This is my Report of Field Visit component of RAWE. Feel free to use.

1. ■ Presented by :
Shasyendra Yadav ( TAG1702079)
B.Sc. Ag (H) ; 4th Year
Section: A Group: B
Visit duration: 28th /Sep/2020 to 22nd Oct / 2020
TEERTHANKER
MAHAVEER UNIVERSITY
College of Agriculture Sciences, Moradabad
Rural Agricultural Work Experience and Agro-industrial Attachment
(RAWE &AIA) - BAG-754
RAWE Report : Component – II ( Field Visit ) ;
Session: 2020-21

2. Mentor:
Dr. Pratima Gupta
Asst. Professor
Dr. Vinay Kr. Pandey
Asst. Professor
Dr. Vineet Kumar
Asst. Professor
Guided
By Component
Coordinators:

3. Contents
Visit to State Community Fruit Preservation and Training
Centre | Horticulture and Home Science Dept.
Visit No. 01
Visit to Mushroom Spawn Unit | Krishi Vigyan Kendra,
Jaunpur Camp Office
Visit No. 02
Visit to Bhatauli Dairy, Badlapur | Jaunpur
Visit No. 03
Visit to State Nursery Polytechnic | Horticulture and
Food Processing Dept.
Visit No. 04
RAWE Report Presentation

4. Contents
Visit to 2 Gaushala (in Civil Lines & Line
Bazaar) Jaunpur
Visit to Aapka Beej Bhandar | Ambedkar Tiraha |
Civil Lines, Jaunpur
Visit No. 05
Visit No. 06
RAWE Report Presentation

5. Visit No. 1
State Community Fruit
Preservation and Training
Centre, Jaunpur
Mr. Ashok Kumar Singh
Supervisor
(Home Science Dept. )
Information gathered
from:
Complete Address:
State Community Fruit Preservation
and Training Centre, Krishi Bhawan,
Krishi Vigyan Kendra Jaunpur, Village
and Post – Jaunpur B
Distt. Jaunpur (U.P.), INDIA, PIN– 222

6. Preparation of Marmalade
from Indian Gooseberry:
01.
Information gathered about Method of
Marmalade preparation from Indian
Gooseberries (Amla) :
Amla is processed in a number of Cottage
Industries in Jaunpur and Pratapgarh region in
many rural and semi – urban areas.
■ Some common products made are :
Marmalade, Amla Candy, Amla Juice, Amla
Sweets etc.
RAWE Report Presentation

7. Preparation of Marmalade
from Indian Gooseberry:
01.
For 1 Kg of Sugar take 1.5 Kg of Sugar.
The whole process takes 1 week to prepare.
1. Take 1 Kg Amla and punch it well to create multiple
pores in it.
2. Boil 1 Litre water, add a piece of Alum to help soften the
Amla and keep Amla in it for 10 minutes.
3. Strain the water and squeeze out any excess water from
Amla.
4. Put under sunlight for 3 – 4 hours and once the colour of
Amla gets pale, heat 800 grams of Sugar with 1 Litre of
Water and Add Amla in it.
RAWE Report Presentation

8. Preparation of Marmalade
from Indian Gooseberry:
01.
5. Keep stirring at interval of 15 minutes and let it simmer on low flame for 1 hour.
6. Cook till Amla turns dark golden brown in colour.
7. Turn off the flame and store for 12 hours minimum to gain desired taste, softness and
thickness of syrup.
8. Refractometer reading of 65° - 70 ° Brix is indicative of perfect concentration of
Marmalade.
9. About 1.5 gm of Citric Acid can be added instead of Alum to soften the firmness of
Amla.
RAWE Report Presentation

9. Visit No. 2
Mushroom Spawn Unit,
Krishi Vigyan Kendra,
Jaunpur
Dr. Sandeep Kumar
Scientist (Plant Protection)
KVK, Jaunpur
Information gathered
from:
Complete Address:
Mushroom Spawn Unit, Krishi Vigyan
Kendra Jaunpur, Village – Bhivaraha, Post
Buxa,
Distt. Jaunpur (U.P.), INDIA, PIN– 222 108

10. Introduction:
Mushroom Spawn Unit was started in the year
2014 in Krishi Vigyan Kendra Jaunpur under the
auspices of Acharya Narendra Dev University of
Agriculture & Technology, Ayodhya.
The Camp Office is situated in the urban part of
the city of Jaunpur which also has demo units,
while full scale training, compost preparation,
casing soil preparation is given in the rural part of
city in Buxa.
The Unit works under the guidance of Dr.
Sandeep Kumar; Scientist (Plant Protection) who
also provides training to farmers all year long.
He explained me the complete process and
technical know-how of Mushroom Cultivation with
special emphasis on Button Mushrooms
( Agaricus bisporus )
Button
Mushrooms
RAWE Report Presentation

11. Common Species of Edible Mushrooms
Button
Mushrooms
Agaricus bisporus
15 – 35° Celcius temperature and
80 – 90% Relative humidity
Sold fresh
Grown in November - February
Oyster Mushroom
Pleurotus ostreatus
20 – 28° Celcius temperature and
80%+ Relative humidity
It is dried and then sold
Grown in February – March and
September – October months
Milky White
Mushroom
Calocybe indica
30 – 40°Celcius temperature and 80
– 90% Relative humidity
It is also dried and then sold.
Grown in March – April and July –
September
Agaricus bisporus Pleurotus ostreatus Calocybe indica

12. Compost Preparation:
Requirements for 100 Quintal Compost:
• Wheat / Paddy husk -------------------- 500 Kg
• Poultry feces / Manure ---------------- 200 Kg
• Wheat Bran (Chokar) ------------------- 50 Kg
• Urea ------------------------------------ 7 – 8 Kg
• There are broadly 2 types of Methods:
1. Long Duration Method ( Requires 30 – 33 days ; Cheap and requires no use of
heavy machinery )
2. Short Duration Method ( Requires 5 – 10 days ; Requires use of heavy
machinery )
01.
RAWE Report Presentation

13. Compost Preparation:
■ Long duration Method ( 28 days )
• Spread wheat husk on Pucca floor and wet it uniformly to make it absorb as much water
as possible.
• Leave for 24 hours.
• After 24 hrs, add all other ingredients and mix it well preferably with the garden fork.
• Keep the mixture for 4 days .
• Make piles 5ft height and width and length as desired.
• Start overturning / upturning the compost from 6th Day.
• Total 8 upturns are required from Day 6 to Day 28, which are briefly explained in next slide.
01.
RAWE Report Presentation

14. 10th Day 16th Day
19th Day
22nd Day 28th Day
13th Day 25th Day
Sixth
Upturning_________
_______Fifth
Upturning
Fourth
Upturning_______
Second
Upturning______
_______Third
Upturning
6th Day
______First
Upturning
Eight
Upturning_________
Time
Intervals
For Upturning of Compost
Importance of Upturning and
Constant Moisture Checks:
• Regular Upturning helps in
even mixing and eveness of
the compost under preparation.
• Excessive upturning may
hamper decomposition
process.
• When temperature in the
middle of the heap reaches
70-75°Celcius, only then
decomposition starts.

15. Compost Preparation:
■ Short duration Method ( 5 – 10 days )
• It is done either by Upturning the Compost in the outside
environment using heavy machinery.
OR
• Maintaining steam in Insecticidal Chambers artificially at 70-75° Celcius
temperature.
01.
RAWE Report Presentation

16. Regular Moisture Tests:
1. Take two handful of Compost
between both the hands.
2. Squeeze it hard between
both the hands.
3. If even little water comes
out, then its good.
4. If no water is seen, it means
the pile is too dry.
5. Spraying of Water must be
done as required in dry patches of
compost.

17. Qualities of a Good Compost :
Solid Dark brown colour
pH Range must be between
7.5 – 7.8
No Ammonia (NH3) smell
Moisture Percentage should be
between 65 – 70%
There must NOT be any kind
of stickyness.
RAWE Report Presentation

18. 2. Spawn Preparation :
• Spawns are Scientifically developed in Mushroom Spawn Laboratory.
• Take good Quality Wheat Grain (neither chipped nor Cracked )
• Grains are washed in Clean water
• Boiling of grains is done for 20 – 30 mins and then they are filtered out with the help of
sieve.
• Keep for drying for about 30 mins.
• Gypsum ( CaSo4.2H2O , 2%) and Calcium Carbonate (CaCO3 , 0.5%) is added and mixed
well.
• The mixture is now filled in packets and kept in Autoclave at 126° Celsius, 22 Pound
Pressure for 2 hours for Sterilization.
RAWE Report Presentation

19. 2. Spawn Preparation :
• After 2 hours, packets are removed and kept in Inoculation Chamber at 24 – 25° Celcius
temperature for maintenance of Moisture.
• Then, these seeds are treated under UV Rays in Laminar Air Flow.
• Fungus is introduced in these packets, and hence Master Culture OR Mother Spawn is
prepared.
1 Packet Master Culture = 15 to 20 Packets of Commercial Spawn
• All these packets are kept in Incubation Chamber.
RAWE Report Presentation

20. 2. Spawn Preparation :
• Spawns of Button Mushroom are ready in 20 – 22 days.
• Oyster and Milky White Mushroom spawns are ready in 7 –
10 days.
• When Spawn Run is visble in whole packet, it indicates that
the spawn is now ready.
• It can be preserved in Cold Room at 4 – 6°Celsius
temperature for 20 – 25 days.
• Spawn must not have stickiness and Bad odour
(specifically Ammonia smell).
1 Kg Spawn is required for 1 Quintal Compost.
RAWE Report Presentation

21. 3. Mushroom Cultivation :
• Spread on top of compost and mix gently with the hand.
• Spread newspaper to maintain moisture.
• Formalin (CH2O) can be sprayed for disinfection after
covering with the newspaper.
• Mushroom bags must be kept away from direct sunlight.
• Light sprays of water can be done in morning and evening
hours after covering with newspaper.
• Keep hut closed at all times, as CO2 is more required than
fresh air at this stage.
RAWE Report Presentation

22. 3. Mushroom Cultivation :
• Maintain temperature at 24 – 25° Celcius and Relative
Humidity 80 – 85%.
• As in this environment, fungal Mycelium grows well.
• If these conditions are maintained, spawn run can be
seen in the whole bag in 10 – 15 days.
• While mycelium spreads, complete Air circulation is
important once or twice.
• Casing mix is applied which helps switch to Fruiting
Stage from Vegetative stage as Casing mix is low in
nutrient content.
RAWE Report Presentation

23. 4. Casing Soil Preparation :
• Rice Bran ashes + Cow Dung manure + Gypsum
(CaSo4.2H2O ) + Cocopeat mixture is used for
making Casing Soil mix.
• Ideal pH = 7.5 – 8
• Must have good water holding capacity and
considerably low nutrient value compared to
compost and more space percentage.
• Free from harmful microorganisms and should be
properly decomposed.
• Must be capable of releasing harmful gases.
RAWE Report Presentation

24. 5. Casing Soil Application :
• Upon seeing spawn run, spread Casing layer of 1 –
1.5 inch thickness.
• Maintain 24 – 25°Celcius temperature for 1 week after
Casing.
• After 1 week, decrease the temperature to 17 –
18°Celcius and maintain this temperature till harvest.
• Pin Head Formation stage: CO2 level must be less
than 0.08 – 0.01%
• Between Pin head formation and Mushroom Maturity
Stage, Air circulation is very important.
RAWE Report Presentation

25. 6. Harvesting and Packaging :
• When Mushroom heads reach diameter of 2.5 cm, it means they are ready to harvest.
• Method of Harvest:
Plucking done by holding between index finger and thumb and rotate clockwise
with a gentle pull.
• If kept in air for long, Mushrooms turn brown due to action of certain enzymes and this
is considered undesirable.
• To avoid this, they are dipped in 10 Litre Water + 4 -5 gm Pottasium Metasulphite
( K2S2O5 ) solution for 2.3 mins to help them stay white for long.
• Immediately packs in plastic boxes / bags which essentially must have 2 – 3 holes for
ventilation.
RAWE Report Presentation

26. Visit No. 3
Bhatauli Dairy, Badlapur
Jaunpur
Shri. Rajmani Yadav ji
and Mr. Malendra Yadav
Information gathered
from:
Complete Address:
Bhatauli Dairy ; Dugdh Utpadak Sahkari
Samiti Limited ; Village: Bhatauli ,Post :
Badlapur
Distt. Jaunpur (U.P.), INDIA, PIN– 222 131

27. Information I gathered :
Proprietor : Rajmani Yadav Ji
Various breeds present :
Indigenous Breeds:
• Sahiwal – 03 Cows
Exotic breeds:
• Holstein-Frisian - 18 Cows
• Jersey – 04 Cows
Cross breeds:
• (Jersey x Sahiwal ) – 2 Cows
• (HF x Sahiwal ) – 4 Cows
Buffalo breeds:
• Murrah : 06 Buffaloes
• Daily Milk Output :
110 - 120 Litre / day
Year of
Establishment :
1993
Cattle Sheds : 40x15 sqft.
and 22×15

28. Information I gathered :
1. Breeding should done when the heifer
reaches full puberty.
2. Most heifers will reach puberty and be
ready for insemination by 12 to 14 months
of age when they first begin to exhibit
estrous cycles.
3. Average age of Heifer Cows during 1st
delivery = 2 years
4. Average age of Heifer Buffaloes
during 1st delivery = 2.5 – 3 years
5. Maize based Animal feed is given,
alongside other grains like Barley etc.
6. Young Calves must be given sufficient
mother’s milk for minimum of 3 months.

29. Information I gathered :
6. Processing of Milk into milk products like
Paneer ( Cottage Cheese ) , Curd, Ghee can give
greater profit hence farm owners should open
subsidiary dairy shops for more profit.
■ Key to Success :
First Priority should always be
given to Breed development and
not milk production.
■ Use Good Quality semen from
trusted brands like ABS Stryker,
Brute and Pioneer.
General Thumb Rule :
A Cow giving 20 Litre of Milk = must be
given approx. 9 -10 Kg of Animal feed
(including grains dry fodder, Green
fodder and Mineral powder

30. Visit No. 4
State Nursery
Polytechnic, Jaunpur
Self made Observations
( due to absence of
working staff )
Information gathered
from:
Complete Address:
State Nursery Polytechnic, Krishi
Bhawan, Polytechnic Chauraha, Village
and Post – Jaunpur B
Distt. Jaunpur (U.P.), INDIA, PIN– 222
002

31. Plants which I came
across :
1. Indian Gooseberry Orchard ( Phyllanthus emblica )
04.
RAWE Report Presentation

32. Plants which I came
across :
2. Guava Orchard ( Psidium guajava )
04.
Bud Grafting in
Guava
RAWE Report Presentation

33. Plants which I came
across :
3. Jackfruit Saplings ( Artocarpus heterophyllus )
04.
RAWE Report Presentation

34. Plants which I came
across :
4. Teak Wood ( Tectona grandis )
and
5. Bael Saplings ( Aegle marmelos )
04.
RAWE Report Presentation

35. Other Pictures
of the area:

36. Visit No. 5
Two Gaushalas
( in Civil Lines and Line
Bazaar )
Mr. Avdhesh Kumar,
Mr. Dharmjeet Pal and
Mr. Babubath
Information gathered
from:
Complete Addresses:
1st Gaushala – near DM Residence, Civil
Lines;
2nd Gaushala – near Tekooni chauraha, Line
Bazaar;

37. Information I gathered :
1st Gaushala ( Mr. Avdhesh
Kumar )
Various breeds present :
Indigenous Breeds:
• Haryana – 03 Cows
• Sahiwal – 06 Cows
• Kathiawar – 03 Cows
Exotic breeds:
• Holstein-Frisian - 03 Cows
• Jersey – 05 Cows
Cross breeds:
• (Jersey x Sahiwal ) – 10 Cows
• (HF x Sahiwal ) – 3 Cows
Buffalo breeds:
• Murrah : 04 and 2 calves
• Daily Milk Output :
30 – 35 Litre / day
Year of
Establishment :
2006

38. Information I gathered :
Permission to
click pictures
was not granted
by the owners.
2nd Gaushala ( Mr. Dharmjeet
Pal & Mr. Babunath )
Various breeds present :
Indigenous Breeds:
• None
Exotic breeds:
• Holstein-Frisian – 12 Cows
• Jersey – 02 Cows
Cross breeds:
• None
Buffalo breeds:
• Murrah : 06 Buffaloes
• Average Milk Output :
18 – 22 Litre / HF Cow
• 12 – 13 Litre / Buffalo
Year of
Establishment :
2003

39. Common Views of Both the
owners :
1. Both the gaushalas are facing
marketing problems and are forced to sell
their produce to dairy at lower rates due to
lack of reach to direct consumers.
2. Milk of HF Cows sells for Rs. 30 – 32 /
Litre and Buffalo Milk sells for Rs. 40 – 45 /
Litre.
3. Shortage of Green fodder and
expensive Animal feed ( Rs. 2700 – 2800 /
Quintal )
4. Marginal profit of approx. Rs. 100 / Cow
only as HF Cow itself consumes Animal
feed of 10 Kg ( Rs. 30 / Kg).

40. Visit No. 6
Aapka Beej Bhandar |
Ambedkar Tiraha | Civil Lines
Jaunpur
Mr. Chedilal Maurya Ji
Proprietor of Aapka Beej
Bhandar, Jaunpur
Information gathered
from:
Complete Addresses:
Aapka Beej Bhandar ; Ambedkar Tiraha, Civil
Lines
Distt. Jaunpur (U.P.), INDIA, PIN– 222 002

41. Information I gathered : Proprietor :
Mr. Chedilal Maurya Ji
Year of Establishment : 1979
■ Deals in : Various Vegetable Seeds and
Fertilizers
■ Various Products Present :
Season specific Seeds of:
• Pea, Mustard, Berseem, Radish, Spinach,
Corriander and Carrot.
Fertilizers:
• DAP (18 – 46 – 0 ) Grade
• Micronutrients : Zinc, Sulfur, Boron, and
Calcium
Preferred Varieties by Local Farmers
( in this season) :
1. Pea ( PS – 10 )

42. 2. Mustard ( Black Gold )
3. Carrot ( Pusa Kesar )
4. Spinach ( All Green)
5. Corriander ( Foreign Hybrid Varieties are
preferred like 115 )

43. 8. Berseem ( Mascout multicut :
Imported from Oman )
■ Boronated Calcium Nitrate Sacks ( imported
from Norway )

44. Thank You !
End of the
Slideshow
RAWE Report Presentation