Vermicompost production was done by the students. Temporary shed was constructed and beds
were prepared using agriculture waste and dung. Worms were introduced and compost was
harvested after 40 days and utilized for the field in the college campus.
Vermicompost (vermi-compost) is the product of the decomposition process using various species of earthworms, to create a mixture of decomposing vegetable or food waste, bedding materials, and vermicast. This process is called vermicomposting, while the rearing of worms for this purpose is called vermiculture.
Vermicast (also called worm castings, worm humus, worm manure, or worm faeces) is the end-product of the breakdown of organic matter by earthworms. These castings have been shown to contain reduced levels of contaminants and a higher saturation of nutrients than the organic materials before vermicomposting.
Vermicompost contains water-soluble nutrients and is an excellent, nutrient-rich organic fertilizer and soil conditioner. It is used in farming and small scale sustainable, organic farming.
Vermicomposting can also be applied for treatment of sewage. A variation of the process is vermifiltration (or vermidigestion) which is used to remove organic matter, pathogens and oxygen demand from wastewater
Activity comprises of nursery production and management of fruit crops / vegetables /Flower crops. Through EL Programme on commercial horticulture, the students will produce quality planting material of horticulture crops, they will also develop the managerial skills of entrepreneurship.
To develop skills in producing quality planting material of Horticultural Crops.
To acquire skills in nursery production of commercially important horticultural crops. .
To develop enterprise management capability.
In the AELP 403 programme held during the academic year 2019-20, 2 batches of students have undergone for 120 days respectively where they have prepared processed fruits and vegetables into various value added products under the guidance of course coordinator with the assets provided from SKCHS Anantapur and following all the instructions given by Dr. YSRHU, Venkataramannagudem. They have undergone several projects like RTS, Beverages, Jams, Jellies, Candies, Snack items, Dehydrated products , Sweets, Pickles, Chutneys, Sauces and spice products and sold them in college and in other colleges also. All the processed products were prepared under the guidance of FSSAI regulations and were produced very hygienically. Main idea behind this is
1. Refinement for students with respective inherent knowledge on preparation of value added products and maintenance of quality.
2. Learning the art and science of production and managerial skills involved in process.
3. Developing confidence on entrepreneurship development for self employment.