AGRICULTURE AND IRRIGATION

PULSES

The district grows various kinds of pulses, chief among them being val, mug (green gram), tur, udid (black gram), harbhara (gram), chavali, etc. The area covered by them came to 27,782 acres in the district in 1958-59.

Val.

The district stands first throughout the State in raising val. The crop occupies nearly 20,000 acres and shares roughly an eighth part of the total area under the crop in the State. The following table gives the area under val in the district since 1950-51:—

TABLE No. 46

AREA UNDER VAL IN KOLABA DISTRICT

(1950-51 TO 1955-56).

It occupied 17,433 acres of land in 1958-59 in which Roha, Ali-bag and Mamgaon talukas together shared well nigh sixty per cent. The following table gives taluka-wise distribution of the crop, in the district, in 1958-59:—

TABLE No. 47

 AREA UNDER VAL (TALUKA-WISE) (1958-59).

The crop is taken as a rabi crop or as a second crop in rice fields. It is damaged by heavy rains, cloudy and cold weather when flowers begin to fall off and fertilisation fails to take place. In the district, it is taken in rice lands, after the rice crop is harvested. Land is ploughed repeatedly for three or four times. Seeds are dropped in furrows through a single tube attached to the plough. Usualy, from thirty to forty pounds of seed are broadcast in one acre of land and covered with earth. Two varie-ties of val are grown in the district, goda and kadva. In the Roha taluka, the system of sowing, locally known as thok val is in vogue, whereby seed is dibbled in the standing rice crop. Thus, by the time the paddy is reaped, the val plant reaches a height of from six to nine inches. This facilitates the growth and early maturity of the crop by about a month. But usually, val is sown in November and harvested in March. The crop becomes ready for harvest in 130 to 150 days. When leaves turn yellow and drop off, the crop is said to be fully ripe. Generally, pods are plucked as they become mature. If the soil holds moisture sufficient to ripen the crop, plucking is undertaken which goes on for about two months. Ripe plants are cut close to the ground with sickles and taken to the threshing-floor, where they are dried under the sun and then beaten with sticks to separate seeds. Similarly, pods are threshed under a stone-threshing-roller. In highly assessed garden land, val is sometimes taken as a catch crop, when the opportunity occurs, it is sown immediately after the harvest of the previous crop and, if this is done, the moisture retained by the soil is sufficient to bring val to maturity. A crop grown in this manner has a restorative effect on the garden land and the crop shading the ground suppresses weeds. This crop ripens in February-March. Val seeds are slightly bitter and small and are used as dal. The cost of cultivation of the crop varies from twenty to thirty rupees per acre of cultivation, the yield whereof averages about ten Bengali maunds.

Mug.

Mug (green gram) is raised as a rabi crop in the district in paddy fields after paddy is harvested. It occupied 3,123 acres in 1958-59 and the share of Mangaon, Mahad and Roha talukas therein came to about seventy per cent. The following table shows taluka-wise distribution of green gram, in the district, in 1958-59: -

TABLE No. 48

 AREA UNDER MUG (TALUKA-WISE) (1958-59).

The crop is grown in heavy lands which retain moisture. Fields are prepared by two or three ploughings or by one ploughing only and followed by an operation with a blade harrow. Nothing more than a rough tilth need be attempted. The seed is broad-cast at a rate of from fifteen to twenty pounds per acre and covered with earth. The seedlings begin to appear after a week or so. The crop is hoed after twenty days by interculturing tools once and also hand-weeded, if necessary. The crop soon shades, covers the ground and smothers weeds. In about seventy days, green pods are ready to be picked up and, in another three or four weeks, pods become dry and the crop is ready for harvest. Plants are uprooted and removed to the threshing-floor after harvest, where-after they are stacked for a week. They are then threshed by beating with sticks or by trampling under the feet of oxen. The ripe pulse is consumed whole or split. Leaves and stalks are much prized as fodder. The cost of cultivation of the crop is about twenty rupees per acre of cultivation, the yield whereof varies from one and a half to two and a half Bengali maunds.

Tur.

Tur occupies roundabout 25,000 acres and yields an out-turn varying from 400 to 500 tons annually. The area and out-turn of the crop in the district bear a negligible percentage in the corresponding figures obtaining in the State. The following table gives area and out-turn of tur in the district since 1945 46:—

TABLE No. 49

AREA AND OUT-TURN OF Tur IN KOLABA DISTRICT (1945-46 TO 1955-56).

Tur occupied 2,526 acres in 1958-59, in which the share of Mangaon and Mahad talukas together worked out to nearly seventy-five per cent. The following table shows taluka-wise distribution of area under tur in the district in 1958-59:—

TABLE No. 50

 AREA UNDER Tur (TALUKA-WISE) (1958-59).

The crop is generally sown in June-July and becomes ready by February-March. It is seldom irrigated, as it gets moisture from the soil due to its deep penetration in it. Seeds are dropped into the furrows usually by hand and the latter are then covered, as the sowing is in progress. The crop, when raised in combination with other crops, is grown in rows about six inches apart, the space between the two rows being occupied by the principal crop generally paddy. In poor soils, plants are left about six inches apart; while in deep soils, under good condition, they are thinned out from a foot to one and a half feet. Seeds are broadcast at one and half pounds per acre. Tur plants exhibit slow growth till the cereal crop is harvested. But thereafter, they are seen to grow very vigorously. The crop is then left to take care of itself and no weeding or interculturing is necessary. The stem becomes thick, woody and strong. Flowering goes on continuously for over two months, while flowers and green as well as ripe pods are seen on the plants at the same time. A good deal of picking of ripe pods has to be carried out before plants are cut so as to prevent the pods from splitting up and the seeds from being scattered. The crop is harvested from January onwards. In March, plants are cut, tied into bundles and transported to the threshing-floor. They are arranged in an erect position on the threshing-floor and beaten with long sticks to break open the pods. Tur raised in the district consists of red or light brown seeds. Green pods are eaten as a vegetable. Ripe pulse is split and eaten boiled in various ways. Yellow split pulse is made into a porridge and mixed with vegetables. The husk of seed together with part of the kernel is sold under the name of chuni, a favourite food of milch cattle. The leaves and shells of pods are valuable as a nutritious fodder. Stacks are used in various ways such as for making baskets and brooms, wattling home walls, roofs, etc. The crop is favourite among the cultivators, as it has the highest demand and stands in the forefront as a restorative rotation crop. It resists drought to a remarkable degree, and in deep soils, continues to thrive right through the rabi season, though sown usually in June. It adds to the nitrogen content of the soil due to its being a legume.

Udid (Black gram).

Udid occupied 2,875 acres in 1958-59. It is grown in almost all places except Panvel and Murud sub-divisions. However, it is taken chiefly in Mangaon and Mahad talukas which account for half of the acreage occupied by the crop in the district. The following table gives taluka-wise distribution of black gram in the district in 1958-59:—

TABLE No. 51

AREA UNDER Udid (TALUKA-WISE) (1958-59).

The crop is grown in rice lands, after the rice crop is harvested, especially on clayey soils. But it is also sown on red loams, light red or brown alluvial soils and on soils which are not shallow. The fields are prepared by two ploughings and clods of earth broken by means of wooden log, as udid requires a fine seed-bed. Seeds are generally broadcast or sown about ten inches apart by seed drill, whereafter furrows are covered. The seed rate varies from ten to twelve pounds per acre. Interculturing is given in about three weeks with tooth hoe or blade hoe. The crop is sown in standing rice and also grown mixed with safflower and linseed. No manure is used. The crop ripens about March. Green pods are used as a vegetable. The ripe pulse is split and consumed as dal. It is ground to powder which is used in the preparation of papads. Stalks and leaves form a nutritious fodder.

Harbhara

Harbhara (gram) occupies from a thousand to one and a half. thousand acres in the district and yields an out-turn varying from 100 to 200 tons annually. The following table shows the area under and out-turn of the crop in the district since 1945-46:—

TABLE No. 52

AREA AND OUT-TURN OF Harbhara IN KOLABA DISTRICT (194546 TO 1955-56).

The crop occupied 1,184 acres in 1958-59, wherein the share of Karjat, Mangaon and Roha sub-divisions together worked out to well nigh sixty per cent. The following table shows taluka-wise distribution of the crop in the district in 1958-59:—

TABLE No. 53

AREA UNDER Harbhara (TALUKA-WISE)

(1958-59).

It is grown as a rabi crop, usually after rice in the rice fields. After the rice crop is harvested, fields are ploughed once or twice and the seeds are broadcast and covered with earth. Usually, forty pounds of seeds are sufficient for one acre of cultivation. Before the plants begin to flower, their tops are plucked off to render the growth strong and bushy. The crop does not require special attention till harvest time. It matures in about three months. The leaves become reddish brown and dry and are shed in the fields. The plants are pulled out and carted to the threshing-floor. They are stacked for about a week, dried and trampled under the feet of oxen or beaten with sticks to separate the seed. Both the foliage and green grains are used as a vegetable. The grain may be eaten green, boiled or parched. When ripe, it is used as dal as also in the preparation of many dishes. It is well-known as chandi. A vinegar called amb is made from its foliage, while dry stalks serve as a good fodder. The cost of cultivation of gram amounts to about twenty rupees per acre as against the yield which averages roughly eight Bengali maunds per acre.

Chavali.

Chavali is raised as a rabi crop in the district. It occupied 307 acres in 1958-59 half of which was shared by Roha and Murud sub-divisions. The following table shows taluka-wise distribution of chavali in the district in 1958-59:—

TABLE No. 54

AREA UNDER Chavali (TALUKA-WISE) (1958-59).

It is grown as a second crop to rice. As the crop is grown along with paddy, it gets a well-prepared soil. It is sown in rows about six feet apart and seeds are broadcast at a soil rate of about twenty-five pounds per acre. The crop flowers in six weeks and during the same period the pods are ready to be picked up. When the pods are fully ripe, the plants are uprooted and taken to the threshing floor, where they are stacked for about a week and beaten with sticks or trampled under bullocks' feet. The green pods are used as a vegetable and eaten raw or cooked. The green stalks and leaves form a good fodder for milch cattle. The cost of cultivation of chavali is said to vary from thirty to forty rupees per acre, as against the yield which averages about ten Bengali maunds.

Other pulses.

Other pulses occupied 334 acres in 1958-59. They include math, horse gram, masur, vatana, etc. However, math or matki is the most prominent of them. The field is ploughed after the first rains and harrowed once or twice after the succeeding showers. It is sown in June-July in every sixth row. The seeds are covered by a light blade harrow. The plants are brought to the threshing-floor after uprooting, and when dry, trampled under bullocks' feet or beaten with sticks. Matki is used as a split pulse. It is ground to flour and mixed with other flours. It is also eaten parched or boiled whole with condiments. It is given to horses and cattle and said to form a fattening diet. The leaves and stalks form a good fodder for the cattle. The following table shows taluka-wise distribution of other pulses in the district in 1958-59:-

TABLE No. 55

AREA UNDER OTHER PULSES (TALUKA-WISE) (1958-59).

TOP