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PROTECTIVE CULTIVATION OF HIGH VALUE HORTICULTURAL CROPS


B.sc. (hons.) Horticulture is 4 years under graduation course, during this period final year students were involved in ELP (Experimental learning programme) activities. In first batch, total 14 students involved in ELP- 402 – Protective cultivation of high value horticultural crops. They started working from August 3rd, 2019 and ended on November 19, 2019. They cultivated capsicum crop in protected structure. As shade net is the available protected structure in SriKrishna devaraya college of horticultural sciences. Later in 2nd batch total 14 students involved. Started their ELP on December 4th 2019, and ended on April 26th 2020. Along with capsicum they raised tomato, watermelon, cowpea, leafy vegetables both in protected structure and also in open field. They observed the difference between cultivation of crops in protected structure and open field. By this ELP, students gained a good knowledge about protected structures and which crops should be grown in protected structure.

Mushroom ELP

Experimental learning programme has been introduced at bachelor degree with the specific objective of learning by hands on participation, by trying, making errors, and gradually narrowing he margin between failure and success. Work based experimental learning programme through agricultural related supervised experiences provide practical, real world experiences in agriculture, dvelop a positive work ethnic and meet realistic occupational expectations. It inspires greater confidence, competitiveness and competence among students to meet needs of private sector and to undertake self employment in vocations of their choice.

At bachelor degree programme an advisor apart from the class advisor is assigned to every student that provides guidance in academic and personal matters. Advisor monitors and maintains advisees academic performance in the right direction.

MUSHROOM CULTURE

Under this unit 14 students are registered they have undergone hands on participation about mushroom cultivation. They have cultivated oyster mushroom and milky mushroom where they will use agriculture waste to prepare mushroom beds by sterilizing with formalin and bavistin.

First 23 days beds are maintained in light room and later they are transferred to dark room. Oyster mushroom beds are directly transferred to dark room but casing is performed to milk mushroom by using the sterilized soil an cocopeat mixture afer 14-18 days pin head will be formed with 3-4 days mushroom will be harvested. Both in light and dark room 20-25 ̊C.

Organic Farming

It is an integrated farming system that strives for suitability, the enhancement of soil fertility and biological diversity while, with rare exceptions, prohibiting synthetic pesticides, antibiotics and fertilizers. To get practical knowledge and experience 2 batches of students were involved in production of Tomato, Leafy vegetables, Musk Melon and Water melon following organic farming principles. All the organic yield got from above crops were sold as a process of marketing.

Post Harvest Technology

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.

4. Minimize post harvest losses