RURAL AGRICULTURAL WORK EXPERIENCE COMPONENT-I

Project report submitted in partial fulfillment of the requirements for the degree
OF
BACHELOR OF AGRICULTURE
By
SHIVANGI UPADHYAY
ROLL NO.1804301161
Under the supervision of
Dr. Avinash Varma
Assistant Professor
Quantum University

to the
School of Agricultural Studies
Quantum University, Roorkee-247667
(UTTRAKHAND, INDIA)
2021-22
 CERTIFICATE
This is to certify that this dissertation is a bonafide record of Ms. Shivangi Upadhyay,
Student of B.Sc. (Hons.) Agriculture VII semester of Quantum University, Roorkee (U.K) has
submitted as part of the RURAL AGRICULTURAL WORK EXPERIENCE PROGRAM.
She has successfully completed the program under our guidance and supervision,
conducted at Krishi Vigyan Kendra, Chinyalisaur, Uttarkashi-249196 From Date 26th July, 2021
to 2 nd December, 2021.

I. Survey of Village V. Fruit & Vegetable Production

II. Agronomical Intervention VI. Food Processing and Storage
III. Plant Protection Intervention VII. Animal Production
IV. Soil Improvement (Soil Sampling & VIII. Extension & Transfer of Technology
Testing)
The work is genuine and correct to the best of my knowledge.

Date: 01 January, 2021

Place: Quantum University, Roorkee

Dr. Avinash Varma

Dr. Gaurav Aggarwal RAWE in-charge
Head of Department School of Agricultural Studies
School of Agricultural Studies Quantum University, Roorkee
Quantum University, Roorkee
CERTIFICATE FOR RAWE & AIA
 ACKNOWLEDGEMENT
First and foremost, praises and thanks to God, the Almighty for his showers of blessings
throughout my training work to complete the training successfully. I would like to express my
deep and sincere gratitude to my training principal scientist Dr. C. S Raghav, KVK
Chinylisaur, Dr. Pankaj Nautiyal (SMS, KVK Chinyalisaur), Mr. Neeraj Joshi (RAWE Co-
Ordinator, KVK, Chinyalisaur), Mr. Varun Supyal, Mrs. Rohini T. Khobragade, Ms. Ritika
Bhaskar as well as Prof. Vivek Kumar, Vice Chancellor, Quantum University, Roorkee and
Dr. Avinash Varma (RAWE Co-ordinator, Quantum University) for giving me the opportunity
and permission to do training at KVK Chinyalisaur. Special thanks to all the faculty members of
KVK, Chinyalisaur for providing valuable guidance throughout the training. Their dynamism,
vision, sincerity, and motivation have deeply inspired me. They had taught me the methodology
to carry out the training and to present the training works as clearly as possible. It was a great
privilege and honor to work and study under their guidance. I am extremely grateful for what
they have offered me. I would like to say thanks to my friends and training colleagues, my
thanks go to all the people who have supported me to complete the training work directly or
indirectly.
Last, but not least, my parents are always my inspiration to me. So, with due regards, I
express my gratitude to them.

Shivangi Upadyay
 Contents

S. No. Interventions Page no.

Introduction 1-2

I. Orientation and Survey of Village 3-14

II. Agronomical Interventions 15-33

III. Plant Protection Intervention 34-55

IV. Soil Improvement Intervention (Soil sampling and Testing) 56-67

V. Fruits / Vegetable production interventions 68-75

VI. Food Processing / Storage Interventions 76-82

VII. Animal Production Interventions 83-88

VIII. Extension and Transfer of Technology Activities 89-97

Conclusion 98
Introduction:
KVK (Krishi Vigyan Kendra), Chinyalisaur was established on 24 Dec, 2004. It comes
under Vivekanand Parvatiya Krishi Anusandhan Sansthan, Almora and is located in district
Uttarkashi on National Highway-34 on an elevation of 755m MSL. The latitudinal and
longitudinal locations are 300 20’N and 770 49’E.
The climatic condition of KVK, Chinyalisaur, Uttarkashi varies between freezing point
0
and 40 C in summer. It is located on the bank of Bhagirathi River and creates a diverse effect in
temperature of day and night.
The river on whose bank KVK, Chinyalisaur, Uttarkashi is located helps KVK in altering
deficiency of water in KVK mostly for crops. The incidence of pest in this location of KVK is
lower than other areas due to its temperature variance as well altitudinal barrier.
Mandates of KVK:
i.) On Farm Trials- In KVK, Chinyalisaur, Uttarkashi on farm trials is conducted on a plot size of
700m2. in this year on OFT plot sowing of Amaranthus was done variety VL-Amaranth-110 in
the month of June July. Reason of conducting on farm trials is to check the released variety on an
average MSL of the area so that particular variety can be released to that location for commercial
as well production purpose.
ii.) Learning by doing- KVK, Chinyalisaur, Uttarkashi generally conducts on- and off campus
trials in order to demonstrate farmers of Uttarkashi about how to grow a particular variety in an
area. KVK generates employment on an average scale by appointing laborers.
iii.) Front Line Demonstration- FLP’s is another main mandate of KVK that they follow up by
on- and off- campus trials to check and demonstrate those varieties released by labs suits in
particular climate as well as soil.
In KVK, Chinyalisaur, Uttarkashi there was two plots on which State Varietal Trials was
going on and one plot on farm trial was conducted, the SVTs contain total 8 crops that are
released by VPKAS, Almora to check whether it suits on ground of Chinyalisaur to use it for
commercial purpose.
(fig. i)
1.) Orientation and Survey of Village
 INTRODUCTION
RAWE (Rural Agricultural Work extension), is adopted by ICAR syllabus and inherited
in this four-year B.Sc. Agri programme due to its practical approach, in this proper tenure period
of RAWE we are assigned with different levels of work and on different bases. Along with
RAWE AIA (Agro-Industrial Attachment) is also considered for assessing production of crops in
what kind of manner.
Now coming onto my work experience in this complete period of RAWE and AIA, 2021,
I opted for RAWE and AIA training from KVK, Chinyalisaur, Uttarkashi and was registered in
the month of July date-16th, after which my training programme was started.
About Campus of KVK, Chinyalisaur, Uttarkashi:
The campus is divided into different blocks:

S.no. Units Counts

1. Admin block 1

2. Dairy unit 1

3. Guest house 1

4. Seed store and millet processing unit 1

5. Crop cafeteria 1

6. Kitchen garden 1

7. Nutri-garden 1

8. Dairy demonstration unit 1

9. Rose garden 1

10. Apiary 1
11. High density planting 1

12. Farm machinery block 1

13. Poly house 2

14. Nectarine and peach orchard 1

15. Low-density poly-ethylene tanks 3 (functional)

2 (functional)

16. Water harvesting tank 1

17. Faculty building 3

18. Composting unit 11(tetra bed)

4(vermipits and NADEP)

19. Vegetable nursery unit 1

20. Water collector tank 1

21. Plots Total-29

Fellow-3
Cultivable-25

22. Mushroom unit 1

23. Exhibition hall 1

(Table i)
Overview
First of all, we (a whole bunch of trainees) were guided to go through the whole campus
of KVK and prepare Layout which directly depicts our memory of how much we recognize
things and how we present what we have observed. As everyone went through this covid
lockdown effect so memory-based problems occurred which typically were challenged by this
task. Secondly, another memory-based task was observation of weeds over all KVK and
preparation of slides which helps us to recognize the number of weeds that we have observed on
a practical basis.
On further basis we had planted a number of crops in different numbers of plots. KVK,
Chinyalisaur, Uttarkashi have following plot distribution-

Plots Crops Variety

1 Urd, Pant urd-31

Gehat, VL gehat-19
Medicinal plant

2 On-farm trial- Amaranthus VL-Amaranth-110

3 & 11 SVT Plot3 Plot11 ------

Arhar Black soybean

Barnyard millet Yellow soybean

Amaranthus Horse gram

Urd bean Jethi Dhan

4 Maize Vivek Sankul makka-35

5 Okra VL-bhindi-2
6&7 Finger millet VL mandua

8 Horse gram VL Gehat-19

9 Finger millet and Urd bean VL mandua-385

Pant urad-31

10 Apple Anna
Peach Orchard Saharanpur prabhati

12 Nutria-garden and cucurbits -----

13,14,15 Arhar VL-arhar-1

16 Okra VL Bhindi-2

17 Finger Millet VL Mandua 382

18 Napier grass Co-3

19 Sorghum Hybrid

20 Bajra Hybrid

21 Urd bean Pant Urd-35

22 Soyabean

23 Horse gram VL gehat-19

24,25 Maize (fodder) Vivek sankul makka-35

(Table ii)
 Now coming onto our manual work, in KVK we were destined to do manual work in
order to gain practical knowledge and this was started on very first day we visited. On the same
day we were send to plot number 20 for sowing of bajra (method used broadcasting), further step
by step work was assigned, over all view of our work experience is in following paragraphs.
On 22nd July, we had planted medicinal plants like babchi, chikori, chui-mui etc., in plot
number nextly were divided into bunch of groups due to huge mass of trainees at KVK, so total
number of strengths was in between 60-70 and was divided into 12 groups where I was in group
2 having mates from different universities and of mine too. Now these groups are assigned with
different number of plots where different crops are sown like maize, urd bean, okra, millets,
pulses like Gehat, soyabean etc. So, our group was assigned with SVT’s where there was two
type of work, first maintenance of one SVT crop and secondly collection of data of particular
crop. For maintenance we had got crops namely Barnyard millet, Amaranth, and Urd bean, and
collecting data of Finger millet. So, on further stages of maintenance crops we were owner of the
crop we have to check its condition and will responsible for its harvest either high or low, and for
data collection the crop we were assigned have to collect data of different stage by us and it
would be forwarded to releasing authority to check its behavior on overall production basis. So,
in precise we have to check each and every stage of crops authorized.
Not only enough with these field work we have to attend different extension and
technology transfer programs in order to explore and transfer technical knowledge to the farmers
either joining on campus or off campus. We were gone through different visits in order to cover
different components like visit to Harshil Apple Orchard, visit to Post Harvest technology at
Ranichauri. We were guided to organize different events like 15th event, August, 17th September
event etc., events on the campus of KVK, Chinyalisaur, Uttarkashi. Further detailed discussion
of task performed by us is described.
 Survey basically deals with collection, analysis, and compilation of data in order to check
status of different tasks. Basically, we have gone through survey for doubling farmer’s
income, dietary diversity and consumption in female farmers, necessity of farmers of village
Chinyalisaur. We have visited different villages by dividing into different groups contacted
house to house questioned peoples and gathered information later on we have gone through
analysis of the data and final compilation in excel sheet.

In this whole RAWE program we were assigned with four surveys on an individual
basis, where 2 surveys are telephonic and rest two are face to face survey.

➢ Telephonic survey:
i.) In telephonic survey, firstly we were assigned with DFI telephonic interview, we
were given with phone numbers of different farmers of different village of
Uttarkashi, I was assigned with farmer of Badhkot named- Dayanand Semwal
aged 70 years.

This survey was organized by government of India to mug up information of hill farmers
about their crops grown in year 2016 and that are grown in 2020.

Objective- main objective of this survey is to compare production of hill farmers in year
2016 and 2020 in order to know whether the production rate is decline or incline and if
decline then what is the reason behind that.

Process- we contacted specified farmer introduced ourselves and then questionnaire starts as
depicted in image.

Conclusion- Dayanand Semwal a 70-year-old farmer grows crops Arhar and urd in year
2016 and 2020 as well but his production rate declined in this passing year due to
unavailability of water sources as well weather issues. Similarly with livestock due to his
increasing age he was unable to manage number of cows and buffaloes. Later on, he was
deviated on vegetable production that is okra and capsicum which he basically uses for self-
consumption.
ii) Nextly, we were assigned with another farmer of Joghat village for survey for NARI Project-
“Assessing dietary diversity, consumption pattern and nutritional security in Nutri-
SMART Villages-A step towards vocal for local”.

Name of enumerator Kumar Chhitiz

Date of survey 27/10/21

Informant name Mamta Devi

Village Joghat

(Table iii)
Objective- the objective of this survey was to gather information of women farmer about their
regular diet to check either they are completing requirement of their bodily need or not.
Process- In this survey project of government we contacted named female farmer asked them
info regarding their family, type of family, number of members in her family, their living type,
age, height, weight, eating habits, number of meals they take per day and what they took that
relates with either they take balanced diet or not because as per ratio most of kids and women
suffered from malnutrition and anemia.
This survey report also checks their current status of living as well as their knowledge,
we have queried several information regarding their knowledge on nutrients need by their body
on daily basis.

Conclusion- In regard with this project of government it is really necessary to preview health
dietary of female farmers of hill because in hilly regions mostly agriculture practices are done by
females. In hills of Uttarakhand mostly of families are involved in farming activities either in one
NALI or in 50 NALI’s so it is necessary to over check whether these farmers especially female
farmers have proper balanced diet on daily basis or not, so we have gone through questioning about
what they eat in breakfast, lunch and dinner; either they have snacks or not; how many times they
take milk in their diet; did they have fruits and green vegetables in their diet, and much more things.
 Face to face survey: In face-to-face survey we were assigned with two surveys one is
Doubling farmer’s income and other is Agriculture and allied sector need
assessment of farmers of Uttarkashi District. In both survey I was assigned with
village Chinyalisaur to gather information on their necessity and daily agricultural
practices.

Agriculture and Allied Sector Need Impact Assessment of Selected Intervention by

Assessment of Farmers of Uttarkashi District KVK under Doubling Farmer’s Income for

Enhancing Farmer’s Income

2.) AGRONOMICAL INTERVENTIONS
 INTRODUCTION

That includes numbers of tasks from sowing till harvesting and as well post harvesting too
i) Land Preparation: The main objective of land preparation is to create a favourable environment
for the crop plants to germinate and grow. Adequate land preparation will help to improve soil
structure to make root penetration easier. It typically involves: clearing and weeding the field,
ploughing or tilling, harrowing, levelling, etc.

ii) Sowing: The seed were sown by the method of line sowing and broadcasting in different plots.
We have sown seeds of many crops such as sorghum, rye, tomato, onion, carrot, radish, cabbage,
cauliflower, celery, broccoli etc.

iii) Irrigation: The process of supplying water to soil and crops plants, primarily to meet the water
needs of seed to germination. It is given immediately after the sowing of the seeds and at definite
intervals depending upon the crop. Some types of irrigation practiced in KVK Chinyalisaur were:
Drip Irrigation, Sprinkler Irrigation, through Foggers, Micro Irrigation. Water is supplied through
rain water harvesting tanks, LDPE tanks & collector tanks.
iv) Weeding: It is the process of removal of unwanted plants done to reduce the competition for our
main crop as we did weeding in different crops such as Gehat, medicinal crops, urd, pigeon pea etc.
v) Staking: Tying the crops for preventing the crop from lodging due to the rain. This was done by
some wooden stakes in barnyard millet and plastic threads in finger millet.
vi) Trellising: It is done in vegetables which need staking it is done by tying the vegetable plants
with plastic strings to the top. e.g., In tomato.
vii) Harvesting: It can be done by different methods such as cutting and picking in okra, plucking in
peach, apple etc.
Sowing and Harvesting details of different crops grown at KVK, Chinyalisaur

S.No. Crop Variety Sowing Sowing Plot Harvest Yield

date method size(m2) date

1. Horse gram VLG-19 23.06.21 Line sowing 1264 - 33.12kg

2. Black gram Pant Urd-31 23.06.21 Line sowing 564 04.9.21 21.7kg
3. Amaranthus VL-110 08.06.21 Line sowing 700 22.10.21 54kg

4. Maize Vivek 11.06.21 Line sowing 800 - 9.5q

(fodder) sankul
makka-35

5. Okra VLB-2 12.06.21 Broadcasting 1950 21.9.21 141kg

6. Finger VL mandua 09.06.21 Line sowing 450 - 33kg
millet -382
7. Soyabean VL soya-65 Line sowing 2700 21.10.21 140kg

8. Sorghum Multi cut 17.07.21 Broadcasting 3000 - 2q

hybrid

9. Napier Co 4 hybrid 23.07.21 Line sowing - - -

grass
10. Pearl millet Multi cut Broadcasting 4000 - 11q
hybrid

11. Pigeon pea VL Arhar-1 01.06.21 Broadcasting 1000 -

12. Black gram Pant urd-40 23.06.21 Line sowing 1500 27.09.21 14.72kg

13. Finger VL mandua- 09.06.21 Broadcasting 500 - 247kg

millet 352

14. Maize Viveksankul 11.6.21 Line sowing 1600 07.09.21 101kg

(seed) makka-35

(Table iv)
 State Varietal Trails (STV)
State varietal trials are held at KVK, Chinyalisaur, to check the performance of a particular crop in
hilly regions and their performance is evaluated. The SVTs of the following crops was being held
at the KVK for Kharif crops:

S.No. Crop Total Entries Date of Sowing Plot No.

1. Finger Millet 10 26.06.21 11

2. Barnyard Millet 12 30.6.21 3

3. Black Gram 10 30.06.21 3

4. Black Soybean 5 25.06.21 11

5. Pigeon Pea 17 29.06.21 3

6. Jethi Dhan 8 26.06.21 11

7. Horse Gram 5 25.06.21 11

8. Amaranthus 12 30.06.21 3

9. Soybean 5 25.06.21 11

(Table v)
On Farm Trial (OFT):
The programme aims at testing new technologies developed at research station to ensure
their suitability and sustainability to the specific locations and to suggest or modify or refine the
technology accordingly. This is done by testing a released technology under the real farm situation
with the participation of farmers in the adoption of new technologies are also fed back to the
research centres.
OFT going on at KVK Chinyalisaur: Amaranthus
Aim: “assessment of high yielding variety of Amaranthus for mid and lower hills of Uttarkashi
District”.
Variety: VL-110
STATE VARIETAL TRIALS (SVT)
In KVK we have to do over all task in collaboration with other members but on the same hand
we were assigned with plots on group basis to perform every cultural operation of the plot by your
own and take care of the plot as a responsible farmer. As I was in group 2 so I have been assigned
with plot number-3 crops namely Barnyard Millet, Amaranthus, and Urd Bean for maintenance
purpose and plot number-11 crop namely Finger Millet for data collection.
Works need to perform in maintenance
i.) In maintenance of crop, we should check incidence of disease and pest, growth of weeds, and over
all condition of plot in which crop is sown.
ii.) In maintenance of barnyard major task was to make the crop standing, due to heavy weight of ear
and low weight of stem it subsequently falls even if small air pressure is applied.
iii.)And in case of urd bean we have to check weeds growth because due to short crop weed will
suppress its proper growth and as well disease and pest incidence.
Works done in data collection –
Data collection is scientific task where we have to record data of each and every stage of
crop assigned like 50% flowering, plant per m2, maturity, harvesting, yield and insect pest attack but
the main difference is we have to only collect data and inform those who are maintaining the crop
about any issue.
Data collection of crops-
A) Finger Millet: -
S.V.T. – Finger Millet (Mandua), Kharif- 2021
Location- KVK, Chinyalisaur
Organic mode, Rain-fed hill condition

Total Entries - 10 (With Check)

Design - R.B. D
Replication - 3
Plot Size - 3x1.125 m
Spacing - 22.5x 7.5 cm.
Nos. of lines - 5
FYM - 15 t/ha
Sowing date - 24.06.2021

Sowing Plan/Master table

i.) Date of sowing- 26.06.2021

Sl. No. Code Replication

R1 R2 R3
1
MH1201/2021 1 9 8
2 2 7 5
MH1202/2021

3 3 1 10
MH1203/2021

4 4 6 2
MH1204/2021
MH1205/2021 5 10 1
5
MH1206/2021 6 2 4
6
 MH1207/2021 7 5 9
7

MH1208/2021 8 4 7
8

MH1209/2021 9 3 6
9

MH1210/2021 10 8 3
10

ii.) 50 % Flowering stage (Days)

Sl. No. Code Replication Total Average

R1 R2 R3
1 MH1201/2021 60 60 62 182 60.6
7

2 MH1202/2021 72 72 71 215 71.6

7

3 66 62 63 191 63.6
MH1203/2021 7

4 59 74 80 213 71
MH1204/2021

5 59 73 76 201 63.3
MH1205/2021 3

6 62 69 65 196 65.3
MH1206/2021 3

7 66 71 69 206 68.6
MH1207/2021 7

8 64 72 68 204 68
MH1208/2021

78 82 232 77.3
9 MH1209/2021 72 3

76 68 211 70.3
10 MH1210/2021 67 3
(Table vii)
Data collection of crops-
A) Finger Millet: -

S.V.T. – Finger Millet (Mandua), Kharif- 2021

Location- KVK, Chinyalisaur
Organic mode, Rain-fed hill condition
Total Entries - 10 (With Check)
Design - R.B. D
Replication - 3
Plot Size - 3x1.125 m
Spacing - 22.5x 7.5 cm.
Nos. of lines - 5
FYM - 15 t/ha
Sowing date - 24.06.2021
Sowing Plan/Master table
i.) Date of sowing- 26.06.2021

Sl. No. Code Replication

R1 R2 R3

I. MH1201/2021 1 9 8

II. MH1202/2021 2 7 5

III. MH1203/2021 3 1 10

IV. MH1204/2021 4 6 2

V. MH1205/2021 5 10 1

VI. MH1206/2021 6 2 4

VII. MH1207/2021 7 5 9
 VIII. MH1208/2021 8 4 7

IX. MH1209/2021 9 3 6

X. MH1210/2021 10 8 3

(Table vi)

ii.) 50 % Flowering stage (Days)

Sl. Code Replication Total Average

No.
R1 R2 R3

I. MH1201/2021 60 60 62 182 60.67

II. MH1202/2021 72 72 71 215 71.67

III. MH1203/2021 66 62 63 191 63.67

IV. MH1204/2021 59 74 80 213 71

V. MH1205/2021 59 73 76 201 63.33

VI. MH1206/2021 62 69 65 196 65.33

VII. MH1207/2021 66 71 69 206 68.67

VIII. MH1208/2021 64 72 68 204 68

IX. MH1209/2021 78 82 72 232 77.33

X. MH1210/2021 76 68 67 211 70.33

(Table vii)

iii.) Maturity (Days)

 Sl. Code Replication Total Average
No.
R1 R2 R3

I. MH1201/2021 87 90 92 269 89.67

II. MH1202/2021 110 103 92 292 97.33

III. MH1203/2021 90 92 94 276 92

IV. MH1204/2021 103 103 97 302 100.67

V. MH1205/2021 97 106 107 310 103.33

VI. MH1206/2021 97 97 108 302 100.67

VII. MH1207/2021 97 104 104 305 101.67

VIII. MH1208/2021 94 111 105 310 100.33

IX. MH1209/2021 118 107 114 339 113.00

X. MH1210/2021 101 90 90 281 93.67

(Table viii)

iv.) Plant height (cm)

Sl. Code Replication Total Average

No.
R1 R2 R3

I. MH1201/2021 101.4 113.20 123.60 338.2 112.73

II. MH1202/2021 107.4 129.9 138 375.3 125.1

 III. MH1203/2021 99.6 120 128 347.6 115.87

IV. MH1204/2021 111 128.6 112.6 352.2 117.4

V. MH1205/2021 124.6 125.6 117.2 367.4 122.47

VI. MH1206/2021 109.6 121 119.2 349.8 116.6

VII. MH1207/2021 114 129.5 125.8 369.3 123.3

VIII. MH1208/2021 111.4 123.8 94.5 329.7 109.9

IX. MH1209/2021 101.4 94.36 131.2 327.08 109.03

X. MH1210/2021 122.6 137.5 125.4 385.5 128.5

(Table ix)
v.) Ear length (cm)

Sl. Code Ear length (cm) Total Average

No.

R1 R2 R3

I. MH1201/2021 10.34 7.74 8.98 27.06 9.02

II. MH1202/2021 9.39 8.74 7.40 25.53 8.51

III. MH1203/2021 8.90 5.42 7.28 21.6 7.2

IV. MH1204/2021 9.94 7.92 6.90 24.76 8.25

V. MH1205/2021 9.80 7.58 8.40 26.59 8.86

VI. MH1206/2021 9.85 8.96 8.98 27.29 9.10

 VII. MH1207/2021 10.61 7.50 7.18 25.29 8.43

VIII. MH1208/2021 12.63 9.74 11.20 33.57 11.19

IX. MH1209/2021 9.19 9.50 7.00 25.69 8.56

X. MH1210/2021 20.06 17.06 17.60 54.18 18.06

(Table x)

vi.) No. of plants/m2

Sl. Code Replication Total Average

No.
R1 R2 R3

I. MH1201/2021 36 39 45 120 40.00

II. MH1202/2021 36 37 43 116 38.67

III. MH1203/2021 14 37 43 94 31.33

IV. MH1204/2021 36 31 32 99 33.00

V. MH1205/2021 48 28 36 112 37.33

VI. MH1206/2021 43 41 32 116 38.67

VII. MH1207/2021 39 39 32 110 36.67

VIII. MH1208/2021 35 25 35 95 31.67

IX. MH1209/2021 35 24 32 91 30.33

X. MH1210/2021 51 33 36 120 40.00

(Table xi)

vii.) Insect pest scale

 Sl. Code Replication Total Average
No.
R1 R2 R3

I. MH1201/2021 0 0 0 0 0

II. MH1202/2021 0 0 0 0 0

III. MH1203/2021 0 0 0 0 0

IV. MH1204/2021 0 0 0 0 0

V. MH1205/2021 0 0 0 0 0

VI. MH1206/2021 0 0 0 0 0

VII. MH1207/2021 0 0 0 0 0

VIII. MH1208/2021 0 0 0 0 0

IX. MH1209/2021 0 0 0 0 0

X. MH1210/2021 0 0 0 0 0

(Table xii)

viii.) Yield/Plot (kg)

Sl. Code Replication Total Average

No.
R1 R2 R3

I. MH1201/2021 0.78 1.26 1.04 3.08 1.02

II. MH1202/2021 0.68 1.60 1.48 3.76 1.25

 III. MH1203/2021 0.54 1.22 0.80 2.56 0.85

IV. MH1204/2021 1.34 1.78 0.80 3.92 1.30

V. MH1205/2021 1.36 1.14 1.34 3.84 1.28

VI. MH1206/2021 1.22 0.94 1.26 3.42 1.14

VII. MH1207/2021 1.48 1.74 1.52 4.75 1.58

VIII. MH1208/2021 1.42 0.76 1.52 3.70 1.23

IX. MH1209/2021 0.82 1.10 0.88 3.5 1.17

X. MH1210/2021 1.00 1.30 1.06 3.36 1.12

(Table xiii)

ix.) Date of harvesting

Sl. Code Replication

No.
R1 R2 R3

1. MH1201/2021 27/09/21 26/09/21 27/09/21

2. MH1202/2021 13/10/21 14/10/21 14/10/21

3. MH1203/2021 27/09/21 30/09/21 30/09/21

4. MH1204/2021 11/10/21 14/10/21 11/09/21

5. MH1205/2021 11/10/21 11/10/21 11/09/21

6. MH1206/2021 07/10/21 05/10/21 10/10/21

 7. MH1207/2021 07/10/21 06/10/21 07/10/21

8. MH1208/2021 30/09/21 12/10/21 08/10/21

9. MH1209/2021 21/10/21 27/09/21 20/10/21

10 MH1210/2021 11/10/21 11/10/21 14/10/21

(Table xiv)

Seed Production
Seed production is a process of growing seeds of crop planted in the field for replanting
in its next season. Here, in KVK, Chinyalisaur, Uttarkashi we were guided to produce major
seeds by following different cultivation practices. The major seed production we had done of
okra and other than this grains that either can be used as seeds or can use for consumption
purpose. For producing seed of particular crop, crop should be left into the field i.e., harvesting
time of crop should be extended than expected for example for production of seed of okra it is
left to be mature for more than expected time i.e., its final harvesting time is first week of august
or you can say it starts since July but for seed production it is left into the field till mid-
September that’s the difference between normal vegetable production and vegetable producing
for seeds. In case of crops like maize the crop is left into the field for approx. one month or two
months more than expected harvesting time same as in okra. In case of cabbage, it is left for two
growing seasons to produce seed because there is requirement of increase in temperature for
bolting in cabbage. So, following are the chart of production of seed along with process we had
practiced.
Crops:

S.No. Crops Seed produce or grains produce (In kg)

i.) Okra 141

ii.) Maize 101

iii.) Sorghum 29qt

iv.) Bajra 118qt

v.) Urad 40.02

 vi.) Amaranthus 72.71

vii.) Barnyard millet 25.79

viii.) Finger millet 315.89

ix.) Horse gram 37.78

x.) Black soyabean 5.04

xi.) Soyabean 140

xii.) Jethi Dhan 13.81

(Table xv)

In KVK, Chinyalisaur, Uttarkashi we have also practiced cultivation of seed of

medicinal plants. We had sown following plants on 22nd July 2021 in row wise planting further
we had followed all the cultural practices required while growing a crop like staking, irrigation,
application of fungicides, weeding, ploughing and at the end harvesting of seeds. There is
difference in seed production of medicinal plant and other crops medicinal plants are kept
standing and seed are harvested like we harvest fruits from apple or guava tree but in case of
crop (mostly) it is required to harvest from base.
Medicinal plants:

S.no. Plants Seed produce (in

i.) Akarkara 7.12

ii.) Chui-mui 35.82

iii.) Chikori 8.57

iv.) Stivia 18.97

v.) Laung tulsi 28.6

vi.) Horse mint 1.34

 vii.) Babchi 34.75

viii.) Nimbu tulsi 35.65

ix.) Laadu 0.72

x.) Shalparni 9.90

xi.) Periwinkle 1.68

(Table xvi)

Here, in KVK, Chinyalisaur we were guided to produce seed of maize, okra,

sorghum, etc, crops of kharif season within these four months tenure. Not only kharif
crops we were guided to produce seeds of medicinal plants under supervision of KVK
Principal Scientist Dr. C.S. Raghav sir. Many crops are harvested at time and thereafter,
their seeds are either used for self-consumption or next round sowing (for example okra,
and medicinal plant seeds).
Process of seed production
i.) Agronomical practices- it involves works from sowing till harvesting of
crops. That comes under agronomical intervention section (part: 2)
ii.) Sun drying- after harvesting of crop (or plant) harvested product are
spread over ground on sheet (mostly poly) under sun till it loses
maximum or complete moisture maybe it will take 1 or more than one
day.
iii.)Threshing- when the harvested product is completely sundried it is
threshed to remove the stalks from grain. It can be done manually as
well mechanically. In case of barnyard, we threshed them manually
because they are SVT crops but on the other hand in case of maize,
soyabean etc. crops we threshed them with machine.
iv.)Winnowing- after threshing the grains are required to be cleaned up so
that unwanted material can be removed and at time of weighing actual
grain weight should be measured. We have followed traditional method
of winnowing and had done in many crops.
v.) Grading- on the basis of shape, and size grains are splited into different
sections like small, extra small, large or medium. We have graded here
grains of urd crop.
vi.)Weighing- after cleaning and grading of grains it is required to weigh
grains so that actual yield can be calculated.
vii.)Packaging - now for commercial purpose grains are well packed into
packet, that are sealed further.
viii.) Labelling - and the final step is labeling over the packets, that contain
name of crop or plant their variety, their weigh and somewhere date of
harvesting is also mentioned.
3) Plant Protection Intervention
 INTRODUCTION
Duty of cultivating a crop does not end with sowing, watering, or harvesting it requires
proper management and protection from other competitive crops and insect’s pests attacking
over it, that’s where plant protection intervention came into existence. According to our
experience in KVK, Chinyalisaur there is very low rate of pest attacks and disease incidence
but yes, every year approximately same insect pest and diseases occur. That which I have
observed mentioned below.

Diseases

S. no. Disease Crop affected Symptoms Management

i.) Wilt Pigeon pea Plant Affected Partially or Drenching – mixture of

Completely, Blacking Of Stem Near carbendazim and
Soils and Upward Several Feet’s, mancozeb with sand.
Dying of Plants.

ii.) Blight Soyabean Development Of Light Purple Spots

on Top Surface of Leaves. The
Infected Leaves Appear Leathery
and Sunburned. The Spots May
Coalesce to Form Large Necrotic
Areas on Leaves, Which Eventually
results in Defoliation of Infected
Leaves in the Upper Canopy.
iii.) Rust Maize Rust Produces Rust-Colored to Dark
Brown, Elongated Pustules on Both
Leaf Surfaces.Pustules Contains Rust
Spores That Are Cinnamon Brown in
Color. Under Severe Condition –
Leaf Chlorosis and Death May
Occur.

iv.) Smut Maize Tumor Like Galls That Are Vary in 1. Systematic
Size from Less Than 1 Cm to More fungicides can be
Than 30 Cm in Diameter. used –
Galls Develops Beneath the Soil 2. Adequate nitrogen
Surface When the Apical Meristem application during the
of a Young Plant Is Infected. early growth stages
reduces susceptibility.
Young Galls Are White Firm and as
They Begin to Mature, Interior
Tissue Becomes Semi Fleshy and
Streaks of Black Tissues Occur as
Teliospores Begin to Form.

v.) Stalk rot Maize The Stalk Near the Ground Become 1. Avoid water
Water-Soaked with Brownish logging and proper
Discoloration and are Usually drainage.
Breakable. 2. Bleaching powder
The Stalk Emits the Rotting Smell which contains 33%
Infected Plants Show Dark Color and chlorine @10 kg/hac
Water Soaking at The Base of The as soil drench at pre
Stalk. flowering stage.
vi.) Collar rot Apple Reddish Leaves in Late Summer. Drenching- CARE
Trees May Then Develop Poor Twig (carbendazim and
Growth, Small Fruit and Smaller mancozeb+sand.
Discolored Leaves.
Emergence Phase the Infection of
The Young, Juvenile Tissues of The
Collar at The Ground Level. The
Infected Tissues Become Soft and
Water Soaked.

viii.) Wilt Horse gram The Diseased Appeared as Isolated, We apply drenching
Dark Brown, Scattered and Spindle with carbendazim and
Shaped Spots on Flag Leaves and also spray the solution
Afterwards Several Such Spots of carbendazim with
Coalesce and Cover the Entire Leaf knapsack sprayer.
Which Becomes Grey and Dried Up.
The Spots Are Dark Brown to Grey
in Color and Are Surrounded by
Yellow Halo.
(1) (ii) (iii) (iv)

(v) (vi) (vii) (viii)

Insects and pests

S. no. Insect / pest Crops

i.) Bristle beetle Cucurbits mainly

ii.) Aphids Okra

iii.) Jasids Okra most prominent

iv.) Mexican beetle Parthenium

v.) Caterpillar Urd bean

vi.) Shoot borer Barnyard millet

vii.) Fruit fly Pomegranate

(Table xviii)

(i) (ii) (iii) (iv)

(v) (vi) (vii)

 WEEDS

S.no Common name Impact Control

.

i.) Parthenium The plant produces chemicals that Glyphosate, atrazine,

Parthenium suppress crops and pasture plants that metasulfane.
results in extinction of native species
hysterophorus Zygogramma
because of its aggressive dominance
bicolorata is
nature. biocontrol agent in
Dust of this weed elicit allergic contact Parthenium
dermatitis,
On continuous exposure, causes
eczema, asthma, hay fever, black spots.

ii.) Jungle rice Jute, soyabean, cotton, rice, castor bean, Pre-emergence
weed sugarcane, tomato, maize. application of
oxadiazon or
Echinochloa pendimethalin or
colona postemergence
application of
butachlor, cyhalofop
and fenoxaprop
iii.) Hairy indigo Troublesome in some crop setting, it In groundnut and
forms dense canopy with age reducing soyabean fields, it
Indigofera
photosynthesis in crop, lafhairs can be controlled
hirusta intercepts fungicides. with actifluorfen and
in maize with atrazine
and 2, 4-D.
In Florida row-crop
fields, it is
controllable with 2.2
kg/ha napropamide
before sowing
watermelon.

iv.) Ground Once established, it is extremely Glyphoshate at higher

difficult to eradicate because plants rates gives effective
almond
have a stratified and layered root control and also can
Cyperus system, with tubers and roots being be used as a pre
esculentus interconnected. planting or directed
treatment.
Severe loss in vegetable and row crops.
Paraquat also kills the
Have propagules that can remain viable
tops but must be
for more than one year.
applied repeatedly.
Competition- monopolizing resources.

v.) Slender false The problem is that once a few large This grass has 2
clumps become established in an area, weaknesses- •First it
brome
they gradually spread and can is susceptible to
Brachypodiu eventually form a solid mass that glyphosate
m sylvaticum overwhelms native vegetation. •Second, it is not
It harms tree plantations by infestations. rhizomatous, thus
once the clumps have
been removed, they
stay removed.
vi.) Cutleaf It is a weed of cropland, garden and Glyphosate
cherry plantations. Host of causal agent of
Physalis tomato bacterial spot Xanthomonas
campestris as well as viruses found in
angulata
tobacco, potato, okra, capsicum pepper,
beans, etc.

vii.) Great mullein May cause contact dermatitis. Effective herbicides

Verbascum and their rates per
Thapsus acre include: Grazon
P+D (3-4 pints/acre),
Cimarron

viii. Horse weed Horseweed can compete with soybean Corn-based

) Erigeron during the growing season and also can herbicides are very
interfere with harvest. effective in
canadensis
controlling
Because of the plasticity in horseweed
horseweed. These can
emergence, it is difficult to know when
include products that
to apply burn down applications to
feature atrazine and
control the highest percentage of
growth regulators.
emerged plants.
These are often
effective when
Glyphosphate-based
herbicides don’t do the
trick.
ix.) Jakhya It produces large no. of sticky seeds Hoeing and manual
which can be dispersed by wind water weeding.
Cleome viscosa
to clothes and animal fur and grown Soil applied
easily on the region where it never herbicides (mono-
sown linuron, triflralin,
atrazine)
Some foliar applied
herbicides- MCPA,
2,4-D and Paraquat.

x.) Parhar Although this plant self-seeds and has Baramide

neutralized in some areas, it is
Cleome
generally not considered invasive.
gynandra
Mushroom Cultivation
Mushroom cultivation is one of the most growing industries in current scenario, here in KVK
Chinyalisaur, Uttarkashi we started mushroom cultivation (oyster mushroom aka dinger mushroom)
on 25th of November, 2021. Before proceeding further lets first have a little information’s on
mushrooms, so mushrooms belong to kingdom fungi and are generally classified under phylum
Basidiomycota, mushrooms are generally suitable for the temperate, subtropical and tropical regions
of our country. The regions suitable for button mushroom are equally suitable for this mushroom.
This type of mushroom is generally dried and exported. This has tremendous potential as it can be
grown on a variety of substrates under varied conditions. The production technology is relatively
simple with low production costs. India produces annually about 10000 tons of these mushrooms.
The Oyster is widely cultivated in states of Orissa, Andhra, Karnataka, Maharashtra, Madhya
Pradesh, West Bengal and North-Eastern states. Punjab and Tamil Nādu are the leading producers
of this type on commercial scale.
The activity also requires comparatively less land area. The potential of the mushroom crop is
rated high on account of following reasons: -
i.) Availability of cheap and abundant raw material and labor.
ii.) Appropriate technology for small and Hi-Tech growers.
iii.)Demand–supply gap in the world trade of mushroom.
iv.) Fall in production in many European countries due to high labours cost.
v.) Proximity to Middle East, where market is growing.
vi.) Domestic market is also growing which can absorb non-exportable surplus.

TYPES OF OYSTER MUSHROOMS

The traditional Oyster Mushroom is Pleurotus ostratus- this is the one you are likely to find
at the grocery store but there are many different types of Oysters.
i.) King oyster mushrooms: The biggest oyster mushroom found in the Middle East, North
Africa, and Asia.
ii.) Pink oyster mushrooms: Bright pink color that fades when exposed to heat, with a pungent
flavor. Can taste like bacon if cooked right!
iii.)Phoenix oyster: Looks and tastes like pearl oyster mushrooms but slightly smaller.
iv.) Blue oyster: Despite having a bluish tint, they taste exactly like pearl oyster mushrooms
v.) Pearl oyster: The most common type you’ll find in North America.
Medicinal and Nutritional value:

Most of the incredible oyster mushroom health benefits come from its awesome nutritional profile.
Mushrooms, in general, are excellent for overall health and weight loss because they’re low in
calories and fat with absolutely no cholesterol. Oyster mushrooms are no different, boasting just 28
calories per one-cup serving with 1g fat, 2g dietary fiber, and 3g protein. Beyond the basics, oyster
mushrooms also have decent nutritional value thanks to their wide range of vitamins, minerals, and
antioxidants.

i.) Niacin: Almost every cell in the human body requires niacin to function and
metabolize other nutrients.
ii.) Vitamin D: Vitamin D is not easy to find in food products (it typically comes from
sunlight). However, mushrooms treated with UV lights are one of the best food
sources of vitamin D.
ii.) Iron: Red blood cells require iron. One cup of oyster mushrooms gives you 12% of
your recommended iron intake which makes them a great meat substitute in that
respect.
Oyster mushrooms also contain 8% each of your daily recommended amount of important nutrients
like Riboflavin; Potassium; Vitamin B6; B Vitamins; Folic acid (folate); Magnesium; Vitamin C;
Pantothenic acid & Amino acids.

BENEFITS OF OYSTER MUSHROOMS

Here are some of the most well-researched oyster mushroom benefits.

i.) IMMUNE SYSTEM SUPPORT: The beta-glucans in oyster mushrooms make them one
of the best foods on the planet for protecting your immune system against short- and long-
term illnesses. Unlike some foods that either stimulate or repress the immune system,
mushrooms balance it. Plus, oyster mushrooms are loaded with other antioxidants to help
prevent free radical damage and oxidative stress so your immune system can defend itself
against aging.
ii.) LOWERING HIGH BLOOD PRESSURE: Your body needs nutrients like vitamin D to
regulate blood pressure levels. One study found that dietary mushrooms like oysters reduced
blood pressure in rats with spontaneous or unexplained high blood pressure.
iii.) REGULATING CHOLESTEROL LEVELS: Since mushrooms like oysters have a
savory flavor and no cholesterol, they’re a great substitute for meat in many sautéed dishes.
One study also found that consuming oyster mushrooms reduced triglycerides and
cholesterol levels in diabetic patients (as well as high blood sugar levels).
iv.) BUILDING STRONG BONES: Oyster mushrooms have plenty of important nutrients for
building strong bones. Specifically, vitamin D and magnesium. While most people focus on
calcium, your body also needs vitamin D and magnesium to process calcium and store it in
your bones.
v.) ANTI-INFLAMMATORY PROPERTIES: The beta-glucans and antioxidants in oyster
mushrooms make it a great food for lowering inflammation. Some research shows that
beyond beta-glucans, some of the oyster’s anti-inflammatory properties come from a unique
and somewhat unknown amino acid called ergothioneine. According to the research,
ergothioneine lowers “systemic” inflammation across the entire body which often
contributes to diseases like dementia and diabetes.
vi.) ANTI-CANCER PROPERTIES: The beta-glucans in mushrooms like oyster’s function
as potent antioxidants that may protect the body against cancer. One study found that oyster
mushrooms have potential to be effective for certain types of cancer cells.

vii.) PROTECTING THE HEART AGAINST CARDIOVASCULAR DISEASE:

Ergothioneine is also an excellent amino acid for protecting the heart because it prevents the
buildup of plaque. Perhaps this is also why oyster mushrooms are able to lower cholesterol
levels.
viii.) DEFEND AGAINST NEURODEGENERATIVE DISEASES: Finally, the amino acid
ergothioneine is a cytoprotectant. In other words, it protects cells against oxidative stress
and free radical damage. That’s why mushrooms like oysters have potential for defending
against neurodegenerative diseases like Alzheimer’s, Parkinson’s, and dementia.

Life Cycle of Oyster Mushroom: -

i.) Spore Formation
The spores of the oyster mushroom form in the gills at the tips of structures called basidia. These
club-like structures support the spores until they are ready for release. While they are technically
called basidiospores, the term spore is commonly used. Spores are a mushroom’s version of seeds
and are necessary for reproduction.

ii.) Spore Release

 Millions of spores are ejected into the air when a mushroom reaches the reproductive stage. These
microscopic spores are carried by the wind and deposited on the soil, old stumps and trees. If
conditions are favorable for growth, the spore begins to grow until it encounters another spore
suitable for mating.

iii.) Fertilization
Unlike animals that have only two sexes and must mate with the opposite sex to reproduce,
mushrooms produce multiple mating types. Some fungi produce thousands of mating types to
increase the likelihood that the spores will encounter a suitable mating type after they are dispersed.
The oyster mushroom produces four mating types. When two spores of differing mating types meet,
they form a multicellular organism that begins to grow. The oyster mushroom spends the majority
of its life cycle in this stage of development. The fruiting body does not form until environmental
conditions are right for its growth.

iv.) Fruiting
Environmental conditions trigger the formation of the fruiting body -- the part recognizable as the
mushroom. This occurs at a specific time in each area of the country. Oyster mushrooms appear in
late summer in the Midwest, in the fall along the coastal areas of California and as late as mid-
December in southern locations. Typically, baby mushrooms appear when temperatures drop in the
fall and the spores are exposed to chilly nights and the cool, rainy days of late summer or fall.
Temperatures in the 50s and 60s Fahrenheit typically initiate the formation of new mushrooms.
Timing varies depending on the weather conditions, but most oyster mushrooms appear at
approximately the same time each year.
v.) Completing the Cycle
New basidia form in the gills of the new mushrooms and begin to produce spores. These spores are
released when they are mature, beginning the life cycle of the oyster mushroom again’
Temperature Required: Oyster mushroom can grow at moderate temperature ranging from 20 to
300 C and humidity 55-70% for a period of 6 to 8 months in a year. It can also be cultivated in
summer months by providing the extra humidity required for its growth.
Humidity Required: Oyster mushroom can grow at moderate temperature ranging from 20 to 300 C
and humidity 55-70% for a period of 6 to 8 months in a year.

Name of National Centre for Oyster Mushroom: National Research Centre for Mushroom
(NRCM), Solan.
vi.) Spawn:
Suitable substrate: Sorghum, Maize or, Wheat grains
 Preparation of spawn: Half cooked grains, air dried, mixed with calcium carbonate powder at 2%
level, fill the grains in empty glucose drip bottles, plug with cotton and sterilize in cooker for 2
hours.
Put the pure culture of the fungus (Procured from agriculture departments/agri. Universities) and
incubate at room temperature for 15 days. Use 15-18 days old spawn for spawning.

Ingredients Required for Compost Preparation:

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

The popular methods of substrate preparation are:

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

Major Disease and Insect Pest management:

i.) Springtails: Adults are silver grey to ground color with light violet band along the sides of the
body and black cellular fields present on the head. Body length is 0.7 to 2.25 mm and abdomen 4-6
segmented. Antennae are 3-6 segmented. Lepidocyrtus sp., L. Cyaneus, Seirairicolor, etc. are the
main species damaging mushrooms.

Nature of damage: – Springtail’s cause damage to the oyster, button and shiitake mushrooms.
Staying in groups in the dark, they feed on mycelium in the compost resulting in disappearance of
 mycelium from spawn – run compost. Fruiting bodies of button mushrooms are also attacked causing
slight pitting or browning at feeding sites. In oyster and shiitake, they feed on gills destroying the
linings and also eat out the mycelial strands at base of the stipes.
Control: – Preventive measures like clean cultivation, proper pasteurization of compost and casing
materials, proper disposal of spent compost, raising the crop above floor level etc., should be
followed. – Use of 0.05 per cent Malathion as spray for disinfection, mixing Diazinon 30 ppm in
compost at the time of filling and spray of insecticides like Malathion or Dichlorovos at 0.025–0.05
per cent conc. During spawn run and cropping have been recommended for their control.
ii.) Fungal disease:
a.) Dry bubble: caused by Verticillium fungicola in these diseases there are muddy brown, often
sunken spots on the cap of the mushrooms Greyish white moldy growth seen on pileus, later
stage mushroom becomes dry and leathery, initially infected one are not developed or remain
small most favorable temperature being 280C.

Control: -
• Pick and destroy infected mushroom to prevent spread
• Sanitary conditions in growth house
• Lower the temperature to 140C when disease noticed
• Use clean equipment
• Control flies and mites
• Bubble can destroy with salt
iii.) Wet bubble: Mycogone perniciosa
a.) Malformed mushrooms with swollen stipes, reduced or deformed caps.
b.) Undifferentiated tissue becomes necrotic and a wet, soft rot emit bad odor
c.) An amber liquid appears on infected mushrooms. Mushrooms become brown in color
d.) Bubbles may be as large as a grapefruit. It is also a parasite of wild mushrooms.
e.) It produces two spore types, one which is small and water-dispersed like Verticillium,
f.) Second which is a large resting spore capable of persisting for a long time in the environment.
Control: –
a.) Sanitation in growth house
b.) Clean environment around cultivation area
c.) Incorporating Benzimidazole 150 mg/l. In the casing.
d.) Applying Benomyl at the rate of 0.95 g/m2
e.) Carbendazim and Thiabendazole at the rate of 0.62 g/m2
 iv.) Cobweb: - Cladobotryum dendroides
a.) White silky growth grows over surface of casing soil
b.) It climbs up and cover mushrooms comes in its path
c.) Infected mushroom becomes soft
d.) Later engulfed by cottony ball of mycelia
e.) Serious problem where year around growing is practiced
f.) Cobweb mold is darker than mycelium... almost grey as compared to white.
g.) Main source of infection is casing soil
h.) A cottony mycelium grows over casing
i.) The mycelium soon envelopes the mushroom with a soft mildew mycelium and causes a soft rot.
j.) It is also a parasite of wild mushrooms.
k.) Cobweb mold is favored by high humidity

Control: -

a.) Identify disease symptoms early, not only the web but also cap spotting.
b.) Treat spotty infections with a alcohol drenched paper towel
c.) Cover infected areas with salt
d.) Change from light peats to heavy peat casing may encourage disease development, but heavy
black peats are not responsible for initial infections.
e.) Heavier casing may require increased water applications, therefore may encourage the spread
and development the disease.
f.) Heavily infected 2nd or early 3rd breaks should be steamed off to reduce the spore load on
the farm.
g.) Control strategies include lowering humidity and /or increasing air circulation
h.) Increase hygiene of the harvesting and watering department.
i.) Judicious applications of Benzimidazole fungicides should be made
j.) Chlorothalonil should be included in the fungicide application program

Bacterial diseases

i.) Bacterial spot / Brown blotch: Pseudomonas tolaasii.

Pale yellow spots on the surface of the piles later it turns to yellow, in severe case mushrooms are
radially streaked Damage at storage and transit High humidity and watery conditions are favorable
for disease.
 Vector: Tryoglyphid mite

Lesions on tissue that are pale yellow initially later become a golden yellow or rich chocolate brown.
Discoloration is superficial (not more than 2 to 3 mm)

Control: -
• Sanitation
• Lowering humidity
• Watering with a 150-ppm chlorine solution (calcium hypochlorite products are used since
sodium hypochlorite products may burn caps).
• If the mushroom stays wet, however, chlorine has little effect since the bacterial population
reproduces at a rate that neutralizes the effect of the oxidizing agent.

Viral diseases:

a.) Virus (several)

b.) Double-stranded RNA
c.) Reduced cropping,
d.) bare patches on the beds,
e.) long-bent stalks with small caps,
f.) Premature opening of mushrooms,
g.) Stalks tapering towards the base of stalk,
h.) Dying pinheads
i.) Infected mycelium grows slowly in the beds and fruiting bodies are not produced.
j.) Infection of the crop at spawning lead to a higher level of disease

Spread and Source of infection of virus: -

a.) Infected mushroom spores

b.) Mycelium from previous crops also survive in the trays

c.) Mushroom sheds can also release infected spores
d.) Dust from around the farm may introduce infected spores
e.) Only 10 infected spores are required for a disease outbreak.
f.) Farm hygiene

g.) Maintain 600 C temperature throughout the compost

h.) Filter air and seal rooms properly to prevent spores from entering during cool down phase of
compost.
 i.) Clean equipment’s
j.) Ensure workers have clean-spare clothes
k.) Ensure absolute filters are fitted to spawn-run buildings
l.) Clean trays to prevent infection from old-infected mycelia

Harvesting: -

i.) Mushroom pin heads appear on 3rd day of opening of beds and mature in 3 days.
ii.) Harvest matured mushrooms daily or alternate days, before spraying water.
iii.) Second and third harvest can be obtained after scraping the surface of beds after first or
second harvest

POST harvesting: -

Mushrooms are then graded and packed in plastics packets according to standard weights
and are often used in commercial purposes and are sold in markets.

Sample representation of mushroom cultivation in KVK, Chinyalisaur

Preparation of compost

Requirement:

i.) Wheat straw-300kg

ii.) Calcium Ammonium Nitrate- 9kg
iii.)Wheat husk- 15kg
iv.) MoP-3kg
v.) Urea-4-5kg
vi.) Single super phosphate- 1.5kg
vii.) Gypsum-20kg
Process:
Compost preparation is proper one month process. Mix all in 10-15 L water and dry
under sun over bed and follow up proper turning in absolute intervals.
i.) Prepare bed of 2 m length, 1.5m height, and 1m breadth.
ii.) Spread the straw soaked in water over the bed
iii.)Turning begins on 6th day after spreading, second turning will be on 10th day, next on 13th
day with this day turning apply gypsum and mix it well, next 16th , 19th,22nd,25th, and 28th.
Procedure

i.) Take compost-100kgs, spawn-500-700gm

ii.) Bagging- Take poly bags of wider size and fill it with 15-20kg of mixture
in each. iii.)Tightly pack the poly bag.
iv.) Casing- done with manure (khaad) that should 2 years old and is done when white
mycelium is appeared over bags surface. Casing can increase production level up to 10
kgs.
v.) Harvesting: first harvest should be done after 25 days when mushroom size would be 3-
4cm. Harvesting technique would be cutting and plucking (first left that right).
Approximate harvest- 15-20kgs in 100kg compost.

Precaution: -

i.) Sanitization- sanitize room before using with formalin.

ii.) Irrigation- sprinkler irrigation technique is used to sprinkle water over casing not in
bottom of bags.
iii.)Arrangement- room should be properly arrange with slabs as well no holes should be
present in room.
iv.) Light- direct sunlight should not fall over room but proper light should be there
generally CFL bulb is used.
v.) Be cautious over using sanitizers it can create headache if inhaled.
vi.) If moisture will be increased and temperature decreased can cause fungal infection,
therefore, moisture should be well maintained.
4.) Soil Improvement Intervention
(Soil sampling and Testing)
 INTRODUCTION
Information Sheet for Soil Testing
i.) Full name of Farmer: Smt. Babita Devi w/o Shree Amar Singh
ii.) Sample number: KVK/UK1/21-22/22
iii.) Number of soil samples: 22
iv.) Date of soil sampling: 24/08/2021
v.) Nature of field i.e., sloppy, depression: Stony Stony etc.
vi.) Crop rotation :
vii.) Name of crops to be sown: barnyard millet Preparation of soil heath card
✓ Detailed information of farmer
● Name : Smt. Babita Devi w/o Shree Amar Singh
● Address : Bangaon, Chinyalisaur
● Village : Bangaon
● Tehsil : Chinyalisaur
● District : Uttarkashi
● Aadhar Number : 717923691524
● Mobile Number : 9068310346
✓ Details of Soil Sample
● Soil Sample Number : KVK/UK/21-22/22
● Date of Soil Collection : 24/08/2021
● Khasra Number :
Result of Soil Testing

S.No. Parameter Value Analysis Remarks

i.) pH 6.72 Acidic ???

 ii.) EC 1.04 Neutral ???

iii.) Organic Carbon 0.64 Neutral ???

iv.) Available Nitrogen 301.8 Neutral

v.) Available 42.28 Neutral

Phosphorus

vi.) Available Potassium 69.73 Low

vii.) Available Sulphur 28.0 High

viii.) Available Zinc - -

ix.) Available Boron 0.44 Low

x.) Available Iron 16.2 High

xi.) Available Manganese - -

xii.) Available Copper 0.55 High

(Table xx)
Integrated Nutrient Management for Major Crops

S. Crop Nutrients Fertilizers (kg/ha)

No. (N:P2O5:K2O)
kg/ha Urea SSP MoP DAP

i.) Rice 120:60:40 261 375 67 0

 210 0 67 130

ii.) Maize 180:60:40 391 375 67 0

340 0 67 130

iii.) Soybean 20:80:20 43 500 33 0

0 0 33 174

iv.) Wheat 120:60:40 217 375 67 0

210 0 67 130

v.) Chickpea 20:50:20 43 313 33 0

0 0 33 109

vi.) Sugarcane 300:80:60 652 500 100 0

584 0 100 174

vii.) Mustard 80:40:20 174 250 33 0

140 0 33 87

viii.) Pigeon pea 30:60:40 65 375 67 0

14 0 67 130

ix.) Sorghum 80:40:40 174 250 67 0

 140 0 67 87

x.) Hybrid 120:60:50 261 375 83 0

Bajra
210 0 83 130

(Table xxi)
i.) Application of FYM @ 5 t/ha reduces the requirement of Urea, SSP and MoP by 54,
63 and 42 kg/ha, respectively from given doses of fertilizers for different crops.
ii.) Seed treatment by crop specific Rhizobium in legumes and Azotobacter/Azospirillum
in non-legume crops @ 5.0 g/kg seed and PSB @ 3.0 kg/ha as soil application for all crops is
recommended.
iii.) In case Zinc deficiency, application of Zinc Sulphate @ 25 kg/ha on alternate year is
advised.
iv.) In case of Sulphur deficiency, application of S @ 40 kg/ha per year or continuous
application of SSP instead of DAP is advised.
Objective and advantage of soil testing:
Objectives:
i.) To evaluate the fertility status of a soil for providing an index of nutrient
availability or supply in a given soil.
ii.) To predict the probability of obtaining a profitable response to lime and
fertilizers.
iii.) To provide a basis for recommendation on the amount of lime and fertilizer.
iv.) To evaluate the fertility status of a soil on area basis by the use of soil test
summaries.
v.) Such summaries are helpful in developing both farm level and nutrient
management programs.
Advantages:
i.) Soil Analysis leads to more informed fertilizer decisions, reducing risks in the
soil such as soil erosion, soil infertility and degraded lands and increasing farm
profitability in the long term.
ii.) Reveals the amount of plant-available macro-nutrients in the soil and where
soil nutrients are in the soil profile.
 iii.) Identifies nutrients that could be yield-limiting.
iv.) Monitors soil health properties such as pH, EC and OC, which affect nutrient
availability to crops and thereby yields and profitability.
v.) Provides a basis for variable rate application (VRT) depending upon soil and
crop.
Importance of Micronutrients in Crop Production

S.No. Name Importance

i.) Zinc Component of many enzymes, essential for plant hormone balance and
auxin activity.

ii.) Copper Component of enzymes, involved with photosynthesis.

iii.) Iron Component of enzymes, essential for chlorophyll synthesis,

photosynthesis.

iv.) Mangan Chloroplast production, cofactor in many plant reactions, activates

ese enzymes.

v.) Boron Important in sugar transport, cell division, and amino acid production.

vi.) Chlorine Used in turgor regulation, resisting diseases and photosynthesis

reactions.

vii.) Molybden Involved in nitrogen metabolism, essential in nitrogen fixation by

um legumes.

(Table xxii)

Reclamation of soil salinity, alkalinity and acidity

i.) Soil salinity: Saline soils are those which contain high quantity of soluble salts and
show electrical conductivity above 4dS/m, pH below 8.5 and exchangeable sodium percentage of
<15. Reclamation of saline soil is aimed at bringing down the salt concentration step by step.
This is achieved by a process whereby solutions of high salt concentration in the soil are
displaced by less concentrated solution.
 ii.) Soil alkalinity: Alkalinity soil is due to the presence of salt (carbonates of calcium
magnesium and sodium) comparatively in high degree. Gypsum application is one of the
common amendments used in reclamation of alkaline soils. Quantity of gypsum to be
applied.depends upon the extent of soil alkalinity, soil texture and the crop to be grown.
iii.)Soil acidity: Soil becomes acidic because of its origin from material acidic in nature.
Acidic soils occur in the high rainfall areas. Acidic condition of soil can be corrected by adding
materials like dolomite, calcic lime stones, burnt lime, hydrated lime, lime sludge and slags,
depending upon the availability.
Natural resource management (NRM)
(a) Role of Bio fertilizer in improving soil health
i.) It involves the preparation of efficient strains of microorganisms capable of
converting atmospheric nitrogen into nitrate or dissolving phosphorus from the fixed
form.
ii.) Bio-fertilizers include BGA, rhizobium, Azospirillum and phosphate
solubilizing microorganisms. Blue green algae, used for paddy fields, increase the yield
by 20-30%, by fixing nitrogen and producing growth promoting compounds.
iii.) Bio-fertilizers improve soil texture, structure, supply of nutrients, water
holding capacity and proliferate uses soil microorganisms.
iv.) Bio-fertilizers ensure ecological stability to the soil.
(b) Role of Vermi-compost in improving soil health
i.) Vermi-compost is a nutritive organic fertilizer enriched with plant available
forms of macro nutrients, beneficial soil microbes, nitrogen fixing bacteria,
actinomycetes and plant growth regulators like auxins, cytokinin’s and gibberellins.
ii.) Also, composition of vermi-compost shows antagonistic ability against soil-
borne pathogens thereby improving plant health.
iii.) It can be applied as mulch, incorporated as a component in potting mixes or
brewed in water as a compost tea liquid fertilizer.
iv.) As an organic fertilizer, vermicompost is a substitute for synthetic fertilizer in
soil enriched vegetable transplant potting mixes.
(c) Role of Green manure in improving soil health
i.) Green manures add organic matter to the soil and simulates activity of soil
microorganisms.
ii.) Green manures take nutrients from lower layers of the soil and adds to the
upper layer of the soil.
 iii.) Green manure improves soil structure and soil tilth; it also improves aeration
in rice soils by stimulating the activities of surface film of algae and bacteria.
iv.) Green manuring increases the yield of crops to an extent of 15-20% as
compared to non green manuring fields.
(d) Soil degradation, improvement of soil health for sustainable agriculture reasons:
i.) Soil degradation describes what happens when the quality of soil declines and
diminishes its capacity to support animals and plants.
ii.) It is a change in the soil health status resulting in a diminished capacity of the
ecosystem to provide goods and services for its beneficiaries.
iii.) Soil degradation causes include agricultural, industrial, and commercial
pollution; loss of arable land due to urban expansion, overgrazing, and unsustainable
agricultural practices; and long-term climatic changes.
iv.) It is the loss of lands production capacity in terms of loss of soil fertility

Improvement:
i.) Practicing crop rotation: allows different plants to grow in an area of soil ever year.
This allows the soil to replenish itself of nutrients that are lacking after the growth of one type of
plant.
ii.) Agroforestry: involves growing crops around trees and other plants such as hedges.
Trees create their own microclimate, which is favorable for crops.
iii.)Permaculture: is a form of sustainable farming that respects nature and its design. It
incorporates practices such as creating an integrative space where beneficial relationship
between different organisms can flourish, and avoiding unnatural substances and waste.
(e) Role of Crop rotation in soil improvement
i.) Rotating different crops can break pest cycles and add extra nutrients to the soil.
ii.) Crop rotations build soil fertility, preserve the environment, control weeds, diseases
and insects and add to crop and market diversity.
iii.)The use of long-term diverse rotations helps in improving grain yield as well.
iv.)The process also works to interrupt pest and disease cycles, improve soil health by
increasing biomass from different crops root structures and increase biodiversity on the farm.
Summary of the work (Soil Sampling and Testing) by the student done in the Lab:
KVK Uttarkashi established soil testing lab during the year 2015-16. The laboratory is
equipped with the soil testing kit “Mridaparikshak” developed by Indian Institute of Soil
Science, Bhopal, a minilab that can determine soil health. Mridaparikshak comes with soil
sampling tools, GPS, balance, shaker, hot plate and a Smart Soil Pro.
Soil Sampling
It commonly refers to the analysis of soil sample to determine the nutrient content,
composition and other characteristics such as acidity and pH level.
The following steps are mentioned below in which we took the soil sample under the
supervision of Mr. Varun Supiyal, soil testing in charge: -
i.) Divide the field into different homogeneous units based on the visual observation and
expertise of our supervisor in zigzag manner.
ii.) Make a ‘V’ shaped cut to depth of 15cm in the sampling spot using spade.
iii.)Remove thick slices of soil from top to bottom of exposed face of the “V” shaped cut
and place over a clean sheet.
iv.)Mix the samples thoroughly and remove foreign materials like roots, stones, pebbles
and gravels.
v.) Reduce the bulk about half to one kilogram by quartering or compartmentalization.
vi.)Collect the sample and sieve it to discard the rest debris materials if any left.
vii.) Last, collect the final sample in a clean bag and label it and put the tag inside the
bag and also tag it from outside as well.
This tag contains the information of name of the farmer, location of the farm, survey
number, previous crop grown, present crop, crop to be grown in the next season, date of
collection, name of the sampler, etc. In case of hard soil, samples are taken with the help of
augur from depth and collected in the bag.
Soil Testing
Soil testing is defined as a “programme for procedural evaluation of soil fertility by rapid
chemical analysis particularly to assess the available nutrient status and reaction of a soil. The
result of a soil test is known as “Soil test value”.
Then we tested the soil sample in soil testing laboratory of KVK with the help of Mridaparikshak
under the guidance of Mr. Varun Supiyal, soil-in-charge. Mridaparikshak testing kit comes with
weighing balance, shaker, hot plate, a Smart Soil Pro and set of labeled chemical solution
bottles.
Results and Discussion: -
The main aim of this study is to know whether the soil is suitable or not for the plantation of
particular crop. The following summarizes the findings of this study: -
i.) The nitrogen content of the soil sample no.2 & 3 is found to be lower than
recommended level. So generally, application of urea or organic manures is suggested.
ii.) The potassium content of all the soil samples is found to be lower than recommended
level. So, the mixing of soil with Murate of Potash (MOP) is suggested.
iii.)The Sulphur content of the soil sample no.2 & 3 is found to be higher than
recommended level. So, avoid using nitrogen and Sulphur rich fertilizers.
iv.)In all the soil samples, boron is found to be lower than recommended, the borax or
boric acid or solubor to be amended with soils or foliar spray to be done is suggested.
v.) In all the soil samples, iron toxicity is to be seen in results. The balance use of
fertilizers (NPK or NPK + lime) is suggested and suggestion is made to use of urea rather than
the use of ammonium sulphate in soil).
vi.)The percentage of organic carbon seen to be low in soil sample no.2 as compared to
recommended level. So, application of humic acid or adding FYM or compost are suggested.
vii.) Farmers were also suggested to add the optimum amounts of micronutrients.
5.) Fruits/Vegetable Production
Interventions
 INTRODUCTION

Fruit production deals with harvesting of fruit from the bunch of trees but unlike crops fruit
plants are once planted then it will be established in more than one year and can have as many
harvestings as it can give for upcoming years. Here, in KVK, Chinyalisaur, Uttarkashi we were
known with many fruits cultivation practices but we have only planted strawberry, if talking
about cultural practices then we have pruned nectarine orchard, and else about harvesting so we
have harvested pomegranate, lemon, mango, apple (in our visit to Harshil), and guava.
Any fruit plant take time to establish but it requires complete care while in its phase of
established, most important care given to fruit plants are training and pruning that significantly
increase its harvesting index. So, the fruit plants to which we had interacted in our RAWE
journey are as follows

Fruits Variety Intercultural operation

Apple Anna Drenching (management from fungus)

Nectarine Snow queen Training and pruning

Peach Saharanpur Training and pruning

prabhati

Pomegranate Kandhari and Naresh ---

Strawberry Sowing and weeding as well mulching

with mulch sheet.

Guava Harvesting. Total number of trees 8 in

KVK and approx. harvesting 40 kg.
 Mango Amrapali HDP, mulch sheet spread, harvesting.
Harvesting approx. 30-40kg.

Lemon Kaagzi lime Harvesting- 10 kg/week

(Table xxiii)

Many of the fruits were planted long time ago that are completely established till now
and hence the don’t need that much maintenance except disease and pest infestation but here in
KVK we do organic farming in most of the crop approximately in all crops so major cultural
operation we have not done in fruit crops.
In this RAWE program we have transplanted strawberry on 1 November, 2021. Process
of transplanting strawberry-
i.) Intercultural operation- tillage, ploughing, leveling of land and there after spreading
mulch sheet.
ii.) Sowing- after leveling plot we transplanted sapling of strawberry at 1m spacing R-R.
iii.)Irrigation- watering of planted sapling on same day as well in an interval of 3-6 days.
 VEGETABLES PRODUCTION

In our internship program we have planted many of vegetables some in nursery other direct
planting, some with line sowing other in broadcasting. In below mentioned table there are
vegetable which are not sown by us or in front of us do not have the sowing date and else which
are just planted by us i.e., rabi season vegetables have not completed its life cycle so harvesting
date is not mentioned.
Vegetables can be either sown directly to the field in which carrot, radish, cucurbits,
capsicum, brinjal are some of examples that we have planted or in nursery beds then
transplanting is done in that rye, tomato, cabbage, cauliflower etc. the nursery bed is of 3x1 m
dimension. Mostly we have opted line sowing for ease in intercultural operations and the
varieties of vegetables are generally hybrid. Now, let’s look up to the table of vegetable
produced by us
Vegetables Sowing Seed rate Varieties Harvesting No. Of Yield Total Purpose
Date (per ha) (resp.) Date Harvest Yield
Per
(resp.)
Harvest

Kharif
crops

Rye 18-08- Hathi Kan Transplant ed --- --- --- Seed

18-10-
2021 produ
21
ction

Cucurbi ts --- 3-4kg 4- --- 09-09-2021 3-4 8kg 24- All

5.5kg used
(Bottle 32kg
for
Gourd, 4kg consu
Bitter 6000pla mptio n
nts/ha 1.5- excep t
Gourd, bottle
2
Ridge kg/ha gourd
used
gourd, Resp. for seed
Smooth produ
Gourd, ction.

Cucumbe r)
18-08- Hybrid- Tamatar Transplanted- 18- 2-3 7-8 kg 16- Used for
2021 125gm/ha VLT-4 10-2021 (partially) 24kg consumption.

Harvested- 20-
11-2021

(partially)
----- 250-300gm Dollar 23-08-2021 3-4 10-12kg 40- Consumption
45kg

--- 26-08-2021 4-5 7-8kg 35- Consumption

45kg

03-09- 8-10kg Red king ---- --- --- --- Consumption

2021

01-10- 4-5kg --- --- --- --- Consumption

2021
01-10- 10kg Hybrid- --- --- --- --- Consumption
2021 Geeta

23- Hybrid Geetika, --- --- --- --- Seed as well as

080- varieties- 600- Himanshi, consumption
2021 700gm, moss curled,
bosten green
600-700gm,
and sizzling
400-500gm,
400-500gm red

Resp.

11-10- Palak-10- 15kg, C- Kasoori methi, --- --- --- --- Consumption
2021 200- all green,
Anuradha 10,
250gm
Tall
victoria
 Process involves in cropping-

i.) Sowing- we have sown several vegetables by line sowing method at planting distance
approximately 2.5cm or less somewhere.

Crop sown- Cole crops, green leafy vegetable, radish, carrot, onion, tomato and rye since
August,2021.

ii.) Cultivation-
a. Ploughing
b. Leveling
c. Nursery bed preparation
d. Transplanting- many of vegetables are either directly sown or transplanted but here in
KVK we had adopted transplanting method. We have done transplanting after 40-55 days
after planting mainly in rye and tomato.
Transplanting was done from nursery to polyhouse (known PH1 and PH2).
e. Management- management of vegetables require proper observation that is –
i) Weeding: generally done after 15 days of sowing and in an interval of 20-25 days
it had been checked.
ii) Irrigation: we have adopted poly house irrigation method that is sprinkler and
cane system that is manual. Was checked by us two times a day either in poly
house or nursery bed twice a day.
iii) Trellising: it was a process of tying plant for proper support as we do staking in
open condition trellising used to be done in protected cultivation generally. As it
was done by us in tomato inside polyhouse after 10-15 days of transplanting

Harvesting- as we have done harvesting of cucurbits like cucumber, capsicum, brinjal, chilli, coriander etc. during first
and second week of august and of coriander during end of November.
6.) Food Processing / Storage
interventions
 INTRODUCTION
After harvesting of crops or fruits it is either sold to the market or kept for next upcoming season then it will
be sold so it is really necessary to keep it fresh. But it is not possible all the time to keep the product fresh
because there are numerous fruits whose perishability rate is high and can be easily perishable so for that
purpose it is converted into different form and either sold to the market or kept for upcoming demand. In that
case processing of food products came into play, fruits like apple, lemon, boransh, guava are converted into
different forms as well different vegetable like tomato, ginger etc. are also converted in order to increase its
shelf life.

i.) Apple Cider

Apple cider is made by crushing apples and fermenting the juice. Cider can be made from any apple
cultivar, but cultivars vary greatly in terms of chemical components that can contribute to the sensory
characteristics of ciders. An aspiring apple cider maker without the equipment or wherewithal to do
some hearty smashing could instead purchase apple juice or apple cider from a roadside stand and
ferment by various methods. Those basically entail pasteurizing the cider if that hasn’t already been
done, tossing some yeast into the mixture, sealing it, and monitoring how much gas it’s letting off.
Let it sit for a while to let the sediment settle and then siphoning it off. Different cider makers may
add sugar or honey at various points and fuss less or more over cloudiness and effervescence. That's
probably going to end up around 3.5 to 4.5 percent alcohol, and that’s what cider is. Apple cider has
pulp and sediment in it, and may be raw or pasteurized

Apple cider preparation –

At first apples after harvesting were kept (dipped) in calcium nitrate solution 0.1% - 25gm/L for 15
days to prevent them from rotting and bittersweet.

▪ Harvesting – 4 October
▪ Varieties – Red chief and Red delicious (5 kg)
▪ Cider making – 20 October
▪ Yeast – dry yeast (2.5g)
▪ Cider prepared – 8 November.

ii.) Chutney Preparation:

 Chutney is a relish type condiment used in traditional East Indian foods. The term ‘chutney’ includes
several different varieties of sauce-type foods, drawn from traditional East Indian cuisine.

Fruit chutneys are most commonly available and varieties include mango, apple, apricot, cranberry,
date, papaya, peach, pear, pineapple, plum, tomato and mixed fruit, to which raisins and nuts may
be added to complement the texture. The result is a sweet-sour -spicy-hot versatile blend- an
adventure for the taste buds.

Apple Chutney: -

▪ 2 quarts chopped, cored, pared tart apples (about 10 medium).

▪ 1 cup chopped onions.
▪ 1 cup chopped sweet red bell peppers (about 2 medium).
▪ 2 hot red peppers, seeded and chopped.
▪ 1.5 pounds seedless raisins
▪ 4 cups brown sugar
▪ 3 tablespoons mustard seed
▪ 2 tablespoons ground ginger
▪ 2 tablespoons ground allspice
▪ 2 teaspoons canning salt
▪ 1 clove garlic, crushed
▪ 1-quart white vinegar (5%)

Yield about 6-pint jars

Procedure:
Combine all ingredients; simmer until thick, about 1 hour and 15 minutes. As this mixture thickens, stir
frequently to prevent sticking. Pour boiling hot chutney into hot jars, leaving a half-inch of headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper
towel; adjust 2-piece metal canning lids. Process pints for 10 minutes in a boiling water canner. Cool in a
draft free location for 12 to 24 hours then check lids and store for later use.
Preserving chutneys is accomplished by using the water bath technique of canning. Factors that help in its
preservation include:

• Acidity- The acidity (low pH) of the chutney prevents growth of several spoilage and
 pathogenic bacteria, molds and yeasts. This acidity is derived from the added vinegar and
the natural acids of the fruit.
• Chutneys are cooked prior to canning; this reduces moisture which will kill most
microorganisms that may be present.
Canning jars are then filled, using proper headspace and 2-piece canning lids, which are adjusted
and then processed in a hot water bath.

iii.) Squash Preparation:

Squash is non-alcoholic beverage syrup used in beverage-making. It is usually fruit- flavored, made
from fruit juice, water, and sugar or a sugar substitute. Modern squashes, may also contain food
coloring and additional flavoring. Some traditional squashes contain herbal extracts, most notably
elderflower and ginger.

Preparation of Lemon Squash:

This consists essentially of strained juice containing moderate quantities of fruit pulp to
which cane sugar is added for sweetening. The minimum juice content in squash shall be 25% in
final products. The most common juice sugar ratio is 1:1.5. The ratio can be increased up to 1:2
above this ratio it proves uneconomical.

Materials: Lemon fruits or juice, sugar, water, glass bottles, citric acid.

Procedure of Preparation of Lemon Squash:

i.) Select lemon fruits preferably Kaagzi lime, fully ripe, pleasing yellow in color and free from
diseases.
ii.) Wash the fruits thoroughly and cut into halves with sharp stainless-steel knife and remove
the skin.
iii.)Extract the juice with lime squeezer and strain the juice through a coarse muslin cloth to
discard the seeds, etc.
iv.) Use the following ingredients for preparing lemon squash of different acidity.
 S. No. Ingredients 25% juice, 45 0 Brix, 1.5 % Acidity 25% juice, 65 0 Brix, 2% Acidity

1 Juice 1.0 kg 1.0 kg

2 Sugar 1.3 kg 2.0 kg

3 Water 850 ml 200ml

(Table xxv)

a.) Mix the ingredients thoroughly by slight warming to obtain proper and rapid mixing.
b.) After mixing the ingredients the product can be strained through a coarse muslin cloth for
removal of dirt etc.
c.) Add KMS 715 mg per litre of the finished product.
d.) Pour the squash into previously sterilized bottles leaving head space of 1.5cm and seal them.
e.) Pasteurize the product at 650C and seal them.
f.) Allow them to cool, label, and store in cool dry space.
Storage
Most cordials and squashes contain preservatives such as potassium sorbate or (in traditional
cordials) sulphites, as they are designated to be stored on shelves. They keep well because of the
preservatives and their high sugar content. Nonetheless, some choose to store their squash in
refrigerators.

iv.) Apple Chips:

Apple chips are chips or crisps that are prepared using apple. When stale, apple chips
become drier and crispier. Contrary to modern belief, apple chips do not become chewier when stale,
only harder. Apple chips may be fried, deep fried, vacuum fried, dehydrated or baked.

i.) Dried apples prevent constipation and keep you full for long.

ii.) Dried apples contain B-vitamins that are good for the hormones, brain, and energy.

iii.)Dried apples improve cellular health

iv.) Dried apples increase your mineral intake.

Materials and Methods

Raw material and Sample Preparation: 50 apples were washed and manually cut with a
specially designed sharp stainless-steel blade into very thin sheets of approximately 2mm. Then the
apple sheets were cut by using a cork borer in form of discs with 18 mm diameter.
Apple Chips Production

The apple discs, 3 pieces per replicate, were subjected to osmotic dehydration in 40% aqueous
glucose solution. The osmotic treatment was carried out at temperature of 250C.Apple discs were
placed in 200 mL glass jars where the material to solution ratio was 1:20 (m/m). The dewatering
process was performed for 150 min and three samples were collected at different time intervals for
the analysis of moisture and solute contents in the apple discs. After the osmotic dehydration the
apple chips were dried at 105 0C in a drier for 120 min until, reaching stable water activity
between 0.2-0.3. After the drying, the chips were cooled down to room temperature for 20 min
and packed in multi-layered packaging bags. The packaging material was metalized
polypropylene and the chips were packed under the nitrogen atmosphere to avoid moisture
absorption, discoloration and spoilage during storage. The chips were stored for 60 days.

Apple chips may be used in sandwiches and as an ingredient’s desserts and sweets, such as
cookies. They may also be used as a garnish on dishes.

Apple chips are mass produced by some food manufacturers. Companies that produce them
include Seneca Foods, Bare Fruit, Buddy Fruits and Tyrrell’s Bare Fruit and Buddy Fruits apple
chips are prepared using only apples as their sole ingredients.

v.) Ginger candy

Generally, ginger is dried in order to remove complete moisture contained in it on lower

level it is done under sun but on higher level it is done by machine dehydrator that suppress ginger
and removes its complete moisture and flattened it. Later on, it is spread with sweetish flavor and
again dried for some hrs. or days.
(fig. xxxiii)
7.) Animal Production Interventions
 INTRODUCTION
Livestock farming is an integral part of crop farming and contributes substantially to household
nutritional security and poverty alleviation through increased household income. The returns from
livestock especially dairying and mixed farming in small and medium holding are larger and highly
sustainable. Mankind has been utilizing different species from the dawn of cultivation for a variety
of purpose viz production of milk, egg, meat leather, wool. Livestock sector plays a crucial role in
rural economy and livelihood. It also provides employment to about 8.8 % of the population in India.
India has vast livestock resources. Livestock sector contributes 4.11% GDP and 25.6% of total
Agriculture GDP. India holds first position in livestock owner.

District Profile of Uttarkashi, Uttarakhand

(According to Livestock Census 2012)

Livestock Number

Cattle 1,10,733
Buffalo 30,903

Sheep 93,883

Goat 1,20,792

Others 13,653
(Table xxvi)

DESIGN PLAN FOR DAIRY SHED DESIGN & CONSTRUCTION

Floor:
i.) Should be made up of impervious material.
ii.) Should not be slippery & should be easy to clean.
iii.)Concrete floor should be preferred.

Roof:
i.) Protects from adverse weather condition.
ii.) Should be durable, leak proof & resistant to fire.
iii.)Height: about 8feets at sides & ridges: 15feets.
iv.) Type: Flat, Earth, Conical, Hip roof.
Walls:
i.) Insides should be smooth.
ii.) Capable of bearing roof load.
iii.)Height: 4-5feets.
iv.) Iron pillars should be used as support.

Doors:
i.) Strong
ii.) Width: 5-6feets. Height: 7feets.

Gutter:
i.) To remove waste from shed.
ii.) Width: 2inches with cross fall.

Store room:
i.) Should be rat proof.
ii.) Made up of concrete for feed storage.

Description of animals in KVK Dairy Demonstration Unit

Species & Breed AGE (years- Lactation Avg. Milk Color

Sex month) Produce
(Lt/day)
8th
Cattle HF Cross 13-5 12 White &
Female Black
5th
Cattle HF Cross 9-6 10 Black &
Female Brown &
White
1st
Cattle Jersey Cross 6-1 8 Brown
Female

Cattle CB 4-3 - - Brown

Female
 Cattle CB 2-1 - - Brownish
Female Black

Cattle CB 7-11 - - Black

Female

Cattle CB 2-11 0 NIL Brown

Female
(Table xxvii)

Milk Production of KVK Dairy Demonstration Unit of last four months

Month: August

Total milk production (Lt.) 1111.5

Milk Rate (per lt.) 40

Total Revolving 44460

Month: September

Total milk production (Lt.) 634

Milk Rate (per lt.) 40

Total Revolving 25360

Month: October

Total milk production (Lt.) 632.5

Milk Rate (per lt.) 40

Total Revolving 25300

Month: November

Total milk production (Lt.) 595

Milk Rate (per lt.) 40

Total Revolving 23800

(Table xxviii)
VACCINATION SCHEDULE:

FOOT & MOUTH DISEASE (FMD) ONCE IN 4 MONTH /9 MONTH /12 MONTHS. 2-4 MONTH
FIRST VACCINATION

BRUCELL STRAIN 19 PREVENT ABORTION DUE TO BRUCELLOSIS

VACCINATED AT THE AGE OF 4-6 MONTHS OF CALF.

RINDERPEST 1-3 YEARS

ANTHRAX 1 YEAR
BLACK QUARTERS 1 YEARS (8 WEEKS BEFORE WEANING)
(Table xxix)

COMMON DISEASES OF CATTLE

i.) Bacterial diseases: Anthrax, Black quarter, Brucellosis, Mastitis, Pneumonia.

ii.) Viral Diseases: Foot & Mouth disease, Rinderpest.
iii.) Disease Caused by Parasites such as Roundworm, Tapeworm.

OBSERVED DISORDERS:
iv.) On 23rd November 2021 we noted the fever and paralysis in one of hind leg of 14 years old
H.F due to nerve injury in KVK Dairy demonstration unit.
v.) Treated by: Dr. Sanjeev Kumar (Senior veterinary doctor, Chinyalisaur block)
vi.) Treatment done: DNS (5%w/v dextrose and 0.9%NaCl) along with multivitamins were transfused in
the body of cattle.

vii.)NS (0.9%w/v NaCl) along with multivitamins was transfused in the cattle body through jugular
vein.
8.) Extension and Transfer of
Technology Activities
 INTRODUCTION

Technology transfer (TT) or transfer of technology (TOT), is an integral part of the extension
process involving the transfer and spread of technical innovation and know-how to the farming
population. The technology transfers” is actually a structural process of learning. The key
components of a transfer can be identified as knowledge, derived from real world experience
together with human expertise capable of transforming that knowledge into action. Technology
transfers include a range of formal and informal cooperation between technology developers and
technology seekers. In addition, technology transfers involve the transfer of knowledge and
technical-knowhow as well as physical devices and equipment. The term “agricultural technology
transfer” is used to describe the process of formally transferring new agricultural discoveries,
improved practices or innovations that may result from research institutions into the agricultural
sector. Agricultural extension is the process of carrying the technology of scientific agriculture to
the farmers in order to enable the farmers to utilize the knowledge and a better economy.
Agricultural extension services seek to impart the necessary skills to the farmers for undertaking
improved agricultural operations, to make available to them timely information, improved practices
in an easily understandable form suited to their level of literacy and awareness, and to create in them
a favorable attitude for innovation and change
The following activities driven by KVK, Chinyalisaur Uttarkashi for extending the
knowledge among farmers and to educate them in order to skill them and holding such events
regularly:

i.) 28th July, 2021

Event on Plantation and plant distribution
On this day, Dr. Raghav sir, Principal Scientist-cum-Head of KVK Uttarkashi distributed the
medicinal and aromatic saplings to the farmers and also drove the program to plant them around the
KVK premises.

ii.) 9th August,2021

Pradhan Mantri Kisan Samman Nidhi:
We have attended the live telecast of PM Kisan Samman Nidhi where PM Shri Narendra Modi
disbursed 9th installment of this scheme. Earlier, the government also released the 8th installment
in April this year. Launched in 2018, the government provides a facility to the farmers where they

get Rs. 6000/- annum as minimum income support which helps the farmers to manage the expenses
related to agriculture.
 iii.) 16th – 22nd August,2021

Parthenium eradication week:

This year, Krishi Vigyan Kendra, (ICAR-VPKAS) Chinyalisaur observed 16th Parthenium
awareness week w.e.f. 16th to 22nd August, 2021. In this awareness programme all KVK officials,
RAWE students, villagers and field workers actively participated and cleaned this obnoxious weed.
On the first day of the programme i.e., 16th August 2021, Webinar was organized by the Indian
Society of Weed Science and ICAR-DWR, Jabalpur on "The Parthenium weed problem and its
management at the global level".
Dr. Chitrangad Singh Raghav, Principal Scientist-cum-Head of KVK Uttarkashi, started the
programme by delivering a lecture to the participants about the introduction of Parthenium in India
and its hazards on environment and health. During the week, Parthenium Awareness was organized
in adopted and nearby villages, in which the village community participated in Parthenium removal
from roadsides and main fields of the farmers.

iv.) 17th August,2021

Webinar on fruit cutting & sorting techniques:
On 17th Aug, we attended the webinar given by Dr. Tejpal Bisht, HNBGU, CICAR-VPKAS. In
this webinar he told us about layout of fruit nurseries, double grafting technology, canopy
management, and different types of nursery system i.e.

⮚ Central header system

⮚ Open Centre system

⮚ Modified header system

Also, topics like pruning and tools required were also discussed.

v.) 24th August,2021 Trip to

plant bank:
Educational trip was planned to plant bank Shyam Smriti Mishrit Uddhyan Vatika which
was established on 26/01/2002 after Uttarkashi was hit with massive flood (disaster) and all the
hotels & shops were drowned away with it.
Then Mr. Pratap Pokhriyal, founder of Uddhyan Vatika took an initiative and changed the whole
flooded area into a beautiful Vatika. The plant bank includes several types of ornamental and
medicinal trees/ plants such as tulsi, rudraksh, touch me not, rosemary, tej patta, black cardamom,
neem, amla, oak and many other plants. Plant bank also consists of a nursery which includes several
herbal shrubs, ornamental plants etc.

Trip to Badethi village:

Later on, on that day we visited Badethi village for front line demonstration of okra on the
occasion of a farming zone event with the collaboration of Reliance Foundation. The variety of okra
was VL bhindi-2 which has around 22 possible harvesting and approx. 16 harvesting were already
done.

Per day yield of okra was about 35-40 kg that means about 9q of bhindi has been already acquired
from 16 harvesting from a field of 2.5 nali (500m2). We were made aware about the aphid’s attacks
that was spreading throughout the farm and their prevention through organic spray using neem oil,
gau mutra, tulsi, kandali, daiken and washing powder or shampoo water spraying.

vi.) 26th August,2021

Farmer’s Webinar - Food and Nutrient for Farmer
Under the “Azadi Ka Amrit Mahotsav” celebrations ICAR-IIRR organized “Food and
Nutrients for Farmers” event for farmers' at Manchal village, Ranga Reddy district, Telangana which
was live telecasted at our KVK Centre. In this webinar, agricultural minister Sri Narendra Singh
Tomar acknowledged farmers.
Also, the importance of biofortified crops for food and nutritional security and building
immunity of farm families and rice consumers, especially in the times of pandemic was elaborated
by Dr. C.N. Neeraja. Dr. P. Muthuraman motivated the farmers to adopt the nutritionally superior
rice var. (DRR DHAN-45,48 and 49) and the low GI rice improved samba mahsuri for own
consumption and also to earn a premium by cultivating these varieties.
In our Uttarkashi KVK central seeds were distributed to local farmers and they also attended this
webinar.

vii.) 10th September,2021

Webinar on ‘Skilled farming on hills’
On this day, the farmers joined the video conference event hosted by VPKAS to train the farmers
of hilly regions to develop their skills in cultivating the potatoes in a scientific way. The lecture was
given by Dr. Sanjeev Sharma, ICAR-CPRI(Shimla).
 viii.) 11th September,2021
Azadi Ka Amrit Mahotsav
Azadi Ka Amrit Mahotsav is an initiative of the Government of India to celebrate and
commemorate 75 years of progressive India and the glorious history of its people, culture and
achievements. This Mahotsav is dedicated to the people of India who have not only been
instrumental in bringing India thus far in its evolutionary journey but also hold within them
the power and potential to enable the vision of activating India 2.0, fueled by the spirit of Atma
Nirbhar Bharat.
Azadi ka Amrit Mahotsav is an embodiment of all that is progressive about India’s
socio- cultural, political and economic identity. The official journey of “Azadi ka Amrit
Mahotsav” commences on 12th March, 2021 which starts a 75-week countdown to our 75th
anniversary of Independence and will end post a year on 15th August, 2022.
On this day, at KVK Uttarkashi, farmers visited the Centre and shared their valuable insights,
stories and struggles and got valuable advice from kvk scientists in service. Farmers were
provided seeds of onion, Cole crops and pea, and also mulching & LDPE sheets.

ix.) 17th September ,2021

Poshan Vatika Month Campaign and Tree Plantation Campaign and Prime Minister
Birthday celebration
Under the International Nutritious Cereal Year 2023, Poshan Vatika Maha Abhiyan
and plantation program was organized at Krishi Vigyan Kendra Chinyalisaur. On this
occasion, to celebrate PMs 71st birthday, Nutri-thali, a plate of dishes made from nutritious
cereals was served to 71 adolescent girls studying in different schools. Yamunotri MLA
Kedar Singh Rawat inaugurated the program by lighting a lamp in the program organized in
the Amrit Mahotsav of the country's independence on Friday. Dr. Chitrangad Raghav,
Principal Scientist and President of the Center said that to win the fight against malnutrition, it
is necessary to improve the level of nutrition and the creation of nutrition gardens for
betterment. Along with this, everyone was asked to make nutritious gardens in their homes.
Poonam Ramola, Dr. Vijay Badoni also spoke on this occasion.
Also, on behalf of IFFCO 100 seed packets and 600 pomegranate plants were
distributed to farmers and also sown.
Some farmers also brought their post harvested items like Buran’s juice, Malta juice,
squashes, apple jam, pickles,
 x.) 26th September,2021
Vanijya Utsav and Event on FPO/Capacity Building Program and Business Conference for
farmers/traders organized by APEDA.
To commemorate 75 years of progressive India and its glorious history, the Ministry of
Commerce & Industry is organizing special events and programmes throughout next week as part
of the ‘Azadi Ka Amrit Mahotsav’ celebrations.

The Department of Commerce will observe the ‘Vanijya Saptah’ (Trade & Commerce
Week) during the period 20-26 September, 2021. A slew of programmes and events are being
organized across the country highlighting Aatmanirbhar Bharat, Showcasing India as a Rising
Economic Force and Green & Swachh SEZs besides handholding sessions focusing on ‘From
Farm to Foreign Lands’ and exporter conclaves, ‘Vanijya Utsav’, covering all 739 districts of
the country.
Inspired by the Prime Minister Shri Narendra Modi’s call to convert each district into an
export hub from the ramparts of Red Fort in his Independence Day Address on 15th August,
2019, the ‘One District One Product’ (ODOP) scheme was unveiled in September, 2020 under
the directions of the Union Commerce and Industry Minister Shri Piyush Goyal.
On this day local farmers gathered at KVK Uttarkashi, where they shared their problems and
their struggles which were addressed by the chief scientist of KVK.

xi.) 28th September, 2021

Krishak Gosti Karyakram & PM Kisan Samvad and Webinar on release of 35 crop
varieties with special traits-to address the twin challenges of climate change and
malnutrition.
There is conversation of prime minister with farmers from different parts of India via
video conference, where they discussed various topics and problems faced by farmers and
solutions also. Below are some of these valuable conversations listed:
Smt. Darshana Pednekar: does farming of coconut,50 poultry birds, 3 buffaloes, 1
cow PM: How is the profit?
Farmer: unable to get required amount due to
lockdown. PM: are you benefited from kisan
samaan niti scheme Farmer: Yes, highly beneficial.
The PM believes that farmers should not be dependent on compassion of others, but
should rise on their own strength. For this, several schemes like PM-KISAN and transport
facilities through Kisan rails have been launched to empower them, he said.
 From seed to market, facilities are being provided to ensure their income doubles and
contribute in making India self-reliant in the farm sector, he added.
Prime Minister Narendra Modi on September 28 launched 35 crop varieties with special traits
— developed by the Indian Council of Agricultural Research (ICAR) — to address the twin
challenges of climate change and malnutrition.
The new crop varieties were dedicated to the nation through a video conference
organized at all ICAR institutes, State and Central agricultural universities and Krishi
Vighyan Kendra. According to the PMO, 35 crop varieties with special traits like climate
resilience and higher nutrient-content have been developed in 2021. These include a drought
tolerant variety of chickpea, wilt and sterility mosaic resistant pigeon pea, early maturing
variety of soybean, disease resistant varieties of rice and bio-fortified varieties of wheat, pearl
millet, maize and chickpea, quinoa, buckwheat, winged bean and faba bean.
These special traits crop varieties also include those that address the anti-nutritional factors
found in some crops that adversely affect human and animal health.
During the programme, PM Modi inaugurated the newly constructed campus of the
National Institute of Biotic Stress Tolerance in Raipur. PM Modi also distributed Green
Campus Award to Agricultural Universities, as well as interacted with farmers who use
innovative methods and addressed the gathering. Union Agriculture Minister Narendra Singh
Tomar and Chhattisgarh Chief Minister Bhupesh Baghel were present at the event.

xii.) 2nd October,2021

Swachh Bharat Mission:
Swachh Bharat Mission (SBM), Swachh Bharat Abhiyan, or Clean India Mission is a
country- wide campaign initiated by the Government of India in 2014 to eliminate open
defecation and improve solid waste management. It is a restructured version of the Nirmal
Bharat Abhiyan launched in 2009 that failed to achieve its intended targets. Swachh Bharat
mission started from 2 October and ended on 31 October at kvk. All the members of kvk
including faculty members participated in activities of Swachh Bharat mission. The activities
such as poster making, debate, extempore, group discussion, article writing and slogan writing
were held during the whole month.

xiii.)17th October,2021

Transfer of Technology:
We also visited the KRISHI MELA that was held in Harshil Valley in which farmer’s –
Scientist’s interaction has been organized to create awareness among farmers about the latest
 agriculture related technological developments that can be regarded as “transfer of
technology”. The Krishi Mela was launched to provide information on new farm schemes,
technology and innovation that will help farmers double their incomes in the upcoming next
few years.

We studied the effectiveness of Krishi Mela in dissemination of information with

different aspects of agriculture, organic products, small-scale cottage industry, processed food
products, produce of rural artisans and so on.

xiv.) 22nd October,2021

Anemia Mukt Bharat
Dr. Mahesh Joshi & Dr. Anjali from Chinyalisaur public hospital visited the KVK center
here they enlightened the farmers about anemia i.e., Lack of blood in layman's language, they
talked about factors responsible for anemia like nutritional deficiency of Iron, period blood
loss, ulcer, parasites, and vitamins deficiency they also talked about precautions which are
required for prevention of anemia.

xv.) 25th October,2021

PIP- Water Conservation
Dr. Prashant Rai (Regional Director) Dr. Ravi Kalyan (senior scientist) gave a lecture
on water scarcity and its management for Uttarkashi district he talked about natural and man-
made Aquifers. To overcome the lack of water on hilly regions, irrigation systems have been
installed like hand pump, drip irrigation system, and sprinkler system. He also talked about
how groundwater is reducing and how to recharge it through different methods like rain water
harvesting, recharging wells, recharge pits.
 CONCLUSION
It’s been an absolute pleasure attending the RAWE training program held in KVK Uttarkashi.
From the moment I have enrolled in training program, I have learned various aspects of
agriculture starting from on-field work to various database management work. Here, I was
able to learn about various techniques used in agriculture, various new generation mechanics
and its mechanism. I came to learn about various modern way of irrigation viz. Drip irrigation
system which is one of the prominent methods used in KVK, Uttarkashi. I got chance to be a
part of various governmental projects such as “Enumeration of baseline survey and Data
Compilation of ICAR Mega projects of Ministry of Agriculture for doubling farmers income”
and “Assessing dietary diversity, consumption pattern and nutritional security in Nutri-smart
villages- a step towards vocal for
local”. I was able to learn about various State varietal trials (SVT) and was lucky enough to
work alongside such humble scientists of KVK viz. Dr. Pankaj Nautiyal and Head of KVK
DR. C S Raghav. I was able to understand the mechanisms of various diseases and followed
by its prohibition technique. Various field work was carried by us beginning from Sowing
of seeds to Harvesting process, for e.g., in Amaranthus we carried from sowing to threshing
as well as input of its data value in the computer program in KVK’s database.

Last but not the least, I was able to understand

the mentality of various farmers, their working mechanism and their cope-up techniques
through various programs organized by KVK as well as various village visit. We carried a
lot of work to understand the root level problems of farmer’s and provided them a way to
counter them and generate much better yield.

I’m very thankful to my college as well as

KVK for helping me provide such brilliant work culture where I have developed as a
student and most importantly as an individual of our beloved nation.