The document is a report submitted by four students on their integrated farming system project. It includes summaries of three production units: a mushroom unit, dairy unit, and fishery/pearl unit. For the mushroom unit, it describes the species grown, materials and process used, costs, income generated, and market analysis. Similarly, it provides details on the cow species in the dairy unit, feeding, health, products made, costs, income, and market. Finally, it summarizes the pond size, species farmed, feeding, harvesting, and SWOT analysis for the fishery/pearl unit. The overall project aims to generate additional income through an integrated approach to farming different activities.

1. FINAL COPY
REPORT ON INTEGRATED FARMING
SYSTEM
Submitted to : Dr.Bibudha Parasar
Prepared by :
Jyoti Ranjan Das (1741901050)
Ashirbad Singh (1741901167)
Baishnabi Bhuyan (1741901198)
Soumyashree Priyadarshi (1741901240)

2. Acknowledgement
We would like to express our special thanks of
gratitude to our professors “Dr. Santosh Kumar Rout”
and “Dr. Bibudha Parasara” Sir for their guidance and
support in completing our project report on
“Integrated Farming System”
Date : 31st May, 2021 Jyoti Ranjan Das (1741901050)
Ashirbad Singh (1741901167)
Baishnabi Bhuyan (1741901198)
Soumyashree Priyadarshi (1741901240)

3. • Production Unit Name : (Maa Mangala Integrated
Farming System .)
Beneficiary Name Educational Qualification
Jyoti Ranjan Das B.Sc.Agriculture(Hons.)
Ashirbad Singh B.Sc.Agriculture(Hons.)
Baishnabi Bhuyan B.Sc.Agriculture(Hons.)
Soumyashree Priyadarshi B.Sc.Agriculture(Hons.)
• Experience :
Two months of Industrial attachment internship program
under Block Agriculture Office .
• Area Of Production Unit :
1. We have taken an area of 2 acre of our paternal
property as production unit
2. We have divided the production unit into 3 subunits.
(A) Mushroom Unit – 0.5 Acre
(B) Diary Unit – 0.5 Acre
(C) Fish And Pearl Unit- 1 Acre
• Initial Investment :
We have started the production unit by equal contributions
of 5 lakhs from each of the beneficiary without taking any
loan from banks. We have contacted the Block Agricultural
Office and Block Horticultural office for any subsidy and
timely availability of raw material and guidance .

4. MUSHROOM PRODUCTION UNIT
Product Description
1. Paddy straw mushroom-Volvariella volvacea
2. Yield potential-850-950g per bed.
Growing period
This mushroom usually take 9-10 days from spawning to harvest of first crop and
the first flush normally exist for 3 days, which constitute about 70 to 90% of the
expected mushroom yield.
Substrate
This mushroom can use wide range of cellulosic materials and we can easily grow
it on uncomposted substrates such as paddy straw . It prefers high cellulose, low
lignin containing substrate.
Spawn Unit
• First wheat is boiled then the product is kept in shade for 1-2 hrs. Direct
sunlight is not preferred.
• Also calcium carbonate is mixed to enhance the drying process.
• Then the product is bottled and sealed with cotton.
• Then the bottles are put into auto-clave for 2.5-3 hrs at about 2psi .
• Finally the bottles are sterilized and cultured.
• After 7-8 days the spawn is ready for commercial use.
Mushroom Unit
• First the straw is cut into 4 inch pieces, then soaked in water for 8-10hrs.
• Then the wet straws are air dried in a vertically manner.
• Then the beds were prepared and the spawns are mixed with besan and put on
straw bed in alternate manner.
• Within 6-8 days water was sprinkled on the beds.
• After 10-12 days first batch of mushroom was harvested and subsequent
harvesting continues.

5. SWOT Analysis
(a) Strength
• Availability of raw material from own field and village
• Sufficient place for infrastructure as per their capacity
• Availability of labour
• Proper marketing chain
• Government support and guidance by Horticulture officer
(b) Weakness
• Environmental factor
• Cattle damage in night time to temporary structure
• Lack of storage structure
(c) Opportunity
• Making storage structure
• Compost method of mushroom production by guidance of KVK
• Expanding production capacity
• Using residue for nutrient source
Financial Statement
Fixed Cost
Items Cost(in Rs.)
Structure 1,00,000
Autoclave(2) 1,00,000
Laminar air flow 55,000
Total 2,55,000

6. Variable Cost (300 working days)
Input Quantity Cost(in Rs.)
Bottling of
spawn@Rs10/bottle
120000(400/day) 1200000
Mushroom bed@Rs50/bed 12000(40beds/day) 6,00,000
Labour@Rs300/head 5 4,50,000
Electricity Rs2000/month 24,000
Total 22,44,000
(a) For spawn production the basic inputs required are bottle,culture
media,wheat,CaCO3 ,sterilizing agent.
(b)For mushroom production basic input are straw,spawn,polythene
sheet,besan, CaCO3 ,sterilizing agent
Income(Per Year)
Items Quantity Cost (in Rs.)
Mushroom@1.2/bed 14,400 kg 17,28,000(Rs120/kg)
Spawn@Rs.15/bottle 1,20,000 18,00,000
Total 35,28,000
Benefit Cost Ratio
Year
Total Cost
(in Rs.)
Total
return (in
Rs.)
Discount
Factor
@12%
Present worth
of cost (in Rs.)
Present worth
of return
(in Rs.)
1 24,99,000 3528000 0.892 2229108 3146976
2 22,44,000 3528000 0.797 1788468 2811816
3 22,44,000 3528000 0.711 1595484 2508408

7. 4 22,44,000 3528000 0.635 1424940 2240280
5 22,44,000 3528000 0.567 1272348 2000376
Total 8310348 12707856
B C Ratio =
𝐏𝐫𝐞𝐬𝐞𝐧𝐭 𝐰𝐨𝐫𝐭𝐡 𝐨𝐟 𝐫𝐞𝐭𝐮𝐫𝐧 (𝐢𝐧 𝐑𝐬.)
𝐏𝐫𝐞𝐬𝐞𝐧𝐭 𝐰𝐨𝐫𝐭𝐡 𝐨𝐟 𝐜𝐨𝐬𝐭 (𝐢𝐧 𝐑𝐬.)
=
𝟏𝟐𝟕𝟎𝟕𝟖𝟓𝟔
𝟖𝟑𝟏𝟎𝟑𝟒𝟖
= 1.53
Key Market Segments
By Type
• Button
• Shiitake
• Oyster
• Others
By Form
• Fresh
• Processed
By End Use
• Residential
• Commercial
• Industrial
By Distribution Channel
• Hypermarkets & Supermarkets
• Convenience Stores
• Specialty Stores
• Online Sales Channel

8. Step We Followed To Promote Our Mushroom
Business?
1) We Interacted with vendors, potential clients, employees and dispense
business cards to demonstrate professionalism.
2) We Joined industry groups, stores and relevant partners to extend your
networking. It will help to get more business leads for your business.
3) We Participate in fairs, shows or exhibitions and offer a free gifts and
discount to increase the sale.
4) We Put up signs, board, decorate store counter and display windows to
catch the attention of visitors.

9. Target Customer Of Our UNIT
This is the very first and important part of the marketing of our business because
when we start a business, the first thing we should know are our target
customers, what they do and how they can be helped to serve them in a better
way.
1. House hold and local populations .
2. Hotels and restaurants in our locality .
3. Exporting Mushroom to other location.
4. Processing Industries .
5. Mushroom Mandi / Mushroom Wholesalers .

10. DAIRY FARM UNIT
COW SPECIES
Red Sindhi-This breed is otherwise called as Red Karachi and Sindhi and Mahi.
1. Originated in Karachi and Hyderabad (Pakistan) regions of undivided India
and also reared in certain organized farms in our country.
2. Colour is red with shades varying from dark red to light, strips of white.
Lactation period
A. Under good management conditions the Red Sindhi averages over 1700 kg
of milk after suckling their calves but under optimum conditions there have
been milk yields of over 3400 kg per lactation.
B. The average age at first fertile service, age at first calving, lactation milk
yield, lactation length, gestation period, dry period, service period and inter-
calving period were 1006 days, 1311 days, 2429 kg, 318 days, 290 days, 100
days, 81 days and 389 days respectively.
FOR FEED
• On a daily basis each cow consumes 6kg feed and almost 15kg grass. Also it
can be replaced with 30 kg grass and 3-4kg feed.
• the cows are also fed with wheat chokada, roughly grinded maize and peanut
by-products for extra nutritional benefits.
• For better quantity and quality of the milk,mineral mixture about 50g per head
is added at daily basis.
• Also he has grown napier grass as well as para grass besides his farm for
feeding purpose.
DISEASES OF COW
• Mastitis (symptoms-swelling of odour tissues)
• Gynaecological problems
• Theileriosis(symptoms- enlargement of local lymph gland)

11. VACCINATION OF COW
• It is done in each 6 months.
• Health and hygiene is maintained after every milking.
PANEER AND GHEE PREPARATION
• For its preparation there is machine which separates fats of milk from it.
• Afterwards,the milk and fat are collected and from that ghee and paneer are
prepared.
• All the instruments are properly washed and sanitized before their operation.
SWOT Analysis
(a)Strength
• Mortality rate is low.
• Use of FYM in fields and also helps in composting.
• Regular income to the farmer.
• Biogas preparation for domestic use
(b)Weakness
• Food availability for cattle is not adequate throughout the year
• Animal health care is not adequate from government
• Lack of storage facilities
(c) Opportunities
• Growing demand for quality diary products
• Improved export potential
• Increase in farmers income by exploiting high demand
• Creating own brand of diary product with higher quality
(d)Threats
• Limited infrastructure
• Lack of supply chain
• Small scale market
• Perishable nature of milk & milk products

12. Financial Statement
Fixed Cost
Items Quantity Total Cost (in Rs.)
Cows(Rs.25,000 per
cow)
28 7,00,000
Other Cost (construction
of structure)
1,00,000
Total 8,00,000
Variable Cost(per year)
Items Quantity Total Cost (in Rs.)
Feed@Rs.21/kg 6kg/day 12,87,720
Mineral Mixture
@Rs.170/kg
50g/per cow/daily 86,870
Care & Maintenance 28 cows + 14 calves 30,000
Labour@Rs300/day 5 5,40,000
Electricity 1000/month 12,000
Total 19,56,590
Total Cost= 19,56,590+8,00,000=Rs.27,56,590
Total income(per year)
Items Quantity Costs(in Rs.)
Milk@Rs.35/l 150L/day 16,01,205
Paneer@Rs.280/kg 20kg/day 17,08,000
Ghee@Rs.400/kg 7kg/month 33,000
Total 33,42,205

13. Benefit Cost Ratio
Year
Total Cost
(in Rs.)
Total
return
(in Rs.)
Discount
Factor
@12%
Present worth
of cost (in Rs.)
Present worth
of return
(in Rs.)
1 2756590 3342205 0.892 2458878.28 2981246.86
2 1956590 3342205 0.797 1559402.23 2663737.39
3 1956590 3342205 0.711 1391135.49 2376307.76
4 1956590 3342205 0.635 1242434.65 2122300.18
5 1956590 3342205 0.567 1109386.53 1895030.235
Total 7761237.18 12038622.40
B C Ratio =
𝐏𝐫𝐞𝐬𝐞𝐧𝐭 𝐰𝐨𝐫𝐭𝐡 𝐨𝐟 𝐫𝐞𝐭𝐮𝐫𝐧 (𝐢𝐧 𝐑𝐬.)
𝐏𝐫𝐞𝐬𝐞𝐧𝐭 𝐰𝐨𝐫𝐭𝐡 𝐨𝐟 𝐜𝐨𝐬𝐭 (𝐢𝐧 𝐑𝐬.)
=
𝟏𝟐𝟎𝟑𝟖𝟔𝟐𝟐.𝟒𝟎
𝟕𝟕𝟔𝟏𝟐𝟑𝟕.𝟏𝟖
= 1.55
Factors affecting milk production
The amount of milk a cow produces depends largely on the environment it’s in. It’s
all about comfort: The more comfortable the cow, the more milk it will produce.
The less comfortable the cow, the less productive it is. Environmental factors
include:
1) Weather, climate and geography :
Temperate climates with milder seasons put less stress on cows than
climates with more extreme weather.. Heat and humidity are the factors
with largest impact. If night time temperatures cool, cows get a chance for
cover even in hot seasons. However, if they don’t have a chance to cool
down, they will eat less feed and produce less milk.

14. 2) Feed:
Weather and climate can also affect the abundance and quality of feed, which
translates to quantity and quality of milk produced. Feed prices and
availability can have a large impact on what farmers can use.
3) Accommodations:
When cows have comfortable places to rest, space to graze and farmers who
work to keep everything clean, they’re more productive.
4) Species :
Different cow breeds naturally produce different quantities (and qualities)
of milk.
5) Age:
Younger cows generally produce more milk than older ones. Farmers
constantly face the decision of letting a cow give milk versus when it’s
economically better to slaughter for beef and let a younger cow replace it.
6) Milking frequency :
Farmers are very precise about how frequently cows are milked. The
amount of milkings per day adds to labour and equipment costs. But waiting
too long between milkings means quantity and quality will suffer.
7) Health:
Sick cows produce less milk and poorer quality milk (which is discussed
below)than healthy ones.
8) Dry period:
How long a cow is allowed to be “dry” in between calvings impacts how
much milk it will give during lactation.
Target Customer
(a) Local market
(b) Hotel and restaurants
(c) Omfed
(d) Processing industries
(e) Temples
(f) Bakery industry

15. Marketing strategy
1) We have appointed some employee to sell our product in local market
common house hold and temples .
2) Retailer and wholesaler are their to supply milk to hotels and restaurants and
processing industries .
3) We have also our employee to directly supply milk to other locality .

16. FISHERY AND PEARL PRODUCTION UNIT
Pearl + Fishery Unit
• Size of pond : 1 acre
• Water level is maintained about 6 ft. for pearl farming
• In the same pond fish like Rohu, Meena has been cultured.
• The parameters of water quality should be checked in every 3 days, so also
mortality of the shells to avoid further damage (pH-7, TDS-125)
• If the quality set bad for amendment CaCO3 should be added, more easy
option water should be pumped for better oxygen supply.
Feed
For feeding mustard pidia + DAP 800g is mixed with non iodine containing salt
and after 15 days mineral mixture(Agromin) 150g is fed in rotation manner.
Harvesting
• Pearl harvesting should be done after 1 year.
• From one shell 2 pearls are harvested
• Fishes are also harvested after the pearls.
SWOT Analysis
(a) Strength
• Higher return per year
• High demand
• Export potential is high
(b) Weakness
• Rate of pearl mortality is nearly 40%
• Maintaining of water quality on regular basis is difficult
• Lack of marketing facility in local market
(c) Opportunities
• Growing demand for pearl
• Improved export potential
• Increase in farmers income by due high demand

17. (d) Threats
• Mortality rate high
• Improper pH of water
• Loss is high due to improper management
Financial Statement
Fixed Cost
Items Quantity Cost(Rs.)
Pond construction 1 40,000
Variable Cost (Per year)
Items Quantity Cost(Rs.)
Shell Rs. 40 each 3000 1,20,000
Labour for culture Rs 60
per shell &
miscellaneous
4 2,00,000
Fish spawn @ Rs.140/kg
(100g/spawn)
140Kg(350kg/acre) 19,600
Feed (Pearl+fish) 29,280
Mineral mixture
@Rs.110/kg
0.8kg/month 1,056
Total 3,40,965
Total Cost = Fixed cost+variable cost
= 40,000+3,40,965
= 3,80,965/-

18. Selling
1) For Pearl:-
3,000 shell after 40% mortality = 1200
No. of shell remaining= 1800
No. Of pearl = 1800x2=3600
Selling price of pearl= 3600x100=3,60,000
2) For fish(in 6 months)
Total no. Of fish =1400
After 10% mortality=1260
Per fish weigh=0.8kg
1260 fish weigh= 1260x0.8=1008kg
1kg fish = Rs.150
Total cost= 1008x150=Rs.1,51,000/-
Items Quantity Cost(in Rs.)
Shell (after 40%
mortality)
1800 (2pearl each) 3,60,000
Fish (after 10%
mortality)
1260 1,51,000
Total 5,11,000
Total Profit= 5,11,000-3,40,000=1,71,000
Benefit Cost Ratio=
𝑇𝑜𝑡𝑎𝑙 𝑅𝑒𝑡𝑢𝑟𝑛
𝑇𝑜𝑡𝑎𝑙 𝐶𝑜𝑠𝑡
=
5,11,000
3,40,000
= 1.50

19. Market potential in Pearl
The potential for a pearl farming business has contributed to many of its
determinants and has opened a wide market for itself. Pearl farming is one the
best acquculture businesses.The increased disposable income, improving standard
of living, importance of social status in the society has contributed to the growing
demand of pearls today with the cultured pearls making it affordable
Licenses required
The licenses require to set up a pearl farming business would be:
• Certificate from the Central institute of Freshwater Acquaculture (CIFA)
• Permissions from the Fishermen’s Cooperative society
• PAN and Aadhar card details
• GST registration
• Land and lease agreements
Target consumers
The target existing and potential consumers of your pearl farming business are as
follows:
• Jewellery Industry
• High-end decorative stores
• High end interior stores
• Apparel industry
• Footwear industry

20. MARKET SEGMENT
Based on the fish type, the market has been segmented as inland fishes, marine
fishes, shrimps and scampi. Currently, inland fishes dominate the market, holding
the largest share. Based on the product type, the market has been segmented as
fresh, frozen, canned and others.
Element of marketing fish products
These are important components without which marketing of fish may not be
successful. Apart from processing, the major elements of marketing fish include
storage, sorting, grading, packaging, transportation and buying and selling.
1. Assemblage: This is the process by which a farmer or marketer gathers his
fish products from different sources together. In this case, the farmer or
buyer brings together all fish products to the same spot from different
sources that may or may not be of same species or products of fish.
2. Storage: This is the manner in which processed fish is kept and the
accommodation of such fish before sale. Dry fish products are better stored
in cool and dry environment. Fresh fish are kept in freezer to control the
temperature for the growth of spoilage organism in the fish. Large quantity
of fish is usually stored in very big freezer commonly known as “cold room”.
3. Sorting: This is the process of categorizing fish products into groups using
certain characteristics such as size, colour, specie, weight and so on.
4. Grading: This could be synonymous with fixing prices. It is the act of
allocating prices to the fish products especially sorted fish. The grading of
fish products is determined by the market demand and value.
5. Packaging: This is the process of putting and wrapping of fish products in a
certain materials or containers such as bag, cans, nylons, cartons and so on.

21. 6. Labeling: This is the act of attaching a piece of paper, fabric or plastic to a
bag, cans, nylons or cartons containing preserved fish to identify, describe or
give instructions about the content. The paper, fabric or plastic is known as
the label.
7. Storage: This is the act of keeping processed fish products especially dry fish
in a room or warehouse for sometime before supplying them for sale. It
involves the storage of fish products temporally before sales .
8. Transportation: This entails moving processed fish from farm or warehouse
to the middle men or consumers who may be at the farm gate or market.
Marketing channels of fish products
Marketing channels refer to means or outlet through which fish products pass from
the farmers to the final consumers. The marketing channels include:
1. Local market
2. Commission agents and brokers
3. Exporters
4. Vender
5. Retailer
6. Wholesaler
7. Fishermen cooperative society
Target Customer
1. Producers: These are farmers who supply fish products from either natural
or artificial ponds. They include those farmers who only harvest fish from the
natural waters such as stream, lagoon, river, ocean and sea and those who
supply fish from their artificially established ponds. The former group of

22. farmers is sometimes referred to as folk farmer but just like the early men
who are fruit gatherers and hunters, they are farmers. Their functions in the
channel are to harvest and supply fish products to buyers in the market.
Some of the fish farmers go to the extent of processing their products before
supplying them to the market. The problem of the producers is that they lack
processing, storage and transport facilities and may suffer increased loss of
fish especially in cultured fish.
2. Auctioneer: This is a person who offers goods such as fish products to buyers
for pricing and sells it to the highest bidder. The auctioneer is the first
intermediary in fish product marketing channel in most tropical countries.
The fisherman takes his catch to auctioneer, who auctions it to various
buyers/traders at the landing centre or along the road. The auctioneer
sometimes pays up front to the fisherman to secure the right to auction his
fish at any time of catch. Auctioneers, depending on the bargaining power of
the farmers, charge 5-10% of sales value as their commission from the
fishermen.
3. Fishermen cooperatives societies: These are group of fishermen who
combines or pool their resources together with the view of making profit
through marketing of fish products. Each of the members is qualified to
participate in the management of the society but the dividends are shared
according to the level of individual’s financial contribution. They buy fish
products in large quantity and make them available to the members and
other wholesalers or retailers for sale at reduced prices. They cushion the
effect of low capital, high cost of transportation services, inadequate storage
facilities and other market risks for the wholesalers and retailers as they
distribute fish to their members and sometimes on credit to be paid back by
instalment.
4. Wholesalers: These are group of agents who buy fish products in large
quantities from the producers (farmers) and sell it in small quantities to the
retailers or consumers. They buy fish in bulk from producers or auctioneers
and sell it to retailers or other traders. They also carry out value additions

23. such as processing, sorting, grading, cleaning, icing, packing, labelling,
transportation and storage of fish before sale.
5. Retailers: These agents buy fish products in large quantities from the
wholesalers or producers and sell it in small quantities directly to the
consumers, the end users. The retailers sell fish products directly to
consumers. They purchase fish products from the wholesalers based on the
level of local demand and their purchasing power. They carry out maximum
value addition such as grading, cleaning, icing, packaging, displaying and
dressing in line with the interest and demand of the consumers. The retailers
buy fish products mainly from the wholesaler, but in several cases, groups of
retailers participate in the auction process for buying fish products directly
from the auctioneer.
6. Vendors: These are mobile agents of fish marketing that sell fish directly at
the door steps of the consumers. They participate in auction directly in some
of the states in the tropics. This group of marketers saves consumers the
energy and cost of going to market to purchase fish but they may inflate the
price arbitrarily. They are forced to sell all the produce on a given day
because they don’t have the capacity to store or preserve the fish. The major
costs to vendors are on ice and transportation in addition to little capital
involvement.

24. SOCIO ECONOMIC BENEFIT
A. We are providing employment to the local people through the production
process and transportation and marketing .
B. We are ensuring timely availability and supply of products to the local market
with better quality .
C. We are buying raw materials frequently from the local people and local market
which ensure them a profitable production .
D. We are utilizing the used material for composting or other purpose to ensure
no pollutant is discarded to environment and efficient utilization of resources.
E. We are also targeting to expand our business to processing sector which will
create more job opportunity to the skilled Laboure .
F. We have created a supply chain management involving retailer, middle man,
exporter, distributors and market researcher for effective marketing. This
system ensures profitable return to everyone involved .