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Innovative Post-Harvest Technologies Developed By ... - CIPHET

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Value Addition of Cow Dung and Urine<br />

Description of Technology<br />

Achievements<br />

Recognition<br />

He has developed the technology of Integrated Bio-Nutrients Management<br />

(IBNM) which is an innovative technology for value addition of cow dung<br />

and urine. Cow dung has micro nutrients and actiomyces bacteria. Cow dung<br />

(20 kg) is added to buttermilk (2 lit.). In this solution, cow urine (10 litre) and<br />

liquid bio-fertilizer (200 ml), jaggery (2 kg), 2 kg pulse flour (food for<br />

bacteria) and 1 kg soil are added. The solution has to be kept in shade for 2-7<br />

days and is to be stirred in the morning and evening. This solution was used by<br />

the farmer for cultivation of tobacco and tomato.<br />

He has established a farm school at kaival krushi mandir at Piplav under<br />

ATMA project for transfer of farm technologies.<br />

Member in Local Management Committee of KVK, (Devataj), AAU,<br />

Anand and member in ATMA.<br />

Member in Zonal Research and Extension Committee.<br />

Co-operative member in National Agricultural Expenditure and Price<br />

Commission.<br />

President, farmer's clubs of NARBAD.<br />

Sardar Patel Krishi Sanshodhan Puruskar in 2009 by Govt. of Gujarat.<br />

First prize in vegetables competition & second prize in fruit competition<br />

in 2010 by Gujarat Bagayat Vikash Parishad, Anand & AAU, Anand.<br />

Sh. Harshad Patel<br />

Profile<br />

Age<br />

: 41 yrs<br />

Education : B.Com<br />

Land holding : 3 ha<br />

Farming Experience : 25 yrs<br />

Crops Cultivated : Tobacco, Paddy, Wheat,<br />

Tomato, Capsicum, Potato,<br />

Watermelon<br />

Address<br />

: Village Piplav, Taluka Sojitra,<br />

Distt Anand 388460, Gujarat<br />

Contact : 9924261774<br />

E-mail<br />

: kaivalfarm10@gmail.com<br />

<strong>Innovative</strong> <strong>Post</strong>-<strong>Harvest</strong> <strong>Technologies</strong> <strong>Developed</strong> by Farmers<br />

33

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