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Agro-Climatic Conditions In India

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India is bestowed with different agro-climatic conditions which provide scope for cultivation of different vegetables. The country is divided into 15 agro-climatic zones by planning commission and 21 agro-ecological regions by National Bureau of Soil Survey and Land Use Planning, Nagpur. It grows about sixty number of vegetables in one or other parts of the country.
India is the 2nd largest producer of vegetables after China. Presently vegetables are grown in 94.95 lakh ha area with the annual production of 168.3 lakh tonnes and productivity 17.64 million tonnes per ha (NHB Database 2014-2015, 2nd Adv. Est.). In India, West Bengal is the largest producer of vegetables and has largest area under vegetables and Tamil Nadu having maximum productivity …show more content…

But the per capita availability is 145 g per adult in India. Out of 300 g, it should consist of 125g of green leafy vegetables, 100g of roots and 75g of other vegetables.

Since vegetables are essential items of food and nutrition both for rich as well as poor they are considered as the most sought crops the world over. They play an important role in our diet and regarded as protective foods well equipped to combat malnutrition as they are rich source of carbohydrates, proteins, fats, minerals and vitamins.Solanaceous vegetables like potato, tomato, brinjal and chilli are grown through out in India and have high importance and returns. Chilli is one of the most important crop of solanaceous …show more content…

It is an essential ingredient of Indian curry, which is characterized by tempting colour, flavour and pungency. Both as green and dry, chilli is used as paste (both green and red), powder and as whole or in broken/split form. It is also used in food industry as Chillies paste, curry powder and other resources of food and bakers. Hot peppers are also pickled in salt and vinegar used in ketchups as flavoring agents. Chilli varieties not only used in preparation of processed food, but are also used as coloring agents in salad dressings, meat products, cosmetics, and even clothing (Saxena et al.,

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