Final-year students from the Amrita School of Agricultural Sciences, participating in the Rural Agricultural Work Experience Program in Vadasithur, have introduced farmers to Egg Amino Acid, an economical organic blend with versatile applications in agriculture. This solution has shown promising results in enhancing flower production, preventing premature flower drop, and improving fruit yield, benefiting both vegetables and seedlings of budded or grafted fruit trees.
The process involves placing eggs in a plastic jar with lemon juice, sealing it for 15 days, then adding jaggery for another 15 days. The resulting egg amino acid can be filtered and stored, with a recommended dilution for application on plants.
Under the guidance of College Dean Dr. Sudheesh Manalil and support from facilitators Dr. Priya R, Dr. S Parthasarathy, and Dr. VR Mageshen, students conveyed the method and application instructions to the farmers effectively.