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Dagussa (finger millet). Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Genus, family, origin, range, chemical composition, economic importance
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Dagussa (finger millet), Eleusine coracana. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Eleusine (Millet)

Family: Cereals (Poaceae)

Origin: Africa, India

Area: Dagussa is common in tropical and subtropical regions of the world, especially in Africa and India.

Chemical composition: Dagussa is a rich source of protein, carbohydrates, B vitamins, minerals (calcium, iron, magnesium, phosphorus and potassium)

Economic value: Dagussa is used as feed for livestock, and also in the food industry for the production of flour, bread, porridge, spices, and beverages (such as biryanda, a popular drink in India). The plant can also be used for the production of bioethanol.

Legends and myths: In some African tribes, dagussa is considered a symbol of fertility and abundance. One of the legends says that dagussa was given to people by God to help them resist hunger and crop failure. In India, dagussa is used as a main ingredient in dishes such as roti and atta, which are an integral part of the local cuisine. Dagussa also has significance in Indian mythology. In one of the legends, the hero Rama, barely surviving after a hard fight with the demon Ravana, receives strength and health from food made from dagussa. In another culture, in Papua New Guinea, dagussa plays an important role in dance ceremonies that symbolize unity and solidarity in the community. Overall, the dagussa symbolizes abundance, health, and unity in the community.

Dagussa (finger millet), Eleusine coracana. Description, illustrations of the plant

Dagussa (finger millet), Eleusine coracana. Methods of application, origin of the plant, range, botanical description, cultivation

Dagussa (finger millet) is an ancient cultivated plant belonging to cereals. The main product - grain - has a high nutritional value, can be stored for a long time and well, without reducing its technological properties.

Homemade beer and alcohol are made from grain. It contains up to 80% carbohydrates, 12-13% protein, 3-3,5% fat, 2,5-3% ash substances. Flour in taste and nutritional value is superior to sorghum. Porridges, soups, seasonings, cakes are prepared from it. Green mass and straw are used for animal feed.

Dagussa crops are distributed mainly in India (2,4-2,5 million hectares, or more than 90% of all areas), where the grain yield is quite high: local varieties - 2 t / ha, improved breeding - 2,3-3, and with irrigation - 4-5 t/ha. On the African continent, the crop is cultivated to a limited extent in Zambia, Uganda, Zaire, Kenya, Tanzania, Ethiopia, Nigeria, and Ghana. Here, the average yield is low - 0,4 t/ha, and in good conditions - 0,8-1,0 t/ha.

Dagussa belongs to the genus Eleusine, represented by one cultivated species - Eleusine coracana (L.) Gaerth. It comes from India, where it has been cultivated since ancient times.

It is a perennial herbaceous, erect, weakly leafy, strongly bushy plant. Lateral shoots, when in contact with the ground, take root at the nodes. The tillering period is long. In crop rotations, finger millet is cultivated as an annual crop and propagated by seeds.

The plant has well-developed, deep fibrous roots and a low, erect central shoot 40 to 100 cm long. The leaves are narrow, long, hairless, with strongly flattened sheaths overlapping each other.

The inflorescence is a terminal palmate panicle, consisting of 3-9 branches, on which spikelets with bisexual flowers are arranged in 2 rows. The panicle blooms sequentially from top to bottom. Plants are self-pollinated. The fruit is a small naked or membranous caryopsis, round in shape, from white to dark red in color. Weight of 1000 grains - 1,5-2,5 g.

In relation to the cultivation conditions, dagussa is a typical tropical grass with a short day photoperiodic response (short day plant - optimum 12 hours), a high need for heat (optimum 25-28 ° C, minimum - 16-18 ° C) and moisture. The best conditions for water supply are in areas with total precipitation - from 800 to 1000 mm per year. With rainfall within 500 mm, dagussa can produce a satisfactory harvest only if they are favorably distributed.

The greatest need for water in plants before sprouting and when panicles appear. In the tillering phase, the culture is quite drought-resistant. The best soils are light to medium loam, fertile, well-drained, neutral to slightly alkaline. Cold, heavy, clayey, as well as stony and pebbly soils are not suitable for dagussa cultivation. The main areas under cultivation are located in foothill and mountainous regions at an altitude of 900 to 2000 m above sea level. seas.

Crop rotation. Dagussa can produce 1 or 2 crops per year, depending on climatic conditions. For example, in the humid regions of India, it is cultivated for two seasons: as an early crop - from May to August, and as the main crop - from July to November or early December.

Due to its very high resistance to diseases and pests, finger millet tolerates continuous cultivation in the absence of weeds on the field, especially at the beginning of tillering, when it grows slowly. However, it is better to place dagussa in a crop rotation, choosing good predecessors.

In India, cereals (wheat, barley, African millet, sorghum), legumes (chickpeas, peanuts), potatoes, vegetables, tobacco, and oilseeds are used as precursors. In Africa, where the development of new land areas continues and there are fallows, dagussa is often placed on new lands or after fallowing the first or second crop after cotton, corn, and African millet. In the tropics, you can find dagussa in multi-species crops with sorghum, cayanus, and oilseeds.

Soil preparation for sowing begins immediately after harvesting the predecessor. Usually they make several shallow treatments with local plows, while simultaneously embedding 4-6 t / ha of manure into the soil. After each plowing, harrowing and leveling of the surface are carried out, so that by the time of sowing the field is flat with a dense seed bed.

Under plowing, in addition to manure, phosphate and potash fertilizers are applied. In India, mineral fertilizers are recommended to be applied in different doses depending on the moisture content of the area. In non-irrigated daguss in areas with a total precipitation of less than 700 mm, it is better to limit fertilizer to a dose of nitrogen of 20-40 kg/ha and phosphorus - 20 kg/ha. On irrigated crops, the dose of fertilizer is recommended to be increased to the level of: nitrogen - 40-50 kg/ha, phosphorus - 30-45, potassium - 22,5-30 kg/ha. In most African countries, dagussa is grown without mineral fertilizers.

Sow rain-fed crops at the beginning of the rainy season, and irrigated crops at the end. Before sowing, for better germination of seeds, they are soaked in sea or salt water (25 g of salt per 1 liter of water) and dried. If the seeds were stored in a cold place, it is better to ventilate them in warm air in the shade. The manual method of sowing is widespread in the peasant farms of the tropics. At the same time, seeds in the amount of 40-50 kg/ha are evenly scattered over the surface of the field and covered with hoes or harrows.

Manual sowing of seeds in marked rows (20 cm between rows) is widely practiced. It is carried out with the help of a stake ("under the stake"), with which holes are made every 15 cm, where 4-6 seeds are lowered. Seed consumption when sowing with seeders is from 5 to 35 kg/ha, row spacing is 20-30 cm, sowing depth is 2-3 cm. Simultaneously with sowing, half of nitrogen fertilizers are applied. If after sowing the topsoil is not moist enough, it is necessary to water, making sure that a crust does not form when the soil dries.

In the humid regions of India, dagussa is planted in the field not with seeds, but with seedlings. Seedlings are grown in special irrigated nurseries. Sowing seeds in the nursery in May-June, the period of growing seedlings is 20-25 days. Transplantation in the field is carried out in prepared rows with row spacing of 20-30 cm at a distance of 15-20 cm, 2 plants are planted per hole.

Caring for dagussa crops is quite simple. It consists of thinning the seed drill (leaving the plants in a row at a distance of 15 cm), 2-3 weeds and nitrogen fertilization about 25-30 days after sowing. On broadcast sowing with heavy clogging, light harrowing can be done.

The ripening of millet is uneven, especially late-ripening, strongly bushy varieties.

Cleaning is done by hand. Panicles are cut with part of the stems (5-8 cm) and left in heaps for 3-4 days for fermentation. This process is called cleaning, it helps to separate the grain from dense scales. Then the panicles are threshed manually or by machines.

Authors: Baranov V.D., Ustimenko G.V.

Dagussa (finger millet), Eleusine coracana. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• For the treatment of abdominal pain: prepare an infusion of 2-3 tablespoons of dagussa and 1 cup of boiling water. Steep for 10-15 minutes, then strain. Drink the resulting infusion 1/2 cup 2-3 times a day.
• For the treatment of diabetes: Grind 2-3 tablespoons of dry grains of dagussa and pour 1 cup of boiling water. Steep for 10-15 minutes, then strain. Drink the resulting infusion 1/2 cup 2-3 times a day before meals.
• For the treatment of heart disease: Grind 2-3 tablespoons of dry grains of dagussa and pour 1 cup of boiling water. Steep for 10-15 minutes, then strain. Drink the resulting infusion 1/2 cup 2-3 times a day.
• For headache treatment: prepare an infusion of 2-3 tablespoons of dagussa and 1 cup of boiling water. Steep for 10-15 minutes, then strain. Drink the resulting infusion 1/2 cup 2-3 times a day.
• To treat colds and flu: prepare an infusion of 2-3 tablespoons of dagussa and 1 cup of boiling water. Steep for 10-15 minutes, then strain. Add some honey and drink the resulting infusion 1/2 cup 2-3 times a day.

Cosmetology:

• For skin cleansing: Grind 2-3 tablespoons of dried dagussa seeds and mix them with a little warm water to make a paste. Apply this paste on your skin and massage for a few minutes, then rinse with warm water. This will help cleanse the skin of impurities and make it softer and smoother.
• To strengthen hair: grind 2-3 tablespoons of dry dagussa seeds and mix them with a little hair oil (such as coconut or burdock). Apply this mixture to your hair and massage for a few minutes, then leave it on for 30-60 minutes. Then wash your hair with shampoo. This will help strengthen your hair and make it healthier.
• To combat dandruff: grind 2-3 tablespoons of dry dagussa seeds and pour boiling water over them to get an infusion. Leave the infusion for a few hours to infuse, then use it as a hair conditioner after shampooing. This will help fight dandruff and make your hair healthier.
• For skin lightening: Grind 2-3 tablespoons of dried dagussa seeds and mix them with a little warm water to make a paste. Apply this paste on your skin and leave it on for 10-15 minutes before washing off with warm water. This will help brighten the skin and improve its overall condition.

Attention! Before use, consult with a specialist!

Dagussa (finger millet), Eleusine coracana. Tips for growing, harvesting and storing

Dagussa (Eleusine coracana), also known as finger millet, is an ancient grain crop that is widely distributed in tropical and subtropical regions of the world.

Tips for growing, harvesting and storing dagussa:

Cultivation:

• Dagussu can be grown in many types of soil, but soils that are high in nutrients will give the best results.
• The plant does not require large amounts of water, and can grow in dry conditions. Good lighting and warm weather are essential for growth and development.
• Dagussa can be grown from seeds, which should be planted no more than 2-3 cm deep into the soil.

Workpiece:

• Dagussa is harvested when the beans are fully ripe and dark brown in color.
• Grains must be thoroughly cleaned of debris and other impurities.
• Grains can be used to produce flour, porridge, bread and other products.

Storage:

• Dagussa grains should be stored in a cool and dry place, protected from moisture and sunlight.
• Grains can be stored for several months to a year, depending on storage conditions.

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