Practice Name:

Method of Storing Green Vegetables

Details
Category	Agriculture,Crop Management,Storage of Produce (main or by Produce)
Crop	green vegetables and radish
Crop Family	Brassicaceae
Scientific Name	(Raphanus sativus)
Vernacular Name	Muli
Scout	HBN
Ingredients
Details of Innovation	A pit, the size of which will depend on the quantity of the surplus green vegetables and radish to be stored, is dug in the ground and warmed by burning twigs in it. The raddish is then smashed. Alternate layers of raddish and green vegetables are filled in the pit, all voids are filled by pouring in warm water, and the vegetables are compressed by the pressure of stamping feet. Once full, the pit is made air-tight by covering it with soil and hay .The vegetables are allowed to ferment for about three weeks and then taken out and dried. Vegetables treated in this way can be stored for over a year under ordinary conditions to supplement the requirements in lean seasons.

Innovator / Knowledge Provider	L Sharma
City / District	South Andaman
KVK District	NRM Division, CIARI, Port Blair
Address	South Andaman, Andaman & Nicobar Island
Languages Spoken	Bengali/Hindi
Vocation	Farming
State	Andaman and Nicobar Islands
PIN Code	744101

PAS_1	"Studies on the economic threshold level of mustard aphid Lipaphis erysimi (Kaltenbach) on the radish seed crop in India." https://www.tandfonline.com/doi/abs/10.1080/09670878909371346 )
PAS_2	"Chemical control of mustard aphid, Lipaphis erysimi on seed crop of radish." (https://www.cabdirect.org/cabdirect/abstract/19820594670 )
Agro Ecological Zone	The Islands Region-XV,Port Blair
Other Community Practices
Practice ID	KNW0020000000173
Reference	HBN database
Annotation ID	GIAN/GAVL/930
Reference	HBN database
Scout	HBN