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SHIVAJI SURYAVANSHI

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Education

PRESENTED BY:
Mr. SHIVAJI RAVASAHEB SURYAVANSHI
M.Sc. (AGRONOMY),
RCSM COLLEGE OF AGRICULTURE, KOLHAPUR
MAHATMA PHULE KRISHI VIDYAPEETH, RAHURI.

ANIMAL N% P2O5% K2O%
COWS&
BULLOCKS
DUNG 0.40 0.20 0.1 0
URINE 1. 0 0 TRACE 1.35
SHEEP&
GOATS
DUNG 0.75 0.50 0.45
URINE 1.35 0.05 2.10
HORSES DUNG 0.55 0.30 0.40
URINE 1.35 TRACE 1.25
PIGS DUNG 0.55 0.50 0.40
URINE 0.40 0.10 0.45
DEFINATION-
CHEMICAL COMPOSITION-
AVG.% OF N P K IN THE FRESH EXCRETA OF FARM ANIMALS
SOURCE-MANURES&FERTILISERS BY K. S. YAWALKAR,J.P. AGARWAL, S. BOKDE

• 1-PIT OR TRENCH METHOD
• 2-BOX METHOD
• 3-HEAP METHOD

FACTORS INFLUENCING THE
COMPOSITION OF FYM
• SOURCE OF MANURE
• FOOD OF ANIMAL
• AGE & CONDITION OF THE ANIMAL
• FUNCTION OF THE ANIMALS
• NATURE & PROPORTION OF LITTER
• PRESERVATION & MANNER OF STORAGE

LOSSES DURING HANDLING &
STORAGE OF FYM
• A- DURING HANDLING:
• i)Loss of liquid portion or urine.
• ii)Loss of solid portion or dung.
• B-DURING STORAGE:
• i)By leaching
• ii)By volatilization.

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1. PRESENTED BY: Mr. SHIVAJI RAVASAHEB SURYAVANSHI M.Sc. (AGRONOMY), RCSM COLLEGE OF AGRICULTURE, KOLHAPUR MAHATMA PHULE KRISHI VIDYAPEETH, RAHURI.

2. FARM YARD MANURE

3. ANIMAL N% P2O5% K2O% COWS& BULLOCKS DUNG 0.40 0.20 0.1 0 URINE 1. 0 0 TRACE 1.35 SHEEP& GOATS DUNG 0.75 0.50 0.45 URINE 1.35 0.05 2.10 HORSES DUNG 0.55 0.30 0.40 URINE 1.35 TRACE 1.25 PIGS DUNG 0.55 0.50 0.40 URINE 0.40 0.10 0.45 DEFINATION- CHEMICAL COMPOSITION- AVG.% OF N P K IN THE FRESH EXCRETA OF FARM ANIMALS SOURCE-MANURES&FERTILISERS BY K. S. YAWALKAR,J.P. AGARWAL, S. BOKDE

4. FARM WASTE

5. • 1-PIT OR TRENCH METHOD • 2-BOX METHOD • 3-HEAP METHOD

6. PIT METHOD

7. HEAP METHOD

8. FACTORS INFLUENCING THE COMPOSITION OF FYM • SOURCE OF MANURE • FOOD OF ANIMAL • AGE & CONDITION OF THE ANIMAL • FUNCTION OF THE ANIMALS • NATURE & PROPORTION OF LITTER • PRESERVATION & MANNER OF STORAGE

9. LOSSES DURING HANDLING & STORAGE OF FYM • A- DURING HANDLING: • i)Loss of liquid portion or urine. • ii)Loss of solid portion or dung. • B-DURING STORAGE: • i)By leaching • ii)By volatilization.

10.

11. THANKING YOU

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