Vikas-Tiwari/ELP.docx

i
EXPERIENTIAL LEARNING PROGRAMME
On
“Processing of Fruits and Vegetables for value addition
&
Commercial Horticulture (Vegetable Production and
Marketing)”
REPORT
By
Vikas Tiwari
(UUHF/16031)
Submitted to
COLLEGE OF HORTICULTURE
V.C.S.G. UTTARAKHAND UNIVERSITY OF HORTICULTURE & FORESTRY
BHARSAR, PAURI GARHWAL, UTTARAKHAND – 246123
in
Partial fulfillment of the requirements for the course
of
“Horticulture Work Experience”
B.Sc. Horticulture (Hons.)
4th
year
May , 2020

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EXPERIENTIAL LEARNING PROGRAMME
Module Instructor: -
Dr. Sanjeev Verma
Processing of Fruits and Vegetables for Value Addition
Dr. S. C. Pant
Commercial Horticulture (Vegetable Production and Marketing)
Place: - College of Horticulture, Veer Chandra Singh Garhwali
Uttarakhand University of Horticulture and Forestry
(Bharsar, Pauri Garhwal)
Course coordinator: -Er. Tejas A. Bhosale

iii
ACKNOWLEDGEMENTS
I thank the College of Horticulture, Veer Chandra Singh Garhwali Uttarakhand University
of Horticulture and Forestry and our READYProgramme and specialthanks and deepest gratitude
to Prof. B.P. Nautiyal, The Dean (College of Horticulture, Bharsar) for providing us opportunity to
work in this university.
I take this opportunity to express mydeep sense of gratitude to ProgrammeCo-Ordinator,
Er.Tejas Ashok Bhosale for their valuable help guidance and providing the opportunity to avail all
necessary facilities towards the completion of this whole Practical Horticulture programme.
I would like to acknowledge with much appreciation to my respected module instructor
Head of the Department of Vegetable, Dr. S. C. Pant and Head of the Department of Post-
Harvest Technology, Dr. Sanjeev Verma for permitting us to utilize all the necessary facilities of
the institution and gave us to all necessary information about relative courses.
I am also thankful to and fortunate enough to get constant encouragement, support and
guidance from all Teaching staffs of which helped us in successfully completing our PHP work.
Also, I would like to extend our sincere esteems to all staff in laboratory for their timely support.
A specialthank of minegoes to my whole group member who helped meout in completing
the PHP work which we did together in whole period and where they all exchanged their own
interesting ideas, thoughts and made this possible to complete my ELP with all accurate
information. I wish to thank my parents for their personal support or attention who inspired me
to go my own way.
I thank all my batchmates to cooperate me in the tasks which I was assigned to complete
as individually or in group.
Place- Ramnagar, Nainital
Vikas Tiwari
(Batch Representative)
Date- May 29, 2020

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TABLE OF CONTENTS
Chapter Title Page
1. INTRODUCTION 1-6
2. EXPERIENCE LEARNING PLAN 7-9
3. DAILY WORK SUMMERY 10-14
4. WORKING REPORT 15-44
5. FINDINGS AND SUGGESTIONS 45-46
6. ELP DURING LOCKDOWN 47-60
7. CONCLUSION 61
8. REFERENCES 62

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Chapter-1
INTRODUCTION
The ICAR is the apex body for coordinating, guiding and managing research and education in
agriculture in the entire country through the Agricultural Education Division. The Agricultural
Education Division, ICAR undertakes planning, development, coordination, human resource
development and educational quality reforms in higher agricultural education in the country and,
thus, strives for maintaining and upgrading quality and relevance of higher agricultural education
through partnership and efforts of the ICAR-Agricultural Universities (AUs) system comprising State
Agricultural Universities (SAUs), Deemed to be Universities (DUs),Central Agricultural Universities
(CAUs) and Central Universities (CUs) with Agriculture Faculty.
About Student READY
The Student READY (Rural Entrepreneurship Awareness Development Yojana) programme
aims to provide rural entrepreneurship awareness, practical experience in real-life situation in rural
agriculture and creating awareness to undergraduate students about practical agriculture and allied
sciences. It also aims to provide opportunities to acquire hands-on-experience and entrepreneurial
skills. Experiential Learning Programme is an opportunity for the students to develop high quality
professional competence, skill development and confidence to start their own enterprise. This is a
step towards “Earn while learn”.
The programme will help in building confidence, skill and acquire Indigenous Technical
Knowledge (ITK) of the locality and thereby, preparing the pass-out for self-employment.
To reorient graduates of agriculture and allied subjects for ensuring and assuring
employability and develop entrepreneurs for emerging knowledge intensive agriculture, it was felt
necessary to introduce this program in all the AU’s as an essential prerequisite for the award of
degree to ensure hands on experience and practical training.
The Fifth Deans committee has given detailed curriculum of student READY programme for
all the disciplines in agriculture and allied sciences. The course curricula have been restructured to

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develop much needed skills and entrepreneurial mind-set among the graduates to take up self-
employment, contribute to enhanced rural livelihood and food security, sustainability of agriculture
and be propeller for agricultural transformation.
The following components are proposed for carrying out one-year Student READY programme in all
the Under graduate (UG) disciplines:
• Experiential Learning on Business Model /Hands on Training
• Experiential Learning on Skill Development
• Rural Awareness Works Experience (RAWE)
• Internship / In-Plant Training / Industrial attachment
• Students Projects
• Rural Awareness Works Experience enable the students to gain rural experience, give them
confidence and enhance on farm problem solving abilities in real life situations, especially in
contact with farmers, growers, etc.
• In-plant training of short duration in relevant industry is useful to gain the knowledge and
experience of the work culture. In Plant training in reputed organization / MNC’s/ other organized
sectors provides an industrial exposure to the students for developing their career in the Agro
based industries.
Experiential Learning (EL)
The word ‘experiential’ essentially means that learning and development are achieved
through personally determined experience and involvement, rather than on received teaching or
training, typically in group, by observation, study of theory or hypothesis, bring in innovation or
transfer of skills or knowledge. Experiential learning is a business curriculum-related endeavor
which is interactive.
EL is for building (or reinforcing) skills in project development and execution, decision-
making, individual and team coordination, approach to problem solving, accounting, marketing and
resolving conflicts, etc. Carefully calibrated activities help the participants to explore and discover
their own potential and both activities and facilitation play a critical role in enhancing team
performance.

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EL provides the students an excellent opportunity to develop analytical and entrepreneurial
skills and knowledge through meaningful hands on experience, confidence in their ability to design
and execute project work.
The MainObjectives of EL
• To promote professional skills and knowledge through hands on experience.
• To build confidence and ability to work in project mode.
• To acquire enterprise management capabilities. The experiential learning programme will be
offered for 180 days (one semester) period in the final year.
• Experiential Learning aims towards Practical Work Experience in Real Life Situation among the
undergraduate students and therefore it helps student become “Job Providers ratherthan Job
Seekers”.
Objecives of ELP
 To promote employment opportunities and entrepreneurship developmental skills in the field of
agriculture science through integration of basic knowledge and conceptual aspects with
experiential learning in specialized field of use of value-added technology, devices & system.
 To generates trained skill man power for self- employment and entrepreneurship development.
 To earn through value addition technologies available locally through integration of integrated
farming, food safety, agriculture market and good agriculture practices.
 To explore wider opportunities for integration of different agriculture on farm practices & devices
for revenue generation.
 To integrate education with entrepreneurship for employment generation so that Agriculture
students may become job providers rather than job seekers.
History
Agriculture education existed in India even during the medieval period, as evidenced by the
historical documentation that the curriculum of Nalanda and Takshashila universities had
agriculture as one of the eighteen subjects taught. The importance of the application of Science and
Technology for Agricultural development was realized as early as in the beginning of century.
Among the several commissions appointed for suggesting steps to streamline agriculture

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development, the Royal Commission (1926) emphasized the need for a strong research base for
agricultural development.
After Independence, one of the greatest challenges before India was agriculture and rural
development. This necessitated the availability of trained human resources in these areas. The first
Education Commission of India (1949) headed by Dr. Sarvepalli Radhakrishnan recommended
setting up rural universities in India on American land-grant model for the overall development of
agriculture and rural life in the country.
The state of Uttar Pradesh (UP), took the first step for establishing an agricultural university
in 1954, when it invited an Indo- American team headed by Dr. K.R Damle, the Vice- President of
Indian Council of Agricultural Research (ICAR).The primary aim of agricultural universities is to
prepare agricultural graduates for serving farming community. The agricultural university assumes a
responsibility of working towards the economic development and improvement of standard of
living of rural people of the state.
For fulfilling this responsibility, these universities train the students for careers useful for
growth and development of rural agricultural areas. Agricultural graduates of the country are
expected to render a great service to the community by motivating and providing stimulus to their
students so that they would show keen interest in the business of agriculture or serve as change
agents. Agricultural graduates with a high degree of confidence in practical, scientific farming could
take up leadership role in transformation of agriculture from primitive and subsistence level to that
of commercial proposition. The ICAR has been in the forefront in updating the course curricula of
different programmes in agricultural universities in the country through Deans' Committees.
The Council plays a catalyst's role and provides forum for widespread interactions between
academic managers, faculty members, students and other stakeholders in agricultural education.
The main objective of such interactions is not only updating of academic regulations and curricula
for meeting national and global requirements but also uniformly implementing the same in
agricultural universities.
The first Deans' Committee appointed by the Council submitted its report in 1965. It
provided detailed guidelines for UG education in Agriculture, Veterinary Science and Animal

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Husbandry, Agricultural Engineering and Home Science. It also made suggestions and
recommendations on postgraduate education.
The Agricultural Universities Review Committee headed by Dr M.S. Randhawa (1977)
suggested the constitution of Second Deans' Committee. This Committee headed by Dr. N.K. Anant
Rao submitted its report in 1981, giving its recommendations for curricula revision in Agriculture,
Veterinary and Animal Science, Agricultural Engineering, Home Science, Basic Science and
Humanities. Most of the recommendations of the Committee were accepted and implemented by
the SAUs in the country.
The Third Deans' Committee headed by Dr. Kirti Singh was constituted by the Council,
constituted sub-groups in all the major areas of agricultural education under the Chairmanship of
one of the members of the Committee. The sub-groups organized workshops involving Deans and
senior faculty members from various colleges, who made detailed study of the existing educational
programmes in the concerned faculties and recommended the course structures for different
degree programmes for the consideration of the Committee.
The concept of experiential learning follows a cyclic pattern of integrated learning from
Experience through Reflection and Conceptualizing to Action and on to further Experience. The
cyclic pattern of learning is, therefore, constituted of four steps i.e.
• Basic instruction on what student will be learning
• Delivery of critical content of the chosen subject of learning
• Hands on training or learning by doing. Integration of what is accomplished during hands on
training including marketing of the end product of learning for economic benefit.
In general, appreciation for experiential learning is more of rhetoric in the existing
undergraduate course curricula. Above all, facilities for learning by experience or hands on training
across agricultural universities are either non-existent or if exist are in a very rudimentary stage of
development.
In the latest revision of UG curricula, the emphasis is given not only on new and emerging
areas but also shifting the focus from 'know-how' to 'do-how' so that the undergraduates, after
coming out of the universities should become job providers rather than job seeke The salient

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features of the current revision are that the workload for completion of B. Sc. (Ag. /Horti.) course
has been increased from 157 to 162 credits. The ratio between theory and practical has been
increased from 60:50 to 50:50.
As a result of the IV Deans committee (headed by Dr. S. L. Mehta) report, the AELP was
introduced in all the state agricultural universities in India. The College of Horticulture, V.C.S.G.
U.U.H.F. has also implemented AELP with a load of 20 credits in the VIII semester of B. Sc.
Horticulture (Hons.) with its emphasis on graduates from “job seekers to job providers” in all the
constituent colleges from the year 2010-2011 with the following objectives:
• To develop the students as skilled professionals through practical work experience in real life
situations
• To develop technical and managerial competence in students in commercialization of
technologies
• To train the students in high quality entrepreneurship skills in all the aspects of enterprise
management.

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Chapter-2
EXPERIENCE LEARNING PLAN
About module
The whole ELP programme consists of 20 credits. Modules selected by group:
1. Module 1st - Processing of fruits and vegetables for value addition.
2. Module 2nd - Commercial Horticulture (Vegetable Production and Marketing).
Course Instructors
Processing of fruits and vegetables for value addition - Dr. Sanjeev Verma
Commercial Horticulture (Vegetable Production and Marketing) - Dr. S.C. Pant
Location
 Module 1st (Processing of fruit and vegetable for value addition) - Post Harvest Technology
Laboratory
 Module 2nd (Commercial Horticulture vegetable) – Fields allotted near Krishi Vigyan Kendra
Block
Allotment date - 03/07/2019
Group members
S. No. Name I.D. No.
1. Shubhanshu Uniyal (Leader) 16001
2. Ganesh Chandra Arya 16005
3. Vivek Kumar 16006
4. Priyanka Rawat 16020
5. Mansi Bisht 16021
6. Shivani Barthwal 16022
7. Bhumika Rawat 16023
8. Ashutosh Naithani (Co-Leader) 16028
9. Vikas Tiwari 16031
10. Sudhakar 16042

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Work plan
 Planning: -
Shubhanshu Uniyal, Bhumika Rawat, Vikas Tiwari
 Production: -
Sudhakar, Mansi Bisht, Vivek Kumar
 Accounts: -
Shivani Barthwal, Priyanka Rawat
 Marketing: -
Ganesh Chandra Arya, Ashutosh Naithani
List of Products Manufactured in Module 1st
Sr. No. Product’s Name
1. Chocolate
2. Garlic pickle
3. Banana chips
4. Chocolate chip Cookies
5. Mango pickle
6. Jackfruit pickle
7. Malta Squash
8. Rhododendron squash
9. Litchi squash
10. Mango squash
List of Activities Performed
Sr. No. Particulars
1. Radish (long) Sowing
2. Radish (round) Sowing
3. Garlic cloves planting
4. Cucumber Sowing

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5. Palak Sowing
6. Pumpkin Sowing

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Chapter-3
DAILY WORK SUMMARY
1. 03/07/2019  Planning for the crops to be cultivated during the entire duration of the
module
 Planning for the products to be made in P.H.T. module
2. 04/07/2019  Field allotment near K.V.K
 Inspection of the field and previously grown crops
 Arrangement of implements
3. 05/07/2019  Procurement of material for Garlic pickle preparation
 Clearance of fields and measurement of Apple trees
4. 06/07/2019  Weeding in Onion fields
 Peeling of the garlic cloves for the pickle
5. 07/08/2019  Procurement of Chocolate compounds from Ramnagar
 Peeling of the garlic cloves for the pickle
6. 08/09/2019  Harvesting of Palak
 Measurement of entire area to be cultivate and no. of terraces
 Procurement of material for Banana chips preparation from Pauri
7 09/07/2019  Preparation of chocolates
 Packaging, labelling of the chocolates
9 10/07/2019  Preparation of beds for sowing of Radish
 Procurement of material for Choco-chip cookies preparation
 Chocolates packaging and their labelling
10 11/07/2019  Sowing of Radish seeds
 Preparation of garlic pickle
11 12/07/2019  Storage, Packaging and labelling of the pickle
 Harvesting of spinach leaves
12 13/07/2019  Preparation of Compost pit

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 Financial analysis
13 14/07/2019  Procurement of materials for the preparation of squashes
 Preparation of the Rhododendron squash
14 15/07/2019  Staking in Cucurbits was done
 Preparation of Chocolates
15 16/07/2019  Savings bank account opened in PNB, Bharsar
 Preparation of Litchi squash
16 17/07/2019  Storage, labelling of the squash
 Sales of the products
17 18/07/2019  Milk and Dark Chocolate preparation
 Acquired permission for setting up stall at Ranichauri campus
18 19/07/2019  Preparation of Malta squash
 Procurement of material for Mango pickle preparation from Pauri
19 20/07/2019  Cutting of raw mangoes for the preparation of pickle
 PHT record maintenance
20 21/07/2019  Sowing of Radish (round) seeds
 Sun drying of the mangoes for pickle preparation
 Procurement of materials for the preparation of Jackfruit pickle
21 22/07/2019  Visit to College of Forestry, Ranichauri for sale of products prepared (/
preparation of mango squash)
22 23/07/2019  Setting up of ELP Group-2 stall at College of Forestry, Ranichauri
 Sale of the products prepared (Clearance of field and bed preparation)
23 24/07/2019  Sale of the products prepared at College of Forestry, Ranichauri (Bed
preparation, irrigation in field)
24 25/07/2019  Cutting of the Jackfruit for pickle preparation
 Staking in Cucumber
25 26/07/2019  Preparation of Jackfruit pickle.
 Storage, labelling of the pickle

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26 27/07/2019  Labelling of the squashes
 Sale of products
27 29/07/2019  Garlic cloves peeled in bulk for pickle preparation
28 30/07/2019  Field clearance on new terraces
 Weeding in Amaranthus beds
29 31/07/2019  Preparation of Garlic pickle
 Preparation of Chocolates
30 01/08/2019  Setting up of ELP Group-2 stall at College of Horticulture, Bharsar on
the day of Registration.
 Sale of prepared products
31 02/08/2019  Preparation of Chocolates
 Harvesting of Onion
32 03/08/2019  Staking in cucurbits
 Preparation of Choco-chip cookies
33 04/08/2019  Harvesting of Amaranthus
 Preparation of bundles of Amaranthus
34 05/08/2019  Weeding in Radish beds
 Staking in Cucurbits
35 06/08/2019  Basin preparation in Apple trees in our assigned area
36 23/08/2019  Earthing up in Radish beds
37 10/09/2019  Harvesting of Radish Leaves
 Sale of the Harvested produce at College mess
38 29/09/2019  Harvesting of Radish
 Sale of the Harvested produce at Nautha market
39 13/10/2019  Preparation of beds
 Harvesting of Cucurbits
40 17/10/2019  Sowing of Garlic in beds
41 25/01/2020*  Procurement of PHT material (miscellaneous)
42 03/02/2020  Preparation of Chocolates

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 Sowing of Cucumber seeds in seedling trays inside polyhouse
43 04/02/2020  Packaging of Chocolates
44 05/02/2020  Weeding in Garlic fields
 Sowing of Pumpkin seeds in seedling trays inside polyhouse
 Weeding in Garlic fields
46 07/02/2020  Preparation of sugar free cookies
47 08/02/2020  Packaging, labelling of the cookies
 Sale of the products prepared
48 09/02/2020  Preparation of Choco-chip cookies
 Packaging, labelling of the cookies
49 10/02/2020  Preparation of Coconut chocolates
50 11/02/2020  Preparation of Fruit and nut chocolates
51 12/02/2020  Preparation of gift boxes with assorted chocolates
 Sowing of Tomato seeds in seedling trays inside polyhouse
52 13/02/2020  Sale of prepared gift boxes
53 14/02/2020  Irrigation in Garlic beds
55 16/02/2020  Weeding in garlic fields
 Irrigation in Garlic beds
56 17/02/2020  Preparation of channels for surplus water in our assigned fields
57 20/02/2020  Preparation of Fruit and nut chocolates
58 22/02/2020*  Packaging, labelling of the chocolates
59 24/02/2020*  Sale of the products prepared
60 25/02/2020*  Preparation of sugar free cookies
 Packaging of the cookies
61 27/02/2020  Preparation of Choco-chip cookies
62 28/02/2020  Packaging of the cookies

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*On leave during these days, hence the work was performed by remaining group members during
these days.
 Sowing of Radish seeds
64 02/03/2020  Sowing of Palak seeds
 Weeding in Garlic beds
65 03/03/2020  Irrigation in Garlic beds
66 04/03/2020  Transplanting of Cucumber seedling in the beds
 Preparation of Milk chocolates
67 05/03/2020  Preparation of Dark chocolates
68 06/03/2020  Preparation of Garlic pickles
69 07/03/2020  Packaging, labelling of the Milk Chocolates
 Financial analysis
70 11/03/2020  Basin making in transplanted cucumber seedlings
71 12/03/2020  Transplanting of Pumpkin seedlings in the field

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Chapter-4
WORKING REPORT
MODULE1ST
– PROCESSING OF FRUITS AND VEGETABLEFOR VALUE ADDITION.
List of products prepared under Module-1:
1. Chocolate
2. Banana chips
3. Cookies
4. Mango pickle
5. Garlic pickle
6. Jackfruit pickle
7. Litchi squash
8. Rhododendron squash
9. Malta squash
10. Mango squash
Fig :- Products Labelling and Products prepared under Module-1

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1. CHOCOLATES
Ingredients:
S. No. Ingredient Quantity
1. Dark chocolate compound 30 packets
2. White chocolate compound 8 packets
3. Almond 1 packet (200gm)
4. Pistachios 1 packet (200gm)
5. Coconut 2 in nos.
Procedure:
 Boil water in a pan.
 Melt the chocolate by dipping the compound packet directly in the boiling water.
 When the compound has been melted properly take it out from the pan and make a slight
cut on the packet with the help of scisso
 Now pour the chocolate in silicon mould and put some chopped almonds and pistachios in
it.
 After filling the chocolate mould let it settle and keep in refrigerator for 20 minutes.
 Remove chocolate form chocolate mould and wrap them with the help of aluminium foil.
Fig: - Melting, Filling ,Freezing and packaging of chocholates

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Manufacturing cost analysis
Material Cost of Material (₹)
Dark chocolate compound 2,550
White chocolate compound 1,000
Almonds 240
Pistachios 325
Coconut 85
Packaging material + Printed stickers 250
Total input cost 4,450
Quantity prepared
200 packets (dark chocolate)
40 packets (dark chocolate with nuts)
70 packets (white chocolate)
Selling price per packet
30 (dark chocolate)
35 (dark chocolate with nuts)
40 (white chocolate)
Total selling price 10,200
Profit 5,750
B:C Ratio 1.29:1
2. BANANA CHIPS
Ingredients:
S.no. Ingredients Quantity
1. Raw banana 3 dozen
2. Oil 500ml
3. Spices 50gm
Procedure:
 Peel the bananas and place them into cold water.
 Slice the bananas with the help of slicer and again put in the water.

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 Leave it in the water for 10 minutes.
 Heat the oil. Fry the slices until they turn into golden yellow colour.
 Drain excess oil by placing the slices on kitchen paper towel. Add salt to the fried chips.
 Cool and pack the slices in polybags.
Fig: - Frying, Draining excess oil and packaging banana chips
Raw banana 180
Oil 60
Spices 30
Total input cost 270
Quantity manufactured 15 packets (100gm each)
Selling price per packet 25
Total selling price 375
Profit 105
B:C ratio 0.38:1
3. CHOCO-CHIP COOKIES
Ingredients:

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S. No. Ingredients Quantity
1. Maida 3kg
2. Butter 5 packets
3. Vanilla essence 1 bottle
4. Coco powder 60gm
5. Choco chips 200gm
6. Sugar 2kg
7. Baking powder 1 bottle
8. Baking soda 1 packet
Procedure:
 Take a mixing bowl and put butter in it. Butter should be at room temperature.
 Whisk the butter with the help of a fork until it gets fluff.
 Now take Maida, coco powder, sugar, baking powder and baking soda and sieve it
properly. Add dry ingredients in the mixing bowl containing the whisked butter.
 Add few drops of vanilla essence along with Choco chips. knead the mixture into the
dough and take small pieces of dough and give them round shape.
 Place the butter paper over the baking tray and put the cookies over it.
 Pre heat the oven. Set the temperature of the oven at 160oC for lower area and 180oC for
upper.Now put the tray inside the oven and bake for 10 -15 min.
 Take out the tray from the oven and let it cool and Pack them in packets after cooling.

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Fig: - Shaping of cookies, Oven baking and Taking cookies tray out from the oven
Ingredients Cost of Material (₹)
Maida 90
Sugar 80
Butter 240
Coco powder 50
Baking powder 60
Baking soda 20
Vanilla essence 30
Choco chips 50
Quantity manufactured 30 packets (200gm each)
Selling price per packet 30
Total selling price 900
Profit 270
B:C Ratio 0.36:1
4. GARLIC PICKLE
Ingredients:
Sr. No. Material Quantity
1. Garlic 7 Kg.
2. Salt 100 gm.
3. Chili Powder 50 gm.
4. Ray Dana 200 gm.
5. Mustard Oil 2 L.
6. Fenugreek 50 gm.

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7. Fennel 50 gm.
8. Turmeric Powder 50 gm.
Procedure:
 Peel the garlic.
 Boil mustard oil in a pan.
 Allow it to cool for 10-15 minutes.
 Put the peeled garlic in the oil and fry it for 2-3 minutes.
 Add the spices and mix properly.
 Add vinegar in the prepared pickle.
 Put the garlic pickle in a clean glass jar and cover it with the cotton cloth.
Fig: - Addition of spices, mixing of spices and filling pickle in containe
Material Quantity Cost of Material(₹)
Garlic 7kg 455
Mustard oil 2 L. 240
Spices 500gm 280
Packaging material +
Printed stickers
320

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Total input cost 1,295
Quantity prepared 30 containers (250gm each)
Selling price per
containers
70
Profit 805
B:C ratio 0.62:1
5. MANGO PICKLE
Ingredients:
S. No Ingredients Quantity
1. Raw mangoes 6 kg
2. Oil 2 L.
3. Salt 300gm.
5. Ray Dana 200 gm.
6. Fenugreek 50gm.
7. Fennel 50 gm.
Procedure:
 Cut the raw into small pieces and keep them for sun drying.
 After the mangoes have dried properly, add spices to it and
mix properly.
 Now add mustard oil and vinegar to it.
 Mixture is kept for preparation in the sunlight for 15 days.
 Some more oil is added and the pickle is packed.

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Fig: -Mixing of spices in raw mango pieces.
Raw mangoes 240
Oil 240
Spices 140
Selling price per container 100
Profit 260
B:C ratio 0.35:1
6. JACKFRUIT PICKLE
Ingredients:
1. Jackfruit 6 kg
2. Mustard oil 2 L.
3. Salt 100 gm.
5. Ray Dana 200 gm.
6. Fenugreek 50 gm.
7. Fennel 50 gm.
Procedure:

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 Peel off the jackfruit and cut it into small pieces.
 Keep the pieces for sun drying after applying turmeric on it.
 After the jackfruit has been dried properly, deep fry it in the mustard oil.
 Let it cool down at the room temperature, and add vinegar to it.
 Keep it in the sun for few days and after that shift it into desired containe
Fig: - Deep frying sun dried jackfruit in the mustard oil
Fig: -Sun drying and Packaging in containers
Manufacturing cost analysis:
Jackfruit 240
Oil 240
Achar masala 210

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Selling price per container 100
Profit 454
B:C ratio 0.53:1
7. SQUASHES
Procedure
 Add sugar in a container having water for making the sugar syrup for the squash.
 Turn off the flame when sugar solution boils and then add the fruit pulp into the syrup.
 Let it cool at the room temperature.
 add citric acid to maintain the acidity. Add sodium benzoate for preserving the
prepared squash.
 T.S.S. is maintained at 45˚B.
 Squash is stirred properly and filled in bottles.
Fig: - Mango squash, Rhododendron squash, Litchi squash and Malta squash.
7.1. LITCHI SQUASH
Ingredients

26
1. Litchi pulp 6 kg
2. Sugar 7.5 kg
3. Citric acid 10gm
4. Sodium benzoate 20gm
Litchi pulp 1,020
Sugar 300
Bottles + Printed stickers 75
Total input price 1,395
Quantity prepared 15 bottles (1 L each)
Selling price per bottle 130
Profit 555
B:C ratio 0.39:1
7.2. RHODODENDRON SQUASH
Ingredients:
1. Rhododendron pulp 8 kg
2. Sugar 10kg
3. Citric acid 10gm

27
Rhododendron pulp 960
Sugar 400
Profit 365
B:C ratio 0.25:1
7.3. MANGO SQUASH
Ingredients:
S.No. Ingredients Quantity
1. Mango 8 kg
2. Sugar 9 kg
3. Citric acid 12 gm
Mango 800
Sugar 360

28
Profit 170
B:C ratio 0.13:1
Fig: - Syrup making, pulp extraction and mixing of solutions for mango squash.
7.4. MALTA SQUASH
Ingredients
S.No. Ingredients Quantity
1. Malta pulp 10 kg
2. Sugar 12 kg
3. Citric acid 9gm
Malta pulp 1,000
Sugar 480
Quantity prepared 20 bottles (1 each)

29
Profit 420
B:C ratio 0.26:1
INPUT – OUTPUT ANALYSIS (module 1st)
TOTAL INPUT (Fixed cost + Variable cost)
a. Fixed cost
S. No. Components Cost (₹)
1. Lab Equipments 300
2. Electricity charges (50 unit @ 4.0 per unit) 200
3. LPG 400
TOTAL ₹900
b. Variable cost
S. No. Components Quantity Cost (₹)
1. Dark chocolate compound 30 packets 2550
2. White chocolate compound 8 packets 1000
3. Dry fruits 550gm 650
4. Raw mango 6kg 240
5. Garlic 7kg 455
6. Jackfruit 6kg 240
7. Rhododendron pulp 8kg 960
8. Malta pulp 10kg 1000
9. Mango 8kg 960
10. Litchi pulp 6 kg 1020
11. Sugar 40.5 kg 1620

30
12. Oil 6.5L 390
13. Raw banana 3 dozen 180
14. Spices and Condiments 1.5kg 606
15. Maida 3kg 90
16. Other ingredients used - 210
17. Packaging material - 1256
18. Transport - 500
Total ₹13,381
c. Other variable cost
S. No. Component Cost (₹) Source
1. Labour - 71 working days
(710 man days)
[₹250/day/man]
₹1,77,500 Students
TOTAL OUTPUT
S. No. Product prepared Quantity of product Cost per unit (₹) Total Cost (₹)
1. Dark chocolate 200 packets (5 pieces in each pack) 30 6,000
2. Dark chocolate with
nuts
40 packets (5 pieces in each pack)
35 1,400
3. White chocolate 70 packets (5 pieces in each pack) 40 2,800
4. Banana chips 15 packets (100gm each) 25 375
5. Cookies 30 packets (200gm each) 30 900
6. Garlic pickle 30 packets (250gm each) 70 2,100
7. Mango pickle 10 packets (500gm each) 100 1,000
8. Jackfruit pickle 13 packets (500gm each) 100 1,300
9. Malta squash 20 bottles (1L each) 100 2,000
10. Litchi squash 15 bottles (1L each) 130 1,950

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11. Rhododendron
squash
15 bottles (1Leach) 120 1,800
12. Mango squash 14 bottles (1L each) 100 1,400
Total ₹23,025
Benefit cost analysis for module 1st
Total input = total fixed cost + total variable cost
= 13,767 + 900 = ₹ 14,667
Total output = ₹ 23,025
Profit = 23,025 – 14281
= ₹ 8744
B: C Ratio = 0.5:1

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MODULE2nd
- COMMERCIAL HORTICULTURE (VEGETABLE PRODUCTION AND
MARKETING)
 Commencement of the PHP Programme and Field Allotment Programme was started on
03/07/2019
 Area assigned was near K.V.K. Bharsar
Total Area Covered – 644.26 m²
Crops and varieties used:
S.No. CROPS VARIETY
1. Radish (long) Japanese White
2. Radish (round) Dunagiri local round
3. Garlic Local
4. Cucumber Pant Kheera
5. Palak All Green
6. Pumpkin Local
Nursery Preparation
S.No. CROPS SEED
QUANTITY
AREA VARIETY DATE OF
SOWING
IRRIGATION
1. Tomato 10g 2m² Pant T-3 12/02/2020 Twice in a
week
2. Cucumber 6g In 30 seedling
pots
Pant
Kheera
03/02/2020 Twice in a
week
3. Pumpkin 10g In 32 seedling
pots
Local 05/02/2020 Twice

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Area under different Crops
S. No. CROP VARIETY PLANTING
MATERIAL
AREA
1. Radish (long) Japanese White 250g 233m²
2. Radish (round) Dunagiri local round 175g 103.8m²
3. Garlic Local 7kg 180.51m²
4. Palak All Green 110g 59.81m²
5. Cucumber Pant Kheera 24 seedlings 22.3 m²
6. Pumpkin Local 20 seedlings 42.84m²
Crops Sown in the field
1. RADISH (LONG)
Variety Japanese White
Date of sowing 11/07/2019, 29/02/2020
Seed quantity 150g + 100g
Area cropped 180m² + 53 m²
Spacing 20cm x 10cm
Method of sowing Line sowing on ridges and Dibbling on ridges
Intercultural operations Thinning: 25 Days after sowing (DAS)
Weeding: Thrice-1st at time of thinning and then at 15 days
interval.
Earthing up: 25 DAS

34
Irrigation Twice a week
Nutrient management FYM: 100kg +75kg mixed with soil at the time of land
preparation
Yield 200kg+140 (expected yield)
Fig :- Preparation of Radish field and Radish plants
2. RADISH (ROUND)
Variety Dunagiri Local round
Date of sowing 21/07/2019
Seed quantity 125 gm
Area cropped 103.8m²
Spacing 20cm x 15cm
Method of sowing Line sowing on ridges and Dibbling on ridges
Intercultural operations Thinning: 25 Days after sowing (DAS)
Weeding: Thrice-1st at time of thinning and then at 15 days
interval
Earthing up: 25 DAS

35
Nutrient management FYM: 100 kg mixed with soil at the time of land preparation
Yield 90kg
Fig: - Sowing of Radish (Round) and Radish in field
3. GARLIC
Variety Local
Seed quantity 9kg
Spacing 15cm x 10cm
Method of sowing Dibbling
Intercultural operations Weeding: 1st weeding 95 DAS, then twice at 20 days interval.
Hoeing: Once at time of 1st weeding

36
Nutrient management FYM: 175 kg mixed at field preparation
Yield 90kg (expected yield)
Fig : - Preparation of beds, Peeling of Garlic cloves and sowing of garlic
4. PALAK
Variety All Green
Seed quantity 30g
Spacing 30cm x 10cm
Method of sowing Line sowing

37
Nutrient management FYM: 50 kg mixed at field preparation
Yield 200 bundles (250g/bundle)
Fig: - Sowing of Palak and Manuring in Palak Field.
5. CUCUMBER
Variety Pant Kheera
Seed quantity 6g
Spacing 1m x0.9m
Method of sowing Transplanting of seedlings

38
Nutrient management FYM: 15 kg mixed with soil at the time of transplanting
Fig: - Cucurbits Seed sowing and Providing support to vines.
6. PUMPKIN
Variety Local
Seed quantity 5.5g
Spacing 2m x 2m
Method of sowing Transplanting of seedlings

39
Nutrient management FYM: 15 kg mixed with soil at the time of transplanting
CROPS SOWN BY ELP GROUP 3 – BATCH (2018-2019)
CROPS NO. OF PLANTS (Surviving) YIELD
Cucumber 3 8kg
Pumpkin 5 25kg
Onion 53 3kg
Palak - 15 bundles(250g)
Amaranthus - 20 bundles(250g)
INPUT-OUTPUT ANALYSIS
TOTAL OUTPUT (CROPS SELF CULTIVATED)
S. NO. CROP YIELD OUTPUT
1. Radish (long) 200kg ₹3000 @ ₹15/kg
2. Radish (round) 90kg ₹3150 @ ₹25/kg
TOTAL ₹6150
TOTAL INPUT (Variable + Fixed)
a. Variable Cost
1. Cost of Seeds
S. No. CROP QUANTITY PRICE (₹)
1. Radish (long) 150g 100

40
2. Radish (round) 125g 250
TOTAL 350
2. Other Variable Cost
S. No. COMPONENTS AMOUNT COST (₹)
1. Labour Cost 71 working days (710 man
days)
[₹250/day/man]
1,77,500
2. Fertilizers F.Y.M.-225kg 225
TOTAL ₹225(Excluding labour cost)
Total Variable Cost = ₹575 (excluding labour cost)
b. Fixed Cost
S. No. Components Depreciation rate (%) Cost (₹)
1. Farm Equipment Price (₹)
10
312
Kodali 5 x 150 = 750
Spade 5 x 200 = 1000
Pick Axe 1 x 250 = 250
Axe 1 x 200 = 200
Garden Rake 1 x 200 = 200
Sickle 4 x 30 =120
Grass cutting sword 3 x 200 = 600
2. Rental cost of land and
irrigation charges
283.5x 10 = 2835 2835
Total ₹3147

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TOTAL OUTPUT {CROPS SOLD OF ELP GROUP-3(2018-2019)}
BENEFIT COST ANALYSIS
CROPS SELF CULTIVATED
Total Output (₹) 6150
Total Input (₹) T.F.C. + T.V.C.
=3,147 + 575
=3,722
Net Returns (₹) 2,428
TOTAL OUTPUT {CROPS SOLD FOR ELP GROUP-3 (2018-2019)}
Total Output (₹) 1,350
SELF CULTIVATED + FOR ELP GROUP-3 (2018-2019)
TOTAL INPUTS (₹) 3,722
TOTAL NET RETURNS (₹) 3,778
B/C Ratio 1.01:1
S. No. CROP YIELD OUTPUT
1. Cucumber 8kg ₹200 @ 25/kg
2. Pumpkin 25kg ₹750 @ 30/kg
3. Onion 3kg ₹120 @ 40/kg
4. Palak 15 bundles (250g) ₹120 @ 8/bundle
5. Amaranthus 20 bundles (250g) ₹160 @ 8/bundle
TOTAL ₹1350

42
TOTAL EXPECTED OUTPUT OF VEGETABLES
S. No. CROP EXPECTED YIELD EXPECTED OUTPUT (₹)
1. Radish 140kg ₹2,100 @ ₹15/kg
2. Garlic 90kg ₹6,750 @ ₹75/kg
3. Palak 200bundles
(250g/bundle)
₹1,600 @ ₹8/bundle
4. Cucumber 40kg ₹1,000 @ ₹25/kg
5. Pumpkin 80kg ₹2,400 @ ₹30/kg
TOTAL ₹13,850
TOTAL INPUT OF CROPS TO BE HARVESTED
a. Variable Cost
1. Cost of Seeds
S. No. CROP QUANTITY PRICE (₹) SOURCE
1. Radish(long) 100g 75 Pant Nagar
2. Garlic 9kg 900 Bharsar
3. Palak 30g 50 Pant Nagar
4. Cucumber 6g 50 Pant Nagar
5. Pumpkin 5.5g 75 Pant Nagar
6. Tomato 10g 50 Pant Nagar
TOTAL ₹1,200

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2. Other Variable Cost
S. No. COMPONENTS AMOUNT COST (₹) SOURCE
1. Labour cost 71 working days (710man
days)
[₹250/day/man]
1,77,500 Students
2. Fertilizers F.Y.M.- 330kg 330 College
TOTAL ₹330(excluding labour cost)
Total Variable Cost = ₹1530 (excluding labour cost)
b. Fixed Cost
S. No. Components Depreciation rate (%) Cost (₹)
1. Farm Equipment Price (₹)
10
312
Kodali 5 x 150 = 750
Spade 5 x 200 = 1000
Pick Axe 1 x 250 = 250
Axe 1 x 200 = 200
Garden Rake 1 x 200 = 200
Sickle 4 x 30 =120
Grass cutting sword 3 x 200 = 600
2. Rental cost of land and
irrigation charges
321.12 x 10 = 3211.2 3211.2

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Total ₹3,523.2
COST ANALYSIS OF EXPECTED YIELD
Total Input (₹) 5,053.2
Net Return (₹) 8,797
B/C Ratio 1.74:1
OVERALL ANALYSIS OF BOTH MODULES
MODULE 1 + MODULE 2
 EXCLUDING EXPECTED OUTPUT
Total Input (₹) 18,389
B/C Ratio 0.65:1
 INCLUDING EXPECTED OUTPUT
Total Input (₹) 23,442

45
B/C Ratio 0.89:1
Chapter-5
FINDINGS AND SUGGESTIONS
Findings: -
 It was very difficult to convince the consumers to buy our products at the rates calculated and
decided.
 Time management and recourses utilization is the key for positive field results.
 There is a huge difference between the things we studies, plans and when it is implemented
practically.
 Disproportion between number of students with equipment and materials available for practical
education.
 Major losses dueto lackof fencing.I understood the problems of risk and uncertainty that farmers
face in actual field conditions.
 The quality and quantity of products produced by us was mainly depended on local market.
 I gained skills and enhanced my abilities in solving on-farm problems in real life situation.
Sometimes things do not work as planned due to many unseen problems.
Suggestions: -
 At times of unfavourable climatic conditions such as snowfall and Heavy rainfall, more focus
should be given to other module.
 During RHWE period there must be attendance on Sunday and other holidays, and student must
perform and maintain their ELP Module work on those days
 Distribution of implements among students should be proportionately.
 We should always have an alternative plan in case actual plan doesn't work.

46
 Faculty members to visit students at least three times during the training period to assess their
work and to solve any problem as needed.
 Bulk production and selling of products to distant markets will be more profitable.
 Developing an up to date programme for conducting practical courses gives positive results.
 Student attendance machine can be placed nearby KVK, so that all the students directly reach to
their field on the assigned timings.
 College should provide accommodation and transport facilities to students going to counselling
for Selling their products, so that there would be maximum participation in future.
 College should provide shed for the students where they can display and sell their products.
 Student should focus on mono cropping rather than multiple cropping for great profit but
sometime its very risky. Government should organize Kisan mela monthly that our produced
reach upto new customer Proper fencing should be provided. Divergent to convergent thinking
which include sharing of ideas.
 There should be coordination between the groups to avoid conflicts and for smooth marketing.

47
Chapter-6
ELP DURING LOCKDOWN
On March 15, 2020, in the view of World wide threat of Novel Corona Virus (COVID-19) and
preventive measures being taken at different levels and advisory being issuedincluding that from the
University Grants Commission, the University decided to suspend the classes with immediate effect
and Soon Nationwide lockdown was announced. The lockdown and COVID-19 Pandemic situation
also affected the conduct of the Student READY programme in the final year of under-graduation
which were designedand planned as apart of the Students Final year curriculum, leading to the delay
in completion of the proposed Programme.
Advisories to Agricultural Universities during COVID-19 pandemic
The COVID-19 Pandemic posed an unprecedented situation and new challenges for agricultural
education being offered in various agricultural universities across the country. The ICAR took several
immediate measures to ensure continuity in teaching- learning process. As a part of these initiatives,
based on UGC Guidelines for the Universities in view of COVID-19 pandemic and in consultation with
academic experts and administrators of agricultural universities, the ICAR has articulated the
following advisories for the betterment of academic ambiance in the agricultural universities.
Implementation of Student READY Programme in accordance with ICAR advisory
To complete the Student READYprogramme in the finalyear of under-graduation, the University was
allowed customize its five components (RAWE, Experiential Learning, In-plant training, Hands-on
training and Student project) to suit the students based on the prevailing situation. In case the
students are not able to complete their allotted component, the other components were assigned
based on their suitability (The students undergoing different components of Student READY
programme may be guided to complete the same through alternate means viz. carrying out activities
while sitting at home wherever possible (Floriculture and Landscaping, Food Science & Technology),
Practical oriented Project Assignments, interpretation of data obtained in Project works, etc.).

48
Hence further Experiential Learning Programme was progressed at home within the resources
available through alternative means suggested by the University. I mainly focused on Horticultural
crop Production in kitchen Garden for the ELP Programme.
The activity progress was monitored and guided by the respective Course Coordinator.
Horticultural Crop Production in kitchen Garden
 Under this section I involved myself in actual day-to-day Horticultural operations in the kitchen
Garden.
 Performed various crop production practices and also intercultural operations.
 Demonstrated family members various improved techniques/methods of crop production.
 Also learned various production practices they know.
 Performed following activities : -
1. Sowing, Transplanting and management of Chilli.
2. Planting and management of Brinjal seedling.
3. Planting and management of Okra seedling.
4. Planting and management of Cucurbits seedlings.
5. Planting, management and Harvesting of Tomato plant.
6. Establishment of Homemade Bower system /Overhead Netting System system for cucurbits
vines.
7. Performing plant protection techniques in Mango and Litchi orchard.
8. Performing Plant protection techniques in established Nursery of vegetables.
9. Harvesting of vegetables from kitchen garden
 Area covered in Kitchen Garden – approx. 100 m²
 Seed /Transplants used- Local
 Mango disease attack identified and managed - Gummosis in one tree.
 Litchi insect attack identified and managed- mite infestation in one plant.

49
Crops and varieties used:
S.No. CROPS VARIETY
1. Chilli Local
2. Brinjal Local
3. Tomato Local
4. Cucumber and Bottle gourd Local
5. Okra Local
Crop Production specifications in kitchen garden
Crop Transplanting
Spacing
Date of
Sowing/Planting
Area
Covered
Weeding
Operations
Rate of FYM
Application
Tomato 80 cm 19/03/2020 4m in Row 3 in no. 4kg
Chilli 30 cm 18/03/2020 4m in Row 3 in no. 3kg
Okra 30 cm 23/03/2020 12 m² 3 in no. 10kg
Cucurbits 90 cm 28/03/2020 25 m² 3 in no. 5kg
Brinjal 40 cm 01/04/2020 48 m² 2 in no. 20kg
Crop Expected Days to maturity
Tomato 100 days
Chilli 90 days
Okra 70 days
Cucurbits 65 days
Brinjal 90 days

50
WEEKLY WORK SUMMARY
Sr. No. Week duration Work Summary
1. 15/03/2020 – 21/03/2020  Preparation of beds for sowing of chilli
 Sowing of chilli
 Preparation of beds for planting of tomato
seedlings
 Planting of Tomato seedlings.
 Irrigation in established Kitchen garden
vegetables within evening hours through
buckets.
2. 22/03/2020- 28/03/2020  Preparation of beds for planting of okra
seedlings.
 Planting of okra seedlings
 Preparation of beds for planting of cucurbits
(Cucumber and Bottle gourd) seedlings.
 Planting of cucurbits seedlings.
 Manuring the kitchen garden with cow dung.
 Irrigation in established Kitchen garden
buckets.
3. 29/03/2020 – 4/04/2020  Preparation of beds for planting of brinjal
seedlings.
 Planting of brinjal seedlings.
 Daily Irrigation in established Kitchen garden
buckets.
 1st weeding performed in tomato and chilli
plants

51
4. 5/04/2020 – 11/04/2020  Identification of Disease attack in mango tree
in the orchard was done.
 Pruning of the infected branch and
application of fungicidal paste in the region of
pruned branch. Application of copper based
fungicide was also done, which successfully
prevented further attack.
buckets.
5. 12/04/2020 – 18/04/2020  2nd weeding performed in tomato and chilli
plants.
buckets.
 Identification of insect attack in litchi tree in
the orchard was done.
 Foliar Application of insecticide was done,
which successfully prevented further attack.
6. 19/04/2020 – 25/04/2020  1st weeding performed in cucurbits and okra
plants.
 Thinning out operation in kitchen garden
plants.
 Establishment of Home made Bower system
or Overhead Netting System system for
cucurbits vines.
buckets.

52
7. 26/04/2020 – 01/05/2020  1st weeding performed in Brinjal plants.
buckets.
 Manuring the kitchen garden with cowdung.
8. 03/05/2020 – 09/05/2020  3rd weeding performed in tomato and chilii
plants.
 Spray of insecticide in of the kitchen garden
was made in tomato and chilli plants in the
nursery with the help of hand sprayer.
buckets.
9. 10/05/2020 – 16/05/2020  2nd weeding performed in cucurbits and okra
plants.
 Spray of insecticide in of the kitchen garden
was made in okra and cucurbits plants in the
nursery with the help of hand sprayer.
buckets.
10. 17/05/2020 – 23/05/2020  2nd weeding performed in brinjal plants.
buckets.
 Raising the cucurbits vines to the bower
netted structure prepared.

53
11. 24/05/2020 – 30/05/2020  Spray of insecticide in of the kitchen garden
was made in brinjal plants in the nursery with
the help of hand sprayer
 3rd weeding performed in cucurbits and okra
plants.
 Harvesting of tomato.
buckets.
DETAILED DESCRIPTION OF THE WORK PERFORMED:-
A) Sowing, Transplanting and maintenance of chilli
Procedure
 A pot with soil already amended with fertilizer and compost was filled
 Sowing the seed in pot @ 7-8 seed per cell.
 After sowing, the seeds were properly covered with well decomposed manure and watered
daily till it starts germinating.
 Once seedlings have a few leaves, sniping off the weaker ones and keep the strongest plants.
 Transplanting the seedlings once they are 35 days old. Once true leaves appear , these are
transplanted.
 Spacing of 0.3 m maintained and planted in holes of (2.0-4.0) cm.
 Irrigate the plants daily and follow proper intercultural operations. 1st weeding was followed
15 days after transplanting and 2nd after 30 days of transplanting.
 Spray of Dichlorvos insecticide @ 10ml /6l water in the kitchen garden was made in all the
chilli plants in the nursery with the help of hand sprayer.
 Thinning out operation was also done after 20 days of transplanting.

54
Fig: - Seedling emergence, Transplanting and intercultural operation in Radish
B) Transplanting and maintenance of Brinjal Plant.
Procedure
 Brinjal seedlings were transplanted when they achieved proper height(20 cm) and leaves
number (8-9) with spacing of 40 cm within plants (35 DAS).
 The established brinjal plants in the kitchen garden were maintained through proper
irrigation, weeding , thinning operation and insecticidal sprays.
 Daily irrigation within evening hours is done through buckets.
 1st weeding was followed 15 days after sowing , 2nd after 30 days of sowing and 3rd after 45
days of Sowing.
 Thinning operation done after 30 days of sowing.
 Insecticide used was Dichlorvos @10ml in 6L of water.
 The plants were transplanted after 35 days when they achieved proper height(20 cm) and
leaves number (8-9) with spacing of 40 cm within plants.
 These plants were daily irrigated and Spray of Dichlorvos insecticide @ 5ml /4l water in the
kitchen garden was made in all the brinjal plants in the nursery with the
 help of hand sprayer.

55
Fig: - Brinjal Nursery and Transplanted Brinjal
C) Nursery management, Transplanting and maintenance of Okra seedling.
Procedure
 The nursery established in the kitchen garden was maintained through proper irrigation,
weeding , thinning operation and insecticidal sprays. Daily irrigation within evening hours is
done through buckets.
 1st weeding was followed 15 days after sowing and 2nd after 30 days of sowing. Thinning
operation done after 30 days of sowing.
 The plants were transplanted after 35 days when they achieved proper height (20 cm) and
leaves number (8-9) with spacing of 30 cm within plants.
 These plants were daily irrigated and Spray of Dichlorvos insecticide @ 10ml /6l water in
the kitchen garden in the nursery with the help of hand sprayer.
Fig: -Transplanted okra, intercultural practices in okra and flower initiation in okra.

56
D) Transplanting and management of Cucurbits (Cucumber and Bottle gourd).
Procedure
 Two hours before begining the Transplanting process, water the cucumber to be transplanted
thoroughly.
 1st weeding was followed 15 days after planting, 2nd after 30 days of planting and 3rd after 45
days of planting.
 The cucumbers are provided adequate room to grow . Sticks with 70-80 cm hieght are earthed
around the plant so as to provide it initial support.
 Self-made Bower systemor Overhead Netting System of height 2.5 m for proper vine growth is
maintained near the plant.
 Train the cucumber vines to climb the Bower system support as they grow. You can do this by
helping the vines twine around the support.
 The vine length reaches upto 8-10 m.
 The vines are irrigated Daily and proper weeding and other intercultural opertaions are done.
cucurbits plants in the nursery with the help of hand sprayer.
Fig: - Planting of Cucurbits, Raising vines and providing support structure to vines.

57
E) Planting, irrigating, weeding and Harvesting of Tomato.
Procedure
 Tomato seedling were planted in the kitchen garden with the spacing of 80 cm by digging
holes.
 The plants are irrigated daily with the help of bucket water. Weeding was done thrice. 1st
weeding was performed 15 days after sowing , 2nd after 30 days of sowing and 3rd after 45
days of Sowing.
tomato plants in the nursery with the help of hand sprayer.
 Harvesting of Tomato is done 60-90 days from transplanting Tomatoes are removed from the
plant by gently twisting or rotating them in order to cleanly remove the stem from the fruit.
Pick the fruit firmly but gently and pull upward with the thumb and forefinger pressed against
the stem.
Fig: - Harvesting of Tomato and okra.
F) Establishment of Homemade Bower system or Overhead Netting System for cucurbits vines.
Procedure
 A criss-cross structure with the help of thin nylon rope is made within the height of 2 .5 m poles.

58
 In this structure the auxiliarybuds and sidebranches are removed tillthe vine reaches the bower
then the tip of the vine is removed 15 cm below the Bower.
 Two auxiliary buds are allowed to grow and allowed to trail over the bower.
Fig: - Bower system/overhead netting system prepared for cucurbits
Fig: - Making of Structure, Providing support to vines and raising and flowering in vines
G) Performing Plant protection techniques in Mango and Litchi orchard .
Procedure
 Identification of Disease in mango and insect attack in litchi tree in the orchard was done.
 A Mango tree branch suffered Gummosis diseaseattackshowing symptoms of milky gum exuded
out from stem and main branches that later turned to brownish colour and dried.

59
 Pruning of the infected branch carefully and application of fungicidal paste in the region of
pruned branch . Also application of copper based fungicide (Copper oxychloride @ 20g in 5L of
water) was also done around the tree trunk, which successfully prevented further attack.
 A Litchi tree also suffered Mite attack showing symptoms of leaves becoming thick and cury and
ultimately dry.
 Foliar Application of Cypermethrin + Chloropyriphos @ 5ml in 3l water (Trade name- HAMLA
550) water insecticide was done, which successfully prevented further attack.
Fig: - Identification and disease management in Mango Tree.
Fig: - Identification and Insect management in Litchi Tree
H) Performing Plant protection techniques in established Nursery of vegetables.
Procedure

60
plants in the nursery with the help of hand sprayer.
 The insecticidal spray prevented future pest and insect attack on brinjal, okra, tomato, chilli
and cucumber in the Kitchen garden.
Insecticide
used
Trade
Name
Crop Date of
application
Formulation
of insecticide
Type of
application
Dichlorvos DDFEX Tomato and
chilli
05/05/2020 10ml in 4l
water
Foliar spray
Dichlorvos DDFEX Cucurbits and
okra
16/05/2020 10ml in 4l
water
Foliar spray
Dichlorvos DDFEX Brinjal 26/05/2020 10ml in 4l
water
Foliar spray
Fig: - Insecticidal spray in kitchen garden

61
Chapter-7
CONCLUSION
Experiential Learning (EL) with business mode helps the student to develop competence,
capability, capacity building, acquiring skills, expertise, and confidence to start their own enterprise
and turn job creators instead of job seekers. This is a step forward for “Earn while Learn” concept.
Experiential Learning is an important module for high quality professional competence and practical
work experience in real life situation to Graduates. The module with entrepreneurial orientation of
production and production to consumption pattern is expected to facilitate producing Job
Providers rather than Job Seekers. The EL provides the students an excellent opportunity to develop
analytical and entrepreneurial skills, and knowledge through meaningful hands on experience,
confidence in their ability to design and execute project work. The main objectives of EL are:
 To promote professional skills and knowledge through meaningful hands on experience.
 To build confidence and to work in project mode.
 To acquire enterprise management capabilities.

62
Chapter-8
REFERENCES
 Agrimoon June, 2019, Production technology of Vegetables, Viewed 20 April 2020
<http://www.agrimoon.com/production-technology-of-vegetables-flowers/
 Education ICAR 2020, Student Ready, viewed 20 April 2020,
http:/education.icar.gov.in/student_ready.aspx>
https://icar.org.in/node/2852
 Kumar, A.J. M.Sc. Ag., A Study on the agricultural Experiential Learning Programme; Department
of Agricultural Extension, Acharya N.G. Ranga Agricultural University Rajendra Nagar Hyderabad,
2013
 Singh, Udal. Kumar, Suresh. Glimpses of Post-Harvest Technology. New Vishal Publication. Page
(91-111).
 Daily dairy of our ELP programme prepared.

Vikas-Tiwari/ELP.docx

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