A PROJECT REPORT ON

RURAL AGRICULTURAL WORK EXPERIENCE

AND AGRO-INDUSTRIAL ATTCAHMENT (RAWE & AIA)
Submitted to
Sri Dev Suman Uttarakhand University Badshahithaul,
Tehri Garhwal, Uttarakhand

In partial fulfilment of the requirements for the

degree of Bachelor of Science (hons.) in Agriculture
BY
Devika Anand
University Roll Number: 236219140002
University Enrolment Number:
SV21005521

Under the Guidance

DR. SHIVANGI NEGI
Assistant professor

Tula’s Institute, Dehradun

Department of Agriculture
Dhoolkot, Dehradun, 2024

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 DECLARATION

I, Ms. /Mr. Devika Anand hereby declare that the project report entitled “Rural
Agriculture Work Experience (RAWE) & Agro Industrial Attachment (AIA)” is
submitted to “Sri Dev Suman Uttarakhand University Badshahithaul, Tehri Garhwal,
Uttarakhand” for the degree of Bachelor of Science in Agriculture (Honors) is a
record of independent project work carried out by me. I also declare that no content
of the report has been previously submitted in any manner

DATE: COLLEGE ID: 2021016012

PLACE: DEHRADUN UNIVERSITY ROLL 236219140002

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 CERTIFICATE OF ORIGINAL WORK

This is to certify that the report of RAWE & AIA programme is

successfully submitted by the candidate and the programme is carried
out by Ms. Devika Anand under my supervision and guidance. In my
knowledge & believe no part of the report has been submitted to any
other Institute or University. All help and assistance received during the
programme have been duly acknowledged by the candidate.

Date Dr. Shivangi Negi

Name & Designation of Guide Assistant professor

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 ACKNOWLEDGEMENT

First and foremost, I would like to thank Almighty God for giving me
life, health, and ability to study. I would like to thank my supervisor,
Dr. Shivangi Negi for her invaluable guidance and support. In spite of
having so much busy schedule; she had given me the time for solving
my problems during the work. I feel privileged and proud to have been
advised by her.

I would also like to thank Director, Tula’s Institute, Dehradun & HoD,
Agriculture Department, Dr. Sanjay Sharma for their support & guidance. I
further extend my sincere thanks to Tula’s Institute, Dehradun for providing
me an excellent platform for completing my research work.

This work would not have been possible without the support from
my family. I am highly thankful to my parents for their continuous
encouragement and support.

DEVIKA ANAND

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 CERTIFICATES

Certificate of Food Processing

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 Certificate of Plant Clinic

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 Certificate of RAWE

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 TABLE OF CONTENTS

COMPONENTS OF RAWE

COMPONENT-I

VILLAGE ATTACHMENT TRAINING PROGRAMME

S.NO CONTENTS PAGE

1. 1.1 RAWE Introduction and Objective 1

2. Survey of village 2
2.1 Objective
2.2 Methodology 3-4
2.3 Demography of Tilwari 5-7
2.4 Questionnaire of villagers 8-9
3. Agricultural Intervention
3.1 Introduction 10
3.2 Methodology 11 - 12
4. Plant Protection Intervention 13 - 14
4.1 Plant Clinic 14
4.2 Introduction 15
4.3 Objective 15
4.4 Methodology 16
4.5 Observation & finding 17
4.6 Conclusion 18,19
5. Soil Improvement Intervention Tech. 20-22
5.1 Vermicomposting 23-25
5.2 Cost Analysis 26
6. Fruit & Vegetable Production Intervention 27-28
7. Mushroom Cultivation
7.1.1 Introduction 29
7.1.2 Importance 30

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 7.1.3 History 31-32
7.2 Categories& Morphology 33-34
7.3 Spawn & Production 35-39
7.4 Result & Discussion 40-44
8. Food Processing & Storage Intervention
8.1 Methods & Preparation 45-46
8.4 Preparation of Marmalade 47-50
9. Animal Production Intervention 51-54
10. Extension and Transfer of Technology 55-57
Activities
11. Conclusion (RAWE) 60

COMPONENT 2

12. AGRO INDUSTRIAL ATTACHMENT

12.1 Industrial visit 61-64
12.2 Anchal Dairy Farm Visit 64-65
12.2.1 Challenges Identified 66-69
13. CONCLUSION (RAWE) 70-71
REFRENCE 72

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 COMPONENT-I

1. RAWE –
INTRODUCTION
The Rural Agricultural Work Experience Program (RAWE) was introduced in the UG curriculum
as per the recommendation of the Randhawa Committee during the year 1995- 96.

This initiative involves placing students in agricultural enterprises to acquire expertise and build
confidence in establishing and fostering self-employment ventures within rural settings. The
program concludes with a two-week stay in a chosen village, aiming to analyze on-site challenges
and collaboratively devise socio-economic, sustainable projects to tackle the identified issues.

I have performed our RAWE training Institute of Agriculture Training and Research, Dehradun,
Uttarakhand, intending to promote and advance agriculture and its allied sectors in the Dehradun
district. They regularly organized training to update the extension personnel’s skills within the
area of operation with emerging advances in agricultural research. The RAWE helps the students
primarily to understand the rural situation and the status of agriculture technologies adopted by
farmers' families for overall development in rural areas.

1.1 Objectives of RAWE Programme

1. To equip the agricultural graduates with clear vision about the rural community.
2. To provide students an opportunity to become familiar with reference to agricultural
development.
3. To develop professional competency and self-confidence among the agricultural graduates to
handle the present and emerging demands of agricultural sector.

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 2. VILLAGE ATTACHMENT TRAINING PROGRAMME
Survey of Village
A village survey is a powerful tool for understanding and addressing the multifaceted dynamics of
rural life. By examining economic, social, cultural, environmental, and infrastructural aspects,
village surveys provide a holistic view of rural communities. Armed with this knowledge,
policymakers, researchers, and community leaders can collaborate to implement targeted
interventions that foster sustainable development, improve quality of life, and empower rural
populations.
Addressing the challenging socio-economic conditions faced by farmers, rural women, and youth
in rural India is paramount for fostering positive change. In light of this, initiatives have been
implemented to uplift and enhance the well-being of these communities. The focus is on mitigating

the hardships and improving the economic prospects of those residing in rural areas.

2.1 SURVEY OF VILLAGE- OBJECTIVES

1. Gather data on the socioeconomic conditions of farmers, including income levels,
access to credit, education, and healthcare.
2. Identify the level of technology adoption among farmers, including the use of modern
machinery, precision farming techniques, and information and communication
technologies.
3. Assess the environmental impact of agricultural activities in the
village.
4. Promote community engagement and empowerment by involving farmers in the
survey process. Seek their input on challenges, aspirations, and potential solutions.
5. Examine the integration of livestock into the agricultural system and assess the
benefits of diversified farming.
6. Evaluate the water resources available to farmers, including the usage of surface
water, groundwater, and rainwater harvesting systems.

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 2.2 METHODOLOGY

As part of our final-year coursework in BSc Agriculture, I visited the village named Tiwari
to conduct a village survey. The primary objective was to assess the agricultural practices,
socioeconomic conditions, and resource management techniques employed by the
villagers.

Main tools are direct observation, direct/indirect interviews, interactions with elderly
people of the village, individual contacts, and key informants of the village. The entire
survey was done in a span of 15 days with the supervision of the village gram Pradhan.

The main data collection methods are as follows: -

1. Census
2. Questionnaires
3. Interviews
4. PRA (Participatory Rural Appraisal)

PRA: This is one of the techniques of data collection. Pra has evolved & spread in early
1990‘s has been described as a growing family of approaches & methods to enable local
(rural or urban) people to express share & analyse their knowledge of life & conditions to
plan & to act.

Features of PRA:-
a. Disciplinary teamwork
b. Seeking diversity
c. Listening and learning from the community.

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 Fig (2.1&2.2) asking questions in survey

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 Survey of Village

Block Vikas Nagar

Gram Panchayat Name Tilwari
District Name Dehradun
State Name Uttarakhand

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 Fig 2.5 Map of village Tilwari

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 2.3 DEMOGRAPHY OF VILLAGE TILWARI

TOTAL MALE FEMALE

CHILDREN 80 45 35
LITERACY 84.37% 92.86% 75.16%

SCHEDULE 115 64 51
CASTE
SCHEDULE 84 41 43
TRIBE
ILLITERATE 181 69 112
MAIN 239 199 40
WORKERS
CULTIVATORS 59 51 8
AGRICULTURE 59 55 4
LABOURERES
HOUSEHOLD 2 2 0
INDUSTRIES
MARGINAL 6 4 2
WORKERS

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 2.4 QUESTIONNAIRE SURVEY:

I used the questionnaire method to assess the level of dependence of

the local population on natural resources in all of the villages located
within the designated area. Using the questionnaire, data was
collected on socio-economic parameters such as household
size, occupation and the harvesting and use of agriculture resources.
1. Name of village: Tilwari
2. Block: Vikasnagar
3.Post office: Tilwari
4. District: Dehradun
5. Village population: Male 381 Female 345
6.Facilities in the village: Almost 24x7 electricity
7. Name of Farmer: Suresh Kumar Thakur
8.Age: 49
9.Occupation: Farmer and Watchman
10. Married/unmarried: Married
11. Family type(nuclear/joint): Joint Family
12. Family member: Male: 2 Female: 3
13. Source of income: Farming and Private job
14. Annual income: 300000
15.Education: Primary Education
16. Literate/illiterate: Literate

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 17. Education facilities: School Govt

18. Machineries/vehicle sowed: Tractor

19. Housing pattern: Pakka

20. Land owned: Agriculture land others

21. Crop cultivated: Wheat and Rice

22. Problems in farming: Soil and Marketing

23. Livestock: 1. Cow 2. Buffalo

24. Source of drinking water: Municipality water

25. Sanitation facility: Available

26. Electricity: Available

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 3. Agronomical Interventions

Agriculture, as the backbone of global food production, faces numerous

challenges, including population growth, climate change, and resource
limitations. In response to these challenges, agronomical interventions have
emerged as a crucial aspect of modern farming practices. Agronomy, the
science of soil management and crop production, plays a pivotal role in
developing sustainable and productive agricultural systems.
Field preparation-
• The soil is usually ploughed or tilled to break it up and create a suitable
seedbed.
• It helps in improving soil structure and aeration.
Weeding- Weeding is the process of removing unwanted plants or weeds from
the cultivated area.
Tillage-
• Tillage involves the manipulation of soil to create an optimal environment
for seed germination and crop growth.
• It includes activities such as ploughing, harrowing, and levelling the soil.
Sowing- Proper spacing and depth are crucial to ensure uniform germination
and healthy plant development.
Irrigation- Irrigation is the application of water to the soil to assist in growing
crops.

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 Manure and fertilizer application-
• Adding organic manure or synthetic fertilizers to the soil provides essential
nutrients for plant growth.
• Proper nutrient management is crucial for maximizing crop yield and quality.
Harvesting-
• Harvesting is the process of gathering mature crops from the field.
• Timing is critical to ensure that crops are harvested at their peak quality and
yield.

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 3.1 Methodology

• Crop Rotation:
• Crop rotation involves growing different crops in sequential seasons on the same piece
of land. This helps break the life cycles of pests and diseases, improves soil structure, and
enhances nutrient cycling.

• Intercropping:
• Intercropping involves growing two or more crops simultaneously on the same field.
This practice maximizes the use of resources such as sunlight, nutrients, and water, and
can reduce the risk of crop failure in case of pest or disease outbreaks.

• Drip Irrigation
• Drip irrigation delivers water directly to the base of plants, reducing water wastage and
promoting efficient water use. It is particularly beneficial in arid and semi-arid regions.

• These agronomical interventions contribute to sustainable and resilient agricultural systems,

promoting long-term productivity while minimizing negative environmental impacts. The
specific interventions adopted depend on factors such as climate, soil type, crop type, and
local farming practices.

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 Fig 2.1 Mulching

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 4. Plant Protection Interventions
Under this we are exposed to various plant diseases, insect-pests, and physiological disorders
prevailing in the area and prescribe remedial measures.

Plant protection interventions refer to strategies and measures implemented to safeguard plants
from pests, diseases, weeds, and other factors that may negatively impact their growth and
productivity. These interventions are crucial in agriculture and horticulture to ensure optimal crop
yields and food production. Here are some common plant protection interventions:

1. Chemical Control:
• Pesticides: Chemical substances designed to kill, repel, or control pests such as insects,
fungi, and weeds
. • Fungicides: Specifically used to control fungal diseases.
• Herbicides: Used to manage and control unwanted weeds.

2. Biological Control:
• Introduction of Beneficial Organisms: Introducing natural predators, parasites, or
pathogens to control pest populations.
• Biopesticides: Using naturally occurring substances, such as bacteria, viruses, or fungi,
to control pests.

3. Quarantine and Inspection:

• Regulatory Measures: Enforcing strict quarantine and inspection protocols to prevent the
introduction and spread of pests and diseases.
• Certification Programs: Certifying plants and plant products as disease free or pest-free.

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 4.Physical Barriers:
• Mulching: Placing a layer of organic or inorganic material on the soil surface to suppress
weeds and retain moisture.
• Row Covers: Protective covers placed over crops to prevent pest.

• Genetic Resistance:
• Breeding for Resistance: Developing plant varieties that are naturally resistant or tolerant to
specific pests or diseases.
• GMOs (Genetically Modified Organisms): Creating plants with enhanced resistance through
genetic engineering.

Effective plant protection interventions require a balanced and sustainable approach to

minimize the impact on the environment and human health while ensuring the productivity and
quality of crops.

4.1 Plant Clinic

A plant clinic is a place where people can bring their plants to get advice and diagnosis for any
issues they might be having. These clinics are usually run by experienced gardeners who can identify
the problem and suggest solutions to help the plant recover. Plant Clinic, helps in plant health
management, involves diagnosing plant diseases and pests, early detection. These clinics are vital in
reducing crop losses, improving yield, and promoting sustainable pest management practices.

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4.2 Importance of Plant Clinic:

• Early detection and diagnosis

• Improve crop yield
• Reduce chemical use
• Knowledge transfer
• Data collection
• Food security
• Economic benefits

4.3. Introduction

The Plant Clinic session conducted during the RAWE (Rural Agricultural Work Experience)
program at IATR, Dehradun, was an enriching experience aimed at diagnosing plant health
problems and providing practical solutions to farmers. This clinic served as a platform for farmers
to bring plant samples affected by pests, diseases, or nutrient deficiencies and receive expert
guidance for management. The session not only allowed us to apply theoretical knowledge but
also to enhance our diagnostic and problem-solving skills while interacting with farmers.

4.4. Objectives

To identify plant health issues based on symptoms and laboratory testing.

To recommend effective management strategies for diagnosed problems.

To develop practical skills in plant health diagnostics and advisory.

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 4.5Methodology
1. Sample Collection:

Plant samples were collected either directly from farmers or from field visits in the surrounding
rural areas.

A detailed record of the crop type, symptoms, and farmer's observations was maintained.

2. Diagnosis:

Visual observation of symptoms such as leaf discoloration, wilting, spots, or pest infestations.

Use of diagnostic kits for testing plant pathogens.

Cross-verification of findings using available literature and expert guidance from mentors.

3. Advisory to Farmers:

Discussed management practices such as pest control measures, nutrient supplementation,

and cultural practices.

Emphasis was laid on Integrated Pest Management (IPM) and sustainable practices.

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 4. Observations and Findings

Common Issues Diagnosed:

Bacterial Blight in rice: Identified through characteristic water-soaked lesions.

Aphid Infestation in mustard: Noticed by the presence of curled leaves and sticky
residue.

Nitrogen Deficiency in wheat: Indicated by yellowing of older leaves.

Farmers’ Concerns: Lack of timely access to plant protection measures.

High cost of chemical pesticides.

5. Outcomes

Farmers were provided actionable advice on managing identified issues effectively.

Improved understanding of real-world challenges faced by farmers.
Enhanced practical skills in plant disease and pest diagnosis.

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 6. Conclusion

The Plant Clinic session during RAWE at IATR, Dehradun, provided an invaluable
opportunity to bridge the gap between theoretical knowledge and field-level application. The
experience highlighted the critical role of agricultural professionals in addressing farmers'
concerns and emphasized the importance of sustainable practices for long-term agricultural
productivity.

Fig 4.1 Extraction of sample

Fig 4.2 Sterilization of tools

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 5.Soil Improvement Interventions

Soil improvement interventions refer to various techniques and practices aimed at enhancing the
quality, fertility, structure, and overall health of soil. Improving soil is essential for sustainable
agriculture, ecosystem health, and mitigating environmental degradation. Here are some common
soil improvement interventions:

1. Organic Matter Addition:

• Compost and Manure: Adding compost and well-rotted manure increases organic matter
content, improves soil structure, water retention, and nutrient availability.
• Cover Crops: Planting cover crops like legumes or grasses helps prevent soil erosion,
reduces weed growth, and adds organic matter when they are incorporated into the soil.

2. Nutrient Management:
• Fertilization: Applying fertilizers based on soil nutrient analysis can correct nutrient
deficiencies and promote healthy plant growth.
• Crop Rotation: Rotating crops helps maintain nutrient balance and prevents the depletion
of specific nutrients in the soil.

3.Water Management:
• Irrigation Practices: Proper irrigation techniques, such as drip or controlled irrigation,
help maintain soil moisture levels and prevent waterlogging or drought stress
. • Rainwater Harvesting: Collecting and utilizing rainwater can improve water availability
and reduce dependence on external water sources.

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 3. Soil Conservation Techniques:
• Terracing and Contour Plowing: These practices help prevent soil erosion on slopes by
slowing down water runoff.
• Windbreaks: Planting trees or shrubs as windbreaks helps reduce wind erosion, protecting
the topsoil.

4.Agroforestry:
• Integrating trees and shrubs into agricultural landscapes
helps improve soil structure, enhance nutrient cycling, and provide additional organic
matter.

5. Soil Conservation Techniques:

• Terracing and Contour Plowing: These practices help prevent soil erosion on slopes by
slowing down water runoff.
• Windbreaks: Planting trees or shrubs as windbreaks helps reduce wind erosion, protecting
the topsoil.

• Soil Amendments: • Lime: Applying lime helps adjust soil pH and improves nutrient
availability.
• Gypsum: Gypsum can be used to improve soil structure, especially in clay soils.

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 • Biochar Application:
• Adding biochar, a form of charcoal produced from organic matter, can enhance soil
fertility, water retention, and microbial activity.

• Conservation Tillage:
• Reduced tillage or no-till practices help maintain soil structure, reduce erosion, and
preserve soil organic matter.

• Microbial Inoculants:
• Using beneficial microorganisms, such as mycorrhizal fungi or nitrogen fixing bacteria,
can enhance nutrient uptake by plants.

• Green Manure:
• Growing specific crops, often legumes, and incorporating them into the soil while still
green can improve soil fertility and structure.

5.1 VERMICOMPOSTING

Vermicomposting is a process of decomposing organic waste using earthworms to produce

nutrient-rich compost. Earthworms consume organic matter like kitchen waste, agricultural
residues, or garden debris and excrete castings, which are high in nutrients and beneficial
microbes. This natural process enhances soil fertility and promotes sustainable waste
management

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Key Features:

1. Earthworms Used: Common species include Eisenia fetida (red wigglers) and Eudrilus eugeniae.

2. Raw Materials: Organic waste such as fruit peels, vegetable scraps, dry leaves, and cow dung.

3. Output: Vermicompost, a dark, granular substance that improves soil health and plant growth.

Benefits:
• Enhances soil structure and fertility.
• Improves water retention in soil.
• Provides essential nutrients like nitrogen, phosphorus, and potassium.
• Eco-friendly waste management technique.
• Reducing greenhouse gas emissions: Vermicomposting helps build healthier soil and reduces
the need for chemical fertilizers.

It is widely used in agriculture, gardening, and organic farming.

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 Fig 5.1 &5.2 Preparation of Vermibed

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5.2 COST ANALYSIS OF VERMICOMPOSTING
Conducting a cost analysis for vermicomposting involves evaluating the initial setup costs,
operational costs, and potential revenue or savings. Here’s a breakdown:

Initial Setup Costs

1. Container/Bin: Depending on the size and material, costs can range from ₹500 to
₹5,000.
2. Earthworms: Purchasing earthworms (Eisenia fetida) can cost around ₹300 to ₹1,000
per kilogram.
3. Bedding Material: Initial bedding materials like soil, sand, dry leaves, and straw might
cost around ₹200 to ₹500.
4. Organic Waste: Usually free if sourced from kitchen scraps or agricultural waste.
5. Tools and Equipment: Basic tools like shovels, gloves, and watering cans might cost
around ₹500 to ₹1,000.
Operational Costs
1. Water: Minimal cost, depending on local water rates.

2. Labor: If hiring labor, costs can vary. For small-scale operations, it might be around
₹2,000 to ₹5,000 per month.
3. Electricity: If using any electrical equipment, costs will depend on usage

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 Potential Revenue/Savings

1. Vermicompost Sales: Vermicompost can be sold at ₹10 to ₹20 per kilogram. A small-
scale operation can produce around 100 to 200 kg per month, generating ₹1,000 to ₹4,000.
2. Reduced Waste Disposal Costs: Savings from reduced waste disposal fees.

3. Improved Crop Yield: Using vermicompost can lead to better crop yields, indirectly
increasing revenue.

Example Cost Analysis for a Small-Scale Operation

• Initial Setup: ₹3,000 (bin) + ₹500 (earthworms) + ₹300 (bedding) + ₹500 (tools) =
₹4,300
• Monthly Operational Costs: ₹500 (water) + ₹3,000 (labour) = ₹3,500
• Monthly Revenue: 150 kg vermicompost * ₹15/kg = ₹2,250
• Net Monthly Cost: ₹3,500 (operational) - ₹2,250 (revenue) = ₹1,250

Conclusion:

While initial setup costs can be moderate, the operational costs can be offset by the revenue
from selling vermicompost and the savings from reduced waste disposal and improved
crop yields. Over time, vermicomposting can become a cost-effective and sustainable
practice.

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 6. Fruit and Vegetable Production Interventions

Interventions in fruit and vegetable production are essential to enhance agricultural productivity,
improve food security, and promote sustainable farming practices. Various strategies and
interventions can be employed to achieve these goals. Here are some key interventions in fruit and
vegetable production:

1. Improved Cultivation Practices:

• Adoption of modern and sustainable farming techniques such as precision far 1. Improved
Cultivation Practices:
• Efficient water management practices, including drip irrigation and
rainwater harvesting.
• Integrated Pest Management (IPM) to reduce reliance on chemical
pesticides.
2. Crop Diversification:
• Encouraging farmers to diversify their crops to enhance resilience against
pests, diseases, and adverse weather conditions.
• Promoting the cultivation of a variety of fruits and vegetables to improve
dietary diversity and nutrition.
3. High-Yield Varieties:
• Development and promotion of high-yield and disease-resistant crop
varieties through research and breeding programs.
4. Post-Harvest Management:
• Implementation of proper post-harvest handling and storage practices to
minimize losses and increase the shelf life of fruits and vegetables.
• Establishment of cold storage facilities and transportation infrastructure to
maintain product quality.

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5. Market Linkages:

• Facilitating better market access for farmers through the development of

market linkages, cooperatives, and farmer-producer organizations
• Promotion of value-added products to increase the income of farmers and
enhance the overall value chain.

6.Capacity Building:
• Providing training and extension services to farmers on the latest agricultural technologies,
sustainable practices, and market trends.
• Enhancing the skills and knowledge of farmers in pest management, soil conservation, and
efficient resource utilization.

7.Government Policies and Support:

• Implementation of supportive policies, subsidies, and incentives to encourage fruit and vegetable
production.
• Providing financial support for infrastructure development, research, and technology adoption.

8. Climate-Smart Agriculture:
• Adoption of climate-resilient farming practices to mitigate the impact of climate change on fruit
and vegetable production.
• Promotion of drought-resistant varieties and sustainable water management practices.

9.Research and Development:

• Continuous research and development efforts to improve crop varieties, develop new
technologies, and address emerging challenges in fruit and vegetable production.

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 10.Education and Awareness:
• Raising awareness among farmers and consumers about the importance of sustainable
agriculture, nutrition, and the benefits of consuming a diverse range of fruits and vegetables.

By implementing these interventions, it is possible to enhance the productivity,

sustainability, and profitability of fruit and vegetable production, contributing to overall
agricultural development and food security.

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 7.MUSHROOM CULTIVATION

7.1.1 INTRODUCTION:
Mushrooms are the fruiting bodies of a fungus, just like apples are the fruiting bodies of an apple
tree. A mushroom is a kind of fungus with the Latin name of Agaricus bisporus. Other cultivated
mushrooms in the Netherlands are the oyster mushroom (Pleurotus ostreatus) and the shiitake
(Japanese mushroom) (Lentinula edodes).

In the vegetable kingdom the mushroom is ranked with the heterotrophic organisms (lower
plants). In contrast to the higher, green plants, these heterotrophs are not capable of photosynthesis.
Fungi are the scavengers of nature. In mushroom cultivation too, waste products such as chicken
manure, horse manure, straw, gypsum and waste water (from their own composting) are used to
produce a high-quality substrate from which the mushrooms will grow. Ammonia is removed by
means of an ammonia washer from the process air before it is returned to nature. Even the ammonia
from the air is used as a source of nitrogen in composting. The fungus, also called mycelium, uses
the compost as a source of energy for its combustion, in which energy is released that is used for
growth.

7.1.2 IMPORTANCE OF MUSHROOM:

A mushroom, also called toadstool, is the fleshy, spore-bearing fruiting body of a fungus, typically
produced above ground on soil or on its food source.

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The fleshy, edible fruit bodies of numerous macrofungal species are called edible mushrooms.
Macrofungi produce fruiting bodies visible with naked eyes.
Mushrooms are frequently consumed as food. Due to their excellent nutritional significance,
mushrooms come in a wide variety. Lentinula edodes (shiitake mushroom) and Agaricus bisporus
(jamur kancing) are two edible mushrooms.
Mushrooms contain protein, minerals, vitamins, and antioxidants. Antioxidants are substances
that support the body in removing free radicals. Selenium, vitamin C, and choline are some
antioxidant components in mushrooms.

According to the National Cancer Institute, the antioxidant property of mushrooms may help to
reduce the risk of breast, prostate, lung, and other cancers.
A small amount of vitamin D is also present in mushrooms. Moreover, there is preliminary
evidence that supplementing with vitamin D can help treat or prevent various types of cancer.
Brown rice, whole grains, beans, certain vegetables, and mushrooms can help people meet their
daily fibre needs. To improve the foetus’s health, many pregnant women take pills containing folic
acid or folate; however, mushrooms also contain folate.

The American Heart Association (AHA) advises consuming fewer foods with added salt and
more potassium-rich meals. The recommended daily potassium intake for adults is about 4,700
milligrams (mg). The AHA has a list of foods high in potassium, including mushrooms.

7.1.3 HISTORY
Mushroom cultivation has a rich history that spans thousands of years and has evolved through
various cultures around the world. While wild mushrooms have been foraged for food and
medicinal purposes since ancient times, the intentional cultivation of mushrooms began much
later.

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Here is a brief overview of the history of mushroom cultivation:

1. Ancient China: The cultivation of mushrooms is believed to have originated in ancient China.
The Chinese were the first to cultivate the shiitake mushroom (Lentinula edodes) around 2000
years ago during the Ming Dynasty. They used logs with shiitake mycelium to encourage
mushroom growth.
2. Medieval Europe: Mushroom cultivation in Europe gained prominence during the
Renaissance. Agaricus bisporus, commonly known as the white button mushroom, was cultivated
in France in the 17th century. In the 18th century, it became more widespread in Europe,
particularly in England and Ireland.
3. Late 19th to early 20th century: Advances in cultivation techniques continued with the
discovery of methods to cultivate mushrooms on a larger scale. This period 32 saw the commercial
cultivation of button mushrooms and the establishment of mushroom farms in the United States.
4. Mid-20th century: The development of new cultivation techniques, such as the use of synthetic
substrates and controlled environments, further accelerated mushroom cultivation. This era saw
the rise of commercial mushroom farming in North America and Europe, with an emphasis on the
cultivation of various mushroom species.

5. Late 20th to 21st century: Mushroom cultivation continued to evolve with advancements in
technology, research, and the discovery of new mushroom species suitable for cultivation.
Specialty mushrooms, such as oyster mushrooms and shiitake, gained popularity for their unique
flavors and nutritional benefits. The cultivation of gourmet and medicinal mushrooms also
expanded.
6. Modern techniques: Today, mushroom cultivation involves a variety of techniques, including
substrate preparation, sterilization, inoculation, incubation, and fruiting. Commercial mushroom
farms produce a wide range of mushroom varieties for culinary, medicinal, and industrial purposes.

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Mushroom cultivation has become a significant industry worldwide, providing food, medicine,
and other products. The practice has also extended to amateur cultivators and hobbyists who
cultivate mushrooms at home using various methods and substrates. The history of mushroom
cultivation reflects a fascinating journey of discovery, experimentation, and innovation across
different cultures and time periods.

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 7.1.4 MORPHOLOGY OF MUSHROOM
The mycelium of the fungus is present in the substratum and produce fruiting bodies when the
conditions are conducive. The fruit bodies begin as tiny knob of tissue arising from the
underground mycelium. It grows into a button, which later enlarges to form a well-developed
fruiting body. The fruiting body of the mushroom consists of a stem (Stipe), which supports as
expanded, umbrella shaped cap (Pileus).
On the underside of the umbrella are the gills or lamellae, which in the young stage are enclosed
by a membrane that extends from the margin of the pileus to stipe. This membrane is known as
Partial veil and usually tears around the margin of the pileus as the latter expands but remains
attached to the stipe where it forms a ring (Annulus). In some mushrooms, the young buttons
are covered by a membrane called Universal veil or General veil. When the cap expands, the
veil is torn and the remnants at the base form Volva and some of the fragments remain attached
to the pileus surface.

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 7.2 CATEGORIES OF MUSHROOMS
There are four types of mushrooms: saprotrophic, mycorrhizal, parasitic, and endophytic.
While there are many different types of mushrooms within these categories, not all of them are
edible. Since some may be poisonous or hallucinogenic, it is important to be careful if you ever
try to pick mushrooms in the wild. Edible mushrooms you buy at the grocery store are safe and
full of nutritional value. Edible fungi have been part of our diet for centuries. There are countless
varieties.
Examples include:

• Button (white) mushrooms: Widely available, button mushrooms are typically white or light
brown. Plump and dome-shaped, these mushrooms have a mild, earthy flavor that intensifies
when cooked.

• Chanterelle (girolle) mushrooms: Intrinsic to French cuisine, chanterelle mushrooms are

vase-shaped, bright yellow to orange and expensive when fresh. They are nutty and delicate in
flavour and texture. They are also available dried and canned.

• Shiitake (forest and oak) mushrooms: Shiitake mushrooms range in color from tan to dark
brown and have broad, umbrella-shaped caps up to 10 inches in diameter with wide open veils
and tan gills. They have a rich, full-bodied flavour that is almost steak-like, with a meaty texture
when cooked.
• Oyster mushrooms: The fluted caps of oyster mushrooms resemble a fan and range in
color from a soft beige-brown to gray. This mushroom has a faint oyster like or seafood flavour
that matches its physical likeness to oysters.

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 7.3 MUSHROOM SPAWN AND ITS PRODUCTION

As part of the Rural Agricultural Work Experience (RAWE) program, I had the opportunity to
gain practical exposure to oyster mushroom cultivation at the Institute of Agricultural
Technology and Research (IATR), Dehradun.

This section of report details the step-by-step process I followed during the training, including
the materials used, techniques implemented, observations made, and outcomes achieved. It
also highlights the challenges encountered and the valuable lessons learned throughout the
experience.

7.3.1Materials and Methods

• Materials Used:
• Substrate (e.g., wheat straw, paddy straw, sawdust, etc.)
• Oyster mushroom spawn.
• Polythene bags.
• Water, lime, and other necessary chemicals.
• Tools and equipment (e.g., sterilizer, thermometers, etc.).

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 Fig 6.2 Preparation of substrate

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 2. Methodology:

• Substrate Preparation
• Collection, cleaning, and chopping of the substrate.
• Pasteurization or sterilization to remove contaminants.

3.Inoculation:

• Mixing the sterilized substrate with mushroom spawn in a clean environment.

• Packing the mixture into polythene bags and perforating them for aeration.

4.Incubation:

• Maintaining optimal temperature (20–30°C) and humidity in a dark room.

• Observing the growth of mycelium over the substrate.

5.Fruiting:

• Transferring bags to a lighted room with controlled humidity to initiate fruiting.

• Monitoring pinhead formation and growth.

6.Harvesting:

• Harvesting mature oyster mushrooms within 3–4 weeks.

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 7.Post-Harvest Handling:
Cleaning, sorting, and packing mushrooms for storage or market distribution.

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 7.4.1 Results and Discussion

The cultivation of oyster mushrooms at IATR, Dehradun, provided insightful outcomes that
underscored the practicality, challenges, and profitability of this practice. Below are the
detailed results and their interpretations:

Results
1. Growth and Yield Data:

Substrate Used: Wheat straw (10 kg).

Spawn Quantity: 1 kg of oyster mushroom spawn.

Total Yield: 6.5 kg of fresh oyster mushrooms (65% biological efficiency).

Timeframe: 30 days from inoculation to first harvest.

Fruiting Cycles: Two flushes were observed, with the first flush contributing 70% of the
yield and the second flush 30%.

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2. Environmental Conditions Maintained:

Incubation Phase:
• Temperature: 25°C.
• Humidity: 80–90%.
• Darkness maintained for mycelium growth.

Fruiting Phase:
• Temperature: 22–25°C.
• Humidity: 85–90%.
• Light exposure of 12 hours/day for pinhead formation and growth.

3.Economic Analysis:
Input Costs:
• Substrate: ₹200.
• Spawn: ₹150.
• Miscellaneous (bags, sterilization, water): ₹100.
• Total Cost: ₹450.

Revenue Generated:
• Selling Price: ₹200/kg.
• Total Revenue: ₹1,300.
• Net Profit: ₹850 (almost 2x return on investment).

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Discussion
1. Biological Efficiency and Yield:
The yield obtained (65% biological efficiency) is consistent with industry standards, indicating the
substrate preparation and environmental conditions were appropriate. Minor contamination was
observed in one bag, leading to reduced efficiency, highlighting the importance of sterilization and
hygienic practices.

2. Environmental Management:
Maintaining optimal temperature and humidity played a critical role in achievinga high yield.
The conditions were closely monitored, especially duringthe incubation and fruiting phases, to
ensure the best results. Deviation inhumidity levels during the fruiting phase caused slight delays
in the second flush.

3.Challenges Faced
Contamination: A few bags showed signs of mold contamination, possibly due to improper
sterilization or exposure during inoculation. This resulted in a small loss of substrate.

Humidity Control: High external temperatures occasionally led to challenges in maintain

ing the required humidity, necessitating frequent misting.

Market Availability: While local demand for oyster mushrooms is growing, logistical challenges
in immediate selling or processing were observed.

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4. Economic Viability:
The economic analysis showed that oyster mushroom cultivation is highly profitable, even on a
small scale. The low input costs and high market price make it an attractive option for small and
marginal farmers. However, profitability depends on consistent quality, contamination control,
and timely marketing.

5. Future Scope:
Utilizing advanced techniques like bag-less cultivation or alternative substrates (e.g., sawdust)
could further improve yield and reduce costs.

Establishing cold storage or value-addition units (e.g., drying or powdering mushrooms) would
mitigate market dependency and increase shelf life

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 8. Food Processing and Storage Interventions

8.1 INTRODUCTION
Agriculture is an important sector in India, accounting for approximately 17% of the total GDP
and employing more than 60% of the workforce. India is the major producer of wheat, rice,
cotton, sugarcane, fruits and vegetables, milk, and tea & coffee. Agriculture based industries are
those that use and process agricultural inputs (raw materials) primarily derived from plants and
animals to convert into them marketable processed goods. Thus, Agriculture is the main source
of inputs for agro-based industries. Some examples of agro bassed industries in India are dairy,
poultry, sugarcane, leather, rubber, biofuel, rice mills, jute, paper, textile, vegetable & fruit
processing units (pickles, jam, chips, etc.), tea & coffee, etc.

8.2 METHODS OF PRESERVATION & HANDLING

Food preservation started long back in ancient times. Cooling, freezing, fermentation, sun drying,
etc., are few age-old food preservation techniques. With the advent of technology, 43 modern
methods of food preservation were developed. Chemicals and other natural substances were used
for preservation. These substances are known as preservatives.

• Sterilization This method is carried out to remove microbes from food. For eg., milk
sterilization at 100°C kills the microbes.
• Dehydration It is the process of removal of water from food. It is the simplest method
and prevents food spoilage by removing water.

• Lyophilization This is the process of freezing and dehydration of the frozen product
under vacuum.

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 • Radiation This method is also known as cold sterilization. The UV rays, X rays,
gamma rays kill all the unwanted microbes present in food.
• Chemical Method Salt and edible oils are two main preservatives which are used
since ages to prevent microbial growth. This is why we add extra oil to pickles.
Preservation by salt is known as salting. Salting helps to preserve fruits for a long term.
Meats and fishes can also be preserved by salting. Other synthetic preservatives include
vinegar, sodium benzoate, sodium metabisulphite, etc.
• Sugar Sugar is another common preservative used in jams and jellies. Sugar is a good
moisture absorbent. By reducing moisture content, it restrains the microbial growth.
• Heat and Cold Methods Boiling and refrigeration prevent around 70 percent of
microbial growth. Boiling kills the microorganisms that cannot tolerate extreme
temperatures. Thus, it helps in food preservation.
• Canning The food contents are sealed in an airtight container at high temperatures.
Meat, fish, fruits are preserved by canning.

8.3 PREPARATION OF JAM

Jam is a product made by boiling fruit pulp with enough sugar to a reasonably thick consistency,
firm enough to hold the fruit tissues in position. Apple, pear, sapota (Chiku), peach, papaya,
karonda, carrot, plum, straw-berry, raspberry, mango, tomato, grapes, and muskmelon are used for
preparation of jams. It can be prepared from one kind of fruit or from two or more kinds.

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 8.3.1 FLOWCHART FOR PROCESSING OF JAM

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8.4 PREPARATION OF MERMALADE
This is a fruit jelly in which slices of the fruit or its peel are suspended. The term is generally
used for products made from citrus fruits like oranges and lemons in which shredded peel is used
as the suspended material. Citrus marmalades are classified into
(i) jelly marmalade, and (ii) jam marmalade.

1.Jelly marmalade
The following combinations give good quality of jelly marmalade:
1. Sweet orange (Malta) or sour orange (Citrus aurantium) in the ratio of 2:1 by
weight. Shreds of Malta orange peel is used.
2. Mandarin orange and khatta in the ratio of 2:1 by weight. Shreds of Malta orange
peel is used.
3. Sweet orange (Malta) and gal gal (Citrus limonia) in the ratio of 2:1 by weight.
Shreds of Malta orange peel is used.

Jam marmalade
The method of preparation is practically the same as that for jelly marmalade. In this case the
pectin extract of fruit is not clarified and the whole pulp is used. Sugar is added according to the
weight of fruit, generally in the proportion of 1:1. The pulp-sugar mixture is cooked till the TSS
content reaches 65 per cent.

Jam is made from whole or cut up pieces of fruit with sugar. Jelly is made from only the fruit juice
and sugar. Marmalade is preserves made with citrus—using the whole fruit, along with the rind.
Jam and marmalade are types of fruit preserves. Both use similar ingredients and also follow the
same method of preparation which includes boiling the fruit, mashing and pureeing it, after which
it is cooked in a sugar and water mixture. The taste of both these preserves, is however, very
different. While the jam is sweet, the marmalade imparts a bitter sweet and tangy flavour.

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 Fig 8.1 Tools and equipment for Squash & Marmalade

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 9.Animal Production Interventions

Animal production interventions refer to various strategies, practices, and technologies

implemented to enhance and optimize the productivity of livestock and other animals raised for
food, fibre, and other purposes. These interventions aim to improve the efficiency, health, and
overall well-being of animals while ensuring sustainable and ethical practices. Here are some
common animal production interventions:

1. Genetic Selection and Breeding:

• Selective breeding for desirable traits such as increased growth rate, disease resistance, and
reproductive performance.
• Genetic engineering for specific traits, like resistance to certain diseases or improved
nutritional quality.

2. Nutritional Management:
• Balanced and optimized animal diets to meet the nutritional requirements of different species
and production stages.
• Use of feed additives, such as probiotics, prebiotics, and growth promoters, to enhance feed
efficiency and animal health.

3. Healthcare and Disease Management:

• Adequate shelter and housing facilities designed to meet the specific needs of the animals.
• Environmental control measures, including temperature, humidity, and ventilation, to optimize
animal comfort and productivity.

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 4. Housing and Environment:
• Adequate shelter and housing facilities designed to meet the specific needs of the animals.
• Environmental control measures, including temperature, humidity, and ventilation, to optimize
animal comfort and productivity.

5. Reproductive Management:
• Artificial insemination and other assisted reproductive technologies.
• Controlled breeding seasons to synchronize reproduction and improve herd management.

6.Technological Innovations:
• Automation and precision farming technologies to streamline production processes.
• Use of sensors and monitoring systems for real-time data on animal health, behavior, and
performance.

7.Waste Management:
• Sustainable disposal and utilization of animal waste to minimize environmental impact.
• Implementation of waste management systems, such as composting and biogas production.

8. Training and Education:

• Providing farmers and livestock handlers with training on best practices in animal husbandry.
• Promoting awareness of animal welfare and ethical treatment.

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 9. Market Access and Value Chain Development:
• Strengthening market linkages for improved access to markets and fair pricing.
• Enhancing value addition in animal products through processing and marketing interventions.

10. Sustainable and Ethical Practices:

• Implementation of sustainable farming practices to minimize environmental impact.
• Adoption of ethical treatment standards to ensure the well-being of animals.

Successful animal production interventions often require a holistic approach that considers the
interplay of genetics, nutrition, health, and management practices. Additionally, adherence to
ethical and sustainable principles is crucial for long-term success and environmental
responsibility.

Animal production interventions encompass a range of strategies to enhance livestock

productivity sustainably. Key aspects include genetic selection, nutritional management,
healthcare, housing, reproductive technologies, and technological innovations like precision
farming. Emerging trends involve climate-resilient breeding, alternative protein sources,
regenerative agriculture, and smart farming applications. Ethical practices, community
involvement, and gender-sensitive approaches are crucial, alongside advancements such as
blockchain in supply chains and digital identification systems. The aim is to balance increased
production with environmental responsibility, animal welfare, and resilience to challenges like
climate change and market fluctuations.

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 Fig 8.1 Visiting Farm

Fig 8.2 Animal Feed

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 10.Extension and Transfer of Technology Activities

Extension and Transfer of Technology (ETT) activities refer to the processes involved in
disseminating and applying technological knowledge and innovations to various users,
industries, or regions. These activities play a crucial role in bridging the gap between research
and practical implementation, fostering economic development, and addressing societal
challenges. Here are key aspects and activities related to Extension and Transfer of Technology:

1. Technology Extension Services:

• Definition:
Technology extension services involve providing technical information, expertise, and support
to end-users, such as farmers, businesses, or communities.
• Activities:
Extension agents or experts may conduct training programs, workshops, and demonstrations to
transfer knowledge and skills. They may also offer advisory services and disseminate
information through various channels.

2.Technology Transfer:
• Definition: Technology transfer refers to the movement of knowledge, technologies, and
innovations from the research and development sector to practical applications in industries or
other sectors.

• Activities: Licensing agreements, collaborative research projects, and partnerships between

research institutions, businesses, and government agencies are common methods of technology
transfer. This may involve the transfer of patents, copyrights, or other intellectual property.

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 3. Capacity Building:
• Definition: Capacity building activities focus on enhancing the skills, knowledge, and
capabilities of individuals, organizations, or communities to effectively adopt and apply new
technologies.

• Activities: Training programs, education initiatives, and skill development workshops are
common capacity-building activities. These aim to empower stakeholders to harness the benefits
of technological advancements.

4. Demonstration Projects:
• Definition: Demonstration projects involve showcasing the practical applications of a
particular technology or innovation in a real-world setting.
• Activities: Setting up pilot projects or demonstrations helps potential users witness the
benefits of a technology firsthand. This can build confidence and facilitate the adoption of the
technology on a broader scale.

5.Networking and Collaboration:

• Definition: Building networks and fostering collaboration among different stakeholders,
including researchers, businesses, policymakers, and end users, facilitates the flow of
technological knowledge.
• Activities: Conferences, workshops, and collaborative research initiatives create
opportunities for information exchange and collaboration. Networking platforms help create an
ecosystem conducive to technology extension and transfer.

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 4.Policy Support:
• Definition: Governments and regulatory bodies play a crucial role in shaping policies that
support and incentivize the adoption of new technologies.
• Activities: Developing policies that encourage research and development, provide financial
incentives for technology adoption, and create a favourable regulatory environment contribute
to successful technology extension and transfer.

5.Monitoring and Evaluation:

• Definition: Regular monitoring and evaluation activities assess the impact and

effectiveness of technology extension and transfer initiatives.

• Activities: Surveys, feedback mechanisms, and impact assessments help stakeholders

understand the outcomes of their efforts, enabling them to make informed decisions for
continuous improvement.

Overall, Extension and Transfer of Technology activities are essential for leveraging
innovations to address societal challenges, promote economic growth, and improve the overall
quality of life. Effective communication, collaboration, and strategic planning are key elements
in ensuring the success of these activities.

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 10.Conclusion

In conclusion, the survey reflects a holistic and integrated approach to agricultural development
in the village. The amalgamation of agronomical, plant protection, soil improvement, fruit and
vegetable production, food processing, storage, and animal production interventions signifies a
comprehensive strategy towards sustainable rural livelihoods. The community's proactive
engagement with modern agricultural practices bodes well for the resilience and prosperity of
the village in the face of evolving agricultural landscapes.
Continued support, education, and collaboration will be pivotal in furthering these positive
trends and ensuring a thriving agricultural sector in the village. Agri-based industries,
particularly those involved in food processing, are integral to the overall development of
economies, the agricultural sector, and the well-being of communities. Strategic investments,
technological innovation, and sustainable practices are crucial for maximizing the positive
impact of these industries while addressing associated challenges.

My time spent in rural agriculture has been a transformative journey that not only deepened my
understanding of sustainable farming practices but also allowed me to appreciate the vital role
of agriculture in our communities. Through hands-on work in the fields, I developed practical
skills in crop management, soil health, and irrigation systems. Moreover, the close connection
with nature and the local community provided invaluable insights into the challenges and
rewards of rural life.

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 COMPONENT-II
11. AGRO-INDUSTRIAL ATTACHMENT
11. Introduction Agri -Industrial Attachment (AIA)
helps the students primarily to understand the rural situations, status of Agricultural technologies
adopted by farmers, prioritize the farmer's problems and to develop skills & attitude of working
with farm.

11.1 INDUSTRIAL VISIT:

Industrial visit to FUTURE FOOD PRODUCT IN SAHASPUR, UTTARAKHAND.

The industrial visit to Future Food Product, located in Sahaspur, Dehradun, was organized to
provide students with hands-on experience and insights into the food processing industry. This
visit aimed to bridge the gap between theoretical knowledge and its practical applications in the
production of food products.

Future Food Product is known for its innovative approach to food processing, with a strong focus
on quality, safety, and sustainability.

11.1.1 Company Overview:

Future Food Product is a leading player in the food processing industry, specializing in the
production of a diverse range of food products. The company is known for its commitment to
quality, innovation, and sustainability in food manufacturing.

11.1.2 Visit Highlights:

1. Production Facilities: Upon arriving at the facility, we were given a comprehensive tour of the
production facilities. The state-of-the-art machinery and technology used for processing and
packaging were impressive. The company's adherence to strict hygiene and safety standards was
evident throughout the manufacturing process.

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2. Quality Control Measures: Future Food Product places a strong emphasis on quality control.
We were briefed on the rigorous testing procedures implemented at various stages of production.
This included testing of raw materials, in-process quality checks, and final product inspections. It
was enlightening to witness the company's commitment to delivering high-quality products to
consumers.

3. Innovation and Research & Development: A highlight of the visit was the interaction with
the company's research and development team. Future Food Product invests significantly in
innovation to stay ahead in the competitive market. We learned about the development of new
food products, the incorporation of sustainable practices, and the continuous improvement
initiatives undertaken by the company.

4. Sustainability Practices: Future Food Product demonstrated a strong commitment to

sustainable practices. The company has implemented various measures to reduce its environmental
footprint, including waste reduction, energy efficiency, and responsible sourcing of raw materials.
It was inspiring to see a company actively working towards minimizing its impact on the
environment.

5. Employee Welfare: The company places a high value on the well-being of its employees. We
had the opportunity to interact with some of the staff members who shared their experiences and
emphasized the positive work culture at Future Food Product.

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 Fig 11.1 Explaining about Tofu making machine
11.1.3 TOFU MAKING MACHINE
Making tofu involves a series of steps, and while there isn't a specific "tofu making machine"
like a single, all-in-one appliance, there are various machines and equipment used in the tofu
production process. Here's a general overview of the tofu-making process and the corresponding
machines:

The specific machines used can vary depending on the scale of production and the level of
automation. Large-scale tofu production facilities may have automated machines for each step,
while smaller-scale or home production might involve manual processes and smaller machines.
If you are looking to make tofu at home, you might not need an elaborate set of machines.
Common kitchen appliances like blenders, pots, and tofu moulds can be used for smaller
batches. However, if you are considering a commercial tofu production venture, it is advisable
to consult with manufacturers of tofu-making equipment for the most suitable machinery for
your specific needs.

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 11. PULP MAKING MACHINE
A pulp making machine is a device used in the paper and pulp industry to convert raw materials
such as wood, bamboo, cotton, or other plant fibers into pulp. The pulp is a crucial intermediate
product in the papermaking process. There are various types of pulp making machines, each
designed to handle different types of raw materials and produce different types of pulp.

FIG 11.3 Soda making machine

Fig 11.4 Juice Extractor

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 11.2 Anchal Dairy Farm Visit

11.2.1Introduction:
As part of the Rural Agricultural Work Experience (RAWE) program, we, the final year
agriculture students, visited Anchal Dairy Farm in Dehradun. The visit aimed to provide us with
practical insights into dairy farming operations, milk processing, and quality control measures.

Objectives:

• To understand the milk collection and transportation process.

• To learn about the unit operations involved in milk processing
• To observe the testing, processing, and manufacturing of dairy products.
• To gain knowledge about the packaging used in the dairy industry
• To understand the quality control measures in place to ensure the production of safe and
fresh milk-based products.

11.2.2 Orientation:
The visit commenced at 10:30 AM with a briefing by Mr. A.K. Singh, the in-charge of cheese and
paneer production at Anchal Dairy Farm. He provided an overview of the dairy’s operations and
the various products they produce, including full cream milk, skimmed milk, toned milk, standard
milk, and double toned milk.

11.2.3 Milk Collection and Processing: We observed the milk collection process, where
milk from various sources is collected and transported to the dairy. The milk undergoes several
tests, including SNF (Solids-Not-Fat), pasteurization, fat percentage, lacto scan, and adulteration
tests, to ensure its quality

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11.2.4 Production Units:

1.Paneer Production:
Paneer is prepared manually and packed using a vacuum packing machine.

2.Ghee Production: Butter is heated to 30°C to produce ghee, which is then clarified and sent to
the packaging unit.

3.Cheese Room: The dairy produces cheddar cheese with black pepper and oregano, stored at 3°C
for three months.

4.Ice Cream Cold Room: The temperature is maintained at -20°C to store ice cream.

5.Milk Packing: The dairy has six packing machines to pack various types of milk.

6.Quality Control: The dairy has well-equipped laboratories where various tests are conducted to
ensure the quality and safety of the milk and milk products. These tests include chemical and
microbiological analyses.

Fig 11.2 Visit to Anchal dairy farm

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 7.Marketing and Distribution
Anchal Dairy has an efficient supply chain and distribution network.
The marketing team ensures that products are delivered fresh to the market, maintaining the
brand's reputation.

8.Key Learnings
• The cooperative model of milk procurement promotes rural development and supports
local farmers.
• Advanced technologies in processing and packaging ensure product quality and hygiene.
• Efficient logistics and supply chain management are crucial for the success of a dairy
enterprise.
• Quality control is an indispensable aspect of dairy operations.

11.3. Challenges Identified

a. Seasonal Fluctuations in Milk Production

Milk production varies significantly with seasons, as factors like fodder availability, climatic
conditions, and lactation cycles of dairy animals influence supply. During the summer months,
milk production tends to decrease, creating supply shortages, whereas during the monsoon and
winter, surplus milk can lead to storage challenges.

b. Maintaining Consistent Milk Quality

Anchal Dairy procures milk from many small-scale farmers and cooperative societies.
Variations in the quality of milk due to differences in animal breed, feed, and milking practices
pose challenges in maintaining consistency in the final product.

c. Rising Operational Costs

The dairy industry faces increasing costs for feed, energy, packaging materials, and
transportation. These rising costs put pressure on profit margins, especially since retail pricing
is often regulated to remain competitive and affordable for consumers.

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 d. Supply Chain and Logistics Issues
Ensuring that milk and milk products reach markets in fresh condition is critical, but it
requires a robust cold chain infrastructure. Any breakdown in transportation or storage
systems can result in product spoilage, leading to financial losses.

e. Farmer Awareness and Training

Many small-scale farmers lack adequate knowledge about modern dairy farming practices,
such as proper animal nutrition, disease management, and milking hygiene. This affects the
overall quality and quantity of milk supplied to the dairy.

f. Competition in the Market

The dairy sector in India is highly competitive, with numerous local and national players
offering similar products. To maintain market share, Anchal Dairy must continuously
innovate, ensure high-quality products, and keep prices competitive.

g. Environmental Concerns
Dairy operations generate a significant amount of waste, including wastewater and packaging
materials. Managing this waste sustainably while adhering to environmental regulations is a
growing challenge.

h. Consumer Preferences and Trends

Changing consumer preferences for plant-based milk alternatives and health-conscious
products can impact the demand for traditional dairy products. Anchal Dairy needs to adapt to
these trends to retain market relevance.

i. Infrastructure Gaps in Rural Areas

Although Anchal Dairy operates in a rural-friendly cooperative model, some areas still lack
basic infrastructure, such as all-weather roads or reliable electricity, which hampers milk
collection and cold storage.

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 Fig 11.3 Anchal Butter

Fig 11.4 Butter Packaging

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 Fig 11.5 Curd Preparation unit

Fig 11.6 Final Packaging of Curd

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 12. CONCLUSION
As a 7th-semester student of B.Sc. Agriculture, the RAWE (Rural Agricultural Work
Experience) program has been an integral part of my academic journey. It provided a platform
to blend theoretical concepts with practical exposure, enhancing my understanding of real-world
agricultural practices and challenges. The program included various components, such as village
attachment, farmer interaction, and industrial visits, each offering unique insights into the
agricultural ecosystem.
I seized the opportunity to engage in this project under the expert guidance of respected
professionals in the field.

The project encompasses four distinct topics, carefully selected to enhance my understanding,
and contribute to the agricultural domain. These topics are:

• Mushroom cultivation at IATR, Dehradun, Uttarakhand

• Plant Clinic at IATR, Dehradun, Uttarakhand
• Vermicomposting at IATR, Dehradun, Uttarakhand
• Plant Clinic at IATR, Dehradun, Uttarakhand

The industrial visit to Future Food Product was an enriching experience that provided valuable
insights into the functioning of a modern food processing facility. Witnessing the company's
commitment to quality, innovation, and sustainability has broadened my understanding of the
industry.
I am grateful for the opportunity to learn from a successful and forward-thinking organization.
Throughout the course of the project, I gained valuable insights into various topics, acquiring a
wealth of information and knowledge on the importance of technology in Agriculture, rural
development, food processing, and allied sectors such as sericulture. The hands-on experience
in these diverse areas proved to be not only a great learning opportunity but also an enjoyable
endeavour.

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 Undoubtedly, R.A.W.E. stands as an innovative and worthwhile approach to practical learning.
It provided me with a platform to explore and understand the intricacies of different aspects,
offering a glimpse into the evolving landscape of agriculture.
The exposure to new ideas and practices during this project is undoubtedly an investment in
knowledge that will become increasingly significant soon.

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 REFERENCE:

1. MUSHROOM CULTIVATION:
a. Mushroom cultivation By R.P. Singh & K.K. Mishra (Mushroom Training & Research
Centre, GBPUAT, Pant Nagar, Uttarakhand)

b. Mushrooms-Cultivation, Marketing & Consumption (Directorate of Mushroom Research,

Solan, Himachal Pradesh)

2. AGROBASEDINDUSTRY [Fruit processing and preservation]:

a. Fruit and Vegetable Preservation-Principles and Practices By R.P. Srivastava & Sanjeev
Kumar

3. www.google.com

4.www.wikipedia.com

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