The present study contemplates to construct a knowledge test to measure the knowledge level of cardamom growers with regards to various eco-friendly cultivation practices in cardamom. Ex- post facto research design was used for the study. Kerala state was chosen as the locale of the study. . Ex-post facto research design is widely used in social as well as behavioral sciences. It has strong points that make it the most appropriate research design in a number of circumstances as well as limitations that make it weak from the point of view of its internal and external validity. The study was conducted in the year 2021. The study was carried out in two taluks namely Udumbanchola and Devikulam of Idukki district as cardamom crop is grown extensively here. The knowledge test was conducted outside the sample area. The content of the test was composed of questions called items. The test consists of 65 items and can be applied to the cardamom growers. Finally after the knowledge test 37 items were selected and included in the interview schedule. Scientific knowledge about eco-friendly cultivation practices is very much important for enhancing the organic cardamom production. Out of 65 items 37 were selected to measure the knowledge level of eco-friendly cardamom growers. Overall knowledge was measured by using a knowledge test comprising of these 37 items.
Millets are small-seeded grasses that are hardy and grow well in dry areas as rain-fed crops, under marginal conditions of soil fertility and moisture. Millets have certain intrinsic quality characteristic suited for product development. The excellent and unique taste is found suitable for making variety of food products suitable for marketing. The present study was undertaken on value addition and market linkage to the various products of millets which have a commercial feasibility to enhance the income of the rural women. With this intension, the rural women of Kalikiri and Pilermandal, were extensively trained on processing, preparation of value added products, packing, branding and various possible avenues for market linkages. After acquainting with these aspects, rural women Mrs. M. Faridha, S. Thajwarsulthana and Najimunnisha with technical guidance of KrishiVigyan Kendra (KVK), Kalikiri established two small scale processing and value addition units. Registration was also done for marketing of millet value added products under Food Safety and Standards Authority of India-2006. At present, they are involved in preparation and marketing of value added millet products viz., millet biscuits, Laddu, muruku, and mixtures under a brandname of "Arogya Millet Foods" and star healthy snacks. They are marketing the products in Chittoor district and Kurnool district of Andhra Pradesh. The monthly production all the products is on an average 350 to 400 kg with a turnover of Rs.
Agriculture has been established as one of the drudgery prone occupation of unorganized sector due to lack of access to improved agricultural technologies. Weeding is a main drudgery prone activity mostly performed by farm women and to resolve this problem Krishi Vigyan Kendra, Kalikiri conducted front line demonstrations on use of three tyne wheel hoe to prove the eficacy of improved weeder in reducing drudgery among women engaged in weeding activity in tomato. Twenty farm women were selected randomly for the study. The main focus was to change the attitude, skill and knowledge towards recommended practices in the work. The women traditionally carried out weeding operation by using tools like hand hoe in squatting and bending position which decrease the work eficiency as time progresses. In the recommended weeding practice i.e. with three tyne wheel hoe, the same amount of work could be done in almost half of the time and work eficiency was increased by 93.8 per cent than normal weeding. Farm women adopted the improved technique as it increased the eficiency to work, reduced the drudgery and helped in avoiding bending or squatting posture. It lessened the exertion and fatigue to make the farm women comfortable.
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