Details eMatsyakar

MSB Number

MSB21864573

Date of Commencement:

24 Jan, 2022

Progressive Farmer Details

Name of the progressive farmer:	Naidu Naga Basavayya
Name of the FLC:	Etimoga
Mobile Number:	XXXXXXXX78
Aadhar Number:	XXXX-XXXX-8912
Date of Commencement:	24 Jan, 2022
Sector:	Marine
No. of fishing crafts available:	79

FLC No:	1
Intervention Adopted:	Post harvest management in marine fish ,prawn
Type of Species:	Shark, Rays, Oil Sardine, Anchovies, Bombay duck, Indian Mackerels, Milk fish, Mullets, Penaeid - penaeus spp
Duration of MSB:	120 Days
No of Schedule Visits:	16

Schedule Visits

Visits	Visit Date	Remarks	Status
1st Visit Date	24 Jan, 2022	of the fish by bringing down the temperature near to 0oC as quickly as possible. The factors such as delay in handling and chilling the catch, poor temperature control in the fish hold, damage from rough handling, poor standards of gutting	Completed
2nd Visit Date	29 Jan, 2022	Importantance of processing of Marine fish and prawn	Completed
3rd Visit Date	03 Feb, 2022	all important points	Completed
4th Visit Date	08 Feb, 2022	is critical if the high quality of the product is to be maintained. There are, however, several constraints on handling the fish; the important among them are the bacteriological, chemical and physical processes that cause degradation of fish.	Completed
5th Visit Date	14 Feb, 2022	oxdative and enzymatic reactions can lead to off odours and flavours and rancidity digestive enzymes can initiate decomposition in the dead fish physical factors can enhance the bacteriological or chemical processes bruishing tearing cutting etc,	Completed
6th Visit Date	19 Feb, 2022	of the product is to be maintained. There are, however, several constraints on handling the fish; the important among them are the bacteriological, chemical and physical processes that cause degradation of fish. The surface of dead fish & shellfish	Completed
7th Visit Date	24 Feb, 2022	dead fish physical factors can enhance the bacteriological or chemical processes brushing tearing cutting etc can expose the fish muscle to more rapid bacteriological growth cause internal bleeding which darkness the fillets and expose greater surfac	Completed
8th Visit Date	01 Mar, 2022	and chemical spoilage that will affect the quality of the final product. These quality hazards vary linearly with temperature, being twice as fast at 2.5 oC, as at -1 oC. At 10 oC it is four times as at 0 oC. Hence during handling the temperature of	Completed
9th Visit Date	07 Mar, 2022	and chemical spoilage that will affect the quality of the final product these quality hazard varu linearly with temperature being twice as fast	Completed
10th Visit Date	14 Mar, 2022	quality. Different raw material specifications are used for each product. For example, chilled fish for immediate sale on the local market may not be perfectly fresh but may still be acceptable to the consumer.	Completed
11th Visit Date	21 Mar, 2022	material is graded according to the suitability for various processing methods. Handling the fish (raw material) during processing varies with type of the fish, the processing methods and the intended final product. However, there are some important	Completed
12th Visit Date	26 Mar, 2022	all should do	Completed
13th Visit Date	31 Mar, 2022	tell about pre harvest practices	Completed
14th Visit Date	05 Apr, 2022	all should do	Completed
15th Visit Date	11 Apr, 2022	But in the case of a product such as frozen fillets, fresh raw material will be required as it will have to withstand the rigors of the freezing process and extended cold storage before it reaches the consumer. Hence during pre processing stage raw m	Completed
16th Visit Date	16 Apr, 2022	The type of handling the fish receive on land during preprocessing and processing will determine the quality of the final product. Every stage from capture, handling and processing, and eventually to sale, to the consumer, involves some loss of quali	Completed

Tagged Farmers

Farmer Name:	Naidu Venkata Judge	S/O:	Sankararai	Mobile:	XXXXXXXX22	Aadhar Number:	XXXX-XXXX-6979	Survey Number:	--
Farmer Name:	Saikam Nagamalleswararao	S/O:	Purnayya	Mobile:	XXXXXXXX34	Aadhar Number:	XXXX-XXXX-8150	Survey Number:	--
Farmer Name:	Saikam Nagur Babu	S/O:	Naga Bhushnam	Mobile:	XXXXXXXX44	Aadhar Number:	XXXX-XXXX-5246	Survey Number:	--
Farmer Name:	Saikam Naga Bhushnam	S/O:	Krishna Murthy	Mobile:	XXXXXXXX07	Aadhar Number:	XXXX-XXXX-8797	Survey Number:	--
Farmer Name:	Saikam Baburao	S/O:	Venkata Narayana	Mobile:	XXXXXXXX40	Aadhar Number:	XXXX-XXXX-5456	Survey Number:	--
Farmer Name:	Saikam Venkateswararao	S/O:	Gopayya	Mobile:	XXXXXXXX91	Aadhar Number:	XXXX-XXXX-9237	Survey Number:	--
Farmer Name:	Saikam Bhiksham	S/O:	Raghavayya	Mobile:	XXXXXXXX05	Aadhar Number:	XXXX-XXXX-1130	Survey Number:	--
Farmer Name:	Saikam Veera Raju	S/O:	Naga Bhushnam	Mobile:	XXXXXXXX94	Aadhar Number:	XXXX-XXXX-5196	Survey Number:	--
Farmer Name:	Chennu Venkata Rao	S/O:	Nageswararao	Mobile:	XXXXXXXX37	Aadhar Number:	XXXX-XXXX-3085	Survey Number:	--
Farmer Name:	Viswanadhapalli Venkateswararao	S/O:	Hanumantharao	Mobile:	XXXXXXXX91	Aadhar Number:	XXXX-XXXX-6690	Survey Number:	--
Farmer Name:	Naidu Narasimharao	S/O:	Sarvakoteswararao	Mobile:	XXXXXXXX89	Aadhar Number:	XXXX-XXXX-1502	Survey Number:	--
Farmer Name:	Kokkiligadda Krishnarao	S/O:	Venkateswararao	Mobile:	XXXXXXXX87	Aadhar Number:	XXXX-XXXX-4815	Survey Number:	--
Farmer Name:	Tirumalasetti Adisesharao	S/O:	Venkateswararao	Mobile:	XXXXXXXX75	Aadhar Number:	XXXX-XXXX-3153	Survey Number:	--
Farmer Name:	Kokkiligadda Parameswararao	S/O:	Sankhararao	Mobile:	XXXXXXXX64	Aadhar Number:	XXXX-XXXX-0486	Survey Number:	--
Farmer Name:	Moka Sambasivarao	S/O:	Mungeswararao	Mobile:	XXXXXXXX34	Aadhar Number:	XXXX-XXXX-7670	Survey Number:	--

Farm MSB Documents

Harvest Details

Farm Photo:
Production Sheet:
Success Story:

Harvest Date:	07 Apr, 2022
Production in Tonnes:	5
Crop Damaged Reason(If any):	--
Damaged Date:	--

Farmers Attended - VISIT 1

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:	HANDLING:The intrinsic and extrinsic qualities of fish vary considerably depending upon the location of the fishing ground, species, water quality and harvesting techniques. The primary objective of any handling method is to preserve the quality
Bad Practices:

Suggestions Given:
of the fish by bringing down the temperature near to 0oC as quickly as possible. The factors such as delay in handling and chilling the catch, poor temperature control in the fish hold, damage from rough handling, poor standards of gutting

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 2

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:	INTRODUCTION OF YSR MATSYASAGUBADI
Bad Practices:

Suggestions Given:
Importantance of processing of Marine fish and prawn

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 3

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:	maintenance of processing of Marine fish and prawn
Bad Practices:

Suggestions Given:
all important points

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 4

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:	Handling of fish at harvest / Onboard Maintaining the quality of fish begins with harvest and carries through the harvest-to - consumption. Careful handling of fish and shellfish on board the vessel or during transport to the processing plant
Bad Practices:

Suggestions Given:
is critical if the high quality of the product is to be maintained. There are, however, several constraints on handling the fish; the important among them are the bacteriological, chemical and physical processes that cause degradation of fish.

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 5

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:	the surface of dead fish or shell fish are ideal growth habitats for bacteria and the end result of such activity is spoiled fish reduction of temperature can prevent the growth of many bacteria that causes the spoilage chemical breakdown due to
Bad Practices:

Suggestions Given:
oxdative and enzymatic reactions can lead to off odours and flavours and rancidity digestive enzymes can initiate decomposition in the dead fish physical factors can enhance the bacteriological or chemical processes bruishing tearing cutting etc,

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 6

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:	Maintaining the quality of fish begins with harvest and carries through the harvest-to - consumption. Careful handling of fish and shellfish on board the vessel or during transport to the processing plant is critical if the high quality
Bad Practices:

Suggestions Given:
of the product is to be maintained. There are, however, several constraints on handling the fish; the important among them are the bacteriological, chemical and physical processes that cause degradation of fish. The surface of dead fish & shellfish

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 7

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:	are ideal growth habitats for bacteria and the end result of such activity is spoiled chemical breakdown due to oxidative and enzymatic reactions can lead to off odours and flavours and rancidity digestive enzymes can initiate decomposition in the
Bad Practices:

Suggestions Given:
dead fish physical factors can enhance the bacteriological or chemical processes brushing tearing cutting etc can expose the fish muscle to more rapid bacteriological growth cause internal bleeding which darkness the fillets and expose greater surfac

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 8

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:
Bad Practices:

Suggestions Given:
and chemical spoilage that will affect the quality of the final product. These quality hazards vary linearly with temperature, being twice as fast at 2.5 oC, as at -1 oC. At 10 oC it is four times as at 0 oC. Hence during handling the temperature of

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 9

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:	Post harvest handling of the fish on land involves transportation of the catch, preprocessing the raw material and processing it to the desired product. Handling the fish on land has the same hazards as onboard handling such as autolysis, microbial
Bad Practices:

Suggestions Given:
and chemical spoilage that will affect the quality of the final product these quality hazard varu linearly with temperature being twice as fast

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 10

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:	The type of handling the fish receive on land during preprocessing and processing will determine the quality of the final product. Every stage from capture, handling and processing, and eventually to sale, to the consumer, involves some loss of
Bad Practices:

Suggestions Given:
quality. Different raw material specifications are used for each product. For example, chilled fish for immediate sale on the local market may not be perfectly fresh but may still be acceptable to the consumer.

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 11

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:	But in the case of a product such as frozen fillets, fresh raw material will be required as it will have to withstand the rigors of the freezing process and extended cold storage before it reaches the consumer. Hence during pre processing stage raw
Bad Practices:

Suggestions Given:
material is graded according to the suitability for various processing methods. Handling the fish (raw material) during processing varies with type of the fish, the processing methods and the intended final product. However, there are some important

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 12

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:	tell about post harvest techniques
Bad Practices:

Suggestions Given:
all should do

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 13

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:
Bad Practices:

Suggestions Given:
tell about pre harvest practices

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 14

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:
Bad Practices:

Suggestions Given:
all should do

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 15

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:
Bad Practices:

Suggestions Given:
But in the case of a product such as frozen fillets, fresh raw material will be required as it will have to withstand the rigors of the freezing process and extended cold storage before it reaches the consumer. Hence during pre processing stage raw m

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents:

Farmers Attended - VISIT 16

Farmer Name:	Naidu Venkata Judge
Farmer Name:	Saikam Nagamalleswararao
Farmer Name:	Saikam Nagur Babu
Farmer Name:	Saikam Naga Bhushnam
Farmer Name:	Saikam Baburao
Farmer Name:	Saikam Venkateswararao
Farmer Name:	Saikam Bhiksham
Farmer Name:	Saikam Veera Raju
Farmer Name:	Chennu Venkata Rao
Farmer Name:	Viswanadhapalli Venkateswararao
Farmer Name:	Naidu Narasimharao
Farmer Name:	Kokkiligadda Krishnarao
Farmer Name:	Tirumalasetti Adisesharao
Farmer Name:	Kokkiligadda Parameswararao
Farmer Name:	Moka Sambasivarao

Visit Information

Is Expert Visted	NO
Name of Expert:
Expert Contact Number:
Good Practices:
Bad Practices:

Suggestions Given:
The type of handling the fish receive on land during preprocessing and processing will determine the quality of the final product. Every stage from capture, handling and processing, and eventually to sale, to the consumer, involves some loss of quali

Visit Documents

Group Photos:

Group Image - 1:

Farm Photos:

Farm Image - 1:

News Articles:

Summary Documents: