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The oldest evidence for Indian agriculture is in north-west Indian subcontinent dates from the Neolithic c. 8000-6000 BCE, with traces of the cultivation of plants and domestication of crops and animals. [2] India was the largest producer of wheat and grain. Then settled life soon followed with implements and techniques being developed for ...
The world dedicated 18.6 million hectares (46 million acres) to potato cultivation in 2010; the world average yield was 17.4 tonnes per hectare (7.8 short tons per acre). The United States was the most productive country, with a nationwide average yield of 44.3 tonnes per hectare (19.8 short tons per acre).
The estimated total world production for potatoes in 2022 was 374,777,763 metric tonnes, up 0.3% from 373,787,150 tonnes in 2021. [1] China was the largest producer, accounting for 25.5% of world production, followed by India at 15.0%. Dependent territories are shown in italics.
Worldwide employment In agriculture, forestry and fishing in 2021. India has one of the highest number of people employed in these sectors. As per the 2014 FAO world agriculture statistics India is the world's largest producer of many fresh fruits like banana, mango, guava, papaya, lemon and vegetables like chickpea, okra and milk, major spices like chili pepper, ginger, fibrous crops such as ...
Maize was domesticated from the wild grass teosinte in southern Mexico by 6700 BC. [48] The potato (8000 BC), tomato, [49] pepper (4000 BC), squash (8000 BC) and several varieties of bean (8000 BC onwards) were domesticated in the New World. [citation needed] Agriculture was independently developed on the island of New Guinea. [50]
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By the 1960s, the Canadian Potato Research Centre in Fredericton, New Brunswick, was one of the top six potato research institutes in the world [citation needed]. Established in 1912 as a Dominion Experimental Station, the station began in the 1930s to concentrate on breeding new varieties of disease-resistant potatoes.
"Domestication of plants in the Old World," Daniel Zohary and Maria Hopf, Oxford University Press, 2000. "History of Food," Maguelonne Toussaint-Samat, Blackwell Publishing, 1994. "Culture and Cuisine: A Journey Through the History of Food," Jean François Revel, Doubleday, 1982.