Liquid organic manures are biological inputs used in organic and low-input farming to recycle locally available resources and support soil fertility. This article describes their characteristics, preparation, functions, application methods, benefits and limitations. It covers traditional Indian formulations, including Jeevamrit, Beejamrit, Panchagavya, Amritpani and Kunapajala, as well as fish amino acid, fermented plant extracts and compost tea. These preparations differ in their ingredients and intended uses: some are applied to treat seeds, while others supply soluble nutrients, provide organic compounds or stimulate microbial activity. Their potential contributions include nutrient mineralization, rhizosphere activity, plant growth and the recycling of agricultural, animal and food-processing residues. Soil application, foliar spraying, seed treatment and irrigation delivery allow their use at different crop stages. However, their nutrient and microbial composition varies with raw materials, preparation, fermentation, storage and application. Many formulations lack standardized nutrient analyses, and poorly handled animal-based preparations may pose hygiene risks. Liquid organic manures should therefore be treated as supplementary components of integrated nutrient management, alongside compost, farmyard manure, crop residues, legumes and green manures, rather than assumed to meet all crop nutrient requirements. Further research is needed to standardize preparation, characterize composition, establish crop-specific application rates, assess long-term soil effects and validate mechanisms of action.

Mushrooms are valuable sources of nutraceuticals and functional food ingredients, containing bioactive compounds such as ?-glucans, phenolics, terpenoids, sterols and ergothioneine. Species including shiitake, oyster mushroom, reishi, lion?s mane and Cordyceps militaris have shown promising nutritional, antioxidant, immunomodulatory and gut-health-related potential. However, much of the available evidence is based on laboratory and animal studies, emphasizing the need for well-designed human clinical trials. The nutraceutical potential of mushrooms is influenced by species, cultivation, processing, extraction and formulation, making standardization and quality control essential. Advances in mushroom biotechnology, sustainable cultivation and precision fermentation are creating opportunities for producing high-value bioactive compounds while utilizing agricultural residues. Overall, mushroom nutraceuticals offer promising prospects at the intersection of mycology, nutrition, biotechnology and sustainable food production.

India dominates global jute production, with West Bengal alone accounting for over 70% of the nation's acreage. Yet, despite this stronghold, actual farm yields fall surprisingly short of their true potential. Erratic weather, strained resources, and outdated farming methods are largely to blame. To secure the future of this "golden fibre" we need a sustainable model that bridges climate-smart cultivation with a modern circular economy. Jute is naturally hardy, but helping it handle the extreme droughts and sudden waterlogging common in rainfed regions is key to consistent harvests. Smarter farming also demands better resource management. Evidence shows that combining standard fertilisers with organic farmyard manure builds healthier, carbon-rich soil that sustains long-term fertility far better than chemicals alone. Additionally, targeted watering techniques save vital water resources without shrinking the final fibre output. The real game-changer, however, lies beyond the fibre itself. Jute sticks, once tossed aside as low-value agricultural waste, are now being transformed into valuable biochar, activated carbon, and industrial materials. This exciting waste-to-wealth approach creates powerful new income streams for rural communities. By linking climate-resilient farming, water-saving retting practices, and residue recycling, we can drastically improve farmer livelihoods across West Bengal. The blueprint is ready; the next critical step is moving these promising innovations out of the laboratory and into the hands of farmers and everyday industry.