Chapter 15

Improvement in Food Resources

Part - I
 There is aneed to introduce production efficiency of crops and livestock
because
•
rapid increase in population
•
No major scope of increasing area of land under cultivation.
 Success in efforts to meet food demand increase in food grain production-
•
 Increase in Food Grain production - Green Revolution
•
Increase in milk production – White Revolution
 Effects of these ‘revolutions’ on Environment
•
excessive use of natural resources thereby disturbing the
ecological balance
 Solution: Increase in food production without degrading our environment and
disturbing the ecological balance i.e. – Sustainable Practices
Types of Food Plants
•
Crops-
Cereals- Wheat, Rice, Maize, Millets, Sorghum
(provide carbohydrates for energy)
•
Pulses- Gram, Pea, Black gram, green gram, pigeon pea, lentils(provide
proteins)
•
Oil Seeds- Soyabean, groundnut, sesame, castor, mustard, linseed, sunflower
(provide fats)
•
Vegetables, spices and fruits provide mainly vitamins & minerals
•
Fodder crops- Berseem, Oat, sudan grass
Rabi and Kharif Crops
Crops grown in Rainy season are called Kharif Crops.
eg. Paddy, Soyabean, pigeon pea, Maize, cotton, green gram, black
gram.
Crops grown in winter season November to April are called Rabi Crops.
e.g. Wheat, gram, peas, mustard, linseed
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 Questions
1.Why do we need an increase in food production?
Ans. Because of the increasing human population.
2.Describe some successful efforts by the government to increase
production of food.
3.How is Green and White revolution harming the environment
Improvement in Crop Yields:
Major activities for increasing crop yield
•
Crop variety Improvement
•
Crop Production improvement
•
Crop protection management
Crop Variety Improvement
The variety of crop selected for growing in the field should be such that it gives a
favourable produce in the given conditions.
Factor for which variety improvement is done are:
a)Higher yield- this will increase the produce obtained from crop.
b)Improved quality- quality depends on the type of crop, for e.g. baking
quality of protein in pulses, quality (colour, taste) of oil from oil seeds.
c)Biotic and abiotic resistance- Biotic (living factors) like pathogens, insects
and nematodes and abiotic factiors (non-living factors) like water logging
salinity, drought, heat, cold and frost have a negative impact on crop
production.
A crop resistant to these factors gives a better produce.
d)Change in maturity duration- Short duration crops reduce cost of crop
production
-Uniform maturity makes harvesting easy
e)Wider adaptability- Such a trait is desirable as the same crop variety can
be grown in different conditions
f)Desirable agronomic characters
Depends on crops
•
For fodder crops- Tallness & profuse branching are desirable
•
For cereal crops- dwarf variety is desirable since fewer nutrients would
be consumed.
How to improve crop variety: 1) Hybridization 2) Making GMO’s
Hybridisation:-
It is a natural or artificial process that results in the formation of a hybrid.
Twogenetically dissimilar plants are taken. These plants have a set of
desirablecharacters. These plants have a set of desirable characters. These plants
are cross-bred (means pollen of one plant used to fertilize ovule of another plant.
The resultant plant i.e. the hybrid may have favourable characters from both parent
plants.
Chapter - 15, Improvement in Food Resources Part I
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