Bajra Crop Details for Exam

Bajra is a category of extremely varied small – seeded grasses commonly cultivated as cereal crops or grains for fodder as well as human consumption worldwide. The majority of the species that are commonly referred to as bajras are members of the Paniceae tribe, but some bajras are also members of other taxonomy. Especially in India, Mali, Nigeria, and Niger, bajras are significant crops in the semiarid tropics of Asia and Africa. Currently, developing nations produce 97% of the world’s bajra. This crop is preferred because of its yield and brief growth season in hot, dry circumstances.

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About Bajra

Many regions of the world are home to bajras. Sorghum and pearl bajras, which are significant crops in India and parts of Africa, are the most often farmed bajras. Other significant crop species include finger Millet, proso Millet, and foxtail Millet. Bajras may have been consumed by people for 7,000 years or more and may have had a significant part in the development of settled farming civilizations and multi – crop agriculture. Bajras are typically warm – weather cereals with small grains that are annual and from the grass family. They have a comparable nutritional profile to other major grains and are quite drought and other extreme weather resilient. The International Crops Research Institute for the Semi – Arid Tropics (ICRISAT) and the ICAR – Indian Institute of Bajras Research in Telangana, do research on bajras.

History of Bajra

Most notably in East Asia, South Asia, West Africa, and East Africa, the many species known as bajra were first domesticated. The domesticated types, however, frequently spread far from their initial territory. Based on information like the relative frequency of burnt grains discovered in ancient sites, specialised archaeologists known as palaeoethnobotanists speculate that bajras were more often cultivated in prehistory than rice, particularly in northern China and Korea. Additionally, bajras had a significant role in the prehistoric diets of Indian Mumun, Chinese Neolithic, and Indian cultures. Beginning in the Early Neolithic of China, proso bajra (Panicum miliaceum) and foxtail bajra (Setaria italica) were significant crops. These two types of bajra were used to make the earliest known Chinese noodles, which were discovered in a 4,000 – year – old pottery bowl at the Lajia archaeological site in north China. The noodles were in excellent condition. Both Kodo Millet(Paspalum scrobiculatum) and little Millet(Panicum sumatrense) are thought to have been domesticated in the Indian subcontinent between 3700 and 5000 years ago. Foxtail Millet, Barnyard Millet, and black finger Milletis among the Millet listed in some of the Yajurveda texts, indicating that bajra cultivation began in India circa 1200 BCE.

Due to its drought tolerance, common bajra was the first dry grain to be cultivated in East Asia, and it has been hypothesised that this helped it spread. By 5000 BCE, Asian bajra types had migrated from China to Europe’s Black Sea region. As early as 3000 BCE, bajra was growing wild in Greece, and bulk bajra storage areas from the Late Bronze Age have been discovered in Macedonia and northern Greece.

Bajra Climate Requirements

Bajra grows very well in dry and warm climatic regions, and it is a drought – tolerant crop that quite low annual rainfall of 40 cm to 60 cm. The ideal temperature range for Bajra cultivation is 20°C to 30°C. During its vegetative growth, moist weather is beneficial. Bajra is grown as a Kharif crop in North India and as a summer crop in some southern areas that receive irrigation. Bajra is also grown as winter crop in some regions within India.

Bajra Soil Requirements

Bajra can be cultivated in a variety of soil types. It does, however, thrive best in black cotton soils and sandy loam soils with good drainage. This crop does not thrive in acidic or waterlogged soils. Hence it is avoided to be cultivated in saturated soils. It grows well in soils with slighltly high pH (or high salinity). Bajra can be grown in areas where other cereal crops, such as wheat or maize, would fail.

Bajra Farming Techniques

There are three methods for sowing pearl bajra:

1. on a flat surface,
2. with a ridge and furrow system,
3. with a broad – bed and furrow system.

The seed should be planted at a depth of 2.5 cm  –  3 cm. In the north and central parts of the country, sowing of kharif pearl bajra should begin with the onset of monsoon, i.e. the first two weeks of July. In Tamil Nadu, the rabi season begins in the first two weeks of October. If there is a population gap, fill it by transplanting seedlings after 2 – 3 weeks of sowing. Dry sowing before the first monsoon rains is recommended in Maharashtra’s Marathwada region. Summer pearl bajra should be sown from the 4th to the 5th Standard Meteorological Week (SMW), or from the last week of January to the first week of February, to maximise production in zone B. Pearl bajra should be planted in rows 60 cm apart in the arid – western plains of Rajasthan, Haryana, and Kutch in Gujarat (A1 zone), with a low plant population of 1.00 to 1.25 lac/ha. For areas receiving more than 450 mm of rainfall (zones A and B), the crop should be planted at 45 x 10 – 15 cm spacing with a plant population of 1.75 to 2.0 lakhs/ha. For the crop, the seed rate should be 3 to 4 kg/ha in order to achieve the required plant stand.

Bajra Physiology

Bajras are typically annuals that grow to be 30 to 130 cm (1 to 4 feet) tall, with the exception of pearl bajra (Pennisetum glaucum), which has stalks that grow to be 1.5 to 3 metres (5 to 10 feet) tall and 2.5 cm (1 inch) thick. The inflorescences can be spikes or racemes with flowers on stalks of roughly equal length along an extended axis, or panicles with closely packed clusters of small florets. Except for pearl bajra, seeds are still enclosed in hulls after threshing. Hulled seeds are typically creamy white in colour.

Bajra Crop Development

Pearl bajra plant growth and development can be categorised into three major stages:

1. Growth Stage 1: During this phase, seedling establishment occurs, as well as root, leaf, and tiller development. Panicle initiation is also underway.
2. Growth Stage 2: During this phase, all leaves lengthen, all tillers emerge, floral initiation in tillers occurs, and the stem lengthens. This phase is characterised by panicle elongation and the formation of floral parts. The appearance of stigmas on the panicle signals the end of this stage.
3. Growth Stage 3: This stage begins with floret fertilisation and lasts until the plant reaches maturity. The accumulation of dry matter occurs primarily in grain formation and, to a lesser extent, in the expansion of tiller stems and leaves. The development of a dark layer at the bottom of the grain indicates physiological maturity at the end of this phase.

Bajra Crop Diseases

• Downy mildew: The disease is distinguished by pale, chlorotic streaks that extend from the base to the tip of the leaves. The leaf streaks turn brown as the disease progresses, and the leaves become shredded longitudinally. Downy fungal growth can be seen on both the upper and lower surfaces of the leaves in severe infections. The rainy and humid environment promotes the rapid growth of fungal pathogens. Infected plants do not form ears, or if they do, they are malformed to green leafy structures. The entire ear can be converted into a leafy structure. All floral parts, including glumes, palea, stamens, and pistils, were transformed into green linear leafy structures of varying lengths by the fungal pathogen. The disease progresses, and the malformed floral structures of ears become brown and dry.
• Ergot: Pearl bajra has been reported to have sphacelial (conidial) “honeydew” sporulation (Frederickson and Mantle 1996). Sclerotia is formed when cream to pink mucilaginous drops of “honeydew” seep out of afflicted florets on pearl bajra panicles. Within 10 to 15 days, the drops dry and toughen, and dark brown to black sclerotia form on the panicle in place of seeds. Sclerotia are bigger than grain and have an irregular shape, and they are commonly mixed with grain during threshing.
• Smut: During the grain filling stage, premature, green sori bigger than the seed develops on the panicles. Per floret, a single sorus develops. Soro changes colour from bright green to dark brown as it matures. Dark teliospores cover the sori.
• Rust: Tiny reddish – brown to reddish orange, spherical to elliptical uredinia develops primarily on the foliage of pearl bajra. As the severity of the infection increases, leaf tissue wilts and becomes necrotic from the apex to the base of the leaf. In late – season infection sites, uredinia are replaced by telia, which are black, elliptical, and subepidermal.

Bajra Growing Environments

Bajras are often grown in tropical and subtropical climates up to an altitude of 2,100 m. It is a heat – loving plant, and 8.1 °C is the lowest temperature needed for germination. The ideal temperature range for optimal development and a decent crop yield during the growing season is between 26 °C and 29 °C. It is cultivated in areas with 500 mm to 900 mm of annual rainfall. Kodo Bajra has a high water need and thrives under conditions of 50 cm to 60 cm of rainfall. Bajras are mostly farmed in 21 states in India, depending on the type of soil each bajra needs to grow well.

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Bajra Economy

Bajra is a staple item in many traditional cuisines around the world and are a key food source in arid and semiarid areas. Bajra has been widely utilised for hundreds of years in western India to manufacture the regional staple, hand – rolled flat bread (roti). Another cereal grain that is frequently consumed as a staple as roti by individuals living in rural regions and in poverty. Bajras are consumed as food in varied amounts per person around the world, with Western Africa having the largest consumption. Bajras were less frequently consumed as food between the 1970s and the 2000s, both in urban and rural regions, as developing nations like India saw rapid economic growth and a considerable rise in per capita income.

Top 10 Bajra Producing Countries

1. India
2. Nigeria
3. Niger
4. China
5. Mali
6. Burkina Faso
7. Sudan
8. Ethiopia
9. Chad
10. Senegal

Top Bajra Producing States in India

While Rajasthan has historically been the largest bajra – producing state in India, other states are catching up.

1. Rajasthan
2. Uttar Pradesh
3. Haryana
4. Gujarat
5. Madhya Pradesh
6. Maharashtra
7. Karnataka
8. Tamil Nadu
9. Andhra Pradesh
10. Telangana

Indian Bajra Growing Zones

Bajra as a Food

Bhakri flatbread is frequently made from pearl millet. Additionally, it is cooked to create the Tamil dish known as kamban choru or “kamban koozh.” Bajre ki khatti rabdi is a traditional Rajasthani dish made with yoghurt and pearl millet flour. It is typically prepared in the summer and served with meals. The Pearl Millet is known locally in Karnataka as Sajje and is primarily grown in the semi – arid regions of North Karnataka. Sajje is ground and used to make flatbread, which is then served with yoghurt and stuffed brinjal. Pearl millet is known as kambu in Tamil, and it is a staple cuisine throughout the Indian state of Tamil Nadu. It is the second most significant cuisine for Tamils and is primarily enjoyed from February through May during the hot, muggy summer months. It is either turned into a gruel and eaten with buttermilk or eaten as a dosa or an idly. In the northern Indian states, pearl millet is known as bajra. Bajra and Jowar used to be the main food crops in these states, but following the Green Revolution in the 1960s, they were reduced to being just cattle fodder crops.

Bajra Nutritional Information

Bajra Health Effects

Bajra and the majority of millets have excellent nutritional characteristics. In general, cooked millet is a rich source of fibre, carbohydrates, and protein. Additionally, it is a wonderful source of minerals and vitamins. Overall, millet is a healthy source of carbohydrates. Furthermore, it is gluten – free, making it a good option for anyone with celiac disease or those on a gluten – free diet. Bajra contains significant amounts of phytochemicals, polyphenols, and antioxidants, all of which are recognised to improve human health in a variety of ways. However, the presence of advantageous polyphenols may also prevent the body from completely absorbing some elements in bajra, like iron and zinc. Eating bajra on a regular basis may have a number of positive health effects, including weight loss, better diabetic control, and a higher intake of nutrients that support healthy skin, hair, and nails. High – fiber foods, particularly those found in cereals like bajra, have also been linked to better outcomes in the treatment of type 2 diabetes and other chronic conditions. Additionally, compared to some refined grain products such as white rice and white bread, millet has a lower glycemic index (GI). Additionally, several recent studies in both humans and animals have discovered that millet proteins may help to lower blood sugar levels.

The body finds it more difficult to digest the fibre found in whole grains like bajra. As a result, it prevents the blood sugar surge that processed carbohydrates might bring about. The body uses insulin more effectively when blood sugar is stabilised. A diet rich in whole grains, such as bajra, can lower levels of triglycerides, blood sugar, low – density lipoprotein (LDL), or bad cholesterol. Magnesium is necessary for the body’s cells. It helps the body make new proteins, regulate the neurological system, and turn food into energy. Fatigue is one of the initial signs of a magnesium shortage. Magnesium – rich foods, like bajra, can help us receive enough of the mineral in our diet and boost our level of energy.

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