International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:3, March, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(3): 550-555

Wheat Production in Uttar Pradesh – A Study on the Growth and Instability Over Time
Anwesha Dey*, M. Anoop and Yash Gautam
1Department of Agricultural Economics, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
*Corresponding author

Wheat is an important staple food crop throughout the globe. India is the second largest producer of wheat after China. Being an agrarian state leading in area and production of wheat in India, Uttar Pradesh holds a prominent place in wheat production. The present study examines the growth and instability in wheat area, production and productivity in Uttar Pradesh state over a period of 1950-51 to 2015-16 and also the study tries to decompose the major factors contributing to growth of wheat production in the state. The analysis revealed that throughout the whole period, there is positive significant growth rate in area, production and yield. Sub-period wise analysis showed variations in the rate of growth through different time periods. The analysis of instability showed that production instability (73.7 per cent) was higher compared to area (32 per cent) and yield instability (43 per cent) throughout the whole period. Highest instability was found for the second sub-period, compared to other sub-periods. Decomposition analysis showed that interaction effect of area and yield was the major contributor to the growth in wheat production in the state.

Keywords: Wheat, Uttar Pradesh, CAGR, Instability, Decomposition

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How to cite this article:

Anwesha Dey, M. Anoop and Yash Gautam. 2020. Wheat Production in Uttar Pradesh – A Study on the Growth and Instability over Time.Int.J.Curr.Microbiol.App.Sci. 9(3): 550-555. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.