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A.D.S.Paddy

Rice in Sri Lanka has played an important role in the country's functioning and survival for centuries. Rice continues to be a staple of traditional Sri Lankan cuisine today.
A nutritious red rice variety rich in proteins and fiber, kuruluthuda has a unique, pleasant taste. 

The beginning of Paddy Cultivation in Sri Lanka, traces its root back to the proud history between 161 B.C. and 1017 A.D. Our ideal climatic conditions yielded a flourishing crop, which encouraged many Sri Lankans to make Paddy Cultivation their way of life. Thus it became a focal point of Sri Lankan lives, knitting a beautiful pattern including the society, culture and religious beliefs in the country. 
The governing Royal minds of Sri Lanka saw the enriching importance of Rice Cultivation that provoked them to build tanks of extraordinary size and numbers to irrigate the mass scale rice production. 
At Present much of the human and animal labor is replaced with technology, adding greater deal of efficiency towards the production process. 

Our Paddy Seed productions
Rice cultivation is not an easy task. It requires great deal of prudence and patience. To obtain that wholesome grain of seeds, the cultivators have to undergo a complex set of procedures. Following is a brief outline of how Rice is Cultivated in the Sri Lankan soil and brought to your deliciously prepared plate. 

Selecting good seeds to harvest a healthy crop is very important. that's why cultivators go for pure seeds for their chosen rice variety, which are full and identical in size, free of weed seeds, and seed-borne diseases, insects and other matters.  
 
By using quality seeds;
Land preparation refers to the procedure of arranging the cultivation area, in the best possible condition for rice cultivation, ensuring the land is level and hydrated matching to the needs and requirements of the rice seeds planted. Preparation is done via machinery or by water buffaloes
Crop establishment refers to managing a series of steps that includes, seeding, seed germination, seedling emergence and its development up until its stage of maturity, with other factors such as soil, climatic, bio tic, machinery and management procedures.
Process of Rice Cultivation:
Irrigation and Management
Like every living being, plants also need varying nutritional factors at various stages of life. By maintaining the situation of a flooded rice field; farmers and cultivators have the ability to preserve soil organic matter as well as receive free nitrogen from natural sources. If the Nutrient Management halts by maintaining the above level, you will produce a crop of about 3 tons per hectare, without artificially applied nitrogen fertilizer. 
If a higher yield is the target, more nutrients should be provided. 
Harvesting refers to the best period to collect mature rice crop from the rice field. Rice crops usually mature within and around the period of 115-120 days after crop establishment. It can be done both manually and mechanically. Though manual harvesting is common across Asia, it is highly a labor intensive process which requires 40 to 80 man-hours per hectare.
Post-harvest procedures are undergone depending on their immediate usage after harvesting. Preliminary stages that quickly follow harvesting stage are drying, storing, milling and final processing. Out of the above mentioned stages, drying is the most important factor as the storage capability is determined according to retained moisture levels. Delays in drying, partly drying or ineffective drying will reduce the quality and will lead to a greater loss of harvested crop
A nutritious red rice variety rich in proteins and fiber, kuruluthuda has a unique, pleasant taste. 

The Rice of Life: Paddy cultivation forms the heart of Sri Lankan culture
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අපේ උරුමය (Our Inheritance)