Harvesting and threshing in summer moong is a crucial process for farmers who cultivate this crop. Summer moong, also known as green gram, is a nutrient-rich pulse that thrives in warm and humid climates. This crop is predominantly cultivated in the Indian subcontinent and Southeast Asia.
Harvesting is the process of reaping the mature crop from the field. Summer moong usually matures within 75-90 days after sowing. The best time for harvesting is when the pods turn yellow or brown, and the leaves begin to fall off. Late harvesting can result in seed shattering, which may cause losses. On the other hand, early harvesting can lead to low yield.
The first step of harvesting is to cut the plants with a sickle or a harvester. The plants are then left to dry in the field for a few days. Once the plants are dry, they are stacked and tied in bundles for easy transportation. The bundles are then transported to the threshing floor.
Threshing is the process of separating the grain from the rest of the plant. Traditionally, threshing was done by beating the dry plants with sticks or using animals to trample on them. Nowadays, mechanical threshers are used to speed up the process.
The threshing machine separates the grain from the pods and other plant debris. The separated grain is then cleaned using a winnowing machine to remove any remaining chaff and dust. The cleaned grain is stored in bags for storage or sale.
Harvesting and threshing in summer moong require immense effort and attention to detail. Farmers need to ensure that the crop is mature enough for harvesting and that the threshing is done correctly to avoid any damage to the grain. Proper harvesting and threshing techniques result in high-quality grains and increased profits for farmers.