On Wednesday, 26th February 2026, Department of Management Studies, BBA(FS) Programme, VVM’s Shree Damodar College of Commerce and Economics, Margao organized an educational field trip to Tato Kulagar located on Chorao Island for the students. The students were accompanied by faculty members of the institution. The buses departed from the College campus at 8:30 AM. The purpose of the visit was to provide students with experiential learning about Goa’s agricultural heritage, traditional plantation practices, and sustainable methods of farming.
Tato Kulagar is a traditional Goan plantation that preserves the rich agricultural and ecological heritage of the region. During the plantation and heritage walk, students were introduced to a variety of plants and trees commonly found in a kulagar ecosystem. They learned about the uses and significance of coconut trees, which are widely used for coconut water, coconut oil, and cooking, while their leaves are often used for decoration and traditional culinary practices. The students were also introduced to areca nut palms, commonly known as supari, which hold cultural and traditional importance. The banana plant was another important highlight, where students learned about its nutritional value as well as the eco-friendly use of banana leaves as natural plates. In addition, the students were shown different spices such as pepper and turmeric and were informed about their culinary as well as medicinal uses. The facilitators also explained the role of various medicinal plants used in Ayurveda for natural remedies. Through this interaction, the students gained a deeper understanding of sustainable farming practices and the concept of zero waste agriculture where every part of the plant is utilized effectively without causing harm to the environment.
One of the most engaging parts of the visit was the hands-on traditional cooking activity where students learned how to prepare the popular Goan sweet dish known as Patoleo. Under the guidance, the students prepared the dish using fresh turmeric leaves, rice flour paste, and a filling made of grated coconut and jaggery. The rice flour paste was spread on the turmeric leaves, the sweet coconut mixture was added, and the leaves were folded and steamed. The turmeric leaves imparted a distinct aroma and flavor to the dish, making the activity both educational and enjoyable for the students as they experienced the preparation of a traditional Goan delicacy.
Following the cooking session, the students were served a traditional Goan lunch prepared using authentic local methods. The visit also included various fun games and group activities that encouraged teamwork and interaction among the students and faculty members. The lively and natural surroundings created a relaxed learning environment and helped strengthen the bond between students and teachers while enhancing the overall educational experience.
The field trip concluded successfully with the students and faculty returning to the college campus at around 5:30 PM. Overall, the visit proved to be an enriching and informative experience for the students, enabling them to gain practical exposure to Goa’s agricultural traditions, sustainable farming practices, and cultural heritage while also promoting experiential learning beyond the classroom.
Programme Specific Outcome: This educational field visit provided students with experiential learning beyond the classroom and enhancing their understanding of sustainable practices, local economic activities, and cultural heritage linked to traditional agricultural systems. Through direct observation and interaction during the plantation walk and traditional cooking activity, students developed an appreciation of eco-friendly resource utilization, sustainable farming models, and the economic significance of traditional plantations in rural livelihoods. The activity also fostered teamwork, communication, and collaborative learning among students.
