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Kodo millet (Paspalum scrobiculatum) is a resilient and ancient cereal crop native to the Indian subcontinent. Its cultivation dates back to ancient times, with references found in historical texts such as the Brihad Sanhita. This millet species exhibits remarkable adaptability to various agroclimatic conditions, making it well-suited for cultivation across different regions. Kodo millet thrives in a range of soil types, particularly well-drained and sandy soils, which contribute to its successful growth and yield. In terms of nutritional composition, kodo millet stands out as a significant source of protein, dietary fiber, minerals, and antioxidants. Its bioactive components contribute to potential health benefits, including aiding in diabetes management, improving cardiovascular health, and providing essential nutrients. The processing of kodo millet involves various techniques such as puffing, roasting, milling, and fermentation, each influencing its nutritional profile and culinary applications.

1. Introduction Millet is a heterogeneous group of small-seeded cereal crops classified based on their morphology as major millet and minor millet. Little millet (Panicum sumatrense) are small millets generally categorized as minor millet cereal crops. It is a self-pollinated crop that belongs to the family Poaceae and subfamily Panicoideae with a chromosome number of 2n=36 (Nandini and Bhat, 2019). It is a traditional cereal grain crop widely produced in India, Pakistan, Sri Lanka and Western Myanmar. Little millet is widely cultivated in the tribal belt of Madhya Pradesh, Bihar, Chhattisgarh, Andhra Pradesh, and Tamil Nadu in India for food and feed (Ganapathy, 2017). Indigenously, it is commonly known as samai (Tamil), kutki (Hindi), savior same (Kannada), chama (Malayalam) (Table 1).

1. Introduction Millets, including foxtail millet (Setaria italica), are gaining popularity as “smart foods” due to their numerous benefits for the planet, consumers, and farmers (Anitha et al., 2021). Foxtail millet, classified as a major millet, belongs to the genus Setaria in the Poaceae family. It has a rich history, with archaeological remains dating back 7400-7935 years in northern China and cultivation in Europe around 4000 years ago (Lu et al., 2009). Foxtail millet is currently cultivated in 26 countries and stands as the secondhighest cultivated millet globally. It is a relatively short plant, growing up to 2-5 feet tall, and demonstrates high resistance to various stresses, both biotic and abiotic(Sharma and Niranjan, 2018). The crop’s short generation cycle of 5-8 weeks from planting to flowering, followed by 8-15 weeks to attain seed maturity, allows for harvesting within 75-90 days after plantation. Foxtail millet produces hundreds of seeds per inflorescence (Li et al., 2020).

1. Introduction Proso millet (Panicum miliaceum (L.) belongs to the grass family Paniceae. It is a perennial cropthat grows in summer each year as late-seeded summer crop (Figure 1). Its origin can be traced back to at least 2000 B.C. when it was said to be grown in the Central European regions. Proso millet plant thrives in dry areas such as Africa, Central Russia, Manchuria, Middle East and Northern India and North America’s Great Plains. Proso millet was introduced to Canada in the 17th century and used sparingly as a feed crop in the early 1900s (Rajasekaran and Francis, 2021). This is a low-demand crop and is utilised in organic farming systems across Europe and as an intercrop in the United States. Its shallow root system and resistance to atrazine residue make it a great intercrop between two crops that need a lot of water and pesticides. The last crop’s stubbles entrap more heat into the soil which promotes faster and earlier growth of millet. Hence, it can help to evade summer drought and achieve continual crop rotation (Kalinova and Moudry, 2006). It is an erect herbaceous annual crop with a lot of tillering. Its plant can reach a height of 45-100 centimetres. The stem is thin, with prominently enlarged nodes. The roots are thin and fibrous.

1. Introduction Millets have gained popularity as staple foods worldwide, particularly in regions with hot and humid climates. These crops are often cultivated in marginal areas where major grains struggle to yield significant harvests (Thapliyal and Singh, 2015). One such millet is finger millet (Eleusine coracana), native to Ethiopia, and widely grown in Africa and India, where it is known by various names, including ragi and mandua (Table 1). In many developing countries, finger millet serves as a staple for a substantial portion of the population, especially those belonging to lower economic strata, providing essential nutrients (Chandra et al., 2016).

1. Introduction Millets, one of the earliest foods consumed by humans, may have been the first cereal grain utilised in domestic cookery. It belongs to the Graminae grass family. The name “millet” describes a number of little-seeded grasses (annual) that are classified into five genera: Setaria, Panicum, Pennisetum, Paspalum, and Echinocloa in the tribe Paniceae, and one genus: Eleusine in the tribe Chlorideae (Pushpavalli, 2015). India ranks first in the production of millets followed by Niger and China (FAO, 2020). Pearl millet (Pennisetum glaucum) serves as food, fuel, and fodder on a global scale. Since, it contributes up to 75% of all grain output in East Africa and several regions of India; it plays a significant role in indigenous diets. After rice and wheat, pearl millet is the third most significant crop farmed in India. Ninety percent of the country’s land is used for cultivating pearl millet, with Rajasthan, Gujarat, Maharashtra, Uttar Pradesh and Haryana being the main states.

1. Introduction Sorghum (Sorghum bicolor), a cereal grain belongs to the grass family (Poaceae), within the subfamily (Panicoidea) and in the tribe (Andropogoneae) (H.J. et al., 2005). It is grown throughout the world in regions with warmer summers and with daytime temperatures often exceeding 90°F (Rai et al., 1999).After wheat, maize, rice, and barley, it is the fifth most significant and nutritious millet in terms of volume. While many varieties of millets are exclusively cultivated for human consumption, sorghum is widely farmed for – food and feed for humans and animals respectively (Awika, 2011). For millions of people in Africa and Asia, sorghum is commonly consumed as a staple.. In West Africa, sorghum is known as dawa, guinea corn, and sorgho while in Sudan, it is referred as durra; in Ethiopia,Eritrea and East Africa, mtama; in southern Africa, kaffircorn, mabele, or amabele; and in the Indian subcontinent, jowar, jonna, cholam, or jola.(Bantilan et al., 2004).

1. Introduction Millets are the Nutri-cereals belonging to the Poaceae family and are classified into two major categories: major and minor, depending on their size and nutritional composition. Most millet crops are indigenous to India and are referred to as “nutri-cereals” since they contain most of the nutrients needed for the body to function properly. Millets such as Sorghum (Jowar), Pearl Millet (Bajra), and Finger Millet (Ragi) are the millets that come under the category of major millets. In contrast, the minor millets category includes Foxtail Millet (Kakun), Proso Millet (Cheena), Kodo Millet, Barnyard Millet (Sanwa), Little Millet (Kutki), Brown top millet including two pseudo millet that includes Buckwheat (Kuttu) and Amaranth (Chaulai) (Saini et al., 2021).

1. Introduction Millets, also known as “smart crops” or “miracle grains,” are a group of small-seeded, hardy cereal crops that have been cultivated for millennia. They are used as a staple food in many of the countries particularly located in arid and semi-arid regions. Millets have been overshadowed for quite a long time by commonly consumed cereals like wheat, rice, and maize. Nevertheless, they have made a remarkable comeback in our cuisines owing to the growing awareness and recognition of the numerous benefits at individual and environmental level. These small, drought-resistant grains play a pivotal role in addressing some of the most pressing global issues like food security, malnutrition and climate change.

Millets or nutri-cereals are the ancient grains which have now regained the interest of the scientific community as the super grains. These exhibit excellent nutritional and technobiofunctional profile apart from exhibiting tolerance to biotic and abiotic stresses. The millets are gluten free and show high in vitro protein digestibility, resistant starch content, antioxidant and prebiotic potential providing health benefits for all age groups ranging from paediatrics to geriatrics. The presence of certain anti-nutritional factors can lower the bioavailability of proteins and minerals. Processing enhances the nutritional and functional properties by increasing the antioxidant content and lowering the antinutrients. Different value added products can be prepared by incorporating millets thereby enhancing the nutritional and functional attributes. It is necessary to bring millets into regular consumption by the food industry in the interest of nutritionally and health-conscious consumer.

Introduction Market-led extension is a strategic approach aimed at providing farmers with valuable and high-quality information to enhance their decision-making processes in both production and marketing. This approach acknowledges the global nature of modern markets and encourages farmers to transition from being mere producers in local markets to becoming sellers in broader, potentially international markets. To make this shift successful, it is essential to equip extension workers, those who offer agricultural guidance, with the necessary skills and knowledge about market dynamics (Ahmad and Slathia, 2011). This involves a shift in their approach, moving from solely focusing on increasing productivity to emphasizing profitability. It also involves transitioning from subsistence farming to a more commercial orientation, from single-commodity farming to diversified crop production, and from local markets to global export markets.

Introduction The term ‘communication’ originates from the Latin word ‘Communis’, means the act of imparting, participating, and transmitting or the notion of making something common or sharing it among individuals. Communication encompasses the multifaceted process of sharing and exchanging ideas, emotions, information, and experiences between two or more individuals. It embodies the act of transmitting thoughts or expressions, serving as a vital conduit for the flow of knowledge and understanding. Essentially, it is aligning a sender and receiver for a specific message or series of messages. Leagans (1961) states that communication is the process by which two or more people exchange ideas, facts, feelings or impressions in ways that each gains a common understanding of the meaning, intent and use of messages. Effective communication is not just about issuing orders; it is about fostering comprehension (Suresh, 2003). It beyond imparting knowledge to enabling a profound understands (TNAU, 2012).

Introduction Terms total development of rural areas with the purpose of increasing the quality of life for rural people is referred to as rural development. It is a broad anddiverse concept that encourages the expansion of agricultural and allied activities, communities, cottage industries and crafts, community services and facilities, and total human resources in rural areas. As a strategy, rural development is the result of interactions between many physical, technological, economic, and societal elements. Its purpose is to improve the economic and social well-being of a particular rural demographic group. Rural development is a multifaceted concept that covers various aspects of development in order to improve rural people’s quality of life (Ilbery, 2008). Agriculture, village industries, crafts, community services, and rural human resource development all fall under this category.

Introduction There is an emergence of a transformative paradigm of participatory approaches in various fields such as management, health care and education, community development, etc. Participatory approaches challenge the top-down approach used frequently for decision making (Narayanasamy, 2009). Participation is a dynamic process where two individuals exchange their ideas, thoughts, and knowledge for making proper decisions and solving the problems faced by local people. It is a process of empowering individuals that helps people make proper analysis, make their own decisions, and develop their confidence. It is successfully used in increasing self-help activities of local people and for proper implementation and evaluation of large scale projects. FAO has reported that through participatory programmes it is very easy to mobilise local knowledge for self-reliant development, reducing government assistance costs.

Introduction Agricultural sector is the pillar of the Indian economy. It provides employment to around half of the workforce of the country and contributes around 18 per cent to the gross value added of the country. Small and marginal landholdings, constituting less than 2 hectares, make up a significant 85 percent of India’s farming community (Joshi, 2022). These small farmers encounter various challenges, including farm-specific and household transaction costs that limit their participation in input and product markets. With changing food preferences driven by income and population growth, there’s a growing need for small-farm commercialization to meet the rising demand for diversified, higher-quality diets (Chakraborty, 2020). To address the constraints faced by small farms, aggregation models have emerged as institutional interventions.

Introduction Market led extension effectively delivers sufficient and high-quality information to farmers so they can make decisions about production and marketing that willmaximize their return on investment without endangering the needs of future generations. Farmers must improve from being producers or sellers in the home market areas to producers cum sellers in a large market to best reap the benefits of their products. This necessitates the transfer of new extension strategies involving a range from local market to export markets, subsistence to commercial agriculture, productivity to profitability, commodity-oriented to farming systemsoriented, mono-cropping to varieties of crops, and so forth. The extension agents’ attention must be diverted from production in some way. Reducing production costs, increasing product value, and enhancing marketability will assist the farming community in receiving high returns for the products.

Introduction Extension programmes are strategically planned and implemented by an organization, typically a government department, with the majority of their funding originating from public sources. In the dynamic and ever-changing landscape of developmental initiatives, extension programmes play a pivotal role in fostering progress and transforming societies. These initiatives, designed to extend knowledge, skills, and resources to target communities, are instrumental in addressing pressing challenges and promoting positive change across various sectors. In order to justify the allocation of public funds and to measure effectiveness and sustainability of the programmes, it is imperative to conduct thorough and comprehensive monitoring and evaluations of their administration and impact at regular intervals.

Introduction In modern agriculture, soft resources like knowledge and skills are sometimes even more crucial than hard resources like inputs. In the 21st century, agriculture has to overcome a number of obstacles, including feeding an expanding population while a declining rural labour force, producing more feedstocks for a huge bioenergy market, supporting the overall development of many developing countries heavily dependent on agriculture, adopting more efficient and sustainable production techniques, and adapting to climate change (Colle, 2011). In order to make efficient and effective agricultural decisions, farmers are increasingly adopting information (Cash, 2001). Compared to the current availability of roughly 0.1 million personnel, the required number of extension agent who worked in field level is anticipated in between 1.3 to 1.5 million.

Introduction The primary mission of extension services is to facilitate desirable changes in human behaviour through educational means. These changes can encompass various aspects, including knowledge, skills, attitudes, understanding, goals,actions, and confidence. Effective communication is the cornerstone of an extension worker’s role. Their responsibility extends beyond merely informing farmers about improved practices; they are tasked with ensuring that the results of research and field trials are practically applied by farmers. Nevertheless, extension workers often encounter perplexing questions in their line of work.

Introduction The Indian economy depends heavily on agriculture, which is also key to its expansion and advancement. In India, agriculture and related industries support more than two thirds of the people either directly or indirectly. 85 percent of Indian agriculture’s growers are small and marginal farmers (GOI, 2010-11). It is difficult for them to access markets, knowledge, loans, and agricultural extension services. As a result of the high transaction costs, the food sectors, finds challenges to buy agricultural products directly from farmers. This renders the supplychains ineffective and raises issues with food safety, lack of transparency, and traceability. Although debt is frequently stated as the direct cause of their misery, deeper problems including low scale operations, a lack of information, inadequate communication links with the wider market, etc., are also involve in these phenomena.

Introduction Agriculture plays a vital role in human societies and economies around the world. It is the prime food source for human populations, ensuring a reliable supply of nutritious food for the health and well-being of people everywhere. It is a major contributor to the economy of many countries, particularly in the developing world, where it provides livelihoods for millions of people and supports local and national economies. Agriculture is both impacted by and contributes to climate change. However, sustainable agriculture cultivation can also help to reduce the consequences of climate change by decreasing emissions of greenhouse gas and increasing resilience to extreme weather events.

Introduction India’s vast and diverse agricultural landscape has one of the greatest agricultural sectors. With over 60% of its people working in agriculture, India’s economy and food security heavily depend on agriculture. In recent years, the world has witnessed many difficulties, including information access restrictions, dispersed property ownership, and uncertainty brought on by climate change. Information and Communication Technology (ICT) has emerged as a potent tool for empoweringfarmers, boosting production, promoting sustainable practices in response to these difficulties, and bringing game-changing transformations in Indian agriculture. India ranks second among Asian countries in the advanced user category. On the one hand, profit motivation, corporate expansion, community services, and rural welfare have been the goals of ICT-based agricultural models in India (Spielman et al., 2021).

Introduction The world of agriculture stands at the crossroads of innovation and tradition, and at the heart of this dynamic sector lies the crucial role of farm journalism. In the backdrop of evolving technologies, shifting market dynamics, and the everpressing need for sustainability, farm journalism emerges as a vital conduit of information, education, and advocacy for farmers and rural communities. This chapter delves into the multifaceted realm of farm journalism, exploring its definition, scope, guiding principles, and its indispensable functions and roles in the sphere of rural development.

Introduction Since about 10,000 years ago, men and women have been rearing livestock and producing crops. Information about agricultural practices can be found in documents dating back over 3,000 years from ancient Egypt, Mesopotamia, and China. Agricultural extension services have evolved and developed in many parts of the world to address agricultural systems’ unique challenges and requirements. These initiatives aimed to provide farmers with scientific knowledge, technological advancements, and improved farming practices to enhance agricultural productivity.

Introduction Agricultural extension plays a pivotal role in the advancement of agriculture in any nation. It encompasses the dissemination of knowledge, guidance, and assistance to farmers, rural communities, and various stakeholders involved in the agricultural domain. The primary objective of agricultural extension is to empower farmers to enhance their productivity, income, and overall quality of life. The concept of agricultural extension has undergone significant transformations across various countries, including India. This article will delve into the historical progression of agricultural extension both internationally and within the Indian context.

Farm economic efficiency of a specific area is an important factor of productivity and growth, where resources are scare and opportunities for developing and adopting better technologies have lately declining. No doubt, conventional farming is risky and farmers are reluctant to invert heavily in crop production. Modest increments in productivity are no longer sufficient to justify the investment of scarce resources as farming sector is small scale and resource poor, but integrated farming system assumes greater importance for sound management of farm resources to enhance the farm productivity, reduce the environmental degradation, improve the quality of life of resource poor farmers and to maintained sustainability. Farming system refers to the farm wherein two or more enterprises are integrated with the farm resources for achieving the fuller utilization, realize maximum profit and stabilize returns.

Introduction For sustainability hill agriculture water conservation issues are of great concern. Water is a generally limiting factor for crop production in hills and further water scarcity is arising at alarming rate due to climate change, declining soil productivity and inefficient management factors. Global warming is also putting the serious impact on the intensity, frequency and distribution of the rainfall. Further hill soils are ecologically fragile with undulated steep soils with low water retentive capacity where irrigation is not available. Moreover scope of supplying water by developing new water resources is limited thus under these conditions there is an urgent need for development of recent advanced agrotechniques to conserve and harvest natural water resources and protect the fragile environment of hills.

Soil conservation: it is using and managing land based on the capabilities of land itself, involving the application of the best practices to result in greatest profitable production without damaging the land Principles of soil conservation The aim of soil conservation is to obtain the maximum sustainable level of production from a given area of land whilst maintaining soil loss below a threshold level which theoretically, permits the natural rate of soil formation to keep pace with the rate of soil erosion. In addition, there may be a need to reduce erosion to control the loss of nutrients from agricultural land to prevent pollution of water bodies; to decrease rates of sedimentation in reservoirs, rivers, canals and ditches In the longer term, erosion has to be controlled to prevent land deteriorating in quality until it has to be abandoned and cannot be reclaimed, thereby limiting options for future landuse.

As already discussed in above chapter there are various physical, geographical and environmental constraints that are associated with the hill agriculture, thus the scope for` agricultural policies based on modern input-intensive agriculture is inhibited in the hilly areas resulting in the majority of the hill communities to either live on subsistence agriculture or immigrating to other parts of the country for employment. The policies that might give successful results for any other state in India situated in the plains, may not prove to be fruitful in this hilly state. As the livelihood of the weaker sections in the hill areas is absolutely dependent on natural resources, their devastation will make the process of inclusive growth unsustainable in the long run. For sustainable agriculture it is necessary that agriculture of hill can be b understood in the right way and it should include all the necessary interventions on those activities in which farmers are dependent to make a livelihood. 

Besides diversities and advantages in hills, the communities sustain largely on subsistence farming due to following constraints A.Natural constraints in hills There are large number of Inherent limitations in hill agriculture like, remote areas, vulnerability, marginality , eroded soil and short growing seasons. These Inherent constraints can be judged by the use of unsustainability indicators of hill agriculture which further showed increased in soil erosion rates from sloping farmlands , leaving of agricultural land due to decreasing soil fertility, appearance of stones and rocks on the cultivated lands, reduction in forest and grazing areas and more emphasis on monocropping that widened the cycle of inadequate food production and lead to food insecurity and increasing unemployment and frustration (Table 3) (Shrestha, 1992). These natural constraints are.

Hilly areas of India, especially the Himalayas and the Nilgiris which are rich in their forests areas and watersheds have played a major role in maintaining climatic and ecological balance in the country for a long time. These hills and mountain areas have specific characteristics which differs them from plains in diversity of habitats for flora and fauna, ethnic diversity, topography, elevation, physiographic feature land use systems and socio-economic conditions. Agro-biodiversity The hills are characterized by rich agrobiodiversity. These rich agro-diversity elements have evolved, over the years due to association with the communities distributed along the mountain and hill slopes.

Mountains play a vital role in sustaining about 10 per cent of the world population directly as they are the major source of water supply and majority of rivers originate from these ecosystems thus sustain the life of people residing in the plains. In India hill and mountainous areas are vastly distributed all over the country with the major mountain ranges in the Himalayas and the Western Ghats. The Himalayas are extending in 2500 km length and 250 to 400 km breadth (Khanday et al. 2004). They are further classified in three major categories i.e Western Himalayas (including Jammu and Kashmir and Himachal Pradesh), Central Himalayas (including eight hill districts of Uttarakhand), North Eastern Himalayas (including Sikkim, Manipur, Meghalaya, Nagaland, Tripura, Union Territory of Arunachal Pradesh, Mizoram, hill areas of Assam and Darjeeling district of West Bengal). Whereas Western Ghats also known as Sahyadri including border of Gujarat, Maharashtra, Goa, Karnataka, Kerala and Tamil Nadu .

Introduction Potato, scientifically known as Solanum tuberosum, is a starchy tuberous crop that belongs to the nightshade family, Solanaceae. It is one of the most widely consumed and important food crops worldwide. Potatoes are native to the Andes region of South America and have been cultivated for thousands of years. They have since become a staple food in many countries and have significant cultural and economic importance. Potatoes are known for their versatility, as they can be prepared and cooked in various ways. They are typically harvested from underground stems called tubers, which come in a variety of shapes, sizes, and colours. The most common varieties have brown or yellowish skin and white, yellow, or creamy flesh. However, there are also red, purple, and even blueskinned potatoes available. The cultivation of potatoes is widespread, with major potato-producing countries including China, India, Russia, the United States, and Germany. Potatoes are adaptable to different climates and can be grown in diverse environments. They are an important crop for food security and economic stability in many regions. Beyond their culinary significance, potatoes have also contributed to scientific advancements.

Introduction The “rhubarb and pie plant,” also known as Rheum rhaponticum L., is a member of the Polygonaceae family. Diploid (2n = 2x = 22), tetraploid (2n = 4x = 44), or hexaploid (2n = 6x = 66) rheum species are the three possible forms. The long, thick leafstalk, often called the petiole, is used to make pies and sauces. The rhubarb stalks’ colour may range from the typically recognized crimson red to pale pink with specks to plain light green. Rhubarb is a perennial plant that thrives in cold climates and is drought and winter tolerant. Edible petioles and leaves are the first springtime shoots to emerge. rhubarb was first cultivated in Italy and introduced to the continent in the year 1608. The earliest recorded use of rhubarb in the United States was in 1778, but by 1806 it had achieved broad acceptance. According to Lindley’s Treasury of Botany, the name comes from the Greek word rheo, meaning “to make one vomit,” because of the root’s laxative properties. It is a good source of carbohydrates (3.8g), protein (0.74 g), fibre (1.75 g) and fat (0.13g) and minerals like calcium (130 mg) and potassium (360 mg) per 100 grams of edible portion. There are numerous rhubarb cultivars contain bioactive substances such as flavonoids, anthraquinones, glycosides, tannins, volatile oils, and saponins.

Introduction The Globe artichoke is a herbaceous perennial crop that is grown for its tender, edible, immature flower buds. It is botanically known as (Cynara scolymus L.) and having chromosome number 2n=2x=34. The globe artichoke belongs to the family Compositae, and it originates in the Mediterranean Basin, where it was most likely introduced as a crop in about the first century AD (Sonnante et al., 2007). The globe artichoke is presently grown as an annual crop or a perennial crop in different regions of the world. The increasing demand for globe artichokes as a source of pharmaceuticals and modern functional foods has created new challenges for producers, necessitating the concurrent development of new production hubs and the use of cutting-edge technology in established growing regions that can support the global market.

Introduction The asparagus (Asparagus officinalis L.) is an herbaceous perennial plant and known as Shatawar in Hindi. It is grown for tender succulent shoots known as ‘Spears’ which are used as vegetable and in the preparation of soup. Once the plant established, it continues to produce yield for 10-15 years. The juice obtained from spears contain a white crystalline substance called ‘Asparagine’ which has diuretic properties. Asparagus is a type of vegetable that is commonly enjoyed for its unique taste and nutritional benefits. Asparagus has a distinctive spear-like shape, with a green, purple, or white colour depending on the variety. Asparagus is a low-calorie (20 Kcal) vegetable that is rich in protein (2.2 g), vitamins, including vitamins B1 (0.143 g), Vitamin B2 (0.141 g), Vitamin C (5.6 g), Vitamin E (1.13 g) and Vitamin K (41.6 µg), as well as minerals including calcium (24 mg), iron (2.14 mg), potassium (202 mg), zinc (0.54 mg), sodium (2.0 mg) and magnesium (14 mg) per 100 g raw asparagus. It is also a good source of antioxidants, which help to protect the body against damage from free radicals. Asparagus can be cooked in a variety of ways, including boiling, steaming, roasting, or grilling. It is a popular ingredient in many dishes, such as salads, soups, pastas, and stir fries. Asparagus is also often served as a side dish, either on its own or with other vegetables.

Introduction The Asteraceae family includes Lactuca sativa, better known as lettuce, which is cultivated as a leafy vegetable. Due to its usage in the creation of salad, soup, and vegetable curries, this plant is well-known around the world. Additionally, this herb has fantastic therapeutic qualities. Because of its flavor and excellent nutritional content, lettuce is one of the most popular raw green leafy vegetables and is grown all over the world. It is thought to be a crucial source of phytonutrients. Significant physical and genetic differences define it. The Egyptians were the first people to plant this leafy crop. It is currently manufactured all over the world and used in forensic medicine to treat a variety of conditions, including as pain, inflammation and issues with the stomach, as well as urinary tract infections. Its pharmacological potential, which includes antibacterial, antioxidant, neuroprotective, and hypnotic actions, has been scientifically supported by a number of research.

Introduction Spinach, scientifically known as Spinacia oleracea, is a versatile leafy green vegetable that is widely consumed and enjoyed for its nutritional benefits and culinary uses. Believed to have originated in Persia (modern-day Iran), spinach has been cultivated and consumed for centuries in various regions of the world. It is highly regarded for its vibrant green leaves and is a popular ingredient in salads, soups, smoothies, and cooked dishes. Spinach is an annual plant, meaning it completes its life cycle within one year. It has an upright growth habit with an erect, branched stem that can reach a height of about 30-60 cm. Due to its delicate flavor and versatility, spinach is used in various culinary preparations. It can be consumed raw in salads or added to sandwiches for a fresh and nutritious crunch. Spinach is commonly cooked as well, either sautéed, steamed, or included in soups, stews, and stir-fries. Its mild taste makes it an adaptable ingredient that complements a wide range of dishes (Thind et al., 2021)

Introduction Palak (Beta vulgaris L. var. bengalensis), also known as spinach beet or perpetual spinach, Saag, Indian Spinach, beet leaf, Swiss chard and Palongpalang. is a leafy green vegetable that is closely related to Swiss chard (Beta vulgaris subsp. vulgaris). And it belongs to the family Chenopodiaceae. It is a popular and versatile vegetable known for its nutritious leaves and mild flavour. Palak shares similarities with both spinach (Spinacia oleracea) and beetroot (Beta vulgaris). The leaves of palak are tender and similar in appearance to spinach leaves. They are dark green and have a slightly glossy texture. The flavour of palak is milder compared to spinach, with a pleasant earthy taste. This makes it a versatile ingredient that can be used in various culinary preparations. Palak is often grown as a cool-season vegetable, as it can tolerate cool temperatures better than spinach. It is appreciated for its ability to produce a continuous harvest of leaves over an extended period, hence the name “perpetual spinach.” This characteristic makes it a valuable addition to home gardens and commercial production.

Introduction The popular legume crop known as broad beans, or Vicia faba in scientific jargon, is valued for its diversity and nutritional content. Broad beans have a long history that dates back thousands of years, and they have been used extensively in many cuisines and agricultural practises all over the world. With the use of references from reputable sources, this introduction will discuss the traits, cultivation, and health benefits of broad beans. Annual plants in the Fabaceae family, broad beans have a cool growing season. They originate from the Mediterranean region, but due to their resilience to various climatic conditions, they have been grown in numerous locations across the world. With a height of up to one metre, the plants are renowned for their vigorous growth. Large, podded fruits with many seeds or beans are produced by broad bean plants. Broad bean cultivation is a rather simple process

Introduction Garden Pea (Pisum sativum L.) is a small, round, green seed that is commonly eaten as a vegetable. It is a legume, which means it is part of the same family as beans, lentils, and peanuts. Its chromosome number is 2n=14. Peas are typically eaten fresh, frozen, or canned, and are often used in soups, stews, and casseroles. They are a good source of protein, fiber, various vitamins and minerals. Peas can be grown in a garden or farm and it is considered a staple food in many countries. Origin and Distribution Garden peas have a long history of cultivation and have been enjoyed as a food source for centuries. The exact origin of garden peas is believed to be in Central Asia. The distribution of garden peas expanded as they were introduced to different regions and adapted to various climates. They were brought to Europe during ancient times and became popular as a staple crop in many countries. The cultivation of garden peas also spread to Asia, Africa, and the Americas through the process of exploration and colonization. In modern times, garden peas are grown globally in both temperate and cool climates.

Introduction Turnip (Brassica rapa subsp. repifera L.) is a root vegetable grown in temperate, subtropical and tropical regions of India that is commonly grown for its edible root and leaves. The root is typically white or cream-colored with a slightly purple or pink top, and has a slightly sweet and earthy flavor. The leaves, which are also edible, have a slightly bitter taste and are typically used in soups, stews, and salads. Turnips are a coolseason crop and are typically planted in the spring or fall. They are hardy and can tolerate frost, making them a popular choice for fall and winter gardens. Turnips are a very nutritious vegetable, they are a good source of vitamin C, fiber, and potassium, as well as other minerals and vitamins. They are also low in calories and high in antioxidants. The root contains a compound called glucosinolate, which has been shown to have anti-cancer properties.

Introduction Beetroot (Beta vulgaris L.) is a very popular herbaceous biennial root vegetable mainly grown for its edible roots and leaves, it is commonly known as Chukander in Hindi, but also has different local names depending on the area, for instance, it is called Bita gacha in Bengali, Bita in Marathi, Beet in Punjab, Salada in Gujarati, Dumpamokka in Telugu, and Bit in Malayalam etc (Kumar, 2015). It belongs to the family Chenopodiaceae (now Amaranthaceae). The chromosome number of beetroot is 2n = 18. It is used as a cooked vegetable, salad, and for pickling and canning. Origin and distribution The origin of beetroot (Beta vulgaris) can be traced back to the Mediterranean region and the Middle East.

Introduction The botanical name of carrot is Raphanus sativus which belongs to the family Brassicaceae having haploid chromosome number of x = 9 and is believed to be originated from Europe and Asia. Radish is one of the most ancient and popular leaf cum root vegetables in both tropical and temperate regions. Radish probably originated in Europe and Asia. Radishes were extensively cultivated in Egypt and ancient records show that radishes were eaten before the pyramids were built. It had spread to China during 500 BC and to Japan during AD 700. The recent study has indicated that east of Mediterranean region, most probably China is the centre of origin of radish. Wild state of radish is not known. Previously it was believed to haveevolved from a common weed Raphanus raphanistrum Linn in Europe but now it is believed to have been evolved from more a variety of sources. As it is a short duration annual or biennial crop, it can be widely used in sequence cropping, companion cropping and intercropping in widely spaced crops. Roots are pink in colour due to presence of anthocyanin pigment.

Introduction Carrot (Daucus carota L.) is a member of the Umbelliferae/Apiaceae family. Carrots is an important primitive cool season root vegetable crop cultivated in both tropical and temperate climatic conditions. Carrot is a significant winter root vegetable grown throughout India. Carrots are said to have originated in Afghanistan in western Asia, which is the principal source of variation. Carrots were grown in Asia Minor in the 10th and 11th centuries. It arrived in India from Persia in the 13th or 14th century. Its medicinal cultivation originated between 2000 and 3000 years ago. Carrots are a major root crop in European countries such as the United States, China, Japan, and India. Uttar Pradesh, Punjab, Haryana, Bihar, West Bengal, Assam, Karnataka, Tamil Nadu, and Rajasthan are the main carrot-growing states in India. During 2020-21, India produces 1885 thousand metric tonnes of carrot from 108 thousand hectares of carrot production. During 2020-21, Haryana ranked top in both area (19.83 thousand hectares) and production (337.43 thousand metric tonnes) of carrot in India (Anonymous, 2020). Carrot possesses antidiabetic, cholesterol and cardiovascular disease decreasing, anti-hypertensive, hepatoprotective, Reno-protective, and anti-inflammatory effects. Carrot roots are rich in carotene, iron, thiamine, riboflavin, ascorbic acid, niacin, and sugar.

Introduction The leek (Allium ampeloprasum var. porrum L.) belongs to the Alliaceae family and is a non-bulb-forming crop. It is consumed raw by itself, combined with other foods in salads, and cooked as flavoring in soups and stews. It is a preferred vegetable in a kitchen garden but is not commercially farmed in India. Leek has chromosome 2n=4X=32, which makes it an autotetraploid in nature. It is a vigorous biennial herbaceous cultivar that has never been discovered in its wild form. For their blanched stems and leaves, leeks are grown. It is a biennial plant that is used to flavor soups and eaten as a salad. The leek was first domesticated in the Eastern Mediterranean, where it was later brought to middle Europe by the Greeks, Romans, and Egyptians. Leeks may have originated in Central Asia and/or Europe, according to several theories. Since the majority of the Allium species are found worldwide, their distribution within the northern hemisphere is not uniform.

Introduction Garlic (Allium sativum L.) belongs to the monocotyledonous family Alliaceae or Amaryllidacea; Chromosome No. 2n=2x=16. In India, it is the second most extensively grown bulb crop after onion. According to several botanists (Candolle, 1985; Dscalov and Popov,1941; Kuznetsov, 1948 and Regel, 1975) garlic was cultivated and utilised by Mediterranean population since medieval time. Origin, History and Distribution Central Asia, particularly elevated highland of Pamir and Tian Shan is considered as the primary centre of origin of garlic (Vavilov, 1926), however Caucasus and North Africa is considered as the secondary centre of origin. Allium longicuspis is considered as the wild ancestor of garlic. The history of garlic usage dates back to 3000 B.C when it was used in Egyptians tombs likewise its first usage in modern era occurred during 10th century in England (Shinde and Sontakke, 1986) and its first introduction in North and South America was done by Spanish and Portugese settlers during fifteenth century; introduction and usage of garlic in other European and Asian countries occurred subsequently.

Introduction Onion is a cool season bulb vegetable of high economic importance. According to Vavilov, Central Asia is the primary centre of origin; maximum species were found in the Mediterranean region in the West to Central Asia in the East. In India, onion was introduced around 600BC and from here it was introduced to the rest of the world. The largest onion-producing states in India include Maharashtra, Madhya Pradesh, Karnataka, Rajasthan, Bihar, Gujarat, Andhra Pradesh, Haryana, West Bengal, and Uttar Pradesh, which together account for approximately 90% of the nation’s total onion output. The expected share of Maharashtra in 2019-2020 is about 42.53% in onion production with 11363.00 tonnes. Onion has highest export value among vegetables, the total value earned in the year 2019 was ? 2660.79 crores (NHB, 2020). Onion contains about 89% water, 4% sugar, 1% protein, 2% fat. It also contains vitamin C, vitamin B6, folic acid and many other nutrients in trace amounts. Onion bulbs and onion greens are used in various dishes all over the world in cooked, as well as raw form. Red and yellow onions are used in soups because of their sweet taste. White onions are traditionally used in classic Mexican cuisine and also for dehydration purpose. India, Mexico, U.S., Turkey, Pakistan, etc are the major exporters of onion while the major importers of onion are Malaysia, UAE, Canada, Japan, etc.

Introduction Chinese cabbage (Brassica compestris var. pekinensis i.e., heading type and Brassica compestris var. chinensis i.e., non-heading type) with chromosome number 2n=20 is a green leafy vegetable that has come under the same family Cruciferae as cabbage. It is also called as celery cabbage, Bok choy, Peking cabbage, snow cabbage, napa cabbage etc. according to the places. It is originated from China and later adopted to other countries, mostly in Asian countries. Even though not being a member of cole group, it is regarded as one because of the similarity in cultural practices, breeding systems, same growing season and many other features that resembles apart from being a brassica vegetable. The best planting season for Chinese cabbages is in early spring to harvest as a late spring and after mid-summer for a fall crop. The inner leaves of the plant are light yellow colour with long (oblong) shaped head which is covered by compact wrinkled, profuse and light green leaves. Generally, the crop has high nutritional value due to which its demand is increasing tremendously. The potassium content of the crop is high with low fat content. It is also rich in vitamin C, fiber, folate as well as beta carotene and calcium are also more as compared to the cabbage due its leaves colour

Introduction Kale (Brassica oleracea var. acephala) belongs to family Cruciferae or Brassicaceae is a under exploited vegetable crop. It is introduced in 19th century. Economic Importance and Uses Its edible part is leaves and contains amazing source of amino acids, vitamins and minerals which has many medical advantages. It helps in lowering of blood cholesterol level which helps in lessening the heart illness. Kale leaves is also rich source of beta carotene, ascorbic acid and phylloquinone. Kale is a nutritious vegetable that is rich in vitamins A, C, and K, as well as calcium and iron. It is also a good source of antioxidants and fiber, making it a popular choice for health-conscious consumers. Kale is not so popular crop in India therefore it confined to very few states of Northern India like HP, UP, J & K, Pb and Haryana.