A PROJECT REPORT

ON
“RURAL AGRICULTURE WORK EXPERIENCE (R.A.W.E)”
(R.A.W.E)

Submitted In
Partial Fulfillment for the Degree off Bachelor of Science in Agriculture
(Batch 2013-1017)
By
KAUSTUBH DAS
(Enroll No.-G13662934)

UNDER THE SUPERVISION OF

Dr. Alveena Saini
Professor-Agril. Microbiology, Faculty off Agriculture
Assistant Professor
Doon (P.G.) College Of Agriculture Science and Technology

Affiliated to
Hemvati Nandan Bahuguna Garhwal University
(A Central University)
 Hemwati Nandan Bahuguna Garhwal University
(A Central University)

Certificate
This is to certify that the report on RAWE (Village Attachment) prepared and submitted by
Mr.Kaustubh Das, for the partial fulfilment of the requirement for the award of the
degree of Bachelor of Science in Agriculture to the University, is a record of bonafide
RAWE (Rural Agriculture Work Experience) carried out by him under supervision of
Dr. Alveena Saini (Assistant Professor) and the project report has not previously
formed the basis for the award of any degree, diploma or other similar title.

All the assistance and help achieved during the course of investigation and
source of literature have been duly acknowledged by him.

Date: 17 / 05 /2017 .
Place: Srinagar (Garhwal),
Uttarkhand, India
 Acknowledgement
First I would like to thank (Almighty God) for keeping me in good health and giving strength in
making my project a complete success

I would like to express my heart felt gratitude and special thanks to my guide Dr. Alveena Saini,
Assistant Professor
ofessor (Agriculture Microbiology),.for her constant support, encouragem
encouragement and
direction, also for her valuable suggestion are acknowledged without whose help it would not have
been accomplished.

I would also like to thank Dr. D.S. Chaudhary (Director), Dr. R.R. Dwivedi (Principal), Dr. Roop
kishore Sharma (H.O.D of Agriculture)
Agriculture and all the lecturers and college staff for giving me
support in each possible way throughout my course.

I express my special thanks to my family who have been a great inspiration in my whole life and
give me endless support.

Lastly I would like to thank my friends and all others who

who have helped me directly and indirectly fir
making my project a complete success.

Mr. Kaustubh Das

B.Sc in Agriculture (8th Semester)
 Introduction
Agriculture education is an important tool in ensuring increased agricultural productivity,
sustainability, environment and ecological security, profitability, job security and equity. In
India, Randhawa committee (1992) recommended the Rural Agriculture Work Experience
(RAWE) Programme for imparting quality, practical and productive oriented education towards
self employment is very essential. It provides significant hands on experience in acquiring skills
which are mainly aim at creating product or providing a service to those who demand.
RAWE Programme was included in the curricula of Agriculture Graduate Degree Programme
with the following objectives:-

 To gain knowledge and experience on operational aspects of agricultural technology

being used by farmers.
 To develop communication skills in interns by effective use of extension methods.
 To help the interns to understand and appreciate the agricultural problems of the village
with special reference to constraints.
 To acquaint the interns with functioning of various agricultural Researches,
Development, Agro-Based industries, Extension Agencies and other allied organizations
involved in rural development.

RAWE Programme is an important competence and confidence building activity and tool
introduced to provide integrated various disciplines and practical training to farm graduates in
Agricultural Sciences. The combination of education on farm research and extension programme
had better exposure of fresh farm graduates to the real ground problems at the farmer’s field
and acted as a tool of the feedback to workers for the planning their research programmes.
Sl. No Topic

1 Acknowledgement
2 Introduction

3 Unit-1 (Cultivation Practices of Mushroom under Uttarkhand

Condition)

4 Unit-2 (Socio Economic Studies)

5 Unit-3 (Preservation& value addition techniques of fruits &

vegetables)

6 Unit-4 (Attachment with Agriculture Department)

7 Conclusion
 UNIT-I

Cultivation Practices of Mushroom under

Uttarkhand Condition
 CONTENTS

 Introduction
 Methodology
 Introduction Of Oyster Mushroom
 Origin
 Biology Of Oyster Mushroom
 Advantages Of Growing Oyster Mushroom
 Market Analysis And Strategy
 Cultivation Technology Of Oyster Mushroom
 Spawn Preparation
 Substrate Preparation
 Spawning
 Crop Management
 Plant Protection Measures
 Post-Harvest Management
 Nutritional Benefit
 Conclusion
 Introduction
We have been attached to Valley Farm Mushrooms (N.G.O), Selaqui, Dehradun, Uttrakhand, for
our Rural Agriculture Work Experience (RAWE) Programme for the completion our course. In
this Institute, we are being worked for 15 days completely on oyster mushroom cultivation.
From this center, we are being acquainted of new technologies, techniques, and many more. Hear
we also have a very important chance to get knowledge or various information about oyster
mushroom.

Methodology:

During our stay for 15 days, we gain valuable knowledge and techniques from various levels of
workers from valley farm mushrooms.40 students of our college divide into two groups and
cultivate the oyster mushroom. We have managed the whole cultivation of oyster mushroom and
the steps are – Wheat straw, the base material was soaked in water for 22 -24 hours mixed with
Bavistin and formalin. These are done to gain moisture in the substrate and to get rid of moulds
and insects and fungal diseases. And then the wet substrate in strained till the moisture content
reaches 65-68 % which will provide the structural support to the mushrooms. The spawn is
mixed with the substrate @ 2-3% of the wet substrate weight and fill in pollybags @5kg.

Then kept in dark room at a temperature of 25°C and left for 15 days. In this mean time, the
mycelium is form and spread throughout the substrate after seven days the pin head initiation
take place from the hole and matures in 7 days. We have cultivated the mushroom and done all
the operation under the guidance of Miss. Amreetaa Thapa(Head of the NGO).
 Introduction of Mushrooms

OYSTER MUSHROOM

 INTRODUCTION

 Oyster mushroom (Pleurotus spp.)

The Pleurotus mushroom is generally referred to as `Oyster Mushroom' or `Dhingri' in India. It is

a basidiomycete and belongs to the Genus `Pleurotus'. The fruit bodies of this mushroom are
distinctly shell, fan or spatula shaped with different shades of white, cream, grey, yellow, pink or
light brown depending upon the species. The oyster mushroom is one of the most suitable fungal
organism for producing protein rich food from various agrowastes without composting.It is one
of the most suitable fungal organisms for producing protein rich food from various agro-wastes
or forest wastes without composting.

 Origin

Cultivation of a sp. of oyster mushroom (Pleurotus ostreatus) was initiated on experimental basis
in Germany by Flack during the year 1917 on tree stumps and wood logs. Growing technology
was perfected in USA by Block, Tsao and Hau.
Cultivation of different varieties of oyster mushroom was initiated in India in the early
sixties. Commercial cultivation began in mid-seventies.

 Biology of Oyster Mushroom

Visually the basidiocarps or fruit bodies of an oyster mushroom have three distinct parts - a
fleshy shell or spatula shaped cap (pileus), a short or long lateral or central stalk called stipe and
long ridges and furrows underneath the pileus, called gills or lamellae. The gills stretch from the
edge of the cap down to the stalk and bear the spores. If a fruit body is kept on a paper directly
(gills facing the paper) a dirty white or lilac deposition of powdery spores can be seen. The spore
print colour may be whitish, pinkish, lilac or grey. The spores are hyaline, smooth and
cylindrical. The spores are heterothallic and germinate very easily on any kind of mycological
media and within 48-96 h whitish thread like colonies could be seen. The mycelium of most
Pleurotus spp. is pure white in colour. P. cystidiosus and P. columbinus forms coremia like
stalked structures (asexual spores). Basidiospores on germination forms primary mycelium.
Fusion between two compatible primary mycelia develops into secondary mycelium, which is
having clamp connections and is fertile. Primary mycelium is clampless and non-fertile.
 Production
Oyster mushrooms are the third largest cultivated mushroom. China, the world leader in Oyster
production, contributes nearly 85% of the total world production of about a million tonnes. The
other countries producing oyster mushrooms include Korea, Japan, Italy, Taiwan, Thailand and
Phillipines. The present production of this crop in India is only around 1500 tonnes due to low
domestic demand. Another inhibiting factor is that export demand orders are large and can be
met only if a linkage is developed between producer, cooperatives and exporters.

 Advantages of Growing Oyster Mushroom

1. Variety of substrates - Pleurotus mushroom can degrade and grow on any kind of agricultural
or forest wastes, which contain lignin, cellulose and hemicellulose.
2. Choice of species-Among all the cultivated mushrooms Pleurotus has maximum number of
commercially cultivated species suitable for round the year cultivation. Moreover, variation in
shape, colour, texture, and aroma are also available as per consumer’s choice.
3. Simple Cultivation Technology-Pleurotus mycelium can grow on fresh or fermented straw
and it does not require composted substrate for growth. Substrate preparation for oyster
mushroom is very simple. Further this mushroom does not require controlled environmental
conditions like A. bisporus as most of the species have very wide temperature, relatively
humidity and CO2 tolerance.
4. Longer shelf life -Unlike white button mushroom, the oyster mushroom fruit bodies can be
easily dried and stored. Dried oyster mushrooms can be instantly used after soaking in hot water
for 5 to 10 minutes or it can be used in powdered form for several preparations. Fresh
mushrooms have a shelf life of 24-48 h even at room temperature.
5. Highest productivity -The productivity of oyster mushroom per unit time is very high as
compared to all other cultivated mushrooms. One can harvest minimum of about 500 to 700 kg
of fresh oyster mushroom from one ton of dry wheat or paddy straw in 45-60 days, while with
the same quantity of straw only about 400-500 kg of white button mushrooms are obtained in 80-
100 days (including period needed for compost preparation). Yield of this mushroom can further
be increased by supplementing the substrate with suitable nitrogen source viz., soybean and
cottonseed meal or by introducing high yielding cultures/strains.

 MARKET ANALYSIS AND STRATEGY

 Demand and Supply Patterns

This mushroom is not as popular as white button mushroom in the domestic market. A few units
are cultivating it commercially for export market. Cultivation of this mushroom on commercial
basis would be more profitable as compared to white button mushroom as capital costs are low.
The cultivation of this variety of mushroom is very simple and economical in rural areas where
raw materials and facilities required are easily available.
Marketing of fresh oyster mushroom does not pose any problem at present due to very low
production. However, as production increases linkage of producers with domestic markets and
export oriented processing units will need to be developed to ensure remunerative prices to the
producers.Generally, export orders are too big to be met by a single grower and as such co-
operatives have to be encouraged to pool their produce for trading the crop in a dried powder
form in international markets.

 Import / Export Trends

About 11,797 tonnes of fresh mushrooms and 4,099 tonnes of preserved mushrooms were
exported to foreign countries viz. U.S.A., France, Ireland, U.A.E., Russia etc. during the period
2001-2002. The quantity of oyster mushroom exported is much lower than that of button
mushrooms which constitute the major share of exports.

 Analysis and Future Strategy

Species of Pleurotus are cheapest and easiest to grow among all the cultivated edible
mushrooms. Cultivation does not require complicated substrate preparation technique as in case
of button mushroom. The former can be grown on non-fermented, almost fresh plant residues
(agri-wastes containing lignin and cellulose). Substrate preparation does not require controlled
environmental conditions as in case of button mushroom.
The crop has got a number of varieties varying in shape, colour, texture and aroma which can be
cultivated throughout the year under varied agro-climatic conditions. Faster growth rate and
early cropping is observed. About 5 to 6 crops can be taken in a year as the total cropping period
is 60 days.

 Varieties of Oyster Mushroom

All the varieties or species of oyster mushroom are edible except P. olearius and P. nidiformis,
which are reported to be poisonous. There are 38 species of the genus recorded throughout the
world (Singer). In recent years 25 species are commercially cultivated in different parts of the
world, which are as follows: P. ostreatus, P. flabellatus, P. florida, P. sajor-caju, P. sapidus, P.
cystidiosus, P. eryngii,P. fossulatus, P. opuntiae, P. cornucopiae, P. yuccae, P. platypus, P.
djamor, P. tuber-regium, P. australis, P. purpureo-olivaceus, P. populinus, P. levis, P.
columbinus, P. membranaceus etc.

 PRODUCTION TECHNOLOGY

 Agro-climatic Requirements
 Oyster mushroom can grow at moderate temperature ranging from 20 to 300 C and humidity 55-
70% for a period of 6 to 8 months in a year. It can also be cultivated in summer months by
providing the extra humidity required for its growth. In hilly areas above 900m. (m.s.l.), the best
growing season is during March/April to September/October and in the lower regions from
September/October to March/April.

 Growing and Potential Belts

The major states in India producing this mushroom are Orissa, Karnataka, Maharashtra, Andhra
Pradesh, Madhya Pradesh, West Bengal and most of the North Eastern hill states.

 Cultivation Technology of Oyster Mushroom

The procedure for oyster mushroom cultivation can be divided into following four steps:
(i)Spawn Preparation
(ii)Substrate preparation
(iii)Spawning of substrate
(iv)Crop management

 Spawn Preparation
A pure culture of Pleurotus sp. is needed for inoculation on sterilized substrate. It takes 10-15
days for mycelial growth on cereal grains. It has been reported that jowar and bajra grains are
superior over wheat grains.

 Substrate Preparation

Oyster mushroom can be cultivated on a large number of agro-wastes having cellulose and lignin
which helps in more enzyme production of cellulose that is correlated with more yield. These
include straw of paddy, wheat and ragi, stalk and leaves of maize, millets and cotton, used
citronella leaf, sugarcane bagasse, saw dust, jute and cotton waste, dehulled corncobs, pea nut
shells, dried grasses, sunflower stalks, used tea leaf waste, discarded waste paper and synthetic
compost of button mushrooms etc. It can also be cultivated by using industrial wastes like paper
mill sludges, coffee byproducts, tobacco waste, apple pomace etc.
 The popular methods of substrate preparation are:

· Steam Pasteurization;
· Hot Water Treatment;
· Sterile Technique (Till method);
· Fermentation or Composting; and
· Chemical Sterilization.
 Spawning of Substrate
Freshly prepared (20-30 days old) grain spawn is best for spawning. Old spawn (3-6 months)
stored at room temperature (at 20-300 C) forms a very thick mat like structure due to mycelium
aggregation and sometimes young pinheads and fruit bodies start developing in the spawn bottle
itself. The spawning should be done in a pre-fumigated room (48hrs.with 2% formaldehyde).

 Crop Management

(A) Incubation

Spawned bags, trays or boxes are arranged in a dark cropping room on raised platforms or
shelves for mycelium colonization of the substrate. Although mycelium can grow from 10 to
330 C, but the optimum temperature for spawn running lies between 22 to 260 C.

(B)Fruiting

When the mycelium has fully colonized the substrate, the fungus is ready for fruiting.
Contaminated bags with moulds may be discarded while bags with patchy mycelium growth may
be left for few more days to complete mycelium growth.
While various species require different temperature regimes all require high humidity (70-85%)
during fruiting. Frequent spraying of water is required in the cropping room depending upon the
atmospheric humidity. Fruit body produced under humid conditions (85-90%) is bigger with less
dry matter while those developed at 65-70% relative humidity are small with high dry matter.
CO2 concentration during cropping should be less than 600 ppm. Or 0.6% . Sufficient
ventilation has to be provided during fruiting.

 Plant Protection Measures

Insects-The crop is suspect to attacks from flies (sciarid, cecid) spring tails and mites. Timely
spraying with insect specific insecticides is needed.

Fungus-The crop is prone to fungal diseases. Several competitor moulds

e.g. Aspergillus sp., Cladosporium sp. and Fusarium sp., Rhizopus sp. have been reported to
occur in the substrate used for cultivation. Spraying with Bavistin or Benomyl is a
recommended control measure.
The crop is also subject to diseases like yellow blotch, brown spot and bacterial rot, control
measures which are needed include:

 Proper management of temperature and humidity during growing period.

 Regular application of chlorinated water containing 100 – 150 ppm of freely
available chlorine at an interval of 3 – 5 days
 Application of oxytetracycline and streptocycline.

 Harvesting and Yield

Mushrooms should always be harvested before spraying water. The right stage for picking can be
judged by the shape and size of fruitbody. In young mushrooms the edge of the cap is thick and
cap margin is enrolled while the cap of mature mushroom become flat and inward curling starts.
After harvesting lower portion of the stalk with adhering debris should be cut using a knife. Stipe
is kept short or almost non existent because it is hard and not liked by many consumer. Fresh
mushrooms should be packed in perforated polythene bags for marketing. They can also be sun
dried by spreading thinly on a cotton cloth in bright sunlight or diffused light. The dried produce
with 2-4% moisture can be stored for 3 to 4 months after sealing properly.
More than 500 kg . Of fresh mushrooms per ton of dry wheat or straw can be obtained in case of
crop produced in 45-60 days.

 POST HARVEST MANAGEMENT

Storage

(A) Short-term Storage

Fresh mushrooms are packed in perforated polythene bags which are directly sent to the local
market situated nearby. Freshly harvested mushrooms can be stored at low temperature (0-50 C)
for 1-2 weeks without loss in quality in case it is to be sent to the distant markets.
(B) Long-term Storage
 Dried mushroom with 2-4% moisture can be stored for 3-4 months in sealed pouches without
any change in taste. The dried produce can be rehydrated in Luke warm water (40-500 C) within
20-30 mins. Giving 80-90% of original weight.

Packing and Transportation

Fresh mushrooms are packed in perforated polythene bags. Polly pouches containing crushed ice
and overwrapped in paper are put in trays/baskets which are then covered with thin polythene
sheet with sufficient perforation for proper aeration. The pre-packed pouches (250 or 500 g.) can
be transported by roadways in trucks, buses depending upon the quantity to be transported.

Marketing
Domestic marketing does not pose a problem at present because only small quantities are being
traded. As production develops, marketing promotion measures will need to be
undertaken to bolster the demand.
Export potential exists and needs to be taken advantage of by organizing cooperatives of
producers linked to commercial units for processing fresh mushroom into dehydrated powder for
export.

 Health/Nutritional benefit of oyster mushroom

Oyster mushrooms are:

 low in calories
 fat free
 cholesterol-free
 gluten-free
 very low in sodium
At the same time, they're also high in:
 protein & fiber
 iron, zinc, potassium, phosphorus & selenium
 calcium
 folic acid
 vitamins B1, B3, B5 & B12
 vitamin C & vitamin D
 cholesterol lowering
 anti-oxidant
 anti-canceral property
 Conclusion
Pleurotus ostreatus is an edible mushroom which is prepared by the various agro-based products
such as sawdust, cotton waste, wheat straw, etc. In this study, sawdust and straw has been used
as a substrate. Oyster mushroom is grown on non-sterilized substrate in bag cultivation. Here the
oyster is produced by two methods of sterilization (physical and chemical methods). Of the two
methods of sterilization, the autoclaving method (physical method of sterilization) is more
efficient than the chemical sterilization method. This finding on the yield contrasted with the
results and seems relatively, the cultivation of oyster mushroom on sawdust is low compared to
commercial production. Further it is concluded that the yield obtained on straw is more than on
sawdust in both the methods of sterilization.
 UNIT-II

SOCIO ECOMONIC STUDY OF VILLAGE

RAMPUR KALA

DEHRADUN

THROUGH BENCHMARK SURVEY SCHDULE

 CONTENTS

 Introduction
 Methodology
 Bench mark survey
 Individual farmers survey
 Conclusion and suggested comments
 INTRODUCTION

In order to develop the poor socio-economic conditions of the farmers, farm women and
rural youths in rural India by raising the level of farm productivity, income and employment with
application of agricultural innovation generated at research station. Innovative extension
education institutions i.e. Sahaspur Block was introduced by Indian Council of Agricultural
Research. Socio-economic status is an important factor, which pervades all fields of social action
in Indian society. This is needless to say that a man’s position in the socio economic status
hierarchy determined by his behavior in the society. People belonging to higher socioeconomic
status are said to be more modernized in their values and behaviors than the people who are in
comparatively low ranges of the socio-economic status. Knowledge may be defined as those
behaviour and test situations, which emphasize upon memorization and remembering, either by
recognition or recall of ideas.

One of the main tasks of Sahaspur Block is to provide and improve the level of
knowledge of the trainees about the improved farm practices, because knowledge is cognitive
component of individual’s mind and plays an important role in covert as well as overt behaviour
. Individuals with a greater knowledge of technical nature of improved practices would lead to a
high adoption possibly because knowledge is not inert. Once knowledge is acquired and retained,
it undergoes and produces changes in the thinking process and of mental alchemy. This study
was, therefore, conducted to ascertain the level of socio-economic condition of the farmers as
well as their prevailing level of awareness knowledge of the Sahaspur block training programme.
 METHODOLOGY

Sahaspur Block, Dehradun , was selected purposively for selection of respondents. The
data were collected through personal interview method using structural schedule .The ex-post
factor research design was employed in the present investigation. The entire data were
transformed into normal scores. The entire survey was conducted in the village – Rampur kala at
a time frame of 10 days with supervision from Sahaspur Block officials. The data collected in the
survey has been recorded in paper for examination of the socio economic status of the area under
survey. The whole survey was conducted under the guidance of Mrs. Mayuri, agronomy
scientist.

We know that education is originally a subject of field study where collection of data and
personal observation as well as investigation is most important. For the collection of Data there
were namely two sources:-

• Household

• Others.

1. Household: The members of the contacted 5 families and their family head
specifically were the main source for the collection of data. All the information regarding
cultural system literary status, age structure and sex ratio, health and hygiene, games and
sports, economic aspects – occupational structure, domestic production, income, house
type and settlement pattern, transport and communication were shared by them.

2. Others: Panchayat members, Social workers, staff of the College & various reference
books were other sources of consolidating information.
 Doon (PG) College of Agriculture Science & Technology

BENCH MARK SURVEY SCHEDULE

 Name of investigator: KAUSTUBH DAS

 Date of survey:05-03-17

 Name of the village: RAMPUR KALA

 Block: SAHASPUR

 District DEHRADUN

 Distance from :

• Block Hqrs : SAHASPUR 6-7 kms

• Nearest Market: SELAQUI 3-4kms

• Nearest Railway Station: DEHRADUN 30-40kms

• Nearest Bus Station RAMPUR 100M.

 • Common facility in the village:-

FACILITY Availability REMARKS

Sl.no (Yes/No)
a Primary Health Clinic No Required
b Veterinary Hospital No Required
c Water Supply Yes Tubewell
d Seed Store Yes General
e Plant Protection Unit No Required
f Bank Yes Axis Bank
g School and Standard Yes General
h Tube well For Yes Not Required
Irrigation
I Petrol Pump No Required
j Post office Yes General
k Barat Ghar No Required
l Panchayat Bhawan Yes General
m Others _____ _________

INDIVIDUAL FARMER SURVEY:-

1. Name of the farmer: Hafiz Rahman

Wife’s name: Ilamtaj

Age: 63

Caste: General
Religion: Muslim

Qualification: x

Total members in family: 8

Family: Joint

Marriage: Arrange

AGE MALE FEMALE

Less than 5 years 2 1

5 – 18 years 2 -
18 – 60 years 1 1
Above 60 years 1 -

Size of land holding: 7 Bigha

Major crops cultivated: Rice, Sugarcane, wheat, maize

Mode of cultivation: Self

Method for sowing crop: Broadcasting

Sources of seed: Market

Mode of irrigation: Tube well

Mechanization: Tractor, Harrow, Tiller

Livestock:

Animal No. of animal Purpose

 Buffalo 2 Milk
Cow -
Others - -

Milk yield: 12-15 liter/day

Milk yield used for: Sale, Household use

Crop yield (per year):

• Rice: 20-25q

• Wheat: 15-20q

• Maize: 12-15q

Income: Rs 5,000 – 10,000 per month.

2. Name of the farmer: Mohammad Aalam

Wife’s name: Samsida

Age: 41 yrs

Caste: General

Religion: Muslim

Qualification: 8th Standard

Total members in family: 8

Family: Joint

Marriage: Arrange
 AGE MALE FEMALE

Less than 5 years - 1

5 – 18 years 2 3
18 – 60 years 1 1
Above 60 years - -
Size of land holding: 5 Bigha

Major crops cultivated: Rice, wheat, Sugarcane

Mode of cultivation: Self

Method for sowing crop: Broadcasting

Sources of seed: Near Market

Mode of irrigation: Tubewell, Canal

Mechanization: Borrowing

Livestock:

Animal No. of animal Purpose

Buffalo 2 Ploughing and milk

production
Cow - -
 Others - -

Milk yield: 12-13 liter/day

Milk yield used for: Sale and own consumption

Crop yield (per year):

• Rice: 15-17q

• Wheat: 10-12q

• Maize: 8-10q

Income: Rs 10,000-12,000 per month.

3. Name of the farmer: Abdul Salam

Wife’s name: Jamila

Age: 60 yrs

Caste: OBC

Religion: Muslim

Qualification: 5th Standard

Total members in family: 9

Family: Joint

Marriage: Arrange
 AGE MALE FEMALE

Less than 5 years - 1

5 – 18 years 2 1
18 – 60 years 3 2
Above 60 years - -

Size of land holding: 10 Bigha

Major crops cultivated: Wheat, Sugarcane, rice

Mode of cultivation: Self

Method for sowing crop: Broadcasting

Sources of seed: Near market

Mode of irrigation: Tube well system

Mechanization: Tractor

Livestock:

Animal No. of animal Purpose

Buffalo 1 Ploughing and milk

production
Cow - -
Others - -

Milk yield: 5-6 liter/day

 Milk yield used for: own consumption

Crop yield (per year):

• Rice: 45-50q

• Wheat: 22-25q

Income: Rs 30,000 per month.

4. Name of the farmer: Hafiz Md Suleman

Wife’s name: Nasima khatun

Age: 48 yrs

Caste: OBC

Religion: Muslim

Qualification: 10th Standard

Total members in family: 16

Family: Joint

Marriage: Arrange

AGE MALE FEMALE

Less than 5 years - -

5 – 18 years 4 2
18 – 60 years 4 6
Above 60 years - -
Size of land holding: 15 Bigha

Major crops cultivated: Wheat, maize, pea,Sugarcane

Mode of cultivation: Self

Method for sowing crop: Broadcasting

Sources of seed: Self Seed

Mode of irrigation: Tube well, Canal

Mechanization: Tractor, Harrow, Tiller

Livestock:

Animal No. of animal Purpose

Buffalo 6 milk production

Cow 3 Milk
Others - -

Milk yield: 40 liter/day

Milk yield used for: Sale and own consumption

Crop yield (per year):

• Rice: x

• Wheat: 30-40q

• Maize: 25-30q

Income: Rs 20,000-25,000 per month.

5. Name of the farmer: Ali Ahmed

Wife’s name: Nargis Ahmed

Age: 45 yrs

Caste: OBC

Religion: Muslim

Qualification: 8th Standard

Total members in family: 11

Family: Joint

Marriage: Arrange

AGE MALE FEMALE

Less than 5 years 1 -

5 – 18 years 1 2
18 – 60 years 4 3
Above 60 years - -

Size of land holding: 1ha

Major crops cultivated: wheat, sugarcane, Maize

Mode of cultivation: Self

Method for sowing crop: Broadcasting

 Sources of seed: Market

Mode of irrigation: Tubewell

Mechanization: Tractor

Livestock:

Animal No. of animal Purpose

Buffalo - -
Cow - -
Others - -

Milk yield: x

Milk yield used for: x

Crop yield (per year):

• Rice: x

• Wheat: 40-45q

Income: Rs 22,000 – 25,000 per month.

6. Name of the farmer: Md. Aslam

Wife’s name: x

Age: 42 yrs

Caste: General
Religion: Muslim

Qualification: 5th standard

Total members in family: 4

Family: Nuclear

Marriage: Arrange

AGE MALE FEMALE

Less than 5 years - -

5 – 18 years 1 1
18 – 60 years 1 -
Above 60 years 1 -

Size of land holding: 15 Bigha

Major crops cultivated: Rice, wheat, sugarcane, Maize, Pea

Mode of cultivation: Self

Method for sowing crop: Broadcasting

Sources of seed: Market

Mode of irrigation: Tube well system

Mechanization: Tractor

Livestock:

Animal No. of animal Purpose

 Buffalo 3 Ploughing and milk
production
Cow 1 Ploughing and milk
production
Others - -

Milk yield: 17-18 liter/day

Milk yield used for: Sale and own consumption

Crop yield (per year):

• Rice: 55-60q

b)Wheat: 40-45q

c) Maize: 35-40q

Income: Rs 22,000-25,000 per month.

7. Name of the farmer: Md. Alias

Wife’s name: Sakila

Age: 66 yrs
Caste: General

Religion: Muslim

Qualification: x

Total members in family: 4

Family: Nuclear

Marriage: Arrange

Less than 5 years - -

5 – 18 years - -
18 – 60 years 2 -
Above 60 years 1 1

Size of land holding: 5 Bigha

Major crops cultivated: Maize, wheat

Mode of cultivation: Self

Method for sowing crop: Broadcasting

Sources of seed: Market

Mode of irrigation: Tube well system

Mechanization: x

Livestock:

Animal No. of animal Purpose

Buffalo nil -
 Cow Nil -
Others - -

Milk yield: nil

Milk yield used for: nil

Crop yield (per year):

• Maize: 10-15q

• Wheat: 15-18q

Income: Rs 15,000-20,000 per month.

8. Name of the farmer: Md. Ahmed

Wife’s name: Ajra

Age: 45 yrs

Caste: General

Religion: Muslim

Qualification: x

Total members in family: 8

Family: Joint

Marriage: Arrange

AGE MALE FEMALE

Less than 5 years 1
15 – 18 years 1
18 – 60 years 3 3
Above 60 years

Size of land holding: 5 bigha

Major crops cultivated: pea, wheat, maize

Mode of cultivation: Self

Method for sowing crop: Broadcasting

Sources of seed: Market

Mode of irrigation: Tube well

Mechanization: No

Livestock:

Animal No. of animal Purpose

Buffalo 1 Milk production

Cow X x
Others X x

Milk yield: 5-6 liter/day

Milk yield used for: own consumption

 Crop yield (per year):

• Pea : 3q

• Wheat: 18-20 q

• Maize: 10-12q

Income: Rs 10,000 per month.

9. Name of the farmer: Ahsan Ul Haq

Wife’s name: Famina

Age: 70 yrs

Caste: General

Religion: Muslim

Qualification: x

Total members in family: 10

Family: Joint

Marriage: Arrange

AGE MALE FEMALE

Less than 5 years 1 1

5 – 18 years 3 2
18 – 60 years 1 1
Above 60 years 1

Size of land holding: 20 bigha

Major crops cultivated: Wheat, maize, sugarcane, rice

Mode of cultivation: Self

Method for sowing crop: Broadcasting

Sources of seed: Market

Mode of irrigation: Canal system, Tube well

Mechanization: Tractor

Livestock:

Animal No. of animal Purpose

Buffalo 2 Milk production

Cow 2 Milk -
Others -

Milk yield: 15-16 liter/day

Milk yield used for: Sale and own consumption

 Crop yield (per year):

• Wheat: 50-55 q

• Maize: 35-40q

Rice: 60-70q

Income: Rs 20000-25000 per month.

10. Name of the farmer: Abdul Salem

Wife’s name: Dilshad

Age: 78 yrs

Caste: General

Religion: Muslim

Qualification: 10th

Total members in family: 3

Family: Nuclear

Marriage: Arrange

AGE MALE FEMALE

Less than 5 years - -

5 – 18 years
 18 – 60 years 1 1
Above 60 years 1 -

Size of land holding: Nil

Major crops cultivated: x

Mode of cultivation: x

Method for sowing crop: x

Sources of seed: x

Mode of irrigation: x

Mechanization: Spade, Khurpi

Livestock:

Animal No. of animal Purpose

Buffalo x Nil
Cow X Nil
Others X Nil

Milk yield: x

Milk yield used for: x

Crop yield (per year):

• Rice: x

• Wheat: x

• Maize: x

Income: Rs 5000 per month

 CONCLUSION OF THE SURVEY ON THE BASIS OF SOCIO
ECONOMIC CONDITIONS:

From the survey and analysis of the information collected from the village, it is cleared
that the economic & living condition of the people of Rampur is average, but the attitude of the
people towards the society is appreciable. Commissions and kickbacks are ruining the
productivity. Educational and productive steps should be introduced for overall development and
wellbeing of the farmers. There can be much more economic development of the village if the
village gets aid from government in utilizing advance technologies in agriculture, fishery and
animal husbandry. We would say that this report is a looking glass, which reflects the face of that
village.

In conclusion we can say that a part of field study “Socio-Economic Survey” is a part and partial
of education system. It is also a very essential and important part of education, because it helps
us to know and realize the Socio-economic condition of particular society, the living standard of
its people, and their views towards education. So the “Socio-Economic Survey” lays a pivot role
in our educational system.

How to sustain Agriculture/Farming System:

• Suggested comments:

A. Proper educational seminars should be put up by the government in order to educate

the farmers.

B. Diseases in crops and livestock should be completely eradicated with better and
modern facilities.

C. Cost of farm implements should be at a price where farmers can afford easily.

D. Bank loans must be available to the farmers.

E. Irrigation system should be improved.

F. Seed collection must be done from a trusted agency.

G. They should visit the nearby SAHASPUR Block twice in a month for improved
technology.
 UNIT-III

FRUIT AND VEGETABLE PRESERVATION

 CONTENTS

 INTRODUCTION
 OBJECTIVE
 TECHNIQUES OF PRESERVATION
 METHOD OF FOODS PRESERVATION
 PROCESSING
 MANGO SQUASH
 JAM
 JELLY
 GREEN CHILLI PICKEL
 AMLA PICKLE
 TOMATO KETCHUP
 TOMATO CHUTNEY

 CONCLUSION
 Introduction

The term food preservation refers to any one of a number of techniques used to prevent
food from spoiling. It includes methods such as canning, pickling, drying and freeze-drying,
irradiation, pasteurization, smoking, and the addition of chemical additives. Food preservation
has become an increasingly important component of the food industry as fewer people eat foods
produced on their own lands, and as consumers expect to be able to purchase and consume foods
that are out of season.

The vast majority of instances of food spoilage can be attributed to one of two major
causes: (1) the attack by pathogens (disease-causing microorganisms) such as bacteria and
molds, or (2) oxidation that causes the destruction of essential biochemical compounds and/or
the destruction of plant and animal cells. The various methods that have been devised for
preserving foods are all designed to reduce or eliminate one or the other (or both) of these
causative agents.

The present study was conducted on Government fruit preservation center. This is an apex level
state federation of fruit preservation center in state of Uttarakhand.Its head office at Vikasnagar,
Dehradun, Uttarakhand.This institution is for to provide knowledge of the fruit preservation and
conservation in the state and for the socio-economic upliftment of the poor by providing them
vocational training at free of cost. This institute also prepare various fruit product which are
available in market in very low price. This institute is located in Rajpur Road, Dehradun,
Uttarakhand.

 Objective:-

The main objective of fruits and vegetable processing is to supply wholesome safe nutrition’s
and acceptable food to consumers throughout the year fruit and vegetable processing projects
also aim to replace imported products like squads farms, tomato, sauces, pickles etc. The fruit
and vegetable processing activities have been setup or have to the established in developing
countries for one or other of the following reason:-

a) Diversification of the economy in order to reduce present independence on one export

commodity.
b) Reduce fruits & vegetable looms
c) Reduction of imports and meeting export demand.
d) Stimulate agricultural production by obtaining marketable products
e) Generate both rural and urban employment
f) Develop new value added products

 Techniques Of Preservation

A. Drying - drying is one of the oldest techniques use to inhibit the decomposition of food
products. Vegetables & fruits are naturally dried by the sun and wind, but in the middle ages
still house were built in areas that did not have enough.

B. Refrigeration: - Refrigeration preserves food by slowing down and reproduction of micro

organism & the action of enzyme that cause food rot/decomposition.

C. Freezing: - Freezing is also one of the most commonly used processes both commercially
and domestically.

D. Heating:- Heating to temperatures which are sufficient to kill microorganism is a method

used with perpetual stews.

 General method of fruit preservation

Now a days ready to serve fruit products are becoming popular in the urban market due to
their nutritive value, refreshing qualities & chancing life style of city dwellers. People give
preference to processed fruit products over synthetic because of their artificial color, flavor &
nutrition, fruits can be preserved.
 Methods of food preservation are generally 2 types:-

1. Physical methods

2. Chemical method

Physical methods involve various processes:-

 Refrigeration-It the process of subjecting food or drink to cold in order to chill or preserve
it.

 Drying & dehydration- Food drying is a method of food preservation in which food
is dried (dehydrated or desiccated)

 Freezing-It is the method of preserving food by lowering the temperature to inhibit

microorganism growth.

 Irradiation-It is the method of application of ionizing radiation to food.

 Pasteurization-It is the process of heat processing a liquid or a food to kill pathogenic

bacteria to make the food safe to eat.

 Sterilization –It is a controlled heating process used to completely eliminate all living
micro-organisms, including thermo resistant spores in milk or other food

 Chemical method involves various processes for preserve fruits:-

Salt potassium one bisulphate

Sugar sodium benzoate

Vinegar fermentation
  There are following benefits:-

1. Protection from mechanical damages & moisture loss

2. Proper handling

3. Reduced cost of handling transport & working

4. Improve sale.

Through these process the procedure of edible production are:-

1. Mango Squash
2. Jam
3. Jelly
4. Mango Pickle
5. Amla pickle
6. Tomato Ketchup
7. Tomato Chantey

 MANGO SQUASH

 Ingredients for Mango Squash Recipe

Mango pulp -500 millilitres.

Sugar -800 grams.
Citric acid-2½ teaspoons.
Sodium benzoate -½teaspoon.

Fig-Mango squash

 Method / procedure:

1) Selection of fruits
 2) Washing

3) Pulping

4) Preparation of syrup (sugar+ water + acid, heating just to dissolve)

5) Strain the juice by muslin cloth.

6) Mixing with juice

7)Addition of preservative(0.6g KMS/litter squash)

8) Bottling

9) Capping

10) Storage

 JAM

FIG: Jam.

Jams are usually made from pulp and juice of one fruit, rather than a combination of
several fruits. Berries and other small fruits are most frequently used, though larger fruits such
as apricots, peaches, or plums cut into small pieces or crushed are also used for jams.Jam
contains 0.5-0.6 percent acid and invert sugar should not be more than 40%.
  TECHNOLOGICAL PROCESS FOR PROCESSING OF JAM
1. Ripe farm fruits
2. Washing of fruits
3. Peeling of fruits
4. Pulping of fruits
5. Addition of sugar
6. Boiling
7. Addition of citric acid
 Causes of spoilage in pickles:-
 Scum formation:- When vegetables are place in brine for fomentation a white scum is
formed on the surface due to the growth of wild yeast and retards the growth of picric
acid, bacteria and this action may help the growth of putrefactive bacteria which cause
the vegetables become soft & slippery
 Problems in production:-

1. Crystallization:- The final product should contain 30 to 50% invert sugar. If the
percentage is less than 30, cane sugar may crystallize out on storage.

2. Sticky or gummy farm: Because of high percentage of total soluble solids jams lend
to become gummy or sticky. This problem can be solved by addition of pectin or
citric acid.

3. Premature Setting:- This is due to low total soluble solids and high pectin content in
the jam and can be prevented by adding more sugar.

4. Surface graining & shrinkage:- This is caused by evaporation of moisture during

storage of jam.

5. Microbial spoilage:- This is caused by microbes during storage of jam.

 Jelly
 \FIG: Jelly preparation

A Jelly is a semi-solid product prepared by boiling a clear strained solution of pectin

containing fruit extract, free from pulp, after the addition of sugar and acid. A perfect jelly
should be transparent, well set but not too stiff and should be of attractive color & keep its
shape when removed from the moved.

 TECHNOLOGICAL PROCESS FOR PREPARATION OF JELLY

1. Farm ripe fruits
2. Washing
3. Cutting into thin slices
4. Boiling in water
5. Addition of citric acid during boiling
6. Straining of extract
7. Pectin test
8. Addition of sugar
9. Boiling
10. Judging of end point
11. Removal Of scum Or foam
12. Colour and remaining citric acid added
13. Filling hot into clean sterilized bottles
14. Waxing
15. Capping
16. Storage of ambient temperature

 GREEN CHILLY PICKLE

 Ingredients for Green Chilly Pickle Recipe

Green chilly-kg ,Turmeric powder-2tbsp , Mustard powder/rai

powder-3tbsp , Jeera powder-2tbsp , Methi-1tbsp , Hing-pinch ,
Chilly powder-2tbsp , Mustard oil-sufficient , Vinegar/lemon
juice-½ cup.

FIG: Green chilly pickel Pickle

.
 PROCEDURE:
 1. Remove the stalk, wash and wipe dry.
2. Still the chilli into half waythrough without severing the end.
3. Grind all the spices into powder and mixedall the above ingredients.
4. Take a little bit of the paste and fill it all the slit chilli and fill in the bottle.
5. Cover the chilli with oil.
6. Put out in the sun for about 10 days.

 AMLA PICKLE

.Amla 1 kg, salt 150g, mustard (ground) 100g, lime

juice 200 ml or amchur 200 g, fenugreek aniseed
cardamom (large), turmeric and cumin powder each
15g, mustered oil 400ml.

FIG: Amla Pickle

 PROCESS FOR AMLA PICKLE
1. Amla
2. Washing
3. Drying
4. Making incision
5. Mixing all spices & a little lime juice
6. Mixing with chilies
7. Filling into Jar
8. Adding lime juice & oil
9. Storage

 TOMATO KETCHUP

FIG: Tomato Ketchup.

 INGREDIENTS
Tomatoes, Chili powder, Sugar, Cloves, Cardamom, Cinnamon, Salt, acetic acid. Sodium
benzoate.
 PROCESING FOR TOMATO KETCHUP

1. Tomatoes

2. Washing

3. Sorting and trimming

4. Cutting and chopping

5.
Heating at 70-900

6. Pulping or extracting of juice/pulp

7. Straining tomato pulp/juice

8. Cooking pulp with one third quantity of sugar

9. Putting spice bag in pulp & pressing occasionally

10. Cooking to one-third of original volume of pulp

11. Removal of spice bag

12. Addition of remaining sugar salt

13. Cooking

14. Judging of end point

15. Addition of vinegar/acidic acid preservation

 16. Filling not into bottles at about 880c

17. Crown corking

18. Pasteurization

19. Cooling

20. Storage

 Tomato chutney

FIG:-Tomato chutney
 INGREDIENTS
Tomato 1kg , sugar500g , onion (chopped) 100g , ginger (chopped) 10g , garlic 5g , red chili
power 10g,Cinnamon,black pepper ,cardamom (large), aniseed, cumin (powered) 10g each ,
vinegar 100ml and sodium benzoate 0.5g perky final product.
 Flow chart for processing tomato chutney.
1. Ripe Tomato
2. Washing with water
3. Shorting rotten
4. Blanching for 2 minute
5. Putting quickly in cold water
6. Peeling
7. Crushing
8. Addition of salt & vinegar & cooking for 5 minutes
9. Addition of preservative
10. Filling hot into bottle
11. Sealing
12. Store at ambient temperature.
 Conclusion

Fruits and vegetables are harvest- dependent seasonal products, available only during
certain periods of the year, and characterized by a limited storage life. Therefore, they
are often preserved in order to be available supply fruits and vegetables throughout the
year. Preservation refers to any treatment to increase the storage life.

Preservation of fruits and vegetables is an important sectors for the people of

Uttarakhand. People from this state can ask the Govt. for some subsidy in food products and
machinery appliances, where the cost of production will be minimized and private ownership and
business may come to establishment. Most fruits and vegetables are seasonal and perishable
therefore these are often made into finished products like jam, squash and pickles to
preserve .

Preserving the surplus food that is often available at harvest time helps to ensure a
continuous supply of food throughout the year.

There are several methods of food preservation including canning, freezing, pickling,
drying and curing (smoking or salting). All these preservation methods aim to prevent.
 UNIT-IV

ATTACHMENT WITH AGRICULTURE

AGRICULTURE AND SOIL CONSERVATION OFFICE

SAHASPUR

DEHRADUN
 CONTENTS

 INTRODUCTION
 METHODOLOGY
 VERMICOMPOST

 Introduction of vermicompost
 Advantage of Vermicompost
 Application of Vermicompost
 Methods of Vermicomposting
 Faulty signal
 Problems in Vermicomposting

 CONCLUSION
 INTRODUCTION:-

We have been attached to Agriculture and soil conservation office, Sahaspur, Dehradun
(Uttrakhand), for our Rural Agriculture Work Experience (RAWE) Programme for the
completion our course. In this department, we are being worked for 10 days completely, i.e. 15-
25 March. This piece of work is an attempt to study the various divisions. From this institute, we
are being acquainted of new technologies, techniques, tools, implements and many more. Hear
we also have a very important chance to interact with the Agriculture officer and assistant
Agriculture officer for getting more ideas and thoughts from this different levels.

METHODOLOGY:-

During our educational programme for 10 days we gain valuable knowledge from various
levels of workers from different divisions and sections.

a) Vermicompost

From all this division we did class-room Programme, field work, field visit, practical class
etc. for better interaction among scientist & students or any research workers.
 VERMICOMPOST

 INTRODUCTION

Vermicompost is organic manure (bio-

fertilizer) produced as the Vermicast by earthworm
feeding on biological waste material; plant residues. This
compost is odorless, clean, organic material containing
adequate quantities of N, P, K and several micronutrients
essential for plant growth. Vermicompost is a preferred
nutrient source for organic farming. It is eco-friendly,
non-toxic, consumes low energy input for composting and
is a recycled biological product. Earthworms are ‘tabular’ creatures of somewhat lower
evolutionary status than insects. However, these have many distinctly advanced features that
add to their adaptabilities for life in soil. These are now being exploited by man for
economic returns, as well for use in ecological management of soil fertility with organic
waste recycling. Therefore, earthworms attain a high status in present day ‘economic
zoology’ with application in many and distantly related fields. Among lower group of
animals, earthworms therefore are now drawing more attention than others and deserve
study. Earthworms constitute a larger part of the biomass (living bodies) inhibiting soil. In
some situations, these may constitute 80% of the biomass. Zoologically, these have
segmented body. So are classified under phylum ‘annilida’ and class ‘oligochaeta’. Later
one is from Latin words ‘oligos’ meaning ‘few’ and ‘chaete’ meaning ‘hair like structure’,
setae present externally over bodies of earthworms. Grossly, earthworms are tubular
wriggling creatures with worm like appearance. Hence for these, usage of word worm or
‘Vermi’ (Latin) has come into popular usage. However, technically, earthworms
considerably differ from other worms. Earthworms of world are classified into 10 families,
comprising 240 genera and about 3320 species. However, many areas still remain to be
studied. So discovery of new species cannot be overruled. So far, Indian earthworm fauna is
reported to comprised 509 species referable to 67 genera.
 ADVANTAGES AND BENEFITS OF VERMICOMPOST
1. Huge amount of domestic, agriculture and rural industrial organic waste can be
recycled for various usages. This also reduces pollution.
2. Vermicompost substitution with fertilizers input will reduce economic input, viz., by
substituting certain percent of chemical fertilizers with bio-fertilizers, i.e. the
Vermicompost. Thus economic input would go down.
3. Vermicompost can be produced nearest to the site of use. This has many
advantages.
4. Help in the generation of extra income.
5. Improves the porosity, aeration and infiltration of the soil.
6. Improve soil structure.
7. Bring the soil pH to neutral status.
8. Triggers the beneficial soil micro-organism and the naturally present earthworms
in the soil.
9. Improves the water holding capacity of the soil.
10. It enhances germination, plant growth and crop yield.
11. It improves root growth and structure.

Nutrients In Percent

Nitrogen 1.5 – 3.0

Phosphorus 1.2 – 1.8

Potash 1.5 – 2.4

Calcium 0.5 – 1.0

Magnesium 0.2 – 0.3

 Sulphur 0.4 – 0.5

Iron 0.8 – 1.5

Copper 22 – 36 ppm

Zinc 500 – 1000 ppm

Manganese 1000 – 2000 ppm

 METHODS OF VERMICOMPOSTING

In general the following 3 methods of vermicomposting are used.

1. Vermicomposting of waste in fields pits:- It is preferable to go for optimum size

ground pits of 5m X 15m X 0.5m (L x W x D)
2. Vermicomposting of waste in ground heaps:- Dome shaped beds with organic
waste are prepared and the optimum size of ground heap is 5m X 1m X 1m (L x
W x H)
3. Vermicomposting of waste in large structures:- Vermicomposting is taken up
in large structures such as series of rectangular brick columns, cemented tanks,
stone blocks etc. The dimension of structure may vary with area availability.

Almost all types of biologically degradable and decomposable organic waste can be used in
Vermiculture and vermicomposting. Commonly used composting materials are listed below:

1. Animal dung.
2. Agricultural waste.
3. Waste paper and cotton cloth etc.
4. Forestry waste.
5. City leaf litter.
6. City refuge.
7. Biogas slurry.
 8. Industrial waste.
9. Rotten fish.
10. Waste hay.

Filling of composting beds or pits:

The following step should be followed in filling of composting beds or pits.

1. Spread a layer of decomposed or biogas slurry 15 cm deep.

2. Moistened the bed with water and leave it for 48 hours.
3. Place earthworms uniformly @ 400 – 1000/sq. m. on top layer.
4. Spread 20 cm layer of organic wastes, litter etc over the earthworm.
5. Cover with gunny cloth and sprinkle water regularly to keep the bed wet. During
summer months water are sprinkle twice a day.
6. The whole materials are converted to humus, called Vermicompost in 65 – 70
days.
 7. Second bed can be followed next to the first using the earthworm from the first
bed to repeat the process.

In general materials required for 10 sq. m. plot are:

Care and precaution: Following care and precaution should be considered where
Vermiculture and Vermicomposting is practiced

1. Moisture should be maintained between 30 – 40%.

2. Temperature requirement for optimum result is 20 – 30oC.
3. pH of substrate should be between 6.8 – 7.5.
4. Cover of food substrate is required for reducing moisture loss and also save worms
from extra movement (outside substrate) or from predator like ants. Moist gunny
bag also help in conservation of moisture.

Faulty signal:

1. Fault Odor:
i. Too wet – watering should be stopped.
ii. Too much feed – feeding should be stopped for a week.
iii. Acidity increase – eggs shell should be covered and mixed with the substrate.
2. Too much flies: The substrate should be covered properly with proper materials to
protect flies from laying eggs in the substrate.

Separation Technique of Earthworm and Cocoon

1. Heap the harvested Vermicompost for 6 – 12 hours under shade for separation of
the worm.
2. Make small balls of cow dung and kept inside the heap for 2 – 3 days.
3. Remove the balls and earthworm and separate from the whole compost for reuse.
 4. Sieve gently the Vermicompost and pact it for further use or sale.
5. Dry Vermicompost (if necessary) under shade to keep the moisture content below
20%.

 Harvesting:

Vermicompost is ready when the top layer appears somewhat dark brown
granular as dry tea leaves have been spread over the layer. It takes 65 – 70 days to
reach this stage. Watering are stopped 7 days prior to harvest so that the worms settle
at the bottom layer. The collected Vermicompost are shaded dry for 12 hours and
packed in small gunny bags for storage.

 Yield:

In general a bed having dimension of 10m X 1m X 0.5m (L x W x D) will

produce about 500 kgs. of Vermicompost every 3 months.

 Problems in vermicomposting

Odor Putting overabundance of “greens” in the bin, which actually too

much nitrogen combining with hydrogen and forms the ammonia.
To neutralize the odors, add some sources of carbon like paper and
dried leaves etc.

Pest Bad odor can attract pest such as rodents and flies. Fix plastic nets
around the bins.

Environment Eisenia fetida worms can attack native worms in natural areas.
Don’t allow to go out natural places.

Climate Rain and bright light drastically affect the worms.

  Conclusion:

Huge quantities of domestic, agriculture and rural industrial organic waste can be
recycled for preparing Vermicompost. This also reduces pollution. Vermicompost
substitution with fertilizers input will reduce economic input, viz., by substituting
certain percent of chemical fertilizers with bio – fertilizers, i. e. the Vermicompost.
Thus economic input would go down. Vermicompost can be produced nearest to the
site of use. This has many advantages and help in the generation of extra income and
thus, improves the porosity, aeration and infiltration of the soil. Improve soil structure.
 Conclusion

Rural Agriculture Work Experience is an important Project being required in

partial fulfillment of the degree course of B.Sc Agriculture. I being a student of
B.Sc (Agri.) 8th semester, got an opportunity to carry out this project by
selecting four particular topics i.e.

1. Mushroom Cultivation.
2. Socio Economic Studies.
3. Agro-based industry- Fruit Preservation.
4. Attachment with Agriculture Department.

During the course of my Project, I got lots of information and knowledge about
the need of agriculture, rural development, food processing, vermicompost etc.
this project mainly concerns with the interests, dedication, involvement of the
students in various agricultural works practically. Therefore as a part of it, I
performed each and every experience with all my heart and experienced many
things about the as a whole in different fields.
REFERENCES

 MUSHROOM CULTIVATION, J N KAPOOR.

Growing Gourmet and Medicinal Mushrooms, PAUL STAMETS.

Nrcmushroom.org

 Proforma of Village Servey : www.angrau.ac.in

(Acharya NG Ranga Agriculture University, Hyderabad, Andhra Pradesh ,Study

Material).

 BASIC HORTICULTURE , JITENDRA SINGH

Post-Harvest Management and Processing of Fruits and Vegetables

2012 , by N S Rathore and G K Mathur

 Vermicompost: Introductory Soil Science , Dilip Kumar Das

www.wikipedia.com