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by Export Agriculture students of 2010/11 batch of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable Cultivation”. Note that the information included here is relevant to Sri Lankan condition
This presentation is done by Export Agriculture students of 2010/11 batch of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable Cultivation”. Note that the information included here is relevant to Sri Lankan condition
This presentation is done by Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Agricultura Resource Management”.
This presentation is done by Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable production”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable production”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable production”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable production”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable production”. Note that the information included here is relevant to Sri Lankan condition.
This presentation is done by Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable production”. Note that the information included here is relevant to Sri Lankan condition.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
2. Introduction
• Finger millet is an annual plant widely grown as
a cereal
• Originally native to the Ethiopian highlands
• Cultivate in more than 25 countries in;
– Africa (eastern and southern)
– Asia (from Near East to Far East)
• As a staple food grain
• The major producers are Uganda, India, Nepal,
and China
3. Nutrient Composition of Finger Millet
Moisture - 13.24 %
Protein - 7.6 %
Carbohydrate - 74.36 %
Fiber - 1.52 %
Minerals - 2.35 %
Fat - 1.35 %
Energy - 341.6 cal/100 g
4. Scientific classification
Kingdom : Plantae
Order : Poales
Family : Poaceae
Subfamily : Chloridoideae
Genus : Eleusine
Species : E. coracana
Botanical name: Eleusine coracana
5. In Sri Lanka……
• Average yield : 1324 kg/ha
• Extent : 5665 ha (2001-DOA)
• Production : 4212 mt (2001-DOA)
• Grown in rain fed uplands in the Dry zone and
Intermediate zone of Sri Lanka
• Can be grown during in low land paddy fields during
yala season
7. Ecological Requirements
• Climatic conditions
– Finger millet grows best with medium
rainfall
– Annual temperature range of 11 to 27°C
– Low relative humidity
8. • Soil
– well-drained soils silt loams
– grows well on
• Reddish brown earth
• Calcic red yellow latasols
• Sandy regosols
– Soil pH of 5.0 - 8.2
10. Land preparation
•Traditionally grown on Chenas during Maha
season
•Usually planted without land preparation
•Soil is worked to a fine tilth with a disc harrow or
mammoty for higher yield
•Upland seeds should be planted in moist soil and
protected them biological hazards
11. Seed Establishment
•Can done in 3 ways
-Broad casting
-Row seeding
-Transplanting
• In Sri Lanka normally done broad casting
•In row seeding seeds are sawn with 30 cm spacing
•In transplanting, 20-25 days old seedlings can be
transplanted
12. Fertilizer application
•Basal Urea 50 kg/ha
•TSP 50 kg/ha
•MOP 50 kg/ha
•Top dressing- apply 50 kg /ha of Urea at 3-4 weeks
after planting
•To apply fertilizers their should be moisture in the soil
13. Irrigation
•Irrigate the field once in every 4-5 days until
seedlings are establish
•During dry period supplementary irrigation
is provided at weekly interval's
•Raise beds or the basin systems can be
adapted for irrigation
14. Weed control
•Finger Millet seedlings are slow growing and require
a weed free environment for 45 days to develop
vigorous plants
• Seedlings in rows facilitates weed control
•Hand weed twice on 10th and 20th day after
transplanting
15. Harvesting
•Finger millet matures in about 3-5 months time
•80 % of the ears become brown in colour can be
harvested
•Most labor intensive operation of the production
•The ripe heads are individually picked with knife
16. Cont’d…
• Dried in the sun on a clean hard ground
• Good care is needed to prevent any physical
mixing during harvesting and drying
• When heads are dried enough, then they can be
threshed and winnowed
• Average yield - 1324 kg/ha
17. Storage
• Finger millet is piled in heaps for a few days and
stored as heads
• If kept dry, it can store for as long as five years
• During storage, insect pests do not attack it
• At onset of rain, the grain springs to life and can
be ready to harvest in just 45 days
18. Pests
•No severe insect pests have been reported on
finger millet in Sri Lanka
•But plants are damaged by stem borer during Yala
season
Symptoms :
typical dead heart in older plants
larvae are found in the stem
20. Diseases
•Bacterial Blast (Pyricularia spp) :
Plants are affected by blast mainly during
maha season
Symptoms –
Diamond shaped, greyish white lesions bordered
by a brown margin develop on leaves
21. Cont’d
•Empty fingers and broken pedicels
•Seedlings may be killed under epidemic condition
Control
- Avoid dense plant population
- Avoid heavy N fertilizer
- Chemical control (Benomyl, Edifenphos )
22. Uses
• Commonly cooked and made into a porridge to
accompany other foods
• Used in common food stuffs, such as idly and
laddu
• Grain may used in the brewing of alcoholic
beverages
• Millet straw can be used as an animal feed
23. Medicinal values
• Great source to extract energy
• Helps in bone development
• For losing weight
• Aid for diabetics
• Treatment of anaemia
• Reduces blood cholesterol
• Relaxes body
24. Present status
•Current annual production of finger millet is
about 6,400 mt
•Present productivity is about 1.1 mt/ha
•Annual extent of cultivation of finger millet
remains at 5,900 ha.
•About 3,200 mt of finger millet is imported to the
country annually
25. Cont’d
• Import of finger millet seeds is to fulfill the
pure seeds requirements of the industries
-due to shortage of local products
• Finger millet seeds are exported in small
amount which is negligible
• Price (Rs./kg) - Rs.24.00 – 30.00
26. Cont’d
•FCRDI has released high yielding variety of finger
millets
-yield above 3.00 mt/ha under good
management conditions
•With little more efforts to practice proper
management conditions, we will be able to
achieve self-sufficiency with the existing
cultivated extent of finger millet
27. Group Members
•A.M.N.S.K.Abeysinghe UWU/EAG/11/0005
•A.P.Kariyawasam UWU/EAG/11/0006
•U.L.D.M.S.Gunasinghe UWU/EAG/11/0007
•R.M.M.K.Wijerathna UWU/EAG/11/0012