Report On Rural Agriculture Work Experience (Rawe 20-21) : Guided by

RAWE 2020-21, SHUATS
REPORT ON RURAL
AGRICULTURE WORK
EXPERIENCE (RAWE 20-21)
Guided by
Prof. (dr.) Gautam Ghosh
[Dean. Nai Shuats]
Dr. Devi Singh
[Asst. Prof. Dept. of Horticulture]
[Chief coordinator, RAWE]
Prepared by
NAME:- Shivam Chatterjee
I’D:- 17BSCAGH157
B.Sc. (HONS.) Agriculture 7th Semester
Sam Higginbottom University Of Agriculture Technology And

Sciences (SHUATS); Naini- 211007; Prayagraj, U.P.
.
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ACKNOWLEDGEMENT
I am extremely delighted upon the completion of our RAWE (Rural
Agricultural Work Experience) programme under our course B.Sc. (HONS.)
Agriculture 7th semester. My journey towards the accomplishment wouldn’t
have been possible without the support & guidance of our teachers & group
mates. I would personally like to thank Dr. Gautam Ghosh, Dean, NAI and
Dr. Devi Singh Patel, Assistant Professor, Horticulture who eased the work
for us during thsese hard times of COVID-19 pandemic. The knowledge
gained during the class lectures and general conversations with Prof. (Dr.)
Thomas Abraham (Agronomy) proved extremely useful for us in having a
better understanding of the agricultural scenario in India and tackling the
challenges during our field work. The information on the topic of Organic
Agriculture, in particular, proved helpful in addressing the yield plateau
observed in conventional agriculture since the Green Revolution. I extend
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our heartly gratitude towards Mr. Soumitra kr. Ghosh and Mr. Sajal koley ji
and Animesh Roy of Mandaran village, khanyan, Hooghly, Westbengal
who arranged our stay in their homes and helped us thoroughly with our
RAWE programme. Lastly I thank all the villagers for their active
participation and especially the farming community for accepting us and
our small help via our curriculum.
CONTENTS
1. about rawe …………………………………………………………….. 05-06
2. PRA( participatory rural appraisal)………………………06-08
3. Village profile………………………………………………………..08-15
4. Questionnaire from farmers………………………………….15-27
5. Servey outcomes and Trend analysis…………………….27-35
6. Chaupal discussions……………………………………………….35-37
7. ITK (indigenous Technical Knowledge)…………………..37-38
8. Concluding thoughts……………………………………………..37-38
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PREFACE
The history of agriculture and civilization go hand in hand as the food production
made it possible for primitive man to settle down in selected spots leading to
formation of society and initiation of civilization. Very high proportion of working
population in India is engaged in agriculture. According to India’s census figure,
66% of India’s working population is engaged in agriculture, whereas in UK and
USA 2-3%, in France 7% and in Australia 6% of working population is engaged in
agriculture. There are many other industries which depend on agriculture in
indirect manner. Many of our small and cottage industries, handloom, oil industry,
rice mills and sugar mills depend upon agriculture for their raw materials. They
account for 50% of income generated in manufacturing sector in India. Despite an
enormous figure Indian Agriculture still lies in despair.Fragmentation of land, low
productivity and urbanisation are the major setbacks to this sector. In 2016,
harvest and post-harvest loss of India’s major agricultural produce was estimated
at Rs 92,651 crore ($13 billion) -almost three times as high as the 2016-17 budget
for the agriculture sector. Poor access to reliable and timely market information
for the farmers, absence of supply & demand forecasting, poorly structured and
inefficient supply chains, inadequate cold storage facilities and shortage of proper
food processing units, large intermediation between the farmers and the
consumers are some of the major causes for the losses.The agricultural sector
needs to address the three very basic demands for its overall development-
Raising agricultural productivity per unit of land; Reducing rural poverty through
socially inclusive strategies, and Ensuring agricultural growth responds to food
security needs. With new technologies invented everyday and evolution of existing
ones, we aim to bring betterment of farming community by our little
contributions.
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FIGURE: - Process of separating the grain from the straw mechanically
ABOUT RAWE
RAWE (Rural Agricultural Work Experience) is a programme for imparting quality,
practical and production oriented education for agriculture degree. Rural
Agricultural Work Experience has been structured considering the importance of
inculcating wide dimensions of knowledge & exposure to the students as village
stay programme.
IMPORTANCE OF RAWE
1. Preparing agricultural graduates for better career in agriculture/ agribusiness.
2. Preparing agricultural graduates to face the challenges by acquiring knowledge

& skill through hands on experience.
OBJECTIVES
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• Understanding of rural life by students.
• Familiarity with the socio-economic situation of village.
• Opportunity for practical training.
• Development of communication skill in transfer of technology.
• Understanding of technologies followed by farmers.
• Preparation of production plan suitable for local situation.
• Development of confidence and competency for facing problematic situation

and finding solutions
SURVEY & FARM PLAN

• Make PRA (Participatory Rural Appraisal) survey of the village, preparation of
report and presentation.
• Collection of data on socio-economic condition, population, cropping pattern,

irrigation facilities, resources available, labor, employment etc.
• Identify the constraints in marketing of Agricultural Produce, institutional credit

facilities, input supply agencies and cooperative enterprises.
PARTICIPATORY RURAL APPRAISAL (PRA)

PRA is characterized by an applied, holistic and flexible approach of progressive
learning conducted by multidisciplinary teams involving community participation.
It is a way of learning from and with community members to investigate, analyze
and evaluate constraints and opportunities and make informed and timely
decisions regarding development projects. It is a method by which a team can
quickly and systematically collect information for:
• The general analysis of a specific topic, question or problem
• Need based assessments
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• Feasibility studies
• Identifying and prioritizing projects
• Project or programme evaluation.
PRINCIPLES
Five key principles that form the basis of any PRA activity:
1. Participation: by the communities enable local people to be involved, not only

as sources of information, but as partners with the PRA team in gathering and
analyzing the information.
2. Flexibility: variables as the size and skill of the PRA team, the time and
resources available, and the topic and location of the work are flexible.
3. Teamwork: best conducted by a local team (speaking the local languages) with
a few outsiders present and a significant representation of women.
4. Optimal Ignorance: in terms of both time and money, PRA intends to gather
just enough information to make the necessary recommendations and decisions.
5. Systematic: to ensure the validity and reliability of the findings using a number
of techniques to investigate views on a single topic.
TOOLS FOR PRA

Direct Observation, Participatory Mapping & Modeling, Social map, Resource
map, Transect Walk, Hydrology map, Seasonal Calendars, Daily –Activities
Profiles, Time Lines, Wealth & Well-Being Rankings, Field Report Writing,
Diagrams Exhibitions.
MANDARON, KHANYAN – VILLAGE AT A GLANCE

GENERAL PROFILE
 Locality Name : Mandaron

 Block Name : Pandua
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 District : Hooghly
 State : Westbengal
 Division : Pandua
 Language : Hindi, Bengali
 Elevation : 90 meters above Sea level
 STD Code : 3212
 Assembly constituency : Pandua
 Lok Sabha constituency : Chuchurah
 Sarpanch Name : Tarun Kr. Chatterjee
 Pin Code : 712147
 Police Station : Pandua thana
 Post Office : Itachuna
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FIGURE : - Map showing travel route to Mandaran village from khanyan

rail station (Map view) ,Hooghly
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FIGURE: - Map showing residential boundary of Mandaran village
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FIGURE: - Residential boundary of mandaran village
The data collected are on demography, social structure, infrastructure

facilities, agroclimatic resources and village economy. Both Quantitative
and Qualitative data were collected. The Quantitative data were on
population, land holding, literacy rate. The Qualitative data were quality of
drinking water, quality of the road, housing pattern, sanitation, food habit
which were obtained from the village after the interaction with the villagers
and informal meetings.
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1. SOURCE OF DATA: The required data were collected from both

primary source and secondary source. The primary data were collected from
direct interaction with villagers during household surveys (through
questionnaire given by college) and informal interviews. The secondary data
were collected from Gram Panchayat Office, Primary School, Pradhan and
Internet.
2. SAMPLE DESIGN: FOR Questionnaire survey systematic random
sampling was done. 20 households were selected randomly; efforts were
made to collect different information regarding social and economic status
of the village from all caste, and economic group.
3. DATA ANALYSIS: Statistical tool like tables, graphs, bar charts,
averages, percentages, etc. were used to analyse the data collected on
various things like, caste, sex ratio, different occupation, livestock, assets,
land holding pattern, literacy level, electrification, etc.
4. LIMITATIONS OF DATACOLLECTION:
a) People hesitate to tell about the details regarding income and assets.
b) People are not clear about the present value of their assets.
c) People do not have accurate data about their agricultural production.
LAND USE PATTERN

1. Total Geographical Area
Total area: - 4 sq square kilometer
Total walking distance: - 6.7 km
2. Residential area
Total area: - 1.5 square kilometer
Total walking distance: - 900 meter
3. Land under cultivation

Total area: - 3.5 square kilometer (net 3.1 square kilometer excluding
residential area, roads, fallow land)
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FIGURE: - Transporting rice to the market
Social Structure
1. Total number of houses: 377
2. Number of families: 430
3. Population: 1467, Males- 903 and Females- 564
4. Farming family: 302
Farmers’ Category
• Landless: 23%
• Marginal Farmer (< 1ha): 51%
• Small Farmer (1-2 ha) : 21%
• Larger Farmer (>4 ha) : 5%
Soil Type
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• Clay-loam
• Alluvial
Hydrological Resources
• Pond: 8 (privately owned)
• Tube well: 47
• Hand pump: 17 (government + privately owned)
• Well: 9 (6 are fitted with motors to draw water)
 Literacy rate: - 77.42%
 Male: - 83.60%
 Female - 71.09%
Social Institutions
Schools: -
 Mandaran prathamik vidyalaya
 Shree Narayan Institution
 Sardeshwari Kanya Vidyapith
2. Higher Educational Institutions:

• Vijay Narayan Mahavidyalaya
3. Government Health Centers: Primary Health center
• General: 55%
• OBC: 10%
• SC and ST: 35%
Crops Cultivated
Pigeon Pea
Papaya.
Animal Husbandry
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796 (Cows + Buffaloes)

473
poultry farms with a total of 6300 chicks.

Aquaculture: 1 fish farm with 55000 fish population.
FIGURE: - Mr. Sajal Koley (Farmer)
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FIGURE: - Animesh Roy (Farmer)
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QUESTIONNAIRE FOR FARMERS
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24
25
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27
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SURVEY OUTCOMES
AGRICULTURE TREND ANALYSIS (CROP PRODUCTION)

Rabi: Wheat, Mustard, Potato are the major crops grown in this area.
Zaid: Fallow season for cereal crop producers, some practice fodder cultivation
and green manuring while majorly it is occupied by vegetables.
Kharif: Rice
FIGURE: - Prepared bed
1. Rice:
• Varieties grown:
Sonam, Mansoori, Jeera-32, 6424, Saryu, Narendra.
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FIGURE: - Leftover (paddy straw)
• Average productivity: 15-17quintal/hectare
• Irrigation: Tube well, Canal
• Fertilizers used: DAP, Potash, Urea, Zinc, lime.
• Major weeds: Euphorbia hirta, Congress grass, Doob.
• Weedicides used: Pendamethalin, Nominee Gold.
• Major pest: Gundhy bug, Stem borer locally called Gilar
• Major diseases: Khaira
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FIGURE: -Saryu rice variety
Serious Concerns
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1.RICE
➢ Production related
i. Timely availability of water.
ii. Yield reduction by stem borer accounts to 20-30% of total produce.
iii. Lack of knowledge related to quantity and time frame of fertilisers and plant
protection chemicals.
iv. Stray animals are a major concern.
FIGURE: - Abandoned irrigation system
➢ Marketing related
i. Government go-downs only accept Narendra and Saryu varieties.
ii. MSP (Minimum Support Price) is only a theoretical concept here.
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iii. Local traders procure food grains mostly, which is always done at a price lower
than the minimum rates.
My Suggestions
Though I could not solve the marketing related aspects, I did provide better
production insights to the villagers.
i. For Mr. Aimesh roys’s 14 bigha (18,729 m2 or 3 acre) fieldand other

farmers, we calculated the recommended fertiliser dosage for DAP,
Potash and Urea.
ii. ii. Pheromone traps was suggested for rice stem borer followed by a 5 year
plan of crop rotation with legumes and vegetable crops.
iii. iii. Practice of green manuring with Dhaincha and its application
methodology was told to them
2. Potato
• Varieties grown: Chandramukhi, Pukhraj and Sinduri.
Seeds are procured from Chuchurah and Panduah here.
• Average productivity: 70-72 quintal/ acre.
• Fertilisers used: DAP, Urea, Potash and FYM.
• Major pest: Colorado Potato beetle , Potato bug.
• Major disease: Late blight is a Serious Concern here.
➢ Production related
i. Seed tuber availability is fluctuating.
ii. Late blight is a severe concern accounting up to 15-25% damage.
iii. Fungal infection is another problem in early January.
➢ Marketing related
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 Again the problem of MSP is dominant here.

 Middlemen are the main procurers.
 Cold storage functions with monopolies which ultimately cause
losses to farmers. Mr. Sajal koley suffered a loss of around ₹80000
in the year 2018 alone due to high charging rates of middlemen
and rotting losses in cold storage go-downs.
ANIMAL HUSBANDRY
The village has ample of dairy animals and majority of the owners sell milk in
towns of Panduah market, Moghrah market and khanyan bazaar.We got the
opportunity to interact with a veterinary doctor Mr. Samir Ghosh , who is a
resident of Panduah block and he covers 35-40 villages on requests. The
panchayat pradhan of the villages recommend him to the villagers.
His field of work covers:
➢ Mating of animals.
➢ Assisting in artificial insemination.
➢ Recommending good breeds to villagers.
➢ He specializes in breeding methodology, castration and facilitating deliveries.I

observed him helping to deliver the calf of Mr. Soumitra Kumar Ghosh who had
informed him about his cow’s situation the earlier night.
➢ He also told us that the male should inseminate the female (cattle, goat, and
buffalo) minimum 3 times in order to ensure fertilization.
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FIGURE: - Cows are grazing
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FIGURE: - Paddy straw for the consumption of cows.
CHAUPAL DISCUSSIONS
On 14/10/2020, wednesday, I organized a chaupal and called together some of
the farmers who were available to have a better understanding of their everyday
challenges and give possible solutions to their needs.
1) Majority of the farmers who gathered were the producers of rice, potato,
mustard and some vegetables.
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2) Nearly all of them had the same concerns related to the problems discussed
above in rice and potato production.
3) Exploitation by middle-men and inefficient marketing chain of the produce were

observed as the major threat to the farmer’s income.
4) Agronomic standards were existent but only on a hand to mouth basis.
Our endeavors
1. Knowledge about the seed quality- breeder, foundation, certified, truthfully

labeled was imparted with the suggestion of adopting the varieties best suited for
the regional agro-climatic conditions.
2. Balanced fertiliser dosage along with integrated nutrient management with

both organic and inorganic was laid stress upon.
3. Importance of watershed management was highlighted.
4. Rice-duck farming and its benefit in tackling the problem of rice stem borer was
explained with video examples from google.
5. Rice straw management under the concept of integrated farming was

suggested.
6. Line sowing of mustard and intercropping with potato was recommended on a

trial basis.
7. for tackling the problem of late blight in potato, crop rotation along with the
importance of crop sanitation was explained in a scientific approach.
8. Rotation with legumes, especially chickpea was suggested.
9. Method of chemical insecticides and weedicides were explained in respect to

both time and space frame.
10. Concept of incorporating agro-forestry with teak plantation was

recommended as an additional income source.
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11. Mustard in berseem (fodder crop) as an augmentative plant was explained.
12. Modern farming techniques of mushroom cultivation and honey production

along with main crop were explained.
13. Present scenario of changing agricultural face in western nations along with
the usage of robots in this sector was introduced.
ITK (Indigenous Technical Knowledge)

1) Storage grain pests: Mr. Sukumar Das told us that he keeps matchsticks spread
at every one feet of grain storage to keep the pests away.
2) Late Blight of potato: It was noted that wherever the FYM was kept in the field,
that area remained free from the infestation.
3) Pest repelling: Neem based solutions prepared by boiling leaves and neem
kernels were used to repel insects.
4) Water filtration: ‘FS- 20 SELF CLEANING INLINE WATER FILTER’ is used to absorb
dirt in water.
CONCLUDING THOUGHTS
Mandaran village lies in the fertile region of Hooghly district and has a very
favourable climatic condition to grow cereals, pulses, oilseeds and vegetable
crops. The village also has good electricity and underground water resource. The
borewell delivers clean water which is consumed simply without any filtration
methods. Soil is fertile clay loam (alluvial) which is highly praised by the farming
community. Pest and disease infestation is also not a very big issue and can
successfully be brought under control by Good Agronomic Practices (GAP). The
village appears to be peaceful and happily enjoying in the face of earth, plus the
people are also friendly with a plus minus variable factors.The farming community
is nearly satisfied with the production outcomes, however the problem of rice
stem borer and late blight is a common concern. With slaughter houses shutting
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down under the present governance, problem continues to pile up with estray
animals across the state. The challenges at the production level can be managed
personally; however a bigger issue is the marketing of produce. With middlemen
involved, farmers continue to suffer at the cost of both government and private
buyers.
We felt really happy about the warm welcome we received upon our stay in the
village and at the same time indebted to Mr. Subrata Mukherjee for his tireless
efforts in helping us throughout our RAWE programme especially in these times of
COVID-19 pandemic.
Thank You
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REPORT ON IN-PLANT TRAINING UNDER

RURAL ENTREPRENEURSHIP AWARENESS
DEVELOPMENT
(Student READY)
(2020-21)
IN PLANT TRAINING REPORT;

MORTON DAIRY, HOOGHLY, WESTBENGAL
GUIDED BY
Dr. Debasish Ghosh (Phd. dairy science)
Morton dairy; Hooghly; west Bengal
PREPARED BY
SHIVAM CHATTERJEE ( 17BSCAGH157)
B.Sc.(Hons.) Agriculture – 7th sem
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Sam Higginbottom University Of

Agriculture Technology And Sciences
(SHUATS); Naini- 211007; Prayagraj, U.P.
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42
Acknowledgement
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We are extremely delighted upon the completion of our In-

Plant training under the ICAR’s Student READY programme from Morton
dairy, Hooghly. Our journey towards the accomplishment wouldn’t
have been possible without the support & guidance of our
teachers, staffs & workers.
We extend our heartily wishes for Dr. Debasish Ghosh, Head and Senior
Manager, Morton Dairy for accepting our proposal of training in the
reputed institute during these tough times of COVID-19 pandemic. I
also extend my sincere thanks and gratitude to Mr. Asit Das, owner, for
his efforts in guiding us throughout our training programme. We also
thanks to all other market team for supporting.
Lastly I would also like to thank Mr. Bablu kumar and Mr…………………….
(Supporting Staffs) in making our work easier by their help.
B.Sc. (Hons.) Agriculture-7th semester
NAINI, SHUATS-211007, Prayagraj
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CONTENTS
Contents page no.
About Morton dairy 5-6
Layout of the office 6-7
Orientation 7-10
Prep. Of ice cream 10-16
Gallery 17-22
Estimation, capacity, costing 22-24
Prep. Of ghee 24-26
Gallery 27-29
Including thoughts 29-30
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ABOUT MORTON DAIRY

Established in 1958 , MORTON DAIRY has made a name for itself in the list of
top suppliers of Dairy Products in India. The supplier company is located in
Hooghly, West Bengal and is one of the leading sellers of listed products.
MORTON DAIRY is listed in Trade India's list of verified sellers offering

supreme quality of Hygienic Pure Ghee ,Ghee Pouches ,Buffalo Ghee etc.
Buy Dairy Products in bulk from us for the best quality products and service.
Late Shibchandra Das initiated the Company at Chandannagar in

the year 1958. He decided to produce the finest quality ghee for
the taste-lovers. His mission was to reach Morton Brand Ghee to
a great pinnacle. His farsightedness, devotion and perseverance
took Morton Ghee to a height of excellent quality. His marketing
ideas and relationship with the users made Morton Ghee a family
friend in the daily lives of rural as well as urban Bengal.
Since 1992, the Company is being handled and well managed by

his son, Sri Ashit Das, who has taken the complete charge of
Morton Dairy. Under his dynamic leadership and experience,
gathered from his father, Morton Ghee spreaded its aroma in the
remotest corners of Bengal. Sri Asit Das took Morton Brand
Ghee a little further and introduced a new brand, Riya, to cater
to different taste-lovers.
As a result of keeping the purity and high standard of the

product, Morton Ghee attained the AGMARK, the sign of ultimate
purity, from the Government of India. Today Morton Ghee along
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with other products has become a daily necessity in every

Bengali household.
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LAYOUT OF MORTON DAIRY OFFICE
FIGURE – SATELLITE VIEW AND MAP VIEW (AREA UNDER MORTON

DAIRY)
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ORIENTATION
The orientation programme was scheduled at 10:00 on

01/09/2020 , where the dairy manager and other staffs made us
familiar with the working in the dairy in Hooghly district. The
trust was laid upon how the industry is responsible for
generating income, assisting youths in adopting new
technologies and helping them with challenges during the
course of year round agricultural cycle.
How I was getting familiar with the process of making ICE

CREAM & GHEE and how I found all process for running an
industry, is discussed below.
It was a 24 day training programme which was started on
01/09/2020 and finished at 24/09/2020.
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FIGURE – Orientation day, visit to cold storage.
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FIGURE – Orientation day, visit to ICE CREAM production house
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FIGURE – Orientation day, visit to ghee production house
ICE CREAM PREPARATION
The concept of ice cream and it is made of what is known to all. The
whole concept was taught by Dr.Debasish ghosh was amazing,
besides that I was taught thoroughly by the co-workers and
Dr.Ghosh as well. This report is described in details(day by day)
about the preparation of ice cream which can be helpful for all those
person’s who are willing to start a entrepreneurship for production
business.
MACHINES REQUIRED
1. Candy preparing machine
2. Cone preparing machine
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3. Cup filling machine

4. Packaging machine
5. Auto wrapping machine
MACHINE’S TOTAL COST = 2 CRORES (APPROX)
INGREDIENTS
There is a wide range of ingredients and formulations (recipes) that were
used in ice cream. The basic types of ingredients and their functions are
briefly described below. (Milk fat provides creaminess and richness to ice
cream and contributes to its melting characteristics. The minimum fat
content was 10% and premium ice creams contained as much as 16% milk
fat. Sources of milk fat include milk, cream, and butter. Both the fat and
other solids were used in this process. The other milk solids consisted of
the protein and lactose in milk and ranges from 9 to 12% in ice cream. The
nonfat solids were used for an important role in the body and texture of ice
cream by stabilizing the air that was incorporated during the freezing
process. Sources of nonfat solids included milk, cream, condensed milk,
evaporated milk, dry milk, and whey.
Sweeteners were used to provide the characteristic sweetness of ice

cream. Sweeteners also lower the freezing point of the mix to allow some
water to remain unfrozen at serving temperatures. A lower freezing point
made that ice cream easier to scoop and eat, although the addition of too
much sugar can make the product too soft. Sweeteners which were used
include sugar (sucrose) and corn syrups.
Stabilizers were proteins or carbohydrates used in ice cream to add

viscosity and control ice crystallization. Over time during frozen storage
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small ice crystals naturally migrated together and formed larger ice crystals.
Stabilizers help to keep the small crystals isolated and prevent the growth
of large crystals, which caused ice cream to be coarse, icy and unpleasant
to eat. Stabilizers which were used includes alginates (carageenan), gums
(locust bean, guar), and gelatins.
Emulsifiers were used to help keep the milk fat evenly dispersed in the ice
cream during freezing and storage.
A wide range of flavorings were used in ice cream. Flavorings included

natural and artificial flavors, fruit, nuts, and bulky inclusions such as
chocolate chunks and candies.
RAW MATERIALS NEEDED

1. Butterscotch nut
2. Citric acid
3. Loli stabilizer (water stab)
4. Mix stabilizer
5. Coco powder
6. Primer oil
7. Packaging wrappers
8. Sugar
9. SMP
10. Butter
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How batch is prepared?

Water
at 40 degree C
Skimmed milk powder is mixed with it
At 50 degree centigrade
Fat or Butter is used
At 55 - 65 degree centigrade
Sugar + stabilizer
Liquid glucose is used
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Further processing
HOW ICE CREAM IS PREPARED

The raw materials which were used in batch making,
SMP, SUGAR, STABILIZER, GLUCOSE, BUTTER were mixed in a
recommended amount. The whole mix was boiled in pasculizer tank
or ag litter tank. Then, 300lt water was added before it poured into
boil vat. The cooling process was conducted in homolizer. After that
in 2000 Pascal pressure the whole mix was transferred to the chiller
where 72 degree centigrade mix came down to 4 degree centigrade.
In that time the 500lt mix is transferred to aging vat for further
cooling process. The mix was held at least for 4 hours in a rotatory
motion by the mechanical procedure. Where mix or batch was filled
in several buckets where color and flavors are mixed. A cup filling
vat was filled with that prepared batch. The prepared batch or mix
was passed through the pipeline and was stored in the continue
fridger machine. 200lt – 400lt ice cream were stored in ccf machine
at -7 degree C. The ultimate stage was packaging and labeling of
that material and storing it in the cold storage.
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FIGURE: - air pressure controlling machine
FIGURE:- Temperature controlling machine
These two machines help in the movement of water flow and it’s
temperature.
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Figure :- water storage for hot and cold water
Figure: - ag litter tank
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Figure:- Homolizer
Figure:- Chiller
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Figure:- Aging vat for cooling
Figure:- water cooler
Figure:- 2 in 1 ice cream flavor mixing
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Figure:- printing on wrapper
Figure:- Cone machine
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Figure:- Candy preparing machine
Figure:- Cup filling process
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Figure:- wrapping process
ESTIMATION, CAPACITY, COSTING, TURNOVER ON

ICE CREAM
 RAW MATERIALS COSTING

Skimmed milk powder – 250 rupees per kg
Sugar -- 40 rupees per kg
Glucose – 42 rupees per kg
Butter – 110 rupees per kg
Primer oil – 115 rupees LT
Chocolate – 133 rupees per kg
Flavor – 500 ml bottle 700 rupees
Wrapper – 250 per box
MIX PRODUCTION MONTHLY (MINIMUM) – 500 LT
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COST -- 29000 /-
1 LT COST -- 58 /-
On basis of the demand mix production monthly (MAXIMUM)
20,000 LT -- 1,160,000 rupees
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GHEE PREPARATION
1. We all know, ghee is one of those things that will be found in every Indian
kitchen. This preparation is seen generally by everyone. Even I’ve grown up
watching my grandma and my mother make it every few weeks. Here, in
this report I’m sharing the commercial way of making it. The main source of
ghee production is Milk cream. Cream is generally stored in cold storage to
maintain its quality. Trainers told me that cream should be cold when we
will start to make ghee. So cream was collected from the cold storage and it
was placed in a large bowl. We churned it with a hand blender. After few
minutes I saw the cream was separated into butter and liquid. After that I
churned it for 3 minutes until the whole cream was separated. Placed a
sieve over another bowl and covered the sieve with cheesecloth and
collected the remaining liquid or buttermilk in that bowl.
2. The edges of that cheesecloth were collected too and it was squeezed to
collect the remaining liquid or buttermilk. Then cold water was poured over
the butter to wash it. The squeeze procedure once again was repeated to
collect the extra liquid from the water. At this stage we decided to make
ghee from it otherwise it was possible for storage too.
3. That buttermilk was placed over a kadai and we warmed it up. When it was
melted completely we left that for simmering. As the buttermilk simmered,
it started foaming and spluttering.
4. Then we continued cooking the ghee on low heat for 20-25 minutes, it was
stirred to make sure that the solid part didn’t burn at the bottom.
5. I observed a sudden color change which stated from bright yellow to slightly
greenish and then to a light golden brown.
6. I was clearly instructed, once the ghee was in the clear state, we shut down
all the procedure. [Foaming and milk solids at the bottom should be stopped
totally]
65
7. After ghee preparation, the packaging of ghee was preceded. This was the
ultimate stage for this commercial preparation.
The pictures are shown below which depicts the process of the ghee packaging.
GALLERY
FIGURE: - PREPARING GHEE FROM CREAM
FIGURE: - PREPARED GHEE READY FOR PACKEGING
66
FIGURE: - STORED PRODUCTS (GHEE)
FIGURE: - LIQUIDE FILLING / GHEE FEELING PROCESS
67
FIGURE: - SCREW CAPPING MACHINE
FIGURE: - LABELLING MACHINE (MORTON GHEE)
68
FIGURE: - INDUCTION SEALING MACHINE
FIGURE: - FINISHED PRODUCT OF MORTON GHEE
69
CONCLUDING THOUGHTS
Agriculture related industries are the sector of that particular economy
where it is related to livestock, poultry, fish and crops. This is a vital
Industry that is important to the food security of every nation and
region. It is also significant sector of the economy that includes a large
number of MSME.
India’s milk production rose by 19% in last 3 years to touch 163.6 million
tones, leading to a significant increase in dairy industries’ income .The
govt. has launched many programmes in the last 3 years to generate
income as well as subsidies. The way to strengthen youth is to give
opportunity. Agriculture related subsidies which will enrich youth to
reconstruct the backbone of this society.
THANK YOU
70
PREAMBLE TO THE PROJECT FOR PROGRAMME
(MSME DEVELOPMENT)
TOPIC: MUSHROOM CULTIVATION

INTRODUCTION
Essentially the small scale industries has some business plans to execute,
some of these ideas may be decent, while others are not so good. Even if my
idea is great, there’s a big deference between having a great idea and
creating a ‘successful startup company’.
Here’s a guide as my blueprint for launching my startup company.
1. Make a business plan

2. Secure appropriate funding
3. Surround myself with the right people
4. Find a location and build a website
5. Observe marketing strategy
6. Build a customer base
7. Prepare for any situation
MARKET
While coming to my idea, it is the “mushroom cultivation startup” and why I chose
this business above all my ideas?
It is having a huge demand in public. Nowadays all types of people

prefer Mushrooms to eat. Mushrooms are good in giving energy and increase the
health. They are having a huge scope of medicine. Mushrooms are having a huge
demand in pharma and cosmetic companies. Besides that low cultivation cost, grow
in any season and in any climate, high demand now a days, more profit than
investment, prevent breast and prostate cancer, high protein content (19%-36%),
very less area are needed, many loans and subsidies are provided by the govt.
BASIC CONTRAINTS
Although there’re some chances of failure too due to probability of high

contamination, unskilled labours, may become poisonous, high moisture,
very high or low room temperature.
71
VARIETIES SUITABLE FOR TROPICAL CLIMATE
1. Volvariella spp.
2. Calcoybe indica
3. Ganoderma lucidum
ECONOMICS OF PRODUCTION OF PADDY STRAW MUSHROOM
A. FIXED COST - NIL

B. VARIABLE COST -5,218.0 (according all the calculations)
C. ANTICIPATED YEILD AT 12% CONVERSION ON DRY WEIGHT BASIS OF

SUBSTRATE
-360 KG
D. COST OF PRODUCTION PER KG -14.5
E. INCOME FROM SALE AT Rs. - 20/KG
F. NET PROFIT FROM ONE CROP - 1,982.00
CONTENTS
1. INTRODUCTION TO MUSROOM
GROWING………………………………………………02-04
2. JUSTIFICATION………………………………………………………………………………………….04
-06
3. CULTIVATION PROCESS(FLOOR PLANNING, AREA, LABOUR PROCESS
INCLUDED)……………………………………………………………………………………………….06
-15
4. ESTIMATION, CAPACITY, COSTING AND BENEFITS……………………………………15-
16
5. GALLERY……………………………………………………………………………………………………16
-20
72
6. CONCLUDING
THOUGHTS…………………………………………………………………………20-21
1.Introduction to mushroom growing

A mushroom develops in two stages: a vegetative phase when it grows and
decomposes organic matter, and a fruiting phase, when mushrooms (fruiting
bodies) are produced. The cool, moist environment in woodlands is ideal for the
growth and development of mushrooms and some species can be cultivated
under these conditions. The strategy in cultivating mushrooms is to introduce a
desirable species onto a growing medium and promote its growth, so that
eventually fruiting bodies are formed.
The process of growing mushrooms can be divided into four steps:
1. Acquiring and maintaining a culture of mushroom tissue, (called

mycelium), of the species intended for cultivation. A tissue culture is
somewhat like a cutting of a plant. Some growers start with mushroom
spores, which are more like the seeds of a plant.
2. Using a bit of the tissue culture to begin some mushroom spawn, (a kind of
mushroom starter), which is usually grown on a small quantity of sterilized
grain or sawdust.
3. Using the spawn to introduce mushroom mycelium into an organic
material or substrate, chosen to support the formation of fruiting bodies.
4. Getting the fruiting bodies to form and grow once the substrate has been
completely colonised by mushroom mycelium.
If you buy a mushroom kit, you are generally starting at step four. The
commercial mushroom grower has already completed the earlier steps and
provided you with the mushroom culture ready to form fruiting bodies. You will
need to provide an appropriate environment, usually cool and moist. Getting the
mushrooms to form can be easy or difficult depending on the species selected.
The genus Pleurotus (various species/variants of Oyster Mushroom)
and Hypsizygus (Elm Mushroom) are among the easiest to fruit. Grifola
frondosa (Hen of the Woods or Maitake) and the genus Morchella (Morels) are
among the most difficult; Shiitake falls somewhere in the middle.
It is also possible to start at step three, by purchasing the starter spawn from a
supplier and using that to introduce the growing mushroom into an organic
material that you have prepared yourself. There are a variety of possible
substrates: straw, compost, logs, wood chips and sawdust, but people have also
73
used materials like newspaper, cardboard, sterilized grain, coffee grounds, etc.
depending on the mushroom species to be cultivated.
In general, there are three broad groups of cultivated mushrooms: those that
prefer to grow on compost, (humus-inhabiting fungi), those that naturally grow
on woody material, (wood-inhabiting fungi) and those which are mycorrhizal,
forming a symbiotic relationship with the roots of trees. Mushrooms of the
genus Agaricus, Blewits, Stropharia rugoso-annulata (Wine Cap Mushroom)
and Coprinus comatus (Shaggy Ink Cap) fall into the first group, growing
readily on compost, but they will also grow on straw. Oyster Mushrooms,
Shiitake, Maitake, Enokitake, Elm Mushroom, Laetiporus sulphureus (Chicken
of the Woods), Sparassis crispa (Cauliflower Fungus) and Hericium
erinaceus (Lions Mane) all prefer woody material such as sawdust, wood chips
or logs. The third group are of course the truffles, which prefer oak or beech
trees in the wild; these are commercially available as truffle trees (inoculated
hazel or oak).
2.justification
Mushrooms Brought Extra Income Generation to Farmers in
North-Eastern Region
Two clusters namely Balaram & Maracherra of Dhalai districts in Tripura

were identified with less irrigation facility coupled with low cropping
intensity. The local farmers bound to have paddy as the solo crop twice a year
with intermittent vegetable outputs that did not do well in raising extra
74
income generation. Therefore, mushroom cultivation was started off as an

extra livelihood generation amongst the farmers by the ICAR in close
collaboration with regional center of ICAR for NEH region at Tripura, under
the NAIP project “livelihood improvement”.
Mushroom cultivation was first initiated through an in-situ training cum live
demonstration in all the six Self Help Groups (SHGs) of Dhalai Districts along
with the fifty-five beneficiaries in May 2008. The six SHGs were Abachanga,
Khabaksha, Sharda, Pohor, Bodol, and Loknath. Till December 2010, 216
farmers have had started mushroom cultivation. Farmers produced 2062 kg
of fresh oyster mushrooms at the expenditure cost of Rs. 46492; @Rs. 12 for a
poly bag filling. The farmers sold fresh oyster mushrooms at Rs 80/kg to the
local markets and earned Rs. 165045. The net profit resulted in Rs. 118509.
Besides, increase in employment is registered to 1185 mandays. Furthermore,
farmers used 882 & 889 mushroom spawns (each 150g) and produced 560.30
& 559.00 kg of fresh oyster mushroom ( Pleurotus sajor-caju ) in Balaram
and Maracherra villages during April 2009 to March 2010, respectively.
Most of the restaurants menus have button mushroom dishes, Chinese Bhel,
Malai Mushroom Curry, Mushroom Biryani, and Mushroom Gravy as the
famously served mushroom items. ‘I am very happy to listen that my
mushrooms are being served across various reputed hotels in and around the
state’, says Bimal Debnath from Balaram village. “By selling oyster mushroom
( Pleurotus sajor-caju ) at Rs 80/kg at local market was like a distant dream
that appear coming true slowly but surely with the technical and timely help
provided the ICAR,” says Rebika Sangma, a woman farmer from Balaram
village. “Since the demand of mushrooms are surging both nationally &
internationally, production technologies should be applied accurately with
sufficient technical inputs. There are many farmers who are coming forward
to adopt this as business”, says Principal Investigator of the Project Dr G.C.
Munda, ICAR, Barapani.
Mushrooms cultivation ensured enhancement of family income at cost of less
investment. Waste materials easily deposed into food materials enriching with
nutrition is the extra benefits at farmers’ hand. Sustainability depends upon
regular construction of new sheds in order to increase mushrooms production
amongst interested beneficiaries, however continuous mushroom spawns
75
supply pose a challenge that can be sufficiently managed through improved

techniques of spawn (seeds) production.
As per guidance and information west bengal’s climate
is suitable for “paddy straw mushroom” cultivation.
Paddy Straw Mushroom (Volvoriella volvaceae)
Paddy Straw Mushroom Cultivation – Paddy Straw Mushroom or Paira

Mushroom is grown in paddy straw. The Procedure of growing this
mushroom is followed by some simple steps. Anyone Can Grow Paddy Straw
Mushroom following these steps. Here you will know about the Complete
Procedure of Cultivation Practice of Paddy Straw Mushroom and Total
Cost/Invest in Paddy Straw Mushroom Cultivation Project.
1. Outdoor and indoor cultivation of paddy straw mushroom.

2. Step by Step Procedure in Paddy Straw mushroom cultivation .
3. Technology in paddy straw mushroom cultivation.
76
Paddy Straw Mushroom: Introduction
Fully Grown Paddy Straw Mushroom
Cultivation of paddy straw mushroom is a very profitable activity. It

requires low investment. Commercial production can be started investing
only few thousand which is 5 to 10 k or less. It is rich in protein. Market
demand is always high.
Scientific Name
Volvariella volvacea is the scientific name for paddy straw mushroom.

Family is pluteaceae. Other names are as follows:
 Paira mushroom.
 Paira futu , in some regions.
Distribution
77
All rice growing countries. Mainly, Asian and African countries. Asian
countries such as India, China, Pakistan, Bangladesh Sri Lanka, Indonesia
etc., are the major country where paddy straw mushroom is commercially
cultivated. In India it grown in Madhya Pradesh, West Bengal, Uttar
Pradesh, Andhra Pradesh Tamil Nadu, Maharashtra, Chhattisgarh etc.
Climate
Hot and warm weather with adequate humidity is favorable for mycelium
growth. Temperature between 26- 32 degree Celsius, and humidity between
60 -70% is required. Production and cultivation during winter season is not
recommended. Growth and development of fungus is inhibited by the low
temperature. Although it can be cultivated in controlled environment.
Rainy season is best and ideal condition for the production of paddy straw
mushroom regions like subcontinent territories.
Growing Media
The mycelium of Volvoriella volvaceae grows naturally on paddy straw.

Paddy straw is the best material for the cultivation of Volvoriella.
Site for Paddy Straw Mushroom

1. Open condition.
2. Close condition.
Paddy Straw Mushroom Cultivation in Open Condition
A spider’s web like growth of light brown and white mycelium can be seen
on the surface of heap of paddy straw during rainy season in open field
condition. Mushroom can be grown in the shade of tree and large buildings
in open situation. Big tree like mango provides more shady area.
Paddy Straw Mushroom Cultivation in Closed Condition
Closed thatched house or any structure should be,
 Well ventilated.
 Low cost.
Production of mushroom inside a closed structure is beneficial during

adverse weather conditions.
78
Procedure of Paddy Straw Mushroom Cultivation

 Required material.
 Preparation of mushroom bed.
 Saturation and degermination of mushroom bed.
 Spawning of mushroom bed.
 Covering mushroom bed.
 Care and maintenance.
 Harvesting.
Materials Required for Paddy Straw Mushroom
Paddy straw: Paddy straw is the most important thing in cultivation

of Volvoriella volvaceae. It is a by-product of rice plant. It is known as Paira
( ) or Puaal ( ) in Hindi. Rice and straw are separated from each
other after the harvesting of field crop. Straw of all paddy sp. can be used
for bedding material.
Mushroom Spawn: ‘Spawn’ or ‘Mushroom Seed’ is the first requirement of

whole process. Spawn of mushroom should always be purchased from a
trusted manufacturer. It can also be purchased online through different
online platform like Amazon and Indiamart.
79
Mushroom Spawn and Pulse meal
Care during purchasing spawn,
 Always purchase healthy spawn with white mycelium on it.

 Discard the spawn with unwanted colour e.g., dark brown, black
and green.
 Discard open seal pack.
 Purchase recently prepared spawn.
 Formalin and Calcium Carbonate: Both are used in degermination
ofpaddy straw. Two percent of formalin is used in water tank.
Formalin can be purchased online in less quantity for non-
professional use.
Transparent Polythene Sheet: Polythene sheets are used for covering

spawned mushroom beds. It can be purchased from any local vendor.
Water Tank: The size and number of water tank can be increased according
to need. Standard size tank of 12×4×2 feet should be preferred. A
permanent tank is constructed using cement and bricks.
Source of Water: Always use clean water.
 Well.
 Borewell.
 River’s fresh water.
 Other source of fresh water.
Preparation of Mushroom Bed
‘Mushroom bed’ works a bedding material for spawn and mushroom. It is a

thick layer of paddy straw. Step by step procedure for preparation of
mushroom bed is as follow:
 Start the procedure at evening.

 Cut the paddy straw (dried rice stalk) into 1 – 1.5 feet long pieces.
80
 Make 1-2 feet thick layer in square shape.

 Wrap and tie the straw to make it a bundle.
Saturation and de-germination of Mushroom Bed
 Place all the bundles inside water tank.
 3/4 part of water tank should be stuffed with bundles.
 Fill the tank with fresh and clean water.
 The level of water should always be kept over from last layer of
bundle.
 Pour 2% of formalin in water tank.
 Let paddy straw be saturated overnight. 12-13 hrs.
Spawning of Mushroom Beds
81
Spawning the upper layer
 Open the outlet of water tank in early morning after 12 hrs.

 Let all water flow outside.
 Now, take all bundles out of tank.
 Place all the bundles at equal-distance of 1-1.5 feet on clean and
raised structure.
82
Vertical structure: Very lowcost
83
 Untie the bundles and start spawning as shown in
picture.
 Dots show spawning
 Place some meal of chickpea or other pulse. It provides nutrition for
mycelium and mushroom.
Other Methods are:
1. Spawning using circle method.

2. Spawning using square method.
Covering Mushroom Beds
 Now cover the mushroom bed completely using polythene sheet.
 It will create micro environment for the proper growth of mycelium.
 Cover for 4-7 days.
 It will take 4 days to grow mycelium in favorable condition.
84

Beds covered with polythene at a farmer’s farmhouse
Care and Maintenance

 Uncover the mushroom bed after 4-7 days.
 Maintain the required level of humidity without damaging
mycelium growth.
 Use hazara (water can for irrigation) to spray water.
 Apply pest control measures against rat.
Harvesting
Mushroom can be harvested after 4-7 days of mycelium growth. It should

be harvested while fruiting body is still round shaped. 8-10 kg of yield can
be achieved from 1 kg of spawn.
ESTIMATION, CAPACITY,
COSTING AND BENEFITS
Cost and Benefit for Small Scale Paddy Straw Mushroom Production
85
Cost (Convert it Into Dollar)

1. Cost of 1 kg seed = 150 – 200 INR.
2. Cost of 2 labor = 150 – 200 INR per day.
3. Cost of 1 tractor paddy straw = 1500 – 2000 INR.
Benefit
Success in the cultivation of paddy straw mushroom depends on scale of

farming and proper management practice. One should always attain any
training program related with the production of paddy straw mushroom for
its commercial scale production and benefit.
8-10 kg mushroom can be produced from 1 kg of mushroom spawn/seed.
1. Cost of 1 kg mushroom = 350-400 INR .

2. Profit margin will always high.
Note: Cost and price can vary region to region.

Points for Precautions during Cultivation/Production
 Don’t contaminate the span.

 Try to keep moist the bundle of paddy straw.
 Apply fresh air for proper growth and development of mycelium.
 Use grain free paddy straw to avoid rat attack.
 Use water cans for light watering.
 Do not apply water directly over developed mycelium; it can destroy
the fungus body.
 Growing media should be free from harmful micro-organism.
Gallery
86
87
88
89
CONCLUDING THOUGHTS
Mushrooms has high nutritional value, and its protein content 3-7% when fresh
and 25-40% when dry as well as contains all essential amino acids, amides, lysine,
iron, calcium, potassium, phosphorus, and folic acid. Mushroom grows with in
agricultural waste materials although it has high medicinal and aesthetic value
and is used for medicinal purposes. Even consumption of mushroom slows down
the spread and effect of cancer, heart diseases, HIV/AIDS by boosting immune
system. Any person can start mushroom cultivation with a very small investment.
Income generation and employment creation is a great aspect of the mushroom
cultivation but it has some limitations such as, lack of skills may harm on this
business. Its spawn is very expensive and no one will guarantee its quality,
90
contamination of spawn, lack of awareness of benefits of mushroom, traditional

beliefs of some communities may harm on production.
THANK YOU
91

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RAWE 2020-21, SHUATS

Sam Higginbottom University Of Agriculture Technology And

FIGURE: - Process of separating the grain from the straw mechanically

2. Preparing agricultural graduates to face the challenges by acquiring knowledge

• Understanding of rural life by students.

• Familiarity with the socio-economic situation of village.

• Opportunity for practical training.

• Development of communication skill in transfer of technology.

• Understanding of technologies followed by farmers.

• Preparation of production plan suitable for local situation.

• Development of confidence and competency for facing problematic situation

SURVEY & FARM PLAN

• Collection of data on socio-economic condition, population, cropping pattern,

• Identify the constraints in marketing of Agricultural Produce, institutional credit

PARTICIPATORY RURAL APPRAISAL (PRA)

• The general analysis of a specific topic, question or problem

• Need based assessments

• Identifying and prioritizing projects

• Project or programme evaluation.

1. Participation: by the communities enable local people to be involved, not only

TOOLS FOR PRA

MANDARON, KHANYAN – VILLAGE AT A GLANCE

 Locality Name : Mandaron

FIGURE : - Map showing travel route to Mandaran village from khanyan

FIGURE: - Map showing residential boundary of Mandaran village

FIGURE: - Residential boundary of mandaran village

The data collected are on demography, social structure, infrastructure

1. SOURCE OF DATA: The required data were collected from both

LAND USE PATTERN

3. Land under cultivation

FIGURE: - Transporting rice to the market

2. Higher Educational Institutions:

796 (Cows + Buffaloes)

poultry farms with a total of 6300 chicks.

FIGURE: - Mr. Sajal Koley (Farmer)

FIGURE: - Animesh Roy (Farmer)

QUESTIONNAIRE FOR FARMERS

AGRICULTURE TREND ANALYSIS (CROP PRODUCTION)

FIGURE: - Prepared bed

Sonam, Mansoori, Jeera-32, 6424, Saryu, Narendra.

FIGURE: - Leftover (paddy straw)

• Average productivity: 15-17quintal/hectare

• Irrigation: Tube well, Canal

• Fertilizers used: DAP, Potash, Urea, Zinc, lime.

• Major weeds: Euphorbia hirta, Congress grass, Doob.

• Weedicides used: Pendamethalin, Nominee Gold.

• Major pest: Gundhy bug, Stem borer locally called Gilar

• Major diseases: Khaira

FIGURE: -Saryu rice variety

i. Timely availability of water.

ii. Yield reduction by stem borer accounts to 20-30% of total produce.

iv. Stray animals are a major concern.

FIGURE: - Abandoned irrigation system

i. Government go-downs only accept Narendra and Saryu varieties.

ii. MSP (Minimum Support Price) is only a theoretical concept here.

i. For Mr. Aimesh roys’s 14 bigha (18,729 m2 or 3 acre) fieldand other

Seeds are procured from Chuchurah and Panduah here.