Occupation, Business and Technology Book 7_2077 Edition

Activities 1. Prepare a garden in your school’s premises and use compost manure there. 2. Collect some samples of compost manure and discuss about it in the class. 3. Collect the sample of different chemical fertilizers from Shajha Godam (store) and discuss about it in your class. 4. Discuss about the effects of chemical fertilizer and compost manure with your friends. Word meaning Bio-gas : a mixture of different gases produced by the breakdown of organic matter in the absence of oxygen Excessively Excretion : too much : the process by which waste products of metabolism and Moisture other non-useful materials are eliminated from an organism : the presence of a liquid, especially water Exercise A Answer the following questions. 1. Define organic manure and give examples. 2. What is chemical fertilizer? Explain with examples. 3. Write down the main five differences between compost manure and chemical fertilizer. 4. Why is compost manure used in the land one month before plantation? 5. How does compost manure improve the physical properties? Explain. B Fill the following table from the clues given in the box: Human excretion, urea, animal excretion, organic waste materials, Ammonium sulphate, green manure, bone dust, cupper, fish dust, sulpher, poultry drooping, phosphorus, potash, boron, oil seed cake Organic manure Chemical fertilizer Occupation, Business BOOK 101 7and Technology Education

Lesson 3 Earthworm Farming Earthworm farming is also called vermiculture. Various species of worms are used in vermiculture. The practice of feeding organic waste to earthworms to decompose food waste is called vermiculture. Various species of earthworms are produced and used for making compost manure in this technique. We can see and find the earthworms in rainy season on the land surface or while digging the field or around the garden etc. There are different species of earthworms found world-wide. On the basis of work ability, there are two types of earthworms. One is long sized which are 8-10 cm long and another is small sized which are 5-6cm long. Only small sized earthworm can be used for earthworm farming. The rearing of earthworms in the earthen pot, wooden box, tray or Gamala by putting soil, cow dung, residuals of vegetables, barks of fruits, straw, grasses, etc is called earthworm farming. Small sized earthworms are reared to multiply their number and used for preparing Vermi Compost. Vermi Compost is an eco-friendly source of nutrients for plants. It is very rich in nutrients too. It is becoming popular in urban areas as well. Importance of Vermi Compost Vermi Compost is the excreta of earthworms. It is much more qualitative manure than other compost manure. Farmers use Vermi Compost in the kitchen garden, orchard and flower pots, etc. Vermi Compost easily dissolves in water. Vermi Compost contains: nitrogen, phosphorus, potassium, calcium, sodium, magnesium, iron, zinc, copper, boron and aluminium. Among them, the most important nutrients are nitrogen, phosphorus and potassium. The commonly available nutrients in Vermi Compost are as follows: 102 7Occupation, Business BOOK and Technology Education

Composition of Nutrients in Vermi Compost from Vegetable Market Waste Nutrients Proportion Organic carbon 10 - 18 percent Nitrogen 0.7 - 1.0 percent Phosphorus 0.1 - 0.30 percent Potassium 0.2 - 0.6 percent Sodium 0.06 - 0.3 percent Source: Kathmandu Metropolitan City, Clean Energy Nepal, 2005 AD Method of Vermi Composting (Earthworm Farming) The following methods are applied for vermin-composting. 1. Take locally available earthen pot, wooden box, tray or any other suitable container. 2. Bring the soil from the cultivated fertile land and spread on the bottom of the container. 3. Spread cow dung making a layer to cover the soil. 4. Cut the barks of fruits, green grasses, leaves of vegetables, etc into small pieces and put it on that cow dung layer. 5. Again make a layer of cow dung to cover the previous layer and put earthworms on this layer. (100-200 earthworms can be put in per sq. meter area) 6. Cover the earthworms with small pieces of grass, straw, residuals of vegetables, etc. Then, the earthworms move slowly down from the layer and prepare their food themselves. 7. The earthworms need 50-60% moisture in their surroundings. For this purpose, spray water regularly on the layers. The appropriate temperature for earthworm is 20-25ºC. In such an environment, they eat more and more organic matters and increase their number. Use of Vermi Compost After the preparation of Vermi Compost according to the above mentioned methods, it can be used in the following ways. 1. Use Vermi Compost on the field according to the need of the plant. 2. Use 250kg vermin-compost per ropani for other crops. Occupation, Business BOOK 103 7and Technology Education

3. Use 15-20gm of vermin-compost at the base of vegetable plant or in the flower pot for better result. 4. The excess production of earthworms can be used in the feed of fish, pigs, ducks and poultry. Activities 1. Visit a Vermi Compost farm located near your community and interact with the owner of the farm. Prepare a report on it. 2. Do vermiculture in your school and home. Use it in the kitchen garden, flower pot, etc and discuss in the class about its effectiveness. Word meaning Decompose : decay Eco-friendly : not environmentally harmful Rear : to take care of Residual : a quantity left over at the end of a process Exercise A Answer the following questions. 1. What is vermiculture? Explain. 2. Describe the process of vermin-composting. 3. “Earthworms are good friend of farmers”. Justify this statement. 4. Write any four importance of vermin-compost. B Fill in the blanks. a. The practice of feeding organic waste to earthworms to............................ .. food waste is called vermiculture. b. Vermin-compost is an..............................source of nutrients for plants. c. The rearing of..............................in the earthen pot, wooden box, tray or Gamala by putting soil, cow dung, residuals of vegetables, barks of fruits, straw, grasses, etc is called earthworm farming. d. On the basis of work ability, there are.........................................types of earthworms. 104 7Occupation, Business BOOK and Technology Education

Lesson 4 Methods of Compost Manure Preparation A mixture of decayed plants and other organic matter used for enriching soil is called compost manure. Compost manure is organic manure. It can be prepared at home, cowshed, farmland, etc applying certain processes. Methods of Compost Manure Preparation 1. Preparation of Compost Manure at Home Compost manure can be prepared by collecting the kitchen waste and leaves, straw, barks of fruits, etc from the kitchen garden. For this purpose, we can use pots like plastic drums, oil drums, large water tank, large cans, Ghyampo, etc. Compost manure is prepared keeping the biodegradable substances in the locally available containers for 3-4 months. Nowadays, the people living in the city areas are also preparing compost manure. Department of environment of Kathmandu Metropolitan City has distributed black and blue Preparation of type of tank for the preparation of compost manure using compost manure the domestic organic waste. This process has helped to keep the city clean and manage the waste. The agricultural production can be increased by using compost manure. 2. Preparation of Compost Manure in the Field There are many methods for preparation of compost manure in the field. Some of them are discussed below. a. Pit method: An appropriate sized pit is made at a corner of the field. The size of the pit depends on the requirement of the compost manure. Generally, a pit of 1m depth, 3m breadth and 4m length is considered appropriate. When the pit is ready, then the organic matters like urine of animals, animal manure, bedding, etc are collected into it. It is better to add lime, salt while filling the pit. The organic matters and cow dung should be put making layers one by one in the pit. Every month it needs to be turned upside down. The Occupation, Business BOOK 105 7and Technology Education

pit should be covered with animal manure. After 2.5-4 months, the compost is ready to use. b. Managing on any corner of field: There is no need to dig a pit in this method. We can make compost manure by collecting the harvested crop’s roots, shoots, leaves and weeds, etc on one corner of the field. Layers of composting materials should be made above the ground level. A heap should be made by depositing the layers of the composting materials. The heap should be covered with lime, animal manure, urine, salty water, etc at different layers. The compost manure should be mixed in the soil by ploughing the field. This type of compost manure preparation is more practiced in the rural areas. Activities 1. Collect all the waste materials in your school and pile it up. 2. Dig a pit in any corner of the school compound. Prepare compost manure using waste materials released from the school in that pit. 3. Use the prepared compost manure in the garden of your school. Word meaning Biodegradable : capable of being decomposed by the action of biological agents, especially bacteria. Enrich : to improve the quality of something Harvest : the process of gathering mature crops from the fields. Heap : pile Exercise Answer the following questions. 1. How is compost manure prepared in a container? Explain. 2. How does preparation of compost manure help in the conservation of environment? Write. 3. How can we make compost manure by pilling organic matters? 4. What are the differences between compost manure preparation in a container and by pit method? 5. Make a list of locally available materials used as composting materials while preparing compost manure. 6. How can compost manure be used? 106 7Occupation, Business BOOK and Technology Education

5Lesson An Introduction to Drip Irrigation and Its Use Introduction Irrigation is the process of supplying water in order to help the crops grow and develop. There are several methods of irrigation. Among them, drip irrigation is one of the effective and modern methods. In this method, the locally available bamboo or polythene pipe can be used. The length of the bamboo or polythene should be according to the need. Many small holes are made on Drop Irrigation bamboo or polythene pipe to let water out. When the plants need irrigation, then water is supplied. Through this system, plants get water directly to their roots. This is called drip irrigation. This method has been used in various agriculture farms and research stations. Nowadays, farmers also apply this method of irrigation. In this method, there is optimum utilization of water. Each and every plant gets equal irrigation facility. In this system, water is used properly for the growth and development of the plant. Use and Importance of Drip Irrigation Drip irrigation is gradually becoming popular in the farming. Nowadays it has been used for seasonal and off-seasonal vegetable farming in Nepal. The farmers of Hemja, Pokhara have used this irrigation system for their tomato farming and have been benefited a lot. It has also been used in Banke for grape farming. Some government agricultural farms have also used drip irrigation system. The main advantage of the drip irrigation is that the water is utilized in maximum level for irrigating the crops and increasing the production. Nowadays, the readymade polythene pipes are also available in the market. We can use it for irrigating our kitchen garden or for supplying water to the commercial farmlands. With the help of this method, little water can also irrigate the crops of large area. This method of irrigation can also be used in Terai and Hilly reasons. Use of drip irrigation differs according to the plants, places and means and resource. Mainly, Occupation, Business BOOK 107 7and Technology Education

the pipes of drip irrigation are laid down near the root of plants under the soil in horticultural farms. This facilitates the roots to have easy access to water. It helps to increase the production and becomes a good source for earning profits in farming. We have to use clean water for irrigating the field. The source of water for drip irrigation should be at the higher ground than the farmland. Activities 1. Take a bamboo and make small hole on it and use water for irrigation. 2. Visit an agricultural farm and observe the drip irrigation. Prepare a report on the basis of following topic. a. Introduction to drip irrigation b. Method of drip irrigation c. Learning from observation d. Conclusion 3. Prepare materials for drip irrigation and irrigate the kitchen garden of your home. Word meaning Drip : to fall in drops Optimum : most favorable or desirable; best Exercise A Answer the following questions. 1. Give short introduction of drip irrigation. 2. How can we use drip irrigation method for irrigating our field? 3. What are the advantages of using drip irrigation? B Fill in the blanks: a. There is optimum utilization of.............................in drip irrigation system. b. We have to use.............................water for irrigating the field. c. Irrigation is the process of............................. .............................in order to help the crops to grow and develop. d. The source of water for drip irrigation should be at the............................. ground than the farmland. 108 7Occupation, Business BOOK and Technology Education

6Lesson Cultivation of Seasonal Vegetables in Kitchen Garden and Their Care A garden in which vegetables, herbs and fruits are grown for the use of a household is known as kitchen garden. It is a small piece of land around the house. a. Cultivation of Seasonal Vegetables in Kitchen Garden, Care and Production We produce different kinds of vegetables in Kitchen Garden the surrounding of our home. It is called kitchen garden which is used for vegetable farming. We can grow seasonal and off-seasonal vegetables in the kitchen garden depending on geographical region, structure of soil, climate, fertility, etc. In summer season, we can grow pumpkin, cucumber, snake gourd, sponge gourd, bottle gourd, bitter gourd, bean, etc. Similarly, in the winter season, crops like cauliflower, carrot, garlic, cabbage, turnip, onion, radish, etc are grown. For the vegetable farming in kitchen garden, we have to dig or plough the land and use required amount of compost manure. After the preparation of land, vegetable seeds are sown or seedlings are transplanted there. We have to make ridges for vegetable plants which help in proper distribution of water. This technique prevents the problem of water clogging in the field. The kitchen garden should be cleaned from time to time by removing the weeds and digging around the plants. There should be proper irrigation system in the kitchen garden. In this way varieties of vegetables can be grown in the kitchen garden according to the species and season. The production should be timely stored, consumed or supplied to the market for sale. There should be proper support for vine types of vegetables like beans, pumpkin, cucumber, etc. We can see the people using nylon ropes to support their vegetable plants to climb up to the roof. We have to control the attack of diseases and insects by using pesticides as per the recommendation. We can use locally available organic insecticides like urine of cows, Titepatee, etc for this Occupation, Business BOOK 109 7and Technology Education

purpose. If the attack of diseases and insects is severe, we can spray insecticide for eg., Nuvan in vegetable field. b. Methods of Storing Vegetables Vegetables produced in the kitchen garden can be stored for a long time for consuming during off-season or for sale in the market. The technique applied to store vegetables maintaining their freshness for a long time is called vegetable storage. We can store vegetables for many days with the help of the following methods: • Use of Chemicals: Fungicides, ethylene, etc can be used for storing vegetables in the store for longer period of time. These chemicals are applied on the surface of the vegetables. They do not affect the human health. • Use of close container: We can pack the grains like soyabean, beans, peas, etc in a container and store them for a long time. • Use of cold water: We can store the vegetables in the cold water to keep them fresh for future use. It is comparatively a cheap method. • Drying: This is a cheap, easy and suitable method of storing vegetables. Vegetables can be stored by drying them. Cauliflower, radish, tomato, etc can be saved with this method. Activities 1. Write the name of insecticides used in the kitchen garden. Control the insects by using these insecticides. 2. Grow different kinds of vegetables which can be directly sown in the field. Word meaning Cheap : Inexpensive Freshness : Brightness Transplant : to uproot and replant Exercise Answer the following questions. 1. List out any five summer vegetables grown in the kitchen garden. 2. Explain the methods of storing vegetables. 3. What advantages do the farmers get from seasonal vegetable farming? 4. How can we prepare land for kitchen garden? 110 7Occupation, Business BOOK and Technology Education

7Lesson Protection from Harmful Diseases and Insects Vegetable farming is one of the popular vocational occupations in Nepal. Different varieties of vegetables are produced from the vegetable farming. But plant enemies like insects and diseases cause considerable damage to vegetables. Farmers have to bear a huge loss because of such diseases and insects every year. Therefore, an appropriate protection method should be applied in time in order to Disease in Tomato protect vegetables from loss. Farmers have to be conscious about the protection of vegetable from such diseases and insects. They should be informed about the natural cure or precautions that can be applied for prevention. The following methods can be adopted for the protection of crops. 1. Sanitation of farmland Sanitation is the most important method of controlling insects, pests and diseases in vegetable farming. The sanitation of farmland can be done in two ways: a. Destroying host plants and weeds: The plants residuals like leaves, stubbles, old plants, roots, weed plants, etc may protect harmful insects, bacteria or disease. When we start growing new crops, then they attack our crops. So, it is necessary to destroy such host pants and weeds. b. Destroying the parts of plants infected with diseases or insects: We can see different parts of plants infected with diseases and insects in the farmland. Such infected parts should be eradicated by uprooting, cutting down or burning to protect the other healthy parts. 2. Ploughing the farmland The land used for farming should be ploughed on regular basis. Ploughing of the land helps to destroy the fungus and insects lying on the soil and protect Occupation, Business BOOK 111 7and Technology Education

the plants from the attack of diseases and insects. It is better to plough the field and leave it for some time before planting new crops so that new crops may not be attacked by any disease or insect. 3. Crop rotation system We can control the insects depending only on certain crops of certain area by the crop rotation system. In this system, we have to change the crops every season or every year. As far as possible, the crops having high resistance power should be planted. The germs of some diseases survive in the soil for 1 to 2 years. This system can also be effective to control these diseases. 4. Use of quality seeds and planting methods We have to use only clean, healthy and qualitative seeds, seedlings and propagated cuttings of plants. They should be free from any kinds of diseases and insects. Most of the diseases and insects transmit through these modes. Mainly this method helps to control virus attacking seeds and seedlings. 5. Changing the time of sowing or planting Some of the diseases and insects affect the crops only in certain month or season. If we change the time of sowing or planting crops, their effect can be reduced. For example: Okra, grown in Chaitra or Baishakh is more affected by stem and fruit borer than grown in rainy season. Similarly, the attack of disease is more in potatoes planted in the middle of Magh rather than planted on the first week of Aswin. 6. Planting resistant varieties of plants Some plants have the natural power to fight against disease. They are called resistant varieties of plants. We can control the diseases by planting resistant varieties of plants. It is an eco-friendly technique to protect plants from the attack of insects and diseases. Some agricultural researches have been carried out to develop the crops with anti-disease qualities. 7. Treatment of seeds We can minimize the risk of insects and disease in plants by using insecticides and fungicides in the seeds. Aldren, Dialdren, lindane, chlorodane are some of the insecticides and fungicides used for the treatment of seeds available in the market. 112 7Occupation, Business BOOK and Technology Education

8. Spraying chemical on the plants Spraying chemical on the plants We can control the effects of insects by spraying different chemicals. Similarly, we can use fungicides in liquid or powder form in the field to control diseases. The best way to control viral diseases in the vegetable crops is to use pesticides to kill insects. Virus is spread through insects. Activities 1. Collect some samples of plants infected by disease or insects and discuss in the class. 2. Prepare an album of different insects’ egg, larva, pupa and adults that harm the farm. 3. Collect some leaves and fruits attacked by insects and present them in the class. 4. Discuss in the class about the local and natural remedies applied in your communities to control and cure the diseases and insects. Word meaning Eradicate : to destroy or get rid of something completely Propagate : to produce new plants from a parent plant Stubble : the lower short stiff part of the stems of crops that are left in the ground after the top part has been cut Exercise Answer the following questions. 1. How do insects and diseases harm the vegetable crops? Explain. 2. Write the methods to protect vegetable crops from diseases and insects. Explain any three of them. 3. Name any four pesticides used in the treatment of seeds. 4. ‘Use of resistant varieties of crops is the best method to control the diseases and insects in the vegetable crops.’ Clarify this statement with examples. Occupation, Business BOOK 113 7and Technology Education

UNIT8 Fruit Farming Learning Achievement After the completion of this unit, students will be able to:  Tell about the introduction and importance of nursery bed for fruit farming.  Identify the major local and good quality fruits.  Explain the time and methods of reaping fruits.  Tell the techniques for preserving fruits.  Advice the methods of reaping, storing and transporting fruits.  Make simple tools for reaping fruits.  Tell about the diseases and insects affecting fruits and their traditional means of preventions. 114 7Occupation, Business BOOK and Technology Education

Lesson 1 Fruit Nursery Fruits are the good source of vitamins and minerals. Fruits are farmed in the gardens or green houses. The growing and production of fruits is called fruit farming. Fruit farming is a branch of horticulture science which studies about the fruit cultivation, production, preservation, storage and marketing. A fruit nursery is needed for producing seeds and seedlings Fruit Nursery of fruits. The seedlings of fruits are produced either from seed or vegetative reproduction method. The seedlings should be protected from direct sun, hailstone, storm, frost, drought, etc. A small farmland with fruit seedlings prepared for caring and growing fruit plants is called fruit nursery. Importance of Fruit Nursery We can grow young seedlings of different fruits in the nursery. The seedlings produced in the nursery can also get good market. Such seedlings can give better production too. Both seed and propagated seedlings can grow well in the nursery. The importance of fruit nursery has been presented below in points. 1. Young seedlings can be produced, grown and preserved in a suitable environment in the fruit nursery. 2. We can produce seedlings in a fruit nursery and sell them in a good price. 3. A fruit nursery attracts tourists by its natural beauty. 4. It can be a good source of income which can solve the problem of unemployment of the country. Method of Fruits Nursery Preparation Fruits nursery has become a vocation and business for earning money nowadays. We can see many people adopting this business in different places of villages and cities. From a well managed and prepared nursery, we can obtain healthy, pure and natural seedlings. Farmers can grow seasonal and off-seasonal fruit Occupation, Business BOOK 115 7and Technology Education

seedlings having high quality and supply to the market for sale. It can improve the economic status of the farmer. The following points should be considered while preparing a nursery. • Select a site having fertile soil, permanent source of water, free from different kinds of diseases and southern face. • Construct a thatched house on the site to protect the fruit nursery from bright sunlight, storm, hailstone, etc. • Use well-decomposed organic manure. • Sow the seeds of fruits like orange, mango, jack fruit, litchi, etc after the fruits are enough ripened and right after the seeds are taken out from the fruits. • Soak the fruit seeds like walnut, peanut, etc for one to two days before sowing it. • Keep the propagated plants in the nursery for 6-12 days. • Transplant the fruit seedlings permanently only after they have grown well. Activities 1. Visit a fruit nursery nearby your school and observe the different species of fruit seedlings. 2. Transplant fruit seedlings in the nursery of your home and nursery. Word meaning Organic : biological Preservation : safeguarding Seedlings : a young plant, especially one that grows from a seed, rather than from a cutting Exercise Answer the following questions. 1. What is a fruit nursery? 2. Write any four points that need to be considered while preparing a fruit nursery. 3. List out the importance of fruit nursery. 4. What benefits can we make from fruit nursery business? 5. “Nursery business creates job opportunities.” Justify this statement. 116 7Occupation, Business BOOK and Technology Education

2Lesson Identification of Local and Improved Varieties of Fruits We have been producing different varieties of fruits from ancient time. Fruits are useful in many ways. We can eat fruits directly or by squeezing juice. Fruit farming can also be a good source of income. Mainly jack fruits, papaya, mango, litchi, banana, litchi, lemon, orange, etc are grown in different part of our country. Nowadays, different varieties of improved species of fruits are introduced in Nepal. The improved species of fruits give more production. Both the local and improved varieties of fruits are cultivated in Nepal. Identification of Local Fruits Different varieties of fruits grow in different parts depending on the geographical situation and climatic condition of the particular place. The varieties of fruits grown in local area are called local fruits. Mango, banana, jack fruit, apple, guava, Aamala, lemon, pear, etc are local fruits. Some of the local varieties of fruits available in Nepal are as follow: Apple: Sukhila, Edimayal, etc. Banana: Malvog, Fusre, Jhapari, Chinichampa, Dhusre, etc. BOOKMango: Kali, Bhadaure, Supare, etc.Pear: Mayal, Pharping, etc. 117 Occupation, Business 7and Technology Education

Identification of Improved Varieties of Fruits Improved varieties of fruits are produced by applying modern technology in the local varieties of fruits. Such improved varieties of fruits grow fast, give more production and ripen early. Some of the improved varieties of fruits available in Nepal are as follow: Mango: Bombay green, Bombay yellow, Maldah, Krishna bhog, Jarda, Dashehri, Langara, Leelam, Amrapali, Mallika, Chausa, Suvarna rekha, Gulabkhas,Sipiya, Calcuttia, etc. Banana: Rowasta, Puvan, Basrai Dwarf, Harichhal, Rasthali, Bilia hybrid, Chiniya champa, Gross, etc. Pineapple: Giant kew, Queen, Mauritius, etc. Guava: Allahabad safeda, Lucknow 49, Bedana, Chittdar, Red fleshed, Seedless, etc. Aamala: Banarasi Aamala, Light green variety, Light red variety, White streaked variety, etc. Litchi: Muzaffarpur, Seedless, Rose scented, Calcuttia, Saharanpur, Dehradun, etc. Peach: Petigreen, Red heaven, Floridasan, Alberta, French early, spring time, etc. Haluabed (Persimmon): Fuyu, Jeero, Hachiya, Jenjimaru, Haratanenasi, etc. Apple: Red delicious, Golden delicious, McIntosh, Jonathan, Rome beauty, Cox’s Orange, Pippin, Anna, etc. Pear: Havana, Chojuro, Bartlette, Kosui, Hosui, etc. Differentiation between local and improved varieties of fruits Local Varieties of Fruits Improved Varieties of Fruits Yields less production Yields more production Fruits are in small size Fruits are in large size Bears more resistance power Bears less resistance power against disease against disease Long life span of fruit tree Short life span of fruit tree More tasty Less tasty 118 7Occupation, Business BOOK and Technology Education

Grown in natural environment Grown applying modern Economically less beneficial technology Economically more beneficial Activities 1. Transplant some local varieties of fruit plants in your school premises. 2. Collect some samples of local and improved varieties of fruits available in your community and exhibit in your class. Word meaning Ancient : earliest Resistance : fighting Squeeze : to exert pressure on Yield : to produce or furnish Exercise A Answer the following questions. 1. Explain the difference between local and improved varieties of fruits with examples. 2. Name any ten local varieties of fruits available in Nepal. 3. List out any ten improved varieties of fruits available in Nepal. 4. From the geographical and climatic point of view, Nepal is the best place for fruit farming. Why? Give reasons. 5. “Local varieties of fruits have more resistance power and long life span than improved varieties of fruits.” Justify this statement. 6. Improved varieties of fruits are better for commercial fruit farming. Why? Give reasons. B Match the following: a. Apple Pharping b. Banana Supare c. Mango Malvog d. Pear Sukhila Occupation, Business BOOK 119 7and Technology Education

Lesson 3 Time and Methods of Fruit Harvesting The process of gathering fruits for use or sale is called fruit harvesting. The main aim of the fruit farming is to harvest fruits when they are ripened well and use for eating or selling in the market. Fruit farmers expect to produce good quality of fruits. The time and methods of fruit harvesting differ from fruits to fruits depending on the types, purpose and nature of fruits. The fruits are harvested when they are well matured. Some types A farmer harvesting orange of fruits are plucked from the tree only after they are well ripened whereas some types of fruits are harvested before ripening on their tree. The fruits like mango, orange, papaya, guava, etc are harvested after their maturation and kept in a store until they get ripened well. Time of fruit harvesting can be confirmed from their softness, colour, taste of fruit and genetic characteristics. These criteria are discussed below. a. Softness of the fruit: We can confirm the time of harvesting of fruits by touching and finding the softness of some fruits. Most of the fruits are hard in their unripe stage. If the fruits like peach, apricot, avocado, etc are soft, they are ready for harvesting. b. Colour of the fruit: The colour of the fruit also indicates the time of harvesting. Green colour fruits become yellowish or light red appears after they ripe. Grapes ripe when they change their colour into dark colour. Oranges ripe when they change their colour from green into orange. Kaafal is harvested when it gets fully red. c. Taste of the fruit: We can know the time of harvesting of grapes, mango, apple, peach, etc by tasting them. Sweetness or softness of the fruit indicates whether the fruit is ripe or not. d. Genetic characteristics of fruit species: We can see genetic characteristics of fruit species when they are ripe. For example, when the fruits like pineapple and jackfruit are ripe, their smell is spread in the surroundings. 120 7Occupation, Business BOOK and Technology Education

Methods of Harvesting Fruits Fruits should be harvested very carefully. They should be gently gripped with fingers and plucked from its pedicel. Ladders should be used to harvest fruits from big and tall trees. One should carry bags or baskets while plucking the fruits. We should not drop the fruits directly to the ground. The fruits may get damaged and damaged fruits cannot be sold in a good price. It causes the loss in business. The skin of the fruits also should be saved very nicely. Then, we can get good price after selling in the market. Activities 1. Collect some fruits which are harvested only after they are well ripened. Discuss about its time and method of harvesting. 2. Interview a fruit farmer and find the time and method of fruit harvesting and prepare a report on it. Word meaning Genetic : Hereditary Grip : hold Ladder : portable structure consisting of two long sides crossed by Pluck parallel rungs, used to climb up and down. : to detach by grasping and pulling abruptly with the fingers Exercise Answer the following questions. 1. How can we determine the time of harvesting fruits? 2. Name any ten fruits which are harvested on the basis of change in colour. 3. What are the things that should be considered while harvesting fruits from tree? 4. Explain the different methods to know the fruit has ripened and the time for harvesting. Occupation, Business BOOK 121 7and Technology Education

Lesson 4 Methods of Preserving Fruits When the fruits are ripened, the harvesting process of fruits begins. All the fruits cannot be consumed at a time. The fruits are used for domestic purposes. Excess fruits can be sold in the market. If we preserve and store the fruits scientifically then we can use and sell them in off-seasonal periods. It helps the farmers to get a good profit. For the preservation of fruits, jam, jelly, juice are made commercially in the big factories. Similarly, large cold stores are used to store fruits. We can store and protect fruits locally in our home also in small scale. Method of Storing Fruits There are some methods which can be applied for preserving fruits locally. The following are some mostly practiced methods of storing and preserving fruits in local level. a. Canning and freezing: In this method, proper temperature and cooling system should be maintained for canning and freezing. The fruits should be selected and cleaned by removing its barks, seeds and other unwanted substances. In connection with preserving fruits in this method, the processes like Canning fruits blanching, filling in the can, filling brine, closing, etc are carried out. After this preparation, the can or container should be labelled and keep in the store maintaining suitable temperature. b. Drying: In this method the ripened fruits are Drying fruits cut into several slices and dried in the sun. After the fruits are completely dry, then we should pack them in plastic or other bags. This method is useful for storing and protecting apples and pears. The farmers of Mustang, Dolpa and Jumla mostly use this method for preserving apples. 122 7Occupation, Business BOOK and Technology Education

c. Making pickle: First of all, the ripened fruits are protected from enzymes, fungal and bacterial infection. Then, we can make pickle from different fruits like mango, papaya, guava, etc. The pickle can be used in the home or sold in the market. Pickle of fruits Activities 1. Ask your guardian or fruit farmers and find the local methods of fruit preservation. 2. Demonstrate the local technique for fruits preservation in your class. Word meaning Brine : very salty water, used especially for preserving food Commercially : having profit as a chief aim Excess : surplus Exercise A Answer the following questions. 1. What are the main objectives of preserving fruits? Write in brief. 2. Explain the local techniques used for fruits preservation. 3. How can the fruit farmers be benefited from different methods of fruit preservation? B Fill in the blanks: a. If we preserve and store the fruits scientifically then we can...................... and......................them in off-seasonal periods. b. Drying method is useful for storing and protecting......................and ....................... c. We can make.............................from different fruits like mango, papaya, guava, etc. d. All the fruits cannot be.............................at a time. Occupation, Business BOOK 123 7and Technology Education

Lesson 5 Tools and Methods of Picking Fruits The fruits are generally harvested when they ripen. We have to be very careful while picking fruits. Fruit picking needs a specific skill. The fruits may be spoilt by mishandling. We should be careful to avoid any kind of damage. If there is a bruise or minor injury on the outer skin, the fruit starts to rot. It may lead to the loss of production. Thus, we have to pick the fruits with the help of proper tools. The following tools can be used for picking fruits: 1. Bag: A fruit picker should carry a special type of picking bag made of jute, cloth, Babiyo or plastic. The bag should be carried at the back. The picker can put fruits into the bag. It protects the fruits from being damaged while picking. Bag 2. Hook: We can use a hook to bend the branches of fruit tree so that the fruits can be harvested selectively and kept safely. The hooks can be made from iron rod or bamboo stick. 3. Ladder: We can use ladders for climbing the fruit tree. The use of ladder helps a fruit picker to be safe while picking fruits. The ladders can be made from iron, aluminum, bamboo or wood. 4. Doko or Thunse (Bamboo basket): We need Doko or Thunse Doko while picking fruits from the tree. The bamboo basket is tied Net in the tree to put fruits into it. When we pick the fruits, we can put the fruits in such Dokos or Thunse. 5. Net: Net is also very useful tool for picking fruits. Different kinds of nets can be used for this purpose. A suitable sized net can be made by using nylon or jute rope. It is used by fixing it just above the ground level for safely collecting fruits thrown from the tree. It protects the fruit from any damage or injuries. 124 7Occupation, Business BOOK and Technology Education

6. Cutting tools: Some of the fruits cannot be plucked easily with our hands. The stalk of such fruits may be strong enough. In such a condition, we can use cutting tools like Khurpi, secateurs, sickle, scissor, etc to detach fruits from the tree. We need such cutting tools mainly for fruits like pineapple, jackfruit, etc for better plucking. Cutting stalk of fruits Activities 1. What kinds of tools are used to pick fruits in your community? Discuss in your class. 2. Prepare a model of hook and demonstrate picking fruits. Word meaning Bruise : an injury to underlying tissues in which the skin is not Secateurs broken : shears Exercise A Answer the following questions. 1. What are the tools for picking fruits? List them and describe the method of their use. 2. We should be very careful while picking fruits. Why? 3. Proper method and tools for picking fruits play an important role for getting a good price of fruits in the market. Explain it. B Match the following: to bend the branches of fruit tree Cutting tools for climbing the fruit tree Hook to put fruits into it Ladder for collecting fruits thrown from the tree Doko or Thunse for cutting the stalk of fruit Net Occupation, Business BOOK 125 7and Technology Education

Lesson 6 Local Technology for Storing Fruits Fruits cannot be preserved for a long period of Under ground storage of fruits time in normal condition. They may spoil quickly if we do not manage properly after harvesting. They may not get proper market price at the plucking time. Thus, the farmers store fruits and sell them in the market when they get good price. If the fruits are stored properly, the unripe fruits ripe at the right time. Fruits maintain their original quality in storage. The fruit growers/farmers have been storing fruits by utilizing local means and resource. a. Sack or bamboo basket filled with sand: In this technique, a jute sack or bamboo basket like Doko or Thunse is filled with sand at the bottom. Then, the well-riped fruits are kept in it and covering with sand. The fruits stored in this way remain in the same condition for some weeks. b. Godaam (Paddy store room): In this technique, we put well-matured banana inside the paddy store room for ripening and storing properly for many days. c. Pits: At first, a pit is made according to the need for storing the well-matured oranges. The pit is filled with sand first at its bottom and then oranges layer by layer. Finally the pit is covered with sand. The oranges stored in such a way remain fresh for 2-4 months. This technique is practiced by some farmers of Tahanun, Syangja, Gorkha, Lamjung and Parbat districts. The Central Food Research Laboratory, Babarmahal, Kathmandu has also tested the underground storage in different parts of the country. Underground storage uses locally available materials like sand, soil, wood, stone, etc. Food Research office used method for storing apples in Mustang, Baitadi and Solukhumbu districts. Fruits kept in such storage in Aswin have been found fresh and protected till Chaitra. Thus, the use of local technologies for storing fruits is less expensive. 126 7Occupation, Business BOOK and Technology Education

Activities 1. Discuss with your friends about the local technology that can be used to store fruits in your community. 2. Make a pit in your school premises and store some fruits putting in sand in it for future use. Exercise A Answer the following questions. 1. List the local technologies for fruit storage and explain the storing techniques. 2. Why is underground technique for storing fruits important? 3. Write about the storing technique used by Central Food Research Laboratory, Kathmandu. 4. What are the objectives of fruits storage? Explain. B Complete the following sentences: a. Fruits may spoil quickly if we do not manage properly after......................... b. The farmers store fruits and sell them in the market when ………………………………………….. c. The fruit growers/farmers have been storing fruits by................................ d. We put well-matured banana inside the paddy store room for ......................................for....................................... e. A pit is made according to the need for storing the.................................... f. The Central Food Research Laboratory, Babarmahal, Kathmandu has also tested the underground storage in................................................. g. Food Research office used method for storing apples in ................................................. Occupation, Business BOOK 127 7and Technology Education

7Lesson Methods of Fruit Packaging and Transportation The main purpose of fruit farming is to consume at home and sell in the market for economic benefit. On the one hand, all the production of fruits cannot be sold from the field and on the other hand, a return of the investment cannot be expected without selling the fruits in the market. Thus, it is necessary to supply the fruits to the market. For sending the fruits to the market for selling, there should be proper selection, packaging and transportation of fruits. Proper packaging and transportation can protect the fruits from getting damaged, bruised or stained. It saves the labour and economic investment of farmers. Method of Fruit Packaging The fruits, when they are ripened, should be selected carefully in different size, plucked by using suitable tools and supplied to the market after proper packaging. The packaging technique varies depending on the nature and type of fruit. Fruits with soft skin and hard skin should be packed accordingly. Fruits like apple, peach should be wrapped in a Fruits packaging packaging paper and put in a cartoon box or wooden box in line. Similarly, fruits like mango and orange can be kept safely in bamboo baskets like Doko, Thunse or Tokari. Thus, the process of packing the harvested fruits for sending it to the market is called packaging. Locally available materials like straw, leaves, dried grasses, mosses, Babiyo, etc are used while packing the fruits to avoid any damage. Method of Fruit Transportation After the packaging of fruits, it needs to be transported to the market. We have to use some means of transportation if the market is far from the area of production. Generally, the means of transportation like bus, truck, tractor, tempo, rickshaw, etc can be used to transport fruits from hills and Terai to the places connected 128 7Occupation, Business BOOK and Technology Education

with road network. The bigger sized fruits need the bigger means of transportation. While transporting the fruits like jack fruits and pineapple, they should be kept in the box, Tokari, sack or bag and loaded in the means of transportation. In the mountain and hilly regions, where such type of transportation facilities are not available, animals or even porter can also be used Fruits transportation to carry the products from one place to another. During the transportation of fruits, proper attention and care should be taken, so that there will be no chances of any damage or injury in fruits. Activities 1. How do the farmers package their fruits in your community? Visit a garden, ask a farmer and make a report for presenting in the class. 2. What are the means of transporting fruits in your locality? Discuss in your class. Transport some fruits using such means from village to market by making groups of your friends. Exercise A Answer the following questions. 1. Why is it necessary to package fruits after harvesting them? Explain in brief. 2. What are the major means used for transporting the fruits in our country? Explain with examples. 3. Why is it difficult to transport fruits in mountain and hilly regions of Nepal? Write with examples. B Fill in the blanks: a. For sending the fruits to the market for selling, there should be proper selection, packaging and...............................................of fruits. b. Fruits like apple, peach should be............................................in a packaging paper and put in a cartoon box or wooden box in line. c. The process of packing the harvested fruits for sending it to the market is called................................................ d. The bigger sized fruits need the...........................means of transportation. Occupation, Business BOOK 129 7and Technology Education

8Lesson Identification of Diseases and Insects of Fruits and their Traditional Controlling Methods Different kinds of diseases and insects attack the leaves, bark, flowers and fruits of plant. Such diseases and insects affect fruit production by killing the plants as a whole or destroying the nutrient status of the fruit and plant. Thus, the diseases and insects should be identified first and the appropriate method of control and treatment should be applied in time. It is necessary to identify the harmful diseases, insects and appropriate prevention to achieve a good economic benefit from fruit farming. Identification of diseases and insects of fruits Various diseases and insects damage fruit crops which make a loss in fruit farming. Some of the disease and insects of fruits are discussed below: a. Mango: The insects like Mango hopper, Stone weevil, etc attack the mango plant. Likewise, bacterial diseases, fungal diseases, Anthracnose, Powdery mildew, malformation of mango, etc are some common diseases of mango. b. Banana: The insects like Banana stem weevil, Banana rhizome weevil, Banana skipper, Banana leaf and fruit scarring beetle, etc attack the banana plants. Similarly, Bunchy top, Banana wilt, Rhizome rot, Anthracnose, etc are some common diseases of banana. Symptoms of attack by diseases and insects We can identify the fruit plants attacked by the diseases and insects with the help of some symptoms. Some of the common symptoms are given below: • Abnormal growth of fruit plants. • Leaves turn to yellowish and fall down. • Wilting, drying and dying of leaves. • Holes on the leaves can be seen. • Fruits fall down before getting ripening. Traditional Methods of Controlling Diseases and Insects of Fruits When the symptoms of diseases and insects are seen in the plants, we should inform the agricultural technicians in agriculture center. Some of the traditional methods of controlling diseases and insects of fruits are given below: 130 7Occupation, Business BOOK and Technology Education

• Keep the fruits farm neat and clean. • Irrigate the farm as per the need. • Remove the infected part of fruit and plant to check the transmission of diseases to healthy ones. • Use agricultural lime and ash at the base of the plant. • Use cow’s urine, soapy water, tobacco’s leaves water, Neem’s leaves water, Titepatee and Asuro. • Use resistant varieties of plants, etc. There are many alternative methods for controlling the diseases and insects of fruits. For eg.: We can use Pheromone to control the insects and worms affecting fruits. Pheromone’s smell attracts the male insects and absorption of malathion kills them. We can make the mixture of 5 drops per tab of methyl, urinal and mathalion. This can be used every month. We can apply 5.1ml of metasystox 25 per liter of water and spray on the mango plants before flowering to control mango thrips. The spray of Blitox 50 is used 3-4 times to control fungus of mango. Dithane M 45, Camtan 3 gm mixed with 1 liter of water is sprayed to control scab diseases of apple. Parasites can also be used to control worms in apple. Activities 1. Collect the sample of insects and diseases affected fruits from your community and control these insects and disease by applying natural controlling methods. 2. Discuss with your friends in the class about the traditional methods used in your community to control the diseases and insects. Exercise Answer the following questions. 1. Make a list of insects that affect the mango and describe its controlling measures. 2. What things should be considered to protect the fruits from diseases and insects? 3. List the major traditional methods of controlling diseases and insects of fruits. 4. How can we identify the fruits and plants affected by diseases and insects? Occupation, Business BOOK 131 7and Technology Education

UNIT9 Dry Fruits, Vegetables and Foodstuffs Learning Achievement After the completion of this unit, students will be able to:  Learn about production, processing and storage of dry fruits, vegetables and foodstuffs.  Make, process and store slices or sukuti of fruits.  Study the recipe.  Identify the method of production, processing and safe storage for pickle, Chuk, Tofu, Chhurpi and juice.  Be involved in preservation, processing and storage of the produced items.  Produce various items from milk. 132 7Occupation, Business BOOK and Technology Education

1Lesson Production, Processing and Storage of Dry Vegetables We have been producing varieties of vegetables in our country. All kinds of vegetables cannot be grown throughout the year. They can grow well in certain season. The excess production of vegetables produced in specific season can be used in its off-season by drying and storing safely. The vegetables like mustard, okra, radish, spinach are abundantly available in the winter season but it is difficult to find green vegetables in summer season. Thus, we can use them throughout the year after making dry vegetables and storing properly. Processes of Production, Processing and Storage of Dry Vegetables 1. Selection of vegetables Fresh and Healthy Vegetables We have to select the fresh, healthy and desired varieties of vegetables, when they are in consumable stage. We should not select the vegetables which are recently treated with insecticide, fungicides and other chemicals. They should not be unripe or over ripe as well. 2. Cleaning of vegetables The selected vegetables should be washed by clean water. Unnecessary parts like leaves, roots, stems, seeds, etc should be removed while cleaning the vegetable. We should remove dirt, soil and pests properly. We can use plastic top, tray or wire mesh for cleaning the vegetables. Cleaning of Vegetables 3. Preliminary processing After cleaning the vegetables, we have to cut them into slices or pieces as per the need. We can make small pieces, Chaana, ring or any other desired shape and size of vegetables. Occupation, Business BOOK 133 7and Technology Education

4. Steaming or blanching the vegetables Blanching the Vegetables In this process, the pieces or slices of vegetables are packed in a piece of clean cotton cloth and dipped in boiling water. We have to dip or steam for about 2-8 minutes as per the type of vegetables. We can add a little bit edible soda for preserving natural colour of the vegetables. 5. Drying the vegetables Drying the Vegetables After blanching the vegetables, the excess water from vegetables should be removed. It should be spread on Naanglo, Maandro or tray to dry in the direct sunlight or using solar or electric drier can be used. We should turn over them while drying them, so that all parts of the vegetables are dried completely. It should be kept in a dry container after it is properly dried. 6. Cooling the vegetables After drying vegetables, it should be kept in a dry and cool place for about one hour. Then, we can start the process of packaging. 7. Packaging Packaging of Vegetables After the drying and cooling of the vegetables, we have to start its packaging. For the packaging of the vegetables, a polythene bag of 250 gauges or any other plastic bag should be used. It should be sealed tightly so that there will be no air circulation inside the bag. After the packaging of the vegetables, it should be labelled with its complete information like name of the vegetable, variety, packaging date, quantity, etc. 8. Storage For storing the dried vegetables, there should be a proper store room for the protection of vegetables. The temperature, sunlight system and relative humidity of the store room should be considered carefully. The store room should be cool 134 7Occupation, Business BOOK and Technology Education

and dry. In this way, vegetables can be sold in the market in off-season through proper storage. We can dry different vegetables such as Storage of Vegetables carrot, cauliflower, cabbage, green pea, red chilies, potato, tomato, beans, bitter gourd, radish, turnip, spinach, okra, onion, brinjal, garlic, leaves of colocasia, etc by applying the above mentioned methods and produce dry vegetables. Activities 1. Collect some samples of dry vegetables prepared in your community. Discuss about the methods of preparing dry vegetables with your friends. 2. Make groups of friends, prepare some dry vegetables and exhibit them in the class. Word meaning Blanch : to prepare food, especially vegetables, by putting it into boiling water for short time Gauge Wire mesh : a measurement of the width or thickness of something : material made of threads of wire that are woven together like a net Exercise Answer the following questions. 1. Introduce dry vegetables with examples. 2. Explain the process of dry vegetable production and storage. 3. Make a list of green vegetables that can be used to prepare dry vegetables. 4. Mention the information to be included while labelling the products. 5. “Production of dry vegetables can be a good source of income.” Explain? Occupation, Business BOOK 135 7and Technology Education

2Lesson Production, Processing and Storage of Dry Fruits We have been producing varieties of fruits in our country since ancient time. There is a trend of consuming fruits after cutting and drying. When the fruits are cut into pieces, the inedible parts like barks, seeds, stem, etc are removed. Then, the slices or pieces of fruit are spread on Naanglo or Maandro and dried in the sun. The dried fruits can be kept for a long time. The steps for preparing, processing and storing are presented below: 1. Selection of Fruits and Preparation At first, we have to select the healthy, fresh and desired fruit for making dry fruit. The fruit should be at right stage for use. 2. Cleaning Fresh fruits The fruits, after they are picked from the tree, should be properly washed for 2-3 time. The inedible parts like barks, seeds, stem, etc should be removed. Cleaning fruits 3. Making pieces or slices We can cut the fruits into pieces or slices as per our desired size and shape. We can also use slicer machine for making the slices of same size. It makes the work faster too. 4. Blanching of slices or dipping in KMC Blanching fruits BOOK solution 7Occupation, Business After making slices of fruits, they should be dipped into the salt-water solution or KMC solution and Technology Education of 0.5-1.0% for 2-3 times. Otherwise, the slices change to greyish-black and look unattractive. We can dip the slices into such solutions for 20 136

minutes to 1 hour depending on the size of the piece and nature of the fruit. For blanching, sliced fruits should be kept in a clean cotton cloth and dipped in boiling water for 2-5 minutes. 5. Drying Drying fruits After the fruits are dipped in the salty water or KMC solution, we have to use clean Naanglo or Maandro to dry such slices. We can use solar drier or electric drier also to dry the slices. It should be dried in the bright sunny places. It needs frequent turning over and care so that there is no chance of contamination because of dust particles. When it is completely dried and easily breakable, it should be kept in a clean and dry pot. 6. Cooling It should not be packed immediately after drying. There might be water vapour present in the sliced fruits, which need to be removed completely before packing. So, it should be kept in a cool and dry room for about 30 minutes. 7. Packaging and Labelling After the drying and cooling, the sliced fruits should be packed in a 150 gauge polypropylene packaging bag arranging systematically. There should not be any air passage. The bag should be vacuumed or nitrogen filled, which can protect the products from decaying and to store for longer period of time. The label including its name, variety, Packaging and Labelling fruits quantity and date of packaging should be pasted outside of packing material. Labelling can be printed on the packaging bag or a separate sheet which should be pasted on the packet. Achievement Generally the fruits like grapes, mango, apple, pear, peach, apricot, plum, etc are used for producing dry fruits. After drying, the weight of the fruits decreases by 1/4 to 1/9. The following table shows the weight loss of the fruits while producing dry fruits: Occupation, Business BOOK 137 7and Technology Education

From 1kg of raw fruits, we can achieve the weight of dry slices as following: Grapes 210-270 gm Mango 140-190 gm Pear 140-190 gm Apricot 150-200 gm Apple 100-160 gm Activities 1. Make a list of dry fruits produced in your home. Bring some samples of dry fruits from your home and exhibit in the class. 2. Visit a producer of dry fruits and observe the process of its production. Exhibit the process that you learnt from the observation in the class with some samples. 3. Divide the class into groups. Exhibit the process of making slices, drying and storage of dry fruits by collecting some local fruits. Word meaning Contaminate : to make a substance impure by adding a substance that is dangerous or carries diseases Inedible : that you cannot eat because it is of poor quality, or poisonous Exercise Answer the following questions. 1. What are dry fruits? Why do we prepare dry fruits? 2. What are the steps of preparing dry fruits? 3. What is blanching? How is it done? 4. “Dry fruits and vegetables should be kept in a cool and dry place.” Why? 5. Explain the techniques of drying fruit slices. 138 7Occupation, Business BOOK and Technology Education

Lesson 3 Introduction to Recipe and Its Study We make and eat different varieties of food items. We need to have the knowledge of ingredients and process of making food items. With the help of recipe, we can make varieties of food items. Recipe is a list of ingredients and instructions for making a dish. It is a guideline of preparing food items. Here, in this lesson, some samples of recipes have been presented. 1. Recipe of Rice Pudding Rice Pudding Required Ingredients • Rice (Long grain or Basmati) : 200gm • Milk: 2 liters • Ghee: 2 spoonfuls • Sugar: 200gm (according to taste) • Cardamom, coconut, cashew nut, etc. Procedure a. Wash the rice with clean water and soak it. b. Fry the soaked rice in ghee. c. After the rice is fried, shift it into the next pan. d. Boil milk in a wide pot nicely. e. Pour the fried rice in the boiled milk and cook for some time. f. Stir it with the help of a spoon. g. When the rice and milk together turn into creamy paste, add some cardamom, coconut, cashew nuts, etc. h. Stir it again to mix the things properly. i. Cook in the controlled fire flame. j. Now, tasty rice pudding is ready, serve or have it. Occupation, Business BOOK 139 7and Technology Education

2. Recipe of Tea Required Ingredients Tea • Ingredients for four cup of tea • Water: 3 cups • Tea: 3 tea spoons • Sugar: 5 tea spoons ( in separate cup) • Milk: 1 cup • Cardamom: as per taste Procedure a. Boil water with cardamom and milk. b. Add tea in the boiling water and boil it for a few minutes. c. Now, filter it using a tea filter and pour it into a cup. d. Tea is ready; you can drink the tea now after adding sugar or without sugar or serve the tea cups to other people with the sugar pot and spoon separately. They will add sugar according to their taste. Activities 1. On the basis of the recipe mentioned above, prepare rice pudding for ten people in your picnic. 2. Prepare tea for the annual function of your school. 3. Recipe of Cucumber’s Pickle Cucumber’s Pickle BOOK Required Ingredients 7Occupation, Business • Cucumber: 1kg • Salt: 200gm and Technology Education • Chilli powder: 15gm • Cardamom: 10gm • Small cardamom: 10gm • Cloves: 6 pieces • Hing: 2 gm • Turmeric powder: 10gm • Mustard seeds: 20gm • Vinegar: 750ml • Gochar: 10gm 140

Procedure a. Take a ripe cucumber and wash it properly. b. Peel out its outer skin. c. Make long pieces by cutting it from length side. d. Remove inner layer of cucumber and its seeds too. e. Again make its pieces and sprinkle salt on it. f. Keep it in a glass pot or bottle for 12 hours. g. Throw the water which comes from it and mix all the spices along with vinegar. h. Then, keep it in a clean air-tight jar or bottle. i. Keep the jar or bottle in sunlight for 7 days and use it at home or sell it in the market after labelling it. 4. Recipe of Pear’s Pickle Required Ingredients Pear’s Pickle • Pear: 1kg • Sugar: 200gm • Cloves: 6 pieces • Pepper, cumin, cardamom: 10/10 gm • Vinegar: 250gm Procedure a. Take fully developed pears and wash them properly with clean water. b. Peel the skin and remove inner hard part and seeds. c. Make four pieces of the remaining part. d. Soak the pieces immediately in the salty water. e. Cook the pieces mixing sugar, vinegar and other spices. f. Then, keep the pickle in a clean and dry bottle or jar and store in a cool and dry place. g. Now, the pickle is ready to use at home or sold in the market after labelling it. Occupation, Business BOOK 141 7and Technology Education

Activities 1. Prepare some cucumber’s pickle for your ten friends in a picnic. 2. Prepare some pear’s pickle for your upcoming picnic. 3. Study the following sample of recipe and try to make the item according to it. Mild chicken tikka masala By Hardeep Singh 10 minutes preparation time 30 minutes cooking time Serves 4-6 Ingredients To garnish • 500g boneless chicken • 2 tbsp vegetable oil • Flat leaf parsley • Half an onion or 2 shallots • A lemon (cut into • 2 cloves garlic • 1 large jar tikka masala sauce wedges) • 100ml plain yoghurt Method 1 Fry the onion and garlic gently in the oil. Add the chicken pieces and fry until golden brown and cooked all the way through. 2. Add the sauce and simmer for 5 minutes. 3. Add the yoghurt and stir through the sauce. 4. Serve the chicken with rice. Word meaning Ingredient : one of the things from which something is made Pickle : a vegetable that has been preserved in vinegar, oil or salt Vinegar water and has a strong flavour : a liquid with a bitter taste made with malt and used to add Exercise flavour to food or to preserve it Answer the following questions. 1. What is a recipe? 2. Prepare a recipe of tea for eight people. 3. Prepare a recipe of rice pudding for four people. 4. Why is a recipe important? 142 7Occupation, Business BOOK and Technology Education

4Lesson Production, Processing and Storage of Pickle, Chuk, Tofu, Chhurpi and Juice 1. Production, Processing and Storage of Pickle We can make varieties of pickle Varieties of Pickle from the fruits and vegetables found in villages or agricultural farms. We can make pickles of locally available mixed fruits and vegetables with salt, spices, oil, turmeric powder, lemon juice, etc. This type of food item having sharp taste is known as pickle. The pickle prepared by mixing different fruits and vegetables is called mixed pickle. Procedure a. Select different types of fruits and vegetables. b. Wash them with clean water and chop into small pieces as per need. c. Mix it with salt, spices, turmeric powder, garlic, ginger, etc in a large pot. d. Keep all mixed ingredients in a clean and dry pot. e. Store it in a proper place after labelling it with its name, date of manufacture, quality, quantity, ingredients, expiry date, etc. Types of Pickle There are different types of pickle. Some of them are: • Pickle prepared by mixing only salt ( For example: cucumber, lemon) • Pickle prepared by soaking in vinegar or sour juice. • Pickle of green chilli, Akabare chilli, sesame seed and lemon • Pickle of radish, carrot and mango preserved in cooking oil. • Pickle made by cooking and drying the water of lemon, apple, tomato, etc. Occupation, Business BOOK 143 7and Technology Education

2. Production, Processing and Storage of Chuk Chuk is vinegar made of juice from citrus fruits. It can be prepared by squeezing citrus fruits like lemon, orange, sour lime, etc. This type of juice is made thicker after heating till all the water content evaporates. This thicker juice is known as Chuk. It is used to give sour taste to pickle. Procedure Chuk a. Get the sour juice from citrus fruits. b. Cook it until the water of the juice evaporates and the juice turns thicker. c. The Chuk is prepared. Store it in a clean and dry pot. d. Use it to add flavor in fresh pickle or sell in the market after proper labelling. 3. Production, Processing and Storage of Tofu (Bean curd) Soya bean is one of the protein containing Tofu processing vegetables. Tofu is prepared from soya bean. It is one of the food items from soya bean. It is mostly famous in Japan, China and Korean, etc. The term ‘Tofu’ is derived from Japanese language. It means curd of soya bean. Tofu can be used to prepare different varieties of food items like pickle, cereals, Paneer, etc. Procedure a. Soak soya beans for 18-30 hours. b. Take out the outer cover of the soya bean and grind them thoroughly. c. Boil the grounded soya bean by adding water 10 times more than its quantity. d. Filter it with a soft and thin cotton cloth to get soya milk. e. Mix 2% calcium sulphate or 10% lemon juice in it and stir it properly. f. Filter the mixture with a clean piece of thin cotton cloth. g. Pour the residues into the frame to make Tofu and cover it. h. Put a heavy material on the frame to press it. i. Make pieces of Tofu when it is ready. Change the water for 2-3 times and store it in a cool and dry place. j. After proper labelling, it can be stored, used or sold in the market. 144 7Occupation, Business BOOK and Technology Education

4. Production, Processing and Storage of Chhurpi Chhurpi is a milk product usually manufactured in the mountain region of Nepal. It is prepared from the milk of yak (Chauri). It is a hard or solid milk product prepared by drying. The other milk products used by the people of mountain region are ‘Serkum’ (Ser), Syo-Syo, etc. When Chhurpi processing the Serkum is pressed, dried and cut into pieces, the Chhurpi of Serkum will be ready. Mainly the Chhurpi is produced by the farmers of Taplejung, Ilam, Pachthar, Kavre, Rasuwa, Sindhupalanchowk, Dolakha, Ramechhap, etc. Procedure a. First of all, prepare curd from the yak milk. b. Take out butter from the curd. Only whey will be left there. c. Heat the whey till it turns into small solid pieces. d. Collect these pieces in a soft piece of cloth, remove water from it by pressing it with the help of a heavy material or stone. e. Cut into pieces and dry it in the sun. When it is harder after drying, Chhurpi is ready. f. Pack the pieces of Chhurpi or put it in a pot. g. After proper labelling of the container, it can be used, stored or sold in the market. 5. Production, Processing and Storage of Juice Juice is the liquid extracted from fruits or vegetables. We drink such juice for health benefits. Juice is obtained from different types of juicy fruits like mango, apple, pineapple, orange, grapes, lemon, etc. Juice Production Procedure a. Select the fruit and wash it properly with clean water. b. Peel out the outer skin of the fruits. c. Use hands or juicer machine to get the juice from the peeled off fruits. Occupation, Business BOOK 145 7and Technology Education

d. Filter the juice with a soft piece of cloth or nylon net. e. Provide heat up to 82ºC. f. Pour the juice into a clean bottle. Tighten the cap and seal it. g. Write the name, quantity, date of manufacture, expiry date, etc on the label and stick it on the bottle. h. Store it is a dry places or sell it in the market. Activities 1. Consult with the seniors, producers of Tofu or food technicians and demonstrate the process of making Tofu in your class. 2. Demonstrate the procedure of making fruit juice in the classroom. 3. How are pickle and Chuk prepared at your home? Make a report by asking your family members. Word meaning Citrus fruits : fruits belonging to the group of fruit that includes oranges, Whey lemons, grape fruit, etc. : the liquid that separates from the curd Exercise Answer the following questions. 1. What does pickle mean? Explain the types of pickle with examples. 2. List out the method of preparing Chuk and its uses. 3. How do we prepare Tofu? Explain. 4. Describe the procedures of preparing Chhurpi and write its importance. 5. How is juice prepared? Name some major fruits which are used to make juice. 146 7Occupation, Business BOOK and Technology Education

Lesson Production, Processing and Storage of 5 Turmeric Powder, Ginger Powder, Maseura and Titaura 1. Production, Processing and Storage of Turmeric Powder Turmeric is a very important spice used in our kitchen. It is used in pickles, daal, vegetable, curry and other foodstuffs to make them look more attractive. As it has great medicinal value, it is used not only for culinary purpose but also for making Ayurvedic medicine. For making turmeric powder, turmeric should be clean, fresh and healthy. Procedure Turmeric powder a. Clean the turmeric with water and peel it. b. Slice it and dry it in the sunlight for 2-3 days. c. Grind it with the help of grinder machine or traditional technique like Dhiki, Janto, etc. d. Put the powder in a clean and dry air tight box after proper labeling on the container. e. Now the homemade turmeric powder is ready. It can be used, stored or sold in the market. 2. Production, Processing and Storage of Ginger Powder Ginger powder is called Sutho in our local Ginger powder language. Fresh, clean and healthy ginger should be selected for making sutho. Ginger has a medicinal value which can be used for cough, cold, nausea, etc. It is generally used for culinary purpose and sometimes for making ginger pickles. Procedure a. Take required amount of ginger. b. Put ginger in water for a day so that peeling can be done easily c. Cut the peeled ginger into pieces and dry it in the sunlight for 3-4 days. Occupation, Business BOOK 147 7and Technology Education

d. Grind with the help of grinding mill or local tools like dhiki, janto, etc to make its powder e. The ginger powder should be kept in a dry, clean air-tight box. f. It can be used as spice in the vegetables and tea to make them tasty. g. After sticking a label on the packet of container, it can be stored or sold in the market. 3. Production, Processing and Storage of Maseura Maseura is one of the traditional vegetable items. It is generally prepared by using colocasia and black gram. This food item is highly nutritious and yummy. It can also be prepared from bean, gram, lentil, radish, pumpkin, gourd, iskus, etc. Procedure Maseura production a. Clean black gram and soak to remove its husk. b. Remove its husk and grind it with grinder or Silauta. c. Cut Pindalu, Karkalo, etc and mix with grounded black gram. d. Make small balls from this mixed material. e. Let the balls to dry in the sun for 4-5 days. f. Store the balls in a glass jar or another dry container. g. Write the name, quantity, date of manufacture, expiry date, etc on the label and stick it on the container h. Store it is a dry places or sell it in the market. 4. Production, Processing and Storage of Lapsi’s Mada or Titaura Lapsi is a sour fruit. It is generally used to make pickle. It is found in hilly region of Nepal. Different food items can be made from it. Lapsi’s Mada and Titaura are famous in Nepal. Procedure a. First of all, collect well ripe Lapsi fruits from the tree. Titaura b. Clean and wash all the Lapsi fruits. c. Boil the Lapsi fruits in water till the outer skin of the fruits crack. d. Drain the water, mash the boiled fruit and remove its outer skin. 148 7Occupation, Business BOOK and Technology Education

e. Separate the seeds from its pulp. f. Add sugar, salt, chilli, black salt, Timur, etc with the pulp. g. Grind the pulp to homogeneity. h. Let it dry in the sunlight for 3-4 days. i. Cut the dried pulp (Mada) into small pieces; add flavour, colour and taste. j. Keep it in a dry container. k. Write the name, quantity, date of manufacture, expiry date, etc on the label and stick it on the container l. Now it can be consumed, stored or sold in the market. Activities 1. How is Maseura made in your home or community? Collect some samples and discuss in the class. 2. How is Titaura made in your community? Collect some samples and discuss in the class about the procedures of making Titaura. 3. Collect some samples of ginger powder and turmeric powder from your community and exhibit them in the class. Also discuss the process of making ginger powder and turmeric powder. Word meaning Culinary : connected with cooking or food Homogeneity : the quality of being homogeneous Husk : the dry outer covering of nuts, fruits and seeds, especially of grain Nausea : the feeling that you have when you want to vomit Pulp : a soft wet substance that is made especially by crushing something Exercise Answer the following questions. 1. What is Sutho? How is it prepared? Write the steps of making Sutho. 2. Explain the process of making Maseura and Titaura. 3. What is the importance and use of Lapsi in our society? Explain the process of making Titaura from Lapsi. 4. What is meant by processing and storage of produced items? Occupation, Business BOOK 149 7and Technology Education

UNIT10 Farming of Flowers and Medicinal Herbs Learning Achievement After the completion of this unit, students will be able to:  Explain the methods for floriculture.  Produce seedlings from seeds.  Collect and select the seeds and seedlings to plant flowers in Gamala.  Take care of flowers.  Present the techniques to pluck and store flowers.  Demonstrate flower decoration.  Tell the kinds of medicinal plants.  Identify, collect, store and preserve local medicinal plants. 150 7Occupation, Business BOOK and Technology Education