International Journal of Advanced Biochemistry Research

Biochem
Journal

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Vol. 8, Special Issue 4, Part C (2024)

Knowledge level of dairy farmers obtaining information from digital and traditional media in Andhra Pradesh

Author(s): Mithun G, Triveni G, Sharma GRK and Ravindra Reddy Y
Abstract: Using various information sources, this research aimed to assess the dairy husbandry knowledge level of dairy farmers. The research was carried out in six villages that were chosen at random from the Andhra Pradesh districts of Visakhapatnam, Prakasam and Chittoor. Twenty dairy farmers were selected at random from each village and divided into two groups of ten according to their exposure to conventional and digital media. Farmers who primarily rely on digital media, such as WhatsApp and YouTube, for information were placed in the digital media group, while others were placed in the traditional media group. The sample consists of sixty farmers who utilize traditional media and sixty farmers who utilize digital media. Only 8.33 percent of digital media farmers and 31.67 percent of traditional media farmers had low level of knowledge on feeding practices, while most of the digital media (91.67%) and traditional media (76.67%) farmers had medium level of knowledge on breeding practices and the majority of digital media (60.00%) and traditional media (40.00%) groups had a medium and low level of knowledge on healthcare and management practices, respectively. Overall, the majority of those exposed to digital media (75%) and those exposed to traditional media (63.33%) had a medium dairy husbandry knowledge level.
Pages: 188-190  |  87 Views  24 Downloads


International Journal of Advanced Biochemistry Research
How to cite this article:
Mithun G, Triveni G, Sharma GRK, Ravindra Reddy Y. Knowledge level of dairy farmers obtaining information from digital and traditional media in Andhra Pradesh. Int J Adv Biochem Res 2024;8(4S):188-190. DOI: 10.33545/26174693.2024.v8.i4Sc.944
International Journal of Advanced Biochemistry Research
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