Category: Horticulture

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Facilitating Rural Farmers through Perishable Cargo Centre: An initiative by ITC

Pic #1.Tomatoes and Capsicum stored inside Perishable Cargo Centre at Varanasi,UP.

INTRODUCTION

In India Agriculture and allied sector is the largest source of livelihoods. 70 percent of its rural households still depend primarily on agriculture for their livelihood, with 82 percent of farmers being small and marginal. The rural communities lack electricity and thus face serious problems of storage and preservation during harvesting periods, particularly, at seasons of increased yields. Huge losses can result from poor storage of fruits and vegetables. The level of losses depends on the storage structure, method of storage and the storage environment. Due to the high perishable nature about 35% of fruits and vegetables are lost their fresh forms in storage in the rural areas.

Importance of fruits and vegetables in human diet is well recognized. Man can’t live on cereals. Fruit and vegetables are essential for balance diet and good health. Nutritionists advocate 90 g of fruits and 360 g vegetable per capita per day in addition to cereals, pulse, egg etc. Fruits and vegetable are good source of vitamins and minerals without which human body cannot maintain proper health and develop resistance to disease. They also contain pectin, cellulose which stimulates intestinal activities and energy giving substances like oils, fats, and proteins. Many fruits have medical purpose. Proper food storage helps maintain food quality by retaining flavor, color, texture and nutrients, while reducing the chance of contracting a food-borne illness.

What is the Problem:

Poor storage of fresh and processed fruits and vegetables by the rural farmers have resulted in huge losses due to lack of knowledge of useful information on the methods of preservation and storing these perishable agricultural  produce. It is astonishing that the losses in fruits and vegetables have been quantified as 30-35% accounting for an economic drain of Rs 2.40 lakh crore annually.

Fruits and Vegetables Losses among the major producing state:

RankStateTotal Loss (Rs. Crore)
      1Maharashtra      10100
      2Andhra Pradesh 5633
      3Tamil Nadu 8170
      4Gujarat      11398
      5Karnataka 7415
      6Uttar Pradesh 10312
      7Bihar 10744
      8Madhya Pradesh 5332
      9West Bengal 13657
 All India        212552
#Source : ASSOCHAM Report, May,

Present status of India’s cold chain storage sector:

As per available information, there are 8186 number of cold storages with capacity of  374.25 Lakh MT is available in the country for storing perishable horticulture produce like fruits and vegetables. In their report on cold storage infrastructure in India, Emerson Climate Technologies estimate that in 2012, 6300 cold storage facilities were installed in India with a total space of 30.11 million metric tons. The report further notes that this number is required to double if current levels of food wastages are not to increase further. Also intra-country differences with regards to cold storage capacity stand out: 60%, i.e. 10.187 metric tons, of cold storage space is located in Uttar Pradesh, West Bengal, Gujarat and Punjab alone.

Whereas the disparity between supply and demand for cold storage is at 20% in Uttar Pradesh, this gap amounts to staggering 97% in Tamil Nadu, where in 2010 merely 0.0239 million metric tons of cold storage had been installed. The National Horticulture Board estimates that investments in the dimension of about INR 550.74 billion till 2015/16 are required to keep up with growing vegetable and fruit production of vegetables. Currently, 95% of total cold storage capacity in India is in the hand of private players. Due to the ubiquitous lack of cold storage, small-scale farmers are eager to sell their produce as close as possible after the time of harvest since the market value of vegetables decreases by 25% to 40% daily. A report by the World bank states that 10% of this loss occurs in farmer’s markets driving down prices in times of excess supply and in the worst case leads to price crashes resulting in prices that do neither cover production, harvesting or transportation cost.

Perishable Cargo Centre by ITC : A gift to the rural farmers of India

The Perishable Cargo Centre initiative by ITC for availing cold storage facility is a wonderful gift for farmers who can store their extra produce and can sell any time when they get good prices for their commodity. By the help of cold storage farmers can avoid the losses and get higher net return by selling their produce in the market .

Advantage of Perishable Cargo Centre : Storage of fresh vegetables

Fresh leafy vegetables can be kept fresh in storage for 4-6 days when sprinkled with water and covered with polythene sheet. In cool weather, the root of the fresh leafy vegetables were cut off and washed off with clean water. Test conducted with fresh tomatoes reveals that the system could store tomatoes for 25 days at average temperature and relative humidity between 14-20°C and 82-98% respectively. The cooling efficiency achieved with the storage system ranges between 93-98% and a temperature drop of 8oC below ambient was achieved.

How Farmer’s are getting higher return through availing the benifit from Perishable Cargo Centre

A flower grower from Varanasi named as Sri Amit Singh Patel(50) who used to grow marigold he stored his flowers for 1 week in diwali and sold his flowers on diwali date. Normally he was selling his one garland of marigold in 7-8 rupees. But on diwali day he sold the same garland in 25-30 rupees and earned upto 17 rupees extra on an average. In another case one more farmer who stored his pea in cold store when it was 10 Rs /kg which was the price before one  week where as after one week he was able to  sold the same  pea at 17 Rs / kg.

Conclusion:

Our farmers of different parts of India mostly produce specific kinds of vegetables in bulk at shot time and mostly suffers from its distress sell due to lack of storage facility. From the above case studies it was found that the Perishable Cargo Centre by ITC is helping our farmers by solving the major issue of preventing the distress sell .

Rishi Kant Yadav

mob:9793064466

Center Incharge (Perishable Cargo Center – ITC, Varanasi,UP)

M.Sc.(Vegetable Science) Horticulture,

SHUATS, Allahabad, India

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Different Processed Food Products from Palmyrah Palm :A fruit tree with high genetic diversity

Pic.1# A view of Palmyrah Palm Tree

Palmyrah (Borassus flavallifer) palm is perhaps the most under-utilized and backline fruit among those belonging to the ‘Palm family’. The fruit is abundantly available in the country side areas but couldn’t sustain in the regular fruit markets, unlike the other fruits of the family palmae such as the coconut, arecanut, date palm, etc. Palmyrah palm, popularly known as “Toddy palm” is a drupe containing 2n =36 number of chromosome. The toddy palm fruits are formed in regular clusters developed into big roundish balls, weighing about an average weight of 2 kg. The trees are exceptionally taller which creates hindrance to the manual harvesters and also blemishes the senescent fruits dropped from the plants. Usually the people dwelling in tribal localities or semi-urban areas exploit great privileges out from the palm products frequently throughout the year for domestic consumption as well as small sales.

The palm fruit has a fascinating characteristic of having acquired multiple edible forms of the fruit with correspondence to its developing stages. All of them are uniquely palatable and differ in both physical forms and textures from one another. Apart from the raw consumption, Palmyrah fruit is a huge contributor of extensively prepared sugar-based products such as Neera (a delicious drink), palm jaggery, palm sugar, palm candy, etc., which are exceptionally sweet in taste with distinct flavors.

Pic.2# (A fully Mature and Ripened Fruit of Palmyrah Palm,Deogarh,Odisha)

At tender stage, toddy palm fruits are light green in color and shiny from the periphery. The fruit exocarp gradually turns black as it ripens with its stalk end covered with yellowish green caps of about 5 to 8 in numbers. The unripe matured fruits, if cut into halves, the translucent jelly-like lobes filled inside sockets, usually three in number in a single fruit is revealed. These are nothing but the developed embryo and endosperms of the fruit which is composed of nearly 80% water along with sugar and some vital mineral compounds. This is perhaps the reason behind the fruit acquired the name of “Ice- apple” in many regions. The succulent locules are covered with a thin layer of white testa that should be removed off while consuming or else it imparts a bitter taste to the fruit. In course of development of the fruit, the icy succulent locules acquire a milky white cork-like spongy texture. However, the size of the locules is retained even after the development. A hard woody endocarp is formed at this stage that surrounds the succulent parts that are consumed at the last stage.

Moreover, the mesocarp of the fruit gets filled with thick juicy golden yellow sap having distinct flavor and aroma, thus rendering the fruit to have attained its utmost maturity. There is a simultaneous conversion of the epicarp or rind from light green to orange and eventually into dark brown or black colour. This is the significant stage where toddy palm encounters the highest exploitation and preferably it is so called as well. Most often, the ripen fruits are not harvested and left for senescence. The villagers believe that the fruit imparts better taste when drops naturally. The statement being a myth is refuted by the fact that the fruit must have obtained cent percent assured maturity along with highest sugar and pulp with maximum softness after its natural falling.

Pic.3# Palm Batter prepared from Ripened Fruit Pulp mix with Rice.

Unfortunately, the fully ripened fruits generally get ruptured on striking the ground from a larger height. However, these are later on picked up randomly by the local people and carried to their homes for pulp extraction. In fact, this is actually the material that the consumers awaited for. Irrespective of its demand in the urban markets, the toddy pulp seems to be no less worthy than a gold fluid to the local regular exploiters. Therefore, the golden pulp from toddy, after extraction from its bulky fibres is probably utilized in various ways. A large portion of the pulp is cooked for the manufacture of jaggery and sugar crystals and the rest is used in preparation of home-made stuffs like buns, cakes and sweets along with rice-flour or corn-flour as supplements. Due to high sugar content in the fruit pulp itself, usually lesser amounts of the same is involved from external source during the process of preparation. Popular food recipes of cakes, locally called as “Pitha” are prepared out of toddy palm pulp, made into a batter along with the use of grated coconut stuffing followed by steaming or deep frying.

Pic.4# Different kinds of Pitha prepared from Pulp of Palmyrah Palm (Ripened Fruit Pulp)

     Right after extraction of the pulp, the hard kernels i.e. the woody endocarps with a blanket of ciliary fibers is left out which is usually washed and sun-dried for about 15 to 25 days rather than being disposed of. Interestingly, this kernel holds in the soft endosperm which is prominently observed when the hard kernel is spitted into halves after the excessive moisture is lost out. This again turns out to be another edible matter which can be assumed as the non-emerged sprouts of the seed and is also considered as the store house of large number of vital nutrients. The soft corky texture, along with milky white color and sweet pleasant taste makes it a perfect choice for fruit lovers. This palm endosperm is an essential component of fruit salads and custards.

Pic.4#Edible soft endosperm inside hard Kernels(Jajpur, Odisha)

       Palmyrah palm is perhaps the only fruit having more number of processed food recipes made out of it in comparision to its direct consumption. Existence of the strong flavor and aroma makes the fruit inelegant for direct consumption. However, sweet lovers can resist with few slices of it. Although, facts pertaining to the stages and forms of consumption of the fruit are usually observed to be non-descriptive in texts and encyclopedias, it is as significant as other aspects of it, for the reason being it carries vast comprehensive touches on the peculiar stages of development, their broad utility and consumers’ acceptance of the fruit.

Bimal Prabhat Dash

Master in Horticulture, Fruit Science

bimaldash.ar@gmail.com

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Strawberry cultivation for the farmers of Odisha and Chattishgarh

pic.#1 Strawberry cultivation using black polythene mulching.

Strawberry (Fragaria annanasa Dutch) is an important temperate as well as sub-tropical fruit crop and can be commercially grown in states like Odisha and Chhattisgarh with subtropical climatic condition. The fresh ripe fruits of strawberry with 98% edible portion are rich source of Vitamin C and iron making it a very nutritious fruit. Apart from fresh consumption, these fruits can also be processed into various value-added products like canned strawberry, jam, jelly, ice-cream, wine and other soft drinks. Due to its increasing demand in urban India, its potential area of cultivation is on a hike in plains and southern hills of India. In India it is mostly grown in Haryana, Mizoram, Meghalaya, Himachal Pradesh, West Bengal, Maharashtra and Bihar. As per NHB data 2016-17, Haryana is having highest area and production of strawberry cultivation in India followed by Mizoram and Meghalaya. But Odisha and Chhattisgarh are the states having great potential for growing such an export oriented and high value fruit crop provided by proper scientific package and practices which are given below. All parts of these two states mostly hilly areas of Odisha (Kandhamal, Koraput, Eastern ghats and other hills) and Chhattisgarh (Ambikapur, Bastar) are very much suitable for cultivation of strawberry.

PACKAGE AND PRACTICES

Climate and Soil:

A temperate to sub-tropical climate is suitable for strawberry cultivation, requiring a temperature range of 15-25oC for better growth of the plants. Although strawberry grows well under temperate climate but some cultivars are also suitable for growing under sub-tropical climate. Daylight period of 12 hr or less and moderate temperature are important for flower-bud formation. Sandy loam soil with a pH range of 5.7-6.5 is suitable for this cultivation.

Suitable varieties:

Winter Down and Cheema Rosa is the most suitable cultivar of strawberry under the agroclimatic conditions of Odisha and Chattisgarh where as other varieties such as Fortuna, Florida Beauty, Festival, , Sweet Charlie, Sweet Sensation, R-1, R-2, Nabila are some of the suitable varieties can be grown in Odisha and Chhattisgarh under both open field as well as protected cultivation.

Planting material:

Strawberry is commercially propagated by runner plants. For large scale cultivation tissue culture plants can be used. Planting material requirement of strawberry is 20-25 thousands per acre.

Land preparation and Planting:

Soil is ploughed repeatedly during summer to make soil friable followed by removal of weeds and stubbles. Soil fumigation with a mixture of methyl bromide and chloropicrin helps to increase root system, reduce fertilizer requirement and control the weeds. In the climate of Odisha and Chhattisgarh, its commercial cultivation is done in the month of September to March in the open field condition, whereas inside the protected structure it can be grown round the year except from April to July. Within this period, crop can be harvested 5-6 times.

A spacing of 30 cm x 60 cm or 30 cm x 30 cm with a population of 20,000 to 22,000 plants per acre can be adopted. Planting can be done in two rows or three rows on a 1 m wide, 30-35cm raised bed with 90-120 cm spacing between beds. The raised beds are fitted with drip lines for irrigation and covered with polythene or straw mulch. Mulching is very much essential as it conserves the soil moisture, prevents any weed growth ultimately reducing labour cost for weeding and prevents the fruits from touching the ground and getting damaged.

Irrigation and Fertiliser dose:

Strawberry being a shallow-rooted plant requires more frequent but less amount of water in irrigation.  Excessive irrigation can lead to growth of leaves and stolon at the expense of fruits & flowers and also increases the incidence of Botrytis rot.

A fertilizer dose of 25-50 tonnes farmyard manure, 75-100 kg N, 40-120 kg P2O5 and 40-80 kg K2O per ha can be applied according to soil type and variety planted.

Flowering and Fruiting:

Flowering occurs at 40-60 days after planting. Gibberellic acid (GA) @ 30-50 mgL-1 is sprayed 4 days after flowering along with Malic hydrazide@ 0.01-0.03% during flowering for better fruit growth and increase in yield by 31-41%. Morphactin@ 50 mgL-1 increases the fruit size. Fruiting comes after 60-70 days of planting and takes about 20-22 days for physiological maturity. Albinism (lack of fruit colour during ripening) is a physiological disorder in strawberry where fruits remain irregularly pink or even totally white and sometimes swollen, less firm having acid taste. This is very rare in this climatic condition.

Harvesting and Yield:

Strawberries are generally harvested at a stage of >75% skin colour change (for distant market) and 90% colour change (for local market) from apex to the base of the fruit. Picking is done along with the stalk 1-2 inches from the calyx and collected in small trays or baskets usually in the early morning hours on every second or third day. Fruits should be kept in a shady place to avoid damage due to excessive heat in the open field and pre-cooled at 4oC within 2 hr of harvesting. After pre-cooling they can be shipped in refrigerated vans for storage or to distant market. Fresh fruits can be stored in cold storage at 0-2oC and up to 7 days. 90-95% optimum humidity is maintained to prevent water loss and avoid shrivelling. Don’t wash the berries until just before eating or preserving. Average fruit yield is 700-1000 g per plant.

Marketing:

The fruits can be sold in local as well as national and international market in a profitable price. Fruits are washed properly and graded as per their weight, size and colour. For long distance markets fruits are packed in small plastic packets of 200-300g capacity. These fruits generally fetch a market price of Rs. 150-200 per kg in Indian markets.

We offer support in providing planting materials and marketing of the produce except any logistic supports. This is prepared after thorough analysis of research data from different research scholars of India.

References:

  1. https://www.abhinavakrishi.com/blog/2020/04/04/strawberry-farming-in-western-odisha-a-highly-remunerative-crop-for-small-and-marginal-farmers/
  2. http://nhb.gov.in/report_files/strawberry/STRAWBERRY.htm
  3. Harris L J and Mitcham E. 2007. Strawberries: Safe Methods to Store, Preserve and Enjoy, University of California, Division of Agriculture and Natural Resources, http://anrcatalog.ucdavis.edu

Sonalisa Behera

M.Sc. in Fruit Science

Contact:

Mail Id- contact@abhinavakrishi.com

Contact No-8457887721

Website-www.abhinavakrishi.com

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Effect of Different Phosphorus Levels on Growth and Yield of Cowpea (Vigna unguiculata L.) Genotypes

Cowpea (Vigna unguiculata L.) is a widely grown legume food crop of the tropics and sub-tropics. The crop is well adapted to poor fertility and low rainfall conditions. It is grown widely throughout the year for all forms tender pods, dry seeds, green manure and cover crops both as sole and inter crop. It improves soil fertility and physical structure and considered as a suitable crop in rotation even in dry lands.

Cow pea pods are good source of fibre, minerals, calcium and vitamins particularly vitamin A and vitamin C. The nutritive value of cow pea grain, leaves and haulm is very high. The crude protein content ranges from 22 to 30 % in the grain and leaves on a dry weight. However, there is insufficient research work on impact of phosphorus levels on cow pea genotypes under this agro-climatic region. Hence, the present study was conducted.

pic 1.#Cow pea during flowering in research plot

Legumes are phosphorus loving plants. They require phosphorus for growth and seed development and most especially in nitrogen fixation which is an energy-driving process. (Sanginga et al. 2000), but this is not achievable in the tropics because of low soil fertility and poor farming practices. Soil phosphorus or depletion of the phosphorus through cultivation. For sustainable food production to meet the increasing population in developing countries, the need for phosphorus fertiliser application is expected to increase (Brynes and Bumb, 1998).

However, even when phosphorus fertiliser are applied to replenish soil fertility, about 70 to 90 % of the phosphorus fertiliser are adsorbed and becomes locked in various soil Phosphorus compounds of low solubility without giving any immediate consideration to crop production (Holford, 1997). Phosphorus although not required in large quantities is critical to cow pea yield (particularly for improved photo period-insensitive cultivars) because of its multiples effects on nutrition. It not only increases seed yields but also nodulation (Singh et al ,2011).

Pic 2.# During weeding operation in cow pea

Some researchers also reported that phosphorus application influences the content of other nutrients in leaves and seed because of its multiple effects on plant nutrition Shilpa, (2013).

Multiple effect of phosphorus fertiliser is recommended to cow pea for;

  • Helps in nodule formation
  • Biosynthesis of chlorophyll
  • Nitrogen fixation it can fix up to 11-20 kg N/ha
  • Increase protein content.

Effect of geno-types and phosphorus levels on growth and growth attributes shows Rawati genotype was recorded maximum plant height (108.53 cm)and number of branches per plant(23.73).Baramasi genotype produced highest number of leaves per plant(87.6) with application of 40kg P2O5/ha. Maximum total dry matter accumulation (3746.41 kg/ha) observed by SB-2. In case of yield and yield all attributes show superior results in geno-type Baramasi with application of 60 kg P2O5/ha. Pod yield (5199.99 kg/ha) and seed yield (1303.72 kg/ha).

pic 3.#Cow pea crop on research plot with different treatments of doses of P2O5/ha.

Chlorophyll a and b content (0.98 mg/g) in leaves was present maximum in Baramasi var. with 60 kg P2O5/ha and chlorophyll content in pod (0.59 mg/g) was maximum in Baramasi with application of 40kg P2O5/ha. Ascorbic acid (1.63 mg/100g) content in pods of cowpea was recorded highest in geno-type SB-2.

Generally, as a legume crop protein content in cowpea seed is 22-25% and here Baramasi gave highest protein (21.37%) content with the application of 60 kg P2O5/ha (24.87%). Nutrient content of NPK in seed (%) was recorded in genotype Baramasi with 60kg P2O5/ha with highest Nitrogen (3.42%) in seed. Phosphorus content (3.12%) and potassium content(2.03%) in seed was recorded highest in genotype Rawati with 60 kg pP2O5/ha. Increasing phosphorus levels increases micro nutrients and heavy metals are reduced with similar results were reported by  (Ayeni 2017).

pic.4#Measuring pod length of three geno-types with different phosphate levels

Finally I can conclude with my research work  genotype Baramasi is giving highest yield with increasing application of phosphorus levels showing maximum effect on growth, development and yield with the application of 60 kg P2O5/ha respectively.

So It can be recommended to our farmers with application of 60 kg P2O5 per hectare will provide them highest yield in case of cowpea at Gajapati district of Odisha’s agro-climatic conditions.

Yerramsetty Sudha Rani

M.Sc. Horticulture(Vegetable Science)

MSSSOA,CUTM,Gajapati ,Odisha

Email: sudhayerramsetty081@gmail.com

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Evaluation Of Fenugreek (Trigonellafoenum-Graecum) Cultivars In Relation To Herbage And Seed Yield Under Prayagraj Agro-Climatic Condition

Fenugreek is an annual legume, diploid (2n=16) belongs to Fabaceae family originated in Central Asia. It was named Trigonella, from the Latin language that means “little triangle” due to its yellowish-white triangular flowers. Fenugreek (Trigonellafoenum-graecum) commonly known as “methi” is cultivated throughout India and other parts of the world for leafy vegetables, spices, medicinal purposes. Being a leguminous crop, it also increases the fertility of soil by fixing atmospheric nitrogen. It has been estimated that each year fenugreek fixed about 283 kg Nitrogen per hectare (Saxena and Ahmed,1983).

Although fenugreek is a dual-purpose crop, in our country, it is mainly cultivated as seed spices crops. The total area occupied by seed spices in our country is 84.77 lakh hectares. Out of this fenugreek is cultivated in about 0.30-lakh hectares of land producing 30,000 tonnes of seed. Out of which 3,000 tonnes are exported to countries like Saudi Arabia, Japan, Sri Lanka and the U.K. Peter (1999) reported that an income of Rs12 crore from the export of fenugreek product.

Prayagraj to situated at an elevation of 78 m from sea level at 25.85oN and 81.150E longitude comes under the subtropical region of India, due to its climatic conditions it experiences only local variety(Mundera). The winter temperature some time falls as low as 1-20C during December-January. While summer temperature rises as high as up to 46-470C in the month of May-June. The average rainfall is about 1000-1100 mm during the rainy season. The soil of the Prayagraj is clay loam which is enriched with nutrients and also good for the cultivation of most of the vegetable crops. And thus this soil type provides a suitable environment for the growth of microorganisms and suitable for the use of bio-fertilizers. Being a sub-tropical region, it experiences a hot dry summer with a maximum temperature of 480C.

Pic.1:#Local varieties of fenugreek seeds available in India

Fenugreek seeds contain a substantial amount of fiber, phospholipids, glycolipids, oleic acid, linoleic acid, linoleic acid, choline, vitamin A, B1, B2, C, nicotinic acid, niacin, and many other functional elements. Fenugreek seeds are a rich source of fiber (50-65 g/100g) mainly non-starch polysaccharides. Medicinally, fenugreek fiber is capable of moderating human glucose metabolism. The aroma of fenugreek seeds attributed to the presence of volatile oils. It is one of the oldest medicinal plants, its seeds, leaves, and even the whole plant are used to prepare powders and extracts for medicinal use. Fenugreek had been applied to embalm mummies and in incense in ancient Egypt.

Pic.2 :#Fenugreek Plants at flowering stage at Central Research Farm,Department of Hort.,SHUATS,Prayagraj,Uttar Pradesh

Seeds of fenugreek were traditionally used as a remedy for diabetes in many Asian and African civilizations. Cancer is one of the leading causes of mortality all around the world. Many reported studies have shown the protective effect of fenugreek seeds in experimental models of cancer using cell lines or experimental animals.

Raw and roasted fenugreek seeds added to a mixture of straw and concentrate in the ratio 60:40 resulted in both cases in higher in vitro gas production and lower methane emissions. It was concluded that 2% of raw or roasted seeds of fenugreek had the potential to reduce methane emissions from ruminants and to improve DM digestibility (Rejil et al., 2007). Fenugreek green leaves are one of the most ancient medicinal herbs containing β-carotene (19 mg/100 g), ascorbate (220 mg/100 g) (Thomas et al., 2011), fiber, iron, calcium, and zinc even more than the regular food items (Muralidhara et al., 1999).

Pic.3 :#Kasuri Methi at Central Research Farm,Department of Hort.,SHUATS,Prayagraj,Uttar

Kasuri Methi is morphologically different from other methi varieties. The scientific name of Kasuri methi is “Trigonella corniculata”. It provides numerous health benefits and is a regular feature in vegetarian cuisine. Kasuri Methi is generally used as a condiment for flavoring various curries and sabzis. Regular consumption of Kasuri methi helps keep cholesterol levels in check. Dry leaves of Kasuri methi are rich in protein, iron, and vitamin A and widely used as spice and herb in food preparation. It helps in relieving gastric, digestion, and intestine related problems.

Pic.4 :# Different farmer’s varieties of fenugreek taken under the research trial after harvesting

Fenugreek leaves help in keeping the body’s blood lipids at the normal levels. It helps in controlling the metabolism of glucose and hence prevents type-2 diabetes. Kasuri methi helps to reduce platelet formation which in turn prevents blood clotting in the heart. Helps fight against kidney problems as well as mouth ulcers and boils. Kasuri Methi is used in different parts of the country as an ingredient for herbal tea. Applying a paste out of fenugreek powder helps to get rid of skin blemishes. Dried fenugreek leaves are known for delaying the premature graying of the hair. By applying it externally and thoroughly massaging it over the scalp, Kasuri Methi can help the scalp and follicles retain their pigmentation.

Pic.5 # Harvested farmer’s varieties of fenugreek under the research trial

This study will be undertaken to estimate the herbage and seed yield of fenugreek varieties from Southern India. However, fenugreek is commonly grown in Prayagraj region, but southern cultivars have not experimented. Through this varietal trial, other varieties that may have higher yield potential will be evaluated, which may also significantly increase farmer’s income. The seed also has a higher commercial value which will add to farmer’s income significantly, as farmers’ practice is to get herbage yield only. Thus the evaluation of different varieties from Southern India is necessary to identify the best varieties in terms of herbage as well as seed yield. So the proper evaluation of varieties is essential for understanding potentially for large-area production of both herbage and seed under the Prayagraj agro-climatic conditions.

Imandi Santhoshi Reshma Madhuri

M.Sc. Horticulture(Vegetable Science)

SHUATS, Prayagraj,Uttar Pradesh

email@reshma.imandi@gmail.com