Ashok Gramodhyog Prashikshan Kendra

Happy Republic Day 2019 to all dear facebook friends.

Happy New year 2019 to all friends in advance.

New Batches' Admission is coming soon for Agro based training program - 1. Dairy Science (Production/Quality/Products); 2. Food science (Food processing & preservation); 3. Animal science ( Bee keeping/Poultry Farming/Fish rearing); 4.Plant Science (Mushrooms Cultivation/Gardening/Organic manure making/ Bouquets &Garland making) on 30-40% discounts on course fee. 02 seats will be filled for scholarships in each course first come first served basis. Hurry up.

Very-Very Happy Christmas day to all friends.

Happy New Year 2018 in Advance.

Dear friends, we are offering 50% discount on course fee on the occasion of National Farmers Day. Hurry up and get benefit of discount.

Milk Product- Milk Cake

Training on Milk Production Science:
Among the various milch animals, the cow is the dairy animal of choice which is favourable for upkeep in the lndian environmental condition. Cow milk is also known to be a perfect food. Buffaloes produce about 52% of total milk yield in our country.
The present milk production in India is not adequate but also low purchasing power of the bulk of people as well as in adequate handling and processing facilities and marketing infrastructure.
Attention are needed to be paid to improve our existing methods of production of milk and manufacture of milk products.
Advantages of Milk Production Science:-
1.To generate employments of rural people ( men, women and youth ),
2. To improve the living standard of people by selling milk and its products;
3.To improve the health of people and remedy of malnutrition affecting persons;
4.To supply raw milk for dairy industries by village co-operative societies;
5.To meet loan facilities to villagers by dairy industries for purchase of cattle , treatment, feed grain and others;
6. Byproducts of cows/Buffaloes also source of making manure and fertilizer ;
7.To improve GDP OF India over all by export.

Course contents of Milk Production Science:-
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1.Milk Production trends and dairy industry in India;
2.Sources of milk and Out lines of breeds for Cattle/Buffaloes ;
3.Factors affecting for low production of milk;
4.Types of milking;
5.Definition and Types of milk,Nutritive value of milk and Indian Standards of milk;
6.Composition of milk and Factors affecting on composition of milk;
7.Physico- chemical properties of cow and buffalo´s milk;
8.Collection,Handling and Transportation of milk;
9.Cleaning and Sanitization of Equipments( CIP);
10.Thermal processing of milk-principles and methods of Pasteurization, Sterilization and Homogenization of milk;
11.Production of Single and Double Tonned milk,Standardized milk;
12.Milk preservation-- Methods and Use.
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Eligibility Criteria: Science or any stream .
Duration: 06 months i.e.180 days
Language: English, Hindi.
Intake: 20 Seats (10 UR , 04 OBC, 03SC,02ST,01PH)
Fees: Rs.6500/-
Selection / Admission Criteria: First come first serve
Attendance: 90%
Academic calendar for the course:
4 days /week (3 days theory periods & 1 days practical)
Theory/Practical Timing: 2 PM to 3 PM
Examination Structure & Schedule:
At the end of course , the examination will be conducted. Its notice & time table will be displayed for communication to the students at least before 15 days of the date of examination.

Training on Poultry Farming:

Among chicken,ducks, turkeys,fowls of poultry farming, Chicks are the most common poultry enterprises. Chicken alone account for about 90% of the total poultry which are used for commercial production of eggs and meat. Poultry farming has now become very popular due to scientifically based industry with tremendous employment.
Advantage of Poultry Farming : -

i) To generate employment for rural men, women & youth;
ii) To earn income by selling eggs. meat and chicken to improve the living status;
iii) To use in domestic purpose also ;
iv) To improve the social-economic standard;
v)To increase the GDP of the country(India) by export;
Course contents of Poultry Farming :-
1. Brooder Management - House,sanitation & hygiene, litter, temperature, space,etc
2.Housing Management;
3.Feeding Management;
4.Preservation of poultry eggs and meat;
5.Disease and Cure of Poultry;
6.Marketing of Poultry.

Eligibility Criteria: Science or any stream .

Duration: 3 months i.e.90 days

Language: English, Hindi.

Intake: 20 Seats (10 UR , 04 OBC, 03SC,02ST,01PH)

Fees: Rs.3500/-

Selection / Admission Criteria: First come first serve

Attendance: 90%

Academic calendar for the course:

3 days / week (2 days theory periods & 1 day practical)

Theory/Practical Timing: 3.30PM-4.30PM.

Examination Structure & Schedule:

At the end of course , the examination will be conducted. Its notice & time table will be displayed for communication to the students at least before 15 days of the date of examination.

Equipments use in Food Processing.

Training on Food Processing
India is enriched with wide range of climate and physio-geographical conditions which ensures availability of most kind of fruits and vegetables.The country is the second largest producer of the Fruits (81.285 Million tonnes) and vegetables (162.19 Million tonnes) in the world,contributing 12.6% and 14.0% of the total world production of fruits and vegetables respectively.
The major fruit producing states are Andhra Pradesh, Maharashtra, Karnataka, Bihar, Uttar Pradesh, Tamil Nadu, Kerala and Gujarat.These eight states account for 70 per cent of the area under fruit cultivation.Out of the total production of fruits and vegetables,nearly 76 per cent is consumed in fresh form,while wastage and losses account for 20 to 22 per cent. Only 2 per cent of vegetable production and 4 per cent of fruit production are being processed.The fruit and vegetable processing industry in India is highly decentralized.A large number of units are in the small scale sector,having small capacities up to 250 tons/annum.
The food products produced are made from the different agro products and many other ingredients and preservatives are added to enhance its taste and life.These products are in high demand and are made in various states like
Maharashtra, Gujarat, Karnataka, UP, HP and North Eastern States and so on,based on the same agro food availability.There are various products which can be produced such as tomato sauce,tomato puree,chilli sauce,soya sauce,viniger –
non fruit,jam,juice,jelly,pickles and ginger\garlic paste.More recently products like frozen pulps and vegetables,frozen dried fruits and vegetables,fruit juice and vegetable curries in restorable pouches,canned mushroom and mushroom
products have been taken up for manufacture by the industry.Processing of fruits and vegetables in India has tremendous potential to grow at present.Processing and value addition is the most effective solution to reduce the wastage.
Advantages of Food Processing:
(1) The capital required for starting the unit is not too high;
(2) The raw materials are easily available in the local market;
(3) The process of making products are very simple and easy to understand;
(4) Women with minimum participation of men can run the entire unit in a progressive way;
(5) enhanced the livelihood by increasing income of rural as well as urban people;
(6) The food products having a life of two years by utilizing different ingredients as preservatives;
(7) generating employment,particularly for rural women and youths in order to raise their social status;
(8) Transfer of technology is very easy specially for the rural women who can be easily trained and start their own unit with a minimum investment;
Course Contents
-> Various Opportunities in F&V processing Sector.
-> Raw Material availability & selection.
-> Composition of raw material & post-harvest management.
-> Various Processing Methods & Value addition.
-> Preservation Techniques.
-> Various Processing machineries & their capacity & costing.
-> Packaging material & Packaging Machinery.
-> Quality Control.
-> Marketing strategies.
-> Project Report Preparation.
Eligibility Criteria: Science or any stream .
Duration: 06 months i.e.180 days
Language: English, Hindi.
Intake: 20 Seats (10 UR , 04 OBC, 03SC,02ST,01PH)
Fees: Rs.6500/-
Selection / Admission Criteria: First come first serve
Attendance: 90%
Academic calendar for the course:
5 days /week (3 days theory periods & 2 days practical)
Theory/Practical Timing: 2 PM to 3 PM
Examination Structure & Schedule:
At the end of course , the examination will be conducted. Its notice & time table will be displayed for
communication to the students at least before 15 days of the date of examination.

Training on Milk Quality Testing:
Advantages of Milk Quality Testing:-
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1.To generate employment to young people ( Men, Women) by various Govt.sector and private sector ;
2.To profit or loss of dairy enterprises depend on milk or its product testing, and so, laboratory is known as a heart of any dairy industries.
3.Acceptance or rejection of raw milk of societies in the dairy industries depend on various milk testing process.
4. Testing improve keeping quality of milk or its products;
5. Testing prevents fermentation or spoilage of milk or its products during handling or far distance transportation.
6.Acceptability of milk or its products in the mind of people depends on quality which enhance marketing of milk or its products by testing to follow BIS standard rules.

Course contents:-
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1. Difination and Types of Milk, Indian standards of milk;
2.Methods of milk procurement and payments ;
3.Milk reception operations (Unloading, Grading, Sampling , weighting);
4.Milk Testing- Physical (Organoleptic methods , Specific gravity ,COB ) , Chemical ( P H , Alcohol , Acidity, Fat, S N F );
5. General microbiology, Biological Test- M B R and their interference;
6.Judging and Grading of milk ;
7.Methods of cleaning and sanitization of Equipments ;
8.Detection of Milk adulteration ;
9.Milk Preservation - Methods and Use.
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Eligibility Criteria: Science or any stream .
Duration: 06 months i.e.180 days
Language: English, Hindi.
Intake: 20 Seats (10 UR , 04 OBC, 03SC,02ST,01PH)
Fees: Rs.6500/-
Selection / Admission Criteria: First come first serve
Attendance: 90%
Academic calendar for the course:
4 days /week (2 days theory periods & 2 days practical)
Theory/Practical Timing: 3.30 PM to 4.30 PM
Examination Structure & Schedule:
At the end of course , the examination will be conducted. Its notice & time table will be displayed for communication to the students at least before 15 days of the date of examination.