Occupation, Business and Technology Book 8_2077 Edition

i. After two days of the compost bed preparation, dig the compost about 1.5 inches deep and sow the seeds. Turn down the compost and press slightly with hands. ii. The temperature of the room should be 22°-25°C and the humidity should be 70-75.5%. After 15-20 days, the growth of fungus can be seen in the compost bed. iii. Now, sow the seeds of mushroom in the ratio of 20 bottles of seed in 1 ton hay. d. After following all the above steps, mix 100kg of dust soil, 2 kg of lime and solution of formalin and water (0.25:5) together. Keep that solution for 48 hours and stir it for some time. Start irrigating in the morning and evening as per the need with this solution after covering the upper layer of the bed by 2 inch after 2 weeks of seed sowing. Now, the mushroom is ready for harvesting after 4 weeks from the covering the mushroom bed with soil. We must hold the mushroom plant and twist it slightly while plucking. When the plucking is done, it is necessary to fill the places again with well treated soil and irrigate as per the need. In this way, 200-300 kg of mushroom can be produced from one ton of hay compost. The following are the methods for Kanye mushroom farming a. Materials like hay, straw, Khosta, etc are required for Kanye mushroom farming. The following technique should be adopted. i. Take clean and good quality of hay as per the need and weigh it. ii. Cut the hay in the length of 2-2.5 ft, dip it into the clean water for 2 hours and cleanse it 3-4 times. iii. To drain out the water from the hay, spread it for 18-24 hours on the steep and sunny place. iv. Steam the hay for about 1 hour so that the micro germs are killed. b. Take out the steamed hay and cool it. Prepare a plastic bag of 16 × 18 ft. Put about 4 inch of hay and sow the seeds. Again, add about 4 inch of hay to make the second layer and sow the seeds. Likewise, make 4-5 layers and sow the seeds. Press the hay slightly so that the seeds spread properly. c. Pierce the plastic bags making small holes to allow the air pass. Occupation, Business BOOK 101 8and Technology Education

d. Keep the plastic bags in a dark place in 25°-30°C temperature or inside a room with all the windows and doors closed for 3 weeks. e. When the fungus has grown and spread well, remove the plastic bags and keep the lumps on the flake or brick. f. Small mushrooms can be seen while removing the plastics and after 5-7 days, they are ready for the harvest. 2. Advantages of mushroom farming The following are the advantages of mushroom farming: a. It can be started with small investment and easy technology. b. It is appropriate from the point of view of economic benefit. Activity Gather practical knowledge about mushroom farming by visiting mushroom farms nearby your locality. Word meaning Cash crop : a crop grown for direct sale, and not for personal consumption Pluck : pull something off or out Twist : make ends turn in opposite directions Exercise A Answer the following questions: 1. Give short introduction of the mushroom farming. 2. Write the advantages of mushroom farming. 3. ‘The mushroom items can add nutrition in our food.’ Justify this statement. Practical Work Collect the samples of mushrooms by visiting the mushroom farm and prepare a report of the techniques of mushroom farming. 102 8Occupation, Business BOOK and Technology Education

Lesson 4 Rooftop Vegetable Farming The vegetable is an important daily food item for human. It is taken as the most essential food element. We can obtain nutritious elements like protein, vitamin, mineral, etc in enough amounts from it. As there is usually a little space or no space in the city areas for kitchen garden, the vegetables are nowadays produced on the rooftop to fulfill the basic need of vegetables of a house. For this, Rooftop vegetable farming large flower pots, drums, can, plastic or wooden boxes, etc are used and vegetables are produced in them on the rooftop of a house. Such farming of vegetables in the flower pots, can, bottles, etc on the rooftop of a house by a family is known as rooftop vegetable farming. Methods of rooftop vegetable farming The following techniques are adopted for rooftop vegetable farming: a. Spread out a thick waterproof plastic sheet on the roof and spread about 1 ft thick mixture of soil and compost manure on that sheet. b. Sow the seeds or plant the seedlings of vegetables on that plot. c. In the rainy or foggy season, it should be covered with white plastic sheet and saved from the rain and fog. Advantages of rooftop vegetable farming The following are the advantages of rooftop vegetable farming: a. Fresh and favourite vegetables can be produced on the roof of our own house. b. Time saving and economic benefits. c. Utilization of the leisure time. Occupation, Business BOOK 103 8and Technology Education

d. The waste water can be collected and utilized for this purpose. e. Organic vegetables can be grown. f. Practical knowledge for planting, producing, germinating and preparing seedlings, etc can be gained from it. Activity Discuss in your class about the rooftop vegetable farming. Word meaning Organic : avoiding synthetic chemicals Rooftop : the outer surface of the roof of a building Utilization : effective use of something Exercise A Answer the following questions: 1. How can you have your own rooftop vegetable farming? Write its methods. 2. Write the advantages of rooftop vegetable farming. Practical Work Divide your class into three groups and demonstrate the techniques of rooftop vegetable farming in different seasons. 104 8Occupation, Business BOOK and Technology Education

Lesson 5 Organic Vegetable Farming The farming done without using any chemical fertilizer, pesticides or insecticides is called organic farming. The organic farming is environment friendly and good for human health. It excludes or strictly limits the use of plant growth regulators, pesticides, and chemical fertilizers. 1. Production of Organic Vegetable Farming The production of organic vegetable has been gaining popularity nowadays. The organic vegetables are good for healthy life. For the production of organic vegetables, at first, the farm is properly ploughed. Then, according to the need, green manure, animal manure or improved compost manure Organic vegetable farming are used. Ridges are made for sowing seeds and germinating seedlings. Other vegetables are also farmed in the ridges. Only organic substances must be used in the ridges. From the sowing of the seeds to the harvest of the crops, only the organic substances must be used in organic vegetable farming. The main focus must be given to the use of organic manure to ensure that there is more than 5% of organic substance in the soil. For this purpose, the urine of livestock is collected and used. Asuro, Titepatee and Dhaicha are also produced and used. In this way, by the use of organic manure, the availability of the biological substances increases in the soil. 2. Transportation of Vegetables and Sale The means or transportation play important role in the transportation of vegetables from the place of production to the market. Farmers and farms transport their vegetables using the available means of transportation from one place to another. In some of the places of our country, vegetables are transported Occupation, Business BOOK 105 8and Technology Education

using bus, trucks, etc to the market for sale and in some places, people, mules, horses or bullock, cart, etc are used for carrying vegetables to the market. We have not been able to provide any well-equipped and air conditioned truck or vehicles to avoid the decaying of the vegetables till now in our country. Having such vehicles or trucks will prove beneficial for our farmers. 3. Account Management The evaluation of investment, production, profit or loss etc is called account management. The following points should be taken into consideration while doing account management: a. Production Expenses: The expenses spent on labourers, oxen or tractor, seed, seedling, fertilizer, repairing tools, buying agricultural materials or organic substances and the construction of the farm is taken as the production expenses. They should be recorded properly. If the business is started with a loan, that should also be recorded. b. Management Expenses: The expenses spent on the salary of staffs, allowance, telephone and office rent, electricity, etc fall under management expenses. c. Sales Expenses: The expenses made on the advertisement of the product in the radio, television and newspaper for publicity, expenses on packaging, labelling, sales commission, transportation, etc come under sales expenses. d. Other Expenses: Other expenses include the expenses made on refreshment, interest of the loan, entertaining guests, donation, etc. The above mentioned expenses should be noted in the separate records. This makes all the records obvious and it can be studied easily also. For example, a sample of table for keeping record of expenses is given below: A table for keeping record of expenses Name of the vegetable crop: Species: Area of farmland: S.No. Description of raw materials Unit/Number Rate Total Cost Remarks 1. 2. 106 8Occupation, Business BOOK and Technology Education

A table for keeping record of income S.No. Name of the Unit Production Rate Total Net Profit Remarks vegetable crop (Metric ton) (Rs.) Income (Rs.) (Rs.) 1. 2. Total income = Total production × Market rate Net profit = Total income – Total investment One has to know the right season for planting a particular vegetable crop to have more benefits. Likewise, the appropriate time for sale should be estimated so that a good profit can be made. The commercial farming of vegetables done according to the demand and consumption of the market can benefit the farmers. Activity Discuss the method of organic vegetable farming. Word meaning Allowance : payment Estimate : calculate something roughly Growth regulator : substance controlling plant growth Refreshment : something that refreshes, especially food and drink Exercise A Answer the following questions: 1. What is organic farming? 2. Why is organic vegetable farming getting more popularity nowadays? 3. What is the relationship between the production of vegetables and sale? Write. 4. Why is account management important in the vegetable farming? Give reason. Practical Work Demonstrate the organic vegetable farming in the premises of your school or in your farmland. Occupation, Business BOOK 107 8and Technology Education

Lesson 6 Identification of Vegetable Market The vegetable farming can be a good source of income if it is done commercially. The surplus vegetable also can be supplied to the market for sale. The vegetable produced in the kitchen garden is usually for the domestic purpose only. The farmers who commercially produce vegetable sell their product in the market, Haat, Chowk, street, Chautara, etc. Consumers come there and buy the Vegetable market vegetables. The process of buying and selling is called market system. The market system depends on the distance between the production area and market and the amount of sale. If the market is nearby the production area, the farmers themselves carry their product to the market and sell there. In such condition, the farmers get more returns. The consumers also can get fresh vegetables in cheap price. But if the market is far from the production area, the farmers cannot carry their products and have to work through agents for contact and searching market. At present, many of the farmers cannot supply their product directly to the consumers. Thus, the vegetable becomes more expensive as it has to cross different stages to reach to the consumers. It would be better if the farmers make their own society and take responsibility to supply their products to the market so that they can make maximum benefits from their vegetable farming. Activities 1. Discuss with your friends about the production, selling and buying of vegetable. 2. Talk about “The vegetable market in Nepal” in your class. 108 8Occupation, Business BOOK and Technology Education

Word meaning Agent : somebody who provides a particular service for another Consumer : a buyer of goods or services Surplus : additional to requirements Exercise A Answer the following questions: 1. Why do we need vegetable market? 2. Describe a vegetable market in Nepal. And mention how it functions. 3. Write about the vegetable production and market management in Nepal. 4. How can the farmers get more returns from the vegetable market? 5. “Vegetable farming can be a good source of income.” Explain this statement with examples. Practical Work Prepare a plan for selling the vegetables that you have produced in your school’s farm. Occupation, Business BOOK 109 8and Technology Education

7Lesson Storage of Vegetables According to the Season Various kinds of vegetables are produced in different seasons. They cannot be consumed all by the producers. They may not be sold in the market in reasonable price. In this situation, the vegetables have to be stored in a safe place for many days. The freshness of the vegetables should also be maintained. These stored vegetables get good market in the off-season. The farmers also get the good income. Methods of Vegetable Storage 1. Storage in Low Temperature The vegetables can be kept fresh for many days in the cold seasons than in the hot season. A cold storage is the best option for storing the vegetables to keep them fresh for many days. The chemical reaction, effect of fungus or bacteria is controlled in the low temperature. Thus, the vegetable production should be kept in the places with low temperature and high humidity so that the freshness of the vegetable can be maintained for many days. 2. Storage After Chemical Treatment The freshness of the vegetables can be maintained for many days by using the pesticides in the vegetables. Effects of insect, level of ethylene gas, loss of moisture and dying of plant can be controlled by using pesticides. A chemical treatment is done before storing the vegetables in the storage. The following are the chemicals to be used in this purpose. a. Fungicide, for example: Sulphur dioxide. b. Antitranspirant, for example: dipping into the liquid of wax or smearing by it. (These chemicals should be used only according to the advice or recommendation of the experts) c. Growth-regulating plant hormones, for example: Hormones like Oxygen gibberellins, cytokinin, etc. 110 8Occupation, Business BOOK and Technology Education

d. Ethylene absorbents. e. In-package desiccants, for example: female silica. The above mentioned chemicals keep the vegetables fresh. In these ways, we can store the vegetables for many days and deliver to the market of far distance. Our country is full of geographical diversity. There is lack of transportation facility. So, the appropriate storage of the vegetables has become almost compulsory. It was developed since the very beginning. There is a tradition of keeping Iskus, potato, colocasia (Pindalu) yam, radish, etc by digging a pit and in the sand or husk. In this system, the vegetables remain fresh for long period. The vegetables stored in the storage can be sold when the price in the market increases or it can be used at home. Activity Discuss the methods of vegetable storage. Word meaning Diversity : variety Reasonable : rational Recommendation : approval Exercise A Answer the following questions: 1. How can the vegetables be stored in the low temperature? 2. Why is it necessary to store vegetables according to the seasons? Clarify. 3. Write the name of the chemicals used while storing the vegetables. Practical Work Demonstrate the technique of storing vegetables into the pit. Occupation, Business BOOK 111 8and Technology Education

8Lesson Vegetables’ Seed Production and Storage We need seeds for the production of Different kinds of seeds vegetables. The seeds of the vegetables are produced in different ways according to the nature of vegetables. The seeds are produced in a special way. Various private and government farms located in the different parts of the country are producing seeds. The vegetable farming as a profession is getting popular nowadays because of the awareness developed in the agriculture profession, commercialization and professionalization, etc. The number of farmers who are involved in vegetable farming has increased not only in the places nearby the cities, but also in the rural areas. The produced vegetables are sold in the Haat, market and even to the neighbouring countries. For the successful vegetable farming, one has to pay concentration on the species of vegetable, climate, seeds, sites and available means and resources. 1. Vegetables’ Seed Production We can produce various species of vegetables within 3 months but it takes about 9 month to produce seeds. 20-50 kg of seeds can be produced in 1 ropani of land. Thus, the production of seeds is expensive as it consumes more time and labour. The following things should be considered while producing seeds of vegetables: a. Seeds should be sown in an appropriate place by selecting a good quality of vegetables’ seed. b. While producing the seeds, the crops should be isolated from the other crops to avoid the mixing of other seeds through pollination. c. Irrigation and weeding should be done time and again. d. As the crops get matured after certain time, they should be harvested accordingly. 112 8Occupation, Business BOOK and Technology Education

e. Separation and sanitation of seed is necessary. f. The seeds should be kept in a cool and dry place. g. It should be verified by the lab test in the laboratory. h. After that, the seeds should be stored after packaging and labelling. 2. Storage of Seeds The seeds should be collected from the crops which are cultivated especially for seed production only by applying scientific method. After that, the seed should be stored safely. While storing the seeds, insecticides, pesticides or fungicides are spread over the seeds to ensure the safe storage. Some of the seeds are stored safely for 10-12 years. The seeds of cauliflower, radish, cabbage, onion can be stored safely for 3-5 years. The seeds should be protected from the moisture and fungus. Special kind of plastic bags are available in the market which does not allow the moisture to enter. The seeds stored in such bags can remain safe for many years. Activity Prepare a report by visiting an agricultural farm and collect the information about the production of vegetable seeds. Word meaning Isolate : separate somebody or something from others Pollination : transferring pollen and fertilize plant Exercise A Answer the following questions: 1. What are the things to be considered while producing the seeds of vegetables? 2. The production of vegetable seeds is more expensive than the production of vegetables. Why? Practical Work 1. Show the samples of packaging and labelling of seeds after its production. 2. Produce seeds of any vegetable in or around the premises of your school or nearby your school. Occupation, Business BOOK 113 8and Technology Education

Lesson 9 Compost Manure A mixture of decayed plants and organic matter used by gardeners for enriching soil is called compost manure. Compost manure is rich in nutrients. There is a tradition of collecting the dung and urine of domestic animals and using in the farms in our country. Types of Compost Manure and Its Use a. Animal manure (Gothe Mal): Various animals like cow, buffalo, rabbit, sheep, goat, yak, etc are reared in the sheds or folds. Every day the excrements are collected in a pit dug nearby the shed. Normally, a pit of 4×2×1 is prepared for collecting such excrements. The size of the pit depends on the number of the domestic animals. When the pit is filled, it should be Animal manure plastered with the mixture of dung and soil. After 4-6 months, the compost manure is completely decayed and ready to use. This type of manure is mixed with the soil while ploughing the field. While using manure in plants, the land around the plant is dug and manure is added there and covered by the soil. b. Compost Manure: The compost manure is also prepared by digging a pit like in Gothe Mal. The organic materials like weeds, hay, straw, stalk, chaff, dry leaves, bedding of animals, etc are kept in a pit. While keeping these materials in the pit, layers of 25-30cm thickness should be made and the mixture of dung, urine and water should be spread on it. Compost manure After 3-4 months, it should be turned up and transferred to another pit. The manure can be useable after 2-3 months after that. The biodegradable wastage can be separated from the waste and 114 8Occupation, Business BOOK and Technology Education

compost manure can be prepared. If compost manure is prepared in large scale, it can be supplied to the market and a good income can be earned. c. Green Manure: The uprooted crop which is stuffed under the soil is called green manure. The plants decompose under the soil and add nutrients to the soil. The manure prepared in this way is called green manure. The green manure improves the physical quality of the soil. Green manure The plants like Dhaincha, jute, bean, soyabean, pea, Til, black gram, etc are used for making green manure. Such manure should be used in the field before 1-1½ months of plantation. The new plants can get enough nutrients from the green manure. d. Oilcake Manure (Pinamal): The solid residue left after extraction of the oil from the cotton seed, mustard seed, etc is called oilcake. The crops like mustard, almond, cotton seed; Neem, sesame, etc are oilseed crops. When the oilcake is added with the soil, the plants get extra nutrients from the soil. The oilcake manure helps the plants grow, develop and bear fruits. This manure Oilcake manure should be applied before 1 week of plantation of crops. It is necessary that the soil should have moisture while using oilcake manure. e. Bone Powder: This is the manure prepared Bone powder by making powder from the bones of animals. In olden days, there wasn’t any system of using chemical fertilizer, so the powder of animals’ bones used as phosphorus manure in the field. From this manure, 2-45 nitrogen, 22-245 phosphorus and some amount of calcium manure are obtained. This manure is also used before planting the crops. f. Vermicompost (Gandeule Mal): Vermicompost is the product or process of making compost through the utilization of various species of worms to create a heterogeneous mixture of decomposing vegetable, waste food, bedding Occupation, Business BOOK 115 8and Technology Education

materials etc. The earthworm species (or composting worms) is most often used. Eisenia fetida eats the organic materials such as hay, cases of vegetables, leaves and peel of vegetables. When it digests the eaten materials, it excretes the manure which we use in the farmlands. This is called vermicompost or Gandeule Mal. This manure is used in the plants planted Vermicompost in the flower vase, vegetable farm etc. It can be used up to 1-10 kg for each fruit plant for the good result. For the other plants, it can be used 250 kg per ropani of land but for the flowers and vegetables planted in the flower vase, we can use 15-20 gm for each vase. g. Bokashi Manure: This is also a type Bokashi manure of compost manure. It can be prepared with the use of locally available materials through the domestic technique. As there are plenty of microorganisms in it, it is also called organism manure. Bokashi manure is prepared in the following way: S.No. Materials Amount 1. Bran (Dhuto) 100 kg 25 kg 2. Bone powder 25 kg 1 liter 3. Mustard oilcake 1 kg 40 liter 4. E.M. Liquid 5. Molasses 6. Water The following technology can be utilized for producing Bokashi manure: a. Mix the bran, bone powder and mustard oilcake well. b. Mix 1 liter of E.M. liquid in 3 liter of water, add 1 kg of sugar or molasses. Stir well and keep it for 24-48 hours to soak. c. Mix the prepared materials and keep it into a container and place it in a dark place. d. Over turn the whole mixture for about 5 times within of 2-3 days gap. If loss of moisture is felt, add water. 116 8Occupation, Business BOOK and Technology Education

This manure is ready for use in 10-25 days in hot season and 30-45 days in the cold season. It contains 3.2% nitrogen, 5.2% phosphorus and 2.3% potash. It can be used in the farmland like other manure. If it is used in the ratio of 150- 200gm for each vegetable plant, it will give better result. Activities 1. Discuss how the farmers prepare compost manure. 2. Visit an animal farm and study about the Gothe mal and prepare a report. Word meaning Bran : husks of cereal grain Excrement : waste material from the body Folds : an enclosed area where sheep or other livestock can be kept Residue : something left over Exercise A Answer the following questions: 1. What is compost manure? Explain. 2. Differentiate between the compost manure and compost fertilizer. 3. Highlight the advantage of compost manure. 4. Write the technique of Bokashi manure preparation. Practical Work Collect the required materials and prepare compost manure in the premises of your school/home. Occupation, Business BOOK 117 8and Technology Education

Lesson Vermiculture 10 The practice of feeding organic waste to earthworms to decompose food waste is called vermiculture. Various species of earthworms are used in vermiculture. Various species of earthworms are produced and used for making compost manure in this technique. We can find straw, stalk, peel of fruits, plant of vegetable crops and leaves easily in the farmlands. Such Vermiculture materials are kept into the box making different layers. Earthworms are also kept in the same box for making Gadeule Mal or vermicompost. This is the modern technology of making compost manure. The manure prepared from this technology is called vermin composting. There are various kinds of earthworms. They are different in size, colour, character etc. Some species of earthworm like Eudrilus eugeniae and Eisenia fetida live on upper surface of land or on the surface of soil. The other species of earthworm live inside the soil making holes. The earthworm eats 90% soil and 10% organic matters. Thus, we can make Gadeunle Mal or vermicompost by farming these two species of earthworm. 1. Technology of Preparing Vermicompost We can prepare vermicompost in the following ways: a. Pilling Method For preparing a ton of compost, we have to collect 3/5 part dung, 1/5 part weed or leaves and 1/5 parts straw, hay and stalk. These materials are to be soaked and piled. When the pile is Pilling method 118 8Occupation, Business BOOK and Technology Education

ready, 200 earthworms per cubic feet should be kept there. After about 2 months, the earthworms increase up to 600 and they prepare compost manure. b. Pit Method Pit method In this method, a pit of 10×6×2 feet should be dug. About half of the pit should be filled with dung, litter, weeds, straw and hay. The earthworms about 200 per cubic feet should be kept in the same pit. The dimension of the pit can be changed according to the need. c. Tank Method In this method, a pit of 10×6×3 feet should be dug and a tank should be constructed in the pit. At the bottom of the pit, stones and bricks are to be kept first and then the tank is to be constructed. At the first layer, we have to put dung, manure and litter into the tank. After that the material needed to prepare compost should be added layer by layer. In the well prepared layers, the earthworms about Tank method 200 per cubic feet should be kept. Water should be sprinkled from time to time until the materials kept in the tank have decomposed for about 90%. When the compost manure is formed, the compost and earthworm should be separated from each other. 2. Advantage of Vermicompost The following are the advantages of vermicompost: • It improves the soil aeration. • Attracts deep-burrowing earthworms already present in the soil. • It improves water holding capacity. • It enhances germination, plant growth and crop yield. • It creates low-skill jobs at local level. • It does not contain the poisonous substances and unnecessary seeds. • If the earthworms are produced at large scale, they can be used to feed the duck, chicken, etc. • It helps to keep the environment clean as it utilizes the domestic wastages. Occupation, Business BOOK 119 8and Technology Education

Activity Prepare vermicompost and use it in flower pot, fruit plants and your kitchen garden. Word meaning Aeration : allowing circulating air to reach or penetrate something Enhance : improve Soak : make somebody or something wet Exercise A Answer the following questions: 1. What is vermiculture? 2. Write the advantages of vermicompost. 3. ‘Earthworms are the friends of farmers.’ How? Clarify. 4. How can we prepare vermicompost? Explain any one technology. Practical Work Collect the sample of vermicompost if it is prepared and used in the farming nearby your home. 120 8Occupation, Business BOOK and Technology Education

11Lesson Modern Method of Protection from Diseases and Insects Fresh vegetables are easily attacked by insects as such vegetables are green, soft and rich in protein. Sometimes they can cause a huge loss. The whole crop can be destroyed by the attack of disease. So, the farmers adopting commercial vegetable farming should pay attention to know the measures of controlling the disease and insects. The modern method of protection from diseases and insects is called biological control or pest control. This is also called Integrated Pest Management. It is a method of reducing or eliminating plant pests by introducing predators or micro-organisms that attack the targeted pests but spare other species in the area. We have to protect our precious environment from the adverse effects of chemicals. A big crisis for the living organism has developed due to the excessive use of chemical poison. Hence, as the alternatives of the chemical poison some methods like physical methods, biological methods; mechanical methods, agriculture procedure, and use of resistant varieties, pheromone and genetic methods were introduced. Now, the importance of concept of Integrated Pest Management has been realized and brought into practice. 1. Some Theoretical and Practical Aspects of Integrated Pest Management The Integrated Pest Management does not hamper the farmers. This is the method of conserving crops by selecting the sustainable technique and without disturbing the environment. There are some theoretical and practical aspects of the modern method of protecting crops from disease and insects or integrated pest management. These are as below: a. Growing Healthy Plants: A healthy plant should be grown using improved seeds, appropriate technology, well preparation of farmland and plants. After that, the plants should be planted and irrigation and manure should be managed to support the growth of the healthy plants. b. Regular Monitoring: The crop that is produced in a season should be monitored in every week. In the multi seasonal crops, there should be Occupation, Business BOOK 121 8and Technology Education

monitoring within each 15 days. From such monitoring, one can be informed about the changes, the status of the crops, whether the disease has attacked the crop or not and what preventions to be made, etc. c. Protection of Beneficial Organisms: We have to identify the natural enemies of the pests. The main objective of the integrated pest management is to protect the natural enemies of the pests. We should protect the natural enemies of the pests even if we use chemical poisons to kill pests in the farmlands. d. Making Farmers Skilled: Integrated Pest Management aims at making farmers skilled. The farmers are the technicians in farming. They learn many things themselves while monitoring, regulating and supervising the crops and managing everything for it. The knowledge and technology learnt from practice is sustainable. 2. Controlling Measures of Diseases and Insects a. Natural Control There are pests and predators in the nature. It is necessary to know about them. If the predators decrease, the pests increase which causes the loss of the crops. The change in the climate, natural obstruction, effects of natural enemies and fertilizer, etc are the reasons for this. Thus, we should make the provision of increasing the beneficial organisms. b. Biological Control Biological control is the use of natural enemies like predators, parasites, pathogens, and competitors to control pests and their damage. Invertebrates, plant pathogens, nematodes, weeds, and vertebrates have many natural enemies. c. Cultural Control Cultural controls are practices that reduce pest establishment, reproduction, spreading, and survival. For example, changing irrigation practices can reduce pest problems, since too much water can increase root disease and weeds. d. Mechanical and Physical Controls Mechanical and physical controls kill a pest directly or make the environment unsuitable for it. Traps for rodents are examples of mechanical control. Physical controls include mulches for weed management, steam sterilization of the soil for disease management, or barriers such as screens to keep birds or insects out. 122 8Occupation, Business BOOK and Technology Education

e. Chemical Control Chemical control is the use of pesticides. Pesticides are used for more effective, long-term control of the pests. Pesticides are nowadays selected and applied in such a way that it minimizes their possible harm to people and the environment. One has to use the most selective pesticide that will do the job and be the safest for other organisms and for air, soil, and water quality. There are many chemical poisons available in the market nowadays such as insecticides, fungicides, bactericides, pesticides etc. They are nowadays gradually replaced by Integrated Pest Management. Activity Visit a vegetable farm and inquire about the diseases that affect the vegetables and measures of their control. Discuss in the class about it. Word meaning Obstruction : block or hindrance Spare : treat somebody leniently Sustainable : able to be maintained Exercise A Answer the following questions: 1. What is meant by Integrated Pest Management? Write. 2. Explain about the theoretical aspects of Integrated Pest Management. 3. What are the measures to control diseases and insects? Write. 4. Describe the biological control of diseases and insects. Practical Work Visit a vegetable farm and make a list of pests and predators and show to your teacher. Occupation, Business BOOK 123 8and Technology Education

UNIT8 Fruit Farming Learning Achievement After the completion of this unit, students will be able to:  show the method of fruits storage.  prepare a plan for fruit farming in small scale.  take care of fruit plants. 124 8Occupation, Business BOOK and Technology Education

1Lesson Seeds and Vegetative Reproduction of Fruit The reproduction of fruit plants is the production of new offspring from the fruit plants. There are two types of reproduction in the fruit plants. They are: 1. Reproduction from seeds and 2. Vegetative reproduction 1. Reproduction from the Seeds The full-grown fruit contains seeds or stone inside it. When the seeds collected from the full-grown fruits are germinated in the nursery or plastic bag, it becomes seedling. It is easier and inexpensive to reproduce from the seeds. There are two types of seeds: monocotyledonous and dicotyledonous. Banana, pineapple, sugar cane, coconut, etc contain the monocotyledonous seeds whereas the fruits like lemon, mango, orange, apple, pear, etc contain the dicotyledonous seeds. Reproduction from seed 2. Vegetative Reproduction It is a form of reproduction in plants without seeds or spores. It can occur naturally or be induced by horticulturists. If the saplings are produced from the leaves, branches or root, it is called vegetative reproduction. The total genetic quality of the parent plant can be obtained in the plants produced from vegetative reproduction. Methods of Vegetative Reproduction: Cutting i. Cutting: The old branches of the plantBOOK 125 are selected and the leaves, branches or roots are cut in this method. The branches should be 10-45 cm long and 0.7 - 2.5 cm in diameter. The length and diameter can be different as per the fruit plants but there Occupation, Business 8and Technology Education

should be 2-3 buds in a cutting piece. The cutting of deciduous fruit plants is done in dormant condition and the cutting of evergreen fruit plants is done in the rainy or spring season. The cutting of the fruit plant should be planted in a nursery bed or in a box by burying its 2/3 part in the soil and in 60° angle. Only little water is needed to maintain the moisture level. Maximum humidity and 20°C temperature of soil is best for the growth of the root. ii. Grafting: This is a process in which a piece of living tissue from a shoot of a plant is attached to the stem or root system of another plant, resulting in the growth of a single new plant. This is one of the scientific miracles developed in the fruit science to reproduce plants from grafting. Here, a new plant is produced by Grafting joining Rootstock and Scion. Rootstock is the lower part of grafting which provides roots to the grafted plant. Scion is a living shoot or twig of a plant used for grafting to a stock or upper part of the grafting. The scion bears the fruits later. The following things are necessary to make the grafting successful: 1. The rootstock and scion should be attachable to each other. 2. The cambium layer of the rootstock and scion should be stuck properly. 3. The grafting should be done in an appropriate season when the cells of the plant grow well. 4. We should not let the cut parts to dry after the grafting. iii. Technique of Grafting: a. Whip Grafting: In whip grafting the scion and the rootstock are cut with a slant and then joined. The grafted point is then bound with tape and covered with soft wax to prevent dehydration and germs. It is also called the whip and tongue graft as it is a method of grafting two plants by inserting the cut end of a scion into a similar cut in a rootstock and tying them securely together until they join. The process of joining is completed within 2-3 months. It is mostly useful in apple tree. b. Splice Grafting: In this technique, the scion and rootstock are cut with a slant and joined by tying them until they join properly. 126 8Occupation, Business BOOK and Technology Education

c. Cleft Grafting: In cleft grafting a small straight cut is made in the rootstock and then the pointed end of the scion is inserted in the rootstock. The most common form of grafting is cleft grafting. This is useful for joining a thin scion of about 1 cm diameter to a thicker branch or stock. It is better if the scion is about 10 cm long and with 3-4 buds. The grafted point should be bound with tape and covered with soft wax to prevent dehydration and germs. After 2-3 months new shoots of the plant will appear. d. Side Grafting: This technique is applied in the young plants grown in the pot. A cut of about 3-4 cm is made at the edge of the stock stem. The scion should be 10-12 cm long. The scion is inserted in the cut of the stock. It is tied with the waxen thread. e. Bark Grafting: In this method, the stock is cut like stump or log and the bark is peeled up to 5 cm long from the top. Scions are inserted beneath the bark carefully. The scion is attached with small nails. 3-4 scions can be inserted in each stock. The scion should contain 2-3 buds. f. Budding: It uses a bud instead of a twig. Grafting roses is the most common example of bud grafting. In this method a bud is removed from the parent plant and the base of the bud is inserted beneath the bark of the stem of the stalk plant from which the rest of the shoot has been cut. This is grafting a bud from one variety onto the stem of another. It is applied in the citrus fruits and roses. There are 4 types of budding: i. Shield Budding: A bud is taken out in shield shape from the parent plant. A cut of the same size is made in the rootstock. The rootstock and the shield shaped bud are stuck properly. New shoots grow from such bud. This method is called shield budding. ii. T-budding: A bud is taken out from the parent plant. The bark of the rootstock is cut in the T-shape. The bud taken out from scion is joined in the T-shaped cut of the rootstock. This is called T-budding technology. iii. Ring Budding: A 1-2cm long scion bud is taken out from the scion plant in ring shape. The bark of the rootstock is also cut in the same length and the scion bud is joined with the rootstock. This is called ring budding. iv. Patch Budding: A rectangular, square or circular bud is taken out from the parent plant and joined in the rootstock in which the bark is also peeled in the same size. This is called patch budding. Occupation, Business BOOK 127 8and Technology Education

Activity Visit a horticultural farm in group and prepare a report by observing the vegetative reproduction. Word meaning Cambium : a cylindrical layer of cells in plant roots or stems Deciduous : a tree that loses its leaves annually Dormant : not actively growing Horticulturist : a person who practices horticulture; skilled gardener Exercise A Answer the following questions: 1. What is the difference between seed and vegetative reproduction? 2. What are the advantages of vegetative reproduction? 3. List the techniques of grafting. 4. ‘Cutting method produces many plants at a time and is easier also.’ Explain. Practical Work Produce citrus fruit plants in your school premises from vegetative reproduction technique. 128 8Occupation, Business BOOK and Technology Education

Lesson 2 Trimming of Fruit Plants The growing of the plant takes place continuously Trimming of fruit plant whether the plant is reproduced from seeds or vegetative reproduction. It grows constantly throughout the year. From time to time trimming of the plant is important to prevent the unnecessary growth of the plant, to keep the plant healthy and to increase the productivity of the plant. If the plant grows constantly throughout the year, it may sway, dry or die. Thus, the trimming of fruit plants is generally done at least once in a year as per the species of fruit plant, climate and region. 1. Points to Remember while Trimming The following points should be considered while trimming the fruit plants. a. Remove the old, broken and infected branches. b. Remove the thin and bent branches. c. Remove unnecessary and tall branches. d. Apply the anti disease chemical in the infected or injured part. e. Remove the dried and old twigs. 2. Advantages of Trimming The following are the advantages of trimming the fruit plants: a. We can make the height of the fruit plant higher or shorter as per our wish. b. If we cut the top part of the plant, the plant gets thicker and stronger. c. It allows the sun rays to reach to the plant which causes the proper development of leaves, branches, flowers and fruits resulting in good production. d. If the unnecessary and competitive branches are removed, another branch gets matured earlier and can give the production. e. The trimming of fruit plants makes the surrounding attractive and beautiful. Occupation, Business BOOK 129 8and Technology Education

Activity Observe the trimming of fruit plants at your home or horticultural farm nearby your home, involve yourself in this task and prepare a report on the basis of your work. Word meaning Constantly : regularly Matured : full grown Trim : to cut, to remove excess Exercise A Answer the following questions: 1. What is trimming of fruit plants? 2. Write the advantages of trimming of fruit plants. 3. What are the points to be remembered while trimming fruit plants? Practical Work 1. Practice trimming the fruit plants in the supervision of your teacher or guardian. 2. Visit a horticultural farm nearby your home and prepare a note including the name of the fruit, technique and time of trimming. 130 8Occupation, Business BOOK and Technology Education

Lesson 3 Fruit Storage A large amount of fruits are produced every year in the country. All these fruits are not consumed at a time. Some of the fruits are used for domestic purpose and remaining is taken to the market for sale. Some fruits are used in the industries as raw materials. It is not possible to establish and run industries related to the fruits and vegetables in all the parts of the country. According to the statistics of SAARC countries, 25% - 60% of total produced fruit is lost to decay. If we could develop storage technique, we can prevent them from decaying and supply these fruits in the off-seasons. Thus, it is necessary to gain knowledge about the fruit storage. 1. Zero Temperature and Storage For the purpose of making storage, the land between two walls should be filled with sand. The wall and the roof of the chamber should be soaked. In this way, we can keep the expected temperature and humidity. It is better to have a permanent water source for wetting. Then the fruits and vegetables in the plastic crates can be kept in the chamber. The crate should be covered with a thin plastic. This technique of storage is called storage done in the zero temperature technique. It is also called Zero Energy Cold Storage System. It has been found that the fruits stored by the zero temperature technique are comparatively better than the fruits stored in the refrigerators. This technique stores fruits and vegetables without any external energy. For storing the fruits and vegetables, such zero temperature technique storages are constructed in Kaski, Palpa, Pyuthan, Sindhuli, Kavrepalanchowk and Jumla districts. Such storages are constructed by using the locally available materials like brick, stone, bamboo, straw, etc. The farmers farming in small scale also can store their production in this method. They can supply their production to the market when they get good price and earn profit. Occupation, Business BOOK 131 8and Technology Education

2. Procedure of Storage construction The zero temperature storage can be constructed in the following ways: a. Select a higher place with availability of water. b. Pave the bricks of 165 × 155 cm dimension on the floor of the chamber. c. Construct two walls of 67.5 cm. d. There should be about 7.5 cm gap between the walls. e. Fill the gap with fine sand and soak it properly. f. Construct a bamboo frame to cover from upper side. It can be constructed using hay or bamboo. g. A roof should be constructed to protect it from sunlight and the rainfall. Activity Discuss with you guardians about the method of storing fruits and vegetables from solar energy and prepare a report on it. Word meaning Decay : the process or result of being gradually decomposed Domestic : relating to the home Soak : immerse in liquid Exercise A Answer the following questions: 1. Give a short introduction of fruit storage in zero temperature. 2. How are the fruits and vegetables stored in zero temperature storage? 3. Write the procedure for the construction of storage chamber for fruits and vegetables. Practical Work Discuss about the construction of zero temperature storage in your neighborhood. Store fruits in the storage from this method and show to your friends. 132 8Occupation, Business BOOK and Technology Education

Lesson 4 Planning for Fruit Farming Various kinds of fruits can be grown in the Apple farming different parts of our country. The fruit farming differs from place to place. Some fruits like orange, lemon, pomelo, banana, guava, pineapple, etc are grown in the hilly region whereas litchi, mango, papaya, jackfruit, custard apple, etc are grown in the Terai region. There are two types of fruit farming. The first type is commercial fruit farming done in large scale and the second type is fruit farming in small scale or around the home. In our personal garden around the home, the fruits are grown to fulfill the basic needs of a family. This fruit farming is called small scale fruit farming. 1. Planning for Fruit Farming in Small Scale If the fruit farming is done in a planned way, it gives a good return and the environment can also be improved. We can make the surrounding green and attractive from fruit farming. Thus, we have to plan for selecting types of fruit that we want to grow in the small scale fruit farming. The site for the farming should also be selected according to the type of fruit to be grown. The selection of southern faced land, accessible and nearer to the sources of water and fertile site is appropriate for fruit farming. 2. Area The area of the garden should be confirmed and the species of the fruits should be selected accordingly. For the big and extensible trees, the area also should be larger and open. 3. Selection of Fruits All kinds of fruits do not grow in all types of climate. So, the types of fruits should be selected as per the geographical regions or the climate where the fruit farming is going to be done. Occupation, Business BOOK 133 8and Technology Education

4. Technique of Plantation The plants grown from the seeds or from vegetative propagation should be planted in a field or pit by a scientific technique. If the plant is of improved breed and planted using fertilizer with an appropriate distance from each other, the fruit farming gives a good production. 5. Weeding and Irrigation A young plant of fruit needs sufficient irrigation. The plants may die due to the shortage of water. Thus, the plants need regular weeding and irrigation. It requires a work plan for all these management. A Sample of Planning for Banana Farming S.No. Description Unit Quantity Rate (Rs.) Total Amount 1. 2. 3. Estimated expenditure: Average production: 1 metric ton per ropani of land Profit: Income – Expenditure Activity Study the fruit plants by visiting a small scale fruit farming garden near to your school. Word meaning Accessible : able to be reached or entered Extensible : able to be extended Weeding : remove unwanted plants from the field Exercise A Answer the following questions: 1. What is small scale fruit farming? 2. What are the things to be considered before establishing small scale fruit farming? Practical Work Prepare a draft for fruit farming in 2 ropani of land in your area. 134 8Occupation, Business BOOK and Technology Education

UNIT9 Dry Fruits, Vegetables and Food Items Learning Achievement After the completion of this unit, students will be able to:  manage the production of dry fruits and vegetables as per the season, its processing, packaging, supplying and keeping account.  make plan for producing dry fruits and vegetables in small scale.  manage market for supplying dry fruits, vegetables and food items.  prepare food items by studying recipe.  identify the food items as per the demand in the market.  manage the production, processing, packaging, supplying and keeping account of local Roti, bread, doughnut, cake, jam and Samosa.  plan for producing food items in small scale. Occupation, Business BOOK 135 8and Technology Education

1Lesson Processing of Dry Vegetables and Fruits The surplus production of vegetables and fruits are dried and stored for off seasons, which are called dry vegetables and fruits. The technology of drying vegetables and fruits is old and traditional technology. In this technology, the moisture in the vegetables and fruits is dried and lessen the amount of moisture. The possibilities of germs and enzymes are minimized before storing dry vegetables and fruits for long period of time. 1. Method of Drying Vegetables and Fruits a. Drying in the Sun: This is a traditional method of drying vegetables and fruits. The vegetables are cut into tiny pieces and dried in the sun. Likewise the fruits are sliced and dried in the sun. As they are dried in open, they should be protected from dust, smoke, insects and birds. The climate should also be considered on the day of drying. b. Drying by Using Solar Drier: This is a special type of drying method. The sun rays reach to the inner part of the goods and dry them fast and evenly. The vegetables and fruits should be cut into small pieces and kept in the drier. The drier should be covered by a special kind of plastic and placed facing the sun. Two kinds of driers are in use nowadays. They are: Simple solar drier and Tunnel solar drier. The tunnel solar drier has been found more effective for commercial drying of vegetables and fruits. This is the better option even though it is expensive. c. Drying by Using Electric Drier: Various electronic driers are used in this method. The cabinet type of electronic driers is most appropriate for drying vegetables and fruits. The temperature and humidity can be controlled as per the necessity and dried in these driers. Thus, the vegetables and fruits dried in the electric drier are better and evenly dried. d. Osmotic Dehydration Method: In this method, the slices of vegetables and fruits are kept in a pot full of sugar water or salt water as per the wish. Generally, the slices of fruits are kept in the sugar water and the slices of vegetables are kept in the salt water. The moisture of vegetables and fruits is controlled by this osmosis system. It dries the vegetables and fruits fast. 136 8Occupation, Business BOOK and Technology Education

It improves the quality and the taste. This is the least expensive method as it does not need any tool. e. Other Methods: In the other methods the tools like vacuum drier, fridge drier, tunnel drier, drum drier, spray drier, etc are used. These tools are expensive and the fruits and vegetables dried in these driers are of better quality too. A skilled manpower is necessary to operate these tools. So, it is not possible to use at domestic level. 2. Importance of Dry Fruits and Vegetables If the surplus fruits and vegetables are stored by drying it, there is less possibility of wasting them. We can keep them by slicing for long period of time to reduce the shortage of vegetables. The dry vegetables and fruits can be easily supplied to the market and can be transported from local to international market without the fear of rotting. The dry vegetables and fruits like slices of apple, Gundruk and other dry items are now being exported abroad which in return brings in good money. Thus, the drying of the additional vegetables and fruits through these methods will make us economically sound and help supply the food items during their shortage. Activity Write the steps of preparing dry fruits by consulting the seniors in your family. Word meaning Export : send goods abroad Surplus : additional to requirements Exercise A Answer the following questions: 1. What is meant by the processing of vegetables and fruits? Explain. 2. Write the method for vegetables and fruits processing and explain each of them. 3. Is osmotic dehydration method suitable for domestic purpose? Clarify. Practical Work Prepare dry vegetables or dry fruits applying any method you learnt and exhibit it in your school. Occupation, Business BOOK 137 8and Technology Education

Lesson 2 Various Food Items Every day, we eat various food items like Chop, Pakoda, bread, doughnut, Samosa, Selroti, etc. These food items can be prepared at home. Some of the food items, their production and processing are discussed below: Aalu Chop Aalu chop a. Required tools: fry pan, plate, spoon and spatula, etc. b. Ingredients: boiled and peeled potato, coriander powder, cumin powder, salt, red chili powder, green chilies (finely chopped), fresh coriander leaves, besan (gram flour), thyme (Jwano) seeds, oil for deep frying etc. Method of Making Chop 1. Take basan in a bowl and add salt, chili powder, thyme seed and ‘hing’ to it. 2. Add water to the mixture to make batter. 3. Take the boiled potatoes in another bowl and mash it. 4. Add salt, chili powder, coriander and cumin powder, coriander leaves and green chilies and mix them well. 5. Take small part of the mixture and make ball or oval shape, then flat it with fingers. 6. Heat oil in a pan. 7. Dip each ball in the batter and drop into the hot oil and deep fry them in the oil till they become golden brown. Vegetable Pakoda Vegetable Pakoda BOOK a. Required tools: fry pan, plate, spoon and spatula, 8Occupation, Business etc. and Technology Education 138

b. Ingredients: chickpea flour (besan), water, baking powder, red chili powder, cumin powder, chopped onion, potato, oil, few spinach leaves, salt, etc. Method of Making Pakoda 1. Beat besan in water until it becomes a thick batter. 2. Add salt, cumin powder, chili powder and baking powder to the batter and beat the mixture again. 3. Mix sliced onion and potatoes well and add spinach leaves. 4. Heat oil in a deep pan. 5. Dip the vegetables in the batter and deep fry till they become golden brown. 6. Have or serve hot Pakoda with Achar or sauce. Momo Momo Among the different food items Momo is very popular in Nepal. It is steamed meat or vegetables wrapped in flour dough. It is very popular in Nepal and generally eaten as snacks or tiffin. Momo can be both vegetarian and non-vegetarian. Especially around Kathmandu valley, buff Momo is popular. However, chicken and mutton Momos are equally popular in the country. Usually, momo is eaten with Momo Achar. Method of Making Momo Ingredient Ingredient For Vegetable Momo For Chicken Momo Flour 600 gm 650 gm Water 300 ml 300 gm Potato (boiled) 480 gm Meat (minced) - Peas (Dry) - 400gm Onion 50 gm Tomato 100 gm - Cabbage 50gm 120 gm 100 gm - Occupation, Business BOOK 150 gm 8and Technology Education 139

Fresh red chilies 30 gm 30 gm Coriander 30 gm 30 gm Mustard Oil 32 gm 40 gm Required utensils: Momo cooking pot, plate, spoon, fork, etc. Preparation of Veg. Momo 1. Mix flour, oil, salt and water in a bowl and knead till the dough becomes homogeneous in texture. 2. Fry spices and mix it with the peas, tomatoes, green chilies, cabbage and onion. 3. Now, mix the boiled potato, green coriander and salt to the prepared mixture. 4. Give the dough a final knead. Prepare dough balls. Take a ball, roll between your palms to spherical shape. Flatten the ball with your palm. Make a few semi-flattened circles. Use a rolling pin to roll out each flattened circle into a wrapper. 5. Put the mix veg. stuff at the middle of the wrapper and wrap the stuffs. 6. Heat up a steamer, oil the steamer rack well. This is important because it will prevent dumplings from sticking. Arrange uncooked Momos in the steamer. Close the lid, and allow steaming until the dumplings are cooked well, about 8-10 min. Take the dumplings off the steamer, and immediately serve. To serve, arrange the cooked Momos on a plate dressed with an ample amount of hot tomato achar. Preparation of Non-veg. (buff, chicken, fish, mutton) Momo 1. Mix the well minced meat with sliced onion and cabbage. Put the spices, salt, oil, water, sauce. Stir ingredients vigorously. 2. Put the mixture at the middle of the wrapper and wrap the stuffs like before i.e. during preparation of veg. momo. 3. Steam the momo for 10-15 minutes 4. Now the momo is ready to serve. Serve it with Momo achar. Activity Visit a Momo shop nearby your home and observe the method of preparing Momo. 140 8Occupation, Business BOOK and Technology Education

Word meaning Ample : sufficient Dumpling : small ball of dough Mince : cut up (food, especially meat) into very small pieces, typically in a machine Vigorously : energetically Exercise A Answer the following questions: 1. What is Momo? Why is it gaining popularity and importance? 2. Write the method of preparing Momo. Practical Work Make an arrangement of all the required materials and ingredients for preparing Momo and prepare Momo as per the direction of your teacher. Bread Bread Bread is a very popular food item. Varieties of bread are available in the market like bun, with spices, mixed with milk or fruits etc. a. Required utensils: bowl or Dekchi, pan, oven etc. b. Ingredients: Fine flour: 100 part, yeast: 2 part, sugar: 5 part, salt: 2 part, ghee: 4 part and water 55-60 part. Milk, egg and baking powder should be collected as per the need. Method of preparing bread 1. In a large bowl, mix the sugar, flour and salt in warm water, and then stir in yeast. 2. Mix salt and oil into the yeast. Knead dough until smooth. 3. Place in a well oiled bowl and cover with a damp cloth. Allow to rise until the dough is doubled for about 1 hour. Occupation, Business BOOK 141 8and Technology Education

4. Punch dough down, knead for a few minutes, and divide in parts. Shape into loaves, and place into well oiled loaf pans. Allow to rise for 30 minutes, or until dough has risen above pans. 5. Bake at 200°C to 240°C for 30 minutes. When the bread is well cooked and looks brown, it should be taken out of the pan and cool in the room temperature. Packing and labelling: The bread should be packed in the plastic and labelled accordingly. After that, it should be supplied to the market for selling according to the demand. Doughnut Doughnut is a small sugar-coated cake of sweet Doughnut dough, which is fried or baked and is ring shaped with no filling. a. Required utensils: Pan, spatula Required materials: 1 kg fine flour, 100 gm sugar, 20 gm yeast, 50 gm butter or ghee, 1 liter oil, 50 gm powder milk, 18 gm salt, water 550 ml b. Method of Making Doughnut: • Mix all the required materials mentioned above and knead it well. • Let it expand for some time. • Roll it out in ring shape and bake it in an oven or fry it in the hot oil in the pan until it looks brown. Samosa Somosa BOOK Samosa is one of the popular snacks item in 8Occupation, Business Nepal. It is also called singada. It is prepared putting potato, peanut, peas, etc in the dough. and Technology Education It needs fine flour of wheat, salt, Jwano or fennel (saunph), ghee, water and potato. It also needs peanuts, green peas or gram, green coriander, garlic, green chili or chili powder, cumin seeds, and oil. a. Required utensils: Pan/Karai, spatula 142

b. Method of Preparing Samosa • Knead the flour mixing parsley or fennel, salt and ghee. • Prepare potato stuffing for samosa with boiled potato, green peas or gram, peanuts and required spices by frying in the oil. • Make the balls of the dough. • Roll it into flat round shape and cut it into half. Mould the half into a cone by sticking seam together with little water. • Fill the cone with the potato mixture and stick the top of the cone together with little water. • Heat oil for frying over a medium flame and when the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crispy. • Drain excess oil and serve or supply for selling as per the need. Cake A baked sweet food usually made from flour, fat, sugar, Sponge cake eggs and other ingredients is called cake. As it is cooked in the 180º - 200ºC temperature, it gets expanded, light Sponge cake and soft. It needs the following ingredients. 1.5 kg Items Butter cake Pound cake 75 Flour 1.5 kg 1.5 kg 1.2 kg 22 piece Butter 800 gm 1 kg As per the need Sugar 800 gm - - 200 ml Eggs 18 piece 20 piece Spices As per the need As per the need Baking powder 20 gm 20 gm Milk or water 250 ml 350 ml a. Required utensils: Chalno, top, Dekchi, tray, Karaai, etc. b. Method of preparing cake • Collect the required materials. • Mix the baking powder with flour and mix butter well with hand until effervesces so that the butter gets lighter by entering air in it and white bubbles are seen. • Mix the sugar powder in the mixture and move well until effervesces and white bubbles are seen. Occupation, Business BOOK 143 8and Technology Education

• Add the eggs in it in the same way. Stir the mixture well. • Slowly mix the flour in the same mixture and stir slightly because if this mixture is stirred vigorously, the cake does not expand. • Add spices, cashew nut, almond, cherry, currant, etc in it as per the wish and necessity or they can be used only for outer decoration. • Apply butter on the cake tray and keep the mixture in the cake tray and start baking in the oven. Arrange the grip proof paper for it. • Cook the cake in 180°C to 200°C temperature for 20-30 minutes in an oven. Jam Jam The fruits like peach, pear, apple, plum, orange, jackfruit, mango, pineapple, mulberry; Junar, papaya, etc are used for making jam. Jam is a substance prepared and preserved by cooking the kernel of fruits mixed with sugar and vinegar. There are various kinds of jam. A mixed jam also can be made by mixing different varieties of fruit. Method of Making Jam Selection of the fruit and its preparation • Select the fruit and clean it with water. • Remove the outer layer, seeds or inedible contains of the fruit. • Cut the fruit into the pieces and take out its edible substance or juice by using machine. Preparation of kernel from fruit • Cook the solid pieces of fruits in an aluminium or steel pot to make its slurry. • The amount of water to be added depends on the hardness of the fruit. • While cooking the fruit pieces, it is better to crush it with ladle. • If pulpier machine is available, it is not necessary to cook the fruit to take out its kernel. Adding sugar and cooking procedure • Generally 1 kg sugar should be added in 1 kg kernel but the amount of the sugar differs as per the kind of fruits. 144 8Occupation, Business BOOK and Technology Education

• 1 kg sugar is appropriate for 1 kg of kernel of sour fruits whereas 800 gm of sugar is enough for 1 kg kernel of sweet fruits. • Large industries prepare jam using the machine but in the domestic level it is cooked in the steel or aluminium vessel. • When the jam gets heated and starts boiling, it looks thick then the remaining sugar should be added and cooked by stirring it well. • Add acid (citric, tartaric or malic) about 1.5-10 gm for 1 kg kernel of fruit. • Again, cook the mixture while stirring continuously until the 65% of the mixture gets solid. Method of knowing the time of jam getting congealed • From the weight: When the 1 kg sugar and 1 kg of kernel weigh 1.5 kg in total after cooked. • Layer test: Pour the cooled jam after cooking in a bowl, if it drops like liquid it is not prepared but if it falls layer by layer then it is prepared well. • Water plunge taste: Put a drop of jam into a cup of water, if it moves downward without expanding and reach at the bottom, it is cooked. If it expands in the water, it needs further cooking. • Refractometer: By using refractometer, we can know whether the jam is cooked or not. Method of putting colours and scents Some permitted colours and scents can be added to make jam attractive. • When the jam is cooked and taken out from the flame, stir colour in the water and add it to the jam. • Add scent and stir again properly Packaging, Sealing and Storing • Let the jam be cooled. • Dip the cans and lids of the cans into the boiling water for 30 minutes. • Dry the cans and lids so that they are totally free of moisture. • Fill the jam in cans and seal lids with machine or wax • Label the cover of can mentioning name of the jam, date of manufacture, weight and price. • Store the cans of jam in the dry and cool place. Occupation, Business BOOK 145 8and Technology Education

Local Roti/Selroti Selroti Selroti is the popular snacks prepared in the Nepali kitchens. It is usually cooked during every special or auspicious occasion. Required utensils: Karai, broach (Jhir), etc. Required materials: Rice flour, water, edible soda, ghee, sugar and other spices. Method of Making Selroti • Take 1 kg of clean rice and soak it with water and cover it. • Soak it for 4-5 hours in the hot season and whole night in the cold season. • Drain the water out from the rice and spread it on the mat. • Grind the dried rice in the grinder. • Knead the flour with all ingredients and keep it covered for about 4 hours in the hot season and whole night in the cold season. • Beat it again until it looks sticky and start cooking it in the hot ghee or oil in ring shape. Account Management We can keep the account of food items by making a table in the following ways: S. Raw Description Unit Quantity Wage for Selling Profit Loss No. material Artisan Price Activities 1. Prepare Chop by studying the recipe. 2. Make Selroti for about 10 individuals. 146 8Occupation, Business BOOK and Technology Education

Word meaning Congeal : become or make liquid thick Currant : small dried grape Effervesce : produce tiny gas bubbles Kernel : the edible content of fruit Ladle : long spoon with deep bowl Seam : place where pieces join Slurry : watery mixture Exercise A Answer the following questions: 1. How do you select the fruits for making jam? Explain. 2. Make a list of materials required for making Samosa. 3. Why is packaging done after processing of food items? 4. Write the procedure for making Selroti. 5. How can the produced food items be supplied to the market for selling conveniently? Practical Work 1. Observe the technology used for making bread by visiting the bread industries and prepare a report. 2. Prepare Samosa in groups and note down the outcome. Occupation, Business BOOK 147 8and Technology Education

UNIT10 Farming of Flowers and Medicinal Herbs Learning Achievement After the completion of this unit, students will be able to:  select suitable site and cultivate garden.  prepare manure and use in the garden.  select the seeds and seedlings for plantation.  farm flowers.  demonstrate the procedures of farming flowers in plastic bag.  show the method of producing seedling from seed.  take care of flowers and do vegetative (grafting, cutting) reproduction.  manage the production, processing, packaging, supplying and keeping account of flowers’ seed.  make a draft for farming flowers in small scale.  identify the processed medicinal plants used in Ayurveda and collect them.  identify the medicinal plants and their importance.  manage the conservation, collection and processing, storing, packaging, supplying and keeping account of medicinal plants.  make a draft for the processing of medicinal plants in small scale. 148 8Occupation, Business BOOK and Technology Education

Lesson 1 Construction of Flower Garden Flower Garden is a plot of land where plants of flowers are grown. The growing of flowers as crop is called floriculture. The occupation of floriculture has gained popularity in the present days. It can give good profits if it is done commercially and systematically. 1. Site Selection Flower garden A scientific method should be applied for the commercial farming of flowers. It needs good fertile soil, appropriate climate, access to sun rays, protection from the diseases, provision of irrigation and market. A site for the farming of flowers should be selected containing the above mentioned elements. a. Soil: For the construction of flower garden, the sandy soil full of organic substances is appropriate. b. Market: If the commercial flower farming is done far from the market, it is difficult to supply to the market. Thus, the site for the farming of flowers should be nearby the market or should have the facility of transportation. c. Source of Water: There should be the permanent and regular source of water throughout the year for farming of flowers. As, it needs to irrigate the flower garden from the preparation of nursery bed to the production of fully grown flowers, it is necessary to construct tube well, well, tap or flume as the source of water so that the irrigation can be done regularly. d. Higher and Sunny Place: The site for the flower farming should be at the higher ground and have easy and proper access to the sun rays. If the site is at the lower level, the rainwater during the rainy season may be deposited there which may damage the flowers. The saplings of flowers grow well in sunny and bright places. The gloomy and damp sites are not suitable for the growth of flowers’ seedlings. The flower plants may also be affected by the diseases in the gloomy locations. Flower gardens can be constructed in various patterns. The boundary of the flower garden can be demarcated using round stones or bricks decoratively. Occupation, Business BOOK 149 8and Technology Education

The field should be ploughed for 3-4 times and the compost manure should be mixed in the soil before plantation. When the site is prepared well, the seedlings should be selected according to the climate and planted systematically. It is necessary to irrigate the field and remove the weeds for the proper growth of the flower garden. 2. Propagation of Flower (Grafting and Cutting) Propagation of flower is the process of creating new flower plants from the variety of sources like seeds, cuttings, bulbs and other plants’ parts. Hence propagation of flower refers to the artificial or natural spreading of flower plants. The flowers can be propagated by two methods. They are sexual propagation (seed) and asexual propagation or vegetative reproduction. Most of the propagation of flowers is done by cutting. While taking the cutting of any plant, the upper part should contain 3 pairs of leaves. Generally the cutting of the flower plants is appropriate during the months from Mangsir to Falgun. The cuttings should be kept in the gap at least of 4 cm. The roots start to grow after 3 weeks of cutting. It is called plant-let which is ready for plantation. It should be planted in the well prepared flower garden. A healthy and good quality plant should be selected for grafting and cutting. After selecting a healthy and fresh joint of scion, the cutting should be done with budding method. In this method, the joints are joined using the tools and new plants are produced. A good quality of rose plant is produced from this method. Similarly, we need the good quality of scion for the grafting also. After that, the improved breed of plants can be produced from the rootstock of the same breed. 3. Production of Seeds, Protection and Storage We can produce the seeds of flowers commercially in the kitchen garden. Different varieties of flowers should be planted separately for the production of seeds. The flowers produced for the seeds selection should not be planted together with other flowers. Weeding, enough irrigation and control of disease are the important factors for producing good quality of seeds. Plucking of the flower is appropriate only when the flower is well ripened after blooming. a. Protection and Storage of Seeds The seeds, when produced should be cleaned and dried in the sun for 2-4 days. The level of the moisture should be maintained 10%-12% as per the type of seeds. It is necessary to do lab test before storage. The seeds should be free from the mixing of other seeds of weeds or plants. Every time, when the seeds are produced, it should be kept in the polythene bag after labelling. Nowadays, the moisture proof polythene bags are also available in the market. It is best to store the seeds in it. The seeds should be made disease and insect free by using medicines. The storage should be in dry and dark place and well protected from birds, mice, etc. 150 8Occupation, Business BOOK and Technology Education