EXPERIENTIAL LEARNING PROGRAMME

(ELP)-2023/MODULE- APPLIED HI-TECH HORTICUTURE

GUIDED BY:- SUBMITTED BY:-

•DR. S.K PALEI PROF. & OIC(,AICRP ON
FLORICULTURE )DEPT. OF FLORICULTURE & STUDENTS OF
LANDSCAPING APPLIED HI- TECH HORTICULTURE
•DR.S.K.DASH(VEGETABLE
AGRONOMIST),AICRP ON VEGETABLE CROPS, BATCH 2022-23
DEPT. OF VEGETABLE SCIENCE
• DR.S. SAMAL ASSOSCIATE PROF.
DEPARTMENT OF FRUIT SCIENCE &
HORTICULTURAL TECHNOLOGY
 INTRODUCTION

NAME OF THE ELP MODULE: APPLIED HI-TECH HORTICULTURE

Date of Initiation of Skill:
After completing our college Elp Orientation on 21/01/2023 ,we officially started our classes of Floriculture department on
30/01/2023 guided by our mentor Dr.Siddharth Palei sir.
Consequently our Fruit science and Vegetable Science classes were also started under the guidance of Dr.Sunil Samal Sir and Dr.Sunil
Dash Sir respectively.
OUR TEAM MEMBERS:
So our team of Applied Hi-tech horticulture comprises of 20 members consisting of 13 girls and 7 boys
each. The list of Girls and Boys is as follows:-

Sl No Name Admission No
1 Abhipsa Acharya 191210074
2 Satyabrata Majhi 191210081
3 Sonali Subhechha Barik 191210119
4 Laxmi Priya Nayak 191210122
5 Purusottam Singh 191210124
6 Debasish Singh 191210132
7 Jyotirmayee Tadingi 191210139
8 Pratibha Sabar 191210140
9 Malay Prasad Raju Sing Munda 191210141
10 Prathana Pridarshini 191210149
11 Amritamayee Panigrahi 191210179
12 Sarthak Raul 191210207
13 Minakshi Manjari Sahu 191210209
14 Punam Roy 191210218
15 Kumari Manisha 191210220
16 Ellina Senapati 191210222
17 Abhijit Rout 191210223
18 Mohammad Iqbal 191210230
19 Monalisa Barik 191210234
20 Aadya Trivedi 191210239
5 critical skills learned By us Under our ELP Module:-

• Market Analysis -Before venturing into our product sales we conducted a thorough research about our similar
competitors so that we stand out and make our product more desirable.We checked the seasonal availability and price of our
raw materials and proceeded accordingly.

• Quality Maintenance -To maintain our quality and to make our products stand out we calculated our TSS%,Juice
concentration, Acidity and Preservation techniques.We increased our TSS to 15% and Juice concentration to 25-30% to
enhance the flavour and likeablity of our products.

• Methods of Preservation and Hygiene Practices- We used KMS or Potassium metabisulphite in perfect
concentration i.e 140 mg to prevent bacterial and fungal growth in our ready to serve and chips.We used head gears and
hand gloves at all times to prevent cross contamination.

• Nursery Bed Preparation & Propagation of Cuttings – For our Floriculture department and Vegetable Science dept
we learned how to prepare Nursery Beds for seedlings,saplings & cuttings.We learnt the Process of propagation of cuttings
and how to take proper care of them by regular watering,weeding and application of Root stimulating hormones like
Rootex/Ceradex.

• Networking channels- For the sale of seedlings,saplings and cuttings we had to understand the networking
channels by communicating and negotiating with various Nurseries and outlets which were willing to buy our cuttings at a
good market price.
3 Entrepreneurship Skills Learnt in Our Module:-
• Confidence Building and Motivation – Promoted our professional skills and knowledge through
hands on experience, building confidence and ability to work in project made.It motivated us to gain
business experience and their values to make our Elp program successful.

• Marketing Skills – The ability to market our products by the use of different social media
platforms like Facebook, Instagram and WhatsApp to promote our products and announcement of date of
sales was highly effective .

• Risk bearing Ability – The ability to take risks by challenging uncertain environmental conditions
and the risk involved whether our products will be sold out and liked among the masses .
Amount of Revolving Funds:-
An estimate was conducted regarding the expenditure cost of raw materials involved in each of the departments
concerned which totalled to Rs 45,000/- The amount was subdivided as follows:-

• Fruit science – We applied for a funding of Rs 20,000 to purchase the raw materials involved in
preparation of RTS and Chips.

• Vegetable Science – We applied for a funding of Rs 5,000 to purchase manures and other fertilizers for
Raising of saplings.

• Floriculture department – We applied for a funding of Rs 20,000 to purchase polybags and other
materials required for Nursery Bed preparation.

Total Return from the Module:-

We expected to have a return of Rs 26,500 from Fruit science department, Rs 5700 from the Vegetable science
department and Rs 24,450 from the Floriculture department respectively.
 ACTIVITIES

FRUIT SCIENCE VEGETABLE SCIENCE FLORICULTURE

• PREPARATION • PRODUCTION OF  SOIL + FYM MISTURE
OF  BRINJAL FOR ITS PREPARATION
 RTS SEEDLINGS  FILLING THE POLYBAGS WITH
 CHIPS  PUMPKIN FOR ITS FRUIT SOIL MIXTURE AND PLANT
 JAM AND FLOWER CUTTINGS
 PICKLE  AMARANTHUS FOR ITS  NURSERY BED PREPARATION
 CUPCAKE BUNDLES  PLOTTING
• SELLING OF THE  TOMATO FOR SEEDS  REPLANTING
ABOVE  CHILLI FOR CHILLI  SELLING OF THE PLANT
MENTIONED FLAKES CUTTINGS
PRODUCTS
 DEPARTMENT OF FRUIT SCIENCE AND HORTICULTURE TECHNOLOGY
Guided By- Dr. Sunil Samal , Associate Professor, Dept. of FS&HT

ACTIVITIES UNDER FRUIT SC.

AND HORTICULTURE
TECHNOLOGY
• PREPARATION OF
 RTS
 CHIPS
 JAM
 PICKLE
 CUPCAKE
• SELLING OF THE ABOVE
MENTIONED PRODUCTS
 PREPARATION OF RTS

RIPE FRUIT TAKEN AND WASHED PROPERLY

JUICE EXTRACTED BY GRINDER/SQUEEZER

Cleaning, cutting, squeezing the fruits to extract juice

PREPARATION OF SUGAR SYRUP AND REMOVAL
OF SCUM FROM SYRUP

Bottling & Sealing

COOLING OF SYRUP

MIXING OF FRUIT JUICE, SUGAR SYRUP, KMS,

COLOUR AND FLAVOUR, COOLING THE DRINK

Grinding & straining out juice to remove froth

BOTTLING AND SEALING

LABELLING

final sale HORTI HUB

Preparation of sugar syrup
 PREPARATION OF CHIPS

POTATOES (Fully Matured)

WASHING

SORTING AND TRIMMING

PEELING

SLICING

WASHING IN CLEAN WATER FOR REMOVAL OF STARCH

Drying Peeling and choping

BLANCHING

DRYING FOR FEW MINUTES AT ROOM TEMPERATURE

FRYING

ADDITION OF SALT AND SPICES

COOLING

PACKAGING & STORAGE

Packaging

Frying and adding of spices

  FRUIT SCIENCE:

Skills used in fruit science:

Market survey for raw materials Product Trials

Product design & packaging Scheduling & Storage of products

Leaflets for advertisement Coordinated & constructed team effort

Sale in public & Feedback Analysis

 DEPARTMENT OF Vegetable science
Guided By: Dr. Sunil Kumar Dash , Vegetable Agronomist, AICRP on Vegetable Crops, Dept. of Vegetable Science
ACTIVITIES OF VEGETABLE SCIENCE PRODUCTS
• PRODUCTION OF  BRINJAL SEEDS
 BRINJAL FOR ITS SEEDLINGS  PUMPKIN FRUIT & FLOWER
 PUMPKIN FOR ITS FRUIT AND  AMARANTHUS BUNDLES
FLOWER  TOMATO SEEDS
 AMARANTHUS FOR ITS BUNDLES  CHILLI FLAKES
 TOMATO FOR SEEDS
 CHILLI FOR CHILLI FLAKES
 A.Production of Brinjal :-

1. land preparation- weed elimination from field, loosening of soil, air availability to roots,
good germination and better growth of crop. An area of 80-meter square was taken for
Brinjal.
2. Bed preparation- We prepared beds of 3m length and 1.5m breadth for cultivation of
Brinjal for easy cultural operations such as weeding, harvesting.

3. Sowing-Seeds were purchased from the market, freshly soaked overnight seeds were sown
1 inch deep at a spacing of 70cm*60cm.

4. FYM or compost addition- FYM at 5- 8Kg per bed was added during the bed
preparation and spread evenly. Total of 40CFT FYM was used as basal dose.

5. Irrigation and drainage- Irrigation was given on 3-4 days interval to ensure crop do not
face water stress condition as we have taken up the crop in summer season. Drainage
channel of 0.3m is prepared to prevent water logging.

6. Weeding- Generally 2-3 hoeing cum hand weeding are sufficient for weed control.
Fluchoralin was used weeds.

7. Nutrition- Basal dose of N@180Kg, P@150Kg & K@120Kg/ha has been given. Other
half dose of N was given as top dressing.

8. Plant protection- Jassids/leaf hopper can be controlled by Imidacloprid.

 B. Production of Pumpkin:-
(1) land preparation- weed elimination from field, loosening of soil, air availability to roots,
good germination and better growth of crop. An area of 80 meter square was taken for bitter
Gourd.

(2) Bed preparation- We prepared beds of 3m length and 1.5m breadth

(3) Sowing- seeds were sown 1 inch deep in round pits, at a spacing of 45cm*45cm, where the
seed rate is 5-7 Kg per ha.

(4) FYM or compost addition- FYM at 5- 8Kg per bed was added during the bed preparation
and spread evenly. Total of 40CFT FYM was used as basal dose.

(5) Irrigation and drainage- Irrigation was given on 3-4 days interval to ensure crop do not face
water stress condition as we have taken up the crop in summer season. Drainage channel of 0.3m
is prepared to prevent water logging.

(6) Weeding- Generally 3-4 hoeing cum hand weeding are sufficient for weed control.

(7) Nutrition- Basal dose of N@200Kg, P@100Kg & K@100Kg/ha has been given. Half the N
and full P & K were applied before planting and balance N is given at the flowering.

(8) Plant protection- Two sprayings of Karathane at 0.1% concentration at 15 days interval is
useful in checking Powdery mildew disease.
 C. Production of Amaranthus :-

(1) Bed preparation- The raised beds were prepared about 30 cm above
the ground level. Beds of 10m X 0.7m size were prepared. Basins were
prepared in alternate fashion for seeds sowing. 100gm seeds are used.
80-meter square area was taken.

(2) Fertilizer Application- NPK was applied in liquid form along with
irrigation water as NPK (50:25:20)/ha. FYM: 20-25 t/ha.

(3) Intercultural operations- Hand weeding done

(4) Plant Protection Measures- To protect the crop from the attack of
insect and pests, 0.1% malathion or dust malathion 10% DP can be used.

(5) Irrigation- Watering through rose can was done regularly.

 DEPT. OF FLORICULTURE AND LANDSCAPING:
Guided by- Dr. S.K. Palei , Prof. & OIC, AICRP on Floriculture, Dept. of Floriculture & Landscaping

ACTIVITIES UNDER FLORICULTURE

 SOIL + FYM MIXTURE PREPARATION
 FILLING THE POLYBAGS WITH SOIL MIXTURE AND
PLANT CUTTINGS
 NURSERY BED PREPARATION
 PLOTTING
 REPLANTING
 SALE OF DIFFERENT PLANT CUTTINGS ON
DIFFERENT EVENTS
 DEPT. OF FLORICULTURE AND LANDSCAPING:
(1) NURSERY BED PREPARATION (2) SOIL MIXTURE (GROWING MEDIA) PREPARATION (3)PROPAGATION OF
CUTTINGS(4)POTTING& REPOTTING

Nursery Bed Preparation Soil Mixture Preparation

Polybag filling with soil mixture & making cuttings with secateurs Arranging polybags over sand bed & cutting establishment
Rose can This is used for watering the
nursery. Fine spray of water
should be used for watering
nursery of small sized seeds.
Hand This is used as a small tool for
trowel making holes for planting
seedlings and small plants. This is
also useful for removing surface
weeds in nursery beds.
Secateurs This is used for cutting small
shoots to regulate shoot growth in
fruit trees.

Pipes Used for watering plants.

Spade Tool used for digging or breaking Field Skill Classes

up the soil.
 Sale in farmer fair

SL NO SPECIES

1 COLEUS

2 BOUGAINVILLEA

3 ALLAMANDA

4 ROHEO

5 JASMINE

6 PORTULACA

7 FICUS

8 DRACAENA

9 CROTON