I capture this video while I was undergoing the Training Program at Bangalore, India called “Organic Farming Adaptability and Best Practices”. It was organized by ICCOA India. It was awesome experience.
The farm tour was part of this program, ICCOA Team took us to a organic farm, it was around 40 kilometre from Bangalore, India. Mr H R Jayaram, who is owner of this farm, is a professional lawyer and now he is promoting organic farming. he build his farm in such way that it looks like a naturally built jungle. What I felt that he just build the ecosystem in his farm land. He also own a Organic Restaurant near Matri Mall, Malleswaram, Bangalore called “The Greenpath” . Where only organic food are severed. During my three days training, I just enjoyed the food. I feeling was awesome, cannot be expresses. I would definitely recommend to taste the food at The Green Path.
During the farm visit I captured this video to show people, How to Prepare Jeevamrut Organic Fertilizer and it’s utilization. This will definitely help for those who are practising organic farming.
Make a note of the preparation details and apply it in your farm. Many people are taking benefits out of it, why not you.
It’s the main way pests are repelled on the farms in the Himalayan foothills and across the northeastern state of Sikkim, the first in India to go fully organic.
Nimtshreng Lepcha seeps medicinal leaves in cow urine and sprays the brew over his tomatoes. It’s the main way pests are repelled on his farm in the Himalayan foothills and across the northeastern state of Sikkim, the first in India to go fully organic.
For more than a decade, Sikkim’s 66,000 farmers have shunned chemical weed killers, synthetic fertilisers and gene-altered seeds. Their return to traditional farming methods has made the tiny state, sandwiched between China, Nepal and Bhutan, a testing ground for a counter movement to the Green Revolution, the half-century-old system that relied on modern seeds, chemicals and irrigation to boost crop yields and stave off hunger.
Now, faced with health and environmental problems ranging from poisoned waterways and degraded farmland, to antibiotic-resistant bacteria and diet-linked disease, Prime Minister Narendra Modi is backing Sikkim’s approach as a safer, more sustainable way to produce food, support farm jobs and reduce the nation’s fertiliser bill.
“Other states can take a lead from Sikkim,” Modi told political leaders in the nearby state of Meghalaya last month. “The North East can become the organic food basket for this country. Organic products are going to be increasingly used widely,” he continued, and the practice “will contribute immensely to the income of the people and the region.”
India already has some 650,000 organic producers—more than any other country. Expanding the industry could boost employment by 30% through recycling resources, and certifying, marketing and packaging products, a parliamentary committee said in a report in August, without giving a time frame. Farmers in more than a dozen states, including Kerala, Karnataka, Rajasthan and Modi’s home state of Gujarat, are embracing organic farming.
India isn’t the only country looking for alternative ways to nourish its people. The United Nations’ (UN) new development agenda, which began in January, calls for more sustainable food production systems and the implementation of resilient agricultural practices that increase production, help maintain ecosystems and progressively improve land and soil quality.
“Poor farmers who cannot afford the inputs for intensive agriculture can benefit most from adoption of organic methods,” said Anil Markandya, a British environmental economist, who has advised international development banks, the UN, European Union (EU) and the governments of India and the UK.
Farmer Lepcha, who also grows maize, cardamom, cauliflowers, carrots, radishes and pumpkins on 2 hectares in Lower Nandok, abandoned his father’s farming practices 20 years ago, returning instead to the natural cultivation methods of his grandfather. The rewards from organic farming aren’t just monetary, he said.
“This field has given us enough of the best-quality food for my family and enabled me to provide higher education for three of my children,” said Lepcha, 56. “We all are in good health and stamina. I don’t remember when we last purchased medicines.”
Soils are nourished with composted cow manure and other organic matter, while pests are managed with the cow-urine spray brewed for three months, he said. In the colder months, Lepcha grows vegetables under clear plastic domes that trap heat and moisture, and are fitted with sprinklers for irrigation.
Crop yields fell in the first few seasons after he stopped using conventional fertilisers and chemicals, but then increased as the fertility of his soil improved, he recalled. These days, Lepcha earns more than Rs.400,000 a year.
“I am getting profit with low input costs and higher margins,” he said.
Benefits of organic farming include less pesticide-related illness, improved household nutrition and gender equality, said Markandya, who is the former scientific director of the Basque Centre for Climate Change in Spain. Last year, he edited a 415-page report on organic agriculture for the Asian Development Bank.
“I don’t see organic agriculture replacing conventional, intensive agriculture, but as an important complement to it,” Markandya said. “There are many places where producers can benefit from adoption of such methods, and the demand for organic products is growing—not only in the rich countries, but also inside India.”
Growing health consciousness among India’s middle-class consumers is fueling demand, TechSci Research said in a report last August. It predicts the organic market will expand more than 25% annually to cross $1 billion by 2020.
“Consumers want it even though there is a premium attached to it,” said Renzino S. Lepcha, chief operating officer of Mevedir, a non-government organization in the Sikkim capital, Gangtok, that helps farmers to grow, certify and sell their organic produce.
Organic goods typically fetch about 20% more than conventionally grown products, according to Lepcha, who is not related to farmer Nimtshreng Lepcha.
“This is creating jobs, an avenue and a market. This is favouring farmers and India.”
Sikkim achieved organic certification of 74,190 hectares (183,000 acres) of agricultural land last year, the culmination of a movement that began in 2003.
“The start was not smooth,” said S. Anbalagan, executive director of the Sikkim Organic Mission, in an interview in his office in Gangtok. “We struggled to provide farmers required knowledge and infrastructure.”
Birds and the bees
With those problems behind them, farmers are now expanding into poultry, bee-keeping and other areas of livestock production, while the state focuses on improving services, including marketing, cold storage and transportation, he said. “Whatever Sikkim has achieved, it has done it mostly on its own,” Anbalagan said.
Organic exports will be bolstered by an airport in Sikkim, Modi said in January at an organic festival and conference. Discussion at the meeting “set the tone for a new holistic vision for the country’s agriculture,” he said. “The winds of this organic effort would now spread across the country.”
Modi’s government has earmarked Rs.412 crore for spending on organic farming in the year ending March 2017. It’s promoting organic fertiliser and says the use of natural nutrients could defray part of the Rs.70,000 crore India spends each year on fertiliser subsidies.
With the second-highest number of undernourished people in the world and an annual food requirement set to increase by almost 20% to 300 million tons by 2025, India’s needs won’t be met with organic farming, according to Shanthu Shantharam, a scientist who helped formulate the country’s agricultural biotechnology regulations in the 1990s.
“In many ways, organic farming is a romantic idea that won’t work,” said Shantharam, who teaches plant biotechnology at Iowa State University. He argues that organic production is impractical on a mass scale because of inadequate supplies of organic fertiliser and the lower crop yields resulting from organic farming. “India cannot meet its food security obligations if the entire nation goes organic. Organic is good as a kitchen garden.”
Product integrity is also a challenge for India’s organic industry, he said. “Whether organic rules are strictly followed or not, they slap an organic label on it and sell it a premium price,” Shantharam said. “Their niche market is urban elites who have lots of cash jingling in their pockets, and who want to buy organic just to feel good.”
At the Sikkim Organic Market in Gangtok, vendor Birbal Rai says it’s mostly the health-conscious who are aware of the advantages of organic products and are buying from his stall.
“Others turn away when they see the price difference,” Rai said. Still, “the demand for the organic foods is gradually picking up.”
About 40 kilometres away, Vivek Cintury has set up a business to process ginger and turmeric, and dreams of becoming one of his country’s biggest organic exporters.
“After overcoming some difficulties, like a lack of cold storage and residue-testing laboratories in Sikkim, we have started making a profit,” Cintury, 29, said. “This inspires me to expand the business.”
Environmental activist Vandana Shiva says organic farming provides a solution to conventional ‘chemical farming’ promoted since the late 1960s Green Revolution, which she says, leads to $1.2 trillion a year in environmental and social costs in India.
“Organic farming is also the only solution to climate change,” said Shiva, a former atomic physicist and the managing trustee of Navdanya, a movement that promotes organic farming, biodiversity and conservation.
NEW DELHI: After turning Sikkim into a fully organic state, India is now looking at a “cluster” approach to increase area under chemical-free farming in other states. Many states have already started earmarking exclusive organic farming zones, with Maharashtra leading the pack with 932 exclusive clusters followed by Madhya Pradesh (880), Rajasthan (755), Uttar Pradesh (575), Uttarakhand (550) and Karnataka (545).
The Centre’s overall plan is to develop 10,000 clusters (one cluster of 20 hectare each) across the country for promoting organic farming to cater to growing domestic demand and the high export potential of such crops. The aim is to increase cultivated area under organic farming from nearly 8 lakh hectares at present to 10 lakh hectares by 2017-18. The states have, so far, identified over 7,500 clusters.
Under this plan, 50 or more farmers can form a cluster. Every farmer will be provided Rs 20,000 per acre in three years for seed, harvesting of crops and transporting produce to the market under the ‘Paramparagat Krishi Vikas Yojana’ (traditional agriculture development plan) of the agriculture ministry. The government has allocated Rs 297 crore under the scheme for 2016-17. Besides, an additional amount has been allocated for creating organic value chain for north-eastern states.
“The method is expected to increase domestic production and certification of organic produce. Since organic products are grown without the use of chemical fertilisers and pesticides with an environmentally and socially responsible manner, it is important to adopt this approach by involving farmers at grass-root level”, said a government official.
During 2013-14, Madhya Pradesh had over 2.32 lakh hectare of cultivable land under organic farming, the largest, followed by Maharashtra (85,536 hectare) and Rajasthan (66,020 hectare).
According to Agricultural & Processed Food Products Export Development Authority (APEDA) of the commerce ministry, India had, during 2015-16, produced 1.35 million tonne (MT) of organic products which includes sugarcane, oilseeds, cereals & millets, cotton, pulses. The total volume of export during 2015-16 was 2,63,687 MT.
How Wheatgrass Benefits not only benefit you but your family.
Wheatgrass is a type of grass which belongs to Triticum aestivum Family. It’s young form grass of wheat family. In 1930’s US Chemist Charles Schnabel had discovered the proprieties of Wheatgrass and let the world know about its benefits. However the ancient Egyptian and Mesopotamian were using the Wheatgrass for their health benefits.
I believe still many of us are not aware of it’s benefits and why it’s should be part of our daily diet.
why wheatgrass should be a part of your daily diet?
Higher Nutritional content can be found in Wheatgrass compared to any other vegetables, Protects against Inflammation, Develops Faster Red Blood Cells and Helps in Improvisation of Blood Circulations.
Wheatgrass is a very good source of Chlorophyll, Vitamin A, Vitamin C, Vitamin E, Iron, Calcium, Magnesium Zinc, Copper and Selenium.
It helps in improving your Blood Haemoglobin Level.
It helps in Boosting your Body Immunity and Metabolism.
It helps in Food Digestion and Maintains Cholesterol.
It helps in regulating Blood Sugar Levels, which is helpful for Diabetic Patients
It helps in Flushing out the Toxins from our Body. It’s great source of High Antioxidants
It helps in maintaining Liver and Kidney Functions.
It helps in Rejuvenating Skin Cells because it’s a great source of Chlorophyll.
It also helps in Curing Cancer Patients and Other Diseases.
Growing Lettuce is a straight forward approach, its very simple and easy process. Before you harvest Lettuce, it’s always better to choose the right variety of Lettuce that is suitable for your climate. There are more than 150 types of Lettuce produced across the globe, out of which 20 are commercially grown.
LettucelikescoolweatherbutinIndiamostofitsregionsarehot. SoIpersonallygrowlettucefrom SeptembertotillendofFebruary.Duringthistimethetemperaturedoesn’tgobeyond25degreeCC. Butthecommercialfarmsgrowlettucethroughouttheyearinprotective cultivationi.e.insidethe Green House with controlled temperature.
Below are the few popular Lettuce Varieties;
Looseleaf Lettuce: As its name suggests, its leaves are not tighten enough. Leaves are grown separately from the root level. At the time ofharvesting either you can plug individual leaves or plug entire plant forsalad.Theseareverysmallcolourfulandveryfastgrowinglettucevariety.Itsharvestingtimeis approximately 4-5 weeks. Butterhead Lettuce: Having soft and curly leaves that allow grow in a loose head and it seems to be have the flavor of butter. Cos (Romaine) LettuceIt’s leaves are dark yellowish green with strong flavour. It can be grown in summer with high supplement of water. It has more resistant toward heat compared to other varieties.
Buttercrunch Lettuce: It’sahybridclassi.e.crossesbetweenbutterheadand romainevarieties.Itsstructureismore upright and few leaves are most of the time in contact with soil.
Batavian Lettuce: It’sasummergrownlettucethathaveverythick,crunchyleavesthatprotectitfromtheheat. It’s produces more leaves compared to other varieties.
Heading Lettuce (Crisphead Lettuces): ItlooklikecabbageandtheseareknownasIceberglettuce.Ithasmorediseaseandheat resistance. This variety lettuce also can be grown in summer.
Chinese Lettuce: ChineseLettucesarestiff,strong-flavoredvarieties.They aregrownfortheirstalksaswellas their leaves, and their slight bitterness is muted in stir-fries and soups.
Nutritional value of Lettuce
Step1: Choose the right variety Lettuce
A good choice for growing lettuce in summer are Heading Lettuces (Crisphead Lettuces), Buttercrunch, Iceberg and Batavian Lettuce.
Step2: Choose the right time of the year
Heading Lettuces (Crisphead Lettuces), Iceberg, Buttercrunch and Batavian Lettuce can be grown through out the year. But if the temperature goes beyond 35 degree CC, it is recommended not to put the plants under direct sun light. In summer diffused sun light can be helpful to grow the lettuce.
Step3: Prepare the Soil
You must know your soil before start planting the lettuce seedlings. For organic growers, its always recommend to use rich organic matter with high water holding capacity and be ensured that uniformity of moisture in soil. Lettuce is very sensitive to high acidity, so the best soil reaction is in between pH 5.8 to pH 6.5. If you are planning to do it on farming land, then there are the fertilizer requirements: 100Kg of Nitrogen, 60 Kg ofPhosphate and 60 Kg of Potash are required per hectare. It will give you better result.
Step4: Sow the Seed
You can either choose seedling trays or pots to germinate the seeds. Fill the seedling tray or pot with the soil. If you are using seedling tray then sow two seeds per container. If you using the pots then just sprinkle seeds through the pot. After that just cover little dust and sprinkle water on it. Place the seedling tray or pots near to warm place or a closed room. It will help seeds to germinate fast. Allow 1-2 weeks to germinate.
Step5: Segregate the Seedlings
Once the seeds are started germinating, allow seedlings to grow in that container till it reach 3 inches height. Once it’s well grown, now you have to select the healthy seedlings and take them out for re-plantation in a big container/land. You will not get all health seedlings; there will be few weak seedlings.Better seedlings will give better result. Maintain good moisture at root level, so regular you have to sprinkle the water.
Step6: Diseases and Pest Control
You need not haveto worry much on pestcontrol but still there are some areas where Aphids are the most troublesome insects pests on Lettuce. It can be avoided by using 3 to 4% of nicotine dust. If want to use organic then Neem Oil is also the better option.
Depending up the plant that you have selected, below are the harvesting details;
Butter head – 45-55 days (Harvest as soon as the leaves are ready)
Crisp Head ( Cabbage) – 70 -100 days
Loose Leaves – 45 – 55 days (Harvest as soon as the leaves are ready)