Floriculture and Landscape Architecture

The Experiential Learning Programme (ELP) module on Floriculture and Landscaping aims to provide hands-on training and practical experience in the field, focusing on skills like nursery production, protected cultivation, and value addition, ultimately aiming to develop skilled professionals and entrepreneurs in floriculture and landscaping. This module started from 2020 batch students. The students were actively involved and learned the skills and made the innovative products like blue tea, resin made key chains, tribal crafts, name boards, agarbatties and doopsticks.

Vermicompost

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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

Mass multiplications of plants through tissue culture

Propagation of horticulture based plants like Banana , Rose , Chilli , Marigold , Dragon fruit and ornamentals like Croton, Bamboo through tissue culture is done in the module. Students are skilled in the techniques involved in micropropagation, callus formation and regeneration of plants in controlled environmental conditions .

Explants used are shoot tips for banana and marigold, one nodal explant of rose, seeds of Chilli, Dragon fruit, Croton scabiosus etc. Growth responses such as callus formation , shoot proliferation and root induction are recorded for several weeks.

Students gain hands on experience and valuable insights in proper handling of laboratory equipment, media preparation, importance of working in sterile conditions to prevent contamination, role of plant growth regulators, callus formation and regeneration, challenges in tissue culture like overcoming contamination which is a big challenge, observation of explants and their growth and importance of micropropagation.

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Commercial Horticulture

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.

Objectives:

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.

Post Harvest Technology

The Post-Harvest Technology module under the ELP 403 programme has been an integral part of the final-year B.Sc. (Hons.) Horticulture curriculum at SKCHS, Anantapuramu since 2019. This hands-on module focuses on equipping students with practical skills in value addition, post-harvest handling, and processing of horticultural produce.

Over the years, three student batches (eight students each) from the 2019 and 2020 admission cohorts successfully completed their training during the 2022–23 and 2023–24 academic years. Presently, the 2021 batch is actively undergoing the module for the 2024–25 academic year. The program is conducted with institutional support from SKCHS, Anantapuramu, under the guidance of Dr. YSRHU, Venkataramannagudem, and adheres to FSSAI regulations ensuring hygienic production practices.

Student Activities and Product Development

During the 120-day training program, students are engaged in preparing a wide range of value-added products from fruits and vegetables. These include:

• Beverages: RTS (Ready-to-Serve) drinks, squash, cordial, and nectar from mango, acid lime, pomegranate, pineapple, sapota, and grape.
• Jams, Jellies, and Marmalades: Mango jam, sapota jam, guava jelly, and citrus marmalade.
• Candies and Crystallized Fruits: Pineapple, aonla, and orange candies.
• Pickles: Tomato, mango, lime, aonla, and mixed vegetable pickles.
• Chutneys and Sauces: Sweet mango chutney, tomato chutney, chilli sauce, and tomato ketchup.
• Dehydrated Products: Dried vegetables and fruits such as tomato, mango, sapota, carrot, beetroot, beans, papaya, apple, banana, cabbage, cauliflower, potato, onion, garlic, and mushrooms.
• Frozen Products: Frozen vegetables like green peas, green beans, cauliflower, and carrot, and fruits like pineapple, mango, strawberry, and pomegranate.

These products are marketed and sold within the college and to other institutions, providing students with valuable insights into processing, packaging, labeling, and sales.

Objectives of the Programme

1. To refine students’ practical knowledge on preparation and quality maintenance of value-added horticultural products.
2. To provide exposure to production technologies and managerial skills in post-harvest processing.
3. To foster entrepreneurial thinking and self-employment capabilities.
4. To reduce post-harvest losses through innovative preservation techniques.

Protected cultivation of high value horticulture crops

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Under this model, we have designed soilless cultivation of high value vegetable crops in different containers like grow bags, plastic pots and trench method.The growing media was prepared by using cocopeat and vermicompost in 1:1 ratio. The media was filled into different containers and vegetable crops like salad cucumber (variety KPCH-1), summer squash, lettuce, radish, beetroot, palak, dill and amaranths were successfully grown and marketed by final year ELP students. The aim of this module is to impart the skill to students on media preparation, analysis of media in the lab, nutrients solution preparation, water management and diagnosing the nutrient deficiency symptoms and diseases in soilless cultivation of various horticulture crops. Students have also grown other high value crops like marigold, water melon, musk melon, okra, cluster bean and leafy vegetables in shade house and gained the practical experience.

Organic Production Technology

Under this model, we have cultivated vegetables through organic farming. A total of nine studentsfrom the 2019 admitted batch completed their ELP programme under this module.Experimental learning provides the students on excellent opportunity develop analytical and entrepreneur skills and knowledge through meaning full hands-on experience, confidence in their ability to design and execute project work. Organic production system largely excludes the use of synthetic fertilizers, pesticides, and growth regulators. Crop diversity is a distinct feature of organic farming. Organic Production Technology module was started in 2016.In this Unit students were trained to prepare the organic inputs like Panchagavya, Jeevamrutham, Neem leaf extract, Vermicompost, Vermiwash, etc. Panchagavya is a traditional organic growth enhancer prepared using five cow-derived products along with additional ingredients. It promotes plant growth, increases disease resistance, and enhances soil fertility. Jeevamrutham is a microbial culture used to enhance soil fertility and microbial diversity. It boosts soil microorganisms and improves plant health. Neem leaf extract is an organic pest repellent made using neem leaves, cow urine, and cow dung. It effectively controls pests like aphids, whiteflies, and caterpillars. The vegetable crops like Tomato, Okra,Carrot, Bottle gourd, Palak, Fenugreek, Amaranthus, watermelon, Beetroot, Radish, Brinjal were cultivated under this module by ELP students. From harvested produce students have prepared value added products. The aim of this module is to impart the skill to students on preparing organic inputs, and commercializing the organic production technologies through organic farming. Students obtained a total profit of Rs. 8198/- profit sharing was done as per the university regulations.

2020-Batch

Under this model, we have cultivated vegetables through organic farming. A total of sixteen students made into two batches (eight students each) from the 2020 admitted batch completed their ELP programme under this module. Organic production system largely excludes the use of synthetic fertilizers, pesticides, and growth regulators. Crop diversity is a distinct feature of organic farming. Organic Production Technology module was started in 2016.In this Unit students were trained to prepare the organic inputs like Panchagavya, Jeevamrutham, Neem leaf extract, Vermicompost, Vermiwash, etc. Panchagavya is a traditional organic growth enhancer prepared using five cow-derived products along with additional ingredients. It promotes plant growth, increases disease resistance, and enhances soil fertility. Jeevamrutham is a microbial culture used to enhance soil fertility and microbial diversity. It boosts soil microorganisms and improves plant health. Neem leaf extract is an organic pest repellent made using neem leaves, cow urine, and cow dung. It effectively controls pests like aphids, whiteflies, and caterpillars. The vegetable crops like Tomato, Chillies, Brinjal, Radish, Beetroot, Carrot, Cluster bean, Okra and Leafy vegetables were cultivated under this module by ELP students. The aim of this module is to impart the skill to students on preparing organic inputs, and commercializing the organic production technologies through organic farming.From harvested produce students have prepared value added products. Students obtained a total profit of Rs. 2500/- including both the batches and the profit sharing was done as per the university regulations.

Mushroom cultivation

The ELP module on Mushroom Culture offers students hands-on training in the scientific and commercial aspects of growing edible mushrooms such as Oyster, paddy, and Milky varieties. Emphasizing sustainable practices, the module covers key areas including spawn production, substrate preparation, environmental control, pest management, and post-harvest techniques. This module also focuses on compost preparation by using spent mushroom substrate (SMS), which can be used for improving soil fertility. It empowers students with practical skills, encourages Agri-entrepreneurship, and promotes the efficient use of agricultural waste. This module preparing students for careers and enterprise in the rapidly expanding mushroom industry.