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Millions of acres under paddy to benefit from Salicrop’s Saline Tolerant technology

With the encouragement of the recent paddy trials, Salicrop is now partnering with major seed companies and focusing on delivering this Saline mitigation technology through BPT-5204 rice variety, estimated to be over a million hectares in India.



Rice is one of most produced food grain and staple food crop across the globe especially in Asia. In India rice is grown on approximately 44 million hectares during the year 2020-2021 with total production of 120 million tons.


Rice variety BPT – 5204 is commonly called Samba Masuri, it is cultivated in drought prone areas of AP. Telangana & Karnataka. It is one of the most popular varieties grown in the southern part of India because it has fine grain and good cooking quality.





BPT 5204 underwent an improvement to resist bacterial blast attacks, and is now improved Sambha Masuri,area under cultivation 50,000 Ha. Trait value estimated for this is 32 million USD.


SaliCrop has developed seed enhancement technology for various crops - vegetables, and field crops. The seed enhancement stimulates a cascade of mitigation responses in the seed, which enables the crop to grow and yield better in high-salinity soils or when irrigated with brackish water.

The company's enhancements are carried out using formulations containing materials generally recognized as safe. Based on proprietary know-how, Salicrop's formulations are applicable to a wide range of crops like tomatoes, peppers, rice, wheat, and corn.



Salicrop's recent paddy trial (Kharip 2021 0r June-Nov 2021) at Rangapuram camp, Raichur district of Karnataka has yielded up to 17% of grain yield (2.8 Mt/acre conventional and 3.267 Mt/acre Saliacrop enhanced seed. Ambient soil salinity of 0.4-3.3) when compared to non-treated seeds.





With the encouragement of this results, Salicrop is now partnering with major seed companies and focusing on delivering this Saline mitigation technology through BPT-5204 rice variety in these areas.

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