Crop Production and management | Crop Cultivation

Subject: Crop

Unit 1.1: Crop Production and management | Crop Cultivation

Table of Contents:

• Introduction………………………………………………………………………………1

• Production………………………………………………………………………………..2

• Production in Nepal……………………………………………………………………3

• Importance of Legumes……….…………………………………………………….4

• Production Limitation of  Legumes…………………………………………….5

• Enhancement of Legumes Production…..…………………………………..6

Introduction

The Leguminosae family, which includes more than 20,000 species, is the third-largest family of flowering plants. It is sometimes known as the legume, pea, or bean family. A plant that belongs to the bean family, as well as its seed, is considered a legume. Legumes represent a nutritious component of diets all around the world. They are a good source of protein, vitamins, fiber, and refined carbs at a reasonable price. When used as a dry grain, the seed is also known as a pulse. In agriculture, legumes are generally planted for the human diet, as fodder for cattle, and as green manure to improve the soil. Beans, soybeans, peas, chickpeas, peanuts, lentils, tamarind, and clover are examples of well-known legumes.

The phrases “legumes,” “pulses,” and “beans” have different meanings even though they are sometimes used similarly. Fabaceae (bean) plants, including their leaves, stems, and pods, are referred to as legumes. A pulse is an edible legume plant seed. Among the pulses are beans, lentils, and peas. For instance, the pea inside a pea pod is a pulse even though the pea itself is a legume.

Production

All grain legume crops, including chickpea, pigeon pea, cowpea, dry bean, kidney, soybean, and groundnut, have shown a growth in global production since 1980 at a rate of more than 1% each year. During the fiscal year 2019/2020, a total of 333,740 hectares are used to grow grain legumes, with yields of 381,987 Mt and 1,151 kg/ha(kilogram/hectares), respectively. Legumes grow quickly and with little effort. Most legumes are resilient, long-lasting plants that are simple to care for and harvest. The ideal temperature range for different species of legumes varies. Most legume seeds, including bean seeds, flourish when planted six to twelve inches apart from one another because leguminous plants grow best in open spaces where they are not covered and are positioned so that they do not obstruct one another’s access to sunlight. Legumes benefit from regular watering, particularly as the temperature rises. As leguminous grows fertilization and pest control would be required for the plant to grow prosperously. 

Legumes are traditionally processed using a variety of methods, including soaking, husking, crushing, boiling/cooking, roasting, pounding and grinding, searing, steaming, germination, fermentation, and popping. Legumes are processed using advanced machinery and in large quantities using modern processing techniques. The length of the season varies greatly for various kinds of legumes. Sprouting and temperature changes are factors to watch out for in legumes as these could affect the growth and development of the legume plants. Once they are dry and the pods have reached maturity, the plant can be harvested.

Production in Nepal

Millions of people in underdeveloped nations rely heavily on grain legumes for nutrition; for this reason, they are often referred to as the “poor man’s meat.” They play a significant role in Nepal’s indigenous cropping systems, the sustenance of people and animals, and the recovery of soil fertility. It is essential to the long-term stability of agricultural systems. They are essential suppliers of nutrients like phosphorus, calcium, iron, and protein. Grain legumes, such as lentils, can be marketed to make money since they are rich in dietary fiber, antioxidants, and estrogenic compounds.

Grain legumes are planted on 333,740 ha in the fiscal year 2019–20, with yields of 381,987 Mt and 1,151 kg/ha, respectively. At least 12 different varieties of grain legumes can be grown in Nepal due to the country’s extremely varied meteorological and environmental circumstances. The main grain legumes grown in Nepal include lentils, black gram, cowpea, soybean, grass pea, and moonbeam. In terms of area and productivity, lentil is the first significant legume crop in the nation. Grain legumes are divided into two groups based on the seasons in which they are grown: summer-season legumes and winter-season legumes.

Importance of Legumes

In addition to being used as food, they aid in crop rotation. Legumes’ root patches contain ammonia scientists have begun that transform nitrogen into various nitrogen-containing chemicals that the plants can quickly utilize. Thus, this technique of crop planting, where legumes are incorporated into the crop planting sequence to provide the soil with various nutrients, including nitrogenous compounds, became widespread in agriculture as They also enhance the soil’s physical properties, including moisture retention, soil nutrients, and water holding capacity by growing the microbial population.

The plant has got multiple health benefits as well as it is a great source of iron, protein, Vitamin, fiber, phosphorus, fatty acids, carbs, and other nutrients. Because they contain beneficial bioactive components, legumes have been made a part of economy, culture, physiology, and medicine in addition to being superior in terms of nutrition. Most bioactive chemicals in legumes have been proved through research to have antioxidant capabilities, which help to prevent certain cancers, heart disorders, osteoporosis, and other degenerative diseases.

Production Limitation of Legumes

The low yield of legumes is one of the biggest problems in their production. This problem is brought on by several things, including the use of the preserved seed, the difficulty in obtaining the right inputs from agro-dealers, farmers’ unwillingness to use nutrient fertilizer, and difficulties in obtaining and using biocontrol agents. Fertilizer and certified seed purchases are resisted by farmers. The production potential of the recycled seed of these legumes has been reached, and the yields will continue to decline. Numerous agro-dealers around the nation have stopped stocking certified legume seeds due to the extremely low demand for them. As a result, several seed companies have ceased breeding and developing new bean seeds. The quality of the seed sold by seed houses is frequently poor, which discourages farmers from buying seed.

Enhancement of Legumes Production 

Today’s world calls for innovative breeding initiatives, technology advancements helped by marketers, greater nitrogen fixation, and adaptability for soil limitations to increase the output of legumes. The Government loans to farmers should be subsidized, and farmers are given superior seeds, fertilizer, and plant protection products at a reduced cost so that the farmers are not demoralized. The other factor that can help the legumes production enhancement would be the market share and awareness of the market capacity and price for the legumes products such as black beans, soybeans, Lentil, etc. the right awareness and knowledge can help the farmers to gain awareness and go for the better legumes seeds for better yield which will enhance the production of legumes.