EXPERIENTIAL LEARNING PROGRAMME On “Processing of Fruits and Vegetables for value addition & Commercial Horticulture (Vegetable Production and Marketing)” REPORT By Vikas Tiwari (UUHF/16031) 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 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. 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 • 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 program 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”.

1. Presented By:-
Vikas Tiwari UUHF/16031
COLLEGE OF HORTICULTURE ,
V.C.S.G. UTTARAKHAND UNIVERSITY OF HORTICULTURE AND FORESTRY,
BHARSAR, PAURI GARHWAL (UTTARAKHAND).
Presented To:-
Er. Tejas Ashok Bhosale
Dr. Satish Chandra Pant
Dr. Sanjeev Verma
1

2. • 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”.
• 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”.
2

3. OBJECTIVES 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 generate 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 an integration of different agriculture on farm practices & devices for revenue
generation.
 To integrate education with enterprenenship for employment generation so that Agriculture students may become
job providers rather than job seekers.
3

4. Division of programme:
 The whole ELP programme consists of 20 credits.
 Modules selected by group:
1. MODULE 1:Commercial Horticulture (Vegetable Production and Marketing)
2. MODULE 2: Processing of Fruits and Vegetables for value addition
 Location
1. Module 1st (Processing of fruit and vegetable for value addition) - Post Harvest
Technology Laboratory.
2. Module 2nd (Commercial Horticulture Vegetable) – Fields allotted near Krishi
Vigyan Kendra Block.
 Allotment date: 03.07.2019
4

5. DIVISION OF GROUP:
 Planning: Shubhanshu Uniyal
Vikas Tiwari
Bhumika Rawat
 Production: Sudhakar
Mansi Bisht
Vivek Kumar
 Accounts: Shivani BarthwaL
Priyanka Rawat
 Marketing : Ganesh Chandra Arya
Ashutosh Naithani
5

7. MODULE 1:
Processing of Fruits and Vegetables for value addition
7
• List of Product prepared:
S.No. Product Name S.No. Product name
1 Chocolate 6 Jackfruit pickle
2 Garlic pickle 7 Malta Squash
3 Banana chips 8 Rhododendron squash
4 Chocolate chip Cookies 9 Litchi squash
5 Mango pickle 10 Mango squash
Post Harvest Products Prepared

8. 1. Chocolate
8
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.
S. No. Prepared Product Prepared quantity Price
1 Dark Chocolate 200 packet Rs. 30/ packet
2 Dark chocolate with nuts 40 packet Rs. 35/packet
3 White chocolate 70 packet Rs. 40/packet

9. 9
Melting of Compound
Filling of melted compound in
chocolate mould
Packing of Chocolate
Freezing of Chocolate
Removing chocolate from chocolate
mould

10. 2. Banana Chips
10
S.no. Ingredients Quantity Prepared quantity Price
1. Raw banana 3 dozen
15 Packet (200g each) Rs. 25/packet
2. Oil 500ml
3. Spices 50gm
Frying of slices of Banana Draining of excessive oil Packing of Banana Chips

11. 3. Choco-Chip Cookies
11
S. No. Ingredients Quantity
Prepared
quantity
Price
1. Maida 3kg
30 Packet
(200g each)
Rs. 30/pkt
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 Cookies Prepared

12. Shaping of Cookies Oven Baking of cookies
Taking cookies tray out from the oven Prepared cookies
Mixing of all ingredients
Packing of cookies
12

13. 4. Garlic Pickle 13
Sr. No. Material Quantity Prepared
quantity
Price
1. Garlic 7 Kg.
30
Packet/jar
(250g
each)
Rs. 70/jar
2. Salt 100 gm.
3. Chili Powder 50 gm.
4. Ray Dana 200 gm.
5. Mustard Oil 2 L.
6. Fenugreek 50 gm.
7. Fennel 50 gm.
8. Turmeric Powder 50 gm.
Packaging of Pickle
Mixing of spices

14. Addition of spices Mixing of spices
Filling of pickle in Jar
Removing of cover and boiling of garlic
Sealing and packing of pickle
14

15. 5. Mango Pickle 15
S. No Ingredients Quantity Prepared quantity Price
1. Raw mangoes 6 kg
10 Packet (500g
each)
Rs 100/pkt
2. Oil 2 L.
3. Salt 300gm.
1. Chili Powder 50 gm.
5. Ray Dana 200 gm.
6. Fenugreek 50gm.
7. Fennel 50 gm.
8. Turmeric Powder 50 gm.
Mixing of spices
Packaging of Pickle

16. 6. Jackfruit Pickle 16
S. No. Ingredients Quantity Prepared quantity Price
1. Jackfruit 6 kg
13 jar (500g each) Rs 100/jar
2. Mustard oil 2 L.
3. Salt 100 gm.
4. Chili Powder 50 gm.
5. Ray Dana 200 gm.
6. Fenugreek 50 gm.
7. Fennel 50 gm.
8. Turmeric Powder 50 gm.

17. Peeling of Jackfruit Boiling of oil Deep frying of jackfruit
Mixing of spices Sun drying of pickle Packing and labeling of pickle
17

18. 7. Squashes 18
S.
No.
Ingredients Quantity
Prepared
quantity
Price
1. Litchi pulp 6 kg
15 Bottle
(1L each)
Rs.
130/bottle
2. Sugar 7.5 kg
3. Citric acid 10gm
4. Sodium benzoate 20gm
S.
No.
Ingredients Quantity
Prepared
quantity
Price
1. Rhododendron pulp 8 kg
15 Bottle
(1L each)
Rs.
120/bottl
e
2. Sugar 10kg
3. Citric acid 10gm
4. Sodium benzoate 20gm
S.No. Ingredients Quantity
Prepared
quantity
Price
1. Mango 8 kg
14 Bottle
(1L each)
Rs.
100/bottle
2. Sugar 9 kg
3. Citric acid 12 gm
4. Sodium benzoate 25gm
S.No. Ingredients Quantity
Prepared
quantity
Price
1. Malta pulp 10 kg
20 Bottle
(1L each)
Rs.
100/bottle
2. Sugar 12 kg
3. Citric acid 9gm
4. Sodium benzoate 25gm
Litchi Squash Rhododendron Squash
Mango Squash Malta Squash

19. Peeling of fruit for pulp
extraction
Pulp making in mixer
Adding of ingredients and storage of pulp Filling of squash in bottles
19
Syrup prepration

20. Selling of Post Harvest Product in College of Forestry, V.C.S.G. U.U.H.F.
20
Installation of PHP Stalls and Selling of PHP

21. TOTAL OUTPUT 21
S.No. Product Name Prepared quantity Output
1 Chocolate 200 packet (dark chocolate)
40 packet (Dark chocolate with nuts)
70 (white packet)
Rs. 6000 @ Rs. 30/pkt
Rs. 1400 @ Rs. 35/pkt
Rs. 2800 @ Rs. 40/pkt
2 Banana Chips 15 packet (100gm each) Rs. 375 @ Rs. 25/pkt
3 Garlic Pickle 30 packet/jar (250gm each) Rs. 2100 @ Rs.70/pkt
4 Mango Pickle 10 jar/ packet (500gm each) Rs. 1000 @ Rs. 100/pkt
5 Choco-Chip Cookies 30 packet (200gm each) Rs. 900 @ Rs. 30/pkt
6 Jackfruit Pickle 13 jar/ packet (500gm each) Rs. 1300 @ Rs. 100/pkt
7 Malta Squash 20 bottles (1L each) Rs. 2000 @ Rs. 100/bottle
8 Rhododendron Pickle 15 bottles (1L each) Rs. 1800 @ Rs. 120/bottle
9 Mango Squash 14 bottles (1L each) Rs. 1400 @ Rs. 100/bottle
10 Litchi Squash 15 bottles (1L each) Rs. 1950 @ Rs. 130/bottle
Total Rs. 23025

22. Total Input (Variable + Fixed cost)
22
S. No. Components Cost (Rs.)
1. Lab Equipments 300
2. Electricity charges (50 unit @ 4.0 per unit) 200
3. LPG 400
TOTAL Rs.900
A. Fixed cost

23. 23
S. No. Components Quantity Cost (Rs.)
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
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 Rs.13,381
B. Variable cost

24. 24
S. No. Component Cost (Rs.) Source
1. Labour - 71 working days
(710 man days)
[Rs.250/day/man]
Rs.1,77,500 Students
C. Other variable cost

25. Benefit Cost Analysis
25
Total Output Rs. 23025
Total Input TFC + TVC
= 13381 + 900
= Rs. 14281
Net Returns Rs. 8744
B/C Ratio 0.5 : 1
EXPECTED OUTPUT:

26. MODULE 2nd - COMMERCIAL HORTICULTURE
(VEGETABLE PRODUCTION AND MARKETING)
26
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

27. Crops and varieties used:
27
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

28. Nursery preparation
S.No. CROPS SEED
QUANTITY
AREA VARIETY DATE OF
SOWING
SOIL MEDIA IRRIGATION
1. Tomato 10 g 2m² Pant T-3 12.02.2020 Soil in polyhouse
mixed with Forest
soil
Twice in a week
2. Cucumber 6g In 30
seedling
pot
Pant
Kheera
03.02.2019 Forest soil Twice in a week
3. Pumpkin 10g In 32
seedling
pot
Local 05.02.2019 Forest soil Twice in a week
28

29. Area under different crops
29
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

30. CROPS SOWN IN FIELD:
30
1. RADISH:
Variety Japanese White (Long) Dunagiri Local Round(round)
Date of sowing 11.07.2019, 29.02.2020 21.07.2019
Seed quantity 150g + 100g 125gm
Area cropped 180m² + 53 m² 103.8 m²
Spacing 20cm x 10cm 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
Irrigation Twice a week
Nutrient management FYM: 100kg +75kg mixed with soil at the time
Yield 200kg+140 (expected yield) 90kg

31. Field preparation Bed preparation & Sowing of seed
Manuring of beds Weeding, thinning and hoeing Harvesting
31

32. 2. Garlic
32
Variety Local (from Solan)
Date of sowing 17.10.2019
Seed quantity 9kg
Area cropped 180.51 m²
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
Irrigation Once in a week till 20 days before harvesting
Nutrient management FYM: 175 kg at time of field preparation
Yield 90 kg (Expected)

33. 33
Field preparation Bed preparation
Sowing of cloves Weeding, thinning and hoeing

34. 3. Palak
34
Variety All Green
Date of sowing 02.03.2020
Seed quantity 30g
Area cropped 59.81 m²
Spacing 30cm X 10cm
Method of sowing Line sowing
Irrigation Twice in a week
Nutrient
management
FYM: 50 kg at time of field preparation
Yield 200 bundles (250g/bundle)

35. Field preparation Sowing of seed
Thinning in palak Making of bundle for selling
35

36. 4. Cucumber
36
Variety Pant Kheera
Date of sowing 04.03.2020
Seed quantity 6g
Area cropped 22.3 m²
Spacing 1m X 0.9m
Method of sowing Transplanting of seedlings
Irrigation Twice in a week
Nutrient management FYM: 15 kg mixed with soil at the time of transplanting
Yield 40kg (expected yield)

37. Media preparation Sowing of seeds in trays.
Watering in seedlings Germination of seedlings
37

38. 5. PUMPKIN
38
Variety Local
Date of transplanting 12.03.2020
Seed quantity 5.5gm
Area cropped 42.84 m²
Spacing 2m X2m
Method of sowing Transplanting of seedlings
Irrigation Twice in a week
Yield 80 kg (Expected yield)
Pumpkin Seedling

39. Weeding and stacking in pumpkin plants planted by batch 2015-19.
39
Media preparation Sowing of seeds in trays. Emergence on plants.

40. 40
CROPS NO. OF PLANTS (Surviving) YIELD
Cucumber 3 8kg
Pumpkin 5 25kg
Onion 53 3kg
Palak - 15 bundles(250g)
Amaranthus - 20 bundles(250g)

41. INPUT-OUTPUT ANALYSIS
41
S. NO. CROP YIELD OUTPUT
1. Radish (Long) 200kg Rs.3000 @ Rs.15/kg
2. Radish (Round) 90kg Rs.3150 @ Rs.25/kg
TOTAL Rs.6150
TOTAL OUTPUT (CROPS SELF CULTIVATED)

42. TOTAL INPUT (VARIABLE +FIXED)
42
S. No. CROP QUANTITY PRICE (Rs.)
1. Radish (long) 150g 100
2. Radish (round) 125g 250
TOTAL 350
1. Cost of seed
A. Variable Cost

43. 2. Other Variable costs.
S. No. COMPONENTS AMOUNT COST (Rs.)
1. Labour Cost 71 working days (710 man days)
[Rs.250/day/man]
1,77,500
2. Fertilizers F.Y.M.-225kg 225
TOTAL Rs.225(Excluding labour cost)
Total Variable Cost = Rs.575 (excluding labour cost)
43

44. B. Fixed Cost
S. No. Components Depreciation rate (%) Cost (Rs.)
1. Farm Equipment Price (Rs.)
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 Rs.3147
44

45. TOTAL OUTPUT {CROPS SOLD OF ELP GROUP-3(2018-2019)}
S. No. CROP YIELD OUTPUT
1. Cucumber 8kg Rs.200 @ 25/kg
2. Pumpkin 25kg Rs.750 @ 30/kg
3. Onion 3kg Rs.120 @ 40/kg
4. Palak 15 bundles (250g) Rs.120 @ 8/bundle
5. Amaranthus 20 bundles (250g) Rs.160 @ 8/bundle
TOTAL Rs.1350
45

46. BENEFIT COST ANALYSIS
CROPS SELF CULTIVATED
Total Output (Rs.) 6150
Total Input (Rs.) T.F.C. + T.V.C.
=3,147 + 575
=3,722
Net Returns (Rs.) 2,428
TOTAL OUTPUT {CROPS SOLD FOR ELP GROUP-3(2018-2019)}
Total Output (Rs.) 1,350
Net Returns (Rs.) 1,350
SELF CULTIVATED + FOR ELP GROUP-3(2018-2019)
Total Output (Rs.) 7,500
TOTAL INPUTS (Rs.) 3,722
TOTAL NET RETURNS (Rs.) 3,778
B/C Ratio 1.01:1
46

47. TOTAL EXPECTED OUTPUT OF VEGETABLES
S. No. CROP EXPECTED YIELD EXPECTED OUTPUT (Rs.)
1. Radish 140kg Rs.2,100 @ Rs.15/kg
2. Garlic 90kg Rs.6,750 @ Rs.75/kg
3. Palak 200bundles (250g/bundle) Rs.1,600 @ Rs.8/bundle
4. Cucumber 40kg Rs.1,000 @ Rs.25/kg
5. Pumpkin 80kg Rs.2,400 @ Rs.30/kg
TOTAL Rs.13,850
47

48. TOTAL INPUT OF CROPS TO BE HARVESTED
S. No. CROP QUANTITY PRICE (Rs.) 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 Rs.1,200
1. Cost of seed
48

49. 2. Other variable cost
S. No. COMPONENTS AMOUNT COST (Rs.) SOURCE
1. Labour cost 71 working days (710man
days)
[Rs.250/day/man]
1,77,500 Students
2. Fertilizers F.Y.M.- 330kg 330 College
TOTAL Rs.330(excluding labour cost)
Total Variable Cost = Rs. 1530 (excluding labour cost)
49

50. B. Fixed cost
S. No. Components Depreciation rate (%) Cost (Rs.)
1. Farm Equipment Price (Rs.)
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
Total Rs.3,523.2
50

51. COST ANALYSIS OF EXPECTED YIELD
Total Input (Rs.) 5,053.2
Total Output (Rs.) 13,850
Net Return (Rs.) 8,797
B/C Ratio 1.74:1
51

52. OVERALL ANALYSIS OF BOTH MODULES -MODULE 1 + MODULE 2
Total Input (Rs.) 18,389
Total Output (Rs.) 30,525
Net Returns (Rs.) 12,522
B/C Ratio 0.65:1
EXCLUDING EXPECTED OUTPUT INCLUDING EXPECTED OUTPUT
Total Input (Rs.) 23,442
Total Output (Rs.) 44,375
Net Returns (Rs.) 20,933
B/C Ratio 0.89:1
52

53. E.L.P. work
during Lockdown
53

54. 54
Advisories to Agricultural Universities during COVID-19 pandemic
• 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 issued including 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.
• The COVID-19 Pandemic posed an unprecedented situation and new challenges for agricultural education
being offered in various agricultural universities across the country.
• 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 articulated advisories for the
betterment of academic ambiance in the agricultural universities.

55. 55
Implementation of Student READY Programme in accordance with ICAR advisory
• To complete the Student READY programme in the final year 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.)
• Hence further Experiential Learning Programme was progressed at home within the resources available
through alternative means suggested by the University.
• The activity progress was monitored and guided by the respective Course Coordinator.

56. • Horticultural Crop Production in kitchen Garden
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
56

57. Crop Production specifications in kitchen garden 57
Crop Transplanting
Spacing
Date of
Sowing/Planting
Area
Covered
Weeding
Operations
Rate of FYM Application Variety
Tomato 80 cm 19/03/2020 4m in Row 3 in no. 4kg Local
Chilli 30 cm 18/03/2020 4m in Row 3 in no. 3kg Local
Okra 30 cm 23/03/2020 12 m² 3 in no. 10kg Local
Cucurbits 90 cm 28/03/2020 25 m² 3 in no. 5kg Local
Brinjal 40 cm 01/04/2020 48 m² 2 in no. 20kg Local

58. Sowing, Transplanting and maintenance of chilli
58
Fig: - Seedling emergence, Transplanting and intercultural operation in Chilli
Procedure
•Sowing the seed in pot @ 7-8 seed per cell.
•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.
• 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.

59. Transplanting and maintenance of Brinjal Plant.
59
Fig: - Brinjal Nursery and Transplanted Brinjal
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).
•Daily irrigation within evening hours is done through buckets.
•1st weeding was followed 15 days after sowing ,2ndafter 30 days of sowing and 3rd
after 45 days of Sowing.
•Thinning operation done after 30 days of sowing.
•Insecticide used was Dichlorvos@10ml in6L 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.

60. Nursery management, Transplanting and maintenance of Okra seedling
60
Fig: -Transplanted okra, intercultural practices in okra and flower initiation in okra.
Procedure
•1st weeding was followed 15 days after sowing and2nd 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.

61. Transplanting and management of Cucurbits (Cucumber and Bottle gourd).
61
Fig: - Planting of Cucurbits, Raising vines and providing support structure to vines.
Procedure
•1st weeding was followed 15 days after planting, 2nd after 30 days of planting and 3rd after
45 days of planting.
•. Sticks with 70-80 cm hieght are earthed around the plant so as to provide it initial
support.
•Self-made Bower system or 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 vines are irrigated Daily and proper weeding and other intercultural opertaions are
done.

62. Procedure
•A criss-cross structure with the help of thin nylon rope is made within the height of 2 .5
m poles.
•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 are allowed to grow and allowed to trail over the bower.
Establishment of Homemade Bower system or Overhead
Netting System for cucurbits vines.
62

63. Establishment of Homemade Bower system or Overhead Netting System for cucurbits vines.
63
Fig: - Bower system/overhead netting system prepared for cucurbits
Fig: - Making of Structure, Providing support to vines and raising and flowering in vines

64. 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 disease attack showing symptoms ofmilky gum exuded out from stem
and main branches that later turned to brownish colour and dried.
•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.
64

65. Performing Plant protection techniques in Mango and Litchi orchard
65
Fig: - Identification and disease management in Mango Tree.
Fig: - Identification and Insect management in Litchi Tree

66. Performing Plant protection techniques in established Nursery of vegetables. 66
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

67. 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 due to lack of 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.
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68. SUGGESTIONS:
 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
 Faculty members to visit students at least two 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.
 There should be coordination between the groups to avoid conflicts and for smooth marketing.
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69. 69