Abstract
Agricultural is the backbone of India. In India, majority of the places are occupied by agricultural land. There are lot of people working in this sector. Unfortunately the farmers are very poor in the economical level. Paddy cultivation is the major cultivation in agricurture sector. This paper is going to study about the status of agricultural farmers. Factors influencing to choose the agricutute and reasons for the poor economic level of the farmers. It is concluded that farmers in kanyakumari District Prefer agriculture mainly due to the availability of land. The advanced technologies should be used in the agriculture sector to make more profits in agriuturalactivites. Thus, the farmers will be economically sound and so on.
Highlights
Agriculture has been and will continue to be the life line of the Indian economy
In India the magnitude and intensity of crops grown in the region depends on soil and bioClimate conditions, Socio- economic status of farmers and opportunities for marketing the surplus
Paddy is cultivated nearly 40,000 hectares of land in the district. Since this crop has high scope in all the respects, this study aims to analyse the economic benefits derived by the Paddy cultivators in kanyakumari district and to bring into light the problems faced by them and suggest remedical measures to overcome their problems
Summary
Agriculture has been and will continue to be the life line of the Indian economy. As the largest private enterprise in India agriculture contributes nearly one fourth of the national GDP, Sustains livelihood. Through the update of modern Agricultural technologies India has moved from an era of chronic food shortages and bagging bowl Status up to 1960s to food self- sufficiency and even food exports. Issues on arresting decreasing factor productivity and improving resource use efficiency have become important. The technology led Sustainable growth in almost all the. Since 1950, the Productivity grains, 1.6 times in fruits 2.1 times in Vegetables [5,6] times in Fish (aquaculture) 1.8 times in milk and 4.8 times in eggs
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