The document provides details about an experiential learning programme on mushroom production and protected cultivation of high value horticultural crops. Key points: - The programme aims to provide students hands-on experience in rural agriculture and entrepreneurial skills to start their own enterprises. - Students are assigned two modules - mushroom production and protected cultivation of vegetables. Various crops like radish, brinjal, spinach and garlic are grown using recommended practices. - Activities include preparing land, sowing seeds, irrigation, weeding, harvesting. Students gain experience in planning and carrying out agricultural operations. - The programme aims to make students job providers through practical skills and confidence in agricultural production.

1. EXPERIENTIAL LEARNING PROGRAMME
On
Mushroom Production
&
Protected Cultivation of High Value Horticultural Crops
Presented to –Er. Tejas A.Bhosale
Dr. Satish Chandra Pant
Dr. Vijay Kumar
VCSG UTTARAKHAND UNIVERSITY OF HORTICULTURE AND FORESTRY,
BHARSAR
Presented by- Siddharth Khanna
(16039)

2. 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.
2

3. 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”.
3

4. Components for carrying out one-year
Student READY
 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.
4

5. The Main Objectives of Experiential
Learning
 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 rather
than Job Seekers”.
5

6. EXPERIENCE LEARNING PLAN
ALLOTMENT DATE: 03/07/201
ABOUT MODULE
The whole ELP programme consists of 20 credits. The module selected were:
 Module 1st - Protected cultivation of High Value Horticultural crops. (Vegetable)
 Module 2nd - Mushroom Production
COURSE INSTRUCTOR
 Mushroom Production – Dr. Vijay Kumar
 Protected cultivation of High Value Horticultural crops (Vegetable) – Dr. S C Pant.
LOCATION
 Module 1st (Protected cultivation of High Value Horticultural crops vegetables)- Fields allotted near Krishi
Vigyan Kendra Block and One Polyhouse allotted at T-Gaddu
 Module 2nd (Mushroom Production)-Mushroom unit in Krishi Vigyan Kendra 6

7. S.NO. NAME ID. NO.
1. Sanjay Singh Bisht UUHF/ 16025
2. Mayank Prakash Badola (Leader) UUHF/ 16027
3. Manik Upadhyay UUHF/ 16029
4. Kavyanjali Murari (Co-leader) UUHF/ 16032
5. Amit Nawani UUHF/ 16033
6. Pooja Fartiyal UUHF/ 16034
7. Riya Pandey UUHF/ 16035
8. Siddharth Khanna UUHF/ 16039
9. Mohammad Nazim UUHF/ 16043
10. Akhil Upreti UUHF/ 16044
GROUP MEMBERS
7

8. Module 1st .Protected Cultivation of High
Value Horticultural Crops(Vegetables)
 Area covered under vegetable production: 539m²
 Area covered in polyhouse: 90m²
 Total area cultivated: 629m²
CROPS GROWN: S.
No.
Crop name Varieties
1. Radish Japanese White
2. Brinjal Arka Neelkanth
3. Tomato Sioux
4 Garlic Local
5. Summer Squash F1 hybrid of Shine brand
6. Cucumber F1 Hybrid
7 French bean Anuradha,F1 hybrid
8 Bottle guard Royal England F1 hybrid
9 Spinach All green
8

9. 1. RADISH ( Raphanus sativis )
 Botanical Name: Raphanus sativus L.
 Family: Cruciferae
 Chromosome No: 2n = 18
 Origin Place: Europe and Western Asia
Variety - Japanese white
Date of seed sowing 10/July/2019
Seed quantity – 250gm
Spacing - 30cm x15cm
Method of sowing- Line sowing on ridges
Area - 154.6m² 9

10. INTERCULTURE OPERATIONS:
 Thinning :- Thinning is done at 3-4 leaf stage and 25 days after sowing. Thinning is done help in better growth
of plant and do not done competition with plant for space.
 Weeding:- Weeding is done to remove the unwanted plant from field because it improved the growth of the
plant. Weeding is done thrice 1st at the time of thinning and then at 15 days interval
 Earthing up:- it refer to the practice of bringing soil closer to and around the stem of particular plants. This
technique is used where plant has specific needs that the soil can be provide. Earthing up is done 15 days after
sowing.
 Irrigation:- Irrigation is done thrice in a week.
 Nutrient management:- FYM 110kg mixed with soil.
 Harvesting : Crop was uprooted 40-45 days after sowing, and before harvesting field was lightly irrigated so as
to easily uprooting of crop.
 Total no of harvesting - 7
 Yield:- Expected yield: 150kg
Obtained yield : 100kg
 Physiological disorder:- Splitting 10

11. 11
Sowing of seeds
Harvested Radish
Preparation of field
Radish Plants
PROCEDURE

12. 2. BRINJAL ( Solanum melongena)
 Botanical Name: Solanum melongena
 Family: Solanaceae
 Chromosome No.: 2n = 24
 Origin:India
 Common Name:Eggplant, Aubergine
Variety: Arka Neelkanth
No. of seedlings: 330
Survived seedlings: 314
Area: 9.4m²
Spacing : 45cm x45 cm
12

13. CULTIVATION PRACTICES:
 Climate: The brinjal is a warm season crop therefore susceptible to severe frost. A daily mean
temperature of 13-21OC is most favorable for optimum growth and yield.
 Transplanting: Transplanting was done at a spacing of 45x45 cm. the seedlings were ready in 4-5
weeks for transplanting.
 Irrigation: Daily irrigation at morning and evening hours was given to plants until flowering.
After 1st harvesting at 5-7 days interval
 Intercultural operation: Inter cultural operation were carried out for better yield. Weeding was
done twice a week.
 Application of FYM at 15 days of interval.
 Harvesting: harvesting was done after 55-60 days after transplanting. Harvest was made once in 7
days and as many as 5 to 10 pickings.
 Yield : Expected yield : 110-120 kgs
Obtained yield : 70kgs
 Diseases: Wilt (Fusarium solani) affected leaves turn yellow 13

14. 3. SPINACH (Spinacia oleracea)
Family: Chenopodiaceae
Chromosome No.: 2n = 18
Origin:India
Common Name: Palak
VARIETY ALL GREEN
Date of sowing 15/July/2019
Seed quantity 100gm
Area cropped 50m²
Spacing Between line 15cm apart
Method of sowing Line sowing
Irrigation Twice in a week
Nutrient management FYM: 30kg at time of field preparation
Urea : spray of 1% solution.
Yield Expected yield: 40-50 bundles
Obtained yield: 20 bundles 14

15. 15Sowing of seeds
Hoeing Irrigation with buckets
Plants
PROCEDURE

16. 4. GARLIC ( Allium sativum )
 Family: Alliaceae
 Chromosome No.: 2n = 18
 Origin:Central Asia
 Common Name:LassanI
INTERCULTURE OPERATIONS: –
 Weeding:- weeding is done to remove the unwanted plant from field because it improved the
growth of the plant. 1st weeding 95 days after sowing, then twice at 20 days interval.
 Hoeing:- once at the time of 1st weeding.
 Irrigation: - once in a week till 20 days before harvesting.
 Nutrient management:- FYM 150 kg at a time of field preparation
 Yield :- 200 kg .
Variety Local
Date of sowing 13/10/2019
Seed quantity 10kg(cloves)
Area cropped 120m²
Spacing 15cm×10cm.
Method of sowing Dibbling.
16

17. 17
Weeding Application of FYM
Garlic Seedling Garlic Plants
PROCEDURE

18. 5. FRENCH BEAN (Phaseolus vulgaris)
 Family: Fabaceae
 Chromosome No.: 2n = 22
 Origin: Central Asia
 Common Name: Phali
CULTIVATION PRACTICES:
 Climate: French bean is a warm season crop. A monthly mean temperature of 10.3-23.9:C is most suitable for
successful cultivation of this crop.
 Sowing: Sowing was done at a spacing of 45x45cm
 Irrigation: Frequent irrigation after sowing till crop emergence may hinder the germination due to chocking of
respiration. During flowering and pod formation, the available moisture content should be more than 50%.
 Intercultural Operation: Hoeing is done to remove the weeds and pulverize the soil for proper aeration.
 Staking: For pole type varieties staking should be done to avoid deterioration of pods by touching the ground.
 Yield: Expected yield: 50 - 60kg
Variety Anuradha f1
hybrid
Quantity of seed 250gm
Area 125m²
Date of sowing 24/Feb/2020
Spacing 45 cm x 30
cm
Method of sowing : Line sowing
18

19. POLYHOUSE
1.TOMATO:- (Lycopersicon esculentum)
 Botanical Name: Solanum lycopersicum.
 Family: Solanaceae
 Chromosome No.: 2n = 24
 Origin: Peru or Mexico
PROCEDURE-
 Hand ploughing was done.
 Bed are made of appropriate size.
 Pits are dug at spacing of 45X45 cm. water and FYM is applied in the pits
 Seedling are transplanted in poly-house which were raise by the college.
 Seedlings are transplanted at a spacing of 45X45 cm.
 Intercultural practices like gap filling, weeding, pinching, stacking, irrigation was performed.
Variety Siuox
No. of seedlings 175
No. of seedlings survived 145
Spacing 45cm x 30cm
19

20. INTERCULTURE OPERATIONS: –
 Staking of plants-Staking is done to give the support of the plant at the height of
15-20 cm of the plant and staking is done 25 days after transplanting.
 Weeding:- weeding is done to remove the unwanted plant from field because it
improved the growth of the plant. 1st weeding 28 days after transplanting, then at
30 day interval
 Irrigation- Thrice in a week
 Pest management- Pest: Fruit borer, Spray of Monochrotophos (36% SL) @ 1%
 Yield- 100 kg (Expected yield)
90kg (obtained yield)
20

21. 2. CUCUMBER (Cucumis sativus)
 Botanical Name: Cucumis sativusL
 Family: Cucurbitaceae
 Chromosome Number: 2n=14
 Origin: India
 Common Name: Khira
Variety F1 Hybrid
Seed quantity 10gm
No. of seedlings 35 seedlings.
Area cropped 5 m² and along sides in polyhouse.
Spacing 30 cm spacing in beds; 45 cm spacing
along sides.
Method of sowing Transplanting of seedlings.
Cultural operation Stacking: 25 days after transplanting.
Irrigation Thrice in a week
Yield 100/110 kg (Expected Yield)
21
Preparation of field Intercultural Operations

22. 3. SUMMER SQUASH (Cucurbita pepo)
 Botanical Name: Cucurbita pepo
 Family: Cucurbitaceae
 Chromosome Number:2n=40
 Origin:America probably in north-eastern Mexico
 Common Name: Vilayati kaddu or Chappan kaddu or Safed Kaddu
Variety F1 hybrid of Shine brand
Date of planting 25.02.2020
Seed quantity 50gm
No. of plants 72 seedlings
No. of seedlings survived 65 seedlings
Method of sowing Transplanting of seedlings
Irrigation Twice in a week
Yield 100
22

23. Benefit Cost analysis of Module 1 (Vegetable
production)
1.Variable cost
 Cost of seeds
Sr. No. Crop Quantity Price Source
1. Radish 250gm Rs.250 Pantnagar
2. French bean 500gm Rs.250 Dehradun
3. Garlic 6 kg(Cloves) Rs.500 College
4. Cucumber 50gm Rs.100 Dehradun
5. Summer squash 50gm Rs.100 Dehradun
6. Spinach 100 gm Rs.30 Pantnagar
Total Rs.1230
23

24. Other Variable costs:
S.no Components Amount Cost Source
01 Labour Cost 80 working
days(800 man
days)
[Rs.250/day/m
an]
2,00,000 Students
02 Manure and Fertilizer : FYM
Urea
100 kg
10kg
Rs.600(Rs
6/kg)
60kg
College
College
03 Insecticide(Monocrotophos) 2 lit Rs.500 College
Total Rs.1160
(Excluding
labour cost)
Total Variable Cost : Rs.1230+Rs.1160
24

25. 2. Fixed Cost:
S No Components Depreciation rate
(%)
Cost (in Rs.)
1. Farm Equipment Price (in Rs.)
10
225
Kodali 5x150 = 750
Spade 3x200 =600
Pick Axe 2x250 = 500
Garden Rake 1x200 = 200
Grass cutting sword 1x200 = 200
2. Irrigation Equipments(Pipes) 1000 10 100
3. Rental cost of land and irrigation
charges
100 100
Total Rs.425
25

26. Output:
S.no Crop Yield Output
01. Radish leaves 70 bundles Rs.700 @Rs.10/bundle
02 Radish 92kg
8kg
Rs.1840@Rs.20/bundle
Rs.120@Rs.15/bundle
03 Spinach 10 bundles
10 bundles
Rs.100@Rs.10/bundle
Rs. 50@Rs. 5/bundle
04 Tomato 90kg Rs.3600@ Rs40/kg
05. Brinjal 70kg Rs2100@Rs 30/kg
Total Rs. 8510
26

27. Benefit-cost ratio/ Cost of Production
VEGETABLE PRODUCTION TOTAL (INPUT FIXED AND VARIABLE) TOTAL OUTPUT (Rs)
2390 8510
Total expected profit 6120
B:C Ratio 2.56 : 1
27

28. MODULE 2nd : Mushroom Cultivation
Dhingri Mushroom/Oyster Mushroom
 Botanical Name- Pleurotus spp.
 Species grown- osteratus ,florida, Sajor kaju.
 Cultivation-
 Climate -Temperature 20-280C is optimum and Relatively humidity 80-85%is required.
 Preparation of Compost-Wheat straw was used, soaked in water one night before preparation of bags,
next day it spread out and treated with formalin and Bavistin to disinfect and covered with plastic sheet
to allow fumes to generate so as to sterilize it.
 Spawning- With the ratio 30 gm spawn /1 kg straw was taken and 90 gm spawn was taken/ bag.
 90 gm spawn/3kg of straw.
 Preparation of bags- each bag with 3 kg straw was prepared, and details of every variety was written
over it. Bags were tied from open end with the help of rubber band.
 Prepared bags were kept in racks. and irrigated at 6 days interval.
 Harvesting of Mushrooms- mushrooms were prepared 30 days after spawn run.
28

29. Procedure
Getting the straw Mixing with water Treating with chemicals
Mixing spawn Making bags Mushroom growth
29

30. Benefit Cost analysis of Module 2(Mushroom
Production)
A. Variable Cost:
S.No Components Quantity Price Source
01 Spawn 10 kg Rs80/kg DMR Solan
02 Straw 330kg Rs.1100 College
03. Wheat Bran 20 kg Rs.500 Dehradun
03. Polythene bags of 5 kgs each 200 in number Rs. 450 Haldwani
04. Polythene bags of 250 gms
each
250 in number Rs.250 Haldwani
Total Rs.2380
30

31. Other variable cost:
 Total variable cost: 2380+2086
Rs. 4466
S.No Component Amount Cost Source
01. Labour Cost 80 working days(800 man
days)[ Rs. 250/day/man]
Rs.2,00,000 Students
02. Chemicals : MOP
Urea
SSP
Gypsum
Formalin
Bavistin
Furadan
Lindane
Nuvan
2 kg
2kg
2kg
20kg
5 lit
500gm
150gm
1kg
100ml
Rs.40
Rs.24
Rs.32
Rs.400
Rs.490
Rs.630
Rs.20
Rs.350
Rs.100
Dehradun
Dehradun
Dehradun
Dehradun
Dehradun
Dehradun
Dehradun
Dehradun
Dehradun
Total Rs.2086(Excluding labour
cost)
31

32. B. Fixed Cost:
S.No. Components Depreciation rate (%) Cost
01. Equipment Price 10% 150
Weighing Balance Rs.500
Shovel Rs.200
Garden rake Rs.200
Polysheet Rs.600
02. Irrigation equipment-
Knapsack Sprayer Rs.1000
10% 100
03. Rental Cost of room Rs.1500 10% 150
Total Rs.400
32

33. Output:
S.no Product (Mushroom) Yield Cost
01 Sajor caju 120 bags of 250gm each Rs.4800@ Rs.40/bag
02. Ostreatus 20 bags of 250gm each Rs.800@ Rs.40/bag
03. Florida 25 bags of 250gm each Rs.1000@ Rs.40/bag
04. Flabellatus 15 bags of 250gm each Rs.600@ Rs.40/bag
Total 180 bags of 250gm each Rs.7200
Benefit-cost ratio/ Cost of Production:
MUSHROOM PRODUCTION TOTAL (INPUT FIXED AND
VARIABLE)
TOTAL OUTPUT
(Rs)
4,866 7,200
Total expected profit 2,334
B:C Ratio 0.479:1
Total Gross Income:
TOTAL GROSS
INCOME
Total Input(Rs) Total output((Rs) Profit(Rs)
7,256 15,710 8,454
B:C Ratio 1.16 :1 33

34. ELP DURING LOCKDOWN
Performed following activities: -
1. Establishment of Homemade Bower system /Overhead System for cucurbits vines.
2. Nursery establishment, Transplanting and maintenance of Okra
3. Harvesting of vegetables from kitchen garden
4. Management of Colocasia plant.
5. Management and harvesting of Jackfruit plant.
6. Nursery establishment, Transplanting and maintenance of Cowpea
Area covered in Kitchen Garden – approx. 50 m²
S.N CROPS VARIETY
1. Colocasia Local
2. Cowpea Local
3. Okra Local
4. Jackfruit Local
34

35. 1.Management of Colocasia Plant
 Planting material
Cormels weighing about 20-25 g form good planting material.
 Preparation of field
Ploughed the field to a fine tilth and form ridges and furrows at a spacing of 45 cm.
 Planting
Plant at a spacing of 45 cm in furrows. The cormels planted to a depth of 2.5 to 7.5 cm.
 Irrigation
Irrigation is done once in a week
 Application of fertilizers
Cowdung is applied.
35

36. 2.Establishment of Homemade Bower system or
Overhead System for cucurbits vines.
Procedure:
 Four poles of height 1.5m are dug in the ground
 A crisscross structure is made with the help of thin branches on top of the poles.
 Whole structure is tied with ropes so that it can withstand weather.
 In this structure the auxiliary buds and side branches are removed till the vine reaches
the bower then the tip of the vine is removed 15 cm below the Bower.
 Two auxiliary buds can grow and allowed to trail over the bower.
36
Tying the branches with poles Bower or Overhead system

37. 3.Management and harvesting of Jackfruit
 Training and pruning Training is provided with ropes to support the plant and for the
removal of interlacing interior branches and diseased twigs.
 Irrigation Irrigated jackfruit trees during summer with bucket
 Harvesting The fruit is usually harvested before it ripens on the tree. A mature fruit
produces a hollow sound when its spiny peel is tapped with the fingers
37
Training of Jackfruit with ropesHarvesting of Jackfruit

38. 4.Nursery establishment, Transplanting and
maintenance of Okra
Procedure
 Nursery establishment: The nursery established in the kitchen garden was maintained
through proper irrigation, weeding, thinning operation.
 Irrigation: Daily irrigation within evening hours is done through buckets.
 Weeding: 1st weeding was followed 15 days after sowing and 2nd after 30 days of sowing.
Thinning operation done after 30 days of sowing.
 Transplanting: 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
38
Transplanting of okra Transplanted okra

39. 5.Nursery establishment, Transplanting and
maintenance of Cowpea
Procedure
 Nursery establishment: The nursery established in the kitchen garden was maintained through
proper irrigation, weeding, thinning operation.
 Irrigation: Daily irrigation within evening hours is done through buckets.
 Weeding: 1st weeding was followed 15 days after sowing and 2nd after 30 days of sowing.
Thinning operation done after 30 days of sowing.
 Transplanting: 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
39
Transplanting of cowpea Transplanted cowpea

40. FINDINGS AND SUGGESTIONS
FINDING
 We should use the given resources effectively as they are very scarce.
 Time management and resource allocation is the key. Besides this, team management and
work in coordinated manner is also very important
 For a farmer climatic condition are everything. He is solely dependent on the weather.
 Losses due to animals is also a risk.
 The crucial understanding that we got is farming is a business with huge growth potential
if assets are leveraged in a right manner.
40

41. SUGGESTIONS:
 Mono-cropping should be followed rather than growing multiple crops on small
patches.
 At times of unfavorable climatic conditions such as snowfall and heavy rainfall, more
focus should be given to other module.
 Irrigation facilities should be enhanced.
 Distribution of implements among students should be proportionately to avoid
clashes among students for different implements.
 Planting material should be made available in the college itself as managing to bring
it from outside takes time which can be utilized for farm work.
 There should be coordination between the groups to avoid conflicts and for smooth
marketing.
41

42. 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.
42

43. REFERENCES
43
 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
 Daily dairy of our ELP programme prepared.
 http://www.tnau.ac.in/

44. THANK YOU