this is my complete rawe report.i have completed my bsc in agriculture.

1. ROORKEE COLLEGE,ROORKEE
A Presentation on
“RURAL AGRICULTURAL WORK EXPERIENCE”
Under the guidance of
Dr. ASHEESH MALIK
(Assistant Professor)
Submitted To:- Submitted By:
Dr. ASHEESH MALIK Gagankumarjha
Assistant Professor Bsc Agriculture(2018-22)
Roll No:- 241189140053
Enrollment No:- SV18011208

2. CONTENT:-
 INTRODUCTION TO RAWE
 MUSHROOM CULTIVATION
 APICULTURE
 FOOD PROCESSING
 SOCIO-ECONOMIC SURVRY

3. INTRODUCTION:-
Agricultural Education is an important tool in ensuring
increased agricultural productivity, sustainability,
environmental and ecological security, profitability,
job security & equity. In India, Randhawa Committee
(1992) recommended the Rural Agriculture Work
Experience (RAWE) programme for imparting quality,
practical and production oriented education for
agriculture degree programme.

4. OBJECTIVES OF RAWE:-
• Understanding of rural life by students
• Familiarity with the socio-economic
situation of village.
• Opportunity for practical training
• Understanding of technologies followed by
farmers

5. APICULTURE

6. APICULTURE:-
The word ‘Apiculture’ is derived from the Latin word “apis” meaning bee and
“culture” meaning rearing. Apiculture or bee-keeping is defined as the
scientific management and study of honey bees or the rearing of bees for the
purpose of obtaining honey and other by-products which has many
industrial uses with high market demand.In apiculture practice, a region is
selected for the maintenance of bees in artificial beehives commercially, such
regions or places are called ‘apiary ‘ or ‘bee yard’.Honeybee are the most
valuable insects for mankind; they produce honey, enhance plant
biodiversity through their pollination services.
 IMPORTANCE OF APICULTURE:
Honey is found useful in the treatment of various disorders of human related to
digestion, dysentery, vomiting and stomach or liver ailments.Bee wax is used
in cosmetics, creams, and ointments.Royal jelly is taken as an invigorating
tonic.Propolis is a health supplement with antibiotic properties.Pollination
depends on honeybees leading to an increase in the yield of several plants.

7. SPECIES OF HONEYBEE:
1.Apis dorsata (The rock bee)
 This the largest honeybee.
 Builds single large open comb on
high branches Of trees and
rocks.
 Produces large quantity of honey,
but this bee is difficult to
domesticated.
2.Apis cerana indica (The
Indian bee
 Medium – sized.
 Hives consists of several parallel
combs in cavities of tree trunks ,
earthen pots, etc.
 This bee is not so ferocious and
can be domesticated

8. 3.Apis florea (The little
bee)
Small – sized
Builds single small combs in the
bushes, hedges etc.
Honey yield is poor.
4.Apis mellifera (The
European bee)
Somewhat looks like the Indian
bee (Apis indica).
This species has been introduced
in many parts of the world
including India.
It is easily domesticated.

9. CASTES OF HONEYBEE:
Honeybee is a social insects. There are three
types of individual in a colony namely the
Queen, Worker and Drone.
1. QUEEN BEE
 Queen bee is the largest honey bee in the
colony.
 It’s the only fertile female in the colony .the
presence of of queen bee in a colony is
must.
 The only function of queen is to lay eggs,
that’s why she posses immensely
developed ovaries and a large abdomen
these are 5 times larger and 3 times heavier
than works and drone also salivary glands
and wax glands are absent.
 She lives for 3-5years and lays about 15
lacks of eggs i.e. 1500-2000 per day .

10. 2.WORKER BEE
 The worker bees are sterile females, they are smaller
in size but have a robust body organization.
 They have well developed sting ,wings and mouth parts
, their body is densely covered by hair like bristle.
 They live for 4-6 weeks and their activities are age
related.
 The activities of worker bees are: secrete wax, gather
nectar, pollen and water, build honey comb ,Covert the
nectar into honey, clean the comb, defend the comb,
feed the queen and drones.
3.DRONES
 Drones are the fertile male of the colony, they are
medium sized but shorter then the queen with broader
abdomen, larger appendages ,salivary glands and wax
glands are absent like queen .also depend on worker for
food.
 The sting is absent hence they don’t have any defensive
organ their soleFunction is to inseminate the queen.
 Multiple drones mate with queen in flight and each die
immediately After mating during breeding season they
are well fed by the worker andDuring non-breeding
season they are the most neglected members in the
Colony and are thrown out of the hives by the workers.

11. LIFE CYCLE OF HONEYBEE
 The life cycle of honeybees consists of four stages: Egg, Larva, Pupa, and Adult.
 During the nuptial flight many drones follow the queen, the drones which
successfully copulates with the queen loses its copulatory apparatus and
ultimately dies. The queen bee lays from 2000-3000 eggs a day in the honeycomb,
one in each cell.
 A queen bee can lay both fertilized and unfertilized eggs. Eggs are small pearly
white and spindle shape. The fertilized eggs ,which will become female honeybees
–worker bees, unfertilized eggs are laid in much spacious drone cells where the
develop into drones.
 Three days after an egg is laid , it hatches into worm like-from called Larva.
During first 2-3 days all larva are fed on a special food royal jelly which is
secreted by the pharyngeal glands of the young workers. after 2-3 days the food is
switched to the “bee bread” (pollen and honey).The queen forming larva are fed
on royal jelly for full larvae life and are taken into a special chamber called the
queens chamber for further development.
 The larva is capped within the cell with a thin layer of bee wax. It spins a cocoon
around its body and eventually pupates. The pupa develops wings ,legs, head,
thorax, and abdomen and begin to look like an adult bee. After 7 to 14 days , the
bee chews its way through the wax capping and hatches out of the cell.
 It takes 16 days for the queen bee, 21 days for the worker and 24 days for drones to
become adult.

13. TOOLS CONNECTED WITH
BEEKEEPING
 STAND: To support the bottom board.
 BOTTOM BOARD: It forms proper base for the hive having an entrance for the
bees.
 BROOD CHAMBER: It’s the chamber used for rearing of brood. Frames are placed
in the chamber on which bees raise combs.
 QUEEN EXCLUDER: It’s a perforated zinc sheet assembled in such a way that
queens entrance is prevented from brood chamber to super chamber only the
workers can pass.
 SUPER CHAMBER: it is provided with many frames containing comb foundation
to provide additional space for expansion of the hive.
 INNER COVER: A board which acts as an partition between brood /super chamber
and roof.
 BEE VEIL: Its used for preventing bee stings on face and neck.
 UNCAPPING KNIFE: Large sized knife used to uncap the frames before honey
extraction.
 SMOKER: Used to calm down the bees while opening the hive.
 BEE BRUSH: Large brush used brush off bees from honey comb during the time of extraction.
 HONEY EXTRACTOR: Its used for extraction of honey from comb .

15. BEE PRODUCTS

16. FOOD PROCESSING

17. FOOD PROCESSING
Food processing is defined as the set of methods and techniques
used to transform raw agricultural ingredients into food or to
transform food into other forms for consumption by humans or
animals.Food processing involves: cleaning, pasteurizing,
freezing, pickling, canning, packaging, storage and many
more.Preservation is defined as the technique of extending
storage life of the produce without deterioration in edible
quality for its future use.
AIM OF FOOD PROCESSING:
To preserve the nutrient quality of the food by preventing the
spoilage of food.Boosting the self life of food as various
processes involved like pasteurizing, dehydration, cold storage,
canning, etc.To increase the variety in the diet by providing a
range of attractive flavors, colors, aromas and textures in
food.To generate income for the manufacturing company.The
main of food preservation is to minimize the growth of
microorganism during storage period.

18. PREPRATION OF SQUASH
Ingredients
 Mango Pulp – 500millilitres
 Sugar – 800gm.
 Citric Acid – 1/2teaspoons.
 Sodium Benzoate – 1/2
teaspoons.
 Colour= ½ gm
 Flavour= mango

19. FLOW CHART OF SQUASH
PREPRATION

20. PREPRATION OF JAM
INGRREDIENTS
 Apple=3kg
 Sugar=2kg
 Citric acid=10gm
 Sodium Benzoate=2gm
 Colour=1/2gm
 Flavour=Apple

21. FLOW CHART OF JAM
PREPRATION

22. MUSHROOM CULTIVATION

23. INTRODUCTION
• Mushroom belongs to the plant kingdom
known as “FUNGI”. They cannot produce
their own food and it depends on organic
matter for their nutrition.
• A mushroom is described as the fungi
producing a fleshy fruiting body, especially
one consisting of stalk with an umbrella cap.
• It has two parts: cap like structure is known
as PILEUS, attached with a thread like
structure MYCELLA.
• There are large number of species growing
wild in nature, while many edible; some are
mild to deadly poisonous.

24. SOME COMMON EDIBLE
MUSHROOM

25. BENEFITS OF MUSHROOM

26. OYSTER MUSHROOM
Scientific name : Pleurotus florida
Common
name
: Oyster
mushroom
Kingdom : Fungi
Phylum : Basidiomycota
Class : Agaricomycet
es
Order : Agaricales
Family : Pleuroteceae
Genus : Pleurotus

27. ECONOMIC IMPORTANCE OF
OYESTER MUSHROOM
• Oyster mushroom is primarily used
as food for human consumption. It
has most of the mineral salt
required by the human body.
• Its rich in vitamin C and B complex
and the protein content varies
between 1.6 to 2.5 percent. The
niacin content is about ten times
higher than any other vegetables.
• The folic acid present in oyster
mushroom helps to cure anemia. Its
also suitable for people with hyper-
tension , obesity and diabetes .

28. OYESTER MUSHROOM
PRODCTION
• Mushroom House :
• A thatched Shed of 16 sq.m. is required. Divide the shed
into spawn running and cropping rooms
• Spawn running room: maintain 15-300C, provide
ventilation, no light is required
• Cropping room: Maintain 15-250C, RH above 75-80%
with moderate light and aeration.
• The mushroom house is sterilized with 4% formalin
solution.

29. Spawn (Mushroom Seeding) :
• Suitable substrate: Sorghum, Maize or, Wheat grains
• Preparation of spawn: Half cooked grains, air dried,
mixed with calcium carbonate powder at 2% level, fill
the grains in empty glucose drip bottles, plug with
cotton and sterilize in autoclave for 2 hours.
• Put the pure culture of the fungus in the substrate and
incubate at room temperature for 15 days. Use 15-18
days old spawn for spawning.

30. • SUBSTRATE PREPERATION:
 Oyster mushroom can be grown on various substrates viz.
Paddy straw, maize stalks/cobs, vegetable plant residues etc.
Since paddy straw is easily available and cheap, it is widely
used. Paddy straw should be fresh and well-dried.
 The straw either by boiling (organic method) or by using
chemicals to remove and kill the pathogens and micro-
organisms present in the straw which may cause harm to the
mushroom.
Method of preparation
 We put 3 kg of straws in 40 ml of water in a container
(Drum).
 Then add 5gm of Bavistin and 150ml formalin in the drum.
 Then mix and stir the mixture thoroughly.
 After mixing properly leave the mixture in the container
(drum) for 24 hrs.
 After 24 hrs take out the mixture from the drum and let it
dry until we get the required moisture.vi. The required
moisture % (i.e. 60%) is checked by pam method.

32. • SPAWNING:
The sterilized straw is filled into the perforated
polybags by slightly pressing so as to form
about 3mm thickness of the first layer. Then
spread 20g of spawn uniformly over the entire
straw layer and repeat the process till 4-5
layers of straw ensuring that there is proper
pressing for every layer.

33. Spawn running
 Now compress the bag tie its mouth with binding rope
and the spawned bags are kept in a room away from
direct sunlight for incubation at a temperature between
200-300C After 3 weeks or so the whole substrate turns
white which indicates the spawn run completion. So, the
plastic cover is removed and the bags are placed by tying
in bamboo poles inside the growing room. Watering
should be done 2 days after opening of the bag and
within 2-3 days mushroom primordial begins to form.

34. Harvesting
• The first harvest of mushroom can be taken in 5-7 days of
pinhead formation by giving a gentle twist of the fruiting
body. Light watering should be given on daily basis and after
a week another sprout of pinhead will appear. 3-4 flushes
during 1 cropping cycle can be obtained after which the
leftover substrate can be used for the production of manure.
Yield:
• Average yield of 1to1.5kg fresh mushroom per cropping cycle
is obtained from per 3 kg of bag.

35. SOCIO-ECONOMIC SURVEY

36. INTRODUCTION
• Socio-economics is the field of study that examines
social and economic factors to better understanding of
how the combination of influences something.
• It is mainly for understanding the present condition of
villages regarding the lifestyle, education status, health
status, dependency on forest, water hazards,, food
scarcity, and overall development of rural areas.
• The socio-economic status of the village /community
can be known through various tools used for data
collection.
• The main data collection methods are questionnaire,
interviews, and direct observations.

37. OBJECTIVE OF SOCIO-
ECONOMIC SURVEY
• To study about the specific constraints related
to the development of a village.
• To know about the dependency of villagers on
farming and about the types of crop, cultural
practices, crop composition etc.
• To understand about the economic status ,
occupation, education status , annual income
and lifestyle of people.
• To suggest certain measures to improve the
socio-economic conditions as well as the
overall development of the village

38. GENERAL INFORMATION OF
THE VILLAGE
• Name of the village: SABHAVALA
• Block: Vikashnager
• District: DEHRADUN
– Distance from: 29.3 km
– Block Hqrs: Vikashnager 20km
– Nearest Market: Vikashnager 20km
– Nearest Railway Station: DEHRADUN 25-26km
– Nearest Bus Station: SELAQUI

39. COMMON FACILITY IN THE
VILLAGE:
Sr. No FACILITY Availability (Yes/No) REMARKS
A
Primary Health Clinic Yes(Private) General
B
Veterinary Hospital Yes General
C
Water Supply Yes Canal
D
Seed Store Yes Required
E
Plant Protection Unit No Required
F
Bank Yes Required
G
School and Standard Primary, General+ Mid Day Meal
H
Tube well For Irrigation Yes General
I
Petrol Pump Yes (on NH-72) Bharat Petroleum
J
Post office Yes Available With Low
Facilities
K
Barat Ghar No Required
L
Panchayat Bhawan Yes General With Good
Facilities
M
Others Govt. Recently Started

40. COMMON QUESTIONS ASKED
WERE
1. Name of the respondent-
2. Age-
3. Contact no.–
4. Occupation
5. Members-
6. Size of Land(In acres)-
7. Major Crop
8. Crop Yield
9. Income/year

41. SURVEY- IST
1. Name of the respondent- RAMKUMAR JI
2. Age- 57
3. Contact no.– 9634174096
4. Occupation- Farming
5. Members- 10
6. Size of Land(In acres)- 07
7. Major Crop- Rice, wheat, sugarcane
8. Crop Yield- 5 q, 3q,12q
9. Income/year- Rs 140000-205000

42. SURVEY- 2ND
1. Name of the respondent- Lokesh Ji
2. Age- 23
3. Contact no.– 7983625606
4. Occupation- Farming, Labour
5. Members- 07
6. Size of Land(In acres)- 08
7. Major Crop- Rice, wheat
8. Crop Yield- 3q, 4q
9. Income/year- Rs 200000-400000