Sidharth Mooc

SEMESTER-2
PROJECT REPORT
MASSIVE ONLINE OPEN COURSE (MOOC)
IN
ORGANIC FARMING
Submitted to
MAHATMA GANDHI UNIVERSITY,

KOTTAYAM
By
Name of Student: Sidharth Saji
Name of the Programme: BSc Computer Science
COLLEGE OF APPLIED SCIENCE

MALLAPPALLY, KERALA
2021
ABSTRACT
Since our ancestors never had chemical fertilizers but rather engaged in organic
farming, this kind of farming can also be the most original way. Thus, it might also
be logical that our body will be better able to digest organic food since humanity
has been used to this kind of food for millions of years. Organic farming helps to
provide long-term benefits to people as well as the environment. Other
environmental advantages of organic farming include supporting local food
markets, increased biodiversity, improved soil quality and reduced pesticide
pollution and packaging waste, and water usage. Besides its potential to alleviate
poverty and economic gains, organic farming proves to be valuable in several ways.
This is the first time in my entire life trying organic farming so that I was not much
confident that I can do it when I planted it all but when I started caring it and follow
the steps that should do while doing organic farming, the plants shows changes and
start flowering then fruiting and I harvested them all. It was a beautiful experience
for me in my life. Health is the wholeness and integrity of living systems. The role
of organic farming processing, consumption and distribution is to sustain and
enhance the health of ecosystems and organisms from the smallest in the soil to
human beings.
CHAPTER-1 INTRODUCTION
Organic farming is an agricultural practice that emphasizes the use of
natural and environmentally friendly methods to grow crops and raise livestock. It
aims to minimize the use of synthetic inputs such as chemical fertilizers,
pesticides, and genetically modified organisms (GMOs). Instead, organic farmers
rely on techniques that promote soil fertility, biodiversity, and ecological balance.
However, it is important to note that organic farming also has some challenges.
Organic methods often require more labour and may have lower yields compared
to conventional farming. Organic products can also be more expensive due to
increased production costs. Additionally, meeting the growing demand for organic
food globally presents logistical and scalability challenges.
CHAPTER-2 MATERIALS AND METHODS
Location of college: COLLEGE OF APPLIED SCIENCE MALLAPPALLY

PATHANAMTHITTA
Location of student: Sidharth Saji,Thottakkadu, Kottayam
Crops selected
 Green Chilli.
 Red Spinach.
 Ivy Gourd.
 Bitter Gourd.
 Beans.
Source of Seeds and Seedlings

I got seeds of ivy gourd, bitter gourd, red spinach, beans and green chilli from the
vegetable itself.
Area cultivated
In my home courtyard where my parents have set up the garden for farming
necessary crops for home.
Crop Season
 For Green Chilli, sowing months are May to June or September to October.
 Red Spinach, For winter season, best time for sowing is from September to
October. For spring season complete sowing from Mid-February to April.
 Ivy Gourd, before rainy season/monsoon starts (June to July) or in the spring
season (Feb to Mar).
 For Bitter Gourd, the crop is sown between January-March and June-August.
 Beans ideal time to grow beans is around March or April.
Weather condition prevailed

The main weather condition prevailed were summer or rainy.
Agricultural Implements and equipment's used

 Shovel
 Gardening gloves
 Watering cans.
 Rake
 Sickle
Liming material and quantity

Baking soda was used as of how much the soil required.
Manure used
• Dry leaf ash
• Vegetable compost
• Leaf compost
Basal Application
A mixture of sand of good quality, red earth of good quality, dried leaf ash ,
vegetable compost and leaf compost were dried in a grow bag, which was kept
aside.
Bio Fertilizers used

No bio fertilizers were used.
Bio Slurries
No bio slurries were used.
Bio Pesticide
No bio pesticide were used.
Control Agents
No control agents were used.
Any other inputs used
No other inputs were used.
Crop Management
Land Preparation or Potting Mixture Preparation
A mixture of sand of good quality, red earth of good quality, dried leaf ash, leaf and
vegetable compost l were dried in a grow bag.
Liming
Baking soda was used to neutralize the acidic soil.
Basal Application
Cattle manure, compost and bone meal were mixed with sand of good quality and
red earth of good quality.
Seeding and Planting

• Green Chilli- The seeds were dried and sowed into the soil.
• Red Spinach- Spinach can be either sown directly into the garden
• Ivy Gourd- The seeds were dried and sowed into the soil.
• Bitter Gourd- Seeds are soaked overnight and then sowed.
• Beans- Seeds are soaked for 24 hours and then sowed.
Top dressing
Organic food wastes were added to the top layer of soil.
Water Management
Water was sprayed on seedlings.
Gave necessary water later on.
Harvest
Green Chilli, Red Spinach, Ivy Gourd, Bitter Gourd, Beans were harvested in small
quantities around 1 month later.
CHAPTER 3 OBSERVATIONS AND DATA COLLECTION
TABLE 1.GERMINATION AND PLANT STAND ESTABLISHMENT PERCENT.
NAME OF THE CROP TOTAL SEEDS SEEDS GERMINATED GERMINATION %

SELECTED
Green Chilli 4 1 25%
Red spinach 1 1 100%
Ivy Gourd 6 3 50%
Bitter Gourd 4 2 50%
Beans 8 5 70%
TABLE 2.HEIGHT OF PLANTS IN CM.(INTERVAL OF FIFTEEN DAYS)
NAME OF THE CROP July 16-August 01 August 01-August 16
Green Chilli 09cm 15cm
Red spinach 07cm cm
Ivy Gourd 18cm 35cm
Bitter Gourd 14cm 28cm
Beans 07cm -
TABLE 3.NUMBER OF BRANCHES (INTERVAL OF FIFTEEN DAYS)
NAME OF THE CROP July 16 – August 01 August 01 -August 16
Green Chilli 2 branch 5 branches
Red spinach 4 branches 7 branches
Ivy Gourd 1 branches 3-6branches
Bitter Gourd 1-2 Branch 2-5 branches
Beans 1-3 branches -
TABLE 4. DAYS TO FIRST FLOWERING (DAYS AFTER PLANTING/SOWING)
NAME OF SELECTED CROP DAY OF FIRST FLOWERING
Green Chilli 60 days later

Red spinach 46 days later
Ivy Gourd 65 days later
Bitter Gourd 55 days later
Beans -
TABLE 5. DAYS TO FIRST FRUIT (DAYS AFTER PLANTING/SOWING
NAME OF SELECTED CROP DAY OF FIRST FRUIT

Ivy Gourd 85 days later
Beans -
TABLE 6 .HARVEST DAYS
NAME OF SELECTED CROP HARVEST DAYS

Ivy Gourd pending
Beans -
TABLE 7. NUMBER AND WEIGHT OF FRUITS FROM EACH HARVEST
THE CROP SELECTED NUMBER OF FRUITS WEIGHT OF FRUITS

Green Chilli 5 112g
Red spinach 1 954g
Ivy Gourd - -
Bitter Gourd 1 364g
Beans - -
CHAPTER – 4 PHOTOS
CHAPTER – 5 COST BENEFIT ANALYSIS:
There were not many expenses that incurred as most of the items used
were available at our home and from panchayat. The crops I cultivated
were beneficial for my house. Though I encountered minor issues due to
the heavy rain, we were able to yield better than expected. The
expenditure for this organic farming is only for buying products such as
grow bag, some manures etc. All the other things required were taken from
the surrounding environment and kitchen.
CHAPTER – 6 CONCLUSION
By organic farming we are harvesting vegetables and all at the most
nutritious and safety way hence it increased species richness by about 30%
and had a greater effect on biodiversity, as the percentage of the landscape
consisting of arable fields increased. It was found that organic fields had up
to five times higher plant species richness compared to conventional fields.
Moreover, by prohibiting the use of petroleum-based fertilizers and
absorbing carbon dioxide from the air, organic agriculture helps to reduce
our carbon footprint and combat climate change. One major advantage of
organic gardening is that it can significantly improve the health levels of
many people on our planet. Through organic farming practices, the soil is
often contaminated with harmful elements from chemical fertilizers. Organic
farming can be considered sustainable. Since organic fruits and vegetables
often grow slower, they have more time to develop elevated levels of
nutrients and other elements that are beneficial to human health.

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SEMESTER-2

MAHATMA GANDHI UNIVERSITY,

COLLEGE OF APPLIED SCIENCE

Location of college: COLLEGE OF APPLIED SCIENCE MALLAPPALLY

Location of student: Sidharth Saji,Thottakkadu, Kottayam

Source of Seeds and Seedlings

Weather condition prevailed

Agricultural Implements and equipment's used

Liming material and quantity

Bio Fertilizers used

Seeding and Planting

Gave necessary water later on.

TABLE 1.GERMINATION AND PLANT STAND ESTABLISHMENT PERCENT.

NAME OF THE CROP TOTAL SEEDS SEEDS GERMINATED GERMINATION %

Red spinach 1 1 100%

Ivy Gourd 6 3 50%

Bitter Gourd 4 2 50%

TABLE 2.HEIGHT OF PLANTS IN CM.(INTERVAL OF FIFTEEN DAYS)

NAME OF THE CROP July 16-August 01 August 01-August 16

Green Chilli 09cm 15cm

Red spinach 07cm cm

Ivy Gourd 18cm 35cm

Bitter Gourd 14cm 28cm

NAME OF THE CROP July 16 – August 01 August 01 -August 16

Green Chilli 2 branch 5 branches

Red spinach 4 branches 7 branches

Ivy Gourd 1 branches 3-6branches

Bitter Gourd 1-2 Branch 2-5 branches

Beans 1-3 branches -

TABLE 4. DAYS TO FIRST FLOWERING (DAYS AFTER PLANTING/SOWING)

NAME OF SELECTED CROP DAY OF FIRST FLOWERING

Green Chilli 60 days later

NAME OF SELECTED CROP DAY OF FIRST FRUIT

TABLE 6 .HARVEST DAYS

NAME OF SELECTED CROP HARVEST DAYS

Green Chilli 95 days later

TABLE 7. NUMBER AND WEIGHT OF FRUITS FROM EACH HARVEST

THE CROP SELECTED NUMBER OF FRUITS WEIGHT OF FRUITS

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