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Vol. 10, Special Issue 9 (2021)

Knowledge and attitude level of the vegetable growers about the production technology under covid – 19 pandemic situation of Tikamgarh district of Madhya Pradesh

Author(s):
SP Singh, Kamini Bisht and Sheela Raghuwanshi
Abstract:
The study revealed that majority 62.50 per cent of the vegetable growers had medium level of knowledge index regarding recommended practices of vegetable under pandemic 19 situations, while 23.33 per cent and 14.16 per cent of vegetable growers had low and high level of knowledge index, respectively. majority of the vegetable growers 37.50 were having neutral attitude towards vegetable growers followed by 25.00 per cent had favourable attitude, 7.50 per cent had most unfavourable attitude, 18.33 per cent had unfavourable attitude towards vegetable growers under pandemic – 19 situation, The level of knowledge was observed higher in most of the practices (except top dressing of fertilizers and recommended verities) of recommended production technology of vegetable among the respondents. The independent variables like- age, education and extension contact had positive and highly significant correlation association and social participation, land holding, annual income, sources of information utilization and scientific orientation of the vegetable growers had positive and significant correlation association with their level of knowledge of recommended production technology of vegetable. Whereas size of family was found to have non-significant correlation association with level of knowledge of recommended production technology of vegetable. Majority of the vegetable growers cultivated crop on their farm but due to pandemic market were closed so they sale on low price at their farm.
Pages: 367-370  |  261 Views  64 Downloads
How to cite this article:
SP Singh, Kamini Bisht and Sheela Raghuwanshi. Knowledge and attitude level of the vegetable growers about the production technology under covid – 19 pandemic situation of Tikamgarh district of Madhya Pradesh. The Pharma Innovation Journal. 2021; 10(9S): 367-370.
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