The document summarizes visits made by a student to various agricultural sites as part of a rural agricultural work experience program. It describes visits to a fruit preservation center where the student learned about the process of making amla (Indian gooseberry) marmalade. It also summarizes a visit to a mushroom spawn unit where the student was shown the complete process of cultivating button mushrooms, including compost preparation, spawn preparation, mushroom cultivation, and casing soil preparation.
To get practical knowledge about poultry management.
To practice Broiler management.
To identify the problem in poultry and broiler management.
Poultry is the domestication and rearing of birds like
Chicken
Turkeys
Guinea fowls
Ducks
Quails
for the purpose of meat and eggs which are highly nutritive supplementing foods and high-quality protein.
Daily observation & cleaning
Housing
Feeding
Watering
Weighing
Egg collection
Debeaking
Culling
Feed supplement
Egg quality parameters
Jaylor: 5 Most Common Questions About Corn SilageJaylor
Jan explores your top five questions about corn silage and TMR feeding. Find out the best time to cut your corn for best milk production and optimal herd health.
To get practical knowledge about poultry management.
To practice Broiler management.
To identify the problem in poultry and broiler management.
Poultry is the domestication and rearing of birds like
Chicken
Turkeys
Guinea fowls
Ducks
Quails
for the purpose of meat and eggs which are highly nutritive supplementing foods and high-quality protein.
Daily observation & cleaning
Housing
Feeding
Watering
Weighing
Egg collection
Debeaking
Culling
Feed supplement
Egg quality parameters
Jaylor: 5 Most Common Questions About Corn SilageJaylor
Jan explores your top five questions about corn silage and TMR feeding. Find out the best time to cut your corn for best milk production and optimal herd health.
This presentation is about ostrich farming all over the world. How the ostrich breed, how can you avoid the factors that effects on breeding or farming of ostriches, Habitat of ostriches, brood-rearing management of ostrich, incubation of eggs, quality of meat, and all those things you need to know about the ostrich farming
Rusk Production
Introduction: Rusk production involves a series of unit operations comprising dough mixing, molding, dividing and panning, proving, baking, cooling and wrapping. Measurements of final product quality are made, typically after baking, and few measurements are made at intermediate stages of processing (e.g., dough properties). The quality of the final product and the processing requirements of the dough are critically dependent on the flour properties.
Principle of bread making
Rusk is a double-baked product. At first, Bread is made from the first baking of dough, and the second baking transfer the bread into Rusk.
Raw materials for bread making
The raw materials which used for making bread are:
Wheat flour: This is the composition of the wheat grain and flour. Among other things, one can determine the quality of flour using the following methods: Chopin, amylograph, falling number, moisture content, etc.
Water: Water plays an important role in bread preparation. An essential element of any recipe is water, the importance of which is very often overlooked. A bread dough is roughly 40 % water.
Yeast: Yeast is a microorganism cultivated in yeast factories. Its scientific name is Saccharomyces cerevisiae. The name stems from Latin: "saccharo" which means sugar and "myces" which means fungus. Baker's yeast is a single-celled mold which is capable of transforming sugars in alcohol, carbon dioxide and various aromatic compounds. We call the process of this transformation "the fermentation".
Sourdough: Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a sourer taste and improved keeping qualities.
Enzymes: Enzymes are proteins that catalyze chemical reactions. This means that they help to initiate the chemical reaction. In this reaction, the enzymes are not converted or broken down, but they are deactivated by baking. One does not have to be afraid of enzymes. Our bodies are full of them and if they didn't exist there would be no life.
Gums and hydrocolloids: Today, products in general, and bakery products in particular, need to be kept fresh for longer. This is mainly stimulated by the supermarket chains who have a total aversion to "unsold" products because they represent an outright loss. Gums and hydrocolloids can help extend the life of products in certain cases.
Salt and salt product: Today's consumers are increasingly in need of healthy products, and are aware that too much salt is not good for health. It is sometimes claimed that bread is a "culprit" in that regard. But that is not the case at all. This does not alter the fact that the baker can intervene to reduce the salt content of his products and still make tasty products.
For more: http://www.extension.org/67595 Typically cattle producers can have improved animal performance through controlled systems such as an open lot feedlot. Open lots provide for improved control of diet, health, and monitoring of activity of the animals. Feeding areas such as these also can have disadvantages such as solid manure accumulation, surface water contamination when runoff water is uncontrolled, such systems are labor and machine intensive, and can contribute herd health issues because of high stocking densities, dust, or mud. Forage based grazing can negate many of these issues and is arguably more sustainable and environmentally friendly. However intensive grazing strategies must be employed to obtain comparable productivity. Development of technology that allows for these benefits is needed. Cross fencing and rotational grazing practices would benefit from more flexible and less labor intensive ways of controlling the grazing area.
Contrary to the belief that cattle and other animals raised in large feedlots (CAFOs) are abused, J&S Feedlots shows how well cared-for cattle really are, and how they strive to improve conditions for their animals every day.
This presentation is about ostrich farming all over the world. How the ostrich breed, how can you avoid the factors that effects on breeding or farming of ostriches, Habitat of ostriches, brood-rearing management of ostrich, incubation of eggs, quality of meat, and all those things you need to know about the ostrich farming
Rusk Production
Introduction: Rusk production involves a series of unit operations comprising dough mixing, molding, dividing and panning, proving, baking, cooling and wrapping. Measurements of final product quality are made, typically after baking, and few measurements are made at intermediate stages of processing (e.g., dough properties). The quality of the final product and the processing requirements of the dough are critically dependent on the flour properties.
Principle of bread making
Rusk is a double-baked product. At first, Bread is made from the first baking of dough, and the second baking transfer the bread into Rusk.
Raw materials for bread making
The raw materials which used for making bread are:
Wheat flour: This is the composition of the wheat grain and flour. Among other things, one can determine the quality of flour using the following methods: Chopin, amylograph, falling number, moisture content, etc.
Water: Water plays an important role in bread preparation. An essential element of any recipe is water, the importance of which is very often overlooked. A bread dough is roughly 40 % water.
Yeast: Yeast is a microorganism cultivated in yeast factories. Its scientific name is Saccharomyces cerevisiae. The name stems from Latin: "saccharo" which means sugar and "myces" which means fungus. Baker's yeast is a single-celled mold which is capable of transforming sugars in alcohol, carbon dioxide and various aromatic compounds. We call the process of this transformation "the fermentation".
Sourdough: Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a sourer taste and improved keeping qualities.
Enzymes: Enzymes are proteins that catalyze chemical reactions. This means that they help to initiate the chemical reaction. In this reaction, the enzymes are not converted or broken down, but they are deactivated by baking. One does not have to be afraid of enzymes. Our bodies are full of them and if they didn't exist there would be no life.
Gums and hydrocolloids: Today, products in general, and bakery products in particular, need to be kept fresh for longer. This is mainly stimulated by the supermarket chains who have a total aversion to "unsold" products because they represent an outright loss. Gums and hydrocolloids can help extend the life of products in certain cases.
Salt and salt product: Today's consumers are increasingly in need of healthy products, and are aware that too much salt is not good for health. It is sometimes claimed that bread is a "culprit" in that regard. But that is not the case at all. This does not alter the fact that the baker can intervene to reduce the salt content of his products and still make tasty products.
For more: http://www.extension.org/67595 Typically cattle producers can have improved animal performance through controlled systems such as an open lot feedlot. Open lots provide for improved control of diet, health, and monitoring of activity of the animals. Feeding areas such as these also can have disadvantages such as solid manure accumulation, surface water contamination when runoff water is uncontrolled, such systems are labor and machine intensive, and can contribute herd health issues because of high stocking densities, dust, or mud. Forage based grazing can negate many of these issues and is arguably more sustainable and environmentally friendly. However intensive grazing strategies must be employed to obtain comparable productivity. Development of technology that allows for these benefits is needed. Cross fencing and rotational grazing practices would benefit from more flexible and less labor intensive ways of controlling the grazing area.
Contrary to the belief that cattle and other animals raised in large feedlots (CAFOs) are abused, J&S Feedlots shows how well cared-for cattle really are, and how they strive to improve conditions for their animals every day.
I presented on a mushroom cultivation project, discussing aspects like growing environment, harvesting, market demand, costs and revenue, and project budget. I also highlighted challenges and solutions implemented, showing the project's potential as profitable and sustainable venture.
Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on September 1, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
Categories of mushrooms
Life cycle
Nutritional Importance
Cultivation process
Cultivation of button mushroom
Cultivation of Paddy straw mushroom
Cultivation of Oyster mushroom
Cultivation of Milky mushroom
Cultivation of Shiitake mushroom
In India, a marginal farmer and small manufacturing units produce Fifty percent of mushroom and the remaining mushroom produce by industrial institutions.
There are two chief forms of mushroom growers in India, seasonal farmers and commercial mushroom framer who take production continue entire year.
Mostly both develop white button mushroom to your domestic market and export.
The seasonal button mushroom growers are restricted to temperate regions like Himachal Pradesh, Jammu, and Kashmir, hilly areas of Uttar Pradesh, hilly areas in Tamil Nadu and North Eastern areas where farmers take 2-3 plants of button mushrooms at a year
To commercial mushroom farming, required heavy expenditure on the building infrastructure, purchase of machinery and equipment, raw materials, labor, and energy.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Overview on Edible Vaccine: Pros & Cons with Mechanism
RAWE Report Field Visit - Shasyendra Yadav
1. ■ Presented by :
Shasyendra Yadav ( TAG1702079)
B.Sc. Ag (H) ; 4th Year
Section: A Group: B
Visit duration: 28th /Sep/2020 to 22nd Oct / 2020
TEERTHANKER
MAHAVEER UNIVERSITY
College of Agriculture Sciences, Moradabad
Rural Agricultural Work Experience and Agro-industrial Attachment
(RAWE &AIA) - BAG-754
RAWE Report : Component – II ( Field Visit ) ;
Session: 2020-21
2. Mentor:
Dr. Pratima Gupta
Asst. Professor
Dr. Vinay Kr. Pandey
Asst. Professor
Dr. Vineet Kumar
Asst. Professor
Guided
By Component
Coordinators:
3. Contents
Visit to State Community Fruit Preservation and Training
Centre | Horticulture and Home Science Dept.
Visit No. 01
Visit to Mushroom Spawn Unit | Krishi Vigyan Kendra,
Jaunpur Camp Office
Visit No. 02
Visit to Bhatauli Dairy, Badlapur | Jaunpur
Visit No. 03
Visit to State Nursery Polytechnic | Horticulture and
Food Processing Dept.
Visit No. 04
RAWE Report Presentation
4. Contents
Visit to 2 Gaushala (in Civil Lines & Line
Bazaar) Jaunpur
Visit to Aapka Beej Bhandar | Ambedkar Tiraha |
Civil Lines, Jaunpur
Visit No. 05
Visit No. 06
RAWE Report Presentation
5. Visit No. 1
State Community Fruit
Preservation and Training
Centre, Jaunpur
Mr. Ashok Kumar Singh
Supervisor
(Home Science Dept. )
Information gathered
from:
Complete Address:
State Community Fruit Preservation
and Training Centre, Krishi Bhawan,
Krishi Vigyan Kendra Jaunpur, Village
and Post – Jaunpur B
Distt. Jaunpur (U.P.), INDIA, PIN– 222
6. Preparation of Marmalade
from Indian Gooseberry:
01.
Information gathered about Method of
Marmalade preparation from Indian
Gooseberries (Amla) :
Amla is processed in a number of Cottage
Industries in Jaunpur and Pratapgarh region in
many rural and semi – urban areas.
■ Some common products made are :
Marmalade, Amla Candy, Amla Juice, Amla
Sweets etc.
RAWE Report Presentation
7. Preparation of Marmalade
from Indian Gooseberry:
01.
For 1 Kg of Sugar take 1.5 Kg of Sugar.
The whole process takes 1 week to prepare.
1. Take 1 Kg Amla and punch it well to create multiple
pores in it.
2. Boil 1 Litre water, add a piece of Alum to help soften the
Amla and keep Amla in it for 10 minutes.
3. Strain the water and squeeze out any excess water from
Amla.
4. Put under sunlight for 3 – 4 hours and once the colour of
Amla gets pale, heat 800 grams of Sugar with 1 Litre of
Water and Add Amla in it.
RAWE Report Presentation
8. Preparation of Marmalade
from Indian Gooseberry:
01.
5. Keep stirring at interval of 15 minutes and let it simmer on low flame for 1 hour.
6. Cook till Amla turns dark golden brown in colour.
7. Turn off the flame and store for 12 hours minimum to gain desired taste, softness and
thickness of syrup.
8. Refractometer reading of 65° - 70 ° Brix is indicative of perfect concentration of
Marmalade.
9. About 1.5 gm of Citric Acid can be added instead of Alum to soften the firmness of
Amla.
RAWE Report Presentation
9. Visit No. 2
Mushroom Spawn Unit,
Krishi Vigyan Kendra,
Jaunpur
Dr. Sandeep Kumar
Scientist (Plant Protection)
KVK, Jaunpur
Information gathered
from:
Complete Address:
Mushroom Spawn Unit, Krishi Vigyan
Kendra Jaunpur, Village – Bhivaraha, Post
Buxa,
Distt. Jaunpur (U.P.), INDIA, PIN– 222 108
10. Introduction:
Mushroom Spawn Unit was started in the year
2014 in Krishi Vigyan Kendra Jaunpur under the
auspices of Acharya Narendra Dev University of
Agriculture & Technology, Ayodhya.
The Camp Office is situated in the urban part of
the city of Jaunpur which also has demo units,
while full scale training, compost preparation,
casing soil preparation is given in the rural part of
city in Buxa.
The Unit works under the guidance of Dr.
Sandeep Kumar; Scientist (Plant Protection) who
also provides training to farmers all year long.
He explained me the complete process and
technical know-how of Mushroom Cultivation with
special emphasis on Button Mushrooms
( Agaricus bisporus )
Button
Mushrooms
RAWE Report Presentation
11. Common Species of Edible Mushrooms
Button
Mushrooms
Agaricus bisporus
15 – 35° Celcius temperature and
80 – 90% Relative humidity
Sold fresh
Grown in November - February
Oyster Mushroom
Pleurotus ostreatus
20 – 28° Celcius temperature and
80%+ Relative humidity
It is dried and then sold
Grown in February – March and
September – October months
Milky White
Mushroom
Calocybe indica
30 – 40°Celcius temperature and 80
– 90% Relative humidity
It is also dried and then sold.
Grown in March – April and July –
September
Agaricus bisporus Pleurotus ostreatus Calocybe indica
12. Compost Preparation:
Requirements for 100 Quintal Compost:
• Wheat / Paddy husk -------------------- 500 Kg
• Poultry feces / Manure ---------------- 200 Kg
• Wheat Bran (Chokar) ------------------- 50 Kg
• Urea ------------------------------------ 7 – 8 Kg
• There are broadly 2 types of Methods:
1. Long Duration Method ( Requires 30 – 33 days ; Cheap and requires no use of
heavy machinery )
2. Short Duration Method ( Requires 5 – 10 days ; Requires use of heavy
machinery )
01.
RAWE Report Presentation
13. Compost Preparation:
■ Long duration Method ( 28 days )
• Spread wheat husk on Pucca floor and wet it uniformly to make it absorb as much water
as possible.
• Leave for 24 hours.
• After 24 hrs, add all other ingredients and mix it well preferably with the garden fork.
• Keep the mixture for 4 days .
• Make piles 5ft height and width and length as desired.
• Start overturning / upturning the compost from 6th Day.
• Total 8 upturns are required from Day 6 to Day 28, which are briefly explained in next slide.
01.
RAWE Report Presentation
14. 10th Day 16th Day
19th Day
22nd Day 28th Day
13th Day 25th Day
Sixth
Upturning_________
_______Fifth
Upturning
Fourth
Upturning_______
Second
Upturning______
_______Third
Upturning
6th Day
______First
Upturning
Eight
Upturning_________
Time
Intervals
For Upturning of Compost
Importance of Upturning and
Constant Moisture Checks:
• Regular Upturning helps in
even mixing and eveness of
the compost under preparation.
• Excessive upturning may
hamper decomposition
process.
• When temperature in the
middle of the heap reaches
70-75°Celcius, only then
decomposition starts.
15. Compost Preparation:
■ Short duration Method ( 5 – 10 days )
• It is done either by Upturning the Compost in the outside
environment using heavy machinery.
OR
• Maintaining steam in Insecticidal Chambers artificially at 70-75° Celcius
temperature.
01.
RAWE Report Presentation
16. Regular Moisture Tests:
1. Take two handful of Compost
between both the hands.
2. Squeeze it hard between
both the hands.
3. If even little water comes
out, then its good.
4. If no water is seen, it means
the pile is too dry.
5. Spraying of Water must be
done as required in dry patches of
compost.
17. Qualities of a Good Compost :
Solid Dark brown colour
pH Range must be between
7.5 – 7.8
No Ammonia (NH3) smell
Moisture Percentage should be
between 65 – 70%
There must NOT be any kind
of stickyness.
RAWE Report Presentation
18. 2. Spawn Preparation :
• Spawns are Scientifically developed in Mushroom Spawn Laboratory.
• Take good Quality Wheat Grain (neither chipped nor Cracked )
• Grains are washed in Clean water
• Boiling of grains is done for 20 – 30 mins and then they are filtered out with the help of
sieve.
• Keep for drying for about 30 mins.
• Gypsum ( CaSo4.2H2O , 2%) and Calcium Carbonate (CaCO3 , 0.5%) is added and mixed
well.
• The mixture is now filled in packets and kept in Autoclave at 126° Celsius, 22 Pound
Pressure for 2 hours for Sterilization.
RAWE Report Presentation
19. 2. Spawn Preparation :
• After 2 hours, packets are removed and kept in Inoculation Chamber at 24 – 25° Celcius
temperature for maintenance of Moisture.
• Then, these seeds are treated under UV Rays in Laminar Air Flow.
• Fungus is introduced in these packets, and hence Master Culture OR Mother Spawn is
prepared.
1 Packet Master Culture = 15 to 20 Packets of Commercial Spawn
• All these packets are kept in Incubation Chamber.
RAWE Report Presentation
20. 2. Spawn Preparation :
• Spawns of Button Mushroom are ready in 20 – 22 days.
• Oyster and Milky White Mushroom spawns are ready in 7 –
10 days.
• When Spawn Run is visble in whole packet, it indicates that
the spawn is now ready.
• It can be preserved in Cold Room at 4 – 6°Celsius
temperature for 20 – 25 days.
• Spawn must not have stickiness and Bad odour
(specifically Ammonia smell).
1 Kg Spawn is required for 1 Quintal Compost.
RAWE Report Presentation
21. 3. Mushroom Cultivation :
• Spread on top of compost and mix gently with the hand.
• Spread newspaper to maintain moisture.
• Formalin (CH2O) can be sprayed for disinfection after
covering with the newspaper.
• Mushroom bags must be kept away from direct sunlight.
• Light sprays of water can be done in morning and evening
hours after covering with newspaper.
• Keep hut closed at all times, as CO2 is more required than
fresh air at this stage.
RAWE Report Presentation
22. 3. Mushroom Cultivation :
• Maintain temperature at 24 – 25° Celcius and Relative
Humidity 80 – 85%.
• As in this environment, fungal Mycelium grows well.
• If these conditions are maintained, spawn run can be
seen in the whole bag in 10 – 15 days.
• While mycelium spreads, complete Air circulation is
important once or twice.
• Casing mix is applied which helps switch to Fruiting
Stage from Vegetative stage as Casing mix is low in
nutrient content.
RAWE Report Presentation
23. 4. Casing Soil Preparation :
• Rice Bran ashes + Cow Dung manure + Gypsum
(CaSo4.2H2O ) + Cocopeat mixture is used for
making Casing Soil mix.
• Ideal pH = 7.5 – 8
• Must have good water holding capacity and
considerably low nutrient value compared to
compost and more space percentage.
• Free from harmful microorganisms and should be
properly decomposed.
• Must be capable of releasing harmful gases.
RAWE Report Presentation
24. 5. Casing Soil Application :
• Upon seeing spawn run, spread Casing layer of 1 –
1.5 inch thickness.
• Maintain 24 – 25°Celcius temperature for 1 week after
Casing.
• After 1 week, decrease the temperature to 17 –
18°Celcius and maintain this temperature till harvest.
• Pin Head Formation stage: CO2 level must be less
than 0.08 – 0.01%
• Between Pin head formation and Mushroom Maturity
Stage, Air circulation is very important.
RAWE Report Presentation
25. 6. Harvesting and Packaging :
• When Mushroom heads reach diameter of 2.5 cm, it means they are ready to harvest.
• Method of Harvest:
Plucking done by holding between index finger and thumb and rotate clockwise
with a gentle pull.
• If kept in air for long, Mushrooms turn brown due to action of certain enzymes and this
is considered undesirable.
• To avoid this, they are dipped in 10 Litre Water + 4 -5 gm Pottasium Metasulphite
( K2S2O5 ) solution for 2.3 mins to help them stay white for long.
• Immediately packs in plastic boxes / bags which essentially must have 2 – 3 holes for
ventilation.
RAWE Report Presentation
26. Visit No. 3
Bhatauli Dairy, Badlapur
Jaunpur
Shri. Rajmani Yadav ji
and Mr. Malendra Yadav
Information gathered
from:
Complete Address:
Bhatauli Dairy ; Dugdh Utpadak Sahkari
Samiti Limited ; Village: Bhatauli ,Post :
Badlapur
Distt. Jaunpur (U.P.), INDIA, PIN– 222 131
27. Information I gathered :
Proprietor : Rajmani Yadav Ji
Various breeds present :
Indigenous Breeds:
• Sahiwal – 03 Cows
Exotic breeds:
• Holstein-Frisian - 18 Cows
• Jersey – 04 Cows
Cross breeds:
• (Jersey x Sahiwal ) – 2 Cows
• (HF x Sahiwal ) – 4 Cows
Buffalo breeds:
• Murrah : 06 Buffaloes
• Daily Milk Output :
110 - 120 Litre / day
Year of
Establishment :
1993
Cattle Sheds : 40x15 sqft.
and 22×15
28. Information I gathered :
1. Breeding should done when the heifer
reaches full puberty.
2. Most heifers will reach puberty and be
ready for insemination by 12 to 14 months
of age when they first begin to exhibit
estrous cycles.
3. Average age of Heifer Cows during 1st
delivery = 2 years
4. Average age of Heifer Buffaloes
during 1st delivery = 2.5 – 3 years
5. Maize based Animal feed is given,
alongside other grains like Barley etc.
6. Young Calves must be given sufficient
mother’s milk for minimum of 3 months.
29. Information I gathered :
6. Processing of Milk into milk products like
Paneer ( Cottage Cheese ) , Curd, Ghee can give
greater profit hence farm owners should open
subsidiary dairy shops for more profit.
■ Key to Success :
First Priority should always be
given to Breed development and
not milk production.
■ Use Good Quality semen from
trusted brands like ABS Stryker,
Brute and Pioneer.
General Thumb Rule :
A Cow giving 20 Litre of Milk = must be
given approx. 9 -10 Kg of Animal feed
(including grains dry fodder, Green
fodder and Mineral powder
30. Visit No. 4
State Nursery
Polytechnic, Jaunpur
Self made Observations
( due to absence of
working staff )
Information gathered
from:
Complete Address:
State Nursery Polytechnic, Krishi
Bhawan, Polytechnic Chauraha, Village
and Post – Jaunpur B
Distt. Jaunpur (U.P.), INDIA, PIN– 222
002
31. Plants which I came
across :
1. Indian Gooseberry Orchard ( Phyllanthus emblica )
04.
RAWE Report Presentation
32. Plants which I came
across :
2. Guava Orchard ( Psidium guajava )
04.
Bud Grafting in
Guava
RAWE Report Presentation
33. Plants which I came
across :
3. Jackfruit Saplings ( Artocarpus heterophyllus )
04.
RAWE Report Presentation
34. Plants which I came
across :
4. Teak Wood ( Tectona grandis )
and
5. Bael Saplings ( Aegle marmelos )
04.
RAWE Report Presentation
36. Visit No. 5
Two Gaushalas
( in Civil Lines and Line
Bazaar )
Mr. Avdhesh Kumar,
Mr. Dharmjeet Pal and
Mr. Babubath
Information gathered
from:
Complete Addresses:
1st Gaushala – near DM Residence, Civil
Lines;
2nd Gaushala – near Tekooni chauraha, Line
Bazaar;
37. Information I gathered :
1st Gaushala ( Mr. Avdhesh
Kumar )
Various breeds present :
Indigenous Breeds:
• Haryana – 03 Cows
• Sahiwal – 06 Cows
• Kathiawar – 03 Cows
Exotic breeds:
• Holstein-Frisian - 03 Cows
• Jersey – 05 Cows
Cross breeds:
• (Jersey x Sahiwal ) – 10 Cows
• (HF x Sahiwal ) – 3 Cows
Buffalo breeds:
• Murrah : 04 and 2 calves
• Daily Milk Output :
30 – 35 Litre / day
Year of
Establishment :
2006
38. Information I gathered :
Permission to
click pictures
was not granted
by the owners.
2nd Gaushala ( Mr. Dharmjeet
Pal & Mr. Babunath )
Various breeds present :
Indigenous Breeds:
• None
Exotic breeds:
• Holstein-Frisian – 12 Cows
• Jersey – 02 Cows
Cross breeds:
• None
Buffalo breeds:
• Murrah : 06 Buffaloes
• Average Milk Output :
18 – 22 Litre / HF Cow
• 12 – 13 Litre / Buffalo
Year of
Establishment :
2003
39. Common Views of Both the
owners :
1. Both the gaushalas are facing
marketing problems and are forced to sell
their produce to dairy at lower rates due to
lack of reach to direct consumers.
2. Milk of HF Cows sells for Rs. 30 – 32 /
Litre and Buffalo Milk sells for Rs. 40 – 45 /
Litre.
3. Shortage of Green fodder and
expensive Animal feed ( Rs. 2700 – 2800 /
Quintal )
4. Marginal profit of approx. Rs. 100 / Cow
only as HF Cow itself consumes Animal
feed of 10 Kg ( Rs. 30 / Kg).
40. Visit No. 6
Aapka Beej Bhandar |
Ambedkar Tiraha | Civil Lines
Jaunpur
Mr. Chedilal Maurya Ji
Proprietor of Aapka Beej
Bhandar, Jaunpur
Information gathered
from:
Complete Addresses:
Aapka Beej Bhandar ; Ambedkar Tiraha, Civil
Lines
Distt. Jaunpur (U.P.), INDIA, PIN– 222 002
41. Information I gathered : Proprietor :
Mr. Chedilal Maurya Ji
Year of Establishment : 1979
■ Deals in : Various Vegetable Seeds and
Fertilizers
■ Various Products Present :
Season specific Seeds of:
• Pea, Mustard, Berseem, Radish, Spinach,
Corriander and Carrot.
Fertilizers:
• DAP (18 – 46 – 0 ) Grade
• Micronutrients : Zinc, Sulfur, Boron, and
Calcium
Preferred Varieties by Local Farmers
( in this season) :
1. Pea ( PS – 10 )
42. 2. Mustard ( Black Gold )
3. Carrot ( Pusa Kesar )
4. Spinach ( All Green)
5. Corriander ( Foreign Hybrid Varieties are
preferred like 115 )
43. 8. Berseem ( Mascout multicut :
Imported from Oman )
■ Boronated Calcium Nitrate Sacks ( imported
from Norway )