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Wheat

Barley

Rabi crops or Rabi harvest(Hindi: रबी, Urdu: رَبِیع, Punjabi: ਰੱਬੀ) refers to agricultural crops sown in autumn and harvested in the winter season. The term is derived from the Arabic word for "spring", which is used in the Indian Subcontinent.^[1]

Description[link]

The exact timing of the Rabi crop varies with the latitude and is influenced by the withdrawal of the monsoon, therefore it can be anywhere from September to April. Depending on the region, certain crops such as wheat, barley, peas, gram and mustard are better suited for growth during this season.

Crops planted during the rainy season and ready for harvest in autumn are termed as "kharif". Apart from these two major growing seasons, there are other intermediate cropping cycles that include the Zaid or summer crop.^[2]

[edit] Some rabi crops

• wheat
• barley
• peas
• gram
• mustard

See also[link]

• Irrigation

Agriculture and Agronomy portal

References[link]

External links[link]

• Agriculture in India
• E2kB Farming - Rabi, Kharif and Zayad Crops - Animal Husbandry - Fishery
• Location
• India: 2003/04 Rabi Crop Assessment, US Department of Agriculture
• Pakistan Agriculture Information

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Domesticated plants

Crops drying in a home in Punjab, India.

A crop is a non-animal species or variety that is grown to be harvested as food, livestock fodder, fuel or for any other economic purpose. Major world crops include sugarcane, pumpkin, maize (corn), wheat, rice, cassava, soybeans, hay, potatoes and cotton.^[1] While the term "crop" most commonly refers to plants, it can also include species from other biological kingdoms. For example, mushrooms like shiitake, which are in the fungi kingdom, can be referred to as crops. In addition, certain species of algae are also cultivated, although it is also harvested from the wild. In contrast, animal species that are raised by humans are called livestock, except those that are kept as pets. Microbial species, such as bacteria or viruses, are referred to as cultures. Microbes are not typically grown for food, but are rather used to alter food. For example, bacteria are used to ferment milk to produce yogurt.

See also[link]

References[link]

• Sleper, David A.; Poehlman, John M. (2006). "Breeding Field Crops". Blackwell Publishing. http://books.google.com/books?id=1VPUNIlrFYgC&printsec=frontcover&dq=crops&hl=en&ei=2LXcTsSzLamKiALvxqBd&sa=X&oi=book_result&ct=result&resnum=1&ved=0CDMQ6AEwAA#v=onepage&q&f=false. Retrieved December 05, 2011. 

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