Indian Agri Product
India has the 10th-largest arable land resource in the world. With 20 agri-climatic regions, all the 15 major climates in the world exist in India. The country also has 46 of the 60 soil types in the world. India is the largest producer of spices, pulses, milk, tea, cashew and jute, and the second largest producer of wheat, rice, fruits and vegetables, sugarcane, cotton and oilseeds. Further, India is second in the global production of fruits and vegetables and is the largest producer of mango and banana. During 2019-20# crop year, food grain production stood at 291.95 million tonnes. In 2020-21, the Government of India is targeting food grain production of 298 million tonnes.
Pulses are one of the important food crops globally due to higher protein content. Pulses are an important group of crops in India, which is also responsible for yielding large financial gains by amounting for a large part of the exports. Pulses are the major sources of protein in the diet. Of all categories of people pulses form an integral part of the Indian diet, providing much needed protein to the carbohydrate rich diet. India is the largest producer of pulses in the world . Pulses are 20 to 25 per cent protein by weight which is double the protein content of wheat and three times that of rice.
: Cereals :
Bajra |Pearl millet Bajra is popularly known as “pearl millet” and belongs to the family of Graminea. This grain is basically originated from India or Africa. Bajra is a coarse grain crops and considered to be the poor man’s staple nourishment and suitable to cultivate in dry lands. Major Bajra production states in India are: Rajasthan, Maharashtra, Haryana, Uttar Pradesh and Gujarat. Bajra can also used as valuable animal fodder. It is one of the major crops of China, India, South Eastern Asia, Sudan, Pakistan, Arabia, Russia & Nigeria.
Major Bajra Production States in India: Top Bajra producing state in Rajasthan followed by Maharashtra, Haryana, Gujarat and Uttar Pradesh. Top high yielding stats is Tamil Nadu.
Health Benefits of Bajra or Pearl Millet: Some of the health benefits of Bajra are given below.
- Bajra is very good source of energy.
- Bajra promotes heart health.
- Bajra helps in reducing weight.
- Bajra helps in digestion disorders.
- Bajra may help in preventing cancer.
- Bajra control blood sugar levels and hence good for diabetic.
Local Names of Bajra in India: Pearl Millet (English), Bajra (Hindi, Urdu, Panjabi) Sajje (Kannada), Kambu (Tamil), Kambam (Malyalam), Sajjalu (Telugu), Bajri (Rajasthani, Gujarati and Marathi).
Chaawal | Rice Chaawal India is one of the world's largest producers of rice, including white rice and brown rice, grown mostly in the eastern and southern parts of the country.Rice can be cultivated by different methods based on the type of region. But in India, the traditional methods are still in use for harvesting rice. The fields are initially ploughed and then fertiliser is applied which typically consists of cow dung and then the field is smoothed.
The seeds are transplanted by hand and then through proper irrigation, the seeds are cultivated. Rice grows on a variety of soils like silts, loams and gravels. It can also tolerate alkaline as well as acid soils. However, clayey loam is well suited to the raising of this crop. Actually the clayey soil can be easily converted into mud in which rice seedlings can be transplanted easily. Proper care has to be taken as this crop thrives if the soil remains wet and is under water during its growing years. Rice fields should be level and should have low mud walls for retaining water. In the plain areas, excess rainwater is allowed to inundate the rice fields and flow slowly. Rice raised in the well watered lowland areas is known as lowland or wet rice. In the hilly areas, slopes are cut into terraces for the cultivation of rice. Thus, the rice grown in the hilly areas is known as dry or upland rice. The yield of upland rice per hectare is comparatively less than that of the wet rice.India is one of the biggest exporters of rice in the world.Basmati rice India is the leading exporter of the Basmati Rice to the global market. In the financial year 2018-19, India exported around 4.4 million metric tonsof Basmati rice worth USD 4.7 billion.
The Indian states with the highest areas of Basmati rice under production are Jammu and Kashmir, Himachal Pradesh, Punjab, Haryana, Delhi, Uttarakhand and Western Uttar Pradesh.
Non Basmati riceAccording to APEDA, "any rice other than Basmati Rice is named as Non-Basmati rice." In 2018-19, India exported 7.5 million metric tons of Non-Basmati rice worth USD 3 billion. The main export destinations were Nepal, Benin, Senegal, Bangladesh and Guinea.
Gehun |Wheat |Gehun
Wheat is the main cereal crop in India. The total area under the crop is about 29.8 million hectares in the country Indian wheat is largely a soft/medium hard, medium protein, white bread wheat, somewhat similar to U.S. hard white wheat. Wheat grown in central and western India is typically hard, with high protein and high gluten content. India also produces around 1.0-1.2 million tons of durum wheat, mostly in the state of Madhya Pradesh. Most Indian durum is not marketed separately due to segregation problems in the market yards. However, some quantities are purchased by the private trade at a price premium, mainly for processing of higher value/branded products.
Wheat cultivation in India traditionally been dominated by the northern region of India. The northern states of Punjab and Haryana Plains in India have been prolific wheat producers. While this cereal grass has been studied carefully in the past, recent years of painstaking research by India's finest scientific talent has paid off with the development of distinctly superior varieties of Durum Wheat.
Jow |Barley
Barley is widely used for food and fodder. Major uses of barley are in the beer industry, food processing and feed manufacturing industries. With the rising demand for beer, the demand for barley is also picking up. Also, more than 90% of the world malt production comes from barley. Globally, some of the major producers of barley are the European Union, Russia, Ukraine, Canada, Australia and USA, forming about 75% of the world production.
In India, the production has been quite stable with Rajasthan and Uttar Pradesh forming the largest producers of it. Saudi Arabia is the largest importer of barley in the world.
Jowar | Sorghum bicolor
Sorghum popularly known as jowar is the most important food and fodder crop of dry land agriculture. The cereal crop is perennial in nature and possessing corn like leaves and bearing the grain in a compact cluster. Sorghum is the fifth most important cereal crop in the world after wheat, rice, maize and barley. It is found in the arid and semi arid parts of the world, due to its feature of being extremely drought tolerant. The nutritional value of sorghum is same as of that of corn and that is why it is gaining importance as livestock feed. Sorghum is also used for ethanol production, producing grain alcohol, starch production, production of adhesives and paper other than being used as food and feed.
Jowar is one of the major staple food grain crops in India. Out of the total area under jowar cultivation in India, 50% is cultivated in Maharashtra. Whereas out of the total production of Jowar in the nation, 52% is from Maharashtra. Karnataka, Andhra Pradesh, Tamil Nadu. One more advantage of this crop is that it can be grown in both Kharif and Rabi season. Also, it can handle and grow on a wide range of soil types starting from fertile to less nutrient soils but an effective output largely depends on soil moisture, resistance and porosity.
- Jowar is a genus of numerous species of grasses.
- Grain Jowar is the fifth most important cereal crop grown in the world.
- Jowar requires less water for agriculture.
- Jowar is about 70 percent starch and a good energy source.
- Good source of B-complex vitamins.
Raagi / Nachani Finger millet
Ragi is a finger millet, which is high in protein and minerals in comparison to all other cereals and millets. Also a source of protein, it is perfect for vegetarians.
Finger millets contains important amino acids—isoleucine, leucine, methionine and phenyl alanine which are not present in other starchy meals. It has the highest amount of calcium and potassium. Ragi is a great source of iron making it beneficial for individuals with low haemoglobin levels. It is good for the stomach and for good digestion.
To use, ragi is sorted and washed. It is spread out in the sunlight for 5 to 8 hours to dry. It is then powdered. Millets also contains B vitamins, especially niacin, B6 and folic acid. Some of the health benefits of ragi are attributed to its polyphenol and dietary fibre contents.
Ragi is a good source of minerals such as Calcium, Iron, Niacin, Thiamin and Riboflavin. In fact, Ragi is a great source of calcium compared to brown rice, corn and wheat. Ragi is a rare source of the amino acid Methionoine (low in Vegetarian diet) which is a sulfur based amino acid. Methionoine helps promote growth of healthy skin and hair. Ragi is also a good source of other amino acids such as Valine (repairs tissues, promotes metal calmness), Isoleucine (controls blood sugar, promotes healing of muscle tissues, bones and skin), Threonine (maintains protein levels, formation of tooth enamel prevents fat in the liver), Tryptophan (natural relaxant, helps control weight gain.) Ragi is low in fat and a fair source of protein.Regular consumption of ragi promotes optimum weight, controls blood sugar and promotes sound mind. Although, high in carbohydrates, ragi takes a while to digest, slowing the absorption of carbs in it. Therefore it is suitable for weight loss. Since Ragi is high in calcium, excess consumption can lead to kidney stones. Two-three tablespoons of Ragi flour is safe to consume three times a week.
Bajra is popularly known as “pearl millet” and belongs to the family of Graminea. This grain is basically originated from India or Africa. Bajra is a coarse grain crops and considered to be the poor man’s staple nourishment and suitable to cultivate in dry lands. Major Bajra production states in India are: Rajasthan, Maharashtra, Haryana, Uttar Pradesh and Gujarat. Bajra can also used as valuable animal fodder. It is one of the major crops of China, India, South Eastern Asia, Sudan, Pakistan, Arabia, Russia & Nigeria.
Major Bajra Production States in India: Top Bajra producing state in Rajasthan followed by Maharashtra, Haryana, Gujarat and Uttar Pradesh. Top high yielding stats is Tamil Nadu.
Health Benefits of Bajra or Pearl Millet: Some of the health benefits of Bajra are given below.
- Bajra is very good source of energy.
- Bajra promotes heart health.
- Bajra helps in reducing weight.
- Bajra helps in digestion disorders.
- Bajra may help in preventing cancer.
- Bajra control blood sugar levels and hence good for diabetic.
Local Names of Bajra in India: Pearl Millet (English), Bajra (Hindi, Urdu, Panjabi) Sajje (Kannada), Kambu (Tamil), Kambam (Malyalam), Sajjalu (Telugu), Bajri (Rajasthani, Gujarati and Marathi).
India is one of the world's largest producers of rice, including white rice and brown rice, grown mostly in the eastern and southern parts of the country.
Rice can be cultivated by different methods based on the type of region. But in India, the traditional methods are still in use for harvesting rice. The fields are initially ploughed and then fertiliser is applied which typically consists of cow dung and then the field is smoothed.
The seeds are transplanted by hand and then through proper irrigation, the seeds are cultivated. Rice grows on a variety of soils like silts, loams and gravels. It can also tolerate alkaline as well as acid soils. However, clayey loam is well suited to the raising of this crop. Actually the clayey soil can be easily converted into mud in which rice seedlings can be transplanted easily. Proper care has to be taken as this crop thrives if the soil remains wet and is under water during its growing years. Rice fields should be level and should have low mud walls for retaining water. In the plain areas, excess rainwater is allowed to inundate the rice fields and flow slowly. Rice raised in the well watered lowland areas is known as lowland or wet rice. In the hilly areas, slopes are cut into terraces for the cultivation of rice. Thus, the rice grown in the hilly areas is known as dry or upland rice. The yield of upland rice per hectare is comparatively less than that of the wet rice.
India is one of the biggest exporters of rice in the world.
Basmati rice
India is the leading exporter of the Basmati Rice to the global market. In the financial year 2018-19, India exported around 4.4 million metric tonsof Basmati rice worth USD 4.7 billion.
The Indian states with the highest areas of Basmati rice under production are Jammu and Kashmir, Himachal Pradesh, Punjab, Haryana, Delhi, Uttarakhand and Western Uttar Pradesh.
Non Basmati rice
According to APEDA, "any rice other than Basmati Rice is named as Non-Basmati rice." In 2018-19, India exported 7.5 million metric tons of Non-Basmati rice worth USD 3 billion. The main export destinations were Nepal, Benin, Senegal, Bangladesh and Guinea.
Wheat is the main cereal crop in India. The total area under the crop is about 29.8 million hectares in the country
Indian wheat is largely a soft/medium hard, medium protein, white bread wheat, somewhat similar to U.S. hard white wheat. Wheat grown in central and western India is typically hard, with high protein and high gluten content. India also produces around 1.0-1.2 million tons of durum wheat, mostly in the state of Madhya Pradesh. Most Indian durum is not marketed separately due to segregation problems in the market yards. However, some quantities are purchased by the private trade at a price premium, mainly for processing of higher value/branded products.
Wheat cultivation in India traditionally been dominated by the northern region of India. The northern states of Punjab and Haryana Plains in India have been prolific wheat producers. While this cereal grass has been studied carefully in the past, recent years of painstaking research by India's finest scientific talent has paid off with the development of distinctly superior varieties of Durum Wheat.
Barley is widely used for food and fodder. Major uses of barley are in the beer industry, food processing and feed manufacturing industries. With the rising demand for beer, the demand for barley is also picking up. Also, more than 90% of the world malt production comes from barley. Globally, some of the major producers of barley are the European Union, Russia, Ukraine, Canada, Australia and USA, forming about 75% of the world production.
In India, the production has been quite stable with Rajasthan and Uttar Pradesh forming the largest producers of it. Saudi Arabia is the largest importer of barley in the world.
Sorghum popularly known as jowar is the most important food and fodder crop of dry land agriculture. The cereal crop is perennial in nature and possessing corn like leaves and bearing the grain in a compact cluster.
Sorghum is the fifth most important cereal crop in the world after wheat, rice, maize and barley. It is found in the arid and semi arid parts of the world, due to its feature of being extremely drought tolerant. The nutritional value of sorghum is same as of that of corn and that is why it is gaining importance as livestock feed. Sorghum is also used for ethanol production, producing grain alcohol, starch production, production of adhesives and paper other than being used as food and feed.
Jowar is one of the major staple food grain crops in India. Out of the total area under jowar cultivation in India, 50% is cultivated in Maharashtra. Whereas out of the total production of Jowar in the nation, 52% is from Maharashtra. Karnataka, Andhra Pradesh, Tamil Nadu.
One more advantage of this crop is that it can be grown in both Kharif and Rabi season. Also, it can handle and grow on a wide range of soil types starting from fertile to less nutrient soils but an effective output largely depends on soil moisture, resistance and porosity.
- Jowar is a genus of numerous species of grasses.
- Grain Jowar is the fifth most important cereal crop grown in the world.
- Jowar requires less water for agriculture.
- Jowar is about 70 percent starch and a good energy source.
- Good source of B-complex vitamins.
Ragi is a finger millet, which is high in protein and minerals in comparison to all other cereals and millets. Also a source of protein, it is perfect for vegetarians.
Finger millets contains important amino acids—isoleucine, leucine, methionine and phenyl alanine which are not present in other starchy meals. It has the highest amount of calcium and potassium. Ragi is a great source of iron making it beneficial for individuals with low haemoglobin levels. It is good for the stomach and for good digestion.
To use, ragi is sorted and washed. It is spread out in the sunlight for 5 to 8 hours to dry. It is then powdered. Millets also contains B vitamins, especially niacin, B6 and folic acid. Some of the health benefits of ragi are attributed to its polyphenol and dietary fibre contents.
Ragi is a good source of minerals such as Calcium, Iron, Niacin, Thiamin and Riboflavin. In fact, Ragi is a great source of calcium compared to brown rice, corn and wheat.
Ragi is a rare source of the amino acid Methionoine (low in Vegetarian diet) which is a sulfur based amino acid. Methionoine helps promote growth of healthy skin and hair. Ragi is also a good source of other amino acids such as Valine (repairs tissues, promotes metal calmness), Isoleucine (controls blood sugar, promotes healing of muscle tissues, bones and skin), Threonine (maintains protein levels, formation of tooth enamel prevents fat in the liver), Tryptophan (natural relaxant, helps control weight gain.)
Ragi is low in fat and a fair source of protein.
Regular consumption of ragi promotes optimum weight, controls blood sugar and promotes sound mind. Although, high in carbohydrates, ragi takes a while to digest, slowing the absorption of carbs in it. Therefore it is suitable for weight loss.
Since Ragi is high in calcium, excess consumption can lead to kidney stones. Two-three tablespoons of Ragi flour is safe to consume three times a week.
: Pulses :
Chana |Chickpeas (Brown)
Chana, one of the major pulses (commonly called daals) cultivated and consumed in India, is also known as Bengal gram or gram or chickpea. Chana is a major and cheap source of protein compared to animal protein. Chana is scientifically known as Cicer aritinum and is reportedly originated from western Asia (Turkey).
In India, main types of chickpea are cultivated viz., Desi and Kabuli in the ratio of 3:1 and chana accounts for about 45% of total pulses produced in the country. Similar to the case of other pulses, India is the major producing country for chana, contributing for over 75% of total production in the world.
Chana is cultivated for its seeds. They are rich source of protein and form an important part of vegetarian diet. Chana seeds contain about 17-20% of protein.
Gram is an important rabi crop mainly sown in September-November and harvested in February. Crop duration is 90-120 days, depending on the variety. Desi varieties are short duration while kabuli varieties take relatively longer period to mature. Similarly, cooler areas like northern India take longer period, compared to relatively warm weather in southern parts of India. It is best suited to areas having low to moderate rainfall and a mild cold weather.
Excessive rains soon after sowing or at flowering stage are harmful for the crop. Severe cold is injurious, and is very harmful. It is best suited to areas having moderate rainfall of 60-90 cm per annum. It has an indeterminate growth habit, which means that the growth cycle extends as long as moisture is available.
Chana Daal |Split Bengal gram
Chana dal is baby chickpeas that has been split and polished. It looks and tastes like small kernels of sweet corn, and is one of the most popular ingredients in Indian cuisine.Chana dal is delicious, nutritious and easily digested. Apart from being used in soups, salads, curries, dal preparations, savouries, sweets and rice dishes, the legumes are also roasted and powdered into chickpea flour (besan), another ingredient that is widely used in almost every province of India.
Chawli / Lobhia Black-eyed beans / Cowpea
Creamy white in color with a black mark on the curve, black eyed beans are a subspecies of cow pea. These beans are widely used due to the fact that they are tasty without any spices. The most common commercial variety is named California Blackeye, with large oblong beans and a subtle nutty aroma.
Black-eyed peas, also known as cowpeas, are a common legume cultivated around the globe.
Despite their name, black-eyed peas are not peas but rather a type of bean.
They’re generally very pale in color and feature a large black, brown, or red spot that resembles an eye.
Black-eyed peas have a strong, savory flavor and are often considered a staple in both Indian and traditional Southern cuisine.
This article reviews the nutrition facts, benefits, and uses of black-eyed peas.
Kulthi |Horse gram
The Latin name of Kulthi or Horse Gram is Dolichos biflorus and it comes with a number of health benefits. It is a reddish brown legume that is quite rich in its taste and offers a number of nutritional benefits as well.
it is a grain that is quite rich in its content of iron, vitamins and proteins and therefore it is considered the best option for reducing body fats resulting in the reduction of overall weight of the body. Kulthi helps in preventing and curing arthritis and at the same time it also helps in the purification of menstruation. It also possesses dietary fibre in large amounts and therefore helps in balancing the levels of sugar glucose and blood pressure.
- Kulthi can be quite effective in treating haemorrhoids, haemorrhage and diarrhoea.
- It cures menstrual problems, bleeding during pregnancy and leucorrhea.
- It is also effective in treating patients suffering from spleen enlargement, colic and weak liver.
- Kulthi also possesses the properties of curing kidney stones, high blood pressure and gall stones.
Two or three tablespoons of Kulthi can be soaked in good amount of water for the whole night and then transformed into a paste. This paste can be consumed every day two or three times for getting rid of worm infections, gastric problems, ulcers, cough, breathing difficulty and excessive perspiration.
A mixture made out of Kulthi powder can help in controlling boils and in relieving skin rashes.
Adding some amount of Kulthi to water and boiling it and then having it daily can help in regulating fever.
Horse gram can be added to daily diet as soups, sprouts or water that is boiled in order to get the best health benefits.
Kurmura | Puffed rice
Puffed ricePuffed rice is a cereal usually made by heating rice kernels under high pressure in the presence of steam, to form puffed grains. There are other methods of manufacturing too.Puffed rice is used in various breakfast cereals as well as snacks. It is the base ingredient for various street foods all over India, especially the popular chaat item Bhel Puri. It can be combined innovatively with unique combinations of vegetables, fruits, savouries, dry fruits and sauces, to make healthy snacks.
Masoor |Red lentils
Red Lentils are known for their delicately sweet flavour. They cook relatively quickly and tend to turn mushy and for that reason are most commonly used for making Lentil Soups and Lentil Stews. Red Lentils - as opposed to brown and green lentils - have the shortest cooking time; around 15-20 minutes.
Red Lentils readily take on the flavour of foods they are cooked with, which makes them ideal as a food to puree them with other types of food. Lentils are rarely responsible for any type of alergic reaction. And of course with their high protein content they make an ideal meat subsitute.
Moong | Green gram / Mung bean Moong
The green gram is a small, round olive green bean with a sweet flavor and soft texture. The mung or moong bean is the seed of Vigna radiata, belonging to the Indian subcontinent. These are commonly used in South-Asian cuisine. They are yellow in color once the skins are removed.
Green gram is an important pulses crop in India and believed to be originated from India. It is short duration legume crop grown mostly as a fallow crop in rotation with rice. Similar to the leguminous pulses, green gram, enriches soil nitrogen content. It is grown mostly in Asian region traditionally while its cultivation has spread to Africa and Americas relatively in the recent times. More than 70%t of world’s green gram production comes from India.
Green gram is scientifically known as Vigna radiata and it is commonly known as Mung in India. The plant grows as a small shrub with twining upper branches.
Poha |Beaten rice
Poha is made of processed flattened rice, roasted with chilies, onions, mustard and cumin seeds and curry leaves (called Kadi-patta). It is a high carbohydrate, low fat, quick meal that can be made in minutes.
Rajma | Kidney beans
The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and color to a kidney. The extraordinary health benefits kidney beans offer are nothing short of amazing.
These beans are reddish brown in colour with a mild taste when boiled, but easily absorb flavours from whatever seasonings they are cooked in. They have high quantities of folic acid, calcium carbohydrates, fibre and proteins amongst other essential nutrients, all of which are important in proper functioning of the body.
These beans are dried and are available throughout the year. They are reddish brown in color and have a kidney like shape. They have a very strong taste and are used in both hot and cold recipes. It is most commonly in Mexican and Indian cuisine to make curries.
Til |Sesame
Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. They are available throughout the year.
Sesame seeds may be the oldest condiment known to man. They are highly valued for their oil which is exceptionally resistant to rancidity. "Open sesame"—the famous phrase from the Arabian Nights—reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. The scientific name for sesame seeds is Sesamun indicum.
Sesame seeds are tiny, oil-rich seeds that grow in pods on the Sesamum indicum plant.
Unhulled seeds have the outer, edible husk intact, while hulled seeds come without the husk.
The hull gives the seeds a golden-brown hue. Hulled seeds have an off-white color but turn brown when roasted.
Sesame seeds have many potential health benefits and have been used in folk medicine for thousands of years. They may protect against heart disease, diabetes, and arthritis.
However, you may need to eat significant amounts — a small handful per day — to gain health benefits.
Urad Daal / Kaali Daal |Black gram / Black lentil (whole) / White lentil (dehusked)| Urad Dal / Kaali Dal
Black gram is a member of the Asiatic Vigna crop group. It is an annual pulse grown mostly as a fallow crop in rotation with rice. Similar to the other pulses, black gram, being a legume, enriches soil nitrogen content and has relatively short (90-120 days) duration of maturity.
Black gram is scientifically known as Phasiolus mungo and it is commonly known as Urad in India. India is its primary origin and is mainly cultivated in Asian countries including Pakistan, Myanmar and parts of southern Asia. About 70%t of world's black gram production comes from India.
Also known as black lentil, it is one of the most widely consumed lentil in India. These are rounded black lentils, slightly elongated with a sticky texture and bland flavor. White lentil is black lentil with the black skin removed. These lentils have a very strong earthy flavor.
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