Sinha, N.K. (author), Verma, N.C. (author), and Department of Agricultural Extension, Tirhut College of Agriculture, Dholi, Bihar, India; Department of Agricultural Extension, Tirhut College of Agriculture, Dholi, Bihar, India
Format:
Journal article
Publication Date:
1977
Published:
India
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 43 Document Number: B05025
Online from publication. 4 pages., A senior fresh produce merchandiser offers advice about providing orientation and in-service training for professional development of new employees in produce departments of food stores.
Recommendations from the Professional Development Committee of AAACE. They include sabbatical leaves, exchange appointments, short-term media experience (unpaid leave from college position). "Members of the association were emphatic in their statement that editors should be given the same privileges of sabbatical leave as other college workers and that they should develop their jobs and positions so that they would have a rank equivalent to that of any professorship on the campus."
INTERPAKS, Describes selected extension programs in six Southeast Asian countries. Among extension approaches observed in these countries, those programs directed by Southeast Asians overwhelmingly favored technicians' one-to-one contact with farmers in solving their problems on the spot, whereas those programs designed by Westerners included larger classes and instruction in agricultural concepts. Reviews the advantages of each approach. Given the increasing complexity of irrigated agriculture, technicians and even supervisors were found to need more training in both social and intellectual initiative. Describes how anthropological research methods can be useful in improving the accuracy and insights of administrators' information from the provincial and farm levels and how administrators can benefit from the breadth that anthropologists bring to understanding both technicians' and farmer's decision making.
