eChapters

Date:

Objective:To understand the concept of perception and its role in communication.

Description: Human body receives stimuli through various sensory organs and the brain processes these stimuli and assigns meanings leading to a reaction. This process of organizing, identifying and interpreting of sensory stimuli leading to an understanding of the environment is called perception.

Date:

Objective: To understand the importance of paralanguage in verbal communication.

Description: Paralanguage is the variation in voice and includes vocal characteristics such as pitch, range, resonance, tempo, etc. Though it is an integral part of verbal communication, it is quite distinct from the actual signs and symbols that are used by the communicator.

Date:

Objective: To understand the significance of non-verbal communication.

Description: Non verbal communication refers to communication without the use of words. It can encompass a wide range of communication behaviour from body language to choice and use of architectural objects. It is used for repeating, substituting, complementing, regulating verbal messages and deceiving. Some of the common non verbal means of communication include: Gestures: Gestures are movement of body parts and kinesics refers to the study of body movement.

Date:

Objective: To visit a newspaper organization to understand its structure and functions.

Description: A newspaper is a periodic publication containing written information about current events and other information that is of interest to the readers. A newspaper organization usually consists of the following departments:

a) Editorial department: The editorial department collects, processes and finalizes all content and images that are published in the newspaper. News/ information collected by the journalist or contributed by various writers is made readable, presentable and attractive to the readers through editing and proof reading by the editorial team.

Date:

Objective: To visit a video production facility to understand the process and set up.

Overview: Video programs are often produced in a studio environment as it is convenient, easy to manage and there are very few disruptions. A typical video production facility comprises of two areas – control room and the studio floor. Director, assistant director, video and audio technicians sit in the control room. The control room has a series of monitors that display the final and camera outputs. It may also have “on air” and “preview” monitors which display images being broadcast and to check the image before recording, respectively. The control room also has a production console, which is used to select the video and audio output.

Learning outcomes

• To understand national and international NGOs and their functioning.
• NGO types and rules governing them.

Non-governmental organisations (NGOs), as the name suggests, are free from the government in its functioning. NGOs are groups or organisations of voluntary persons who do not represent any government action, and their members and associated persons manage all the functions. These numbers work as per the rules and regulations prescribed by the government, but they are independent of governmental control.

Learning outcomes

• understand the functioning of community radio in dissemination of from technology.

Introduction

Radio is the oldest type of media, and via radio the information revolution saw the green revolution. Farmers listen to the radio for weather, market price, and pestilence updates. Government began to encourage citizens by establishing radio rural forums (RRF). The primary purpose of a rural radio forum is to discuss and act. Here, a group of twenty individuals debate cultivation-related concerns and provide questions for the subsequent Radio rural forum. This allowed radio forum to get widespread popularity.

Learning Objectives

1. To raise awareness of a community problem and support its solution.
2. Induce the emotional participation of the community at the local level and establish a positive psychological climate for new activities.

The various methods of data gathering involve the use of appropriate recording forms. These are called tools or instruments of data collection; they consist of an observation schedule or interview guide, an interview schedule, a questionnaire, etc.

Date:

Objective: To write a radio script for infotainment program.

Overview: Radio is an electronic audio medium that can broadcast messages to a large number of dispersed audience. Radio has several advantages as a medium of communication, especially in rural areas:

a) Radio can be carried around.

b) Low cost of production and ownership.

c) Usage is not limited by literacy and technical know-how.

d) It can be used by the listener while doing other tasks.

e) Usage is not limited by power supply.

f) Easy to operate.

Date:

Objective: To write a script for a short video production.

Overview: A script is a written document that contains description of the setting, characters, dialogue, and stage directions for an audio-visual production. It is used to communicate information about actors, costumes, sets, and other aspects of production to those who will be involved in program production. While screenplay tells a story, a script (especially shooting script) mainly helps in production. Another difference between a screenplay and a script is that the former conveys what the audience will see on the screen, whereas the script guides the production team. A storyboard refers to pictorial representation of shots in a sequential order. It is very handy during shooting short videos like commercial or public service messages.

Date:

Objective: To write an article for a farm publication.

Description: Print media can be used at the receivers’ convenience and can be preserved for future reference. It can also be used to reach the readers at a relatively low cost and the information can be verified by the reader. Due to these advantages, print media is an important form of communication, especially for development purpose. The term “farm publication” is used to refer to any publication that is prepared by an extension agency/ development department and contains information related to improvement of farming practices. Farm publications can be of various types such as leaflet, folder, magazine, newsletter, etc. Farm publications are very useful for literate farmers and can also be used by illiterate farmers with the help of others.

The toaster is a kind of equipment used to toast bread in order to make it crisp. It has two slots which can hold two or four slices of bread. The electrical element produces the heat needed to make the bread hot and crisp. The toaster is a little apparatus intended to toast numerous sorts of bread items. Created in Scotland in 1893 and persistently created from that point forward, the most well-known family unit toasting machines are presently the pop-up toaster and the toaster broiler. Pop-up toasters make toast from bread in 1 to 3 minutes by utilizing warmth components.

Introduction
 
In India, most of the agricultural soils are deficient in one or more of the essential plant nutrients required for raising healthy crops and harvesting potential yield. Acidity, alkalinity, salinity, anthropogenic processes, nature of farming, and erosion are the main factors that can lead to soil degradation either alone or in combination of more than one factors.

Immunity is defined as the resistance to infection. This is carried out by the process of identification and removal of non-self material. In contrast to this, our body has to maintain immune tolerance to our own cells and tissues and develop the ability to distinguish these self-antigensfrom non-self (foreign) antigens. Tolerance means unresponsiveness of the immune system to an antigen. Immune tolerance is the process by which the immune system does not destroy an antigen. Tolerance can be either natural or induced.

Tomato is one of the most popular and widely grown nutritious vegetable in the world. Tomato (Lycopersicum esculentum Linnacus Karst.) belonging to the family Solanaceae is one of the most nutritious and remunerative vegetable crop. It is the world’s important vegetable next to potato. The crop is cultivated throughout the year. In Northern plains, the crop is cultivated during autumn, spring and summer. In South India, the crop is grown in June – July, October – November and January – February. The optimum season for seed production in southern India is October – December. Nursery raised in late October and transplanted in the first week of December will produce a good seed crop.

14.1. Introduction

Tomato is grown in India in abundance both in summer and winters. Tomato though botanically a fruit is generally considered as vegetable because of the way in which it is consumed. Fresh tomatoes are very refreshing and appetizing but can not be stored for a long period. During peak season, about 25% of the produce is spoiled due to mishandling and such losses can be avoided by converting tomatoes into different value added products. Tomato can be processed into pulp, paste, puree, juice, ketchup and sauce. In India, tomato sauce and ketchup are very popular. High quality products can be prepared from tomatoes by:

1. Using uniformly ripened, red coloured tomatoes.

2. Avoid prolonged heating and cool the product immediately after cooking.

3. Avoid using iron and copper equipments and utensils at any stage of processing.

A. Tomato and Tomato Products
Tomato though botanically a fruit is generally considered a vegetable because of how it is consumed. Commercial products from tomatoes include juice, puree, paste, ketchup, soup canned and dehydrated tomatoes. Processing of tomato is now practised from home scale level to large scale enterprise. As a semi-finished product, tomato puree is prepared on a small scale while at a large scale, tomato paste has gained commercial significance. Both puree and paste are used for the preparation of different finished products like ketchup, juice, soup etc. The method for preparation of these products is well standardized, however, some modifications concerning recipes are made in the processing plants owing to variations in the quality of the raw material. The methods for the preparation of different tomato products are discussed as under: -
I. Tomato Juice/Pulp
Tomato juice is an unconcentrated product consisting of a liquid with a substantial portion of the pulp, expressed from ripe tomatoes with or without the application of heat and the addition of salt. Tomato pulp/juice is the basic ingredient for the preparation of different tomato-based products such as tomato puree, paste, ketchup etc. Fully ripe tomatoes are used for the preparation of tomato juice/pulp. All green, blemished and overripe fruits should be rejected as they adversely affect the quality of the product. The juice obtained from overripe tomatoes is usually thin and unpleasant. The juice should be deep red in colour with a characteristic taste and flavour. The juice shall have about 0.4% acidity expressed as citric acid. Cane sugar (1%) is added to further improve the taste and flavour of the finished product.

Ingredient of tomato chutney: Tomato 1kg, sugar 500g, salt 25g, onion chopped 100g, ginger chopped 10g, garlic chopped 5g, red chilli powder 10g, cinnamon, cardamom large, aniseed, cumin, black pepper powder 10g each, vinegar 100ml and sodium benzoate 0.50g/kg final product.