Wheat Harvesting — Traditional Wheat Cutting and Processing in Punjab

Wheat (Triticum aestivum) is a major cereal crop of the grass family (Poaceae). In Punjab, wheat is sown in October-November and harvested in April-May. The plant grows 60-120 cm tall. Each ear (spike) contains 25-50 grains. Major varieties in Punjab include HD-2967, PBW-725, and WH-1105. Punjab produces approximately 35% of India''s wheat — yielding 50-55 quintals per hectare, well above the national average of 34 quintals.

There are several signs of wheat ripeness that should be carefully checked. First: the color of the plants and ears changes from green to golden yellow — when the entire field appears golden, harvest time is near. Second: take a grain from the ear and bite it — if it breaks with a cracking sound, it is ripe; if soft, it is still unripe. Third: grain moisture should be 12-14%. The stems become dry and brittle. Harvesting too early causes grains to shrink, and harvesting too late causes grains to fall from the ear onto the ground.

The sickle (daranti) is Punjab''s traditional wheat-cutting tool — a crescent-shaped sharp blade attached to a wooden handle. Before harvesting, sharpen the sickle blade — wet the whetstone with water and draw the blade across it at a 20-25 degree angle. Sharpen 5-10 times on both sides. Check the handle is not loose — a loose handle can cause injury. Test the edge: run it across paper, if it cuts cleanly it is ready.

Start cutting wheat early in the morning when the stems have slight moisture from dew — this keeps the stems flexible and reduces grain shattering. Grasp a fistful of stems with the left hand and cut with the sickle in the right hand, 10-15 cm above the ground. Pull the sickle toward you to cut — do not push. Place cut stems in a row to one side. An experienced farmer can hand-cut 0.1-0.2 acres per day. Wear cloth gloves to protect your hands.

Bind the cut wheat stems into small sheaves. Each sheaf should contain as many stems as can be held with both hands — a bundle about 25-30 cm in circumference. Use a few wheat stems to tie — twist them and wrap around the middle of the bundle to bind it. Keep all the ears on one side. Stand the sheaves upright in groups of 4-6 called stooks so that air circulates and moisture decreases.

Transport the sheaves from the open field to the threshing floor (khalihan). In Punjab, sheaves were traditionally loaded onto bullock carts. Nowadays, tractor-trailers are used. Stack the sheaves one on top of another in the trailer and tie with rope so they do not fall en route. If the threshing floor is in the field itself, sheaves can be carried directly on the head.

The threshing floor (khalihan) is the open area where threshing is done. Choose level, clean ground — a circular area approximately 10-15 meters in diameter. Sprinkle the ground with water and pound it smooth and hard with a tamper. After drying, apply a coating of cow dung slurry — this is the traditional method that makes the ground smooth so that grains do not get embedded in the soil. Let the threshing floor dry for 1-2 days.

Threshing (threshing) is the process in which grains are separated from stalks. Traditional method: Spread the harvested crop in a 15-20 centimetre thick layer in the threshing floor. Make the bullocks move round and round on it — the grains separate from the stalks under the pressure of their hooves. This process lasts 2-3 hours. Occasionally turn the straw with a pitchfork (pitchfork) so that the grains at the bottom also separate. Nowadays small farmers also use thresher machines but the traditional method is still prevalent in small fields.