GROUND NUT

CULTIVATION PROCESS OF GROUND NUT

FIELD PREPARATION

These soils are ideally suited to rainfed rabi groundnut. The optimum soil pH for groundnut is 6.0 to 6.5, but a range of 5.5 to 7.0 is acceptable. Plough the land 2 to 3 times at optimum soil moisture to secure good surface tilth to a depth of 15 cm. Follow planking after each ploughing to conserve moisture.


APPERANCE OF FIRST FLOWER

Usually flowering takes place between 24-30 days after sowing, which is little earlier in bunch type than spreading. The flowers open between 6-8 am and fertilization is completed before mid day.


PEGGING

This bending and downward growth of the stalks, called pegging, allows the young pods to enter the soil and continue their maturation process underground. Once the pods are buried in the soil, they undergo further development and eventually mature into fully grown groundnuts.


PODDING

Groundnut plant has an indeterminate growth habit. Flowering extends over 2 months in Spanish-bunch types and over 3 months in Virginia-runner types. It takes about 60 days for the pod to develop fully after the flower appears. It is therefore, usual to find pods in different stages of maturity at harvest.

STARTING OF SEDDING

Dibbling of seeds by keeping 60 cm distance in row to row and 10 cm distance in plant to plant for spreading type and 45 cm x 10 cm in bunch type helps in saving the seed requirement and also increased the yield as the sufficient space is provided around the plant for its better growth and development.

MATURE OF SEDDING

Groundnuts are mature when 70-80% of the inside of the pods shells have dark markings and the kernels are plump, with color characteristic of that variety. If harvested prematurely, the kernels shrink upon drying, resulting in decreased shelling percentage, poor seed quality and lower oil content.

HARVESTING

In case of bunch type of groundnut, the plants are harvested by pulling. Harvesting of spreading type of groundnut is done by local plough or with the help of blade harrow. Leave the harvested crop in small heaps for two to three days for curing and drying.

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