Crop Production :: Wheat
WHEAT (Triticum aestivum.)
SEASON AND VARIETY
Plains & adjoining areas near to hills and hills in Theni, Dindigul, Karur, Coimbatore, Erode, Salem, Dharmapuri, Vellore, Thiruvannamalai and Kancheepuram Districts
Ideal sowing time is 15th October to 1st week of November. Sowing must be completed within the first fortnight of November.
Variety : COW(W)1, TNAU Samba Wheat COW 2
2. Morphological Description of COW(W) 1 and TNAU Samba Wheat COW
1. FIELD PREPARATION
Plough twice with an iron plough and two to three times with cultivator and prepare the land to a fine tilth.
2. APPLICATION OF FYM OR COMPOST
Spread 12.5 t/ha of FYM or compost on the unploughed field.
3. SEED TREATMENT WITH FUNGICIDES
Treat the seeds with Carbendazim or Thiram at 2 g/kg of seeds 24 hours before sowing.
4. FORMING BEDS AND CHANNEL
Form beds of size 10 m2 or 20 m2. The irrigation channels are to be provided sufficiently.
5. APPLICATION OF FERTILIZERS
SEED RATE: 100 kg/ha
Draw the lines 20 cm apart and sow the seeds continuously after application of fertilizers to a depth of 5 cm. Avoid deep sowing.
7. WEED MANAGEMENT
8. WATER MANAGEMENT
The crop requires 4 - 6 irrigations depending on the soil type and rainfall. Wheat crop requires minimum of 5 irrigations at the following critical stages.
9. TOP DRESSING
Apply remaining half of N at crown root initiation stage (15-20 DAS).
Harvest the crop when the grains become hard and straw becomes dry and brittle. Trash and winnow the grains. Use mechanical threshers to reduce the cost of threshing and winnowing.
11. CROP PROTECTION
Seed treatment: Treat the seed with any one of the following fungicides Carbendazim @ 2 g/kg of seed, Thiram @ 2 g/kg of seed or Carboxin @ 2 g/kg of seed.
12. POST HARVEST TECHNOLOGY IN WHEAT
Wheat is used principally for human consumption. It is converted into flour for the production of bread and other bakery products. It is used as “chapatti” (unleavened pan baked bread) in India. Wheat belongs to the genus Triticum and there are over 30,000 species and varieties. The principal wheats of commerce are the common or bread wheat (T.aestivum); macaroni wheat (T.durum) and club wheat (T.compactum).
Updated on : Jan 2013