INTRODUCTION

RAWE IS a Rural Agriculture Work Experience. In this Programmed we stay in villages and work with the farmers to get opportunity to understand rural life and problems they are facing in their day to day life in Agriculture and allied actives. Through these programme we teach technologies to the farmers and also gain knowledge from them. RAWE is a basis for developing an agriculture graduates competence in functioning as an effective teacher, researcher or extension professional in the transfer of agricultural technology to the farmers. In this RAWE programme I have worked in the State Agriculture Research Station, Arundhuti Nagar. We have seen how the trials are being done in the field before release as a variety or a method in the Agronomy Unit. In the Soil testing laboratory we have done soil testing ourselves. The Lab usually do the soil analysis send by the farmers from different places of Tripura before taking up any crop, so that they can use the fertilizers according to the requirement. In Mushroom Cultivation we studied the cultivation of Oyster mushroom in Tripura, preparation of media, production of spawn and maintenance of hygiene during the cultivation period. Mushroom can be cultivated in two method-in propylene bags or in wooden cube. In Tripura seed processing plant the seeds of different cereal grains are brought from different places and different states, countries are tested, certified and is distributed to farmers or sent to the market. In processing and preservation industries we had prepare green mango squash and green jack fruit oil pickle.

UNIT - I ATTACHMENT WITH AGRICULTURE RESEARCH INSTITUTE (SARS)

1. Introduction 2. Soil testing laboratory Lab reagent preparation for quick method of estimation i. For K2O estimation a. Morgan solution b. Alcohol solution c. Sodium cobalt nitrate solution For P2O5 estimation a. Bray no.1 solution b. Stannous Chloride c. Ammonium Molybded solution For N2 estimation (Organic carbon) a. Potassium di- chromate For pH estimation

ii.

iii.

iv.

3. True potato seed

(a) Introduction of T.P.S (b) Advantages of T.P.S
2

(c) Package of practices for production of potato using T.P.S i. Raising seedling ii. Cultivation in the main field (d) Tuberlet (e) Package of practices for production of tuberlet Using T.P.S i. Single row method ii. Double row method

4. Vermi compost
(a) Introduction (b) Vermi composting (c) Vermi compost (d) Vermi wash (e) Advantages of Vermi compost (f) Vermi composting & Vermi technology (g) Process of Vermi compost preparation i. Low cost Vermi compost unit (h) Production process i. Pre-treatment of composting materials ii. Formation of bed iii. Inoculation and Maintenance of bed
3

(i) Harvesting of compost, packing & storage (j) Harvesting of worms (k) Production process of Vermi wash (m) Use of Vermi compost

UNIT - II ATTACHMENT WITH AGRICULTURE DEPARTMENT (SRI)

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. Introduction Objective Four Novel Practices Nursery Management Seed Rate and choice of varieties Field preparation Transplanting of seedlings. Wide spacing Water Management Weeding Nutrient Schedule Harvest Sustainability of S.R.I. Table Agronomic Comparisons of SRI data Conclusion

Unit III Mushroom cultivation (oyster) in Tripura

1. Introduction 2. Food value of Mushroom 3. Types of Mushroom 4. Objective 5. Spawn 6. Media preparation 7. Steps of spawn production 8. Hygiene Maintenance 9. Life cycle of Mushroom 10. Mushroom cultivation 11. Chemical sterilization 12. Nutritive value of pleurotus spp. 13. Composition of cultivated mushroom and common vegetables 14. Disease & Pest 15. Recipes

UNIT IV AGRO-BASED INDUSTRY

1. Seed processing plants & industries (a) Introduction (b) Advantages of seed processing (c) Objective of project (d) Seed processing unit 2. Fruit preservation & processing industries (a) Introduction (b) Method of preservation (c) Importance of post harvest management (d) Preparation of Green mango squash (e) Preparation of Green jack fruit oil pickle

UNIT I
ATTACHMENT WITH AGRICULTURE RESEARCH INSTITUTE (SARS) ARUNDHUTINAGAR

ATTACHMENT WITH AGRICULTURE RESEARCH INSTITUTE

(SARS)

1. INTRODUCTION STATE AGRICULTURE RESEARCH STATION

Arundhuti Nagar / Agartala Tripura. SARS was established in the year 1969 with the initiation of the Agri director. At the start of the research station only few units were functioning. The soil testing lab, True Potato Seed, Vermi compost etc. It is the only Research station in Tripura. Here various trials are performed based on Plant breeding, Pest Management, Agronomic practices etc. Generally at present there are 13 units they are 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. Plant breeding unit Soil testing laboratory Agronomy unit Pest management unit State seed testing laboratory Chief seed certification unit Regional Bio-fertilizer production centre Bio-control unit Pesticide testing lab/unit Processing plant unit True potato seed unit Vermi compost unit. Agro poly clinic unit/ information unit.
9

2. SOIL TESTING LABORATORY UNIT

In this laboratory soil analysis is done. Soil samples are brought by the farmers from different districts for soil testing before cultivation of any crop. These soils are analyzed for the content of the fertilizers or PH present in it. It is estimated on K2o content, P2 O5 content, pH, organic carbon etc. (A) METHOD LAB REAGENT PREPARATION FOR QUICK ESTIMATION FOR K2O ESTIMATION REQUIRED REAGENT :1. Morgan's solution (5 liters) : 500 gm sodium acetate + 150 cc glacial acetic acid (water 5 liters) 2. Alcohol mixture: Isopropyl alcohol + methyl alcohol in 1: 1 ratio 3. Sodium cobalt Nitrate solution: Cobalt nitrate (50gm) + 25ml glacial acetic acid then make up the volume up to 1mt then add 300gm sodium nitrate.

PROCEDURE FOR POTASSIUM ESTIMATION 1. 5g of soil was taken. 2. 50ml of Morgans solution was added. 3. Shaken and filtered. 4. 2ml alcohol mixture was taken in a test tube. 5. 5 drops of cobalt Nitrate solution was added.

10

6.

The filtrate up to 4ml mark was added.

7. Shaken and allowed to stand for few minutes 8. The colour, with colour chart was compared.

COLOUR CHART OF K2 O 1. Transparent - low 2. Non - transparent high

OBSERVATION The sample of analysis was transparent in colour. It is therefore low in potassium content.

FOR P2 O5 ESTIMATION REQUIRED REAGENT :1. Bray No. 1 solution: 5g Ammonium fluoride + 10ml concentration HCL then volume make up to 5m 2. Stanous chloride solution: 5g stanous chloride + 12.5 ml conc. HCL + 8 heat it from this solution will take 1ml and dissolve it 66.6ml in distilled water. 3. Ammonium Molybdate solution: 15gm + 300ml conc. HCL then make up the volume

up to 1ml.

Procedure for Phosphorus Estimation 1. 5 gm of soil was taken.

11

2.

50 ml of bray's solution was added.

3. Shaken and filtered. 4. 5. 6. 7. 8. 2ml filtrate was taken in 25ml volumetric flask. 2ml Ammonium Molybded solution was added to it. 1ml stanous chloride was added The water was added to it. Read the colour

Colour chart for P2 O5

1. Dark blue - High 2. Medium dark blue - Medium 3. Light blue - Low 4. Colourless - very low

OBSERVATION The soil sample in the lab was colourless which indicates very low content of phosphorus in the soil sample.

FOR N2 ESTIMATION (ORGANIC CARBON) REQUIRED REAGENT:POTASSIUM DICHROMATE SOLUTION K2 Cr2 O7 49gm mix with distilled H2O and volume it up to 1lt.
12

PROCEDUCER FOR ESTIMATION 1. ORGANIC CARBON i. 0.5 gm soil in a 50ml beaker was taken. ii. 5ml of K2 Cr2 O7 solution was added. iii. 10ml of concentrated H2SO4 (98%) was added. iv. The colour in the colour chart was compared.

COLOUR CHART Organic carbon 1. Light brown very low Medium

2. Slight greenish 3. Deep green

- High

OBSERVATION The soil sample was light brown which indicates very low content.

PH ESTIMATION REQUIRED REAGENT:Chlorophenol red indicator preparation for 250 ml. chlorophenol 0.1 gm + 2.4 ml sodium hydroxide and made the volume up to 250ml.

PROCEDURE FOR PH ESTIMATION

13

1. 1gm of soil was taken in a test tube 2. A pinch of Barium sulphate was added. 3. 4. Water up to the mark of the test tube was added. 5 drops of chlorophenol red indicator was added.

5. Shaken and allowed to stand for few minutes. 6. Reading was taken in pH meter (lovi bon comparator)

PH COLOUR RANGE 1. Light colour - 6 2. Deep violet - 6.5

OBSERVATION The soil sample for analysis was light colour. This indicates that the pH 6. It was acidic in nature. The soil samples are sent to the lab from different districts. The samples have sample lot in it. The samples come from many farmers. These samples are analyzed 50-60 samples at a time. At the time of analysis the person working in the lab keeps records of all the soil samples. After the analysis the respective results are sent to the farmers. Depending upon the report, necessary fertilizers are applied or given according to the necessity of the field soil.

3. True potato seed

Seed production programmes are a major bottle neck in the production and use of

14

the potato as a food in tropical countries or even in developing temperate countries (Sawyer, 1984). This constraint had been recognized by potato workers in India and China way back in the late forties and early fifties. Thus the realization that true potato seed (T.P.S) could effectively fill the gap as propagule for growing commercial crop made Dr. S. Ramanujam, first Director of the Indian Potato Programme and Dr. Chang Hung Quin, Chinese Agricultural Research Institute in Inner Mongolia, to start research on T.P.S in 194950 and 1952, respectively. Although this early research showed the potential of TPS towards significantly increasing potato yields, the India Potato Programme was slow in intensifying research till 1976. However, the Chinese Government decided to begin a large scale T.P.S production programme in 1972. The availability of two high yielding, late blight resistant varieties - Kannue (Hungarian) and Schwalbe (German) which produce profuse berries and uniform open pollinated progenies, permitted the use of T.P.S in Inner - Mongolia. By 1978, five tons of open pollinated T.P.S were distributed country-wide, with the major portion going to provinces in the SW mountainous region. T.P.S from open pollinated berries from these two varieties were produced by skilled farmers, called cooperators (Li, 1983). The fresh impetus to the Indian potato programme for T.P.S research came in 1976 and to other countries of these regions in the late seventies following CIP's committed support to this technology.

(a) INTRODUCTION OF T.P.S

T.P.S is a tiny botanical seeds of potato substitutes a bulky quantity of potato seed tuber.

15

(b) ADVANTAGES OF T.P.S:

100 grams is sufficient to cover one hectare area instead of planting 2-2.5 tons of potato seed tuber. Being hybrid capable of giving more production. Absolute disease free seed material No cold storage facility is required for storing T.P.S Practically no cost is involved for transporting T.P.S unlike seed tuber. Comparatively more resistance to pests and diseases. Net profit is more as cost of cultivation is less and also as the per hectare production is more. The seed tuber being utilized could be otherwise used for consumption.

Cost of production of potato using T.P.S is approximately 55% less in comparison to cost of production of potato using seed tuber. At the same time production may be upto the level of 35 M.T. Per hectare.

(c) PACKAGE & PRACTICES FOR PRODUCTION OF POTATO USING T.P.S:-

I. RAISING SEEDLING: Seeds are shown at 0.5 cm depth in raised nursery beds (6 inches
or 15cm) prepared to good tilt with finely powdered dry cow dung in rows at 10 cm apart and provide shade. Water with fine rose cane. Apply foliar spray 0.1% urea solution from 15th day after sowing on alternate days till the seedlings are ready for transplanting (25 to 28 days) with 3 to 4 leaf stage. Care should be taken against pests and diseases.

ii. CULTIVATION IN THE MAIN FIELD: Prepare the main field to a good tilth after labeling.
Apply F.Y.M 20-25M.T. and 75:100:150 N.P.K per hectare.
16

Make ridges (6 inches or 15 cm height) and furrows at 50 to 60 cm. apart in East- West direction. Irrigate the furrows to 3 inches or 7.5cm height. Transplant the seedlings on the next day in the northern side of the ridges at half the height, 15 cm. apart. On 35th day apply 75 kg. N per hectare after weeding and earthing up is to be done in such a way that the plants come to the centre of the ridges. Provide irrigation as and when required. Apply P.P.C on need base.

(d)

TUBERLET: Tuberlet are small tubers up to 20 gm size used as seed tuber and the requirement of seed tubers could be brought down to one- third by using tuberlets.

(e) PACKAGES & PRACTICES FOR PRODUCTION OF TUBERLET USING T.P.S:-

i. SINGLE ROW METHOD: Prepare beds of 6 inches or 15 cm height, 1mt. width and
according to convenient length at 0.75 cm apart. Bring to good tilth mixing with finely powdered well- rotten dried cow dung. Apply Urea, S.P and M.O.P @ 20gms, 60gms &25 gms/sq.mt. respectively as basal dose. Sow 2-3 seeds per hole at 0.5 cm depth with 20cm. X 5 cm. spacing. Provide shade to avoid scorching sun and irrigate the beds with fine rose cane as per necessity. Earth up with the mixture of finely prepared soil and cow dung along with Urea @ 5 gm /sq mt. at 30th, 45th and 60th day. Cut the haulms at 85th day. During the whole production period, need base spraying with P.P.C. should be undertaken. Treat the tuberlets with 3% Boric acid and store in cold storage for next year after proper drying in shade.

ii. DOUBLE ROW METHOD: Preparation of field and other operation are same as single
row method except sowing of seeds. In double row method seeds are sown 4cm. apart in a line and row to row distance is 10 cm. In between two double rows distance is 30 cm. Top dressing with 5 gm. Urea per sq.mt. at 30th , 45th and 60th day followed by earthing up as practiced in normal crop so that two lines can be covered by a single furrow.

4. Vermicompost
17

(a) Introduction:
Natural farming by our ancestors in older days served us harmless food products without disturbing the soil fertility and sustainability of nature. In due course of time, pressure on our farming community to grow more food for the nation compelled us to go for increased intensive farming with improved agricultural techniques through green revolution, which were attributed to use of high yielding varieties, more use of inputs like fertilizers, pesticides, insecticides etc. Thus chemicallisation of agriculture has resulted in the deterioration of soil health, accumulation of chemical residues in food and reduction in bio diversity putting sustainability of conventional farming in question. Standing on this ground, a necessity emerged for identifying organic farming as a holistic and potential alternative of conventional agriculture. Basic principle of organic farming is to enhance organic matter content of the soil, which has a profound impact on soil quality by enhancing soil structure and fertility along with increasing water infiltration and storage. Practical organic farming relies on preparing the inputs by the farmers themselves and one important component of it is vermin composting. (b) Vermi composting: Vermi composting is defined as the practice of using concentration of earth worms to convert any bio degradable organic matter into usable compost or worm castings. (c) Vermi compost: Vermi compost (also known as worm compost, Vermi cast, worm casting, worm humus or worm manure) is a stable fine granular nutrient rich organic end product of the breakdown of organic matters by some species of earth worm during the process of Vermi composting. (d) Vermi wash: The dark brown waste liquid that drains out into the bottom of some vermin composting systems, as water rich food breaks down, is known as vermin wash. It acts as an excellent liquid fertilizer for the crops.
18

Earth worms (Commonly known as Farmers friend or Digestive Canal of soil) are natures clean-up crew, aiding in the production of humus rich top soil from plant residues and animal materials. They have important functions by virtue of their general behavioral activities like burrowing, feeding, digesting, excreting with decomposing by micro organisms and supporting further decomposition of bio degradable matters. Because of their upward and downward movement, they promote soil aeration, drainage facility during rainy season. It also helps to increase the moisture holding capacity of the soil and decrease soil erosion.

(e) Advantage of Vermicompost:

1. Rich in all essential plant nutrients. 2. Provides excellent effect on overall plant growth, encourages faster growth of new shoots/leaves, improves quality and shelf life of the produce and increases crop yield. 3. Produces crop with a better taste, luster and lasting quality, without toxic residues for better market price. 4. Improves soil texture, structure, aeration and increases water holding capacity and decreases soil erosion.

19

5. Rich in beneficial micro flora such as N-fixers, P-solubilizers, Cellulose decomposing micro flora etc. 6. Enrich soil in biotic activity, adds plant hormones like auxins, cytokinin, Gibberellic Acid and enzymes like phosphatase and cellulose. 7. Contains earthworm cocoons and increases population and activity of earthworm in soil 8. Prevents nutrient losses and increases chemical fertilizer use efficiency. 9. Induces resistance against pests and diseases. 10. corrects micro nutrient deficiencies. 11. Controls growth of nematodes. 12. Reduce soil salinity and acidity. 13. Easy to produce and low in cost.

COMPARISON

20

Chemical Fertilizer 1.Expensive 1.very cheap

Vermi compost

2. Continuous use reduces soil 2. increases soil fertility. fertility. 3. Environmental friendly. 3. Chemicals pollute environment. 4. Water requirement is less. 4. More water required for irrigation. 5. Induce resistance to pests and disease. 5. Use of pesticides required. 6. Natural taste preserved. 6. Taste difference noticed.

CHEMICAL COMPOSITION OF VERMI COMPOST 1. PH 6.5 to 7.5 3. Phosphorus-1.3 to 1.9% 5.Organic Carbon- 20.48 to 30.31% 7. Calcium-3 to 4% 9. Sodium-0.02 to 0.3% 11. Iron-0.3 to 0.7% 13. Manganese- Trace to 0.04% 15. Boron-0.0034 to 0.0075% 2.Nitrogen-1.8 to 2.5% 4.Potash 1.28 to 1.50% 6.Carbon to Nitrogen-14 to 15% 8. Magnesium-0.4 to 0.7% 10.Sulphur-Trace up to 0.04% 12. Zinc-0.2 to 0.036% 14. Copper-0.0027 to 0.0123% 16. Aluminium -Traces to 0.071%

VERMI COMPOSTING AND VERMI TECHNOLOGY

21

Suitable environment: arth worms prefer warm humi an sha etter in a ove ar
H

places orms

he wor use for

areas an

reacts negativel

to open sunlight

composting wor

etter in 5 to 0c temperature shoul not rop elow free ing or rise

c p of the organic materials should be between7 to 8.5 and a moisture

content of 40 to 60% is suitable for enhancing earthworm multiplication and quality vermin compost production. Sources of Organic wastes and their processing for vermin composting: All sorts of bio degradable and decomposable organic residues which are half decomposed should be used as feeding materials during vermin composting. If half decomposed materials are used, the earth worms can quickly take them as their feed and start converting them to vermin compost.

Commonly used composting materials are: a) Agri. Wastes and residues (all items discarded after harvesting and threshing, stem, leaves, husks, vegetables wastes) b) Cattle manure, c) Forestry wastes, d) Sericulture residues from silk production, e) Dairy and poultry wastes f) Municipal solid wastes g) Bio gas slurry h) Bagasse from sugarcane factory i) Waste paper and Cotton cloth j) Kitchen wastes etc.

Worms to be used for Vermi composting: Diversity in earth worm species varies with different types of soils and hence choice for local native species is important. Suitable earth worm species have been identified based on their ability to tolerate wide range of
22

environmental conditions and fluctuations, handling and disruption to the worm bed, and their growth and breeding rate. Species with short re-generation time, i.e. a relatively short life span and rapid growth and reproductive rate are ideal and effective, as high concentration of juvenile worms are present in their population. Juvenile worms like human teenager are voracious consumer, keeping the processing rate of the system high, thus ensuring an ongoing succession of young worms. Epigeic phytophagus earthworms which are non-burrowing in nature and dwell in upper layer of soil are found to be most suitable for commercial Vermi composting.

PROCESS OF VERMICOMPOST PREPARATION LOW COST VERMI COMPOST UNIT:

23

HEAP (BED) METHOD: It is suitable for both commercial and small farm unit. Abandoned cattle shed, poultry shed or any other low cost thatched shed which can protect worms from sun and rain is sufficient. Size of the shed varies depending upon the availability of raw materials and production requirement. Length of the bed may vary as desired but the width should not be more than 1m. and needs to be protected from rain, sunlight and predators like birds, rodents, ants etc.

PRODUCTION PROCESS:
Pre treatment of composting materials: Fresh cow dung, green leaves, or any part of living plant which is hard has been avoided. Also the non biodegrade materials such as polythene bags, plastics etc. are to be avoided. Partly decaying or partly digested organic matter as substrate for worms has been used. Cattle dung up-to- 50% to provide bacterial inoculation for enhancing decomposition has been added. Spread in alternate layers of cow dung and leaf-litter or any organic waste. Partial decomposition in open area, in a peat or heap is strongly recommended. Periodic watering quickens partial decomposition. 4-5 weeks required for partial decomposition.

Formation of bed: Coarse sand at the base upon soil surface, which helps to absorb soil moisture and protects the worms from escaping, has been added. 10 cm thick layer of decomposable organic matter such as grasses, coconut fiber, sugarcane waste etc is used as bedding materials. Partially decomposed cow dung and organic waste or dry bio-gas slurry on top of the bedding layer in an inverte spread. It was watered regularly to keep it moist all the time.
24

U shape till a height of 0 75m has been

Inoculation and maintenance of bed: The worms in the compost bed were inoculated when it was properly cooled. Release worms on top of the bed at 1000 per sq.mt. of bed space by spreading on top of the bed. Watered regularly to keep the surface of the bed moist but not soggy. Excess water flooding will be harmful. The heap was covered with a moist gunny cloth on top of the bed and protected from sunlight. Favorable moisture has been maintained ( 0-50 an cool con ition 5- 0

HARVESTING OF COMPOST, PACKING AND STORAGE: Initially the first lot or cycle of compost processing took 75-90 days. Subsequent cycles took only 60-70 days depending on the increased density of earthworms. Watering the Vermi bed has been stopped 2-3 days before harvesting. The finished compost was heaped in conical shaped piles on the surface of the bed (preferably under bright lights inside) which allowed the earthworms to burrow into the bottom of the bed. The finished compost was collected from the top portion of the pile in stages using hand or spade in the following waysa) b) Conical piles of the prepared compost was made and left over night The worms burrowed down.

c) The top portion of the piled compost was removed next day d) Again make conical piles of the left over compost and let the worms burrow down again. f) g) Another layer of the compost was removed. The process was repeated till 75% of the compost has been removed.

25

The removed compost was sieved and packed in air tight container to protect from further drying and loss of nutrients.

HARVESTING WORMS: The

process of Vermi compost harvesting eventually ends

up with a pole of finished compost and a ball of worms. The worms thus obtained can be added back to a new bed. If number of worms is more, they can be divided and used in separate beds simultaneously. Production of Vermi compost in cemented pit/tank Protecting earth worms from escaping, safeguarding them from different predators and to collect Vermi wash easily, it is proposed to go for cemented concrete pit/tank for Vermi composting.

STEPS:
There is no fixed shape and size of Vermi composting pit or tank. Size generally depends upon the requirement of Vermi compost and availability of raw materials. But keeping in view the operations and management, generally we can prepare a concrete cemented tank of 2mX 1mX0.75m keeping a slight slope at the bottom of the tank at one side. One or two outlet pipe is fixed at the lower side of the slope to drain away the excess water from the tank and a small cemented pit is prepared outside to collect the washed out excess water which is generally known as Vermi wash. A water channel (5cm depth and 3cm width) is prepared at top of the side wall and kept filled with water always to check the attack of ants and other predators on worms. PROCESS TO BE FOLLOWED: The feeding materials i.e. the organic wastes are mixed, watered and allowed to ferment for about 2-3 weeks. During this period the materials are over turned 3-4 times to bring down the temperature and to assist in uniform decomposition and kept prepared as feed materials. First a Vermi bed is to be prepared at the bottom of the tank by placing a 15-20 cm thick layer of good moist loamy soil upon 3-5 cm thick layer of broken bricks and 3cm thick
26

layer of coarse sand. This sand layer will facilitate absorption of excess water. Upon this Vermi bed, the feeding materials are to be added layer by layer to fill up the tank. The other processes of inoculation, maintenance, harvesting of compost as well as worms, packing and storage are to be followed same like low cost bed method. PRODUCTION PROCESS OF VERMI-WASH: A mud pot with a hole was taken. Bottom portion of the pot was filled with gravel mixed sand to a height of 5cm. The remaining portion of the pot was filled with decomposed waste. In this100-150 earthworms are let in. Over this water was poured inside drop by drop. A bucket was placed below the mud pot. The water washed earthworms and at the same time collected hormones present over their body surface and came down to the bucket. Collected water resembles tea decoction. This solution can be sprayed to all crops as such or by preparing solution, mixing with water. It supplies various nutrients to crops and acts as a growth promoter.

USE OF VERMI COMPOST:

Crops to which can be used: Can be used for all crops (agricultural, horticultural, ornamental and vegetable) at any stage of crop development. When and how to apply: Agricultural crops: Apply by broadcasting when the seedlings are 12-15cm in height. Flowers, vegetables and fruit trees: Apply around the base of the plant, at any stage of development, and cover with soil and water regularly.

27

Quantity necessary: a) General agricultural use: 3-4 t/ha. b) Vegetables: 3-4t/ha. c) Fruit trees: 5-10kg/tree. d) Flowers: 500-750kg/h.

UNIT II
28

ATTACHMENT WITH AGRICULTURE DEPARTMENT ON SYSTEM OF RICE INTENSIFICATION (SRI)

System of Rice Intensification (SRI)

29

1. INTRODUCTION SRI, is a methodology for increasing the productivity of irrigated rice cultivation while at the same time reducing inputs, including seeds and fertilizers and water requirement. It is a combination of several practices that are applied to achieve these results, including changes in nursery management, time of transplanting, change in planting, water and soil fertility management as well as weed control. SRI was developed by Father Henry de Laulanie who was striving to improve the livelihood of the poor rice farmers of Madagascar. Prevailing situations force the farmers to use younger seedlings and less water and Father Henry de Laulanie observed that these cultivation environment lead to more growth of rice. He started to develop a new method of rice cultivation and ended up with system of rice intensification which resulted in extraordinary yield gains. It took 20 years before SRI was made known to the rest of the world, mainly due to the persistent initiative of Dr. Norman Uphoff of Cornell University. Now that it has spread to more than 20 countries and repleat with innumerable success stories, efforts are on to generate and establish the exact scientific mechanisms responsible for the observed beyond believe or too good to be true successful SRI results.

2. OBJECTIVE The objectives / aims of the initiatives are as below. Substantial and sustainable increase in rice yield, and the release of surplus land for production of higher value crops. Reduction in costs of production and rise in profitability of rice production.

30

Reduced need for high cost modern inputs like fertilizer, irrigation water and insecticides.

Promotion of environment friendly sustainable agriculture.

3. FOUR 'NOVEL' PRACTICES IN PARTICULAR ARE KEY IN SRI THEY ARE . i. Seedlings are transplanted early ii. Less seed rate.

iii. Seedlings are planted singly iv. Wide spacing (25m x 25m)

SRI method can be followed both in Kharif & Rabi season.

4. NURSERY MANAGEMENT Rice seed is sparsely sown in beds prepared by mixing soil, cow dung, rice hull/burned husk mixture forming 1.5 to 2 cm thick layer at the top of the nursery bed. The rate of seedling should not exceed 20gm/m 2.Immediately after sowing of the sprouted seeds the seed beds should be covered by the thin layer of the soil mixture prepared by mixing soil, cow dung rice hull/burned husk. Nursery beds should be covered by paddy straw at least for 2days to keep the moist condition of the beds which needs removal from the bed after emergence of the seedling Usually the seedlings get ready for transplanting within 8-10 days after sowing.

31

5. SEED RATE AND CHOICE OF VARIETIES The rate of seed is 5kg per hectare. In case of the finer grains the rate is lowered down depending upon the grain type. All the paddy varieties i.e. traditional, HYV, Hybrids can be adopted with SRI. At least 50% yield advantage over tradition method is observed in all the varieties in the farmers field.

6. FIELD PREPARATION The field should be ploughed 3-4 times before transplantation. At first ploughing biofertilizers / cow dung may be used. At 2nd ploughing the soil should be incorporated with chemical fertilizers in the recommended dose (N: P: K: 20: 10: 10kg/ha) Again during 3rd plough biofertilizer may be applied. Then the field should be well leveled With plunker. For easy transplanting the field should be carefully prepared with proper planting space. We can place sticks at appropriate intervals along the edge of the field, then stretch strings between them. The strings should be marked at the same intervals so that we can plant in a square pattern.
32

Water channels 25 cm wide should be made after 10-13 rows of seedlings. This is to drain out excess water when not needed and to bring the water to the field when needed.

7. TRANSPLANTING OF SEEDLINGS

Transplanting should take place when the seedlings are just 8 to 12 days old, soon after they have two leaves, and at least before the 15th day after sowing. This is at a notably earlier stage than in a conventional method, where the seedlings are usually kept in a nurseries for 25 to 35 days. Seedlings must be transplanted singly with their roots intact, while the seed sac is still attach. They must not be plunged too deep into the soil, but placed at a depth of 1-2 cm from the surface.

33

8. SPACING The seedling should be planted at precise spacing usually 25x25 cm (however, it must be noted that optimum spacing is a function of soil fertility and for very fertile soils it can be upto 50x50 cm ). Rice plant roots and canopies grow better if spaced widely, as each plant is exposed to more sunlight, air and soil nutrients. 9. WATER MENAGEMENT SRI requires the root zone to be kept moist, not submerged. Water applications can be intermittent, leaving plant roots with sufficiency, rather than surfeit of water. Such management encourages more extensive, healthy root system which supports the water and nutrient uptake, and avoids root degeneration. The current recommendation for water management for rice is irrigating to 5 cm depth one day after the previously ponded water disappears from the surface. But this recommendation is not practice at all by the farmers due to various reasons. In Tamil Nadu, the water management for SRI is prescribed based on field experimentation. Upto panicle initiation stage, it is recommended to irrigate the field to 2.5 cm after the previously irrigated water disappears and hairline cracks develop.

10. WEEDING Weeding is done by hand or with a simple mechanical tool. Farmers have been supplied with thousands of Japanese paddy weeder and they find it advantageous both in terms of reducing labour and of increase yield to use a mechanical hand weeder It has vertical rotating toothed wheels that churn up the soil as the weeder is pushed down and across the alleys formed by the square formation of planting.

34

Weeding is labors intensive, it may take upto 25 days of labour to weed one hectare but the increase in yield and ultimately greater income to the farmer.

The first weeding should be done 10-12 days after transplanting and at intervals of 1012days afterwards. At least 2-3 weeding are recommended, but another 1or 2 weeding can significantly increase the yield, adding 1-2 tons/ha. , this operation not only controls the weeds but churns the soil for better growth of the crop.

11. NUTRIENT SCHEDULE In SRI, 70% of chemical fertilizer is replaced by organic fertilizer. Rice can be cultivated with or without chemical fertilizer. But the field trials and demonstrative experiments in the farmers field shows that SRI performs under organic source of fertilizer. FYM, Bio fertilizer, green manure, bay manure etc are the organic fertilizers used in SRI practice. But the availability or organic fertilizer is a problem for farmers of Tripura. Considering this problem we have recommended the nutrient management schedule blending chemical and organic fertilizer Nutrient schedule for Tripura condition.
35

N: P: K: 20: 10: 10 kg / ha as basal dose during kharif. N: P: K: 20: 10: 10 kg / ha as basal dose during Rabi Bio Fertilizer: Azospirilum @ 4 kg / ha Azoto bacter @ 4 kg / ha Phosphate solubilizing bacteria @ 4 kg / ha Fym : cow dung / FYM / Neem oil / compost etc @ 10-15 mt/ha. Biofertilizers are applied either before or after chemical fertilizer as it does not work together.(12-15) days of interval during field preparation or after transplanting.

12. HARVEST In SRI method, rice is harvested normally as in the case of conventional method. When the grains become golden yellow, they are harvested by sickles or by harvesting machine. 1-2weeks before harvest the water should be removed from the field. The moisture content of the rice grains should be 20-25% during harvesting.

13. IS SRI SUSTAINABLE? HOW CAN WE GET SUCH HIGH YIELDS Little systematic evaluation has yet been done by plant or soil scientists. However, here are few proposed explanations for: I. BIOLOGICAL NITROGEN FIXATION (BNF) Free living bacteria and others microbes around the roots of rice may fix nitrogen for the plants. The presence of such bacteria has been documented for sugar cane,

36

which is in the grass family along with rice where nitrogen fertilizer had not been applied, microbial action fix 150 - 200 kg of nitrogen / ha for the cane. However, less nitrogen fixing occurs where chemical fertilizers have previously been applied. It is known that about 80% of the bacteria in and around rice roots have nitrogen fixing capability, but this potential will not be realized where inorganic 'N' has been applied or possibly in anaerobic, water logged soils. ii. OTHER RESEARCH Suggest that plants can grow very well with extremely low concentrations of nutrients, as long as those nutrients are supplied evently & consistently over time. We know that compost furnishes a low, steady supply of nutrients. iii. PLANTS WITH EXTENSIVE Root growths have better access to whatever nutrients exist in the soil. Extensive root growth can result when the roots of young seedlings have lots of space and oxygen, and when the water and nutrient are scarce enough that roots need to "go looking" for them. Such extensive roots may be able to extract more balanced nutrients from the soil, including some scarce but necessary micro nutrients.

37

16. AGRONOMIC COMPARISONS: SRI TRIALS VS FARMERS PRATICE (RABI SEASON) 2001-2004-05
2001-02 SRI Practice Tillers per hill Effective tillers Length of Paniccle (cm) Weight of 1000 grains (g) 1cm filled grains Yield (tons the) Farmers practice Tillers per hill Effective tillers Length of panicle (cm) 17 09 21 21 12 18 38 16 08 16 18 07 20 18.00 9.00 18.00 43 28 21 22 12 6.12 58 39 22 23 11 6.95 52 32 20 24 13 7.89 58 37 22 23 10 8.10 52.75 34.00 21.25 23.00 11.50 2002-03 2003-04 2004-05 Average

Weight of 1000 grain (g) % unfilled grains Yield (tons/ha)

21 20 4.07

21 15 4.31

26 19 4.82

20 25 4.49

22.00 20.50 -

17.

CONCLUSION

39

The system of rice intensification SRI offers an interesting alternative to improve rice productivity. It is a system of practices that can bring about improvements in total factors of productivity of land, capital, and water and labour simultaneously. At first SRI can take 50-100% more labour but over time it may even require less labour. Once techniques are mastered and confident is gained. Since yields can be two, three and even four times more than with current practices, the returns to both labour and to land are much higher, justifying the greater investment of labour. Farmers are skeptical of SRI's benefit. It seems almost like magic at first, though there are good scientific reasons to explain each part of the process.

40

UNIT III
MUSHROOM CULTIVATION (OYSTER) IN TRIPURA CONDITION

41

MUSHROOM CULTIVATION
1. INTRODUCTION Mushrooms are a group of fleshy, macroscopic fungi or edible fungus. They are very unlike green plants because they lack chlorophyll and therefore depend on the performed food for their nutrition. Toadstool is poisonous mushroom that cannot be eaten. From the earliest times mushroom have been used for food and have always been considered a delicacy. Among the many novel sources of protein to bridge the protein gap, mushrooms offer themselves as potential sources. In the modern world today mushroom consumption is gaining popularity rapidly because of the growing consciousness of the food value of this unique item of food. Today the mushroom is no longer wrapped in the mystery and superstition of the days gone by and through long and fruitful work of scientists. Down the ages we are now in a position to cultivate mushroom artificially. As stated, mushroom is a good source of protein and amino acid. Its protein content varies between 19 to 40% on dry weight basis. Mushrooms are an excellent source of folic acid which is given when treating various forms of anemia.

42

Mushroom is reported to be excellent source of riboflavin (B 2) and nicotinic acid (niacin) and a good source of pantothenic acid (vit-B complex). It also contains appreciable amount of thiamine and ascorbic acid. The presence of different mineral elements like calcium, iron, copper, phosphorus, increases the food value. The carbohydrate, content and fat content of edible mushroom is quite low. The absence of starch in mushroom makes it an ideal food for diabetic patients and for persons not wishing to put weight. In addition to its food value there is nothing to waste since the entire mushroom can be consumed. 2. FOOD VALUE OF MUSHROOM Mushroom provides a rich addition to the diet in the form of protein, carbohydrates, valuable salts and vitamins. As food the nutritional value of mushroom lies between meat and vegetable. Investigation indicates that 100-200 gm of mushrooms (dry wt basis) are required to maintain nutritional balance in a normal human being weighing 70 kg. 3. TYPES OF MUSHROOM There are several types of Mushroom, they are : 1. 2. 3. 4. 5. Button Mushroom (Agaricus spp) Oyster Mushroom (Pleurotus spp) Paddy straw Mushroom (Volvariella spp) Dhingri Mushroom (Pleurotus spp) Milky Mushroom (Calocybe spp)
43

6. 7.

Wood ear Mushroom (Auricularia spp) Shittake Mushroom (Lentinulla spp) With the success in artificial cultivation of various types of mushroom

especially oyster (Pleurotus spp) and white milky mushroom (calocybe indica) demand for fresh mushroom more among general message of Tripura, many growers are growing mushroom in scattered way all over Tripura, collecting their spawn from State Govt. lab. So it becomes difficult for individual growers to collect spawn from far distance from their place of cultivation. Moreover, as fresh mushroom is highly perishable in nature, so its quick marketing and continuous supply in their locality or nearby market will be possible if cultivation is done in cluster (15-20) growers. Keeping these in view an integrated scheme has been prepared to establish a low cost spawn production unit in place of cultivation itself ensuring continuous availability of the spawn to the growers.

4. OBJECTIVE As there is fairly good demand for fresh mushroom in various parts of the state, jobs hard to come by the unemployed youths and cultivators of the state may be encouraged to venture into entrepreneurship by way of mushroom cultivation as well as spawn production which may emerge as one of the best method of self employment in the state. To develop entrepreneurship on production of spawn and cultivation of mushroom in an integrated way, the scheme has been formulated:a. b. Low cost small spawn production unit (10,000 spawn / annum Annual profit from cultivation of mushroom.
44

a. LOW COST SMALL SPAWN PRODUCTION UNIT Materials required for establishment of low cost lab for 10,000 spawn / annum:

NON - RECURRING METARIALS Sl no Materials 1. Pressure cooker (22 ltrs capacity) 2. Kerosene stub No 3 3 Rate 3500/1200/5/2000/50/50/5000/Approx Cost 10,500/3600/5000/2000/100/100/5000/-

3. Aluminium ring (3cm dia x 2cm depth) 1000 4. UV lamp germicidal 5. Spirit lamp 6. Inoculation needle 7. Wooden / Steel table with Laminated top & overhead wood with 3sides glass board upto 2/4th (used as inoculation table) 8. Wooden table with aluminium 9. Plastic tray (grilled) 10. Wooden Rag white painted for Keeping spawn (5shelf) 11. Wooden Rag (3 shelf) white painted 2 1 1 2 2 1

2500/-2500/-sheet top 8 x 3 x 3ft 8 6 90/1000/720/6000/-

750/-

1500/-

45

for inoculation room 12. Milk bottle 13. Hand balance weight 14. Plastic bucket (50 lt) 15. Plastic bucket (100lt) 16. Jerry can for storing kerosene 17. Wooden stole for lab worker 18. Lab table laminated with Big drawer (4 fect x 2-5 fect) 19. Construction of 1 inoculation Chamber with plywood 20. Miscellaneous items like glass apparatus, beakers etc Total = 57400/3330/1 7500/7500/50 1 4 2 1 4 2 5/500/75/500/300/300/3000/250/500/300/100/300/1200/6000/-

Recurring items :- (200gm each packet) for 10,000/annum Sl Items 1. Paddy grain 2. Calcium carbonate Quantity 1500 kg 50kg Rate(Rs) 8/80/Cost(Rs) 12000/40,000/0

3. Calcium sulphate 4. Spirit Methylalcohol

15kg 10lt
46

80/40/-

1200/400/-

5. Savlon (liquid) 6. Non - absorbent cotton 7. Rubber band 8. Marker pen 9. Kerosene 10. Phenyl 11. Potassium Permanganate 12. Poly propylene bag 13. Formalin 14. Miscellaneous unseen Item

10kg 50kg 10kg 50 500lt 10lt 2kg 50kg 10lt

20/160/20/20/10/80/150/120/100/-

200/800/200/100/5000/800/300/600/1000/60,00/-

Total = 49000/-

Construction of lab house with 30 feet x 20 feet pacca floor half wall, tin roofing with 1 cubical for inoculation = Rs. 119,000/b. ANNUAL PROFIT FROM CULTIVATION OF MUSHROOM:

A small size Mushroom production unit: - 8 crops / yr / 1600 cude / bag each. I. NON RECURRING EXPENDITURE i) ii) Bamboo structure for keeping bag or cube Sprayer / bucket / chopper Cost 6000/2000/-

II. RECURRING EXPENDITURE

47

i) Rented house ii) iii) iv) v) Paddy straw (2.5 tones) Spawn (1600 x 8) Polythene sheet / bag (1600 x 2) Chemicals etc

600/5000/12,800/3200/1300/Total cost = 36300/-

PRODUCTION 1600 bag x 0.75 kg / bag = 1200 kg Annual total income (Rs) Net Profit = 1200 x 100(Rs) / kg = 1, 20,000/-

= Rs. 120000 - 36300 = Rs. 83700/year = Rs. 6975/ month approx.

5.

WHAT IS SPAWN? The Propagating materials used by the mushroom growers

for planting beds is called spawn. The spawn is equivalent to the vegetative seed of higher plant. Quality of spawn is basic for the successful mushroom cultivation.

6.

MEDIA PREPARATION PDA media preparation with sterilization

INGREDIENTS
48

Peel potato 200gm Dextrose - 20 gm Agar Agar - 20 gm Distilled water 1lt

PREPARATION

At first reel the potato and cut it into small pieces, then boil it for 20-25 minutes in water and filter the potato boil water by a piece of cloth. Add dextrose and agar-agar in it. Stir it continuously and boil it for another 10-15 minutes. Then take the media in a beaker and then pour 10ml of PDA media in 20-25 cm long test tube. Steal it with nonabsorbent cotton and sterilize it in autoclave at 15psi at a temperature of 1210 c for 15-20 minutes. In absence of autoclave, pressure cooker can also be used for sterilization. In pressure cooker it is done for 2 days. First day for 1hour and Second day again for 2 hours. After completion of sterilization bring it out and keep at a slanting position, so that the media inside gets condensed. These condensed media is used for the inoculation of the mushroom mycelia. The inoculation is done from the culture with the help of lode. It is kept in BOD with required temperature from media; the culture is again inoculated to spawn for making mother spawn

7. STEPS OF SPAWN PRODUCTION

49

Preparation of spawn i. ii. iii. iv. . v. vi. vii. Healthy and clean cereal grains were taken (rice grain) Grains were boiled in water for 30 minutes Excess water on sieve was removed. Grains were dried in shade under the fan (12-16 hours) Mix CaCO3 and CaSO4 at a ratio of 3:1 200 gm treated grains in polypropylene bag was filled (heat resistant) The bags were plugged with the help of PP Neck or aluminium rings with

non-absorbent cotton. viii. The bags were sterilized in autoclave at 15 psi/sq inch at a temperature

of 1210c for 1.30 to 2 hours.

ix. x. . xi. xii. xiii.

Next day the bags were shaken. The bags were kept on laminar flow under uv tube for 20 minutes. The bags were inoculated by pouring 20 gm mother spawn to each bag. The bags were incubated in incubation room Spawn was ready in 10-20 days.

50

8. HYGEINE MAINTAINING OF SPAWN PRODUCTION i. During spawn production hygiene is maintained in the incubation room by potassium permanganate or by fumigation Formalin + potassium permanganate. ii. 2% Formalin is used for sterilization of materials used for mushroom cultivation. iii. Washing of feet with potassium permanganate before entering the Cultivation room at door. iv. If any infection is observed in the incubation room or cultivation, a gap Should be maintained in the following year. v. Clean the room with savlon or phenol.

51

9.

LIFE CYCLE OF MUSHROOM

10. MUSHROOM CULTIVATION Generally in Tripura, Pleurotus Spp is cultivated as it can be grown at 350c. Mushroom can be cultivated in two ways CULTIVATION TECHNIQUE OF OYSTER MUSHROOM IN TRANSPARENT

POLYPROPYLENE BAG Materials Required 1. Spawn = 1 no

2. Polypropylene bag = 1no (Size = 18 x 22cm) 3. Straw = 1kg 4. Jute sutli = 6"
52

The fresh well dried golden yellow colored chopped (5cm) paddy straw soaked in cool water for 24 hours and subsequently 2 hours in hot water (80 0c). After soaking in hot water allow excess water to run off. Place 15cm layer of presoaked straw Inside bottom of the poly propylene bag and spread one part of spawn uniformly. Place Another 10cm layer of presoaked straw above the spawn layer and spread another part of spawn, like this way place rest 3 layers straw and 2 part of spawn. Press the straw from upper side. Tie the month of P.P. bag by jute sutli or thread and make 3-4 holes into the P.P. bag. Keep the bag in the dark and shady room and sprinkle water (250ml/bag) on every alternative day if necessary. In about 15-20 days, the straw will be covered with white mycellial growth, then open the P.P bag completely. The first flush of pin heads appears in about 20-25 days of spawning. At this stage sprinkle water twice daily and harvest when the tiny pin heads grow into full sized mushroom 3 to 4 days later. A third harvest is also possible from the same bag if proper care and management practice are as followed. An average yield totals to around 600-900gm from each bag.

53

CULTIVATION TECHNIQUE OF OYSTER MUSHROOM IN WOODEN CUDE METHOD Materials Required 1. 2. 3. 4. 5. Procedure A protected shady place was selected, straw were chopped into 1" long and dipped in cold water for 12-24 hours. Excess water was drained out and dipped in hot water (800c) for 2 hours and excess water was drained out and let it cooled. The wooden mould was placed on smooth, clean surface; nylon rope was put in criss cross inside the wood. The nylon sheet was placed over the nylon rope. Divide one bottle / Packet of spawn into 5 parts and six kg. Wet straw into 6 parts. Now place one part of straw and broadcast one part of spawn over the straw layer and then place another layer of straw. Over the spawn layer inside the wooden mould and press with the press board to make it compact. Continue the placement of Wooden would (size 45 x 22cm x 15cm) Polythene sheet (1sq. meter) Nylon rope Fresh golden yellow coloured paddy straw Press wooden board (42 x 20 cm)

54

alternate layer of spawn and straw and press with the board. The final layer will be of straw. The material was wrapped with polythene sheet previously placed and tied with the nylon rope tightly. The straw cube was taken out from the wooden mould thus prepared and placed on a rake. After 10-15 days when the straw was completely covered with white mycelial growth, nylon rope and the polythene sheet were carefully removed and the straw cude were placed in a shady place but never under direct sun and watered regularly so as to keep the straw cube always moist (avoid excess watering) Depending upon the species of mushroom and ambient temperature, the first flush of pin head l appeared from all sides of the cube in about 3-5 days after removing the polythene sheet Water was sprinkled 2-3 times a day (but care should be taken so that pin heads are not damaged.
W ith After

2-3 days of appearance of pin heads the mushroom was ready for harvest. first harvest water was regularly sprinkled to keep the straw cube just

moist. Second flush of rope appears in all out 10-12 days after 1st harvest. A third harvest is also possible if proper care and management practices are followed.
55

11. CHEMICAL STERILIZATION OF PADDY STRAW Ingredients i. ii. iii. iv. i. 10 kg paddy straw 100 lt. water 125 ml formalin 5-7.5 gm Bavistine 200 lit capacity water tank or any container (except iron)

METHOD First take 10kg chopped (5cm) straw in the container. Pour 90 lit water in this container. Rest 10 lit water, has to be divided into two parts, in one part 5 lit water mixed with 125ml formalin & part 5 liters water mixed with 5-7.5 gm Bavistin thoroughly. Pour both the water along with chemicals slowly above the presoaked straw. Cover the straw with clean polythene sheet for 12-16 hours. After 16 hours allow excess water to run off and dry the straw for half an hour in sunlight. Divide this soaked straw in 10 parts, every past will contain 1kg straw. Then cultivate mushroom by using each past, either in poly propylene bag or wooden cube.

12. NUTRITIVE VALUE OF PLEUROTUS SAJOR CAJU IS GIVEN ON DRY WEIGHT BASIS
56

Ascorbic acid - 0.06% Fat - 2.26% Protein - 47.93% Reducing sugar - 0.285% Starch - 0.120%

13. COMPOSITION OF CULTIVATION MUSHROOM AND SOME COMMON VEGETABLES / 100G. Name calories moisture fat carbohydrate protein%
dry wt basis

Beet root Cabbage Cauliflower Green peas Mushroom Potato

42 24 25 98 16 83

87.6 92.4 91.7 74.3 91.1 73.8

0.1 0.2 0.2 0.4 0.3 0.1

96 5.3 4.9 17.7 4.4 19.1

(129) 18.4 28.8 26.1 26.9 7.6

14.DISEASE AND PEST OF MUSHROOM i) Aspergillus spp. Symptoms: Powdery mass like charcoal ii) Penicillicum spp : Symptoms: Green colour dustry
57

iii)

Rhizopus sp Symptoms: Spider net like structure

iv)

Coprinus sp Symptom: The stalk becomes longer than usual and the cap becomes black.

MANAGEMENT Discard the infected mushroom. It is because mushroom is a highly perishable, it has to be consumed very soon, therefore it is not wise to use the pesticides for controlling the diseases. Pest 1. 2. 3. Sciarids Phorids Cecides

REMEDY :

1ml Endosulfan 35EC

or Malathion 50EC 2 ml/It water should be

sprayed. For Rodents zinc phosphate can be used.

15.

RECIPIES

58

Mushroom is a nutrieteous, delicious and tasty dish. A number of tasty dishes can be prepared out of mushroom. We can use mushroom by preparing mushroom snacks, also by preparing different types of curry. Some of the mushroom snacks are -1. 2. 3. Mushroom ommellete Mushroom pakora Mushroom chop

Some other mushroom recipies like curry, soup are given below 1. 2. 3. 4. 5. 6. 7. 8. Mushroom gravee Mushroom and paneer Mushroom matar masala Palak Mushroom Mushroom polao Mushroom dry fish Mushroom porridge Mushroom soup.

UNIT - IV AGRO-BASED INDUSTRY:

59

SEED PROCESSING & PLANT INDUSTRY FRUIT PRESERVATION INDUSTRIES FOOD PROCESSING INDUSTRIES

AGRO-BASED INDUSTRY

As is known, Tripura's economy is predominantly agricultural. A large section of our tribal people still practice-shifting cultivation. Because of the influx in population and tremendous pressure on the plain land, there is massive unemployment in the agricultural sector. To overcome this, modern horticultural practices-under the
60

Rehabilitation programme for providing productive employment to the marginal farmers and shifting cultivators-will be continued vigorously. Tripura grows one of the finest varieties of pineapple, jackfruit, orange, guava etc. Recently, the tribal population has taken up vegetable cultivation also. The food and fruit products have a very wide market, provided these are scientifically preserved and processed. With adequate training programme, with the active assistance of nutrition experts from the Government of India, food and fruit processing and ventures will be given all encouragement. The existing training centers will be strengthened and training facilities at new places will be created. In consultation with the Agriculture, Horticulture, Fisheries and Forest Departments, Special projects will be formulated for production of more foodstuff for canning purposes. Preservation of fruits, fish, bamboo shoots and other fruit products will be taken up under this programme.

1. Seed processing industry (a) Introduction: Seed has been an important agricultural commodity since the
first crop plant was domesticated by pre-historic man. For thousands of years, man cleaned seed of his food crops by winnowing. This is still an important process, but it is no longer adequate to supply the kind of seed needed by farmer. Seed processing is a vital part of the seed production needed to move the improved genetic materials of the plant breeder into commercial channels for feeding the rapidly expanding world population. The farmer must get the quality seed that is free from all un esire materials ecause farmers entire crop epen s on it Seed can seldom be planted in the condition in which it comes from the growers. In fact, many seed lots contain weed or crop seed or inert material that make them unfit for sale without processing. Crop seed also frequently have stems, awns, clusters or other structures, which prevent from flowing through the drill freely. Seed processing is that segment of the seed industry responsible for upgrading seed improving planting condition of seed, and applying chemical protect tothe seed.

61

Raw seed Inert material common weed seed

Noxious weed seed Deteriorated seed

other crop seed other variety seed

Damage seed

off size seed

Cleaned, graded, treated,

Fig:-Undesirable materials removed during processing of seed An important factor to consider is the moisture content of the seed prior to processing. Seed with moisture content above 15% are subject to excessive damage in
62

the processing line. In this case natural or artificial drying may be necessary. Physical characteristics used to separate seed include size, length, weight, shape, surface texture, colour, affinity for liquids and electrical conductivity. Seed processing can broadly be divided into various steps. As the seed is received into the processing plant, it goes either directly into the cleaning process or into storage to await processing. Drying may be necessary. As processing begins, the first phase (conditioning and pre-cleaning) consists of scalping, debearding, shelling or any other operation necessary to make the seed flow easily. The second phase (cleaning and grading) includes the removal of inert materials, weed seed, other crop seed, and broken seed that are larger or smaller than the crop seed and obtain the seed mass in the uniform size range of perforations of top and bottom screen. After the desired purity is obtained, seed enters the final processing phase of separation based on specific characteristics like length, weight etc and treating and packaging. Processed seed is stored for later sale.

Receiving

Conditioning & Pre-cleaning Bulk storage

Cleaning

Separating & upgrading Treating & bagging Storage

Fig: Basic flow & essential steps in see

(b) Advantages of seed processing

Make possible more uniform planting rates by proper sizing
63

Improve seed marketing by improving seed quality Prevent spread of weed seed Prevent crops from disease by applying chemical protectants Reduces seed losses by drying

Facilitate uniform marketing by providing storage from harvest time until the seed is
needed for planting.

(c) Objectives
The State Government has accorded high priority to the upliftment of rural economy through the development of agricultural sector. Seed being vital input to agriculture, continuous efforts are being made to ensure availability of quality seeds to farmers in order to sustain the agricultural development. In the present situation the demand of quality seeds is so high that any

government agency alone cannot meet the demand of quality seeds, which would be required to fill by the private seed projects. In view of above, the project has been formulated with the objective to produce quality seed of paddy through scientific methods and adopting appropriate processing through establishment of seed processing plant.

(d) Seed processing unit

i. Cleaning unit ii. Grading unit iii. Air separator unit iv. Bagging unit v. Electronic balance/weighing/ stitching unit

64

2. Fruit processing & preservation industries (a) Introduction:

Tripura fruit processing industry is one of the principal small scale

industries that have mushroomed in the northeast Indian state. The climatic conditions and topographical factors are conducive to the growth of myriads of horticultural crops. Several sweet and succulent fruits grow aplenty in the trees and bushes of the orchards in Tripura. The state is famed for the production of pineapples, particularly the "Queen" and "Kew" varieties. Oranges, cashew nuts and litchis are also found in plenitude in the state. The fruits are fresh and juice and devoid of any toxic chemicals. In order to increase the state's revenue, fruit processing units are being set up. These units, quite naturally will augment the net production of fruits. Although the industry is not a very old one, it is rapidly burgeoning into one of the state's major small scale units. The Government of India's NERAMAC has set up a pineapple juice concentration plant at Nalkata in North Tripura District. The plant is said to have an estimated capacity of 5760 TPA. The Tripura State Government's venture, TSIC is also venturing into the fruit processing industry. In fact, TSIC has opened up a fruit canning plant that produces fresh pineapple juice and other pineapple plants with a net capacity of 400 TPA. The state has also embarked into the dry fruit industry and set up units to process cashew nuts and other dry fruit. In short, fruit processing is one of the major imminent industries in Tripura that has tremendous potential for growth and development. The present estimated annual production level of major horticultural crops is as under: Pineapple Litchi Orange Cashew Jackfruit Coconut 82,000 MT 3000 MT 16,000 MT 1,800 MT 2,20,000 MT 1,250 MT

65

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 typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Similar processes are used to produce animal feed Food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality, edibility or nutritional value) and thus allow for longer storage. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include processes which inhibit visual deterioration that can occur during food preparation; such as the enzymatic browning reaction in apples after they are cut. Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit, by turning it into jam, for example, involves oiling to re uce the fruits moisture content an to ill bacteria, yeasts, etc), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). There are many traditional methods of preserving food that limit the energy inputs and reduce carbon footprint. Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have now come to be seen as desirable qualities cheese, yoghurt and pickled onions being common examples.

66

(b) Method of preservation:

Heating to kill or denature micro-organisms (e.g., boiling) Oxidation (e.g., use of sulfur dioxide) Ozonation(e.g., use of ozone [O3] or ozonated water to kill undesired microbes) Toxic inhibition (e.g., smoking, use of carbon dioxide, vinegar, alcohol etc.) Dehydration (drying) Osmotic inhibition (e.g., use of syrups) Low temperature inactivation (e.g., freezing) Ultra high water pressure e g Fresheri e a t pe of col pasteuri ation; intense water pressure kills microbes which cause food deterioration and affect food safety) (c) Importance of post harvest management The importances of post harvest management are as follows: To protect the crops from spoilage after harvest. To add the values to the product for better economic return. To make the produce available during off season. Even distributions of food among the mankind.

67

Preparation of Green Mango squash:-

Fruit juice 25% Sugar 40% Water 35%

Ingredients:
i. ii. iii. iv. v. vi. vii. Green Mango juice 250ml Sugar 400gm Water 350ml Citric acid 5gm Colour 100 to 200mg(as per necessity) Ascents green mango 2ml KMS( Potassium Metabite sulphite) 0.750mg

68

Preparation method: I. Mango juice The green Mangoes were washed and peeled off

Cut it into 4pieces and weighed it. Double quantity of water of the fruit weigh was mixed. Boiled it completely. Passed it through a muslin cloth and weigh the juice. II. Sugar Syrup

Required quantity of sugar and water. quantity of citric acid Taken in a stainless steel container Boiled it until the sugar completely dissolved in the water and then cooled it.

69

III.

Cold sugar syrup was added in the fruit juice and quantities of citric acid, colour, essence, KMS and stir it. After that fill in the bottle.

Preparation of Green Jack fruit oil pickle Ingredient:i. ii. iii. iv. v. vi. vii. viii. ix. x. xi. xii. xiii. xiv. Green jackfruit 500gm Mustard 250ml Hing 5gm Onion 100gm Ginger 50gm Garlic 30gm Cumin powder (jerra) 30gm Astha methi 20gm Mustard seed 100gm Salt 60 to 70gm Turmeric powder 10gm Chili powder 20gm Glycial acetic acid 5ml Citric acid 5gm

70

Procedure: The fruit was cut into 5 to 7 cc (cubic centimeter) and washed. The water was boiled for a minute and the jack fruit was put into the boiling water and kept for 20 25min. When it reached the boiling point it was kept for 5-7min and then dipped in cold water (blenching method). A paste of the following spices was fried hing, onion, ginger, cumin powder, and salt etc for 5-7min and mixed the boiled Jack fruit to it and fry it until cooked. A paste of methi, mustard, 5ml glacial acetic acid, citric acid into the mixture was added and filled in a jar. Boiled mustard oil has been cooled and added in the jar.

71

CONCLUSION

RAWE programme has been a very good experience for me. I have personally learned many new indigenous techniques from the Agri. Officers and Scientists which they adopt from their own experience. In the Research Station we have seen how the trials are been done in different patterns. Trials are usually made after the order from RRD Hyderabad. At present the trials are done on SRI method. It was a very exciting thing to know about SRI (System of Rice Intensification) where only a single seedling is planted and about 64-72 tillers develop from it. It was hard to believe for everyone although there were many reasons to explain it. The ultimate result was extremely very BIG. Agro-based industry was another very interesting topic. Here the seeds are tested, certified. Different fruits and vegetable are processed and send to the market for commercial purpose. Mushroom is a high sources of protein and good sources of all vitamin and minerals. We had done the entire process /steps involved in mushroom cultivation right from media preparation, spawn production to ultimate cultivation of mushroom. This RAWE Programme was very much helpful. It improves our confidence, sharpens our skills and makes us aware of the problems in the agricultural field before we serve the people.

72