Abhinek

RURAL AGRICULTURE
WORK EXPERIENCE
Submitted by – Submitted To -
Abhinek Gupta Mr.Anuj Gupta
BSc. Agriculture (VIII Sem) Assistant Professor
Roll No-18209102065 Agriculture
1
Department ,DIBNS
RAWE
To give experience about how to develop a farm &
village.
To provide opportunity to the students for studying rural
people conditions.
To collect the new innovation ideas knowledge from

farmer for upcoming time.
To develops communication skills between student and

farmers.
2
Components
 Mushroom Production
 Food Processing
 Vermicompost
 Apiculture
3
Mushroom Production
o Mushroom is a fungi
producing a fleshy fruiting
body, especially one
consisting of a stalk with an
umbrella cap.
o Don’t required sunlight
o It is rich source of protein,
calcium, phosphorus, low
fat & carbohydrate.
o In some regions mushroom
is known as “Vegetable
meat” for their high
protein content.
4
ENVIROMENTAL FACTORS
 Temperature - 20-30 degree Celsius
 Humidity - 80-85 %
 Light - Not much required
 PH Level - 5.5-8.5
5
TYPES OF MUSHROOMS
Button Mushroom Oyster Mushroom
Shiitake Reishi Mushroom
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FLOW CHART FOR OYSTER MUSHROOM PRODUCTION
1. •Select straw of any cereals / legumes oil seed crop. Chop the Straw.
2. •Substrate Preparation -: Chemical Sterilization should be done straw soaked in 100 liters water containing 10gm Bavistin and 125 formaldehyde.
3. •Spawning - : Spawn (20-30 days old) @10% dry wt or 2.5 - 3% of wet wt . Fill the straw and spawn in polythene bags (45*30cm)
• Incubation in a dark cropping room for 20-30 days, till mycelium

4. colonized the straw. Remove polythene bags.
• Spray water daily 2-3 times, fresh air, 6-8 hr light. In 6-8 days
mushroom pinhead appears.
5.
• Harvest by twisting stipe between thumb & fingers. Cut stipe base
6. to remove adhering straw. Pack in PP bags for sale or dry in Oven.
7
GLIMPSES OF MUSHROOM TRANING
8
GLIMPSES OF MUSHROOM TRANING
9
Food Processing
It is define as a process of value addition to the

agricultural & horticultural product by various
method like grading, sorting & packaging .
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APPLE JAM PREPARATION
Material Required :  Collect different type of fruit apple in a

Fruits (2 kg), basket.
Sugar (1.5 kg),  Cleaning, washing and sorting is done
Sodium Benzoate (2 followed by peeling and chopping in small
gm), Essence (2 ml), pieces.
Colour (1 gm),
 Heat the vessel, add apple and water in it;
Container (250 ml)
boil until it gets softer
 Add 2g sodium benzoic acid, 2ml of essence,
1g colour in it by the time it starts boiling.
 At last total soluble solid (TSS) is checked by
using refract meter (jam TSS=68%).
 Pack the jam in a glass jar when hot and seal
the lid for the further distribution to
consumer.
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GLIMPSES OF FOOD PROCESSING
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VERMICOMPOST
Vermicomposting is a method of preparing enriched compost with

the use of earthworm. It is one of the easiest method to recycle
agriculture wastes and to produce quality compost.
13
Collection and preparation of bedding
materials
Material Required
 Agricultural waste
 Litter falls of leaves
 Kitchen waste
 Waste of animal feeding
 Cow dung
 All type of weed
14
ADVANTAGES OF VERMICOMPOST
 It helps in recycling the agricultural waste and organic waste into valuable into
valuable material for soil and plant.

Minimizes the use of chemical fertilizers as well as prevents its residuals effects.
It plays an important role in sustainable agriculture as it helps in sustaining soil
production and fertility for longer period without deteriorating the health status of
soil.
It supplies both macro and micro nutrients as well as improves the soil aeration,
water holding capacity, growth hormones, antibiotics etc. which in return results in
higher organic production.

15
GLIMPSES OF VERMICOMPOSTING & ZERO BUDGET NATURAL FARMING
16

Apiculture
• Apiculture is the science and culture of

honeybees and their management.
• It is a broad term which includes eusocial and
solitary bees, their biology, behavior and
management.
• And beekeeping refers only to rearing of
domesticated honeybee species and their
management.
• Most of the people are attracted to the
fascinating world of honeybees as they help in
pollinating many of the important cross-
pollinated crops and also provided honey
17
HONEY BEE SPECIES
• Types of Bee
• 1.The rock bee (Apis dorsata)
• 2. The little bee (Apis florea)
• 3. The Indian bee (Apis indica)
• 4. European bee (Apis mellifera)
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Economic importance
• Honey
• Wax
• Bee pollen
• Propolis
• Bee venom
• Royal jelly Round dance
• Pollination
Activities and dance of Honey bee:
• Combing
• Swarming
• Absconding
Wag tailed dance
19
20
THANK YOU
21

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RURAL AGRICULTURE

To collect the new innovation ideas knowledge from

To develops communication skills between student and

 Temperature - 20-30 degree Celsius

 Light - Not much required

Button Mushroom Oyster Mushroom

Shiitake Reishi Mushroom

• Incubation in a dark cropping room for 20-30 days, till mycelium

It is define as a process of value addition to the

Material Required :  Collect different type of fruit apple in a

Vermicomposting is a method of preparing enriched compost with

valuable material for soil and plant.

It plays an important role in sustainable agriculture as it helps in sustaining soil

higher organic production.

• Apiculture is the science and culture of

• 1.The rock bee (Apis dorsata)

• 2. The little bee (Apis florea)

• 3. The Indian bee (Apis indica)

• 4. European bee (Apis mellifera)

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