Transfer of Technology Through Krishi Vigyan Kendra
Awareness, Knowledge & Adoption of Soybean Production Technology
(Sprache: Englisch)
An agricultural invention-and-innovation continuum in all facets of agriculture and allied activities with its effective diffusion is key to sustainably increase the agricultural production and productivity with environment sustainability. With half of the...
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An agricultural invention-and-innovation continuum in all facets of agriculture and allied activities with its effective diffusion is key to sustainably increase the agricultural production and productivity with environment sustainability. With half of the workforce engaged in agricultural sector in India, the role of science and technology in agriculture is pertinent to not only ensure food security of the country, but also to provide soybean growers a competitive edge and to maintain affordability of the food items for the public at large. To realize their true potential, soybean growers must have access to the state-of-the-art technologies, necessary inputs and related information.To meet the above goal, the transfer of farm technology to the tillers of the soil, a sound strategy has to be implemented by different extension agencies. Krishi Vigyan Kendra has assumed pintail role in the endeavor of diffusion leading in all the developments of the country.
Autoren-Porträt von Jitendra Verma, Ravi Singh Gurjar, Arun Kumar
Verma, JitendraDr. Jitendra Verma, Faculty of Agriculture Extension Education in School of Agriculture & Rural Development at Dr. B.R. Ambedkar University of Social Sciences, Indore, (M.P). He has completed Doctorate of Philosophy in Agriculture Extension Education from the same University. He has published 13 publications in national and international journals.
Bibliographische Angaben
- Autoren: Jitendra Verma , Ravi Singh Gurjar , Arun Kumar
- 2020, 152 Seiten, Maße: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 6202511273
- ISBN-13: 9786202511278
Sprache:
Englisch
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