Class 10 Agriculture Chapter 6 Entrepreneurial Skill Development Solution
CBSE Board Skill Subject Class 10 Agriculture Chapter 6 Entrepreneurial Skill Development full exercise question answer by expert teacher here on this page. This Agriculture subject is also under vocational subject.
Check Your Progress
1.) List different types of honeybees found in India, also write the work distribution of different classes of honeybee.
Answer:
There are five important species of honeybees as follows.
- Apis dorsata: The rock bee
- Apis cerana indica: The Indian honeybee
- Apis florea : The little bee
- Apis mellifera: The European or Italian bee
- Melipona irridipennis: Danner bee, Meliporidae stingless bee.
Honeybee castes
Every honeybee colony comprises of a single queen, a few hundred drones and several
thousand worker castes of honeybees. Queen is a fertile, functional female, worker is a
sterile female and the drone is a male insect.
1.) Duties of a queen – The only individual, which lays eggs in a colony (Mother of all bees).
2.) Duties of a drone – Their important duty is to fertilize the queen.
3.) Duties of a worker – First three weeks- household duty and rest of the lifeout door duty i. e. collection of nector
2.) Write short notes on: Sericulture, ornamental fish culture and lac culture.
Answer: Sericulture: Sericulture is the rearing of silkworms for the production of silk. The silkworm larve feed on the mulberry leaves and then they spin their silken cocoons on the twigs. This process is achieved by secretion of fluid from its structural glands, resulting in the fiber of the cocoon.
Ornamental fish farming
The growing of colourful and fancy fishes is known as ornamental fish farming. The growing interest in aquarium fishes has resulted in steady increase in aquarium fish trade globally. Ornamental fish culture is becoming a source of income day-byday for the rural people. The ornamental fish trade with a turnover of US $ 6 Billion and an annual growth rate of 8 percent offers lot of scope for development. India’s share in ornamental fish trade is estimated to be less than 1% of the global trade. Gold fish is the most common and preferred fish because of its varied colouration and morphological charecteristics and the common breeds being grown are comet, lion head, oranda, fringe tail, veil tail, fan tail, telescopic eye. Development of culture technologies is the major answer to a long term sustainable trade of ornamental fishes.
Lac is a resinous exudation from the body of female scale insect. Since Vedic period, it has been in use in India. The English word lac synonyms Lakh in Hindi, which itself is derivative of Sanskrit word Laksh meaning a lakh or hundred thousand. It would appear that Vedic people knew that the lac is obtained from numerous insects and must also know the biological and commercial aspects of lac industry. With increasing universal environment awareness, the importance of lac has assumed special relevance in the present age, being an eco-friendly, biodegradable and self-sustaining natural material.
3.) What is value addition? Write different dried products which you have seen in the market.
Answer: India is the 2nd largest producer of fruits and vegetables in the world. However, about 30-40% of this produce is lost due to improper postharvet handling. Moreover, several fruits and vegetables are seasonal in nature, which results in price fluctuations, thereby growers get low price of their produce. Therefore, to prevent losses, and avoid glut of fruits in the season, processing of fruits in to stable value-added and processed products is required.
- Fruit juice powder
- Dried tamarind
- Dry fruits
- dehydrated vegetables and fruits
- Powder flavouring
- Dried sour candy
- Dried pulses
4.) Describe briefly different fermented products which can be prepared from fruits.
Fermented products
Answer: Wine: Wine is made by fermenting grape juice with the help of yeasts. Wine can also be prepared by fermentation of other fruit juices such as mango, pineapple, guava, plum, kiwi, apple etc. , which will be referred to as wine of that specific fruits (mango wine, pineapple wine etc. ). Wine represents a non-toxic healthful beverage, which provides calories, vitamins, minerals and other nutrients.
Vinegar: The product made from carbohydrates obtained from different fruits by acetic acid fermentation is called vinegar. It can be manufactured as a by – product from the pomace after extracting the juice from fruits. Fruit vinegars will have a unique flavour of the fruits used. Vinegar can be made from apple, grape or other fruits. Vinegar should have atleast 5g acetic acid per 100g
5.) Differentiate between candied, glazed and crystallized fruit.
Answer: Candied fruit: A fruit impregnated with sugar, drained and dried is named as candied fruit. They are not sticky andare plump, tender and exceedingly sweet with high flavour.
Glazed fruit: A candied fruit dipped for a moment in boiling syrup to impart a glossy finish to it, drained and dried- is called glazed fruit.
Crystallized fruit: Candied fruit drained, dried and rolled in crystal sugar is called a crystallized fruit.
6.) Differentiate between jam and jelly.
Answer:
Jam
Jam is a concentrated fruit pulp, possessing a fairly heavy body and rich in natural fruit flavour. Pectin in the fruit gives it a good set and high amount of sugars (more than 68. 5 %) facilities its preservation. It is prepared by boiling the fruit pulp and juice with sufficient quantity of sugar to get thick consistency. A good jam must have bright colour, rich typical fruit flavour, stiff but should not be sticky or crystallization of sugar. Apple jam, pineapple jam, and mixed fruit jam are common in the market.
Jelly
It is a semi-solid product prepared by concentrating essentially a clear fruit extract with sugar. In jelly making, pectin is the most essential constituent. Good jelly should be transparent, attractive in colour, give strong flavour of the fruit and firm enough to retain a sharp edge when cut. Pectin from cell wall of fruits sugar, acid and water combine together when corked to form jelly. Guava jelly is very popular in all parts of the world.
7.) Discuss in detail the harvesting, postharvest handling and processing of mushrooms.
Answer: Harvesting and postharvest management of mushrooms
Harvesting of mushrooms at optimum stage of maturity is of great importance. Harvesting of undermature or over mature fruit bodies results in poor texture, flavour and immediate degradation. Mushroom pin-heads start appearing after 7–10 days.
Harvesting
White button mushroom: They should be harvested when their cap size is 30–45 mm in diameter or when their cap diameter is twice the length of stem. Pre-harvest spraying of 2% ascorbic acid improves their colour by inhibiting the polyphenol oxidase activity.
Oyster mushroom: These are harvested, when their fruit bodies have curled under edges with well-formed gills (wrinkled stage of umbrella) because fully mature fruit bodies are fragile and difficult to handle.
Paddy straw mushroom: These are harvested at button or egg-sized stage. The deterioration is less in the mushrooms harvested at egg-sized stage because their polyphenol oxidase activity is slow.
Postharvest Management
Pre-cooling: Although, mushrooms are grown at lower temperature, even then they should be precooled immediately after harvesting, to their optimum storage
temperature (5°C) to check the rate of high respiration and changes taking place at ambient room temperatures.
Sorting: Sorting is done to remove undesirable fruiting bodies in the produce like discoloured, blemishes and misshapen mushrooms are discarded while sorting. Dipping treatments: To maintain whiteness, dipping of mushrooms in dilute solution of hydrogen peroxide (1:3) for half an hour and then steeping in 0. 25% citric acid solution gives significant effect.
Packaging: Properly washed mushrooms are packed in suitable containers. Since, mushrooms are very sensitive to desiccation and drought, these are usually packed in polyethylene bags of 200– 500g capacities, 0. 5% ventilation is generally recommended for refrigerated storage, whereas for local markets, non-perforated bags should be used. For distant markets, polystyrene or fibre board punnets over-wrapped with partially permeable polyvinyl chloride (PVC) or poly acetate films packing material is recommended.
Transportation: Mushrooms being highly perishable and having a high rate of respiration, transportion in refrigerated vans is recommended for distant markets.
Storage: Mushrooms cannot be stored for more than 24 hr at room temperature or 1–2 weeks in refrigerated condition. During storage, there is decline in total sugars, soluble proteins and total phenol content, while polyphenol oxidase activity enhances.
These changes are aggravated with increase in storage temperature. A temperature of 5°C along with 85–90% relative humidity is generally recommended for their storage.
Processing: Pickling and sun-drying are economically-viable methods of preserving
mushrooms. However, freezing and freeze-drying give them an excellent quality. They can be used commercially for export market.
Pickling and lactic acid fermentation: Fermentation is a process of anaerobic or partial anaerobic oxidation of carbohydrates. During fermentation, sufficient quantity of lactic acid is produced to prevent the product from further spoilage during storage. Pickle, chutney and ketchup are products having a minimum of 6 months storage life at ambient temperature.
8.) Discuss the steps involved in silkworm rearing.
Answer: Stages of production
- The silk moth lays thousands of eggs.
- The silk moth eggs hatch to form larvae, known as silkworms.
- The larvae feed on the mulberry leaves.
- Well grown and moulted silkworm weaves a net to hold itself
- It swings its head from side to side silk.
- The silk solidifies when it contacts the air.
- The silkworm spins approximately one mile of filament and completely encloses itself in a cocoon in about two or three days.
- The silk is obtained by brushing the undamaged cocoon to find the outside end of the filament.
- The silk filaments are then wound on a reel. One cocoon contains approximately 1,000 yards of silk filament.
9.) Write advantages of using biofertilizers in our fields.
Answer: Importance of biofertilizers
- Supplement fertilizer supplies for meeting the nutrient needs of crops.
- Add 20 – 200 kg N/ha (by fixation) under optimum conditions and solubilise/mobilise 30-50 kg phospurus/ha.
- They liberate growth promoting substances and vitamins which help to maintain soil fertility.
- They suppress the incidence of pathogens and control diseases.
- Increase the crop yield by 10-50%.
- Cheaper, pollution free and based on renewable energy sources.
- They improve soil physical properties, tilth and soil health.
Fill in the blanks
1.) Apis mellifera was first introduced in India at. . . . . . . 1962 nagrota. . . . . . . . . . . . . .
2.) . . . . . . . . . . . . . . . mulberry. . . . . . . . . . the major silk produced in India.
3.) . . . . . . . . . . . gold fish. . . . . . . . . . . . . . . . . is the major fish used in ornamental fish farming.
4.) The science of making garden in small glass container is known as. . . . . . . . . . terrarium. . . . . . . . .
5.) Anardana is a dried product prepared from . . . . . . . . . Pomegranate. . . . . . . .
6.) . . . . . . . . . . . . . Frank(1885). . . . . . . . . . gave the name “mycorrhiza” to the peculiar association between tree roots and ectomycorrhizal fungi.
7.) For jelly making, fruit should have high degree of . . . . . . pectin. . . . . . . . .
8.) RTS should contain a minimum of . . . . . . . 10%. . . . . . . . . . . . fruit pulp. .
9.) Vinegar contains . . . . . . . . . 5 g acetic acid per 100 g. . . . . . . . . . .
10.) White button mushroom should be harvested when their cap size is . . . . . . . . . . . . . 30- 45 mm. . . . . . . . . . . . in diameter.
11.) Cider is prepared from . . . . . . . . . . apple juice. . . . . . . . . .
12.) Petha is prepared from . . . . . . . ash gourd. . . . . . . . . . . .
13.) Most widely occurring species of lac insect in India is . . . . . . . . . . . Laccifer lacca (Kerr). . . . . . . . . . . . . . .