Food Grain Cultivation in India

Food grain is defined as the starchy grain of cereal grasses, which are used for food. The most common food grains of India are Rice, Wheat, Coarse Cereal (which include maize or makka, sorghum, barley, ragi & other small millet's) and pulses......

The total food grain production in India has gone up from 50 million tonnes on 1950 to 175 million tonnes in 1990 to around 230 million tonnes in 2008

Today India produces 95 millions tonnes of rice 70 million of wheat 50 million tonnes of coarse grains (that include 15MT of maize) and approximately 15 million tonnes of pulses. The major reason of increase in production was the green revolution a term used for the combined strategy of high yield crops, irrigation and fertilizers. The father of the Indian green revolution is considered to be Norman Borlaug the American agronomist.

Correspondingly India’s population has grown from 350 million to 830 million to 1.1 billion in 1950,1990 and 2008 respectively. Which means per capita availability of food grain has declined in the last two decades bringing it to 206 Kg’s per year or approximately 500 grams a day!