A

PROJECT REPORT
ON
USE OF CHEMICALS ON FRUITS
AND VEGETABLES
A report Submitted to Eluru college of engineering and technology in practical fulfilment of
the degree of
BACHELOR OF TECHNOLOGY
In
Computer Science and Engineering
By
M.Meghana Naidu 22JD1A0567
N.Mallika 22JD1A0575
Y. Ravi Prabha 22JD1A05C2

Under the esteemed guidance of

B.Prashant M. Tech (CSE)

DEPARTMENT OF COMUTER SCIENCE AND ENGINEERING

ELURU COLLEGE OF ENGINEERING AND TECHNOLOGY

DUGGIRALA (V), PEDAVEGI (M), ELURU- 534004

APPROVED BY AICTE-NEW DELHI & AFFLIATED TO JNTUK-KAKINADA

2022-2026

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PROGRAM BOOK FOR COMMUNITY SERVICE PROJECT

Name of the Student: M.Meghana Naidu,N. Mallika, Y. Ravi Prabha

Name of the College: ELURU COLLEGE OF ENGINEERING & TECHNOLOGY
Registration Number: 22JD1A0567, 22JD1A0575, 22JD1A05C2
Period of CSP: 2 WEEKS (98 hours)
From: 03-03-2023 To:15-03-2023
Name & Address of the community/ Habitation:

JNTUK University

YEAR

2023-2024

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 Community Service Project Report
Submitted in accordance with the requirement for the degree of

BACHELOR OF TECHNOLOGY

Name of the college : ELURU COLLEGE OF ENGINEERING

Department : COMPUTER SCIENCE AND ENGINEERING

Name of the faculty guide: B. Prashant

Duration of the CSP : From 03-07-2023 To 15-07-2023

Name of the student : M. Meghana Naidu, N.Mallika, Y.Ravi Prabha
Programme of study : Use of chemicals on fruits and vegetables

Year of Study :2 ND YEAR

Register Number : 22JD1A0567, 22JD1A0575, 22JD1A05C2

Date of Submission :

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 Student’s Declaration

We M. Meghana Naidu, N. Mallika, Y. Ravi Prabha , a student of use of chemicals on

fruits and vegetables program, Reg. No.s 22JD1A0567, 22JD1A0575, 22JD1A05C2 ,
of the department of computer science and engineering college do hereby declare that
I have completed the mandatory community service 03-july-2023 to 15-july-2023
in use of chemicals on fruits and vegetables under the faculty Guideship of B.Prashant
department of CSE college

(Signature and date)

Endorsements

Faculty Guide

B. Prashant

Head of the Department

Type your text
Dr S. Suresh (M Tech, ph. D)

Principal

Dr P. Balakrishna Prasad phd

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 Certificate from Official of the Community

Type your text

This is to certify that M.Meghana naidu,N. Mallika,Y. Ravi Prabha(name of the community
service voulenteer) Reg. No. 22JD1A0567, 22JD1A0575, 22JD1A05C2 of Eluru College
Of Enginnering And Technolgy underwent community service in use of chemicals on fruits
and vegetables ( Name of the community) from 03-July-2023 to 15-July-2023. The overall
performance of the commuunity service voulenteer during his / her community service is
found to ------------------(satisfactory/good).

Type your text

Authorized signature with Date and Seal

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 Acknowledgements

In the beginning I want to elucidate that this project would have been a distant dream
without the grace of Almighty God who has blessed us with a drop of knowledge from his
mighty ocean. T

I am very grateful to my project guide B. Prashant department of CSE for his

inspiration, adroit guidance, constant supervision and constructive criticism in successful
T
completion of this project. He provided organization,supported enthusiastic discussions,in
depth reviews and valuable references.
I am very grateful to the head of the CSE Department Dr. S. Suresh, Ph.D. Professor
for his valuable guidance, motivation and endless supply of new ideas and
technical support for this project.
I am thankful to our Principal Dr. P. BALAKRISHNA PRASAD Ph.D. for permitting
and encouraging me in doing this project.
I extend my sincere thanks to Sri V. Raghavendra Rao, Chairman of our college for
providing sufficient infrastructure and good environment in the college to complete my
course.
Great acknowledgement is expressed to Coordinator, Teaching and Non-Teaching
Staff Members whose guidance cannot be ignored in completing this project in time.

M. Meghana Naidu 22JD1A0567

N. Mallika 22JD1A0575
Y. Ravi Prabha 22JD1A05C2

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 Contents

CHAPTER NO. NAME

CHAPTER-1 Executive Summary

CHAPTER-2 Overview of the community

CHAPTER-3 Community service part

CHAPTER-4 Week wise lock book Activity

CHAPTER-5 Details of Socio-Economic Survey of the

village / habitation Attach the questionary
prepare for the survey
Describe the problem you have identified in
the community
Short term and long-term actions plan for possible solutions for the problem identified and that
could be recommended to the concerned authorities for implementation
Description of the community awareness programmes / conducted w.r.t the problem and their
outcomes
Report of the mini project word done in the related subject w.r.t the habitation / village

CHAPTER-6 Recommendations and conclusion of the mini project

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 CHAPTER 1: EXECUTIVE SUMMARY
Pesticides are used to protect the crops from insects, germs and rodents when the plants are
growing up. Residual amount of these chemicals are present on the food when it gets to the
grocery store. The pesticide residue cannot easily be removed with plain water. When you
consume a fruit, the pesticide residue goes into the body as they get stuck and can make you
sick. Read on to found out the harmful effects of pesticides.

Pesticides are chemical substances used to kill pests that might damage the crops and fruits. It
is used in abundance by farmers, especially in remote areas. The developments in the
agricultural sector have evidently shown an increase in the use of pesticides during the
cultivation of crops.

There are numerous health hazards linked to the use of pesticides. Pesticides can have grave
effects on the health of anybody consuming fruits or vegetables highly contaminated with
pesticides.

Several reports suggest that high levels of pesticides in food can lead to the development of
diseases such as cancer, kidney and lung ailments. Children have developing organs, prone to
catching infections and diseases.

Any exposure to these high chemical residues can lead to childhood cancers, mental health
problems such as autism and attention deficit hyperactivity disorder.

If a pregnant woman eats a fruit containing pesticides residue, the fetus might get affected and
she may face birth complications. Some other health risks associated with these harmful
chemicals include nausea, diarrhea, abdominal cramp, dizziness and anxiety.

Some of the fruits and vegetables that have higher concentrations of pesticides are fruits like
peaches, nectarines, cherries, strawberries, grapes, raspberries, pear and apples. Potatoes,
spinach, bell peppers and celery are some of the vegetables that contain pesticide residue.

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 CHAPTER 2: OVERVIEW OF THE COMMUNITY

Most fruits produce a gaseous compound called ethylene that starts the ripening process. Its
level in under-ripe fruit is very low, but as the fruits develop, they produce larger amounts of
the chemical that speeds up the ripening process or the stage of ripening known as the
“climacteric.”

Recent studies have shown ethylene regulates the expression of several genes, which are
involved in fruit ripening. These enzymes convert complex polysaccharides into simple sugars
and make the skin of the fruits soft. In artificial ripening, this process is mimicked using
chemicals.

The most commonly used chemical is called ethephon (2-chloroethylphosphonic acid). It

penetrates into the fruit and decomposes ethylene. Another chemical that is regularly used is
calcium carbide, which produces acetylene, which is an analogue of ethylene.

It is explosive in nature and studies have shown that it breaks down the organic composition of
vitamins and other micronutrients. Besides, it changes only the skin colour: the fruit remains
raw inside.

In addition, industrial grade calcium carbide is often found contaminated with trace amounts
of arsenic and phosphorus, which are toxic chemicals.

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Chemicals are used in fruits and vegetables
Benefits of pesticides

Food crops must compete with 30,000 species of weeds, 3,000 species of worms and 10,000
species of plant-eating insects. And threats don’t stop once crops leave fields – bugs, molds and
rodents can all cause damage in storage. Pesticides can prolong the life of crops and prevent
post-harvest losses.

Currently, about 925 million people around the world – one is seven of us – are going hungry.
To reduce hunger, we need to increase food productivity. Pesticides help farmers do that.

Pesticides enable farmers to produce safe, quality foods at affordable prices. They also help
farmers provide an abundance of nutritious, all year-round foods, which are necessary for
human health.

Fruits and vegetables, which provide essential nutrients, are more abundant and affordable.
Grains, milk, and proteins which are vital to childhood development are more widely available
because of lower costs to produce food.

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Nicotine Sulphate Nicotine is extracted from tobacco or related Nicotine species and is one of
the oldest botanical insecticides in use today. It’s also one of the most toxic to warm-blooded
animals and it’s readily absorbed through the skin. (Wear gloves when applying it, follow label
directions and keep pets away from application areas.) It breaks down quickly, however, so it
is legally acceptable to use on organically grown crops.

Nicotine sulphate is sold as a 40 percent nicotine sulphate concentrate under trade names that
include Black Leaf 40 or Tender Leaf Plant Insect spray. Nicotine kills insects by interfering
with the transmitter substance between nerves and muscles. It's commonly used to control
aphids, spider mites and other sucking insecticides on most vegetables, some fruits, flowering
plants and ornamental shrubs and trees. Spider mites and other sucking insecticides on most
vegetables, some fruits, flowering plants and ornamental shrubs and trees. Roses are sensitive
to nicotine.

Nicotine sulphate has a DANGER warning.

Sulphur

Sulphur can be used as a dust, wettable powder, paste or liquid. Its primary use is to control
powdery mildews, certain rusts, leaf blights and fruit rots. Spider mites, psyllids and thrips
also are susceptible to sulfur. Most pesticidal sulphur is labelled for vegetables such as beans,
potatoes, tomatoes, peas and fruit crops such as grapes, apples, pears, cherries, peaches, plums
and prunes

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Sulphur has the potential to cause plant injury in dry 90 degree-plus weather. It's also
incompatible with other pesticides. Don't use sulphur on plants within 20-30 days of applying
spray oils. Sulphur reacts with the oil to create phytotoxicity.

Sulphur is non-toxic to mammals, but it may irritate eyes and skin.

Lime sulphur

Lime sulphur is made by boiling lime and sulphur together. The mixture is used as a dormant
spray on fruit trees to control diseases such as blight anthracnose, powdery mildew and some
insects including scales, thrips and eriophyid mites. Its drawbacks include its rotten-egg smell,
its potential to burn exposed skin and eyes and to injure plants if applied when temperatures
exceed 80 degrees F. Lime sulphur has been assigned a DANGER rating.

Pesticides help farmers to produce more with less land

With the introduction of pesticides, farmers have been able to produce bigger crops on less
land, increasing crop productivity by between 20 and 50 percent. In addition, pesticides allow
farmers to maximize the benefits of other valuable agriculture tools, such as high quality seeds,
fertilizers and water resources. Pesticides are therefore indispensable tools for sustainable
production for high quality food and fibers.
Pesticides ensure bountiful harvests
Numerous scientific studies show that eating fruit and vegetable regularly reduces the risk of
many cancers, high blood pressure, heart disease, diabetes, stroke and other diseases.
Pesticides help keep food affordable
Farmers grow more food on the same land with the help of pesticides. Studies have shown that
growers of organic vegetables spend significantly more on hand weeding compared to growers
who use herbicides. This explains why organic food is more expensive than conventionally
grown food.
Pesticides help reduce waterborne and insect transmitted disease
Such as malaria, Lyme disease and West Nile virus. Pesticides contribute to enhanced human
health by preventing disease outbreaks through the control of rodent and insect populations.
Pesticides help conserve the environment

They enable farmers to produce more crops per unit area with less tillage, thus reducing
deforestation, conserving natural resources and curbing soil erosion. Pesticides are also critical
for the control of invasive species and noxious weeds.

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Herbicides have removed the hardship of hand weeding

This means farming families across the world have the choice to pursue education and
opportunities away from farming, thus improving quality of life and living standards

Pesticides have transformed developing countries into food producers

Crop protection products have helped farmers in the developing world grow two or three crops
a year, so much that these countries can become ‘breadbaskets’ for the rest of the world. The
food exports benefit people in temperate countries with shorter growing seasons.

Securing what’s in storage

Even after the crop is in, it can be subject to attack by pests. Bugs, moulds, and rodents can
harm precious grains. Pesticides used in stored products can prolong the viable life of the
produce, prevent huge post-harvest losses from pests and diseases and protect the grain so it is
safe to eat.

Pesticides help in an abundant harvest

By using pesticides it ensures that crop is protected by pests and are healthy for harvest.
Pesticides ensure crops are not damaged and not infected by any pests.

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 CHAPTER 3: COMMUNITY SERVICE PART

Types of exposure to chemicals and pollutants

There are 3 ways to be exposed to chemicals and pollutants:

 Inhaling (breathing in)

 Absorption (skin and eye contact)
 Ingestion (eating and drinking)

Inhaling

You are exposed to chemicals and pollutants when you inhale (breathe in). You take over
20,000 breaths a day. This number can be much higher for infants and children. The chemicals
and pollutants you inhale can end up in your lungs and blood stream. Sometimes, you can smell
or taste harmful chemicals, but it isn’t always so easy. Some chemicals, like radon or carbon
monoxide, are odourless, tasteless and invisible

Absorption

You can be exposed to chemicals and pollutants by coming into contact with them through your
skin and eyes. These organs can be more sensitive to chemicals and may react more quickly
than the rest of your body.

Ingesting

You’re exposed to chemicals and pollutants when you eat and drink. Chemicals and pollutants
are found in both our food and water sources.

Potential health effects

Incorrect use of household chemical products may cause immediate health effects, such as skin
or eye irritation or burns, or poisoning.
There can also be longer-term health effects from chemicals. When these occur, they’re usually
the result of exposure to certain chemicals over a long period.
Depending on the chemical, longer-term health effects might include:

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 Cancer
 Organ damage
 Weakening of the immune system
 Development of allergies or asthma
 Reproductive problems and birth defects

Effects on the mental, intellectual or physical development of children.

At the Store or Market

 Choose produce that isn’t bruised or damaged.

 If you buy pre-cut fruits and vegetables choose items that are refrigerated or kept on ice
 Separate fruits and vegetables from raw meat, poultry, and seafood in your shopping cart and in
your grocery bags.

At Home

Wash your hands kitchen utensils, and food preparation surfaces, including chopping boards
and countertops, before and after preparing fruits and vegetables.

Clean fruits and vegetables before eating, cutting, or cooking, unless the package says the
contents have been washed.

Wash or scrub fruits and vegetables under running water—even if you do not plan to eat the
peel. Germs on the peel or skin can get inside fruits and vegetables when you cut them.

Washing fruits and vegetables with soap, detergent, or commercial produce wash is not
recommended. Do not use bleach solutions or other disinfecting products on fruits and
vegetables.

Cut away any damaged or bruised areas before preparing or eating.

Dry fruit or vegetables with a clean paper towel.

 Keep fruits and vegetables separate from raw foods that come from animals, such as
meat, poultry, and seafood.
 Refrigerate fruits and vegetables within 2 hours after you cut, peel, or cook them (or 1 hour
if exposed to temperatures above 90°, like a hot car or picnic). Chill them at 40°F or colder in a
clean container

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Removing pesticides from fruits and vegetables

With food prices skyward bound and no reprieve from pesticide residues in fruits and
vegetables, fresh fruits and vegetables will soon become a luxury item for those who can afford
chemical free and organic products.

The source for pesticide residues in our food could be through the application of pesticides on
crops, with residues remaining in the fruits and vegetables or through the application of
pesticides in homes to disinfect. Pesticide residues, once in our system can be the cause for
several acute and chronic diseases. So removing the pesticides, as much as we can, is the first
step forward

As consumers we do not have any control on the pesticides that is sprayed on fruits and
vegetables in the farms but there are some quick do-it-yourself techniques that can help us get
rid of the residues to a large extent.

The National Institute of Nutrition (NIN), released the Dietary Guidelines for India recently.
The guidelines has introduced some simple steps which should be adopted by every household
to remove the pesticide residual contamination. These easy steps should be cast in stone in every
household.

WASHING

 The first step in the removal of pesticide residues from the food products is washing.
Washing with 2% of salt water will remove most of the contact pesticide residues that
normally appear on the surface of the vegetables and fruits.
 About 75-80% of pesticide reduces are removed by cold water washing. The pesticide
residues that are on the surface of fruits like grapes, apples, guava, plums, mangoes, peaches
and pears and fruity vegetables like tomatoes, brinjal and okra require two to three
washings.
 The green leafy vegetables must be washed thoroughly. The pesticide residues from green
leafy vegetables are removed satisfactorily by normal processing such as washing
blanching and cooking.

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Blanching

A short treatment in hot water or steam applied to most of the vegetables. Certain pesticide
residues can effectively be removed by blanching. But before blanching it is very important to
thoroughly pre-wash the vegetables and fruits.

Peeling

Both systemic and contact pesticides that appear on the surface of the fruits and vegetables can be
removed by peeling.

Steps such as concentration, dehydration and extraction from the raw product can further reduce
pesticide residues in the end product. The net influence of processing almost always results in minimal
residues in processed food

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 ACTIVITY LOG FOR THE FIRST WEEK

Person In
Time and Brief description of the daily
Learning Outcome Charge
Day Date activity Signature

9am to 5pm
We are M.Meghana Naidu
03-07-23 Our project guide made a team
N. Mallika
Day – 1 with 3 members to do Y. Ravi Prabha
Community service project

11am to 7pm
We visited the nearby Raithu To ask the vendors
04-07-23 Bazaar to gather information and farmers about the
Day - 2 about fruits and vegetables chemicals used on the
fruits and vegetables

10 am to 6pm
05-07-23 We visited fruits shops to We gain knowledge about
Day – 3 gather information about
chemicals
chemicals used on fruits

11 pm to7pm
We visited several homes in
06-07-23 We shared our knowledge
our locality to provide awareness
Day – 4 on usage of chemicals on
to people about chemicals used fruits and vegetables to
on fruits and vegetables people

8am to 4pm
We visited several schools We explained how to
07-07-23 in our locality and give properly clean and wash
Day – 5 awareness to children who the fruits and vegetables
are studying 8th,9th,10th before eating and cooking
classes them
11 am to5pm
We explained how to
08-07-23 We visited several schools properly clean and wash
Day –6 in small colony next to our the fruits and vegetables
locality before eating and cooking
them
9am to 5 pm
For better understanding
09-07-23 We done survey at different
Day--7 on chemicals used on
fertilizer shops fruits and vegetables when
cultivating
8 am to
4 pm
22-7-22 We asked some prepared
Day--8 To clear our doubts
questions to the farmers

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 WEEKELY REPORT
WEEK -1 (From Dt 03-07-2023 to Dt 09-07-2023)

Objectives of the Activity done: To collect data and information about use of chemicals on
fruits and vegetables and providing awareness about them to people

Detailed Report:

In this week,our project guide made a team with 3 members to do community service

project in Eluru, Jangareddygudem, Bapulapadu(Hanuman Junction), Andhra Pradesh.

We selected a topic on "USE OF CHEMICALS ON FRUITS AND VEGETABLES".

In this topic we are considering some of the shops to gather full information about use
of chemicals.
In the first week, we (our team) collectively went to the community to outlook the
condition and situation of fruits and vegetables.

What we found in the area are:

 In that area most of the farmers are using chemicals to cultivate the crop
 Also most of the farmersusing high amount of fertilizers and pesticides for better production.
Nowadays fertilizers and pesticides are mostly used and there is no increase in organic farming.

Also, we done a survey of some farmers in the village for asking some prepared questions
to the farmers and noted their answers which are attached in chapter 5.

Time duration: 49 hours spend in first week

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 ACTIVITY LOG FOR THE SECOND WEEK

Person In
Brief description of Learning
Day Time Charge
& the daily activity Outcome Signature
Date
9am We gained
to 5pm We continued our better
Day – survey at farms in
10-07-23 Knowledge on crops
1 jangareddygudem compared to
first week
8:30 to We learned about
4:30pm Land suitable
Day - cultivation of the crops
11-07-23 crops will be
2 based on the type of
cultivated
the land at a nursery
8am to We shared the
4pm We visited several small knowledge we
Day – 12-07-23 vegetable shops of gained to farmers
farmers and share the who are unaware
3 knowledge we gained on what chemicals
at nursery's to them to use for good
growth of crops
9am to
We visited several We explained how
Day – 5pm homes in that locality to correctly wash
4 13-07-23 to aware the people on and clean them
chemicals usage on before eat and
fruits and vvegetables cooking them
8am to We asked farmers about
They use different
Day – 4pm are they use same types of chemicals
5 14-07-23 chemicals for fruits for fruits and
and vegetables vegetables
9:30 am to We 3 members of our Learned about
Day – 5:30pm group gatherd in college primary data about
6 15-07-23 analysed the raw data use of chemicals
during survey and edited and prepared for
this project explanation
We learned,
10am cultivating of
We asked them
to two or more
Day-- about what is
6pm crops at the
7 multiple
29-7- same time in
cropping
22 the same
fields
9am
Why we should
to
Day-- implement For better
5pm
8 multiple earning
30-7-
cropping
22

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 WEEKELY REPORT
WEEK -2 (From Dt 10-07-2023 to Dt 15-07-2023)

Objectives of the Activity done: surveying and collecting data.

Detailed Report:

In this second week, We (team) continued surveying the farmers and in nursery's
in jangarreddygudem village.

When compared to first week, we had lot of experience with farmers while
conducting survey in village. The experience is

 The farmers cultivate the crops based on the type of the land.
 We learned about, time taken by growing of a crop. Also we learned about the fastest growing
crop and slowest growing crop.
 We learned about, which fertilizers are used for the particular problem.
 By the usage of needed fertilizers we can reduce the problem.
 We learned about multiple cropping. And profits earned by the farmers based on multiple
cropping.

Multiple cropping:

Cultivating two or more crops at the same time in the same field. When multiple
crops are grown simultaneously this is also known as inter cropping. Is increases the
harvests, export and foreign exchange, It uses in maintaining and improving the soil
fertility

We also completed the survey. We are taken the survey around 10 members in the village.
The response of the village is good and they are very much interested to knowing this
information and trying to implement it.

Time duration: 49 hours spend in second week.

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 CHAPTER 5: OUTCOMES DESCRIPTION

Plantation Questionnaires

Date__________________________

Name_____________________________

1. What are pesticides?

2. How pesticides are used?
3. Are there other benefits of using pesticides to consider?
4. Are fruits and vegetables safe to eat if they have been treated with pesticides?
5. Are there other general concerns about the use of pesticides to people or the
environment?
6. Do pesticides build up on the fruits and vegetables we eat and how long do the residues
last?
7. Is there anything being done to reduce the amount of pesticides used by farmers?
8. Why are the chemicals used to grow fruits and vegetables?
9. What are the chemicals used in fruits and vegetables?

22
 Describe the problems you have identified in the community

Impact on environment

Pesticides can contaminate soil, water, turf and other vegetation. In addition to killing insects
or weeds, pesticides can be toxic to a host of other organisms including birds, fish, beneficial
insects, and non-target plants. Insecticides are generally the most acutely toxic class of
pesticides, but herbicides can also pose risks to non-target organisms.

Surface water contamination

Pesticides can reach surface water through runoff from treated plants and soil. Contamination
of water by pesticides is widespread. The results of a comprehensive set of studies done by the
U.S. Geological Survey (USGS) on major river basins across the country in the early to mid-
90s yielded startling results. More than 90 percent of water and fish samples from all streams
contained one, or more often, several pesticides. Pesticides were found in all samples from
major rivers with mixed agriculture and urban land use influence and 99 percent of samples of
urban streams. The USGS also found that concentrations of insecticides in urban streams
commonly exceeded guidelines for protection of aquatic life.

Ground water contamination

Ground water pollution due to pesticides is a worldwide problem. According to the USGS, at
least 143 different pesticides and 21 transformation products have been found in ground water,
including pesticides from every major chemical class. Over the past two decades, detections
have been found in the ground water of more than 43 states.

During one survey in India, 58% of drinking water samples drawn from various hand pump
and wells around Bhopal were contaminated with Organo chlorine pesticides above the EPA
standards. Once ground water is polluted with toxic chemicals, it may take many years for the
contamination to dissipate or be cleaned up. Clean up may also be very costly and complex, if
not impossible.

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Soil contamination

A large number of transformation products from a wide range of pesticides have been
documented. Not many of all Persistency and movement of these pesticides and their TPs are
determined by some parameters, such as water solubility, soil-sorption possible pesticides TPs

have been monitored in soil, showing that there is a pressing need for more studies in this field.
constant, the octanol/water partition coefficient, and half-life in soil. Pesticides and TPs could
be grouped into: Hydrophobic, persistent, and bioaccumulable pesticides that are strongly
bound to soil. Pesticides that exhibit such behaviour include the organochlorine DDT,
endosulfan, endrin, heptachlor, lindane and their TPs.

Effect on soil fertility

Heavy treatment of soil with pesticides can cause populations of beneficial soil microorganisms
to decline. According to the soil scientist Dr. Elaine Ingham, “If we lose both bacteria and fungi,
then the soil degrades. Overuse of chemical fertilizers and pesticides have effects on the soil
organisms that are similar to human overuse of antibiotics. Indiscriminate use of chemicals
might work for a few years, but after a while, there aren't enough beneficial soil organisms to
hold onto the nutrients”. For example, plants depend on a variety of soil microorganisms to
transform atmospheric nitrogen into nitrates, which plants can use.

Common landscape herbicides disrupt this process: triclopyr inhibits soil bacteria that transform
ammonia into nitrite glyphosate reduces the growth and activity of free-living nitrogen-fixing
bacteria in soil and 2, 4-D reducenitrogen fixation by the bacteria that live on the roots of bean
plants reduces the growth and activity of nitrogen-fixing blue-green algae and inhibits the
transformation of ammonia into nitrates by soil bacteria. Mycorrhizal fungi grow with the roots
of many plants and aid in nutrient uptake. These fungi can also be damaged by herbicides in
the soil. One study found that oryzalin and trifluralin both inhibited the growth of certain species
of mycorrhizal fungi. Roundup has been shown to be toxic to mycorrhizal fungi in laboratory
studies, and some damaging effects were seen at concentrations lower than those found in soil
following typical applications.

24
Short-term and long-term action plan for possible solutions for the problems identified
and that could be recommended to the concerned authorities for implementation.

Increasing use of pesticides in fruits and vegetables can cause short-term adverse health effects,
called acute effects, as well as chronic adverse effects that can occur months or years after
exposure. Examples of acute health effects include stinging eyes, rashes, blisters, blindness,
nausea, dizziness and diarrhoea.

Short term action plan:

Reduce the use of chemical fertilizers

By applying a bio-fertilizer and manures can reduce chemical fertilizer and pesticide use.
Biological methods of pest control can also reduce the use of pesticides and thereby minimize
soil pollution.

Long term action plan:

Use organic farming:

Organic farming, agriculture system that uses ecological based pest controls and biological
fertilizers derived largely from animal and plant wastes and nitrogen-fixing cover crops.
Modern organic farming was developed as a response to the environmental harm caused by the
use of chemical pesticides and synthetic fertilizers in conventional farming, and it has numerous
ecological benefits.

25
Description of the Community awareness programme/s conducted w.r.t the
problems and their outcomes

Pest control
Organic pesticides are derived from naturally occurring sources. These include living
organisms such as bacteria, which is used to control caterpillar pests, or plant derivatives such
as pyrethrins. Mineral –based inorganic pesticides such as sulphur and copper are also allowed.
In addition to pesticides, organic pest control integrates biological, cultural, and genetic controls
to minimize pest damage. Biological control utilizes the natural enemies of pests, such as
predatory insects or parasitoids to attack insect pests. Pest cycles can be disrupted with cultural
controls, of which crop rotation is the most widely used. Finally, traditional plant breeding has
produced numerous crop varieties that are resistant to specific pests. The use of such varieties
and the planting of genetically diverse crops provide genetic control against pests and many
plant diseases.

Bio-control and natural pesticides

Bio-control makes use of pathogens (bacteria, fungi, viruses), insect predators or parasitoids,
pheromones and insects traps to keep pest low.
The total eradication of a pest, which results from these of synthetic would reduce the food
supply of the pest’s natural enemies, undermining a key element in system resilience. The aim,
therefore, should be to manage insect pest populations to the point where natural operates in a
balanced way and crop losses to pests are kept to an acceptable minimum.

Organic agriculture
Organic agriculture is a production system that sustains the health of soils, ecosystem and
people. It relies on ecological processes, biodiversity and cycles adapted to local conditions,
rather than the use of inputs with adverse effects. Organic standards strictly prohibit any use of
synthetic pesticides. Crop protection in organic agriculture builds on good agronomic practices
such as crop rotation and inter cropping, the use of organic manures, resistant varieties and bio-
control to prevent that pest, diseases and weeds cause significant damage.

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Use of less hazardous pesticides
There are various systems to classify pesticides as per their toxicity for humans and the
environment. Phasing out the use of highly hazardous pesticides and replacing them with less
hazardous ones is therefore the most obvious way to reduce the negative side-effects of
pesticides.
This approach needs to be combined with safe handling of pesticides so that their impact on
people and the environment is minimized. The use of protective gear and the observation of
waiting periods before harvests are the most important measures in this regard.

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 Report of the mini-project work done in the related subject w.r.t the
habitation/village.

A mini-project work in the related subject w.r.t the habitation/village. (For ex., a student of
Botany may do a project on Organic Farming or Horticulture or usage of biofertilizers or
biopesticides or effect of the inorganic pesticides, etc. A student of Zoology may do a project
on Aquaculture practices or animal husbandry or poultry or health and hygiene or Blood group
analysis or survey on the Hypertension or survey on the prevalence of diabetes, etc.

Introduction
Pesticides are chemicals used to control any organism that might invade or damage crops, food
stores, or homes.
Because there are many kinds of potential pests, there are several kinds of pesticides. The
following are some examples

 Insecticides. These pesticides reduce destruction and contamination of growing and

harvested crops by insects and their eggs.

 Herbicides. Also known as weed killers, herbicides improve crop yields.

 Rodenticides. These are important for controlling destruction and contamination of crops
by vermin and rodent-borne diseases.

 Fungicides. This type of pesticide is especially important for protecting harvested crops
and seeds from fungal rot.

Insecticides

Insecticides are chemicals used to control insects by killing them or preventing them from
engaging in undesirable or destructive behaviors. They are classified based on their structure
and mode of action.

Insecticides are commonly used in agricultural, public health and industrial applications, as well
as household and commercial uses (e.g., control of roaches and termites). The most commonly
used insecticides are the organophosphates, pyrethroids and carbamates

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Herbicides

Herbicides are chemicals used to manipulate or control undesirable vegetation. Herbicide

application occurs most frequently in row-crop farming, where they are applied before or during
planting to maximize crop productivity by minimizing other vegetation. They also may be
applied to crops in the fall, to improve harvesting.

1. Strawberries: contain carbendazim, a hormone-disrupting fungicide that damages the

male reproductive system, and Bifenthrin, possibly carcinogenic insetcide.
2. Spinach: contains permethrin, a pesticide with potential risks to children’s brain
development.
3. Peaches: contain pesticide Fludioxonil, carcinogenic iprodione and neurotoxin phosmet
4. Pears: contains suspected hormone disruptor pyrimrthanil and o-phenyl phenol, a
carcinogen, suspected hormone and developmental and reproductive toxin.
5. Apples: contain Diphenylamine, a chemical that can help produce carcinogenic
nitrosamines.
6. Cherries: contain Boscalid, a possible carcinogen, bifenthrin and myclobutanil, both are
developmental and reproductive toxins.
7. Tomatoes: contain Edosulfan ||, a suspected hormone disruptor.
8. Potatoes: contain bee toxins chloropropham and imidacloprid.

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Agriculture is the backbone of human society and it is essential for the survival of human
beings. Now a days, there are two main forms of agriculture that are widely practiced around
the world: conventional farming and organic farming. Before we rule out which method of
farming is better and deliberate over organic farming vs conventional farming let, us look into
both systems to have a better understanding.
Conventional farming
Conventional farming methods are focused on maximizing the yield of a crop. Conventional
farming makes use of fertilizers, pesticides to increase crop yield and crop quality is often
neglected.
Conventional farmers use chemicals to fight weeds and pesticides and also provide artificial
nutrients for crops. Conventional farming methods are not feasible as they take a huge toll on
the soil and environment
The chemicals used in conventional agriculture negatively impact the environment by causing
water pollution, soil erosion, increasing the emission of greenhouse gases- all which hamper
the quality of human health.

Characteristics of conventional farming

Conventional farming uses powerful chemicals to help manage crop fertility, pests and diseases.
Here are some of the characteristics of conventional farming:
 Use of chemical fertilizers
 Use of chemical pesticides
 Use of chemical weed killers
 Use of genetically modified organisms which can deliver consistent crops
 Production of only one or two crops in the same field per growing or year

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Characteristics of organic farming
Some of the essential characteristics of organic farming include:
 Use of biological fertilizers such as manure and compost.
 Implementation of sustainable farming methods such as crop rotation, mixed
farming.
 Organic agriculture does not use genetically modified (GM) seed, synthetic pesticide
or fertilizers.

The good news is that organic systems that emphasize soil health help farmers and ranchers
increase reliance to the impacts of climate change. There is also extensive research
demonstrating the potential of organic systems to reduce agriculture’s contribution to climate
change (i.e., mitigate climate change)
Organic systems do this by capturing and storing more carbon (CO2) in the soil.
While organic systems require some level of physical disturbance to control weeds, they
eliminate synthetic inputs and can significantly reduce tillage. Reduced tillage, crop
diversification, cover cropping, organic amendments, and sound nutrient management can
enhance carbon sequestration and build climate resiliency in organic agricultural systems.
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They also release greenhouse gases.
Organic farmers do not use synthetic pesticides and fertilizers, one of the primary contributors
of greenhouse gases. Healthy soils help crops obtain nitrogen, phosphorus, and other nutrients
from organic soil organic matter. This reduces the need for fertilizers that can threaten water
quality and minimizes the release of greenhouse gases from soils.

Organic farming Conventional farming

Impact on the soil: Soil quality improves due Soil quality gets damaged
to methods such as crop due to artificial chemicals.
rotation and natural
fertilizers.
GMOs: It do not make use of Conventional farmers uses
genetically modified GMOs to increase crop yield
organisms.
Fertilizers: Only natural fertilizers Artificial chemical fertilizers
such as manure, bone meal like urea and sodium nitrate
and compost are used. are used.
Pesticides: Natural insect repellents Harmful chemical pesticides
such as clove oil and neem such as DDT and boric acid
water are used to repel are used.
pests.
Farming Sustainable farming No sustainable farming
method: Methods such as crop methods are implemented as
rotation, mixing crops are the focus is on the crop yield
used which improve soil and not soil quality.
quality.
Food quality: Food quality is a priority Food quality is not given
and organic farmers strive importance and produce is
to produce nutritious food. sometimes not nutritious.
Impact on Organic farming has a Conventional farming has a
environment: sustainable impact on the detrimental effect and
environment. negatively impacts the
environment.

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 CHAPTER 6: RECOMMENDATIONS AND CONCLUSIONS OF THE
MINI PROJECT

Conventional farming methods are farming that are focused on maximizing the yield of a crop.
Conventional farming makes use of fertilizers, pesticides to increase crop yield and crop quality
is often neglected.
Conventional farmers use chemicals to fight weeds and pesticides and also provide artificial
nutrients for crops. Conventional farming methods are not feasible as they take a huge toll on
the soil and environment.
Organic farming is a system of farming that strives to produce nutritious and healthy food,
ensure that soil and environment stay healthy.
Organic farmers use biological fertilizer inputs and management practices such as cover
cropping and crop rotation to improve soil quality and build organic soil matter.
By increasing the amount of organic matter in the soil, organic farmers enhance the soil’s ability
to absorb water, reducing the impacts of drought and flooding. Improving soil organic matter
also helps it to absorb and store carbon and other nutrients need to grow healthy crops, which,
in turn, are better able to resist insect and diseases.
The benefits of organic farming outweigh those of conventional farming by a long shot. Organic
farming aims to improve the overall soil quality, produce nutritious crops, and pave the way for
a suitable means of agriculture, keeping the health of the environment and living beings in mind.
Organic farming in India still has a long way to go and farmers need to be educated on the
impact and consequences of conventional farming.

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 Student Self-Evaluation for the Community Service Project

Please rate your performance in the following areas:

Rating Scale: Letter grade of CGPA calculation to be provided

1 Oral communication 1 2 3 4 5
2 Written communication 1 2 3 4 5
3 Proactiveness 1 2 3 4 5
4 Interaction ability with community 1 2 3 4 5
5 Positive Attitude 1 2 3 4 5
6 Self-confidence 1 2 3 4 5
7 Ability to learn 1 2 3 4 5
8 Work Plan and organization 1 2 3 4 5
9 Professionalism 1 2 3 4 5
10 Creativity 1 2 3 4 5
11 Quality of work done 1 2 3 4 5
12 Time Management 1 2 3 4 5
13 Understanding the Community 1 2 3 4 5
14 Achievement of Desired Outcomes 1 2 3 4 5
15 OVERALL PERFORMANCE 1 2 3 4 5

Date: Signature of the Student

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 Evaluation by the Person in-charge in the Community /
Habitation

Student Name: M.Meghana Naidu,N.Mallika,Y.Ravi Prabha

Registration No: 22JD1A0567,22JD1A0575,22JD1A05C2

Period of CSP: From: 03-07-23 To: 15-07-23

Date of Evaluation:
Name of the Person in-charge: B.Prasanth (MTECH)
Address with mobile number:

Please rate the student’s performance in the following areas:

Please note that your evaluation shall be done independent of the Student’s self evaluation

Rating Scale: 1 is lowest and 5 is highest rank

1 Oral communication 1 2 3 4 5
2 Written communication 1 2 3 4 5
3 Proactiveness 1 2 3 4 5
4 Interaction ability with community 1 2 3 4 5
5 Positive Attitude 1 2 3 4 5
6 Self-confidence 1 2 3 4 5
7 Ability to learn 1 2 3 4 5
8 Work Plan and organization 1 2 3 4 5
9 Professionalism 1 2 3 4 5
10 Creativity 1 2 3 4 5
11 Quality of work done 1 2 3 4 5
12 Time Management 1 2 3 4 5
13 Understanding the Community 1 2 3 4 5
14 Achievement of Desired Outcomes 1 2 3 4 5
15 OVERALL PERFORMANCE 1 2 3 4 5
Date: Signature of the Supervisor

35
36
37
 EVALUATION
Internal Evaluation for the Community Service Project
Objectives:
• To facilitate an understanding of the issues that confront the vulnerable / marginalized
sections of society.

• To initiate team processes with the student groups for societal change.
• To provide students an opportunity to familiarize themselves with the urban / rural
community they live in.

• To enable students to engage in the development of the community.

• To plan activities based on the focused groups.

To know the ways of transforming society through systematic programme implementation.

Assessment Model:

• There shall only be internal evaluation.

• The Faculty Guide assigned is in-charge of the learning activities of the students and for the
comprehensive and continuous assessment of the students.

• The assessment is to be conducted for 100 marks.

• The number of credits assigned is 4. Later the marks shall be converted into grades and
grade points to include finally in the SGPA and CGPA.

• The weightings shall be: o Activity Log 20 marks o Community Service Project
Implementation 30 marks o Mini Project Work 25 marks o Oral Presentation 25 marks

• Activity Log is the record of the day-to-day activities. The Activity Log is assessed on an
individual basis, thus allowing for individual members within groups to be assessed this
way. The assessment will take into consideration the individual student’s involvement in
the assigned work.

• While evaluating the student’s Activity Log, the following shall be considered -

a) The individual student’s effort and commitment.

b) The originality and quality of the work produced by the individual student.

c) The student’s integration and co-operation with the work assigned.

d) The completeness of the Activity Log.

• The assessment for the Community Service Project implementation shall include the
following components and based on Weekly Reports

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Outcomes Description
a) Details of the Socio-Economic Survey of the village/habitation.
b) Problems identified.
c) Community Awareness Programs organized.
d) Suggested Short-Term and Long-Term Action Plan.

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MARKS STATEMENT
(To be used by the Examiners)

40
 INTERNAL ASSESSMENT STATEMENT

Name Of the Student:

Programme of Study:
Year of Study:
Group:
Register No/H.T. No: Name of the College:
University:

Maximum
Sl.No Evaluation Criterion Marks Marks Awarded
1. Activity Log 20
2. Community Service Project Implementation 30
3. Mini Project Work 25
4. Oral Presentation 25
GRAND TOTAL 100

Date: Signature of the Faculty Guide

Certified by

Date: Signature of the Head of the Department/Principal

Seal:

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