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ACKNOWLEDGEMENT

I cordially like to thank chairman D.S Chaudhary and our Principal Dr.R R

Dwivedi for their support and help during the RAWE programme.

I wish to express my deep sense of gratitude to all the members in SARS

especially Senior Agronomist Sir Baharul Majumder who has given us the opportunity to

do our project in SARS and for his inspiration. I also like to thank our RAWE programme

Incharge Soma chakroborty who guided us constantly to different units without whose

help it would not have been a successful one.

I wish to express my heartfelt thankfulness to all the Unit Incharge who taught us

willingly inspite of all the days work, motivating us and helping us to do our work

smoothly all through the programme. I would like to mention the venerable time given by

the Incharge of Mushroom Lab-Mousami Sharma who imparted us the training for

Mushroom cultivation and guided us at every step of the work.

And I would like to express my heartfelt gratitude to all my friends who has

helped me directly or indirectly during the preparation of the project. A very special

thanks to my guide teacher Dr .Deepti Singh for her constant support, encouragement

and direction ,also for his valuable suggestion are acknowledged without whose help it

would not have been accomplished.

At last not the least I would like to express my gratitude to my classmates and my

family members for their support, motivation and financial help all through the project

work .I am deeply thankful to them for everything that they have done for me and

nurturing me to be a good human being.

Prabin Debbarma

B.Sc (agri) VIIthSem

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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 intheir 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.

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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 solutionb. Alcohol solutionc. Sodium cobalt nitrate solution

ii. For P2O

5estimation

a. Bray no.1 solutionb. Stannous Chloridec. Ammonium Molybded solution

iii. For N2

estimation (Organic carbon)

a. Potassium di- chromate

iv. For pH estimation

3. True potato seed

(a) Introduction of T.P.S

(b) Advantages of T.P.S

(c) Package of practices for production of potato using

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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

(i) Harvesting of compost, packing & storage

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(j) Harvesting of worms

(k) Production process of Vermi wash

(m) Use of Vermi compost

UNIT - II

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ATTACHMENT WITH AGRICULTUREDEPARTMENT

(SRI)

1. Introduction

2. Objective3. Four Novel Practices

4. Nursery Management

5. Seed Rate and choice of varieties

6. Field preparation

7. Transplanting of seedlings.8. Wide spacing

9. Water Management

10. Weeding

11. Nutrient Schedule

12. Harvest

13. Sustainability of S.R.I.

14. Table Agronomic Comparisons of SRI data

15. Conclusion

Unit III

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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

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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

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ATTACHMENT WITH

AGRICULTURERESEARCH INSTITUTE

(SARS) ARUNDHUTINAGAR

ATTACHMENT WITH AGRICULTURE RESEARCH INSTITUTE

(SARS)

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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. Plant breeding unit

2. Soil testing laboratory

3. Agronomy unit

4. Pest management unit

5. State seed testing laboratory

6. Chief seed certification unit

7. Regional Bio-fertilizer production centre

8. Bio-control unit

9. Pesticide testing lab/unit

10. Processing plant unit

11. True potato seed unit

12. Vermi compost unit.

13. Agro poly clinic unit/ information unit.

2. SOIL TESTING LABORATORY UNIT

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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 so lut ion (5 l i ters) :

500 gm sodium acetate + 150 cc glacial acetic acid (water 5 liters)

2. Alcohol mix ture:

Isopropyl alcohol + methyl alcohol in 1: 1 ratio

3. Sodium cobal t Ni trate solut ion:

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.

6. The filtrate up to 4ml mark was added.

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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 solut ion: 5g Ammonium fluoride + 10ml concentration HCL then

volume make up to 5m

2. Stanou s chlor ide solut ion :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. Amm onium Molybdate solut ion:15gm + 300ml conc. HCL then make up the volume

up to 1ml.

Procedure for Phosphorus Estimation

1. 5 gm of soil was taken.

2. 50 ml of bray's solution was added.

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3. Shaken and filtered.

4. 2ml filtrate was taken in 25ml volumetric flask.

5. 2ml Ammonium Molybded solution was added to it.

6. 1ml stanous chloride was added

7. The water was added to it.

8. 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:-

POTASS IUM DICHROMATE SOLUTION

K2

Cr2

O7

49gm mix with distilled H2O and volume it up to 1lt.

PROCEDUCER FOR ESTIMATION

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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

2. Slight greenish - Medium

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

1. 1gm of soil was taken in a test tube

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2. A pinch of Barium sulphate was added.

3. Water up to the mark of the test tube was added.

4. 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 is 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

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

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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 openpollinated 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.

(b) ADVANTAGES OF T.P.S:

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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.

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

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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 therequirement 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 andaccording 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

(a) Introduction:

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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 ofVermi 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.

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

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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.

5. Rich in beneficial micro flora such as N-fixers, P-solubilizers, Cellulose decomposing

micro flora etc.

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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

Chemical Fertilizer Vermi compost

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VERMI COMPOSTING AND VERMI TECHNOLOGY

1.Expensive

2. Continuous use reduces soil

fertility.

3. Chemicals pollute environment.

4. More water required for irrigation.

5. Use of pesticides required.

6. Taste difference noticed.

1.very cheap

2. increases soil fertility.

3. Environmental friendly.

4. Water requirement is less.

5. Induce resistance to pests and disease.

6. Natural taste preserved.

CHEMICAL COMPOSITION OF VERMI COMPOST

1. PH6.5 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%

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Suitable environm ent: Earth worms prefer warm, humid and shady places. They work

better in ar areas an reacts negativel to open sunlight orms use for

composting wor etter in 5 to 0c temperature shoul not rop elow freeing or rise

aove c pH 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 comp ost ing:

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

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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:

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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 eing laer in an inverte U shape till a height of 075m has been

spread.

It was watered regularly to keep it moist all the time.

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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 conition 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 ways-

a) Conical piles of the prepared compost was made and left over night

b) 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) Another layer of the compost was removed.

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g) The process was repeated till 75% of the compost has been

removed.

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.

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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

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.

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Flowers, vegetables and fruit trees: Apply around the base of the plant, at any

stage of development, and cover with soil and water regularly.

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.

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UNIT II

ATTACHMENT WITH AGRICULTUREDEPARTMENT ON SYSTEM OF RICE

INTENSIFICATION (SRI)

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System of Rice Intensification (SRI)

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.

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Reduction in costs of production and rise in profitability of rice production.

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/m2.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.

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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.

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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.

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.

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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.

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.

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The first weeding should be done 10-12 days after transplanting and at intervals

of 10-12days 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.

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

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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,

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

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capability, but this potential will not be realized where inorganic 'N' has been applied or

possibly in anaerobic, water logged soils.

i i . 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.

i i i . 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.

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16. AGRONOMIC COMPARISONS: SRI TRIALS VS FARMERS PRATICE (RABI

SEASON) 2001-2004-05

2001-02 2002-03 2003-04 2004-05 Average

SRI Practice

Tillers per hill 43 58 52 58 52.75

Effective tillers 28 39 32 37 34.00

Length of Paniccle (cm) 21 22 20 22 21.25

Weight of 1000 grains (g) 22 23 24 23 23.00

1cm filled grains 12 11 13 10 11.50

Yield (tons the) 6.12 6.95 7.89 8.10 -

Farmers practice

Tillers per hill 17 21 16 18 18.00

Effective tillers 09 12 08 07 9.00

Length of panicle (cm) 21 18 16 20 18.00

Weight of 1000 grain (g) 21 21 26 20 22.00

% unfilled grains 20 15 19 25 20.50

Yield (tons/ha) 4.07 4.31 4.82 4.49 -

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17. CONCLUSION

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.

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UNIT III

MUSHROOM CULTIVATION

(OYSTER)

IN TRIPURA CONDITION

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MUSHROOM CULTIVATION

1. INTRODUCTION

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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.

Mushroom is reported to be excellent source of riboflavin (B2) 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

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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. Button Mushroom (Agaricus spp)

2. Oyster Mushroom (Pleurotus spp)

3. Paddy straw Mushroom (Volvariella spp)

4. Dhingri Mushroom (Pleurotus spp)

5. Milky Mushroom (Calocybe spp)

6. Wood ear Mushroom (Auricularia spp)

7. 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

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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. Low cost small spawn production unit (10,000 spawn / annum

b. Annual profit from cultivation of mushroom.

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 No Rate Approx Cost

1. Pressure cooker (22 ltrs capacity) 3 3500/- 10,500/-

2. Kerosene stub 3 1200/- 3600/-

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3. Aluminium ring (3cm dia x 2cm depth) 1000 5/- 5000/-

4. UV lamp germicidal 1 2000/- 2000/-

5. Spirit lamp 2 50/- 100/-

6. Inoculation needle 2 50/- 100/-

7. Wooden / Steel table with 1 5000/- 5000/-

Laminated top & overhead wood with

3sides glass board upto 2/4th

(used as inoculation table)

8. Wooden table with aluminium 1 2500/-2500/-sheet top 8 x 3 x

3ft

9. Plastic tray (grilled) 8 90/- 720/-

10. Wooden Rag white painted for 6 1000/- 6000/-

Keeping spawn (5shelf)

11. Wooden Rag (3 shelf) white painted 2 750/- 1500/-

for inoculation room

12. Milk bottle 50 5/- 250/-

13. Hand balance weight 1 500/- 500/-

14. Plastic bucket (50 lt) 4 75/- 300/-

15. Plastic bucket (100lt) 2 500/- 100/-

16. Jerry can for storing kerosene 1 300/- 300/-

17. Wooden stole for lab worker 4 300/- 1200/-

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18. Lab table laminated with 2 3000/- 6000/-

Big drawer (4 fect x 2-5 fect)

19. Construction of 1 inoculation 1 7500/- 7500/-

Chamber with plywood

20. Miscellaneous items like 3330/-

glass apparatus, beakers etc

Total = 57400/-

Recurring items :- (200gm each packet) for 10,000/annum

Sl Items Quantity Rate(Rs) Cost(Rs)

1. Paddy grain 1500 kg 8/- 12000/-

2. Calcium carbonate 50kg 80/- 40,000/0

3. Calcium sulphate 15kg 80/- 1200/-

4. Spirit Methylalcohol 10lt 40/- 400/-

5. Savlon (liquid) 10kg 20/- 200/-

6. Non - absorbent cotton 50kg 160/- 800/-

7. Rubber band 10kg 20/- 200/-

8. Marker pen 50 20/- 100/-

9. Kerosene 500lt 10/- 5000/-

10. Phenyl 10lt 80/- 800/-

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11. Potassium Permanganate 2kg 150/- 300/-

12. Poly propylene bag 50kg 120/- 600/-

13. Formalin 10lt 100/- 1000/-

14. Miscellaneous unseen 60,00/-

Item

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 Cost

i) Bamboo structure for keeping bag or cube 6000/-

ii) Sprayer / bucket / chopper 2000/-

II. RECURRING EXPENDITURE

i) Rented house 600/-

ii) Paddy straw (2.5 tones) 5000/-

iii) Spawn (1600 x 8) 12,800/-

iv) Polythene sheet / bag (1600 x 2) 3200/-

v) Chemicals etc 1300/-

Total cost = 36300/-

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PRODUCTION

1600 bag x 0.75 kg / bag = 1200 kg

Annual total income (Rs) = 1200 x 100(Rs) / kg

= 1, 20,000/-

Net Profit = 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

Peel potato 200gm

Dextrose - 20 gm

Agar Agar - 20 gm

Distilled water 1lt

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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

Preparat ion of sp awn

i. Healthy and clean cereal grains were taken (rice grain)

ii. Grains were boiled in water for 30 minutes

iii. Excess water on sieve was removed.

iv. Grains were dried in shade under the fan (12-16 hours)

. v. Mix CaCO3 and CaSO4

at a ratio of 3:1

vi. 200 gm treated grains in polypropylene bag was filled (heat resistant)

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vii. 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. Next day the bags were shaken.

x. The bags were kept on laminar flow under uv tube for 20 minutes.

. xi. The bags were inoculated by pouring 20 gm mother spawn to each bag.

xii. The bags were incubated in incubation room

xiii. Spawn was ready in 10-20 days.

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.

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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.

9. LIFE CYCLE OF MUSHROOM

10. MUSHROOM CULTIVATION

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Generally in Tripura, Pleurotus Spp is cultivated as it can be grown at 35 0c.

Mushroom can be cultivated in two ways

CULTIVATION TECHNIQUE OF OYSTER MUSHROOM IN TRANSPARENT

POLYPROPYLENE BAG

Materials Requ ired

1. Spawn = 1 no

2. Polypropylene bag = 1no

(Size = 18 x 22cm)

3. Straw = 1kg

4. Jute sutli = 6"

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

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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.

CULTIVATION TECHNIQUE OF OYSTER MUSHROOM IN WOODEN CUDE

METHOD

Materials Required

1. Wooden would (size 45 x 22cm x 15cm)

2. Polythene sheet (1sq. meter)

3. Nylon rope

4. Fresh golden yellow coloured paddy straw

5. Press wooden board (42 x 20 cm)

Procedure

A protected shady place was selected, straw were chopped into 1" long and

dipped in cold water for 12-24 hours.

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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

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)

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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.

With 2-3 days of appearance of pin heads the mushroom was ready for harvest.

After 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.

11. CHEMICAL STERILIZATION OF PADDY STRAW

Ingredients

i. 10 kg paddy straw

ii. 100 lt. water

iii. 125 ml formalin

iv. 5-7.5 gm Bavistine

i. 200 lit capacity water tank or any container (except iron)

METHOD

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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

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 42 87.6 0.1 96 (129)

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Cabbage 24 92.4 0.2 5.3 18.4

Cauliflower 25 91.7 0.2 4.9 28.8

Green peas 98 74.3 0.4 17.7 26.1

Mushroom 16 91.1 0.3 4.4 26.9

Potato 83 73.8 0.1 19.1 7.6

14.DISEASE AND PEST OF MUSHROOM

i) Aspergillus spp.

Symptoms: Powdery mass like charcoal

ii) Penicillicum spp :

Symptoms: Green colour dustry

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.

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Pest

1. Sciarids

2. Phorids

3. Cecides

REMEDY : 1ml Endosulfan 35EC or Malathion 50EC 2 ml/It water should be

sprayed. For Rodents zinc phosphate can be used.

15. RECIPIES

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 mush room s nacks are --

1. Mushroom ommellete

2. Mushroom pakora

3. Mushroom chop

Some other mush room recipies l ike

curry, soup are given below

1. Mushroom gravee

2. Mushroom and paneer

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3. Mushroom matar masala

4. Palak Mushroom

5. Mushroom polao

6. Mushroom dry fish

7. Mushroom porridge

8. Mushroom soup.

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UNIT - IV

AGRO-BASED INDUSTRY:

SEED PROCESSING & PLANT

INDUSTRY

FRUIT PRESERVATION

INDUSTRIES

FOOD PROCESSING INDUSTRIES

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AGRO-BASED INDUSTRY

As is known, Tripura's economy is predominantly agricultural. A large section of ourtribal 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

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 unesire materials ecause farmers entire crop epens 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

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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.

Raw seedInert material common weed seed

Noxious weed seed other crop seed

Deteriorated seed other variety seed

Damage seed off size seed

Cleaned, graded, treated,

Packed, Tested seed

Fig:-Undesirable materials removed during processing of seed

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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

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 & Cleaning Separating

Pre-cleaning & upgrading

Bulk storage Treating & bagging

Storage

Fig: Basic flow & essential steps in see

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(b) Advantages of seed processing

Make possible more uniform planting rates by proper sizing

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 berequired 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

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iv. Bagging unit

v. Electronic balance/weighing/ stitching unit

2. Fruit processing & preservation industries

(a) Introduction: Tripura fruit processing industryis 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 inplenitude 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 82,000 MT

Litchi 3000 MT

Orange 16,000 MT

Cashew 1,800 MT

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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 reuce the fruits moisture content an to illbacteria, 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.

Jackfruit 2,20,000 MT

Coconut 1,250 MT

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(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 eg Fresherie a tpe of col pasteuriation;

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.

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Preparation of Green Mango squash:-

Fruit juice 25%

Sugar 40%

Water 35%

Ingredients:

i. Green Mango juice 250ml

ii. Sugar 400gm

iii. Water 350ml

iv. Citric acid 5gm

v. Colour 100 to 200mg(as per necessity)

vi. Ascents green mango 2ml

vii. KMS( Potassium Metabite sulphite) 0.750mg

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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.

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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. Green jackfruit 500gm

ii. Mustard 250ml

iii. Hing 5gm

iv. Onion 100gm

v. Ginger 50gm

vi. Garlic 30gmvii. Cumin powder (jerra) 30gm

viii. Astha methi 20gm

ix. Mustard seed 100gm

x. Salt 60 to 70gm

xi. Turmeric powder 10gm

xii. Chili powder 20gm

xiii. Glycial acetic acid 5ml

xiv. Citric acid 5gm

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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.

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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.

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