BY SUDHIR DEBBARMA

B.sc. Agri,VIIIth semester

(2010-2014)

RURAL AGRICULTURE WORK
EXPERIENCE
PRESENTATI ON OF A
REPORT ON
INTRODUCTION
Tripura is one of the smallest states in the country, with the total area of
only
10,492.69 sq.km.it is located in the extreme south-west corner of the
north-eastern region. Agriculture is the states dominant sector with a
contribution of nearly 30% to the net state domestic product (NSDP). the
sector provides employment to 52 % of total workforce in the state it is
the single largest private sector occupation. according to 2001
census,28% of total workforce is cultivators and 24% are agriculture
labourers small and marginal farmers constitute 90% of the total farmers
in the state. The net sown area is only about 24% of the states
geographical area. Availability of cultivable land is one of the main
constraint in the state. Amongst north-eastern states, Tripura is the 2
nd

highest populated state after Assam & smallest in area
1.Attachment With Agriculture
Research institute
2.Attachment with Department
3.Mushroom Cultivation
4. Agro-Base Industries-
Fruit Preservation &Food
Processing
CONTENTS
UNIT-I
ATTACHMENT WITH AGRICULTUTE
RESEACH INSTITUTE
(SARS)ARUNDHUTINAGAR
,AGARTALA
SOIL TESTING

OBJECTIVES

PROCEDURE FOR ESTIMATION OF
SOIL

CONCLUSION



SOIL TESTING
INTRODUCTION
Today most concern in agriculture is the maintaining the
sustainability in crop production. The yield decline is attribute
to soil degradation through nutrient depletion and loss of soil
quality. In future food production and its sustainability will
mainly depend on soil fertility related issues relating to the
adequacy and balanced supply of nutrients.
Soil fertility is an aspect of the soil-plant relationship. Fertility
status of the soil is primarily and importantly dependent upon
both the macro and micronutrient reserve of the soil. Continued
removal of nutrients by crops, with little or no replacement will
increase the nutrient stress in plants and ultimately lowers the
productivity.
OBJECTIVES
To assess nutrient status of soil of Tripura state.

To prepare district wise soil fertility map ( available N,P,K and available
Cu,Zn,Mn,Fe,)

To create a GIS based data of soil parameters including macro and micro
nutrients.
PROCEDURE FOR ESTIMATION OF SOIL
ORGANIC CARBON
Take 1 gm soil in a 50 ml beaker
Add 5 ml of potassium dichromate solution
Add 10 ml of conc. H2So4
Compare the colour with the colour chart
[light brown ->Very low
Slight greenish ->Medium
Deep green ->High]
pH ESTIMATION
Take 1gm soil in a test tube
Add a pinch of barium sulphate
Add water upto the neck of the tube
Add 5 drops of chlorophenyl red indicator
Shake & allow to stand for few minutes
Take reading in ph meter
(Lovi Bond comparator)
[If light colour ->5-6
Deep colour ->6.5]
CONCLUSION
Soil testing is an important aspect in accordance to agriculture point of view. The
soil of India are deficient in many important nutrient like Zinc, phosphorous,
potassium etc.
Which influence the crop productivity, to improve the soil condition i.e. physical
properties, the soil testing is very important.
UNIT-II
ATTACHMENT WITH DEPARTMENT ON

SYSTEM OF RICE INTENSIFICATION (SRI)




CONTENT

INTRODUCTION
Objective
Four Navel 'practices in SRI
SRI (System Of Rice Intensification)
Why SRI?
Water Management
Weed Management
Harvest
Yield


INTRODUCTION
The system of rice intensification (SRI)
offers Interesting alternative to improve rice productivity. It is a system
of practice that can bring about improvement in total factors of
productivity of land ,capital, water and labour simultaneously. This
system developed in Madagascar across in the 1980s has, since 1999,been
tried out successfully in 25 countries across the world.
The SRI story in Tripura is an interesting example of local
adaptation of a global practice involving several technology and
institutional innovations. The power of ideas and they could spread even
in remote regions is best SRI in Tripura.
OBJECTIVE/AIMS

Substantial and sustainable increase in rice yield, and the release of surplus land for production of
higher value crops.
Reduction in costs of production and rise in profitability of rice production.
Reduced need for high cost modern inputs like fertilizer, irrigation water and insecticides.
Promotion of environment friendly sustainable agriculture
Fig: One Seedling Per Hill

Fig: Spacing maintained through low-cost device developed by farmers themselves
WATER MANAGEMENT
SRI success is possible under rained as well as
irrigated condition.
NO standing water at the time of transplantation,
in muddy soil
Drainage channel in the main field.
Drainage channel of 25 cm width and 25 cm
depth.
No standing water near the base of the plant, so
no hindrance in the aeration.

WEED MANAGEMENT

1st weeding should be done at 10-12 DAT.
2nd weeding should be done within 14 days.
Hand weeding or through Japanese weeder.

HARVEST
In SRI method, rice is harvested normally as in the case of
conventional method. When the grains become golden yellow, they are
harvested by sickles or by harvesting machine. 1-2 week before harvest
the water should be removed from the field. The moisture content of the
rice grains should be 20-25% during harvesting.
YIELD
On an average 5-6 ton/ha more harvested then the conventional system of
farmers practice in the farmers fields.
UNIT-III
MUSHROOM CULTIVATION

MUSHROOMS ARE A GROUP OF FLESHY,
MACROSCOPIC FUNGI OR EDIBLE FUNGUS. THEY
ARE VERY UNLIKE GREEN PLANTS BECAUSE THEY
LACK CHLOROPHYLL AND THEREFORE DEPEND ON
THE PERFORMED FOOD FOR THEIR NUTRITION.
TOADSTOOL IS POISONOUS MUSHROOM THAT
CANNOT BE EATEN.
CONTENTS

CHARACTERISTICS
TYPES OF MUSHROOM
NUTRITIVE VALUE OF MUSHROOM
DISEASES OF MUSHROOM
PEST OF MUSHROOM
CONCLUSION
TYPES OF MUSHROOM
A> Button mushroom (Agaricus spp.)
B> Oyster mushroom (Pleurotus spp.)
C> Paddy straw mushroom (Volvoriella spp.)
D> Dhingri mushroom (Trieoloma spp.)
E> Milky mushroom (Caloeive spp.)
F> Sheetaki mushroom (Lentius eodes)


NUTRITIVE VALUE OF
MUSHROOM
In mushroom 16 k cal.
91.1% moisture.
0.3% fat.
4.4% carbohydrate.
26.9% protein in dry wt. basis.
DISEASES OF MUSHROOM
I) Aspergillus sps.(black colour)
II)Penecillum sps. (Green colour)
III)Rhizopus sps. (like spider net)
IV)Coprinus sps(Cap become Black)

PEST OF MUSHROOM
I)Phorids
II)Sciarids
III)Cecides
CONCLUSION
Mushroom production should be encouraged in the country. It is a
peculiar agriculture activity suited the country for varied reason
as:-
1.Mushroom production is indoor hence does not need agriculture
land, thus suited to small farmers and landless labourers.
2.Many agriculture worker can be utilized to produce qualified food
and organic manure for field crops.
3.Spent mushroom substrate can be used to produce organic
manure.
4.It can generate self employment.
5.Families living below poverty line can be brought through
mushroom production and improving their socioeconomic
status.
6. It can provide nutritional security particularly to poor people
through incorporating mushroom in their diets.

UNIT=IV
AGRO-BASED INDUSTRIES * SEED
PROCESSING

* FRUIT PRESERVATION
SEED PROCESSING INDUSTRY
Seed processing is a vital part of the seed production needed to move the
improved genetic materials of the plant breeder into commercial channels for
feeding the rapidly expanding world population. The farmer must get the quality
seed that is free from all undesired materials because farmers entire crop
depends on it.
ADVANTAGES OF SEED PROCESSING

1.Make possible more uniform planting rates by proper sizing
2.Improve seed marketing by improving seed quality
3.Prevent spread of weed seed
4.Prevent crops from disease by applying chemical protectants
5.Reduces seed losses by drying
6.Facilitate uniform marketing by providing storage from harvest time
until the seed is needed for planting.

FRUIT PROCESSING & PRESERVATION
INDUSTRIES
Food processing is the set of methods and techniques
used to transform raw ingredients into food or to
transform food into other forms for consumption by
humans or animals either in the home or by the food
processing industry. Food processing typically takes
clean, harvested crops or butchered animal products
and uses these to produce attractive, marketable and
often long shelf-life food products. Similar processes
are used to produce animal feed.
Food preservation is the process of treating
and handling food to stop or slow down spoilage (loss
of quality, edibility or nutritional value) and thus allow
for longer storage.
METHOD OF PRESERVATION:

1.Heating to kill or denature micro-organisms (e.g., boiling)
2.Oxidation (e.g., use of sulfur dioxide)
3.Ozonation(e.g., use of ozone [O3] or ozonated water to kill undesired microbes)
4.Toxic inhibition (e.g., smoking, use of carbon dioxide, vinegar, alcohol etc.)
5.Dehydration (drying)
6.Osmotic inhibition (e.g., use of syrups)
7.Low temperature inactivation (e.g., freezing)
8.Ultra high water pressure (e.g., fresherized a type of cold pasteurization; intense
water pressure kills microbes which cause food deterioration and affect food safety)

RAWE PROGRAMME HAS BEEN A
VERY GOOD EXPERIENCE FOR ME. I HAVE
PERSONALLY LEARNED MANY NEW
INDIGENOUS TECHNIQUES FROM THE
FARMERS WHICH THEY ADOPT FROM
THEIR OWN EXPERIENCE. IN THE
RESEARCH STATION WE HAVE SEEN
HOW THE TRIALS ARE BEEN DONE IN
DIFFERENT PATTERNS.
THANK
YOU