Page 26 - Introduction to Agriculture by: Aqleem Abbas

Introduction to Agriculture Notes prepared by: Aqleem Abbas

Rabi cereals Grain legumes
wheat Triticum Chicken Cicer Cow pea Vigna linsee Linium
aestivum L. pea arietinum ungulita. usitatissiumum
Barley Hordeum lentil Lens culinaris Oil seed crops safflower Carthamus
vulgare L. tinctoria
Kharif cereals Grass Lathyrus Soy bean Gycine max Rap see Brassica
pea sativus (sarsoo) campesteris
Rice Oryza pea Pisum sunflower Helianthus jojoba Simmondisa
sativa L sativum annus
Maize Zeemays Mung Vigna radiate Ground Arachis
bean nut hypogeal
sorghum Sorghum Black Vigna mungo seesam Sesame
bicolor gram indicum
millet Pennisetum Kidney Phaselolus caster Ricinus
typhoods bean vulgaris comonusi

Fodder crops
barseem Trifolium alex cowpea Vigna ungculita
Alfalfa /lucerna Medicago sativa
oat Avena sativa
Persian clover or Trifolium
shaftal vesupinatum
Sorghum Sorghum bicolor
Millet /bajra Pennisetum
americanum
Cluster bean Cyamopsis
/guar tetragonolobus
Legume crops (febacea /leguminosa)

They have pinnate leaves. They are those crops which have compound leaves or ovate leaves. They are
divided into forages and pulses

Pulses

Pulses are annual leguminous crops yielding one to twelve grains. Play an important role in crop rotation
due to their ability to fix nitrogen. India is world largest produce and larger importer of pulses. Pulses
have twenty to twenty five percent protein by weight, which is double protein content than wheat and
three times than rice so pulses are called poor man’s nut.

Forages

Forage is plant material mainly plant leaves and stems eaten by grazing livestock. Historically term forage
has meant nay plant eaten by animals directly as Pasteur, crop residue or immature cereal crops. These
plants have trifoliate leaves for example clover