COMMUNITY SERVICE PROJECT

UNDER THE GUIDANCE OF

SEM :- 2022-2023
DEPARTMENT OF
A farmer is a person engaged in agriculture, raising
living organisms for food or raw materials. The term
usually applies to people who do some combination
of raising field crops, orchards, vineyards, poultry, or
other livestock. A farmer might own the farm land or
might work as laborer on land owned by others. In
most developed economies, a "farmer" is usually a
farm owner (landowner), while employees of the
farm are known as farm workers (or farmhands).
However, in other older definitions a farmer was a
person who promotes or improves the growth of
plants, land or crops or raises animals (as livestock
or fish) by labor and attention.
Agriculture is now so global you have to be on the
cutting edge or you are going to be behind all the
time so you have to have relevant information
presented to you in order to keep your operation on
the edge.”
Paddy crop.
Green Chilli Crop.
Tomato crop.
Maize Crop.
s. Content pg-no
no
1. Harvesting Of Paddy. 05

2. Reaping Of Paddy. 06-07

3. Thresing Of Paddy. 08

4. Paddy Crop. 09

5. Green Chilli Crop. 10

6. Harvesting In Chilli Cultivation. 11-12

7. Tomato Cultivation. 13

8. Soil & Climatic Condition In Tomato 13

Cultivation.
9. Harvesting Off Tomato. 14-15

10. Cultivation Of Maize. 16

11. Climatic Condition In Maize 16

Cultivation.
12. Soil Condition In Maize Cultivation. 17

13. Harvesting Of Maize. 17

14. conclusion 18.

flooded field used to cultivate rice in southern and
eastern Asia. Wet-rice cultivation the mostrevalent
method of farming in the Far Eastpaddy, also called
rice paddy, small, where it utilizes a small fraction of
the total land yet feed the majorit of the rural
population. Rice was domesticated as early as 3500
BC, and by about 2,000 years ago it was grown in
almost all of the present-day cultivation areas,
predominantly deltas, floodplainsand coastal plains,
and some terraced valley slopes.
The action of cutting ripe grain crops.Till the
invention of the reaping machine which came into
practical use only about the middle of the 10th
century, sickles and scythes were the sole reaping
implements. Of the two the sickle is the more
ancient, and indeed there is some reason to
conclude that its use is coeval with the cultivation of
grain crops. Among the remains of the later Stone
period in Great Britain and on the European
continent curved flint knives have occasionally been
found, the form of which has led to the suggestion
that they were used as sickles. Sickles of bronze
occur quite commonly among remains of the early
inhabitants of Europe. Some of these are deeply
curved hooks, flat on the under side, and with a
strengthening ridge or back on the upper surface.
while others are small curved knives, in form like the
ordinary hedge-bill. Among the ancient Egyptians
toothed or serrated sickles of both bronze and iron
were used. Ancient Roman drawings show that both
the scythe and the sickle were known to that people,
and Pliny makes the distinction plain. 1 Although
both implements have lost much of their importance
since the general introduction of mowing and reaping
machinery, they are still used very extensively,
especially in those countries like France where small
agricultural holdings prevail. The principal modern
forms are the toothed hook, the scythe book, the
Hainault scythe and the common scythe.
It is the process of loosening the edible part grain (or
other crop) from the straw to which it is attached. It
is the step in grain preparation after reaping.
Threshing does not remove the bran from the grain.
Through much of the history of agriculture, hreshing
was time-consuming and usually laborious, with a
bushel of wheat taking about an hour. In the
late18th century, beforethreshing was mechanized,
about one-quarter of agricultural labor was devoted
to it.
A paddy field is a flooded field of arable land used for
growing semiaquatic crops, most notably rice and
taro. It originates from the Neolithic rice -farming
cultures of the Yangtze River basin in southern China,
associated with pre-Austronesian and Hmong-Mien
cultures.

Fields can be built into steep hillsides as terraces or

adjacent to depressed or steeply sloped features such
as rivers or marshes. They require a great deal of
labor and material to create and need large quantitie
of water for irrigation.
Chilli plants require at least 75 days before harvest.
Therefore, harvesting can be done at least thrice a
year. The first two harvests yield green chilli, and
later harvests yield ripen red fruits.Thus, depending
upon the variety of chilli cultivated, the number of
crops can either increase or decrease.

Chilli cultivation is a good vegetable farming business.

Chilli crop can be cultivated as an intercrop or as a
standalone chilli plantation. Here is the complete
information on green chilli cultivation including ideal
conditions, seed varieties, land preparation, planting.
Chilli harvesting is done according to the intended
use of chillies. For making chilli powders and dry
chilli, the fruits are harvested when the chilli turns
dark red in color. The green fruit is plucked for prep
-aring chilli pickles. However, ripe fruits must be plu
-cked at regular intervals. Retaining them in the pla
-nt for a longer period of time can cause color
fading and wrinkles.Green chillies can be plucked 8-
10 times while ripe ones are plucked 5-6 times.
Chillies suffer from a variety of diseases like anthrac
-nose, fruit rot, dieback, bacterial wilt, mosaic
diseases, powdery mildew, leaf spot, etc
The best way to check the development and spread
is to use resistant strains for sowing and conduct
regular manual inspection.

The affected plants must be removed immediately

as soon as the disease is detected. In addition, spray
-ing Trichoderma and Pseudomonas species would
help prevent disease spread.
 Tomato (Lycopersicon esculentum) is an annual or
short lived perennial pubescent herb and greyish
green curled uneven pinnate leaves. The flowers
are off white bearing fruits which are red or yellow
in colour. It is a self pollinated crop.

Tomato can be grown on a wide range of soils from

sandy to heavy clay. However, well-drained, sandy or
red loam soils rich in organic matter with a pH range
of 6.0-7.0 are considered as ideal.
Tomato is a warm season crop. The best fruit colour
and quality is obtained at a temperature range of 21-
24°C. Temperatures above 32o C adversely affects the
fruit set and development. The plants cannot withsta-
nd frost and high humidity.It requires a low to mediu
rainfall. Bright sunshine at the time of fruit set helps
to develop dark red coloured fruits. Temperature
below 10 oC adversely affects plant tissues thereby
slowing down physiological activities.
Depending on the variety, fruits become ready for
first picking in about 60-70 days after transplanting.
The stage of harvesting depends upon the purpose to
which the fruits are to be used. The different stages
of harvesting are as follows-
Dark green colour - Dark green colour is changed and
a reddish pink shade is observed on fruit. Fruits to be
shipped are harvested at this stage.Such fruits are
then sprayed with ethylene 48 hours prior to shipping.
Immature green tomatoes will ripen poorly and be of
low quality. A simple way to determine maturity is to
slice the tomato with a sharp knife. If seeds are cut,
the fruit is too immature for harvest and will not ripe-
 n properly.
Breaker stage - Dim pink colour observed on ¼ part of
the fruit. Fruits are harvested at this stage to ensure
the best quality. Such fruit are less.
- prone to damage during shipment often fetch a higher
price than less mature tomatoes.
Pink stage - Pink colour observed on ¾ part of the fruit.
EddishR pink- Fruits are stiff and nearly whole fruit tur
-ns reddish pink. Fruits for local sale are harvested at
this stage.
Fully riped - Fruits are fully riped and soft having dark
red colour. Such fruits are used for processing
Fruits are normally harvested early in the morning or e
-vening. The fruits are harvested by twisting motion of
hand to separate fruits from the stem. Harvested fruits
should be kept only in basket or crates and keep it in
shade. Since all the fruits do not mature at the same
time, they are harvested at an interval of 4 days. Gener
-ally there will be 7-11 harvests in a crop life span.
Maize is one of the important foods, green forage &
industrial crops of the world. It is called QUEEN OF
THE CEREALS. Maize has highest yield/ha among the
cereal crops.

Maize is a tropical plant which prefers warm humid

weather. It is a short-day plant. It is very sensitive to
excess or deficit soil moisture. It cannot with stand fro-
st at any stage of growth.
The optimum pH range of soil for maize is 6.5-7.5. 600
mm rainfall with even distribution is sufficient for good
cultivation. Optimum temperatures for germination
are 21℃ and for growth is 32℃ respectively.
Maize can be grown on a variety of soils, but it grows
best on well drained soils.
Best soils- Dk silt loamseep dar.
In semi-arid climates- Deep soils (Heavy Texture).
In sub humid climates- Sand Loam soils.

Hybrids of maize mature within 90-110 days.Plants

may remain green when cobs are dry & ready for
harvest. Therefore, do not wait for stalks to dry up
for harvesting, this is desirable as such plants can be
used as fodder
Ø Eventually farmers use electricity for the irrigation
and water motors but they don’t have awareness
about , which irrigation is optimal for them to get
best output.

Ø Government officials should provide them basic

Ø information through awareness campaigns.

Ø They should provide a quality and regular electricity

to farmers through buying the electricity of great
quality for cheaper prices from central government.

Ø Spreading awareness through the campaigns about

solar electric motors could be lot of helpful for the
communities

Ø Government should install solar power system which

provide electricity to the field in the near future