Crop diversity in jhum cultivation: A case study of Upper Siang District of Arunachal Pradesh, India
2021
Temin Payum | Kaling Tayeng | Rajiv Mili | Marina Langkam
Crop diversity is a source of food, medicines, and fodder; it provides a proximate composition including carbohydrates, proteins, minerals, vitamins, fats, essential elements, and nutraceuticals for healthy growth and development of a body. Jhum cultivation is a source of multiple crops and study on multiple sources of nutrients help in the dept understanding of diet and also framing of food policy; Present work was carried out to study the multiple cropping in Jhum agriculture field of the Upper Siang District of Arunachal Pradesh. To fulfill the objectives, field visit, open-end questionnaires and purposive samplings methods were used. A total of forty-three (43) crops were recorded to be cultivated in the Jhum field. Crops varieties of the study site could be classified into leafy vegetable crops, cereal crops, oil crops, pulses, spices crops, fruit crops, medicinal food plants, tuber crops and fiber crops.
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