Page 1 - Microsoft Word - LN IX_ECO_CH-3_SUB-4
P. 1

SAI INTERNATIONAL SCHOOL
                                                  SESSION 2020-21
                                                       CLASS-IX

                            ECONOMICS- CHAPTER-3 POVERTY AS A CHALLENGE

                                                   LESSON NOTES
                                                     SUB TOPIC-4
                                   Vulnerable Groups and Inter-State Disparities



                     Social groups, vulnerable to poverty are Scheduled Caste and Scheduled
                       Tribe.
                     Similarly, among the economic groups, the most vulnerable groups are the
                       rural agricultural labour households and urban casual labour households.
                     According to a recent study, except scheduled tribe, all the other three groups
                       (i.e. scheduled castes, rural agricultural labourers and the urban casual labour
                       households) have seen a decline in poverty in the 1990s.

















               Inter-State Disparities
                     In India, the proportion of poor people is not the same in every state.
                     Bihar and Odisha continued to be the two poorest states with poverty ratios of
                       33.7 and 32.6 percent respectively.
                     Urban poverty is high in Odisha, Madhya Pradesh, Bihar and Uttar Pradesh.
                     Kerala, Maharashtra, Andhra Pradesh, Tamil Nadu, Gujarat and West Bengal
                       saw a decline in poverty.
                     Punjab and Haryana have traditionally succeeded in reducing poverty with the
                       help of high agricultural growth rates.
                     Kerala has focused more on human resource development.
                     In West Bengal, land reform measures have helped in reducing poverty.
                      In Andhra Pradesh and Tamil Nadu, public distribution of food grains is
                       responsible for the improvement.
   1   2