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KR - Chhitiz's RAWE Report
KR - Chhitiz's RAWE Report
Project report submitted partial in fulfillment of the requirements for the degree
OF
BACHELOR OF AGRICULTURE
By
KUMAR CHHITIZ
ROLL NO.1804301084
Assistant Professor
Quantum University
to the
(UTTRAKHAND, INDIA)
2021
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CERTIFICATE
This is to certify that this dissertation is a bonafide record of Mr.
KUMAR CHHITIZ student of BSc (Hons.)/Agriculture VII semester of
Quantum University, Roorkee (U.K) has Submitted as part of RURAL
AGRICULTURAL WORK EXPERIENCE PROGRAM. He has
successfully completed the programme under our guidance and
supervision, conducted at KRISHI VIGYAN KENDRA,
CHINYALISAUR, UTTARKASHI-249196 From Date 1st September
2021 to 23rd December 2021.
Date- Place-
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ACKNOWLEDGEMENT
First and foremost, praises and thanks to the 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), Mr. Varun Supyal,
Mrs. Rohini T. Khobragade, Ms. Ritika Bhaskar as well as Dr. Vivek Kumar, VICE
CHANCELLOR, Quantum University, Roorkee and Mr. Anjil Panwar (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 the least, my parents are always my inspiration to me. So, with due regards, I
express my gratitude to them.
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Contents
Introduction 1-2
Conclusion 98
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List of Figures
Fig. No. Description
i.) Rawe batch
ii.) Layout of KVK Chinyalisaur
iii.) Dayanand Semwal’s DFI form
iv.) Line sowing on KVK's field
v.) Harvesting barnyard
vi.) wilting process
vii.) Irrigation on the cabbage field
viii.) Nursery bed preparation
ix.) Providing proper support to tomato plant in nursery
x.) On farm trials
xi.) Falling of barnyard millet
xii.) Weeding in urd bean
xiii.) Seeds of urd beans
xiv.) Packaging of seeds
xv.) Seed storing room in KVK Chinyalisaur
xvi.) Diseases of different crops
xvii.) Pheromone trap for tomato plant in polyhouse
xviii.) Pests of different crops
xix.) Weeding in Kasni (Cichorium intybus l.) – a traditional medicine herb
xx.) Weeds of different crops
xxi.) Weed control in cabbage
xxii.) Weed control in saffron
xxiii.) During mushroom cultivation practice in KVK Chinyalisaur
xxiv.) Soil health card
xxv.) Soil testing in KVK Chinyalisaur
xxvi.) Training and pruning of apple tree in KVK Chinyalisaur
xxvii.) Strawberry transplanting
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List of Tables
Table No. Description
i.) Campus of KVK
ii.) Crops and their varieties planted in KVK campus
iii.) Village survey details
iv.) Sowing and harvesting of different crops grown in KVK campus
v.) State Varietal Trial crops details
vi.) Date of sowing
vii.) 50% flowering stage
viii.) Maturity
ix.) Plant height
x.) Ear length
xi.) No. of plants/m2
xii.) Insect pest scale
xiii.) Yield per plot
xiv.) Date of Harvesting
xv.) Seed produce of crops
xvi.) Seed produce of medicinal plants
xvii.) Diseases and their management of different crops
xviii.) Pests and their management of different crops
xix.) Weeds and their management of different crops
xx.) Result of soil testing
xxi.) Integrated Nutrient Management of major crops
xxii.) Importance of Micronutrients
xxiii.) Intercultural operations in different varieties of fruit crops
xxiv.) Production details of different vegetables
xxv.) Ingredients in preparation of lemon squash
xxvi.) Livestock population in India
xxvii.) Animals in Dairy Demonstration Unit of KVK
xxviii.) Milk production of Dairy Demonstration Unit of KVK
xxix.) Vaccination schedule
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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 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-
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.
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(fig. i)
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INTRODUCTION
Now coming onto my work experience in this complete period of RAWE and AIA,
2021, I opted RAWE and AIA training from KVK, Chinyalisaur, Uttarkashi and was
registered in month of July date-16th, after which my training programme was started.
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About Campus of KVK, Chinyalisaur, Uttarkashi:
(Table i)
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Over-view
First of all, we (whole bunch of trainees) were guided to go through whole campus
of KVK and prepare Layout which directly depicts our memory that how much we
recognize things and as well how we present what we have observed. As everyone gone
through this covid lockdown effect so memory-based problem occurs which typically was
challenged by this task. Secondly, another memory-based task was observation of weeds
over all KVK and preparation of slide which helps us to recognize number of weeds that
we have observed in practical basis.
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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
august event, 17th September event etc., events on the campus of KVK, Chinyalisaur,
Uttarkashi. Further detailed discussion of task performed by us is described.
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(fig. ii)
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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.
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(fig. iii)
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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”.
(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.
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➢ 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.
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INTRODUCTION
That includes numbers of tasks from sowing till harvesting and as well post harvesting too.
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.
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(fig. vi)
(fig. vii)
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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:
8. Amaranthus 12 30.06.21 3
9. Soybean 5 25.06.21 11
(Table v)
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(fig. viii)
(fig. ix)
(fig. x)
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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.
Aim: “assessment of high yielding variety of Amaranthus for mid and lower hills of Uttarkashi
District”.
Variety: VL-110
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.
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.
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(fig. xi)
(fig. xii)
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MH1208/2021 8 4 7
8
9 MH1209/2021 9 3 6
10 MH1210/2021 10 8 3
(Table vi)
4 MH1204/2021 59 74 80 213 71
8 MH1208/2021 64 72 68 204 68
(Table vii)
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3 MH1203/2021 90 92 94 276 92
(Table viii)
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(Table ix)
R1 R2 R3
(Table x)
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3 MH1203/2021 14 37 43 94 31.33
4 MH1204/2021 36 31 32 99 33.00
8 MH1208/2021 35 25 35 95 31.67
9 MH1209/2021 35 24 32 91 30.33
(Table xi)
1 MH1201/2021 0 0 0 0 0
2 MH1202/2021 0 0 0 0 0
3 MH1203/2021 0 0 0 0 0
4 MH1204/2021 0 0 0 0 0
5 MH1205/2021 0 0 0 0 0
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6 MH1206/2021 0 0 0 0 0
7 MH1207/2021 0 0 0 0 0
8 MH1208/2021 0 0 0 0 0
9 MH1209/2021 0 0 0 0 0
10 MH1210/2021 0 0 0 0 0
(Table xii)
(Table xiii)
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(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
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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:
(Table xv)
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Medicinal plants:
(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).
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.
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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.
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(fig. xiii)
(fig. xiv)
(fig. xv)
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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
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iv.) Smut Maize Tumor Like Galls That Are Vary in 1.systematic fungicides
Size from Less Than 1 Cm to More can be used –
Than 30 Cm in Diameter. 2.adequate nitrogen
Galls Develops Beneath the Soil application during the
Surface When the Apical Meristem of early growth stages
a Young Plant Is Infected. 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 logging and
Water-Soaked with Brownish proper drainage.
Discoloration and Are Usually 2. bleaching powder
Breakable. which contains 33%
The Stalk Emits the Rotting Smell chlorine @10 kg/hac as
Infected Plants Show Dark Color and soil drench at pre-
Water Soaking at The Base of The flowering stage.
Stalk.
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.
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(fig. xvi)
(fig. xvii)
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(Table xviii)
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(fig. xviii)
(fig. xix)
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Weeds
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Has propagules that can remain viable for more Paraquat also kills the tops
than one year. but must be applied
Competition- monopolizing resources. repeatedly.
v.) Slender false The problem is that once a few large clumps This grass has 2 weaknesses-
brome become established in an area, they gradually •First it is susceptible to
Brachypodium spread and can eventually form a solid mass that glyphosate
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.
vii.) Great mullein May cause contact dermatitis. Effective herbicides and
Verbascum their rates per acre include:
Thapsus Grazon P+D (3-4 pints/acre),
Cimarron
viii.) Horse weed Horseweed can compete with soybean during the Corn-based herbicides are
Erigeron growing season and also can interfere with very effective in controlling
canadensis harvest. horseweed. These can
Because of the plasticity in horseweed include products that feature
emergence, it is difficult to know when to apply atrazine and growth
burn down applications to control the highest regulators. These are often
percentage of emerged plants. effective when
Glyphosphate-based
herbicides don’t do the trick.
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ix.) Jakhya It produces large no. of sticky seeds which can be Hoeing and manual
Cleome viscosa dispersed by wind water to clothes and animal fur weeding.
and grown easily on the region where it never Soil applied herbicides
sown (mono-linuron, triflralin,
atrazine)
Some foliar applied
herbicides- MCPA, 2,4-D
and Paraquat.
x.) Parhar Although this plant self-seeds and has neutralized Baramide
Cleome in some areas, it is generally not considered
gynandra invasive.
(Table xix)
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(ix) (x)
(fig. xx)
(fig. xxii)
(fig. xxi)
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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.
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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.
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.
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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
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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.
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
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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
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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
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.
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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:
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.
Preparation of compost
Requirement:
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Procedure
Precaution: -
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(fig. xxiii)
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INTRODUCTION
Information Sheet for Soil Testing
i.) Full name of Farmer: Smt. Babita Devi w/o Shree Amar Singh
• Village : Bangaon
• Tehsil : Chinyalisaur
• District : Uttarkashi
• Khasra Number :
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• GPS:
o Longitude : 78.7472
o Latitude : 29.9175
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(fig. xxiv)
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(Table xx)
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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.
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.
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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.
i.) Zinc Component of many enzymes, essential for plant hormone balance and auxin activity.
iv.) Manganese Chloroplast production, cofactor in many plant reactions, activates enzymes.
v.) Boron Important in sugar transport, cell division, and amino acid production.
vi.) Chlorine Used in turgor regulation, resisting diseases and photosynthesis reactions.
(Table xxii)
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
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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.
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.
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.
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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.
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,
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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.
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(fig. xxv)
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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-
(Table xxiii)
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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.
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.
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(fig. xxvi)
(fig. xxvii)
(fig. xxviii)
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Vegetables Production
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 hectare) (resp.) Date Harvest Per Yield
(resp.) Harvest
Kharif
crops
Rye 18-08- Hathi Kan Transplanted- --- --- --- Seed
2021 18-10-2021 production
Cucurbits --- 3-4kg --- 09-09-2021 3-4 8kg 24- All used for
(Bottle 4-5.5kg 32kg consumption
Gourd, 4kg except bottle
Bitter 6000plants/ha gourd used
Gourd, 1.5-2 kg/ha for seed
Ridge Resp. production.
gourd,
Smooth
Gourd,
Cucumber)
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Tomato 18-08- Hybrid- Tamatar Transplanted- 2-3 7-8 kg 16- Used for
2021 125gm/ha VLT-4 18-10-2021 (partially) 24kg consumption.
Harvested-
20-11-2021
(partially)
Capsicum ----- 250-300gm Dollar 23-08-2021 3-4 10-12kg 40- Consumption
45kg
Brinjal --- 26-08-2021 4-5 7-8kg 35- Consumption
45kg
Rabi crops
Onion 03-09- 8-10kg Red king ---- --- --- --- Consumption
2021
Carrot 01-10- 4-5kg --- --- --- --- Consumption
2021
Radish 01-10- 10kg Hybrid- --- --- --- --- Consumption
2021 Geeta
Cole crops 23- Hybrid Geetika, --- --- --- --- Seed as well
(Cabbage, 080- varieties- Himanshi, as
cauliflower, 2021 600-700gm, moss consumption
broccoli, 600-700gm, curled,
lettuce) 400-500gm, bosten
400-500gm green and
Resp. sizzling
red
Green leafy 11-10- Palak-10- Kasoori --- --- --- --- Consumption
(Fenugreek, 2021 15kg, C-200- methi, all
palak, pea, 250gm green,
celery) Anuradha
10,
Tall
victoria
(Table xxiv)
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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
f. 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.
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(fig. xxix)
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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.
▪ Harvesting – 4 October
▪ Varieties – Red chief and Red delicious (5 kg)
▪ Cider making – 20 October
▪ Yeast – dry yeast (2.5g)
▪ Cider prepared – 8 November.
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: -
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:
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• 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.
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.
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.
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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.
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.
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.
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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.
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(fig. xxxiii)
(fig. xxxii)
(fig. xxxiv)
(fig. xxxv)
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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.
Livestock Number
Cattle 1,10,733
Buffalo 30,903
Sheep 93,883
Goat 1,20,792
Others 13,653
(Table xxvi)
Roof:
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Walls:
Doors:
i.) Strong
ii.) Width: 5-6feets. Height: 7feets.
Gutter:
Store room:
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(Table xxvii)
Month: August
Month: September
Month: October
Month: November
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VACCINATION SCHEDULE:
FOOT & MOUTH DISEASE (FMD) ONCE IN 4 MONTH /9 MONTH /12 MONTHS. 2-4 MONTH
FIRST VACCINATION
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.
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(fig. xxxviii)
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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:
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get Rs. 6000/- annum as minimum income support which helps the farmers to manage the expenses
related to agriculture.
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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.
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.
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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.
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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.
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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.
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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.
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