Amaranth

Land Preparation

Land is prepared to a fine tilth by thorough ploughing and harrowing. Well decomposed and powdered organic matter at the rate of 20-25 t/ha is incorporated in the soil at the time of final ploughing.

Planting

The quantity of seeds required is 0.5 kg for 1ha (5g for 1 are). Care should be taken to use seeds collected from healthy plants or from credited sources.

In direct sowing method, the bed surface is leveled and sowing lines of 0.5cm depth are made using a stick. Amaranth seeds, being small, are mixed with fine sand and sown uniformly in lines spaced at 40cm . Seeds are then sown in lines and covered with thin layer of sand or soil. Then, the much (if available) is applied on the bed, followed by regular watering. In transplanting method, 22-25 days old seedlings, already raised in nursery, are transplanted in trenches at 40 x 30 cm spacing.

Manure and fertilizer application

Amaranth is a heavy feeder and a high yield crop. In addition to 20-25t of organic manure, 120:50:50 kg NPK/ha are recommended per one hectare, and Urea (33kg/ha at planting, 33 kg four weeks after planting and 86kgs/ha eight weeks after planting.

Pests and Diseases

Leaf blight (Rhizoctonia sp.) and white rusts are majors problems in amaranth cultivation.

Leaf blight is the most severe during rainy season under warm and humid conditions. Symptoms include appearance of white and irregular spots on leaf lamina resulting in the unmarketable produce.

Management:

• Sow resistant green amaranth variety during rainy season;
• Avoid splash irrigation;
• Spray mancozeb @ 4 g/l of cow dung supernatant as fine droplets. Spray at weekly interval initially and stop spraying 14 days prior to harvest to reduce residual effect of fungicide on crop.

Harvesting

Amaranth is harvested by pulling out or by clipping. Under pulling out method, grown up plants are pulled out at 30, 45 and 55 days after sowing, along with roots, washed and send to market in small bundles.

For leaf amaranth grown up seedlings are selectively pulled out at 30 days after sowing and marketed in small bundles along with roots. For seed amaranth, the crop is harvested when most of the leaves turn yellow; the glumes turn brown in color and seeds turn black.

The grain amaranth crop is harvested when most of the leaves turn yellow; the glumes turn brown in color and seeds turn black.

After, cuttings are left on the threshing floor for few days to dry. When the plants are fully dried the seeds are separated by beating them with sticks. The seeds are then cleaned by winnowing.

Post-harvest management

Amaranth is a perishable leafy vegetable which must be carefully handled so as to preserve its nutritional properties.

Postharvest loss of quality and deterioration can be seen through:

• Yellowing as a result of loss of chlorophyll;
• Wilting and loss of textural properties;
• Decay from pathological breakdown.

After harvesting, the leaves are kept in a bag and usually sold on the day of harvest to avoid quality loss. However, where there is cooling storage the leaves can be kept in such containers.

Once you have harvested the grain  amaranth, it needs to be completely dried before you store it; otherwise, it will mold. Leave it on trays to dry in the sun or inside near an indoor heating source. Stir the seed around on occasion until they are completely dry. Store them in an air tight container in a cool, dry area for up to 6 months.