It's the Rural Agriculture and work experience components consiting of
1.Vermicompost
2.Mushroom Cultivation
3.Apiculture
4.Food processing and Preservation
3. UNIT I: VERMICOMPOSTING
INTRODUCTION
Method of preparing enriched compost using earthworms.It is one of the easiest way of
recycling agricultural wastes and to produce quality compost& the end product of vermi-
composting is vermicompost
COMPOSTING MATERIAL
● Decomposable organic wastes (animal excreta, kitchen waste)
● Cow dung and dried chopped crop residues are the key raw materials.
● Mixture of leguminous and non-leguminous crop residues
TYPE OF VERMICOMPOSTING
•Small-scale vermicomposting
•Large-scale vermicomposting
4. METHOD OF VERMICOMPOSTING
Bed method : Composting is done on the kuccha floor by making bed of organic
mixtures. This method is easy to maintain and to practice.
Pit method: Composting is done in the cemented pits. The unit is covered with
thatch grass or any other locally available material.
ADVANTAGES
There are many advantages of vermicompost.
•Provides efficient conversion of organic wastes and animals.
•Stable and enriched soil.
•Economically viable and environmentally safe.
•Easy and low cost technology.
5. UNIT Ⅱ: MUSHROOM CULTIVATION
INTRODUCTION
• Fungi producing a fleshy fruiting body.
• It has two part: cap like structure known as PILEUS attached with thread like
structure MYCELIA.
• Mycelia absorb nutrient from soil & do not require sunlight for their growth.
3 4
IMPORTANCE OF MUSHROOM
Low in Calories .
High in fibre and protein .
Have great amount of medicinal properties.
Contains of many vitamins and minerals .
6. CULTIVATION OF OYSTER MUSHROOM
PREPARATION OF SUBSTRATE
Substrate Selection
•Paddy straw with golden yellow in colour is selected
•Straw is cut into 2-3 inches
•Straw should be more than 6 months old
•We soak the cut straw into water overnight
1.Chopping straw .
2.Steeping in container to soak for chemical treatment.(Formalin 125ml(40%)+7.5g
of Bavistin/ 90 l)
3.Drying of straw until 60-70% moisture
4.Spawn is spread 3-4cm in plastic bag containing substrate.
5.Hanging system/ rack system.(20-30 degree celcius)
6.Ready to harvest.(60 days)
Yield : An average yield of 3-4kg fresh mushroom from 30-40 bags in the 1st harvest.
7. UNIT Ⅲ: APICULTURE
INTRODUCTION
The maintenance of honey bee colonies in
order to collect the products like honey ,
beewax , etc
In India, bee keeping has been mainly forest
based .
SPECIES OF HONEY BEES
1. The rock bee or giant bee (Apis dorsata)
They are good honey gatherers with an average yield of 50-80 kg per
colony. This is the largest honey bee.
8. 2. European bee (Apis mellifera):
Average production per colony is 25-40 kg, somewhat like the
indian bee.
3.Little bee (Apis florea):
They are poor honey yielders and yield about 200-900g of honey
per colony. It is small combs in bushes, hedges, etc.
4. Indian bee (Apis cerana indica):
They yield an average honey of 6-8kg per colony per year.
9. BEE COLONY
I. Queen : Only functional female.
II. Workers : Sterile female.
III. Drones : Male bees.
METHOD OF BEEKEPING
Modern method of Apiculture in India:
I. Newton Model of hive
II. Langstroth hive
Indigenous Method
HEALTH BENEFITS OF HONEYBEE
● HELPS IN WEIGHT MANAGEMENT
● IMMUNE BOOSTER
● ACTS AS NATURAL SLEEPING AID
● PREVENTS AND HELPS CONTROL ECZEMA
10. UNIT IV : FOOD PROCESSING AND PRESERVATION
INTRODUCTION
Transformation of agricultural products into food. It includes many forms of processing
foods, from grinding grain to make raw flour to home cooking .It involves the prevention of
fruits, vegetables, meats from getting spoilt.
PRINCIPLES
Inhibit the growth and activity of microorganisms.Protecting against self
decomposition of food,spoiling by insects /rodents& losses by mechanical causes
INGREDIENTS QUANTITY
Pineapple Juice 1lt.
Sugar 1.7Kg
Water 1.3lt
Citric Acid 35.40gm
KMS 2.4gm
Pineapple essence 0.5ml
Lime yellow 0.5gm
PINEAPPLE SQUASH
11. PROCEDURE
•Select fruit.
•Remove stalk and crown, wash in water. Peel removing the eye.
•Cut into pieces removing the central hard core portion.
•Extract pulp. Strain the juice in a course cloth.
•Mix syrup with juice.
•Add colour, essence and KMS by dissolving in a little amount of water.
•Fill in pre sterilized bottle.
12. CONCLUSION
It was an everlasting experience to do this project (R.A.W.E) &
led to many learning experiences.
Practical knowledge about various discipline was brushed up.
New technologies were known .
Gained so much knowledge about the mentioned topics.
