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Value Chain Analysis Barley
RAJASTHAN AGRICULTURAL COMPETITIVENESS PROJECT Value Chain Analysis Barley Prepared by: AGRI BUSINESS PROMOTION FACILITY Member firm of Grant Thornton International Ltd Offices in Bengaluru, Chandigarh, Chennai, Gurgaon, Hyderabad, Kochi, Kolkata, Mumbai, New Delhi, Noida and Pune Value Chain Analysis - Barley i Contents Page List of Tables iii List of Figures iv Executive Summary: Barley 1 Chapter 1- Introduction 5 1.1. Global Scenario 5 1.2. Indian Scenario 10 1.3. State Scenario: Production 14 1.4. District and cluster scenario: Production 14 1.5. Approach to Value Chain Analysis 17 Chapter 2- Pre Harvest Management 18 2.1. Major commercial varieties Grown in Rajasthan 18 2.2. New initiatives and Practices 22 2.3. Seasonality Pattern of Barley in Rajasthan visa-vis other parts of the world 22 2.4. Land Preparation 23 2.5. Sowing/Planting/Cultivation 23 2.6. Climatic and Soil Requirement 24 2.7. Nutrients Management 24 2.8. Water management 24 2.9. Weed Management 24 2.10. Pest & Disease Management 25 2.11. Recommended Good Agriculture Practices 28 2.12. Harvesting 28 2.13. Pre Harvest constraints of Farmers 29 Chapter-3: Post-Harvest Management 30 3.1. Post - Harvest Losses, Harvesting Care and Post – Harvest Equipment 30 3.2. Grade Specification & Grading at Producer level 30 3.3. Major storage Disease and Pest and their Control Measure 31 Chapter 4- Cost of production and Net value accruals to producers 35 Chapter 5- Supply Chain of commodity 36 Member firm of Grant Thornton International Ltd Offices in Bengaluru, Chandigarh, Chennai, Gurgaon, Hyderabad, Kochi, Kolkata, Mumbai, New Delhi, Noida and Pune Value Chain Analysis - Barley ii 5.1. -
The Tibetan Elementary School of Dang-Che
THE MIRROR Newspaper of the International Dzogchen Community October/November 1997 • Issue No. 42 poche journeyed to Dang-che to obtain the necessary agreements for The Tibetan the future organization of the school. In the official stipulations made with the heads of the County of Gui-de, Elementary School the school is to remain the property of the Tibetan Village of Dang-che and the cost of salaries for the teach of Dang-che ers, sports equipment and textbooks will be provided by the government A brief history of the project of the County and the District. The children's families are to provide food for the cafeteria and the cover by Giacomella Orofino the cost of coal for heating. The inhabitants of Dang-che, further The Tibetan village of Dang-che, Local statistics show that about five more, requested the County Govern in the County of Gui-de, is situated hundred Tibetan children a year ment to nominate Prof. Namkhai two hundred miles from Xining, the study towards their elementary the County Government of Gui-de large cafeteria (500 sq.m.) and bath Norbu as president of the school. headquarters of Qinghai Region. diplomas. Many Tibetan families signed a cooperation agreement and rooms (250 sq.m.) The first phase of They also wished to form a Com Surrounded by rocky mountains, however refuse to send their chil thus the Italian NGO began a fund- work began in 1994 and successive mittee made up of three separate Dang-che lies in a fertile valley dren to the nearest school where raising campaign for the construc phases led to the completion of the entities to oversee and direct the where wheat and barley are cultivat they would not be given lessons in tion of the biggest Tibetan school in entire project by June 1997. -
Food and Drinks
Food and Drinks Finland Estonia Latvia 1 Food and Drinks Finnish, Estonian and Latvian cuisine is based on natural products from clean en vironment. Spring and summer seasons are characterised by lighter dishes like greens, dairy products and seasonal fish, grilled meat, forest berries and mushrooms. Meat dishes with vegetable and grain side dishes, fermented and pickled vege- tables dominate cold seasons meals. There are three meals during the day – break- fast, dinner and supper. There could be tea or coffee breaks between them with tiny snacks. The main meal is dinner, with choice of soups, main dishes and desserts. Bread of various types is always served on the table. Rural pubs have simpler meals that are richer in calories and the servings are larger. The restau- rant servings are smaller, with more emphasis on quality. Chefs create refined taste combina- tions and surprise their customers with food as a special adventure by using fresh and seasonal local dishes. Cheese Photo: Cow milk is used to prepare various types © ELO-säätiö, VisitFinland – page 49, Laura Riihelä – page 1, of cheese, starting from fresh and soft, up 16, 50, Soili Jussila – page 5, 24, Elina Sirparanta – page 33, to seasoned, hard sorts of cheese. Cheese Sassa Stenroos – page 35 is also made from goat and sheep milk. © www.estonianfood.eu – page 30, 32, Mariann Roos – page 41 © Lauku Ceļotājs – page 22, 43, 53, Valdis Ošiņš – page 2–4, 6–15, 17–21, 23, 25–29, 31, 34, 36–40, 42, 44–48, 51, 52, 54, 55 Photo: cows on pasture in early autumn 2 3 Midsummer Eve Cheese Lapland Cheese On3 2 June, Latvia celebrates Jāņi, the midsummer eve. -
Cultural Practices: Focus on Major Barley‐ Producing Regions
See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/230375699 Cultural Practices: Focus on Major Barley‐ Producing Regions Chapter · April 2011 DOI: 10.1002/9780470958636.ch9 CITATIONS READS 2 646 10 authors, including: William F. Schillinger Salvatore Ceccarelli Washington State University Self Employed 84 PUBLICATIONS 1,305 CITATIONS 193 PUBLICATIONS 5,077 CITATIONS SEE PROFILE SEE PROFILE Stefania Grando Blakely Paynter International Crops Research Institute for Se… Department of Agriculture and Food 133 PUBLICATIONS 3,860 CITATIONS 222 PUBLICATIONS 336 CITATIONS SEE PROFILE SEE PROFILE Some of the authors of this publication are also working on these related projects: DIVERSIFOOD: Embedding crop diversity and networking for local high quality food systems View project Oat agronomy and industry development in the Western Region DAW00227 View project All content following this page was uploaded by Salvatore Ceccarelli on 19 December 2013. The user has requested enhancement of the downloaded file. All in-text references underlined in blue are added to the original document and are linked to publications on ResearchGate, letting you access and read them immediately. Chapter 9 Cultural Practices: Focus on Major Barley-Producing Regions EuropE United Kingdom and The Netherlands being the 1 only countries to show an increased yield com- John R. Garstang and John H. Spink pared to the previous year. Were it not for the high yield in 2004, there would be little evidence euRoPean PRoduCtion and of a year or year increase for a decade. This slower yield tRends rate of yield increase has also been noted in other cereals from the mid-1990s (Legg 2005). -
Estonia. Taste of Four Seasons
ESTONIA. TASTE OF FOUR SEASONS Estonia in figures Oicial name in English: Republic of Estonia Capital: Tallinn Oicial language: Estonian; English, Russian and Finnish are also widely spoken Head of state: President System of government: parliamentary republic Membership in international organizations: Member of NATO, the European Union, UN, OSCE, OECD, WTO Currency: Euro (EUR) With a land area of 45,339 km, Estonia is slightly smaller than the average European country. Estonians have been settled on these shores longer than most European nations in their respective countries. Estonia has one of the lowest population densities in London – Europe – there’s 3.51 hectares of land per inhabi- New York – 2,594 km 6,646 km tant. About half of Estonia’s land area is forested. There aren’t many Estonians – just 1.3 mil- lion, and we stick together. We welcome the chance to talk to visitors about our historical Paris – 2,549 km roots and traditions and we’re standouts on the world stage in fashion, design, music and art. Estonian-founded companies like Skype and TransferWise are a matter of national pride. We’re also proud of having eicient elec- tronic public services, and we’re one of the world leaders in this field. The Song Festival is a special cul- Lisbon – 4,274 km tural event for Estonians. It appears on the UNESCO list of oral and intangible world heritage. The Song Festival has played an important role in creating and maintain- ing our national identity. Since 1997, the UNESCO list of world heritage has also included Tallinn’s Old Town and its mediaeval architecture.