TRAINING REPORT

Submitted for partial fulfillment of Bachelor of Science (Hons.)

Agriculture

2021-2025

Submitted by:
Shivam Kumar
2132147
Semester 7th, B.Sc. (Hons.) Agriculture

DEPARTMENT OF AGRICULTURE
AMRITSAR GROUP OF COLLEGES, AMRITSAR
 DECLARATION
This is due to declare that Mr. Shivam Kumar,student of B.Sc. Hons. (Agriculture) has completed the
training at Amritsar Group of Colleges, Amritsar, Punjab (IKG Punjab Technical University, Jalandhar)
under the supervision of Mr. Agyapal Singh , Assistant Professor, Department of Agriculture.

(Shivam Kumar)
 CERTIFICATE
This is to certify that Mr. Shivam Kumar bearing Enrollment/Roll number 2132147 a student
of 7th Semester (4th year) of Department of Agriculture, Amritsar Group Of Colleges, Punjab has
completed the Rural Agricultural Work Experience (RAWE) during the Session 2021-25.

His performance in the course was Satisfactory/ Unsatisfactory.

RAWE Co-Ordinator Head of Department (HOD)

Date: (Department of Agriculture)

Date
 ACKNOWLEDGEMENT
Firstly, I would like to thanks all who makes efforts in the completion of this thesis in
many different ways. I pay my obeisance to the Almighty God to bestow me good health,
courage and the light.

After God, I would like to acknowledge my indebtedness and deliver my warmest

thanks to my incomparable training mentor, Mr. Agyapal SINGH for taking me into his group who
always support me, giving his continuous advice and encouragement on both research as well
as on my career which have been invaluable. I thank him for his cooperation and great efforts
for training me in the scientific field. Without his sincere efforts, the culmination of my work
was beyond imagination.

Date: (Shivam Kumar )

Place: Amritsar, Punjab
 CONTENTS
Chapter Particulars Page
No.
1. General orientation & On campus training by
different faculties
2. Village attachment (RAWE Component I)
3. Unit attachment in KVK &
Research Station, State Agricultural Extension
Services
4. Plant clinic
5. Industrial Attachment (RAWE
Component II)
 1. GENERAL ORIENTATION

AND
ON CAMPUS TRANING

1.1 Polyhouse, nursery raising and weed management

Polyhouse

Polyhouse or a green house is a house or a structure made of translucent material like glass or
polythene where the Plant’s grow and develop under controlled climatic conditions. A Poly house is
a type of specialized structure that utilizes the controlled climate condition for the growth of the
different plants and other farming needs. We use polythene sheets to cover the structure and
separate the internal environment from that of the outside.
Nursery Raising

Nursery is a place where plant is cultivated and grown to usable size. Nursery techniques involve
raising seedling, sapling and graft economically useful and ornamental plants through scientific
methods. An area upon which young seedlings are raised for planting. A vegetable nursery raising is
a place or an establishment for raising a handlingfor young vegetables seedlings until they are ready
for more permanent planting. Nursery is helpful and convenient to manage seedling under small
area and grower can get timely plant protection measures are with minimal efforts. Development of
a nursery provides favourable climate to emerging plants for their better growth and development.

For nursery raising we prepared the organic soil, which is made from Coco brick and vermicompost.
Organic soil is the mixture of both. For this firstly, we soak the Coco brick in water for loosening it.
When the Coco brick is properly soaked in water and loose, We take 10 full hands of Coco pit and 10
full hands of Vermicompost and mixed them with our hands. When this organic soil is mixed
properly, we take the Nursery trays and fill the holes present there. After filling these trays with
organic soil, we sown the vegetable seeds one by one in each filling holes of the trays. We sow one
by one each vegetable seeds in each tray and label,it. After few days then they are transplanted to a
poly bag and later to a field.

Weed management

Weed control or removal of weeds in poly house is the process of limiting infestation of the weed
plants so that crops can be grown profitable. Weed management includes preventive, eradication
and control by regulate use, restricted invasion suppression of growth prevention of seed
production and complete destruction.

In poly house we grow Bell pepper, kale, seedless Cucumber, Cherry Tomato, etc. Due to sufficient
environment, different weeds also grow in poly house such as Chaulai(Amaranthus sp.), Aerial grass,
Bathua(Chenopodium album) etc. so, we remove this weed from poly house with the help of spade,
sickle and khurpi etc. Uproot large weeds with the helps of hands. Also, weeds could be removed
after few days of transplanting, at maturity stage or few days.
During Polyhouse Training
Cultivation of Cherry Tomato:
❖ Botanical name: Solanum lycopersicum var. cerasiforme
❖ Family name: Solanaceae
❖ Order: solanales
❖ Chromosome no: 2n =24
❖ Weight: 10-30 g
❖ Origin: Mexico

Cherry tomatoes are a warm- season crop that grow best in temperatures
between 190C and 300C. they need full sunlight and low humidity.
Cherry tomatoes are low in calories but high in fibre, vitamins A and C,
and carotenoid antioxidants such as lutein, lycopene, and beta carotene

Benefits of cherry tomatoes:

❖ Cherry tomatoes are loaded with vitamins and minerals support immune
function.
❖ It is low in calories but still provide essential nutrients.
❖ It is good source of fibre, which aids digestion and helps in maintain a
healthy digestive system.
❖ It contains lycopene, a powerful antioxidant that may help reduce the risk
of certain disease and promote heart health.

Varieties
▪ Super sweet 100 cherry tomato
▪ Italian ice cherry tomato
▪ Yellow pear cherry tomato
▪ Black pearl cherry tomato
Sun Cherry tomato grows best on deep sandy loam or clay loam soil.
Soil requirement:
❖ pH level 6-7.
❖ Good water holding capacity.
❖ Rich in organic matters and good drainage.
❖ The location must be free from nematodes and other soil born disease.

Seedling care
❖ As the seed of cherry tomato is small, it is better to raise seedling using
tray and coco peat media.
❖ Normally, 104 cup trays can be used.
❖ Raise the seedling in good nursery condition.
❖ Irrigate the seedlings to maintain enough moisture.
❖ High temperature and high humidity result
❖ in diseases like collar root, root rot, etc.
❖ It takes 20 to 30 days from sowing to transplanting.
Transplanting & Spacing
❖ Transplant the seedling at 5 to 6 true leaves stage. Space them 60 cm
apart in double rows on each bed spaced at 1.5 to 2m wide.
❖ The seedlings should be sufficiently watered several hours before
transplanting to make it easier to remove the plant from the pot or
seedling bed. Thus, the roots of seedlings can hold as much soil as
possible, to prevent wilting during transplanting.
❖ Irrigation should be started immediately after the transplanting.
Fertilizer requirements
S.No. Fertilizer Name Quantity

01 FYM (Farmyard Manure) 10 tonnes

02 DAP (Diammonium phosphate) 60 kg

03 MoP (Muriate of Potash) 45 kg

Water management:
Cherry tomato is a shallow rooted crop. Thus, it is not drought resistant. It is
mainly sensitive to water stress during fruit setting period. When the weather is
hot and dry flowers and fruits drop simply. Therefore, irrigation must be applied
frequently to maintain steady growth.

Weed management:
❖ Wed management should be
❖ done by hand or using sickle, khurpi etc.
❖ Crop rotation practices.
❖ Proper field preparation and destruction of plant debris
❖ Spraying of herbicides
❖ (like metribuzin, oxyfluorfen, diphenamid, EL-5219, etc.)

Harvesting:
Harvesting the fruits in bunches or individually, preferably with calyx intact in
the early morning to avoid excess heat buildup that will increase the respiration
rate in fruits during transportation and marketing.
❖ Harvesting is done at different developmental stages of fruit depending
on distance of the market.
❖ Harvesting at ripe and fully ripe stages is best suited to local processing
markets.

Intercultural operation
WEED MANAGEMENT

Transplanting

After seed sowing & management

MANAGEMENT

MONITORING
OBJECTIVES

Young plants are grown under controlled temperature thus, these is less chances of loss or
damage.
Plants can be grown throughout the year and will not have to wait for any particular season.
There are less chances of attack insect – pest in poly house.
External climate will not have any impact in the growth of crops.
Protects vegetable from sudden hailstorm or excessive rains and temperature changes.
To grow plants in an open environment, it helps to maintain a good quality of plants and
protect them from pest and diseases.
The production of some vegetables increases after transplantation.
Yield can be increased by choosing uniform and healthy plants from the nursery.
More number of plants can be grown in the nursery at lower cost.
The main objective of weed control is to improve the soil conditions by reducing evaporation
from the soil surface, improve infiltration of rain or surface water,reduce runoff to maintain
ridges or beds on which the crop is grown and to reduce competition of weeds for lights
nutrients and water.
1.4 PREPARATION OF VERMICOMPOST
Introduction
Vermicompost is a type of organic fertilize that’s created by composting organic waste using
earthworms. It is the process of producing organic fertilizer (vermicompost) using agricultural wastes
through the digestive action of earthworms. It is a promising technique that has shown its potential
in certain challenging areas like augmentation of food production, waste recycling and management
of solid wastes. It helps to avoid the environmental pollution and expenditure of resources to treat
the organic waste.

Vermicompost improves the soil texture and enhances water holding capacity of the soil. It may be
low in NPK but contains essential nutrients (calcium, magnesium, manganese, copper, iron and zinc)
not found in inorganic fertilizers. Moreover, it has microbial activities that promote plant health and
disease/pest resistance. With the abundment source of material in farms, vermicompost can help
protect the environment, promote and sustain soil productivity and generate livelihood
opportunities for rural families.

Material used in vermicomposting:

1. Worms: there are differents species of earthworms Eisenia foetida (Red earthworm),
Eudrilus eugeniae(night crawler), Perionyx excavatusetc.
2. Container: wooden and plastic container both work but should have holes drilled in the
sides and bottom for aeration and drainage.
3. Bedding : the following materials make ideal bedding
• Chopped straw
• Shredded fall leaves
• Shredded cardboard
• Shredded newspaper
• Dried grass
• Peat moss
• Add a couple of handfuls of sand or soil to provide your worms with grit for their
digestive systems.

Care and maintenance of beds:

a. Water the bed regularly to maintain the moisture content of the pile (at least 60%).
b. Clean the surrounding area regular and check the presence of natural enemies of
earthworms (chicken, birds, toads,lizards,ants,betles etc.)
c. Nets maybe used to enclose the area (beds).

4. Food waste: feed your worms the same kitchen waste that you would add to your outside
compost heap. Do not add meat, fish, dairy products, or fats. Citrus fruit peels take a long
time to break down so add them sparingly.

Harvesting of Vermicompost:
Worms convert waste into vermicompost within 45 days. The compost is ready to be harvested.
Process of vermicomposting:

i. Unit should be done in a cool, moist and shady site

ii. Collect the biomass and Cow dung or chopped dried leafy materials are mixed in the
proportion of 3:1 and are kept for partial decomposition for 15-20 days.
iii. A layer of 15-20cm of chopped dried vleaves/grasses should be kept as bedding material at
the bottom of bed.
iv. Beds of partially decomposed material of size 6x2x2 feet should be made.
v. Each bed should be contain 1.5-2.0sq of raw material.
vi. Red earthworm 1500-2000 should be released on the upper layer of bed.
vii. Water should be sprinkled with can immediately after the release of worms.
viii. Bed should be kept moist by sprinkling of water (daily) and by covering with gunny
bags/polythene.
ix. Bed should be turned once after 30 days for maintaining aerationand for proper
decomposition.
x. Compost gets ready in 45-50 days.
xi. The finished product is 3/4th the raw materials used.

Using of Vermicompost:

• Use as a top-dressing or mulch around the base of plants.

• Mix half and half with potting soil for your houseplants.
• Sprinkle into a seed row when planting.
• When transplanting, add a handful of vermicompost to the hole.

PREPERATION OF VERMICOMPOST
Harvested
vermicompost
2. VILLAGE ATTACHEMENT (RAWE COMPONENT- I)
2.1 introduction to RAWE (Rural Agricultural Work Experience)
Agriculture education is an important tool in ensuring increased agriculture productivity,
sustainability, environment and ecosystem, profitability, job security & equity. This is recommended
for the rural experience program for imparting quality practical and productionoriented education
for agriculture degree program. As a part of rural experience, we have to visit any village near us and
have to interact with the villagers. We interact with the villagers and get to know about the socio-
economic condition of the farmers along with their problems. Therefore, the agenda for the 21
centuries in agriculture education should be drawn on the basis of challenges it has to meet in the
near future. Rural experience programs providing significant hands-on experience in acquiring
knowledge and skill.

What is RAWE

Rural experience (Rural Agricultural Work Experiences) is a program for imparting quality, practical
and production-oriented education for agriculture degree. Rural experience has been structured
considering the importance of inculcating wide dimension of knowledge & exposure to the student
as village stay program. According to me every day was an experience that taught is new lessons. We
got to interact with large/small/marginal farmers. It was way learning the basics of farming from
such farmers got to know the various technologies & implement to improve farming.

Importance of RAWE
• Preparing agricultural graduates for better career in agriculture / agribusiness.
• Preparing agriculture graduates to face the challenges by acquiring knowledge & skill
through hands on experience.

Objective
• to develop among the students, an understanding of rural community life and different
situations prevailing in villages with special references to agriculture.
• to study and document the activities of rural entrepreneurs.
• To develop communication and organizational skills of students in transfer of technology.
• To familiarity with socio economic situation of village.
• To understand of rural life by students.
• To opportunity for partial training.
• To preparation of production plan suitable for local situation.
• To understanding of technologies followed by farmers.
• To development of confidence and competency for facing problematic situation and finding
situations.
 UNIT ATTACHMENT IN KVK

Agronomical intervention
During the my training period, for the project of agronomical intervention I participate in the
production of Chilli . I experienced different processes and operations involved in
the production of Chilli. I also worked with the farmers to complete different steps
involved in the cultivation.

Cultivation of Chilli

• Botanical name:capsicum frutescens

• Family name: solanaceae
• Order: solanales
• Chromosome no: 2n =24
• Weight: 5-6 gm
• Origin: central or south america

Introduction:
Chilli peppers were introduced to India by the Portuguese in the late 15th century. They were originally
native to South and Central America, and were first cultivated in Mexico.
Christopher Columbus is believed to have brought chilli peppers to Europe afterencountering them in the West Indies

Climate and Soil Requirements

1. Temperature: Chilies thrive in warm temperatures between 20-30°C (68-86°F).

2. Soil: Well-draining, fertile soil with a pH between 6.0-7.0 is ideal.

Sowing and Transplanting

1. Sowing: Sow chili seeds ¼ inch deep and 1-2 inches apart in seed trays or nursery beds.

2. Germination: Keep the soil consistently moist and warm. Seeds germinate within 7-10 days.

3. Transplanting: Transplant seedlings 12-18 inches apart in rows 2-3 feet apart.

Crop Management

1. Watering: Provide consistent moisture, but avoid overwatering, which can lead to root rot.

2. Fertilization: Feed chilies with a balanced fertilizer (10-10-10 NPK) once a month.

3. Pruning: Prune plants to encourage bushy growth and prevent disease.

4. Pest and Disease Management: Regularly inspect plants for pests and diseases, and take action promptly.

Harvesting

1. Days to Maturity: Chilies are ready to harvest 70-120 days after sowing.

2. Harvesting: Pick chilies when they are firm, glossy, and fully colored.

3. Yield: Expect a yield of 1-2 kg (2-4 lbs) per plant.

Common Varieties

1. Bell Boy: A popular, sweet bell pepper variety.

2. Jalapeño: A medium-hot pepper variety commonly used in Mexican cuisine.

3. Cayenne: A long, thin, hot pepper variety often used in spicy dishes.

Value Addition
1. Drying: Dry chilies to preserve them for later use.

2. Powdering: Grind dried chilies into a powder for use as a spice.

3. Pickling: Pickle chilies in vinegar and spices for a tangy condiment.

 Activities conducted

In training period; there were different activities which are very essential for us to
improve our skill and knowledge about different-different being used in agriculture
research. like- Natural farming, Jeevamrut , vermicompost,Food processing ETC
Natural farming
1. No synthetic fertilizers: Natural farming relies on natural sources of nutrients,
such as compost, manure, and green manure.

2. No pesticides: Natural farming uses natural methods to control pests,

such as introducing beneficial insects, practicing crop rotation, and using physical barriers.

3. No GMOs: Natural farming avoids the use of genetically modified organisms (GMOs)
to preserve the natural diversity of crops.

4. Soil conservation: Natural farming emphasizes the importance of soil conservation through techniques
such as mulching, cover cropping, and contour farming.

Benefits of Natural Farming

1. Improved soil health: Natural farming practices promote soil fertility,
structure, and biodiversity.
2. Increased crop diversity: Natural farming encourages the growth of diverse crops,
which helps to maintain ecosystem balance.

3. Reduced environmental pollution: Natural farming minimizes the use of synthetic chemicals,
reducing soil, water, and air pollution.

4. Improved human health: Natural farming produces crops that are free from synthetic chemicals,
promoting better human health.

5. Economic benefits: Natural farming can be more profitable than conventional farming,
as it eliminates the need for expensive synthetic inputs.

Natural Farming Methods

1. Mulching: Applying organic mulch to retain soil moisture and suppress weeds.

2. Composting: Creating nutrient-rich compost from organic waste to fertilize crops.

3. Cover cropping: Planting crops that protect and enrich the soil between crop cycles.

4. Crop rotation: Rotating crops to maintain soil fertility, reduce pests and diseases,
and promote biodiversity.

5. Polyculture: Growing multiple crops together to promote ecological balance and

reduce pests and diseases.

Famous Natural Farming Practitioners

1. Masanobu Fukuoka: A Japanese farmer and philosopher who developed the concept of "natural farming"
or "do-nothing farming."

2. Subhash Palekar: An Indian farmer and natural farming expert who has developed the
"Zero Budget Natural Farming" (ZBNF) method.
Challenges and Limitations

1. Initial investment: Natural farming may require an initial investment in infrastructure,

such as composting facilities and irrigation systems.

2. Labor-intensive: Natural farming can be more labor-intensive than conventional farming,

as it requires manual labor for tasks such as mulching and composting.

3. Yield uncertainty: Natural farming may result in variable yields, as crops are more susceptible to
weather conditions and pests.

4. Market demand: Natural farming products may not always be in demand, which can affect the
economic viability of natural farming practices.

NATURAL FARMING
NATURAL FARMING
 Vermicomposting

Vermicomposting is a type of composting that uses worms to break down organic waste into a nutrient-rich fertilizer.
Here are some details about vermicomposting:

Benefits of Vermicomposting
1. Nutrient-rich fertilizer: Vermicompost is an excellent natural fertilizer that is rich in nutrients,
microorganisms, and humus.

2. Improves soil structure: Vermicompost can improve soil structure, increase its water-holding capacity,
and support healthy microbial activity.

3. Reduces waste: Vermicomposting is an effective way to manage organic waste,

reducing the amount of waste sent to landfills.

4. Low cost: Vermicomposting is a low-cost method of composting, requiring minimal equipment and maintenance.

Process of Vermicomposting

1. Setting up the bin: Create a bin using a plastic container, wooden pallets, or a worm composter.

2. Adding bedding: Add a 4-6 inch layer of bedding material, such as coconut coir, shredded newspaper,
or peat moss.

3. Adding worms: Introduce red wiggler worms (Eisenia fetida) to the bin. The recommended ratio is 1 pound
of worms per 1-2 pounds of waste.

4. Adding waste: Add organic waste, such as fruit and vegetable scraps, tea bags, and coffee grounds, to the bin.

5. Maintaining the bin: Maintain a moist environment, monitor temperature, and ensure adequate aeration.

Tips and Precautions

1. Maintain moisture: Keep the bin moist, but not waterlogged.

2. Monitor temperature: Ensure the bin temperature remains between 55-77°F (13-25°C).

3. Avoid overfeeding: Add waste in moderation to avoid overfeeding the worms.

4. Control pests: Monitor the bin for pests, such as ants, flies, and rodents.

Uses of Vermicompost
1. Fertilizer: Use vermicompost as a natural fertilizer for plants, gardens, and houseplants.

2. Soil amendment: Mix vermicompost into soil to improve its structure, fertility, and overall health.

3. Potting mix: Use vermicompost as a component of potting mixes for seedlings and transplants.

USE OF WASTAGE IN VERMICOMPOST

PREPRATION OF VERMICOMPOSTT
 PREPRATION OF JEVAMRUT
Jevamrut is a liquid organic fertilizer made from cow dung and urine.
Here's a simple recipe to prepare Jevamrut at home:

Ingredients
- 1 kg cow dung (fresh or dried)
- 1 liter cow urine
- 1 liter water
- 1/2 kg jaggery or brown sugar
- 1/2 kg gram flour (optional)
Instructions
1. Collect cow dung and urine: Collect fresh cow dung and urine from a local dairy farm or your own cattle.

2. Mix cow dung and urine: Mix 1 kg of cow dung with 1 liter of cow urine in a large bucket or container.

3. Add water and jaggery: Add 1 liter of water and 1/2 kg of jaggery or brown sugar to the mixture.
Stir well to dissolve the jaggery.

4. Add gram flour (optional): If you want to improve the texture and consistency of Jevamrut,
you can add 1/2 kg of gram flour to the mixture.

5. Stir and ferment: Stir the mixture well and cover the bucket or container with a lid.
Let it ferment for 7-10 days in a warm, shaded area.
Stir the mixture every 2-3 days to ensure even fermentation.
6. Filter and store: After fermentation, filter the Jevamrut through a cheesecloth ora fine-mesh
sieve into another container.Store the Jevamrut in an airtight container in a cool, dark place.
Usage
1. Dilute Jevamrut: Dilute the Jevamrut with water in a 1:10 ratio (1 part Jevamrut to 10 parts water).
2. Spray on plants: Spray the diluted Jevamrut on plants, soil,
or compost piles to promote healthy growth and fertility.

Note: Jevamrut is a natural, non-toxic fertilizer, but it's essential to handle it hygienically and avoid skin contact.

(Sowing on 8 (Sowing on 8 (Sowing on 8 (Sowing on 9 (Sowing on 9 (Sowing on 9

oct) oct) oct) oct) oct) oct)

1. 10 oct 2023 --- --- --- --- --- ---

2. 11 oct 2023 58 plants 32 plants 16 plants 2 plants 1 plant ---

3. 12 oct 2023 91plants 91 plants 52 plants 56 plants 10 plants 4 plants

4. 13 oct 2023 96 plants 96 plants 68 plants 81 plants 50 plants 41 plants

5. 14 oct 2023 97 plants 97 plants 76 plants 88 plants 67 plants 76 plants

6. 15 oct 2023 98 plants PREPRATION 8 plants 90 plants 69 plants 89 plants

OF
7. 16 oct 2023 98 plants 98 plants 80 plants 89 plants 71 plants 87plants
JEVAMRUT

PREPERATION OF JEVAMRUT
 NICRA PROGRAM

Principles of Nicra Pariyojana

1. Zero Budget Natural Farming: Nicra Pariyojana is based on the principles of zero budget natural farming,
which means that no external inputs, such as fertilizers or pesticides, are used.

2. Use of Local Resources: The method emphasizes the use of local

resources, such as cow dung, urine, and other organic materials,
to create natural fertilizers and pest control agents.

3. Conservation of Soil and Water: Nikra Pariyojana focuses on conserving

soil and water through techniques such as mulching, contour farming, and drip irrigation.

Components of Nicra Pariyojana

1. Jeevamrut: A liquid fertilizer made from cow dung, urine, and other organic materials.

2. Bijamrut: A seed treatment made from cow dung, urine, and other organic materials.

3. Mulching: The use of organic mulch to conserve soil moisture and suppress weeds.

4. Crop Diversification: The practice of growing multiple crops together to promote biodiversity
and reduce pests and diseases.

Benefits of Nicra Pariyojana

1. Improved Soil Health: Nicra Pariyojana helps to improve soil health through
the use of natural fertilizers and mulching.

2. Increased Crop Yields: The method can lead to increased crop yields due to the use
of natural fertilizers and pest control agents.
3. Reduced Chemical Use: Nicra Pariyojana eliminates the need for synthetic fertilizers and pesticides,
reducing chemical use and promoting environmental sustainability.

4. Improved Water Conservation: The method promotes water conservation through techniques
such as mulching and drip irrigation.

Challenges and Limitations

1. Initial Investment: Nicra Pariyojana may require an initial investment in infrastructure,
such as irrigation systems and mulching materials.

2. Labor-Intensive: The method can be labor-intensive, requiring manual labor for

tasks such as mulching and crop monitoring.
3. Limited Availability of Resources: Nicra Pariyojana relies on local resources, such
as cow dung and urine, which may not be readily available in all areas.
Plant clinic
During my training at Krishi Vigyan Kendra (KVK), I had the opportunity to visit
the Plant Clinic, which is an integral part of the KVK's extension services.

The Plant Clinic is a diagnostic center where farmers can bring their plant samples
for diagnosis and advice on management of pests, diseases, and nutrient disorders.

• Insects of Paddy

1. Brown plant hopper

Damage: - Sucks sap from rice plants, causing hopper burn and reducing yields.

2. Rice gall midge

Damage: -Larvae feed inside rice stems, leading to "silver shoots" and reduced yields.
3. Rice stem borer

Damage: - Larvae bore into rice stems, affecting plant growth.

• Diseases of Rice

1. Blast (Caused by - Pyricularia oryzae)

Symptoms - Lesions on leaves, nodes, and panicles, leading to yield loss.

2. Sheath blight (Caused by - Rhizoctonia solani)

Symptoms - White, fluffy growth on leaf sheaths, affecting plant development.

3. Bacterial leaf blight (Caused by - Xanthomonas oryzae pv. Oryzae)

Symptoms - Water-soaked lesions on leaves, leading to blighting.

Identificati
on of pest

Collected insects
INDUSTRIAL ATTACHMENT
(RAWE COMPONENT)

Introduction
Sudha Dairy, a renowned name in the dairy industry, is celebrated for its
high-quality milk and milk based products. The manufacturing process at
Sudha Dairy is meticulously designed to ensure the
highest standards of quality, hygiene, and efficiency.
This document provides a comprehensive
overview of the Sudha Dairy manufacturing process, detailing each step
from milk collection to the final packaging of products.

Milk Collection
The journey of Sudha Dairy products begins at the milk collection centers
spread across various villages.
These centers are equippedwith state-of-the-art technology to ensure the
collectedmilk meets the requiredquality standards.

Collection Process

* Milk is collected from local farmers twice a day.

* Quality tests, including fat content and SNF (Solids-Not-Fat)

levels, are conducted on the spot.

* The collected milk is then storedin refrigeratedtanks to

maintain its freshness until transportation.

Transportation
*The collected milk is transported to the processing plant in
insulated tanker trucks.

*These trucks are essential to maintain the milk's temperature,

preventing spoilage during transit.
Key Features

*Insulated tankers ensure the milk remains at an optimal temperature.

*Regular cleaning and maintenance of tankers to prevent contamination.

*GPS tracking systems for real-time monitoring of the milk during transit.

Reception and Testing

*Upon arrival at the processing plant, the milk undergoes a series of

rigorous tests to ensure it meets Sudha Dairy's quality standards.

Testing Parameters

*Fat content and SNF levels

*Presence of any adulterants or contaminants

*Microbiological tests to check for harmful bacteria

Acceptance Criteria

*Milk that passes all the quality tests is accepted for processing,
while any substandard milk is rejected and safely disposed of.

Processing
*The accepted milk undergoes several processing steps to convert
it into various dairy products.

*The key processing steps include pasteurization, homocenization,

and standardization.
Pasteurization

*Milk is heated to a specific temperature for a set period to kill

any harmful bacteria.

*This process ensures the milk is safe for consumption and extends
its shelf life.
Homogenization

*Milk is forced through a homocenizer to break down fat mloecules,

ensuring a uniform consistency.

*This process prevents the cream from separating and rising to the top.

Standardization

*The milk's fat content is adjusted to meet the desired specifications

for various products.

*Standardization ensures consistency in the quality of

Sudha Dairy products.

Product Manufacturing

*Sudha Dairy produces a wide range of products, including milk,

curd, butter, ghee, and various sweets.
*Each product undergoes a unique manufacturing process.

Milk Packaging

*Processed milk is packaged in sterilized pouches or bottles.

*Packaging is done in a hygienic environment to prevent contamination.
*Sealed packages are then labeled with relevant information,
including production and expiry dates.

Curd Production

*Milk is inoculated with specific bacterial cultures and incubated

at a controlled temperature.
*Once the curd is set, it is packages in containers of various sizes.

Butter and Ghee Production

*Milk cream is separated and churned to produce butter.

*Butter is then heated to produce ghee, which is filtered and packaged.

Quality Control
*Quality control is a continuous process at Sudha Dairy,
ensuring that every product meets the highest standards of quality
and safety.
 Labour cost
Awards and RecogniTion
In-Process Quality Checks
1*Regular monitoring of the production process to ensure adherence
2 to quality standards.air y S ector A war d ( 2015 )
3*Sampling and testing of products at various stages of production.

erTificaTions
Packagingand Distribution
Goo 1.d*Sudha
AGMARK
dairy products are packaged using modern packaging techniques
to ensure their freshness and quality. dition = 3-3.5cr
B) Raw material & supplies purchased for transformation

Current technology status:DistributionNetwork

1 ve 1 00 milk collection cente s

*Well-established distribution network ensuring timely delivery of products
to retailers networ k acr oss Bihar , Jhar khand , and W est Bengal

NTA TS
A d d r ess: S ud ha M ilk D air y, S aupol, D ist - S amastipur , Bihar - 848101
P hone: +91- 6274- 222201
Fax: +91- 6274- 222202
Output
E mail: info@sud had air y. com

Mission

T o pr ovid e high- quality d air y pr od ucts while empower ing r ur al milk pr od ucer s and
contr ibuting to the economic gr owth of Bihar .

Marketing of final product

• Direct selling: 90%
• Intermediaries: 9%
• Export :1%
Packing of vermicompost

Packed vermicompost

Ready to sale
SOME IMAGE OF SUDHA MILK DAIRY
 1.1 MAKHANA CULTIVATION
INTRODUCTION OF MAKHANA
Makhana(Euryaleferox)is a type of aquatic crop that is native to Asia.
It is also known as foxnut or gorgonnut.Here are some details about Makhana cultivation

Climate andSoil Requirements

Climate:Makhana requires a warm and humid climate with a temperature
range of 25-35°C.
Soil:Makhana can be grown in a variety of soils,but it prefers well-drained,
fertile soil with a pH range of 6.0-7.0.

Cultivation Practices
1.Seed Selection:Select healthy and disease-free seeds for cultivation.

2.Sowing:Sow the seeds in a nursery or directly in the field during the summer season.

3.Transplanting:Transplant the seedlings to the field when they are 10-15cm tall.
4.Water Management:Provide adequate water supply to the crop,but avoid waterlog.
5.Fertilization:Apply organic fertilizers like cowdung,compost, or green manure.
6.Pest and Disease Management:Regularly monitor the crop for pests and diseases,
and take control measures as necessary.

Harvesting and Post-Harvesting

1. Harvesting: Harvest the Makhana seeds when they are mature and dry.

2. Drying: Dry the harvested seeds further to reduce the moisture content.
3. Storage:Store the dried seeds in cool,dry place to maintain their quality.

Economics of Makhana Cultivation

1. Initial Investment: The initial investment for Makhana cultivation
includes the cost of seeds,fertilizers, and labor.
2. Yield and Income: The yield of Makhana can vary depending on factors
like climate,soil, and cultivation practices. On average, a farmer can earn
around ₹50,000 to ₹1,00,000 per acre per year.

3. Market Demand:Makhana is in high demand in the market, particularly

during the festive season. It is used in various traditional dishes and
is also exported to other countries.
Challenges and Opportunities

1. Climate Change: Climate change can affect the yield and quality of
Makhana.
2. Water Scarcity: Makhana requires adequate watersupply, which can be
a challenge in areas with waterscarcity.
3. Market Fluctuations: The market demand and price of Makhana can
fluctuate, affecting the income of farmers.

4. Opportunities for Value Addition: There are opportunities for value addition
in Makhana cultivation, such as processing and packaging, which can increase
the income of farmers.

SOME IMAGE OF MAKHANA FIELD