Akshayakalpa

Summary

Event Name: Akshayakalpa

Objective:

To visit R&D centre of Akshayakalpa Farms Pvt. Ltd., Hyderabad for a field visit.
To understand the organic and sustainable farming practices done by Akshayakalpa Farms.
To analyse the sustainable business practices in agriculture and allied sectors, the production and sales management of organic food practices.

Outcome:

The visit provided practical learning opportunities beyond classroom lectures.
Gained practical insights into organic farming from soil preparation to harvesting.
Engaged in hands-on activities, such as a manure preparation, watering, dairy animal feeding, harvesting, and milking etc.

Akshayakalpa Farms & Foods Pvt Ltd is a pioneering organic farming company that specializes in the production and sale of certified organic dairy and farm products. Founded in 2010, the company has been working towards regenerating Indian agriculture by promoting sustainable farming practices. With a commitment to organic farming, Akshayakalpa focuses on providing natural and chemical-free food products while supporting farmers in rural India. The company is located in various regions, including Bangalore, Chennai, and Hyderabad, and it operates across more than 900 villages, including regions with farmers aged 45 years and above.

Brief Summary of the Industrial Visit to Akshayakalp

our visit to Akshayakalpa Farm was an enriching experience, beginning with a warm and traditional welcome. As we arrived, we were greeted with fresh yogurt, a gesture of hospitality that immediately set a positive tone for the visit. The host, Mr. Anil Kumar, was exceptionally humble and polite, patiently explaining every aspect of the farm with great detail.

We entered the farm in a bullock cart, giving us a truly rustic and authentic experience. The farm's commitment to hygiene and sustainability was evident in every aspect of its operations. They strictly follow all hygiene protocols, ensuring cleanliness in food production and overall farm management. One of the highlights was the self-service system, emphasizing responsibility and sustainability.

For lunch, we were served a wholesome meal made from fresh, organic vegetables grown on the farm. The food was not only delicious but also a testament to their commitment to chemical-free and natural farming. The entire experience showcased Akshayakalpa’s eco-friendly and ethical approach to agriculture, making it an inspiring and educational visit.

GALLERY

(Students learning about manure production on farm)

(Students along with their faculty members visiting vegetable beds of different crop on farm)

(Students learning how to convert farm waste into manure)

(During break resting at farm hut)

(Demonstration by Akshayakalapa farm representative)

(Taking visit and demonstration of farm plants by farm representative)

(Students learning how to convert farm waste into manure)

1.Sweet Tamarind (Imli) – A tropical fruit known for its tangy-sweet pulp, commonly used in chutneys and candies.

2. Cherry– A rare and exotic fruit that typically grows in cold climates, but Akshayakalpa cultivates it in hot conditions by mixing sugar syrup to balance its natural sourness.

3. Dates (Dry Dates) – A short-height desert plant from the palm family that requires minimal water; this 1.5-year-old plant will yield fruit in 2.5 years.

4. Custard Apple (Sitaphal) – Comes in varieties like Rama Fal (cancer-treating properties), Laxman Fal (C-shaped), and Hanuman Fal (large in size).

5. Star Fruit– A tropical fruit shaped like a star when sliced, known for its tangy-sweet taste.

6. Litchi – A rare and exotic fruit mainly grown in Bihar, with this particular plant being just 1 year old.

7. Jamun – A deep purple fruit with medicinal benefits, known for its astringent taste and blood sugar-regulating properties.

8. Almond– The commonly consumed variety is from California, whereas this is an Indian almond species.

9. Ponasa (Local Hyderabad Variety) – A fruit-bearing plant yielding twice a year; unripe fruit is sour (used for pickles), and ripe fruit is sweet, but the yield is low, making it less favorable for farmers.

10. Mehendi (Henna) – A shrub whose leaves are used to make natural dye for body art and hair coloring.

11. Mulberry– A tree cultivated for its leaves, which are the primary food source for silkworms in sericulture.

12. Dragon Fruit– A cactus-family plant (but not a true cactus) that thrives in desert climates and requires support to grow.

13. Rudraksha – A rare plant in India, producing sacred beads used for meditation; fruits are greenish-red drupes, growing in cold climates at 1,000-2,000m altitudes.

14. Reetha (Soapnut) – A plant whose fruits are traditionally used by women as a natural shampoo.

15. Ashwagandha– A powerful medicinal herb cultivated in EVP gardens without pesticides or fertilizers.

16. Tej Patta (Indian Bay Leaf) – A spice leaf that requires drying before use, commonly added to biryanis and curries for flavor.

17. Bael Patra (Wood Apple Leaf) – A sacred plant with 9-12 leaves per stalk, revered in Hindu rituals, though it doesn’t bear flowers or fruit in some varieties.

18. Jackfruit – The largest tree-borne fruit, known for its fibrous, sweet flesh and strong aroma.

19. Three Trees Growing Together (Tamarind, Peepal, Banyan)– A 100-year-old natural occurrence where seeds were likely dispersed by birds or the wind.

20. Teak Wood– Known for its durable timber, teak also produces Sky Fruit, which grows upward and is believed to help manage diabetes; Akshayakalpa follows a policy of not cutting trees to prevent deforestation.

21. Fig (Anjeer)– Figs have a unique pollination process where a female wasp enters the fruit to lay eggs and dies inside, making it technically non-vegetarian; enzymes in the fig break down the wasp, integrating it into the fruit.

22. Cashew (Kaju) – Both the cashew nut and its fruit (cashew apple) are edible; it grows in coastal regions, and its leaves have a scent similar to mango and guava.

Poultry farm

Akshayakalpa’s poultry farm currently has 30 hens but is planning to expand to 1,000 hens in the future. Unlike conventional farms, they follow a free-range system, where hens are not tied or caged, allowing them to roam freely.

One of the breeds they rear is Kadaknath, a unique breed from Madhya Pradesh known for its black meat, high nutritional value, and medicinal properties. The meat contains high protein, low fat, and essential amino acids, making it highly valued.

Eggs can be categorized into two types based on fertilization:

Fertile Eggs (Non-Vegetarian) – These eggs contain a developing embryo and can hatch into chicks if incubated.
Unfertilized Eggs (Vegetarian) – These eggs are never fertilized and will not hatch, making them commonly considered vegetarian.

Technological Innovations at Akshayakalpa

1.Specialized Dustbins for Raw Waste: Akshayakalpa utilizes dedicated dustbins designed exclusively for raw organic waste. These bins are equipped with tiny holes that facilitate aeration, accelerating the composting process and minimizing odors. Cooked waste is managed separately to ensure efficient decomposition and hygiene.

2. Raised Bed System for Vegetables: The farm has 200 raised beds, each 1 foot high, improving drainage, nutrient retention, and erosion control. They grow 25 vegetable and fruit varieties, yielding 22-23 kg per bed. Natural pesticides like neem oil and cow urine are used, while sunflowers act as trap crops to attract insects. A 1-foot gap between beds ensures airflow and accessibility.

3. Banana Trenches for Rainwater Harvesting: Banana trenches are implemented to harvest rainwater, enhancing soil moisture and fertility. These trenches act as buffer zones, preventing soil erosion and retaining nutrient-rich topsoil.

4. Cold Storage Facilities: To manage surplus produce, Akshayakalpa has cold storage units that preserve excess vegetables and fruits from Bangalore for 3-4 days, reducing food waste and ensuring fresh supply.

5. Paddy Cultivation: The farm cultivates 2 acres of Sona Masoori rice, primarily for their canteen. By adopting unique techniques, they increased their yield from 23 bags on 8 acres to 63 bags on the current 2 acres. The canteen serves Rajamudi rice, an 80-year-old unpolished, sugar-free variety historically used to pay taxes to kings.

6. Fodder Production for Livestock: Seventeen acres are dedicated to growing nutrient-rich fodder for cows and buffaloes. The grass is stored in bunkers for 45 days, allowing cellulose to break down, facilitating easier digestion for the animals. Varieties include Super Napier, BHN, and BHNM.

7. Rainwater Harvesting Pond: Excess water from banana trenches is directed to a rainwater harvesting pond. Despite having four borewells, this system provides an additional 2-3 lakh liters, emphasizing the importance of sustainable water management.

8. Biogas Unit: Cattle dung is processed in a biogas unit with a 1:2 dung-to-water ratio. The anaerobic digestion in high-density polyethylene (HDP) chambers produces methane gas, used for cooking in the kitchen. The resultant slurry serves as a nutrient-rich liquid manure for crops, ensuring zero waste.

Advanced and Humane Dairy Farming at Akshayakalpa

Akshayakalpa Organic employs advanced and humane technologies in their dairy farming practices to ensure the well-being of their livestock and the quality of their milk.

Cow Breeds and Stress-Free Environment

The farm houses three primary breeds:

Jersey: Known for high butterfat content in their milk.
Anglo: This likely refers to Holstein Friesian, a breed renowned for high milk production.
Hallikar: A native breed from Karnataka, valued for its resilience and the production of the A2 variant of milk.

At Akshayakalpa, cows are never tethered; they roam freely in a stress-free environment. This freedom promotes better hormonal balance, leading to increased milk yield and improved quality.

Buffalo Shelter and Hygiene

Buffaloes are provided with shelters similar to those of cows, ensuring comfort and freedom of movement. The farm maintains stringent hygiene standards, with regular cleaning routines to prevent infections and ensure the health of the animals.

Modern Milking Techniques

Milking is conducted using state-of-the-art machines that mimic the natural suckling action of a calf, ensuring a gentle and pain-free experience for the cows. Before and after each milking session, udders are thoroughly cleaned and disinfected to maintain milk purity. These systems can efficiently milk up to 25 cows within 1.5 hours and are equipped with sensors to monitor body temperature, milk quantity, and detect any infections. The data is transmitted to a central server for continuous monitoring.

Ear Tagging and Animal Monitoring

Each animal is fitted with an ear tag containing a unique identification number. Scanning these tags provides comprehensive details about the animal, including health records, milk production data, and breeding history. This system allows for precise monitoring and management of each cow's health and productivity.

Through the integration of these technologies, Akshayakalpa ensures the welfare of their animals and the delivery of high-quality, organic milk to consumers.

Products and Services Offered by Akshayakalpa

Akshayakalpa deals with a wide range of organic dairy and farm products, which include:

Dairy Products:
Milk: Fresh, chemical-free, and organic milk from cows raised without antibiotics or hormones.
Cheese: 7 varieties, made from organic milk.
Yogurt: 2 varieties of organic yogurt.
Butter: 2 varieties of organic butter.
Buttermilk: 2 varieties of organic buttermilk.
Honey: Organic honey produced from bees raised in a natural environment.
Eggs: Free-range organic eggs, produced by birds fed with kitchen and plant waste.
Vegetables and Fruits:

Akshayakalpa grows over 45 varieties of organic fruits and vegetables, including seasonal produce. They also focus on increasing soil carbon content by using organic manure to boost crop health.

Additional Services:

Farmer Training: Akshayakalpa provides 3 years of training to farmers to transition from conventional to organic farming practices.
Poultry:Poultry farming is integrated into their operations, with birds raised using sustainable practices and fed kitchen waste, which adds to the income of the farmers.
Sustainable Agricultural Practices: They also practice rainwater harvesting and utilize methane gas (from cow dung) for cooking fuel, saving 50% of the cooking fuel costs.

Sustainable Activities and Business Management Practices

Akshayakalpa engages in several sustainable agricultural practices that align with their business model and values:

Water Conservation: The company practices methods to control evaporation and save water. Techniques such as coconut shells around trees and drip/sprinkler irrigation systems help save 85% of water.
Soil Regeneration: Akshayakalpa focuses on improving soil quality by using organic manure, which increases the carbon content in the soil. This makes the soil healthier for long-term organic farming.
Methane Gas Production: Cow dung is converted into methane gas, which is used as cooking fuel, providing a sustainable, low-cost energy solution. This reduces reliance on conventional cooking fuels and also reduces carbon emissions.
Organic Pesticides: They use natural, organic methods like spraying buttermilk to prevent weeds instead of using chemical pesticides.
Promotion of Local Biodiversity:Through organic farming, the company preserves biodiversity by using eco-friendly methods and promoting diverse crops without harmful chemicals.

Akshayakalpa differentiates itself from competitors in the following ways:

Commitment to Organic Farming: Akshayakalpa is certified organic (NPOP) and ensures that their products are free from chemicals and hormones.
Farmer Empowerment:They provide training and support to over 1600 farmers, helping them transition to organic farming.
Sustainable Practices: Akshayakalpa integrates sustainable practices like rainwater harvesting, organic manure, and methane gas production, which many competitors don’t.
Transparency: They use technology to track the lifecycle of their products, offering transparency to customers.

Promotion and Commercialization of Organic Products

Akshayakalpa promotes its organic products through several channels:

BTL Activities:Akshayakalpa uses below-the-line (BTL) marketing activities like product sampling at gyms, public parks, and farmer markets to reach a large audience.
Digital Presence:The company leverages social media platforms to spread awareness and engage with consumers.
Collaboration with Farmers' Markets:By collaborating with local markets, Akshayakalpa supports small farmers and promotes organic farming.
Public Outreach Programs: Akshayakalpa runs initiatives like the "Good Food Movement," where they provide organic seeds to schools and colleges, teaching the younger generation about sustainable farming.

Future Growth and Expansion of Akshayakalpa

Geographic Expansion: The company can expand its operations to more states across India, especially in areas where organic farming is still in its nascent stages.
Product Diversification: Introduce new product lines like organic snacks, juices, and ready-to-eat meals, leveraging their established brand as a trusted organic food supplier.
Technology Integration: Enhance the use of technology for farm management and supply chain optimization. Akshayakalpa already uses tech for monitoring animals and farm conditions and could extend this to product traceability.
International Expansion: The company could consider exporting their organic products to international markets, especially to countries with a strong demand for organic food.

Sustainable Business Practices in Agriculture

Sustainable agricultural practices involve using methods that do not deplete natural resources, improve soil health, and reduce environmental harm. Some sustainable practices include:

Organic Farming: Reducing the use of synthetic chemicals and fertilizers.
Water Conservation: Techniques like drip irrigation and rainwater harvesting help save water.
Soil Health Management: Using organic manure and crop rotation to improve soil quality.

The market for sustainable agriculture is growing as consumers become more conscious of the environmental impact of conventional farming. With the increasing demand for organic and eco-friendly products, this industry has vast growth potential.

Description of the Visit to Akshayakalpa Farm

The visit to Akshayakalpa Farms was an enriching experience. We were welcomed by the team, and Anil Kumar, our speaker, provided an insightful overview of the company's operations and sustainable practices. He guided us through the facilities, explaining how Akshayakalpa integrates organic farming into every aspect of their business.

We visited the dairy farm where cows are raised organically, and we learned about the process of milking and the care taken to ensure the animals are healthy and free from hormones and antibiotics.

We also toured their vegetable and fruit farms, where we saw the techniques used to grow over 45 varieties of produce. We witnessed the use of organic manure and water-saving methods such as coconut shells and drip irrigation systems. The company’s commitment to sustainable farming practices was evident throughout the visit.

Additionally, we had the opportunity to see the rainwater harvesting systems and methane gas production units, which are used for cooking fuel. The visit was a great opportunity to learn how Akshayakalpa is revolutionizing farming in India by promoting organic farming and empowering farmers.

(Group photo of Batch 2023-27)

Conclusion :

Akshayakalpa Farms & Foods Pvt Ltd is a leader in organic farming, offering high-quality, sustainable food products. Through their innovative farming practices and dedication to supporting farmers, Akshayakalpa sets itself apart from its competitors. Their commitment to organic, sustainable farming practices is commendable and sets a standard for the industry. The company is well-positioned for future growth and expansion, and its practices can serve as a model for others in the agricultural sector.