Sowing and Harvesting Season of Wheat in India

India is an agriculture dominated country, and wheat is a staple crop. This article will inform you about the Sowing and Harvesting Season of Wheat in India and more!

Origin of Wheat in India

Sowing and Harvesting Season of Wheat in India

Wheat has always been an essential crop in India. Although not much is known about its origin, the History of grain in India goes back to prehistoric times. You can find evidence of wheat cultivation and uses in Indus Valley Civilization. However, the extensive cultivation began in the 1960s after the Green revolution. This was when the hybrid varieties of wheat were introduced, which increased its production. Let’s discuss the Sowing and Harvesting Season of Wheat in India.

Sowing and Harvesting Season of Wheat in India

Wheat is a staple food in India besides rice. It is a Rabi crop that is sown in winters and harvested in the months of spring. Hence, the sowing of the seeds also takes place in winters from October to December. It usually takes 7-8 months for a wheat crop to mature before you can harvest it from February to May.

Wheat Producing States in India

India is the second-largest producer of wheat in the world, and its cultivation occupies approximately 29 million acres of land. As it is easy to grow cultivar, almost all the states grow wheat for domestic purposes. While the states like Madhya Pradesh, Punjab, Haryana, Rajasthan, Bihar, Gujrat, West Bengal, Uttarakhand, Maharashtra top the charts. Uttar Pradesh is the Largest Wheat Producing State in India.

Wheat Varieties in India

  1. Sharbati Gehu: Undoubtedly, the best variety of wheat in India. It mainly grows in the Sehore and Vidisha regions of Madhya Pradesh. The variety has grains that are golden in color and have a sweet taste hence the name. Farmers grow Sharbati gehu varieties in Punjab, but no grain can compare to the golden grain that grows in the fertile, alluvial soils of Madhya Pradesh.
  2. Chandosi Gehu (HI 1418): The variety grows in almost all the states in India. The flour made from chandosi wheat is good for making chapatis as well. Apart from that, this variety is quick-ripening and tolerant of many pests.
  3. Pusa Tejas (HI 8759): This is a high yielding variety of wheat with high resistance towards rust. It mainly grows in Haryana, Punjab, Madhya Pradesh, Chhattisgarh, Tamil Nadu. The flour of this variety serves multiple purposes. It is not only popular for making chapatis or traditional Indian food, but it is also used in food processing industries.
  4.  Pusa Malawi (HD4728): It is a semi-dwarf variety with a high tillering capacity. The grains of this variety grows well in central Indian states like Gujrat, Chhattisgarh, Madhya Pradesh, etc. The flour of this variety also has uses in industries.
  5. Pusha Yashasvi (HD3226): This is a recent variety of Wheat. It mainly grows in Haryana, Punjab, Madhya Pradesh, Chhattisgarh, Gujrat, Delhi, Uttar Pradesh, and Jammu. It’s sowing usually takes place in November. Moreover, the variety is highly resistant to various kinds of rots and pests and average production.

Benefits of Wheat

Wheat crop duration in India

  • Treats Chronic Inflammation: Wheat contains betaine, which can help reduce chronic inflammations. It can also aid in various other disorders like osteoporosis, heart diseases, cognitive decline, and even Alzheimer’s disease.
  • Prevents Asthma: The diseases like asthma are on the rise with the increasing pollution. The chances of kids developing it are even higher. A diet full of wheat can help prevent Asthama, as wheat is rich in vitamin E and magnesium. It can reduce the risk of kids developing asthma by 50 %
  • Helpful in Postmenopausal Symptoms: Women going through menopause have a high risk of developing many diseases. Eating wheat can slow down atherosclerosis, thereby helping in maintaining the levels of blood pressure and cholesterol.
  • Prevents Gallstones: Foods that you prepare with whole wheat have a high content of insoluble fiber. These foods can help reduce the risk of women developing gallstones, as they reduce the secretion of bile acid, larger accumulations of which causes gallstones.

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