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Summer, autumn, and winter rice crops are raised in West Bengal, Andhra Pradesh, Assam, and Orissa. Summer rice crop is raised on a small scale and a small area. However, the winter rice crop is actually the leading rice crop accounting for a major portion of the total Hectare under rice in all seasons in the country. Moreover, in the last few ...
The state of Andhra pradesh has a total public debt created by Government of Andhra Pradesh which is equal to 3,73,140 crores as of Nov 2020 as per the CAG report.This is approximately equal to a public debt of Rs.7175 per citizen assuming a population of 5.2 crores or 52 million in year 2021. [64]
Agricultural sector is one of the chief sector contributing to the economy of Andhra Pradesh. Two important rivers of India, the Godavari and Krishna, flow through the state, which provide fertile soil favourable for agriculture. The state is the main producer of Rice and hence, it is also known as Rice Bowl of India. [7]
Sona masuri (IET No. 7244, BPT 3291, also spelled sona masoori or sona mahsuri) is a lightweight and aromatic medium-grain rice, [1] which is the result of a cross combination of the sona and masuri rice varieties. It is grown largely in the Indian states of Andhra Pradesh, Telangana, Karnataka and Tamil Nadu, and is used primarily in South ...
Andhra Pradesh, India: SRI practices have been successfully implemented in Andhra Pradesh, contributing to sustainable agriculture and improved livelihoods. Farmers in the Nellore district embraced SRI, resulting in a 29% increase in rice yields along with water savings of up to 40%.
Our [uncooked] rice) is a food welfare Programme by the Government of Andhra Pradesh where rice is supplied at 1 Rupee (about US$0.01618) per kilogram. It benefits some 2.25 crore (22.5 million) people. The government subsidy burden is Rs. 9,600,000,000 (about US$155.347 million) per year. [1]
Sanna, laavu Molakolukulu (molagolukulu) is a variety of rice cultivated in Andhra Pradesh in India. This variety is often called nellore molakolukulu perhaps due to its origin in the Nellore region of Andhra Pradesh. It has been a popular variety in Nellore, and has been formally developed into better varieties since 1937. [1]
Andhra Pradesh is the leading producer of red chili and rice in India. The concentration of red chili production in Andhra Pradesh has led to the liberal use of spices in Andhra cuisine. Vegetarian dishes, as well as meat, and seafood in coastal areas, feature prominently. Tomato pappu, gongura, and tamarind are widely used for cooking curries.