Information Related To The Cultivation Of Jamun in India

Information Related To The Cultivation Of Jamun in India

Jamun is an evergreen tree whose complete grown plant is 25 to 30 feet high. Once planted, its plant gives a yield of 50 to 60 years. Jamun is also known as Jamali, Ramjan, Blackberry, and Kala Jamun. Its entire tree is used, but its fruits are more likely to be eaten. Apart from eating, berries are used to make various things like jellies, sherbet, jams, wine, and other things. Jamun is the most fascinating fruit for every wine consumer.  

Initially, its fruit is black, in which there is an anus of dark red colour. Due to the acidic properties in the fruit of Jamun, it is astringent in taste. By consuming its fruits, benefits are obtained in anaemia, diabetes, teeth and stomach related problems. And below you get complete details about jamun farming. 

Suitable Soil 

Jamun can be cultivated in any fertile soil. But the land with proper drainage is considered suitable for the production of Jamun. Plants are not grown on rugged and sandy ground in their cultivation. P.H. of the land in the cultivation of Jamun. The value should be between 5 and 8. Moreover, for better soil purposes john deere 5310 tractor model is best as it provides excellent performance in the field and comes with an economical price range. 

Climate & Temperature 

Jamun plant is of temperate and tropical climate. Apart from the cold regions, Jamun plants can be grown anywhere. There is no significant effect of heat, cold and rain on its developed tree. But the frost that falls in winter is more harmful to the plants. The fruits on its plant ripen well in the rainy season, and rain is not needed during flowering.

Jamun plants initially require a 20-degree temperature to germinate, and the average temperature is necessary for plant development.

Fertilisers 

In these pits, a proper amount of organic and chemical fertilisers must be mixed in the soil and fill in the holes. For example, in organic manure, 10 to 15 kg of old rotten cow dung is mixed well in the ground and filled in the pits. After adding manure to the holes, they are intensely irrigated.

Apart from this, the plants were initially given chemical fertilisers N. P.K. The amount of 100 GM has to be sprayed on the plants thrice a year, and 50 to 60 doses have to be given four times a year to the complete grown plant.

Method of Transplanting 

Transplantation of Jamun plants is done through seed and grafted seedlings. For this, farmers can prepare plants from sources in the nursery or buy plants from any government-registered nursery. Plants purchased from a nursery should be 3 to 4 months old and healthy. For transplanting in the form of seeds, one to two sources have to be planted at pits in the field. Before planting these seeds in the area, they must be treated, reducing the risk of disease in the sources.

The favourable temperature for transplanting its plants is the rainy season. Apart from this, if you have sowed through seed, you must bury the bases before the rainy season. During this, the sowing of sources can be done from February to the end of March.

Irrigation 

Jamun plants require more irrigation in the beginning. During this, the first irrigation of plants is done immediately after transplanting. After that, the watering of Jamun plants is to be done once a week in the summer season, and water should be given at an interval of 15 days in the winter. Initially, its plants must be protected from the frost falling in winter, and the plants need very little water during the rainy season. Complete grown plants require 5 to 6 irrigations in a year.

Weed Control 

For weed control in the crop of Jamun, the natural weeding method is used. In the Jamun crop, the first weeding is done 18 to 20 days after transplanting. Its plants require only 7 to 8 hoeing in the initial year. And for reducing and controlling weeds there is so much equipment available and for operating implements Swaraj 735 tractor model is best. Because it gives productive performance in minimum time. 

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