Occupation, Business and Technology 8

• It contains high nutritious elements required for the plants.
• The crops, plants, vegetables, fruits and flowers grow well.
• It has no smell.
• It has high water absorbing capacity.
• It controls land erosion.
• It is environment friendly because it is prepared from the waste materials

and weeds.
• It does not possess poisonous elements.
• It does not contain any unnecessary seeds.

Exercise

Answer the following questions.
1. Why are earthworms called the friends of farmers? Discuss in the class and

write in the notebook.
2. Highlight the elements which are found in the compost of earthworms.
3. Write the process of earthworm farming.

Project Work
Prepare earthworm compost at home consulting with your teacher and
demonstrate it.

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8L e s s o n

Organic Vegetable Farming

Teaching Learning Objectives
After the study of this lesson, students will be able:
• to cultivate some of the organic vegetables.

Pre-reading Activity
How do your parents cultivate vegetables at your home? Discuss.

Terms & Terminologies

manure : dung, compost, fertilizer
rotation
pest : turning round
insecticide
pesticide : an insect or animal that destroys plants, food
ecological
: a chemical used for killing insects
biodiversity
: a chemical used for killing pests, especially insect

: connected with the relation of plants and living creatures
to each other and to their environment

: the existence of a large number of different kinds of
animals and plants which make a balanced environment

1. Introduction

Organic farming is a form of agriculture that depends on the techniques such
as crop rotation, green manure, compost, and biological pest control. The
National Organic Standards Board (NOSB) defines “Organic agriculture is
an ecological production management system that promotes and enhances
biodiversity, biological cycles and biological activity. It is based on minimal
use of off-farm inputs and on management practices that restore, maintain
and enhance ecological harmony.’’

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2. Benefits of Organic Vegetable
Benefits of Organic Food or Vegetables

Prevents premature Reduces risk of
ageing heart diseases

Boosts immune Promotes animal
system welfare

Ensures safe and Reduces presence
healthy world for of pesticides
future generation
Prevents cancer
Tastes better than
non-organic food

3. Transportation of Vegetables and Marketing

Due to lack of modern transportation for carrying vegetables in the hilly and
mountain regions, farmers carry their productions on their backbone. Where
there is facility of bus transportation, they carry their vegetables on the roof
of the bus or in the passage of the bus. It is difficult to carry vegetables to the
market. This is why farmer’s production goes to waste. The urban people are
forced to eat chemically produced vegetables exported from neighbouring
countries too because vegetables from hilly areas are not possible to make
available in the city.

4. Keeping Accounts

The process of keeping records of income and expenditure is known
as accounts. While producing organic vegetables, we should keep its
expenditure and income. Keeping record helps to maintain income and

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balance. The following things should be considered while keeping accounts:

b. Production Cost

While cultivating organic vegetables we should keep its cost in different
sectors. We should keep the expenditure of labour, tractor, seeds, seedlings,
fertilizers, etc. We need different agricultural instruments such as digging
spade, shovel, sickle, plough, pump, pipe, etc. These instruments need
mending time to time and it needs money. We need money to buy organic
fertilizer. It needs money to carry goods from farm to market. We should
keep all these expenditures. We should keep record of loan and interest. It
helps to know the real benefit from organic vegetables.

b. Management Cost

Commercial production of organic vegetables involves a long process from
field to market. It needs to run an office. Office, telephone, rent, salary
and allowances, electricity etc. are necessary. We need money for all these
settings.

c. Selling Cost

To sell the produced goods is not very easy. We should advertise the
production. To make people know about the things, we should give
advertisement on TV, newspaper, radio etc. The cost of packing, labeling,
commission, transportation, should be maintained. All these costs are selling
costs

d. Miscellaneous Cost

There are other daily expenditures. Everyday cost for tea and snacks, cost to
welcome guests, donation for social work, interest of the loan, etc. are also
some of the costs while producing organic vegetables.

We should keep all the records of expenditure. This should be maintained
separately which helps to make plan for the future.

e. Form of Keeping Expenditure

Name of the organic vegetables……………………………
Area of cultivation…………………………………………

S.N. Raw Materials Quantity Per -Unit Price Total Cost Remarks

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Form of Keeping Records of Income and Profit

S.N. Name of The Unit Production Per Unit Total Net Profit Remarks

Vegetable Quantity Price Income

Total Income = Total Production × Per Unit Market Price
Net Profit = Total Income – Total Production Cost

Exercise

1. Write T for true statements and F for false statements.
a. Organic vegetables are hygienic for our health.
b. We should not use any chemical fertilizers, insecticides and pesticides

in organic vegetables.
c. People don’t use means of transportation to maintain quality of organic

vegetable.
d. We should not keep proper accounts if we get high profit from organic

vegetables.
e. If we pay high cost to produce organic vegetables, it gives high profit.
2. Answer the following questions.
a. What is called organic vegetable? Discuss and write.
b. What are the disadvantages of chemically produced vegetables?

Discuss and write.
c. Talk about the importance of keeping records of expenditure and

income and write.

Project Work

• Produce some organic vegetables at your home or school and demonstrate
them in school.

• Highlight the advantages of organic vegetables on a chart paper.

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9L e s s o n

Modern Method of Protecting Vegetables
and Fruits from Diseases, Insects and Pests

Teaching Learning Objectives

After the study of this lesson, students will be able:
• to describe the modern methods of protecting vegetables and fruits from diseases,

insets and pests.

Pre-reading Activity
What are the enemies of farmers? Discuss.

Terms & Terminologies

infest : to exist in large numbers in a particular place, often
causing damage or disease

yields : to produce or provide something for example a profit,
result or crop

risk : danger, threat, peril, menace

cultural : the growing of plants or breeding of particular
animals in order to get a particular substance or crop
from them

botany : the scientific study of plants and their structure

botanical : connected with the science of botany

pheromone : (biology) a substance produced by an animal as a
chemical signal, often to attract another animal of the
same species

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Introduction

Insect infestation can devastate our garden, reducing yields and harming slow-
growing plants that are more at risk to diseases. Some cures for insect problems,
like chemical insecticides, may be worse than the original problem because they
kill beneficial insects and can harm animals and people. It was first time in 1962
when Richal Karsan highlighted in Silent Spring the harmful effects of using
chemical pesticides and insecticides. After that the world is trying to use natural
methods to get rid of the insects and pests. A combination of cultural methods
and botanical insecticides can be effective at reducing insect problems without the
danger of chemical applications. This method is known as unified management of
enemy insects and pests. The following steps can be taken to prevent from enemy
insects of vegetables, plants, fruits and flowers.

educate the
farmers

welcome and aspects of unified cultivate healthy
protect the management of plants
enemy insects and
friendly insects
pests

regular inspection
of crops

Methods of Controlling Diseases and Insects: Cultural Methods

There are mainly two methods of controlling diseases and insects. They are
artificial chemical methods and natural methods. Use of chemical insecticides
and pesticides are harmful to environment and human health. Nowadays, people
prefer to use natural and biological methods for preventing insects and pests.

Cultural Methods

Step 1: We should plant vegetables that are resistant to insect infestation. Beans, beets,
cucumbers and squash are relatively insect-resistant, while potatoes, carrots, cabbage
and broccoli all attract various pests.
Step 2: We should follow a regular water and fertilizer schedule to keep plants strong.
Healthy plants are more resistant to pests.

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Step 3: We should weed (pick over) our garden well and regularly to minimize hiding
places for insect pests and to prevent the weeds from competing with our vegetables
for water and nutrients.
Step 4: We should remove infested plants to prevent the pests from spreading to
neighboring vegetable plants.
Step 5: We should remove and destroy all plants after the harvest is finished.
Step 6: We should attract insect predators by growing plants that feature small
flowers, such as daisies, dill and coneflower. These plants will encourage predators of
insects and beneficial insects including ladybugs, nematodes, bats and birds.

Physical and Chemical Methods
Step 1: Place traps around the outside of your garden. Pheromone traps attract insects
during their mating cycles, and yellow sticky traps are effective against flying insects
such as aphids, white flies and fungus gnats.
Step 2: Pick insects off your vegetables by hand or use a jet of water from your garden
pipe to dislodge them.
Step 3: Place insects in a bucket of soapy water to kill them after removal.
Step 4: Use Bacillus Thuringiensis Bacteria and Beneficial Nematodes, which can be
found at garden centers, to kill insects in the garden.

Step 5: Spot spray insect-infested plants with plant-based insecticides like neem or
pyrethrums as a last resort.

Exercise

Answer the following questions.
1. What is called unified enemy insects management? Discuss and write.

2. What types of vegetables do you grow at your farm kitchen garden? How
do you protect them from the insects and pests? Discuss and write.

3. What are the steps of controlling insects and pests? Discuss and write.

4. What is called biological method of controlling insects? Discuss and write.

5. Write short note on:

• Effects of chemical insecticides and pesticides

• Use of micro organisms

Project Work

Prepare a report on methods of controlling insects after visiting an agro farm
and consulting with the farmers and experts.

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10L e s s o n

Management of Vegetable
Market

Teaching Learning Objectives
After the study of this lesson, students will be able:
• to shed light on the present condition of vegetable market in Nepal and the

problems of farmers.

Pre-reading Activity

Do you use vegetables cultivated at kitchen garden or do you buy from
market? Tell your class.

Terms & Terminologies

consumer : user, buyer

retail : the selling of goods to the public, usually through
shops / stores

pyramid - selling : a way of selling things in which somebody buys
the right to sell a company’s goods and then sells the
goods to other people. These other people sell the
goods again to others

wholesale : connected with goods that are bought and sold in
large quantities, especially so they can be sold again
to make a profit

agent : a person whose job is to act for, or manage the affairs
of, other people in business, politics

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We produce vegetables with two purposes-one
is to consume ourselves and another is to sell
them. The latter is called commercial purpose
too. When the farmers cultivate vegetables for
the commercial purpose, they need a market
to sell them but in Nepal there is problem of
proper management of vegetable market. Due
to lack of transportation facility, the farmers sell
their vegetables nearby their house sitting on
the road or street side or in the hat bazaar, etc.
The consumers come and buy these vegetables.
This is the process of vegetable market management.

Nepal is an agricultural country so most of the people are farmers. These farmers
due to lack of transportation and market facility, are forced to sell their production
without enough profit.

Due to hilly region, most of the farmers' production is taken by the broker at low
cost. The agents or brokers try to collect the vegetables from the farmers. Farmers
sell their vegetables to the wholeseller at low cost. And the whole sellers sell them
to the retail sellers. The retail sellers sell them to the consumers. In this process,
the cost of vegetable goes very high and it becomes very costly. If the consumers
directly buy from the farmers, it is very cheap. In this long course, the consumers
are highly cheated and they are compelled to buy it.

The following pyramid shows the situation of present marketing management of
vegetable in Nepal.

Producer/
consumer

producer, retail-
seller, consumer

producer, agent,
retail-seller, consumer

producer, phone market,
retail-seller, consumer

producer/whole-seller/retail-seller/
consumer

producer/cooperative producer/whole-seller/retail-
seller/consumer

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Due to lack of market facility, the farmers and consumers are cheated unfairly.
If the farmers themselves manage to sell the produced vegetables directly to the
consumers, they can get their cost and the consumers also can get fresh and cheap
vegetables. The farmers can do this by making their own cooperatives to get good
income from vegetable production.

Exercise

Answer the following questions.
1. Do your parents cultivate vegetables? If so, what types of vegetables do

they produce? Let your class know.
2. How do the people of your locality manage vegetables?
3. What is the importance of vegetable farming? Discuss and write.
4. Discuss and write the present situation of vegetable market in Nepal.

Project Work
How do vegetables reach the real consumers? Show it on a chart paper.

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11L e s s o n

Off Seasonal Vegetable Farming

Teaching Learning Objectives

After the study of this lesson, students will be able:
• to introduce the methods of off-seasonal vegetable farming.

Pre-reading Activity
What types of off seasonal vegetables are cultivated in your locality? Discuss.

Terms & Terminologies

off-seasonal : the time of the year that is not appropriate for cultivation
season
: a period of time during a year when a particular activity
diffident happens or is done
artificial
: insecure, not having much confidence

: non-natural, synthetic

Introduction to Off-Seasonal Vegetable Farming

Off-seasonal vegetable farming refers to the production of vegetables before or
after actual season of vegetables. When we grow vegetables in seasons in which
they can’t grow naturally, they are called off-seasonal vegetables. For an example:
The rainy season vegetables such as cucumber and pumpkin are also grown in the
winter season. For off-seasonal vegetables, we prepare artificial environment of
temperature, water, etc. and we cultivate the vegetables.

Off seasonal vegetable farming is developing day by day because of its high
demand in the market. The government and private institutions and persons
are cultivating off-seasonal vegetables to fulfill the demands of the customers.
People are making a very good income from off-seasonal vegetable farming. For
off seasonal vegetables farming we need specially prepared seeds or seedlings,
appropriate environment, soil, water, proper care and protections from different
diseases as well as good knowledge about the plantation, growth, vegetables

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diseases and precautions about the vegetables.

Things to be considered while doing off seasonal vegetable farming:
• selection of appropriate season for vegetable farming,
• selection of appropriate place or field,
• selection of appropriate seeds,
• knowledge of farming,
• knowledge of irrigation and use of fertilizer,
• knowledge of different diseases and insects of off seasonal vegetables,
• knowledge of using insecticides and pesticides,
• knowledge of treatment and preventive measures from diseases and insects.

Methods of Doing off Seasonal Vegetables Farming

1. Farming of Off Seasonal Vegetables in the Plastic House or Hut
This method is adopted to protect the vegetable from excessive cold, frost,

rain especially in the hilly region. Tomatoes, brinjal, chillies, etc. are produced
in the plastic house.

2. Farming of Vegetables in the Plastic Tunnel
To produce vegetables in the plastic tunnel, we need plastic sheets of 5meter

width and up to 20 or more according to need. We can make plastic tunnel
using local bamboo, woods, babiyo and choya, etc. to make the tunnel.
The vegetables in the tunnel are safe from the rain, cold, heat and other
unnecessary effects. The vegetables grow fast and can be saved from the
frost, cold and heat.

3. Method of Using Plastic Bag
It takes a long time to produce seeds and seedlings in the open field. It is not

so safe too. To solve this problem, we can grow seeds and seedlings in the
plastic bags too. For this, we should prepare appropriate soil mixed with
organic fertilizer and fill up in the appropriate plastic bags. We should keep
them in the plastic tunnel or house. They should be properly cared. They
should be irrigated properly.

4. Method of Vegetable Farming in the Appropriate Land
Due to geographical and climate differences, it is not so easy to decide the

place for farming. The vegetables grow well in one place but it does not grow

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well in another place because of climatic differences. So, it is necessary to get
knowledge about the place, soil, and weather for off-seasonal farming. In
high hilly region, radish, cabbage, cauli flower, mustard are produced in the
month of Chaitra or Baishakh while these vegetables become off seasonal in
the Terai and low hill region during this time because of higher temperature.
These vegetables can be planted in the month of Asoj or Kartik. They can be
used in the month of Paush and Magh.

5. Selection of Season and Time
We can make off-seasonal vegetable farming by planting them a bit late or

earlier than their exact time or season.

6 . By Selecting Appropriate Seeds and Seedlings
Nowadays, the agro-experts have developed new kinds of seeds and

seedling according to season. There are three types of species of vegetables;
the advanced, medium and diffident. The advanced ones can be ready
within 55 to 75 days, medium ones become ready 75-90 and diffident ones
take time 95-120 days.

7. By Changing Agro-Technology
We can cultivate vegetables by changing the techniques of their cultivation.

We can produce off-seasonal vegetables by changing the time of farming.
Example:
We can plant onion seeds in the month of Mangsir and can harvest in the

month of Baisakh and Jestha. After storing in the dry place, they can be used
in the month of Shrawan. This is the off season of onion and we can get a
good deal of profit.

8. Cultivation of Vegetables by Using Different Chemicals
Nowadays, the scientists have developed different types of chemicals to use

in the farm. These chemicals help to grow vegetables fast; the vegetables
bear fruits and flowers earlier than the usual time. These chemicals are used
in pumpkin, cucumber and bottle gourd.
The above mentioned techniques are used to cultivate off-seasonal vegetables.
The production of off-seasonal vegetables helps to fulfill the demands of the
market and can give good income.

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Exercise

1. What is called off seasonal vegetable farming?

2. What things should be considered while making plan for off seasonal vegetables?
3. Write any five importance of off-seasonal vegetables.
4. What are the methods and techniques of producing off seasonal vegetables?

Discuss and write.

Project Work

Prepare a kitchen garden at your school and cultivate some vegetables and show them.

Points to Remember

Lesson-1 Vegetable Farming on the Roof or Courtyard
● There is lack of open area for gardening because of rapid urbanization, so the

roof top vegetable farming is going to be popular day by day.

Lesson-2 Multi Vegetable Farming
● A multi vegetable farming is a process of cultivating different vegetables in the

same time and same land together.
● It provides more products at the same time and maintains the fertility of soil.

Lesson-3 Mushroom Farming
● Mushroom is very nutritious vegetable which has lots of benefits.
● It has plenty of vitamins and minerals.
● Some of its varieties are beneficial for cancer.
● Mushrooms are grown in the dark and damp place.

Lesnson-4 Storage of Vegetables According to Season
● Vegetables can be preserved for future by using different methods.
● They can be preserved at low temperature or by using chemicals.
● We should be very careful about the use of chemicals.

Lesson-5 Production and Storage of Vegetable Seeds
● Cultivation of quality vegetable seeds is the need of time because of high

demand of vegetables.
● Good quality and quantity of vegetables can be produced if the seeds are of

high quality.
● The seeds should be prepared from the vegetables of good quality.

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● They should be well developed and disease free.
● The seeds should be stored in dry place.
● They should be preserved using medicine.

Lesson-6 Organic Fertilizer
● Organic fertilizers are made only by using living things.
● They are free from any chemicals.
● They maintain soil’s fertility and help to grow naturally.
● The things which are produced by using organic fertilizer are considered healthy

and side effect free.
● Organic fertilizer does not deteriorate soil’s quality.
● Shed fertilizer, compost fertilizer, green compost, oilseed cake, bone compost,

earthworm compost, bokase compost, animal dung, rotten leaves, grass, crops
etc. are the examples of organic fertilizers.

Lesson-7 Farming of Earthworms
● Earthworms are farmer’s friends.
● They produce highly fertile compost.
● The compost prepared from earthworms is purely organic.

Lesson -8 Organic Vegetable Farming
● Organic farming is a form of agriculture that relies on techniques such as crop

rotation, green manure, use of compost, and biological pest control.

Lesson -9 Modern Method of Protecting Vegetables from Diseases, Insects and Pests
● It is harmful to use chemical methods to prevent diseases and insects.
● Cultural and physical methods are preferable to prevent diseases and insects.
● Cultural method is a growing of plants or breeding of particular animals in order

to get a particular substance or crop from them.
● In unified control method we welcome friendly insects, educate farmers, cultivate

healthy plants, and regularly inspect crops to protect them from disease and insects.

Lesson-10 Identification of Vegetable Market
● Due to lack of transport facility, most of the Nepalese farmers don’t produce

vegetables with commercial purpose.
● Most of the farmers sell their products in the local market.
● The farmers don’t get good profit because the brokers, shopkeepers buy their

vegetables at low cost and sell in the market at high cost.

Lesson-11 Off-Seasonal Vegetable Farming
● Off-seasonal vegetable farming refers to the production of vegetables before or

after actual season of vegetables.
● We must have knowledge of appropriate time, knowledge of irrigation and fertilizer,

medicines, proper harvest and storage of off-seasonal vegetables.

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Unit

8

Fruit Cultivation

Introduction Estimated Teaching Periods : 15

A fruit tree is a tree which bears fruit that is consumed or used by humans and
some animals — all trees that are flowering plants produce fruit, which are the
ripened ovaries of flowers containing one or more seeds. In horticultural usage,
the term 'fruit tree' is limited to those that provide fruit for human food.

The scientific study and the cultivation of fruits is called pomology, which
divides fruits into groups based on plant morphology and anatomy. Some of
those groups are: Pome fruits, which include apples and pears, and stone fruits,
which include peaches/nectarines, almonds, apricots, plums and cherries.

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1L e s s o n

Seeds of Fruits and Grafting

Teaching Learning Objectives
After the study of this lesson, students will be able:
• to introduce the methods of producing of seeds of fruits through seeds and

biological method.

Pre-reading Activity
What types of fruits are cultivated in your locality? Tell your class.

Terms & Terminologies

biological : connected with the processes that take place within
living things
bough
breeding : branch, limb
grafting
: propagation, reproduction
whip
scion : a piece cut from a living plant and fixed in a cut made
in another plant, so that it grows there; the process or
result of doing this

: beat, thrash

: a piece of plant especially one cut to make a new plant

Scion

It is a biological method of cultivating seedlings.
For this, the branches, leaves or roots are cut and
planted in the nursery bed. The branches or roots
should have at least two or three knots in them.
The length should be ten to twenty five centimeter
and radius should be 0.7 to 2.5. This is not hard
and fast because the length and the radius can be
different according to different fruits. This cutting

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nursery is done by keeping the 2-3 part of the root. The root can be developed
properly at the 20 degree Celsius temperature and having good humidity.

Grafting
This is a new technology of preparing
seedlings. In this method fruit plant is
prepared by combining root stock and
scion. The root stock is the lower part of
the graft and roots grow here. The scion
is the upper part of graft. This part helps
to grow fruits later. The following things
should be considered while making
grafting:
• The root stock and scion must be combined.
• They must be attached properly to each other.
• The season must be favorable.
• The trimmed part should not be withered.

Methods of Grafting
Grafting From Whip

In this method, both the root stock and the scion are cut in bent from 3-6 cm and
an overturn cutting is done of 1-2 cm deep. While doing so, both root stock and
scion are cut. By inserting a nib between the root stock and scion, they are fixed
properly. They are tied with a plastic tape. This method is very useful for apple
plants. After two or three months, the plant is ready for plantation.

Splice Grating
In this method, a steep cutting is done. Other methods are same as in the whip
grafting.

Cleft Grafting
In the cleft method, the root stock is made smooth and the smoothed part is made
slice of five cm with a sharp knife. The scion must be at least 10-12 cm and it
should have 2-3 knots in it. The scion is kept in the root stock and wax is rubbed
on it. After 2-3 months, it gets new leaves.

Side Grafting
It is done in the plants developed in the pots. For this, the bark of the stalk is made
slice by making slice of 3-4 cm in it. The length of the scion should be of 10 -12 and
the trimmed part of scion is inserted in the stock. It is tied with a waxed thread
and left.

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Bark Grafting
The stock is made a log and a 3-5 cm long cutting is done. The scion is inserted
under the bark. The scion is attached with iron nails. Three or four scions can be
inserted in each stock.

Budding
It is a biological technology. In this process, the buds are attached with the stocks
which are grown from the seeds. Specially, this method is applied in the rose
plants and citrus plants. This method is commercially very beneficial. There are
four methods of making budding.

Shield Budding
In this method, the bud is taken out in the form of shield and kept in the root
stock. The shield is properly attached with the root sock and tied properly. After
some time, new plant is grown from the bud and can be planted in the field.

T Budding
In this method, the bud is taken out from the root stock. After that, the bark of the
root stock is made into English T shape. The bud of the scion is kept in the T shape
root stock and tied properly.

Ring Budding
In this process, a 1-2 cm long bud is taken out in the form of ring from the scion
stock. In the same shape, the bark is taken out from the root stock. The ring bud
is put in the place from where the bark is taken out. It is attached properly. This
method is known as ring budding.

Patch Budding
A scion is taken out in the shape of rectangle, round or square from the root stock.
The same size is made in the root stock and the scion is put in it and left. It is
known a patch budding.

Exercise

Answer the following questions.
1. What is the difference between seed method and biological method of

breeding? Discuss in the class and write.
2. Discuss and write the advantages of cutting method of breeding.
3. What are the methods of biological proliferation? Discuss and write.

Project Work

Prepare some plants by using biological methods at your home and show them
in the class and explain their methods.

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2L e s s o n

Trimming of Fruit Plants

Teaching Learning Objectives

After the study of this lesson, students will be able:
• to describe the methods of trimming of fruit plants and its importance.

Pre-reading Activity
Why should we trim fruits and flowers? Discuss.

Terms & Terminologies

trimming : the small pieces of something that are left when you
have cut something
adequate
attach : sufficient, ample
remove : fasten, join, connect
bear : get rid of, take away
: to produce flowers or fruit

After the plantation, the fruit plants keep on growing the whole year. It is no
matter whether it is grown by seeds, seedlings or biological process. They need
care. Proper take care helps the fruit plants grow as it should be and can bear
adequate fruits.

So, trimming of these plants is necessary to keep them healthy. Sometimes,
unnecessary growth of things hampers other necessary things. The process of
trimming helps to grow properly and controls disease and infections too. Trimming
should be done according to season, species, weather, and region. Generally, the
fruit plants are trimmed once a year.

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Things to Be Considered While Trimming Fruit Plants

• The old, broken and diseased branches and twigs should be trimmed and
removed.

• Unhealthy, thin, twisted, attached branches should be removed.
• Unnecessary tall branches should be trimnged and removed.
• Medicines should be used in big and seriously wounded and scratched

branches.
• The dried and dead branches should be removed.
• If the branches are curved and can’t rise, they should be removed.

Benefits of Trimming

• The fruits can be managed as we wish.
• The plants become strong and healthy by

trimming.
• After the removing of unnecessary boughs

and branches, the plants get solar energy and
bear fruits well.
• Out of simultaneously growing two branches,
if one is trimmed, another one bears fruits.
• The trimming of a plant helps the tree to grow properly and controls different
diseases
• The plants look natural and beautiful.

Exercise

Answer the following questions.
1. What do you understand by trimming of fruit plants? Discuss and write.

2. What things should be considered while trimming fruit plants? Discuss and
note down.

3. What are the benefits of trimming? Write.

Project Work

Visit an orchard and consult with the farmers about the process of trimming.
Prepare a report on ‘how to trim fruit plants?’

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3L e s s o n

Storage of Fruits

Teaching Learning Objectives
After the study of this lesson, students will be able:
• to introduce the methods of storage of fruits.

Pre-reading Activity
How do you keep fruits for future? Discuss.

Terms & Terminologies

storage : to store, preserve
conserve : preserve, save, keep
chamber : cavity, hall, compartment
straw : cut and dried stems of wheat or crops
apply : relate, use, pertain
additional : extra, added, supplement

Introduction

When the farmers cultivate fruits and vegetables, they all are not consumed at
a time. They should be stored for the future. The process of keeping fruits and
vegetables for the future is known as storage.

If the cultivated fruits and vegetables are conserved for the future, the farmers
can get an additional income by selling in off season. But, due to lack of storage
facility, a large quantity of fruits and vegetables go to waste. If the farmers are
provided with the knowledge and technology, they can preserve fruits for the
future. The following methods can be applied in the village areas too.

1. Zero Energy Cold Storage System: Process and Benefits

• We should make a chamber to store fruits.

• We should fill up the space between two walls with sand.

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• The wall and sand should be kept wet by regular watering.
• If possible, the wall and the covering of the chamber and sand must be

filled up with water.
• It helps to maintain cold and humidity.
• It is natural and can be made anywhere where there is water facility.
• It is very natural and better than the refrigerator.
• It is done without applying any external power.
• This storage can be made by using local materials.
• It can be made by using bricks, stone, sand, bamboo, straw, etc.
• This technology can be built by the low income farmers, too.
• The farmers can get an additional income by selling fruits in off season.

2. Method of Making Store House

• The land should be at the higher level near water sources.
• The floor of the chamber should be made with bricks.
• There must be double walls of the chamber.
• The space between two walls should be at least of 7.5.cm.
• The empty space between two walls should be filled with sand.
• The sand must be watered to keep it wet.
• The wall should be covered with the frame made from dry grass or straw.
• There must be roof to protect the chamber from sun and rain.

Exercise

Answer the following questions.
1. What is called zero energy cold storage system? Discuss and write.
2. How is zero energy cold storage system made? Discuss and write.
3. Do your parents cultivate vegetables and fruits? If so, how do they store

them? Share in the class and write.

Project Work

Visit the farmers in a small group. Discuss and observe how farmers preserve
fruits and vegetables? If they don’t know, you share your knowledge about
making zero energy cold storage system. Prepare a report on it.

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4L e s s o n

Preparing a Plan for Fruit
Cultivation

Teaching Learning Objectives

After the study of this lesson, students will be able:
• to outline the plan for the cultivation of fruits.

Pre-reading Activity
What steps do you follow if you want to cultivate fruits? Discuss.

Terms & Terminologies

plan : something that you intend to do or achieve: or a set of
things

juice : the liquid that comes from fruit or vegetables

jam : a thick sweet substance made by boiling fruit with
sugar, often

wine : an alcoholic drink made from the juice of fruits

commercial : profitable, saleable, marketable, money-making

Introduction

The demand of fruits is growing every day. We can get lots of benefits by producing
different fruits. Fruits are eaten as a protecting food. We can make different
items from fruits. Juice, jam, wine, etc. can be made from fruits. The systematic
cultivation of fruits is a source of income and employment.

Mainly, fruits are cultivated with two purposes. One is for daily and family
consumption and another one is for business or commercial purpose. For the
fulfilment of family need, it does not need a big area and budget too. But, for the

Occupation, Business & Technology Education 8 175

commercial purpose, we have to make plan. Whether it is big or small farming of
fruits, the following things should be considered while preparing plan for fruit
cultivation:

Selection of Appropriate Soil

Fruits grow in soil. So, we must have knowledge about different fruits and soil
for them. Different fruits grow in different soil. It will be better if we consult the
agro-JTA about this.

Selection of Site

While making plan, we have to consider the proper place for fruits. The place
where we want to cultivate should be appropriate. It must be fertile. The water
sources should be nearby. To maintain warmth, the land facing south is considered
good.

Area

While making a plan for fruits, we should know what types of fruits are going to
be cultivated. Some fruits need a large area while some fruits need a small area.
The fruits that grow tall and expand far should be planted in a big area.

Selection of Fruits

One very important thing about fruit cultivation is that we should have knowledge
about the climate, weather and season of their growth. Some fruits grow in the
cold climate such as apple while some fruits grow in the moderate climate such
as orange and some fruits grow in the hot climate such as custard apple, lychee ,
mango, etc.

Methods of Plantation

For better cultivation of fruits, we should have knowledge of better plantation.
Proper plantation of fruits is the beginning for better production. The seedlings or
seeds should be healthy and strong. Before plantation the pit should be filled with
organic compost which helps to grow fruit properly.

Irrigating and Weeding

The fruits need irrigation while growing, bearing fruits. So proper irrigation
system helps them grow properly and bear fruits. The area should be cleaned and
weeded regularly. Unnecessary growth of weeds and other plants and grass can

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affect the fruits. They should be cleared time and again. It helps to protect them
from different diseases, too.

A Plan for Banana Farming

S.N. Description Unit Quantity Price(Per Unit) Total Amount

Estimated Expenditure

Average production: one metric ton in one ropani
Profit =Average Price –Expenditure

Exercise

Answer the following questions.
1. Why is fruit cultivation growing day by day? Discuss and write.
2. What things should be considered while preparing plan for the cultivation

of fruits? Discuss and write.
Project Work
Visit a place where fruits are cultivated. Meet the cultivator and discuss the
methods of growing fruits and prepare a report on it.

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Points to Remember

Lesson-1 Seeds of Fruits and Grafting
● Grafting is a process to cut from a living plant and fix in a cut made in

another plant.
● Whip grafting, splice, cleft, bark, side grafting are some of the methods of

grafting.
● Budding is also another method in which buds are attached with the

stocks which are grown from the seeds.
Lesson- 2 Trimming of Fruit Plants
● Trimming of fruits helps to grow and bear fruits and flowers.
● It protects fruits from different diseases and look beautiful.
Lesson- 3 Storage of Fruits
● Fruits can be preserved for the future by using different methods.
● Modern method of storage is keeping fruits in the cold store.
● Fruits can be stored by keeping in zero temperature system.
● It can be made anywhere where there is facility of water.
Lesson-4 Preparing a Plan for Fruit Cultivation
● Before we plant fruits, we should make a plan considering the land and

soil, selection of appropriate fruit, season, storage, market, tentative
production cost and tentative benefit, etc.

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Unit

9

Production of Dry
Vegetables, Fruits and

Foodstuff

Introduction Estimated Teaching Periods : 15

Any vegetable that has been dehydrated or dried in order to extend the self life
and to concentrate the flavor is called dry vegetable. Popular dried vegetables
include sun-dried tomatoes, onions, carrots, chilies, etc.

Adried fruit is one from which the majority of the original water content has been
removed either naturally, through sun drying, or through the use of specialized
dryers or dehydrators. Today, dried fruit consumption is widespread. The
conventional" or "traditional" dried fruits refer to the fruits that have been dried
in the sun or in heated wind tunnel dryers. Many fruits such as cranberries,
blueberries, cherries, strawberries and mangoes are infused with a sweetener
(e.g. sucrose syrup) prior to drying. Some products sold as dried fruit, like
papaya, kiwi fruit and pineapple are most often candied fruit.

Dried fruits retain most of the nutritional value of fresh fruits. The specific
nutrient content of the different dried fruits reflects their fresh counterpart and
the processing method. In general, all dried fruits provide essential nutrients
and an array of health protective bioactive ingredients, making them valuable
tools to both increase diet quality and help reduce the risk of chronic disease.

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1L e s s o n

Processing and Use of Dry
Vegetables and Fruits

Teaching Learning Objectives

After the study of this lesson, students will be able:
• to introduce the methods of making vegetables and fruits dry.

Pre-reading Activity

What types of dry vegetables and fruits do you eat at your home ? How do you
get them or how do you prepare them? Tell your class.

Terms & Terminologies

dry : dehydrated

preserve : protect

moisture : wetness

micro-organism : bacteria, germ, virus

extend : to make something longer or larger

prune : a dried plum that is often eaten cooked

concentrate : to bring something together in one place

conventional : tending to follow what is done or consider acceptable
by society in general

fiber : natural or artificial thread found in fruits, food

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Introduction

Human beings have always taken
some measures to preserve food.
Farmers grow fruits and vegetables.
They dry extra fruits and vegetables
of their farms. Ancient people
learned to leave animal flesh and
fruits and vegetables in the sun
and wind to remove moisture.
Since micro-organisms need water
to grow, drying the food slows the
rate at which it spoils. Technically,
drying refers to leaving food in the
sun to reduce moisture content. It helps to preserve fruits and vegetables for a
long time. Today food processors provide a diet richer and more varied than ever
before by using six major methods. They are canning, drying or dehydration,
freezing, freeze-drying, fermentation or pickling, and irradiation.

1. Method of drying fruits and vegetables

a. Solar drying method

It is a traditional method. In this method, vegetables and fruits are cut
into small pieces and kept in the sun. But when we keep it in the sun
we have to protect it from birds, animals, dust, smoke, etc. Similarly,
we should consider the weather condition.

b. Solar dryer using method

In this method, a container that works with the help of sun’s rays is
used. First of all, vegetables and fruits are cut into small pieces. Then
they are kept in the dryer. The dryer should be placed in the sun
and it should be covered with special type of plastic. This method is
more effective than the open drying method. Nowadays, two types
of solar dryer are mostly used- ordinary solar dryer and tunnel solar
dryer. Specially tunnel solar dryer is used in professional production
of fruits and vegetables. This method is comparatively expensive but
qualitative one.

c. Electric dryer using method

In this method, different types of electric dryers are used. In this dryer
food items are dried controlling temperature and relative humidity.
The fruits and vegetables dried using this method are considered
qualitative. Among all, cabinet dryer is of common use.

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d. Osphotic dehydration method

We do not need any type of special equipment in this method. In it,
salt-water or sugar-water (20-45%) is put in a vessel and the pieces of
vegetables and fruits are also kept in the same vessel. We can mix the
pieces of vegetables and fruits in the diluted water as per our will. It
helps to take out water from fruits and vegetables through osmosis
process. Therefore vegetables and fruits get dry faster. It also helps to
improve the quality and taste of the vegetables and fruits.

e. Other methods

Other methods include vacuum dryer, freeze dryer, tunnel dryer,
drum dryer, spray dryer, etc. The vegetables and fruits dried using
such dryers have good quality. These types of dryers are expensive,
therefore it is hard to use at home. Furthermore, skilled human
resource is necessary to run them.

2. Importance of dry fruits and vegetables

When we dry fruits and vegetables, we can keep them for a long time. It is
easy to store and take them from one place to another place easily. Therefore,
we can sell them in national and international market. In this way, it can

be a source of earning foreign currency. Similarly, it can fulfill the need of

vegetables and fruits in the off season. They also can be a good source of

vitamins, minerals and fiber. Therefore, we should dry and preserve the excess

amount of fruits and vegetables.

Activity

How can we prepare dry fruits? Ask your mother and write a stepwise procedure.

Exercise

Answer the following questions.
1. What do you understand by drying fruits and vegetables? Discuss and write.
2. Write the methods of drying fruits and vegetables and explain each of them.
3. Which of the method of drying is very suitable for Nepal and why?
4. What are the advantages of drying fruits and vegetables? Discuss and write.

Project Work
Use one of the methods you have studied in this chapter and dry any seasonal
fruits or vegetables and display in your class.

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2L e s s o n

Items of MOMO

Teaching Learning Objectives

After the study of this lesson, students will be able:
• to prepare different MOMO items.

Pre-reading Activity
What types of MOMO have you eaten and where? Share it to your class.

Terms & Terminologies

etymology : the study of the origin and history of words and their
meanings
native
prevalent : indigenous
modified : prevailing, rampant, found
delicacy : adapted, made to order
dumpling : fragility, slenderness
dough : depositing
: bread, bucks

Introduction

MOMO is a type of dumpling native to Tibet
and Nepal. Over the years, it has become a very
popular diet.

The origin and etymology of MOMO in Nepal is
uncertain. But, what is clear is that they are the
absolute treat – full of flavor when taken with
the chutney.

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Since this dish was initially popular among the Newar community of the
Kathmandu valley, one prevalent belief is that traveling Newar merchants brought
the recipe and the name MOMO from Lhasa, Tibet where they were traditional
delicacy for centuries. They modified the seasonings of the dish with available
ingredients, using water buffalo and kept the same name. A guideline is given
below about how-to prepare MOMO.

Preparing Dough

We need dough which is generally made from wheat flour or maida. The method
of preparing dough is given below. This dough is used for all kinds of MOMO.

Ingredients – 3 cups (according to need)
● All Purpose Flour (Maida) – 1/4 tsp
● Baking Powder – 1 cup, approx (according to need)
● Water

Method

1. In a bowl, mix all purpose flour and the baking powder.
2. Add in little water at a time to form dough.
3. Mix it together, knead for another 10 minutes.
4. Cover and allow the dough to rest for 15-20 minutes.

5. Meanwhile, you can work on the fillings too.

Ingredients for the Vegetable Filling

● Cabbage – 3 cups, food processed or cut really fine

● Carrots – 1, medium, shredded fine

● Onions – 4 medium (approx 300gm), finely chopped

● Ginger – 1 tsp, minced

● Cilantro – 3-4 sprigs, finely chopped

● Dalda/ Butter/ Margarine – 1/3rd cup, melted

● Garam masala – 1 tsp

● Salt – 1 tsp

● Red chilli powder – 1/2 tsp or to taste

● Dalda/Butter/Margarine – 3 tsp

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Procedure for the Vegetable Filling

1. Finely chop the cabbage by hand or in a food-processor.

2. Sprinkle a little Salt and allow it to release the moisture for about 10 min.

3. Squeeze the cabbage between your palms and discard all the moisture.

4. The cabbage will reduce to about 1.5 cups.

5. Fine shred the carrot and squeeze the moisture from it as well.

6. Finally, cut the onions and squeeze the moisture from it as well.

7. Combine the 3 vegetables in a bowl and add in all the other ingredients of
the vegetable filling.

8. Mix well and set aside till it is ready to use.

For the Non-Vegetarian Filling

● Ground chicken – 250 gm (approx 1/2 lb)

● Onions – 300gm (approx 4 medium), finely chopped

● Carrots – 1, shredded

● Minced ginger – 1 tsp

● Mined garlic – 1 tsp

● Cilantro – 3-4 sprigs, finely chopped

● Dalda/ Butter/ Margarine – 1/3rd cup, melted

● Garam Masala – 1/2 tsp

● Salt – 1 tsp

● Red Chilli Powder – 1/2 tsp

For the Chicken Filling

1. After shredding the carrots, squeeze the moisture.
2. Cut the onions fine and if there is any moisture, squeeze them as well.
3. Combine all the ingredients for the chicken filling in a bowl and mix well.
4. Set aside till ready to use.

Procedure of making all kinds of MOMOs

1. Knead the dough for another five minutes.

2. Take a pinch of the dough, about the size of a large marble and roll into a
smooth ball.

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3. Dust in some All-Purpose Flour, press onto a rolling platform and roll into a
2.5-3″ disc.

4. Dust occasionally as needed.
5. Make all the discs for filling and set aside. Keep them covered so they do not

dry up.
6. To fill the discs, take a disc in your palm and place a spoonful of filling in the

center.
7. Fold over and from one edge fold in and pleat the dough and pinch so it

seals well.
8. Keep pleating and folding till done. Cover till ready to steam.
9. Add water to the base of a steamer and allow it to come to a rolling boil.
10. Brush some oil in the slotted portion to avoid the MOMOs from sticking to

the base.
11. Place the MOMOs in it, avoid over-crowding them.
12. Place the MOMOs on the boiling water pan, cover and allow them to cook.
13. Vegetable ones will take about 12 minutes and chicken ones about 12-15

minutes (depending on the size).

14. To double check, you can always open the lid and touch the skin and if it is
sticky, means the dough is still raw.

15. Once done, remove carefully from the pan and serve hot along with some
MOMOs chutney.

Exercise

Answer the following questions.
1. Discuss and write the process of making vegetable MOMO.
2. Why is MOMO becoming so popular among the people? Give any four

reasons.
3. Write the process of making buff MOMO.

Project Work

Prepare some MOMO items at home and bring as your tiffin and share with
your friends.

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3L e s s o n

Different Food Items

Teaching Learning Objectives

After the study of this lesson, students will be able:
• to prepare chop, pakora, cake, bread.

Pre-reading Activity

What types of food have you eaten? Tell your friends about their taste and
preparing methods.

Terms & Terminologies

cumin : the dried seeds of the cumin plant, used in cooking as
a spice

crumb : a very small piece of food, especially of bread or cake,
that has fallen off a larger piece

batter : a mixture of eggs, milk and flour used in cooking to
cover food such as fish or chicken before you fry it, or
to make pancakes

marinate : if you marinate food or it marinates, you leave it in a
marinade before cooking it, soak

elasticity : the quality that something has of being able to stretch
and return to its original size and shape

fermentation : to experience a chemical change because of the action
of yeast or bacteria, often changing sugar to alcohol; to
make something change in this way

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Chop • 2 Carrots • 2 Onions (sliced)

Ingredients: • 2 tbsp Oil • 1/2 tsp Cumin Powder
• 2 Beets
• 1 tsp Chili Powder • 4 Potatoes • 1 cup Bread Crumbs
• 1 tsp Ginger Paste
• 1/2 cup White Flour • 2 tbsp Roasted Peanuts (chopped)

Vegetable Chop

• Boil all the vegetables and let them cool,
smash the vegetables and add salt.

• Heat oil in a big vessel and add the sliced
onions; fry the onions till it becomes golden
brown. Add ginger paste, cumin powder,
chilli powder and sauté.

• Now add the smashed vegetables and fry for
2 mins.

• Now turn off the flame and add fried peanuts
to the above. Make balls out of this mixture.

• Now mix the white flour with some water to make a batter.

• Now dip each of the above-made balls in the batter. Afterwards coat each
ball with the bread crumbs and place onto a plate.

• Repeat the process for all the balls and then place them in the refrigerator for
1 hour or longer.

• Heat the oil in a pan and deep fry each ball till it becomes golden brown.

• Vegetable chop is ready to savor. Serve with salads and ketchup.

Pakora

Ingredients • 2 tsp oil
• 1 cup chickpea flour (besan)

• 1 tsp ground cumin • 1 1/2 tsp salt

• 1 -2 chopped green chilies (jalapeno) • 1/2 cup water

• 1 potato • 1 small cauliflower

• 2 cabbage • 5 leaves spinach sliced

• 1 1/2 cup sliced onion

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Vegetable Pakora

• Boil the potato until just tender, peel and
chop well.

• Chop cauliflower and onion well. Shred
the cabbage and spinach.

• Mix first set of ingredients well. Beat in a
blender for 4-5 minutes to incorporate air
(This will make the batter fluffier).

• Let the batter rest 1/2 hour in a warm place.

• Add the vegetables and mix in evenly.

• Deep fry in oil that is heated to 375°.

• Drain pakora on paper towels and serve immediately.

• Serve vegetable pakora with coriander or mint chutney or tomato ketchup

Chicken Pakora • 2 tbsp Oil
Ingredients • 1 1/2 tsp Salt
• 1 Chopped Onion
• 500 gm Boneless Chicken Pieces • 2 tsp Vinegar
• 1 tsp Ground Cumin • 1 tsp Lemon juice
• 1-2 each Chopped Green Chilies (Jalapeno)
• 1 tsp Ginger-Garlic paste
• 1 cup Curd

Procedure
• Put everything but chicken and batter in

blender and blend till fine.

• Marinate the chicken pcs with the resulting
mixture.

• Keep in the fridge for 40 minutes.

• Put chicken in batter.

• Deep fry it until its colour changes to golden
brown condiments.

• Serve the chicken pakora with coriander or mint chutney or tomato ketchup.

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Bread

Background

Nothing tastes or smells quite as good as
homemade bread, and it's much easier to
make than you might think.

Basic bread is made from just three simple
ingredients - flour, yeast and salt. The
better the quality of the flour, the better
the finished loaf is. A good quality of flour
makes dough elastic and therefore makes a
lighter finished loaf.

Production Methods

The principles of baking bread have been established for thousands of years. The
basic ingredients are flour, yeast, salt and water.

All bread making processes rely on four key steps:

• Mixing • Proving/Fermenting

• Baking • Cooling

There are two main methods of making bread:

• Bulk Fermentation Process (BFP)

• Chorleywood Bread Process (CBP)

Other methods of bread making include
• Activated Dough Development (ADD)
• Straight Dough Method
• Delayed Salt Method
• Sponge and Dough Process (S&D)
• Ferment Dough Process

Preparing Simple Wheat Bread

• 1 ¼ cups hot water • 2 tablespoons olive oil

• 2 tablespoons honey • 1 tablespoons molasses

• 1 teaspoon salt • 3 ¾ cups whole grain wheat flour

• 2 ½ teaspoons yeast

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Method:
Simple Wheat Bread
1. Combine the bananas, oil, sugar, egg,

and vanilla in a large bowl. Stir until
the ingredients are thoroughly mixed.

2. In a separate bowl, combine the baking
soda, salt and flour.

3. Add the flour mixture to the wet
mixture and gently combine with a
wooden spoon. Do not over mix, or the
bread will be tough.

4. Pour mixture into an oiled loaf pan. Bake for one hour at 350 degrees. Allow
to cool, and then slice to serve.

Jam

Introduction

Do you know?
Jelly, jam and preserves are all made from fruit mixed with sugar and pectin.
The difference between them comes in the form that the fruit takes.
• In jelly, the fruit comes in the form of fruit juice.

In jam, the fruit comes in the form of fruit pulp or crushed fruit: (And is
less stiff than jelly as a result).
• In preserves, the fruit comes in the form of chunks in a syrup or a jam.

Ingredients for Jam
Fruit of your choice, enough to make 2 1/2 cups once diced.

• 1 lemon
• 1/4 cup of sugar, plus more as needed
• a pinch of salt
• equipment
• 2 or 3 metal teaspoons
• knife and cutting board
• measuring cups
• 2- to 3-quart, heavy-bottomed pot
• potato masher or large fork
• spatula or wooden spoon
• clean half-pint jar with lid

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Instructions
1. Freeze the spoons and prepare the fruit: Put the spoons in the freezer. Cut

your fruit into large chunks, discarding any pits, cores, or heavily bruised
sections. Slice a 1-inch wedge from the end of the lemon.

2. Mix the fruit and sugar in the pot: Mix the fruit and the sugar in the pot
along with the pinch of salt. Squeeze in the lemon and then drop the peel
into the pot. Turn the heat on to medium and mash the fruit a little until a
chunky texture is reached. Don't mash the lemon too much.

3. Cook the fruit: Bring the mixture up to a boil, stirring frequently. When a
boil is reached, keep an eye on it, still stirring frequently.

4. Check for the set: When the bubbles become smaller and thicker,
after about 5 to 8 minutes of boiling, start checking to see if the
jam has set. Remove a spoon from the freezer and dribble several
drops onto the spoon. Wait a few seconds, and then run your finger
through the jam. If it leaves a distinct track in the jam, it is done.
If not, keep cooking the jam and test again a few minutes later.

5. Check for sweetness: When you taste for the set, also taste the cooled jam in
the spoon. Add one or two tablespoons more sugar as needed for sweetness
or a touch more lemon juice for acidity. Stir it into the jam and continue
to cook until the set is reached. (If the jam is set when you tasted it but
you want it a little sweeter, add the sugar and cook for a minute or two to
dissolve.)

6. Jar it up! Turn off the heat and carefully spoon the jam into the jar. Set it
aside to cool, then screw on the lid, label it with the fruit and the date, and
store it in the refrigerator, up to three weeks. Enjoy!

Sel Roti

Sel roti is Nepali traditional bread. Sel rotis
are rounded edibles, compared to the shape
of round doughnut. However, Sel rotis
are thin and bigger in size. They are made
mainly of rice flour, water, sugar, cooking oil
and ghee. People sometime prefer banana
and coconut mixed in it.

Sel roti is served as confectionery bread
generally with puri.

Some use milk instead of water to make sel- paste. However, it is advisable to use
water to preserve for longer period. Sel roti is made and served through out Nepal
in the festival of Tihar (Dipawali), during wedding parties and other ceremonies.

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It is essential food in most of the Nepalese cultural and traditional events.

Making Process
Utensils

• Deep/flat base frying pan
• Two chopsticks (kaptero) – 1 foot long
• A cup to pour mixture in pan (you can make it out of raw cell of coconut)
• Plate to keep sel (Nanglo)

Ingredients (according to need)

• Rice - 2.5 Pound (or you can buy instant rice flour from market)

• Water or milk - Half liter (500 ml)

• Ghee - 2 cups

• Sugar - 2 cups

• Cooking oil - 1 liter

• Wheat flour - one cup

• Backing soda to make it big (if you would like to) - Half table spoon

• Cardamom, cashew nuts

Method
• Wash and soak rice overnight, drain excess water.
• Mix ghee and sugar and grind into fine paste. The paste should be fine and

greasy (lesilo).

• Continuously stir the mixture.

• Cover it and leave at the room temperature for 1-2 hours to melt and mix all
the ingredients.

• Heat pan with cooking oil. The pan should be deep enough to float sel and
the base should be flat.

• Watch for vapor/smoke from the oil or see the picking stick float on the oil.

• Don't pour too thick batter as continuous ring into hot oil till they become
brown/golden.

• Confirm both sides are brown.
• Take those sel-rotis out and serve as breakfast or tiffin.

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Cake
Ingredients

• 2 large eggs or 3 small
• 1 cup white sugar
• 1 cup plain flour
• 1/4 cup cold water or milk
• 2 teaspoons of baking powder
• A bit of butter (to grease)

Procedure
1. Crack the eggs into a mixing bowl. Beat well.
2. Add the sugar and beat well.
3. Add the cold water and baking powder. Beat.
4. Add the flour slowly to the egg mixture and beat until smooth.
5. Add butter to the cake pan and then pour in a greased angel food cake pan.
6. Bake at 375oF or 190oC for 30 to 35 minutes.
7. Check to see if the cake is done by gently touching with your finger. It will

spring back and look golden. Bake for a few more minutes, if the cake is not
done.
8. Leave the cake to cool 15 to 20 minutes before removing it from the angel
food cake pan.
9. Now the cake is ready to eat.

Exercise

Answer the following questions.
1. Name some of the food items which are made in your community.

2. What things should we care while making sel-roti, chop, pakora, doughnut
etc.? Discuss and write.

3. Prepare a list of ingredients and things to make samosa and cake.

4. How do you prepare selroti? Write its methods.

194 Occupation, Business & Technology Education 8

Project Work
• Visit a bread factory and observe how they make bread and prepare a report.
• Make a group of your friends and prepare samosa, chop, selroti. Invite

your teachers, friends and enjoy.
• Prepare a birthday cake for your own birthday.

Points to Remember

Lesion-1 Processing and Use of Dry Vegetables and Fruits
● Keeping dry vegetables and fruits fulfills the demand of off-season as

well as it helps to get extra income by selling them.
● We can keep vegetables and fruits dry by using solar drying method,

solar drier using method, electric drier using method, osphotic
dehydration method. Other methods include vacuum dryer, freeze
dryer, tunnel dryer, drum dryer, spray dryer etc.

Lesson-2 Items of MOMO
● MOMO is a kind of food item made by dumpling different food

materials in it.
● There are vegetable and non-vegetable momo items which can be

made by steaming or frying.

Lesson-3 Different Food Items
● We can make different food items for our taste.
● Chop, pakora, jam, bread, sel roti, cake, etc. can be prepared by

ourselves.
● These foods are tasty while eating.
● If we prepare at home, they can be more hygienic and cheap also.

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Unit

10

Farming of Flowers and
Herbs (Horticulture)

Introduction Estimated Teaching Periods : 15

The word horticulture is modeled after agriculture, and comes from the Latin
words "hortus" which means garden and "cultra" which means cultivation.

Horticulture is the branch of agriculture that deals with the art, science,
technology,and business of plant cultivation. It includes the cultivation of
fruits, vegetables, nuts, seeds, herbs, sprouts, mushrooms, algae, flowers,
seaweeds and non-food crops such as grass and ornamental trees and plants.
It is the science and art of producing, improving, marketing, and using fruits,
vegetables, flowers, and ornamental plants. Horticulture incorporates both
science and aesthetics.

Horticulturists apply their knowledge, skills, and technologies in plant
propagation and cultivation with the aim of improving plant growth, yields,
quality, nutritional value, and resistance to insects, diseases, and environmental
stresses. They work as gardeners, growers, therapists, designers, and technical
advisors in the food and non-food sectors of horticulture.

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1L e s s o n

Gardening

Teaching Learning Objectives

After the study of this lesson, students will be able:
• to prepare a garden at their own home.

Pre-reading Activity
What types of flowers are there at your home? Tell your class.

Terms & Terminologies

ornamental : used as decoration rather than for a practical purpose or
decorative

horticulture : the study or practice of growing flowers, fruits and
vegetables

aesthetic : concerned with beauty and art and the understanding
of beautiful things

landscape : scenery, countryside scene

swamps : area of ground that is very wet or covered with water
and in which plants, trees, etc. are growing, marsh, bog,
mire

horticulture : the study or practice of growing flower , fruits and
vegetables

propagation : a process to produce new plants from a parent plant

resistance : the power not to be affected by anything

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Introduction

Floriculture is cultivation of ornamental flowering plants for aesthetic purposes,
whether grown in window boxes, greenhouses, or gardens. In floriculture, plants
are grown for individual effect; in landscape gardening, for total effect. Although
flowers have been cultivated since the rise of civilizations, commercial cultivation
in greenhouses of plants and flowers native to other countries was not practised
until the 19th century.

Floriculture is growing and caring for flowers. It is an enjoyable leisure activity,
or to create beautiful landscapes with artfully arranged flowers, shrubs, and trees.
For some, it is a form of exercise. For others, it is a profession; landscape gardeners
design, install, and maintain gardens for a living.

1. Selection of area

Some plants grow best in cool weather, while others like a warmer
environment. Some thrive in sandy soils, others in clay. Cacti grow in the
desert where rain falls only once or twice a year. Marsh marigolds must
live in swamps. The prairie rose blooms in open, sunny fields. Its relative,
the wild strawberry, prefers the shade of woods, however. For professional
floriculture one should adopt scientific system of farming. Appropriate soil
quality, weather, sun’s rays, protection from disease, market and source of
water, etc. should be considered for floriculture.

a. Soil: For floriculture, sandy soil containing a lot of organic substance
is suitable.

b. Market: Professional floriculture should be done nearby the market.
The farm should be linked by transportation link or market.

c. Source of water: The farm for the floriculture should have permanent
source of water. From nursery to the time of harvest, the plants should
be irrigated time and again. Therefore, the sources of water like well,
tube well, canel or tap are necessary.

d. Sunny and high land: For horticulture, sunny and high land is suitable.
Flower saplings need sunny area. In moist and shade the flower plants
cannot grow well. Similarly, if rain water does not get way out it gets
collected and the plants die. Diseases also easily attack such plants.

The garden can be made of different patterns. We can use stones and
bricks to make different shapes. In course of preparing the farm,
compost manure should be put in abundance. Different types of
sapling should be planted according to climate. Time and again the
garden should be irrigated and weeded.

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2. Plant Propagation (Grafting and Cutting)

Plant Propagation is a process of growing new plants from the seeds or from
the parts of existing plants. Plant propagation includes sexual propagation
and asexual propagation. Sexual propagation involves the union of sperm
and egg to form seeds and asexual propagation is the growing of new
plants from a leaf, stem, or root of a single parent plant. It is also known as
vegetative propagation.

Grafting and cutting come under artificial method of vegetative propagation.
In grafting, the stem cutting of one plant (scion) is tied over the stump of
another plant having root system (stock). Due to the cambial activities, the
stock joins with the scion and a new plant having both the characteristics of
stock and scion is produced. It is very common in plants like apple, citrus,
mango, rose and lemon.

For many plant species, a leaf, section of stem, or piece of root cut from
a plant and lightly covered in soil, peat moss, or another growth medium
develops a new, independent plant by generating the missing parts. That
partially buried leaf or piece of stem, for example, develops roots on the
buried portion, and a piece of root forms stems and leaves above the soil.
While cutting any sampling, the first three pair of leaves also should be
taken. Cutting gaps should be of 4 cm. It is generally done in the month of
Mangsir to Falgun.

Grafting and cutting combines desirable qualities from one species, such as
disease resistance or the ability to grow in waterlogged soils, with desirable
qualities of another, such as the ability to produce high quality fruit. Grafting
is often used to make fruit trees more vigorous and productive.

3. Production, conservation and storage of seeds

Seeds of flowers can be produced professionally in the garden. For the
production of seeds, different types of flowers should be grown in different
areas. Timely weeding, irrigation and control of disease help to produce
qualitative seeds. The flowers should be plucked only when they mature well.

a. Conservation and storage of seeds

Harvesting of dry seeds is accomplished by threshing. Seeds from
fleshy fruits are recovered through fermentation of the macerated
(softened by soaking) pulp or directly from screening. The seed should
be kept two to four times in the sun to make them dry. Extended
storage of seeds requires low humidity and cool temperature. Before
the storage of the seeds its lab testing is necessary. The seeds should
not be mixed with the seeds of other flowers and weeds. The seeds

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b. should be treated with pesticides before storing. The seeds should be
packed in polythene bags. Nowadays, cold proof polythene is also
available that is very suitable to store seed. Similarly, these polythene
c. bags should be stored in cool dry place. It also should be protected
against birds and mice.

Use of flowers

Flowers are used for various purposes in our country. Mostly flowers
are used in temples and monasteries. Therefore, flowers have religious
and cultural value. Flowers are also used in festivals and to welcome
guests. Flowers are also used to make perfumes and oil. Sunflower is
used to make cooking oil. Commonly by selling garland and bouquet
of flower, we can earn our livelihood.

Business of flowers

Flowers are commonly grown in vase, garden and in the surrounding
of our house. Professionally, flowers are grown nearby the town area
and in some parts of Terai. They are sold in the town areas and nearby
temples. When we grow flowers professionally, we should keep the
record of our investment from its farming till it is sold. The price
should be fixed considering the investment and profit as well.

Exercise

Answer the following questions.
1. What is floriculture? Discuss and write.
2. What should be considered while selecting area for flower farming?
3. What is plant propagation? Discuss and write.
4. What is grafting? Discuss and write.
5. Write any five flowers that can be propagated through grafting method.
6. What is cutting? Discuss and write.
7. Write any five flowers that can be propagated through cutting method.
8. What are the uses of flower farming? Discus and write.
9. Define horticulture.

Project Work

Make a garland and bouquet and display in your classroom. Make a scrap book
of its preparation too.

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