Unique technique of finger millet production under SRI system for higher yield potential in eastern India

M. K. SINGH, S. K. GUPTA, S. K. CHOUDHARY

Abstract


Finger millet is a staple food crop in dryland, tribal areas and Diayara areas. It is cultivated
both for grains and ‘fodder. SRI principles have been creatively adopted to suit the cultivation practices
for finger millet, making it possible to produce 3-4 times more crop yield than with farmers’ traditional
practices, without depending on new varieties. It does use small amounts of purchased inputs along
with mostly organic inputs. It is cultivated mainly in Asia and Africa. It is staple food crop in many hilly
regions of the country and it is grown both for grain and forage. In Northern hills, grains are eaten in the
form of chapaties and in South India, grain flour is used for preparing gruel, cakes or unleavened bread,
puddings, porridges, sweets etc. Germinating grains are malted and fed to infants and good for pregnant
woman. It is considered as nutritive food for adults of different ages. Grains contain 9.2 per cent
protein, 1.29 per cent fat, 76.32 per cent carbohydrates, 2.24 per cent minerals 3 per cent ash and 0.33 per
cent Ca. It also contains vitamins A and B with small amount of P. It is good for persons suffering from
diabetes. Green straw is suitable for making silage.


Keywords


Unique technique, Finger millet production, SRI, Higher yield potential

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