Jeera (Cumin) Cultivation

About Jeera (Cumin) cultivation

• It is an aromatic seed that adds an extra punch of taste to Indian dishes.
• It is believed that Jeera is native to the Mediterranean region and it was well known in Ancient Egypt as well as in Greece and Rome.
• Its oil is reported to have antibacterial activity and is also used in veterinary medicines and various other industries.
• Climatic condition required
  • It grows well in both tropical and sub-tropical climates and it comes up well in all types of soils, but well-drained sandy loam soils are best suited.
  • It is an extremely weather-sensitive crop.
  • It requires a moderately cool and dry climate without any humidity.
• It is a Rabi crop and is cultivated mainly in Gujarat and Rajasthan.
• It is sown from October to November and harvested in February and March.

Major producers of Jeera

• India accounts for some 70% of the world’s production of this seed spice.
• Other countries such as Syria, Turkey, UAE and Iran make up the balance 30%.

 

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Q1) What is the Kharif crop?

Kharif crop refers to the agricultural crops that are sown and harvested during the monsoon season in India. The Kharif season typically starts with the onset of the southwest monsoon in June and lasts until September or October, varying slightly depending on the region.

Source: Why jeera prices are shooting up in wholesale markets