Presentation Cmie

8/4/2019 Presentation Cmie

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Presentation of CMIE report-2009 on

vegetable, grown in UP.

Prepared by-

Ravi Ranjan

Shashank Narayan

pavansut mishra


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Index

Introduction of CMIE Soya bean Basic detail of Soya bean

Graphical detail

Reason for increase and decrease

Nutritional value

Chilly Basic detail of Soyabean

Graphical detail


Nutritional value

Garlic Basic detail of Soyabean

Graphical detail


Nutritional value

Onoin

Basic detail of Soya bean Graphical detail


Nutritional value

Potato

Basic detail of Soya bean

Graphical detail


Nutritional value

Reference


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CMIE The Centre for Monitoring Indian Economy monitors the

Indian economy, Builds databases

Undertakes research

Produces documents and database products

Services its clients' needs for economic and businessinformation

Thousands of organisations, in India and overseas,subscribe to CMIE's services.

Centre for Monitoring Indian Economy Pvt. Ltdwas established in 1976 by the eminent economistDr.Narottam Shah. The company has grown into India'sleading private sector economic research institution. CMIEis headquartered at Mumbai. It has 17 offices in India andhas a 330-person strong team.


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Soyabean

Soyabean grows well in warm and moist climate A temperature of 26.5 to 30C appears to be the

optimum for most of the varieties

Production of soybean in India at the present

time is restricted mainly to Madhya

Pradesh,Rajsthan and Maharashtra. It is also

grown in uttar pradesh, Himachal Pradesh,

Punjab and Delhi.


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Factors Influencing SoybeanThe area planted, determined by the price of soybean against thatof competitive crops, viz., maize, jowar, bajra.

Pests and diseases.

It require irrigation at the time of plantation

The soybean crop generally does not require any irrigationduring Kharifseason. However, if there were a long spell of droughtat the time of pod filling, one irrigation would be desirable. Duringexcessive rains proper drainage is also equally important. Springcrop would require about five to six irrigation

As we can see there is a sharp fall in yield of soybean in year 2001-02 ,2003-04 as due to draught and heavy rain fall as crop does notrequire much water.

And there is sharp rise in yield of soya bean in 2002-03, 2004-05due to favorable condition of climate ,govt. policy


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Nutritional value of soyabeans

(per 100 gm)

Energy 416 cal

Carbohydrate 30.20 gm

Sugar

Fiber 9.30 gm

Fat(total lipid) 19.90 gm

Protein 36.50 gm

Water 8.50 gm

Vitamin A 2gm

Vitamin B6 0.38 mg

Vitamin c 6 mg

Iron 15.70 mg Magnesium 280 mg

Potassium 1797 mg


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Chilly

The chilly crop is grown from almost the sea-levelup to an altitude of 1,500 -2100 meters in tropicaland subtropical regions, with an annual rainfall of

60-150 cm India is largest producer ,consumer and exporter

of chilly.

UP account for 2.54 percent of chilly production

of the total production of chilly in India. Chilly crop is sensitive to cold and frost and it

requires warmer climatic conditions.

Very high rainfall during its growth is harmful.


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Chilly

2000-01 2001-02 2002-03 2003-04 2004-05 2005-06

Area(`000ha) 18 19.1 14.3 16.7 18 17.3

Production(`000tns) 14.4 14.5 10.8 12.9 16.9 16.1

Yield*10(Kg/ha) 80.1 76 75.3 76.9 93.9 93

0

10

20

30

4050

60

70

80

90100

Area,

Production&Y

ield


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As we can see from the graph there is a increasein yield in the year 2003-04 due to good climatecondition, introduction of high yielding variety of

chilly Increase in price support of chilly.

There was strong increase in strong researchsupport for chilly in various research center

across india and indian institute vegetableresearch varanasi


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Nutritional value per 100 g

Energy 166 kJ (40 kcal)

Carbohydrates 8.8 g

Sugars 5.3 g

Dietary fiber 1.5 g

Fat 0.4 g Protein 1.9 g

Water 8.8 g

Vitamin A 48 g

beta-carotene 534 g

Vitamin B6 0.51 mg

Vitamin C 144 mg

Iron 1 mg

Magnesium 23 mg

Potassium 322 mg
http://en.wikipedia.org/wiki/Food_energyhttp://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Protein_(nutrient)http://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Vitamin_Ahttp://en.wikipedia.org/wiki/Beta-carotenehttp://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Ironhttp://en.wikipedia.org/wiki/Magnesium_in_biologyhttp://en.wikipedia.org/wiki/Potassiumhttp://en.wikipedia.org/wiki/Potassiumhttp://en.wikipedia.org/wiki/Magnesium_in_biologyhttp://en.wikipedia.org/wiki/Ironhttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Beta-carotenehttp://en.wikipedia.org/wiki/Beta-carotenehttp://en.wikipedia.org/wiki/Beta-carotenehttp://en.wikipedia.org/wiki/Vitamin_Ahttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Protein_(nutrient)http://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/Food_energy


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GARLIC

2000-01 2001-02 2002-03 2003-04 2004-05 2005-06

Area(`000ha) 9.3 15.1 26.1 30.8 32.4 34.9

Production(`000tns) 41.9 78.6 113.9 139.5 140.1 150.8

Yield*10(Kg/ha) 448.9 519.2 436.7 453.2 433 431.8

0

100

200

300

400

500

600

Area,

Production&Y

ield


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Nutrition value of GARLICSEnergy 149kcal

Carbohydrates 33.06g

Fibers -------

Fat 0.5g

Protein 6.36g

Water -------VitaminE 0.08mg

Vitamin C 31.2mg

Iron 1.70mg

Magnesium 25mg

Potassium 401mg


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onion

India is second largest producer of onion.

Madhya pradesh is largest producer of onion

UP account for around 16 percent of total

production

Onions are grown in three seasons kharif

(summer), late kharif and rabi (winter)


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ONION

2000-01 2001-02 2002-03 2003-04 2004-05 2005-06

Area(`000ha) 24 25.2 20.6 21.2 21.2 25.5

Production(`000tns) 338.2 278.5 232.2 245.8 245.8 328.2

Yield*10(Kg/ha) 1409.2 1105.2 1130.1 1159.4 1159.4 1287.1

0

200

400

600

800

1000

1200

1400

1600

Area,

Production&Y

ield


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Nutritional value per 100 g

Energy 166 kJ (40 kcal)

Carbohydrates 34 g

Sugars 4.24 g

Dietary fiber 1.7 g

Fat 0.1 g

Protein 1.1 g

Water 89.11 g Vitamin A 0.0 g

Thiamine (Vit. B1) 0.046 mg

Riboflavin (Vit. B2) 0.027 mg

Niacin (Vit. B3) 0.116 mg

Vitamin B6 0.12 mg Folate (Vit. B9) 19 g

Vitamin C 7.4 mg

Calcium 23 mg

Iron 0.21 mg
http://en.wikipedia.org/wiki/Food_energyhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Protein_(nutrient)http://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Vitamin_Ahttp://en.wikipedia.org/wiki/Thiaminehttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Thiaminehttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Folatehttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Ironhttp://en.wikipedia.org/wiki/Ironhttp://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Folatehttp://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Thiaminehttp://en.wikipedia.org/wiki/Thiaminehttp://en.wikipedia.org/wiki/Thiaminehttp://en.wikipedia.org/wiki/Thiaminehttp://en.wikipedia.org/wiki/Thiaminehttp://en.wikipedia.org/wiki/Vitamin_Ahttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Protein_(nutrient)http://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Food_energy


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potato

India ranks 4th in area and it is the 3rd largest

country in world in production of potato after

China and Russian Federation.

Potato is produced in an area of 14.00 lakh ha

with a production of 250lakh tonnes and

productivity of 17.86 ton per ha

UP is largest producer state of potato in india


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POTATO

2000-

01

2001-

02

2002-

03

2003-

04

2004-

05

2005-

06

2006-

07

Area(`000ha) 394.1 388.6 442.6 422.1 440 445.2 469

Production*10(`000tns) 839.82 958.26 1016.28 882.56 982.17 998.68 1024.8

Yield*10(Kg/ha) 2131 2466.2 2295.9 2090.9 2232.2 2243.2 2185.1

0

500

1000

1500

2000

2500

3000

Area,

Produ

ction&Y

ield


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As we can see there is dip in the production of

potato in yr 2003-04 as due to severe cold

waves

Not having proper storage facility to store the

crop.

Wide gap in supply chain


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Nutritional value of POTATO

Energy 70kcal

Carbohydrates 15.90g

Fibers 2.5g

Fat 0.10g

Protein 1.89g

Vitamin A 7IU

Vitamin K 2.9mcg

Vitamin C 11.4mg

Iron 0.3mg

Magnesium 22mg

Potassium 455mg


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REFERENCE

ICAR website

G B PANT agriculture university report


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THANK YOU

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