Shivangi RAWE Final Report
Shivangi RAWE Final Report
Shivangi RAWE Final Report
Project report submitted in partial fulfillment of the requirements for the degree
OF
BACHELOR OF AGRICULTURE
By
SHIVANGI UPADHYAY
ROLL NO.1804301161
Under the supervision of
Dr. Avinash Varma
Assistant Professor
Quantum University
to the
School of Agricultural Studies
Quantum University, Roorkee-247667
(UTTRAKHAND, INDIA)
2021-22
CERTIFICATE
This is to certify that this dissertation is a bonafide record of Ms. Shivangi Upadhyay,
Student of B.Sc. (Hons.) Agriculture VII semester of Quantum University, Roorkee (U.K) has
submitted as part of the RURAL AGRICULTURAL WORK EXPERIENCE PROGRAM.
She has successfully completed the program under our guidance and supervision,
conducted at Krishi Vigyan Kendra, Chinyalisaur, Uttarkashi-249196 From Date 26th July, 2021
to 2 nd December, 2021.
Shivangi Upadyay
Contents
Introduction 1-2
Conclusion 98
Introduction:
KVK (Krishi Vigyan Kendra), Chinyalisaur was established on 24 Dec, 2004. It comes
under Vivekanand Parvatiya Krishi Anusandhan Sansthan, Almora and is located in district
Uttarkashi on National Highway-34 on an elevation of 755m MSL. The latitudinal and
longitudinal locations are 300 20’N and 770 49’E.
The climatic condition of KVK, Chinyalisaur, Uttarkashi varies between freezing point
0
and 40 C in summer. It is located on the bank of Bhagirathi River and creates a diverse effect in
temperature of day and night.
The river on whose bank KVK, Chinyalisaur, Uttarkashi is located helps KVK in altering
deficiency of water in KVK mostly for crops. The incidence of pest in this location of KVK is
lower than other areas due to its temperature variance as well altitudinal barrier.
Mandates of KVK:
i.) On Farm Trials- In KVK, Chinyalisaur, Uttarkashi on farm trials is conducted on a plot size of
700m2. in this year on OFT plot sowing of Amaranthus was done variety VL-Amaranth-110 in
the month of June July. Reason of conducting on farm trials is to check the released variety on an
average MSL of the area so that particular variety can be released to that location for commercial
as well production purpose.
ii.) Learning by doing- KVK, Chinyalisaur, Uttarkashi generally conducts on- and off campus
trials in order to demonstrate farmers of Uttarkashi about how to grow a particular variety in an
area. KVK generates employment on an average scale by appointing laborers.
iii.) Front Line Demonstration- FLP’s is another main mandate of KVK that they follow up by
on- and off- campus trials to check and demonstrate those varieties released by labs suits in
particular climate as well as soil.
In KVK, Chinyalisaur, Uttarkashi there was two plots on which State Varietal Trials was
going on and one plot on farm trial was conducted, the SVTs contain total 8 crops that are
released by VPKAS, Almora to check whether it suits on ground of Chinyalisaur to use it for
commercial purpose.
(fig. i)
1.) Orientation and Survey of Village
INTRODUCTION
RAWE (Rural Agricultural Work extension), is adopted by ICAR syllabus and inherited
in this four-year B.Sc. Agri programme due to its practical approach, in this proper tenure period
of RAWE we are assigned with different levels of work and on different bases. Along with
RAWE AIA (Agro-Industrial Attachment) is also considered for assessing production of crops in
what kind of manner.
Now coming onto my work experience in this complete period of RAWE and AIA, 2021,
I opted for RAWE and AIA training from KVK, Chinyalisaur, Uttarkashi and was registered in
the month of July date-16th, after which my training programme was started.
About Campus of KVK, Chinyalisaur, Uttarkashi:
The campus is divided into different blocks:
1. Admin block 1
2. Dairy unit 1
3. Guest house 1
5. Crop cafeteria 1
6. Kitchen garden 1
7. Nutri-garden 1
9. Rose garden 1
10. Apiary 1
11. High density planting 1
(Table i)
Overview
First of all, we (a whole bunch of trainees) were guided to go through the whole campus
of KVK and prepare Layout which directly depicts our memory of how much we recognize
things and how we present what we have observed. As everyone went through this covid
lockdown effect so memory-based problems occurred which typically were challenged by this
task. Secondly, another memory-based task was observation of weeds over all KVK and
preparation of slides which helps us to recognize the number of weeds that we have observed on
a practical basis.
On further basis we had planted a number of crops in different numbers of plots. KVK,
Chinyalisaur, Uttarkashi have following plot distribution-
5 Okra VL-bhindi-2
6&7 Finger millet VL mandua
10 Apple Anna
Peach Orchard Saharanpur prabhati
16 Okra VL Bhindi-2
19 Sorghum Hybrid
20 Bajra Hybrid
22 Soyabean
(Table ii)
Now coming onto our manual work, in KVK we were destined to do manual work in
order to gain practical knowledge and this was started on very first day we visited. On the same
day we were send to plot number 20 for sowing of bajra (method used broadcasting), further step
by step work was assigned, over all view of our work experience is in following paragraphs.
On 22nd July, we had planted medicinal plants like babchi, chikori, chui-mui etc., in plot
number nextly were divided into bunch of groups due to huge mass of trainees at KVK, so total
number of strengths was in between 60-70 and was divided into 12 groups where I was in group
2 having mates from different universities and of mine too. Now these groups are assigned with
different number of plots where different crops are sown like maize, urd bean, okra, millets,
pulses like Gehat, soyabean etc. So, our group was assigned with SVT’s where there was two
type of work, first maintenance of one SVT crop and secondly collection of data of particular
crop. For maintenance we had got crops namely Barnyard millet, Amaranth, and Urd bean, and
collecting data of Finger millet. So, on further stages of maintenance crops we were owner of the
crop we have to check its condition and will responsible for its harvest either high or low, and for
data collection the crop we were assigned have to collect data of different stage by us and it
would be forwarded to releasing authority to check its behavior on overall production basis. So,
in precise we have to check each and every stage of crops authorized.
Not only enough with these field work we have to attend different extension and
technology transfer programs in order to explore and transfer technical knowledge to the farmers
either joining on campus or off campus. We were gone through different visits in order to cover
different components like visit to Harshil Apple Orchard, visit to Post Harvest technology at
Ranichauri. We were guided to organize different events like 15th event, August, 17th September
event etc., events on the campus of KVK, Chinyalisaur, Uttarkashi. Further detailed discussion
of task performed by us is described.
Survey basically deals with collection, analysis, and compilation of data in order to check
status of different tasks. Basically, we have gone through survey for doubling farmer’s
income, dietary diversity and consumption in female farmers, necessity of farmers of village
Chinyalisaur. We have visited different villages by dividing into different groups contacted
house to house questioned peoples and gathered information later on we have gone through
analysis of the data and final compilation in excel sheet.
In this whole RAWE program we were assigned with four surveys on an individual
basis, where 2 surveys are telephonic and rest two are face to face survey.
➢ Telephonic survey:
i.) In telephonic survey, firstly we were assigned with DFI telephonic interview, we
were given with phone numbers of different farmers of different village of
Uttarkashi, I was assigned with farmer of Badhkot named- Dayanand Semwal
aged 70 years.
This survey was organized by government of India to mug up information of hill farmers
about their crops grown in year 2016 and that are grown in 2020.
Objective- main objective of this survey is to compare production of hill farmers in year
2016 and 2020 in order to know whether the production rate is decline or incline and if
decline then what is the reason behind that.
Process- we contacted specified farmer introduced ourselves and then questionnaire starts as
depicted in image.
Conclusion- Dayanand Semwal a 70-year-old farmer grows crops Arhar and urd in year
2016 and 2020 as well but his production rate declined in this passing year due to
unavailability of water sources as well weather issues. Similarly with livestock due to his
increasing age he was unable to manage number of cows and buffaloes. Later on, he was
deviated on vegetable production that is okra and capsicum which he basically uses for self-
consumption.
ii) Nextly, we were assigned with another farmer of Joghat village for survey for NARI Project-
“Assessing dietary diversity, consumption pattern and nutritional security in Nutri-
SMART Villages-A step towards vocal for local”.
Village Joghat
(Table iii)
Objective- the objective of this survey was to gather information of women farmer about their
regular diet to check either they are completing requirement of their bodily need or not.
Process- In this survey project of government we contacted named female farmer asked them
info regarding their family, type of family, number of members in her family, their living type,
age, height, weight, eating habits, number of meals they take per day and what they took that
relates with either they take balanced diet or not because as per ratio most of kids and women
suffered from malnutrition and anemia.
This survey report also checks their current status of living as well as their knowledge,
we have queried several information regarding their knowledge on nutrients need by their body
on daily basis.
Conclusion- In regard with this project of government it is really necessary to preview health
dietary of female farmers of hill because in hilly regions mostly agriculture practices are done by
females. In hills of Uttarakhand mostly of families are involved in farming activities either in one
NALI or in 50 NALI’s so it is necessary to over check whether these farmers especially female
farmers have proper balanced diet on daily basis or not, so we have gone through questioning about
what they eat in breakfast, lunch and dinner; either they have snacks or not; how many times they
take milk in their diet; did they have fruits and green vegetables in their diet, and much more things.
Face to face survey: In face-to-face survey we were assigned with two surveys one is
Doubling farmer’s income and other is Agriculture and allied sector need
assessment of farmers of Uttarkashi District. In both survey I was assigned with
village Chinyalisaur to gather information on their necessity and daily agricultural
practices.
That includes numbers of tasks from sowing till harvesting and as well post harvesting too
i) Land Preparation: The main objective of land preparation is to create a favourable environment
for the crop plants to germinate and grow. Adequate land preparation will help to improve soil
structure to make root penetration easier. It typically involves: clearing and weeding the field,
ploughing or tilling, harrowing, levelling, etc.
ii) Sowing: The seed were sown by the method of line sowing and broadcasting in different plots.
We have sown seeds of many crops such as sorghum, rye, tomato, onion, carrot, radish, cabbage,
cauliflower, celery, broccoli etc.
iii) Irrigation: The process of supplying water to soil and crops plants, primarily to meet the water
needs of seed to germination. It is given immediately after the sowing of the seeds and at definite
intervals depending upon the crop. Some types of irrigation practiced in KVK Chinyalisaur were:
Drip Irrigation, Sprinkler Irrigation, through Foggers, Micro Irrigation. Water is supplied through
rain water harvesting tanks, LDPE tanks & collector tanks.
iv) Weeding: It is the process of removal of unwanted plants done to reduce the competition for our
main crop as we did weeding in different crops such as Gehat, medicinal crops, urd, pigeon pea etc.
v) Staking: Tying the crops for preventing the crop from lodging due to the rain. This was done by
some wooden stakes in barnyard millet and plastic threads in finger millet.
vi) Trellising: It is done in vegetables which need staking it is done by tying the vegetable plants
with plastic strings to the top. e.g., In tomato.
vii) Harvesting: It can be done by different methods such as cutting and picking in okra, plucking in
peach, apple etc.
Sowing and Harvesting details of different crops grown at KVK, Chinyalisaur
2. Black gram Pant Urd-31 23.06.21 Line sowing 564 04.9.21 21.7kg
3. Amaranthus VL-110 08.06.21 Line sowing 700 22.10.21 54kg
12. Black gram Pant urd-40 23.06.21 Line sowing 1500 27.09.21 14.72kg
(Table iv)
State Varietal Trails (STV)
State varietal trials are held at KVK, Chinyalisaur, to check the performance of a particular crop in
hilly regions and their performance is evaluated. The SVTs of the following crops was being held
at the KVK for Kharif crops:
8. Amaranthus 12 30.06.21 3
9. Soybean 5 25.06.21 11
(Table v)
On Farm Trial (OFT):
The programme aims at testing new technologies developed at research station to ensure
their suitability and sustainability to the specific locations and to suggest or modify or refine the
technology accordingly. This is done by testing a released technology under the real farm situation
with the participation of farmers in the adoption of new technologies are also fed back to the
research centres.
OFT going on at KVK Chinyalisaur: Amaranthus
Aim: “assessment of high yielding variety of Amaranthus for mid and lower hills of Uttarkashi
District”.
Variety: VL-110
STATE VARIETAL TRIALS (SVT)
In KVK we have to do over all task in collaboration with other members but on the same hand
we were assigned with plots on group basis to perform every cultural operation of the plot by your
own and take care of the plot as a responsible farmer. As I was in group 2 so I have been assigned
with plot number-3 crops namely Barnyard Millet, Amaranthus, and Urd Bean for maintenance
purpose and plot number-11 crop namely Finger Millet for data collection.
Works need to perform in maintenance
i.) In maintenance of crop, we should check incidence of disease and pest, growth of weeds, and over
all condition of plot in which crop is sown.
ii.) In maintenance of barnyard major task was to make the crop standing, due to heavy weight of ear
and low weight of stem it subsequently falls even if small air pressure is applied.
iii.)And in case of urd bean we have to check weeds growth because due to short crop weed will
suppress its proper growth and as well disease and pest incidence.
Works done in data collection –
Data collection is scientific task where we have to record data of each and every stage of
crop assigned like 50% flowering, plant per m2, maturity, harvesting, yield and insect pest attack but
the main difference is we have to only collect data and inform those who are maintaining the crop
about any issue.
Data collection of crops-
A) Finger Millet: -
S.V.T. – Finger Millet (Mandua), Kharif- 2021
Location- KVK, Chinyalisaur
Organic mode, Rain-fed hill condition
3 3 1 10
MH1203/2021
4 4 6 2
MH1204/2021
MH1205/2021 5 10 1
5
MH1206/2021 6 2 4
6
MH1207/2021 7 5 9
7
MH1208/2021 8 4 7
8
MH1209/2021 9 3 6
9
MH1210/2021 10 8 3
10
R1 R2 R3
1 MH1201/2021 60 60 62 182 60.6
7
3 66 62 63 191 63.6
MH1203/2021 7
4 59 74 80 213 71
MH1204/2021
5 59 73 76 201 63.3
MH1205/2021 3
6 62 69 65 196 65.3
MH1206/2021 3
7 66 71 69 206 68.6
MH1207/2021 7
8 64 72 68 204 68
MH1208/2021
78 82 232 77.3
9 MH1209/2021 72 3
76 68 211 70.3
10 MH1210/2021 67 3
(Table vii)
Data collection of crops-
A) Finger Millet: -
R1 R2 R3
I. MH1201/2021 1 9 8
II. MH1202/2021 2 7 5
III. MH1203/2021 3 1 10
IV. MH1204/2021 4 6 2
V. MH1205/2021 5 10 1
VI. MH1206/2021 6 2 4
VII. MH1207/2021 7 5 9
VIII. MH1208/2021 8 4 7
IX. MH1209/2021 9 3 6
X. MH1210/2021 10 8 3
(Table vi)
(Table vii)
(Table viii)
(Table ix)
v.) Ear length (cm)
R1 R2 R3
(Table x)
(Table xi)
I. MH1201/2021 0 0 0 0 0
II. MH1202/2021 0 0 0 0 0
III. MH1203/2021 0 0 0 0 0
IV. MH1204/2021 0 0 0 0 0
V. MH1205/2021 0 0 0 0 0
VI. MH1206/2021 0 0 0 0 0
VII. MH1207/2021 0 0 0 0 0
VIII. MH1208/2021 0 0 0 0 0
IX. MH1209/2021 0 0 0 0 0
X. MH1210/2021 0 0 0 0 0
(Table xii)
(Table xiii)
(Table xiv)
Seed Production
Seed production is a process of growing seeds of crop planted in the field for replanting
in its next season. Here, in KVK, Chinyalisaur, Uttarkashi we were guided to produce major
seeds by following different cultivation practices. The major seed production we had done of
okra and other than this grains that either can be used as seeds or can use for consumption
purpose. For producing seed of particular crop, crop should be left into the field i.e., harvesting
time of crop should be extended than expected for example for production of seed of okra it is
left to be mature for more than expected time i.e., its final harvesting time is first week of august
or you can say it starts since July but for seed production it is left into the field till mid-
September that’s the difference between normal vegetable production and vegetable producing
for seeds. In case of crops like maize the crop is left into the field for approx. one month or two
months more than expected harvesting time same as in okra. In case of cabbage, it is left for two
growing seasons to produce seed because there is requirement of increase in temperature for
bolting in cabbage. So, following are the chart of production of seed along with process we had
practiced.
Crops:
(Table xv)
(Table xvi)
Diseases
iv.) Smut Maize Tumor Like Galls That Are Vary in 1. Systematic
Size from Less Than 1 Cm to More fungicides can be
Than 30 Cm in Diameter. used –
Galls Develops Beneath the Soil 2. Adequate nitrogen
Surface When the Apical Meristem application during the
of a Young Plant Is Infected. early growth stages
reduces susceptibility.
Young Galls Are White Firm and as
They Begin to Mature, Interior
Tissue Becomes Semi Fleshy and
Streaks of Black Tissues Occur as
Teliospores Begin to Form.
v.) Stalk rot Maize The Stalk Near the Ground Become 1. Avoid water
Water-Soaked with Brownish logging and proper
Discoloration and are Usually drainage.
Breakable. 2. Bleaching powder
The Stalk Emits the Rotting Smell which contains 33%
Infected Plants Show Dark Color and chlorine @10 kg/hac
Water Soaking at The Base of The as soil drench at pre
Stalk. flowering stage.
vi.) Collar rot Apple Reddish Leaves in Late Summer. Drenching- CARE
Trees May Then Develop Poor Twig (carbendazim and
Growth, Small Fruit and Smaller mancozeb+sand.
Discolored Leaves.
Emergence Phase the Infection of
The Young, Juvenile Tissues of The
Collar at The Ground Level. The
Infected Tissues Become Soft and
Water Soaked.
viii.) Wilt Horse gram The Diseased Appeared as Isolated, We apply drenching
Dark Brown, Scattered and Spindle with carbendazim and
Shaped Spots on Flag Leaves and also spray the solution
Afterwards Several Such Spots of carbendazim with
Coalesce and Cover the Entire Leaf knapsack sprayer.
Which Becomes Grey and Dried Up.
The Spots Are Dark Brown to Grey
in Color and Are Surrounded by
Yellow Halo.
(1) (ii) (iii) (iv)
ii.) Jungle rice Jute, soyabean, cotton, rice, castor bean, Pre-emergence
weed sugarcane, tomato, maize. application of
oxadiazon or
Echinochloa pendimethalin or
colona postemergence
application of
butachlor, cyhalofop
and fenoxaprop
iii.) Hairy indigo Troublesome in some crop setting, it In groundnut and
forms dense canopy with age reducing soyabean fields, it
Indigofera
photosynthesis in crop, lafhairs can be controlled
hirusta intercepts fungicides. with actifluorfen and
in maize with atrazine
and 2, 4-D.
In Florida row-crop
fields, it is
controllable with 2.2
kg/ha napropamide
before sowing
watermelon.
v.) Slender false The problem is that once a few large This grass has 2
clumps become established in an area, weaknesses- •First it
brome
they gradually spread and can is susceptible to
Brachypodiu eventually form a solid mass that glyphosate
m sylvaticum overwhelms native vegetation. •Second, it is not
It harms tree plantations by infestations. rhizomatous, thus
once the clumps have
been removed, they
stay removed.
vi.) Cutleaf It is a weed of cropland, garden and Glyphosate
cherry plantations. Host of causal agent of
Physalis tomato bacterial spot Xanthomonas
campestris as well as viruses found in
angulata
tobacco, potato, okra, capsicum pepper,
beans, etc.
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.
iii.) REGULATING CHOLESTEROL LEVELS: Since mushrooms like oysters have a
savory flavor and no cholesterol, they’re a great substitute for meat in many sautéed dishes.
One study also found that consuming oyster mushrooms reduced triglycerides and
cholesterol levels in diabetic patients (as well as high blood sugar levels).
iv.) BUILDING STRONG BONES: Oyster mushrooms have plenty of important nutrients for
building strong bones. Specifically, vitamin D and magnesium. While most people focus on
calcium, your body also needs vitamin D and magnesium to process calcium and store it in
your bones.
v.) ANTI-INFLAMMATORY PROPERTIES: The beta-glucans and antioxidants in oyster
mushrooms make it a great food for lowering inflammation. Some research shows that
beyond beta-glucans, some of the oyster’s anti-inflammatory properties come from a unique
and somewhat unknown amino acid called ergothioneine. According to the research,
ergothioneine lowers “systemic” inflammation across the entire body which often
contributes to diseases like dementia and diabetes.
vi.) ANTI-CANCER PROPERTIES: The beta-glucans in mushrooms like oyster’s function
as potent antioxidants that may protect the body against cancer. One study found that oyster
mushrooms have potential to be effective for certain types of cancer cells.
iii.) Fertilization
Unlike animals that have only two sexes and must mate with the opposite sex to reproduce,
mushrooms produce multiple mating types. Some fungi produce thousands of mating types to
increase the likelihood that the spores will encounter a suitable mating type after they are dispersed.
The oyster mushroom produces four mating types. When two spores of differing mating types meet,
they form a multicellular organism that begins to grow. The oyster mushroom spends the majority
of its life cycle in this stage of development. The fruiting body does not form until environmental
conditions are right for its growth.
iv.) Fruiting
Environmental conditions trigger the formation of the fruiting body -- the part recognizable as the
mushroom. This occurs at a specific time in each area of the country. Oyster mushrooms appear in
late summer in the Midwest, in the fall along the coastal areas of California and as late as mid-
December in southern locations. Typically, baby mushrooms appear when temperatures drop in the
fall and the spores are exposed to chilly nights and the cool, rainy days of late summer or fall.
Temperatures in the 50s and 60s Fahrenheit typically initiate the formation of new mushrooms.
Timing varies depending on the weather conditions, but most oyster mushrooms appear at
approximately the same time each year.
v.) Completing the Cycle
New basidia form in the gills of the new mushrooms and begin to produce spores. These spores are
released when they are mature, beginning the life cycle of the oyster mushroom again’
Temperature Required: Oyster mushroom can grow at moderate temperature ranging from 20 to
300 C and humidity 55-70% for a period of 6 to 8 months in a year. It can also be cultivated in
summer months by providing the extra humidity required for its growth.
Humidity Required: Oyster mushroom can grow at moderate temperature ranging from 20 to 300 C
and humidity 55-70% for a period of 6 to 8 months in a year.
Name of National Centre for Oyster Mushroom: National Research Centre for Mushroom
(NRCM), Solan.
vi.) Spawn:
Suitable substrate: Sorghum, Maize or, Wheat grains
Preparation of spawn: Half cooked grains, air dried, mixed with calcium carbonate powder at 2%
level, fill the grains in empty glucose drip bottles, plug with cotton and sterilize in cooker for 2
hours.
Put the pure culture of the fungus (Procured from agriculture departments/agri. Universities) and
incubate at room temperature for 15 days. Use 15-18 days old spawn for spawning.
i.) Springtails: Adults are silver grey to ground color with light violet band along the sides of the
body and black cellular fields present on the head. Body length is 0.7 to 2.25 mm and abdomen 4-6
segmented. Antennae are 3-6 segmented. Lepidocyrtus sp., L. Cyaneus, Seirairicolor, etc. are the
main species damaging mushrooms.
Nature of damage: – Springtail’s cause damage to the oyster, button and shiitake mushrooms.
Staying in groups in the dark, they feed on mycelium in the compost resulting in disappearance of
mycelium from spawn – run compost. Fruiting bodies of button mushrooms are also attacked causing
slight pitting or browning at feeding sites. In oyster and shiitake, they feed on gills destroying the
linings and also eat out the mycelial strands at base of the stipes.
Control: – Preventive measures like clean cultivation, proper pasteurization of compost and casing
materials, proper disposal of spent compost, raising the crop above floor level etc., should be
followed. – Use of 0.05 per cent Malathion as spray for disinfection, mixing Diazinon 30 ppm in
compost at the time of filling and spray of insecticides like Malathion or Dichlorovos at 0.025–0.05
per cent conc. During spawn run and cropping have been recommended for their control.
ii.) Fungal disease:
a.) Dry bubble: caused by Verticillium fungicola in these diseases there are muddy brown, often
sunken spots on the cap of the mushrooms Greyish white moldy growth seen on pileus, later
stage mushroom becomes dry and leathery, initially infected one are not developed or remain
small most favorable temperature being 280C.
Control: -
• Pick and destroy infected mushroom to prevent spread
• Sanitary conditions in growth house
• Lower the temperature to 140C when disease noticed
• Use clean equipment
• Control flies and mites
• Bubble can destroy with salt
iii.) Wet bubble: Mycogone perniciosa
a.) Malformed mushrooms with swollen stipes, reduced or deformed caps.
b.) Undifferentiated tissue becomes necrotic and a wet, soft rot emit bad odor
c.) An amber liquid appears on infected mushrooms. Mushrooms become brown in color
d.) Bubbles may be as large as a grapefruit. It is also a parasite of wild mushrooms.
e.) It produces two spore types, one which is small and water-dispersed like Verticillium,
f.) Second which is a large resting spore capable of persisting for a long time in the environment.
Control: –
a.) Sanitation in growth house
b.) Clean environment around cultivation area
c.) Incorporating Benzimidazole 150 mg/l. In the casing.
d.) Applying Benomyl at the rate of 0.95 g/m2
e.) Carbendazim and Thiabendazole at the rate of 0.62 g/m2
iv.) Cobweb: - Cladobotryum dendroides
a.) White silky growth grows over surface of casing soil
b.) It climbs up and cover mushrooms comes in its path
c.) Infected mushroom becomes soft
d.) Later engulfed by cottony ball of mycelia
e.) Serious problem where year around growing is practiced
f.) Cobweb mold is darker than mycelium... almost grey as compared to white.
g.) Main source of infection is casing soil
h.) A cottony mycelium grows over casing
i.) The mycelium soon envelopes the mushroom with a soft mildew mycelium and causes a soft rot.
j.) It is also a parasite of wild mushrooms.
k.) Cobweb mold is favored by high humidity
Control: -
a.) Identify disease symptoms early, not only the web but also cap spotting.
b.) Treat spotty infections with a alcohol drenched paper towel
c.) Cover infected areas with salt
d.) Change from light peats to heavy peat casing may encourage disease development, but heavy
black peats are not responsible for initial infections.
e.) Heavier casing may require increased water applications, therefore may encourage the spread
and development the disease.
f.) Heavily infected 2nd or early 3rd breaks should be steamed off to reduce the spore load on
the farm.
g.) Control strategies include lowering humidity and /or increasing air circulation
h.) Increase hygiene of the harvesting and watering department.
i.) Judicious applications of Benzimidazole fungicides should be made
j.) Chlorothalonil should be included in the fungicide application program
Bacterial diseases
Pale yellow spots on the surface of the piles later it turns to yellow, in severe case mushrooms are
radially streaked Damage at storage and transit High humidity and watery conditions are favorable
for disease.
Vector: Tryoglyphid mite
Lesions on tissue that are pale yellow initially later become a golden yellow or rich chocolate brown.
Discoloration is superficial (not more than 2 to 3 mm)
Control: -
• Sanitation
• Lowering humidity
• Watering with a 150-ppm chlorine solution (calcium hypochlorite products are used since
sodium hypochlorite products may burn caps).
• If the mushroom stays wet, however, chlorine has little effect since the bacterial population
reproduces at a rate that neutralizes the effect of the oxidizing agent.
Viral diseases:
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:
Precaution: -
(Table xx)
Integrated Nutrient Management for Major Crops
340 0 67 130
0 0 33 174
210 0 67 130
0 0 33 109
140 0 33 87
14 0 67 130
(Table xxi)
i.) Application of FYM @ 5 t/ha reduces the requirement of Urea, SSP and MoP by 54,
63 and 42 kg/ha, respectively from given doses of fertilizers for different crops.
ii.) Seed treatment by crop specific Rhizobium in legumes and Azotobacter/Azospirillum
in non-legume crops @ 5.0 g/kg seed and PSB @ 3.0 kg/ha as soil application for all crops is
recommended.
iii.) In case Zinc deficiency, application of Zinc Sulphate @ 25 kg/ha on alternate year is
advised.
iv.) In case of Sulphur deficiency, application of S @ 40 kg/ha per year or continuous
application of SSP instead of DAP is advised.
Objective and advantage of soil testing:
Objectives:
i.) To evaluate the fertility status of a soil for providing an index of nutrient
availability or supply in a given soil.
ii.) To predict the probability of obtaining a profitable response to lime and
fertilizers.
iii.) To provide a basis for recommendation on the amount of lime and fertilizer.
iv.) To evaluate the fertility status of a soil on area basis by the use of soil test
summaries.
v.) Such summaries are helpful in developing both farm level and nutrient
management programs.
Advantages:
i.) Soil Analysis leads to more informed fertilizer decisions, reducing risks in the
soil such as soil erosion, soil infertility and degraded lands and increasing farm
profitability in the long term.
ii.) Reveals the amount of plant-available macro-nutrients in the soil and where
soil nutrients are in the soil profile.
iii.) Identifies nutrients that could be yield-limiting.
iv.) Monitors soil health properties such as pH, EC and OC, which affect nutrient
availability to crops and thereby yields and profitability.
v.) Provides a basis for variable rate application (VRT) depending upon soil and
crop.
Importance of Micronutrients in Crop Production
i.) Zinc Component of many enzymes, essential for plant hormone balance and
auxin activity.
v.) Boron Important in sugar transport, cell division, and amino acid production.
(Table xxii)
Improvement:
i.) Practicing crop rotation: allows different plants to grow in an area of soil ever year.
This allows the soil to replenish itself of nutrients that are lacking after the growth of one type of
plant.
ii.) Agroforestry: involves growing crops around trees and other plants such as hedges.
Trees create their own microclimate, which is favorable for crops.
iii.)Permaculture: is a form of sustainable farming that respects nature and its design. It
incorporates practices such as creating an integrative space where beneficial relationship
between different organisms can flourish, and avoiding unnatural substances and waste.
(e) Role of Crop rotation in soil improvement
i.) Rotating different crops can break pest cycles and add extra nutrients to the soil.
ii.) Crop rotations build soil fertility, preserve the environment, control weeds, diseases
and insects and add to crop and market diversity.
iii.)The use of long-term diverse rotations helps in improving grain yield as well.
iv.)The process also works to interrupt pest and disease cycles, improve soil health by
increasing biomass from different crops root structures and increase biodiversity on the farm.
Summary of the work (Soil Sampling and Testing) by the student done in the Lab:
KVK Uttarkashi established soil testing lab during the year 2015-16. The laboratory is
equipped with the soil testing kit “Mridaparikshak” developed by Indian Institute of Soil
Science, Bhopal, a minilab that can determine soil health. Mridaparikshak comes with soil
sampling tools, GPS, balance, shaker, hot plate and a Smart Soil Pro.
Soil Sampling
It commonly refers to the analysis of soil sample to determine the nutrient content,
composition and other characteristics such as acidity and pH level.
The following steps are mentioned below in which we took the soil sample under the
supervision of Mr. Varun Supiyal, soil testing in charge: -
i.) Divide the field into different homogeneous units based on the visual observation and
expertise of our supervisor in zigzag manner.
ii.) Make a ‘V’ shaped cut to depth of 15cm in the sampling spot using spade.
iii.)Remove thick slices of soil from top to bottom of exposed face of the “V” shaped cut
and place over a clean sheet.
iv.)Mix the samples thoroughly and remove foreign materials like roots, stones, pebbles
and gravels.
v.) Reduce the bulk about half to one kilogram by quartering or compartmentalization.
vi.)Collect the sample and sieve it to discard the rest debris materials if any left.
vii.) Last, collect the final sample in a clean bag and label it and put the tag inside the
bag and also tag it from outside as well.
This tag contains the information of name of the farmer, location of the farm, survey
number, previous crop grown, present crop, crop to be grown in the next season, date of
collection, name of the sampler, etc. In case of hard soil, samples are taken with the help of
augur from depth and collected in the bag.
Soil Testing
Soil testing is defined as a “programme for procedural evaluation of soil fertility by rapid
chemical analysis particularly to assess the available nutrient status and reaction of a soil. The
result of a soil test is known as “Soil test value”.
Then we tested the soil sample in soil testing laboratory of KVK with the help of Mridaparikshak
under the guidance of Mr. Varun Supiyal, soil-in-charge. Mridaparikshak testing kit comes with
weighing balance, shaker, hot plate, a Smart Soil Pro and set of labeled chemical solution
bottles.
Results and Discussion: -
The main aim of this study is to know whether the soil is suitable or not for the plantation of
particular crop. The following summarizes the findings of this study: -
i.) The nitrogen content of the soil sample no.2 & 3 is found to be lower than
recommended level. So generally, application of urea or organic manures is suggested.
ii.) The potassium content of all the soil samples is found to be lower than recommended
level. So, the mixing of soil with Murate of Potash (MOP) is suggested.
iii.)The Sulphur content of the soil sample no.2 & 3 is found to be higher than
recommended level. So, avoid using nitrogen and Sulphur rich fertilizers.
iv.)In all the soil samples, boron is found to be lower than recommended, the borax or
boric acid or solubor to be amended with soils or foliar spray to be done is suggested.
v.) In all the soil samples, iron toxicity is to be seen in results. The balance use of
fertilizers (NPK or NPK + lime) is suggested and suggestion is made to use of urea rather than
the use of ammonium sulphate in soil).
vi.)The percentage of organic carbon seen to be low in soil sample no.2 as compared to
recommended level. So, application of humic acid or adding FYM or compost are suggested.
vii.) Farmers were also suggested to add the optimum amounts of micronutrients.
5.) Fruits/Vegetable Production
Interventions
INTRODUCTION
Fruit production deals with harvesting of fruit from the bunch of trees but unlike crops fruit
plants are once planted then it will be established in more than one year and can have as many
harvestings as it can give for upcoming years. Here, in KVK, Chinyalisaur, Uttarkashi we were
known with many fruits cultivation practices but we have only planted strawberry, if talking
about cultural practices then we have pruned nectarine orchard, and else about harvesting so we
have harvested pomegranate, lemon, mango, apple (in our visit to Harshil), and guava.
Any fruit plant take time to establish but it requires complete care while in its phase of
established, most important care given to fruit plants are training and pruning that significantly
increase its harvesting index. So, the fruit plants to which we had interacted in our RAWE
journey are as follows
(Table xxiii)
Many of the fruits were planted long time ago that are completely established till now
and hence the don’t need that much maintenance except disease and pest infestation but here in
KVK we do organic farming in most of the crop approximately in all crops so major cultural
operation we have not done in fruit crops.
In this RAWE program we have transplanted strawberry on 1 November, 2021. Process
of transplanting strawberry-
i.) Intercultural operation- tillage, ploughing, leveling of land and there after spreading
mulch sheet.
ii.) Sowing- after leveling plot we transplanted sapling of strawberry at 1m spacing R-R.
iii.)Irrigation- watering of planted sapling on same day as well in an interval of 3-6 days.
VEGETABLES PRODUCTION
In our internship program we have planted many of vegetables some in nursery other direct
planting, some with line sowing other in broadcasting. In below mentioned table there are
vegetable which are not sown by us or in front of us do not have the sowing date and else which
are just planted by us i.e., rabi season vegetables have not completed its life cycle so harvesting
date is not mentioned.
Vegetables can be either sown directly to the field in which carrot, radish, cucurbits,
capsicum, brinjal are some of examples that we have planted or in nursery beds then
transplanting is done in that rye, tomato, cabbage, cauliflower etc. the nursery bed is of 3x1 m
dimension. Mostly we have opted line sowing for ease in intercultural operations and the
varieties of vegetables are generally hybrid. Now, let’s look up to the table of vegetable
produced by us
Vegetables Sowing Seed rate Varieties Harvesting No. Of Yield Total Purpose
Date (per ha) (resp.) Date Harvest Yield
Per
(resp.)
Harvest
Kharif
crops
Cucumbe r)
18-08- Hybrid- Tamatar Transplanted- 18- 2-3 7-8 kg 16- Used for
2021 125gm/ha VLT-4 10-2021 (partially) 24kg consumption.
Harvested- 20-
11-2021
(partially)
----- 250-300gm Dollar 23-08-2021 3-4 10-12kg 40- Consumption
45kg
Resp.
11-10- Palak-10- 15kg, C- Kasoori methi, --- --- --- --- Consumption
2021 200- all green,
Anuradha 10,
250gm
Tall
victoria
Process involves in cropping-
i.) Sowing- we have sown several vegetables by line sowing method at planting distance
approximately 2.5cm or less somewhere.
Crop sown- Cole crops, green leafy vegetable, radish, carrot, onion, tomato and rye since
August,2021.
ii.) Cultivation-
a. Ploughing
b. Leveling
c. Nursery bed preparation
d. Transplanting- many of vegetables are either directly sown or transplanted but here in
KVK we had adopted transplanting method. We have done transplanting after 40-55 days
after planting mainly in rye and tomato.
Transplanting was done from nursery to polyhouse (known PH1 and PH2).
e. Management- management of vegetables require proper observation that is –
i) Weeding: generally done after 15 days of sowing and in an interval of 20-25 days
it had been checked.
ii) Irrigation: we have adopted poly house irrigation method that is sprinkler and
cane system that is manual. Was checked by us two times a day either in poly
house or nursery bed twice a day.
iii) Trellising: it was a process of tying plant for proper support as we do staking in
open condition trellising used to be done in protected cultivation generally. As it
was done by us in tomato inside polyhouse after 10-15 days of transplanting
Harvesting- as we have done harvesting of cucurbits like cucumber, capsicum, brinjal, chilli, coriander etc. during first
and second week of august and of coriander during end of November.
6.) Food Processing / Storage
interventions
INTRODUCTION
After harvesting of crops or fruits it is either sold to the market or kept for next upcoming season then it will
be sold so it is really necessary to keep it fresh. But it is not possible all the time to keep the product fresh
because there are numerous fruits whose perishability rate is high and can be easily perishable so for that
purpose it is converted into different form and either sold to the market or kept for upcoming demand. In that
case processing of food products came into play, fruits like apple, lemon, boransh, guava are converted into
different forms as well different vegetable like tomato, ginger etc. are also converted in order to increase its
shelf life.
▪ Harvesting – 4 October
▪ Varieties – Red chief and Red delicious (5 kg)
▪ Cider making – 20 October
▪ Yeast – dry yeast (2.5g)
▪ Cider prepared – 8 November.
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:
• 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.
S. No. Ingredients 25% juice, 45 0 Brix, 1.5 % Acidity 25% juice, 65 0 Brix, 2% Acidity
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.
Apple Chips Production
The apple discs, 3 pieces per replicate, were subjected to osmotic dehydration in 40% aqueous
glucose solution. The osmotic treatment was carried out at temperature of 250C.Apple discs were
placed in 200 mL glass jars where the material to solution ratio was 1:20 (m/m). The dewatering
process was performed for 150 min and three samples were collected at different time intervals for
the analysis of moisture and solute contents in the apple discs. After the osmotic dehydration the
apple chips were dried at 105 0C in a drier for 120 min until, reaching stable water activity
between 0.2-0.3. After the drying, the chips were cooled down to room temperature for 20 min
and packed in multi-layered packaging bags. The packaging material was metalized
polypropylene and the chips were packed under the nitrogen atmosphere to avoid moisture
absorption, discoloration and spoilage during storage. The chips were stored for 60 days.
Apple chips may be used in sandwiches and as an ingredient’s desserts and sweets, such as
cookies. They may also be used as a garnish on dishes.
Apple chips are mass produced by some food manufacturers. Companies that produce them
include Seneca Foods, Bare Fruit, Buddy Fruits and Tyrrell’s Bare Fruit and Buddy Fruits apple
chips are prepared using only apples as their sole ingredients.
Livestock Number
Cattle 1,10,733
Buffalo 30,903
Sheep 93,883
Goat 1,20,792
Others 13,653
(Table xxvi)
Roof:
i.) Protects from adverse weather condition.
ii.) Should be durable, leak proof & resistant to fire.
iii.)Height: about 8feets at sides & ridges: 15feets.
iv.) Type: Flat, Earth, Conical, Hip roof.
Walls:
i.) Insides should be smooth.
ii.) Capable of bearing roof load.
iii.)Height: 4-5feets.
iv.) Iron pillars should be used as support.
Doors:
i.) Strong
ii.) Width: 5-6feets. Height: 7feets.
Gutter:
i.) To remove waste from shed.
ii.) Width: 2inches with cross fall.
Store room:
i.) Should be rat proof.
ii.) Made up of concrete for feed storage.
Month: August
Month: September
Month: October
Month: November
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.
8.) Extension and Transfer of
Technology Activities
INTRODUCTION
Technology transfer (TT) or transfer of technology (TOT), is an integral part of the extension
process involving the transfer and spread of technical innovation and know-how to the farming
population. The technology transfers” is actually a structural process of learning. The key
components of a transfer can be identified as knowledge, derived from real world experience
together with human expertise capable of transforming that knowledge into action. Technology
transfers include a range of formal and informal cooperation between technology developers and
technology seekers. In addition, technology transfers involve the transfer of knowledge and
technical-knowhow as well as physical devices and equipment. The term “agricultural technology
transfer” is used to describe the process of formally transferring new agricultural discoveries,
improved practices or innovations that may result from research institutions into the agricultural
sector. Agricultural extension is the process of carrying the technology of scientific agriculture to
the farmers in order to enable the farmers to utilize the knowledge and a better economy.
Agricultural extension services seek to impart the necessary skills to the farmers for undertaking
improved agricultural operations, to make available to them timely information, improved practices
in an easily understandable form suited to their level of literacy and awareness, and to create in them
a favorable attitude for innovation and change
The following activities driven by KVK, Chinyalisaur Uttarkashi for extending the
knowledge among farmers and to educate them in order to skill them and holding such events
regularly:
get Rs. 6000/- annum as minimum income support which helps the farmers to manage the expenses
related to agriculture.
iii.) 16th – 22nd August,2021
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.
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.
xiii.)17th October,2021
Transfer of Technology:
We also visited the KRISHI MELA that was held in Harshil Valley in which farmer’s –
Scientist’s interaction has been organized to create awareness among farmers about the latest
agriculture related technological developments that can be regarded as “transfer of
technology”. The Krishi Mela was launched to provide information on new farm schemes,
technology and innovation that will help farmers double their incomes in the upcoming next
few years.