Groundnut Project
1
Chapter 13 B
Agrometeorology and groundnut production
This section was written in draft by P. Vijaya Kumar
The section was reviewed by P.V. Vara Prasad and the revision by Kees Stigter
Afterwards the author was not able to complete the section and it was then finalized by Kees Stigter
The chapter 13 as a whole is coordinated by Kees Stigter with the assistance of Orivaldo Brunini
2
I. Importance of the crop in various climates
I.1 General
Groundnut (Arachis hypogaea L.) is an annual legume which is also known as peanut, earthnut, monkeynut and goobers. It is the 13th most important food crop and 4th most important oilseed crop of the world. Groundnut seeds (kernels) contain
40-50% fat, 20-50 % protein and 10-20 % carbohydrate. Groundnut seeds are a nutritional source of vitamin E, niacin, falacin, calcium, phosphorus, magnesium, zinc, iron, riboflavin, thiamine and potassium. Groundnut kernels are consumed directly as raw, roasted or boiled kernels or oil extracted from the kernel is used as culinary oil). It is also used as animal feed (oil pressings, seeds, green material and straw) and industrial raw material (oil cakes and fertilizer). These multiple uses of groundnut plant makes it an excellent cash crop for domestic markets as well as for foreign trade in several developing and developed countries.
Cultivated groundnut originates from South America (Wiess 2000). It is one of the most popular and universal crops cultivated in more than 100 countries in six continents (Nwokoto 1996). It is grown in 25.2 million hectares with a total production of 35.9 million metric tons (FAO, 2006). Major groundnut growing countries are India (26%), China (19%) and Nigeria (11%). Its cultivation is mostly confined to the tropical countries ranging from 40º N to 40º S. Major groundnut producing countries are: China (40.1%), India (16.4%), Nigeria (8.2%),
U.S.A (5.9%) and Indonesia (4.1%).
I.2 Production environments in major producing countries
Chapter 13 B
Agrometeorology and groundnut production
This section was written in draft by P. Vijaya Kumar
The section was reviewed by P.V. Vara Prasad and the revision by Kees Stigter
Afterwards the author was not able to complete the section and it was then finalized by Kees Stigter
The chapter 13 as a whole is coordinated by Kees Stigter with the assistance of Orivaldo Brunini
2
I. Importance of the crop in various climates
I.1 General
Groundnut (Arachis hypogaea L.) is an annual legume which is also known as peanut, earthnut, monkeynut and goobers. It is the 13th most important food crop and 4th most important oilseed crop of the world. Groundnut seeds (kernels) contain
40-50% fat, 20-50 % protein and 10-20 % carbohydrate. Groundnut seeds are a nutritional source of vitamin E, niacin, falacin, calcium, phosphorus, magnesium, zinc, iron, riboflavin, thiamine and potassium. Groundnut kernels are consumed directly as raw, roasted or boiled kernels or oil extracted from the kernel is used as culinary oil). It is also used as animal feed (oil pressings, seeds, green material and straw) and industrial raw material (oil cakes and fertilizer). These multiple uses of groundnut plant makes it an excellent cash crop for domestic markets as well as for foreign trade in several developing and developed countries.
Cultivated groundnut originates from South America (Wiess 2000). It is one of the most popular and universal crops cultivated in more than 100 countries in six continents (Nwokoto 1996). It is grown in 25.2 million hectares with a total production of 35.9 million metric tons (FAO, 2006). Major groundnut growing countries are India (26%), China (19%) and Nigeria (11%). Its cultivation is mostly confined to the tropical countries ranging from 40º N to 40º S. Major groundnut producing countries are: China (40.1%), India (16.4%), Nigeria (8.2%),
U.S.A (5.9%) and Indonesia (4.1%).
I.2 Production environments in major producing countries