BSC agriculture Rural Agriculture Work Experience Presentation (RAWE). This was my presentation during my last semester. It covers topics like Mushroom cultivation, Apiculture, Food Processing and Socio-Economic Survey. Hope it helps whoever is looking for content for their RAWE program. Thank you..

1. PRESENTATION ON
RURAL AGRICULTURE
WORK EXPERIENCE
(RAWE)
Presented by: Mr. Avick Kumar Kundu
Course: BSc Agriculture (2017-2021)
Sem: VIII Roll No.: 17210102097

2. Objectives of RAWE
 To gain knowledge and experience on the operational aspects of agricultural technology being
used by the farmers through field visits.
 To develop communication skills in students by effective use of extension methods to make
them better extension worker through group discussion.
 To help the students to understand and appreciate the agricultural problems of the village
with special reference to constraints in the application of latest farm technology through
interaction with the farmers.
 To acquaint the interns with the functioning of various agricultural researches, development,
agro-based marketing industries, extension agencies and other allied organizations involved in
rural development.
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3. CONTENTS
 Mushroom Cultivation
 Apiculture (Bee Keeping)
 Fruit Preservation and Processing
 Socio- economic Studies
3

4. MUSHROOM CULTIVATION (OYSTER
MUSHROOM)
• Also Known as DHINGRI or JAPANESE mushroom.
• Easy cultivation & COP is very low.
• Suitable for Producing Protein rich food.
• Has the capacity of Breaking down Cellulose and Lignin bearing material
4

5. TYPES OF MUSHROOM
EDIBLE MUSHROOM
Agaricus
bisporus
• Agaricus bisporus is an edible
basidiomycete mushroom native
to grasslands in Europe and
North America. It has two color
states while immature – white
and brown – both of which have
various names, with additional
names for the mature state.
TOXIC MUSHROOM
5
Amanita
Phalloides
• Amanita phalloides, commonly
known as the death cap or the death
cap amanita, is a deadly poisonous
basidiomycete fungus, one of many in
the genus Amanita. Widely
distributed across Europe, but now
sprouting in other parts of the world,
A. phalloides forms ectomycorrhizas
with various broadleaved trees.

6. TYPES OF MUSHROOM (CONT.)
PSYCHOACTIVE MUSHROOM
Psillocybe
aztecorum
• Psilocybin mushrooms, commonly
known as Magic mushrooms,
mushrooms or shrooms, are a
polyphyletic, informal group of fungi
that contain psilocybin which turns
into psilocin upon ingestion.
• It is a Psychoactive Mushroom
MEDICINAL MUSHROOM
Ganoderma
lingzhi
•Lingzhi, Ganoderma lingzhi, also known as
reishi, is a polypore fungus belonging to the
genus Ganoderma. Its red-varnished, kidney-
shaped cap and peripherally inserted stem gives
it a distinct fan-like appearance. When fresh,
the lingzhi is soft, cork-like, and flat.
•The specific applications and attributed health
benefits of lingzhi include control of blood
glucose levels, modulation of the immune
system, hepatoprotection, bacteriostasis, and
more.
6

7. PRE REQUIREMENTS
 Climatic requirement: Oyster mushroom can be grown within a temperature range of 160C-300C for its
optimum growth. The favorable growing seasons are during Feb./Mar-Oct/Nov in the hills and September
/October – march/ april in the plains.
 Materials Required: Wheat straw; Perforated Poly bags (18’x12’); Mushroom spawn; Room with bamboo racks;
Equipments like chaff cutter and boiling drum; Buckets and sprayers, Bavistin, Formalin
 Buildings and Other Facilities:
1. Most ordinary buildings are not suitable for mushrooms. Oyster mushrooms have some basic requirements
for the environment.
2. Temperature of 150-200C and humidity of 80-90%. Both temperature and humidity should be kept as
constant as possible as any rapid changes in temperature will cause disastrous changes in humidity.
3. Good ventilation: - It is needed for healthy mushroom and health of the growers. Ventilation removes CO2
formed by mushrooms.
4. Light: - Light also helps in the growth of mushrooms. However natural daylight does not work well.
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8. METHOD OF CULTIVATION
8
Dipping the Wheat
straw in 100 l water
containing 50g
Bavistin + Formalin
625ml for 18 hours
Removal of excess
water on clean floor
(3-4hrs)
Spawning is done by
mixing the spawn to
the substrate & filling
them into poly bags
(%KG each)
Make holes in
Spawn Bags at 5cm
Distance
Incubation Bags kept
in mushroom house
for 15-20 days
When Pinning starts in
the holes, maintain
humidity (80-85%),
ventilation (4-5hrs) for
15-20 days. After that
harvesting

9. 9
GALLER
Y

10. IMPORTANCE OF MUSHROOMS
10
Nowadays, mushrooms are popular valuable foods
because they are low in calories, carbohydrates, fat,
and sodium: also, they are cholesterol-free. Besides,
mushrooms provide important nutrients, including
selenium, potassium, riboflavin, niacin, vitamin D,
proteins, and fiber.
• Total dietary fibre: 39–60
• Soluble dietary fibre: 9–29
• Dietary fibre: % total content
• Insoluble dietary fibre: 22–51
Mushrooms are popular for their delicacy and flavour
rather than food. However it is an established fact
that they are excellent sources of vitamins and
minerals.
In view of their high food value to man and their
medicinal properties mushrooms can help in solving
the problems of malnutrition and diseases.

11. NUTRITIONAL VALUES OF MUSHROOM
11
SPECIES PROTEIN CONTENT SPECIES PROTEIN CONTENT
Volvariella volvacea 21.32% Pleurotus ostreatus 27.4%
Agaricus bisporus 27.8% Pleurotus florida 37.19%
Lentinula edodes 17.5% Pleurotus sajor-caju 36.94%
SPECIES THIAMINE
(mg/100gm)
RIBOFLAVIN
(mg/100gm)
NIACIN (mg/100gm)
Agaricus bisporus 1.1 5.0 55.7
Lentinula edodes 7.8 4.9 54.9
Pleurotus florida 0.35 2.97 64.88
Pleurotus sajor-caju 1.16 – 4.8 1.54 46.10
Volvariella volvacea 0.32 1.63 47.55

12. CONCLUSION
 Mushroom cultivation has become a small-scale industry for the whole India especially for
North and South India. Mushroom cultivation has become a very profitable venture. India has
a tremendous potential for mushroom cultivation and production of almost all the dibble and
medicinal mushrooms is possible in India. There is increasing demand for quality products at
competitive rates both in domestic and export market. Uttarakhand and Uttar Pradesh are
very suitable for mushroom farming as these have very suitable climatic conditions. Today
most of the people having a minimum knowledge about mushrooms and marketing of them
are entering into this venture as this area requires less investment and more returns.
 Specifically talking about Oyster mushroom cultivation, a conclusion can be drawn out of the
project done, that oyster mushroom cultivation is out and out profitable venture if one wants
good returns, as market demand of this mushroom is high, it is quite nutritious and also it is a
hardy mushroom, can also grow under stressed weather conditions.
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13. APICULTURE (BEEKEEPING)

14. INTRODUCTION
 Apiculture is the science and culture of honey
bees and their management. It is a broad
term which includes social and solitary bees‚
their biology‚ behaviour and management.
Whereas bee keeping refers only to the
rearing of domesticated honey bee species
and their management
 Beekeeping is the maintenance of bee
colonies, commonly in man-made hives, by
humans. Most such bees are honey bees in
the genus Apis, but other honey-producing
bees such as Melipona stingless bees are also
kept.
14

15. EQUIPMENTS USED
1. Protective Garments
2. Gloves
3. Net Veil
4. Bee Net
5. Brush etc.
6. Uncapping Knife
7. Honey Extractor
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BEE
NET
UNCAPPING
KNIFE
HONEY
EXTRACTOR
MOVABLE
HIVE

16. METHODS OF BEE KEEPING
Indigenous methods of bee keeping:
 In this method, two types of hives are used:
 Wall or Fixed hive: It is purely a natural type
of comb because bees prepare the hive
themselves on a wall or trees.
 Moveable hive: It comprises of wooden
boxes or earthen pitchers.
 The traditional beekeepers catch clustered
swarms from trees, bushes etc and transfer
them to the above-mentioned spaces.
Modern methods of apiculture:
 In the modern method of apiculture the
honey bees are reared in movable artificial
hives.
 The modern bee hives are designed based on
“Bee Space Theory” given by L. L. Langstroth
in 1851.
 Bee space is the optimum distance to be left
in between two adjacent comb surfaces in a
bee hive. He discovered that bees build
excess comb in a space larger than 3/8 inch.
Bees will fill any space less than ¼ inch with
propolis
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17. HONEY BEE SPECIES OF INDIA
17
Apis dorsata Apis cerana indica
Apis florea Apis mellifera

18. THE BEE COLONY
The Queen Bee
• Queen bee is the only fertile in the colony. She is largest in size and has no wax
glands
• Queen Bees live for about 3-4 years and may lay around 1500-2000 eggs per day.
Drones
• Drones are the male members of the colony. They can live for up to 60 days.
• They develop from unfertilized eggs and have strings and wax glands absent. The
sole duty of drones is to fertilize the queen.
Worker Bee
• A worker bee is any female bee that lacks the full reproductive capacity of the
colony's queen bee;
• The “POLLEN BASKET” for collecting pollen is part of the tibia on the hind
legs of these bees.
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19. LIFE CYCLE OF HONEY BEE
• Nuptial Flight: The 7 days old virgin queen leaves the hive
along with some drones for mating. This is called as Nuptial
or Marriage Flight. Mating takes place while flying and after
mating the drones die and the queen returns to the hive.
The queen has ability to control the release of sperms from
her spermatheca (Sperm store).
• Oviposition: After some times the queen daughter starts
egg laying and called as queen mother. She lays fertilized or
unfertilized eggs at her will. One egg is laid in a cell. The eggs
are long, oval and light brown in colour. They hatch in 3-4
days.
• Grub: From the fertilized eggs, the queen and workers and
from the unfertilized eggs drones are born. The grabs are
cylindrical and light yellow in colour, they are feed with royal
jelly for 3-4 days after they are provided honey and nectar
etc. the grab period lasts for 5-6 days.
• Pupa: Full grown grub from a cocoon and pupates inside the
cell. The period lasts 7-14 days depending upon the type of
adult type to be produced.
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20. PRODUCTS OF APICULTURE
 HONEY: Bees produce honey from nectar of
plants through enzymatic activity, regurgitation
and water evaporation.
 BEE WAX: Beeswax is secreted by the wax
glands located on the underside of the last four
abdominal segments (4th to 7th) of the worker
bee.
 ROYAL JELLY: Royal jelly is a substance secreted
by the hypopharyngeal glands of worker honey
bees.
 BEE VENOM : Bee venom is a bitter colourless
liquid, containing proteins, which cause local
inflammation.
 PROPOLIS: It is a resinous mixture that honey
bees produce by mixing saliva and bee wax
with exudate gathered from tree buds.
20

21. BEE ENEMIES
 Wax moth (Galleria
mellonella): These caterpillars
live in the silken tunnels made
by the bees, feed on the
pripolis, pollen and wax in the
combs.
 Wasp: It waits near the
entrance of the hive and
catches beers as they come out.
 Other enemies are Wax Beetle,
birds, ants etc.
21

22. CONCLUSION
 Apiculture or beekeeping have been practicing on a large scale. It has become
an income generating activity for farmers since it requires a low investment
and is labour intensive.
 Honey as the main product have been used for centuries in traditional
medicines. It is also an excellent addition to everyone’s diet. The importance of
honey lies not only in its unique taste and sweetness but also in its healthy
properties.
 The bees provide important natural products and services. They pollinate
flowers and therefore play an important part in food production. It is also for
this reason that commercial pollination has began to take shape in the larger
agricultural industry.
22

23. FRUIT PRESERVATION AND
PROCESSING
23

24. IMPORTANCE OF FOOD PRESERVATION
Food is a perishable commodity. The primary objective of food preservation is to prevent or slow
down the growth of micro-organisms including moulds, yeasts and bacteria as the growth of
these micro-organisms causes spoilage of food.
 To increase the shelf life of food as well as its supply. Although the freshness, palatability and
nutritive value may be altered with time delay, perishable foods can be preserved to prevent
spoilage and made to be available throughout the year. In this way, preservation helps to
increase variety in our diet and makes it better balanced.
 To save food for future use at the time of scarcity or drought etc. after suitable preservation
and proper storage. Preservation of food also minimises the preparation time and energy at
home.
 To stabilise the price of food throughout the year since seasonal food can be preserved and
made available for consumption throughout the year.
24

25. PRESERVATION METHODS
Canning
Drying and
dehydration
Smoking
Chemical
Preservative
Pasteurizing
Fermenting
25
Refrigeration Freezing Pickling

26. PREPARATION OF JAM (APPLE JAM)
The various steps of Jam preparation are:
 Preparation of pulp: Fruits after sorting and washing prepared
for extraction of pulp. Fruits like plums, apricots, and apple are
heated with about 10% water until they become soft and pass
easily through pulper.
 Addition of sugar: Cane sugar in proportion of 45:55 (fruit part:
sugar) is added during boiling. Finished product should contain
30-50% of invert sugar during storage.
 Addition of acids: Acidity of finished product varies between
0.5-0.7%.
 Processing: Cooking can be done in pressure cookers or open
utensils which ever may be available.
 Addition of pectin: 1 part pectin to 10 parts sugar to dispose it
uniformly and the is added slowly in the boiling mixture
normally after jam attains 60˚ Brix.
 Addition of color and essences: These are added according to
the needs toward the end.
 End point determination: Drop test, Boiling point, TSS, etc. are
done for end point determination.
 Filling and packaging: Prepared jam is poured hot into jars and
allowed to cool slowly.
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JAM BEING
PREPARED

27. PROBLEMS IN JAM MAKING
 Crystallization, due to improper inversion of
sugar; which can be corrected by addition of
glucose along with cane sugar.
 Stickiness/Gumminess, due to high TSS &
higher inversion of sugar and lesser pectin;
which can be corrected by addition of proper
proportion of pectin.
 Premature setting, due to high pectin and
low TSS; which can be corrected by addition
of adequate amount of sugar.
 Microbial spoilage, due to high relative
humidity or more moisture on surface; which
can be corrected by SO2 @ 40 ppm.
27

28. PREPARATION OF SQUASH (MALTA SQUASH)
 Sorting, grading and washing of fresh Malta
from farm
 Cutting the Malta into two pieces
 Extract the juice with the help of cloth to
remove extra pulp and seeds
 Add sugar and water for making sugar syrup.
 Boil the Syrup till it becomes consistent
 Allow the sugar syrup to cool.
 Once cold, add the extracted Malta juice,
KMS, essence and food colour.
 Store it in an air tight container
28
MALTA
SQUASH
BEING
PREPARE
D

29. CONCLUSION
 Fruits and vegetables are harvest dependent seasonal products, available only during certain
time of the year, and characterized by a limited storage life. Therefore, they are often
preserved in order to be able to supply fruits and vegetables throughout the year.
 Preservation refers to any treatment to increase the storage life. Preservation of fruits and
vegetables is an important sector for the people of Uttarakhand. Most fruits and vegetables
are seasoned and perishable therefore these are often made into finished products like jam,
squash and pickles. Preserving the surplus food that is often available at harvest time helps
ensure a continuous supply of food throughout the year.
 There are several methods of fruit preservation including canning, freezing, pickling, drying
and curing. All these preservation methods aim to prevent or at least slow down spoilage.
Careful attention to proper techniques of preserving and storing also helps ensure that the
food stays as nutritious as possible.
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30. SOCIO ECONOMIC SURVEY
30

31. INTRODUCTION
 Socio-Economic survey can be briefly described
as the study of the farmer’s social and
economic status.
 Its main objective is to collect data and
maintain a record of the farmer in order to get
a closer look into the background as well as to
have an idea about the problems faced by
them.
 The survey is a process to know, to evaluate, to
analyze and to find solutions to improve the life
of the farmers.
 For the survey, a questionnaire is prepared
where the basic infrastructure, cropping
pattern, livestock, holding size, occupation,
source of income, assets, constraints, etc., are
set for the farmers to be answered and filled by
the concerned interviewer. The collection of
data from the farmer are then used as a sample
for the whole village.
31

32. COMMON FACILITIES IN VILLAGE
SL. No. Facility Availability Remarks
1. Primary Health
Clinic
Yes General
2. Veterinary
Hospital
No Required
3. Post Office Yes Available with
low
4. Petrol Pump No Required
5. Bank No Required
6. Water Supply Yes Tube Well
7. Plant
Protection Unit
No Required
8. Seed Store No Required
9. School
Standard
Yes General + Mid
Day + Meal
10. Tube well for
Irrigation
Yes General
DATA COLLECTION FROM
FARMER
32

33. SOCIO ECONOMIC CHARACTERS OF SURVEYED
HOUSEHOLDS
Total Number of
Household Surveyed
5
Average Family members 4
Literacy rate 70%
House Types Kachcha House
Electricity 100% (24 hours)
Toilet Facility 100%
Water supply 100% (24 hours)
With The Family Members
33

34. ECONOMIC ASPECTS OF STUDIED FAMILIES
34
70%
10%
10%
5%
5%
Occupation
Farmers Government servant Wage Labour Private servant Others
Cow
20%
Buffalo
66%
Goat
13%
Others
1%
Livestock
Cow
Buffalo
Goat
Others

35. CROPPING PATTERN OF THE VILLAGE
CROPPING PATTERN
Inorganic crops/ Summer Crops
Sl. No. Crops Producti
on
Domesti
c Use
Sell Rate
1 Maize 2.5-3.0 q 1.5 q 1.5-2.0 q Rs
14,000/q
2 Rice 4.0-5.0 q 1.5 q 3.0-4.0 q Rs
16,000/q
3 Lentil 7.0-7.6 q 2.0 q 5.0-6.0 q Rs
5,500/q
Inorganic crops/ Winter crops
4 Wheat 3-4 q 2 q 2-3 q Rs
2000/q
5 Sugarcan
e
11-12 q 0 11-12 q Rs 285/q
Maize Field in the Village
35

36. PROBLEMS FACED BY THE VILLAGERS
 Lack of knowledge of the disease, pest and its treatments.
 Lack of seed quality.
 More damage by wild animals. Lack of modern tools and implements.
 Lack of Dry and Green fodder.
 Lack of veterinary services
 Lack of access to the market for crop produced. Low selling price.
 No proper electricity (sometimes)
 Storage problems.
 High cost of production. Uses of low yielding local varieties.
36

37. SUSTAINING OF AGRICULTURE/ FARMING SYSTEM
 Proper educational seminars should be put up by the government in order to educate
the farmers.
 Diseases in crops and livestock should be completely eradicated with better and
modern facilities.
 They should visit the nearby KVK twice in a month for improved technology.
 Seed collection must be done from a trusted agency.
 Cost of farm implements should be at a price where farmers can afford easily.
 Bank loans to the farmers.
 The irrigation system should be improved.
37

38. CONCLUSION
 The entire data was conducted in the Singhniwala village at the time frame of only 1 days due to Covid 19
restrictions with supervision from Unifers Skills Training Center & Institute of Agriculture Training , Dehradun,
the survey was taken among 5 farmer families. From the survey and analysis of the information collected from
the village, it is clear that the economic and living conditions of the people of Singhniwala village is average,
but the attitude of the people towards the society is appreciable. Commissions and kickbacks are the running
the productivity and well beings of the farmers. There can be much more economic development of the village
if the village gets aids from the government in utilizing advanced technologies in Agriculture and animal
husbandry. We would say that this report is a looking glass, which reflects the face of those villages.
 In conclusion, we can say that a part of the field study “Socio-economic Survey” is a part and partial of the
educational system. It is also a very essential and important part of education because it helps us to know and
realize the socio-economic condition of a particular society, the living standard of its people and their view
towards education.
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39. 39
THANK YOU