Tag: agricultural extension

ANALYSIS ON VIEW OF INFORMATION COMMUNICATION TECHNOLOGY AMONG AGRICULTURAL EXTENSION AGENTS IN ZAMFARA STATE, NIGERIA

Format: Ms Word, Ms Word  |  Pages: 70 |  Price: ₦5000 |  Chapters: 1-5
ANALYSIS ON VIEW OF INFORMATION COMMUNICATION TECHNOLOGY AMONG AGRICULTURAL EXTENSION AGENTS IN ZAMFARA STATE, NIGERIA ABSTRACT The research study was carried out to assess the perception of the use …

EFFECTIVENESS OF TEACHING AGRICULTURAL EXTENSION AT TERTIARY LEVEL OF EDUCATION IN KANO STATE, NIGERIA

Format: Ms Word, Ms Word  |  Pages: 76 |  Price: ₦3,000 | $25 | ₵60 | Ksh 2720 |  Chapters: 1-5
EFFECTIVENESS OF TEACHING AGRICULTURAL EXTENSION AT TERTIARY LEVEL OF EDUCATION IN KANO STATE, NIGERIA ABSTRACT This study explored the major subject areas and reasons for students’ difficulties in agricultural …

IMPACT OF NATIONAL AGRICULTURAL EXTENSION AND RESEARCH LIAISON SERVICES ADOPTED VILLAGE PROJECT ON BENEFICIARIES’ LIVELIHOOD IN ABIA AND OYO STATES, NIGERIA

Format: Ms Word, Ms Word  |  Pages: 87 |  Price: ₦3,000 | $25 | ₵60 | Ksh 2720 |  Chapters: 1-5
IMPACT OF NATIONAL AGRICULTURAL EXTENSION AND RESEARCH LIAISON SERVICES ADOPTED VILLAGE PROJECT ON BENEFICIARIES’ LIVELIHOOD IN ABIA AND OYO STATES, NIGERIA Abstract: The study sought to analyze the impact …

SOCIO-ECONOMIC ASSESSMENT OF FARMERS’ RESPONSE TO AGRICULTURAL EXTENSION SERVICE DELIVERY ON GINGER PRODUCTION IN KADUNA STATE, NIGERIA

Format: Ms Word, Ms Word  |  Pages: 77 |  Price: ₦3,000 | $25 | ₵60 | Ksh 2720 |  Chapters: 1-5
SOCIO-ECONOMIC ASSESSMENT OF FARMERS’ RESPONSE TO AGRICULTURAL EXTENSION SERVICE DELIVERY ON GINGER PRODUCTION IN KADUNA STATE, NIGERIA Abstract: The study assessed the response of ginger farmers to extension service …

Physicochemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties

Format: Ms Word, Ms Word  |  Pages: 65 |  Price: ₦5000 |  Chapters: 1-5
PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES CHAPTER ONE Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the …