The Rural Agricultural Work Experience (RAWE)
Given by......
THIRTHANKAR DEBNATH
M.SC in forestry and biodiversity
B.SC in agriculture
Gmail id - tirthajoy607@gmail.com
2. Rural Agriculture Works Experience (RAWE) is a programme which aims at
providing an opportunity for the student to have a practical experience of Rural
Agriculture and promoting technology among the farmers. It was started in 1992 by
Randhawa Committee.
The objectives are:
The Rural Agriculture Works Experience (RAWE) helps the student primarily to
understand the rural situations.
To gain experience about the preparation of farm and village development plans.
To help the farmers by providing the solution of their problem.
3.
4.
5. The term ‘Socio-Economics’ may refer broadly to the ‘use of
economic varies in the society’. It is the social science that
studies how economic activity affects social processes
The goal of socio-economic study is generally to bring about
socio-economic development, usually by improvements in
metrics such as G.D.P, life expectancy, literacy, levels of
employment, etc.
Socio economic status is an important factor, which
pervades all fields of social action in Indian society
9. Survey is a shortcut method of data collection. It involves local
people and outsiders from different sectors and disciplines. It helps to
improve the study of socio economic condition of the particular rural
area in a shorter period of time in an effective way and manner.
In most of those areas the farmers suffice their economic needs by
growing any suitable kinds of crops in a small patches of land aiding with
a small herd of cattle’s or poultry farming for the production of meat, eggs
and manure for their own consumption and little for sale in most cases.
From the survey and analysis of the information collected from the village,
we can say that the economic and living condition of the people in the
village CHHARBA is average.
Conclusion
10.
11. INTRODUCTION
• A mushroom is a fleshy, spore
bearing fruiting body of a
fungus typically produced
above ground on soil or on it’s
food source.
• The fruiting body of the
mushroom consists of a stripe,
pileups, lamellae and veil.
Types of edible mushroom grown in India
1. Button mushroom
2. Oyster mushroom
3. Paddy straw mushroom
4. Shittake mushroom
5. Wood ear mushroom
6. White milky mushroom
13. OYSTER MUSHROOM
Scientific name : Pleurotus spp.
Phylum : Basidiomycotina
Class : Basidiomycetes
Sub class : Holobasidiomycetidae
Family : Polyporaceae
Genus : Pleurotus
Species : sajor caju, sapidus, oesteratus, eous,
membrananceous, florida,
citrinopileatus, flabellatus.
14. CULTIVATION OF OYSTER MUSHROOM
Wheat straw 50kg
Dipping in 100 liter water containing 50 g Bavistin + Formalin 625 ml for
18hours
Removal of excess water on a clean floor (3-4hrs)
Spawning is done by mixing the spawn to the substrate & filling them into poly bags(5kg each)
Make holes in spawn bags at 5 cm distance
Incubation bags kept in mushroom house for 15-20 days
When pinning starts in the holes, maintain humidity (80-85%) , ventilation (4-5 hrs) for 15-20
days
Harvesting
After 6-8 days of pinhead
16. CONCLUSION
The cultivation of mushroom is a way to
overcome the problem of pollution.
Caused by the different crop residues, because
the fungi have the ability to recycle.
These wastes and convert them into edible
protein. So the cultivation of mushroom.
Can also be helpful to overcome the shortage
of food.
17.
18. Fruit and vegetable processing is the transformation
of raw ingredients by physical or chemical means
into food, or of food into other forms.
Processing combines raw food ingredients to
produce marketable food products that can be easily
prepared and served by the consumer.
The processed food is further preserved so as to
extend the storage life of produce without
deterioration in it’s edible quality for it’s future use.
INTRODUCTION
19. RADDISH AND CARROT PICKLE
Ingredients :Vegetables
Raddish : 500 gm
Carrots (cut into one inch long strips) : 500 gm
Spices
Turmeric powder: 1 tbs
Chilli powder: 1 tbs
Garam masala: 50 gm.
Salt: 1 tbs
Mustard oil: 350-350 ml
Black papper :1/2 tsp
Acetic acid: 5-10 ml
Vinegar : 2 tsp
PROCEDURE:
Wash all the vegetables and spread on a kitchen towel to remove all
the moisture.
Peel and trim carrots, raddish etc.
Finely chop all the vegetablesand add 2 tbs of salt in a container.
Boil all the vegetables for some minutes or sundry it for few hours.
Drain all the excess water.
Heat oil in a container and add all the vegetables & spices and cook
for some time.
20. APPLE JAM
INGREDIENTS:
Apple: 1kg
Water:150 ml
Sugar: 1-1.5kg (according to taste)
Citric acid/lemon juice: 4-5 gm/approx. 2 lemon
Food colour:1 pinch
Pectin: 18 gm(promote self life + gains hardy
texture)
21. PROCEDURE:
Take 1 kg of apple and wash it in water.
Now cut these apples in small regular pieces.
Also remove the seeds.
Now clean and wash it properly.
After cleaning,boil the water.
Fill apple and sugar into the boil water for
15-20 minutes in medium flame.
Now add citric acid.
Check consistency of jam.
Allow the mixture to cool down for
sometime and store it in container.
22. APPLE SQUASH
INGREDIENTS:
Apple: 1kg Sugar: 2.5kg Water:1.5 ltr
Citric acid: 30g Color:5 gm (as per requirement)
Essence: 5ml Kms/sodium benzoate:5gm (prevents
crystalisation of sugar )
PROCEDURE:
. First wash and cut the apples into small pieces of apple
pulps.
Now prepare sugar syrup with apple pulps by boiling
sugar and water.(15 to 18min)
Add citric acid.
Now filter the syrup with the help of muslin cloth and
allow it to cool down.
Add color and essence into the syrup.
Mix it well and the apple squash is ready.
23. GOOSEBERRY MARMALADE
INGREDIENTS:
Gooseberry: 1 kg
Sugar: 1.25 kg
Water:500 ml
Citric acid: 4gm/kg .
PROCEDURE:
Gooseberries are washed and cut into slices.
The gooseberriesare then boiled for 15 min to 20 min.
The gooseberries are taken out and with the help of
toothpicks few holes were made by pricking into it.
Boil sugar in a container for 15 minutes and make sugar
syrup.
Add fruits into the sugar syrup .
Now add citric acid into it.
Keep it in a container for 2-3 days and then it is ready to
serve.
24. 1. Working at Fruit Preservation and processing
division is to know different aspects of fruit
processing and its importance in increasing the shelf
life of the fruits and vegetables, its economical value
by changing its form such as squash, jam, jelly
which are more valuable than fruits and vegetable
only.
2. Its helping small farmers to earn more income by
selling and preservation for more time.
CONCLUSION
26. Apiculture is the
science and culture of
honey bees and their
management. It is a broad
term which includes
social and solitary bees‚
their biology‚ behaviour
and management.
Whereas bee keeping
refers only to the rearing
of domesticated honey
bee species and their
management.
INTRODUCTION
28. TYPES OF HONEYBEES IN INDIA
Apis dorsata (ROCK BEE)
Apis florea (LITTLE BEE)
Apis indica (INDIAN BEE) Apis mellifera (WESTERN BEE)
29. TYPES OF HONEY BEE
QUEEN- All the members of colony are products of queen so
called as mother queen.
• She mates with drone once in her life and lay eggs throughout her
life.
• Her organs are well developed and measuring about 15-20mm in
length.
DRONE- Male bee, the main function is to mate with queen.
• It measures about 15-17mm in length and do not have a structural
modification.
• They are driven out of the hive in autumn and die due to
starvation.
WORKER- Under developed females produced from fertilized eggs
• They remain sterile due to non availability of royal jelly.
• Responsible for all work necessary for the maintenance & welfare
of colony.
30. ADVANTAGES OF BEE KEPPING
Beekeeping generates honey and other valuable products from
naturally available nectar and pollen.
Beekeeping increases productivity of crops by bee pollination.
PRODUCTS OF HONEY BEE
HONEY- Honey is a sugary food substance produced and stored by
honey bees. The uses of honey are:
As food .
As medicine.
BEE WAX- Bee wax is a natural wax produced by honey bees of the
genus Apis. The uses of bee wax are as follows:
It is used by bees in making their combs.
It is used in the production of food, cosmetics and pharmaceuticals.
31. Honey bees are part of the Hymenoptera order which
play a vital role for our food. One third of the food we eat
would not be available but for bees. It gives wax and honey,
honey is a very nutritional food and it also has higher medicinal
value. The social life of the honey bee colony provides a
controversial start to think about the structure of the societies.
