agriculture project

Plant protection Pests White stem borer >Attacks arabica coffee grown under inadequate shade. >Maintain/create optimum shade Borer infested plants should be thoroughly trace, uprooted during March and September, burnt to avoid economic loss during the subsequent years. >Install pheromone traps , if the incidence is high. >Remove the loose scaly bark on the main stem and thick primaries using coir glove or coconut husk. >Pad with monocrotophos 5 ml by making a window in the stem at 5 cm x 5 cm and fill it with absorbant cotton dipped in insecticide solution and close it.

Berry borer >Carry out timely and thorough harvest. >Avoid gleanings as far as possible. >Pick up and destroy the gleanings. >Meticulously remove the leftover berries. >Remove offseason berries to save main crop. >Avoid excessive shade. >Prune plants properly to facilitate better ventilation and illumination. >Spray Quinalphos 340 ml/200 lit or lamda cyhalothrin 5 EC 120 – 160 ml / 200 lit. >While processing at the estate level dry coffee berries to the prescribed moisture level : Arabica / robusta parchment 10 %, Arabica cherry 10.5 % and robusta cherry 11.0 %.

Harvest >Harvest starts during November and harvesting extends up to February. >Coffee fruits should be harvested as and when they become ripe. >Coffee is just ripe when on gently squeezing the fruits the beans inside come out easily. > Unripe fruits should be scrupulously sorted out before using the fruits for pulping. >They may be dried separately as cherry.





COFFEE PRODUCING COUNTRIES. 1.BRAZIL 2.VIETNAM 3.COLUMBIA 4.INDONESIA 5.ETHIOPIA 6.HONDUARS 7.INDIA 8.UGANDA 9.MEXICO 10.GUATEMOLA

COFFEE PRODUCING STATES IN INIDIA 1.KARNATAKA 2.KERALA 3.TAMIL NADU 4.ANDHRAPRADESH 5.ORISSA 6.TRIPURA 7.NAGALAND 8.ASSAM 9.MEGHALAYA 10.MIZORAM 11.MANIPUR 12.ARUNACHAL PRADESH 13.MAHARASHTRA

Exporting states in INDIA

QUESTIONS 1. NAME THE TYPE OF COFFEE WHCH IS GROWN IN INDIA? 2. THE VARIETY OF COFFE IN INDIA IS PRODUCED IN WHICH HILLS? 3. IN 2008 HOW MUCH PERCENTAGE OF COFFEE WAS CULTIVATED? 4. THE VARIETY USED IN INDIA IS OBTAINED FROM?

ANSWERS 1.ARABICA 2. BABA BUDAN HILLS 3.3.2 PERCENT 4.YEMEN

SOCIAL SCIENCE PPT GEOGRAPHY CHAPTER – 4 AGRICULTURE TEA CULTIVATION IN INDIA

TEA • Tea cultivation is an example of plantation agriculture. • It is also an important beverage crop introduced in India initially by the British. • The tea crop grows well in tropical and sub-tropical climates endowed with deep and fertile well-drained soil, rich in humus and organic matter. • Tea bushes require warm and moist frost-free climate all through the year.

TEA • Frequent showers evenly distributed over the year ensure continuous growth of tender leaves. • Tea is a labour intensive industry. • It requires abundant, cheap and skilled labour. • Tea is processed within the tea garden to restore its freshness.

TEA • Major tea-producing states are Assam, hills of Darjeeling and Jalpaiguri districts, West Bengal, Tamil Nadu and Kerala. • Apart from these, Himachal Pradesh, Uttarakhand, Mehgalaya, Andhra Pradesh and Tripura are also tea-producing states in the country. • In 2015 India was the second largest producer of tea after China.



MAJOR TEA PRODUCING AREAS OF INDIA



ORIGIN OF TEA • The history of tea is long and complex, spreading across multiple cultures over the span of thousands of years. • Camellia sinensis originated in southeast Asia, specifically around the intersection of 29° north and 98° east, the point of confluence of the lands of northeast India, north Burma, southeast China and Tibet.

ORIGIN OF TEA • The plant was introduced to more than 52 countries, from this centre of origin. • Drinking tea became popular in Britain during the 17th century. • The British introduced tea production, and as well as consumption, to India, in order to compete with the Chinese monopoly of tea.

GROWTH AND HARVESTING OF TEA • Tea requires a temperature ranging from 21°C to 29°C. • Tea grows well in the regions which receive rainfall in between 150-200 cm. • The soil should be well drained. • However, stagnant water damages the tea crops.

GROWTH AND HARVESTING OF TEA • There are generally two harvests throughout the year – “first flush” in early spring and “second flush” in summer. • Growers keep the tea plant in the early stage of growth with constant pruning and pick only two leaves and a bud from the tops of the plants. • They are usually harvested in July and August when temperatures are at their peaks.

PROCESSING OF TEA Plucking – • Tea leaves and flushes, which includes a terminal bud and two young leaves, are picked from Camellia sinensis bushes typically twice a year during spring and early summer or late spring. • Picking is done by hand when a higher quality tea is needed, or where labour costs are not prohibitive.

PROCESSING OF TEA • Tea flushes and leaves can also be picked by machine, though there will be more broken leaves and partial flushes reducing the quality of the tea. • However, it has also been shown that machine plucking in correctly timed harvesting periods can produce good leaves for the production of high quality teas.



PROCESSING OF TEA Withering/wilting – • The tea leaves will begin to wilt soon after picking, with gradual onset of enzymatic oxidation. • Withering is used to remove excess water from the leaves and allows a very slight amount of oxidation. • The leaves can either be put under the sun or

PROCESSING OF TEA left in a cool breezy room to pull moisture out from the leaves. • The process is also important in promoting the breakdown of free amino acids and increases the availability of freed caffeine, both of which change the taste of tea.



PROCESSING OF TEA Disruption – • In this process the teas are bruised or torn in order to promote and quicken oxidation. • The leaves may be lightly bruised on their edges by shaking and tossing in a bamboo tray or tumbling in baskets. • More extensive leaf disruption can be done by kneading, rolling, tearing and crushing, usually by machinery.

PROCESSING OF TEA • The bruising breaks down the structures inside and outside of the leaf cells and allows from the co-mingling of oxidative enzymes with various substrates, which allows for the beginning of oxidation. • This also releases some of leaf juices, which may aid in oxidation and change the taste profile of the tea.

PROCESSING OF TEA Oxidation – • For teas that require oxidation, the leaves are left on their own in a climate controlled room where they turn progressively darker. • For light oolong teas this may be anywhere from 5-40% oxidation, in darker oolong teas 60-70%, and in black teas 100% oxidation. • Oxidation is highly important in the formation

PROCESSING OF TEA of many taste and aroma compounds, which give tea its liquor colour, strength and briskness. • Depending on the type of tea desired, under or over oxidation can result in grassy flavours, or overly thick winey flavours. • This process is sometimes referred to erroneously as fermentation in the tea industry.



PROCESSING OF TEA Fixation/kill-green – • It is done to stop the leaf oxidation at a desired level. • This process is accomplished by moderately heating tea leaves, thus deactivating their oxidative enzymes and removing unwanted scents in the leaves, without damaging the flavour of tea.



PROCESSING OF TEA Sweltering/yellowing – • Unique to yellow teas, warm and damp tea leaves from after kill-green are allowed to be lightly heated in a closed container, which causes the previously green leaves to yellow. • The resulting leaves produce a beverage that has a distinctive yellowish-green hue due to transformations of the leaf chlorophyll.

PROCESSING OF TEA Rolling/shaping – • The damp tea leaves are then rolled to be formed into wrinkled striped, by hand or using a rolling machine which causes the tea to wrap around itself. • This rolling action also causes some of the sap, essential oils, and juices inside the leaves to ooze out.



PROCESSING OF TEA Drying – • Drying is done to finish the tea for sale. • This can be done in many ways including panning, sunning, air drying or baking. • Great care must be taken to not to over-cook the leaves. • This is responsible for the many new flavour compounds particularly in green tea.



PROCESSING OF TEA Aging/curing – • Some teas require additional aging, fermentation, or baking to reach their drinking potential. • Flavoured teas are manufactured in this stage by spraying the tea with aromas and flavours or by storing them with their flavourants.

PROCESSING OF TEA Sorting – • Tea sorting can help remove physical impurities, such as stems and seeds. • A Color sorter may also be used to classify final product grades according to color and shape.



PRODUCTION FIGURES • India produces an average of 1,325,050 tonnes of tea each year as of 2017-2018. • The top five producer countries of tea are China, India, Kenya, Sri Lanka and Turkey.

TYPES OF TEA • All tea comes from only one plant called sinensis. • However based on the type of tea leaves picked and the level of oxidation or processing, tea is further classified. • Examples are black tea, green tea, white tea, masala tea, fruit tea and flower tea(herbal tea).

TYPES OF TEA

BLACK TEA • It is the most common type of tea accounting for upto 85% of total tea consumption in the western world. • Black tea is fully oxidised and has darker appearance, stronger flavour and higher caffeine content compared to other teas.



GREEN TEA • It is ‘oxidised’ tea. • The leaves are heated soon after picking inorder to destroy the enzymes that cause oxidation. • This infusion is pale greenish yellow in colour and tastes light and grassy.



WHITE TEA • It is the least processed of all the teas. • Only the unopened buds and young leaves covered in special sliver fuzz are used, and they are merely withered and dried. • White tea produces a very light coloured infusion with mild flavour.