Rabi is the healthiest and most useful crop in the Indian garden, with the help of which the gardener can learn about it. The purpose of the rabi crops section is to provide accurate information about the names, types and timing of rabi crops in India. The method is new to the rabi cultivation system.
Rabi crops or rabi crops are rural crops grown in winter and harvested in spring in India. This word comes from the Arabic word for “water”, which is used in the Indian region, where it refers to the harvest (otherwise known as the “winter harvest”). In Indian agriculture, rabi crops include wheat, barley, maize (maize), chickpea/gram (legume), flaxseed, garlic, cumin, coriander, mustard (oleaginous), etc.
In India, major crops like wheat, mustard and peas are harvested early. Many toxic crops including wheat, barley, maize (corn), chickpea/gram (legumes), flax seed, mustard are grown in winter and harvested in spring in India. In terms of rabi fruit, we can divide into some categories such as food crops, food crops, fiber crops, oil crops, cosmetics and crops.
Major Rabi Crops
The crops are rice, wheat, corn, sorghum and other grains that are harvested during the winter months.
They play an important role in Indian cuisine as they form an important part of various dishes. Know the different types of rabi crops so you can choose the right one for you!
This list includes rice, wheat, corn, sorghum and others. You will learn about their use as food products and sources of biofuels, etc. Examples of Rabi crops include wheat, mustard, radish, cabbage, sunflower, corn, fruit, garlic, onion, cumin, coriander, potato, fennel, flaxseed, amaranth, cauliflower, turnip, almond, banana, grape, grapefruit , kinnow, lemon. , mango, Ber, date palm, lemon mulberry, orange and mustard leaves.
1. grain of corn
Some of the crops grown during Rabi are wheat, flaxseed, mustard, seeds, corn, rapeseed, barley, and gram.
2. fruit trees
Fruit trees are a type of tree that is used for various purposes such as food, industrial fuel, textiles, etc.
There are various rabbinic traditions that you can learn about at any local library or online office. Some of the rabi crops that you may be interested in include mustard cultivation, sorghum cultivation, and jute cultivation.
Some of the crops grown during Rabi are sunflower, mustard, red gram, Bengal gram, coriander, alfalfa, flaxseed, fenugreek, black pepper, cumin, Isabgol and Fenugreek.
Fruits are the main source of food and there are many varieties, some of which are rabi crops. Rabi crops usually include winter crops such as maize, wheat and barley which are grown in cold weather.
They have different uses for their fruit, including those used for food, medicine, or other industrial purposes. Some of the fruits that are grown during Rabi are grapes, grapefruit, guava, date, lemon, orange, mango, beer, banana, and blackberries.
Spinach! They are among the most common and popular foods. From soups to stews to curries, vegetables are found in many different dishes. Also, rabi crops (grown during the winter months) are a must-try vegetable!
Some common types of rabi crops include cauliflower, cabbage, and broccoli.
Rabi crops grow best if they are harvested early in the morning or in the evening so that they can take advantage of the cold weather conditions. If you’re looking for something new to add to your vegetarian repertoire, try plant-based!
Some of the vegetables grown during Rabi are cabbage, broccoli, cauliflower, chickpea, garlic, beans, carrots, peppers, beans, potatoes, tomatoes, brinjal, chickpeas, lady’s finger, sweet potato and fenugreek.
Grains are types of plants that grow in soil and produce pods or seeds that contain food and edible fruits.
Different cultures of rabi have different methods – Dalchini, Jeera, etc. Some of the commonly cultivated crops are mustard plant, mung bean, Urad Dal, etc. Rabi is a type of vegetable grown for its grain which can be used in various dishes such as Indian dal (lentil soup), masala dal (spicy lentil dish), channa daal (chickpea curry). etc.
wheat, any of the many types of grasses of the genus Triticum (family Poaceae) and their edible grain. Wheat is one of the oldest and most important grains. Among the thousands of known varieties, the most important is the soft wheat (Triticum aestivum), used for bread; durum wheat (T. durum), used to make pasta (pasta) such as spaghetti and macaroni; and wheat (T. compactum), a soft type, used to make bread, crackers, cookies, pastries and flour. In addition, part of the wheat is used by the industry to produce starch, pulp, malt, dextrose, gluten, alcohol and other products.
Milling Process of Wheat
Wheat is one of the most consumed grains in the world. It comes from a type of grass (Triticum) that is grown in different forms around the world. Cornbread, or soft wheat, is the first type. Several other closely related varieties include durum, spelled, emmer, lesser spelled and Khorasan wheat.
White flour and wheat flour are the main ingredients in baked goods, such as bread. Other wheat foods include pasta, noodles, semolina, bulgur, and couscous. Wheat is very controversial because it contains a protein called gluten, which can trigger a harmful immune response in people with problems.
However, for those who tolerate it, whole wheat can be a source of various antioxidants, vitamins, minerals, and fiber. Milling is the process of grinding corn into flour. Wheat milling involves separating the bran from the germ and endosperm and reducing the endosperm to fine flour. Different processes are applied to wheat flour.
The process by which wheat is milled in India is a stone mill to obtain whole wheat flour. This process results in 90-95% wheat flour that retains almost all of the grain’s nutrients and removes other weak parts of the grain such as cellulose and phytic acid that bind and exports minerals.
In modern wheat mills, wheat is cleaned to remove various impurities and damaged grains.
- Grain cleaning screen/vibration: Grain is removed from various impurities along with damaged, dry and broken grains which are collectively known as screening.
- This removes chaff and other coarse material and the second sieve removes foreign material such as seeds. Vacuum: It lifts impurities from wheat. The process of grain is conducted through the sieves when the air is absorbed by the sand and the fire. Disk divider:
- After the hole, it goes through a disk divider with a disk that rotates on a horizontal axis. The surface of the disc is washed to catch individual wheat grains but reject large or small ones. Thresher: The wheat passes through a thresher, a machine that threshes the grain on a shaft, and forcefully throws the wheat into a drum. next to it, wash each grain and break the hair of the grain.
- Magnetic Separation: The wheat water passes through a magnetic separator that separates the iron and steel particles during harvest.
mustard, a powder made from the poisonous seeds of one of the two plants belonging to the Brassicaceae family. The main types are white or yellow mustard (Sinapis alba), a plant from the Mediterranean; and brown or Indian mustard (Brassica juncea), from the Himalayas.
The use of mustard seeds as a spice is known from the earliest recorded time and is described in Indian and Sumerian texts dating back to 3000 BCE. The mustard plant is often mentioned in Greek and Roman writings and in the Bible. In the New Testament, a small mustard seed is a symbol of faith.
Hippocrates, among other ancient physicians used mustard seeds as medicine. In the 20th century, the use of mustard as a flavoring agent grew to such an extent that mustard became the most important flavoring ingredient in the world market.
Mustard is unusual among spices because it is grown mainly in the warm regions of the world, mainly in Canada and the American Great Plains, Hungary and Great Britain, and to a lesser extent in other countries. In the main producing countries, mustard is used entirely.
Process of Mustard Producing
Mustard is part of the oilseed family and is considered a spice and oilseed. The term mustard oil is used to refer to three different oils from the mustard seed and thirty percent of the mustard seed is oil.
The oil is made by pressing the fruit or by a grinding process, where it is mixed with water and spread again.
Black mustard produces a lighter, sweeter oil, while white mustard produces a yellow oil. A simple recipe for mustard oil is to squeeze the seeds directly. This gives mustard oil a strong taste.
Another way to make mustard oil is to crush the seeds and separate the oil. Both extraction processes produce mustard oil and flour. When mustard seeds are processed into a mustard oil factory, the byproduct is a seed cake with a low oil content. Bread is made from these breads through the distillation process and used as animal feed. The production process produces 37% oil and the rest is food.