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Cultivation
Rice: A closer look
Advantage India!

Cultivation

Provided below are few facts on the highly popular and widely Exported Fruit Mango.

Scientific Name: Mangifera indica Linn.

THE TREE

Mango is a deep-rooted, dome-shaped, evergreen tree. The inflorescence is a widely branched terminal panicle with both male and hermaphrodite flowers. Mango trees grow to a height of 2 to 50 metres. Mango has an aromatic flavour and taste and each variety has its own special flavour, taste, fleshy pulp, colour and shape.

The mango tree originated from the land surrounding the Bay of Bengal. The mango is now cultivated in many countries including the United States of America.

CULTIVARS

There are about 216 known clones, both indigenous and exotic. However only about five clones are recommended.

POPULAR CLONES

Clone Popular	Name	Origin	Characteristic
MA128	Harumanis	Sungai Nibong, Kuala Selangor	Fruits in about 4 years. The fruit is fairly big weighing between 400 to 450gm a fruit. The fruit is oval in shape and curved at the end. The skin is green even after ripening. The flesh is thick, orange in colour, juicy, has a sweet taste and aroma.
MA162	Foo Fatt/ Golek	Port Dickson	Fruits in 4-5 years. Fairly large fruit and the average weight is 500gm a fruit. The fruit is round and curved at the end. The skin is yellowish green when ripe. The flesh is thick, orange in colour and sweet but there is no aroma.
MA165	MAHA 65	Kelantan	Fruits in 3 years. The fruit is big weighing between 450- 600gm a fruit. The fruit is long and flat and the skin is yellowish green when ripe. The flesh is light yellow, thick without fibre. It is sweet but without aroma.
MA204	Melele	Kodiang, Kedah	The fruit is of average size, oval and round. The skin is yellow when ripe. The flesh is juicy and with aroma but a little fibrous.
MA223	Nam Doc Mai	Thailand	Fruit is oval in shape and curved at the end. The fruit is fairly big weighing between 400 to 450gm a fruit. The skin is golden yellow when ripe and the flesh is yellow. the flesh is sweet, juicy, with aroma and slightly fibrous.

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Rice: A closer look

Method for Identification of Rice

Sl No.	Characteristics	Basmati (in-mm)	Basmati (Paraboiled)	Parmal (PR-106)	Terricot
1	Average Length of uncooked rice	7.3	7.5	7.0	7.6
2	Average breadth of uncooked rice	1.9	1.9	2.1	1.9
3	Average L/B ratio of uncooked rice	3.8	3.9	3.3	4.0
4	Average length of cooked rice	8.9	8.9	5.6	8.0
5	Average breadth of cooked rice	2.2	2.2	3.1	3.0

Source: G.N Overseas quality rice exporters

General Characteristics and Specifications of Rice

Type of Rice	Grade	Purity Level	Grain	Broken	Moisture	Foreign Matter	Red Streak & Wary Grains
Basmati	Superior	90%	7mm	less than	14%	Nil	less than 1%
	& above	(Avg.)		1%
	A	85%	6-7mm	less than 1%	14%	Nil	less than 1%
	B	75%	5-7mm	less than 1%	14%	Nil	less than 1%
Non Basmati	Terricot	100%			14%	Nil	less than 1%
	PR 106	100%			14%	Nil	less than 1%
	IR8	100%			14%	Nil	less than 1%

Source: G.N Overseas

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Advantage India!

Studies show India is competitive in the export of a number of agricultural products. These include cereals like rice, wheat, maize and sorghum; fruits like banana, grape, lichee and mango; and vegetables and tubers like onions, potatoes and tomatoes.

India is also competitive in processed foods like tomato paste and mushrooms.

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