Vol. 7, Issue 1 (2019)
Technological gaps and constraints of mustard cultivation in Gohad block of Bhind district (M.P.)
Author(s): Harpal Singh, Shishir Kumar Singh and Malkhan Singh
Abstract: Mustard (Brassica juncia) under the names rapeseed and mustard, several oilseeds belonging to the cruciefecae are grown in India. Brown mustard commonly called rai (raya or laha)–Brasica juncea (L.) Czern. & Coss. ORIGIN Brassica juncea was originally introduced from china into north-eastern India. Hence it has extended into Afghanistan via the Punjab. Rapeseed and Mustard yield the most important edible oil content of the seeds of different range from 30 to 48 percent. In the case of white mustard, the oil content range from 25 to 33 percent. The oil obtained is the main cooking medium in northern India cant replaced by any other edible oil. The seed and oil are used as a condiment in the preparation of pickles and for flavouring curries and vegetables. The oilcake is mostly used as cattle feed. The leaves of young plants are used as a green vegetable. The study was carried out in Bhind district of Madhya Pradesh.
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How to cite this article:
Harpal Singh, Shishir Kumar Singh, Malkhan Singh. Technological gaps and constraints of mustard cultivation in Gohad block of Bhind district (M.P.). Int J Chem Stud 2019;7(1):906-908.
