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Status and Prospects of Agroforestry at Kaligonj Upazila in Satkhira District

Author

Listed:
  • . Nurunnahar

    (Ministry of Environment, Forest and climate change, Bangladesh)

  • Md. Najmus Syadat Pitol

    (Ministry of Environment, Forest and climate change, Bangladesh)

  • Arifa Sharmin

    (Khulna University, Bangladesh)

Abstract

This study presents a synopsis of different types of agroforestry practiced and farmer’s perception and attitudes towards it at Kaligonj Upazila in Satkhira district. It particularly focused on demography of respondents, land use pattern, land tenureship, choices of species for agroforestry, farmers’ perceptions towards agroforestry, status and problems of agroforestry practices. A survey was conducted and a total 100 of respondents were selected to collect information about the types of agroforestry accomplished here. In the study area, different types of agroforestry were practiced like homestead agroforestry, cropland agroforestry, agri-aqua silviculture, agri-silvopastoral and agro-aqua culture. The majority of the farmers were middle-aged 54% (between 36-50 years). In the study zone, the mainstream of the respondents (97%) were male and only 5% of the respondents were female who worked in homestead agroforestry. Most of the farmers about 56% were educated to the primary level. Mostly the farmers (70%) have their own land and they practiced agroforestry, but the farmers (12%) took leased land from others were not agreed. The majority of farmers (38%) had shown positive perception (agree) and 36% strongly agreed about agroforestry. About 98% of farmers had a positive attitude towards homestead agroforestry, 66% towards cropland agroforestry and 82% towards fish farm agroforestry.

Suggested Citation

  • . Nurunnahar & Md. Najmus Syadat Pitol & Arifa Sharmin, 2020. "Status and Prospects of Agroforestry at Kaligonj Upazila in Satkhira District," European Journal of Agriculture and Food Sciences, European Open Science, vol. 2(6), November.
  • Handle: RePEc:epw:ejfood:v:2:y:2020:i:6:id:20186
    DOI: 10.24018/ejfood.2020.2.6.186
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