Presentation On RAWE

A PRESENTATION
ON
Rural Agricultural Work Experience (RAWE)
SRI DEV SUMAN UTTRAKHAND UNIVERSITY, BADSHAHITHAUL, TEHRI GARHWAL,
UTTRAKHAND
Submitted by :
Zubair Ahmad Nengroo
ROLL NO : 316189140021
(BATCH : 2018- 2022)
Under The supervision Of :-
Dr. Deepali Joshi (Head Of Department)
Miss. Anushka Rai (Assistant Professor)
Department Of Agriculture
HIMALAYAN INSTITUTE OF TECHNOLOGY , DEHRADUN
1

S No. TOPICS PAGE NO.
1. INTRODUCTION TO RAWE 3-4
2. APICULTURE 5-10
3. MUSHROOM CULTIVATION 11-19
4. FOOD PROCESSING 20-28
5. SOCIO-ECONOMIC SURVEY 29-35
COMPONENTS
2

3
Apiculture:
https://agrimoon.com/wp-content/uploads/Apiculture.pdf
https://byjus.com/biology/apiculture-beekeeping/
Mushroom cultivation:
https://www.nios.ac.in/media/documents/vocational/mushroom_producti
on_pdf
https://agrimoon.com/wp-content/uploads/Mashroom-culture.pdf
Food processing :
https://agrimoon.com/food-technology-icar-ecourse-pdf-book/amp/
https://sc-s.si/joomla/images/Food%20processing.pdf
Socio-economic survey:-
ttps://www.academia.edu/34490737/SOCIOECONOMIC_SURVEY_QUESTI
ONNAIRE
https://agritech.tnau.ac.in/success_stories/RAWE/pdf/ariyalur.pdfww.aca
demia.edu
References

INTRODUCTION ABOUT RAWE
 Randhawa committee during the year 1992 recommended
the RAWE Programme for imparting quality, practical and
production oriented education for the agriculture degree
programme.
 Rural agricultural work experience (RAWE) is a compulsory
programme offered in VIII semester to B.Sc. agriculture
students primarily to understand the rural situations, status of
agricultural technologies adopted by farmers, prioritize the
farmer problems and to develop skills and attitude of working
with farm families for overall development in rural areas.
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5
 Understanding the rural life by students.
 Familiarity with the socio-economic situation of the farmers and
their problems with reference to agricultural development.
 Opportunity to the students for practical training in agriculture
through work experience.
 Development of communication skills in using extension
teaching methods in transfer of technology in the village
 To develop confidence and competence in students for solving
problems related to agriculture at farmers field.
 understanding the agricultural technologies being followed by
farmers and to prepare alternate farm plans to suit to the local
situations in consultation with the farmer's
Objectives of
RAWE

Apiculture
Component
1st :-
Figure No.1;- Bee Keeping
Unit

7
INTRODUCTION OF APICULTURE
 “Apiculture is the scientific and commercial method of rearing
and breeding of honeybees'' for the production of honey, bee
wax, royal jelly, venom and bee pollen.
 There are about 20000 to 80000 bees living together in a
colony in hive.
 Keeping of honey bees dates back nearly 9000 years ago.
 Bee keeper is called as Apiarist
 Location where bees are kept is called as Apiray
 Scientific study of honey bees is known as Apiology
 Two methods of bee keeping in India ;-
I. Indigenous method e.g; wall or fixed hive
II. Modern method e.g; movable hive (Given by
LANGSTROTH in 1951 )

8
CLASSIFICATION OF HONEYBEE
Scientific name - Apis mallifera
Common name - Honey Bee
 Kingdom - Animalia
 Phylum - Arthropoda
 Class - Insecta
 Order - Hymenoptera
 Family - Apidae
 Genus - Apis
Figure No.2 ;-The Honeybee
Apis mallifera

9
Life cycle of honey bees is divided into four stages;-
 The egg stage.
 The larval stage.
 The pupal stage.
 The adult stage.
Figure No.3;- The Life Cycle Of
Honey Bees

Three Castes Of Honey Bees
Figure No.4 ;- Queen
Bee
10
Figure No.5 ;- Worker Bee Figure No.6 ;- Drone
Bee

11
The Queen Bee
Only sexually
developed female
Lives 2 to 8 year's Fed royal jelly
Smooth stinger used
many times
Pheromones to control
hive
Largest with long
abdomen
Lays upto 3000
eggs per day

12
The Worker
Smallest and sexually
undeveloped.
Upto 50000 in
colony.
Life expectancy 6
weeks.
Straight barbed
stingers.
Extra stomach.
Built comb with wax
secretion
All female do all
work.
Two types
House bees.
Fieldbees.
Collect nectar to
make honey,
royal jelly.
Cleaning, cooling, ventilating and
guarding the hive.

13
The Drone
Stout male with no
stingers
Larger eyes
antenna
Only role to mate
with queen
A few 100
Short heavy Killed or left to die
after mating
Life span 6 - 8 weeks
Reared and tolerated
during the breeding
season in spring
Maintain hive
temperature

14
Apis dorsata (Rock Bee):-
 Largest honeybee.
 Builds single large open comb on high branches of trees and rocks.
 Produces about 36 Kg honey/comb/year, but this bee is difficult to
domesticate.
 Ferocious, stings severely causing fever and sometimes even death.
Apis melifera (European Bee):-
 Also make multiple parallel combs in cavities in darkness.
 Larger than Indian bees but smaller than Rock bees.
 Easily domesticated.
 Yield on an average 35Kg/hive/year.

Species Of Honey Bees

15
Apis indica (Indian Bee):-
 Medium - sized
 Make hive consists of several parallel combs in dark places such as cavities
of tree trunks, mud walls, earthen pots, etc.
 Larger than Apis florae but smaller than Apis mellifera.
 Produce about 5Kg of honey/year/hive.
 This bee is not so ferocious and can be domesticated
Apis florea (Flower Bee):-
 small - sized
 Builds single small combs in bushes, hedges, caves etc.
 Not rearable as they frequently change their palce.
 Produce about 1/2Kg honey/year/hive.

16
Importance Of Apiculture
• Positive ecological consequences as it plays important role in
pollination.
• Honey produced by bees is used for treating several diseases
and is an antioxidant.
• Byproducts of honeybees like royal jelly, bee venom, propolis etc
are also important in making medicines, cosmetics
• Bee venom is now known to have some medicinal properties.
• Royal jelly is used in many pharmaceutical preparations.
• Propolis has anti-bacterial and anti-fungal properties and it also
acts as a repellent for many bee enemies.
• Honey is used for blood sugar regulations, reduce ulcers ,heal
bruns, treat wounds, boosts memory and is antibacterial and
antifungal in nature.

Figure No.7;- Bee Hive
Figure No.8;- Showing
Bee Frame
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18
Figure No.9 ;- Smoker Figure No.10 ;- Hive Tool

19
Figure No.11 ;-
Bee venom
Figure No.12 ;-
Royal jelly
Figure No.13 ;-
Bee wax

Figure No.14 ;- Group
photo after completion
of mushroom training
Mushroom
Cultivation
Component
2nd :-

 Cultivation of mushroom is known as fungiculture.
 Mushroom is the fleshy, spore-bearing fruiting body of a fungus,
typically produced above ground, on soil, or on its food source.
 Mushroom typically consists of a stalk / stem (stipe), a cap
(pileus), and gills (lamellae) on the underside of the cap.
 Lack Chlorophyll and thus cannot produce their own food.
 Grow saprophytically or sometimes symbiotically upon other
dead and living plants respectively to obtain organic matter as
food.
 Mushrooms are being used as food and medicines since time
immemorial.
INTRODUCTION
21

22
 Mushroom cultivation can directly improve livelihoods through
economic, nutritional and medicinal contributions.
 Spent compost from mushroom farms is a good organic manure
and a better substrate for bio-gas production
 More than 100 medicinal functions are produced by mushrooms
and the key medicinal uses are antioxidant, anticancer,
antidiabetic, antiallergic, immunomodulating, cardiovascular
protector, anticholesterolemic, antiviral, antibacterial,
antiparasitic, antifungal, detoxification, and hepatoprotective
effects.
 Excellent sources of vitamins, proteins and minerals,
phosphorus, potassium, and iron, copper, contain all essential
amino acids.
Importance of mushroom cultivation

23
Species of mushrooms
 Most of the mushrooms belong to the Sub- Division: Basidiomycotina
and a few belong to Ascomycotina of Kingdom-
 More than 2000 edible species of which only a few have been brought
under cultivation on commercial scale. Of these 80 have been grown
experimentally, 20 cultivated commercially and 5 are produced on
industrial scale throughout the world.
These are :-
Paddy straw mushroom - Volvariella spp.
Oyster mushroom - Pleurotus spp.
Button mushroom - Agaricus spp.
Milky mushroom - Calocybe spp.
Shiitake mushroom _ Lentinulla spp.

24
Poisonous mushrooms
Seven of the world's most poisonous mushrooms are:-
Death cap (Amanita phalloides), Conocy bettilaris, Web caps
(Cortinarius species), Autumn skullcap (Calerina marginata),
Destroyin angels (Amanita species), Podostron and Deadly
dapperliry (Lepiota brunneoincarnata)
Medicinal mushrooms
Maitake (Grifola frondosa)
Shiitake (Lentinus edodes)
Reishi (Ganoderma lucidum)
Turkey tail (Trametes versicolor)

25
Cultivation of oyster mushrooms
 Oyster mushroom (Pleurotus spp) is commonly called Dhingri mushroom.
 Commonly cultivated on wheat or rice straw, due to their easy availability.
 Straw taken is dipped in large tank in which mixture of 2% solution of 0.5%
formaldehyde in 1000 litres of water is kept. Straw can be sterilized by
various methods like hot water treatment, steam pasteurisation, chemical
sterilization technique etc.
 After 10-12 hours drain the water, air dry to 65% by spreading the substrate
on the floor treated with formaldehyde.
 Mix the prepared spawn in the straw and put it in 2kg polythene bags and tie
the mouth of bags with rubber.
 Prepared bags are placed in chamber of mushrooms with a temperature of
25°C.

26
 After about 15 -20 days the mushroom starts coming out, then we spray
water in the morning and evening to maintain moisture and humidity in room.
 Cropping stage lasts for 30-45 days at 20 – 25°C , 85 – 92 % humidity and
less than 600 ppm CO2 . Approximately 4-6 air changes per hour and light
200 Lux / hour to 12 hour per day are most stimulatory.
 Average yield comes around 100-125 kg mushrooms / 100 kg dry straw or
substratum.
Precautions to be observed
 Cropping stage lasts for 30-45 days at 20 – 25°C , 85 – 92 % humidity and
less than 600 ppm CO2 .
 Approximately 4-6 air changes per hour and light 200 Lux / hour to 12 hour
per day are most stimulatory.
 Always harvest the mushroom in the morning.

27
Spawn
Planting material or mushroom seed which consists of the
vegetative body (mycelium).
Figure No.15;- Spawn Figure No.16;- Substrate
Preparation For Oyster Mushroom

28
Figure No.17;- Removing
Excess Moisture
Figure No.18;- Spawn
Mixing

29
Figure No.19;-
Bagging Of Oyster
Mushroom
Figure No.20;- Puting
Bags In Closed Room

Figure No.21 ;- Group
Photo During Food
Processing
Component
3rd
Food
Processing

31
Introduction
 Food is any nutritious substance that humans or animals eat or
drink or that plants absorb in order to maintain life and growth.
 Food processing is the set of methods and techniques used to
transform raw ingredients into food or to transform food into
other forms for consumption by humans or animals either in the
home or by the food processing industry.
 Food processing combines raw food ingredients to produce raw
marketable food products that can be easily prepared and
served by the consumer.
 Food processing started dates back to the prehistoric ages
when crude processing incorporated fermenting, sun drying,
preserving with salt and oven baking.

Objectives Of Food
Processing
32

33
Methods Of Food Processing
Canning :-
Placing food in jars or containers and heating them to a
temperature that destroys micro-organisms that cause food to
spoil .
Fermentation :-
Coversion of carbohydrates to alcohol or organic acids using
micro-organisms - yeast or bacteria - under anaerobic conditions.
E.g; cheese, pickles.
Freezing :- Lowering the temperature to inhibit micro-organisms
growth.
Modified environment packaging :-
Manipulating the atmosphere inside packaging containing
perishable foods .E.g; chicken ,fish.

34
Pasteurization ;-
Mild heat treatment is applied to a food to kill harmful
bacteria (pathogens) and extend shelf life.
Smoking;-
Method of drying that also imparts flavor to the food
(usually meat items), and smoke helps keep bacteria-
carrying-insects away during the drying process.
Food additives;-
Substances added to food to preserve flavor or enhance
taste, appearance, or other sensory qualities.

35
Other methods of food processing are;-
 Pickling.
 Drying.
 Heating.
 Peeling of outer layers of raw materials.
 Chopping.
 Gasification.
 Spray drying .
 Packaging.

36
Figure No.23;- Fruits
Figure No.22 ;- Ingredients
Used For Food Processing
INGREDIENTS USED

Flow Chart Of Jam Preparation :-
Pulping (fruits are crush into small
pieces to obtain pulp)
Boiling
Addition of sugar
Stirrer it
continuously
Addition of colour
Addition of citric acid
(5gm)
Labelling and storage
Selection, Cleaning and Grading Of
Fruits
Judging of end point
Boiling
Cooling
37
Figure No.24 :- Removing Water

38
Figure No.25;- Pulping Of
Fruits
Figure No.26;- Prepared
Jam

Flow Chart for Mixed Pickle Preparation
Selection of vegetables
Wash and clean all vegetables.
Dry it.
Heat the oil in pan and mix all
ingredients except vinegar
Remove from flame and add vinegar
Stir it nicely
Cool and packing
39
Figure No.27;-
Cutted Vegetables.

40
INGREDIENTS USED IN MIXED PICKLE :-
 Carrot- 250 gm
 Cauliflower- 250 gm
 Radish-250 gm
 Beans- 250 gm
 Sodium Benzoate - 2 gm
 Red chili powder - 4 gm
 Kashmiri chili powder - 10 gm
 Salt - 80 gm
 Garam masala - 8 gm
 Black pepper powder - 4 gm
 Carom seed powder - 4 gm
 Nutmeg powder - 4 gm
 Fennel seed - 12 gm
Figure No.28 ;- Ingredients Used
In Pickle Preparation

41
Figure No. 29;- Blanching
Of Vegetables
Figure No. 30;- Prepared
Pickle

FLOW CHART OF ORANGE SQUASH
PREPARATION
Extract its juice
Boil 1 kg sugar with 500 ml of water
Add Citric acid (10
gm)
Add juice with syrup on cooling
Add colour
Add Orange flavour
Cut Oranges into 2 halves
Packing
42
Figure No. 31:- Orange
Squash

43
Selection of Tomatoes
Wash it
Cooked with a cooker whistle(Tomato and onion)
Press it
Put it into a pan on flame
Add sugar (2 kg)
Boil it with slow stir
Add garam masala(50gm)
Add chilli powder(25gm)
Add salt(200gm)
Stir until it turns into viscous
Add acetic and sodium Benzoate
Cooling, Packaging and Storage
FLOW CHART OF TOMATO CHUTNEY PREPARATION
Picture No.32 ;- Tomato
Chutney

Figure No.33 ;-Group Photo
During Socio-Economic
Survey
Component 4th
Socio-
economic
Studies.

Socio Economic Survey
• Socio-economics is the field of study that examines social and
economic factors to better understand how the combination of
both influences society.
• Social economics is primarily concerned with the interplay
between social processes and economic activity within a
society.
• Socio-economic study of villages is mainly for understanding
the present condition of villages regarding the lifestyle,
education status, health status, dependency on forest, water
hazards, food scarcity and overall development of rural areas.
45

46
• To assess the social status of the village i.e. education, health
care, rural poverty alleviation, Agriculture status, cattle rearing,
forest produce employment etc.
• To study the relationship between villagers and nearby forest.
• To study about the specific constraints related to the
development of village.
• To observe inter-relationships between environmental and
socio-economic conditions in certain areas that includes forest,
rivers, climatic conditions etc
• To know about the dependency of villagers on farming and
about the type of crops, cultural practices, crop composition
etc .
OBJECTIVES

47
1. Name of village: Simlaas Grant
2. Block: Doiwala
3. District : Dehradun
4. State: Uttrakhand
5. Distance in Kilometers from the nearest:
a) Primary/Middle School: 01 Km.
b) High School/ Higher Secondary/College: 02 Km.
c) Krishi Upaj Mandi: 14 Km.
6. Transport facilities available in the village (Yes/No): Yes
7. Population: 2000
8. Total No Of Houses: 250
9. Major crops: Rice, wheat , sugarcane.
10. Total geographic area: 150 heactares
SURVEY OF VILLAGE :-
General Information About Village;-

48
Figure No.34;- Showing
IFS
Figure No.35;- Sugarcane
Field

49
Questionnaire For Village Survey;-

50
 Name of the farmer : Harish Uniyal
 Age: 52
 Fathers’ name : Ram Uniyal
 Family members : 6
 Land : 3 acres
 Irrigation source : Canal
 Class : OBC
 Crops grown: Rice, wheat , sugarcane
 Livestock: 2 cows and 2 buffaloes.
 Government Facilities: BPL Gas,
Subsidy For Ration.
Farmer-I
Figure No.36:- Questionnaire
To Farmer

Farmer-II
51
 Name of the farmer : Girish Rawat
 Age: 45
 Fathers’ name : Mohan Rawat
 Family members : 6
 Land : 2 acres
 Irrigation source : Canal
 Class : OBC
 Crops grown: Rice, wheat , maize.
 Livestock: 3 Cows.
 Government Facility: BPL Gas,
Subsidy For Ration.
Figure No.37:- Questionnaire
To Farmer

52
Major Problems Observed In Village:
 Wild animals – Elephant, Monkey, Leopard.
 Termites and red ant in nurseries.
 Water problems in summer season.
 Seeds which are sowed in field are not properly marked or certified.
 Insects/pests attacks on crop field.
Solutions:
 Establishment or making of wire fences on the agriculture field for control of
elephant, and monkeys.
 Kerosene’s spray by making lines at the edge of nurseries and cover it with soil can
control the red ant and termites.
 Water Harvesting in rainy season by different types of water harvesting methods
especially roof top rain water harvesting method.
 Certified Seeds can be taken by government agriculture offices and different seed
corporation.
 Physical, chemical, IPM method, etc. can be used for controlling the insects/pests
attacks.Help the villagers by conducting workshops.

53
Hence, we are able to do our RAWE work properly with the help of
developmental officers, respected teachers and fellow members.
RAWE (Rural Agriculture Work Experience) has been a way for me to connect
my theoretical knowledge about agriculture with hard working farmers and
villagers.
RAWE for me was a wonderful experience which helped me to nurture my
practical skills and enabled me to learn various indigenous and technical
practices which were new for me.
I tried my best to help the farmers by exchanging the knowledge I had gathered
throughout my 4 years of bachelor’s degree.
Farmers also exchanged their ideas and traditional knowledge from their
lifetime of experience. It helped me to boost up my skills and professional
abilities.
FINAL
CONCLUSION

Presentation On RAWE

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