SESAME FARMING

 Simsim or Sesame is one of the oldest oilseed crops known to humanity, domesticated 3,000 to 4,000 years ago. The genus has many species, most being wild and native to sub-Saharan Africa. S. indicum, the cultivated type, originated in India. Archaeological remnants of charred sesame dating to about 3500-3050 BCE suggest sesame was domesticated in the Indian subcontinent at least 5500 years ago. It has been claimed that the trading of sesame between Mesopotamia and the Indian subcontinent occurred by 2000 BC.

The oil is a clear edible oil with a pleasant taste and a very good long shelf life. Sesame has an oil content of 48-55% which is the highest of any oil crop while the protein content ranges from 44 to 48%. Sesame seeds are either consumed directly as a highly nutritious foodstuff or processed by the confectionery and bakery industries. The seed hulls, which are bitter due to their oxalic content, can be removed with the use of steam. Ragouts and soups are often prepared with crushed sesame seeds. Sesame hay, if carefully dried, can be used as fodder. A large proportion of the world’s sesame production goes towards producing edible oil.  Purely white sesame seeds are in demand on conventional and on ecological markets, because of their higher oil content than pigmented varieties.

Maturity Duration: 3-4 months

Expected Yield: Up to 450-550 kg/ha

Growing Season per Year: Twice on rain-fed and thrice on irrigation

Nutritional Value: Energy 573.0 / 29%; Carbohydrates 23.4 / 8%; Fat 49.7 / 76%; Protein 17.7 / 35%; Calcium: 975.0 / 98% ; Phosphorus 629.0 / 63%; Iron 14.5 / 81%; Potassium  468.0 / 13%.

Altitude:   0 - 1500m

Rainfall: 300-600mm

Temperature:  26-30°C

Soils: Optimal soils are well-drained, loose, fertile, and sandy alluvial soils

PH: 5.4 to 6.75