Vol. 12, Special Issue 12 (2023)

This study was completed with cross sectional sample of 60 onion growers selected randomly. The selected onion growers were classified in to three groups, viz. (I) Small farmer (0 to 0.01 ha), (II) Medium farmer (0.01 to 0.03 ha) (III) Large farmers (above 0.03 ha).

It is observed from the study that, the average size of holding of the sample farmers was 0.30 ha. At overall level percentage share of area under paddy was 57.50 percent. Cropping pattern was dominated by kharif crop. At overall level 5.00 percent of cultivated area was under onion crop. The cropping intensity was 160.00 percent.

Per hectare physical input utilization pattern indicated that higher utilization of input such as total human labour, bullock labour, irrigation, FYM and fertilizer for onion.

Per hectare cost of cultivation of onion worked out to Rs. 43104 of the total Cost A accounted to 33.11 percent and Cost B to 69.19 percent. So the net return was worked out to Rs. 13,279 with benefit cost ratio of 1.30.

To estimate the contribution of various inputs on crop yield, Cobb-Douglas production function was fitted. The variation in yield explained by the various inputs used in crop production was 61 percent. The ratio of MVP to MC of human labour, bullock labour, irrigation and fertilizer was less than one indicating excess utilization of these resources.

At overall level, production of onion was 33.23 q/ha. It was observed that, at overall level, 11.02 percent of produce was retained for home consumption, 6.71 percent of produce was utilized for gift to relatives and friends, 2.66 percent were losses due to spoilage and improper handling at the time of harvest and remaining produce was disposed of through various agencies. It has high nutritive value, as it contains carbohydrates (11.0 gm), proteins (1.2 gm), fiber (0.6 gm), minerals (0.4 gm), thiamine (0.08 mg), vitamin ‘c’ (11 mg), calcium (180 mg), phosphorus (0.50 mg), iron (0.7 mg), nicotinic acid (0.4 mg), riboflavin (0.01 mg), moisture (86.6 gm), per 100 g of edible protein.