Harvesting the rice crop:
After approximately 115 to 120 days of growth after the initial establishment of the crop, the now fully developed rice plant will be harvested. This is the process of collecting the matured rice crop from the paddy.
The act of harvesting can include the cutting, stacking, handling, threshing, cleaning, and hauling of the stalks of rice. A good harvesting routine can help to fully maximise the grains potential, and minimize the damage and deterioration of the grain.
Harvesting can be chosen to be done either manually or mechanically.
It is quite common across all of Asia for the rice to be harvested by hand. Manual harvesting involves cutting the rice crop with simple hand tools, such as knives or sickles. This form of harvesting requires a range between forty to eighty hours per hectare, meaning that it is a very labour intensive method. After all of the crops have been cut down, additional labour is required to manually collect and haul in the harvested crop.
Mechanical harvesting, using reapers or a combination of harvesters, is the other option opposed to manual harvesting. However, this option is not quite as common, due to the lack of availability and the astounding cost of machinery.
Following cutting and harvesting, the rice must also be threshed to spate the grain from the stalk. Then it must be cleaned. These processes can also be chosen to be done either by hand or by machinery.
After approximately 115 to 120 days of growth after the initial establishment of the crop, the now fully developed rice plant will be harvested. This is the process of collecting the matured rice crop from the paddy.
The act of harvesting can include the cutting, stacking, handling, threshing, cleaning, and hauling of the stalks of rice. A good harvesting routine can help to fully maximise the grains potential, and minimize the damage and deterioration of the grain.
Harvesting can be chosen to be done either manually or mechanically.
It is quite common across all of Asia for the rice to be harvested by hand. Manual harvesting involves cutting the rice crop with simple hand tools, such as knives or sickles. This form of harvesting requires a range between forty to eighty hours per hectare, meaning that it is a very labour intensive method. After all of the crops have been cut down, additional labour is required to manually collect and haul in the harvested crop.
Mechanical harvesting, using reapers or a combination of harvesters, is the other option opposed to manual harvesting. However, this option is not quite as common, due to the lack of availability and the astounding cost of machinery.
Following cutting and harvesting, the rice must also be threshed to spate the grain from the stalk. Then it must be cleaned. These processes can also be chosen to be done either by hand or by machinery.