23. Effect of row arrangement on yield and yield advantages in sorghum/finger millet intercrops.
Trop. Agric. (Trinidad), 68, 1991, pp. 19-22
A study was conducted to determine the effect of row arrangement on the yield and yield advantages in a sorghum-finger millet mixture grown at four different plant population densities.
The study was carried out at an altitude of approximately 1200 m. Most of the soils are oxisols and highly weathered, but are deep, firmly heavy and well drained. The mean daily maximum and minimum temperatures of the area are approximately 27 and 17 C. The annual rainfall averages 1300 mm and is bimodal in distribution.
The results indicated that the yield of each species increased with increase in planting density. The sorghum yield and the total yield of the mixture were reduced when a proportion of sorghum was replaced by an increasing number of millet rows. However, the total yield of the mixture was increased when pure-stand finger millet was replaced by an increasing number of sorghum rows. Calculation of Land Equivalent Ratios
(LER) revealed that the differences among the various row arrangements in terms of yield advantage were not significant, although the 1:2 sorghum + millet row arrangement gave an exceptionally higher overall yield advantage at all planting densities tested.
Concluding, the present experiment has shown that total yield of each species was highest when grown in pure stand, and this decreased when a proportion of it was replaced by the other species.
On the basis of the results, it is advisable for a farmer interested in maximum yield, irrespective of which species, to grow pure stand sorghum. This is usually the case for farmers who grow sorghum primarily for making a kind of local beer from bananas; the sorghum flour is used as a starter in brewing the beer. However, farmers interested in some yield from both species should grow them in a 1:2 sorghum:millet row arrangement. This is suitable for farmers who use a mixture of sorghum and millet in preparing 'atapa' (thick porridge), a kind of food. In making atapa a little sorghum is mixed with a larger quantity of finger millet flour, in a proportion of about 1:4 (sorghum:millet), depending on how much millet flour is available. On this basis, even the 1:4 sorghum:millet row arrangement may be worthwhile since it yields more millet (than the 1:2 arrangement) and a still substantial amount of sorghum.
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Asia, India, field trial, rice, wheat, sugarcane, mustard, greengram, economics, employment
YADAV, D.S. et al.
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