എൻറെ കൃഷികൾ

കളകളെ എളുപ്പം ദ്രാവക ജൈവവളമാക്കാം

 
നമുക്കാവശ്യമായ കൃഷി ഒരിടത്ത് ചെയ്യുമ്പോള്‍ അവയ്ക്കിടയില്‍ വളരുന്ന അന്യചെടികളെയാണ് നാം സാധാരണയായി 'കള' എന്നു പറയുക. നമുക്ക് മിത്രമായ പലയിനങ്ങളും ചിലപ്പോള്‍ കളയായി മാറാറുണ്ട്. ഉദാഹരണമായി എള്ള് കൃഷിചെയ്യുന്ന ഇടത്തില്‍ നെല്ലിനങ്ങള്‍ മുളച്ചുവന്നാല്‍ നെല്ല് നമുക്ക് ഇവിടെ കളയായി  പറിച്ചുമാറ്റേണ്ടിവരും. കള എന്നത് നമുക്ക് തത്സമയം മാത്രം വേണ്ടാത്തതാണെന്നും പല കളകളും നമുക്ക് ആവശ്യമാണെന്നും കാണേണ്ടതുണ്ട്. ഇത്തരത്തില്‍ കൃഷിയിടത്തിലായാലും തുറസ്സായ മറ്റിടങ്ങളിലായാലും കാണുന്ന കളകളെ അല്‍പ്പം ശാസ്ത്രീയ സമീപനത്തോടെ സംസ്കരിച്ച് കൈകാര്യംചെയ്താല്‍ എല്ലാ കളകളെയും നമ്മുടെ ഏറ്റവും ആവശ്യമായ ജൈവവളങ്ങളാക്കിമാറ്റാം. കമ്പോസ്റ്റ്വഴിയും ബയോഗ്യാസ്വഴിയുമെല്ലാം ഇതു ചെയ്യുന്നവരും ധാരാളമുണ്ട്.

എന്നാല്‍ ഇവിടെ പ്രതിപാദിക്കുന്നത് ഇത്തരം കളസസ്യങ്ങളെ കേവലം 15 ദിവസത്തിനകം വിളകള്‍ക്ക് മികച്ച പോഷണം തരുന്ന ദ്രാവകരൂപത്തിലുള്ള ജൈവവളമാക്കി മാറ്റാവുന്ന സംവിധാനത്തെക്കുറിച്ചാണ്. പച്ചക്കറിപോലുള്ള ഹ്രസ്വകാല വിളകള്‍ക്കും, വാഴ ഉള്‍പ്പെടെയുള്ള പഴവര്‍ഗങ്ങള്‍ക്കും വളരെ പെട്ടെന്ന് ഉപയുക്തമാക്കാന്‍ നമുക്കാവുന്നു എന്നതുകൂടി ഈ മാര്‍ഗത്തിന്റെ പ്രത്യേകതയാണ്. കള എങ്ങനെ ദ്രാവകവളമാക്കി മാറ്റാം എന്നു നോക്കാം.

ആവശ്യമായ സാധനങ്ങള്‍

1. വെള്ളം 100 ലിറ്റര്‍
2. കളകള്‍ (ചെറുതായി അരിഞ്ഞത്) 25 കി.ഗ്രാം
3. ശര്‍ക്കര 200 ഗ്രാം
4. ഉപ്പ് 200 ഗ്രാം
5. പുളി 200 ഗ്രാം
ഡ്രം, അല്ലെങ്കില്‍ കല്ലുകെട്ടി സിമന്റ് ചെയ്ത ടാങ്ക് (ഇത്രയും സാധനം ഉള്‍ക്കൊള്ളുന്ന വലുപ്പം)

നിര്‍മാണരീതി

25 കി.ഗ്രാം കള ചെറുതായി അരിഞ്ഞ് ഒരിടത്ത് വിരിക്കുക. അഞ്ചു ലിറ്റര്‍ വെള്ളത്തില്‍ മേല്‍പ്പറഞ്ഞ ശര്‍ക്കര, ഉപ്പ്, പുളി എന്നിവ ചേര്‍ത്തിളക്കി ലായനി ആക്കുക. ഈ ലായനി കളകളുമായി ചേര്‍ത്തിളക്കി യോജിപ്പിക്കുക. 30 മിനിറ്റ് കഴിഞ്ഞശേഷം ഇവ 100 ലിറ്റര്‍ വെള്ളം നിറച്ച ടാങ്കിലോ, ഡ്രമ്മിലോ ഇട്ട് നന്നായി ഇളക്കുക. മൂന്നുദിവസം കൂടുമ്പോള്‍ നന്നായി ഇളക്കിക്കൊടുക്കണം. 15 ദിവസം കഴിയുമ്പോള്‍ കളകള്‍ വെള്ളത്തില്‍ അഴുകി പ്രത്യേകതരം ഗന്ധം ഉണ്ടാകും. ഇവ അരിച്ചെടുത്ത ലായനിയാണ് കൃഷിയില്‍ പ്രയോഗിക്കേണ്ടത്. ഇവ ചെടിയുടെ ചുവട്ടില്‍ ഒഴിച്ചും, സ്പ്രിഗ്ളര്‍വഴിയും മറ്റും ചെടിയില്‍ തളിച്ചുകൊടുക്കുകയും ചെയ്യാം. തുടര്‍ന്ന് വീണ്ടും വെള്ളം നിറച്ച് 15 ദിവസത്തിനകം വളലായനി ഉണ്ടാക്കാം. വളര്‍ച്ചയ്ക്കും, രോഗപ്രതിരോധത്തിനും, പോഷകാംശ ലഭ്യതയ്ക്കും ഈ ലായനി ഉപകരിക്കും. തോട്ടക്കൃഷി ചെയ്യുന്നവര്‍ക്ക് വലിയ ടാങ്ക് നിര്‍മിച്ച് മറ്റു വിളകള്‍ക്കും ഈ ലായനി ഉപയോഗിക്കാം. ഈ മിശ്രിതത്തില്‍ ഇനിപറയുംപ്രകാരം പോഷകമൂലകങ്ങള്‍ ഉണ്ടാക്കാം.

നൈട്രജന്‍ 32 മില്ലിഗ്രാം/ലിറ്റര്‍
ഫോസ്ഫറസ് 6.2 മില്ലിഗ്രാം/ലിറ്റര്‍
പൊട്ടാഷ് 2000 മില്ലിഗ്രാം/ലിറ്റര്‍
കാത്സ്യം 260 മില്ലിഗ്രാം/ലിറ്റര്‍
മഗ്നീഷ്യം 189 മില്ലിഗ്രാം/ലിറ്റര്‍
സിങ്ക് 0.24 മില്ലിഗ്രാം/ലിറ്റര്‍
ഇരുമ്പ് 0.64 മില്ലിഗ്രാം/ലിറ്റര്‍
തൊടികളിലും പറമ്പുകളിലുമുള്ള കാടും ചെടിയുമെല്ലാം ഇതിനായി ഉപയോഗിക്കാം.

Courtessy: Deshabhimani/Kilivathil

Tapioca ( മരച്ചീനി അഥവാ പൂള യുടെ വിവിധ രൂപങ്ങൾ)

Tapioca (Portuguese pronunciation: [tapiˈɔkɐ]) is a starch extracted from cassava root (Manihot esculenta). This species is native to the North Region of Brazil, but spread throughout the South American continent. The plant was carried by Portuguese and Spanish explorers to most of the West Indies, and continents of Africa and Asia, including the Philippines and Taiwan. It is now cultivated worldwide.

A staple food in many world regions, tapioca is used as a thickening agent in various foods.

Etymology and origin

In Brazil, cassava is called mandioca, manioc, or aipim while its starch is called tapioca, a word derived from the word tipi'óka, its name in the Tupí language spoken by natives when the Portuguese first arrived in the Northeast Region of Brazil. This Tupí word refers to the process by which the cassava starch is made edible.

Cooked Tapioca with Beef fry

Raw Tapioca Just Harvested 

Kappa Puzhukku(Tapioca cooked in Kerala style) 

Add caption

Sabudana (Tapioca Pearls)

Tapioca Chips ready for sale 

Tapioca Pudding

Tapioca Bread

Production

Tapioca is one of the purest forms of starch food, and the production varies from region to region.

The cassava plant has either red or green branches with blue spindles on them. The root of the green-branched variant requires treatment to remove linamarin, a cyanogenic glycoside occurring naturally in the plant, which otherwise may be converted into cyanide  Konzo[N1]  (also called mantakassa) is a paralytic disease associated with several weeks of almost exclusive consumption of insufficiently processed bitter cassava.

In the north and northeast of Brazil, traditional community-based production of tapioca is a by-product of manioc flour production from cassava roots. In this process, the manioc (after treatment to remove toxicity) is ground to a pulp with a small hand- or diesel-powered mill. This masa is then squeezed to dry it out. The wet masa is placed in a long woven tube called a tipiti. The top of the tube is secured while a large branch or lever is inserted into a loop at the bottom and used to stretch the entire implement vertically, squeezing a starch-rich liquid out through the weave and ends. This liquid is collected and the water allowed to evaporate, leaving behind a fine-grained tapioca powder similar in appearance to corn starch.

Commercially, the starch is processed into several forms: hot soluble powder, meal, pre-cooked fine/coarse flakes, rectangular sticks, and spherical "pearls". Pearls are the most widely available shape; sizes range from about 1 mm to 8 mm in diameter, with 2–3 mm being the most common.

Flakes, sticks, and pearls must be soaked well before cooking, in order to rehydrate, absorbing water up to twice their volume. After rehydration, tapioca products become leathery and swollen. Processed tapioca is usually white, but sticks and pearls may be colored. Traditionally, the most common color applied to tapioca has been brown, but recently pastel colors have been available. Tapioca pearls are generally opaque when raw, but become translucent when cooked in boiling water.

Brazil in South America, Thailand in Asia, and Nigeria in Africa are the world's largest producers of cassava. Currently, Thailand accounts for about 60 percent of worldwide exports.

Nutritional value

Tapioca predominantly consists of carbohydrates, with each cup containing 23.9 grams for a total of 105 calories; it is low in saturated fat, protein and sodium. It has no significant essential vitamins or dietary minerals. One serving of tapioca pudding contains no dietary fiber, a small amount of oleic acid, and no omega-3 or omega-6 fatty acids.

Flat breads

A casabe is a thin flatbread made from bitter cassava root without leavening. It was originally produced by the indigenous Arawak and Carib peoples because these roots were a common plant of the rain forests where they lived. In eastern Venezuela, many indigenous groups still make casabe. It is their chief bread-like staple. Indigenous communities, such as the Ye-Kuana, Kari-Ña, Yanomami, Guarao or Warao descended from the Caribe or Arawac nations, still make casabe.

Casabe baking in a small commercial bakery

To make casabe, the starchy root of bitter cassava is ground to a pulp, then squeezed to expel a milky, bitter liquid called yare. This carries the poisonous substances with it out of the pulp. Traditionally, this squeezing is done in a sebucan, an 8 to 12-foot (3.7 m) long, tube-shaped, pressure strainer, woven in a characteristic helical pattern from palm leaves. The sebucan usually is hung from a tree branch or ceiling pole, and it has a closed bottom with a loop that is attached to a fixed stick or lever, which is used to stretch the sebucan. When the lever is pushed down, stretching the sebucan, the helical weaving pattern causes the strainer to squeeze the pulp inside. This is similar to the action of a Chinese finger trap. The pulp is spread in thin, round cakes about 2 feet (0.61 m) in diameter on a budare to roast or toast.

Thin and crisp cakes of casabe are often broken apart and eaten like crackers. Like bread, casabe can be eaten alone or with other dishes. Thicker casabe usually are eaten slightly moistened. A sprinkle of a few drops of liquid is enough to transform a dry casabe into a very soft and smooth bread similar to the softest slice of a wheat bread loaf. Because of its capacity to absorb liquid immediately, casabemay cause someone to choke, but goes down quickly with a sip of liquid.

In Guyana, the casabe is called cassava bread. It is prepared with an instrument called a matape (matapi in Suriname) by the natives of the Rupununi Savanah and other areas of the country that have a high concentration of Amerindians. In Jamaica, it is called bammy.

In Brazil, the cassava flatbread is called beiju or tapioca.

Tapioca pearls

Taro flavored bubble tea with tapioca pearls

Tapioca pearls, also known as boba in some cultures, are produced by passing the moist starch through a sieve under pressure. Pearl tapioca is a common ingredient in South, East and Southeast Asian desserts such as falooda, kolak, sago soup, and in sweet drinks such as bubble tea, fruit slush and taho, where they provide a chewy contrast to the sweetness and texture of the drink. Small pearls are preferred for use in puddings. In Brazil, the pearls are cooked with wine or other liquid to add flavor and are called sagu.

Large pearls are preferred for use in drinks. These pearls most often are brown, not white (and traditionally are used in black or green tea drinks), but today are available in a wide variety of colors. They are also available as an option in shave ice and hot drinks.

In addition to their use in puddings and beverages, a recent innovation has been to cook tapioca pearls inside cakes.

World War II

During World War II, due to the shortage of food in Southeast Asia, many refugees survived on tapioca. The cassava plant is easily propagated by stem-cutting, grows well in low-nutrient soils, and can be harvested every two months, although it takes ten months to grow to full maturity. The plant provided much needed carbohydrates and other nutrients.^]

Biodegradable products

Tapioca root can be used to manufacture biodegradable bags developed from a tapioca resin of the plant as a viable plastic substitute. Not only is it biodegradable, but it can be composted, is renewable, reusable, recyclable and sustainable. Other tapioca resin products include reusable gloves, capes and aprons.^]

Laundry

Tapioca starch, used commonly for starching shirts and garments before ironing, may be sold in bottles of natural gum starch to be dissolved in water or in spray cans.

South America ,Brazil.

In Brazilian cuisine, tapioca is used for different types of meals. In beiju (or biju), the tapioca is moistened, strained through a sieve to become a coarse flour, then sprinkled onto a hot griddle or pan, where the heat makes the starchy grains fuse into a flatbread which resembles a grainy pancake. Then it may be buttered and eaten as a toast (its most common use as a breakfast dish), or it may be filled or topped with either salgados (salty pastry recipes) or doces (sweet pastry recipes), which define the kind of meal the tapioca is used for: breakfast/dinner, or dessert. Choices for fillings range from butter, cheese, ham, bacon, various kinds of meat, chocolate, fruits such as ground coconut, condensed milk, chocolate with sliced pieces of banana or strawberry, among others. This kind of tapioca dish is usually served warm.

A regional dessert called sagu is also made in Southern Brazil from tapioca pearls cooked with cinnamon and cloves in red wine. The cassava root is known by different names throughout the country: mandioca in the North, Central-West and in São Paulo; tapioca or macaxeira in the Northeast; aipim in the Southeast (especially in Rio de Janeiro).

The fine-grained tapioca starch is called polvilho, and it is classified as either "sweet" or "sour". Sour polvilho is commonly used in dishes such as pão de queijo or "cheese bread", in which the starch is mixed with a hard cheese, usually matured Minas cheese (could be substituted by Parmesan cheese), eggs and butter and baked in the oven. The final result is an aromatic, chewy and elastic kind of bread that is ubiquitous across the country. Sour cassava flour is mixed into mashed beans to make the dish tutu de feijão.

Other locations

In Colombia and Venezuela, arepas may be made with tapioca flour rather than cornmeal. Tapioca arepas probably predate cornmeal arepas  among traditional cultures of the Caribbean the name for them is casabe. Throughout both Spanish and Portuguese South America, the tapioca, or yuca, starch is used to make regional variations of the baked cheese bun, known locally as pandebono, pan de yuca, pão de queijo, chipá, or cuñapé, among other names.

The whole unprocessed cassava root also has a number of culinary uses throughout South America.

Tapioca pudding

North America

While frequently associated with tapioca pudding, a dessert in the United States, tapioca is also used in other courses.^[9] People on gluten-free diets can eat bread made with tapioca flour (although these individuals have to be careful, as some tapioca flour has wheat added to it).

West Indies

Tapioca is a staple food from which dishes, such as pepper pot, and alcohol is made. It may be used for teeth cleaning, a provision cooked with meats or fish, and in desserts such as cassava pone.

Asia

In various Asian countries, tapioca pearls are widely used and are known as sagudana, sabudana or shabudana (pearl sago) or "sabba akki" in Kannada). The pearls are used to make snacks. Tapioca pearls are essential ingredients for Taiwanese bubble tea.

Southeast Asia

Tapioca chips, baked in sand

Tapioca crackers from Indonesia sold in a Los Angeles, California market

In Southeast Asia, the cassava root is commonly cut into slices, wedges or strips, fried, and served as a snack, similar to potato chips, wedges or french fries. Another method is to boil large blocks until soft, and serve them with grated coconut as a dessert, either slightly salted or sweetened, usually with palm sugar syrup. In Thailand, this dish is called mansampalang.

Tapai is made by fermenting large blocks with a yeast-like bacteria culture to produce a sweet and slightly alcoholic dessert. Further fermentation releases more liquids and alcohol producing Tuak, a sour alcoholic beverage.

A variation of the chips popular amongst the Malays is kerepek pedas, where the crisps are coated with a hot, sweet and tangy chili and onion paste, or sambal, usually with fried anchovies and peanuts added.

Krupuk, or crackers, is a major use of tapioca starch in Indonesia.

Commercially prepared tapioca has many uses. Tapioca powder is commonly used as a thickener for soups and other liquid foods. It is also used as a binder in pharmaceutical tablets and natural paints. The flour is used to make tender breads, cakes, biscuits, cookies, and other delicacies (see also Maida flour). Tapioca flakes are used to thicken the filling of pies made with fruits having a high water content.

A typical recipe for tapioca jelly can be made by washing 2 tablespoonfuls of tapioca, pouring a pint of water over it, and soaking for three hours. The mixture is placed over low heat and simmered until quite clear. If too thick, a little boiling water can be added. It can be sweetened with white sugar, flavored with coconut milk or a little wine, and eaten alone or with cream.

Sri Lanka

It is known as "mangnokka" in Sri Lanka, as well as by its Sinhalese and Tamil names. It is generally eaten boiled with a chili onion mixture called "lunu miris sambol" (type of a salsa) or coconut sambol. At the same time, it is popular to have tapioca pearls prepared as a delicacy. At one time, tapioca pearls were used to starch clothes by boiling tapioca pearls with the clothes.

Bangladesh and Bengal province (India)

During religious fasts, sabudana is a popular alternative to rice-based foods. Consumed with curd or milk or prepared as a Khichdi, sago is particularly popular choice during the fasts of 'Ramadan','Ombubachi', Nilshosthi and Ekadashi. Traditionally, tapioca pearls are used as the food for children, elderly and ill people, mixed with milk or water. Faluda, a popular food, is also prepared with curd, ice and other ingredient during summer.

India

Tapioca is a common ingredient of some Indian dishes and the most common form that is added into dishes is in the form of tapioca pearls. Local words for tapioca roots in India include: Odia sagudana, Malayalam kappa or maraccīni, Tamil maravaḷḷikilanku, Kannada sabakki, Hindi and saggu biyyam Telugu language. which used to prepare sabbakki payasam in Indian traditional foods

Kerala

Cassava, often referred to as tapioca from its word in Portuguese, is called kappa kizhangu or in northern Kerala, poola in Malayalam.

Tapioca is widely consumed in the Indian state of Kerala, usually as breakfast or in the evening. It is boiled (after skinning and cutting it into large cakes of about 6–8 cm (2.4–3.1 in) long or into small 2 cm (0.79 in) cubes) in water till properly cooked, and the water is drained off. Once cooked, it can be mixed with grated coconut, chili, salt, turmeric etc., then steamed and mashed into a dry pudding. This can be garnished in oil with mustard, onion, curry leaves etc. if desired. Tapioca cakes (chendan kappa) are often eaten with simple chili sauce (a paste of Green/Red Chili + Shallot + small red Onion + Garlic + Salt + Oil).

Mashed tapioca is paired with meat or fish curry, especially sardines, as a delicacy in Kerala. Mashed tapioca with dried salted sardines directly cooked on charcoal and green chili is another popular combination.

Tapioca can be stored for longer periods by parboiling and drying it, after skinning and slicing it into 0.5 cm thick pieces. This is called unakka kappa (dried tapioca). Tapioca chips, thinly sliced tapioca wafers, similar to potato chips, are also popular.

Baby Plant (Tapioca Plant at the initial stage )

Grown up Tapioca Plant 

Tamil Nadu

Cassava plant in early stage

Mature cassava plant

In Tamil, the roots of tapioca are called maravalli kizhangu, and are used to prepare chips. Tapioca chips are also prepared in parts of South India.

Tapioca pearls are referred to as "javvarisi" in Tamil. Most of the delicacies are cooked from this form of tapioca because it is relatively easier to handle than the raw root itself. Tapioca is cultivated more in several districts, providing steady income to farmers. Tapioca can be consumed raw (after removing the skins/outer cover) or boiled for various dishes or snacks.

Northeast India

In Nagaland and Mizoram in Northeast India, tapioca is eaten as a snack. It is usually boiled with a bit of salt in water after skinning it, or snacks are made by drying the tapioca after cutting it. It is then powdered into flour and turned into dough to either make a fired or baked biscuit. In their local dialect, they call it kuri aloo, meaning "wood potato". These chips are eaten by all groups of society as a delicacy. The skin of the tapioca, which is not edible for humans, is kept aside to prepare a food for domesticated pigs.

In Assam, sabudana is also used as substitute diet against boiled rice (bhaat) for the sick elderly or infirm for easy digestion and strength.

Africa

Tapioca is eaten in the regions of Nigeria and Ghana as a common meal usually at breakfast.

Cassava is a staple food in West Africa where it is widely eaten. In Nigeria, cassava is grated and dry roasted into gari, this is eaten by adding water, sugar and or peanuts accompanied by meat or smoked fish. Gari is also made into eba by adding hot water, this is eaten with stew or soup. The Ijebu people of Nigeria make a cold water variant of eba by pounding the mixture with their fist until it becomes homogenous; this is called feshelu. The Egbas of Abeokuta, Ogun State peel, dry and grind cassava into a powder called elubo, which is then made into amala paki and eaten with a jute leaf stew called ewedu.

In Lagos, cassava is processed into tapioca which is cooked in coconut milk and sugar, this can be eaten as a breakfast meal or as a dessert at parties or dinner. This is called mengau.

The Igbos of Eastern Nigeria add palm oil and other seasonings to grated cassava during roasting, a dish called abacha.

Peoples of the Niger Delta extract starch from cassava cooked into a starch eaten with pepper soup.

In Ghana, cassava is peeled, boiled until tender, then pounded in a large wooden mortar and pestle until it becomes homogenous. This is called fufu. It is eaten with soup.

Europe

Tapioca is not as widely used in Europe, but several countries use tapioca. In Belgium, small white tapioca pearls are added to clear soups. Tapioca balls are used in French desserts, such as parfaits. The savory snack in the United Kingdom, Skips, are made of tapioca and flavored like prawn cocktail, as well as other flavors.

Tapioca is also widely available in its dried forms and is used to make tapioca pudding.

അഗത്തി

http://krishiyidam.blogspot.com/2012/12/blog-post_5632.html

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Bee Keeping In Russia

Bashkiria, the birth-place of honey, the country of worth

July 28, 2013 Ricardo Marquina, RIR

Beekeeping (or apiculture, from Latin apis, bee) is the maintenance of honey bee colonies, commonly in hives, by humans.

Beekeeping was known long before our era. Its development went through several stages. At first, wild beekeeping consisted of hunting for honey and beeswax—bees’ nests and their honeycombs were found in tree hollows. The stages of wild-hive beekeeping and stump beekeeping in logs and tree hollows (dupliankas) were followed by frame beekeeping, or the raising of bee colonies in sectional hives with movable frames. With the invention of the frame hive in 1814 by the Russian beekeeper P. I. Prokopovich and of the honey extractor in 1865 by the Bohemian apiarist F. von Hruschka, frame beekeeping became a highly productive branch of agriculture in many countries. 

Rehashing Robert Burns' poem we'd like to present Bashkiria region - the birth-place of honey the country of worth.

In Russia, beekeeping has been widespread for a long time in almost every area of the country. In 1910 there were 339,000 apiaries with an average size of six colonies, totaling 6,309,000 colonies, of which less than 18 percent were in frame hives. The marketable surplus from the apiaries was low. The average amount of marketable honey obtained from one bee colony did not exceed 5–6 kg. During World War I, the number of apiaries in the country decreased significantly, and by 1919 the number of bee colonies had fallen to 3.2 million. After the decree of 1919 of the Council of People’s Commissars of the RSFSR On Protecting Apiculture, beekeeping developed rapidly. In 1940 in the USSR there were more than 10 million bee colonies, 95 percent of which were in frame hives. During the Great Patriotic War of 1941-45, the number of apiaries again decreased considerably, and the number of bee colonies dropped to 4.9 million. As a result of a number of party and government resolutions adopted in the postwar years concerning beekeeping, such as the resolution of 1945 of the Council of People’s Commissars of the USSR On Measures to Develop Apiculture, beekeeping was reestablished and became a profitable branch of the national economy.

With the amalgamation of kolkhozes, the size of apiaries increased. Specialized industrial sovkhozes and large bee farms have been set up, with the introduction of mechanization of the labor-consuming processes of uncapping and extracting the honey, outfitting the hive frames with wax, and loading and unloading the hives when the apiaries are to be transported to nectariferous areas. At these enterprises the technology of feeding and caring for the bee colonies is being perfected, and the efficiency of labor is increasing—one beekeeper can maintain 150–200 colonies instead of 35-40 as at nonamalgamated apiaries.

The three basic areas of specialization in apiculture are the production of honey, pollination, and bee raising.

In the Urals, Siberia, the Far East, Azerbaijan, Kirghizia, eastern Kazakhstan, and Armenia, where there are vast areas of wild nectariferous vegetation, there are large beekeeping sovkhozes with 4,000 to 20,000 colonies that specialize in the production of honey and beeswax. In intensive-farming areas, such as the Volga Region, the Ukraine, Kazakhstan, and the Northern Caucasus, large bee farms with 500 to 800 colonies use the bees primarily to pollinate agricultural crops, for which the apiaries are moved to areas with flowering nectariferous plants. (In most areas stationary beekeeping has been replaced by migratory beekeeping.) In the southern regions of the RSFSR and the Ukraine and in Moldavia, Transcaucasia, and Middle Asia, where the abundant spring and summer nectariferous plants allow the bees an extended honey flow of 2.5–3 months, bee farms specialize in rearing queen bees of the best strains and propagating bee colonies to supply the apiaries of other farms.  

Cultivating Fodder grass on rooftops

Scientists from the Krishi Vigyan Kendra-Kannur (KVK) of Kerala Agricultural University, Panniyur, have developed an innovative method to grow fodder grass (CO-3 variety) on rooftops of cattle sheds to help dairy farmers grappling with space constraints and fodder scarcity.

A recent experiment by Dr. T. Giggin, Assistant Professor of the Institute promises to address the green fodder requirement issue of space constraint for cattle growers easily.

High density planting

The technique, called high density double planting with drip irrigation, involves growing fodder grass in plastic ‘grow-bags’ usually used for cultivating vegetables.

The grass grows to a height of six to eight feet in a span of two months, according to Dr. Giggin.

At the KVK campus, the grass is grown in around 300 UV stabilized bags, placed equidistantly, with a foot’s space left between the bags.

Water and manure are supplied using drip irrigation. “The first harvest can be done after 10 weeks of planting and thereafter harvest can be done every 30 days. One set of plantation can give yield as many as eight times a year. Different varieties of grass can be grown by this method,” says Dr. Giggin.

The innovation is attractive because of the financial gain it can give the farmers. A cow, which is usually given concentrate feed costing Rs.22 a kg, can easily be given five kg of green grass at Rs.5 a kg.

Such a huge saving in production cost will be a boon for the dairy sector which faces regular decline in number of dairy animals every year.

Basic reason

“In a place where land availability for agricultural use is very low due to fragmentation and high cost, dairy farmers resort to expensive concentrate feeds as a replacement for green fodder. This is the basic reason for the high production cost of milk in many states and also the reason for many progressive farmers in Kerala moving away from dairy,” says Dr Giggin.

Apart from growing, farmers can also take up selling the root slips of the green grass that can give them some additional income. A single root costs Rs.2 and there is quite a demand for procuring fresh green grass.

Investment

An investment of Rs.100 a month produces fodder costing Rs.6,000 in six months. Grass grows faster in this method as ample sunlight is available. Moreover nagging problems of pests and weeds are mostly absent. A single bag has a three year utility span. The KVK has initiated this method for paddy cultivation also which is helpful even in water-scarce areas.

“The lush greenery in the terrace prevents direct sunlight from falling on the terrace which in turn reduces the temperature inside the cattle shed. This means less need for fans, and lower power consumption thus saving on electricity,” he says.

Providing green fodder for milch animals has always proved to be a difficult task for cattle rearers because sourcing the grass itself is hard work. Even if available, depending on the season (especially summer months), suppliers charge a huge amount.

Cost

A truckload of green fodder can cost anything from Rs.3000- Rs. 5,000 and depending on the number of animals the farmer needs to buy one or two times a month.

“We have tried this method as an experiment and found it to be quite successful. Our center is now trying to create awareness among cattle growers in the region to adopt a similar method and benefit,” says Dr. Giggin.

Interested farmers can get in touch with Dr. Giggin, Asst Professor, Krishi Vigyan Kendra, Kannur, Panniyur, Kerala Agricultural University,

Kanhirangad PO: 670142, email: kvkpanniyur@rediffmail.com, mobile:098473 35759, phone:04602 226087.

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