process of rice cultivation step by step with diagram
Answers
Answer:
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.
Explanation:
Determine the best date to plant.
2. Determine the time the variety takes from planting to harvest (short- duration, 100–120 days; medium duration, 120–140 days; long duration, 160 days or more).
3. Most varieties take 50–55 days from panicle initiation to harvest.
4. Mark on the calendar the date of planting and when each other operation needs to be done (plowing, weeding, fertilizing, and harvesting).
5. Pin the calendar in a prominent place to remind you when things need to be done.
But, in general, paddy cultivation is quite distinctive and observes following steps:
1. Preparation of Field:
Paddy farmers used to get their fields ready before the rainy season. The weeds are cleared and the field is ploughed by buffaloes or tractors to a depth of few inches. Manures and fertilizers are added to the soil. The whole surface then remained covered with water of about 2.5 cm. The field is then ready for receiving seedlings from the nursery.
2. Transplantation:
Generally paddy seedlings are first prepared in nursery and then transplanting is done in the field after about 40 days. Although in some areas of India and Sri Lanka seeds have been sown directly in the field and the seedlings sprout when the rain comes. But yield of paddy from transplanting is greater than the direct sowing. The transplanted paddy also grows faster because of regular spacing and matures within a shorter period.
3. Field Maintenance:
Paddy fields also require regular maintenance, such as occasional weeding and thinning out the more crowded patches, level of water is to be maintained according to the growth and the fields are drained dry before the crop is harvested.
4. Harvesting:
The traditional harvesting system is either through a curved knife or a sharp-edged knife. It is very labour-intensive. Harvesting is done in the dry season, when the weather is sunny. Mechanical combines which cut and thresh are used in Japan.
5. Threshing, Winnowing and Milling:
After the paddy stalks have been gathered and dried for a brief spell, their threshing is usually done. By beating the sheaves against the bars, the grains are separated from the stalks. Now threshing machines have also been developed.
Winnowing is a process of removing the unwanted particles from the paddy grains. The simplest way is by pouring the paddy down from a height on a windy day to a large square mat on open ground. The grains fall to the mat while lighter chaff blows out. Sometimes hand-winnowing machines are also used.
Milling means removal of the yellowish husks from paddy so that white or polished rice is obtained. In a rice mill the paddy is made to pass between varying sets of huller or rollers till it is milled or polished.
Although, there are several varieties of rice, but on the basis of their location two varieties have been identified. These are: (i) upland rice, which is grown on upland areas; and (ii) lowland rice, which grows in low lying and marshy areas.
Another classification is based on origin and geographical concentration, and accordingly, there are two types