Enhancing efficiency in Panchagavya Preparation: Development and evaluation of a Crank-Operated mixer for small and marginal farmers

Introduction

While chemical fertilizers and pesticides have historically increased crop yields, their overuse has resulted in unintended consequences. These include a decline in soil health and potential health risks for humans. As a response, there's a growing movement to revive organic farming practices. This traditional method prioritizes natural processes and minimizes reliance on external inputs. An ideal organic system promotes nutrient cycling within the farm itself, creating a more sustainable and potentially healthier food production system. (Natrajan, 2008) [1] . Ancient Indian farmers were pioneers in organic farming, using a combination of three natural amendments: panchagavya, vermicompost, and farmyard manure. Panchagavya, a time-tested recipe made from five cow products (milk, curd, ghee, dung, and urine), has been a cornerstone of Indian agriculture for generations. Traditionally revered for its ability to enrich soil and enhance crop health. The natural fertilizer is believed to work quickly, with positive results seen within a short period. While agriculture was reaped the most significant advantages from panchagavya, its potential benefits extend far beyond the farm (Math et al., 2013) [2] . The rise of Chemical fertilizers, a product of the industrial revolution, coincided with a decline in the use of panchagavya, a natural fertilizer. This decline may be linked to the adoption of chemical fertilizers during the industrial revolution. (Amalraj et al., 2013) [3] . Traditionally, panchagavya is made by thoroughly mixing cow dung and ghee in a clay pot. The mixture is stirred diligently every 12 hours for 3 days. Then, the remaining ingredients are added, followed by another round of thorough mixing. To accelerate the process, catalysts like sugarcrane juice or jaggery can be introduced. The concoction is then stirred every 12 hours for another 15 days, reaching completion on 18 th day. However, this manual method requires dedication, as it involves physical effort, managing unpleasant odors, strict adherence to a time schedule (Selvaraj et al. (2007)) [4] . In the view of above, a panchagavya mixer with a capacity of 30ltrs, reduced mixing time, labor cost and drudgery are required for small and marginal farmers. The present study was undertaken with the objective to design an improved motor operated maize sheller and optimise its operating parameters.

Materials and Methods

Location of study

The panchagavya mixer was designed and developed during the year 2023 at the Department of Agriculture Engineering, Vignan's Foundation for Sciences Technology and Research, Guntur, Andhra Pradesh. The Experimentation was carried out in at Kondabhotlavariapalem village, Bapatla, Andhra Pradesh.

Materials required for the preparation of panchagavya

Panchagavya, a traditional organic farming input, is a concoction derived from five products of the cow: cow dung, cow urine, cow milk, cow ghee (Clarified butter), and www.extensionjournal.com curd. The composition of panchagavya involves specific proportions of these ingredients to ensure its effectiveness in enhancing soil fertility and plant growth. The following are the recommended proportions for making 20 Liters of panchagavya, with corresponding adjustments for 10 Liters, 15 Liters, and 30 Liters to maintain the desired balance of nutrients and bio active compounds.

Physical Characteristics Panchagavya Mixture

When the five ingredients of panchagavya are combined and allowed to ferment, they form a dark brown, viscous liquid with a strong, earthy odour and slightly alkine pH of 7.0 to 8.0. (Selvaraj et al (2007) [4] .

Design of Panchagavya mixer Power developed by the operator

The power developed by an operator using their hand to rotate a crank can be estimated based on the force applied by the operator, the speed of rotation, and the radius of the crank. The power developed by the operator using their hand to rotate the crank is approximately 31.4 watts at 50 newtons force, and with the crank radius of 0.1 meters and a rotational speed of 60rpm.

Velocity of slider (v):

) (erdman, et al (2001)) [5] For,

Acceleration of the slider(a)

) -(erdman, et al (2001)) [5] = for = 90

The paddle, attached to the connecting rod, has sufficient height to mix the contents effectively within the cylindrical section. The handle provides adequate leverage for manual operation, ensuring efficient mixing within the 30-litre cylinder No. of blades 1 4.

Diameter of shaft (cm) 2.5 9.

Length of Handle (cm) 20 x 15 x 15 10.

Results and Discussion

The traditional handoperated method of mixing Panchagavya using a stick takes approximately 10 days to complete. This method demands significant physical effort, as it involves continuous manual stirring. The consistency of the mixture can vary widely, depending on the operator's endurance and technique, often resulting in a homogeneous product. In contrast, using a crank mechanism significantly reduces the mixing time to about 5-6 days. The crank mechanism also alleviates the physical strain on the operator, making the process more manageable. The mechanical advantage provided by the crank leads to more consistent and through mixing, which enhances the overall quality of the panchagavya. The crank mechanism offers a moderate improvement in efficiency and consistency compared to manual stirring. The graph shows that the crank mechanism not only reduces the mixing time and physical effort required but also improves the consistency of the mixture. The hand-operated method of mixing panchagavya is labour-intensive and time-consuming. It requires substantial physical effort and can lead to inconsistent results due to variations in the operator's technique and endurance. While this traditional method is accessible and cost-effective, its inefficiency and inconsistency make it less desirable for those seeking a more effective mixing process. The crank mechanism offers a considerable improvement over manual stirring. It reduces the physical effort required and almost halves the mixing time, making the process more efficient and yielding a more consistent product. This method is particularly beneficial for small to medium-scale operations.

Although not tested in this study, the use of a motoroperated mixer is projected to further enhance efficiency. A 0.25 hp motor can deliver continuous and thorough mixing, drastically reducing the time required to achieve the desired consistency. This method would be particularly beneficial for larger-scale operations or situations where time is a critical factor. The investment in a motorized mixer can be justified by the significant reduction in labor and time, leading to increased productivity and better control.

Conclusion

The study successfully developed a crank-operated panchagavya mixer that significantly improves the efficiency and consistency of the panchagavya preparation process. By incorporating a crank mechanism, the mixer reduced physical effort and mixing time by almost half compared to traditional hand stirring methods. This advancement provides a practical solution for small and marginal farmers, enhancing their ability to produce high quality organic fertilizer with reduced labour and time investment. The crank operated mixer ensures a more consistent and homogeneous mixture, which is crucial for the effectiveness of panchagavya as a soil and plant health enhancer. The adoption of this improved mixing method can contribute to the broader revival of sustainable organic farming practices, promoting soil health and reducing reliance on chemical fertilizers. Further research could explore potential optimizations and the scaling the design for larger operations while maintaining the benefits observed in this study.

Acknowledgement

AcknowledgementWe thank Mr. Shubham Kumar, Mr. T. Bharath Chand, Mr. V. Naga Venkatanadh, Mr. M.V.S Charan Chowdary, Mrs G. Mounica. For their valuable contribution in the development of panchagavya mixer.

References

1. Math KK, Babalad H, Jyothi TV, Bhat SN. Growth, yield and nutrient uptake of brinjal (Solanum melongena Linn.) as influenced by organic nutrient management practices. Plant Archives. 2013;13:363367.
2. Amalraj LD, Kumar GP, Hassan SK, Shaik R. Microbiological analysis of Panchagavya, vermicompost, and FYM and their effect on plant growth promotion of pigeon pea (Cajanus cajan L.). Organic Agriculture. 2013;3:23-29.
3. Erdman AG, Sandor GN, Kota S. Mechanism Design: Analysis and Synthesis. Prentice Hall. 2001;1.