Farmer’s ‘Desi Jugaad’ Extends The Shelf-life Of Organic Onions By Three Months

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However, organic farming remains a difficult endeavor despite its popularity and profitability. Sumer Singh of Dhani Mahu village in Haryana decided to take this chance after learning about the negative effects of chemical fertilizers. 

In addition to cultivating and profiting from his 14-acre organic farm, Sumer also encourages other farmers to do the same. When he decided to start farming in 1999, he utilized chemical fertilizers and cotton was his main crop. However, the health of his farm and family rapidly declined. 

This served as a wake-up call for Sumer, who began organic farming with the assistance of other organic farmers. He now grows vegetables, pulses, chickpeas, and millets on his farm. More cultivation is prohibited because of a lack of water and poor soil quality. 

“I have been practicing this kind of cultivation for six years,” he said. Neither my family nor I have ever had to spend a penny on hospital expenses. That is my greatest achievement.” 

“What good does it do to make more money by using chemicals while spending the same amount in hospitals?” Sumer asks rhetorically. 

Organic Is Better 

He states that he provides vegetables to all of his neighbors and family members. Sukh Darshan, who frequently buys onions from Sumer ji, says, “We’ve been getting vegetables from him for quite some time now.” There are significant differences between organic onions and store-bought onions. By enhancing the meal’s flavor, we can also preserve it for a long time.” 

Sumer farms in accordance to his own beliefs. On one acre of land, he grows onions, and instead of using plastic, he uses stubble as a mulch. This maintains the soil moist for a longer period of time. Where there is a shortage of water, this approach works well. 

Approximately 80 quintals of onions are collected per acre. Heat causes onions to rot when they are stored in sacks, which causes them to be pressed down. In order to reduce wasting, consumer wraps onions in bundles. The damaged ones can be easily removed, preventing the produce from spoiling. 

You must hang them like bananas are in shops.” “This will keep them in the air for a long time, and they will be safe,” Sumer says. Onions can be kept safe for three to four months using this method. 

A few quintals of onions have also been hung to see if they can be stored for a year and a half. 

Similar improvements are made to increase the shelf-life of each crop naturally. “Risk exists in any agriculture-related operations, whether organic or chemical,” he explains. This should not prevent farmers from attempting new experiments and moving forward. I urge all farmers to use organic farming practices to develop their crops.” 

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