際際滷shows by User: VikasTiwari166 / http://www.slideshare.net/images/logo.gif 際際滷shows by User: VikasTiwari166 / Fri, 08 Apr 2022 17:45:43 GMT 際際滷Share feed for 際際滷shows by User: VikasTiwari166 Vikas Tiwari/ELP/VCSGUUHF.pptx /slideshow/vikas-tiwarielpvcsguuhfpptx/251546302 16031-elp-220408174543
EXPERIENTIAL LEARNING PROGRAMME On Processing of Fruits and Vegetables for value addition & Commercial Horticulture (Vegetable Production and Marketing) REPORT By Vikas Tiwari (UUHF/16031) COLLEGE OF HORTICULTURE V.C.S.G. UTTARAKHAND UNIVERSITY OF HORTICULTURE & FORESTRY BHARSAR, PAURI GARHWAL, UTTARAKHAND 246123 in Partial fulfillment of the requirements for the course of Horticulture Work Experience B.Sc. Horticulture (Hons.) 4th year- May 2020 EL is for building (or reinforcing) skills in project development and execution, decision-making, individual and team coordination, approach to problem-solving, accounting, marketing and resolving conflicts, etc. Carefully calibrated activities help the participants to explore and discover their own potential and both activities and facilitation play a critical role in enhancing team performance. EL provides the students an excellent opportunity to develop analytical and entrepreneurial skills and knowledge through meaningful hands on experience, confidence in their ability to design and execute project work. The Main Objectives of EL To promote professional skills and knowledge through hands on experience. To build confidence and ability to work in project mode. To acquire enterprise management capabilities. The experiential learning program will be offered for 180 days (one semester) period in the final year. Experiential Learning aims towards Practical Work Experience in Real Life Situation among the undergraduate students and therefore it helps student become Job Providers rather than Job Seekers. ]]>
EXPERIENTIAL LEARNING PROGRAMME On Processing of Fruits and Vegetables for value addition & Commercial Horticulture (Vegetable Production and Marketing) REPORT By Vikas Tiwari (UUHF/16031) COLLEGE OF HORTICULTURE V.C.S.G. UTTARAKHAND UNIVERSITY OF HORTICULTURE & FORESTRY BHARSAR, PAURI GARHWAL, UTTARAKHAND 246123 in Partial fulfillment of the requirements for the course of Horticulture Work Experience B.Sc. Horticulture (Hons.) 4th year- May 2020 EL is for building (or reinforcing) skills in project development and execution, decision-making, individual and team coordination, approach to problem-solving, accounting, marketing and resolving conflicts, etc. Carefully calibrated activities help the participants to explore and discover their own potential and both activities and facilitation play a critical role in enhancing team performance. EL provides the students an excellent opportunity to develop analytical and entrepreneurial skills and knowledge through meaningful hands on experience, confidence in their ability to design and execute project work. The Main Objectives of EL To promote professional skills and knowledge through hands on experience. To build confidence and ability to work in project mode. To acquire enterprise management capabilities. The experiential learning program will be offered for 180 days (one semester) period in the final year. Experiential Learning aims towards Practical Work Experience in Real Life Situation among the undergraduate students and therefore it helps student become Job Providers rather than Job Seekers. ]]> Fri, 08 Apr 2022 17:45:43 GMT /slideshow/vikas-tiwarielpvcsguuhfpptx/251546302 VikasTiwari166@slideshare.net(VikasTiwari166) Vikas Tiwari/ELP/VCSGUUHF.pptx VikasTiwari166 EXPERIENTIAL LEARNING PROGRAMME On Processing of Fruits and Vegetables for value addition & Commercial Horticulture (Vegetable Production and Marketing) REPORT By Vikas Tiwari (UUHF/16031) COLLEGE OF HORTICULTURE V.C.S.G. UTTARAKHAND UNIVERSITY OF HORTICULTURE & FORESTRY BHARSAR, PAURI GARHWAL, UTTARAKHAND 246123 in Partial fulfillment of the requirements for the course of Horticulture Work Experience B.Sc. Horticulture (Hons.) 4th year- May 2020 EL is for building (or reinforcing) skills in project development and execution, decision-making, individual and team coordination, approach to problem-solving, accounting, marketing and resolving conflicts, etc. Carefully calibrated activities help the participants to explore and discover their own potential and both activities and facilitation play a critical role in enhancing team performance. EL provides the students an excellent opportunity to develop analytical and entrepreneurial skills and knowledge through meaningful hands on experience, confidence in their ability to design and execute project work. The Main Objectives of EL To promote professional skills and knowledge through hands on experience. To build confidence and ability to work in project mode. To acquire enterprise management capabilities. The experiential learning program will be offered for 180 days (one semester) period in the final year. Experiential Learning aims towards Practical Work Experience in Real Life Situation among the undergraduate students and therefore it helps student become Job Providers rather than Job Seekers. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/16031-elp-220408174543-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> EXPERIENTIAL LEARNING PROGRAMME On Processing of Fruits and Vegetables for value addition &amp; Commercial Horticulture (Vegetable Production and Marketing) REPORT By Vikas Tiwari (UUHF/16031) COLLEGE OF HORTICULTURE V.C.S.G. UTTARAKHAND UNIVERSITY OF HORTICULTURE &amp; FORESTRY BHARSAR, PAURI GARHWAL, UTTARAKHAND 246123 in Partial fulfillment of the requirements for the course of Horticulture Work Experience B.Sc. Horticulture (Hons.) 4th year- May 2020 EL is for building (or reinforcing) skills in project development and execution, decision-making, individual and team coordination, approach to problem-solving, accounting, marketing and resolving conflicts, etc. Carefully calibrated activities help the participants to explore and discover their own potential and both activities and facilitation play a critical role in enhancing team performance. EL provides the students an excellent opportunity to develop analytical and entrepreneurial skills and knowledge through meaningful hands on experience, confidence in their ability to design and execute project work. The Main Objectives of EL To promote professional skills and knowledge through hands on experience. To build confidence and ability to work in project mode. To acquire enterprise management capabilities. The experiential learning program will be offered for 180 days (one semester) period in the final year. Experiential Learning aims towards Practical Work Experience in Real Life Situation among the undergraduate students and therefore it helps student become Job Providers rather than Job Seekers.
Vikas Tiwari/ELP/VCSGUUHF.pptx from Vikas Tiwari
]]> 631 0 https://cdn.slidesharecdn.com/ss_thumbnails/16031-elp-220408174543-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Vikas-Tiwari/ELP.docx /slideshow/vikastiwarielpdocx/251546265 16031-20elp20doc-220408173343
EXPERIENTIAL LEARNING PROGRAMME On Processing of Fruits and Vegetables for value addition & Commercial Horticulture (Vegetable Production and Marketing) REPORT By Vikas Tiwari (UUHF/16031) COLLEGE OF HORTICULTURE V.C.S.G. UTTARAKHAND UNIVERSITY OF HORTICULTURE & FORESTRY BHARSAR, PAURI GARHWAL, UTTARAKHAND 246123 in Partial fulfillment of the requirements for the course of Horticulture Work Experience B.Sc. Horticulture (Hons.) 4th year- May 2020 EL is for building (or reinforcing) skills in project development and execution, decision-making, individual and team coordination, approach to problem-solving, accounting, marketing and resolving conflicts, etc. Carefully calibrated activities help the participants to explore and discover their own potential and both activities and facilitation play a critical role in enhancing team performance. EL provides the students an excellent opportunity to develop analytical and entrepreneurial skills and knowledge through meaningful hands on experience, confidence in their ability to design and execute project work. The Main Objectives of EL To promote professional skills and knowledge through hands on experience. To build confidence and ability to work in project mode. To acquire enterprise management capabilities. The experiential learning program will be offered for 180 days (one semester) period in the final year. Experiential Learning aims towards Practical Work Experience in Real Life Situation among the undergraduate students and therefore it helps student become Job Providers rather than Job Seekers. ]]>
EXPERIENTIAL LEARNING PROGRAMME On Processing of Fruits and Vegetables for value addition & Commercial Horticulture (Vegetable Production and Marketing) REPORT By Vikas Tiwari (UUHF/16031) COLLEGE OF HORTICULTURE V.C.S.G. UTTARAKHAND UNIVERSITY OF HORTICULTURE & FORESTRY BHARSAR, PAURI GARHWAL, UTTARAKHAND 246123 in Partial fulfillment of the requirements for the course of Horticulture Work Experience B.Sc. Horticulture (Hons.) 4th year- May 2020 EL is for building (or reinforcing) skills in project development and execution, decision-making, individual and team coordination, approach to problem-solving, accounting, marketing and resolving conflicts, etc. Carefully calibrated activities help the participants to explore and discover their own potential and both activities and facilitation play a critical role in enhancing team performance. EL provides the students an excellent opportunity to develop analytical and entrepreneurial skills and knowledge through meaningful hands on experience, confidence in their ability to design and execute project work. The Main Objectives of EL To promote professional skills and knowledge through hands on experience. To build confidence and ability to work in project mode. To acquire enterprise management capabilities. The experiential learning program will be offered for 180 days (one semester) period in the final year. Experiential Learning aims towards Practical Work Experience in Real Life Situation among the undergraduate students and therefore it helps student become Job Providers rather than Job Seekers. ]]> Fri, 08 Apr 2022 17:33:43 GMT /slideshow/vikastiwarielpdocx/251546265 VikasTiwari166@slideshare.net(VikasTiwari166) Vikas-Tiwari/ELP.docx VikasTiwari166 EXPERIENTIAL LEARNING PROGRAMME On Processing of Fruits and Vegetables for value addition & Commercial Horticulture (Vegetable Production and Marketing) REPORT By Vikas Tiwari (UUHF/16031) COLLEGE OF HORTICULTURE V.C.S.G. UTTARAKHAND UNIVERSITY OF HORTICULTURE & FORESTRY BHARSAR, PAURI GARHWAL, UTTARAKHAND 246123 in Partial fulfillment of the requirements for the course of Horticulture Work Experience B.Sc. Horticulture (Hons.) 4th year- May 2020 EL is for building (or reinforcing) skills in project development and execution, decision-making, individual and team coordination, approach to problem-solving, accounting, marketing and resolving conflicts, etc. Carefully calibrated activities help the participants to explore and discover their own potential and both activities and facilitation play a critical role in enhancing team performance. EL provides the students an excellent opportunity to develop analytical and entrepreneurial skills and knowledge through meaningful hands on experience, confidence in their ability to design and execute project work. The Main Objectives of EL To promote professional skills and knowledge through hands on experience. To build confidence and ability to work in project mode. To acquire enterprise management capabilities. The experiential learning program will be offered for 180 days (one semester) period in the final year. Experiential Learning aims towards Practical Work Experience in Real Life Situation among the undergraduate students and therefore it helps student become Job Providers rather than Job Seekers. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/16031-20elp20doc-220408173343-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> EXPERIENTIAL LEARNING PROGRAMME On Processing of Fruits and Vegetables for value addition &amp; Commercial Horticulture (Vegetable Production and Marketing) REPORT By Vikas Tiwari (UUHF/16031) COLLEGE OF HORTICULTURE V.C.S.G. UTTARAKHAND UNIVERSITY OF HORTICULTURE &amp; FORESTRY BHARSAR, PAURI GARHWAL, UTTARAKHAND 246123 in Partial fulfillment of the requirements for the course of Horticulture Work Experience B.Sc. Horticulture (Hons.) 4th year- May 2020 EL is for building (or reinforcing) skills in project development and execution, decision-making, individual and team coordination, approach to problem-solving, accounting, marketing and resolving conflicts, etc. Carefully calibrated activities help the participants to explore and discover their own potential and both activities and facilitation play a critical role in enhancing team performance. EL provides the students an excellent opportunity to develop analytical and entrepreneurial skills and knowledge through meaningful hands on experience, confidence in their ability to design and execute project work. The Main Objectives of EL To promote professional skills and knowledge through hands on experience. To build confidence and ability to work in project mode. To acquire enterprise management capabilities. The experiential learning program will be offered for 180 days (one semester) period in the final year. Experiential Learning aims towards Practical Work Experience in Real Life Situation among the undergraduate students and therefore it helps student become Job Providers rather than Job Seekers.
Vikas-Tiwari/ELP.docx from Vikas Tiwari
]]> 673 0 https://cdn.slidesharecdn.com/ss_thumbnails/16031-20elp20doc-220408173343-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 HWE 103 RURAL HORTICULTURAL WORK EXPERIENCE PROGRAMME COLLEGE OF HORTICULTURE, VEER CHANDRA SINGH GARHWALI UTTARAKHAND UNIVERSITY OF HORTICULTURE AND FORESTRY, BHARSAR, PAURI GARHWAL /VikasTiwari166/hwe-103-rural-horticultural-work-experience-programme-college-of-horticulture-veer-chandra-singh-garhwali-uttarakhand-university-of-horticulture-and-forestry-bharsar-pauri-garhwal 1603116006-200612050716
College Of Horticulture, VCSG UUHF Bharsar, HWE 103 RURAL HORTICULTURAL WORK EXPERIENCE PROGRAMME. ]]>
College Of Horticulture, VCSG UUHF Bharsar, HWE 103 RURAL HORTICULTURAL WORK EXPERIENCE PROGRAMME. ]]> Fri, 12 Jun 2020 05:07:16 GMT /VikasTiwari166/hwe-103-rural-horticultural-work-experience-programme-college-of-horticulture-veer-chandra-singh-garhwali-uttarakhand-university-of-horticulture-and-forestry-bharsar-pauri-garhwal VikasTiwari166@slideshare.net(VikasTiwari166) HWE 103 RURAL HORTICULTURAL WORK EXPERIENCE PROGRAMME COLLEGE OF HORTICULTURE, VEER CHANDRA SINGH GARHWALI UTTARAKHAND UNIVERSITY OF HORTICULTURE AND FORESTRY, BHARSAR, PAURI GARHWAL VikasTiwari166 College Of Horticulture, VCSG UUHF Bharsar, HWE 103 RURAL HORTICULTURAL WORK EXPERIENCE PROGRAMME. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/1603116006-200612050716-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> College Of Horticulture, VCSG UUHF Bharsar, HWE 103 RURAL HORTICULTURAL WORK EXPERIENCE PROGRAMME.
HWE 103 RURAL HORTICULTURAL WORK EXPERIENCE PROGRAMME COLLEGE OF HORTICULTURE, VEER CHANDRA SINGH GARHWALI UTTARAKHAND UNIVERSITY OF HORTICULTURE AND FORESTRY, BHARSAR, PAURI GARHWAL from Vikas Tiwari
]]> 1039 0 https://cdn.slidesharecdn.com/ss_thumbnails/1603116006-200612050716-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Rural Horticultural Work Experience Programme - 2019 (HWE 103), College of Horticulture, VCSG UUHF Bharsar. /slideshow/rural-horticultural-work-experience-programme-2019-hwe-103-college-of-horticulture-vcsg-uuhf-bharsar/235458395 1603116006-copy-200612050531
Rural Horticultural Work Experience Programme - 2019 (HWE 103) Introduction:- In India, Randhawa Committee of ICAR (1979) recommended the Rural Agriculture Work Experience (RAWE) Programme for imparting quality, practical and productive oriented education for the agriculture degree programme. It provides significant hands - on experience in acquiring skills. Under this programme, every student is expected to work in the village along with farmers and visit nearby KVK's or Research Station and Agro/Horti-based industries. Unique opportunity for the students to work with the farmers at their farms and identify various production, protection and marketing constraints. In addition, RAWEP/RHWEP develops competency in the areas of technological, managerial and communication skills among the students. Objectives of RAWEP/RHWEP:- To provide an opportunity to the students to understand the life situations in the villages, rural institutions, socio-economic conditions and constraints faced by the farming community. To get the students familiar with the socio-economic conditions of the farmers and their problems with reference to agricultural development. To impart diagnostic and remedial practical training and skills in crop production/horticulture/plant protection through work experience. To develop the understanding regarding agricultural technologies being followed by farmers. To help the students to acquaint with on going thrust on rural development To provide an opportunity to work with KVK's/Research Stations and Agro/Horti-based industries. To develop the communication skills, confidence and competence among the students to interact with the farmers so as to prepare Project Reports on Village Development Plan. Principles of RAWE/RHWE Programme:- Village allotment:- Village- Nautha, Sulidhar and Chuniya was allotted to the RHWEP students on 7th August 2019. Nautha is about 7.5 Km away from College campus Bharsar. The village was allotted to RHWEP students to promote Horticulture based activities and also to get familiar then with new technologies related to agriculture and their daily livelihood. We all were allotted with 19 farm families. A single farm family for two Student. Village allotment duration: - 7/08/2019 14/10/2019 ]]>
Rural Horticultural Work Experience Programme - 2019 (HWE 103) Introduction:- In India, Randhawa Committee of ICAR (1979) recommended the Rural Agriculture Work Experience (RAWE) Programme for imparting quality, practical and productive oriented education for the agriculture degree programme. It provides significant hands - on experience in acquiring skills. Under this programme, every student is expected to work in the village along with farmers and visit nearby KVK's or Research Station and Agro/Horti-based industries. Unique opportunity for the students to work with the farmers at their farms and identify various production, protection and marketing constraints. In addition, RAWEP/RHWEP develops competency in the areas of technological, managerial and communication skills among the students. Objectives of RAWEP/RHWEP:- To provide an opportunity to the students to understand the life situations in the villages, rural institutions, socio-economic conditions and constraints faced by the farming community. To get the students familiar with the socio-economic conditions of the farmers and their problems with reference to agricultural development. To impart diagnostic and remedial practical training and skills in crop production/horticulture/plant protection through work experience. To develop the understanding regarding agricultural technologies being followed by farmers. To help the students to acquaint with on going thrust on rural development To provide an opportunity to work with KVK's/Research Stations and Agro/Horti-based industries. To develop the communication skills, confidence and competence among the students to interact with the farmers so as to prepare Project Reports on Village Development Plan. Principles of RAWE/RHWE Programme:- Village allotment:- Village- Nautha, Sulidhar and Chuniya was allotted to the RHWEP students on 7th August 2019. Nautha is about 7.5 Km away from College campus Bharsar. The village was allotted to RHWEP students to promote Horticulture based activities and also to get familiar then with new technologies related to agriculture and their daily livelihood. We all were allotted with 19 farm families. A single farm family for two Student. Village allotment duration: - 7/08/2019 14/10/2019 ]]> Fri, 12 Jun 2020 05:05:31 GMT /slideshow/rural-horticultural-work-experience-programme-2019-hwe-103-college-of-horticulture-vcsg-uuhf-bharsar/235458395 VikasTiwari166@slideshare.net(VikasTiwari166) Rural Horticultural Work Experience Programme - 2019 (HWE 103), College of Horticulture, VCSG UUHF Bharsar. VikasTiwari166 Rural Horticultural Work Experience Programme - 2019 (HWE 103) Introduction:- In India, Randhawa Committee of ICAR (1979) recommended the Rural Agriculture Work Experience (RAWE) Programme for imparting quality, practical and productive oriented education for the agriculture degree programme. It provides significant hands - on experience in acquiring skills. Under this programme, every student is expected to work in the village along with farmers and visit nearby KVK's or Research Station and Agro/Horti-based industries. Unique opportunity for the students to work with the farmers at their farms and identify various production, protection and marketing constraints. In addition, RAWEP/RHWEP develops competency in the areas of technological, managerial and communication skills among the students. Objectives of RAWEP/RHWEP:- To provide an opportunity to the students to understand the life situations in the villages, rural institutions, socio-economic conditions and constraints faced by the farming community. To get the students familiar with the socio-economic conditions of the farmers and their problems with reference to agricultural development. To impart diagnostic and remedial practical training and skills in crop production/horticulture/plant protection through work experience. To develop the understanding regarding agricultural technologies being followed by farmers. To help the students to acquaint with on going thrust on rural development To provide an opportunity to work with KVK's/Research Stations and Agro/Horti-based industries. To develop the communication skills, confidence and competence among the students to interact with the farmers so as to prepare Project Reports on Village Development Plan. Principles of RAWE/RHWE Programme:- Village allotment:- Village- Nautha, Sulidhar and Chuniya was allotted to the RHWEP students on 7th August 2019. Nautha is about 7.5 Km away from College campus Bharsar. The village was allotted to RHWEP students to promote Horticulture based activities and also to get familiar then with new technologies related to agriculture and their daily livelihood. We all were allotted with 19 farm families. A single farm family for two Student. Village allotment duration: - 7/08/2019 14/10/2019 <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/1603116006-copy-200612050531-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Rural Horticultural Work Experience Programme - 2019 (HWE 103) Introduction:- In India, Randhawa Committee of ICAR (1979) recommended the Rural Agriculture Work Experience (RAWE) Programme for imparting quality, practical and productive oriented education for the agriculture degree programme. It provides significant hands - on experience in acquiring skills. Under this programme, every student is expected to work in the village along with farmers and visit nearby KVK&#39;s or Research Station and Agro/Horti-based industries. Unique opportunity for the students to work with the farmers at their farms and identify various production, protection and marketing constraints. In addition, RAWEP/RHWEP develops competency in the areas of technological, managerial and communication skills among the students. Objectives of RAWEP/RHWEP:- To provide an opportunity to the students to understand the life situations in the villages, rural institutions, socio-economic conditions and constraints faced by the farming community. To get the students familiar with the socio-economic conditions of the farmers and their problems with reference to agricultural development. To impart diagnostic and remedial practical training and skills in crop production/horticulture/plant protection through work experience. To develop the understanding regarding agricultural technologies being followed by farmers. To help the students to acquaint with on going thrust on rural development To provide an opportunity to work with KVK&#39;s/Research Stations and Agro/Horti-based industries. To develop the communication skills, confidence and competence among the students to interact with the farmers so as to prepare Project Reports on Village Development Plan. Principles of RAWE/RHWE Programme:- Village allotment:- Village- Nautha, Sulidhar and Chuniya was allotted to the RHWEP students on 7th August 2019. Nautha is about 7.5 Km away from College campus Bharsar. The village was allotted to RHWEP students to promote Horticulture based activities and also to get familiar then with new technologies related to agriculture and their daily livelihood. We all were allotted with 19 farm families. A single farm family for two Student. Village allotment duration: - 7/08/2019 14/10/2019
Rural Horticultural Work Experience Programme - 2019 (HWE 103), College of Horticulture, VCSG UUHF Bharsar. from Vikas Tiwari
]]> 520 0 https://cdn.slidesharecdn.com/ss_thumbnails/1603116006-copy-200612050531-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Report on industrial attachment in Uttarakhand Co-operative DairyFederation Ltd: /slideshow/report-on-industrial-attachment-in-uttarakhand-cooperative-dairyfederation-ltd/235457408 16031-200612045353
Report on industrial attachment at N.D.U.S.S. aanchal Dairy lalkuan. Uttarakhand Co-operative DairyFederation Ltd: Uttarakhand Co-operative DairyFederation Ltd (UCDF Ltd.) is an apex level state federation of district milk Co-operative unions in the state of Uttarakhand. It was established in the year 2001, under registration no:555,Dated 12-03-2001,with its head office at Mangal Parao, Haldwani (Nainital) for the successful implementation of the dairy programmes in the state. Product branding is "AANCHAL. The UCDF Ltd came into existence as a successor body to the Uttar Pradesh Co-operative Dairy Federation Ltd. after the formation of Uttarakhand as 27th state on 9th Nov, 2000. The UCDF Ltd is registered under the Uttarakhand state cooperative act in the year 2001. ]]>
Report on industrial attachment at N.D.U.S.S. aanchal Dairy lalkuan. Uttarakhand Co-operative DairyFederation Ltd: Uttarakhand Co-operative DairyFederation Ltd (UCDF Ltd.) is an apex level state federation of district milk Co-operative unions in the state of Uttarakhand. It was established in the year 2001, under registration no:555,Dated 12-03-2001,with its head office at Mangal Parao, Haldwani (Nainital) for the successful implementation of the dairy programmes in the state. Product branding is "AANCHAL. The UCDF Ltd came into existence as a successor body to the Uttar Pradesh Co-operative Dairy Federation Ltd. after the formation of Uttarakhand as 27th state on 9th Nov, 2000. The UCDF Ltd is registered under the Uttarakhand state cooperative act in the year 2001. ]]> Fri, 12 Jun 2020 04:53:53 GMT /slideshow/report-on-industrial-attachment-in-uttarakhand-cooperative-dairyfederation-ltd/235457408 VikasTiwari166@slideshare.net(VikasTiwari166) Report on industrial attachment in Uttarakhand Co-operative DairyFederation Ltd: VikasTiwari166 Report on industrial attachment at N.D.U.S.S. aanchal Dairy lalkuan. Uttarakhand Co-operative DairyFederation Ltd: Uttarakhand Co-operative DairyFederation Ltd (UCDF Ltd.) is an apex level state federation of district milk Co-operative unions in the state of Uttarakhand. It was established in the year 2001, under registration no:555,Dated 12-03-2001,with its head office at Mangal Parao, Haldwani (Nainital) for the successful implementation of the dairy programmes in the state. Product branding is "AANCHAL. The UCDF Ltd came into existence as a successor body to the Uttar Pradesh Co-operative Dairy Federation Ltd. after the formation of Uttarakhand as 27th state on 9th Nov, 2000. The UCDF Ltd is registered under the Uttarakhand state cooperative act in the year 2001. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/16031-200612045353-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Report on industrial attachment at N.D.U.S.S. aanchal Dairy lalkuan. Uttarakhand Co-operative DairyFederation Ltd: Uttarakhand Co-operative DairyFederation Ltd (UCDF Ltd.) is an apex level state federation of district milk Co-operative unions in the state of Uttarakhand. It was established in the year 2001, under registration no:555,Dated 12-03-2001,with its head office at Mangal Parao, Haldwani (Nainital) for the successful implementation of the dairy programmes in the state. Product branding is &quot;AANCHAL. The UCDF Ltd came into existence as a successor body to the Uttar Pradesh Co-operative Dairy Federation Ltd. after the formation of Uttarakhand as 27th state on 9th Nov, 2000. The UCDF Ltd is registered under the Uttarakhand state cooperative act in the year 2001.
Report on industrial attachment in Uttarakhand Co-operative Dairy Federation Ltd: from Vikas Tiwari
]]> 1187 0 https://cdn.slidesharecdn.com/ss_thumbnails/16031-200612045353-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 INDUSTRIAL ATTACHMENT at Aanchal Dairy N.D.U.S.S. Lalkuan /slideshow/industrial-attachment-at-aanchal-dairy-nduss-lalkuan/235457065 16031-200612044837
MOTTO of Organisation: of the people, by the people, for the people Uttarakhand Co-operative DairyFederation Ltd: Uttarakhand Co-operative DairyFederation Ltd (UCDF Ltd.) is an apex level state federation of district milk Co-operative unions in the state of Uttarakhand. It was established in the year 2001, under registration no:555,Dated 12-03-2001,with its head office at Mangal Parao, Haldwani (Nainital) for the successful implementation of the dairy programmes in the state. Product branding is "AANCHAL. The UCDF Ltd came into existence as a successor body to the Uttar Pradesh Co-operative Dairy Federation Ltd. after the formation of Uttarakhand as 27th state on 9th Nov, 2000. The UCDF Ltd is registered under the Uttarakhand state cooperative act in the year 2001. ]]>
MOTTO of Organisation: of the people, by the people, for the people Uttarakhand Co-operative DairyFederation Ltd: Uttarakhand Co-operative DairyFederation Ltd (UCDF Ltd.) is an apex level state federation of district milk Co-operative unions in the state of Uttarakhand. It was established in the year 2001, under registration no:555,Dated 12-03-2001,with its head office at Mangal Parao, Haldwani (Nainital) for the successful implementation of the dairy programmes in the state. Product branding is "AANCHAL. The UCDF Ltd came into existence as a successor body to the Uttar Pradesh Co-operative Dairy Federation Ltd. after the formation of Uttarakhand as 27th state on 9th Nov, 2000. The UCDF Ltd is registered under the Uttarakhand state cooperative act in the year 2001. ]]> Fri, 12 Jun 2020 04:48:37 GMT /slideshow/industrial-attachment-at-aanchal-dairy-nduss-lalkuan/235457065 VikasTiwari166@slideshare.net(VikasTiwari166) INDUSTRIAL ATTACHMENT at Aanchal Dairy N.D.U.S.S. Lalkuan VikasTiwari166 MOTTO of Organisation: of the people, by the people, for the people Uttarakhand Co-operative DairyFederation Ltd: Uttarakhand Co-operative DairyFederation Ltd (UCDF Ltd.) is an apex level state federation of district milk Co-operative unions in the state of Uttarakhand. It was established in the year 2001, under registration no:555,Dated 12-03-2001,with its head office at Mangal Parao, Haldwani (Nainital) for the successful implementation of the dairy programmes in the state. Product branding is "AANCHAL. The UCDF Ltd came into existence as a successor body to the Uttar Pradesh Co-operative Dairy Federation Ltd. after the formation of Uttarakhand as 27th state on 9th Nov, 2000. The UCDF Ltd is registered under the Uttarakhand state cooperative act in the year 2001. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/16031-200612044837-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> MOTTO of Organisation: of the people, by the people, for the people Uttarakhand Co-operative DairyFederation Ltd: Uttarakhand Co-operative DairyFederation Ltd (UCDF Ltd.) is an apex level state federation of district milk Co-operative unions in the state of Uttarakhand. It was established in the year 2001, under registration no:555,Dated 12-03-2001,with its head office at Mangal Parao, Haldwani (Nainital) for the successful implementation of the dairy programmes in the state. Product branding is &quot;AANCHAL. The UCDF Ltd came into existence as a successor body to the Uttar Pradesh Co-operative Dairy Federation Ltd. after the formation of Uttarakhand as 27th state on 9th Nov, 2000. The UCDF Ltd is registered under the Uttarakhand state cooperative act in the year 2001.
INDUSTRIAL ATTACHMENT at Aanchal Dairy N.D.U.S.S. Lalkuan from Vikas Tiwari
]]> 2114 0 https://cdn.slidesharecdn.com/ss_thumbnails/16031-200612044837-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Chemical treatment - Disinfection of food commodity /slideshow/chemical-treatment-disinfection-of-food-commodity-149096951/149096951 chemicaltreatment16031-190608201943
Succulent nature of fruits and vegetables make them easily invaded by these organisms. The common pathogens causing rots in fruits and vegetables are fungi such as Alternaria, Botrytis, Diplodia, Phomopsis, Rhizopus, Pencillium and Fusarium and among bacteria, Erwinia and Pseudomonas cause extensive damage. Losses from post-harvest disease in fresh produce can be both quantitative and qualitative. Loss in quantity occurs where deep penetration of decay makes the infected produce unusable. Loss in quality occurs when the disease affects only the surface of produce causing skin blemishes that can lower the commercial value of a crop.]]>
Succulent nature of fruits and vegetables make them easily invaded by these organisms. The common pathogens causing rots in fruits and vegetables are fungi such as Alternaria, Botrytis, Diplodia, Phomopsis, Rhizopus, Pencillium and Fusarium and among bacteria, Erwinia and Pseudomonas cause extensive damage. Losses from post-harvest disease in fresh produce can be both quantitative and qualitative. Loss in quantity occurs where deep penetration of decay makes the infected produce unusable. Loss in quality occurs when the disease affects only the surface of produce causing skin blemishes that can lower the commercial value of a crop.]]> Sat, 08 Jun 2019 20:19:43 GMT /slideshow/chemical-treatment-disinfection-of-food-commodity-149096951/149096951 VikasTiwari166@slideshare.net(VikasTiwari166) Chemical treatment - Disinfection of food commodity VikasTiwari166 Succulent nature of fruits and vegetables make them easily invaded by these organisms. The common pathogens causing rots in fruits and vegetables are fungi such as Alternaria, Botrytis, Diplodia, Phomopsis, Rhizopus, Pencillium and Fusarium and among bacteria, Erwinia and Pseudomonas cause extensive damage. Losses from post-harvest disease in fresh produce can be both quantitative and qualitative. Loss in quantity occurs where deep penetration of decay makes the infected produce unusable. Loss in quality occurs when the disease affects only the surface of produce causing skin blemishes that can lower the commercial value of a crop. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/chemicaltreatment16031-190608201943-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Succulent nature of fruits and vegetables make them easily invaded by these organisms. The common pathogens causing rots in fruits and vegetables are fungi such as Alternaria, Botrytis, Diplodia, Phomopsis, Rhizopus, Pencillium and Fusarium and among bacteria, Erwinia and Pseudomonas cause extensive damage. Losses from post-harvest disease in fresh produce can be both quantitative and qualitative. Loss in quantity occurs where deep penetration of decay makes the infected produce unusable. Loss in quality occurs when the disease affects only the surface of produce causing skin blemishes that can lower the commercial value of a crop.
Chemical treatment - Disinfection of food commodity from Vikas Tiwari
]]> 2497 3 https://cdn.slidesharecdn.com/ss_thumbnails/chemicaltreatment16031-190608201943-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Processed Food export india /slideshow/processed-food-export-india/149096923 foodexportindia16031-190608201821
Introduction 90.2 mmt - fruits 169.1 mmt -vegetables (National Horticulture Database), 2015-16. Cultivation area Fruits - 6.3 mha Vegetables - 10.1 mha 307.16 mnt - horticulture crop production (2017-18) Global market Share ~ 1% . Indian economy Contribution 9 % & 11% of GDP in Manufacturing & Agriculture sector respectively.]]>
Introduction 90.2 mmt - fruits 169.1 mmt -vegetables (National Horticulture Database), 2015-16. Cultivation area Fruits - 6.3 mha Vegetables - 10.1 mha 307.16 mnt - horticulture crop production (2017-18) Global market Share ~ 1% . Indian economy Contribution 9 % & 11% of GDP in Manufacturing & Agriculture sector respectively.]]> Sat, 08 Jun 2019 20:18:21 GMT /slideshow/processed-food-export-india/149096923 VikasTiwari166@slideshare.net(VikasTiwari166) Processed Food export india VikasTiwari166 Introduction 90.2 mmt - fruits 169.1 mmt -vegetables (National Horticulture Database), 2015-16. Cultivation area Fruits - 6.3 mha Vegetables - 10.1 mha 307.16 mnt - horticulture crop production (2017-18) Global market Share ~ 1% . Indian economy Contribution 9 % & 11% of GDP in Manufacturing & Agriculture sector respectively. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/foodexportindia16031-190608201821-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Introduction 90.2 mmt - fruits 169.1 mmt -vegetables (National Horticulture Database), 2015-16. Cultivation area Fruits - 6.3 mha Vegetables - 10.1 mha 307.16 mnt - horticulture crop production (2017-18) Global market Share ~ 1% . Indian economy Contribution 9 % &amp; 11% of GDP in Manufacturing &amp; Agriculture sector respectively.
Processed Food export india from Vikas Tiwari
]]> 1271 7 https://cdn.slidesharecdn.com/ss_thumbnails/foodexportindia16031-190608201821-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Chemical treatment - Disinfestation of food commodity /slideshow/chemical-treatment-disinfection-of-food-commodity/149096290 processing-190608194726
Elimination of insect, disease ,vermin, and similar unwanted plagues of pests by chemical inputs. Fungi and Bacteria main cause. Parasite (on living matter) / saprophytes (dead produce). fungi - pH (2.5 6) ; bacteria - neutral Chlorine & sulfur dioxide Chlorine sanitizer ; 50 to 200 ppm in water to reduce the number of microorganisms present on the surface of the fruit]]>
Elimination of insect, disease ,vermin, and similar unwanted plagues of pests by chemical inputs. Fungi and Bacteria main cause. Parasite (on living matter) / saprophytes (dead produce). fungi - pH (2.5 6) ; bacteria - neutral Chlorine & sulfur dioxide Chlorine sanitizer ; 50 to 200 ppm in water to reduce the number of microorganisms present on the surface of the fruit]]> Sat, 08 Jun 2019 19:47:26 GMT /slideshow/chemical-treatment-disinfection-of-food-commodity/149096290 VikasTiwari166@slideshare.net(VikasTiwari166) Chemical treatment - Disinfestation of food commodity VikasTiwari166 Elimination of insect, disease ,vermin, and similar unwanted plagues of pests by chemical inputs. Fungi and Bacteria main cause. Parasite (on living matter) / saprophytes (dead produce). fungi - pH (2.5 6) ; bacteria - neutral Chlorine & sulfur dioxide Chlorine sanitizer ; 50 to 200 ppm in water to reduce the number of microorganisms present on the surface of the fruit <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/processing-190608194726-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Elimination of insect, disease ,vermin, and similar unwanted plagues of pests by chemical inputs. Fungi and Bacteria main cause. Parasite (on living matter) / saprophytes (dead produce). fungi - pH (2.5 6) ; bacteria - neutral Chlorine &amp; sulfur dioxide Chlorine sanitizer ; 50 to 200 ppm in water to reduce the number of microorganisms present on the surface of the fruit
Chemical treatment - Disinfestation of food commodity from Vikas Tiwari
]]> 821 6 https://cdn.slidesharecdn.com/ss_thumbnails/processing-190608194726-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Indias export of processed food. /slideshow/indias-export-of-processed-food/149096132 indiasexport-190608194001
India export potential of processed food is changing drastically. The country share in the global market is increasing at a little rate. 90.2 mmt - fruits 169.1 mmt -vegetables (National Horticulture Database), 2015-16. Cultivation area Fruits - 6.3 mha Vegetables - 10.1 mha 307.16 mnt - horticulture crop production (2017-18) Global market Share ~ 1% . Indian economy Contribution 9 % & 11% of GDP in Manufacturing & Agriculture sector respectively]]>
India export potential of processed food is changing drastically. The country share in the global market is increasing at a little rate. 90.2 mmt - fruits 169.1 mmt -vegetables (National Horticulture Database), 2015-16. Cultivation area Fruits - 6.3 mha Vegetables - 10.1 mha 307.16 mnt - horticulture crop production (2017-18) Global market Share ~ 1% . Indian economy Contribution 9 % & 11% of GDP in Manufacturing & Agriculture sector respectively]]> Sat, 08 Jun 2019 19:40:01 GMT /slideshow/indias-export-of-processed-food/149096132 VikasTiwari166@slideshare.net(VikasTiwari166) Indias export of processed food. VikasTiwari166 India export potential of processed food is changing drastically. The country share in the global market is increasing at a little rate. 90.2 mmt - fruits 169.1 mmt -vegetables (National Horticulture Database), 2015-16. Cultivation area Fruits - 6.3 mha Vegetables - 10.1 mha 307.16 mnt - horticulture crop production (2017-18) Global market Share ~ 1% . Indian economy Contribution 9 % & 11% of GDP in Manufacturing & Agriculture sector respectively <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/indiasexport-190608194001-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> India export potential of processed food is changing drastically. The country share in the global market is increasing at a little rate. 90.2 mmt - fruits 169.1 mmt -vegetables (National Horticulture Database), 2015-16. Cultivation area Fruits - 6.3 mha Vegetables - 10.1 mha 307.16 mnt - horticulture crop production (2017-18) Global market Share ~ 1% . Indian economy Contribution 9 % &amp; 11% of GDP in Manufacturing &amp; Agriculture sector respectively
Indias export of processed food. from Vikas Tiwari
]]> 1127 2 https://cdn.slidesharecdn.com/ss_thumbnails/indiasexport-190608194001-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Barseem cultivation /slideshow/barseem-cultivation/114115540 barseem-180912182144
BERSEEM Trifolium alexandriannium is an annual leguminous fodder crop. One of the most suitable fodder crops for areas below 1700 m altitude with irrigation facilities. Remains soft and succulent at all stages of growth. It can be grown without irrigation in areas with high water table and under water-logged conditions. Indigenous to Egypt. ]]>
BERSEEM Trifolium alexandriannium is an annual leguminous fodder crop. One of the most suitable fodder crops for areas below 1700 m altitude with irrigation facilities. Remains soft and succulent at all stages of growth. It can be grown without irrigation in areas with high water table and under water-logged conditions. Indigenous to Egypt. ]]> Wed, 12 Sep 2018 18:21:44 GMT /slideshow/barseem-cultivation/114115540 VikasTiwari166@slideshare.net(VikasTiwari166) Barseem cultivation VikasTiwari166 BERSEEM Trifolium alexandriannium is an annual leguminous fodder crop. One of the most suitable fodder crops for areas below 1700 m altitude with irrigation facilities. Remains soft and succulent at all stages of growth. It can be grown without irrigation in areas with high water table and under water-logged conditions. Indigenous to Egypt. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/barseem-180912182144-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> BERSEEM Trifolium alexandriannium is an annual leguminous fodder crop. One of the most suitable fodder crops for areas below 1700 m altitude with irrigation facilities. Remains soft and succulent at all stages of growth. It can be grown without irrigation in areas with high water table and under water-logged conditions. Indigenous to Egypt.
Barseem cultivation from Vikas Tiwari
]]> 17438 6 https://cdn.slidesharecdn.com/ss_thumbnails/barseem-180912182144-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 DISEASE OF MINT /slideshow/disease-of-mint/114115226 mint-180912182010
It is plant of both aromatinc and medicinal purpose. The species comes under it are- arvensis, spicuta and piperata.But most commomly used species are- Arvensis -Called Japanese mint in English and pudinah in hindi, Spicuta - Called Spearmint in English and pudinah in hindi. Family Labiateae Part used- Leaves and flowering tops and in some cases whole plant. Constituents- Volatile oil- menthone , menthol , isomenthol , methyle acetate,neomenthol,piperitone. Uses- Aromatic,Digestive,stimulant,antiseptic,spleen disease,jaundice,antibacterial antifungal ]]>
It is plant of both aromatinc and medicinal purpose. The species comes under it are- arvensis, spicuta and piperata.But most commomly used species are- Arvensis -Called Japanese mint in English and pudinah in hindi, Spicuta - Called Spearmint in English and pudinah in hindi. Family Labiateae Part used- Leaves and flowering tops and in some cases whole plant. Constituents- Volatile oil- menthone , menthol , isomenthol , methyle acetate,neomenthol,piperitone. Uses- Aromatic,Digestive,stimulant,antiseptic,spleen disease,jaundice,antibacterial antifungal ]]> Wed, 12 Sep 2018 18:20:09 GMT /slideshow/disease-of-mint/114115226 VikasTiwari166@slideshare.net(VikasTiwari166) DISEASE OF MINT VikasTiwari166 It is plant of both aromatinc and medicinal purpose. The species comes under it are- arvensis, spicuta and piperata.But most commomly used species are- Arvensis -Called Japanese mint in English and pudinah in hindi, Spicuta - Called Spearmint in English and pudinah in hindi. Family Labiateae Part used- Leaves and flowering tops and in some cases whole plant. Constituents- Volatile oil- menthone , menthol , isomenthol , methyle acetate,neomenthol,piperitone. Uses- Aromatic,Digestive,stimulant,antiseptic,spleen disease,jaundice,antibacterial antifungal <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/mint-180912182010-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> It is plant of both aromatinc and medicinal purpose. The species comes under it are- arvensis, spicuta and piperata.But most commomly used species are- Arvensis -Called Japanese mint in English and pudinah in hindi, Spicuta - Called Spearmint in English and pudinah in hindi. Family Labiateae Part used- Leaves and flowering tops and in some cases whole plant. Constituents- Volatile oil- menthone , menthol , isomenthol , methyle acetate,neomenthol,piperitone. Uses- Aromatic,Digestive,stimulant,antiseptic,spleen disease,jaundice,antibacterial antifungal
DISEASE OF MINT from Vikas Tiwari
]]> 6264 9 https://cdn.slidesharecdn.com/ss_thumbnails/mint-180912182010-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Diseases of Neem; /slideshow/diseases-of-neem/114114314 diseaseneemfina-180912181543
Neem (爐爛爐) is aHindinoun derived fromSanskritNimba (爐爐逗爐). Neem is a fast-growingtreethat can reach a height of 1520 metres (4966ft), and rarely 3540 metres (115131ft). It isevergreen, but in severedroughtit may shed most of its leaves or nearly all leaves The branches are wide and spreading. The neem tree is very similar in appearance to its relative, theChinaberry ]]>
Neem (爐爛爐) is aHindinoun derived fromSanskritNimba (爐爐逗爐). Neem is a fast-growingtreethat can reach a height of 1520 metres (4966ft), and rarely 3540 metres (115131ft). It isevergreen, but in severedroughtit may shed most of its leaves or nearly all leaves The branches are wide and spreading. The neem tree is very similar in appearance to its relative, theChinaberry ]]> Wed, 12 Sep 2018 18:15:43 GMT /slideshow/diseases-of-neem/114114314 VikasTiwari166@slideshare.net(VikasTiwari166) Diseases of Neem; VikasTiwari166 Neem (爐爛爐) is aHindinoun derived fromSanskritNimba (爐爐逗爐). Neem is a fast-growingtreethat can reach a height of 1520 metres (4966ft), and rarely 3540 metres (115131ft). It isevergreen, but in severedroughtit may shed most of its leaves or nearly all leaves The branches are wide and spreading. The neem tree is very similar in appearance to its relative, theChinaberry <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/diseaseneemfina-180912181543-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Neem (爐爛爐) is aHindinoun derived fromSanskritNimba (爐爐逗爐). Neem is a fast-growingtreethat can reach a height of 1520 metres (4966ft), and rarely 3540 metres (115131ft). It isevergreen, but in severedroughtit may shed most of its leaves or nearly all leaves The branches are wide and spreading. The neem tree is very similar in appearance to its relative, theChinaberry
Diseases of Neem; from Vikas Tiwari
]]> 9217 11 https://cdn.slidesharecdn.com/ss_thumbnails/diseaseneemfina-180912181543-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 cordeceps sinensis /slideshow/cordeceps-sinensis-114113380/114113380 16031-180912181110
Cordyceps sinensis Cordyceps is a rare and exotic medicinal mushroom, known in China for centuries. One that reportedly has a number of far reaching medicinal effects. Most people in the West have come to know this rare herbal medicine in only the last twenty years or so. During that time, modern scientific investigation into its seemingly miraculous range of healing powers has proven what Chinese practitioners have noted for centuries: That it works well in combating a myriad of medicals problems. Cordyceps sinensis has been known and used for many centuries in Traditional Chinese Medicine (TCM). In nature, it is found only at high altitudes on the Himalayan Plateau, and is thus difficult to find and harvest Because of the difficulties involved in harvesting this exotic medicinal, Cordyceps has always been one of the most expensive medicines known ]]>
Cordyceps sinensis Cordyceps is a rare and exotic medicinal mushroom, known in China for centuries. One that reportedly has a number of far reaching medicinal effects. Most people in the West have come to know this rare herbal medicine in only the last twenty years or so. During that time, modern scientific investigation into its seemingly miraculous range of healing powers has proven what Chinese practitioners have noted for centuries: That it works well in combating a myriad of medicals problems. Cordyceps sinensis has been known and used for many centuries in Traditional Chinese Medicine (TCM). In nature, it is found only at high altitudes on the Himalayan Plateau, and is thus difficult to find and harvest Because of the difficulties involved in harvesting this exotic medicinal, Cordyceps has always been one of the most expensive medicines known ]]> Wed, 12 Sep 2018 18:11:10 GMT /slideshow/cordeceps-sinensis-114113380/114113380 VikasTiwari166@slideshare.net(VikasTiwari166) cordeceps sinensis VikasTiwari166 Cordyceps sinensis Cordyceps is a rare and exotic medicinal mushroom, known in China for centuries. One that reportedly has a number of far reaching medicinal effects. Most people in the West have come to know this rare herbal medicine in only the last twenty years or so. During that time, modern scientific investigation into its seemingly miraculous range of healing powers has proven what Chinese practitioners have noted for centuries: That it works well in combating a myriad of medicals problems. Cordyceps sinensis has been known and used for many centuries in Traditional Chinese Medicine (TCM). In nature, it is found only at high altitudes on the Himalayan Plateau, and is thus difficult to find and harvest Because of the difficulties involved in harvesting this exotic medicinal, Cordyceps has always been one of the most expensive medicines known <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/16031-180912181110-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Cordyceps sinensis Cordyceps is a rare and exotic medicinal mushroom, known in China for centuries. One that reportedly has a number of far reaching medicinal effects. Most people in the West have come to know this rare herbal medicine in only the last twenty years or so. During that time, modern scientific investigation into its seemingly miraculous range of healing powers has proven what Chinese practitioners have noted for centuries: That it works well in combating a myriad of medicals problems. Cordyceps sinensis has been known and used for many centuries in Traditional Chinese Medicine (TCM). In nature, it is found only at high altitudes on the Himalayan Plateau, and is thus difficult to find and harvest Because of the difficulties involved in harvesting this exotic medicinal, Cordyceps has always been one of the most expensive medicines known
cordeceps sinensis from Vikas Tiwari
]]> 1753 1 https://cdn.slidesharecdn.com/ss_thumbnails/16031-180912181110-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Diseases and insect Pests of Mushroom . /slideshow/diseases-and-insect-pests-of-mushroom/114112012 mushroomvikas-180912180425
Mushroom are mainly subjected to bacterial , fungal and viral diseases. Improper pasteurization of compost and casing soil can be the major source of diseases Once the disease is introdeuced in the farm it can be carried out by different agencies like air, water, machines and workers. ]]>
Mushroom are mainly subjected to bacterial , fungal and viral diseases. Improper pasteurization of compost and casing soil can be the major source of diseases Once the disease is introdeuced in the farm it can be carried out by different agencies like air, water, machines and workers. ]]> Wed, 12 Sep 2018 18:04:25 GMT /slideshow/diseases-and-insect-pests-of-mushroom/114112012 VikasTiwari166@slideshare.net(VikasTiwari166) Diseases and insect Pests of Mushroom . VikasTiwari166 Mushroom are mainly subjected to bacterial , fungal and viral diseases. Improper pasteurization of compost and casing soil can be the major source of diseases Once the disease is introdeuced in the farm it can be carried out by different agencies like air, water, machines and workers. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/mushroomvikas-180912180425-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Mushroom are mainly subjected to bacterial , fungal and viral diseases. Improper pasteurization of compost and casing soil can be the major source of diseases Once the disease is introdeuced in the farm it can be carried out by different agencies like air, water, machines and workers.
Diseases and insect Pests of Mushroom . from Vikas Tiwari
]]> 42722 12 https://cdn.slidesharecdn.com/ss_thumbnails/mushroomvikas-180912180425-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 PRADHAN MANTRI KRISHI SITAI YOJNA /slideshow/pradhan-mantri-krishi-sitai-yojna-100483464/100483464 pmksycopy-180604180958
PRADHAN MANTRI KRISHI SITAI YOJNA (PMKSY) particularly launced by the NDA government aiming doubling farmers income by 2020 and also focusing on microirrigation practices the present status of the PMKSY and its status on uttarakhand dtate along with the budget for the following year is given ]]>
PRADHAN MANTRI KRISHI SITAI YOJNA (PMKSY) particularly launced by the NDA government aiming doubling farmers income by 2020 and also focusing on microirrigation practices the present status of the PMKSY and its status on uttarakhand dtate along with the budget for the following year is given ]]> Mon, 04 Jun 2018 18:09:58 GMT /slideshow/pradhan-mantri-krishi-sitai-yojna-100483464/100483464 VikasTiwari166@slideshare.net(VikasTiwari166) PRADHAN MANTRI KRISHI SITAI YOJNA VikasTiwari166 PRADHAN MANTRI KRISHI SITAI YOJNA (PMKSY) particularly launced by the NDA government aiming doubling farmers income by 2020 and also focusing on microirrigation practices the present status of the PMKSY and its status on uttarakhand dtate along with the budget for the following year is given <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/pmksycopy-180604180958-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> PRADHAN MANTRI KRISHI SITAI YOJNA (PMKSY) particularly launced by the NDA government aiming doubling farmers income by 2020 and also focusing on microirrigation practices the present status of the PMKSY and its status on uttarakhand dtate along with the budget for the following year is given
PRADHAN MANTRI KRISHI SITAI YOJNA from Vikas Tiwari
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