RURAL AGRICULTURAL WORK

EXPERIENCE PROGRAMME AND

AGRO-INDUSTRIAL ATTACHMENT
FRUIT AND VEGETABLE
PRODUCTION INTERVENTIONS

VILLAGE-BAGNARA

GUIDED BY SUBMITTED BY
Mr. Abhijeet Sarkar Yashaswi Dhruw
Department of B.Sc. (Ag.) 4th year Ist Sem.
Horticulture

RAMNIVAS SARDA COLLEGE OF

AGRICULTURE
MOHLA-MANPUR- AMBAGARH CHOWKI

S.N EXERCISE Page

No.
1 Preparation of Nursery Bed and sowing of
vegetables seeds.
2 Demonstration of Field preparation and
Sowing of different vegetables crops (Ridge
gourd and Bottle gourd).
3 Demonstration on air layering in guava
(Psidium guajava).
4 Demonstration on Staking of Bottle and
Ridge Gourd.
(C.G.)

INDEX
INTRODUCTION
Horticulture is the growing of flowers, fruits, vegetables
and plant for ornamental Uses. Horticulture may be defined as the
branch of agriculture that deals with the production of fruits,
vegetables, medicinal, aromatic, plantation and spices along with
their grading, packing, storage, transportation, marketing,
preservation and management. The horticulture sector was
established its credibility not only for improving the production
and productivity of land, generating employment, improving the
economic condition of the farmers and the entrepreneurs,
enhancing export but also providing nutritional security to people.
The fruit and vegetables play an important role in the balanced diet
of human beings by providing not only the energy rich food but
also promise supply of vital protective nutrients like minerals and
vitamins.
Horticulture has emerged as an indispensable part of
agriculture, offering a wide range of choices to the farmers for crop
diversification. It also provides ample opportunities for sustaining
large number of Argo-industries which generate substantial
employment opportunities. The horticulture sector contributes
around 28% of the GDP from about 13.08% of the area and 37 %
of the total exports of agricultural commodities. India is the second
largest producer of fruits and vegetables, largest producer and
consumer of cashew nut, tea spices, third largest producer of
coconut, fourth largest producer and consumer of rubber and sixth
largest producer of coffee in the world.
At present day as a result the sector has also started
attracting entrepreneurs for taking up horticulture as a commercial
venture. Therefore, there is a great scope for the horticulture
industry to grow and flourish.

MEANING
The term horticulture is derived from Latin words "hortus"
meaning garden and "cultura" meaning cultivation.

DEFINITION
"Horticulture may be defined as the branch of agriculture
which deals with the production of fruits, vegetables and spices
along with their storage, preservation, and management with an
enclosed area."

BRANCHES OF HORTICULTURE
1. Pomology: Pomology is the branch of horticulture which the
study of cultivation of fruits and plantation crops.
2. Olericulture: - Olericulture is the branch of horticulture which
deals with the cultivation and post-harvest management if
vegetable crops3. Floriculture includes the production and
marketing of floral crops.
3. Floriculture and Landscape gardening: - Floriculture is the
branch of horticulture which deals with production and marketing
of flowers, ornamental plants and landscape gardening.
4. Post-harvest technology: - It involves maintaining the quality of
and preventing the spoilage of horticultural crops.
5. Medicinal and Aromatic Plants: - It is the new branch of
horticulture which deals with the growing of medicinal and
aromatic plants
6. Spices and Plantation Crops: - It is the new branch of
horticulture which deals with cultivation practices of spices and
Plantation crops
7. Nursery plant production: -A plant nursery is a place where any
kinds of plants are grown for the sake of being moved or
transplanted later.

SCOPE AND IMPORTANCE OF HORTICULTURE

Horticulture science are attached with human spiritual, social
economic, religions recreational and individual life which are as
follows:
1. Importance in balanced diet.
2. Per acre yield of horticulture crops in very high.
3. Importance in improvement of waste land.
4. Importance in Soil conservation.
5. Importance in development of Fruit & Vegetable preservation
industry.
6. Importance in Social Life.
7. Importance in reduction environment pollution.
8. Production capacity and duration of Plant can be more.
9. High Potential for foreign exchange.
10. Engage throughout the year.
11. Additional income from inter cropping.
12. More employment & Job opportunity.
13. Use of horticulture crop for beautification.
14. Medicinal & Commercial value.
15. For fuel purpose in rural areas.

STATUS OF HORTICULTURE
Horticulture status of India:
India has witnessed increase in horticulture production over
the last few years. Significant progress has been made in area
expansion resulting in higher production. Horticulture Production
in 2021-22 estimated 341.63 million Tonne with increase of about
7.03 million Tonne.
The Department of Agriculture and Farmers Welfare
released the Second Advance Estimates of Area and Production of
various Horticultural Crops for 2021-22 compiled on the basis of
information received from States/ UTs and other Governmental
source agencies.
Total 2020-21 2021-22 2021-22
Horticulture (Final) (1st Adv. (2ndAdv.
Est.) Est.)

Area (in Million 27.48 27.56 27.74

Ha)
Production (in 334.60 333.25 341.63
Million Tonne)

2021-22 (Second Advance Estimates)

 Total Horticulture production in 2021-22 is estimated to be 341.63
million Tonne, an increase of about 7.03 million Tonne (increase
of 2.10%) over 2020-21 (Final).
 Increase in production of Fruits, Vegetables and Honey while
decrease in production of Spices, Flowers, Aromatics & Medicinal
Plants and Plantation Crops over previous year, is envisaged.
 The Fruits production is estimated to be 107.10 million Tonne
compared to 102.48 million Tonne in 2020-21.
 The production of Vegetables is estimated to be 204.61 million
Tonne, compared to. 200.45 million Tonne in 2020-21.
 Onion production is estimated to be 31.70 million Tonne against
26.64 million Tonne in 2020-21.
 Potato production is expected to be 53.58 million Tonne, compared
to 56.17 million Tonne in 2020-21.
 Tomato production is expected to be 20.34 million Tonne,
compared to 21.18 million Tonne in 2020-21.

Prospectus of horticulture in Chhattisgarh:

It is known fact that mono cropping dominates and
migration of people Chhattisgarh government plan to develop
Chhattisgarh as herbal state is highly appreciated. There is a good
scope for horticulture in relation to alleviation of property and best
utilization of natural resource.
Chhattisgarh Region:
Chhattisgarh region falls in sub-humid to humid eastern
and south eastern agro climatic zones. On the basis of climate and
fruits grown, Chhattisgarh can be divided into three regions.
They are
1. Northern hill region.
2. Chhattisgarh plain region.
3. Bastar plateau region.
AGROCLIMATIC ZONE IN CHHATTISGARH
 Region Districts Climate Soil Fruit
Grown
Northern Sarguja, Surajpur, Sub- Red Mango,
hill region Balrampur, Jashpur, tropical, and Litchi,
Koria, Dharamjaigarh Humid Yellow Jamun,
Tehsil of Raigarh. and cool, Aonla,
1200 – Jackfruit,
1600 Papaya,
mm Chickoo
Rainfall
Chhattisgar Raipur, Gariyaband, Tropical, Bhata, Guava,
h plain Balodabazar, Durg, Humid Matasi, Jackfruit,
Mahasamund, Balod, And hot, Dorsa Mango,
Dhamtari, Bilaspur, 1200 – and Chickoo,
Bemetara, Mungeli, 1600 Kanhar Pineapple,
Rajnandgaon, Korba, mm Ber
Kabirdham, Janjgeer, Rainfall Cashew
Raigarh A part of nut
Kanker Districts
(NarharpurandKanker
Bock)
Bester Jagdalpur, Beejapur, South Red Coconut,
plateau Narayanpur, Sukma moderate and Pineapple,
region Dantewada, tropical, Yellow Jackfruit,
Kondagaon, The 1200 – Cashew
remaining part of 1600 nut
Kanker. mm
Rainfall

EXERCISE - 01
Objective - Preparation of Nursery Bed and sowing of
vegetables seed.

Date – 19/07/22

Place –Bagnara

Student Name – Yashaswi dhruw

Name of Farmer – Dhaneshram topse

Farmer’s attended – Ramesh mandavi, Laxman murle,

 Bihari lal patel, Kamta patel, Rup singh patel.
“Nursery is a place where seedlings, cuttings und grafts are
raised with care before transplanting.”
Nursery is a place where plants are kept until they are
ready for final transplanting in the field. Raising nursery is
important in view of obtaining higher yield and: in costly
seeds. Generally, the small seeds vegetables like brinjal,
chilli, tomato, cole crops, onion respond well to nursery
raising and further transplanting. Root crops lie carrot and
radish etc. also do not respond to transplanting either they are
small seeded.
DIFFERENT TYPE OF NURSERY BED
1. Raised Nursery Bed – Raised nursery bed is prepared in rainy
season. Raised nursery beds are prepared 10- 15 cm height from
ground level and 1.2 to 1.5-meter width. Generally, length of beds
is also prepared as per requirement of main area.
2. Flat Nursery Bed – Flat Nursery bed is prepared in spring season
and winter season (Rabi). This bed is prepared od width of 1m and
length as per requirement.
3. Sunken Nursery Bed – Sunken nursery bed is prepared in summer
season (Zaid). At width of 1m and length as per requirement.

PREPARATION OF RAISED NURSERY BED

Selection of Area

Ploughing (Clods are broken and the land is leveled)

Prepared raised bed of 15 cm height from ground level

Mixed FYM @10 kg. per sq. meter

 Line is made with help of kudali @ 10 cm spacing

Seed sowing (Before sowing the seed is treated with Trichoderma

viridi @ 2gm/kg seeds

Nursery ped covered with straw

Fig- Sowing of seed in Fig- Nursery after 20

nursery days
 Fig. – Preparation of Nursery Bed in village Bagnara.
Farmer’s response – Farmers said they learned about raising
a more healthy nursery and they will adopt this method soon.

EXERCISE – 02
 Objective – Demonstration of Field preparation and Sowing of
different vegetables crops (Ridge gourd and Bottle gourd).

Date –30/07/2022

Place – Bagnara

Name – Yashaswi Dhruw

Name of Host farmer – Umrao singh

Farmer’s attended – Tularam Yadav, Umrao singh, Amrit bai

deshlahre, Pramod nureti, Lakhan lal patel.
Field Preparation
Field Preparation is also called as tillage practice; tillage
practice is the mechanical pulverization or manipulation of the soil
to take about favourable condition for the growth of crops. Tillage
practices include all operations used for the function of modifying
the soil characteristics.

Fig- Digging pits for Fig- Putting FYM in the

seed sowing pits

Fig: - Preparation of Horticulture field

Seed Sowing: -
Seed sowing defined
as a placing the seed in
soil to germinate and

Fig :- Sowing of Bottle

gourd and Ridge
gourd
grow into plant, but planting is putting the plant to propagulesin soil for
growing plants.

Fig- Demonstration of Field preparation and Sowing of Ridge

gourd and Bottle gourd).
Farmer’s response – Farmers said they grow indegenious
seeds but now they will prefer hybrid vegetable seeds and will
grow by method told by us.

EXERCISE - 03
Objective- Demonstration on air layering in guava (Psidium
guajava).

Place- Bagnara

Date -05/08/22

Farmer’s attended – Ashik patel, Dharam singh patel Sachiv,

nandeshwar Jain, singh komre, Dharmu ram patel.
Material required- Grafting cum budding knife, Mother plant, (Soil +
Farm yard manure+ Sand (1:1:1)), polythene (White), Rope/chord &
Honey.

Introduction
It is known as Chinese layering, Pot layering, Marcottage or
Gootee. In this method of vegetative propagation, a part of the plant, this
may be stem, root, leaf or flower, gets detached from the body of the
mother plant. The detached part, under suitable environmental conditions
develops in to a new independent plant.
Usually air layering is practiced in the month of July-August. In
case of hard-to-root type plant, application of IBA at 3000-5000 ppm is
practicable.

Procedure
Choose 1 or 2-year-old or previous season shoot of pencil
thickness is selected

Trim off the shoot and leaves from that branch

Make two signs at a distance of 10 cm and then the portion is

girdled to induced root formation

Now girdled portion is then covered using media

(soil+FYM+sand)
 The girdled portion is now wrapped using transparent polythene
tape & both the ends of tape are tied air-tightly

This cover is removed 2-3 months after tying or when the roots can
be seen
 Fig- Peeling of desired node area

Fig- Application of aloevera in the node

Fig- Application of mixture of soil sand and FYM

Fig- Binding polythene to node

Fig- Pinning for aeration

 Advantage of Air layering
1. Rooting success is more ensured through layering, including clones
that will not root easily.
2. There is a minimum of disturbance and mood over effect to the
mother plant.
3. During propagation both the mother plant and the grow new plant
continue to develop.

Precautions
1. Bud damage should not be.
2. Cutting should be done carefully.
3. While tying polythene, keep in mind whether the air is tight or not.

Fig- Demonstration of Air Layering in Guava in village

Bagnara
Farmer’s response – Farmers said this was something very
new for them by they were very thankful for us for this knowledge.

EXERCISE-04
Objective-Demonstration on Staking of Bottle and Ridge Gourd.
Place- Bagnara
Date- 23/08/22
Farmer’s name-Dhaneshram topse
Farmer’s attended – Dinesh nuresia, Dhaneshram topse,
Ramesh mandavi, Maget patel, Shankar lal patel .

Introduction-vines of spring-summer crop are allowed to

spread between the channel / rows. But the vines of rainy season
crop are trained to spread on bower made from than coconut rope
or wire and bamboo sticks. It prevents the fruit from rotting &
allow the vines and foliage exposer to air and light. The marketable
fruit yield increase in this system of training.

Procedures-
Digging of pit of depth 1.5 feet in distance of 10 feet

Insert bamboo in the pit, make sure the stake is deeply inserted into
the ground.

Polyester staking wire are used to connect the stakes and to which
white thread is tied in crisscross

manner so that horizontal polyester wire run across on the top

forming a net.

Plants are tied with the polyester staking wire for better support.

`
Fig- Inserting Fig- Pulling Fig- making
bamboo into green wire crisscross
pits horizontally threads
Fig-Demonstration of Staking in ridge gourd and bottle gourd
in village bagnara.
Farmer’s response – Farmers said they will definitely try this
method of staking s it is very systematic and can hold more fruits.

RURAL AGRICULTURAL WORK

EXPERIENCE PROGRAMME AND
AGRO-INDUSTRIAL ATTACHMENT
FRUIT AND VEGETABLE
PRODUCTION INTERVENTIONS
VILLAGE-BAGNARA
 GUIDED BY SUBMITTED BY
Mr. Abhijeet Sarkar Yashaswi Dhruw
Department of Horticulture B.Sc. (AG.) 4th year
1st Sem.
RAMNIVAS SARDA COLLEGE OF
AGRICULTURE
 MOHLA-MANPUR- AMBAGARH
SN EXERCISE Page
CHOWKI (C.G.) No.
1 Demonstration on Preparation of guava
jelly (Psidium guajava).
2 Demonstration on preparation of banana
chips
(Musa sp.)

3 Demonstration on preparation of tomato

sauce (Solanum lycopersicum)
4 Demonstration on preparation of Tutti-
Frutti.

INDEX
FOOD PROCESSING & STORAGE
Definition: – Food processing is the transformation of
agricultural products into food ,or of one form of food into others.
Food processing includes many forms of processing foods, from
grinding grain to make raw flour to home cooking to complex
industrial methods used to make convenience food.
Classification of Processing:-
a) Primary food processing
b) Secondary food processing
c) Tertiary food processing

Primary Food Processing: – Primary food processing turns

agricultural products, such as row wheat kernels or livestock, into
something that can eventually be eaten. This category includes
ingredients that are produced by ancient processes such as drying,
threshing, winnowing, and milling grain, shelling nuts, and
butchering animals for meat.It also includes deboning and cutting
meat, freezing and smoking fish and meat, extracting and filtering
oils, canning food, preserving food through food irradiation, and
candling eggs as well as homogenizing and pasteurizing milk.
Secondary Food Processing: - Secondary food processing
is the everyday process of creating food from ingredients that are
ready to use . Baking bread, regardless of whether it is made at
home, in a small bakery, or in a large factory, is an example of
secondary food processing Fermenting fish and making wine,beer,
and other alcoholic products are traditional forms of secondary
food processing .
Tertiary Food Processing: - Tertiary food processing is the
commercial production of what is commonly called processed food
.These are ready-to-eat or heat and serve foods, such as tv,dinners
and re-heated airline meal.
Advantages Of Food Processing:-
  We get food materials out of season.
 It prevents spoilage of food stuff.
 It enables the availability of food material at distant places.
 Storage period increase.
Disadvantages of Food Processing:–
 Processed food stuffs often lose nutrients.
 Milled and polished rice results in loss of iron and vitamin B.
 In white-flour (Maida), there is loss in weight and nutrients.
 The original taste changes to some extent.
 EXERCISE- 1
Objective - Demonstration on Preparation of guava jelly
(Psidium guajava).

Place - Bagnara
Farmer’s attended – Radha bai sahu, Ramdulas nureti,
Santonsh Sahu, Gangabai patel, Ghasani Sahu.
Date - 21/09/22
Introduction
Jelly is a semi-solid transparent product prepare from clear
extract of pectin containing fruit after cooking with sufficient
quantity of sugar. Jelly contains 0.5-0.75% acid.
As per F.P.O (Fruit Product order; 1955) specification, jelly
should have 65% TSS & 45% portion of fruit juice.
Suitable fruit- Guava, Karonda, Papaya, Orange, Jamun.
Guava recipe

Ingredient Quantity
Guava 4kg
Sugar Depends
up on
pectin test
Citric acid 30gm
Salt As a
required

Procedure
Selection of firm ripe fruits (guava)
↓
Washing
 ↓
Cutting into pieces
↓
Cooking till softening
↓
Addition of small quantity of citric acid
↓
Straining of extract
↓
Test of pectin
↓
Addition of sugar as per pectin test
↓
Cooking
↓
Removal of foam or scum
↓
Addition of rest of citric acid
↓
Cooling
↓
Waxing
↓
Sealing
↓
Storage
Fig- Cutting of guava Fig- Boiling of guava pieces

Fig- Straining of guava Fig- Taking out scum

Fig- Packing of jelly Fig- Telling farmers about

procedure
 Fig- Demonstration on Preparation of guava jelly in village
bagnara
Farmer’s response - Women’s have taken interest about
Guava jelly said it tasted little bit like honey and they said that they
will definitely make Guava jelly for their children.

EXERCISE- 2
Objective- Demonstration on preparation of banana chips (Musa
sp.)

Demonstration Place- Bagnara

Date – 22/09/22
Farmer’s attended – Prem sawai, Dhaneshram topse, Gaur
singh mandavi, Sohan lal patel, Kolva ram nuresia.
Introduction
Banana chips are dried, fried slices of bananas that have
become an increasingly popular snack. They're usually coated with
sugary syrup or spices and salt. It is such in potassium high in fiber
& a good source of vitamin-C, magnesium & manganese.
Material required
S.N Ingredients Quantity

1. Banana (mature unripe) 5 kg

2. Oil 2 litre

3. Turmeric 5 Table spoon

4. Chili powder As per taste

5. Salt As per taste

Procedure
Mature unripe banana

Dehandling

Peeling

Treating with 1% KMS

Cut into slices

 Adding slices into turmeric water

Removing the excess water & drying

Deep fat frying

Adding of salt & chili power

Packing in polythene bags

Storage
 Fig- Washing of Banana Fig- Peeling of Banana

Fig- Slicing of Banana Fig- Putting slices to

hot oil

Fig- Deep fat Frying of slices Fig- Frying slices

 Fig- Deep fat fried chips Fig- Mixing of salt and
spices

Fig- Telling farmers about Fig- Tasting by

procedure
farmers

Fig-Demonstration on Preparation of Banana chips

Farmer’s response - Women’s have taken interest about Banana
chips and they also realized that they have the banana at their home
and said that they will definitely make Banana chips for their
household usage and extra income.

EXERCISE - 3
Objective- Demonstration on preparation of tomato sauce
(Solanum lycopersicum)

Place- Bagnara

Date – 23/09/22

Farmer’s attended – Mohan patel, Soman patel, Khumman

sahu, Kamta patel, Ghasidas deshlahre.

Introduction
A tomato product that is not as thick as tomato puree but
thicker than tomato juice. It generally has its flavor enhanced by
the addition of herbs, spices, onion and garlic. Tomato sauce is
commercially canned and sold in most food stores. The difference
between tomato paste, tomato puree and tomato sauce is texture
and depth of flavor. Tomato paste is the thickest in consistency,
puree is thinner than paste, and tomato sauce is the thinnest.
Essentially, there is no difference between sauce and
ketchup. Sauce contain 30% TSS and generally thin in consistency.
Ketchup contains 28% TSS and are comparatively thick in
consistency over sauces.
Material required
 S.N Ingredient Quantity

1. Tomato (riped 5kg

tomato)

2. Sugar 1200 gm

3. Salt As per requirement

4. Ginger (chopped) 1 Piece

5. Onion (chopped) 1 Piece

6. Garlic (chopped) 1 Piece

7. Red chili powder As per requirement

8. Clove As per requirement

9. Vinegar 250 ml

Procedure
Selection of fully ripe tomato

Washing

Cutting

Heating at 70-900 C for 3-5 minutes

Pulping

Straining tomato pulp

Cooking pulp with 1/3rd quantity of sugar

 Putting spice bag in pulp

Cooking to one-third of original volume of pulp

Removal of spice bag

Addition of remaining sugar and salt

Judging end point

Addition of vinegar and preservatives

Filling hot into bottles

Crown corking

Pasteurization at 85-900C for 30 minutes

Cooling

Storage
Fig- Washing of tomato Fig- Cutting tomato into
pieces

Fig- Dipping of spice bag Fig- Addition of

vinegar

Fig- Addition of sugar Fig- Continuous stirring

Fig- Cooking tomato Fig- sauce is ready

sauce
Fig-Demonstration on Preparation of Tomato sauce
Farmer’s response - Women’s have taken interest about tomato
sauce and they said that they will definitely make tomato sauce for
their children.

EXERCISE-4
Objective- Demonstration on preparation of Tutti-Frutti.
Place- Bagnara.
Date – 24/09/22
Farmer’s attended – Jain singh komre, Jay chand deshlahre,
Narayan kolame, Dharam singh patel, Gaur singh mandavi.
Introduction- Tutti-Frutti is a colorful confectionery containing
various chopped and usually candied fruits or an artificial or
natural flavoring simulating the combined flavour of different
fruits. It has become the new healthy dessert option for many.

Ingredients required
S.N Ingredients Quantity

1 Unripe green papaya 4 kg

2 Sugar 3.5

3 Water As per requirement

4 Essence 5 ml

5 Food colour As per requirement

Procedure:-
Selection of unripe mature papaya

Washing Peeling

Removal of seed

Cutting into small cubes

Boiling (to often)

 Removal of pieces from boiling water

Preparation of sugar syrup

Addition of boiled pieces in sugar syrup

Addition of Essence

Seperating in different containers

Adding different food colour in each

Let it soak for 12 hours

Drying of condics in shade Storage.

Fig. Flow chart of Preparation of Tutti Frutti.

Fig- making a cut on Fig- peeling papaya skin
papaya skin

Fig- Cutting of papaya Fig- square shaped

into pieces
pieces

Fig- Putting pieces for Fig- Boiling papaya piecess

boiling
 Fig- Boiling in sugar Fig- Coloring of papaya
water pieces

Fig- Drying of papaya Fig- Packed Tutti-

pieces
frutti

Fig - Demonstration on preparation of Tutti Frutti.

Farmer’s response – Farmers have taken interest about Tutti

Frutti and they said that they will definitely make Tutti Frutti and
definitely it is best for their extra income.