Ragi, also known as finger millet, is a highly nutritious grain that is grown in tropical regions around the world. It is a staple food for many people in India and Africa, and is known for its high levels of calcium, iron, and fiber.
Sowing season for ragi typically begins in the monsoon months of June and July. Ragi is a hardy crop that can withstand both drought and waterlogging, making it well suited for cultivation in a variety of climates.
Before sowing ragi, it is important to prepare the soil properly. Ragi thrives in well-drained soil that is rich in organic matter. The land should be plowed and leveled, and any weeds or crop residues should be removed.
Ragi seeds should be sown at a depth of about 2-3 cm, with a spacing of 15-20 cm between rows. The seeds can be sown either by broadcasting or in rows, depending on the farmer’s preference.
After sowing, it is important to water the crop regularly, especially during the initial stages of growth. Ragi requires about 400-450 mm of water throughout its growing season, and irrigation should be done as needed to ensure proper growth.
Ragi plants typically mature in 3-4 months, at which point they can be harvested. The crop is usually ready for harvest when the grains have turned a reddish-brown color and the stems have dried out.
Overall, sowing season for ragi is an important time for farmers to ensure a successful crop. By properly preparing the soil, sowing the seeds at the right time and spacing, and providing adequate water and care throughout the growing season, farmers can look forward to a bountiful harvest of this nutritious and versatile grain.