Rural Agricultural work Experience

1. Rural Agricultural Work
Experience (RAWE)
PRESENTATION BY:-
MS. KOMAL GUPTA
GROUP –’’D’’
DR. SACHIN SRIVASTAVA
GUIDE
Himalayan College, Puhana, Roorkee
Department of Agriculture
Uttarakhand-247667

2. INTRODUCTION
Agriculture in India is major economic sector and it is the backbone of Indian economic, it
creates plenty of employment opportunities as well. About 65% of Indian population
depends directly on agriculture and it account around 15% of crops.
Agriculture education is an important tool in ensuring increased agriculture
productivity,sustanibility,environmental and ecological, security,profitability,job security, and
equity.
In India “RANDHAWA COMMITTEE”(1992) recommended the rural agriculture work
experience. Programme for imparting quality, practical and productive orientated education
for the agriculture degree programme.
Based on these recommendation RAWE programme was included in the curricula of
agriculture graduate degree programme in 8th semester.

3. Table of contents
01 Mushroom cultivation
02 Apiculture
03
04 Socio-economic survey
Food processing

4. MUSHROOM CULTIVATION
1.1 Introduction
1.2 Different type of mushroom
1. 3 Cultivation technologies of oyster mushroom
1.4 spawn production
1.5postharvest and marketing
1.6 Importance of oyster mushroom
1.7 Pest and Disease

5. 01 . Mushroom cultivation
1.1 INTRODUCTION
The mushroom is the fruiting bodies of
microorganism called fungi. It is macro fungus.
The standard name of the “mushroom” is
cultivated oyster mushroom which we had done the
training.
“Mushroom” also describe a those fungi
(basidiomycota,ascomycota).
Mushroom alone represent about 41,000 species,
of which approximately 850 species are recorded
from India.
Source: National Horticulture Board

6. 1. Paddy straw mushroom
2. Oyster mushroom
3. Milky mushroom
4. White button
mushroom
1.2 DIFFRENT TYPE OF MUSHROOM
Source: National Horticulture Board

7. 1.2 CULTIVATION TECHNOLOGY OF OYSTER MUSHROOM:
Oyster mushroom ( Pleurotus.spp) belongs to class Basidiomycota and family Pleurotaceae.
It is popularly known as “dhingri” in India and grows naturally in the temperate and tropical
forests on dead and decaying wooden logs or drying trunks.
The cultivation trials were conducted indoor under natural condition of temp(20-25oC) and
relative humidity (80-90%) involving 5 step as follows:
1. Preparation of substrate
2. Filling and spawning
3. Spawn run
4. Opening of the bag
5. Crop management and harvesting

8. Substrate
preparation (All
kinds of straw and
other agro-wastes)
Chopped in small (1-2cm
pieces), soaked in water for 2-3
hours
Spawning in
pasteurized bags
Hot water
pasteurization
Steam
pasteurization
Sterilization
Top spawning in
sterilized bags
Spawn running in dark
room (24-28°C, 18-30
days variety dependent
Pinhead initiation (2-7
days after opening, 13-
30°C, variety dependent,
humidity 80-85%, light,
ventilation)
Harvesting (2-4 days
after pinhead
initiation, variety
dependent)
STEPS: MUSHROOM CULTIVATION
Source: Agrimoon.com

9. 1.3 SPAWN AND ITS PRODUCTION
Spawn: spawn means the vegetative mycelia network of at mushroom developed after
germination of one or more. Than one fungal spore(s) grown on convenient medium. it
comprise the mycelium network.(spawn, i.e. seed required for growing mushroom,
vegetative mycelium from a selected mushroom cultured.
The production of spawn generally involves:
a) Pure culture preparation
b) Preparation through tissue culture
c) Substrate preparation
d) Mother spawns preparation
e) Commercial spawn production Source: plantpath.psu.edu

10. 1.4 POST HARVEST AND MARKETING
 Proper care and management of
mushroom farm is important and
also treated with Bavistin and
formalin
1st Harvest: after 28-30 days
(pinhead grow) full-sized mushroom
3 to 4 days later. Yield : 500-700gm
per bags.
2nd Harvest : Done after 10 days
from the first harvesting under
proper management. Yield :600-
900gm per bag.
 In India mushrooms are sent to the market either in loose packing
or in poly packets of different weights and sold through auction in
vegetable markets.
 Mushrooms packed in attractive boxes and covered with
attractive papers are known to fetch higher price as compared with
the mushrooms in ordinary packing's. This mushroom is not as
popular as white button mushroom in the domestic market.
 A few units are cultivating it commercially for export market.
Cultivation of this mushroom on commercial basis would be more
profitable as compared to white button mushroom as capital costs
are low.
Post Harvest Marketing

11. 1.5 DISEASES OF MUSHROOM
1) GREENMOULD:
It is the most common mould and found in beds of every type of mushroom
cultivated. Mainly three types of fungi Trichoderma ,Penicillium and Aspergillus have
been found to be associated.
Symptomatology: Green patches appear in compost, spawn , on casing surface and
also sometime on the mushroom surface,
CONTROL: Spray of some fungicides like 0.1 % Carbendazim, thiabendazole,
mancozeb (0.2 %) etc
2) BROWN PLASTERS MOULD:
The mould appears as white mycelial growth on the surface of compost during spawn
run stage and also on the casing surface slowly changing colour from white to light
brown to cinnamon brown.
CONTROL: spray of some fungicides like Carbendazim, TPM, TBZ (0.05 %) and
Dithane Z-78 or Dithane M-45 ( .025 % ) have been recommended for its control.
Source: Agrimoon.com
Source: Agrimoon.com

12. APICULTURE
2.1 Introduction
2.2 Honeybee species
2.3 Life cycle of honey bee
2.4 Beekeeping method
2.5 Marketing
2.6 Disease and pest

13. Apiculture
 Apiculture is the science and culture of honeybee and their
management. It is broad term which includes social and solitary bees,
their biology, behavior and management.
Apiculture is the practice of breeding of honeybees for the production
of honey and other products on commercial scale by using modern and
scientific method.
 The name apiculture is due to the scientific (generic) name of the
honeybees which is ‘Apis’. Bee culture or apiculture is practices
throughout the world. In India it is practiced in South as well as North
India as cottage industry providing employment to lakhs of people.
2. INTRODUCTION

14. 2.2 HONEYBEE SPECIES
• This is the largest
honeybee
•Builds single large
open comb on high
branches tree and
rocks.
•Produce large
quantity of honey, but
this bee is difficult for
domestication.
Apis Dorsata Apis florae Apis cerana Apis mellifera
•Small –sized.
•Builds single small
comb.
•Honey yield is poor.
•Medium – sized.
•Have consist of
several parallel combs
in cavaties of tree
trunks, earthern
pots,etc.
•This bee is not so
ferious and can be
domesticated.
•Somewhat look like
Indian bee.
•This has been
introduced in many
parts of the world
including India.
•It is easily
domesticated.
Source: Agrimoon.com

16. 2.4 BEE KEEPING METHODS:
•Beekeeping method can be divided into primitive and modern methods.
a) Fixed Type:-Providing a receptacle in the wall of the house with an entrance and
observation hole.
b) Movable Type: - Providing a basket, empty boxes, hollowed logs, bamboo, mud, pipes,
earthen pots, etc, anything that can protect bees from the sun and rain.
Fixed Type Movable Type
Source: vedantu.com

17. 2.5 MARKETING
Agricultural products export development authority(APEDA) under the aegis of ministry of commerce and
industry helps to promote exports of honey.
•Apiculture in the wider context of agriculture is a valuable tool for enabling people to generate more food and
more income from such an activity.
•Starting a beekeeping activity and business involves initially little money . Colonies can be easily found in
nature and /or bought at village markets.
•All in all beekeeping financial outlays for starting the business are minimal compared to other agricultural
business activities.
•Beekeepers, both new and experienced, have a focus on production. They concentrate on the production of
bee products and relative high output of such bee products. High output means that they can sell more bee
products and earn more money.
•A market is where transactions take place, it is where bee products are exchanged for money. It can be a
location, for example a village market, a retailers shop, a roadside stall. In these markets it is where bee
products are sold and consumers are able to choose and buy the bee products.

18. 2.6 DISEASE AND PEST
Brood disease
Nosema disease
Wax Moth
Predatory Wasps
Source: honeybee.biosecurity@agriculture.vic.gov.au

19. FOOD PROCESSING
3. Introduction
3.1 Importance of food processing
3.2 Food preservation
3.3 Preparation of jams,jelly,pickle and squash
3.4 marketing

20. FOOD PROCESSING
Food Processing: It is the set of methods and techniques used to transform raw
ingredients into finished and semi-finished products. Food processing requires good
quality raw materials from either plant and/or animal source to be converted into
attractive, marketable and often long shelf-life food products.
In the 21st century, food technologists are challenged to produce foods suitable for
health and other changing needs of consumers. Food technology has provided a vast
variety of safe and convenient foods. In developing countries this rapidly expanding
and developing field, has been helpful in improving food security and has opened
avenues for employment at all levels.
India has progressed from an agro-deficit to an agro surplus country creating need
for storage and processing of agricultural and horticultural produce. Indian food
industry has thus emerged as a major producer of processed foods and ranks fifth in
terms of size, contributing nearly 6 per cent of GDP.
Besides, changes in lifestyle, increasing mobility and globalization have increased
the demands for various types of products, making the research for newer technologies
necessary.
3. INTRODUCTION

21. 3.1 IMPORTANCE OF FOOD PROCESSING
Processing makes food more edible, palatable and safe,
With food processing, it is possible to maintain a nutritious and safe food supply for the millions of
people that inhabit both urban and rural areas.
Food preservation includes preventing the growth of bacteria, fungi or other micro-organisms as
well as retarding the oxidation of fats that cause rancidity thus promoting longer shelf life and
reduced hazard from eating the food.
 Improvement in processing efficiency, by increased yield of usable product, is a tangible means of
reducing food loss and increasing food supply.


22. 3.3 PREPARATION OF JAMS,JELLY,PICKLE AND SQUASH
Jam Jelly Squash Mango Pickle
Jam is the product
made by boiling fruit
pulp with sufficient
sugar to reasonably
thick consistency,
firm enough to hold
the fruit tissue in
position.
Jelly is semi-solid
product prepared by
boiling clear,
strained solution of
pectin containing
fruit extract, free
from pulp, after
addition of sugar and
acid.
Squash should contain
at least 25% fruit juice
or pulp and 40-50%
total soluble solids
commercially. About
1%citric acid and
350ppm.fruit beverages
are prepared from fruit
juices or pulp and
preserved by chemical.
Pickles are aromatic
and spicy food
accessory which
stimulate the sense
of taste and act as
appetizers. The add
variety and
palatability in meal.
Source: https://fmtmagazine.in/food-processing-technology/

23. Process flowchart
Jam Jelly
Squash Mango Pickle

24. 3.4 MARKETING
Food Marketing: Food products often involve the general marketing approaches and techniques
applied the marketing of other kinds of products and services.
food marketing involves other kinds of challenges--such as dealing with a perishable product
whose quality and availability varies as a function of current harvest conditions.
Today, processing and new distribution options provide increasing opportunities available to food
marketers to provide the consumer with convenience.
Marketing, services, and processing added do, however, result in significantly higher costs. In the
old days, for example, consumers might have baked their own bread from locally grown flour. Today,
most households buy pre-manufactured bread, and it is estimated that the farmer receives only
some 5% of the price paid by the consumer for the wheat.

25. SOCIO-ECONOMIC STUDIES
4. Introduction
4.1. Aim and object
4.2 Materials and methods
4.3 Survey photography

26. SOCIO-ECONOMIC STUDIES
2. INTRODUCTION
Socio-Economic survey can be briefly described as the study of the
farmer’s Social and economic status.
Its main objective is to collect data and maintain a record of the
farmer in order to get a closer look into the background as well as to
have an idea about the problems faced by them.
The survey is a process to know, to evaluate, to Analyze and to
find solutions to improve the life of the farmers.

27. 4.1. AIM AND OBJECT
To know about the local area, its
past and present and various
problems of the socio-economic
condition.
To know about the education status of the
particular village and reasons for their
educational backwardness if any.
To get acquainted with the past and
present geography environment.
To get acquainted with the past and present socio-
environment.
To know about the economic background of the village and
the families.

28. <
4.2 MATERIALS AND METHODS
Site Descriptions
Village LaxmiPur
Block Sahaspur
District Dehradun
State Uttarakhand
Altitude 648 meters
Longitude 78.04o E
Latitude 30.46o N
Climate Sub-tropical
Temperature Summer- 18oC-38oC
and Winter- 4oC -23oC
Soil Alluvial Soil
Rainfall 2077.5 mm
Average land holding status of LaxmiPur village.
S.No. Category
No. of Farmer
Average land
holding (ha)
Range
(ha)
1. Landless (no
land)
2 0 0
2. Marginal (less
than 1
hectare)
7 0.8 0.8
3. Small (between
1-2
hectare)
5 1.45 1.2-1.7

29. Cropping Pattern
Rabi Season Crops Zaid Season Crops Kharif Season Crops
Wheat
(Tritium aestivum)
Sugarcane
(Saccharum officinarum)
Berseem
(Trifolium alexandrium)
Vegetables
(Seasonal)
Brinjal
(Solanum melongena)
Ladyfinger
(Abelmoschus esculentum)
Paddy rice
(Oryza sativa)
Lentils
(Lens culinaris)
Maize
(Zea mays)

30. 4.3 SURVEY PHOTOGRAPHY

31. CONCLUSION
We gained much knowledge about rural farming as well various technique that are used by
the farmers for the production of agricultural product, our group had completed the training at
Sahaspur,deharadun. We all got to know about various component like mushroom cultivation,
apiculture, food processing, socio-economic studies. overall training was better to understand
the condition of farming and marketing in rural areas and as well living standard of farmer, we
can conclude that after introducing the modern and new technologies can help the farmers to
earn more profit in offseason too, by practicing various activities i.e. mushroom cultivation,
apiculture, food processing. It can helpful for the growth and development of rural area and
for rural market ,

32. Bibliography
•Kües, U. (2000) Life History and Developmental Processes in the Basidiomycete Coprinus cinereus.
Microbiol Mol Biol Rev. 64(2): 316–353.
•Carris, L.M., Little, C.R. & Stiles, C.M. (2012). Introduction to Fungi. The Plant Health Instructor. doi:10.
1094/PHI-I-2012-0426-01.
•Valverde, M.E., Pérez, T.H. & López, O.P. (2015). Edible Mushrooms: Improving Human Health and
Promoting Quality Life. Int J Microbiol. doi: 10.1155/2015/376387.
•Shukla K., Giri B. & Shukla R.V. (2017). Occurrence and Distribution of Mushrooms in Semi-evergreen Sal
(Shorea robusta) Forest Chhattisgarh, Central India. Developments in Fungal Biology and Applied Mycology.
doi.org/10.1007/978-981-10-4768-8_25.
•http://nhb.gov.in/report_files/oyster_mushroom/oyster%20mushroom.htm
•https://www.mushroomappreciation.com/oystermushrooms.html#sthash.iHtgNU53.dpbs
•https://agrimoon.com/mushroom-culture-horticulture-icar-pdf-book/

33. •http://ecoursesonline.iasri.res.in/mod/page/view.php?id=103120
•https://www.mushroomcompany.com/resources/background/attramushroom.pdf
•http://agrimoon.com/wp-content/uploads/Apiculture.pdf
•https://www.researchgate.net/publication/271508840_Management_of_Apis_mellifera_Colonies_d
uring_Monsoon_and_Autumn_seasons
•https://www.vedantu.com/biology/apiculture-beekeeping
•https://agriculture.vic.gov.au/biosecurity/animal-diseases/honey-bee-pests-and-
diseases/diagnosis-control-and-eradication-of-american-foulbrood-disease
•https://fmtmagazine.in/food-processing-technology/
http://ecoursesonline.iasri.res.in/mod/page/view.php?id=793
http://consumerpsychologist.com/food_marketing.html
https://www.britannica.com/topic/food-preservation

34. THANK YOU