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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
Reason for increase and decrease
Nutritional value
Garlic Basic detail of Soyabean
Graphical detail
Reason for increase and decrease
Nutritional value
Onoin
Basic detail of Soya bean Graphical detail
Reason for increase and decrease
Nutritional value
Potato
Basic detail of Soya bean
Graphical detail
Reason for increase and decrease
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_energy8/4/2019 Presentation Cmie
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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_energy8/4/2019 Presentation Cmie
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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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