Introduction to major field crops (1+1)

Harvesting and Threshing

Harvesting at correct time is essential to get good quality grains and higher yield. The crop should be harvested at physiological maturity or at full maturity (7 days after physiological maturity). The moisture content in grain at harvest should be around 20 per cent. Harvesting is done manually either by plucking out by hand or by cutting down the plants with sickle.

The harvested plants should be allowed to dry in the sun for about five to six days on threshing floor. The threshing is done either by beating the plants with sticks or by trampling under the feet of bullocks or tractor tyres. The threshed grains should be cleaned by winnower and again dry for a week to reduce the moisture.