AGRICULTURE AND IRRIGATION

CEREALS

Out of 6,41,915 acres under food crops in 1955-56 in Ratnagiri district, area under cereals was nearly 90 per cent. The following table shows the acreage under different cereal crops:-

TABLE No. 16

 AREA UNDER CEREALS (TALUKA-WISE) IN RATNAGIRI DISTRICT-1955-56.

Bhat.

Bhat (rice) occupied first place not only among cereals but among all the crops grown in the district with an area of about 55 per cent of that under cereals and 35 per cent. of gross cropped area. This marks a significant change, as in 1877-78 (when the old Gazetteer was compiled) it held only fourth place among all the crops. Though its cultivation is common to all parts of the district, Kudal, Sawantwadi, Khed and Chiplun talukas together have nearly 40 per cent. of the total area under paddy. The acreage in Guhagar and Mandangad is very low. Mandangad is mainly a forest region, while salt lands, coastal alluviums and varkas soils predominate in Guhagar. These soils are not suitable for paddy cultivation.

Rice is grown mainly on high-lying or upland soils (kuryat soils) and on low-lying lands (mal lands). Important modes of growing paddy as a rainy season crop are described in the following paragraphs.

Robbing.

The practice of robbing for preparing seed beds, to raise seedlings is very common. Seed bed area is covered by a layer about three inches thick of dry leaves, dry cattle dung and other dry refuse and set fire to in April-May on the eastern end of the area, preferably in the evening to allow for the slow burning which is accomplished easily because the evening sea breeze blows from west to east and as such it takes some time for the fire, set on the eastern side, to reach western end. This process of burning the seed bed area is locally known as 'rab', and is still followed probably with a view to destroying the weeds, weed seeds, harmful micro-organisms and insects and adding some manurial ingredients through the ash formed, to give a better start to the young seedlings. Since rains are due in the first week of June, the seed beds, after some operation with hand tools, are sown with paddy seeds early in June, either in anticipation of rains or immediately after rains. These seeds take about a month to come to the height suitable for transplanting and during this time the cultivators get busy in preparing land for transplanting. The preparatory tillage of paddy lands consists of (a) ukhalani or light ploughing; (b) chikhalani or puddling and (c) guta phiravine or planking or levelling. Ukhalani is done after first monsoon showers to break the hard crust of the surface soil so that penetration in the earth becomes easier for subsequent ploughings. Puddling is done by means of a light plough to prepare fine soft mud-beds for transplanting the seedlings. Puddling has to be done in all kinds of rice soils. A well-puddled field holds water longer and keeps the plants green. After puddling a wooden plank is dragged by bullocks over the field to level the land.

Transplanting.

As soon as the mud-beds get ready, seedlings are carefully uprooted from the seed bed, tied in small bundles and carried to khachars where they are finally transplanted. Transplanting is done by hand. Generally eight to ten persons are required for transplanting an acre of land. Ten to fifteen seedlings held in a bunch are simply pressed in the mud with a spacing of nine or twelve inches both ways.

Broadcasting.

In the case of kuryat lands, transplanting is replaced by broadcasting of sprouted seeds in puddled fields. This method is locally known as ' rahu' method. Paddy seeds are put in an oven-shaged vessel in which they are submerged in water. The lighter seeds, which float on water surface, are rejected, as the heavy seeds give better stand and yield. After about 12 to 24 hours, water is allowed to drain away and the soaked seed is then filled in bamboo karandahs (baskets) the inner side of which is covered by rice straw. Lukewarm water is then poured on the seed; the top of karandahs or baskets is then covered by teak leaves and rice straw and loaded with stones and pieces of logs so as to create warmth inside, required for sprouting. On each of the two consecutive days, water is sprinkled over the paddy straw to keep the seed moist. In three days the seeds sprout well. The quantity of seed required for sowing an acre of land under this method is about 60 to 80 lbs., as against 40 to 60 lbs. under transplanting.

In salt lands, early coarse varieties of paddy are generally sown. Sprouted seeds, two or three days old are broadcast in the field when the area becomes inaccessible after heavy rains. These set very hard on drying and get very soft and sticky when wet. Farmers find it almost impossible to enter the field when wet and hence implements cannot be worked in such fields. This method of broadcasting sprouted seedlings is also followed in some parts where, after ploughing, the field remains inaccessible for sowing due to continuous torrential rains.

Dry Sowing.

Dry sowing, which is known as dhul-waf sowing, is also done in some places, in the months of May and June just before rains. This method of sowing facilitates an early start for the seedlings.

Shel Sowing.

In southern talukas, in the low-lying and retentive soils known as shel-soils, seed is sown during March and April. Hand digging of seed beds precedes ploughing. Seeds are sown by broadcasting. No robbing is done. The seed germinates and the seedlings remain on ground till monsoon starts. These seedlings are known as tap-tarava and survive on dew and on the moisture retained by the soil. They are supposed to resist pest incidence, especially of the stemborers, in a better way.

Japanese method of paddy cultivation.

The introduction of the Japanese method of paddy cultivation marks  an important development in the processes of paddy cultivation. The main features of this method, in brief are as follows:-

(i) raised nurseries for seedlings;

(ii) low seed rate for nurseries;

(iii) heavy manuring of the prop, both in nurseries and in fields;

(iv) transplantation of fewer seedlings per bunch;

(v) transplanting in rows; and

(vi) adequate interculturing and proper weeding.

After ascertaining the results of laying out experimental plots on the Government farms at Karjat in Kolaba district and Kosbad in Thana district, the campaign of propagating this method was launched in the district in 1953-54. The campaign placed emphasis mainly on arranging demonstrations of various operations involved in Japanese method at different places by calling meetings or holding camps. In addition to this, tagavi grants to the extent of Rs. 125 per acre were made available to the cultivators for practising this method. Intensive propaganda by way of holding meetings, arranging talks and dramas, giving publicity by posters and films etc., has also been undertaken. The results of these demonstrations showed that on an average the cost of cultivation by the application of Japanese method comes to Rs. 230 per acre as against Rs. 150 by the local method. The average yield per acre amounts to about 30 maunds of paddy as against 15 to 20 maunds by the local method. The progress achieved by this scheme in the First Plan is given below:-

By September, early varieties of paddy like Patni which mature in 100 to 105 days begin to ripen. Mid-late and late varieties take more time. Mid-late varieties like Waksal take 120 to 125 days for maturing and late varieties like Varangal and Kolamba ripen in 145 to 150 days. Harvesting is over by the end of October. After the crop matures, it is cut close to the ground by means of sickles and left in the field for 2 to 3 days for drying, whereafter it is tied in bundles which are taken to a threshing yard. These bundles are either stacked or threshed immediately, to obtain grain by beating these bundles against a wooden plank. The straw is also troddedi under the feet of bullocks to obtain the remaining grain in the ear-heads. De-husking of paddy is generally done in rice mills now working in all towns. In remote village de-husking is usually done by women who grind the grain between two revolving round wooden blocks, locally known as ghati. In rice mills, polished rice is obtained after the removal of all husk and coat on the grain Hand pounding retains this coat which contains nutritive elements In mills, grain gets broken during the process of husking. This broken grain (kani) is separated and sold at a lower price.

In southern parts, bold grain varieties like bhadas etc., are grown for obtaining par-boiled rice which is mainly eaten here. Paddy is boiled in plain water for about half an hour till the husk slightly splits. Grain is then dried in shade for 3-4 days, de-husked and consumed in the form of boiled rice (bhat) or thick gruel (ambil or pej).

Waingan paddy.

Though paddy is principally grown in kharif season, it is also grown on an area of about 11,000 acres a year in the hot season, wherever facilities of irrigation water from perennial nallahs or wells exist [Fanner, December 1958, Vol. IX, No. 12, p. 31, Published by Directorate of Publicity, Government of Bombay.]. The paddy grown in the hot season is locally known as waingan crop. The Sawantwadi, Kudal and Malvan talukas are the major producers.

Waingan paddy is grown on high-lying or upland soils locally known as kuryat soils and low-lying, more retentive soils known as mal soils in the proximity of water facilities. In January-February paddy lands which become compact are artificially irrigated and immediately ploughed both length-wise and breadth-wise so that clods do not come up. Clods are then crushed by gutephali on the third day and land is again ploughed both length-wise and breadth-wise after irrigation, followed by clod crushing. Bunds are then prepared in the rice field at suitable places to divide the field into compartments (dalas or choudas) for compounding water and are plastered with mud so as not to allow any growth of weeds. Land is then puddled by a plough; puddling is best achieved by the use of gutephali after puddling by plough. Where waingan paddy is grown on interior well terraced and bunded lands, as many as six ploughings are given both length-wise and breadth-wise, so as to bring land into good puddled condition so essential for (i) standing water and (ii) for preventing drainage of water in the hot season. Twelve to fifteen cart-loads of farm yard manure per acre are applied evenly and uniformly all over the field before puddling. Application of more quantity is considered desirable as it helps the retention of soil moisture so badly required for the paddy crop in the hot season. In order to minimise water drainage, fresh cow-dung slurry (shenakala), by using about one cart-load of fresh cow-dung per acre, is uniformly spread after puddling. When water is about one inch high in the field, sprouted seeds of paddy called rahu are broadcast equally all over the field. About 50-60 lbs. of seed on kuryat lands and 60-80 lbs. of seed on mal lands are required per acre. The Patni-6 variety is always preferred by the cultivators because it ripens early and thus enables them to take the next kharif crop. The seed generally used for the waingan crop belongs to the previous kharif crop. The seed is well dried before sowing. Some days after broadcasting the sprouted seed in the fields, small quantity of water is given each day till all the seeds have germinated completely. Irrigation water is applied each day either in the evening or early in the morning with the intention of giving maximum benefit of water to the growing plants. Considerable vigilance is exercised by the cultivators to prevent the land from cracking. Additional quantity of water is required when the crop reaches flowering stage. Cultivators apply nitrogen as top dressing in the form of cake, as concentrated manures like ammonium sulphate may cause scorching of the seedlings if water supply is inadequate. About 25-30 lbs. of nitrogen per acre are applied in two equal instalments, one after the establishment of the seedlings and the other before flowering time, i.e., seven to eight weeks after sowing waingan paddy the Patni-6 variety of paddy. No weeding is required as weeds do not come up in well-puddled lands.

Water is withheld for about eight to ten days prior to harvesting. The Patni-6 variety is ready for harvest after 3½ months from sowing. The plants are cut close to the ground by sickle and allowed to dry for a day or two and then removed to threshing yard. They are then beaten against a plank when the seed is separated from the panicles. The seed is winnowed, well-dried and then preserved. If due care is taken, yield of about 1,600 lbs. of paddy per acre can be reaped. The paddy and the straw obtained from the waingan crop are supposed to be more nutritious. As the yield in the district is considerably low, whatever stock of grain is stored by the cultivators is meant not for marketing but for consumption only. They use wooden bins or boxes (kothars) and kangas (bamboo mats made into hollow cylinders) for storing. Kanga is plastered on both sides with dung and its bottom is sunk in the ground to a depth of nine inches, in the house or outside the house in a verandah. After thoroughly cleaning it from inside, paddy is filled in and covered with straw. The opening of the kangas is secured by light plastering or by stitching with gunny cloth.

Paddy is used for parching and popping and is made into products like poha and murmura.

Nagli, Nachni or Ragi.

Nagli or nachni (ragi), next in importance to rice, occupied nearly 27 per cent. of the area under cereals. Its cultivation is concentrated mainly in Chiplun, Dapoli, Sangameshwar, Rajapur, Khed, Guhagar. and Sawantwadi talukas which account for nearly 70 per cent. of the acreage under this crop. It is grown in kharif season on light and slopy lands. When the hill slopes are first cultivated, nachni is the first crop taken followed by vari, kodra and sava; and then by crops like horse gram, tur, niger and sesamum. After this rotation the land is left fallow for another five or seven years and once again this rotation is resumed. Seedlings are raised on seed beds (about five to six gunthas) in an area prepared by robbing. Seed rate is about six to eight lbs. Land is ploughed twice or thrice and seedl-ings are transplanted at a distance of six inches in July in terraced fields. Ragi is given fish manure about six to eight maunds per acre and is buried deep in the soil when the seedlings are transplanted In other soils no manuring is done. Early varieties take 130 to 135 days to mature whereas late varieties require about 150 days for ripening. After tillage, work consists of hand weeding once or twice. The matured plants are cut close to the ground and brought to threshing yard where ear-heads are separated, dried, and threshed by hand or under bullocks' feet. Nagli on an average yields 600 to 800 lbs. per acre and is usually consumed by poor people in the form of bread or ambil.

Harik.

Harik (Kodra) is a rainfed crop. It is well adapted to the poorest soil which perhaps explains the fact that it occupied nearly 12 per cent. of the area under cereals. However, its importance is on the decline as can be seen from its description in old Gazetteer that it held the first place with 34.57 per cent. of the total area under tillage. Its seed is sown straight in the fields by broadcasting and is then covered by dragging twigs or a plank. Seed rate is about 15 to 20 lbs. per acre. Harik is sown in July and harvesting is completed by the end of October. Kodra is said to be a powerful narcotic and is boiled and eaten only by the poor. Kodra straw, being harmful, is not fed to the cattle.

Vari, Sava.

Cultural practices in the case of vari (varai) and sava are similar to that of nachni. Acreage under sava is almost negligible, though the area under vari occupied as much as seven per cent. of the total area under cereals. Transplating or broadcasting is done in July and harvesting is over by October. The yield of vari and sava comes to about 600 lbs. per acre in Ratnagiri district. Vari is either cooked as a substitute for rice or used for making bread. The straw of vari and sava is inferior and is used usually for rabbins and thatching.

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