A

PROJECT REPORT
ON
“RURAL AGRICULTURE WORK EXPERIENCE”

Submitted to
SHRI DEV SUMAN UTTARAKHAND VISDWAVIDHYALAYA
Badshahi Thaul, New Tehri, Garhwal [Uttarakhand]-249175
IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE

AWARD OF DEGREE OF
BACHELOR OF SCIENCE IN AGRICULTURE [2017-2021]

Submitted by

Diwakar Dhyani
B.Sc. Agriculture VIII Semester

DEV BHOOMI INSTITUTE OF MANAGEMENT STUDIES

Chakarata Road, Navgaon, Manduwala, Dehradun [Uttarakhand]

1
 DECLARATION

I Diwakar Dhyani hereby declare that the experimental work and its interpretation of the
project entitled “RAWE (Rural Agricultural Work Experience)” or part therefore neither
being submitted for any other degree or diploma of any university or scientific organization. The
source of material uses, and all assistance received during the course of investigation have been
duly acknowledged.
The data given in the training report has been generated during the work and are genuine.

Date:
Batch: 2017 -2021 Diwakar Dhyani
B.Sc.Agriculture

2
 ACKNOWLEDGEMENT

I would like to take this opportunity to express my deep sense of gratitude to all who
helped me directly or indirectly during this thesis work. First of all, I would like to express my
deepest gratitude to my supervisor Miss. Diksha Nautiyal for her enormous help and advice. I
would like to express my sincere thanks to chairman Mr. Sanjay Bansal, Director DBIMS Dr.
Neha Dobhal and to Dean Agriculture Mr. Digvijay Singh
I would like to express my deep gratitude to Ma’am Ashwani Rawat on behalf of the
head of department B.Sc. Agriculture of Dev Bhoomi Institute of Management Studies, for
providing access to the good integration of intellectual properties, support and facilities.
I am deeply thankful to DBIMS for providing their support for the accomplishment of
this project.

Diwakar Dhyani

3
 Table of Contents
i) UNIT 1...................................................................................................................... 7
(1) MUSHROOM CULTIVATION........................................................................... 7
(2) CERTIFICATE.................................................................................................... 7
(3) MUSHROOM...................................................................................................... 8
(a) Classification of mushroom: ........................................................................... 9
(b) Medicinal Properties : .................................................................................. 11
(c) Other Uses : ................................................................................................. 11
(4) CULTIVATION OF OYSTER MUSHROOM................................................... 12
(a) Description ................................................................................................... 12
(b) Habitat ......................................................................................................... 13
(c) Cultivation ................................................................................................... 13
(d) Procedure ..................................................................................................... 14
(e) Tips for oyster mushroom cultivation ........................................................... 17
(5) CULTIVATION OF BUTTON MUSHROOM .................................................. 18
(a) Botanical Description ................................................................................... 18
(b) Agroclimatic Requirements .......................................................................... 18
(c) Cultivation technology ................................................................................. 19
(d) Common Disease in Button Mushroom ........................................................ 21
(e) Harvesting and Yield .................................................................................... 22
(f) Post-Harvest Management ............................................................................ 22
(6) CONCLUSION.................................................................................................. 23
ii) UNIT 2.................................................................................................................... 24
(1) FOOD PROCESSING ......................................................................................24
(2) CERTIFICATE..................................................................................................25
(3) FOOD PROCESSING .................................................................................... 25

(4) PREPARATION OF ORANGE SQUASH...................................................... 26

(c) Procedure...............................................................................................................................
(d) Flowchart for making orange squash............................................................................
(5) PREPARATION OF MIXED PICKLE..............................................................................26
(a) Prodecure...............................................................................................................................27
 (b) Methods for Preparation...................................................................................................27
(6) PREPARATION OF TOMATO CHUTNEY...................................................................
(a)Procedure ...............................................................................................................................30

(7) PREPARATION GUAVA JELLY......................................................................................30

(a) Ingredients for guava jelly...............................................................................................30
(b) procedure...............................................................................................................................30

(8) PREPRATION OF PAPAYA JAM.....................................................................................31

(a) Procedure……………………………………………………………………………………………………………………. 31

(9) CONCLUSION………………………………………………………………. 32
iii) UNIT 3.................................................................................................................................................32
(1) APICULTURE...........................................................................................................................32
(2) CERTIFICATE..........................................................................................................................33
(3) WHAT IS APICULTURE ?...................................................................................................34
(a) Advance of beekeeping as an income generation activity......................................34
(4) PRODUCTION PROCESS....................................................................................................34
(a) Hive.........................................................................................................................................35
(b) Smoker...................................................................................................................................35
(5) SPECIES OF HONEYBEES :...............................................................................................36
(a) Establishment of hives......................................................................................................37
(b) Establishing a bee colony.................................................................................................37
(c) Management of colonies...................................................................................................38
(6) HARVESTING OF HONEY.................................................................................................39
(7) CONCLUSION..........................................................................................................................40
iv) UNIT 4.................................................................................................................................................41
(1) SOCIO ECONOMIC SURVEY............................................................................................41
(2) CERTIFICATE..........................................................................................................................42
(3) INTRODUCTION.....................................................................................................................42

5
 (a) What we got from this programme ?............................................................................
(4) VILLAGEPROFILE.................................................................................................................43
(5) FAMILY POFILE.....................................................................................................................43
(6) SOCIO ECONOMIC SURVEY............................................................................................44
(7) ABOUT THE VILLAGE SURVEY....................................................................................44
(8) AGRICULTURAL PRACTICES AND LIVESTOCK.................................................45
(a) Earner in the family............................................................................................................46
(b) Challenges for villagers....................................................................................................47
(9) CONCLUSION..........................................................................................................................48
v) REFERENCES................................................................................................................................49

6
 UNIT 1

MUSHROOM CULTIVATION

CERTIFICATE
7
 MUSHROOM

Mushrooms are fleshy fungi. “Fungo” in Latin means to flourish. In Greek the term
mushroom was derived from the word “sphonggos” which means sponge and referred to the
sponge like structure of the same species. Mushrooms lack the green matter (chlorophyll) present
in other plants. After the mycelium has grown profusely and absorbed sufficient food materials it
forms a reproductive structure which generally comes out of the ground or from rotting wood etc
and forms a fruiting body which we called as mushroom.
Total mushroom production worldwide has increased more than 18-fold in the last 32
years, from about 350,000 metric tons in 1965 to about 6,160,800 metric tons in 1997. The bulk
of this increase has occurred during the last 15 years. A considerable shift has occurred in the
composite of genera that constitute the mushroom supply. During the 1979 production year, the
button mushroom, Agaricus bisporus, accounted for over 70 percent of the world’s supply. By
1997, only 32 percent of world production was a bisporus. The People’s Republic of China is the
major producer of edible mushrooms, producing about 3,918,300 tons each year—or about 64
percent of the world’s total. China also produces more than 85 percent of all oyster mushrooms
(Pleurotus spp).

Fig. Mushroom (source: google images)

8
 Classification of mushroom:

● Kingdom-Fungi
● Phylum-Ascomycota
● Class-Discomycetes
● Order-Pezizales
● Family-Morchellaceae

Table 1.1 : Nutritional value of mushroom

Energy 94 KJ (22 kcal)

Carbohydrates 4.3 g
Fats 0.1 g
Proteins 2.5 g

Vitamins
Thiamine (B1) (9%) 0.1 mg
Riboflavin (B2) (42%) 0.5 mg
Niacin (B3) (25%) 3.8 mg
Pantothenic acid (B5) (30%) 1.5 mg
Vitamin C (0%) 0 mg

Trace Metals
Calcium (2%) 18 mg
Phosphorous (17%) 120 mg
Sodium (0%) 6 mg

9
 Edible Mushrooms:

Mushrooms are used extensively in cooking, in many cuisines (notably Chinese, Korean,
European, and Japanese). Though neither meat nor vegetable, mushrooms are known as the
"meat" of the vegetable world.
Most mushrooms sold in supermarkets have been commercially grown on mushroom
farms. The most popular of these, Agaricus bisporus, is considered safe for most people to eat
because it is grown in controlled, sterilized environments. Several varieties of A. bisporus are
grown commercially, including whites, crimini, and portobello. Other cultivated species now
available at many grocers include shiitake, maitake or hen-of-the-woods, oyster, and enoki. In
recent years, increasing affluence in developing countries has led to a considerable growth in
interest in mushroom cultivation, which is now seen as a potentially important economic activity
for small farmers.
People who collect mushrooms for consumption are known as mycophagist and the act of
collecting them for such is known as mushroom hunting, or simply "mushrooming".
China is the world's largest edible mushroom producer the country produces about half of
all cultivated mushrooms, and around 2.7 kilograms of mushrooms are consumed per person per
year by over a billion people.

Toxic mushrooms:

Many mushroom species produce secondary metabolites that can be toxic, mind-altering,
antibiotic, antiviral, or bioluminescent. Although there are only a small number of deadly
species, several others can cause particularly severe and unpleasant symptoms. Toxicity likely
plays a role in protecting the function of the basidiocarp: the mycelium has expended
considerable energy and protoplasmic material to develop a structure to efficiently distribute its
spores. One defense against consumption and premature destruction is the evolution of chemicals
that render the mushroom inedible, either causing the consumer to vomit the meal or to learn to
avoid consumption altogether. In addition, due to the propensity of mushrooms to absorb heavy
metals, including those that are radioactive, European mushrooms may, to date, include toxicity
from the 1986 Chernobyl disaster and continue to be studied.

10
 Medicinal Properties :

Some mushrooms or extracts are used or studied as possible treatments for diseases, such
as cardiovascular disorders. Some mushroom materials, including polysaccharides, glycoproteins
and proteoglycans are under basic research for their potential to modulate immune system
responses and inhibit tumor growth, whereas
Other isolates show potential antiviral, antibacterial, anti-parasitic, anti-inflammatory,
and anti-diabetic properties in preliminary studies. Currently, several extracts have widespread
use in Japan, Korea and China, as adjuncts to radiation treatments and chemotherapy, even
though clinical evidence of efficacy in humans has not been confirmed.
Historically, mushrooms have long been thought to hold medicinal value, especially in
traditional Chinese medicine. They have been studied in modern medical research since the
1960s, where most studies use extracts, rather than whole mushrooms. Only a few specific
extracts have been tested for efficacy in laboratory research. Polysaccharide-K and lentinan are
among extracts best understood from in vitro research, animal models such as mice, or early-
stage human pilot studies.
Preliminary experiments show glucan-containing mushroom extracts may affect function
of the innate and adaptive immune systems, functioning as bio response modulators. In some
countries, extracts of polysaccharide-K, schizophyllan, polysaccharide peptide, or lentinan are
government-registered adjuvant cancer therapies.
As of June 2014, whole mushrooms or mushroom ingredients are being studied in 32
human clinical trials registered with the US National Institutes of Health for their potential
effects on a variety of diseases and normal physiological conditions, including vitamin D
deficiency, cancer, bone metabolism, glaucoma, immune functions and inflammatory bowel
disease.

Other Uses:

Mushrooms can be used for dyeing wool and other natural fibers. The chromophores of
mushroom dyes are organic compounds and produce strong and vivid colors, and all colors of the
spectrum can be achieved with mushroom dyes. Before the invention of synthetic dyes,
mushrooms were the source of many textile dyes.
Some fungi, types of polypore loosely called mushrooms, have been used as fire starters
(known as tinder fungi).
Mushrooms and other fungi play a role in the development of new biological remediation
techniques (e.g., using mycorrhizae to spur plant growth) and filtration technologies (e.g. using
fungi to lower bacterial levels in contaminated water).

11
 CULTIVATION OF OYSTER MUSHROOM

Pleurotus ostreatus, the oyster mushroom, is a common edible mushroom. It was first
cultivated in Germany as a subsistence measure during World War I and is now grown
commercially around the world for food. It is related to the similarly cultivated "king oyster
mushroom". Oyster mushrooms can also be used industrially for mycoremediation purposes.
The oyster mushroom is one of the more commonly sought wild mushrooms, though it
can also be cultivated on straw and other media. It has the bittersweet aroma of benzaldehyde
(which is also characteristic of anise or almond).

Description
Details of the gill structure:
The mushroom has a broad, fan or oyster-shaped cap spanning 5–25 cm; natural
specimens range from white to grey or tan to dark-brown; the margin is enrolled when young and
is smooth and often somewhat lobed or wavy. The flesh is white, firm, and varies in thickness
due to stipe arrangement. The gills of the mushroom are white to cream and descend on the stalk
if present. If so, the stipe is off-center with a lateral attachment to wood. The spore print of the
mushroom is white to lilac-grey, and best viewed on dark background. The mushroom's stipe is
often absent. When present, it is short and thick.

Fig. Gill Structure. (source: google images)

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 Habitat
The oyster mushroom is widespread in many temperate and subtropical forests
throughout the world, although it is absent from the Pacific Northwest of North America, being
replaced by P. pulmonarius and P. populinus. It is a saprotroph that acts as a primary
decomposer of wood, especially deciduous trees, and beech trees in particular. It is a white-rot
wood-decay fungus.
The oyster mushroom is one of the few known carnivorous mushrooms. Its mycelia can
kill and digest nematodes which are believed to be a way in which the mushroom obtains
nitrogen.
The standard oyster mushroom can grow in many places, but some other related species,
such as the branched oyster mushroom, grow only on trees. They may be found all year round in
the UK.
While this mushroom is often seen growing on dying hardwood trees, it only appears to
be acting saprophytically, rather than parasitically. As the tree dies of other causes, P. ostreatus
grows on the rapidly increasing mass of dead and dying wood. They actually benefit the forest
by decomposing the dead wood, returning vital elements and minerals to the ecosystem in a form
usable to other plants and organisms. Despite this, the belief that P. ostreatus could damage New
Zealand's forestry industry has led New Zealand to ban its importation.

Cultivation

Materials required:
● Paddy straw (1-year-old)
● Chaff cutter / Dao
● Spawn
● Transparent polythene bag (60 cm x 45 cm)
● Water boiling drum
● Bamboo / cane basket/ wire mesh
● Disinfectant ( Dettol / formaldehyde solution)
● Sprayer
● Fire wood

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 Procedure

Cut the straw into 3 cm -5 cm long

↓
Soak the cut straws in cold water for 12-16 hours
↓
Drain off the water and boil the straws in hot water for 15 –20 minutes
↓
After boiling, drain off the excess water and allow it to cool
↓
Make holes on the poly bags at a distance of 10 cm and disinfect with Dettol
solution (2 tablespoon in 1 lit. of water) or 4 % formaldehyde (40ml in 1 lit.
of water) and tie the
bags at the bottom
↓
Remove the spawn from the bag in a clean tray
↓
Fill 5cms of a perforated poly bag (60cm x 45cm) with the straws and press slightly
Sprinkle the spawn uniformly over the straw layer and cover again with straws to another 5cms
↓
Repeat the process 4 times and then, tie the mouth of the polybag
↓
Place the filled poly bags on the shelves in dark for 12-20 days
↓
White thread-like growth covers the straw fully within 12-15 days
↓
Remove the polythene cover carefully when the pinheads start emerging.

14
 Fig. Mixing water to the straw. (source: camera)

Fig. Draining the straw for further process. (source: camera)

 Fig. Mushrooms grown in poly bags. (source: camera)

Fig. Mushrooms grown in poly bags. (source: camera)

Watering
Start watering 2 days after the removal of polythene cover.

Harvesting
In about 5-7 days the first flush of fruiting bodies appears which can be harvested. The
second flush appears after 2-3 days after the first harvest. Altogether 3-4 flushes appear in a
single life cycle.

16
 Tipsforoyster mushroom cultivation

1. Can be grown within a temp range of 20-28° C.

2. Growing season
a. (hills) mar-oct
b. (planes) mar-oct
3. Hang the poly bags in well-aerated dark room.

After Care
1. Watering is not necessary until the pinhead formation.
2. Watering is done twice a day by spraying or sprinkling.
3. Excess water should be removed to avoid the growth of unwanted mold.

17
 CULTIVATION OF BUTTON MUSHROOM

Button mushroom (Agaricus spp.) is the most popular mushroom varied grown and
consumed around the world. In India its production was limited to the winter season, but with the
advancement of technology it is now grown throughout the year in medium to large farms. The
species grown most in farms is white button mushroom (Agaricus bisporus) belonging to class
basidiomycetes and family agaricaceae. Worldwide it is grown in countries like USA, Canada,
China, India, Taiwan and Indonesia. In India is grown in Himachal Pradesh, UP, Punjab,
Haryana, Tamil Nadu, and Karnataka.

Fig. Button Mushroom. (source: google images)

Botanical Description
The vegetative mycelium is composed of many interwoven septate hyphae. The
reproductive phase is initiated by the formation of knob like swelling (pin heads) at different
points of mycelial strands. A matured basidiocarp (fruit body) is whitish in color and consists of
thick short stipe with an annulus ring. The stipe supports the pileus which appears as a hat like
expansion. The underside of the pileus consists of number of radiating gills or lamella.

Agroclimatic Requirements
a) Temperature : 20-28°(for vegetative growth/ spawn run )
: 12-18° (for reproduce)
b) Relative humidity: 80-90%

18
 Cultivation technology

The whole process of button mushroom production can be divided into the following
steps:
i. spawn production
ii. compost preparation
iii. spawning
iv. spawn running
v. casing
vi. fruiting

Spawn production:
Spawn is produced from fruiting culture/stocks of selected strains of mushrooms under
sterile conditions. Stock culture may be produced in lab or may be obtained from other reputed
sources. Fruiting culture is obtained from various other source including foreign sources.

Compost preparation:
The substrate on which mushroom is grown is composed of various mixture of plant
waste (cereal straw, sugarcane bagasseetc.), salts (urea, super phosphate/gypsum etc.),
supplements (rice bran/wheat bran) and water.
Compost preparation or composting consist two types:
i) Long method (involves only outdoor process and takes 28 days)
ii) Short method (involves two phases i.e. outdoor composting for 10-12 days followed
by pasteurization and conditioning for 6-7 days indoors in insulated tunnels).

Fig : Compost Preparation ( source : camera)

 Spawning:
The process of mixing spawn with compost is called spawning. It involves various
methods-
● Pot spawning- lumps of spawn are planted in 5cm deep holes made in compost
● Surface spawning- spawns are evenly spread on the top layer of compost and mixed to a
depth of 3-5cm.top portion is covered with a thin compost layer.
● Layer spawning-spawn mixed within l3-4 layers of compost.
● Usually 500 to 750 g of spawn is required for 100 kg compost.

Spawn running:
After spawning the compost is filled in polythene bags/trays/shelves which are covered
with a newspaper. Holes are made around these bags and then they are kept in a dark room for
mycelia growth. Fungal colonization takes about two weeks (12-14 days) to complete.

Casing :
The compost beds after complete spawn run should be covered with a layer of soil
(casing) about 3-4cm thick to induce fruiting. Casing material should be porous with good water
20
holding capacity and ph. of 7-7.5. Casing materials like garden loam soil and sand (4:1),
decomposed cow dung and loam soil (1:1), spent compost (2-3 years old), sand and lime are
commonly used.
Fruiting:
Under favorable condition the fruit body initials which appear in the form of pin heads
start growing and gradually develop into button stage.

Common Disease in Button Mushroom

● Dry bubble(brown spot)

● Wet bubble(white mold)
● Green mold
● False truffle(truffle disease)
● Bacterial blotch
These diseases arise due to improper cultivation practices and unhygienic and unclean
environment. Professional help and extension advice will have to be sought by the grower to
adopt appropriate and timely control measures against pest and diseases.

Fig. Wet Bubble (mold formation) Fig. Dry Bubble (brown spots)

21
 Harvesting and Yield
Harvesting is done at button stage when caps measures 2.5 to 4 cm. The first crop appears
three weeks after casing. Mushrooms need to be harvested by light twisting without disturbing
the casing soil. About 10-14 kg fresh mushroom per 100 kg fresh compost can be obtained in
two months crop.

Post-Harvest Management

Short term storage: In this mushroom after harvest are washed in a solution of 5g KMS
in 10L of water. After removing excess water, they are packed in perforated poly bags at 4-5
degree Celsius for 3-4 days.
Long term storage: drying is usually not carried out in button mushroom. Canning is the
most popular method of preserving the button mushrooms and sizeable quantity of canned
produce are exported to international markets.

22
 CONCLUSION

Mushroom cultivation has many facilities requirements. There are no shortcuts to those
requirements. If the requirements are not met, failure, or at least poor production is assured. The
facilities must provide the environment required for mushroom growth and must also provide the
primary protection against insects, other pests and disease. Without the environment and
protection provided by the facilities, management cannot protect the crop or obtain good yields.
Mushroom cultivation is very viable enterprise that can be taken up by the common
people as the cost involved is minimal and the returns are maximums. Mushroom cultivation can
be taken up as a part time or full-time enterprise as not much effort is required for cultivating
them. It can be contributed in minimizing
The unemployment problems faced by the state as the people can take up mushroom
cultivation as a full-time occupation.

23
 UNIT 2

FOOD PROCESSING

CERTIFICATE
24
 INTRODUCTION-

• Food processing is a variety of operations by which variety of raw food stuffs are made
suitable for consumption ,cooking,or storage.
• Food processing includes any action that changes or converts raw plant or animal materials
into more safe,edible and palatble foodstuffs.In large scale food manufacture,processing
involves applying scientific and technological principles to preserve food by slowing down
or stopping the natural process of decay.Food processing is of 3 types :-
1) Primary food processing :- it turns agricultural products into edible product
2) Secondary food processsing :- it is the everyday process of creating food from ingredients that
are ready to use.
3)Tertiary food processing:- it is the commercial production of what is commonly called
processed food.

SCOPE OF FOOD PROCESSING-

India being a highly populated country, always have food demand in peak and the agricultural
raw materials are wasted every year due to lack of proper storage facility and lack of proper
processing techniques and technologies of food preservation. As there is expectations of food
production to be doubled next year and there is an opportunity for large investment in food and
food processing technologies, skills and equipments especially in the area of canning, dairy,
packaging, meat production, fisheries, poultry, alcoholic beverages, soft drinks and fruit
beverages.Another rapidly increasing segment of food industry are confectionary, chocolate and
cocoa products soft drink beverages etc.

PRESERVATION OF FOOD.

Preservation is a technique by which food materials are kept away from spoilage after harvest.
There are various ways which hault enzymatic activities of food and reduces spoilage , reduce
microbial activities and deterioration or such atmosphere is provided which stops the enzymatic
activity and microbial activity such methods are blanching, canning, immersion in Bryan
solution and sugar solution, pasteurization, freezing, irradiation.

25
 PREPRATION OF ORANGE SQUASH

: Source (phone camera)

Ingredients:

 Orange or Kinnow Juice = 1 L

 Water = 250 ml
 Sugar = 900 g
 Citric Acid = 12 g
 Potassium Metabisulphite = 1 g
 SMC Flavour, Orange 93720 = 0.5 mL
 SMC Flavour, Fanta = 1 mL
 SMC Orange red colour = 0.25 g
 SMC lime yellow colour = 0.05 g

26

PROCEDURE
1-Select well-matured Kinnow or oranges and wash in running water.
2-Cut oranges into halves with a stainless steel knife. Kinnows may be peeled.
3-Extract orange juice with a juice extractor. Kinnow juice is extracted by feeding the segments
in a pulper.
4-Strain through a muslin cloth or a fine pulper.
5-Mix sugar in water or juice.
6-Add citric acid dissolved in some water.
7-Strain this mixture again through a muslin cloth or fine pulper.
Add SMC flavour, orange oil 3720 to orange squash .
8-Squash is ready.

If desired, the squash may be tasted at this stage

Dissolve potassium metabisulphite in a small quantity of water and add to the above mixture.
Fill in pre-sterilized and dry bottles leaving 1 to 1.5 inches from the top.
Cork airtight with the crown corking machine or ordinary cork dipped in a solution of potassium
metabisulphite.
Label and store in a cool dry place.

PREPERATION OF MIX PICKLE

27
: Source (phone camera)

Ingredients
 1 - 1kg -cauliflower
 2 - 1 kg - carrot
 3 - 250 gm - green chillies
 50gm - red chilli powder
 6 cloves garlic
 50gm - turmeric
 50gm - chilli powder
 2 tsp black mustard seeds
 50 gm - rai powder
 50 gm - methi
 50 gm - sauf
 10gm - hing
 250 ml - mustard oil
 50 gm - garam masala

PROCEDURE

 Mix all the chopped vegetables, garlic in a glass .

 Heat some water in a pan with a steamer and steam the limes quarters for about 15
minutes to soften them.
 you can add the steamed lime quarters as they are to the bowl or cut them into even
smaller pieces before adding.
 Pour the chilli powder, turmeric, salt over the vegetables and fruit in the bowl.
 Stir well to combine.
 Now in a small frying pan, bring about 3 tablespoons of the oil to a bubble over high
heat.

 Add the mustard seeds. When they begin to pop.

 reduce the temperature to medium high and stir in the cumin seeds, chillies .
 When these become fragrant, pour in the remaining oil, stir well and pour it all over the
chopped vegetables. 28
 Mix really well. The vegetables should be submerged in the oil. If not, add a little more
and then cover with cling film. In the summer months, you can place this outside in the
sun. In colder months, place it all in a sunny window.
 Leave to ferment for three days, stirring every eight hours or so. Then scoop it all into a
sterilized jar with a tight fitting lid.
 You can taste it now but wait for at least a week if you can.

 It gets better. This pickle will keep in the fridge for at least three months.Make sure that
the vegetables are always covered in oil to avoid it going off.

PREPARATION OF TOMATO CHUTNEY

: Source (phone camera)

Ingredients

 Tomato - 3kg
 Sugar - 2kg 29
 Garam masala - 25gram
 Red chilli - 25 gram
 Salt - 100gram
 Ginger garlic paste - 2 packet
 Rasins - 500gm
 PROCEDURE

 Wash the tomatoes and cut it into pieces.

 Boil the tomatoes for 5-10 mins.
 Crush the tomato pieces.
 2. Put the deep pan on medium flame.
 Put some oil and fry the ginger garlic paste for 20 mins.
 Put the crushed tomatoes in the pan.
 Put some sugar, Red chilli powder, garam masala and fry it continuously.
 Put some salt and after 10- 15 min, when the consistency of chutney become thick.
 Put some sodium benzoate and acetic acid.
 Store in the glass jar.
 Cool the jar and cover it with the led.

PREPERATION OF GUAVA JELLY

Ingredients

 Guava - 2kg
 Sugar - 1kg
 Water - 1.5 l
 citric acid - 15gm
 Jar - 500gm 30

PROCEDURE

 1.wash and cut the guava in thin circle slice.

 2.boli in water in adequate amount for 40 to 45 minutes until it boil well.
  Pour the mixture in a big strainer or in the mid of a muslin cloth and tie it from all the
side to make a tied bag and then place that over a bowl and leave.
 4.Lightly squeeze the cloth bag or strainer to extract extra juice.
 Now measure the Juice extracted from Guava using a cup.
 For this recipe we need to add equal quantity of sugar as the Guava Juice.
 6.now boil juice with sugar until sugar melt properly.
 Again squeez with muslin cloth to remove sugar dust
 Start boiling this mixture in medium flame and cools by continuously airing while boiling
the mixture.
 After cooking for 15 minutes to reach the setting point of Guava Jelly mix citric acid
 pour it into sterilized glass jar and seal the lid of the jar.

PREPERATION OF CARROT MURABA

Ingredients:

1. Carrot : 1kg
2. Sugar : 1½kg

Procedure:

 Peel the carrot and wash them.

 Let the carrot dry and cut them into 1 inch pieces.
 If carrot have more of yellow part in it, then cut the carrot in 2 parts and take out the
yellow part from it.
 Take a deep pan and heat water in it. The quantity of water should be enough to dip all
the pieces of the carrot.
 Boil the carrot into water for another 2-3 min once the water starts to boil.
 Turn off the flame. Cover the pan and leave the carrots for 5 min in it.
 Take out carrots from the pan and put it over the cloth wrapped on a strainer so that
the water dries from the carrot. 30
 Once all tha water dries up from the carrot pieces, piercing them with a fork.
 Put the carrot in a steel pan and mix sugar im it. Cover the pan and leave
 it overnight or 6-7 hours.
 With in this time the juice will come out of the carrot and collect into the pan.
 Put this pan on a stove and cook till the one string syrup forms. Turn off the flame.
 If you find the syrup too thin next day. Then keep the pan once again on the stove and
let it boil again till the syrup gets thick.
 Add citric acid to it once the carrot cools down.
 Store the carrot and preserve in an air tight container.

: Source (phone camera) : Source (phone camera)

PREPARAATION OF PAPAYA JAM

Ingredients
 Papaya - 2kg
 Sugar - 1kg

Procedure:

 Ripe firm fruits: ripe firm fruits received for jam production are sorted and graded
according to their color, sensory appeal,spoiled fruits are removed from the lot.
 Washing : wash the fruit properly.
 Peeling : peeled the fruit.
 Pulping : pulping is done to remove seed and core part.
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 Addition of sugar: required amount of sugar and pectin is added to the fruit pulp/juice.
Water can be added, if needed.
 Boiling: prepared mixture on heat, we need to wait till the sugar dissolves.
 A foamy scum may form on the surface of the jam, this is normal and can be removed
by adding a little butter to break the surface tension or by skimming it off with a spoon
while your mixture is cooling.
  Addition of citric acid: we heat the mixture upto-105 C or 68-70% TSS to ensure proper
setting of jam. Sheet test can also be performed to check jam.
 Filling into bottles: jam is poured hot into the sterilized bottles, and it is allowed to cool
down by putting into water bath, waxing by paraffin wax or other waxes can be done
and finally metal caps are vaccum capped on the jars.
 Storage: canned jam should be kept in cool, dry places away from sunlight

CONCLUSION :

Agricultural products are highly perishable and have shelf life for a very limited period therefore
they are preserved to make them available throughout the year . These perishable raw materials
are processed into Jam, Jellies, Squash, Pickles.
The several food preservation technique like canning, freezing, pickling and drying, aims to
prevent quick spoilage and also to maintain the nutritive value of the product.

UNIT 3

APICULTURE

CERTIFICATE

32
33
 WHAT IS APICULTURE ?

● Collection of honey from the forests has been in existence for a long time.
● Honey bees convert nectar of flowers into honey and store them in the combs of the hive
and the growing market potential for honey and its products has resulted in bee keeping
emerging as a viable enterprise.
● Honey and wax are the two economically important products of bee keeping.
● Bee keeping is an agro based enterprise for additional income generation.

Advance of beekeeping as an income generation activity

● Bee keeping requires less time, money and infrastructure investments
● Honey and beeswax can be produced from an area of little agricultural value
● The Honey bee does not compete for resources with any other agricultural enterprise.
● Beekeeping has positive ecological consequences. Bees play an important role in the
pollination of many flowering plants, thus increasing the yield of certain crops such as
sunflower and various fruits.
● Honey is a delicious and highly nutritious food. By the traditional method of honey
hunting many wild colonies of bees are destroyed. This can be prevented by raising bees
in boxes and producing honey at home.
● Beekeeping can be initiated by individuals or groups
● The market potential for honey and wax is high.

PRODUCTION PROCESS

Hive
It is a simple long box covered with a number of slats on top. The rough measurements of
the box should be around 100 cm of length, 45 cm of width and 25 cm in height. The box should
be 2 cm thick and the hive must be glued and screwed together with entrance holes of 1 cm wide.
The slats (top bars) must be as long as the hive is wide in order to fit across and the thickness of
about 1.5 cm is sufficient to support a heavy honey comb. The width of 3.3 cm needs to be given
to give the bees the natural spacing they need to easily build one comb to each separate top bar.

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 Fig. Bee Hives (source: google images)

Smoker
It is the second important piece of equipment. This can be made from a small tin .We use
the smoker to protect ourselves from bee stings and to control the bees.
● Cloth: to protect our eyes and nose from stings at the time of work near the apiary.
● Knife: It is used to loosen the top bars and to cut of the honey bars.
● Feather: To sweep the bees from the comb.
● Queen Excluder
● Match box

Fig. Honey bee smoker. (source: google images)

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 SPECIES OF HONEYBEES :
● Rock bee (Apis dorsata): They are good honey gathers with an average yield of 50-80 kg
per colony.
● Little bee (Apis florea): They are poor honey yielders and yield about 200-900 g of
honey per colony.
● Indian bee (Apis cerana indica): They yield an average honey yield of 6-8 kg per colony
per year.
● European bee[Italian bee] (Apis mellifera): The average production per colony is 25-40
kg.
● Stingless bee (Trigona iridipennis): They have poorly developed stings and are available
in Kerala. They are efficient pollinators. They yield 300-400 g of honey per year.

Fig. Types of Honeybees.(source : google images)

36
 Establishment of hives
● The apiary must be located in well-drained open area, preferably near orchards, with
profuse source of nectar, pollen and water.
● Protection from sunlight is important in order to maintain an optimum temperature in the
hive.
● Ant wells are fixed around the hive stand. The colonies must be directed towards east,
with slight changes in the directions of the bee box as a protection from rain and sun.
● Keep the colonies away from the reach of cattle, other animal, busy roads and
streetlights.

Establishing a bee colony

● To establish a bee colony, bees can be obtained by transferring a wild nesting colony to a
hive or attract a passing swarm of bees to occupy it.
● Before putting a swarm or even a colony in a prepared hive, it would be beneficial to
make the hive smell familiar by rubbing old brown comb pieces or some bee wax. If
possible, the Queen bee can be captured from a natural swarm and placed under a hive to
attract the other bees.
● Feed the hived swarm for a few weeks by diluting a half cup of white sugar in half a cup
of hot water as this will also help in building the comb along with the bars rapidly.
● Avoid over crowding

Fig. Bee Colony (source: camera images)

37
 Management of colonies
● Inspect the beehives at least once in a week during the honey-flow seasons preferably
during the morning hours.
● Clean the hive in the following sequence, the roof, super/supers, brood chambers and
floorboard.
● Observe the colonies regularly for the presence of healthy queen, brood development,
storage of honey and pollen, presence of queen cells, bee strength and growth of drones.
● Look for the infestation by any of the following bee enemies.
● Wax moth (Galleria mellonella): Remove all the larvae and silken webbings from the
combs, corners and crevices of bee box.
● Wax beetles (Platybolium sp.): Collect and destroy the adult beetles.
● Mites: Clean the frame and floorboard with cotton swabs moistened with freshly made
potassium permanganate solution. Repeat until no mites are seen on the floorboard.
● Management during lean season
● Remove the supers and arrange the available healthy broods compactly in the brood
chamber.
● Provide division board, if necessary.
● Destroy queen cells and drone cells, if noted.
● Provide sugar syrup (1:1) @ 200 g sugar per colony per week for Indian bees.
● Feed all the colonies in the apiary at the same time to avoid robbing.
● Management during honey flow season
● Keep the colony in sufficient strength before honey-flow season.
● Provide maximum space between the first super and the brood chamber and not above the
first super.
● Place queen excluder sheets in between brood and super chamber to confine the queen to
brood chamber.
● Examine the colony once in a week and frames full of honey should be removed to the
sides of the super. The frames, which are three-fourth filled with honey or pollen and
one-fourth with sealed brood should be taken out of brood chamber and in its place
empty combs or frames with foundation is added.
● The combs, which are completely sealed, or two-third capped may be taken out for
extraction of honey and returned to supers after honey extraction.

38
 HARVESTING OF HONEY
● Harvest the honey by smoking the bees off the parts which needs to be harvested and cut
the combs carefully.
● Harvests are normally possible during and shortly after the two main flowering seasons,
namely October/November and February-June.
● A ripe comb is light in color and filled with honey. More than half of the honey cells on
both the sides are sealed with wax.

Fig. Honey extraction. (source: google images)

39
 CONCLUSION

Beekeeping as a business can be a great way to generate additional income with minimal
capital and low risk. In addition to producing honey beekeepers play a critical role in agriculture,
contributing to crop pollination and the development of valuable by products such as royal jelly
and bees wax.
There are some developments in the empty chain of honey industry from input supply, to
production, to processing, to marketing and consumption.
The gaps in the input supply could be attributed on how to increase the production of
queen bees given the increasing number of beekeepers, as demonstrated by the increasing
associations in the honey industry and those that have been encouraged to start a small
beekeeping activity.

40
 UNIT 4

SOCIO ECONOMIC SURVEY

CERTIFICATE

41
 INTRODUCTION

Agriculture education is the teaching of agriculture, natural resources and land

management. It is a dynamic one, which is undergoing change in a very rapid manner to meet the
need of the society. The students of agriculture are learning well on basic and applied issues of
agricultural sciences and technology which include laboratory exercises and field practical
training and acquisitions of skills, however, they do not possess adequate self confidence in
starting their own commercial farming or agriculture.
In order to further sharpen the knowledge and skills of agricultural students, Rural
Agricultural Work Experience Programme (RAWE) is offered in final year of practice and
participation in purposeful activities, and to orient our agriculture graduates for participation in
various rural development programmes.
In fact, this programme is for providing work experience to the students in rural settling,
so that the student may understand better about the subject that is agriculture not only by
studying but also seeing and doing practically. It is one the best means to produce well trained
agricultural graduates with broad based knowledge and techniques to meet the emerging
challenges.
In India Randhawa committee of ICAR (1992) recommended the Rural Agricultural
Work Experience (RAWE) programme for imparting quality, practical and productive oriented
education for agriculture degree programme. Getting to do how a practical hand on training
during higher education towards self-employment is very essential. It provides significant hand-
on experience in acquiring skills, which are mainly aimed at creating a product or providing a
service to those who demand. In fact, RAWE is basic to develop graduate competence as a
teacher and researcher.

What we got from this programme ?

1. Personality development
2. Art of listening and art of interaction
3. Confidence building
4. Art of creative thinking
5. Effective decision making
6. Understanding and practicing local as well as scientific method.

VILLAGE PROFILE
1. Name of the village: Ramsawala
2. District: Dehradun
3. State: Uttarakhand

42
 4. Electricity facilities: Yes
5. Distance from Dehradun: 40 km
6. Infrastructure facilities :
i. Primary school: Yes
ii. College: Yes
iii. Hospital: Yes
iv. Bank: Yes
v. Road condition: Ok
vi. Clinic: Yes
vii. Sub post office: Yes

FAMILY POFILE

Live Annual
Sl. Name Wife Son Daughter Total Rabi Kharif
stock Income/
no area
of husband Year
2Cow 1.5 lakh
Siyanand Savitri Manoj - 0.4 ha wheat, Rice,
(HF)
1 Devi Kumar mustard maize 2
Sahiwal
2Cow 1.35 lakh
Dileram Nirmala Priyanshu Taniska 0.4 ha Wheat, Maize,
Sahiwal
2 Devi mustard paddy
-1
&barseen
2Cow 2.75 lakh
Omprakash Manju Himanshu Kavita 1 ha Wheat, Maize,
3 Devi mustard paddy& (jersey)
okra
4Cow 80
Sundar Lal Shakuntala Arun Rashmi 0.6 ha Wheat Paddy,
(HF)& thousands
4 Devi
maize 6Goat
Mathura Bhagwaan Dinesh Seema 1 ha Wheat, Rice& 3Desi 2.5 lakh
5 Pradesh Devi mustard & Okra cows &
Potato 2 bulls
90
Ram Suman Bedraj Mamta 0.4 ha Wheat Rice& 2cows
6 Devi Maize (HF) & thousands
jersey
Mela Ram Neelu Anu Ram - 0.6 ha Wheat Rice 3cows 80
7 (HF) thousands
Ganga - Ashish Neelam 0.4 ha Wheat Rice 4cows 1.20 lakh
8 Charan murra
Ashok Ramawati Naresh Radha 0.6 ha Wheat Rice 4cows 1.6 lakh
9 Kumar jersey
Ramesh Renna Rajan - 0.4 ha Wheat Rice 2cows 90
10 Kumar (HF) thousands

43
 Jagdesg Anuradha Vinod Alka 0.6 ha Wheat, Rice 2cows 1.2 lakh
11 Maurya Rajma, 0
& Anup (HF)
kra
Ashok Anuj Deepak& - 0.4 ha Wheat Rice& 2cows 1.5lakh
12 Maurya Anuj Mango jersey
Orchard
Roshan Babita Rahul& - 0.2 ha Wheat Rice 3cows 1.3 lakh
13 Maurya Ritik Sahiwal
Wheat& 90
Ramdeep - Gautam& - 0.7 ha Rice 3cows
okra thousands
14 Shiv jersey

Vijay& 70
Jagat Prasad - - 0.4 ha Wheat 1cow
Hanspal thousands
15 Rice (HF)

Manoj 80
Ram Anuj - 0.4 ha Wheat Rice 2cows
thousands
16 jersey

Dukhi Ram Gudiya Ved - 1 ha Wheat Rice 2cows 2.1 lakh

17 prakash jersey
Darshan - Harilal Lalima 0.6 ha Wheat Rice& 2cows 2.8 lakh
18 Maize jersey
Maurya
Om Prakash Yakshita Deepak Prahya 0.7 ha Wheat Rice - 90
19 thousands
Kishanlal Mantra Suraj Meera 0.8 ha Wheat Rice - 1.1 lakh
20

SOCIO ECONOMIC SURVEY

The rural socio- economic survey focuses on the standard of living of household in rural
areas. It provides very useful data on households regarding various aspects of their socio-
economic status, housing, educational status, household income form of family (joint/nuclear)
and agricultural practices.
Since the overall population of India is still residing in rural areas. According to recent
data released by the NIC (National Informatics Centre) the total household in the country is
24.39 crores and total rural household is 17.91 which is 73.41% of the total population.
Therefore, it is of huge importance to study about the rural areas and its socio-economic
status to minimize the gap between rural and urban society and to uplift the backward people by

44
providing basic needs of life such as “Roti Kapda or Makaan” and other benefits launched by the
government.
A deprivation of many benefits is also very common in the unaware society which are
needed to be study on statistical basis.

ABOUT THE VILLAGE SURVEY

● My survey started from 26th of February 2021 to th of March 2021 under the supervision
of Mr. Neeraj Kumar in Ramsawala
● The village Ramsawala is located 20km from Dehradun city.

AGRICULTURAL PRACTICES AND LIVESTOCK

● The land they owned are used for agricultural purposes. Tillage and primary
manipulation of soil are done by tractor owned by them on rent basis
● Most of the old age is illiterate
● Almost all the people are from general category of cast
● Most the families are joint family
● All depends on agriculture for their livelihood
● The houses are both pakka and kaccha in ramsawala.
● Every household have TV, mobile ,fans some even own tractor etc
● The main agricultural crops cultivated in this village are :
i. Sugarcane: Saccharum offinarum
ii. Onion: Allium cepa
iii. Garlic: Allium sativum
iv. Radish: Raphanus sativus
v. Potato: Solanum tuberosum
vi. Peas: Pisum sativum
● Livestock practice: Cow (Bos Taurus)
Almost all the family rears cow for production of milk and for religion perception.

45
 Fig. Agricultural lands.(source : google images)

Fig. Sugarcane fields(source : google images)

Earner in the family

Most the family are completely dependent on agriculture and do not make any capital
from other sector. None of the family members are employed other than agriculture.

46
 Challenges for villagers
The village use traditional method of cultivation. They should be introduced to scientific
method and modern equipment for better cultivation. There is no proper irrigation system.
Pesticides, fertilizers and HYV (High Yielding Variety) should be provided to them.

Fig. Livestock Practices.(source : camera images)

47
 CONCLUSION

My rural socio-economic survey at Vikas Nagar not only tells the story of this village but
it also represents a grim reminder of the state of rural India.
I learnt a lot of things from this village like how they earn for their livelihood. The live of
the rural people, traditional methods of cultivation of agricultural crops etc. Everything grown in
the field is organic, they use organic manures, organic methods of cultivation and most of the
work done in field is by the family members. They are more skilled and more experience in the
field of agriculture when it comes to practical as compared to us students.

(source : camera images)

48
 REFERENCES

● Nagaland beekeeping & honey mission Nagaland (India), published by Nagaland, Eco B
Ganga, G & Chetty Sulochana. J “An introduction to Sericulture “second edition
● (Aug 12, 2016) www.slideshare.net/uoyogn/life cycle of sericulture
● Nov 14, 2018 www.agrifarming.in/silkworm-rearing-method
● Rahman Shafiur .M “Handbook of Food Preservation”

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