eChapters

2.1. Tomato

2.1.1. Tomato paste

Steps in tomato paste preparation

Step 1 : Tomato juice (strained)
Cooking to desired consistency (Kettle/vacuum pan)

Step 2 : Judging the end point for puree or paste (Tomato solids by hand refractometer or reduction in volume by measuring stick)

Step 3 : Filling hot into bottles or canes (82-88°C)

Step 4 : Pasteurization in boiling water for 20 minutes

Step 5 : Cooling

Step 6 : Storage at ambient temperature

Step 7 : Packing and storage

2.1.2. Tomato sauce / ketchup

• It is made from strained tomato juice or pulp and spices, salt, sugar and vinegar, with or without onion and garlic and contains not less than 12 per cent tomato solids and 25 per cent total solids.

Abstract

30 lines were selected from 864 germplasm lines for good biscuit making attributes on the basis of low protein content (<10.5%) and low sedimentation value (<40cc). These lines were further screened by actual baking test and alkaline water retention capacity (AWRC) test keeping the standard prescribed for biscuit making qualities viz., low protein content, low sedimentation value, low AWRC and larger diameter with larger spread ratio of biscuit. AWRC had significant negative correlation with biscuit spread ratio. Positive significant correlation was found between biscuit spread ratio and biscuit diameter. On the basis of above findings, it may be recommended that low protein content, low sedimentation value, low AWRC may be used as criteria for better biscuit making i.e. increase biscuit spread ratio and biscuit diameter. So wheat-breeding programme has opened up new opportunities for the end use quality product and wheat based food industry. Hence there is an urgent need for qualitative analysis of desired traits in wheat towards enhanced value addition and thereby an attempted has been made to identify suitable genotypes possessing good biscuit making attributes

Abstract

A survey was conducted in five different villages of Kangra district (HP) namely Padhiarkhar, Lachoon, Avery, Saliana and Patti. Thirty families from each village were selected. A sample of 650 subjects of different age groups was surveyed to assess their food and nutrient intake. It was observed that the food and nutrient intake was less as compared with the Recommended Daily Allowances (RDA). To meet the RDA of the vulnerable section of the society some of the energy rich recipes were prepared under All India Coordinated Research Project in Home Science. The recipes prepared were weaning mix (salty), Weaning mix (sweet), Papad, Shakerpare, Mathri, Pinni, Amaranth ladoo, Methi ladoo and Panjiri. These products were organoleplically acceptable. No fat content was found in the papad but it contained good amount of the vitamin C i.e. 70mg/100g. Maximum fat content was found in the panjiri (39.3g/100g). Protein content ranged between 0.78-5.64g/100g, minimum in panjiri and maximum in weaning mix (salty).

1. Introduction

Spices play an important role in human life since time immemorial. Mainly in India, it is not only important as dietary or health product but few spices also have its religious significance. India is being not only largest producer and consumer but exporter of spices also and hence having potential to enhance the economic value of spices. According to Union Minister for Agriculture and Farmer’s Welfare, Spices production in the country grew from 67.64 lakh tonnes in 2014-15 to 106.79 lakh tonnes around 2020-21 having annual increase of 7.90%, along with increase in area from 32.24 lakh hectares to 45.28 lakh hectares. With this increase in production and increasing demand of spices because of their health benefits, spices do have economic benefits and farmers can earn better through it.

Abstract

Self Help Group (SHG) has emerged as a new paradigm for combating poverty and self help promotion has become one of the major developmental strategy in the country today. The self help groups are motivated to take up suitable micro entrepreneurship for income generation either individually or in groups, which is dependent on the resource availability and their skills. The empowered SHG women have started different small enterprises such as papad making, malt preparation, different value added products, and other agro based industries which has increased their income. In recent years agro processing and value addition to the farm produce have attained great socio economic significance. A massive thrust to food processing and other agro based industries will add value to the product there by increasing the income of farmers, create employment opportunities, diversify rural economy and foster rural industrialization.

Value chain analysis and its management is a strategic planning tool used in analyzing the value chain of a company or sector or a product. Initially, it was used to assess the process of a company or single unit. Then, it was visualized as a holistic and integrated framework in upgrading the activities of companies as a whole with the coordinating efforts of the various units or sub-systems. It is useful in improving the existing system or through introducing a new component in the system.

Value chain

The word ‘value chain’ was first introduced by Michael porter in his book ‘Comparative Advantage’ during 1985. Value chain is defined as “the full range of activities which are required to bring a product or service from conception, through the different phases of production (involving a combination of physical transformation and the input of various producer services), delivery to final customers, and final disposal after use”.

Value chain comprises of full range of activities required to bring a product or service from the stage of conception, production and distribution to consumers (Kaplinsky and Morris, 2001). The study on value chain is intended to achieve comparative advantage through cost minimization and attaining consumer satisfaction. It is the preliminary step in the mapping of market (FAO, 2006).The value chain can be analyzed using Value Chain Analysis (VCA) through either quantitative or qualitative tools or both.

14.1 What is Education

Education is a systematic attempt towards human learning. All learning is subjective and self related. It is neither literacy nor information. Knowledge can never be learned. Knowledge is the fruit of experience and experience is the sensation of the individual. Individual experience is the internal function and is the function of awareness and understanding. And, one of the processes of knowledge and raising awareness is to be able to identify and clarify our values. Now values in education are essential to help each one of us directly so that we may order our relationships to the environment that lies outside us. Once we are clear about values, we shall be better able to shift and control information of the natural world, make wise choices and decisions, and be creative in our mental processes.

5.1 Introduction
One of the main methods for cost avoidance and prevention is value engineering/ value analysis. “Society of American Value Engineers (SAVE)” states that value Analysis is the systematic use of known procedures which determine the function of a product or service, define a monetary value for the function, and provide the essential function reliably at the lowest overall cost. If these are applied to a new product, it is called value engineering. By analysing the function of any product, material part, component, system, or service, it is possible to find extraneous expenditures connected with them and effectively remove them without compromising the product’s quality, functional dependability, or ability to provide services. The principles and steps of value analysis/ value engineering will supplement the effort of design thinking.
5.2 Symptoms for Introducing Value Analysis (VA)
If one or more of the following symptoms exist, starting a VA programme is expected to yield very positive effects.
i. Sales of the company’s products are declining.
ii. The prices of the products of the company are greater than those of the products of its rivals.

1. Introduction

Underutilized vegetables are essential to the lives of the poor in rural and urban areas, as they provide poverty reduction and environmental sustainability for healthy societies. Traditionally, underutilized vegetables have been known to play an important role in the nutrition of rural communities, especially during droughts, famines and the dry season. Some of these undeveloped resources have been domesticated, but most are still wild and worthless. The potential of these underutilized vegetables has been overlooked as modern agriculture has progressed. These vegetables are also called by different names including minor crops, orphan crops, neglected species, Underused Vegetables, under developed vegetables, local traditional, alternative vegetables and also promising species. Underutilized species have a lot of genetic variety, and they’re tied to a lot of indigenous knowledge. 

This chapter introduces value addition as a means of converting eggs from a commodity into convenient, shelf-stable or specialized food products. It covers ready-to-eat eggs, hard-cooked eggs, pickled and marinated eggs, egg-based snacks, specialty products, emulsified products and mayonnaise. Region-specific and ethnic egg products of India are also discussed. The chapter introduces product development, sensory evaluation, packaging and retort processing. It emphasizes the commercial potential of value-added products while recognizing the associated requirements for food safety, processing control, market acceptance and appropriate packaging.

Introduction

Marketing sector via value addition has gained momentum with the rapidly growing flora industry. It is the ultimate way to rescue the flowers from the huge postharvest losses. Value addition in form of floral craft increases the economic value and consumer appeal of floricultural commodities and serving as a linkage between growers and consumers, it directly emphasizes the utility of flowers and a necessity for marketing of flowers. Other forms of value addition in flowers like essential oils, tinting, flower-drying, natural dye, art of floral arrangements are gaining momentum and popularising in our country as well.

Introduction

According to the definition provided by Merriam-Webster, the potato (Solanum tuberosum) is a starchy, tuberous herbaceous annual that only lasts for one growing season and is a member of the Solanaceae family. The potato, also known as the king of vegetables, is grown for its edible tubers and is the fourth largest food crop in the world after maize, wheat, and rice. It is a staple food in many parts of the world and accounts for about 2% of the world’s dietary energy supply (“Potato Pro,” 2020). It was thought that the domestication of the potato began in southern Peru and extreme northwestern Bolivia between 8000 and 5000 BC, which is roughly 7,500–10,000 years ago (Spooner et al. 2005). Potatoes range in size, shape, color, starch content and flavor.

The concept of value, expressible in the metric units by which the character is measured. The value observed when the character is measured on an individual is the phenotypic value of that individual. All observations of means, variance, or covariances, must clearly be based on measurements of phenotypic values. In order to analyse the genetic properties of the population we have to divide the phenotypic value into two componants.
The first division of phenotypic value is into components attributable to the influence of genotypic and environment. The genotype is the particular assemblage of genes possessed by the individual, and the environment is all the non-genetic circumstances under the term ‘environment’ means that the genotype and the environment are by definition the only determinants of phenotypic value. The two components of value associated with genotypic value and the environmental deviation.
The mean environmental deviation in the population as a whole is taken to be zero. So that the mean phenotypic value is equal to the mean genotypic value. The term population mean than refers equally to phenotypic or to genotypic values. When dealing with successive generations we shall assume for simplicity that environment remains constant from generation to generation so that the population mean is constant in the absence of genetic change. If we replicate thea particular genotype in a number of individuals and measure them under environment conditions normal for the population, their mean environmental deviations would be zero and their mean phenotypic value would congiguently be equal to the genotypic value of that particular genotype.
In principle it is measurable, but in practice it is not, except when we are concerned with a single locus where the genotypes are phenotypically distinguishable or with the genotypes represented in highly inbred lines for example, considering a single locus with two alleles. A1 and A2, we call the genotypic value of one homozygote + a, that of the other homozygote – a and that of the heterozygote d (we shall adopt

The concept of value, expressible in the metric units by which the character is  measured. The value observed when the character is measured on an individual is the phenotypic value of that individual. All observations of means, variance, or covariances, must clearly be based on measurements of phenotypic values. In order to analyse the genetic properties of the population we have to divide the phenotypic value into two componants. 
The first division of phenotypic value is into components attributable to the influence of genotypic and environment. The genotype is the particular assemblage of genes possessed by the individual, and the environment is all the non-genetic circumstances under the term ‘environment’ means that the genotype and the environment are by definition the only determinants of phenotypic value. The two components of value associated with genotypic value and the environmental deviation. 

Vanda is a genus in the orchid belongs to family Orchidaceae. The name Vanda is derived from the Sanskrit name for the species Vanda tessellate. The name Vandas will be used here to cover all vandaceous orchids including Vanda, Ascocentum, Aerides, Renanthera, Rhynchostylis, etc. and hybrids between them. Although there are some vandaceous orchids that originate in mountainous areas most are low-level plants that love warm temperatures. This has contributed much to the work of hybridists producing flowers for the cut flower market. It is one of the five most horticulturally important orchid genera because it has some of the most magnificent flowers to be found in the entire orchid family. It is highly prized in horticulture for its showy, fragrant, long lasting and intensely colourful flowers.

ORIGIN AND DISTRIBUTION

Vanda was discovered in 1613 by Alvin Semedo, who called it ‘tiao hua’ or ‘air plant’. It is originated from the warm islands of the South Pacific. Places like Malaysia, Thailand, Borneo and the Philippines are natural home to these orchid species. These are mostly epiphytic but sometimes lithophytic or terrestrial orchids. These orchids were distributed in India, Himalaya, S.E. Asia, Indonesia, the Philippines, New Guinea, southern China and northern Australia. About 7 species of Vanda exist in the forest of Nagaland (Changkija et al., 1992). These species are described in Table 1.

Vanda is a genus in the orchid belongs to family Orchidaceae. The name Vanda is derived from the Sanskrit name for the species Vanda tessellate. The name Vandas will be used here to cover all vandaceous orchids including Vanda, Ascocentum, Aerides, Renanthera, Rhynchostylis, etc. and hybrids between them. Although there are some vandaceous orchids that originate in mountainous areas most are low-level plants that love warm temperatures. This has contributed much to the work of hybridists producing flowers for the cut flower market. It is one of the five most horticulturally important orchid genera because it has some of the most magnificent flowers to be found in the entire orchid family. It is highly prized in horticulture for its showy, fragrant, long lasting and intensely colourful flowers.

Notch signalling is an evolutionary conserved pathway that allows cell communication through cell-to-cell interactions. Besides its established role in embryonic development, recent reports have shown its involvement in different infections and inflammations of different body systems including cardiovascular system. Sepsis, a systemic inflammatory response syndrome against microbial infection, causes multiple organ failure resulting in death worldwide in human and animals. Vascular hyporeactivity and reduced peripheral resistance is considered to be the leading cause of death in sepsis. Though Notch signalling has been studied especially in macrophages during inflammation including endotoxaemia, its role in vascular beds in sepsis is yet to be explored. Thus, present study was undertaken to evaluate the effect of sepsis on aortic Notch signalling and its involvement in regulating vascular functions during late phage of sepsis. Sepsis was induced by caecal ligation and puncture (CLP) in mice and thoracic aorta was collected for mRNA expression, western blot and immune-histochemical (IHC) study. Functional study on isolated aortic rings from different groups was also performed to assess the vascular reactivity to different vasoconstrictors.

11.1. Origin and distribution

• Native of Atlantic Coast from Mexico to Brazil.

• Vanilla comes from orchids of the genus vanilla.

• Originally came from Mesoamerica, including parts of modern day Mexico and Guatemala.

• Major vanilla producing countries are Java, Mauritius Tahiti, Seychelles, Madagascar, Indonesia, Mexico, Cameroon and Reunion.

• Madagascar and Indonesia produce two thirds of the world’s supply of vanilla.

• In India, vanilla cultivation is gaining importance in Kerala, Karnataka and Tamil Nadu since early 1990s.

11.2. Economic importance

• Second most expensive spice after saffron

English name : Vanilla
Botanical name : Vanilla fragrans (Salisb)
Family : Orchidaceae
Chromosome number : 2n =32
Centre of origin : Mexico
Orchid (Vanilla fragrans Salisb Syn. V. Planifolia Andrews) is an orchid belonging to the family Orchidaceae. Vanilla is cultivated primarily for its beans, which are prized for their sweet scent, rich aroma, and delightful flavour. As the most expensive spice, vanilla serves as the primary source of vanillin, a key ingredient used to flavour a variety of products such as ice cream, chocolate, beverages, cakes, custards, and other confectioneries. It is also widely utilized in the perfume industry and in its medicinal applications. Vanilla beans contain natural vanillin (1.3-3.8%), resins, fats, glucose, fructose, 26 volatile constituents, 144 additional volatile compounds, and moisture. “Vanilla sugar,” derived from these beans, is crucial in chocolate production. The curing process is essential for producing vanillin, the primary aromatic compound.

1.0 INTRODUCTION

Vanilla is one of the most popular and widely used flavour materials in the world and it is the most expensive spice traded in the global market after Saffron (Crocus sativus L). The major consumers of vanilla beans currently are the developed countries with the US, France and Germany absorbing about 80 per cent of the world imports. Among them, the US imports 50-60 per cent while the latter 10-15 per cent each. They are also main re-exporters of both vanilla beans and processed products. The total area under vanilla cultivation in the world during 2002 was 38,066 ha with the production of around 4956 metric tones and increased to 76,440 ha with a production of 10, 360 tons during 2005 (FAO, 2007). The major vanilla producing countries are Madagascar, Comoros, Indonesia, Mexico and Reunion (Table 1). Area under vanilla in India during 2002-03 was 2545 ha with the production of 92 tonnes. (Spices Board, 2003) and increased to 5370 ha with a production of 196 tonnes during 2004-05.