Crop Seasons in India
Some of the most significant crops farmed in the nation are food and fibre crops, vegetables and fruits, spices and sauces, and so on. Rabi, Kharif, and Zaid are the three farming seasons of India.
Kharif crops are planted in various sections of the nation as the monsoon season approaches, and they are harvested in September and October. Paddy, maize, jowar, bajra, tur (arhar), moong, urad, cotton, jute, peanut, and soya bean are some of the most important crops cultivated during this season.
Assam, West Bengal, the coastal districts of Orissa, Andhra Pradesh, Tamil Nadu, Kerala, and Maharashtra, notably the (Konkan coast), as well as Uttar Pradesh and Bihar, are some of the most prominent rice-growing regions. Paddy has recently become a significant crop in Punjab and Haryana. Paddy is cultivated three times a year in states like Assam, West Bengal, and Orissa.
Rabi crops are planted in the winter and harvested in the summer, from April through June. Wheat, barley, peas, gramme, and mustard are some of the most significant rabi crops. Though wheat and other rabi crops are farmed across India, states in the north and north-western regions, such as Punjab, Haryana, Himachal Pradesh, Jammu and Kashmir, Uttarakhand, and Uttar Pradesh, are particularly significant.
The availability of moisture throughout the winter months owing to western temperate cyclones aids these crops’ success. However, the green revolution’s success in Punjab, Haryana, western Uttar Pradesh, and portions of Rajasthan has also aided the growth of the rabi crops indicated above.
Let’s take a look at the third and final cropping season in India. Between the rabi and the Kharif seasons, there is a brief season known as the Zaid season, which occurs throughout the summer months. Watermelon, muskmelon, cucumber vegetables, and fodder crops are among the crops grown during ‘Zaid. It takes approximately a year for sugarcane to mature.
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