Bhadale group farming and mechanization-part-2

4 Apr 2020
Farming and Mechanization-Part-2
Bhadale IT Developers Pvt. Ltd | Bhadale Real Estate Developers Pvt. Ltd (registration due)
Plot No. 52, Hindwadi, Belgaum, KA, India | Mobile: +91- 9741040195 | Website: TBD

Farming and Mechanization-Part-2 Bhadale Group of Companies
Bhadale Group of Companies
Bhadale Group of Companies consists of Bhadale IT Developers Pvt. Ltd and Bhadale Real Estate Developers Pvt Ltd.
1. Bhadale IT Developers Pvt. Ltd is an IT and Computer Engineering company
This company provides consultation in areas of cutting edge technologies, research outsourcing, and
software consultation related to data center and related engineering practices
2. Bhadale Real Estate Developers Pvt. Ltd is a Real estate company
This company provides development of Infrastructure for IT Datacenter and allied sectors. It manages
the engineering design, landscaping, civil architecture, presently serving internal projects.
Bhadale Group of Companies has aggressive programs in place to serve the niche market.
Below are the high level mechanization methods for farming, equipments and productivity based on various schemes,
methods and processes. This is mainly applied for Indian farming mainly in Karnataka state where we have a large farm
that is the obvious choice to work with during the time of recession and global financial turmoil.
This is the first part of the two staged document. Please leverage this with proper care and suitability of your farm
needs.
Service details for Bhadale Farms Pvt. Ltd
Image courtesy (The Web), no intention for copyright infringement

Below are highlights of our processes, methodologies, we follow to ensure quality deliverables. We use a combination of
these guidelines and custom these as per unique project needs. Focus is on methodologies, processes and strategies
rather than actual implementation
As climate is swinging from hot in some areas to extreme snow is other places, we have identified few key agri-
products that are likely to be better than the normal varieties. Details follow below
Farming of grapes and its products
https://www.forbes.com/sites/karlsson/2018/01/24/the-top-ten-grape-varieties-in-the-world/#2bd8e8081008
https://www.lymebaywinery.co.uk/blog/top-20-wine-grape-variety-guide.html
https://vinepair.com/articles/worlds-popular-grapes-actually-three-countries/
According to the International Business Times, the 10 most popular grape varieties (in order) are as follows: Cabernet
Sauvignon, Merlot, Airen, Tempranillo, Chardonnay, Syrah, Garnacha, Sauvignon Blanc, Trebbiano, and Pinot Noir.
Cabernet Franc, Cabernet Sauvignon, Carménère, Chardonnay, Gewürztraminer, Grenache, Malbec, Merlot, Muscat
Ottonel, Nebbiolo, Pinotage, Pinot Grigio / Gris, Pinot Noir, Riesling, Sauvignon Blanc, Sémillon, Shiraz / Syrah,
Tempranillo, Viognier, & Zinfandel
Some less known varieties in the top ten list in US.
1. Cabernet Sauvignon, 840,000 acres (340,000 hectares)
2. Merlot, 657,300 acres (266,000 hectares)
3. Tempranillo, 570,800 acres (231,000 hectares)
4. Airén, 538 700 acres (218 000 hectares)
5. Chardonnay, 518,900 acres (211,000 hectares)
6. Syrah, 470 000 acres (190,000 hectares)
7. Grenache Noir, 402,780 acres (163,000 hectares)
8. Sauvignon Blanc, 299 000 acres (121,000 hectares)
9. Pinot Noir, 285,000 acres (115,000 hectares)
10. Trebbiano Toscano / Ugni Blanc, 274,300 acres (111,000 hectares)
http://www.fao.org/3/x6897e/x6897e06.htm
In India, North Karnataka, Maharashtra areas are good for grape farming.
Hot Tropical Region: This region covers Nashik, Sangli, Solapur, Pune, Satara, Latur and Osmanabad districts of
Maharashtra; Hyderabad, Ranga Reddy, Mahbubnagar, Anantapur and Medak districts of Andhra Pradesh; and Bijapur,
Bagalkot, Belgaum, Gulbarga districts of northern Karnataka lying between 15° and 20° N latitude. This is the major
viticulture region accounting for 70 percent of the area under grapes in the country. Vines do not undergo dormancy
and double pruning and a single harvest is the general practice in this region. Maximum and minimum temperature is
42°C and 8°C, respectively. The major problems in this region are soil and water salinity and drought. Berry growth is
impaired and in certain locations pink blush sometimes develops on green berries due to temperatures that drop to a
low of 8°C. Thompson Seedless and its clones (Tas-A-Ganesh, Sonaka), Anab-e-Shahi, Sharad Seedless and Flame
Seedless are the varieties grown in this region.
Grapes are exported through three different agencies viz., Grower Exporters, Growers’ Cooperatives and the Trader
exporters. These agencies have established their own facilities for pre-cooling and cold storage in the vicinity of major
production sites

POTATOES
https://www.gardeners.com/how-to/potato-varieties/7556.html
https://www.potatopro.com/news/2016/top-six-potato-varieties-grown-united-states-fall-crop
Top 6 varieties
#1 Russet Burbank
#2 Russet Norkotah
#3 Ranger Russet
#4 Umatilla Russet
#5 Frito-Lay varieties
#6 Norland
http://www.horkans.ie/blog/horkans.ie/five-of-the-best-potato-varieties/
https://wisconsinpotatoes.com/admin/growing/varieties/
https://www.potatopro.com/news/2018/three-new-seed-potato-varieties-uk-recommended-export-kenya
Indian varieties like Kufri, Chipsona-1, Kufri Chipsona-2, Kufri Jyoti, Kufri Luvkar, and Kufri . Chandramukhi have been
released recently by different research organizations for processing purposes
https://www.cbi.eu/market-information/fresh-fruit-vegetables/sweet-potatoes
http://frenchseedpotato.com/index/france-the-country-for-high-quality-seed-potatoes
http://frenchseedpotato.com/index/classification-of-varieties
https://www.sasa.gov.uk/book/export/html/145
https://www.agrifarming.in/potato-farming
https://www.farmingindia.in/potato-farming/
https://www.netafimindia.com/crop-knowledge/potatoes/
https://www.farmingindia.in/potato-farming/ - Indian varieties
https://old.fssai.gov.in/Codexindia/India%27s%20Position/CCFFV/17th%20session/CCFFV%20Proposal%20for%20Ware
%20Potato.pdf
https://www.unece.org/fileadmin/DAM/trade/agr/standard/potatoes/pot_e/S-1_e.pdf
http://sfacindia.com/PDFs/Veg-quality-Specs-kisan-mandi.pdf - IMP

CROPS for extreme climates
https://www.alternet.org/2015/04/food-uncertain-times-how-grow-and-store-5-crops-you-need-survive/
Potatoes grow well in places too cold or wet for grains. Potatoes are far more impervious to nasty weather than grains.
Cool or cold or wet stormy weather that can harm, delay, or even destroy, corn, squash, and other summer crops are
likely to make the potatoes grow more happily than ever

http://www.iceagefarmer.com/
Mangoes/ grapes might be hit by snow unless grown in house
https://alfinnextlevel.wordpress.com/2015/10/02/how-to-eat-well-during-ice-ages-nuclear-winters-and-other-global-
disasters/
PHILIPS LED for indoor farming
Using a 20 ft shipping container, this type of agriculture can provide as much crop output as a standard cultivation 1,000
square meter outdoor field.
Keystone Technology’s LED vegetable garden system is a cultivation system for indoor plant factories that uses LED
lighting instead of sunlight. The most defining feature of the system on display at the company’s showroom in
Yokohama is its 3-dimensional use of space. “This is a 5-tiered cultivation system. For smaller heads of lettuce, you can
harvest about 1,500 heads in one month. If this were to be fit into a container of about 20 feet (6m), it would be
equivalent to 970 sq. meters. Thus with 16 sq. meters, you could produce an amount that is on par with 970 sq. meters.”
LED lighting has three different wavelengths of red, blue, and green. This system can control the illumination strength
according to the stage of plant growth. So, cultivation that would require two and a half months with land cultivation
can be reduced to less than one month of cultivation and harvesting.
http://robohub.org/urban-vegetable-garden-system-with-led-lighting/
https://www.keystone-tech.co.jp/english/
http://www.breadandbutterscience.com/Solar_Grand_Minima_Disaster_Preparedness_Plan.pdf
A mini nuclear station for home or community use is better as there is no hydro or dam based solar powered or wind
energy. All these are gone in an ice age. Prepare well and have green houses or shipping containers to grow indoor
farms. Wood / coal stoves are great however if the resources are not available then not easy.
Have Petromax / Kerosene lamps, have thermals innerware and outerwares
I recommend gamma ray food irradiation process to extend shelf life to foods. Irradiation is a process in which radiation
is applied to food products to destroy insects and microorganisms that cause food to spoil quickly. Kill fleas,
mosquitoes, rats and rodents that get and spread diseases like malaria, bubonic plague etc
http://www.fao.org/3/a-i4021e.pdf - Aquaphonics
http://www.hamarikrishi.com/product/tower-system/
https://www.indiamart.com/sikco-engineering-services/hydroponics-system.html
https://www.futurefarms.in/tag/cost-of-hydroponics-farming-in-india/
https://www.jetro.go.jp/en/mjcompany/keystone.html
https://www.jetro.go.jp/en/jetro/worldwide/asia.html
http://www.lighting.philips.com/main/products/horticulture
http://blog.zipgrow.com/indoor-hydroponic-farming-costs-profits
Corn, for example, has an absolute minimum temperature of 50 °F (10 °C), an optimum minimum of 64 °F (18 °C), an
optimum maximum of 91 °F (33 °C), and an absolute maximum of 117 °F (47 °C).

C4 crops, which also include Miscanthus (Miscanthus x giganteus) and sorghum (Sorghum bicolor ), have absolute
minimum temperatures ranging from 45 to 50 °F (7 to 10 °C), optimum minimums from 59 to 81 °F (15 to 27 °C)
C3 crops, including wheat (Triticum aestivum), soybean (Glycine max, Merrill), and alfalfa (Medicago sativa), have
absolute minimum temperatures ranging from 36 to 41 °F (2 to 5 °C), optimum minimums from 59 to 68 °F (15 to 20 °C),
optimum maximums from 73 to 91 °F (23 to 33 °C), and absolute maximums from 81 to 100 °F (27 to 38 °C)
85% plants are C3- rice, wheat, soybeans and all trees.
https://www.khanacademy.org/science/biology/photosynthesis-in-plants/photorespiration--c3-c4-cam-plants/a/c3-c4-
and-cam-plants-agriculture
C3 plants are OK for ice age however needs to see which survive in zero degree temp
https://study.com/academy/lesson/c3-plants-definition-types-examples.html
https://www.seedsavers.org/cool-season-crops
https://www.maximumyield.com/what-plants-you-can-grow-even-when-its-snowing-outside/2/3693
https://www.seedsnow.com/blogs/news/47143105-19-frost-hardy-vegetables-to-plant-this-fall

Spinach: It may not produce leaves during snowfall, but the plant will bear the snow and continue to grow. Varietals
such as Savoy do well and can be identified by their wrinkled leaves.
Collards: Blue Max varietals can survive in 0˚F, making collards some of the most freeze-tolerant plants there are.
Turnips: Through the miracle of science, turnip flavors convert from spicy to sweet during the snowy months. Sugar is a
natural anti-freeze, so turnips produce more of it to survive temperatures down to 10˚F. Hakurei varietals are known for
being hardy and simply need insulation, which may be provided by the snow.
Camellia: An evergreen plant, the camellia brightly blooms from fall to spring. As long as they are protected from heavy
winds and have access to the sun, they will grow brightly through the snow.
Firethorn: Green leaves with orange/yellow berries, the firethorn is a beautiful addition to a snowy garden. When spring
arrives, white flowers will bloom from them as well, ensuring a dash of white remains even after the snow leaves.
https://www.seedsnow.com/blogs/news/47143105-19-frost-hardy-vegetables-to-plant-this-fall
Here is a list of 19 Frost Hardy Vegetables you should plant this fall:
1. Beets
Although beets grow well during warm weather, the seedlings are established more easily under cool, moist conditions.
2. Broccoli
Broccoli plants thrive in cool temperatures, they have been known to survive temperatures as low as 28 F.
3. Brussels
The plant will withstand frost and can be harvested until a hard freeze strikes. The best-quality sprouts are produced
during sunny days with light frosts at night
4. Cabbage
Cabbage can withstand frost down to 20 degrees or even 15 degrees F.

5. Carrots
Carrots can survive temperatures as low as 15 degrees Fahrenheit, but prolonged periods of cold results in long, pale
roots.
6. Cauliflower
Cauliflower can survive temperatures as low as 10 degrees Fahrenheit.
7. Celery
Celery tolerates light frost only.
8. Collards
Collard greens are the most cold resistant of any plant in the cold-hardy Brassica family.
Collards can withstand winter temps. down to 5 F. and they usually come through the cold even more flavorful
9. Green Onions
Onions are as hardy as they come. Frosts, freezing temperatures and snow will not kill them
10. Leafy Lettuces
Frost damage on leafy vegetables doesn't render the plant inedible like a disease. You can harvest non-damage parts by
cutting away brown areas and edges that are frost damaged and save just the leaf parts that are uninjured and your
plant will continue to grow
11. Kale
Snow can protect plants from extreme cold so that they stay in the garden longer. Kale is one of these plants! Very cold-
hardy
12. Leeks
Leeks are very cold-tolerant, most likely to survive plunges to 0 °F
13. Mustard
When spent days under the cover of snow they have been known to emerge in perfect condition once the snow melts.
14. Parsnips
Parsnips are generally tolerant to 0 °F and will sweeten in flavor if hit with a light frost or two
15. Radishes
Radishes thrive in the cooler weather when frost can be a threat to other crops. They can survive hard freezes as well.
16. Rutabagas
When exposed to light frost, rutabagas can actually taste sweeter. To extend the harvest season & protect the crops
from heavier frosts, just add a thick layer of straw.
17. Spinach
Grows slowly through the winter but will always bounce back in early spring.
18. Swiss Chard
Swiss chard is very cold-tolerant, & can survive dips to 15 °F without any protection.
19. Turnips
Turnips lose much of their spiciness and accumulate sugar when they mature in cold weather.
https://modernfarmer.com/2013/10/endless-summer-farm-greenhouse/
Summer crops like peppers, tomatoes, beans and basil, which have no tolerance for below-freezing temperatures.
http://www.motherofahubbard.com/10-vegetables-more-cold-hardy-than-kale/
Places heavy straw bales over in-ground carrots as extra protection, since it is not unusual for nights to reach -40 °F (-40
°C). Varieties Scarlet Nantes and Autumn King are favored in mountain garden, favor the leek varieties Bleu de Solaise
and Bandit.

Collard variety Blue Max, with high yields, and the greatest degree of cold-hardiness, variety Hollow Crown, a great
heirloom parsnip with superior flavor
Try January King (a Little Mountain Haven favorite), or one of its offspring, Marabel (which is already doing well as a new
trial in my garden planted for winter 2015)
Select a turnip variety with thicker skins and below-ground root production, like Golden Globe , miner’s lettuce,
claytonia; mache’s nutty flavor to spinach, which it also beats for cold hardiness
Swiss Chard: Prefer variety Verde de Taglio for winter growing, fan of Fordhook Giant, choose variety Vates — it’s
proven to be the most cold-hardy kale in my garden.
Seed types
Details
https://www.seedtest.org/
https://www.fda.gov/Food/
http://www.fao.org/fileadmin/templates/tc/tce/pdf/Appendix_14_Seed_and_Seed_Quality_for_Emg.pdf
https://www.seedtest.org/upload/cms/user/2Zecchinelli.pdf
https://www.indiaagronet.com/indiaagronet/seeds/CONTENTS/minimum_seed_certification_stand.htm
https://seednet.gov.in/QualityControl/SeedStandard13.htm
http://odishaseedsportal.nic.in/SeedPortalData/Resource%20Material/INDIAN_MINIMUM_SEED_CERTIFICATION_STAN
DARDS.pdf
Breeder seed is seed or vegetative propagating material directly controlled by the originating or sponsoring plant
breeder of the breeding programme or institution and/or seed whose production is personally supervised by a qualified
plant breeder and which provides the source for the initial and recurring increase of Foundation seed. Breeder seed shall
be genetically so pure as to guarantee that in the subsequent generation i.e. certified Foundation seed class shall
conform to the prescribed standards of genetic purity.
Certified seed shall be the seed certified by Certification Agency notified under Section 8 of the Seeds Act, 1966 or seed
certified by any Certification Agency established in any foreign country provided the Certification Agency has been
reorganized by the Central Government through notification in the Official Gazette. Certified seed shall consist of two
classes, namely, Foundation and Certified seed and each class shall conform to the following description:
1. Certified Foundation seed shall be the progeny of Breeder seed, or be produced from Foundation seed which can be
clearly traced to Breeder seed. Thus, Foundation seed can even be produced from Foundation seed
2. Production of Foundation seed stage -I and II shall be supervised and approved by the
Certification Agency and be so handled as to maintain specific genetic identity and genetic purity and shall be required
to conform to certification standards specified for the crop/variety being certified.

http://vikaspedia.in/agriculture/agri-inputs/seeds/classes-of-seeds
Nuclear seed : This is the hundred percent genetically pure seed with physical purity and produced by the original
breeder/Institute /State Agriculture University (SAU) from basic nucleus seed stock. A pedigree certificate is issued by
the producing breeder.
Breeder seed : The progeny of nucleus seed multiplied in large area as per indent of Department of Agriculture and
Cooperation (DOAC), Ministry of Agriculture, Government of India, under supervision of plant breeder / institute / SAUs
and monitored by a committee consisting of the representatives of state seed certification agency, national / state seed
corporations, ICAR nominee and concerned breeder. This is also hundred percent physical and genetic pure seed for
production of foundation seed. A golden yellow colour certificate is issued for this category of seed by the producing
breeder.
Foundation seed : The progeny of breeder seed produced by recognized seed producing agencies in public and private
sector, under supervision of seed certification agencies in such a way that its quality is maintained according to
prescribed field ad seed standards. A white colour certificate is issued for foundation seed by seed certification
agencies.
Registered seed : Registered seed shall be the progeny of foundation seed that is so handled as to maintain its genetic
identity and purity according to standard specified for the particular crop being certified. A purple colour certificate is
issued for this category of seed.
Certified seed : The progeny of foundation seed produced by registered seed growers under supervision of seed
certification agencies to maintain the seed quality as per minimum seed certification standards, a blue colour certificate
is issued by seed certification agency for this category of seed.
http://agritech.tnau.ac.in/seed/seedmultiplication.html
http://coin.fao.org/coin-
static/cms/media/16/13666518481740/seed_enterprises_enhacement_and_development_project_in_sierra_leone_mis
sion_1_report_.pdf
http://plantquarantineindia.nic.in/PQISPub/html/seepol.htm
Import License is required for importing breeder seeds to India

Hydrophonic nutrients
https://gardenguru.in/26-hydroponic-nutrients-india
http://www.radongrow.com/
https://www.futurefarms.in/hydroponics-nutrients-for-growing-plants/
Long term storage
https://www.thespruceeats.com/cheap-foods-that-last-long-4136589
https://www.healthline.com/nutrition/22-healthy-foods-that-dont-spoil
Canned fruits and vegetables: Dried Beans/ that have been fermented or pickled are sold in airtight containers. Because
they're usually packaged in an acidic solution, they can last for years. You might not have considered protein powders,
such as whey protein. These are easy-to-store protein sources that can last up to 5 years.
Similar to protein powder, dehydrated milk powder stores easily and lasts even longer, or up to 10 years. When hard
cheese is sealed in a waxy outer coating, it can last up to 25 years before beginning to spoil.
Because vinegar is a mild acid, as long as it remains sealed, it can theoretically last indefinitely
Just like other plants that have had their moisture content removed, dried herbs and spices are fantastic foods to carry
or store for long periods. As long as they are kept dry, they can often last for years.
http://time.com/4217330/vegetable-guide/
https://www.partselect.com/JustForFun/Preserving-Food-by-Drying.aspx
With modern food dehydrators, foods such as fruit leathers, fruit chips, dried nuts and seeds and meat jerky, can all be
dried year-round at home.
The best temperature to dry foods and preserve them is 140 deg F. However, for meats and poultry, the USDA Meat and
Poultry Hotline recommends heating meat to 160 deg F and poultry to 165 deg F before starting the drying process.
Once the heating is done, the dehydrator temperature should be consistent at 130 to 140 deg F. Using temperatures
higher than this will result in cooking the food instead of drying it. The food will cook on the outside and the moisture
will remain trapped within. Drying is a slow process and one shouldn’t try and speed it up by raising the temperature.
Raisins dried in the sun are probably the most widely known of dried fruits
Solar drying is a process of drying foods by harnessing the heat energy of the sun in a special dehydrator that not only
increase the temperature but also, improves the air flow. This speeds up the process of drying the food and reduces the
risk of food getting moldy or spoilt.
Vine Drying
Vine drying is yet another simple and effective way of drying food outdoors. This method is especially useful for beans
and lentils. All one needs to do in order to dry beans such as kidney, soy, lima, navy and lentils, is to leave the bean pods
on the vine till the beans inside rattle. It is relatively simple since no pretreatment of food is required. Once the bean
pods are completely dry, simply pick them and shell. If required, further drying may be completed by drying them in the
sun, oven or a commercial dehydrator.

Pasteurization
It is important to treat fruits and beans dried in the sun or on the vines and kill any insects and their eggs. One can use
any one of these two methods for this purpose. The first is the freezer method. For this, one can simply seal the dried
food in freezer plastic bags and place them in a freezer set at 0 deg F or below and leave them at least 48 hours.
The second is the oven method. For this place the food in a single layer on a tray or in a shallow pan, and then place the
tray or pan in an oven preheated to 160 deg F for 30 minutes.
Food Dehydrators
Food dehydrators are small electrical appliances that can be used to dry and preserve food indoors. A dehydrator has an
electric element for the heat and a fan and vents for air flow and circulation. Most dehydrators are designed to dry
foods at 140 deg F, which makes them efficient and quick.
Dehydrofreezing - BEST Method
Dehydrofreezing is a new method of food preservation that uses both the techniques of drying and freezing. Fruits that
have been dried at home usually have 80 percent of their moisture removed while vegetables have 90 percent.
However, in this new method, only 70 percent of the moisture is removed and then, the fruit or vegetable is stored in
the freezer, the final product will definitely be better tasting. Dehydrofreezing achieves this by combining freezing and
drying.
However, it is important to understand that dehydrofreezing is not the same as freeze-drying. Freeze-drying is an
expensive commercial technique that creates a vacuum while the food is freezing. This technique of food preservation
cannot be performed at home.
In dehydrofreezing, the foods are partially dried and then, frozen. The low temperatures in the freezers prevent food
from mold, bacteria and general spoiling. Moreover, since they have been dried, they take less space. In addition, the
taste and color of such foods is definitely better than foods that have only been dried. Another great advantage of
dehydrofrozen foods is that they reconstitute in about one-half the time it takes for dried foods, making the former a
quicker and easier option
Store dried food in cool, dark areas and most dried foods have a storage time from 4 months to a year. The storage
temperature plays an important role in determining shelf life. Higher storage temperatures mean lower storage time.
Most dried fruits can be stored for a year at a temperature of 60 deg F and for 6 months at a temperature of 80 deg F.
Dried vegetables can be stored for half the storage period of that of fruits
http://www.apeda.gov.in/apedawebsite/trade_promotion/study_report/froz_veg.pdf - IMP
Worldwide majority of the frozen fruits and vegetables are sold through Supermarkets and Hypermarkets, followed by a
mix of formats like convenience stores, mom and pop stores etc. and lastly come the Discounters or EDLP stores that
offer huge discounts on all products
This is quite evident from the product basket of some of the prominent retailers like Wal-Mart, Metro, Carrefour, Aldi,
Lidl, Edeka, Auchan, Esselunga etc.

DEHYDROFREEZING: A TECHNOLOGICAL BREAKTHROUGH
Supermarkets in Europe felt the need for a new low-temperature technology. In 1996, Niche Marketing (UK) Ltd.
introduced a modified form of the process in Europe. Dehydrofreezing technology was pioneered in Australia
US Grade A:
Grade A vegetables are known for their softness, color, and texture. These vegetables are most juicy and highly flavored.
The other name for Grade A products is “fancy” which is mentioned on the label
. Setting up an indoor grow unit for vegetables, herbs & spices, microgreens

https://wattsupwiththat.com/2019/02/17/how-to-feed-the-world-by-2050-recent-breakthrough-boosts-plant-growth-
by-40-percent/
https://www.oilseedcrops.org/
Realizing Increased Photosynthetic Efficiency (RIPE) is engineering staple food crops to more efficiently turn the sun’s
energy into yield to sustainably increase worldwide food productivity, with support from the Bill & Melinda Gates
Foundation, the Foundation for Food and Agriculture Research (FFAR), and the U.K. Government’s Department for
International Development (DFID).
RIPE is led by the University of Illinois in partnership with the Australian National University; Chinese Academy of
Sciences; Commonwealth Scientific and Industrial Research Organisation; Lancaster University; Louisiana State
University; University of California, Berkeley; University of Essex; and the U.S. Department of Agriculture, Agricultural
Research Service.
Planning to feed the masses in bad times
For a large family use – for about 10 members, food quality needs to be stored for at least 5 years. One year
consumption will be (1 person uses 1 kg/ day= 365 per person, of which cereals will be half say 200 kg). So for 10
members we need 2000kg cereals + 1650 kg vegetables. We need this for one year, so for 5 years, we need a supply of
10,000kg cereals, 8250 kg of vegs. Some of these might be processed for export to return debts.
So storage room of this quantity is needed and storage for 5 years is needed to ensure we stock every day for a optimum
level that ensure no surprise and no shortage for our family.
Godowns , with proper packing process for 5 years storage is needed. Suitable international labeling for quick export
from godown is needed for ready to use/ ready to serve food items.
So we need a farm that will grow at least crop for one year that is 2000 kg of cereals and 1650 kg of vegetables.
http://www.economicsdiscussion.net/agriculture/productivity-level-of-indian-agriculture-factors-and-measures/2093
https://economictimes.indiatimes.com/news/economy/agriculture/economic-survey-2015-2016-productivity-of-crops-
like-wheat-paddy-and-pulses-low/articleshow/51153300.cms
Considering 50% crop failure (use different crop farming methods) , we need to plant seeds to grow double the
amount which is say 4000kg cereals and 4000kg of vegetables plus minus 20%
Agriculture productivity = Total agriculture crop production / Total land area (hectares)
Consider productivity of 25% for Wheat / Rice, crop grown per hectare is
https://www.statista.com/statistics/764310/india-yield-of-wheat/

2000 kg per hectare, so we need, 2 hectare for cereals and 2 hectors for veggies, so total of 4 hectares MIN is needed to
grow and survive for a family of 10 with some exports
1 hectare is 2.47 acres (about 2.5 acres). So 5 acres crop and 5 acres vegetables is needed for sufficient one year supply
for a family of 10 and surplus for export, surplus depends on the yield, productivity and losses that can occur in volatile
climate.
1 TONNE = 1000kg, 1 QUINTAL = 100 KG
http://agritech.tnau.ac.in/horticulture/horti_TNAU_varieties_vegetablecrops.html
https://data.gov.in/catalog/yield-hectare-major-crops
https://data.gov.in/catalog/yield-hectare-major-crops
2000kg/hectare cereals (Rice +Wheat is 3000kg), Tur dal /pulses is 1000kg . Groundnut yield is low
Vegetables:
Carrot: 45 ton / hec = 4500 kgs / hec
Cauliflower: 45 ton/ hec= 4500kg / hec
Chilli: 2 ton/ hec = 2000 kg/ hec
Cucumber: 15 ton/hec = 15,000 kg /hec
Ash Gourd hybrid= 90 t/ hec = 90,000 kg / hec - highest yield
Bottle gourd hybrid – 90 t/ hec = 90,000 kg / hec – highest yield
Brinjal = COBH2 / 58 t/ hec = 58,000 / hec
Cocina =Co1 / 80 t/hec = 80,000 kg / hec
Tomato hybrid = 90t/ hec = 90,000 kg / hec - highest yield

So a variety of veges are to be grown with good yield and hybrid in nature.
So if you are planting 5 types of veggies then, you will need one acre for each type, which will give half of the above
mentioned results that can be used for local shops and few varieties for export. So 10 acres of farming is required for
sustained use and sales
So what about investments for local use first later on from the earnings export processing plant can be setup.
Whole sale Storage of cereals / grains and vegetables / transportation / drying/dehydrofreezing of vegs/ dryer
chambers/ belts/ processing and canning and pest control
To store large volumes of cereals and vegs different methods and storage types are needed. Volumes like 10 tonne or
10,000 kgs of rice / wheat is required that are grown in say 5 acres/ 2 hectare of land. See proper Cubic volume capacity
is calculated. Also for Cold storage of vegs/ fruits prior to processing / post processing, packing and moving to cold
storage is required. Again the supply chain, movement of goods, packed items are to be stacked in warehouse / cold
storage units/ chambers for dispatch after suitable QA approval and client orders.
https://www.coolingindia.in/design-of-cold-storage-for-fruits-vegetables/
https://www.ifco.com/de/en/fruits-and-vegetables/d20a722e934c7afb
http://www.academia.edu/15672072/Grain_Storage_Structures_for_Farmers
http://www.nzdl.org/gsdlmod?e=d-00000-00---off-0cdl--00-0----0-10-0---0---0direct-10---4-------0-1l--11-en-50---20-
about---00-0-1-00-0--4----0-0-11-10-0utfZz-8-00&cl=CL1.79&d=HASH017402768bfc37bd8026e70b.10.3.3&gt=1
https://dfpd.gov.in/sugar_C.htm
https://advantecaustralasia.wordpress.com/tag/modern-grain-silo/
http://ecoursesonline.iasri.res.in/mod/page/view.php?id=916
http://www.fao.org/3/t1838e/T1838E16.htm
Storage of cereals:
Approvals of warehouse:
http://www.kswc.in/wordpress/wp-content/uploads/tender-document-msp-2014-15-04-.pdf
https://www.indiafilings.com/learn/nabard-loan-for-warehouse-and-cold-storage/
The NABARD loan will be provided for proposals of projects involving creation of storage infrastructure, with a minimum
aggregate capacity of 5000 metric tons (MT), for agricultural and allied produce including construction of:
 Warehouses
 Silos
 Cold storage, controlled atmosphere (CA) stores, other cold chain infrastructure activities like pack houses /
integrated pack houses, reefer vans, bulk coolers, individually quick frozen units, chilling/ freezing infrastructure,
etc.
Further, the NABARD loan will be provided only to dry and wet storage projects which conform to the norms / standards
prescribed by Warehousing Development and Regulatory Authority (WDRA) / National Centre for Cold-chain
Development (NCCD). The borrower must give an undertaking for obtaining accreditation / registration from WDRA for

storage infrastructure / following the standards set by NCCD for cold chain infrastructure, on completion of the
infrastructure.
https://wdra.gov.in/
Standard operating procedure
(1) An applicant shall not be granted a certificate of registration in respect of a warehouse unless he submits standard
operating procedures in respect of all the warehouses.
(2) The applicant may submit the same standard operating procedures in respect of more than one or all warehouses.
(3) The standard operating procedures shall provide for the following aspects —
(a) procedure for deposit and delivery of goods;
(b) procedure for weighing, sampling of goods to be deposited as per industry standards;
(c) procedure for verification of quality of goods and communication to depositor;
(d) procedure for maintaining details of persons who may act as authorized representatives of the
warehouseman for issuing negotiable warehouse receipt;
(e) procedure for ensuring the safety of the goods from fire, theft, burglary, etc.;
(f) procedure for scientific storage of goods, including stacking;
(g) procedure for clear identification of stored goods up to the lowest common factor (for example lot size);
(h) procedure for determining losses caused due to fire, flood, burglary, misappropriation, fraud,
negligence and force majeure events;
(i) procedure for internal verification of stock;
(j) procedure for grievance redressal; and
(k) roles and responsibilities of employees (including outsourced employees).
Submission of information regarding warehouse receipts
(1) A warehouseman shall submit monthly reports to the Authority in such form and manner, including in electronic
form, as may be specified by the Authority in this behalf.
(2) The monthly reports to be submitted under this rule shall contain the following details of warehouse receipts in
respect of the preceding month, namely:–
(a) the total number of warehouse receipts (negotiable and non-negotiable) issued, redeemed, or cancelled;
(b) the total number of un-issued negotiable warehouse receipts in his possession, if any;
(c)the commodity wise stock position of all goods against which the warehouseman has issued warehouse
receipts (negotiable and non-negotiable);
(d) the aggregate market value of all goods against which the warehouseman has issued warehouse receipts
(negotiable and non-negotiable) as on the last day
of the preceding month; and
(e) the negotiable warehouse receipts pledged with banks and financial institutions;
NET WORTH for storage capacity less than 1,000 ton (1000000 kgs- 10 lakh kgs) – 0.5 crore (50 lakhs)
http://indiamicrofinance.com/agriculture-warehousing-india.html
https://www.nccd.gov.in/
Net worth required for cold storage is about 50 lakhs similar to the Warehouse
More details in the NCCD manuals

Food packing:
http://shelflifeadvice.com/content/how-should-food-products-be-wrapped-prevent-oxidation-and-other-problems
Unlike vegetables, fruits can be wrapped tightly in plastic wrap (with no holes) even if the packaging is airtight. Because
fruits are very acidic, Clostridium botulinum can’t grow on them.
However, for other reasons, some fruits should be only loosely wrapped. Fruits that “transpire” (give off) a lot of
moisture (berries especially) are commonly store-wrapped in a manner that allows the moisture to escape. If fruits
transpire moisture into an airtight atmosphere, bacteria (ones that don’t cause disease) will grow and make the fruit
slimy. Also, some fruits produce large amounts of ethylene gas, which stimulates ripening. Allowing this gas to escape
from the package slows the ripening process.
Packaging fruits in environments that don’t contain oxygen has an additional advantage. Mold requires oxygen to grow,
so air-tight packaging prevents that. Sometimes fruits are packaged in modified atmosphere packaging in which the air
has been replaced with carbon dioxide and/or nitrogen, thereby eliminating the oxygen. This is often what you are
looking at when you see 4 or 5 pieces of fruit on a styrofoam tray that is overwrapped with plastic film. Fresh-cut fruits
should either have the cut surface covered in an airtight manner (with plastic film) or be placed cut surface down into a

plastic container or on a plate. This will prevent dehydration (melons), discoloration (apples and peaches) and mold
growth (most fruits).
https://foodsafetyhelpline.com/2015/04/what-are-the-different-methods-of-food-preservation/
https://www.eufic.org/en/whats-in-food/article/preservatives-to-keep-foods-longer-and-safer
To delay the spoiling of foodstuffs by micro-organisms, anti-microbial substances are used which inhibit, delay or
prevent the growth and proliferation of bacteria, yeasts and moulds. Sulphur compounds such as the sulphites (E221-
228) are used to inhibit the growth of bacteria e.g. in wine, dried fruits, vegetables in vinegar or brine. Sorbic acid (E200)
can be used for many different purposes, including the preservation of potato products, cheese and jam.
Benzoic acid and its calcium, sodium or potassium salts (E210-213) are used as antibacterials and antifungals in foods
such as pickled cucumbers, low sugar jams and jellies, dressings, condiments.
http://www.fruitandvegetable.ucdavis.edu/files/217061.pdf
Cooked food delivery
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-
food-handling/mail-order-food-safety/CT_Index

Safe Handling of Mail Order Foods
Food
Item
Condition
Upon Arrival
STORAGE
Pantry
STORAGE
Refrigerator 40 °F
STORAGE
Freezer 0°F
Cheese Products
Cheese—soft (e.g., cream cheese)
Refrigerator
cold
N/A 2 weeks opened N/A
Cheese—processed or hard
Safe at room
temperature,
but
refrigeration
prolongs
quality
N/A 3-6 months
unopened;
3-4 months opened;
2 weeks sliced
small pieces
6 months
Cheesecake
Frozen or
refrigerator
cold
N/A 7 days 3 months
Fruit Products
Fruit—fresh whole*
Refrigerator
cold or room
temperature
*Fruit storage varies by type. After refrigerating, store from 3 days
to 3 weeks; prepared for freezing, fruits can be frozen for up to 1
year.
Fruit—dried
Room
temperature
1 month 6 months after
opened
N/A
Fruit Cakes / Plum Pudding
Cold or room
temperature
1 month,
quality
better if
refrigerated
or frozen
6 months 1 year
Fruit / Nut Breads
Cold or room
temperature
N/A 7 days 6 months
Other
Frosted cakes, layered tortes, petit
fours
Frozen or
refrigerator
cold
2 days 3 days 2 months
Chocolate candy / other
confections
Cold or room
temperature
1 year 1 year 1 year
Jams / Jellies
Room
temperature
12 months
unopened
6 months N/A
Pickles, pickled vegetables
Room
temperature
1 year 2 months opened N/A
Olives
Room
temperature
1 year 2 weeks N/A

Oil, olive or vegetable
Room
temperature
6 months
unopened;
3 months
opened
N/A N/A
Oils, nut
Room
temperature
6 months
unopened
4 months opened N/A
Vinegar
Room
temperature
2 years
unopened; 1
year opened
N/A N/A
Mustard
Room
temperature
1 year
unopened; 1
month
opened
1 year opened N/A
Honey
Room
temperature
1 year N/A N/A
Pure Maple Syrup
Room
temperature
2 years
unopened
1 year opened N/A
Nuts—cans, jars, or cellophane
Room
temperature
1 year
unopened
6 months opened 1 year opened
Tea—Bags Room
temperature
18 months N/A N/A
Tea—Loose
Room
temperature
2 years N/A N/A
Tea—Instant
Room
temperature
3 years N/A N/A
Coffee—Whole beans, non-vacuum
bag
Room
temperature
1-3 weeks 2 weeks 3-4 months
Coffee—Ground, in can
Room
temperature
2 years 2 weeks 3-4 months
Coffee—Instant, jars, & tins
Room
temperature
1 year
unopened;
2-3 months
opened
2 weeks 3-4 months
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-
food-handling/mail-order-food-safety/CT_Index
https://www.webstaurantstore.com/guide/746/shipping-food.html
41 F = 5 degree Celsius (ice pack) – min temp for food delivery overnight or in courier

https://pe.usps.com/text/imm/ab_toc.htm
https://www.webstaurantstore.com/guide/623/types-of-food-certification-labels.html
Famous Fast foods West and East countries
http://fastfood.theringer.com/
Popular ones: French Fries, Potato wedges, Onion rings, Mexican Cheesy Gordita Crunch, Tacos, pretzel, Taco Bell
Burrito Supreme, Popey’s Biscuits,Hashbrowns, Baked Apple Pie, Egg McMuffin, Cheeseburger, cherry limeade, soft
cookies, glazed doughnut, maple syrup doughnuts, McGriddle, Mashed Potatos and Cajun Gravy, deep-fried cheese
curds, Dunkin’ Donuts Coffee, Whataburger Taquito with Cheese, Domino’s Pepperoni Pizza, Panera Tortellini Alfredo,
McDonald’s Egg McMuffin, KFC Mashed Potatoes with Gravy, Checkers Seasoned Fries, Dunkin Donuts Munchkins,
Wendy’s Baked Potato, Little Caesar’s Crazy Bread, Panera Bread Broccoli Cheddar Soup, Jack in the Box Curly Fries,
Culver’s Frozen Custard
https://www.europediaries.com/vegetarian-food-in-europe/?cn-reloaded=1
Swiss: Cheese Fondue, Raclette, Rösti, Alpine Macaroni, Käsewähe or Zweibelwähe
Germany: dumplings with mushroom sauce, (Knödel), Spätzle, Kartoffelpuffer, Semmelknödel mit
Pifferlingen (Bread dumplings with chanterelles), Käsespätzle, which is basically egg pasta with a
lot of cheese, topped with fried onions. Vegan Currywurst (a sausage in tomato sauce topped with
yellow curry powder)
France: crepes, baguettes, falafel wraps, Flammkuchen
Netherlands: stroopwafel, Pannekoek
Belgium: crepes and waffles, Noses of Ghent, frittes, sauces- samurai which is a spicy mayo
Austria: Apfel Strudel,Sacher Torte and also Salzburger Nockerl, Kaiserschmarrn(flour, eggs, milk,
sugar), Käsespätzle (Macaroni and Cheese)
Italy: Pizzoccheri, Lasagna, Risotto, Ravioli and desserts like Tiramisu, Carciofi Alla Giudia (Jewish
Artichoke), puff pastry roses with zucchini, cream cheese, island cheese, and thyme , zucchini
noodles with mushrooms, sweet peppers and local chili pepper chutney, cashews , mint, and local
island cheese, Flan, a creamy custard baked with a caramel sauce
Spain: Veg Paella and Tortillas, Patata Bravas(olives, some cheese, romesco sauce in the cuisine),
Pimientos de pardon(peppers are blistered over a fire and usually served d rizzled in olive oil and
sprinkled with sea salt), Andalusian chickpea soup, Cremat
Others: Veg Pinxtos (roasted red and green peppers, funky toasted goat cheese, and a delicious
fruit compote), The Maltese/Gozitan platter(typical local cheese (fresh and pe ppered), sundried
tomatoes, olives, capers, bigilla (a broad bean, garlic, and parsley spread), tomato paste and olive
oil), Valkosipuli Soup(garlic) , carrot and cream soup, Delicious vegetable omelette, Trdelník is a
sweet cake, khachapuri ( bread boat with butter, cheese filling), Pkhali (eggplant, spinach, bell
pepper or cabbage with walnut sauce)

Apple & Butternut Squash Soup in Tallinn, Estonia, sauerkraut (or cabbage) soup, split pea soup, and lentil stew, Karelian
hand pies, Roasted Cauliflower, Beetroot salad
UK: baked beans, veggie soups, cabbages sauteed with aniseed, and the wildly popular carrot and hummus, vegan
chocolate and mint cake, Cheese, chocolates and ice-cream in Ireland
Greece: Dakos salad, beetroot salad, hummus, fava (a chick pea dip w ith onion and capers),
vegetable fritters often made with chickpeas or zucchini, gigantes (giant white beans in a tomato
sauce), fasolakia (green beans greek style), spanakorizo (spinach and rice dish).
Horta( steamed greens served cold with olive oil and lemon juice), Fassolatha soup with bread(haricot beans, onions,
celery, carrots, tomatoes, bay leaves, and oregano). Greek Triology -aubergine salad, beetroot salad and tzatziki with
pita bread, Knossos cucumber and kalamata olives
By packing breakfast staples like sausage, egg, cheese, and syrup-infused pancakes into a handheld device, the
McGriddle is America's over simplistic response to the morning dilemma of “I want all the breakfast food” and “I have
no time.
https://www.europediaries.com/vegetarian-food-in-europe/
Cheese Fondue- Absolutely love this heavenly mix of melted cheese eaten with bread and fruits. Raclette (potatoes,
melted cheese and sometimes, vegetables), Rösti (potatoes again) or even Alpine Macaroni
https://www.europediaries.com/vegetarian-food-in-europe/?cn-reloaded=1 - to continue
https://www.peta.org/living/food/chain-restaurants/
https://www.huffingtonpost.in/2013/12/04/best-vegetarian-foods_n_4373466.html - good
https://www.cookinglight.com/food/vegetarian/vegetarian-meals
https://www.foodnetwork.ca/everyday-cooking/photos/all-time-best-vegetarian-recipes/ - good
https://www.countryliving.com/food-drinks/g1186/vegetarian-recipes-0309/
Long lasting foods
https://thepreppingguide.com/foods-with-longest-shelf-life/
http://www.happypreppers.com/shelf-life.html
https://www.businessinsider.com.au/foods-with-a-long-shelf-life-2012-12#honey-1
Dried beans
Just like with rice, if you properly package dried beans they can last for up to 30 years
Rolled oats
Milled & canned/ air tight pack
Pasta products
Freeze dried pasta they sit around the 8-30 year shelf lifespan.
Dehydrated fruit slices
Most dehydrated fruits will keep well up to five years, but dates and raisins may keep a bit longer
Cheese
freeze-dried cheese, and can last for an incredibly long time for a dairy product

White rice
Rice can easily last for up to 30 years but again, should be stored in food-grade containers and food storage bags.
Dehydrated carrots
Dehydrated carrots last for up to 25 years.
Dried corn (10+years)
Canned corn and dried corn is cheap, tasty and has an easy 10-year shelf life.
Twinkies
Twinkies are the one dessert that has been proven to outlast a nuclear fallout.
Honey (too long 100 years+)
Honey, as mentioned above, is a great natural sugar and lasts forever.
Dried corn and popcorn – properly sealed
Soya sauce, Vinegar, Coconut Oil, Peanut butter, powdered milk
https://thepreppingguide.com/foods-with-longest-shelf-life/
http://www.happypreppers.com/shelf-life.html
Freeze dried food in #10 cans can last 25-30 years!
https://theepicenter.com/food-storage/home-food-storage.html
We have offered first level insights of the publically available material from various web sources, with an intention to
offer you with the required caution before venturing into investments in agricultural plans
Disclaimer:
Several details have been sourced from the web (Universities, Institutes, Wikipedia, John Deer, NDTV, & newspapers).
We have no intention to infringe any names, copyrights and data that might be presented in this document. This is for
information and educational purpose only and no monetary claims can be made. Please advise us for anything that you
feel to let us know.
For more details, contact below:
Contact
Bhadale IT Developers Pvt. Ltd
CTO: Vijay Mohire, 9741040195; Email: vijaymohire@gmail.com

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