Agronomic practices for higher groundut production

摘要

Groundnut is an oilseed crop of legume family and is considered as an important crop for diversification keeping in view its low water and other inputs (except seed) requirements. It has ability to not only meet major part of its own nitrogen requirements through biological nitrogen fixation but leaving sufficient amount of nitrogen in soil for succeeding crop. Groundnut oil is rich in unsaturated fatty acids - about 48% oleic acid which prolongs its shelf life, increases the suitability of oil for deep frying and re-use, and about 32% linoleic acid which is an essential fatty acid that human body requires for several metabolic functions but does not synthesize. Its calorie and protein rich nutritious kernels (nuts) also contain several minerals (phosphorus, calcium, magnesium and potassium) and vitamins (E, K and B). It is considered as the cheapest source of protein and energy. Though mainly considered as oil crop in India, significant proportion of groundnut produced in the country is consumed directly as raw or roasted. There is tremendous export potential of groundnut for making peanut butter, confectionery products (flakes, flours, meal concentrates, fortified foods etc.) and infant foods.