Development of Technology has not reached to the farm women in the desired manner since vast number of rural children and adults continue to have low nutritional and health status despite educational efforts made by the Governmental and Non-Governmental agencies. This might be due to the factors that these practices have not been communicated to the farm women properly, the extent of adoption of these practices by the farm women is not known, the factors influencing the knowledge and adoption of these practices are not known and weather these practices are being perceived as suitable or not by the farm women is not known. Hence the present study was undertaken to find out the suitability of the selected Home-Science practices among farm women. It was observed that 'nutritive value of green leafy vegetables' and 'method of cooking vegetables' were found to be the most suitable practices in terms of all four perceived attributes of innovations. Further it was found that preparation of tomato chutney, rug-weaving and embroidery were perceived as simple, less costly and were within the reach of the respondents but culturally were not suitable, method of food preservation and use of germinated, fermented and mixed food were perceived as complex, costly and culturally not suitable by the respondents but found suitable as far as physical compatibility was concerned.